share. The Brookshire's Blog

Dine In: First Week of School Slow Cooker Chicken Soup


First Week of School Slow Cooker Chicken SoupThe first week of school did me in.

Phew.

Between wrangling school supplies, gym clothes, homework, backpacks, instruments, equipment and early mornings, I’m done with a capital “D.” Done.

It was imperative that I serve an easy but healthy meal to cap off the first week of school.

This chicken soup fit the bill perfectly. It slow cooks all day, so you don’t have to wrangle dinner, on top of everything else Friday afternoon. It’s also Paleo, low-fat and full of flavor. Don’t skip the bones or the skin; they add flavor and nutrients to the soup. If you can make a clean cut, you can even cut through the bone with a cleaver (like I said, clean cut so there’s no shards in your soup), so the bone marrow can leach into your soup and infuse it with flavor and health benefits.

It’s a great meal for a Friday night or any school night.

First Week of School Slow Cooker Chicken Soup

Ingredients:
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, diced
1 tsp apple cider vinegar
1 Tbs basil
1 Tbs oregano
2 organic chicken breasts, bone-in and skin-on
2 organic chicken thighs, bone-in and skin-on
1 tsp sea salt
1/2 tsp freshly ground black pepper
3 to 4 cups filtered water

Directions:
Layer onions, celery, carrots and chicken in the slow cooker, ensuring chicken is bone-side down on top of the vegetables. Sprinkle with spices and apple cider vinegar. Add water to cover the vegetables, and come up to the midway point of the chicken, between 3 to 4 cups.

Cook on low for 8 hours.

Remove the chicken from the slow cooker. Remove meat; discard skin and bones. Shred the chicken meat, and add back to the slow cooker.

Add more seasoning, if desired; heat through and serve.

Serves 4

Nutritional Information: Calories Per Serving: 462, Calories from Fat: 153, Fat: 17 g (5 g Saturated Fat), Cholesterol: 202 mg, Sodium: 704 mg, Carbohydrates: 7 g, Fiber: 2 g, Sugar: 3 g, Protein: 67 g.



Dine In: Buffalo Chicken Casserole


Buffalo Chicken CasseroleSometimes, I need a buffalo chicken fix like nobody’s business.

It happened not too long ago on a Friday night when my kids weren’t home. My sweetie and I had the option to go to a nice restaurant for an adult meal at a place where there were no video games or TVs playing sports, where they put wine glasses on the table, and where they don’t hand you a roll of paper towels to clean your hands.

Did we do that? No.

“Um, can we go get wings?” I asked.

Wings it was; my sweetie is quite accommodating that way. I pile-drived through a basket of spicy buffalo wings, and I don’t even think I came up for air. Yes, there was a roll of paper towels on the table.

When I saw this recipe, I knew I was going to pile-drive through it, too. It’s a super fun recipe for a Friday night, and who doesn’t love fun on Friday? I know I do!

You can adjust the heat in this recipe; I tend to make it hotter.

Buffalo Chicken Casserole

Ingredients:
6 small chicken thighs
6 slices bacon
3 medium jalapeños, seeded and pithed
12 oz cream cheese
1/4 cup mayonnaise
4 oz cheddar cheese, shredded
2 oz mozzarella cheese, shredded
1/4 cup Frank’s Red Hot Sauce
salt and pepper, to taste

Directions:
Preheat oven to 400° F. Debone chicken thighs, and season with salt and pepper. Bake chicken thighs at 400° F for 40 minutes or until cooked through.

Chop up bacon slices, and cook until crisp. Just before the end of cooking, add jalapeños to the pan; cook until soft. Drain fat.

Return the pan to the stove (turn off heat). Add cream cheese, mayonnaise and hot sauce. Mix together until smooth.

When chicken is cool to the touch, remove skins. Place in a casserole dish, and top with cream cheese mixture. Then, add a layer of cheddar and mozzarella cheeses. Return to 400° F oven. Bake for 10 to 15 minutes, until cheese is slightly browned and bubbly.

Nutritional Information: Calories Per Serving: 711, Fat: 462 g (24 g Saturated Fat), Cholesterol: 222 mg, Sodium: 1165 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 1 g, Protein: 55 g.



Dine In: Stuffed Mushrooms


Stuffed MushroomsOn some Friday nights, I just don’t feel like cooking an elaborate meal, but luckily “appetizer night” always works well in my house.

These stuffed mushrooms are always one of my favorites. You can also vary this recipe easily, swapping out sausage for bacon or red onions for green onions, or adding hot sauce, bleu cheese and a variety of other ingredients.

They cook up quickly in the oven, and they are great with a meat and cheese board, an antipasto platter or just by themselves.

Stuffed Mushrooms

Ingredients:
8 oz large button mushrooms, stems removed and brushed clean
4 oz cream cheese
4 oz bacon, cooked crisply and crumbled
4 Tbs green onions, chopped
salt and pepper, to taste

Directions:
Combine the cream cheese, bacon, green onions, and salt and pepper.

Remove stems from mushrooms and brush clean. You might need to scoop out some of the mushroom gills if the caps aren’t big enough to hold the filling. Place a heaping tablespoon of filling in each mushroom.

Preheat oven to 375° F. Place mushrooms on a baking sheet, and bake for approximately 20 minutes. Serve warm.

Serves 4

Nutritional Information: Calories Per Serving: 266, Calories from Fat: 197, Fat: 22 g (10 g Saturated Fat), Cholesterol: 62 mg, Sodium: 743 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 15 g.

View this recipe to print or add items to My Shopping List.



Dine In: Chili Hot Dog Bake


Chili Hot Dog BakeI’m trying to eat a low-carb diet.

This isn’t always easy.

Case in point, my family went out to dinner last night to a local pizza place where the crust is sublime. Best crust ever. Do you know how hard it is to scrape the pepperoni and cheese off your pizza and abandon the crust at the side of your plate? It’s excruciating.

So is eating a salad when your family is pile-driving pizza.

It’s been worth it, though. I’m getting my weight back to a healthy level, and I’m eating a ton more veggies because veggies are good carbs, if you didn’t already know.

One of the things that helps with a low-carb diet is eating more fat. Now, this sounds counterintuitive. Eat fat to lose fat, but it actually helps you stay full longer, so you don’t eat as much or snack as often.

This recipe has a lot of protein and fats to give you energy and to keep you full. Use a hot dog like Hebrew National, made with a lot of great ingredients, to make this recipe a little “cleaner.”

This comes together quickly on a Friday night, and you can serve it topped with some extra diced onions.

Hold the mustard.

Chili Hot Dog Bake

Ingredients:
1 lb ground beef
1 cup onions, diced
1 large bell pepper, diced
2 cloves garlic, minced
2 tsp chili powder
1/2 tsp cumin
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp celery salt
1 tsp Worcestershire sauce
1 cup tomato sauce
1 Tbs tomato paste
1 cup water
8 all-beef hot dogs, sliced lengthwise and cut in half
1 cup cheddar cheese, shredded

Directions:
Combine the ground beef, onions, bell peppers and garlic in a large cast-iron skillet. Sauté until beef is browned. Drain the fat.

Add in the spices, Worcestershire sauce, tomato sauce, tomato paste and water. Stir to combine, and simmer for about 30 minutes.

Lay hot dogs in the bottom of a casserole dish. Top with the chili mixture. Top with cheese. Bake at 400° F for 15 to 20 minutes or until hot and bubbly.

Serves 6

Nutritional Information: Calories Per Serving: 440, Calories from Fat: 255, Fat: 28 g (13 g Saturated Fat), Cholesterol: 118 mg, Sodium: 1447 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 6 g, Protein: 35 g.

View this recipe to print or add items to My Shopping List.



Dine In: Meatball Bundles


Meatball Bundles‘Twas the night before vacation, and since we were getting up at 3am to catch an early flight out of Texas, dinner had to be quick and easy, and we couldn’t leave any leftovers sitting in the refrigerator because ain’t nobody got time to clean fuzzy food out of a refrigerator when they get home from vacation. Not to mention, while we were on last year’s vacation, my air conditioner stopped working, so we were dealing with that when we got home. The year before, the power had gone out in the house for almost a day, so ALL the contents of the refrigerator had to be relocated to the large, green can outside. That’s not a pleasant way to come home from vacation.

Anyway, dinner the night before vacation has to be easy, and it has to be eaten in its entirety.

This recipe is just the thing. I guarantee you that there won’t be a crumb leftover.

Meatball Bundles

Ingredients:
12 oz can Pillsbury Homestyle Butter Tastin’ Refrigerated Biscuits
8 large precooked Italian-style meatballs
1 cup marinara sauce
1 cup mozzarella cheese, shredded
4 Tbs butter, melted
2 cloves garlic, minced
1/2 tsp Italian seasoning
salt and freshly ground black pepper, to taste

Directions:
Preheat oven to 350° F, and line a baking sheet with parchment paper or spray liberally with nonstick cooking spray. Warm meatballs in microwave until lukewarm, about 1 to 2 minutes.

Remove biscuits from can, and flatten each into a 4-inch round.
Spread each round with a heaping tablespoon of marinara. Top with about 2 tablespoons cheese, and then place a meatball on top. Wrap the dough around the meatball mixture; press edges together to seal.

Place seam-side down on the baking sheet. Repeat with all biscuits and meatballs.

In a small bowl, whisk together melted butter, garlic, Italian seasoning, salt and pepper. Drizzle on top of each biscuit. Bake for 18 to 20 minutes or until golden-brown. Serve immediately with more marinara for dipping, if desired.

Makes 8

Nutritional Information: Calories Per Serving: 505, Fat: 32 g (12 g Saturated Fat), Cholesterol: 71 mg, Sodium: 1242 mg, Carbohydrates: 34 g, Fiber: 3 g, Sugar: 6 g, Protein: 28 g.

View this recipe to print or add items to My Shopping List.

| Permalink | Print
Posted in: Dine In


Dine In: Friday Night Delight (AKA Triple-Chocolate Bundt Cake)


Friday Night Delight (AKA Triple-Chocolate Bundt Cake)My sweetie showed me a picture on social media recently of a Bundt cake his friend had made, photographed and posted online for the world to revel in about the perfection of this cake.

“Oh, do you even like Bundt cake?” I asked, falling for his innocuous ruse, hook, line and sinker.

“I love Bundt cake,” he replied.

So, of course, I was going to have to make him a Bundt cake.

I went for triple-chocolate because he has a notable sweet tooth, and I figured that would satisfy all the senses.

I made mine from scratch, but you could sub in a boxed cake mix to save time. Bake this when you get home from work on Friday night, and it should be ready to eat by the time you’re ready for dessert. It’s such a sweet way to end the week.

Triple-Chocolate Bundt Cake 

Ingredients:
1 (18.25 oz) pkg Brookshire’s Devil’s Food Chocolate Cake Mix
1 (3.9 oz) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 350° F.

Combine the cake mix with the pudding mix, sour cream, vegetable oil, eggs and water. Mix well. Stir in the chocolate chips.

Spray a Bundt pan with nonstick cooking spray or grease with a solid vegetable oil. Lightly flour the pan, tapping out the excess.

Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake completely in the pan (about 90 minutes) before inverting onto a plate.

Serves 12 Nutritional Information: Calories Per Serving: 266, Calories from Fat: 234, Fat: 26 g (7 g Saturated Fat), Cholesterol: 63 mg, Sodium: 62 mg, Carbohydrates: 7 g, Fiber: 0 g, Sugar: 34 g, Protein: 3

View this recipe to print or add items to My Shopping List.

| Permalink | Print
Posted in: Dine In


Dine In: Mexican Chicken Bake


Mexican Chicken BakeLast Friday night, we took the boys out to dinner to a local Mexican restaurant.

They protested a little.

“We just WENT here,” they said.

Well, yeah, we like Tex-Mex food!

So, this Friday night, to prevent the abject horror of having to subject them to a meal out, I made something at home. This is a recipe I found on Pinterest and added some spices to make it my own.

We ate dinner on the patio that night under the solar lights, and we had a regular, relaxing fiesta.

We served this with a side of rice and chips with salsa, of course.

Mexican Chicken Bake

Ingredients:
4 boneless, skinless chicken breasts
2 Tbs cumin
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 cups frozen corn, thawed
1 can black beans, drained and rinsed
1 can Ro-Tel Tomatoes with Green Chilies
1 lb Velveeta, cut into cubes

Directions:
Preheat oven to 375° F.

Spray a 9 x 13 dish with nonstick cooking spray.

Sprinkle cumin, salt, pepper and garlic onto chicken breasts; rub in to set the seasoning.

Place chicken breasts in pan. Top with corn, black beans and tomatoes. Cover the dish with cubes of Velveeta.

Bake for 40 to 45 minutes or until juices from the chicken run clear.

Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 1091, Fat: 40 g (18 g Saturated Fat), Cholesterol: 232 mg, Sodium: 2090 mg, Carbohydrates: 96 g, Fiber: 19 g, Sugar: 15 g, Protein: 95 g.

View this recipe to print or add items to My Shopping List.



Dine In: Buffalo Chicken Meatballs


Buffalo Chicken MeatballsToday, I made a mistake.

A huge mistake.

I sat down to eat leftover Buffalo Chicken Meatballs in front of my 14-year-old son, a.k.a., the Human Garbage Disposal.

“What’s that?” he asked because I had prepared them for the first time as a “test” on a night my kids were not home.

“Buffalo Chicken Meatballs,” I told him.

“Can I have them?” he asked.

“Well, these are mine, but you can have the other two that are left,” I said, feeling a little territorial over my lunch as he had just practically inhaled a Philly cheesesteak I’d come home from work to make him.

He inhaled the meatballs, too.

“Let’s make these again,” he said.

I agreed.

“How about Friday night?”

Done.

Buffalo Chicken Meatballs

Ingredients:
1 lb ground chicken
1/2 cup almond flour
1/4 cup cheddar cheese
1/4 cup thick bleu cheese salad dressing, like Marie’s
1/4 cup Frank’s Hot Sauce, plus more for serving
1 egg

Directions:
Preheat oven to 500° F, and line a baking pan with parchment paper for easy cleanup.

Mix all the ingredients in a large bowl until well-combined. Your mixture will feel a little loose, but they will bake into tender meatballs. Shape into 9 meatballs, and place them on the parchment paper. They will spread a little during baking.

Bake for 15 minutes or until cooked through.

Serve with a drizzle of hot sauce and extra blue cheese dressing or ranch, if you prefer.

Makes 9 meatballs

Nutritional Information: Calories Per Serving: 176, Calories from Fat: 80, Fat: 9 g (5 g Saturated Fat), Cholesterol: 68 mg, Sodium: 313 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 0 g, Protein: 17 g.

View this recipe to print or add items to My Shopping List.



Dine In: Tuscan-Roasted Asparagus


Tuscan-Roasted AsparagusOne of the things I’d love to do in life is live in Tuscany for several months and take cooking classes with people who speak nothing but Italian.

It’s on my bucket list, right near the top. Unfortunately, on top of another list is “braces for two.”

I might not get to Tuscany any time soon, but I can dream about it. My brief visits there have imprinted the smell of fresh basil, simmering tomatoes, fragrant lemon and earthy rosemary into my memory, and I’m determined to get back there someday.

In the meantime, I’ll distract myself with Tuscany-inspired recipes, using fresh ingredients! This dish would be a lovely side to a grilled main course or a perfect potluck dish to bring to a Fourth of July celebration. You can serve it warm or at room temperature.

Tuscan-Roasted Asparagus

Ingredients:
1 1/2 lbs asparagus, woody ends removed
1 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1 tsp lemon zest
salt and pepper, to taste
1/2 tsp oregano
1/4 cup fresh basil leaves, torn
1 large beefsteak tomato, thinly sliced
1/2 cup parmesan cheese, grated

Directions:
Preheat oven to 400° F.

Lay asparagus in a single layer on a baking sheet. Place tomato slices on top of asparagus spears. In a small bowl, whisk extra virgin olive oil with lemon juice, lemon zest, salt and pepper. Drizzle over tomatoes and asparagus. Sprinkle basil and parmesan on top, and roast until cheese begins to brown, about 15 to 20 minutes.

Serves 4

Nutritional Information: Calories Per Serving: 98, Fat: 5 g (2 g Saturated Fat), Cholesterol: 9 mg, Sodium: 137 mg, Carbohydrates: 8 g, Fiber: 4 g, Sugar: 4 g, Protein: 9 g.

View this recipe to print or add items to My Shopping List.



Dine In: Ice Cream in a Bag


Ice Cream in a BagOne of my sons’ favorite things to do in school, mainly in the lower grades, was to make ice cream in a bag.

I know they did it in preschool, again in kindergarten and probably even in first grade since they both had the same wonderful, bubbly, creative teacher.

Ice cream in a bag sounds weird, but it’s super fun for kids (adults too!), and it is a tradition we repeat every summer on the back porch.

We’re going to do it again on Friday night after dinner.

Seriously, there’s nothing better than a good sit on the back patio with the dog chasing crickets around in the yard, the solar lights flickering and everyone I love gathered in one place.

You can add extra goodies to this recipe. Just be aware that it might alter the way it freezes a tiny bit. Each bag makes an individual serving.

Ice Cream in a Bag

Ingredients:
1/2 cup milk
1/2 tsp vanilla
1 Tbs sugar
4 cups crushed ice
4 Tbs salt
2 quart-sized zipper-lock plastic bags
1 gallon-sized zipper-lock plastic freezer bag

Directions:
Mix the milk, vanilla and sugar together in one of the quart-sized bags.

Seal the bag tightly, pressing out excess air. If you leave too much air in the bag, you might have a mess on your hands during the shaking process.

Place the quart-sized bag inside another of the same size to help prevent ice or salt from leaking into your mixture. Place the double-bagged mixture into the gallon-sized bag and fill with ice. Then, sprinkle salt on top.

Press out excess air and seal the bag. Wrap the bag in a towel; shake the bag vigorously for 5 to 8 minutes or until the “ice cream” has formed.

Pour into a chilled bowl and eat immediately.

Serves 1

Nutritional Information: Calories Per Serving: 112, Calories from Fat: 23, Fat: 3 g (2 g Saturated Fat), Cholesterol: 10 mg, Sodium: 58 mg, Carbohydrates: 18 g, Fiber: 0 g, Sugar: 17 g, Protein: 4 g.

View this recipe to print or add items to My Shopping List.

| Permalink | Print
Posted in: Cooking, Dine In, Kids


Page 1 of 3412345678910...Last »
Copyright © 2010-2014, Brookshire’s. All rights reserved.
The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS