share. The Brookshire's Blog

Turtle Pumpkin Pie


Prep Time: 15 minutes, plus refrigerating
Serves: 10

Ingredients:
1/4 cup plus 2 Tbs caramel topping, divided
1 Honey Maid Pie Crust
1/2 cup plus 2 Tbs Planters Pecan Pieces, divided
1 cup cold milk
2 (3.4 oz) pkgs Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 (8 oz) tub Cool Whip Whipped Topping, thawed, divided

Directions:
Pour 1/4 cup caramel topping into crust; sprinkle  with 1/2 cup pecans. Beat milk, pudding, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust. Refrigerate 1 hour.  Top with remaining Cool Whip, caramel topping and pecans just before serving.

Recipe and image provided by Kraft Foods.



Skippy Holiday Peanut Butter Cut-Outs


Prep Time: 20 minutes
Cook Time: 7 minutes
Makes 5 dozen cookies

Ingredients:
1/2 cup Skippy® Creamy Peanut Butter
1/2 cup I Can’t Believe It’s Not Butter!®
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Directions:
Beat Skippy® Creamy Peanut Butter, spread, sugars, egg and vanilla in large bowl with electric mixer at medium speed until smooth. Beat in remaining ingredients at low speed just until blended. Divide dough in half.

Roll each dough half about 1/8 inch thick on well-floured board with well-floured rolling pin. Preheat oven to 375° F. Cut dough into shapes with cookie cutters. Arrange on ungreased cookie sheets.

Bake 7 – 9 minutes or until lightly golden. Cool completely on wire racks. Re-roll dough trimmings to cut additional cookies. Decorate, if desired, with icing, decorative sprinkles and candies.

Nutritional Information: 
Calories Per Cookie: 34, Fat: 1 g (Saturated Fat: 0 g), Cholesterol: 3 mg, Sodium: 43 mg, Carbohydrates: 5 g, Fiber: 0 g, Protein: 1g

©2009 Unilever WEST08 16094



Basting


Nobody has proven that basting keeps a turkey moist, but most people do baste.

 

If you baste, use butter or fatty pan drippings. They contain proteins that help the skin brown. Don’t baste with water or broth. They create steam, which softens the skin. Don’t baste in the last 30 minutes of cooking.

 

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Orange Eggnog Punch


Prep Time: 5 minutes

 

Serves: 8

 

Mix 2 parts Food Club Eggnog, 1 part Food Club Orange Juice and 1 part lemon-lime soda in a punch bowl for a tangy holiday punch! Float orange peels in the punch for a festive touch.

Nutritional Information: Calories per Serving: 177, Fat: 4 g (2 g Saturated Fat), Cholesterol: 97 mg, Sodium: 82 mg, Carbohydrates: 28 g, Fiber: 0 g, Protein: 7 g

 

© 2009, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.

 

 

 

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Shop the Sale: Spare Ribs


Got any ribs to spare? Apparently Brookshire’s does, because spare ribs are one of the featured sale items this week. Now, around this part of the country, we grill all year round, so the mere fact that it’s November shouldn’t stop you from throwing a slab of ribs on the grill. But do you know there’s a much faster way to fix them and still get that down-home barbecue flavor?

It’s kind of cheating, but that’s what cooking’s all about: making it look easy! Take a slab of pork spare ribs and put them on a baking sheet lined with foil. Bake at 375° F. for an hour or so. This will help most of the fat cook off, and will get them 90% done.

Then…..put them on the grill, slather on the sauce and finish ‘em up outside! They’ll have the crispy, crunchy outside that comes from time on the grill, but you won’t have to stand guard over them, turning and basting.

See? That’s what cooking is: making it look easy! I promise, your secret’s safe with me.



Dine In: Cilantro-Lime Chicken


You know a recipe is special if there’s a hyphen in the title, or if the title is long with lots of descriptive words. This recipe is really amazing, quick and easy, but oh so impressive. And there’s a hyphen in the title, so there’s proof positive that it’s special. But if you’d like a longer, more-descriptive name, how about Cilantro-Lime Chicken with Spicy Asian Seasonings? Now it sounds even fancier!

This dish is special enough to serve for company, but it’s easy enough to fix on a busy Friday evening. If you have a bag of stir fry veggies in the freezer, feel free to throw them in, too, and you can call it Cilantro-Lime Chicken with Spicy Asian Seasoning and Oriental Vegetable Blend. Now THAT’S special!

Cilantro-Lime Chicken

Serves 4

Prep time: 10 minutes; Cook time: 10 minutes

1 lb boneless skinless chicken breasts
2 small onions
1 large lime
2 Tbs canola oil
1 or 2 small jalapeno peppers, seeded and sliced
1 small piece fresh ginger (1 inch long), peeled and thinly sliced*
2 Tbs fresh chopped cilantro
2 Tbs soy sauce
1 tsp sugar
Hot cooked rice or warm tortillas (optional)

*Note on ginger? Never used it fresh? It’s in the produce section and looks like a tree root. Get the very smallest piece you can find, since this recipe only needs a 1-inch piece. You’ll be shocked at how cheap this ingredient is when you buy such a small portion—I’m talking like 25 cents!

Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges.

Remove 3 strips of peel from the lime, with a vegetable peeler. Cut the lime peel into fine shreds and set aside. Juice the lime and measure 2 Tbs lime juice. Set aside.

Heat a large skillet or wok, and add the oil.  Cook the ginger briefly, until fragrant. Remove the ginger pieces and discard. In the same pan, cook the chicken breast chunks and onion wedges until nearly done. Add the jalapeno peppers, cilantro, soy sauce and sugar. Stir and cook until chicken is no longer pink.

Serve over hot rice or with warmed tortillas.

What’d I tell ya? Easy and delicious! And fancy too!



Shop the Sale: Split Fillets and Tenderloins


Have you ever heard that you pay for convenience? Well, it’s true—and it makes sense. The more processed a food is, the more it costs. And the same happens with chicken breasts. Boneless, skinless breast halves are so convenient and easy to use—but they also cost more than breasts with the bone still in. 

So that’s what makes this week’s advertised sale of Boneless skinless breast fillets and breast tenderloins such a great deal. Where normally these command a premium price, this week you can score a great deal! Stock up and save—fill your freezer with these super-convenient chicken cuts—and you’ll be able to coast through the coming weeks with plenty of chicken to feed your family. 

What do you do with this cut of meat? It’s probably the easiest way to fix chicken that isn’t already re-cooked. They come in a resealable freezer bag, so the day of your meal, pull out as many pieces as you’ll need for any given recipe. Thaw in the fridge or microwave (never on the countertop), and you’re ready to go. Add a dash of salt and pepper, or maybe barbecue sauce or stir-fry sauce, toss in a skillet and you’ll be eating dinner before you know it!



Product Talk: It’s Bacon!!


Actually, it’s not. It’s not really bacon, but if you’re trying to watch your diet, it’s the next best thing. Bacon Salt, from J&D’s, is a seasoned salt that tastes deliciously bacon-y. It comes in several varieties (regular, hickory and peppered) and a sprinkle on top of a ground turkey burger will make you think you’re having a double-bacon burger deluxe.

The only caution to advise is that it IS salt, so it IS high in sodium. Other than that, it’s fat-free, cholesterol-free and zero calories. Now THAT’s what bacony goodness is all about!

You’ll find J&D’s Bacon Salt in the spices and seasonings section of Brookshire’s.



Dine In: Beef Tenderloin


If you’re like me, most of the time you’re saving every nickel you can. Times are tough! But every once in a while, you need a special dinner. Maybe you’ve got extra-special friends coming over, or maybe you just need a well-deserved splurge. If you want to show someone how much you care, here’s a tip: don’t make reservations….make dinner at home! It’s the ultimate gift from the heart.

Ever had a beef tenderloin? A tenderloin is what filet mignon steaks are made from. To make filet, the tenderloin is sliced into rounds. So a tenderloin roast is just one large filet mignon—and man oh man, is it delicious. It’s pricey—but trust me, you get what you pay for. Watch for a sale in the meat department and grab one. Put it in the freezer until that special time comes, and you’ll be ready to splurge. Bonus: because it’s so low-fat, it’s actually a pretty healthy cut of meat!

Side dishes can be as simple or as elegant as you wish: mashed potatoes, steamed broccoli, fresh asparagus or a tossed salad. Simple is good when you have a delicious main course like this!

Simple Roast Tenderloin
Prep time: 10 minutes; Cook time: 45 minutes

3 to 4 pound beef tenderloin, trimmed and tied with twine (to help it hold its shape)
1 tablespoon olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon black pepper

Preheat oven to 350 degrees.

Place the tenderloin on a broiler pan. Rub roast with olive oil and sprinkle with onion, garlic and pepper.

Roast the tenderloin for 15 minutes per pound for rare, or 20 minutes per pound for medium rare.

Let roast rest 15 minutes before carving.

Serves 6

Nutritional Information
Calories per serving: 307.  Fat: 16 grams (5 gr. saturated fat), cholesterol: 156 mg., sodium: 101 mg., carbohydrates: 0 gr., fiber: 0 gr., Protein: 49 gr.

© 2009, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.



Dine In: Steak and Potatoes—with Flair!


What’s the favorite weekend dinner meal? It’s gotta be steak! And if you fix it on the grill, there’s no doubt that steak will be at the top of the list! So whether you broil it or grill it, a great dine-at-home meal often includes steak.

But what goes with steak? Of course it’s a baked potato, no question, but how about switching that up just a bit? How about making that a baked SWEET potato? If you’ve been to a steak house restaurant, you know that baked sweet potatoes, with butter, brown sugar and cinnamon taste just about like pumpkin pie—delightful! But did you know that unsweetened, they still taste amazing?

 To speed dinner along, you can make sweet potato fries—and you’ll dazzle everyone. Peel and cut sweet potatoes into French-fry-sized strips. Toss them in a large plastic bag (or a bowl) along with a tablespoon of olive oil. Spread in a single layer on a pan and bake at 375 for 20 to 30 minutes. It’s that easy! And besides the wonderful flavor, sweet potatoes are powerhouses of nutrition, with lots of fiber and Vitamins A and C (great for eyesight and immunity health). And even better: sweet potatoes are on sale at Brookshire’s this week!

Top it off with a salad and fresh fruit for dessert and you have an A-1 dinner, fit for a gourmet, at budget prices…and with great health benefits.



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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.

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