share. The Brookshire's Blog

Shop the Sale: Easter Ham


Glazed Sweet Potato-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
Serves 16

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.

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


Buffalo 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
Serves 4

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.

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



DINE IN: SLOW COOKER HOT CHOCOLATE


Slow Cooker Hot ChocolateWe don’t have a fancy back porch, but we do have a large covered area, a nice table and chairs, and a chiminea that has housed many fall and winter fires.

One of our favorite things to do is have people over for the aforementioned porch parties. We grill, or bring snacks, light a fire and stay up way too late talking and laughing loudly.

I saw this recipe for slow cooker hot chocolate and know it’ll be a welcome addition to cold nights on the back porch.

Slow Cooker Hot Chocolate
Serves 6

Ingredients:
5 cups milk
1/2 cup Hershey’s Cocoa
1/2 cup white sugar
1 cup hot water

Directions:
Combine cocoa, sugar and hot water in a large pan. Stir and bring to a gentle boil. Transfer mixture to slow cooker and add milk. Stir, then cook on high for 2 hours (or low for 4 hours), or until hot. Pour into mugs then top with whipped cream and sprinkles.

Nutritional Information: Calories Per Serving: 183, Calories from Fat: 46, Fat: 5 g (3 g Saturated Fat), Cholesterol: 17 mg, Sodium: 99 mg, Carbohydrates: 31 g, Fiber: 2 g, Sugar: 26 g, Protein: 8 g.

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



Dine In: Avocado Crab Dip


Avocado Crab DipI went to the beach last weekend for one last hurrah of summer. We spent the day lying on the sand, soaking up rays and frolicking with my friend’s young daughter in the warm waters of the Gulf of Mexico.

Exhausted from a fun day of sun, sand and surf, we decided to go out to eat that night instead of cooking at home.

Our waiter suggested an avocado crab appetizer that was so fresh and delicious that it defined the meal for me. I’ll definitely be trying it again at home next weekend to capture that beach feeling in my own backyard.

Avocado Crab Dip
Serves 4

Ingredients:
2 ripe avocados
1 tsp fresh lemon juice
1/2 tomato, chopped
1/2 cup lump crab meat
salt and pepper to taste
tortilla chips

Directions:
Mash avocados with lemon juice, salt and pepper. Sprinkle with tomato and crab, and serve immediately with tortilla chips.

Nutritional Information: Calories Per Serving: 65, Calories from Fat: 51, Fat: 6 g (1 g Saturated Fat), Cholesterol: 2 mg, Sodium: 26 mg, Carbohydrates: 4 g, Fiber: 3 g, Sugar: 1 g, Protein: 2 g.

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



Product Talk: Stubb’s BBQ Sauce


Stubb's Glazed Bacon-Wrapped ChickenI 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
Serves 3

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.

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.

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



Product Talk: Sweet Baby Ray’s Honey Chipotle Barbecue Sauce


Honey Chipotle WingsLast weekend I’d planned to barbecue some chicken. I thought I had a bottle of my favorite barbecue sauce on hand, but I was sadly mistaken and dinner was waiting. I ran to Brookshire’s, which, luckily, is only about a half mile from my house. I was searching for my favorite sauce, Sweet Baby Ray’s Honey Chipotle. I love it on chicken; I love it on ribs.

Sweet Baby Ray’s Honey Chipotle Barbecue Sauce is the perfect blend of sweet and savory. The honey makes it sweet, but not too sweet, and the chipotle gives it a heat that strikes the back of your tongue and is oh-so-satisfying.

I used it for chicken wings for a party recently. It doesn’t get much easier than this, and they were devoured in the blink of an eye.

Honey Chipotle Wings
Serves 4 as a meal, up to 16 as an appetizer portion 

Ingredients:
2 lbs chicken wings
1 bottle Sweet Baby Ray’s Honey Chipotle Barbecue Sauce

Directions:
Combine ingredients in a slow cooker. Cook on low for 8 to 9 hours. Serve hot.

Nutritional Information: Calories per Serving: 221, Calories from Fat: 38, Fat: 4 g, Cholesterol: 50 mg, Sodium: 519 mg, Carbohydrates: 28 g, Sugars: 26 g, Protein: 17 g

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



Product Talk: Brookshire’s Flowers


Brookshire's FlowersJust because it’s four days after Valentine’s Day doesn’t mean that you should think “too late” on this post. Yes, flowers for your sweetheart on Feb. 14 are nice, but flowers on a RANDOM day the rest of the year are even better; at least to me.

Brookshire’s floral department never ceases to amaze me. I stopped in on the last day of school last year for gigantic bouquets of brilliant sunflowers for my boys’ teachers. I had a horrible migraine last week and I was the lucky recipient of a mixed bouquet of magenta blooms that are still fresh and vibrant over a week later. I’ve purchased green plants for offices and cheery arrangements of daisies, tulips, lilies and roses. I even gave someone a pepper plant as a gift once from the Brookshire’s floral department.

So just remember, it doesn’t have to be Valentine’s Day to give the gift of flowers. Just saying!



Product Talk: Going Gluten Free


Gluten-Free Ginger Rice CrunchA lot of people these days are finding they are intolerant to gluten. Others are just avoiding it because they feel better without it.

Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.

People with Celiac’s disease cannot process gluten and it causes all kinds of distress for their systems.

Luckily, the number of gluten-free products available at Brookshire’s these days is phenomenal.

This is a quick and easy snack recipe to make with a gluten-free product you can find on any grocery store shelf.

Gluten-Free Ginger Rice Crunch
Serves: 24

Ingredients:
1/4 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup honey
1 1/2 tsp ground ginger or cardamom
6 cups Rice Chex cereal (gluten-free)
1 cup dried banana chips
1 cup unblanched whole almonds
1 cup flaked coconut
1/2 cup sweetened dried cranberries or dried pineapple

Directions:
Heat oven to 250° F. Spray large roasting pan with cooking spray. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly.

Into roasting pan, mix cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.

Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Nutritional Information: Calories: 140, Calories from Fat: 70, Total Fat: 7 g, Cholesterol: 5 mg, Sodium: 85 mg, Total Carbohydrate: 18 g; Dietary Fiber: 1 g, Sugars: 10 g, Protein: 2g

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



Product Talk: Eggnog


My favorite night of the entire year is Christmas Eve.

To me, it’s better than Christmas morning – the anticipation of the birth of Christ and the festivities of the next day practically charge the air with electricity. I love leaving evening church services and coming home to a big meal – it’s traditionally lasagna in my house – and wrangling the kids to sleep at a reasonable hour.

Then, of course, it’s time to wait for Jolly Old St. Nick to bound down the chimney.

While you’re waiting, you can indulge in a treat we really only see once a year — eggnog.

Eggnog is a sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, and whipped eggs (which gives it a frothy texture). Brandy, rum, whisky, bourbon, Kahlúa, vodka, or a combination of liquors are often added. The finished serving is often garnished with a sprinkling of ground cinnamon or nutmeg.

Here’s one eggnog recipe my family has enjoyed at Christmas Eve gatherings. Purchase pre-made eggnog from the dairy case at Brookshire’s to get you started.

Merry Christmas to all and to all a good night.

Golden Blizzard Eggnog
Serves 2

Ingredients:
1 1/2 cups eggnog
2 shots Goldschlager cinnamon schnapps
2 shots Arrow peppermint schnapps

Directions:
Add the shots of Goldschlager and Arrow to a mason jar, then fill with eggnog. Shake and pour into 2 cups.

Nutritional Information: Calories Per Serving: 505,Calories from Fat: 128, Cholesterol: 112 mg, Sodium: 103 mg, Total Carbohydrates: 42 g, Sugars: 33 g, Protein: 7 g

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



Product Talk: Candy Cane Christmas


Peppermint RoundsCandy canes and Christmas go hand in hand. The red and white striped delights are everywhere during the holiday season — in chocolate bark, marshmallows, milkshakes, coffee and most anywhere else you can imagine a sprinkling of crushed Christmas candy canes!

One of my favorite Christmas cookies has a peppermint flavor, both in the cookie and the delicious icing. I first had this cookie decades ago at a neighborhood Christmas cookie exchange, and it was like no other cookie I had eaten before. I was delighted to get the recipe and to be able to share it with you!

The addition of oats might sound a bit heavy with peppermint, but it gives the cookie a bit of depth and texture you don’t find in a regular sugar cookie. And the “drizzle” icing is foolproof for people who, like me, always have trouble making decorated Christmas cookies look like you see in all the food magazines. A drizzle works every time!

Enjoy and Merry Christmas!

Peppermint Rounds
Makes 36

Ingredients:

COOKIE:
1 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1 tsp vanilla
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup regular oats
1/3 cup hard peppermint candy, crushed

ICING:
4 cups sifted powdered sugar
Dash of salt
1/4-1/2 cup half-and-half
1 tsp peppermint extract
Red food coloring

Directions:
Beat butter at medium speed until creamy; gradually add sugar, beating well. Add egg and vanilla, beating well. Combine flour and salt; add to butter mixture. Stir in oats and candy. Cover and chill 1 hour. Divide dough in half. Roll each portion to 1/8-inch thick on surface dusted with powdered sugar. Cut with 2-inch cookie cutter; place on greased, foil-lined baking sheet. Bake at 350° F for 8 minutes; remove to wire racks to cool.

For the icing combine powdered sugar and salt. Add half-and-half to desired consistency. Add extract. Remove 1/4 cup icing and stir in 1 to 2 drops of food coloring for pink color.

Spread cookies with white icing. Before icing sets, drizzle lines of pink icing across the top of each cookie.

Nutritional Information: Calories Per Serving: 165, Total Fat: 6 g, Sodium: 81 mg, Carbohydrates: 27 g, Protein: 2 g

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



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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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