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Quinoa Wonton Cups


Quinoa Wonton Cups
Prep Time: 15 minutes
Cook Time: 7 minutes
Serves 8

Ingredients:
8 squares wonton wrapper
1 Tbs butter
3/4 cup quinoa, cooked
1/2 cup orange segments, chopped
1/4 cup cilantro, chopped
1/4 cup red bell pepper, diced
1/4 cup red onion, diced
1/2 cup avocado, diced
1 Tbs seasoned rice vinegar
Salt and pepper, to taste

Directions:
Preheat oven to 350° F. Spray a mini-muffin pan with cooking spray. Spread butter onto each wonton wrapper. Place wrappers into muffin pan and bake for 7 minutes or until crisp.

In a medium bowl, mix remaining ingredients. Place quinoa mixture into wontons.

Nutritional Information: Calories Per Serving: 188, Fat: 4 g (1 g Saturated Fat), Cholesterol: 7 mg, Sodium: 203 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 6 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.

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Your Ticket to Tailgating at Home!


From hot wings and brats to burgers and steaks on the grill, there’s nothing like a tailgate party to get everyone in the mood for the big game.

Fortunately, you don’t have to be at the stadium to enjoy one. With a bit of planning and a few decorations, you can throw a winning tailgate party right in your own backyard.

Get the pregame festivities going by turning on the radio and setting up a few simple games. Horseshoes and a place to toss the football are great ways to keep kids of all ages occupied. And while some folks go all out by decorating with giant team inflatables, the most important thing is the food. So decorate with your team’s colors, set up some lawn chairs and fire up a menu that looks and tastes great.

Cheddar Biscuits are a delicious crowd pleaser and go perfectly with everything. Same goes for Twice Baked Potatoes which are easy to make and look absolutely scrumptious. But don’t be afraid to get creative. Grilled Jalapeño Salsa can be made ahead of time and tastes great on chips, burgers and warm tortillas. And Chocolate Chip Peanut Butter Cups are the decadent sweet everyone will be talking about.

Round out your tailgate party with plenty of finger foods like chips, dips and fruit that your guests can enjoy without worrying about silverware. Also, make sure to keep and serve foods at proper temperatures. Large bowls filled with ice can be used to chill smaller serving bowls. Plenty of ice is also key for keeping drinks cold.

And, when the party is over, make cleanup fast and easy by using paper plates, napkins, cups and utensils and setting out trashcans where guests can see them. Go Team!

Bacon & Cheddar Biscuits

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 6

Ingredients:
1 cup baking mix (Bisquick)
1/3 cup fat-free milk
4 slices turkey bacon, cooked and crumbled
1 garlic clove, minced
1/3 cup 2% cheddar cheese, shredded
1 Tbs chives, finely chopped

Directions:
Pre-heat oven as package suggests. In a large bowl, combine baking mix and milk and mix until batter is smooth. Then add bacon crumbs, garlic, cheese and chives. Mix well. On a greased baking sheet, drop batter into 6 globs. Bake for 10 minutes or until golden brown.

Nutritional Information: Calories per Serving: 125, Fat: 5 g (2 g Saturated Fat), Cholesterol: 14 mg, Sodium: 381 mg, Carbohydrates: 13 g, Fiber: 0 g, Protein: 6 g

Chocolate Chip Peanut Butter Cups

Prep Time: 10 minutes
Cook Time: 13 minutes
Serves 24

Ingredients:
1 (16.5 oz) roll chocolate chip cookie dough
24 pieces peanut butter cup candy

Directions:
Preheat oven to 350° F. Spray a mini-muffin pan with cooking spray. Place cookie dough in mini-muffin pan and shape to the pan. Cook cookie dough for 8 minutes. In each cookie bowl add a peanut butter cup. Place back in oven for 5 more minutes or until candy is melted.

Nutritional Information: Calories per Serving: 123, Fat: 6 g (3 g Saturated Fat), Cholesterol: 3 mg, Sodium: 129 mg, Carbohydrates: 15 g, Fiber: 0 g, Protein: 2 g

Grilled Jalapeño Salsa

Prep Time: 15 minutes, plus chill time
Cook Time: 10 minutes
Serves 12

Ingredients:
1/3 cup olive oil
1 garlic clove, minced
6 plum tomatoes, roughly chopped
5 large jalapeño peppers, stems and seeds removed
Salt and pepper, to taste
1/4 cup lime juice from 2 medium limes
1/4 cup fresh cilantro, chopped
1 tsp cumin
1/4 cup onion

Directions:
In a small bowl, mix together 1 tablespoon olive oil and garlic. Rub oil mixture on tomatoes and peppers. Sprinkle on salt and pepper. Place peppers and tomatoes over medium-hot fire and grill, turn occasionally. Cook peppers for 3 minutes or until slightly colored. Cook tomatoes for 6 minutes or until they begin to color. Chop both tomatoes and peppers. In a medium bowl, combine peppers, tomatoes, 3 tablespoons olive oil, lime juice, cilantro, cumin and onion. Cover and refrigerate for at least 1 hour.

Nutritional Information: Calories per Serving (1/4 cup): 72, Fat: 6 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 1 g

Twice-Baked Potatoes

Prep Time: 20 minutes
Cook Time: 60 minutes
Serves 16

Ingredients:
4 medium russet potatoes
1/4 cup fat-free sour cream
1 cup 2% Colby Jack cheese
2 Tbs butter
1/4 cup green onions, chopped
4 slices turkey bacon
1 Tbs dry ranch dressing

Directions:
Preheat oven to 375° F. Scrub potatoes, wrap them with foil and place on a baking sheet. Cook for 1 hour or until tender. When potatoes have cooled, slice potato in half and scrape out potato into a large bowl. Cut skins into quarters.

Microwave bacon for 3 minutes or until crispy. In a large bowl, combine potato, sour cream, cheese, green onions, bacon and dry ranch dressing. Place potato mixture back into the skins. Bake for an additional 10 minutes or until cheese is melted.

Nutritional Information: Calories per Serving: 87, Fat: 4 g (2 g Saturated Fat), Cholesterol: 14 mg, Sodium: 101 mg, Carbohydrates: 9 g, Fiber: 1 g, Protein: 4 g

make preparation easier with a premade Football Cake from our bakery! add Jerk Chicken to the mix!Pair up Sunnybrook Farms Vegetable Tray & Food Club Dip for a healthier game time snack!

add your favorite deviled egg recipe to the lineup!



Cheesy Spinach Bread


Cheesy Spinach BreadCheesy Spinach Bread
Prep Time: 15 minutes 
Cook Time: 15 minutes
Serves: 16

Ingredients:
1 tsp olive oil
2 garlic cloves, minced
4 cups fresh spinach
1/2 cup parmesan cheese, grated
1 (8 oz) pkg Food Club Fat-Free Cream Cheese, softened
1/2 cup 2% mozzarella cheese, shredded
1 (8 oz) can refrigerated crescent rolls

Directions:
Preheat oven to 375° F. In a skillet, add olive oil, garlic and spinach; cook until spinach begins to wilt. In a large bowl, combine spinach and cheese; mix well. Roll out crescent roll dough onto a cookie sheet and make a crust with the edges of the dough. Spread cheese mixture over crescent roll dough and place in oven. Bake for 10 minutes or until golden brown.

Nutritional Information:Calories Per Serving: 188, Fat: 13 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 334 mg, Carbohydrates: 13 g, Fiber: 0 g, Protein: 5 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.



So What’s So Cool About Hatch Chiles


Grilled Hatch Pepper Potato SaladTrue chileheads know what’s special about August: It’s the start of the short-but-sweet Hatch Chile season.

Grown only in a tiny portion of New Mexico and available fresh only in late summer through early fall, these bright green chiles have become the darling of fiery-food fans all over.

Hatch, N.M., about 75 miles northwest of El Paso, calls itself the chile capital of the world, and the only true Hatch Chiles come from this area. The secret? Hot days, cool nights, a 4,000 foot elevation and rich volcanic soil, which combine for a medium-hot, earthy chile that’s meatier and spicier than the more common Anaheim chile, its look-a-like.

Roadside stands selling roasted Hatch Chiles are a seasonal tradition in New Mexico, and the chile’s fame spread to Texas a generation ago. Now, thanks to Food Network specials and celeb chefs, who use them in everything from green enchiladas to chile-spiked candy, Hatch Chiles are loved nationwide.

When Hatch Chiles finish ripening and turn deep red, the skin can no longer be separated from the flesh, and the chiles are usually ground into powder. So get them while you can! Fresh Hatch Chile season usually ends in late September.

CHOOSE
Hatch Chiles should be glossy, bright green, heavy for their size and firm. Relatively straight, flat peppers are best for roasting; they’ll turn easily and blacken evenly.

USE
You can often purchase Hatch Chiles roasted, but it’s easy to do yourself. (Use tongs to turn them, so chiles blacken evenly.)
Oven/broiler: Turn on broiler and place chiles in a single layer on a cookie sheet; broil for 6 – 8 minutes, or until skin blisters and blackens.

Outdoor grill: Place a single layer of chiles on the grill, about 5 – 6 inches above the charcoal or other heat source. Grill up to six minutes.

Comal: Place the comal (a round, cast-iron griddle used for tortillas) on the stove top, on high heat. Griddle several chiles at once.

Finishing: After removing blackened chiles from heat, place in a plastic or paper bag and close. In about ten minutes, the steam will soften the skin so that it peels off easily, using your hands or a knife. Peeled, roasted chiles can be frozen in plastic bags. Frozen chiles will keep up to two years, but usually get hotter the longer you keep them around.

Grilled Hatch Pepper Potato Salad
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients:
4 quarts water
1 1/2 lbs new potatoes, 2-3 inches long, scrubbed, un-peeled, cut into eighths
1 1/2 tsp salt
2 Tbs olive oil
1/2 tsp ground black pepper
1 tsp white wine vinegar
1 cup corn kernels, cooked, cut from 2 ears grilled or boiled corn
2 Hatch Chilies, roasted, peeled, seeded and cut into 1/2 inch pieces
2 jalapeño chilies, seeded and minced
3 tsp lime juice
1/2 tsp sugar
4 Tbs olive oil
3 scallions, white parts only, sliced thin
3 Tbs cilantro leaves, minced

Directions:
In large Dutch oven or stock pot, bring 4 quarts water to boil over high heat; add 1 tsp salt. Place potato pieces on skewers. Drop skewers into boiling water and boil until knife slips in and out of potato easily, about 10 minutes. With tongs, remove skewers to paper towel and pat dry. Brush all sides of potatoes with olive oil and sprinkle with remaining 1/2 tsp salt and pepper.

Place skewers on hot grill; cook, turning skewers twice with tongs, until all sides are browned, 4 – 5 minutes per side over medium or medium-low heat. Slide hot potatoes off skewers into medium bowl and use immediately. Toss potatoes with vinegar, salt and pepper. Add corn, Hatch Chilies and jalapeños.

Whisk lime juice and sugar in small bowl until sugar dissolves; whisk in olive oil and salt, to taste. Pour mixture over potatoes and add scallions and cilantro; toss to combine.

Nutritional Information: Calories Per Serving: 337, Fat: 21 g (3 g Saturated Fat), Cholesterol: 0 mg, Sodium: 629 mg, Carbohydrates: 36 g, Fiber: 6 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.

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Product Talk: Hatch Chili Pepper Bread


Hatch Chili Pepper Season is almost here!  I am told that the small town of Hatch, New Mexico turns into a pretty big city during the Hatch Chili Pepper Festival!

The folks at Wikipedia.com note that this small city of about 2,000 residents or so swells about fifteen times to about 30,000 during Labor Day weekend!   Is it any wonder that this city is known as the home of “The World’s Best Chili Pepper?”

If you are familiar with Hatch Peppers, or for some reason you are not, let me share some info with you from the Hatch Valley Chile Festival web site.  It seems that just one fresh medium-sized chili pod has as much Vitamin C as six oranges!  Also, hot chili peppers burn calories by triggering a thermodynamic burn in the body, which speeds up metabolism.  Now that’s pretty cool (actually hot)!

Having said all of this, we want to let you know that we will have Fresh Baked Hatch Chili Pepper Focaccia Bread available in our bakeries around August 1st.  We’ve sent the recipe out to our Bakery Managers who will begin the process of baking this really fun bread in our bakeries.

If you are heading to Hatch, New Mexico, how about taking some of this bread with you for mealtime along the way!  If you’re sticking closer to home this summer, we invite you to stop by next week at one of our bakeries sometime and try a loaf!



Leigh Oliver’s Burgers


Leigh Oliver’s BurgersLeigh Oliver’s Burgers
Prep Time: 15 minutes 
Cook Time: 10 minutes
Serves 4

Ingredients:
1 lb lean ground beef, divided into four equal patties
Salt and pepper, to taste
4 Tbs Leigh Oliver’s Smoked Gouda Green Chile Pimento Cheese
4 hamburger buns
Optional toppings: Lettuce, tomatoes, red onion, bacon

Directions:
Thaw hamburger meat in the refrigerator 30 minutes before preparing. Sprinkle hamburger patties with salt and pepper, to taste. Heat a heavy skillet over medium-high heat. Cook patties about 4 minutes per side or until medium, flipping only once. Remove grease from the pan. Add buns to skillet, until just toasted. Spread pimento cheese onto warm patties or buns, and assemble burgers with your choice of toppings.

Nutritional Information: Calories Per Serving: 361, Fat: 12 g (5 g Saturated Fat), Cholesterol: 111 mg, Sodium: 450 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 40 g



Clubhouse sandwich


Clubhouse sandwichFresh from the deli taste for an at-home price!

Clubhouse sandwich

Ingredients:
4 slices Oscar Mayer Fully Cooked Bacon
4 slices whole grain bread, toasted
2 Tbs Kraft Sandwich Shop Horseradish Dijon Flavored Reduced Fat Mayonnaise
6 slices Oscar Mayer Deli Fresh Shaved Smoked Ham
6 slices Oscar Mayer Deli Fresh Shaved Oven Roasted Turkey Breast
1 tomato, cut into 4 slices
2 lettuce leaves

Directions:
Heat bacon as directed on package.
Spread toast slices with reduced fat mayonnaise.
Fill with bacon and remaining ingredients to make 2 sandwiches.



Shop the Sale: Birds Eye Steamfresh Vegetables


Birds Eye Steamfresh VegetablesAre you having trouble getting the proper amount of vegetables in a day? Vegetables sometime can be a hassle to cook. Birds Eye Steamfresh vegetables are ideal for that busy lifestyle; all you have to do is microwave the vegetables as the package suggest. This product makes cooking vegetables very easy and quick. Birds Eye Steamfresh vegetables are on sale at Brookshire’s, so pick some up and try them out.



Grilled Corn Salsa


Grilled Corn SalsaGrilled Corn Salsa
Prep Time: 10 minutes
Serves 4

Ingredients:
2 ears grilled corn, kernels cut from cob (about 1 cup)
1 red bell pepper, diced
1 green onion, sliced thin
1 garlic clove, minced
1/2 jalapeño pepper, minced
1 1/2 Tbs olive oil
1 1/2 Tbs lime juice
1 tsp cumin, ground
1 Tbs cilantro leaves
1/8 tsp salt

Directions:
In a medium bowl, combine all ingredients and toss well.

Nutritional Information: Calories: 76, Fat: 4 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 82 mg, Carbohydrates: 10 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.

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Mixin’ it up with hamburgers


Mixin’ it up with hamburgersStuffed Hamburger
Combine 1 lb of your choice of ground meat (turkey or beef) and 1/2 Tbs Lawry’s 25% Less Sodium Seasoned Salt. Form four bowls from the ground meat; reserve some meat to make a top for the bowls. In each meat bowl, add 2 Tbs 2% cheddar cheese and 1 slice of turkey bacon crumbles. Divide 1/4 cup chopped onions into each bowl. Top each meat bowl with the reserved meat and pinch edges to seal the patty. Cook hamburgers until desired doneness. Serves 4.

Pizza Burger

Combine 1 lb of your choice of ground meat (turkey or beef), 1/4 cup pizza sauce, 1/4 cup turkey pepperoni, 1 Tbs oregano, 1/2 cup mozzarella cheese and 1 tsp Lawry’s Garlic Salt. Form ground meat into hamburger patties and cook until desire doneness. Serves 4.

Blue Cheese Burger

In a small bowl combine 1 tsp McCormick Black Pepper, 1/2 cup blue cheese crumbles, 1/4 cup chopped chives and 2 cloves of garlic. Take 1 lb of your choice of ground meat (turkey or beef) and form four bowls, reserve some meat to make a top for the bowl. Place the blue cheese mixture into each meat bowl. Top each meat bowl with the reserved meat and pinch edges to seal the patty. Cook hamburgers until desired doneness. Serves 4.

Teriyaki Burger

In a medium bowl, mix together 1/4 cup teriyaki sauce, 2 Tbs pineapple juice and 1 Tbs Grill Mates Hawaiian Luau Marinade. Add 1 lb of your choice of ground meat (turkey or beef) to teriyaki sauce mixture and marinate overnight. Cook hamburgers until desired doneness. Serves 4.

 



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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.

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