share. The Brookshire's Blog

Scoop it up!


Ice cream scoops can come in rounded half ball form, straight shovel-like form, and they even have scoops with a leaver to easily push out the ice cream. For easy scooping, just run the scoop under warm water to help loosen the frozen ice cream.



M&M’s + Chex = happy trails


Caramel Crunch Trail Mix

Prep Time: 7 minutes
Cook Time: 1 hour

Serves: 12 

Directions:
1 cup caramel bits
2 Tbs heavy cream
1 cup peanuts
3 cups air-popped popcorn
1 cup Chocolate Chex
3/4 cup Peanut or Milk Chocolate M&M’s 
Directions:
Preheat oven to 225° F. In a saucepan, over medium heat, combine caramel and heavy cream; stir until caramel is melted. Spread peanuts, popcorn and Chex cereal over baking sheet; mix well. Pour caramel sauce over popcorn mixture. Place popcorn in the oven and bake for 1 hour stirring occasionally. In a large bowl combine popcorn mixture and candies. 

Zoo Trail Mix
Prep Time: 10 minutes
Serves: 12 

Ingredients:
1 cup animal crackers
1 cup Wheat Chex
1/2 cup Pretzel M&M’s
1 cup pretzels
1/2 cup dried cranberries
1/2 cup raisins
1 cup dried bananas
1/2 cup almonds 

Directions:
In a large bowl combine all ingredients. 

S’mores Trail Mix
Prep Time: 7 minutes
Serves: 8 

Ingredients:
3/4 cup Milk Chocolate M&M’s
1 cup mini marshmallows
2 cups Golden Graham Cereal
1 cup Cinnamon Chex 

Directions:
In a medium bowl combine all ingredients.



Grilling Tools 101


Summer is prime time for grilling, but just as you wouldn’t venture into the kitchen without the proper tools, you need the right equipment to do the BBQ job. Whether you prefer to cook with gas or charcoal, on a tiny hibachi or on a grill big enough for the whole neighborhood, here’s the basic toolkit you need to grill like a master.

Brush: Use for basting food with marinade, barbecue sauce or oils. A brush prevents overuse of grilling liquids; excess can cause your grill to overheat or even flame. 

Spatula: Really, you need two: A heavy, metal offset spatula for flipping burgers and the like, and a thin fish spatula that can slide under delicate items like fish. 

Grill brush: Use a sturdy wire brush to clean your grill after cooking, before food has a chance to dry onto the grate. Don’t skip this step; your grill will last much longer if kept clear of debris. 

Meat Thermometer: Handy mini thermometers make for idiot-proof grilling. When you’re checking the temperature, be sure your thermometer isn’t touching any bone–this could give you an incorrect reading. Here’s a helpful guide to figure out if your meat is done enough. 

Bamboo skewers: An inexpensive, disposable alternative to metal skewers. Use these to thread shrimp, scallops, vegetables or small pieces of meat. The resulting kabobs are easier to handle, and will cook more evenly, than the same food cooked a piece at a time. (To keep bamboo skewers from burning, soak them in water for at least 1 hour.) 

Tongs: Stainless steel tongs allow you to turn food safely, quickly and efficiently. Choose a pair that’s lightweight, pinches together easily, and has a gripping edge that snares food without piercing it. (Piercing meat causes a loss of juice and flavor.) Tongs should be a medium or long length; too short and you’ll burn your hands.  



Marinades


Caribbean Marinade

Prep Time: 20 minutes, plus marinating
Serves: 2 

Ingredients:

1 tsp ground cumin
1 tsp chili powder
1 tsp Food Club Ground Paprika
1 tsp ground coriander
2 tsp fresh cilantro leaves
1 garlic clove, chopped
1 tsp Food Club Orange Juice
1/4 cup fresh pineapple
1 lime, juiced
1 tsp Food Club Extra Virgin Olive Oil
1 Tbs hot pepper sauce

Directions:

In a food processor combine all ingredients; process until smooth. Add marinade to meat and refrigerate for at least 1 hour.  

Best with: pork, chicken or fish

Tequila marinade

Prep Time: 10 minutes, plus marinating
Serves: 2

Ingredients:

1 garlic clove, finely minced
1 tsp Food Club Sugar
1 Tbs Food Club Canola Oil
1/4 cup tequila
1 tsp less sodium soy sauce
1 lime, juiced 

Directions:

Mix together all ingredients in a small bowl. Add marinade to meat; refrigerate for at least 1 hour. 

Best with: beef, chicken, fish or pork.

Blueberry marinade

Prep Time: 10 minutes, plus marinating
Serves: 4

Ingredients:

4 cups blueberries
1/4 cup cider vinegar
1/4 cup Food Club Orange Juice
1 Tbs Food Club Honey 

Directions:

Add all ingredients to a saucepan and bring to a boil. Reduce heat and let sauce simmer for 10 minutes. Add marinade to meat and refrigerate for 1 hour.  

Best with: pork, beef or chicken. 



Peach Mango Salsa


Prep Time: 20 minutes, plus chilling
Cook Time: 10 minutes

Serves: 8 

Ingredients:

1/2 sweet onion, chopped
1 red bell pepper, stem and seeds removed, chopped
2 Tbs Food Club Sugar
2 Tbs grated fresh ginger (4 to 5-inch long piece of ginger)
1 Tbs Food Club Extra Virgin Olive Oil
3 large firm peaches, peeled, pit removed and chopped
2 mangos, peeled and chopped
1 lemon, juiced
1/4 tsp Food Club Salt
1/4 cup chopped fresh cilantro 

Directions:

In a large skillet, over medium heat, add onions, bell pepper, sugar, ginger and olive oil; cook for 5 minutes or until onions are tender. Stir in peaches, mangos, lemon juice, salt and cilantro; cook for 5 minutes, stirring gently. Chill for 30 minutes. Serve at room temperature or cold. 

Nutritional Information:  Calories Per Serving: 97, Fat: 2 g (0 g Saturated Fat), Cholesterol: 0 mg,Sodium: 78 mg, Carbohydrates: 20 g, Fiber: 2 g, Protein: 1 g



Need some marinade ideas?


PORK:  The other white meat lends itself to sweeter flavors. 

Try: pineapple juice, orange juice, fruit-infused marinades or barbecue sauce or cola. 

BEEF:  Savory sauces are traditional with most cuts of beef; beef can handle marinades with a higher acid content, too. 

Try: vinegar-based sauces, beer and red wine 

CHICKEN:  Already tender, chicken’s neutral flavor lends itself to almost any kind of sauce or marinade. 

Try: sour orange, tequila-based sauces, or lemony mixtures



Artisan Bread


Bursting with the flavor of Italian farm kitchens where hearty eating is an art,Take & Bake Artisan Breads are made by hand with an abundance of the best ingredients and plenty of care. 

Italian inspired Flatbreads are ideal as meal solutions for pasta. Pair with soup or salad, make your favorite pizza or top and chop as appetizers to share or create sandwiches or paninis!



Potato Crusted Chicken


Prep Time: 5 mins, Cook Time: 30 mins
Serves: 4

Ingredients: 
3/4 cup Idahoan® Buttery Home-style Mashed Potatoes, dry
1/4 cup grated cheddar cheese
1 tsp dried oregano leaves
1 lb boneless, skinless, chicken breast halves (approx. 4 pieces) 

Directions:
Preheat oven to 400° F. Combine dry Idahoan® Buttery Home-style Mashed Potatoes, grated cheddar cheese and oregano in shallow bowl. Brush chicken breasts on both sides with mayonnaise, then dip into potato mixture to coat well on both sides. 

Place chicken on greased cookie sheet. Bake about 25 minutes or until chicken is golden brown.  

Courtesy of Idahoan®



Fish Tacos


Ingredients:
1 tsp ground cumin
1/2 tsp smoked paprika
1/8 tsp salt
1/8 tsp garlic powder
1 1/2 lbs red snapper or white fish fillets
8 6-inch corn tortillas
2 cups shredded cabbage
8 Tbs Leigh Oliver’s Creamy Jalapeño Dip 

Garnish: chopped cilantro and radishes
Directions:
Preheat oven to 425° F. To prepare tacos, combine cumin, smoked paprika, salt and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet that has been sprayed with nonstick cooking spray. Bake 8 to 10 minutes or until fish flakes easily when tested with a fork and is opaque. Place fish in a bowl, and gently break into pieces with a fork. Cover tortillas with damp towel and heat in microwave on low until warmed through, about 30 seconds. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon Leigh Oliver’s Creamy Jalapeño Dip.

Serve immediately with optional garnishes.



Fajita Quesadillas


Prep Time: 30 minutes, plus marinating
Cook Time: 15 minutes

Serves: 6 

Marinade:
1/4 cup Food Club Extra Virgin Olive Oil
2 limes, juiced
2 garlic cloves, minced
1 Tbs Food Club Ground Cumin
1 tsp chili powder
1 tsp ground turmeric
1 tsp Food Club Ground Black Pepper 

Ingredients:
1 lb flank steak, trimmed
1/2 tsp Food Club Salt
6 whole-wheat tortillas
1 roasted poblano pepper, stem and seeds removed, sliced
1 red bell pepper, stem and seeds removed, sliced

Optional toppings: cilantro, 2% Colby Jack cheese, avocado, tomato, onion, corn or black beans 

Directions:
In a small bowl whisk together marinade ingredients. Add steak and marinade to a zip-top bag and refrigerate for at least 3 hours. (For a quick quesadilla use pre-marinated meat). 

Preheat grill to medium heat. Remove steak from bag, sprinkle with salt and add to grill. Cook steaks 8 to 10 minutes, or until internal temperature reaches 160° F (or place pre-marinated meat in skillet with oil and cook 12 to 15 minutes or until desired doneness).Cut thin slices across the grain. Place 6 tortillas on the grill for 3 minutes. Add steak, peppers and other toppings to tortillas. Fold tortillas in half and grill for an additional 2 minutes (or place quesadilla in skillet for 6 minutes, flipping once). 

Nutritional Information:  Calories Per Serving: 387, Fat: 19 g (4 g Saturated Fat), Cholesterol: 42 mg, Sodium: 414 mg, Carbohydrates: 26 g, Fiber: 3 g, Protein: 26 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.

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