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Dine-In: Buffalo Chicken Dip


My mom used to serve what she called a ‘munch lunch’ on weekends. I think basically this meant that she was trying to clear out any leftovers she had in the fridge from the week, and we could take it and do with it what we wanted for lunch. Sometimes it was “real” food like leftover meatloaf we could make into a sandwich, but sometimes it was cheese, crackers, some leftover tuna salad or other bits and pieces of former meals we could “munch” on for lunch. 

Sometimes my boys and I purvey this idea into a fun Friday night dinner. Somehow it just feels festive to snack in front of a good movie on a Friday night. 

This Buffalo Chicken dip is a family favorite. You can serve it on crackers, pitas or with celery or carrot sticks. We’ve also been known to dip chicken wings in this Buffalo Dip! 

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

Buffalo Chicken Dip
Serves 10 – 12

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts
1 12-oz bottle Frank’s Hot Wing Sauce
8 oz reduced-fat cream cheese, softened
8 oz lite ranch dressing
1/2 cup chopped celery
4 oz shredded sharp cheddar cheese

Directions:
Preheat oven to 375° F.  Poach the chicken breasts in boiling water until cooked through. Drain, let cool and then pull meat apart with a fork. In a 9-inch casserole dish, spread out the chicken and pour the wing sauce over. Mix well and spread out, covering the entire bottom of the dish. In a medium sized saucepot, combine the cream cheese and ranch dressing.  Whisk while heating until smooth. You don’t want any cream cheese clumps! Pour the cream cheese mixture over the chicken and spread out. Sprinkle the celery on top. Bake for fifteen minutes.

After fifteen minutes, sprinkle the cheddar cheese on top and continue baking for another ten to fifteen minutes or until the cheese has melted and is bubbling. Remove from oven and let sit for ten minutes. Stir well and serve with chips, celery sticks and buffalo chicken wings.

Nutritional Information: Calories 306; Calories from Fat 184; Total Fat 21g;  Cholesterol 98mg; Sodium 1076mg; Total Carbohydrates 5g; Sugars 3g; Protein 25 g



Family Matters: New Year…New You


As we celebrate the New Year, let us all take a few minutes to reflect on the past year and look ahead at what we want to accomplish this year. 

Whether you focus on marriage, family, friends, work, or life in general, there are things we can do (without much effort) that would make a difference in all of areas of our lives. 

Think about compassion, patience, generosity, respect, kindness, self-control, integrity, gratitude, faithfulness and, most importantly, love. 

When is the last time you showed compassion, had patience, expressed generosity, practiced respect, acted out of kindness, used self-control and upheld integrity?  What about showing gratitude, faithfulness and expressing love to others? 

Everyone likes to receive these types of things, but we ourselves often fall short of extending them to others on a daily basis.  There are no greater attributes we can teach our children or accomplish as a family than having a passion to make the world around us a better place to live.  We are all extended mercy and grace daily, and we receive blessings we never acknowledge.  

My prayer, for you and your family, is that you to find joy, hope and the courage to be different and to make a difference, in the lives of others this year. Count your blessings daily and give thanks for the time you have to share with your family. 



Family Matters: Homemade Ornaments


Does it feel like the holidays rush by every year, and they’re over before you’ve even had a chance to relax and enjoy them?

This year, make a promise to slow down and create some special holiday memories with your family – in the kitchen, of course. These old-fashioned dough ornaments are fun for the whole family to make, and easy enough that even the littlest kids can get in on the act. Double or triple the recipe and you’ll have enough dough to invite friends, neighbors and cousins for an ornament-making party. While the ornaments are baking, serve hot chocolate and play board games, and create memories that will last a lifetime.

The basic dough recipe is below, but you can find illustrated step-by-step directions in the December issue of Celebrate Cooking. You can pick up your free copy at your local store, or view the digital edition online at brookshires.com.

Happy holidays to you and yours!

Dough Ornaments

Ingredients:
4 cups Food Club Flour
1 cup Food Club salt
1 1/2 cups warm water
Red and green food coloring

Directions:
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

Combine all ingredients in large mixing bowl. Turn dough onto floured surface and knead by hand until elastic and smooth.

Divide dough into roughly three equal pieces. Leave one portion white. In the other two portions, work in red and green food coloring by kneading,  adding color until you reach the desired hue.

Roll small pieces of dough into long, thin ropes and twist together to form candy canes and wreaths. Hand-cut small bows of red or green dough to decorate wreaths. Place ornaments on parchment-lined cookie sheets and bake until hard, about one hour.



Macaroni and Cheese Cups


Prep Time: 25 minutes
Cook Time: 15 minutes

Serves: 24 

Ingredients:
1/4 cup butter
1/4 cup Food Club All-Purpose Flour
3 cups Full Circle Fat Free Milk
1 lb shredded cheddar cheese
1/2 lb mozzarella cheese
1 lb elbow macaroni noodles, cooked and drained
1/2 tsp Food Club Salt
1/2 tsp Food Club Ground Black Pepper

Directions:
Preheat oven to 400° F. Spray a mini muffin pan with cooking spray. 

In a medium saucepan melt butter. Add flour to saucepan, stir constantly for about 2 minutes. Whisk in milk and continue until thickened. Add cheese and stir until melted. 

In a large bowl add noodles and cheese mixture; mix well. Season with salt and pepper. Spoon about 1 tablespoon of macaroni mixture into each cup of mini muffin pan. Bake macaroni and cheese for 15 minutes, or until cheese is bubbly and golden brown. 

Nutritional Information:  Calories Per Serving: 207, Fat: 10 g (7 g Saturated Fat), Cholesterol: 31 mg, Sodium: 245 mg, Carbohydrates: 17 g, Fiber: 1 g, Protein: 11 g. 

© 2011, 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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Family Matters: Table Manners


The holidays are stressful! All that last-minute cleaning, cooking, and preparing for guests, so take care of something now that doesn’t need to wait till the last minute – improving your children’s table manners. 

Holiday dinners can be stressful for kids too – all those adults at the table, all that fancy food. And, you can’t expect your children to have perfect manners overnight. You must work with your kids now to teach them good manners. As parents, you must lead by example. If your elbows are on the table and you’re talking with your mouth full, don’t expect your children not to do the same. 

Don’t make dinner a time of lectures and scolding. Praise your children for doing the right things instead of scolding them for doing the wrong. The key is to praise and reinforce. Here are a few table manners you and your family can work on now so they are ready for the holidays: 

  • Before and after meals, make sure to wash your hands.
  • No pet, toys or electronics should be brought to the table. This includes cell phones.
  • Remove any hats before coming to the dinner table.
  • Place your napkin in your lap.
  • Wait until everyone is seated at the table before eating.
  • Ask politely if you need anything passed at the table. Don’t forget to say please and thank you.
  • Remember eating is not a race. Take your time and chew your food.
  • Don’t stuff your mouth. Only eat what you can.
  • When eating your food, keep your mouth closed.
  • If someone asks a question while you have food in your mouth, wait until you have swallowed before answering.
  • Avoid eating with your hands, unless appropriate.
  • Bring your food to your mouth rather than leaning too far into your plate..
  • Leave a little liquid in your glass to prevent slurping.
  • Ask to be excused before leaving the table.


Peaches and Cream Tart


Prep Time: 25 minutes, plus chilling
Cook Time: 45 minutes
Serves: 8

Ingredients:

Crust:
1 1/4 cups Food Club All-Purpose Flour
1 Tbs Food Club Light Brown Sugar
1/4 tsp Food Club Salt
1/2 cup butter
1/4 cup cold water

Filling:
2 oz Food Club Fat Free Cream Cheese
1/4 cup plain Greek yogurt
1 tsp Food Club Vanilla Extract
2 Tbs Food Club Honey
1 to 2 peaches, sliced
1/4 tsp Food Club Ground Cinnamon

Directions:
In a medium bowl whisk together flour, brown sugar and salt. Cut butter into flour mixture. Slowly add water while stirring with a fork. Roll dough into a ball and wrap with plastic wrap. Chill dough for 1 hour.

In a medium bowl whisk cream cheese with electric mixer until smooth. Add yogurt, vanilla and honey; blend well.

Preheat oven to 400° F. Line a baking sheet with parchment paper. Roll chilled dough out into a circle and place on baking sheet. Spread cream mixture over center of the dough about 2 inches away from the edge. Place sliced peaches on cream mixture. Fold sides on dough over to make a crust. Sprinkle cinnamon over tart. Bake tart 35 to 40 minutes, or until crust is golden brown.

Nutritional Information: 
Calories Per Serving: 229, Fat: 14 g (9 g Saturated Fat), Cholesterol: 39 mg, Sodium: 180 mg, Carbohydrates: 22 g, Fiber: 1 g, Protein: 3g
.



Shrimp with Rosemary Skewers


Grilling Goodness!

Ingredients:
6 (6-8 inch) Rosemary sprigs
12 Large Shrimp, peeled and deveined (keep tails on)
2 teaspoon Olive Oil
3/4 teaspoon Seasoned Salt
3/4 teaspoon Garlic Powder with Parsley

Directions:
Remove rosemary leave to within 2 inches of the tip.  Soak sprigs in water for 4 hours.  Remove sprigs from water.   Skewer 2 shrimp per sprig.  Brush each side of shrimp with oil and sprinkle with Seasoned Salt and Garlic Powder with Parsley.  Grill over medium-high heat, until shrimp turn opaquie and pink about 2 to 4 minutes.  Turn once during grill time.

Recommended wine pairing:  Chardonnay, Moscato or Sweet Red



Tex-Mex cheese steak nachos


Ingredients:
1 Tbs vegetable oil
1 cup chopped poblano pepper
1 cup chopped white onion
6 oz sirloin, flank steak or rib eye, sliced into strips and then cut into bites
1 jar Leigh Oliver’s White Queso, any flavor
Salt and pepper
1 can refried beans or refried black beans
6 oz tortilla chips 

Garnish: sour cream, chopped tomato, guacamole, chopped onion, jalapeño

Directions:
Heat oil in a large skillet over medium-high heat. Add peppers and onions
and sauté for about 4 minutes, until tender. Remove peppers and onions from
skillet and set aside. Sprinkle sirloin with salt and pepper. Add to skillet and cook
over medium-high heat until brown, but still medium-rare, about 4 minutes.
Remove from heat. Heat refried beans in microwave until warmed throughout,
about 2 minutes, stirring once. 

Arrange chips on serving platter and top each with a dollop of refried beans and a slice of sirloin. Drizzle with Leigh Oliver’s White Queso and garnish as desired. Serve immediately.



America’s Dessert with a Cherry on top


No dessert could be simpler than the
ice cream sundae–a scoop of ice cream,
a sweet topping, and the ubiquitous whipped cream and cherry at the top.

However, icons are never really that simple,
and, perhaps more than any other dish,
the sundae is an American icon. 

Like people, nations are what they eat. More than any other native dish, the ice cream sundae is an essential reminder of the American genius for invention, passion for indulgence, and reputation for wackiness…it’s as messy and irresistible as democracy itself.     

Source: icecreamsundae.com



Pimento Cheese Deviled Eggs


Ingredients:
6 eggs, hard-boiled and peeled
1/2 cup Leigh Oliver’s Gouda Green Chile Pimento Cheese
2 tsp chopped sweet white onion
Chopped jalapeños for garnish 

Directions:
Cut eggs in half the long way, reserving whites. Place yolks in a bowl and add pimento cheese and onion. Stir with fork to combine well. Spoon or pipe into reserved whites. Garnish yolks with chopped jalapeño. 

Refrigerate until serving. 

Foolproof method to boil eggs:
First, place the eggs in a pot of cold water, covering the eggs with about an inch of water. Bring the water to a boil. As soon as it starts boiling, remove the pot from heat, cover and let sit for 10 minutes. 

Meanwhile, make a bowl of ice water. When the 10 minutes are up, drain eggs from warm water and place in the ice water for 5 minutes. Drain, peel immediately under cool running water, and store in refrigerator until ready to use.



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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.

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