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Mango Salsa

The fragrant fruit is tangy, juicy and super sweet; they just taste like summer. And they’re versatile. Use them in salsas and sauces, in pastries, atop chicken or fish, even to spike your iced tea. In honor of peak mango season during national Mango Month – June – let this be the year you make the mango part of your kitchen repertoire.

Choose: Go ahead, squeeze the mango: Slightly soft to the touch? It’s ready to eat. (Choose firmer fruit if you don’t plan to eat it for a few days.) Color doesn’t matter; ripe mangos can be green, red, orange, pink, yellow or often, a combination thereof.

Store: Ripe mangos should be stored in the refrigerator, where they’ll keep for nearly a week if unpeeled. Once peeled and diced, eat within a day or two, or freeze in an airtight container for up to six months. Unripe mangos should be left at room temperature to ripen fully; to speed up the process, place fruit in a brown paper bag and leave on the counter for a day or two.

Use: Cutting a fresh mango can be slippery and messy; don’t worry about producing perfectly diced fruit, at least your first few times. Place mango on a dry cutting board and slice off the sides lengthwise. Using the knife tip, score the inside of each side, then turn over and press the skin side so the scored chunks stand away from the skin. Peel away skin with the knife. To finish, remove peel from the center mango section, which contains a large pit. Carefully carve extra flesh from around the pit.

The (nutritional) goods: They’re sweet as candy but a lot better for you; a cup of fresh mango has about 110 calories and provides 25 percent of an adult’s recommended allowance of vitamin A and 80 percent of vitamin C. Could the mango be the next super food? Maybe. This year, Texas A&M researchers said they discovered preliminary evidence that mangos may help fight breast and colon cancer.

Mango Salsa
Prep Time: 15 minutes
Serves 6

This simple salsa is great over grilled fish, chicken or shrimp.

2 fresh mangos, peeled and diced
1 small red or yellow bell pepper, diced
1- 2 jalapeños, seeded and diced
1/2 cup red onion, diced
2 Tbs lime juice
1/2 cup fresh cilantro, chopped
Salt and pepper, to taste

Mix all ingredients.

Nutritional Information:  Calories Per Serving: 55, Fat: 0 g (0 g Saturated Fat), Cholesterol: 10 mg, Sodium: 3 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 1 g

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.




Grilled Banana S’mores

Place BANANAS with peel on the grill for 5 minutes on each side or until peel gets dark. Peel BANANA and scoop pulp out in a bowl.

Arrange warm Grilled bananas on graham cracker squares. Place chocolate squares over grilled bananas. Top with another Graham Cracker Square to make a sandwich.


Are you ready for a road trip?

Is your family going on a road trip? It is hard to eat healthy when on the road; you always end up stopping at a convenient store to stock up on snacks. Try making homemade snacks to take on your trip; it will save you money, time and will be a little healthier snack.

Some great road trip snacks are homemade granola or trail mix, popcorn and cut up fruits and vegetables.

Trail Mix – If you have kids that have different taste, this is a good treat because you can let them pick out what they want in their personal trail mix. In different bowls place nuts, pretzels, raisins, craisins, dried fruits, cereals, gummy bears and chocolate candies. You can even add seasonings like cumin or dry ranch mix.


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California Chicken Sandwich

California Chicken Sandwich
Prep Time: 10 minutes
Cook Time: 7 minutes
Serves 4

4 boneless, skinless chicken breast
1/4 cup fat-free sour cream
1/2 avocado
2 Tbs pitted black olives, chopped
1/4 tsp garlic salt
1/4 tsp ground cumin
4 whole-wheat hamburger buns

Start the grill. In a medium bowl, combine sour cream, avocado, olives, garlic salt and cumin. Place chicken in foil and grill for 5 – 7 minutes or until the meat thermometer reads 170° F. Place cooked chicken on bun and top with sour cream mixture.

Nutritional Information: Calories Per Serving: 440, Fat: 12 g (3 g Saturated Fat), Cholesterol: 148 mg, Sodium: 306 mg, Carbohydrates: 23 g, Fiber: 5 g, Protein: 58 g

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole


Where’s the Meat?

Planning a cookout but don’t have a theme?

Try a BYOM party where invited guests bring their own meat and you supply everything else. This way, you can stay on budget and still have a great time with family and friends!

Pineapple Marinade
Prep Time: 6 minutes

1 cup crushed pineapple
1/3 cup soy sauce
1/3 cup honey
1/4 cup cider vinegar
2 cloves garlic, minced
1 tsp ginger powder
1/4 tsp powdered cloves

Mix all ingredients together and use immediately or store in an airtight container for up to 7 days.

Jamaican Jerk Seasoning Blend
Prep Time: 5 minutes

1 tsp dried ground habanero chile or substitute other hot powder such as cayenne
2 Tbs onion powder
2 tsp ground thyme
2 tsp ground allspice
1 tsp black pepper
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/2 tsp garlic powder
1/4 tsp ground cloves

Combine all the seasoning ingredients and mix well. Store in a container with a tight-fitting lid.





Shop the Sale: Memorial Day Weekend

Are you planning a picnic or spending the day out on the lake for Memorial Day? Brookshire’s is the place to stop by before your Memorial Day celebration. Off Insect repellent, Banana Boat sun care products and Hawaiian Tropic sun care products are on sale for your outdoor adventure. Also on sale, are juicy whole red ripe watermelons, which would be great for an outdoor dinner. So you don’t have to worry about dishes and glasses while grilling or on a picnic you can pick up some SoloGrips plastic plates and cups. With all these items on sale it is bound to be a great Memorial Day weekend!

Strawberry Spinach Salad with Vinaigrette

Strawberry Spinach Salad with Vinaigrette
Prep Time: 10 minutes
Serves 8

3 Tbs raspberry vinegar
1/4 tsp salt
1/4 tsp pepper
3 Tbs olive or canola oil
8 cups (5 oz) baby spinach leaves
1/2 lb (1 1/2 cups) strawberries, sliced
1/2 cup (3 oz) pecan halves, toasted
1/2 cup sliced mushrooms
1/4 cup blue cheese crumbles
2 Tbs sesame or poppy seeds, toasted

Combine the vinegar, salt and pepper in a medium bowl. Add the oil in a slow stream and whisk to blend. Set aside.

Place the spinach, berries, nuts, mushrooms and cheese on a platter and toss with the vinaigrette to coat. Sprinkle with seeds.

Nutritional Information: Calories Per Serving: 159, Fat: 13 g (2 g Saturated Fat), Cholesterol: 4 mg, Sodium: 139 mg, Carbohydrates: 5 g, Fiber: 2 g, Protein: 3 g

© 2010, 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: Movie Night Pizza

Pizza plus a movie equals a great Friday night. Sometime I just can not find the perfect pizza, either it has too much tomato sauce or it is too greasy, it is always something. If you have a group of people, someone always does not want something on their pizza that everyone else wants. Making your own pizza is great for a family. Everyone can get their corner of the pizza and make it how they like. This is also a great meal that your kids can help with. So pick out a movie and get started on this pizza!

Movie Night Pizza

Serves: 6
Prep time: 15 minutes
Cook time: 10 minutes

1 package of refrigerator pizza dough
1 Tbs butter, melted
1/2 Tbs garlic salt
1/2 Tbs Italian seasoning
1/2 cup pesto
1/2 cup 2% Colby Jack cheese, shredded
3/4 cup tomato, chopped
3/4 cup bell pepper, chopped
1/2 cup mushrooms
1/2 cup onion, chopped

Preheat oven at 425°F. Roll out your pizza dough. In a small bowl, combine melted butter, garlic salt, and Italian seasoning. Once mixed well, rub butter mixture into the dough.  Spread pesto over pizza crust. Sprinkle cheese over pizza. Roll up the sides of the pizza to make the crust. Top with vegetables. Cook for 10 minutes or until crust is golden brown.

Nutritional Information:
Calories per Serving: 333, Fat: 17g (Saturated Fat 6g), Cholesterol: 22mg, Sodium: 725mg, Carbohydrates: 36g, Fiber: 2g, Protein: 10g.

© 2010, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician


Tomato Appetizers!
Prep Time: 30 minutes; plus chilling time
Serves 25

2 pints (4 cups) cherry tomatoes
3/4 cup reduced-fat mayonnaise
1/2 cup freshly grated parmesan cheese
1/8 tsp garlic powder
1/2 tsp dried basil leaves
16 oz pkg bacon, crisply cooked, drained and crumbled

Cut the top off each cherry tomato, and using a melon baller or a sharp knife,
carefully scoop out the seeds and pulp. Place each tomato upside down on a
paper towel to drain. Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors.

To serve, line the serving tray with parsley to keep the little tomatoes from rolling around.

Nutritional Information:
 Calories Per Serving: 82, Fat: 5 g (2 g Saturated Fat), Cholesterol: 16 mg, Sodium: 240 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 4 g

Spicy Pecan Nibblers

Prep Time: 5 minutes
Cook Time: 30 minutes

Makes 3 Cups

3 cups pecan halves
3 Tbs melted butter
2 Tbs Worcestershire sauce
2 tsp hot pepper sauce, or to taste
2 tsp chili powder
1 tsp curry powder
1/4 tsp salt

Preheat oven to 300˚ F. In a mixing bowl, combine the melted butter, Worcestershire sauce, pepper sauce, chili powder, curry powder and salt. Add the pecans to the mixture and stir to coat well.

Spread the pecans on a baking sheet and bake 30 minutes, stirring every 10 minutes, until crisp and lightly toasted. Serve warm.

Nutritional Information:
 Calories Per 1 Tbs Serving: 108, Fat: 10 g (2 g Saturated Fat), Cholesterol: 3 mg, Sodium: 240 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein:2g

© 2010, Brookshires Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician. All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Picnic Packing Power

Pack the potato salad and the Frisbees. Fire up  the grill and get ready for the best picnic season ever.

Now that the weather is great, give into the urge to dine alfresco with the family at a neighborhood park or lake. There’s no better way to bring the family together than great food and outdoor fun.
Theme It!
Whether it’s an impromptu romantic afternoon, or a full-fledged family outing, packing items according to a theme is a great way to inspire memories and keep the menu simple. Music and games are great additions to keep everyone busy and entertained.

To Pack Or Not To Pack
A little planning goes a long way to ensure everyone has fun—including the organizer. Start with a checklist and bring only the essentials.  Pack plenty of serving spoons and items to help you clean up after your adventure is over. And don’t forget your camera to capture all the fun.

On The Menu
Picnics are a snap to pull together when you choose ready-to-serve items like Red Diamond Lemonade, Sunnybrook Farms Fruit and Vegetable Trays, Red Diamond Tea and fresh-made brownie trays. Cold foods should be kept under 40˚ F, so always pack items like Food Club Sour Cream and Yogurt deeper into the cooler and cover with ice to maintain a proper safety temperature. A trick to keeping beverages cooler longer is to chill them in the refrigerator before packing them into the cooler. Keep foods from getting soggy by packing ice in large zip-close bags to keep everything fresh and delicious. If possible, don’t put your cooler in the trunk—the heat will reduce its cooling ability during transport.

Good Clean Fun
Pack hand sanitizer and plenty of paper towels to keep hands and surfaces clean. Make sure any frozen meats, poultry and seafood are thawed in the refrigerator before packing into the cooler, and keep them in separate containers to avoid cross-contamination. A food thermometer is a great item to have to ensure foods are cooked to proper temperature.

Follow these simple tips, and you’ll be on your way to picnic packed with fun and great memories.

Bug Spray
Trash Bags Or Plastic Grocery Bags
Blankets And/Or Pillows
Plasticware, Plates, Cups, Napkins
Food Thermometer
Antibacterial Hand Sanitizer

Try these easy-to-carry items in your picnic!

1. Red Diamond Lemonade
2. Food Club Sour Cream
3. Sunnybrook Farms Fruit Tray
4. Fudge Brownie Tray
5. Food Club Ice
6. Food Club Yogurt
7. Red Diamond Tea
8. Sunnybrook Farms Vegetable Tray

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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.

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