share. The Brookshire's Blog

Product Talk: Brookshire’s Best Premium Coffee


Brookshire's Best Premium CoffeeA perfect weekend starts with a morning on the porch.

A perfect morning starts with Brookshire’s Best Premium Coffee. I happen to love the White Chocolate Truffle flavor.

I brew a pot, then pour a cup and head out to the porch where I can sit in silence for sometimes up to as much as an hour while my boys sleep peacefully inside.

I listen to the chimes hanging from the porch roof, if there is a breeze. I watch the robins play in the grass, collecting food for their young, and I watch the new dog lope around the backyard on his long, gangly legs.

All the while, I smell the aroma of freshly brewed coffee and sip the liquid, which is warmth to my soul.

I am centered for the day.



Product Talk: Turkey Roll Ups


Turkey lunchmeat always reminds me of school lunches. 

My mom would make the best turkey sandwiches for my Holly Hobbie metal lunchbox. I don’t really know if putting lunchmeat on white bread with mustard constitutes making a great sandwich, but I do know it was always one of my favorites. 

Turkey sandwiches remain my favorite to this day. I’ve discovered the quality of the turkey lunchmeat you buy definitely does make for a better sandwich. I love Brookshire’s Hickory Smoked turkey breast. The flavor of the tender lunch meat is enhanced by the hickory smoke. 

I don’t always take a turkey sandwich with me to work (and I don’t carry a Holly Hobbie lunch kit any more either) but I love to use turkey in these delicious roll-ups for dinners. Leftovers ARE great for lunches! 

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

Turkey Roll Ups 

Serves 4

Ingredients:
4 burrito-sized flour tortillas
1 lb Brookshire’s Hickory Smoked turkey breast
8 Tbs Food Club cream cheese, flavored with onions and chive
8 strips bacon, cooked crisp
1 large onion, sliced thin
1 Tbs olive oil

Directions:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion. Cook over medium heat until onion begins carmelizes, about 20 minutes. Remove from heat. 

Spread each tortilla with 2 tablespoons of cream cheese, top with one-fourth of the turkey breast, two strips of bacon and one-fourth of the carmelized onions. 

Roll up and enjoy! 

Nutritional Information: Calories 614; Calories from Fat 299; Total Fat 33g; Cholesterol 100mg; Sodium 2493mg; Total Carbohydrates ; 39g; Dietary Fiber 2g; Sugars 3g; Protein 35g



Shop the Sale: Watermelon Sherbet Slices


With the temperature creeping upwards, we need to find easy ways to cool off and have fun indoors when it’s too hot to be outside. 

In our home, nothing welcomes summer better than the arrival of Goldenbrook Watermelon Sherbet in our local Brookshire’s stores! Not only is the sherbet delicious all by itself, I also enjoy making Watermelon Sherbet Freezes by blending the sherbet with club soda or lemon-lime soda and processing until smooth. It’s an easy summer frozen drink for all ages!

Another fun way to get your kids involved in the kitchen during their summer vacation is to make these adorable Watermelon Sherbet Slices. Each slice looks like a wedge of watermelon, and they are so easy to make. In no time at all, your kids will see success from their hard work, which makes this worth the time and effort – not to mention it’s just old-fashioned summer fun.

Goldenbrook Watermelon Sherbet is on sale this week at your local Brookshire’s, so it’s a great time to stock up for the hot days ahead. Enjoy!

Watermelon Sherbet Slices

Ingredients:
1 half gallon Goldenbrook lime sherbet
1 half gallon Goldenbrook Homemade Vanilla ice cream
1 half gallon Goldenbrook Watermelon Sherbet

Directions:
Prepare a round springform pan by covering the bottom with wax paper. Allow lime sherbet to soften and spread a 2-inch ring around the outer edge of the pan to form the “rind,” leaving the middle of the pan empty. The ring of lime sherbet should be about two inches in height as well. Return to freezer to harden.

Allow vanilla ice cream to soften and spread a 1/2-inch ring around the pan, just inside of the lime sherbet “rind” layer. Return to freezer to harden.

Allow watermelon sherbet to soften and fill the center of the pan to form the “meat” of the watermelon. Using an offset spatula or butter knife, smooth the top of the sherbet across the entire surface. Return to freezer to harden.

When ready to serve, run a knife around the edges before removing springform pan. Serve in slices, using a sharp knife to cut through. The slices will look like watermelon wedges!

NOTE: Goldenbrook Watermelon Sherbet has candy “seeds” already in the sherbet. Sometimes I add additional miniature chocolate chips if I want the look of additional seeds. 



Dine-In: Warm Cookie Sundaes


It didn’t dawn on me until too late that graduating college would mean no more Spring Break. This loss might have been enough incentive for me to stay in school and go for a Ph.D., but then again, the fact that it didn’t occur to me that school holidays don’t follow you throughout life probably shows I am not a strong doctoral candidate. 

Fast forward 22 years and I’ve managed to still sneak in a few great Spring Break trips here and there, but this year between my work and the boys’ school baseball games, my family just can’t find the time to get away. 

So…I am trying to convince them that we will enjoy what the world now calls a “staycation.”

My teenage sons are all for the sleeping late part of the plan, but after that, I’m having to use my imagination to help them believe Tyler, Texas, is as fun as oh, say, Breckenridge, Colorado. 

Without snow, snowboards and snow bunnies, I am not having much luck. However, I do know one thing teenage boys love, no matter where we are. Food. 

To try and make the week more fun, I thought I would cook some of the boys’ favorite foods  from vacations we’ve taken over the years. We discovered an affinity for fried grouper sandwiches one time down in Florida. Shrimp and grits in South Carolina. Steak and cheese sandwiches in Philly. You get the idea. 

Tonight, I’m making Warm Cookie Sundaes we enjoyed on a trip to Colorado one March. I like to make homemade cookies and hot fudge, but the world won’t come to an end if you decide to buy refrigerated cookie dough and hot fudge sauce in a jar. Either way, these sundaes are warm, gooey, delicious and full of happy memories. 

It’s the perfect way to end a family…staycation. 

Warm Cookie Sundaes 

Ingredients:
6 Chocolate chip cookies (recipe below makes about 18, so you’ll have leftovers )
1 (half-gallon) Goldenbrook Homemade Vanilla Ice Cream (you’ll have leftovers)
1 cup Hot Fudge Sauce (see recipe below)
1 cup purchased Food Club frozen whipped topping, thawed 

Directions:
Place individual warm cookies in bowls. Top with scoops of ice cream, warmed hot fudge sauce and whipped cream. So easy! 

For the cookies:
Ingredients:
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted
1 cup packed light brown sugar
1/2 cup sugar
1/2 teaspoon cinnamon
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cup dark or semi-sweet chocolate chips (chunks are even better!) 

Directions:
Combine flour, baking soda and salt together in a medium bowl, and set aside. In the bowl of an electric mixer, mix butter, sugars and cinnamon until thoroughly blended. Beat in egg, yolk and vanilla. Using the lowest speed possible, add dry ingredients just until combined. Stir in chocolate chips with a wooden spoon. Refrigerate dough until ready to use.  

When ready to bake, preheat oven to 325°F. Shape cookies into 1/3-cup size balls. Place on a parchment paper-lined cookie sheet, at least 2 1/2-inches apart. Bake 12 minutes for gooey cookies, 15 minutes for more well done. Remove from oven and let sit on cookie sheet 2 minutes before removing to a wire rack to cool or to your sundae bowls. 

For the hot fudge sauce:

Ingredients:
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed light or dark brown sugar
1/4 teaspoon salt
1 cup dark or semisweet chocolate chips
3 tablespoons unsalted butter
1 teaspoon vanilla extract 

Directions:
In a saucepan over medium heat, bring cream, corn syrup, sugar, salt and chips to a low boil, stirring constantly. Simmer until mixture thickens, about 5 minutes, stirring often. Remove from heat and stir in butter and vanilla. Serve warm. Store leftovers in refrigerator up to two weeks.



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.



Dine-In: Pumpkin Pudding


I love pumpkin! On cool fall mornings, I enjoy a warm pumpkin spice latté, and on Thanksgiving, you’d better be prepared to fight me for the last piece of pumpkin pie. 

What can you not like about pumpkin when it has a NuVal score of 94! (That’s just six points away from the perfect NuVal score of 100, meaning it’s about a nutritious a food as you can get.) One cup of pumpkin has 763% of your daily recommendation of vitamin A.  Vitamin A not only helps fight infections, but it helps prevent night blindness and contributes to red blood cell production, growth and development. Pumpkin is also a good source of vitamin C, vitamin K, vitamin E, iron, potassium and fiber. 

When Thanksgiving rolls around, skip the 316 calories, 14 grams of fat and 5 grams of saturated fat in a slice of pumpkin pie and go for a lower-fat pumpkin treat. This year, I’ve been asked to make this pudding instead of the traditional pie. Serve this pumpkin pudding over crushed gingersnaps and you won’t even miss your pumpkin pie.  

Easy Pumpkin Pie Pudding

Serves: 8
Prep Time: 15 minutes, plus refrigerating   

Ingredients:
2 (1.34 oz) boxes Food Club Sugar Free Instant Vanilla Pudding
4 cups Full Circle Fat Free Milk
1 cup Food Club Canned Pumpkin
1 tsp pumpkin pie spice
1/2 cup Food Club Fat Free Whipped Topping
1/4 cup pecan, chopped

Directions:
In a large bowl prepare pudding with milk. In a medium bowl, mix together pumpkin and pumpkin pie spice. Fold pumpkin into pudding. Spoon filling into glasses. Refrigerate glasses for 1 hour. Garnish with whipped topping and pecans. 

Nutritional Information: Calories per Serving: 114, Fat: 3 g (0 g Saturated Fat), Cholesterol: 2 mg, Sodium: 496 mg, Carbohydrates: 19 g, Fiber: 1 g, Protein: 5 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. 



Product talk: Eggnog: A BGC tradition


Nobody’s really sure who invented eggnog. The holiday tradition is usually credited to the English, but some food historians seem to think it’s just a modernized version of a milk-based toddy that has been enjoyed in the winter since the Middle Ages.

What I do know is this: We make some pretty fine eggnog right here at Brookshire’s.

Our Food Club eggnog, made locally, is now in stores, carrying on a tradition that has now been going on for nearly 20 years.

The recipe for our rich, fragrant eggnog was developed in 1992 in our own BGC Dairy. It uses a secret blend of spices and vanilla, and fresh whole milk that comes to us from family dairy farmers in the nearby countryside.

And it’s part of an even bigger dairy tradition that dates back to 1927, when the first working dairy was founded on the site of the current BGC plant in Tyler, Texas.  The dairy changed hands several times before Brookshire’s purchased it in 1990 in order to bring its own fresh milk products to customers.

We’re proud of our dairy’s strong history of quality. In spring 2005 the dairy became the first dairy in Texas certified to process organic milk. And we’ve won the All Star Dairy Association’s “Best Fluid Plant” Award the last 5 out of 7 years.

At the dairy, we gear up to make eggnog just in the fall, in time for all those holiday parties. It’s available by the quart, perfect for enjoying yourself, or the half-gallon, enough for the whole family or special holiday parties. Dust it with ground cinnamon or nutmeg, top it with real whipped cream, or even spike it with a little brandy or rum, if you are so inclined.

Just make sure you enjoy it while you can; at the end of the holidays, it will disappear again from our stores, not to return until the 2012 winter holiday season.



Ham & Cheese Frittata


Prep Time: 20 minutes

Cook Time: 20 minutes

Serves: 6 

Ingredients:

12 large eggs
3 Tbs half-and-half
1/2 tsp Food Club Salt
1/4 tsp Food Club Ground
Black Pepper
1/4 cup Swiss cheese, shredded
1 cup asparagus, peeled and cut into 1-inch pieces
4 oz deli style baked ham (thick sliced), chopped small
1/4 cup chopped green onion 

Directions:

Set oven to broil and adjust rack about 5 inches from broiler. In a large bowl whisk eggs, half-and-half, salt and pepper together. Stir in cheese. Add asparagus, chopped ham and green onions. Pour egg mixture into oven safe baking dishes. 

Bake ham and eggs 30 to 35 minutes, or until set. 

Nutritional Information:  Calories Per Serving: 207, Fat: 14 g (5 g Saturated Fat), Cholesterol: 441 mg, Sodium: 593 mg, Carbohydrates: 3 g, Fiber: 1 g, Protein: 18 g



Chicken with Pomegranate


Prep Time: 30 minutes
Cook Time: 10 minutes

Serves: 8 

Ingredients:

2 Tbs Food Club Extra Virgin Olive Oil
8 boneless, skinless chicken breasts
1/2 tsp Food Club Salt, or to taste
1/2 tsp Food Club Ground Black
Pepper, or to taste
1 3/4 cups chicken stock
1 small yellow onion, julienne
1 poblano pepper, julienne
1 tsp ground cumin
2 cups Greek yogurt
2 Tbs Food Club All-Purpose Flour
1 pomegranate, seeds removed and separated
1 Tbs cilantro, roughly chopped 

Directions:

Heat oil in a saucepan. Season chicken breasts with salt and pepper. Add chicken and chicken stock to skillet; brown chicken on both sides. Once chicken
is nicely browned, remove from pan. 

Add onions and poblano pepper to pan; cook until golden. Stir in the cumin; cook for 1 minute. Cover and cook, on low heat, for 10 minutes. The liquid
will reduce slightly. 

Mix yogurt with flour. Add yogurt to saucepan; mix well. Gently heat throughout.  Remove from heat and add pomegranate seeds and cilantro to sauce. Drizzle sauce over chicken. 

Nutritional Information:  Calories Per Serving: 343, Fat: 10 g (2 g Saturated Fat), Cholesterol: 146 mg, Sodium: 443 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 54 g.  



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
.



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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.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

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On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

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