share. The Brookshire's Blog

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.

Product Talk: Local Produce Salad

Tomato, Cucumber and Onion SaladWe are lucky enough to live in the South, where summer produce is as plentiful as hot days and sultry nights.

Near the Brookshire’s headquarters in Tyler, Texas, we are doubly-blessed to have two of my favorite products on hand all summer: Jacksonville tomatoes and Noonday onions.

Both are sweet, juicy and can almost be eaten straight out of the fields. Jacksonville even hosts a tomato festival each year, with tomato-eating contests, cooking contests, a street dance, vendors and a showcase of the season’s best fruits.

I like combining the two products with a few other fresh ingredients to make a simple, but hugely flavorful, salad.

Tomato, Cucumber and Onion Salad

4 large local tomatoes, diced
2 large local sweet onions, diced
4 large local cucumbers, sliced
1 tsp salt
1 tsp pepper
4 Tbs red wine vinegar
2 Tbs extra virgin olive oil

Combine all chopped fruits and vegetables in a large bowl. Whisk red wine vinegar with olive oil, salt and pepper. Pour over tomatoes, onions and cucumbers. Refrigerate until chilled.

Nutritional Information: Calories Per Serving: 90, Calories from Fat: 45, Fat: 5 g, Trans Fat: 0 g (0.7 g Saturated Fat), Cholesterol: 0 mg, Sodium: 397 mg, Potassium: 454 mg, Carbohydrates: 11.1 g, Fiber: 2.7 g, Sugar: 6 g, Protein: 2 g

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


Product Talk: StarKist Solid White Albacore Tuna

StarKist Solid White Albacore TunaI go through phases with tuna.

I love it, or I avoid it like the plague.

I only avoid it because, let’s be honest, it is rather aromatic and not the best choice to bring for lunch in a small, enclosed office space with multiple co-workers. Hey, I’m perfectly fine with it, but after my desk buddy asked several times what it was I had for lunch, I got the hint.

However, I love tuna.

StarKist Solid White Albacore Tuna is one of my favorite things to eat for lunch.

Each can is two servings (or one, if you’re me) and contains 100 calories, 10 grams of fat, 300 milligrams of potassium, no carbohydrates and 24 grams of protein.

You have to admit, that trumps the fragrance.

I don’t mix my tuna with anything; I just drain the can and pile it on top of raw baby spinach leaves with cucumbers, tomatoes, green olives and pine nuts.

Crazy delicious.

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Product Talk: Noonday Onions

Grilled Noonday Onion “Steaks”The Brookshire’s headquarters has the distinction of being very near the (very) small city where the world’s best onions are grown.

Noonday, Texas, population 798, must have magic soil or something because these are the only onions in the universe that I actually seek out.

I’m a bit ambivalent about onions, if I’m honest. I like them as a flavor base to some things, mostly soups and stews, but I don’t want them as a garnish, on my burger or in my salad.

However, Noonday onions are the exception to all of this. They are sweet and mild, and they give dishes a complementary flavor without being overpowering. I love them.

Last night, we decided to do something different with onions. You know how it’s popular to make cauliflower “steaks,” thick slices of grilled cauliflower? Well, we decided to do the same with Noonday onions.

I bought four large onions and two of us almost ate them all.

Grilled Noonday Onion “Steaks”

4 Noonday onions, cut into 3/4-inch slices (so the onion holds together)
2 Tbs extra virgin olive oil
2 Tbs Lawry’s Seasoned Salt

Cut onions into thick slices with all rings together. Drizzle with olive oil on both sides; sprinkle with seasoned salt or seasonings of your choice (fresh rosemary is also delicious).

Preheat grill to medium-low. Oil grill grates well so the onions won’t stick. Place onions on grill and cook for about 7 minutes on the first side. Flip only once; continue cooking until onions are caramelized and browned.

It’s helpful to have a wide spatula or wide tongs to flip the onions, as they tend to shrink a tiny bit and come apart during the grilling process.

Nutritional Information: Calories Per Serving: 106, Calories from Fat: 64, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Potassium: 168 mg, Carbohydrates: 11 g, Fiber: 3 g, Sugar: 5 g, Protein: 1 g

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

Product Talk: Blueberry Oat Crumble

Blueberry CrumbleI was in Brookshire’s this weekend, and I was drawn to the beautiful produce department! All the colors are so alluring.

The palette of reds, greens, yellows, purples and blues was dazzling. I picked up peppers, zucchinis, cucumbers and melons, but my favorite find of the day was a huge container of the plumpest blueberries I’d ever seen.

Brookshire’s blueberries are locally-sourced and delivered to the stores at the peak of freshness. They are grown free of pesticides (blueberry bushes are naturally insect-repellant!), and this is the perfect time of the season for Southern berries.

I love blueberries so much that I tend to stock up on them during the summer months and freeze them, so I can enjoy them all winter long, too.

This is my favorite blueberry recipe; it reminds me of my mom.

Blueberry Oat Crumble 

1 Tbs granulated sugar
2 1/2 cups fresh blueberries
1 Tbs orange juice
3 Tbs whole-wheat or all purpose flour, divided
1/2 cup rolled oats
1/4 cup almonds or pecans, chopped
3 Tbs brown sugar
1/4 tsp ground cinnamon
2 Tbs canola oil

Preheat oven to 400° F.

Combine fruit with granulated sugar, orange juice and 1 tablespoon flour. Divide among four 6-ounce, ovenproof ramekins. Combine brown sugar, nuts, oats, the remaining 2 tablespoons cinnamon and flour. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet.

Bake until the fruit is bubbling and the topping is golden, about 20 to 25 minutes. Let stand for at least 10 minutes before serving.

Nutritional Information: Calories Per Serving: 252, Fat: 11 g (1 g Saturated Fat, 7 g Monounsaturated Fat), Cholesterol: 0 mg, Carbohydrates: 38 g, Protein: 4 g, Fiber: 5 g, Sodium: 1 mg, Potassium: 179 mg

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

Product Talk: Cream Peas

Cream PeasWhen I started dating Paul, grill master extraordinaire, he introduced me to purple hull peas. I wondered where they’d been all my life (Paul and the peas, that is).

He kept telling me that if I loved purple hull peas, then I’d REALLY LOVE cream peas.

The whole concept was strange to me. These little nuggets of deliciousness are called peas, but they taste more like beans with a more velvety texture.

The promised cream peas just came back into season, and I saw a bag in Brookshire’s yesterday, locally sourced from Canton, Texas. I snapped up a bag, thinking there was no way the two of us would eat all of them.

Think again.

Cream peas are now the other love of my life.

They’re so simple to prepare. I diced some bacon and sautéed it until it was almost brown. I threw in the peas, tossed them in the rendered bacon, and then filled the pan with water. (I also added salt and pepper.) I brought them to a boil, reduced the heat and let them simmer for about 90 minutes.

I can’t wait to have them again.

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Product Talk: Seagram’s Ginger Ale

Seagram’s Ginger AleGinger ale was one of those things that my mom would give me to sip when I was sick, room temperature of course, because that made your tummy feel better in a hurry.

Ginger ale does have great digestive properties (it’s the ginger), but as an adult, it’s a great beverage to sip even when you’re feeling great.

Light, crisp and refreshing, Seagram’s Ginger Ale has set the standard for the product across all brands.

Of course, this summer my guys have liked to jazz it up a bit! Lime sherbet ginger ale floats have been all the rage in our house!

Quick and simple, you can sip one on the porch in a matter of minutes!

Fresh Lime Sherbet Float

4 fresh limes
4 scoops lime sherbet
4 cups Seagram’s Ginger Ale, chilled

To make each float, squeeze juice from a lime into a glass. Top with a scoop of sherbet, then finish it off with ginger ale. Enjoy!

Nutritional Information: Calories Per Serving: 260, Calories from Fat: 10, Fat: 1 g, Trans Fat: 0 g (0.5 g Saturated Fat), Cholesterol: 5 mg, Sodium: 66 mg, Potassium: 68 mg, Carbohydrates: 64 g, Fiber: 2 g, Sugar: 53 g, Protein: 2 g

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

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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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