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Product Talk: Stubb’s BBQ Sauce


I went to graduate school in Austin, Texas, home of the original Stubb’s Barbecue.

There was many a night my classmates and I sat in the small, enclosed yard, enveloped by hickory smoke and listening to bluesy jazz tunes, mellow folk music or contagious classic rock.

You might not be able to travel to Austin, but Brookshire’s brings Austin to you with Stubb’s barbecue sauces.

This chicken is totally drool-worthy and brings that taste of Austin right to your back yard. You won’t be singing the blues after you eat this, I promise.

Stubb’s Glazed Bacon-Wrapped Chicken

Ingredients:

3 Tbsp Stubb’s Bar-B-Q rub
3 boneless chicken breasts
24-30 slices of bacon
1 bottle Stubb’s Original Bar-B-Q sauce
2 oz honey
1 1/3 cups brown sugar

Directions

Apply 1 tablespoon of rub to each chicken breast, spreading it evenly over both sides. Next, weave 8 to 10 slices of bacon together. Once you are done weaving the bacon, wrap it around one breast. Repeat the process for the other chicken breasts. Now, prepare your grill for indirect cooking. Cook at 280° F to an internal temperature of 165° F. This will take 1 to 1 1/2 hours, depending on your grill.

While your chicken is on the grill you can prepare your glaze. Combine 8 ounces of Stubb’s original, honey and brown sugar in a bowl. Mix thoroughly. The glaze should be applied during the last 20 minutes of cooking. Baste 2 to 3 times in that last 20 minutes of cooking.

NOTE: You can also prepare this dish in the oven. Cook at 300° F for 1 hour or until the internal temperature reaches 165° F.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Serves 3 

Nutritinal Information: Calories Per Serving: 1,653, Calories from Fat: 670, Fat: 75 g, Cholesterol: 296 mg, Sodium: 7761 mg, Carbohydrates: 143 g, Fiber: 1 g, Sugars: 122 g, Protein: 98 g



Product Talk: Wonton Wrappers


It’s all your fault.

YOURS!

You know who you are, Blogger-Who-Loves-Buffalo-Chicken-As-Much-As-I-Do and Employee-Who-Pointed-It-Out.

I’m lookin’ at you.

Wonton wrappers are so much fun to use for everything from egg rolls to apple pies to, yes, Buffalo Chicken Cupcakes. 

These approximately 4 x 4-inch squares of thinly pressed dough are delicious and great for a variety of recipes. Stuff them with meat and veggies, wrap, bake or fry and use them as egg rolls. Line with apple pie filling, roll in cinnamon sugar, bake and call it an apple pie.

Or, make Buffalo Chicken Cupcakes.

*sigh.

It’s not a secret I ADORE buffalo chicken, OK?

And I’d taken a hiatus from writing about it…until a few days ago. But here’s one more recipe (for now), using easy, versatile wonton wrappers and my fave, buffalo chicken, for a meal easy to eat and yummy in your tummy.

Buffalo Chicken Cupcakes

Makes 12 regular cupcakes or 48 mini cupcakes

Ingredients:

1 (8 oz) pkg cream cheese, softened
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles

Instructions

Preheat oven to 375° F. Spray muffin tin very lightly with cooking spray.

In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture into each cup. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking, and if edges are browned, cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.

For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly; then remove from pan.

Note: Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli and dressings. Just ask someone if they aren’t there.

Nutritional Information: Calories Per Serving: 330, Calories from Fat: 108, Fat: 12 g, Cholesterol: 52 mg, Sodium: 603 mg, Carbohydrates: 38 g, Fiber: 1 g, Protein: 16g

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Product Talk: Gorton’s Simply Bake Tilapia Signature Seasoning


I’ve wanted my kids to eat more fish for a long time now. It’s brain food, after all, with the omega fatty acids needed for optimal brain function.

But to be honest, they haven’t enjoyed it very much.  Not even the grilled salmon I adore and could eat several times a week. 

Recently we tried Gorton’s Simply Bake Tilapia Signature Seasoning. The boys loved it. It’s a more mild white fish and seasoned perfectly. We had it with steamed cauliflower and a side of wild rice.

But, best of all – you bake it in a bag! Easy cleanup and perfect for a weeknight meal. You just place the Bake Perfect Oven Bag in your oven, and it cooks up in no time. Each tilapia fillet has only 120 calories and 20 grams of protein. Try some today!

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Product Talk: Hass Avacados


I can’t get enough of avocados. The Hass variety are probably my favorite, grown in Southern California and featuring a deep, purplish-green skin. They’re large, about the size of a baseball, and their buttery, velvety flesh is beyond delicious.

Avocados are chock-full of good fats – the kind that won’t clog your arteries. They peak in June, but are available year-round.

And oh my, they are delicious!

When I saw this recipe, I knew I had to try it. Immediately. I’ve now eaten it for breakfast, lunch, dinner and a late-evening snack. It’s just that good.

Baked Avocado and Egg

1 large Hass avocado, sliced in half
2 eggs
2 Tbsp grated sharp cheddar cheese
2 slices bacon, cooked crisp, crumbled

Slice avocado in half and remove pit. Scoop out just enough flesh to hold an egg. Crack egg into the avocado, place on a baking sheet and bake at 425° F until the egg is set to your preference (I like them runny, about 5 minutes). Sprinkle with cheese and bacon pieces, return to oven until cheese is melted, serve immediately.

Serves 2

Nutritional information: Calories Per Serving: 386, Calories from Fat: 289, Fat: 32g, Cholesterol: 192 mg, Sodium: 553mg, Carbohydrates: 11g, Fiber: 8g, Sugars: 1g, Protein: 17g

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Product Talk: V8 V-Fusion® + Energy


I came dragging into church last Sunday after what was perhaps the most intense work week of my entire professional career.

I slumped down next to my friend and plopped my study book down on the table. When I plopped my book down, it rattled the drink can she had sitting on the table and almost knocked it over.

I grabbed it before it toppled, but then I was interested.

It was a new V8 V-Fusion® + Energy drink.

I needed energy, for sure, and most energy drinks on the market gross me out. I already love V8 drinks, so I was intrigued.

V8 V-Fusion® + Energy contains one combined serving of vegetables and fruit with the delicious taste of fruit, is an excellent source of B vitamins, has 50 calories and is available in a 6-pack of 8-oz. cans, according to the company website. The all-natural drink gives you natural energy from green tea extracts and B vitamins and has no artificial colors, flavors or preservatives. It also has no added sugar. 

Since I gave up soda months ago and I’m trying to limit caffeine, I definitely wanted to try these. I bought all three varieties – Pomegranate Blueberry, Peach Mango and Orange Pineapple, and I have not been disappointed yet. I drink them mid-afternoon to get me through the rest of the day.

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Product Talk: Corn Tortillas


I seriously love corn tortillas. For the longest time, I wasn’t sure why anyone would choose a corn tortilla over a chewy, delicious flour variety. Then I tasted one. I was hooked, and now I’ll choose corn over flour any day.

Corn tortillas are made from ground maize and actually pre-date the flour variety. They are also higher in nutrients and B vitamins than tortillas made from white flour. Given their versatility, there’s not much you can’t use a tortilla for: as a sandwich wrap, for tacos and burritos, for a pizza crust, a soup binding, a chip and much, much more.

You know I love my slow cooker, so here’s a recipe I tried recently. My kids LOVED it.

Slow Cooker Beef Tamale Casserole

Ingredients
1 lb lean ground beef
1 medium (1/2 cup) onion, chopped
1 (4 oz) can chopped mild green chiles
1 (11 oz) can Mexican-style corn, drained
1 (10 oz) can mild enchilada sauce
9 (6 inch) corn tortillas
6 (3/4 oz) slices white American cheese

Sour cream, if desired
Sliced green onion, if desired
Salsa, if desired

Directions: 

Spray 4-quart slow cooker with no-stick cooking spray; set aside. 

Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce. 

Place 3 tortillas in bottom of slow cooker and top with 1 1/3 cups of the meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.

Cover; cook on low heat setting 3 to 4 hours or high heat setting 2 to 3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt.

Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.

Nutritional Information: Calories Per Serving: 299, Calories from Fat: 114, Fat: 13 g, Cholesterol: 87 mg, Sodium: 620 mg, Carbohydrates: 17 g, Fiber: 2 g, Sugars: 5 g, Protein: 28 g

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Posted in: Product Talk


Product Talk: Zucchini


My garden is planted, and it’s full of tomatoes, cucumbers and, one of my favorites, zucchini.

I can’t wait until my garden grows to enjoy one of my favorite vegetables.

Zucchini is a squash and is stocked on the produce shelves at Brookshire’s year-round. However, it’s summertime when zucchini, with its deep green skin and mild, earthy flesh, is at its peak.

The options with zucchini feel limitless: it can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soups. It can also be baked into bread or mixed into a cake. Zucchini flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.

I love to slice zucchini lengthwise and grill it with a drizzle of olive oil and salt and pepper. Recently I discovered these crisps, which my boys LOVE.

Zucchini Parmesan Crisps

Ingredients:

1 lb zucchini or squash (about 2 medium sized)
1/4 cup shredded parmesan (heaping)
1/4 cup panko breadcrumbs (heaping)
1 Tbsp olive oil
1/4 tsp kosher salt
freshly ground pepper, to taste

Directions:
Preheat oven to 400° F. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4-inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking – they crisp up on both sides as is.)

Nutritional Information: Calories Per Serving: 102, Calories from Fat: 53, Fat: 6 g, Cholesterol: 6 mg, Sodium: 304 mg, Carbohydrates: 9 g, Fiber: 2 g, Sugars: 3 g, Protein: 5

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Product Talk: Eggland’s Best Eggs


Eggs are all the rage.

Thank goodness those days of too much chol-egg-sterol are behind us. We now realize an egg a day can keep the doctor away. And Eggland’s Best eggs should almost DOUBLE that estimate.

Found on the refrigerated shelf at Brookshire’s, Eggland’s Best eggs contain 10 times more vitamin E than ordinary eggs and twice the vitamin D, which helps our bodies absorb calcium and helps to form and maintain strong bones. It is also important for maintaining muscle strength, healthy body fat levels and body tissue health.

Eggland’s Best eggs have three times more vitamin B12 than ordinary eggs. It aids in metabolism, as well as provides cognitive, cardiovascular and nervous system health benefits.  Vitamin B12 is needed for the process of converting carbohydrates, fats and proteins from food into energy. 

As far as chol-egg-sterol goes, each Eggland’s Best egg has 175 milligrams of cholesterol. According to the Eggland’s Best website, clinical tests have shown that people on a low-fat diet who ate 12 Eggland’s Best eggs a week did not increase their serum cholesterol level.

What more reason do you need?

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Product Talk: Brookshire’s Best Coffee (Ancho Chili Coffee Rub)


Did you know coffee isn’t just for drinking?

No siree, Bob. Coffee is an amazing ingredient to bring a depth of flavor to desserts, sauces and barbecues, too.

Brookshire’s Best coffee allows you to buy coffee either in whole bean or ground varieties. If you can buy it by the bean, you can grind it yourself to make this amazing rub, which is optimal on steaks or ribs. If not, just use the ground variety and make sure you mix it well.

Ancho Chili Coffee Rub

Ingredients

1 1/2 Tbs ancho chile powder
1 1/2 Tbs Brookshire’s Best coffee, finely ground
1/2 tsp brown sugar
1/4 tsp dry mustard
1/4 tsp coriander
1/4 tsp salt
1/4 tsp black pepper

Directions: Mix all ingredients together. Store in a cool, dry place. Rub onto steak or ribs before cooking.

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Product Talk: Marie Callender’s Pot Pies


April is Autism Awareness Month, something I’ll touch on more in tomorrow’s blog post about a gluten-free, casein-free banana bread.

But for today, I want to talk about how people with autism spectrum disorders usually (99.99999999 percent of the time) have sensory issues – they hate tags in their clothing, can’t stand the sound of an emergency siren or can’t eat certain foods because of taste, smell or especially texture issues.

I have a son with autism. I have a dear, dear friend who has a daughter with autism (boys are affected 10-to-1 over girls). This little girl, who has bright blue eyes, hair like cornsilk and an infectious giggle, loves Marie Callender’s Pot Pies.

When you have a child with autism, who will happily go for days without eating before touching something that’s crunchy or cold (for example), you are thrilled beyond belief to have a home-style option for your child to nosh on.

Marie Callender’s Pot Pies, found at Brookshire’s, have so many varieties to choose from. You can select down-home Chicken Corn Chowder Pot Pie, Creamy Parmesan Chicken Pot Pie or Cheesy Chicken & Bacon Pot Pie. Each of these meals is contained in a flaky, buttery crust and only takes minutes to prepare, perfect for your child with autism who is about to have a meltdown because you’re running late or any neurotypical child who is worn out and needs dinner quickly.

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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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