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Healthy Living: Crunchy Corn


Crunchy CornIt’s the season for candy corn. However, this is the Healthy Living blog, and we don’t recommend serving up a side of candy corn along with dinner. Yummy, yes. Healthy, no.

This roasted corn snack isn’t bad for your waistline, and it provides a big, bold taste and a satisfying crunch. I have a weakness for chips, and this is a great treat to have in place of calorie-laden potato chips or corn chips.

Of course, it’s gluten and dairy-free, as well.

Crunchy Corn

Ingredients:
2 cups dried corn
2 Tbs olive oil
1 Tbs chili powder
1 tsp salt

Directions:
Soak dried corn in water overnight and then cook in a pressure cooker for 30 minutes.

Pat corn dry well.

Heat a nonstick pan and add olive oil.

Toss in corn and sprinkle chili powder and salt over corn.

Roast corn over high heat until crunchy and golden, shaking the pan occasionally.

Serves 1

Nutritional Information: Calories Per Serving: 512, Calories from Fat: 281, Fat: 31 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 2405 mg, Potassium: 862 mg, Carbohydrates: 64 g, Fiber: 10 g, Sugar: 10 g, Protein: 9 g.

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



Dine In: Grilled Chicken Nachos


Grilled Chicken NachosI was sitting out on the back porch a few Thursday nights ago with my girlfriends. We’ve transitioned our weekly “Girls Night Out” to “Girls Night In.” It’s just less expensive – and more fun – that way. We love the back porch. It’s covered. I have a fan for when it’s hot and a chiminea for when it’s chilly, and, most importantly, I have a grill.

On Thursday nights, we usually cook out, so we can all stay in the same place and socialize. We’ve gotten pretty creative with our meals on the grill. That week, I really wowed the girls with Grilled Chicken Nachos.

My sons, who were not there for the Thursday festivities, were envious, so I made them again on Friday night. 

Grilled Chicken Nachos

Ingredients:
1 (24 oz) bag tortilla chips
salt and pepper, to taste
sour cream, for serving
salsa, for serving
guacamole, for serving
1 cup cooked chicken, shredded
1 cup Mexican blend cheese
1 can black beans, drained and rinsed
1/2 cup plum or cherry tomatoes, diced
1/2 onion, diced and caramelized
1 Tbs taco seasoning

Directions:
Mix chicken with spices, salsa and tomatoes. Heat on stovetop until warm. 

In a separate pan, heat the black beans and caramelize the onions.

Preheat the grill for indirect grilling over medium-high heat.

Spray grill pan with cooking spray.

Place a single layer of tortilla chips on the bottom of a grill tray. Sprinkle with cheese and then a layer of the chicken and other toppings, topping with more cheese.

Place grill tray on the grill over indirect heat. Cover for 5 minutes, then turn and continue cooking for another 5 minutes.

Remove from the grill and use a spatula to cut and serve. Serve with sour cream, salsa and guacamole.

Serves 4
Nutritional Information: Calories Per Serving: 1252, Calories from Fat: 483, Fat: 54 g, Cholesterol: 62 mg, Sodium: 1210 mg, Potassium: 878 mg, Carbohydrates: 154 g, Fiber: 20 g, Sugar: 22 g, Protein: 46 g.

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



Product Talk: Betty Crocker Cookie Mixes


Betty Crocker Cookie MixesWhen I was growing up, my mom made everything from scratch. Everything.

She never would have dreamed of using a mix for anything, and that’s how I learned to cook. She also woke up at some time well before the sun rose to accomplish some of the tasks, like baking and making things from scratch.

Thank goodness for Betty Crocker. She also gets up well before dawn to make sure I don’t have to. With Betty Crocker cookie mixes, my cookies taste like homemade, but I don’t spend a lot of time measuring out sugar and baking soda.

Betty Crocker Cookie Mixes come in a convenient pouch with all the dry ingredients already included. They come in a variety of flavors like chocolate chip, double chocolate chunk, molasses, oatmeal and peanut butter, as well as sugar and white chip macadamia nut. These could fool my mom, I’m telling you! All you do is add a few extra ingredients and bake!

With their limited edition holiday flavors as well, I’m set for the year.



Dine In: Oven Baked Feta Cheese Dip


Oven Baked Feta Cheese DipThere are so many Friday nights when, I admit it, I don’t want to cook.

I’m tired from working all week. My kids are tired. We’re all tired.

Sometimes that means pizza. Sometimes that means a snack dinner.

This recipe is simple and quick to put together. You can add chopped, grilled chicken to make it more of a main course.

Oven Baked Feta Cheese Dip

Ingredients:
1 cup crumbled feta cheese
3 cloves garlic, minced
1/4 cup tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1/2 cup mild cheddar cheese, shredded

Directions:
Preheat oven at 400° F.

In a small oven-safe baking dish, layer the crumbled cheese, covering the entire bottom of the dish.

Sprinkle the minced garlic on top of the feta cheese.

Spoon the tomato sauce, covering the entire cheese and garlic mixture.

Mix together the mozzarella cheese and the cheddar cheese; layer on top of the tomato sauce.

Bake it in the oven for 15 minutes, or until the cheese is melted.

Serve it warm with a side of flatbread or tortilla chips.

Nutritional Information: Calories Per Serving: 203, Calories from Fat: 137, Fat: 15 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 56 mg, Sodium: 672 mg, Potassium: 110 mg, Carbohydrates: 4 g, Sugar: 2 g, Protein: 13 g.

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



Shop the Sale: Easter Ham


Stuffed HamEaster is this weekend, and traditionally, I always cook a ham. I use a friend’s recipe, slathering the spiral sliced ham with a good maple syrup then packing it in brown sugar, wrapping it all in foil and slow roasting it until the syrup and sugar marry in complete ham happiness.

However, this year I’m trying something new, or at least, I’m trying something in addition to the old favorite. I came across this ham recipe at work one day and decided I’d try it for Easter Sunday. I’m having a big crowd over, so two hams should do the trick.

Hormel spiral-sliced ham is on sale this week at Brookshire’s, so you can plan your holiday meal to perfection.

Glazed Sweet Potato-Stuffed Ham

Ingredients:
2 large sweet potatoes, peeled
1 (7 to 9 lb) Hormel spiral-cut ham
1 (10 oz) jar apricot preserves
1 tsp ground black pepper

Directions:
Heat the oven to 350° F.
Using a mandoline, slice the sweet potatoes very thinly. Place the ham, cut side down, in a roasting pan.
Carefully separating the layers of the ham, insert slices of sweet potato into each layer. Repeat this until every layer of the ham has been filled.
In a small bowl, stir together the apricot preserves and the black pepper; spread the mixture all over the surface of the ham. Bake for 2 to 3 hours, or until the ham is heated to 160° F at the center and the potatoes are tender. Allow the ham to rest for 15 minutes before slicing.

Serves 16

Nutritional Information: Calories Per Serving: 400, Calories from Fat: 200 Fat: 23 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 110 mg, Carbohydrates: 19 g, Fiber: 1 g, Sugar: 11 g, Protein: 31 g, Sodium: 1860 mg.

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



Dine In: Buffalo Cauliflower Poppers


Cauliflower PoppersSince my boys’ favorite vegetable is cauliflower and my favorite everything is buffalo-flavored, when I saw a recipe on my favorite blog, I knew it was going to be a hit at our house.

I was right because when Kevin Lynch from Closet Cooking posts a recipe, he’s never, ever wrong.

I like to say this one is healthy. Minus the bleu cheese or ranch dip, it’s extremely healthy. In fact, this would even be a great snack for the big game!

Buffalo Cauliflower Poppers

Ingredients:
1 head cauliflower, cut into florets
1 Tbsp oil
salt and pepper to taste
1/4 cup hot sauce
bleu cheese or ranch dressing for dipping (optional)

Directions:
Toss the cauliflower florets in the oil, salt and pepper; arrange in a single layer on a baking sheet and roast in a preheated 400°F oven until lightly golden-brown, about 20-30 minutes.

Toss cauliflower in the hot sauce and enjoy warm with bleu cheese or ranch dressing for dipping.

Serves 4

Nutritional Information: Calories: 48, Fat: 4 g, Trans Fat: 0 g (0.3 g Saturated Fat), Cholesterol: 0 mg, Sodium: 400 mg, Carbohydrates: 4 g, Fiber: 2 g, Sugar: 2 g, Protein: 1 g



Product Talk: Stubb’s BBQ Sauce


I went to graduate school in Austin, Texas, home of the original Stubb’s Barbecue.

There was many a night my classmates and I sat in the small, enclosed yard, enveloped by hickory smoke and listening to bluesy jazz tunes, mellow folk music or contagious classic rock.

You might not be able to travel to Austin, but Brookshire’s brings Austin to you with Stubb’s barbecue sauces.

This chicken is totally drool-worthy and brings that taste of Austin right to your back yard. You won’t be singing the blues after you eat this, I promise.

Stubb’s Glazed Bacon-Wrapped Chicken

Ingredients:

3 Tbsp Stubb’s Bar-B-Q rub
3 boneless chicken breasts
24-30 slices of bacon
1 bottle Stubb’s Original Bar-B-Q sauce
2 oz honey
1 1/3 cups brown sugar

Directions

Apply 1 tablespoon of rub to each chicken breast, spreading it evenly over both sides. Next, weave 8 to 10 slices of bacon together. Once you are done weaving the bacon, wrap it around one breast. Repeat the process for the other chicken breasts. Now, prepare your grill for indirect cooking. Cook at 280° F to an internal temperature of 165° F. This will take 1 to 1 1/2 hours, depending on your grill.

While your chicken is on the grill you can prepare your glaze. Combine 8 ounces of Stubb’s original, honey and brown sugar in a bowl. Mix thoroughly. The glaze should be applied during the last 20 minutes of cooking. Baste 2 to 3 times in that last 20 minutes of cooking.

NOTE: You can also prepare this dish in the oven. Cook at 300° F for 1 hour or until the internal temperature reaches 165° F.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Serves 3 

Nutritinal Information: Calories Per Serving: 1,653, Calories from Fat: 670, Fat: 75 g, Cholesterol: 296 mg, Sodium: 7761 mg, Carbohydrates: 143 g, Fiber: 1 g, Sugars: 122 g, Protein: 98 g



Ask Leigh


Question:  My mother used to make a delicious pot roast with Coca-Cola. She also made a wonderful chocolate cake with it. Can you use any soft drink or does it have to be a regular Coca-Cola? 

Answer:  My favorite cake in the world might be a chocolate sheet cake made with Coca-Cola…I am betting that’s the same chocolate cake you mention here! I’ve never had a roast using a carbonated soda in the marinade, but you made me very curious! I found several delicious-sounding roast recipes – and yes, they all called for a regular cola. 

I played around in the kitchen to see what would happen if I used a diet soda. It didn’t work. But I remembered that a couple of summers ago I marinated some flank steak in Dr. Pepper (didn’t have anything else!) before grilling, and everyone loved it. I thought I’d share my recipe with you – and these would work great with regular Coca-Cola too. Enjoy! 

Dr. Pepper-Marinated Flank Steak Nachos 
Serves 8

Ingredients:
1 lb flank steak
24 oz Dr. Pepper
2 tsp kosher salt
4 Tbs brown sugar
1 tsp black pepper
1 (9-oz) bag of your favorite, sturdy large-sized corn chip
2 cups refried beans
2 tsp ground cumin
2 1/2 cups Mexican-blend shredded cheese

Optional toppings: Sour Cream, sliced pickled jalapenos, favorite salsa 

Directions:
Combine flank steak and Dr. Pepper in a non-reactive container and refrigerate at least 6 hours in refrigerator. 

When it’s time to make the nachos, heat your gas or charcoal grill to high heat. Combine salt, brown sugar and pepper in small bowl. Remove steak from Dr. Pepper and rub spices into meat. Grill steak 3-4 minutes on each side until medium-rare. Do not overcook. Let steak rest 5 minutes before slicing. 

To make the nachos, preheat oven to 350. Place corn chips on cookie sheet, in one layer. Combine black beans with cumin. Spread small amount of black beans over each chip. Sprinkle cheese over chips. Slice flank steak against the grain into ½-inch wide strips. Cut again into bite-sized pieces. Distribute meat over nachos. 

Bake 5 minutes until cheese is bubbly. Remove and serve with toppings.

Nutritional Information:  Calories Per Serving: 528, Total Fat: 26.4 g, Sodium 1223 mg, Carbohydrates 43.3 g, Protein: 30.1 g

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Posted in: Entertaining


Product Talk: Miniature Candy Bars


You can’t walk past an end cap in your local Brookshire’s right now without pumping into a boo-tiful display of Halloween candy. Sweet Tarts, lollipops, gummy bears. You name it; you can buy it in bulk right now.

Personally, I go straight for the chocolate and I love the miniature-sized candy bars are the best. Luckily for me, I have one son who loves chocolate, and one who doesn’t, so I have carte blanche to raid his Halloween pumpkin and pillage all the bite-sized Butterfingers and Snickers.

This recipe is a fun way to use leftover Halloween candy. It’s also great for a holiday party or just a wonderful way to use those bulk bags of mini candy bars.

Snickers Puffs (or Milky Way Puffs)

Ingredients:
1 (8 oz) can Pillsbury crescent dinner rolls
2 Tbs butter or margarine, melted
4 (snack size) Milky Way or Snickers candy bars

Glaze:
1/2 cup confectioners’ sugar
2 tsp cocoa
2 or 3 tsp milk
Colored sprinkles

Directions:
Preheat oven to 375°F.

Separate dough into 8 triangles. Cut each candy bar in half crosswise. Place one candy piece on shortest side of each triangle. Roll up. Start at shortest side and roll to opposite side. Pinch edges of dough to seal. Dip one side in melted butter. Place rolls point side down in ungreased muffin cups. Bake for 12 to 15 minutes or until golden brown. Remove from pan. Cool slightly.

In small bowl, combine all glaze ingredients until smooth. Drizzle over warm rolls. Garnish with sprinkles.

Nutritional Information:  Calories 208; Calories from Fat 78; Total Fat 9 g; Saturated Fat 5 g; Cholesterol 11mg; Sodium 212 mg; Total Carbohydrates 30 g; Dietary Fiber 1 g; Sugars 14 g; Protein 4 g;



Family Matters: Pumpkin Butterscotch Fudge Bars


Fall has always been my favorite time of year. It has nothing to do with the fact that I was born in October. (No, really, it doesn’t, I promise) And fall is rapidly becoming my boys’ favorite time of year, too.

First of all, there’s the weather. When it got chilly last weekend, the first thing my older son asked for when he woke up was hot cocoa. Who doesn’t love a steaming mug of chocolaty goodness on a crisp fall morning?  With the cooler weather comes camping, one of our favorite family activities. There is nothing better than spending the day hiking, crunching along in the colorful leaves, then cooking over an open flame, making melty, delicious s ‘mores and going to sleep under the stars – after the ghost stories, of course.

Fall is also soccer season. My younger son plays and is pretty darn good, if I do say so myself. Saturdays at the soccer field, cheering him on, are a fun way to spend a family day too.

Fall means corn mazes, pumpkin patches, haunted houses and hayrides. Last weekend we visited four haunted houses at a local amusement park and crept through them, alternately laughing hysterically and clutching each other in anticipation of what was going to pop out from behind the next corner. We go to a nearby corn maze every year, too, and luckily for me my boys have a better sense of direction than I do, because they can sniff our way out much more quickly than I can. We pick up our pumpkins at the same place, searching the extensive field for just the right gourd to take home for our jack o’ lantern.

Fall also means baking. Lots of baking. Pumpkin bread, cinnamon rolls, spice loaf, peanut butter cookies and these pumpkin butterscotch fudge bars that combine all the delicious flavors of my favorite season.

Pumpkin Butterscotch Fudge Bars
Makes 4 dozen

Recipe Courtesy of Quaker Oats  

COOKIE BASE:
Ingredients:
1 cup all-purpose flour 
1 cup Quaker® Oats (quick or old fashioned, uncooked) 
3/4 cup firmly packed brown sugar 
1/2 cup chopped walnuts
1/2 cup flaked coconut 
3/4 tsp pumpkin pie spice 
1/2 tsp baking soda 
12 Tbs (1-1/2 sticks) butter or margarine, melted 

FUDGE: 
2 Tbs stick butter or margarine 
2/3 cup evaporated milk 
3/4 cup granulated sugar 
1/2 cup 100% Pure Pumpkin
1-1/2 tsp pumpkin pie spice 
1/4 tsp salt 
2 cups (4 oz.) miniature marshmallows 
1-2/3 cups (11-oz. pkg.) butterscotch chips 
3/4 cup chopped walnuts, divided 
1 tsp vanilla   

Directions:
Heat oven to 350°F. Line 15 x 10-inch jelly-roll pan with foil. 

For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well. Stir in butter; mix well. Press into jelly-roll pan.

Bake 13 to 15 minutes or until lightly brown. Cool in pan on wire rack.  

For fudge, combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, 8 to 10 minutes. Remove from heat. Stir in marshmallows, chips, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm. Cut into bars.

Nutritional Information (per bar):Calories 128;  Calories from Fat 56; Total Fat 6 g; Cholesterol 9 mg; Sodium 84 mg; Total Carbohydrates 17 g; Dietary Fiber 1 g; Sugars 12 g; Protein 2 g

 



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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.

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