share. The Brookshire's Blog

Product Talk: Brookshire’s BLAST! Sparkling Waters


Sparkling WaterIt’s still only early June, but as we know in the South, this means that we’re already experiencing the summer heat. With temperatures hitting the 100s, it’s important to stay hydrated.

I love anything that helps me stay hydrated without having to drink plain water. I also drink my share of that, but I also like to jazz things up. Brookshire’s BLAST! Sparking Water helps me do just that. It’s carbonated, so it’s got a fun fizz to it. It comes in fun, natural flavors.

It’s zero calories, zero caffeine and zero sodium, so it doesn’t detract from your hydration at all.

It comes in 12-packs and 2-liter bottles, and flavors include Key Lime, Pineapple Coconut, Fruit Punch, Pineapple and Grape.

| Permalink | Print
Posted in: Product Talk


Product Talk: Mezzetta® Italian Mix Giardiniera


Mezzetta® Italian Mix GiardinieraIn my last blog, I mentioned that I’d been making a lot of charcuterie boards, which are fun for parties, appetizers and even, if you’re like me, an entire meal. Charcuterie is a French word for cured or smoked meats, but you can add anything that you like to the board.

I love adding Mezzetta® Italian Mix Giardiniera, a pickled veggie relish, if you will. The acid from the pickled vegetables complements the fats from the meats and cheeses perfectly to balance off your meal.

Giardiniera is a classic Italian relish made up of an assortment of vegetables. Mezzetta’s veggies are harvested at the height of the season in northern California, and then pickled for use throughout the year.

The typical combination includes carrots, cauliflower, celery, pickles, onions and peppers, and they are pickled in vinegar and sea salt.

This side dish, or topping, is low in fat and sugar, and it is also delicious on sandwiches. It comes in a “hot” variety as well, with peppers added to the mix.

| Permalink | Print
Posted in: Product Talk


Product Talk: Red Apple Hickory Smoked Bourbon Gouda


Red Apple Hickory Smoked Bourbon GoudaI’ve been a little obsessed with charcuterie boards lately. I love to snack on meats, cheeses, maybe some giardinia (a pickled Italian veggie mix), olives, pepperoncini, raw veggies, fruits and nuts.

The best part is, you can mix and match with whatever you have on hand.

I’ve even been known (frequently lately) to make a small charcuterie board for dinner. “Charcuterie” actually is a French word for dried, cured or smoked meat, but it can include cheeses, vegetables, fruits, nuts and even some sweets. It’s also a really fancy way of saying I prepare my meal in a fuss-free way on one plate (or a cutting board) and eat it with my fingers.

I picked up a wheel of Red Apple Hickory Smoked Bourbon Gouda at Brookshire’s recently because, 1. I love Gouda; 2. I love hickory; 3. I do not love bourbon, but the hint of it sounded intriguing with the smokiness of the Gouda and the hickory. So I tried it.

I was not disappointed. It’s smoky, creamy, rich and so satisfying. You only need a sliver to pair with a pancetta or a salami. I’d recommend a hard salami and a tart pepperoncini in one, perfect bite.

Next, I want to try this in Mac-and-Cheese!

| Permalink | Print
Posted in: Product Talk


Product Talk: Chicago’s Home Run Inn® Frozen Pizza


Chicago’s Home Run Inn Frozen PizzaIf it’s Friday, that means we’re probably eating pizza.

We’ve had it delivered the past few weeks, which is great after a hectic week.

Last Friday, storms were rolling in, and there was severe weather in the forecast. Wind, hail, rain, lightning and possible tornadoes loomed on the darkened horizon.

Luckily, I’d planned ahead, and I’ve never been happier that I did because we wouldn’t have discovered Chicago’s Home Run Inn® Frozen Pizzas.

Don’t let the unassuming cardboard box, found in the frozen aisle at Brookshire’s, fool you. Inside is the most cheesy, saucy, buttery-crust pizza you could ever get in the South, and it comes right out of Brookshire’s freezer to yours.

Home Run Inn® frozen pizzas are made with the same recipe that the Chicago pizza giant uses in their nine restaurant locations. So, if you can’t get to Chicago, you can bring Chicago to you through this pizza.

Brookshire’s carries Classic Pepperoni (made with the Inn’s 1947 recipe) and Classic Sausage. The crust is truly inspiring: buttery, crisp, flaky and delicious. The pepperoni is uncured with no nitrates, and the sausage is homemade Italian.

I’m sorry that I didn’t buy more of them. I’m ready to go back to Brookshire’s, so I’ll always have one in my freezer.

You can even grill them! Next time, I might try that for some smoky flavor.

| Permalink | Print
Posted in: Product Talk


Product Talk: Trimino™ Protein Water


Trimino Protein WaterI have a hard time drinking plain water throughout the day, so any time I find a product that enhances the flavor of water and can give me other benefits to boot, I latch on!

I found Trimino™ Protein Water in the refrigerated section of Brookshire’s near the produce.

Each bottle provides about 7 grams of protein through whey protein isolate, while only adding about 28 calories and a plethora of B vitamins to your diet. Best of all, there’s no sugar.

I tried the peach first, but have since gone back for the watermelon and coconut pineapple flavors. They’re all delicious.
There’s no caffeine, no carbs and no sugar. They are also gluten-free and lactose-free.

If I drink one in the morning, it keeps me full until lunch.

These are a great alternative to shakes or other heavier protein drinks. They’re light, refreshing and so good for you.

| Permalink | Print
Posted in: Product Talk


Product Talk: Tony Chachere’s® Crispy Creole Fish Fry Mix


Fried FishIt’s spring. The weather is glorious. I have spring fever…badly, and it’s time for as much outdoor cooking as humanly possible.

I grill all the time, any meal of the day. Last year, we did a crawfish boil with friends (and may again this year). This spring while the temperatures for lounging on the back porch haven’t reached scorching, we’re going to have a fish fry. We already have the big, deep-fryer from the crawfish boil last year (we used it as a boiler), so this year, we’re going to try some crispy fish instead.

Not too long ago (a few years, I’d say), my fiancé convinced me to try his fried catfish at a local restaurant. I’d never really had it before, but I loved it the minute that crispy crust hit my taste buds. I want to be able to do that at home!

Tony Chachere’s® makes it easy. The brand’s Crispy Creole Fish Fry Mix is a combination of Tony’s famous spices and a cornmeal base, to give you crispy, restaurant-style fish at home. You can use it on any fish, and it’s super easy. You just pat your fish dry with a paper towel. Place the Tony Chachere’s® Crispy Creole Fish Fry Mix in a large, shallow bowl or pan. Dip fish pieces into mix, pressing lightly to coat both sides. Heat your oil to desired temperature. Test temps with a little bit of the fish fry mix. If it bubbles and sizzles, it’s ready for the fish. Fry fish for a few minutes or until golden-brown. Remove with a slotted spoon, and drain on paper towels.

P.S. Tony Chachere’s® also makes a hush puppy mix. This would be a great side dish for your fried fish!



Product Talk – White Asparagus


Green and White AsparagusWhen I lived in Germany, white asparagus was the hallmark of the spring season. In fact, there were entire festivals dedicated to the albino vegetable. I’d walk through the streets with stalls selling paper cones of roasted asparagus drizzled with olive oil and doused with crunchy sea salt, or boats of asparagus in a light, tarragon-infused vinaigrette sauce. The smells were magnificent. In Germany, it’s called “spargel.” I’ve been thrilled each year when Brookshire’s carries this gem.

The basic difference between green and white asparagus is that the white variety is grown underground covered in dirt, so it lacks the chlorophyll that helps turn the other variety green. In that sense, it’s more like a root vegetable, but you won’t taste much of a difference between the green and white varieties. Some people also call this kind of asparagus “vampire asparagus” because it never sees the light of day. To cook the asparagus, snap off the woody stems, then go about preparation.

White Asparagus with Tarragon Cream

Ingredients:
2 cups bread cubes from day-old loaf, cut into 1/2-inch cubes
2 Tbs extra virgin olive oil
2 tsp salt
4 Tbs fresh lemon juice
2 lbs white asparagus
1 cup dry white wine
2 shallots, peeled and thinly sliced
1/2 cup heavy cream
8 Tbs unsalted butter, cut into tablespoons
3 Tbs fresh tarragon, chopped
2 Tbs chives, minced
1/2 tsp white pepper
salt and black pepper, to taste

For the breadcrumbs, place bread cubes in bowl of food processor; pulse into fine crumbs. Heat olive oil in large sauté pan or cast-iron skillet over medium-high heat until oil is shimmering and fragrant. Add breadcrumbs to pan, stirring constantly, until breadcrumbs are golden-brown (about 4 minutes). Remove to a bowl until asparagus is prepared.

Bring water to a boil in large pot over medium-high heat. Add salt and lemon juice. After stems are removed from asparagus, use a vegetable peeler to remove the thin outer membrane of asparagus, as if you were lightly peeling a carrot. Add peeled asparagus to boiling water; reduce heat to medium. Simmer asparagus until tender when pierced with tip of a knife, between 8 to 20 minutes depending on thickness. Drain asparagus; dry slightly on paper towels.

Bring wine to a boil in a heavy saucepan over medium-high heat. Add shallots. Cook until wine is reduced by about three-quarters, about 10 to 15 minutes. Add cream and reduce again by half, about 5 to 7 minutes. Reduce heat to low. Add butter to pan, 1 tablespoon at a time. Whisk until smooth. Stir in herbs; add salt and both peppers, to taste.

Arrange asparagus in a large serving bowl. Add cream sauce; toss to coast. Sprinkle with toasted breadcrumbs, and serve immediately.

Serves 6
Per Serving:
Calories: 310, Fat: 25 g (13 g Saturated Fat), Cholesterol: 54 mg, Sodium: 975 mg, Carbohydrates: 14 g, Fiber: 4 g, Protein: 5 g.



Product Talk: Amish Country Roll Butter


Amish Country Roll Butter on grilled cornI’m in love, and I’m shouting it from the rooftop.

Amish Country Roll Butter has my heart, and I’m not afraid to share my infatuation with this amazing product.

Hand-packaged in a wax paper wrapper, this fresh-tasting butter is a game-changer for baking, cooking and spreading. It literally tastes like it was just churned in a farmhouse kitchen next door.

Since 1946, Amish Country Roll Butter has been made using a family recipe that incorporates whey cream and sweet cream for a fresh taste and creamy texture.

It’s delicious on your morning toast, in the cookies you’re baking for the school bake sale and on your dinner baked potato.

It comes in a one-pound roll, but you’ll be surprised at how quickly you run out.

This recipe lets the flavor of the butter shine through on these simply dressed veggies.

Barbecue Grilled Vegetables
(Recipe from Amish Country Roll Butter)

Ingredients:
1/4 cup Amish Country Roll Butter
2 small potatoes, diced or sliced
3 large carrots, chopped
6 oz green beans
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 small onion, chopped
1 zucchini, sliced

Directions:
Heat grill to high heat. Add tin foil to dish you will be grilling the veggies in. Melt the Amish Country Roll Butter in the tin foil. Add veggies. Let cook on high heat for 20 to 25 minutes, stirring occasionally. Remove from grill and serve.

Serves 4

Per Serving:
Calories: 244, Fat: 12 g (7 g Saturated Fat), Cholesterol: 31 mg, Sodium: 129 mg, Carbohydrates: 33 g, Fiber: 7 g, Protein: 5 g.

View the original recipe here.



Product Talk: Adkins® Farm Style Sausage Seasoning


This weekend, I made my own breakfast sausage. Homemade.

We got a meat grinder attachment for my KitchenAid® mixer at Christmas. I’ve ground up beef for burgers, but I hadn’t ventured far beyond that.

It’s important to know, so you keep reading, that you DO NOT need a meat grinder for this recipe. Keep reading. If you DO have a meat grinder, it’s life changing and messy. Very, very messy. So really, you win with this recipe if you don’t have to grind the meat yourself.

Either way, the secret ingredient is Adkins® Farm Style Sausage Seasoning, which I happened upon at Brookshire’s when I was buying the pork to make my sausage. It’s a premixed blend of salt, sage, crushed red pepper, sugar, black pepper, ground red pepper and paprika. Everything you’d want in a breakfast sausage. Almost. I roasted a fennel bulb and added it to the meat grind. Again, you can also add it if you do NOT have a meat grinder.

I also added extra red pepper flakes because I hoped it would be spicier. It was, but it wasn’t overpowering.
Even with the added fat (which was the primary cause of the meat grinder mess…hey, I’m still learning), this was a lean, compact, rich sausage.

Farm-Style Breakfast Sausage

Ingredients:
1 fennel bulb, fronds removed
2 Tbs extra virgin olive oil
2 lbs pork tenderloin OR ground pork
1/2 lb trimmed fat (the butcher at Brookshire’s will be happy to accommodate this request) Omit if using ground pork
4 Tbs Adkins® Farm Style Sausage Seasoning
2 egg whites

Directions:
Preheat oven to 400° F. Slice fennel bulb into thin slices, discarding the fronds; place fennel on a baking sheet. Drizzle with olive oil on both sides. Roast, turning once, for about 15 minutes or until golden-brown and beginning to caramelize. Remove from oven; let cool. If using a grinder, chop into large pieces. If using ground pork, dice fennel into small pieces.

Meanwhile, if using pork tenderloin and a grinder, cut pork and trimmed fat into 1-inch pieces or smaller. Spread out on a baking sheet, and place in freezer for about 1 hour. If using a grinder, place all grinder components into the freezer as well.

When pork is cold, remove from freezer. Sprinkle with Adkins Farm Style Sausage Seasoning; add fennel to the tray. Using a medium output plate, feed into meat grinder in small portions until all the meat and fennel are ground up. Remove medium plate; replace with a smaller grind plate. Grind pork a second time.

If using ground pork, pick up the recipe here. Sprinkle ground pork with Adkins® Farm Style Sausage Seasoning. Add in finely diced roasted fennel. Adjust red pepper by adding more flakes if necessary.

Place pork into the bowl of a stand mixer. Add two egg whites. Beat with a paddle attachment until all the spices and egg whites are well-incorporated.

Place on a large sheet of parchment paper. Roll tightly and refrigerate for at least 24 hours. Slice into 1/4-inch slices. Fry in a cast-iron skillet over medium-high heat until internal temperatures reach 145° F.

Serves 16

Nutritional Information: Calories Per Serving: 112, Fat: 4 g (1 g Saturated Fat), Cholesterol: 44 mg, Sodium: 47 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 17 g.

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



Product Talk: Bob’s Red Mill® Tapioca Flour


Bob's Red Mill® Tapioca FlourThis weekend, we ate at a new restaurant (for us) that we’ve been hyping up in our minds for the months since it opened. It did not disappoint. The salad bar was magnificent, redolent with all kinds of cheese such as an entire wheel of parmesan, dried meats like pancetta and soppressata, fresh vegetables, shrimp, smoked salmon and, of course, salad.

If the salad bar was magnificent, the meal offering was phenomenal. Waiters with skewers of roasted meats still dripping with juices milled about, offering diners a different delicacy every few minutes: lamb chops, bacon-wrapped filets, sirloin, pork tenderloin, beef and pork ribs, and spicy sausages. The miraculous meats just kept coming.

One of the truly unique and fun parts of the meal was the basket of Pao de Queijo, or Brazilian Cheese Rolls.

These light, airy, almost bite-sized rolls melted in our mouths as we popped them in, one after another. I was pleasantly surprised that when I got home, it was easy to find a recipe for these amazing, flavorful rolls.

I was interested to see that they were made with tapioca flour, which made sense when I thought about how light these cheese-laden rolls came out.

Bob’s Red Mill® Tapioca Flour is a starchy white flour that has a slightly sweet flavor to it. Tapioca flour can be used to help bind gluten-free recipes and improve the texture of baked goods, making them lighter and airier. Tapioca adds crispness to crusts and a chewy bite to other baked goods. One of the best parts is that it’s extremely smooth, which makes for a great thickener in sauces, pies and soups since it never discolors and contains no discernible taste or smell.

Pao de Queijo (Brazilian Cheese Rolls)

Ingredients:
1 1/4 cups milk
1/2 cup water
6 Tbs oil
2 tsp salt
4 cups tapioca flour
2 large eggs
1 1/2 cups parmesan cheese, grated
1 cups mozzarella cheese, shredded

Directions:
Preheat oven to 400° F. Combine milk, water, oil and salt in a saucepan. Bring to a boil over medium-high heat, stirring gently.

Add tapioca flour to the bowl of a stand mixer or a large bowl that you can use with a hand mixer. As soon as the liquid mixture boils, carefully pour it over the flour.

Mix well on medium speed of an electric mixture. Expect the dough to be very white and very sticky. With the mixer still on, add the eggs one at a time, mixing until incorporated. Once the eggs are incorporated, add the cheeses, a little at a time, until fully mixed in. The dough will still be quite soft and sticky.

To shape the dough balls, wet hands with cold water. Using a large spoon, scoop some of the dough to shape balls a little smaller than the size of a golf ball.

Place the balls on a baking sheet covered with parchment paper. Bake for 15 to 20 minutes until golden and puffy. Serve warm.

Makes 30

CHEF’S TIP: As soon as they come out of the oven, you can brush with melted butter mixed with some freshly minced garlic.

To prepare ahead and freeze, shape the balls, place them on the baking sheet, and place in freezer. Once they are frozen, transfer to a zip-top bag, and keep them in the freezer for up to 3 months.

Nutritional Information: Calories Per Serving: 181, Fat: 12 g (6 g Saturated Fat), Cholesterol: 43 mg, Sodium: 540 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 14 g.

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

| Permalink | Print
Posted in: Product Talk


Page 1 of 4312345678910...Last »
Copyright © 2010-2017, 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