share. The Brookshire's Blog

Product Talk: Lay’s Potato Chips

Lay’s Sour Cream and Onion Potato ChipsI don’t know how the topic came up, but sometimes potato chips just pop into conversation.

We were probably hungry.

We were probably talking about snacks.

We discovered we both have an affinity for Lay’s Sour Cream and Onion potato chips.

So, guess what we had for lunch today?

Yep, Lay’s Sour Cream and Onion, with no healthy food preceding our pig out.


Lay’s chips have been a longtime favorite of mine, and they’ve come back into the forefront of the marketing scene over the past few years with their “Do Us A Flavor” campaign, which has snackers suggesting flavors for the light, crispy chips. Lay’s test-markets the most viable flavors.

This year, Southern Biscuits and Gravy, West Coast Truffle Fries, New York Reuben and Kettle Cooked Greektown Gyro ended up in the finals.

The bags of chips are stocked at your local Brookshire’s, and America’s favorite will end up on the permanent rotation of Lay’s favorites.

You can still vote through October 18 at

I voted for Biscuits and Gravy!

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Product Talk: Pumpkin Snickerdoodles

Pumpkin SnickerdoodlesIt’s inevitable.

It’s the time of year we’re going to talk about pumpkin. Have you seen the hashtag #pumpkinspicelife? It’s because everything this month is pumpkin. That’s fine by me!

Pumpkin is super-healthy. It’s also super-great to cook with.

Libby’s Pure Pumpkin comes in a can, packed with nutrients, low in calories and fat and virtually sodium-free.

Pure pumpkin is not just for pumpkin pie (although that’s a mighty delicious way to use it). You can mix it into oatmeal for a vitamin boost. You can mix it with a prepared cake mix to make a low-calorie muffin. And you can use it to make cookies; snickerdoodles to be exact.

I wasn’t sure how these would go over at my house. I mean, I LOVE pumpkin, but I wasn’t sure how the people who would (hopefully) be eating the vast majority of the cookies would react.

I needn’t have worried: two dozen of this spin on the classic cookies were gone in the first day. (Disclaimer: They did NOT eat only cookies all weekend.) Chilling the dough overnight is a must; they were tender on the inside and crisp with cinnamon sugar on the outside.

Pumpkin Snickerdoodles
Makes 4 dozen

1 1/2 cups granulated sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
2 large eggs
3/4 cup pumpkin puree
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar for topping
2 tsp ground cinnamon for topping

Cream together sugar, butter and shortening in the bowl of a stand mixer until pale yellow and fluffy. Add eggs and blend thoroughly.

In another bowl, sift together flour, cream of tartar, baking soda and salt. Add in small batches into the wet ingredients. Do not over-mix. Add the pumpkin puree at low speed.

When well-mixed, place dough in the freezer for 90 minutes (or in the fridge overnight).

Pre-heat oven to 350º F. Mix extra sugar and cinnamon together well in a bowl. Roll a small mound of dough (about 2 Tbs) into a ball in your hand, and then roll in cinnamon sugar. Place on baking sheet 12 to a sheet (they will spread a little).

Bake for about 18 to 20 minutes. When just the edges of the cookies start to brown, you will know they are done. The middle part of each cookie is going to appear undercooked. Cool on a wire rack and you will see them look like they are cooked through.

Store in an airtight container.

Nutritional Information: Calories Per Serving: 94, Calories from Fat: 39, Fat: 4 g (2 g Saturated Fat), Cholesterol: 13 mg, Sodium: 56 mg, Potassium: 40 mg, Carbohydrates: 13 g, Sugar: 8 g, Protein: 1 g.

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

Product Talk: Swiss Steak

Swiss SteakLast Saturday night, Paul said those words I love to hear, “I’ll cook tonight.”

I mean, I love cooking, but I really love when he cooks. Everything he makes is mouthwatering.

Last weekend, he said he was going to make Swiss Steak. I’d never had it before, nor have I ever cooked with tenderized cube steak. Also called tenderized round steak, this meat is sold packaged in your butcher shop at Brookshire’s, or the butcher can tenderize it for you. It’s simply a round steak or sirloin made tender with some serious pounding. My boys called it “the meat with holes” when they were younger. The holes don’t go all the way through, mind you, but you can still see those indentations where it’s been tenderized. It’s usually sold in filets or cutlets, and is good for a myriad of recipes!

Back to the Swiss Steak. It came together quickly and simply, and it was so delicious! We had enough for leftovers the next day (and the next). This is a great recipe for fall as it’s warm, hearty, savory and economical.

Paul’s Swiss Steak

2 lb cube steak, tenderized
4 Tbs Lawry’s Seasoned Salt
2 Tbs black pepper
1/2 cup all purpose flour
vegetable oil, for frying
1 cup white onions, chopped
1 (28 oz) can whole tomatoes

Remove cube steak from packaging. Sprinkle liberally with Lawry’s Seasoned Salt and black pepper. Dredge in flour. Heat a thin layer of oil in a cast iron skillet until it shimmers and begins to pop. (Make sure to get the oil hot enough, so your meat doesn’t just absorb it all.) Place steak in the pan and brown quickly, no more than 2 minutes per side. Remove steak to a platter lined with paper towels to drain. This might take several batches.

Preheat oven to 400° F. Place steak in a pan (can be in a single layer or doubled up). Top with slices of white onions; cover with tomatoes. Cover pan with lid or wrap tightly with aluminum foil.
Bake for 1 hour.

Serve with mashed potatoes, rice, noodles or something similar to catch all those delicious juices.

Nutritional Information: Calories Per Serving: 291, Calories from Fat: 85, Fat: 9 g (4 g Saturated Fat), Cholesterol: 90 mg, Sodium: 89 mg, Potassium: 380 mg, Carbohydrates: 16 g, Fiber: 3 g, Sugar: 4 g, Protein: 35 g.

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

Product Talk : Mission Chicharrones

Mission ChicharronesI’ve made it forty-something years without ever tasting a pork rind, and I’ve been perfectly happy and lived a fulfilled life.

However, Paul and I were in Brookshire’s on Saturday, picking up a few items to grill for dinner, when we decided we also needed some snacks for the late afternoon lull before it was time to cook.

I grabbed Pirate’s Booty. Paul grabbed Mission Chicharrones, picante flavor.

Pork rinds.

We brought them home and tore into our respective bags. Being the gentleman he is, Paul held his open bag out to me first.

Like I said, I wasn’t sure about pork rinds, having successfully navigated a lifetime being pork-rind free.

However, I saw a recent episode of a show on Food Network where the cooks were making homemade chicharrones.

If you can get past what they look like to begin with (it is, after all, the skin of a pig), the process is actually pretty interesting. The rinds are dumped into a vat of (more) fat, and they puff up, crispy, crunchy and light as air before you remove them from the fat and let them drain.

I went for it, carefully reaching into the open bag.

I’d expected them to be weighed down by fat and greasy, but they’re super crispy, crunchy and airy.

I read that a lot of dieters eat them because they contain no carbs whatsoever. A half ounce has 80 calories, 4.5 grams of fat and 8 grams of protein.

Mission Chicharrones, found on the aisle with the chips, come in a 4-ounce bag.

Now, I can say I’ve tried them!

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Product Talk: La Croix Sparkling Water

La Croix Sparkling Water It’s important to stay hydrated all year long, but this summer was an especially hot one!

La Croix Sparkling Water has been my solution all summer long to staying hydrated.


I’ve loved sparkling water for years, ever since I lived in Germany where they serve you sparkling water as a matter of course. Until recently, I hadn’t found an abundance of sparkling waters here in the United States.

La Croix changed all of that.

I keep several cases in my refrigerator at all times. I CRAVE it first thing in the morning. I pop open a can after I get out of the shower to help cool down and to start the day in a sparkling way.

I love the lime, the grapefruit and the cran-raspberry. Heck, I love them all. There’s Cerise Limón (cherry lemon) in my refrigerator at work. There is a berry flavor and a mango flavor I haven’t tried yet. In fact, there are 19 different flavors of La Croix Sparkling Water.

La Croix Sparkling Water has zero calories, zero fat, zero sodium, zero carbs, zero sugars and zero protein. The only ingredients are water and natural flavors.

Sometimes I add extra fresh lemon or lime.

In fact, I think I’ll grab one now.

Product Talk: Special K with Red Berries

Special K with Red BerriesSchool has started and that means making sure my kids are getting a nutritious breakfast in the mornings. They’ve never been cereal types…until now, that is.

This year, I introduced them to one of MY favorite cereals, Special K with Red Berries.

They love how the red berries, dehydrated strawberries, plump up when they add milk, but they mostly love the taste!

Special K with Red Berries is a great source of fiber. It’s made with whole-grains including rice and wheat, and does not contain high-fructose corn syrup. At 110 calories per serving, it does not have any fat, and provides a lot of the vitamins and minerals kids need to get going every morning.

Product Talk: Planters Spicy Nuts & Cajun Sticks Trail Mix

Planters Spicy Nuts & Cajun Sticks Trail MixI’m sitting here on my couch on a Sunday afternoon, and my stomach is rumbling. I ate breakfast HOURS ago. I know I’m eating an early dinner, but I still need a little something to carry me through until the next meal.

I look over at my sweet boyfriend who is sitting next to me and reading me funny things from the Internet while I write these blogs. We seemed to have the same thought at the same time, and I jumped up to grab the bag of Planters Spicy Nuts & Cajun Sticks Trail Mix we bought yesterday.

I also grabbed some napkins because this snack is covered in Cajun goodness.
The snack mix hit the spot. A blend of peanuts, corn nuts, crunchy corn kernels, sesame sticks and corn sticks in a Cajun spice mix, this snack will set your lips on fire!

It didn’t take us long to make a dent in the 6-ounce bag.

This snack mix is 150 calories per 1/4 cup with 1.5 grams of fat and 5 grams of protein. You can find it on the aisle with cookies and crackers at your local Brookshire’s.

Product Talk: Snack Time

Dried SnacksThey were there near the register, calling me like the siren’s song one evening at checkout.

Clear plastic packages of homemade snacks.

There was dried pineapple. Sesame sticks. Snack mix. Dried peas.

And, drum roll please, dried okra.

Holy, beautiful bite of deliciousness, Batman!

While I love all of Brookshire’s Snack Packs, I really, really love the dried okra. I guess they dehydrate it. Or bake it until its crisp. Or both. These little nuggets of happiness are crunchy, crispy and salty, all of my favorite things.

The okra is dried whole, so you can grab a piece just as you would a chip or a cheese puff. I can (and do) eat the whole snack container by myself at one sitting.

There are so many different snack packs at Brookshire’s. If dried okra isn’t your thing, try the dried mango or salty, crunchy peas.

Whatever you choose, you can’t go wrong!

Product Talk: Rotisserie Chicken

Buffalo Chicken Salad with Brookshire's Rotisserie ChickenThis could be my favorite product in Brookshire’s, seriously.

The steam table with beautiful, golden rotisserie chickens is somewhere near your deli and meat counter in your local Brookshire’s. Mine is conveniently located near the checkouts and main doors, so as you’re either standing in line or dashing into the store at 5:30pm that heavenly smell of slow-roasted poultry envelops your senses.

You can do ANYTHING with a rotisserie chicken, I’m telling you. I’ve eaten them as is. I’ve used them for filling in enchiladas and empanadas, in a pasta dish and in soup.

Last week, I used one in a Buffalo Chicken Salad. Rotisserie chickens, which are cooked right in the store and set out all through the day for maximum freshness, come in either traditional or lemon pepper flavors. Both are superb.

Buffalo Chicken Salad

1 rotisserie chicken, meat shredded
4 oz cream cheese, softened
4 ribs celery, finely chopped
1/2 cup sour cream
4 Tbs buffalo sauce or hot sauce
1/4 cup bleu cheese, crumbled
salt and pepper, to taste

Whip softened cream cheese with an electric mixer. Add salt, pepper, sour cream and hot sauce; blend well. Add bleu cheese, celery and chicken; stir gently. Refrigerate 2 hours or until flavors blend, but is still spreadable. Serve on a sandwich or on crackers.

Nutritional Information: Calories Per Serving: 270, Calories from Fat: 136, Fat: 15 g, Trans Fat: 0 g (9 g Saturated Fat), Cholesterol: 105 mg, Sodium: 217 mg, Potassium: 283 mg, Carbohydrates: 2 g

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

Product Talk: Rotel Tomatoes

Creamy Chicken Tortilla SoupI was first introduced to Rotel Tomatoes when I was attending a potluck dinner, and I needed to bring a snack to share. I was making queso in the slow cooker because, really, when is molten cheese not a huge hit? Sure, that was back in the ‘80s, and I’m sure the allure of Rotel had been around long before that. To me, this little bit of happiness in a 10-ounce can was a novelty.

Rotel Tomatoes are canned using an original Texas family recipe: made with a signature blend of vine-ripened tomatoes, zesty green chilies and a savory mixture of secret spices, according to their website. Fun fact: The creator of the recipe, Carl Roettele, was worried people wouldn’t be able to spell or say his last name, so he changed the name of the product to “Ro*Tel.”

While their tomato cheese dip is probably their most famous recipe, there are lots of delicious ways to use Rotel. Here’s a delicious soup recipe, from the Rotel website, that my family loves.

Creamy Chicken Tortilla Soup

2 (10 oz) cans Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 (14 oz) cans reduced-sodium chicken broth
1/2 cup frozen whole kernel corn
1 (16 oz) can Rosarita® No Fat Traditional Refried Beans
2 cups cooked chicken, shredded
3/4 cup fried corn tortilla strips or broken tortilla chips

Stir together undrained Rotel, broth, corn and beans in a medium saucepan. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Add chicken; heat through. Serve soup topped with tortilla strips or broken tortilla chips.

Nutritional Information: Calories: 219, Fat: 5 g (1 g Saturated Fat), Cholesterol: 42 mg, Sodium: 948 mg, Carbohydrates: 22 g, Fiber: 4 g, Sugar: 3 g, Protein: 20 g

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

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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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