share. The Brookshire's Blog

Product Talk: Rudi’s Breads

Rudi’s Breads.One of my favorite departments in my Brookshire’s grocery store is the bakery. I wander through it every time I visit, even if I’m just running in for milk, because it smells so wonderful.

Besides all the fabulous homemade goodies you can get in the Brookshire’s bakery, you can also get some fabulous premade products from quality vendors like Rudi’s Organic Bakery®. I love their organic Rocky Mountain Sourdough bread so much! (Mmmmm…toasted with lettuce, tomato and BACON!).

Brookshire’s offers an entire line of Rudi’s Organic Bakery® breads, including Colorado Cracked Wheat, 14-Grain, 7-Grain with Flax, and Jewish Light Rye (combine it with shaved ham and cheddar from the deli).

Rudi’s began in 1976 as a company committed to putting out preservative-free products. In 1981, their entire product line was certified kosher. In 2001, they were certified as an organic bakery.

Grab a loaf when you’re wandering through the Brookshire’s bakery today!

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Posted in: Product Talk

Shop the Sale: Crawfish Dip

Crawfish DipPrep Time: 15 mins
Cook Time:  40 mins
Serves: 10

When you’re craving crawfish but there are still months to go until fresh crawfish season, don’t despair! We have Boudreaux Crawfish Tail Meat on sale now, so you can make all of your favorite crawfish dishes. One our favorites is Crawfish Dip. Add some creamy, spicy, crawfish goodness to your next get together with our fabulous Crawfish Dip recipe.

2 Tbs salted butter
1/2 cup green bell pepper, diced
1 small yellow onion, diced (about 1 cup)
1/2 cup celery, diced
3 cloves garlic, minced
1 jalapeño, diced
1 tsp kosher salt
1/2 tsp black pepper
2 tsp paprika
1/2 tsp cayenne pepper
1 lb frozen peeled crawfish tails, thawed per package directions
8 oz cream cheese, softened
2 cups extra-sharp cheddar cheese, grated
1/2 cup heavy whipping cream
2 Tbs creole mustard
1 Tbs Worcestershire sauce
2 tsp hot sauce
2 Tbs fresh lemon juice
2 Tbs fresh flat-leaf parsley, chopped
1 French baguette, sliced and toasted (for serving)

Melt butter in a large heavy pot over medium heat. Add bell pepper, onion, celery, garlic, jalapeño, salt and black pepper. Cook for 15 to 20 minutes. Add paprika and cayenne; cook for 1 more minute. Decrease heat to low. Add crawfish, cream cheese, cheddar cheese and whipping cream.

Mix to combine. Stir in creole mustard, Worcestershire sauce and hot sauce. Cover and cook on medium-low heat until fully melted and combined, about 15 minutes. Reduce heat to warm. Stir in lemon juice and parsley. Serve with toasted baguette slices.

Calories per Serving: 281, Fat: 21 g (13 g Saturated Fat), Cholesterol: 144 mg, Sodium: 627 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 19 g.

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

Chef Tips

Perfect the Dice
Yes, there is a right way to do it. Start by rinsing and removing any stems, and peeling vegetables if desired. When dealing with round vegetables, it’s a good idea to cut a thin slice from one side to create a flat surface, then using a sharp knife, cut the vegetable lengthwise into slices. Next, stack the slices and cut them lengthwise into strips, then line the sticks up and cut crosswise to produce neat little cubes. For small dice, aim for ¼ inch squares, ½ inch for medium and ¾ inch for large.

Crawfish Deliciousness
Looking for more crawfish recipes? With the risk of sounding like Bubba Gump rattling off shrimp recipes, here are some of our top picks: Crawfish Bisque, Crawfish Fettucine, Crawfish Stuffed Potatoes and Bell Pepper, Crawfish Jambalaya, Crawfish Etouffee, Crawfish Gumbo, and last but not least, Crawfish Mac N Cheese.

Shop the Sale: Avocado, Strawberry & Mango Salad

Avocado, Strawberry & Mango Salad.Winter may be here, but you can still enjoy a taste of summer. Bring a fresh burst to your next brunch or party with this simple, refreshing fruit-based salad. It pairs well with poultry or red meat dishes, making it a versatile dish for any occasion – even an impromptu cook out. And with Large Hass Avocadoes on sale, you can make enough to feed even the hungriest crowds.

1 avocado, diced
1 cup strawberries, husked and diced
1 mango, peeled and diced
1/4 cup cilantro, finely chopped
1/2 lime, juiced
Salt and pepper, to taste

In medium bowl, combine avocado, strawberries, mango, cilantro and lime juice. Mix together gently. Add salt and pepper to taste. Serve cold.

Calories per Serving: 167, Fat: 10 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrates: 21 g, Fiber: 6 g, Protein: 2 g.

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

Chef Tips

How to Pick the Best Avocadoes
Chances are you pick your avocadoes by squeezing them to check for ripeness. Guess what? So does everybody else, which means all of the near ripe avocadoes at the supermarket have been poked and prodded by countless shoppers before you. To avoid buying bruised avocadoes, the best thing to do is buy them green and allow them to ripen at home. It can take anywhere from a couple of days to a week, but it’s so worth it. Need it sooner? Store your avocado with ripe bananas. The ethylene released by the banana will speed up the ripening process.

A little cilantro goes a long way, so you’re often left with no plans for the rest of the bunch you bought at the store. Don’t let that cilantro go to waste! There are actually loads of ways to use cilantro in your everyday cooking. Of course it’s the perfect addition to most Mexican dishes, but it’s also great in stir fries, noodle dishes and curries, or chopped and added to salads and smoothies.

Shop the Sale: Roasted Butternut Squash & Cranberries

Roasted Butternut Squash & CranberriesPrep Time: 15 mins
Cook Time: 1 hour 30 mins
Serves: 4

Nothing says wintertime better than crisp apples, cranberries and butternut squash, except perhaps for cinnamon and cloves. The good news is all of these and more can be found in our Roasted Butternut Squash & Cranberries recipe. Roasted to perfection with a sweet spiced glaze, your house will smell as delicious as this dish tastes. Be sure to grab some Honey Crisp Apples; they’re perfect for this recipe and on sale now.

1 lb butternut squash, peeled and large-diced
1 large apple, peeled, cored and cubed
8 oz fresh cranberries
1 Tbs olive oil
1/4 cup maple syrup
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground cloves
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 350° F. In a large mixing bowl, combine all ingredients; mix well. Pour into 9 x 13 baking dish. Bake for about 1 to 1 1/2 hours. Serve hot.

Calories per Serving: 198, Fat: 4 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 8 mg, Carbohydrates: 41 g, Fiber: 7 g, Protein: 1 g.

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

Chef Tips

Pick a Vegetable, Any Vegetable
When it comes to roasting veggies, most people think of potatoes, sweet potatoes and carrots – your typical root vegetables. While these old favorites are solid options, you have a whole crisper full of vegetables just waiting for the oven. Bell pepper, celery and zucchini all make fabulous roasting options. So does pretty much anything in the cruciferous family, so feel free to go crazy with cauliflower, broccoli or everyone’s favorite, Brussels sprouts. And don’t forget onion and garlic for big flavor.

Roasted To Perfection
Roasting is hands down the easiest way to make tasty vegetables that even fussy eaters will enjoy. There are just a few simple rules to roasting perfection:

  1. Coat the vegetables well with a tablespoon or two of good quality olive, vegetable or coconut oil.
  2. Toss lightly with some salt, pepper and any favorite herbs and spices.
  3. Give them room in the baking dish. A crowded pan will result in vegetables that are more steamed than scorched.
  4. Roast until you see some charring.

Product Talk: Gift Ideas from Brookshire’s

Gift Ideas from BrookshiresI just returned from a three-day work retreat and training, during which we have our annual holiday party and gift exchange. This year, I bought my gift for the exchange at Brookshire’s, and let me just tell you, it was among the most coveted packages in the white elephant swap.

You can’t go wrong with a high-quality bottle of wine, a wine opener and a stopper, packaged in a gorgeous bag and all available on one aisle at Brookshire’s. How easy is that?

Brookshire’s is a great place for your holiday gift-giving needs this month.

I’m often stopping there on Christmas Eve for fun stocking stuffers of small toys and candy.

It’s also the best place to pick up a gift card to one of your favorite stores or restaurants like JCPenney, Barnes & Noble, Amazon or Chili’s. It’s also a wonderful way to gift someone with a Brookshire’s gift card, so they can pick up anything they need, from dog food to a Christmas turkey. Gift cards make wonderful stocking stuffers, as well as thoughtful gifts for teachers, co-workers, family and friends. In fact, I used to have an employer whose Christmas gift to the entire staff was Brookshire’s gift cards, and I looked forward to that treat every year.

The floral department also has a wonderful array of gift ideas, from festive poinsettias to fun, Christmas cactus to beautiful arrangements of cut flowers that would be stunning on a holiday table.

Need a hostess gift for a holiday party? May I suggest wine again (the wine bags are so beautiful), or perhaps a treat from the bakery she can enjoy during clean-up, or even a selection of hand creams (I love the rich, thick Burt’s Bees, especially after cleaning up after a party) from the personal care department.

Of course, Brookshire’s also has wrapping paper, gift bags, holiday cards and everything else you’ll need to make your gift, and their spirits, bright.

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Family Matters: Gifts of Time

Gifts of TimeIt’s the holidays again, and I broached the subject of Christmas gifts with my boys before Thanksgiving.

“What do you think you might like for Christmas this year?” I asked.

They both struggled for an answer.

At ages 15 (almost 16, it’s important to note) and 14 (and a half), there really aren’t many things they WANT.

They are the first to admit they’re pretty lucky guys.

They have the phones, the computers, the gaming consoles and most things kids want these days. They each have a bicycle they’ve put many miles on. They each have their own room, with their own stuff, in their own place.

They were kind of at a loss as to what to ask for.

However, one child loves roller coasters and theme parks, and it happens that a theme park within easy driving distance is getting a new roller coaster when they reopen in the spring. That child will be getting tickets to opening weekend (Shhhhh! If you see him before Christmas, don’t tell!).

The other child has poured his heart and soul into his theater class for the past three years, taking extra lessons at our local civic theater. That child is getting tickets to a premier show in a nearby big city this year.

This year, Christmas gifts are not a toy or an electronic. They’re an experience. Their tickets will come with an entire weekend away with the entire family to experience a city, it’s culture, it’s food, their favorite things and their family.

To me, and hopefully to them, that’s better than any video game you can buy.

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Posted in: Family Matters


Rosemary-Garlic Cornish HensPrep Time: 40 mins
Cook Time: 1 hour
Serves: 4

Take your next dinner party up a notch with roasted Cornish Hen. Not only does Cornish Hen offer very tender meat, its small size makes it perfect for individual servings – and ideal for elegant holiday dinners. Serve with a medley of roasted root vegetables or rice dressing, followed by a traditional dessert like pudding or apple crumble. Tyson Premium Cornish Hens are on sale all this week, so treat your friends and family to a special meal!

4 Cornish game hens
3 Tbs olive oil, divided
Salt and pepper
1 lemon, quartered
4 sprigs fresh rosemary (plus more for garnish)
30 cloves garlic
1/3 cup white wine
1/3 cup chicken broth

Preheat oven to 450° F. Rub hens with 1 tablespoon oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in large, heavy roasting pan. Arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

Reduce oven temperature to 375° F. In mixing bowl, whisk together wine, broth and remaining oil; pour over hens. Continue roasting for about 25 more minutes, or until hens are golden-brown and juices run clear. Baste with pan juices every 10 minutes.

Transfer hens to platter, pouring any juices into roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan. Boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half, lengthwise; arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs before serving.

Calories per Serving: 484, Fat: 34 g (8 g Saturated Fat), Cholesterol: 169 mg, Sodium: 152 mg, Carbohydrates: 9 g, Fiber: 1 g, Protein: 31 g

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

Chef Tips

What is a Cornish Hen?
As the name would suggest, the Cornish Hen is a chicken variety that originated in Cornwall, England. Most of the chickens sold as Cornish Hens in the grocery stores today, however, are actually a hybrid of Cornish and White Rock Chicken. Commercial Cornish Hens weigh under two pounds, and in another twist, can be male or female. They are only sold whole unlike other chickens such as the broiler-fryer, roaster or stewing chicken, as they are too small to be deboned.

Cornish Hen Taste & Nutrition
Here’s another surprise, they taste like chicken! The biggest difference between the Cornish Hen and its other chicken cousins, is tenderness. Being a much younger chicken, they are very tender and juicy, which along with their small size being suited to individual serving has made them a true delicacy. On the plus side for those watching their nutrition, these “spring chickens” contain less fat and slightly fewer calories than older chicken.

Shop the Sale: Candied Bacon

Candied Bacon and French Toast.Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 10

Candy and bacon? Um, yes please! The perfect treat as a unique dessert or part of a decadent brunch, Candied Bacon is a fabulous recipe for the holiday season. Quick and super easy to make, your guests will love it just as much as much more complicated (and time consuming) sweets. And there’ll be plenty to go around with Wright Brand Sliced Bacon on sale all this week.

1 cup light brown sugar, packed
1 Tbs chile powder
20 slices thick-cut bacon (1 1/2 lbs)

Preheat oven to 350° F. Line two rimmed baking sheets with foil or parchment paper. In a small bowl, whisk brown sugar and chile powder together. Arrange bacon strips on foil/parchment; coat tops heavily with chile-sugar mixture. Bake for 20 to 25 minutes, or until caramelized and almost crisp. Transfer bacon to a rack set over a sheet of foil to cool completely before serving. (Optionally, you can flip halfway through cooking process and coat other side for a more intense sweet-spicy flavor.)

Calories per Serving: 177, Fat: 9 g (4 g Saturated Fat), Cholesterol: 30 mg, Sodium: 532 mg, Carbohydrates: 15 g, Fiber: 0 g, Protein: 8 g.

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

Chef Tips

Bacon Isn’t Just For Breakfast
Although most of us think of the delicious cured pork meat as a breakfast food, bacon can – and should! – be used for so much more. And while you might be more familiar with bacon-inclusive meals like pasta carbonara, BLT’s or quiche, there are some pretty interesting ways to use bacon that you might not have heard of. Like bacon sushi or bacon guacamole. How about hot bacon dip or bacon quesadillas? Or what about bacon maple cheesecake? The options are endless (yay)!

On The Lighter Side
While bacon isn’t exactly a health food, there are healthier options when it comes to bacon recipes so you can enjoy your bacon without the guilt. A lot of these meals focus on using small amounts of bacon to add the same delicious flavor without the fat and calories of a pile of bacon. Great options include bacon muffins, breakfast frittatas, spinach salads and vinaigrettes, bacon zucchini spaghetti and soups.

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Posted in: Shop the Sale

Shop the Sale: Roasted Turkey

Roasted TurkeyPrep Time: 1 hour
Cook Time: 3 hours
Serves: 8-10

Thanksgiving is just around the corner, and Brookshire’s has everything you need, including our own roast turkey recipe and Honeysuckle White Fresh Turkey on sale. Make this Thanksgiving your best yet with a perfectly roasted turkey and all the trimmings the family loves. And check out our chef tips for ways to make things easier before – and after – the big day.

1 (8 to 10 lbs) fresh turkey
Kosher salt and freshly ground black pepper
1 onion, quartered
1 bulb garlic, halved
Several sprigs fresh herbs (thyme, parsley, rosemary and sage)
2 bay leaves
8 Tbs butter (1 stick), melted

Adjust oven rack to lowest position; remove other racks. Preheat oven to 325° F. Remove turkey parts from neck and breast cavities. Reserve for other uses, if desired. Dry bird well with paper towels, inside and out.

Salt and pepper inside of breast cavity. Stuff the onion, garlic, herbs and bay leaves inside. Set turkey on roasting rack in roasting pan, breast-side up. Brush generously with half of butter; season with salt and pepper. Tent the turkey with foil.

Roast the turkey for 2 hours. Remove foil; baste with remaining butter. Increase oven temperature to 425° F. Continue roasting until instant-read thermometer registers 165° F in thigh of turkey, about 45 more minutes. Remove turkey from oven; set aside to rest for 15 minutes before carving.

Calories per Serving: 710, Fat: 28 g (12 g Saturated Fat), Cholesterol: 299 mg, Sodium: 320 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 107 g.

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

Chef Tips

Make Turkey Day Easy
You have enough to do on Thanksgiving between cooking, keeping drinks filled and maybe even taking some time to enjoy yourself. Take the hassle out of the big day with easy side dishes you can prepare in advance. Many Thanksgiving favorites can be prepared before Turkey Day, such as Potato Gratin or Mashed Potato, Cornbread Stuffing, Maple-Glazed Brussels Sprouts, Corn and Bacon Casserole, Stewed Collard Greens, Sweet Potato Casserole, Cranberry Sauce and Green Bean Casserole. Better yet, invite your guest to bring a side dish!

Thanksgiving Leftovers
What’s the second best thing about Thanksgiving? Turkey Day leftovers! With so many ways to use up leftover turkey, you’ll wish Thanksgiving came every month. Some of our favorites include Turkey Pot Pie, Turkey-Cheddar Casserole, Turkey Enchiladas, Turkey Primavera Pasta, Turkey Rice Casserole, Turkey Soup and of course, Turkey Sandwiches – just to name a few! And you can go as simple or gourmet as you like. For example, ramp up your turkey sandwiches with melted Brie cheese and cranberry sauce on toasted focaccia or go for a creamy pesto sauce and bacon for a delicious turkey pasta dish.

Cranberry-Lime Pie

Cranberry-Lime PiePrep Time: 1 hour 20 mins, plus chilling
Cook Time: 1 hour
Serves: 6-8

Move over Pumpkin Pie! Take your taste buds on an exciting new pie journey with our Cranberry-Lime Pie. This decadent dessert is the perfect balance of sweet and tart, making it a refreshingly sweet treat after even the heartiest Thanksgiving dinner. Wow your guests with something new this year, plus enjoy the savings with Ellis Pecans on sale!

4 oz gingersnap cookies
1 cup pecans
4 Tbs unsalted butter, melted
3 Tbs light brown sugar

1 (12 oz) pkg fresh cranberries, plus 4 oz for serving (divided)
2 1/2 cups granulated sugar, divided
3 large eggs
2 large egg yolks
1 tsp lemon zest, finely grated
2 tsp lime zest, finely grated (divided)
1/2 cup fresh lime juice
1 pinch kosher salt
1 1/2 sticks unsalted butter (room temperature), cut into pieces
Whipped cream, for serving

Preheat oven to 350° F. Pulse cookies in food processor until very finely ground. (You should have about 1 cup). Add pecans; pulse until finely ground. Add melted butter and brown sugar; pulse to combine. Transfer to deep 9-inch pie dish. Using measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, about 10 to 15 minutes. If crust slides down sides, gently press back up. Let cool. (Crust can be baked one day ahead of time. Store tightly wrapped at room temperature.)

Bring 12 ounces cranberries, 1 cup granulated sugar and 1/4 cup water to boil in large saucepan over medium-high heat. Reduce heat. Simmer until cranberries burst and most of liquid evaporates, about 12 to 15 minutes. Let cool. Puree in blender until very smooth.

Cook the puree, eggs, egg yolks, lemon zest, 1 teaspoon lime zest, lime juice, salt and 1/2 cup sugar in heatproof bowl set over saucepan of simmering water (bowl should not touch water) until curd thickens and coats spatula, about 8 to 10 minutes. Stir with rubber spatula and scrape down sides of bowl often. Let cool until just warm.

Using electric mixer on medium-high setting, beat curd until curd looks lighter in color and texture, adding butter a piece at a time and incorporating after each addition (about 5 minutes). Scrape into crust and chill until firm, about 2 hours.

Bring 1/2 cup granulated sugar and 1/2 cup water to simmer in small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 ounces cranberries. Cook until barely starting to soften, about 1 minute. Using slotted spoon, transfer cranberries to wire rack inside rimmed baking sheet. Chill until no longer sticky, about 20 to 30 minutes.

Toss remaining 1/2 cup sugar and remaining 1 teaspoon lime zest in small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.

Note: Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature for 2 hours before serving.

Per Serving:
Calories: 599, Fat: 30 g (16 g Saturated Fat), Cholesterol: 183 mg, Sodium: 304 mg, Carbohydrates: 82 g, Fiber: 2 g, Protein: 5 g.

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

Chef Tips

Cranberry Goodness
We’re not going to lie and tell you that pie is good for you, but we can attest to the huge health benefits of the cranberries that go into said pie. Comprised of almost 90% water and 10% carbohydrates and fiber, cranberries are rich in vitamins and minerals including Vitamin C, Manganese, Vitamin E and Vitamin K1. So sprinkle them on your cereal, add them to smoothies or make them into a pie!

What To Do With Pecans
I’ve got too many pecans…said nobody ever. Aside from delicious snacks all by their raw selves, there are loads of things you can do with pecans if you do find yourself in the unusual position of having too many. Some of our top choices are Strawberry & Feta Balsamic Salad, Baked Oatmeal or Granola, Pecan Crusted Chicken, Buttery Cinnamon Pecans, and of course, Pecan Pie. (This is a pie blog after all.)


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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.

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.

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