share. The Brookshire's Blog

Dine In: Lemon Orzo Chicken Salad


Lemon Orzo Chicken SaladFamily vacation at the beach entails 19 people in one house under one roof for a week. We love it, but let’s face it: even the closest of families can be so confined.

This year at the beach, it’s rained almost every day, further compounding our “togetherness.” We’ve played games, taken a trip to the local aquarium, had a dance off, played hide-and-seek with the kids (which ended badly with a downed shower curtain rod), watched movies and made T-shirts. There have been funny moments, and there have been a few tense moments.

However, there is always harmony during mealtime. Prep time constitutes happy hour. Then, we feed the kids. After the kids are full, they are dispatched to the “kids’ room” for Legos, pool or Toss Across while the adults eat.

The adults have taken to eating on the porch if the weather is conducive. This summer salad has the perfect, beachy flavors. Salty air, optional.

Lemon Orzo Chicken Salad

Ingredients:
1/4 cup orzo, uncooked
3 cups grilled chicken breast, chopped
1 1/2 cups baby spinach
1 cup grape tomatoes, halved
1/2 cup red bell pepper, chopped
1/4 cup pre-chopped red onion
2 Tbs fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbs red wine vinegar
1 Tbs extra virgin olive oil
1/8 tsp salt
1/8 tsp black pepper
6 Tbs (1 1/2 oz) goat cheese, crumbled

Directions:
Cook orzo according to package directions, omitting salt and fat; drain well.

Combine orzo, chicken and the next 6 ingredients (through oregano) in a large bowl; toss well.

Combine vinegar, oil, salt and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutritional Information: Calories Per Serving: 274, Calories from Fat: 71, Fat: 8 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 96 mg, Sodium: 215 mg, Potassium: 488 mg, Carbohydrates: 12 g, Fiber: 2 g, Sugar: 2 g, Protein: 38 g.

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

| Permalink | Print
Posted in: Dine In, Produce


Healthy Living: Peppers Stuffed with Quinoa, Corn and Feta


Peppers Stuffed with Quinoa, Corn and FetaWith the bounty of available summer produce, I could really go meatless all during the hot months.

Quinoa, a complex grain, provides protein and corn provides a carbohydrate in this dish, giving you a balanced meal. The feta cheese adds tang to this dish, and the jalapeño peppers make it spicy and give great flavor to the grains.

Peppers Stuffed with Quinoa, Corn and Feta 

Ingredients:
sea salt and freshly ground pepper
1 cup quinoa
2 Tbs olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced
2 jalapeño peppers, finely diced
1 garlic clove, finely chopped
1 tsp ground cumin
4 ears worth of corn kernels (about 2 cups)
1 bunch spinach, leaves only
1/2 cup cilantro, chopped
1/4 lb feta cheese, cut into small cubes
2 large red onions, thinly sliced into rounds
1/2 cup veggie broth or white wine
4 bell peppers

Directions:
Bring 2 cups of water to a boil. Add 1/2 teaspoon salt, then the quinoa. Give it a stir, then cover. Simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.
Warm half the oil in a wide skillet. Add the scallions and jalapeño peppers. Cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons water. When the spinach is wilted, add the cilantro, quinoa and feta; remove from heat. Toss everything together. Taste for salt and season with pepper.

Heat 1 tablespoon of oil in a wide skillet. When hot, add the onions and sauté, stirring frequently, until they start to color around the edges after several minutes. Pour in the broth or wine; deglaze the pan, giving the onions a stir as you do. Season with salt and pepper, and distribute in a baking dish large enough to hold the bell peppers.

Slice the bell peppers in half lengthwise. Cut out the membranes and seeds. Simmer in salted water until tender to the touch of a knife but not overly soft, about 4-5 minutes. Remove. Fill them with quinoa mix and set them in the baking dish.

Preheat oven to 400° F. Bake the peppers until heated through, about 20 to 30 minutes. Switch the heat to broil and brown the tops. Serve hot, warm or at room temperature.

Nutritional Information: Calories Per Serving: 405, Calories from Fat: 149, Fat: 17 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 25 mg, Sodium: 374 mg, Potassium: 862 mg, Carbohydrates: 54 g, Fiber: 9 g, Sugar: 10 g, Protein: 14 g.

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



Healthy Living: Grilled Okra


Grilled OkraOkra is definitely a Southern thing.

While I bristle when people accuse me of being from the North (I’m from the capital of the Confederacy, people!), there were some things, like okra and sweet tea, that took some getting used to here in the Deep, Deep South.

Okra and I have progressed in our relationship. I tasted it. Then, I tolerated it. Then, I liked it. Recently, I had it prepared in such a simple, healthy way that I even have come to crave that dish again.

The beauty of summer, and of veggies like okra, is that you don’t need to do much to them to make a delicious, healthy meal. Let the flavor of the vegetable stand out, and don’t overcook it to preserve the nutrients.

Grilled Okra

Ingredients:
1 lb okra, washed
2 Tbs extra virgin olive oil
2 Tbs Tony Chachere’s seasoning

Directions:
Wash okra. Trim both ends. Toss with olive oil and seasoning.

Prepare grill to medium-high heat. Spray a grill pan with nonstick cooking spray and place okra in the grill pan. Grill, stirring at intervals, until okra is crisp-tender, about 8 minutes.

Serve immediately.

Nutritional Information: Calories Per Serving: 97, Calories from Fat: 65, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 8 mg, Potassium: 339 mg, Carbohydrates: 8 g, Fiber: 4 g, Sugar: 2 g, Protein: 2 g.

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



Healthy Living: Cucumber Radish Salad


Cucumber Radish SaladI used to work with a woman who would munch on raw radishes at her desk.

I thought it was gross.

But hey, she was a tri-athlete and in amazing shape and great health.

Maybe I should have munched on radishes, too.

I have to be honest; I never really understood their appeal. I didn’t mind them in small quantities, shaved over a salad, maybe, but I definitely didn’t want to eat one like an apple.

I do love them in this salad. It’s seriously low-cal but full of flavor. Radishes are said to soothe sore throats and aid in digestion, as well as eliminate toxins from the body and help protect against cancer.

Cucumber Radish Salad

Ingredients:

For the salad:
1 English cucumber, washed and cut into thin rounds
10 radishes, washed and thinly sliced

For the dressing:
1/4 cup plain Greek yogurt
1 Tbs olive oil
1 garlic, minced
1/8 tsp garlic powder
1/2 tsp kosher salt
fresh ground pepper, or to taste

Directions:
In a salad bowl, combine sliced radishes and cucumbers; set aside.

In a mixing bowl, whisk together all the ingredients for the dressing; taste for seasoning and adjust accordingly.

Add the dressing to the salad; mix well and place in the fridge for 15 minutes.

Serve.

Nutritional Information: Calories Per Serving: 53, Calories from Fat: 33, Fat: 4 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 303 mg, Potassium: 153 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 1 g, Protein: 2 g.

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



Healthy Living: Kiwi


KiwiMy older son discovered kiwi this summer. I’d tried to give it to him before and was met with horrific face contortions, dramatic gagging gestures and rude noises.

However, for some reason this summer, it’s become his favorite thing and that’s great because kiwi, native to New Zealand, has more vitamin C than an orange. It’s also a great source of dietary fiber and potassium.

Eating just a couple of kiwifruit each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health, studies show.

My son doesn’t know any of this. He just knows they taste good. He still doesn’t love the texture of the skin, but I’ve taught him how to cut the fruit in half around the middle, then use a spoon to scoop out the flesh and eat it that way!



Healthy Living: Zucchini Tapenade Bites


Zucchini Tapenade BitesI seriously love appetizers. I like tapas. Small bites. Whatever you want to call it. I love grazing, trying new things.

It’s sometimes difficult to avoid heavy appetizers at parties. You can choose from the cheese dips, the pigs in a blanket, the brisket…none of which fit well into the “healthy” category.

Then, I tried this appetizer at a summer baby shower.

Delicious! Full of flavor! Relatively healthy, all things considered.

Zucchini Tapenade Bites

Ingredients:
1 (6-inch) zucchini, cut on the diagonal into 1/4-inch slices
1/4 cup tapenade (black olive puree)
1/4 cup feta cheese, crumbled
6 large basil leaves, each torn into 4 pieces

Directions:
Arrange zucchini slices on a serving platter. Top each slice with 1/2 teaspoon of tapenade. Sprinkle the feta cheese over top of the platter. Drop the basil leaves over top and serve.

Nutritional Information: Calories Per Serving: 131, Calories from Fat: 91, Fat: 10 g (3 g Saturated Fat), Cholesterol: 17 mg, Sodium: 615 mg, Potassium: 186 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 2 g, Protein: 4 g.

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



Healthy Living: Watermelon Salsa


Watermelon SalsaWhat’s more refreshing on a hot summer day than watermelon?

What’s tastier on a hot summer day than watermelon with a bit of a kick?

Combine the two and you have a delicious watermelon salsa that’s sure to please a crowd at a party, your family at dinner or just for a snack by the pool post-swim.

It’s healthy, tasty and easy!

Watermelon Salsa

Ingredients:
3 cups watermelon, pre-cubed and seeded
2 Anaheim peppers, seeded and chopped
1/4 cup cilantro, chopped
1/4 cup lime juice
1/3 cup red onion, minced
1 clove garlic, minced
2 Tbs fresh mint leaves, finely chopped
1/2 tsp sugar

Directions:
Combine all ingredients in a large mixing bowl and stir well.

Let chill in the refrigerator for at least 2 hours to allow flavors to blend. Serve with tortilla chips.

Serves 8

Nutritional Information: Calories Per Serving: 26, Calories from Fat: 1, Fat: 0.1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 1 mg, Potassium: 81 mg, Carbohydrates: 6 g, Sugar: 4 g, Protein: 0.7 g.

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



Dine In: Fourth of July Strawberries


Fourth Of July StrawberriesMy friend, Amy, is one of those people who makes cute food for her kids.

You know the kind I mean.

Her hot dogs transform into an octopus.

Her sandwiches have cute faces on them with grapes and carrots.

Her cucumber spears are caterpillars and she always, always has celebratory foods for each holiday.

I’m lucky, some holidays, if I get traditional foods on the table, let alone something that screams “festive.”

That is going to change this Fourth of July. Amy sent me a super easy recipe that should have a huge “wow” factor on the picnic table.

It’s so simple that I can’t believe I hadn’t thought of it in years past.

I might have to try it at Christmas, too.

Fourth of July Strawberries

Ingredients:
1 pint strawberries, washed and dried
6 oz white chocolate
blue sugar, edible glitter or sprinkles

Directions:
Place blue sugar in a bowl. In a separate bowl, melt the chocolate in the microwave on 50 percent power for 2 minutes. Stir until the bowl is no longer warm. Then, microwave for 30-second intervals at 50 percent power, stirring after each, until the chocolate is completely melted. Dip the lower two-thirds of the strawberries into the melted white chocolate. Then, dip the lower third of the strawberries in the blue sugar or spoon it onto the strawberries. Place on wax paper until completely cooled.

Nutritional Information: Calories Per Serving: 203, Calories from Fat: 84, Fat: 9 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 6 mg, Sodium: 26 mg, Potassium: 172 mg, Carbohydrates: 30 g, Fiber: 1 g, Sugar: 28 g, Protein: 2 g.

| Permalink | Print
Posted in: Dine In, Produce


Healthy Living: Garden Alfredo with Chicken


Garden Alfredo with ChickenI think we all try to lighten up our meals in the summertime; there’s just something about warmer weather that makes a heavy meal feel even heavier. This is a great, healthy dish because it uses just a little pasta but a lot of vegetables for lots of flavor, without the calories. I’ve even made it omitting the pasta all together.

This recipe calls for a lot of vegetables, but I like to add tomatoes as well.

Garden Alfredo with Chicken

Ingredients:
1 lb skinless, boneless chicken breast halves
5/8 tsp kosher salt, divided
1/2 tsp black pepper, divided
cooking spray
6 oz uncooked pappardelle pasta
2 medium zucchini
2 medium yellow squash
2 tsp olive oil
1 pint cherry tomatoes, halved
5 oz thin asparagus spears, trimmed
1 red bell pepper, cut into thin strips
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup half-and-half
2 tsp all purpose flour
2 oz parmesan cheese, grated
2 Tbs fresh flat-leaf parsley leaves

Directions:
Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.

While chicken cooks, cook pasta according to package directions. Drain; keep warm.

Cut each zucchini and squash in half, crosswise. Cut 1/2-inch slices from outer “walls” of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.

Heat a non-stick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus and bell pepper; sauté 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic and tomatoes; sauté 2 minutes. Remove pan from heat.

Combine broth, half-and-half and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables and chicken; toss. Sprinkle with 1/4 teaspoon black pepper and parsley.

Nutritional Information: Calories Per Serving: 456, Fat: 13.6 g (5.6 g Saturated Fat, 4.7 g Monounsaturated Fat, 1.2 g Polyunsaturated Fat), Protein: 38.7 g, Carbohydrates: 43.2 g, Fiber: 4.4 g, Cholesterol: 106 mg, Iron: 4 mg, Sodium: 718 mg, Calcium: 270 mg.

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



Healthy Living: Watermelon Feta Bites


Watermelon Feta BitesI’m always looking for something different to serve as an appetizer, especially during the spring and summer. Dips and spreads are delicious. I’ve never been known to turn down a cheese-laden cracker, but sometimes you’re looking for something a little lighter and a little healthier.

My friend, Jenae, got married recently, and I helped throw a bridal shower for her and the wedding party, family and friends. While planning the menu, I came upon this recipe. I gave it a test run at a Girls’ Night In (ie, on my back porch), and it was proclaimed a hit. I also brought it to the shower, where it was the first dish completely devoured.
It’s light, refreshing and healthy!

Watermelon Feta Bites

Ingredients:
2 Tbsp balsamic vinegar
1 small seedless watermelon, cut into 1-inch cubes
1 small bunch basil
5 oz feta cheese, cut into 1″ x 1″ x 1/2″ squares

Directions:
Drizzle a serving dish with balsamic vinegar.
Skewer one cube of watermelon, one basil leaf, one feta slice and another watermelon cube onto a decorative toothpick. Repeat until all ingredients have been used. Place Watermelon Feta Bites on balsamic drizzled serving dish.

Serves 6

Nutritional Information: Calories Per Serving: 94, Calories from Fat: 47, Fat: 5 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 21 mg, Sodium: 265 mg, Potassium: 136 mg, Carbohydrates: 9 g, Sugar: 7 g, Protein: 4 g.

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



Page 1 of 2012345678910...Last »
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.

Shop the Sale

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.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS