share. The Brookshire's Blog

Berries to the Max Fruit Sauce


Prep Time: 10 minutes

Serves 6

Ingredients:

 

 

3 cups mixed berries (blueberries, raspberries and/or strawberries), thawed if frozen

2 Tbs Food Club Orange Juice

1 tsp lemon juice

3 Tbs sugar

1 nectarine, pitted and sliced

6 slices Tasty Bakery Angel Food Cake

Directions:

In a large bowl, combine the berries, orange juice, lemon juice and sugar. Mix lightly. Place 1 cup of the fruit mixture in a blender or food processor and puree. Add nectarine slices to the un-pureed fruit mixture.

To assemble the dessert, place a slice of angel food cake on 6 plates. Spoon a portion of fruit on a corner of the cake slice, allowing some of the fruit to spill down the side. Drizzle the fruit sauce over and around the fruit salad. Top with whipped cream, if desired.

 

Nutritional Information: Calories per Serving: 134, Fat: 1 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 211 mg, Carbohydrates: 31 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.

 

 

 

 

 



Goldenbrook Farms Watermelon Sherbet


Watermelon Party Cups

 

Prep Time: 25 minutes, plus freezing

Serves 8

Directions:
Spoon a 1/2 inch thick layer of softened 1 pint (2 cups) Goldenbrook Farms Lime Sherbet in the bottom of 8 small clear plastic cups.

Freeze, uncovered, until firm. Spread a 1/2 inch thick layer of softened 1 pint (2 cups) Goldenbrook Farms Pineapple Sherbet, over the lime layers; freeze until firm.

Pack 1 1/2 pints (3 cups) Goldenbrook Farms Watermelon Sherbet, slightly softened in the center of the sherbet-filled cups. Smooth the tops to resemble a cut watermelon.

Cover and freeze until firm, about 8 hours.

Nutritional Information: Calories Per Serving: 192,Fat: 2 g (1 g  Saturated Fat), Cholesterol: 9 mg, Sodium: 26 mg,Carbohydrates: 43 g, Fiber: 0 g, Protein: 2 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.

 

 

 



The perfect deal for your grill


Grilled corn is an easy, fun way to brighten up your cookout. Start with Food Club Corn On The Cob and rub ears with Shedd’s Spread Country Crock Margarine. Add any seasonings that sound yummy. Wrap each ear in foil and place on the grill. Rotate each ear a few times to heat all sides. Be careful of steam when opening the foil. ENJOY!



Summer Salads


Fiesta Salad with chicken

Prep Time: 15 minutes

Serves 8

 

Ingredients:

1 lime, juiced

2 Tbs olive oil

2 Tbs orange juice

1/4 tsp cumin

1/4 tsp salt

1/4 tsp ground pepper

1 Tbs pimentos

3 cups corn

1 cup avocado, diced

1/2 cup red onion, diced

1/2 cup tomato, diced

1/2 cup green bell pepper, diced

1/2 cup 2% cheese, cubed

 

Directions:

In a shake top jar, combine first 6 ingredients. Mix well. Add pimentos, corn, avocado, red onion, tomato, bell pepper, and cheese. Drizzle lime vinaigrette mixture over the salad.

 

Nutritional Information: Calories per Serving: 147, Fat: 9 g (3 g Saturated Fat), Cholesterol: 7 mg, Sodium: 129 mg, Carbohydrates: 15 g, Fiber: 3 g, Protein: 4 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.

 

Cucumber Salad with beef

 

Prep Time: 15 minutes

Serves 8

 

Ingredients:

2 cucumbers, quartered then sliced

3 large tomatoes, chopped

1/4 cup celery, diced

1/4 cup red onion, diced

1 yellow bell pepper, diced

1/4 cup green bell peper, diced

2/3 cup Italian dressing

 

Directions:

In a large bowl, combine vegetables and Italian dressing; make sure all vegetable are coated with dressing. 

 

Nutritional Information: Calories per Serving: 89, Fat: 6 g (1g Saturated Fat), Cholesterol: 13 mg, Sodium: 15 mg, Carbohydrates: 9 g, Fiber: 2 g, Protein: 2 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. 

 

Italian Salad with pork

Prep Time: 15 minutes · Cook Time: 15 minutes

Serves 8

 

Ingredients:

1 cup uncooked wild rice

1 cup green beans

4 large tomatoes

1/4 cup mozzarella

1/4 cup fresh parmesan cheese

1/2 cup black olives

1/2 cup green bell pepper, chopped

1 (16 oz) jar artichoke hearts, drained

2 Tbs olive oil

2 Tbs red wine vinegar

1 tsp sugar

1 tsp celery seed

1 tsp mustard

1 tsp Italian seasoning

 

Directions:

In a saucepan, cook rice as instructed on package. Blanch green beans. In a large salad bowl, combine tomatoes, cheese, olives, bell pepper and artichoke hearts. Add rice and green beans to salad. In a jar with a top, combine olive oil, vinegar, sugar, celery seed, mustard and Italian seasoning. Shake to mix well and drizzle over salad. 

 

Nutritional Information: Calories per Serving: 192, Fat: 7 g (2 g Saturated Fat), Cholesterol: 5 mg, Sodium: 201 mg, Carbohydrates: 27 g, Fiber: 6 g, Protein: 8 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.

 



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

 

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

Prep Time: 15 minutes
Serves 6

Ingredients:

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

Directions:
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.

 



Yee-Haw!


Dust off your ropers, friends, cause the rodeo is comin’ to town. Folks are getting ready for the Gladewater Round-Up at the rodeo grounds starting at 8:15 each night, June 9-12. Look for Brookshire’s Store Director Gene Walker in the Rotary Club concession stand and watch him hand over a $500 scholarship to a deserving student on Thursday night. With a party, parade, cook-off and live music — it makes me want to saddle up and ride on over!



California Chicken Sandwich


Prep Time: 10 minutes

Cook Time: 7 minutes

 

Serves 4

 

Ingredients:

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

 

Directions:

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

Ingredients:
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

Directions:
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

Ingredients:
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 

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

 

 

 

 



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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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