share. The Brookshire's Blog

Mexican Roast


Mexican Roast
Prep Time: 15 minutes
Cook Time: 1 hour
Makes 12 servings

Ingredients:
1 pkg McCormick Bag ‘N Season Pot Roast
3 lbs boneless chuck roast, trimmed
2 tsp ground cumin
2 garlic cloves, minced
1 (15 oz) can Food Club Black Beans, drained and rinsed
1 (11 oz) can Food Club Whole Kernel Corn with Peppers
1 (15 oz) can Food Club Crushed Tomatoes
2 medium jalapeño peppers, chopped
1/2 red bell pepper, chopped
1/4 cup chopped onion

Directions:
Preheat oven to 350° F. Poke small holes into bag. In a small bowl, combine seasonings and minced garlic; pour over roast. Place roast into bag. Add remaining ingredients to bag and close bag. Cook roast for 1 hour to 1 hour and 15 minutes. Cool roast before slicing. Serve over hot rice.

Allow 8 inches for bag to expand while cooking. Cooking bag should not touch oven walls or racks.

Nutritional Information: Calories Per Serving: 409, Fat: 21 g (8 g Saturated Fat), Cholesterol: 84 mg, Sodium: 307 mg, Carbohydrates: 24 g, Fiber: 6 g, Protein: 31 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: Strawberries


Growing up I absolutely loved to dip my strawberries in whipped cream, but my new favorite way to eat strawberries is to dip them in dark chocolate. Dark chocolate has antioxidants, so eating a little chocolate in moderation is actually beneficial to your health. Strawberries are a good source of folate, potassium, fiber, vitamin C, and manganese.

Here is a recipe that includes vitamin C rich strawberries, dark chocolate with antioxidants, and chopped pecans with unsaturated fats to make for your valentine.

Chocolate-Pecan Covered Strawberries
Prep Time: 20 minutes
Serves: 10

Ingredients:
1 lb. strawberries
6 oz. dark chocolate
1/2 tsp vanilla extract
1/4 cup chopped pecans

Directions:
Wash and dry strawberries. Add chocolate to a microwavable bowl. Microwave chocolate for 30 seconds and stir; repeat in intervals of 15 seconds until chocolate is melted. Stir vanilla into chocolate.  Dip strawberries into chocolate and then chopped pecans; place strawberries on wax paper to harden.

Nutritional Information: Calories per Serving: 125, Fat: 7 g (4 g Saturated Fat), Cholesterol: 4 mg, Sodium: 14 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 2 g

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

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.



Healthy Living: Asparagus and Cauliflower


The NuVal scores for fresh vegetables can range anywhere from 81 to100 with the average score being a 94. We all know that all fresh vegetables are good for you but you can not beat a vegetable with a score of 100. Cauliflower and asparagus are two vegetables that have a score of 100. Not only does cauliflower and asparagus share the same score but they both can be found in purple, green, and white.

Cauliflower is a good source of 12 vitamins and minerals along with fiber; you can now see why it has a score of 100 with only 144 calories for a whole medium head! Cauliflower is apart of the Brassica family which also includes Brussels sprouts, broccoli, and cabbage. The Brassica family contains an anti-cancer property called sulforaphane. It is best to cook cauliflower by steaming or microwaving to prevent the loss of this property.

Asparagus is a good source of 19 different vitamins and minerals along with fiber. Some of those vitamins and minerals include; calcium, zinc, vitamin A, vitamin C, vitamin E, vitamin K, vitamin B6, thiamin, riboflavin, niacin, folate, iron, and potassium.  There are 29 calories, 0 grams of fat, and 3 grams of fiber and protein in 6 medium spears of asparagus. One of the most delicious ways of preparing asparagus is to grill it with a little bit of extra-virgin olive oil drizzled over it.  



Dine In: Red Potato Appetizer


Red Potato Appetizer
Prep Time: 45 minutes
Serves: 6

Ingredients:
12 small red potatoes
1/2 cup plain nonfat yogurt
1 Tbs minced green onion
1/2 lemon, juiced
1 garlic clove, minced
1 tsp dill weed
24 fresh dill sprigs

Directions:
In a saucepan, bring water to a boil and add potatoes; boil potatoes for 10-15 minutes or until tender. Let potatoes cool.

Cut potatoes in half, scoop centers out of potatoes and place potatoes into a medium bowl. Do not scoop all of potato out, just the center. Set potato skins aside.  Mix together potatoes, yogurt, green onions, lemon juice, garlic, and dill weed. Spoon yogurt mixture back into potato skin. Garnish each potato with a sprig of dill.

Nutritional Information: Calories per Serving: 253, Fat: 1 g (0 g Saturated Fat), Cholesterol: 1 mg, Sodium: 35 mg, Carbohydrates: 56 g, Fiber: 6 g, Protein: 8 g

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

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician 



Get Courageous


Ever wish you could prepare a gourmet meal?

Well, now you can! At Brookshire’s, we want you to let your inner chef loose and get courageous in the kitchen!
Your efforts and taste buds will be rewarded with chef-worthy cuisine that easily rates five stars!

Jicama Melon Salsa
Prep Time: 20 minutes
Serves 4

Ingredients:
1 cup cantaloupe, diced
1 cup honeydew melon, diced
1/2 cup jicama, peeled and diced
2 Tbs red onions, sliced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 Tbs cilantro, chopped
1 lime, juiced
1 jalapeño, minced
salt, to taste

Directions:
Combine all ingredients; refrigerate until serving time. Place salsa on top of your favorite meat.

Nutritional Information: Calories per Serving: 45, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 56 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 1 g

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

Almond Brittle
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 8

Ingredients:
2 cups Food Club Sugar
1/2 cup water
1/4 cup corn syrup
1 1/2 cup almonds, toasted and chopped

Directions:
Combine the sugar, water, and corn syrup in a heavy-bottomed pan. Stir together with a spoon, making sure there are no lumps of dry sugar left. Cover the pan and place it on medium heat for 4 minutes. Remove the lid, increase the heat to high, and bring it to a boil. Do not stir, but if sugar crystals appear on the side of the pan; use a wet pastry brush to clean the sides.

Cook the sugar until it starts to change color, 300° F. At this point lower the heat and cook the sugar until golden brown or 325° F. Remove from heat quickly and throw in the almonds and pour on a cookie sheet lined with wax paper, distributing it evenly. Let cool completely and break in chunks.

Nutritional Information: Calories Per Serving: 323, Fat: 9 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 61 g, Fiber: 2 g, Protein: 4 g

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

Tabbouleh Salad
Prep Time: 2 hours
Serves: 4

Ingredients:
1/2 cup bulgur, fine or medium grain, rinsed under running water and drained
2 lemons, juiced
1/3 cup Food Club Extra Virgin Olive Oil
1 tsp salt
1/8 tsp cayenne pepper
2 cups minced fresh parsley leaves
2 medium tomatoes, halved, seeded and cut into very small dice
4 medium scallions, green and white parts, minced
2 Tbs minced fresh mint leaves (or 1 rounded tsp dried mint)

Directions:
Mix bulgur wheat with juice from one lemon in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.

Mix remaining lemon juice, olive oil, salt and cayenne pepper. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours.

Nutritional Information: Calories Per Serving: 251, Fat: 19 g (3 g Saturated Fat), Cholesterol: 0 mg, Sodium: 608 mg, Carbohydrates: 20 g, Fiber: 6 g, Protein: 4 g

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

Celery Salad with Dijon & Pecans
Prep Time: 30 minutes + chilling
Serves: 6

Ingredients:
Creamy Dijon Dressing:
1 lemon, juiced
1 1/2 Tbs Dijon mustard
1 tsp honey
1/2 tsp salt
3 Tbs Food Club Extra Virgin Olive Oil
3 Tbs Food Club Fat-Free Sour Cream

Salad:
1/4 cup Food Club Pecans
3 celery ribs, chopped
1/2 pear, ripe but firm, grated
2 Tbs chopped green onions
2 Tbs parsley leaves, fresh chopped
2 Tbs tarragon leaves, fresh chopped

Directions:
In medium bowl, whisk together lemon juice, mustard, honey and salt. In a steady stream, slowly whisk in oil. Add sour cream; whisk to combine. Set aside.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, about 5 minutes and then rough chop.

Combine chopped celery, chopped pear and dressing. Stir in green onions, parsley, tarragon and pecans. Adjust seasonings with salt and pepper. Refrigerate until chilled, about 30 minutes. Serve.

Nutritional Information: Calories Per Serving: 175, Fat: 16 g (2 g Saturated Fat), Cholesterol: 1 mg, Sodium: 379 mg, Carbohydrates: 9 g, Fiber: 2 g, Protein: 2 g

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

© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.



Ready-Made Crowd Pleasers


Save time—then spend it with family and friends!

Choose fresh, zesty dips and vegetable trays, and yummy desserts like our creme cakes or fudge brownies!

Create a delicious snack table combination with Food Club Dips and Sunnybrook Farms Vegetable Trays!

Sunnybrook Farms, Pico De Gallo, Food Club Ranch Dip and Food Club Spinach Dip.

Don’t forget the ice! Premier Mountain Ice. Sold in two convenient sizes.



Dine-In: Tomato Soup and Rosemary Grilled Cheese


Grill cheese is the perfect side to go along with a warm tomato soup to help fight the cold in the winter. Heat up a bowl of tomato soup and make a rosemary grilled cheese to go on the side for a simple, but delicious dinner tonight.

Rosemary Grilled Cheese
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:
1 Tbs butter, softened
1 tsp rosemary
1 tsp minced garlic (optional)
4 slices French bread
2 oz. 2% cheddar cheese, sliced
1/4 red onion, cut into rings
1/2 tomato, sliced thin

Directions:
Preheat oven to 400°F.  In a small bowl, combine butter, rosemary, and garlic and spread over bread. Place one slice of bread butter side down in foil. Place cheese, red onion rings, and sliced tomato on to bread. Place another slice of bread over cheese to make a sandwich. Wrap sandwich in foil and place into oven. Bake sandwich for 10 minutes or until cheese is melted.

Nutritional Information: Calories per Serving: 362, Fat: 19 g (10 g Saturated Fat), Cholesterol: 45 mg, Sodium: 635 mg, Carbohydrates: 39 g, Fiber: 2 g, Protein: 18 g

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

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician



In Season: Lettuce


If you overindulged at the holiday table — and honestly who didn’t, then January is the time to
make dietary amends.

So bring on the salads!

Salads became the dieter’s best friend for a reason: All salad greens are fat-free, sodium-free and super-low in calories, packing 10 calories or fewer per cup.

But all lettuces are not equal. The darker green the leaf, the more nutrients you’ll generally get. Pale iceberg, for instance, has a very high water content. Therefore, though it stores beautifully and its mild crispness appeals even to people who don’t much like vegetables, it doesn’t provide many more vitamins than you’d get in a sheet of tissue paper.

But two cups of dark-green romaine lettuce –– about the amount in a good-sized Caesar salad — provides two grams of fiber, 40 percent of an adult’s recommended daily allowance of vitamin C and 140 percent of vitamin A, plus small amounts of calcium and iron. With all the gorgeous greens in the store this winter, you can make a different salad every day of the week.

Take inspiration from our greens refresher course.

Romaine
Best known as the backdrop for traditional Caesar salads, the crunchy leaves of romaine make it a salad all-star. Its neutral flavor and sturdy texture call for a bold, assertive dressing, rather than a lighter vinaigrette.

Red Leaf and Green Leaf
Softer and lighter in texture than romaine or iceberg, but not as buttery as Boston, these are among the lightest of lettuce varieties, and work best as the base for a salad mix, paired with crisper lettuces like romaine. An acidic dressing will complement the slightly bitter flavor.

Arugula
The spicy, peppery, almost bitter flavor of arugula is usually too much to take if it’s the only ingredient in a salad, but it’s a great accent tossed into salads of milder mixed or baby greens. Sometimes called rocket and popular in Italian cuisine, arugula also can be cooked, perhaps sautéed briefly in a bit of olive oil and minced garlic.

Endive
The narrow, crisp leaves – that look almost like elongated bullets – can also be used as spears to spoon out dips, or as cups for composed salads. White, with pale yellow or yellow-green tips, endive turns rusty quickly once cut. Serve immediately after cutting, or hold it briefly in water spiked with lemon juice until mealtime.

Radicchio
Beautiful burgundy radicchio adds a splash of
color to a salad mix. Among the most bitter of salad greens, it adds a piquant flavor to a green salad, but most diners will find its flavor too strong to eat alone.

Boston
Also called butter lettuce, because it’s so tender it practically melts in your mouth, Boston lettuce has a mild, subtle flavor that holds up well with light or fruit-infused dressings. It’s also great for using in trendy Asian lettuce wraps.

Spice It Up With Flavor
Head south–of-the-border tonight with our spicy salad and asian salad combo!

South-of-the-Border Salad
Prep Time: 20 minutes
Serves: 4

Ingredients:

Dressing:
2 garlic cloves, minced
1/4 cup lime juice
2 Tbs sugar
2 tsp cider vinegar
1/2 cup olive oil
1/2 tsp salt
1/4 cup cilantro, minced

Ingredients:

Salad:
4 cups green leaf lettuce
1 avocado, chopped
1/3 cup frozen corn kernels, cooked
1 tomato, chopped

Directions:
In a jar, combine garlic, lime juice, sugar, vinegar, olive oil, salt and cilantro. Shake jar until dressing is well combined. In a large bowl, combine lettuce, avocado, corn and tomatoes. Drizzle lime dressing over salad.

Nutritional Information: Calories per Serving: 372, Fat: 35 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 304 mg, Carbohydrates: 17 g, Fiber: 5 g, Protein: 2 g

Asian Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4

Ingredients:

Dressing:
2 Tbs rice vinegar
2 Tbs low-sodium soy sauce
1 Tbs sesame oil
1/2 tsp ground ginger or 1 tsp fresh grated ginger
2 garlic cloves, minced
2 tsp sugar

Ingredients:

Salad:
1 lb flank steaks
1 tsp ground ginger
4 cups red leaf lettuce
1/2 cup red onions, thinly sliced
2 cups broccoli florets, blanched till tender, chopped
1/4 cup button mushrooms, sliced
1 red bell pepper, sliced

Directions:
In a jar, combine vinegar, soy sauce, sesame oil, ginger, garlic and sugar; shake jar until well combined.

Season steaks with ground ginger. Place steaks on broiler, in the oven and broil until desired doneness. Once steaks are done, slice across the grain into 1/2-inch thick pieces. In a large bowl, combine lettuce, red onion, broccoli, mushrooms, bell pepper and steaks. Drizzle dressing over salad.

Nutritional Information: Calories per Serving: 309, Fat: 13 g (4 g Saturated Fat), Cholesterol: 62 mg, Sodium: 526 mg, Carbohydrates: 11 g, Fiber: 3 g, Protein: 35 g



Snack Happy


Nothing kicks up the flavor and fun of  Cheese Steak Quesadillas like McCormick’s incredible Taco Seasoning.

Just sprinkle McCormick’s Taco Seasoning in with the cheese and steak before you grill and  watch the flavor of your quesadillas come to life like never before!

Cheese Steak Quesadillas
Prep Time: 20 minutes
Cook Time: 5 minutes
Serves 6

Ingredients:
1 lb boneless beef sirloin steak, cut into 1/2-inch cubes
1 medium onion, thinly sliced
1 1/2 tsp seasoned salt
1 tsp McCormick Taco Seasoning
3 jalapeño peppers, diced
1/4 cup chopped cilantro
1 cup 2% cheddar cheese, cubed
6 (8-inch) flour tortillas

Directions:
Preheat oven to 350° F. In a large skillet over medium heat, add beef; stir until browned. Drain fat: if needed. Add onions, seasoned salt and taco seasoning; cook for 5 minutes stirring occasionally. Add jalapeño peppers, cilantro and cheese; stirring until cheese is melted.

Fill tortillas half way full and fold. Place tortilla on an ungreased baking sheet. Bake for 5 minutes or until tortilla starts to brown. Cut quesadillas into sections.

Nutritional Information: Calories per Serving: 289, Fat: 12 g (6 g Saturated Fat), Cholesterol: 87 mg, Sodium: 838 mg, Carbohydrates: 15 g, Fiber: 2 g, Protein: 23 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.



Shop the Sale: Piñata Apples


Apples add a great crunch to a salad without adding too many unwanted calories. Piñata apples are on sale this week at Brookshire’s, just chop an apple up and add to a salad. Piñata apples are a combination of three apples; Golden Delicious, Cox’s Orange Pippin and Duchess of Oldenburg.  Piñata apples have at tropical taste they make the perfect apple to add to a tropical fruit salad.  Pick up some Piñata apples while you are at the store!



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.

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