share. The Brookshire's Blog

Product Talk: Community® Porch Breeze™ Black Tea Bags


Nothing says “summer” to me like a tall, cool glass of iced tea.

My mom used to keep a pitcher in the refrigerator all summer long. It was a harvest gold Tupperware® pitcher with a lid that you had to spin to make sure the perforated edge was aligned with the pour spout. I’m pretty sure she still has it.

Because she made unsweetened tea (which is still my favorite…yes, yes, it is), we were allowed to have as much as we wanted, and I’m pretty sure we went through at least a pitcher a day, probably more.

Community®, who you probably know for roasting delicious coffee, is now offering tea bags, too.

I love their Porch Breeze™ Black Tea, which you can use for making hot or cold tea.

Community also offers Decaf, Signature Iced Tea Blend and Green Tea (which is also crisp, bright and refreshing).

It’s so easy to brew your own tea at home with Community tea bags. Simply boil fresh, cold water. Steep the tea bags in the water until the tea reaches desired strength (I leave mine in forever, like 30 minutes), and chill.

Now, I also have a plastic pitcher in my refrigerator all summer, except mine is clear with a red lid. It’s still unsweetened, and it’s still delicious because it’s Community, of course.

| 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: 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: Spring Break Crispy Shrimp with Garlic Aioli


Spring Break Crispy Shrimp with Garlic Aioli It seems like most of my friends have headed to either the beach or the mountains for spring break!

Because I’m a beach girl myself, I’m going to live vicariously through them since I didn’t get to go anywhere this year. (There’s always next year…goals!)

One of my favorite things to do while I’m at the beach is to eat all of the fresh seafood that I can. Luckily, I can do this without having to go to the beach, as Brookshire’s seafood department brings me all of my favorite fruits of the sea without having to leave my land-locked city.

I especially love going to get fresh shrimp. While most of it is sold with the shells still on, they will peel and devein it for you if you ask very nicely. The friendly staff at Brookshire’s is always willing to lend a helping hand, and I just finish the rest of my shopping while I wait, or call ahead. I don’t mind peeling, but I don’t like deveining.

Either way, it’s easy to pick up some fresh shrimp at Brookshire’s. I love this recipe because it’s lightened up for spring (and bathing suit bodies). The garlic aioli that goes with it is delicious, and it’s made with some products that help you avoid saturated fats.

Spring Break Crispy Shrimp with Garlic Aioli

Ingredients:
3/4 cup panko (Japanese breadcrumbs), divided
1 Tbs fresh parsley, chopped
2 tsp fresh thyme, chopped
1/8 tsp crushed red pepper
2 Tbs cornstarch
2 large egg whites, lightly beaten
1 1/2 lbs large shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs olive oil, divided
1/2 cup 2% Greek yogurt
1/4 cup canola mayonnaise
1 Tbs garlic, minced
3 Tbs fresh chives, chopped
1 Tbs fresh lemon juice
1/4 tsp ground red pepper

Directions:
Mix 1/4 cup panko, parsley, thyme and red pepper in food processor; pulse two or three times to combine. Stir herb mixture with remaining 1/2 cup panko in shallow dish. Place cornstarch and egg whites in separate shallow dishes.

Sprinkle shrimp with salt and black pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Heat oil until fragrant and shimmering. Add half of shrimp to pan. (Do not overcrowd the pan or shrimp will not crisp.) Cook for 3 minutes on each side or until done. Remove with a slotted spoon to a paper towel-lined plate. Repeat with remaining oil and shrimp.

Combine yogurt and remaining ingredients in small bowl. Serve immediately with shrimp.

Serves 4

Per Serving:
Calories: 430, Fat: 22 g (3 g Saturated Fat), Cholesterol: 265 mg, Sodium: 583 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 41 g.

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



Wine Club: Crawfish and Wine Pairings


Crawfish and Wine PairingsSpringtime and crawfish are practically synonymous in the South, and hosting a crawfish boil is a great time to get together with family and friends.

When you have a pot full of Cajun “lobster” (which you can preorder from the seafood counter of your local Brookshire’s during peak season), you also need something delicious to pair with it.

Eating spicy crawfish is a great opportunity to sip a refreshing and bright wine. You’re probably enjoying time outside, so pair crawfish with a wine that can be enjoyed in warm weather.

You might consider a Riesling. These white wines have a sweet, often fruity note, but enough acidity to stand up to the spiciness of crawfish. A semi-dry Riesling won’t overpower the delicate crawfish with sweetness or be too sweet to sip throughout your meal.

An Albarino, with lots of peach, grapefruit and fruity flavors, is a good choice for crawfish. The fruity notes play up the delicate seafood, while the bold acids stand up to the spiciness of the seasonings. The smooth finish helps against the heat.

An Italian Prosecco or Lambrusco could also pair well with your crawfish boil and be an effervescent finish to the fun, al fresco meal.

While whites tend to work best with seafood, “light” reds like Beaujolais will also work well with crawfish. Chill slightly before serving and enjoy!

| Permalink | Print
Posted in: Beer & Wine


Product Talk: Brookshire’s Saltine Crackers


Brookshire's Saltine CrackersWe’ve been eating a lot of soups, stews and chilies in our house this winter, so I’ve been buying a lot of crackers to go alongside our favor cold-weather comfort meals.

Brookshire’s Saltine Crackers are light and crispy. They have the perfect amount of salty goodness to accompany your favorite soup or stew, as well as a satisfying crunch that is perfect while you sip soup. You can also use them to make a great snack.

With the Big Game coming up, these Firecracker Crackers would make a great appetizer, snack or side dish for your family and friends.

Firecracker Crackers

Ingredients:
1 cup canola oil
1 (1 oz) pkg dry ranch dressing mix
2 Tbs crushed red pepper flakes
1/2 tsp garlic powder
1 lb Brookshire’s Saltine Crackers (4 sleeves)

Directions:
In a small bowl, mix canola oil, ranch dressing mix, red pepper flakes and garlic powder. Whisk well to combine.

Line crackers end to end in an airtight container. (Using a large, plastic, zip-top bag also works; just take care not to crush the crackers when you mix them.) Stir oil mixture well to make sure all the seasonings are incorporated; drizzle over crackers.

Close the lid to the container (or seal the bag), and flip gently every 5 minutes for 20 minutes in order to get all of the crackers coated with the oil mixture. Store in an airtight container or zip-top bag.

Chef’s Tip: You can adjust the amount of crushed red pepper, depending on how spicy you’d like your Firecracker Crackers to turn out.

Serves 12

Per Serving:
Calories: 326, Fat: 23 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 419 mg, Carbohydrates: 28 g, Sugar: 0 g, Fiber: 1 g, Protein: 4 g.

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

| Permalink | Print
Posted in: Product Talk


Product Talk: Brookshire’s 100% Pure Orange Juice


It’s the time of year for sniffles, sneezes and even the flu, especially if you live in Tyler, Texas, where the flu epidemic is the highest in the state of Texas. (The city of Tyler is the home to Brookshire Grocery Company.)

The good thing is that Brookshire’s is well-stocked with 100% Pure Orange Juice from concentrate, which is chock full of the vitamin C needed to help ward off infections this time of year and boost your immune system.

Orange juice is also an important source of fiber, can help prevent kidney stones, improves your blood circulation, reduces inflammation, balances your blood pressure, and helps lower cholesterol. Plus, it just tastes good.

Start your morning with a glass of Brookshire’s 100% Pure Orange Juice, found in the refrigerated section at your local Brookshire’s, to brighten your day and your health.



Family Matters: Cake Mix Pancakes


Cake Mix PancakesOver the holiday break from school, my son reminded me of something we’d made a long time ago that we hadn’t tried again since: Cake Mix Pancakes.

So, we decided that we needed to make some of these delicious treats again as soon as possible.

These are so simple and super fun to make with kids. You basically use a boxed cake mix as a pancake batter, and then add just a few other ingredients. You can use any kind of cake mix. We’ve used red velvet for Christmas, and that would be fun for upcoming Valentine’s Day as well. Our first foray into Cake Mix Pancakes was with Devil’s Food; that was delicious. We’ve also tried vanilla and lemon. I’d love to try a spice mix, too!

This is a great recipe to make with kids because they can easily stir the batter and help flip the pancakes.

Top these fun and festive pancakes with whipped cream, sprinkles, chocolate chips or anything else you like. They’re fun for holidays, birthdays or just a plain, old Saturday morning.

Cake Mix Pancakes

Ingredients:
1 box Brookshire’s Devil’s Food Cake Mix (or your choice of flavor)
1 cup milk
1 egg

Directions:
Mix all ingredients together until a thick batter forms. This will be thicker than regular pancake batter, but you still want it to be pourable. Heat a griddle sprayed with nonstick cooking spray to medium heat. Drop 4 heaping tablespoons of batter onto the hot griddle. It will spread, so give yourself plenty of space. Cook on first side until spatula easily slides under cake (the chocolate will burn easily, so watch it closely). Flip and continue to cook through. Remove and serve immediately with butter, syrup or powdered sugar.

Makes 12 pancakes

Nutritional Information: Calories Per Serving: 101, Calories from Fat: 23, Fat: 3 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 15 mg, Sodium: 212 mg, Potassium: 17 mg, Carbohydrates: 18 g, Fiber: 1 g, Sugar: 11 g, Protein: 2 g.

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

 

Chef’s Tip:

Use less milk if you’d like a thicker pancake. The exact number of pancakes will depend on how much milk you use and how big you make the pancakes.



Product Talk: Pacific® Bone Broth


Pacific Bone BrothAs 2017 came to a close, you were probably hearing a lot about bone broth.

Bone broth is simply a stock made from meaty bones, water and herbs of your choice that’s cooked down and concentrated to make a nutritious and hearty stock full of health benefits.

Bone broths were all the buzz last year, and they are still going strong this year.

Simply sipped from a mug, they are said to help heal your gut, protect your joints, help you look younger (because they are full of collagen and antioxidants), support better sleep and immunity, and increase bone strength and density.

Bone broths can also sound intimidating to make. You need bones, of course, which means butchering them yourself or going to a butcher especially for the meatiest pieces with exposed marrow, of course. Then, there’s the cooking time, which ranges from 24 hours or more. Not everyone has that kind of time or dedication to pull off a bone broth.

Luckily, you can buy it at Brookshire’s and get all the benefits in the time it takes to heat up on your stove or in your microwave.

Pacific® Bone Broth is made from organic, free-range chicken, sea salt, purified water and just a few seasonings to give you the nutrients you need in a hearty bone broth without any additives or preservatives.

Really, the best way to enjoy bone broth is to heat it in a mug and sip it, but you can also use it as a base for soups and stews, or to cook rice, quinoa, lentils or beans.



Big Game 2018


With the Big Game coming right up, I’ve already started planning for the big party we’ll be having to watch the showdown.

To be honest, the event, for me, is more about the food, friends and fun than it actually is about the game, and I love gathering family and friends around me to share a good time!

Luckily, Brookshire’s has everything I need to make the Big Game party a fun and effortless event to host. I usually serve appetizers and finger foods that we can eat sitting on the floor, or perched on the sofa around the coffee table.

I can pick up paper plates, napkins, disposable utensils and plastic cups at Brookshire’s, too, as well as bags of ice, lots of napkins and, of course, a great selection of beverages, including bottled water, sodas, teas, beer and wine.

Be sure to grab some bags of chips and go around to the deli for delicious seven-layer dip or another fun dip of your choice. The deli even has heat-and-serve wings, if you’re looking for something easy to serve.

Another option is ordering a party tray in advance from the deli. Meats, cheeses, seafoods and spreads are all available to lighten the load for you on game day.

Of course, if you’re ready to tackle some culinary delights, we have some great recipes for you to try. These three appetizers, I think, are a great combination of proteins and carbs, all with great flavors, of course, that are fun and easy to eat on game day!

Grilled Shrimp with Romesco SauceGrilled Shrimp with Romesco Sauce
Prep Time:1 hour
Cook Time:30 minutes
Serves: 4

Ingredients
2 slices crunchy rustic-style bread, cut into 1/2-inch cubes (about 2 1/2 cups)
1/2 cup red wine vinegar
3/4 cup almonds
1 lb ripe tomatoes, coarsely chopped
1 Tbs paprika
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
8 oz canned roasted red peppers
3/4 cup olive oil
16 large shrimp, peeled and deveined (about 1 lb)

Instructions
Preheat oven to 350° F. In bowl, soak bread cubes in vinegar for 20 minutes. Toast almonds for 10 to 15 minutes, watching closely. (Don’t burn.) Let almonds cool completely. Grind them in food processor until finely ground but not oily. (Do not overprocess.)

Add vinegar-soaked bread, tomatoes, paprika, salt, pepper and red peppers to processor. Grind together briefly until evenly pureed. With motor running, add olive oil in thin stream. Mix quickly until all ingredients are just incorporated.

To grill shrimp, brush with olive oil. Sprinkle with coarse salt and freshly cracked pepper. Once cooked, serve hot with romesco sauce.

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

Homemade Tater TotsHomemade Tater Tots
Preparation Time:45 minutes
Cook Time:15 minutes
Serves: 4

Ingredients
canola oil, for frying
4 russet potatoes, peeled
1 1/2 Tbs salt, plus more for seasoning
1 tsp cracked black pepper, plus more for seasoning
1 egg, beaten
1/2 cup all purpose flour
1/2 tsp cayenne pepper
1 tsp smoked paprika
1/2 tsp garlic powder

Instructions
In deep-fryer or heavy-bottomed pot, pour enough oil to come halfway up sides of pot. Heat to 375° F. Finely shred potatoes on fine box grater. Season potatoes with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Wait for 5 minutes. Put potatoes in kitchen towel, and squeeze out excess liquid.

Put potatoes in medium-sized bowl along with egg; mix well. Add flour; stir to combine. Stir in cayenne, paprika and garlic powder. Add salt and pepper to taste. (The mixture should be workable but dry.)

Form potatoes into balls or tots. Fry in batches until golden-brown, about 4 to 5 minutes. Remove from fryer; drain on paper towel-lined tray. Immediately season with salt and pepper to taste. Transfer to serving platter or bowl to serve.

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

Chorizo meatballs with chipotle-maple cream sauceChorizo meatballs with chipotle-maple cream sauce
Prep Time:25 minutes
Cook Time:20 minutes
Serves: 6

Ingredients

Meatballs
1/2 lb fresh chorizo
1/2 lb ground chuck
1/4 cup onions, finely chopped
1/4 cup parsley, chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup breadcrumbs
1 egg

Sauce
2 chipotle peppers, minced
2 Tbs adobo sauce
4 Tbs sour cream
4 Tbs maple syrup

Instructions
Place all meatball ingredients in large bowl. Using your hands, blend ingredients thoroughly. Make balls the size of golf balls or any size you prefer. Refrigerate until needed. Preheat oven to 350° F. Place meatballs on cookie sheet. Bake for about 20 minutes or until meatballs are cooked all the way through. Serve with dipping sauce.

To make sauce, mix minced chipotle peppers and adobo sauce together. Combine with sour cream and maple syrup in blender. Chill before serving with meatballs.

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



Page 1 of 5712345678910...Last »
Copyright © 2010-2018, 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