share. The Brookshire's Blog

Apple Butter

Apple Butter
Prep Time: 10 minutes
Cook Time: 8 hours
Serves: 22

4 lbs Honeycrisp apples, peeled and sliced
1/2 cup Food Club Light Brown Sugar
1/4 tsp Food Club Salt
1/4 tsp Food Club Ground Cloves
1/4 tsp Food Club Ground Nutmeg
1/4 tsp Food Club Ground Allspice
2 Tbs Food Club Apple Cider Vinegar

Combine all ingredients in a slow cooker; cook 6 to 8 hours on low. Store leftover apple butter in jars in refrigerator.

*For a quick apple butter, bake in the oven, at 300° F, for 3 hours.

Nutritional Information: Calories Per Serving: 56, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 29 mg, Carbohydrates: 15 g, Fiber: 2 g, Protein: 0 g

© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.

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Posted in: Cooking

Spinach Lasagna

Spinach Lasagna
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 12

1 (8 oz) pkg whole-wheat lasagna noodles
8 oz 2% mozzarella cheese, shredded
6 oz parmesan cheese, shredded
2 cups fat free cottage cheese
1 egg
1 tsp dried oregano
6 fresh basil leaves, chopped
2 garlic cloves, minced
1 (10 oz) bag baby spinach
1 (26 oz) jar spaghetti sauce
Grated parmesan, to taste

Preheat oven to 350° F. Spray a 12×8-inch oven safe baking dish with cooking spray. In a pot bring water to a boil. Add lasagna noodles; cook until al dente.

In a large bowl combine mozzarella cheese, parmesan cheese and cottage cheese; mix well. Mix egg into cheese mixture. Add oregano, basil and minced garlic; mix well.

In a skillet, over medium heat, cook spinach until slightly wilted. Layer noodles, cheese mixture, spinach and spaghetti sauce in baking dish. Repeat layering ending with sauce and grated parmesan. Bake for
30 minutes.

Nutritional Information: Calories per Serving: 396, Fat: 9 g (5 g Saturated Fat), Cholesterol: 38 mg, Sodium: 5752 mg, Carbohydrates: 56 g, Fiber: 4 g, Protein: 23 g

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Posted in: Cooking

Caprese Salad

Simple and Classic!

Caprese Salad
Prep Time: 20 minutes
Serves: 6

2 tomatoes, sliced
8 oz fresh mozzarella cheese, sliced
1 bunch fresh basil
1/4 cup Food Club Extra Virgin Olive Oil
1/4 tsp Food Club Salt
1/4 tsp Food Club Ground Black Pepper
1/4 cup Food Club Balsamic Vinegar

In a row alternate tomato slices and mozzarella cheese. Garnish with basil leaves. In a small bowl combine oil, salt and pepper; mix well. Serve salad with oil and balsamic vinegar.

Nutritional Information: Calories per Serving: 203, Fat: 17 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 299 mg, Carbohydrates: 3 g, Fiber: 1 g, Protein: 10 g

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Posted in: Cooking, Produce

Ham & Cheese Frittata

Ham & Cheese Frittata
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 6

12 large eggs
3 Tbs half-and-half
1/2 tsp Food Club Salt
1/4 tsp Food Club Ground
Black Pepper
1/4 cup Swiss cheese, shredded
1 cup asparagus, peeled and cut into 1-inch pieces
4 oz deli style baked ham (thick sliced), chopped small
1/4 cup chopped green onion

Set oven to broil and adjust rack about 5 inches from broiler. In a large bowl whisk eggs, half-and-half, salt and pepper together. Stir in cheese. Add asparagus, chopped ham and green onions. Pour egg mixture into oven safe baking dishes.

Bake ham and eggs 30 to 35 minutes, or until set.

Nutritional Information: Calories Per Serving: 207, Fat: 14 g (5 g Saturated Fat), Cholesterol: 441 mg, Sodium: 593 mg, Carbohydrates: 3 g, Fiber: 1 g, Protein: 18 g

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Posted in: Cooking, Kids

Chicken with Pomegranate

Chicken with Pomegranate
Prep Time: 30 minutes
Cook Time: 10 minutes
Serves: 8

2 Tbs Food Club Extra Virgin Olive Oil
8 boneless, skinless chicken breasts
1/2 tsp Food Club Salt, or to taste
1/2 tsp Food Club Ground Black
Pepper, or to taste
1 3/4 cups chicken stock
1 small yellow onion, julienne
1 poblano pepper, julienne
1 tsp ground cumin
2 cups Greek yogurt
2 Tbs Food Club All-Purpose Flour
1 pomegranate, seeds removed and separated
1 Tbs cilantro, roughly chopped

Heat oil in a saucepan. Season chicken breasts with salt and pepper. Add chicken and chicken stock to skillet; brown chicken on both sides. Once chicken
is nicely browned, remove from pan.

Add onions and poblano pepper to pan; cook until golden. Stir in the cumin; cook for 1 minute. Cover and cook, on low heat, for 10 minutes. The liquid
will reduce slightly.

Mix yogurt with flour. Add yogurt to saucepan; mix well. Gently heat throughout.  Remove from heat and add pomegranate seeds and cilantro to sauce. Drizzle sauce over chicken.

Nutritional Information: Calories Per Serving: 343, Fat: 10 g (2 g Saturated Fat), Cholesterol: 146 mg, Sodium: 443 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 54 g

Product Talk: New, improved Food Club Soda Sweepstakes – Win $50 loaded to your Thank You Card!

Each week during August, beginning August 3, 2011 through 11:59 p.m. CDT, August 30, 2011 we are randomly giving away $50 to be loaded to your Brookshire’s Thank You Card.

Customers who email their name, phone number, and Brookshire’s Thank You Card number to will be entered for a chance to win the Brookshire’s Food Club Soda Sweepstakes (“Sweepstakes”). Not responsible for lost, late, or misdirected entries not received in time for the random drawings, faulty machinery or other mechanical error, or information entered incorrectly. Limit one (1) entry per Thank You Card number per week. Entries must be received by 11:59PM CDT, 08/30/11.

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Posted in: Product Talk

Peaches and Cream Tart

Peaches and Cream Tart
Prep Time: 25 minutes, plus chilling
Cook Time: 45 minutes
Serves: 8


1 1/4 cups Food Club All-Purpose Flour
1 Tbs Food Club Light Brown Sugar
1/4 tsp Food Club Salt
1/2 cup butter
1/4 cup cold water

2 oz Food Club Fat Free Cream Cheese
1/4 cup plain Greek yogurt
1 tsp Food Club Vanilla Extract
2 Tbs Food Club Honey
1 to 2 peaches, sliced
1/4 tsp Food Club Ground Cinnamon

In a medium bowl whisk together flour, brown sugar and salt. Cut butter into flour mixture. Slowly add water while stirring with a fork. Roll dough into a ball and wrap with plastic wrap. Chill dough for 1 hour.

In a medium bowl whisk cream cheese with electric mixer until smooth. Add yogurt, vanilla and honey; blend well.

Preheat oven to 400° F. Line a baking sheet with parchment paper. Roll chilled dough out into a circle and place on baking sheet. Spread cream mixture over center of the dough about 2 inches away from the edge. Place sliced peaches on cream mixture. Fold sides on dough over to make a crust. Sprinkle cinnamon over tart. Bake tart 35 to 40 minutes, or until crust is golden brown.

Nutritional Information: Calories Per Serving: 229, Fat: 14 g (9 g Saturated Fat), Cholesterol: 39 mg, Sodium: 180 mg, Carbohydrates: 22 g, Fiber: 1 g, Protein: 3g

Shrimp with Rosemary Skewers

Grilling Goodness!

Shrimp with Rosemary Skewers

6 (6-8 inch) Rosemary sprigs
12 Large Shrimp, peeled and deveined (keep tails on)
2 teaspoon Olive Oil
3/4 teaspoon Seasoned Salt
3/4 teaspoon Garlic Powder with Parsley

Remove rosemary leave to within 2 inches of the tip.  Soak sprigs in water for 4 hours.  Remove sprigs from water.   Skewer 2 shrimp per sprig.  Brush each side of shrimp with oil and sprinkle with Seasoned Salt and Garlic Powder with Parsley.  Grill over medium-high heat, until shrimp turn opaquie and pink about 2 to 4 minutes.  Turn once during grill time.

Recommended wine pairing:  Chardonnay, Moscato or Sweet Red

Light & Refreshing

Chicken and fruit salad with orange vinaigrette!
Prep Time: 15 minutes
Cook Time: 12 minutes
Serves: 4

2 Tbs flour
1 3/4 tsp Lawry’s® 25% Less Sodium Seasoned Salt, divided
3/4 tsp Lawry’s® Seasoned Pepper, divided
4 small boneless, skinless, chicken breast halves
6 Tbs canola oil, divided
1/4 cup orange juice
2 Tbs white wine vinegar
8 cups salad greens
1 (8.25 oz) can mandarin oranges, drained
1 cup sliced strawberries
1 cup blueberries

Mix flour, 1 1/2 tsp seasoned salt and 1/2 tsp seasoned pepper in shallow dish. Coat chicken evenly in flour mixture. Heat 2 tablespoons of the oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side, or until golden brown and cooked through. Mix remaining 4 tablespoons oil, orange juice, vinegar and remaining 1/4 teaspoon each seasoned salt and seasoned pepper in small bowl until well blended. Toss salad greens and fruit in large bowl. Drizzle with vinaigrette; toss to coat well. Top with chicken. Serve immediately.

Recipe provided by McCormick®

Tex-Mex cheese steak nachos

Tex-Mex cheese steak nachos

1 Tbs vegetable oil
1 cup chopped poblano pepper
1 cup chopped white onion
6 oz sirloin, flank steak or rib eye, sliced into strips and then cut into bites
1 jar Leigh Oliver’s White Queso, any flavor
Salt and pepper
1 can refried beans or refried black beans
6 oz tortilla chips
Garnish: sour cream, chopped tomato, guacamole, chopped onion, jalapeño

Heat oil in a large skillet over medium-high heat. Add peppers and onions
and sauté for about 4 minutes, until tender. Remove peppers and onions from
skillet and set aside. Sprinkle sirloin with salt and pepper. Add to skillet and cook
over medium-high heat until brown, but still medium-rare, about 4 minutes.
Remove from heat. Heat refried beans in microwave until warmed throughout,
about 2 minutes, stirring once.

Arrange chips on serving platter and top each with a dollop of refried beans and a slice of sirloin. Drizzle with Leigh Oliver’s White Queso and garnish as desired. Serve immediately.

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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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