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Healthy Living: Roasted Brussel Sprouts


Although it’s only early December, we probably all have a few more big meals under our belts than we’d want to.

I am also guessing that most of us are already thinking about New Year’s resolutions, and getting healthier, blah, blah, blah. Pass the shortbread.  But in all seriousness, there are so many delicious foods that are good for you, too.  And healthy.

Brussel sprouts are one of them.

NO! COME BACK! DO NOT NAVIGATE AWAY FROM THIS PAGE.

I’m being serious.

Brussel sprouts get a bad rep.

I’m not really sure how, to be honest, although they can be a little chewy if cooked improperly. Never fear, it’s time to make peace with this miniature member of the cabbage family.

Brussel sprouts, as with broccoli, contain sulforaphane, a chemical believed to have potent anticancer properties. Although boiling reduces the level of the anticancer compounds, steaming, microwaving, and stir frying do not result in significant loss.

Brussel sprouts and other brassicas are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

They are loaded in vitamin K.

So eat some.

Now.

Roasted Brussel Sprouts
Serves 4

Ingredients:
3 Tbs balsamic vinegar
Dash salt and pepper, to taste
3 Tbs olive oil
2-3 cups brussels sprouts, sliced in half

Directions:
Pre-heat oven to 375° F.

Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.

Place the brussel sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.

Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.

Nutritional Information: Calories Per Serving: 44, Calories from Fat: 32,Total Fat: 4 g, Cholesterol: l0 mg,Sodium: 6 mg, Total Carbohydrates: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g



Dine-In: Steak and Guinness Pie


Steak and Guinness PieIt was a dark and stormy night…

Oh wait, it wasn’t stormy.

Let me try again.

It was a dark and…chilly? Dark and autumnal? Dark and, oh, well never mind.

It was a dark Friday night in the fall (or winter, or spring, or summer).

I was hungry. The leaves were turning colors and the air was crisp. It was the perfect night to snuggle on the couch and watch a movie. It was the perfect night to stay home instead of fighting the crowds at football games or restaurants.

It was the perfect night for Steak and Guinness Pie.

Steak and Guinness Pie
Serves 6

Ingredients:
4 slices bacon
1 lb beef, cut into bite-sized pieces
1 onion, sliced
2 stalks celery, sliced
2 carrots, cut into bite-sized pieces
4 oz mushrooms, quartered
2 cloves garlic, chopped
1 can Guinness Beer
1 cup beef stock
1 Tbs Worcestershire sauce
1 Tbs thyme, chopped
1 Tbs rosemary, chopped
1 bay leaf
2 pie crusts
1 cup cheddar cheese, grated
1 egg
1 Tbs water

Directions:
Cook the bacon and set aside leaving the grease in the pan. Add the beef and brown on all sides and set aside. Add the onions, carrots, celery and mushrooms and cook until the vegetables are tender, about 10 to 15 minutes. Add the garlic and cook for another minute. Add the Guinness and deglaze the pan.

Add the stock, bacon, beef, Worcestershire sauce, thyme, rosemary and bay leaf and bring to a boil.
Reduce the heat and simmer until the beef is tender, about 2-3 hours. Place the first pie crust into the bottom of a pie plate and pour the beef stew in. Sprinkle the cheese over the beef stew and cover with the top pie crust. Mix the egg and water and brush it onto the top of the pie crust. Bake in a preheated 350° F oven until golden brown on top, about 30 to 40 minutes.

Nutritional Information: Calories Per Serving: 752, Total Fat: 44 g, Cholesterol: 146 mg, Sodium: 1337 mg, Carbohydrates:  35 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 44 g

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Dine-In: Chicken Fajita Stuffed Peppers


Chicken Fajita Stuffed Peppers Sometimes my brain works in strange ways.  Try to follow me (it’s OK if you don’t. I don’t always understand my train of thinking after-the-fact).

I love stuffed peppers; I’ve blogged about them before.  And I love chicken fajitas. (I’ve never blogged about those before).

Somehow, somewhere, I came up with the idea of marrying chicken fajitas and stuffed peppers.

Are you following me? If so, you’re much faster than I am.

I guess the common denominator is the peppers. You use peppers for fajitas and peppers for stuffed peppers. As my 10-year-old would say, “Duh.”

I love this combination because it’s a festive meal for a Friday night with the family and can be prepared in a slow cooker if you choose.

All you need to start with is a base recipe of Salsa Chicken, which is so easy and so delicious and so versatile. Prepare a virtual vat of Salsa Chicken to have handy for recipes like Fajita Chicken Stuffed Peppers, chicken soft tacos, enchiladas and nachos.

Salsa Chicken
Serves 4

Ingredients:
4-6 boneless, skinless, frozen chicken breasts
1 (16 oz) jar medium salsa or picante sauce.

Directions:
Place both ingredients in a slow cooker. Cook, on low, for about 6 hours. Remove the chicken, leaving all the other juices in place. Shred chicken with two forks. Place back in slow cooker on low for two hours.

Chicken Fajita Stuffed Peppers 

Ingredients:
One batch Salsa Chicken (4 boneless, skinless chicken breasts with 1 16-oz jar salsa)
4 large green bell peppers, cored and seeded, with just tops removed
1 large onion, diced
4 oz sharp cheddar cheese
1/2 cup cream cheese
1 small can chopped green chilies, diced
2 corn tortillas, torn into pieces

Directions:
Remove the tops from green peppers. Core and seed, leaving the flesh of the peppers in tact.

Combine chicken, onion, cheese, cream cheese, green chilies and torn tortilla pieces. Stuff mixture into green bell peppers.

Place in slow cooker for 3-4 hours or oven for 45 minutes at 350 degrees.

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

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Posted in: Cooking, Dine In


Shop the Sale: White Beans and Ham


I was cleaning out my freezer recently and I found leftover ham. From Easter.

I promptly defrosted it, diced up the leftovers and served it baked into macaroni and cheese.

I also promised myself I wouldn’t cook ham only at Easter any more. It’s so versatile and there are always great ways to repurpose leftovers.

I was excited this week to see that Double-G Brands Ham Portions are on sale at Brookshire’s. I have just the recipe waiting for the succulent and smoky ham! I also love using my slow cooker during the summer because it doesn’t heat up my entire kitchen.

White Beans and Ham for the Slow Cooker
Serves 8

Ingredients:
1 (10 oz) bag dried Great Northern Beans
1 to 2 lbs Double-G Brands Ham Portions, Bone In
1 white onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 tsp garlic salt
1 Tbs pepper
1 Tbs dried thyme
1 Tbs rosemary
1 tsp ground cumin
water

Directions:
Wash beans carefully and place in slow cooker.

Remove ham from bone and dice. Place in slow cooker with beans.

Add ham bone, carrots, celery, onion and spices to the slow cooker and cover with water about an inch higher than ingredients.

Cook on high heat 6 to 8 hour or low 8 to 10 hours.

Note: Monitor the water level when cooking as beans will absorb much of the liquid.

Nutritional Information: Calories 195; Calories from Fat 24; Total Fat 3g; Cholesterol 27mg; Sodium 708mg; Total Carbohydrates 26g; Dietary Fiber 8g; Sugars 2g; Protein 18g

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



Product Talk: Turkey Roll Ups


Turkey lunchmeat always reminds me of school lunches.

My mom would make the best turkey sandwiches for my Holly Hobbie metal lunchbox. I don’t really know if putting lunchmeat on white bread with mustard constitutes making a great sandwich, but I do know it was always one of my favorites.

Turkey sandwiches remain my favorite to this day. I’ve discovered the quality of the turkey lunchmeat you buy definitely does make for a better sandwich. I love Brookshire’s Hickory Smoked turkey breast. The flavor of the tender lunch meat is enhanced by the hickory smoke.

I don’t always take a turkey sandwich with me to work (and I don’t carry a Holly Hobbie lunch kit any more either) but I love to use turkey in these delicious roll-ups for dinners. Leftovers ARE great for lunches!

Turkey Roll Ups
Serves 4

Ingredients:
4 burrito-sized flour tortillas
1 lb Brookshire’s Hickory Smoked turkey breast
8 Tbs Food Club cream cheese, flavored with onions and chive
8 strips bacon, cooked crisp
1 large onion, sliced thin
1 Tbs olive oil

Directions:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion. Cook over medium heat until onion begins carmelizes, about 20 minutes. Remove from heat.

Spread each tortilla with 2 tablespoons of cream cheese, top with one-fourth of the turkey breast, two strips of bacon and one-fourth of the carmelized onions.

Roll up and enjoy!

Nutritional Information: Calories 614; Calories from Fat 299; Total Fat 33g; Cholesterol 100mg; Sodium 2493mg; Total Carbohydrates ; 39g; Dietary Fiber 2g; Sugars 3g; Protein 35g

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



Dine In: Chicago Style Deep Dish Pizza


Chicago Style Deep Dish Pizza in the Cast Iron SkilletI’ve told you before that Friday night in our house is Pizza Party Night.

Depending on the day, and the work week, I alternate between making pizza homemade, buying the yummy Brookshire’s take-and-bake pizzas or sometimes breaking down and ordering delivery pizza.

So you can say I’ve eaten a lot of pizza in my day.

But this one takes the cake. Or in this case, the (pizza) pie. I laid in bed last night trying to wax poetic about the nirvana that was this pizza, but came up short of the perfect words to describe this heavenly creation.

Earlier in the week, I’d seen a recipe for a deep dish, Chicago-style pizza…baked in a cast iron skillet.

Was there any doubt this girl would be trying that recipe, as soon as humanly possible?

Nope. As soon as Friday came around, there was pizza preparation going on in my house.

Now two things are critical about pizza, in my humble opinion: the sauce and the crust.

Really great pizza starts with a really great crust. I will admit I was a bit leery of this Chicago style pizza; in my experience with imitations (because this recipe is now the gold standard), the crust is soggy and limp. You need to eat it with a fork (or in some cases, a small shovel).

But this crust…oh this crust…held up to four layers of cheese and pepperoni.  I was, at first, a bit skeptical of the corn meal. I’ve used it ON a pizza stone, to keep the crust from sticking, but never incorporated it in the dough. But it’s delicious. Furthermore, it was my first time to assemble the dough in my food processor. Super simple and quick. (But alas, I still managed to splatter flour everywhere).

Chicago Style Deep Dish Pizza in the Cast Iron Skillet
Serves 8

Ingredients:
Crust:
1 3/4 cups flour
1/4 cup cornmeal
1/2 tsp salt
1/2 pkg dry yeast
1/2 cup plus 1 1/2 TBS water
3 Tbs olive oil
1 (14 oz) jar pizza/tomato sauce
2 cups combined Parmesan, asiago, mozzarella, provolone and romano cheeses
8 oz pepperoni
(toppings of your choice)

Directions:
Place all of the dry ingredients, including the yeast into a standard sized food processor.

Pulse the dry ingredients to combine and then pour the combined wet ingredients through the feed tube in a stream.

When the dough forms a ball, let the dough process for 2 minutes. After 2 minutes, enough heat is generated to activate the yeast.

Put the dough into a non-reactive container, cover and let rise.

If you don’t have a food processor, assemble the crust ingredients as you would any yeast dough, and let it rise once.

Into an oiled 10 1/2-inch cast iron skillet, pat or roll the dough out dough to cover the bottom, and about 1 and 1/2 inches up the sides. If the sides of the dough don’t want stay up, and they tend to shrink back down, don’t worry. As the topping ingredients fill the pizza during assembly, it is easy to push the sides back up, by pressing down into the “corners” of the skillet. The filled pizza will keep the sides in tact.

Spread sauce over crust.

Next a layer of a blend of five Italian cheeses: Parmesan, asiago, mozzarella, provolone and romano.

Top with a layer of pepperoni.  Then more cheese.  And more pepperoni. Four layers worth. (yes, you read that correctly. This pizza is worth the Monday morning trip to the cardiologist. I promise.)

The miracle crust comes in how you bake this pizza, I think.

When you have the pizza topped to your heart’s content, place the cast iron skillet in a COLD oven. Preheat to 475 degrees. When the oven reaches that temperature, turn it down to 375 and bake for 30 minutes.

Let sit for 5 minutes after you take it out of the oven. Slice and enjoy.

Nutritional Information: Calories 414; Calories from Fat 217; Total Fat 24 g; Cholesterol 45mg; Sodium 958mg; Total Carbohydrates 31g; Dietary Fiber 2 g; Sugars 2g; Protein18g

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Posted in: Cooking, Dine In


Shop the sale: Shrimp with pasta


Seafood is traditional during Lent, which starts today – I’m pretty sure that, growing up, we all ate a lot of fish sticks during this season. So this week, we have special prices on lots of your favorite fish and shellfish, including Atlantic salmon, tilapia, and my favorite, shell-on shrimp.

This shrimp dish is easy to throw together – even if you have to clean the shrimp, you can get it on the table in 30 minutes or less, so it’s perfect for a quick after-work supper.

You can substitute other favorite fresh herbs, depending on your tastes, but I don’t recommend dried herbs for this dish; they just won’t give it the depth of flavor.

Shrimp with Capellini and Herbs
Makes 4 servings

Ingredients:
1 pound capellini (angel hair) pasta
1/4 cup olive oil, divided
1 pound large shrimp, peeled and deveined
2 garlic cloves, sliced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
1/2 cup chopped fresh basil
1/4 cup fresh lemon juice
1-2 tsp. Kosher salt
Pepper to taste

Directions:
Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente. Drain and set aside in a large bowl. Toss with 2 tablespoons of olive oil.

In a large skillet, heat the remaining olive oil over medium-high heat. Add the shrimp and the garlic and salt and pepper. Sauté the shrimp until they are pink on both sides, about 2 or 3 minutes. Add the pasta to the skillet along with the herbs, lemon juice, and salt. Toss to coat. (Note: To make it easier use a separate large mixing bowl to toss all ingredients)

Serve immediately.



Family Matters: Making cleaning a family project


If you’re like most of us, your house may start out clean and tidy at the beginning of the week, but after a few days, the clutter and dirt of daily life catches up with you. And, of course, this is multiplied by 10 if you have children in the house.

So why not make the kids part of the solution? A few minutes of work by every family member will make the cleanup go faster – and start teaching children the skills they’ll need to keep house when they finally move out. Plus, it means you’ll have less work to do come the weekend, and more time to spent together as a family, doing the things you’d really rather do.

Combat clutter: Even a clean house can start looking junky from the flotsam you accumulate during the week, like school papers, unopened mail, jackets and toys forgotten in the kitchen. Create a system for catching all this – a basket or drawer for junk mail, a folder for that week’s school papers (which you should clean our frequently).  Another mom I know has a “freebie bowl” – specifically designed to catch all those miniature toys collected from fast-food visits or venues like Chuck E. Cheese.

Conduct a “toy sweep:” In most houses, toys and games and books have a way of migrating from their “home” to other resting spots throughout the house. Some friends make each child do a mandatory “toy sweep” before dinner, by having each child search for dolls, action figures, crayons and games and return each to their room.

Five minute bursts: Create a list of tasks that can be done in five or ten minutes – sweeping the kitchen, wiping down the bathroom mirror and counters, dusting the furniture in just the living room or just the dining room. Then, if your kids are old enough to do the work, let everyone draw straws to see who has to do what.  Have everyone do their job at the same time, then meet back in the kitchen or living room for a family reward, like a favorite video or a quick game of cards.

Give assignments: For older kids, say, 8 and up, it’s time to start assigning a daily task that is their responsibility alone. It can be as simple as making the bed and making sure all their dirty clothes actually hit the hamper, taking out the trash, or for older kids, loading and unloading the dishwasher. If your kids balk at chores, like most do, gently remind them that everyone lives in the house, so everybody has to take some responsibility for keeping it clean and livable. (And if that doesn’t work alone – sweeten the deal with a small but non-monetary reward, like an extra 15 minutes of reading time before bedtime, or watching a favorite TV show together.)

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Posted in: Family Matters


Macaroni and Cheese Cups


Macaroni and Cheese Cups
Prep Time: 25 minutes
Cook Time: 15 minutes
Serves: 24

Ingredients:
1/4 cup butter
1/4 cup Food Club All-Purpose Flour
3 cups Full Circle Fat Free Milk
1 lb shredded cheddar cheese
1/2 lb mozzarella cheese
1 lb elbow macaroni noodles, cooked and drained
1/2 tsp Food Club Salt
1/2 tsp Food Club Ground Black Pepper

Directions:
Preheat oven to 400° F. Spray a mini muffin pan with cooking spray.

In a medium saucepan melt butter. Add flour to saucepan, stir constantly for about 2 minutes. Whisk in milk and continue until thickened. Add cheese and stir until melted.

In a large bowl add noodles and cheese mixture; mix well. Season with salt and pepper. Spoon about 1 tablespoon of macaroni mixture into each cup of mini muffin pan. Bake macaroni and cheese for 15 minutes, or until cheese is bubbly and golden brown.

Nutritional Information: Calories Per Serving: 207, Fat: 10 g (7 g Saturated Fat), Cholesterol: 31 mg, Sodium: 245 mg, Carbohydrates: 17 g, Fiber: 1 g, Protein: 11 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: Entertaining


Buttermilk Biscuits


Buttermilk Biscuits
Cook Time: 12 minutes
Serves: 10

Ingredients:
2 cups Food Club All-Purpose Flour
4 tsp baking powder
1 tsp Food Club Salt
3 tsp Food Club Sugar
1/2 cup cold butter
2/3 cup buttermilk

Directions:
Preheat oven to 400° F. Spray a baking sheet with cooking spray. In a large bowl combine flour, baking powder, salt and sugar; mix well. Cut butter into mixture, until dough is crumbly and pale yellow. Make a well in dough and pour in buttermilk; mix well.

On a floured surface roll out dough to about 1/2-inch thick. With a round cookie cutter or glass cut dough into 2-inch circles. Combine remaining dough and cut more biscuits. Place biscuits on baking sheet and bake 10 to 12 minutes, or until lightly golden brown. Serve with butter and honey.

Nutritional Information: Calories Per Serving: 186, Fat: 10 g (6 g Saturated Fat), Cholesterol: 25 mg, Sodium: 317 mg, Carbohydrates: 22 g, Fiber: 1 g, Protein: 3 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


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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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