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DINE IN: Artichoke Bruschetta


ArtichokeWhile I think most people perceive that I have a non-stop social life and am often on the go, nothing could be further from the truth. While I love my friends and am involved in a lot of community efforts, deep down I’m a homebody at heart.

When you find me on a Friday night, I’d much rather be tucked into my couch with my boys or on the back porch with a friend than out at a restaurant or club.

I’m worn out by the end of the week!

However, cooking relaxes me, and while I sometimes don’t want to go all-out for a full meal, I do like to make something special to let Friday night feel luxurious.

My boys weren’t home one Friday night recently, so I decided to treat myself to something they are not a huge fan of: artichokes.

I love them.

Roasted, fresh or jarred, packed in water (or olive oil for a decadent treat), artichokes add great flavor and texture to a dish.

You can make this bruschetta with the artichoke mixture as a topping, or bake it separately and use it as a dip.

Artichoke Bruschetta
Serves 8

Ingredients:
2 (8 oz) pkg reduced fat cream cheese, softened
1 loaf French bread, cut into slices
1 cup mayonnaise with olive oil
1/4 cup light sour cream
2 garlic cloves, minced
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 cup parmesan cheese, grated
1 cup parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 tsp garlic salt
1 Tbs parsley

Directions:
Preheat oven to 350° F. Place the bread on a foil-lined baking sheet, and brush or spray with olive oil.

Bake the bread for 8-10 minutes until crispy and golden; set aside.

In an electric mixer, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley and both types of parmesan cheese.

Scoop a generous amount of the spread onto each piece of bread, and sprinkle with the shredded mozzarella cheese.

Broil in the oven on the high heat setting for 5-7 minutes until cheese is bubbly and slightly browned on top. Watch closely to avoid burning.

This can also be made into a dip and baked at 350° F for 15-20 minutes until bubbly.

Nutritional Information: Calories Per Serving: 674, Calories from Fat: 364, Fat: 40 g, Trans Fat: 0 g (20 g Saturated Fat), Cholesterol: 104 mg, Sodium: 1758 mg, Potassium: 107 mg, Carbohydrates: 46 g, Fiber: 2 g, Sugar: 6 g, Protein: 35 g.

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Posted in: Dine In


Family Matters: Fingerprints of God


Three crossesI just got off the phone with Steven Curtis Chapman, the Christian singer/songwriter superstar, and I broke a huge professional rule: I cried.

I didn’t mean to.

It wasn’t some fangirl hysteria either.

I had an interview for an article I am writing about his Christmas holiday tour, and I was, of course, going to keep it strictly business. Professional, concise, pithy, witty, well-intentioned and informative. Everything a good interview should be.

However, toward the end of the 20-minute conversation, I let it get personal.

You see, in 1999, Steven Curtis Chapman released his album, “Speechless,” which includes a song that ended up getting me through a very dark period in my life.

In 2002, my older son was born, and in 2003, we strongly suspected he had autism. By the time he was officially diagnosed at age 2 1/2 in 2004, I was spiraling downward in a confluence of clinical postpartum depression following the birth of my second son in late 2003, and the stress and fear of the diagnosis.

At church one Sunday, the contemporary Christian praise and worship band played Chapman’s song, “Fingerprints of God,” and it struck a chord so deeply within me that it hasn’t stopped resonating yet.

I bought the CD but played that track over and over and over and over. When I converted to digital music, it was one of the first pieces I downloaded from iTunes.

When my son was old enough, I played it for him to explain the “masterpiece” that is his brain.

I simply wanted to thank Chapman for this bit of light among several dark years, but I couldn’t do it without sniffling a bit.

He was quiet.

Very quiet.

I knew I’d blown it.

Then, he said, simply and quietly, “Thank you for telling me that. That is why I do this.”

“Fingerprints of God”

I can see the tears filling your eyes
And I know where they’re coming from
They’re coming from a heart that’s broken in two
By what you don’t see
The person in the mirror
Doesn’t look like the magazine
Oh, but when I look at you, it’s clear to me that…

I can see the fingerprints of God
When I look at you
I can see the fingerprints of God
And I know it’s true
You’re a masterpiece
That all creation quietly applauds
And you’re covered with the fingerprints of God

Never has there been and never again
Will there be another you
Fashioned by God’s hand
And perfectly planned
To be just who you are
And what He’s been creating
Since the first beat of your heart
Is a living, breathing, priceless work of art…

I can see the fingerprints of God
When I look at you
I can see the fingerprints of God
And I know it’s true
You’re a masterpiece
That all creation quietly applauds
And you’re covered with the fingerprints of God

Just look at you
You’re a wonder in the making
Oh, and God’s not through, no
In fact, He’s just getting started and…

I can see the fingerprints of God
When I look at you
I can see the fingerprints of God
And I know it’s true
You’re a masterpiece
That all creation quietly applauds
And you’re covered with the fingerprints of God

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Posted in: Family Matters


Company News: Three Schools Win Big In Brookshire’s ExtraPoint Program


Brookshire’s ExtraPoint ProgramBrookshire’s 2014 ExtraPoint program has come to a close, and three local high schools were named grand-prize winners in the program’s text contest.

Parkers Chapel High School in El Dorado, Arkansas, took the top prize of $20,000 for receiving the most text entries per student enrolled. Cisco High School in Cisco, Texas, won second place and received $15,000, and Rising Star High School in Rising Star, Texas, came in third place, winning $10,000.

In addition to receiving a $1,000 donation at a home football game, each participating school was designated a specific keyword, which was advertised on signage in Brookshire’s stores and on the sidelines at football games. From Aug. 27 – Nov. 11, customers could text the keyword once a day to “43101” to enter their school for a chance to win.

Through the ExtraPoint program, Brookshire’s donated more than $170,000 to 124 local high schools throughout Texas, Louisiana and Arkansas at football games during the season.

 

 

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Posted in: Company News


SHOP THE SALE: Hormel Spiral Sliced Ham


Sweet Wine and Mustard HamThe spiral-sliced ham has become synonymous with the holidays, whether it be the centerpiece of your Christmas or Easter table, or a delicious accompaniment to the Thanksgiving turkey.

The spiral-sliced ham came into being three generations ago by the mind of Harry J. Hoenselaar, founder of the Honey Baked Ham Co.

When the patent expired on the cut of meat in 1981, other forward-thinking companies, like Hormel, got in on the spiral-sliced sensation.

This year, you can have a spiral-sliced ham on your table along with the turkey. Spiral-slicing allows the meat to be coated with a sweet and savory sauce, so each bite is rich and flavorful. Because Hormel hams are precooked, this recipe won’t take up a lot of real estate in your oven this holiday season.

Sweet Wine and Mustard Ham

Ingredients:
1/4 cup butter
1/2 cup onions, finely chopped
1 (750 ml) bottle sweet white wine, divided
1/4 cup honey
1 Tbs thyme leaves
2 tsp crushed red pepper
3/4 cup whole-grain mustard
1 (16 lb) Hormel Spiral Sliced Ham

Directions:
In a small skillet, melt butter over medium heat. Add onions; cook 5 minutes or until softened.

Add 1 cup wine, honey, thyme and crushed red pepper. Simmer 8 to 10 minutes or until reduced by half. Remove from heat. Stir in mustard. Divide mixture in half.

Heat ham according to package directions. Use remaining wine instead of water in pan. Baste ham with one half of mustard mixture and wine from pan during cooking.

Serve ham with remaining mustard mixture.

Serves 12

Nutritional Information: Calories Per Serving: 1031, Calories from Fat: 486, Fat: 54 g, Trans Fat: 0 g (24 g Saturated Fat), Cholesterol: 366 mg, Sodium: 5930 mg, Potassium: 20 mg, Carbohydrates: 17 g, Sugar: 13 g, Protein: 114 g.

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Posted in: Shop the Sale


Healthy Living: Shrimp and Grits


I may have mentioned before (like 97,000 times) that I’m on this new, doctor-driven diet. I didn’t exactly embrace it at first, but now I’m having a lot of fun trimming down recipes that might not otherwise be viable on a low-fat diet.

Right when I started this diet, I had a hankering for shrimp and grits. Before, that would have meant shrimp sautéed in butter over a bed of creamy grits laden with butter, cheddar cheese and bacon. Yep, I think I just felt my arteries constrict.

While that still sounds good to my palate, which hasn’t finished adjusting to the new way of eating, that isn’t good for my heart. And, I have to be good to my heart.

However, I still wanted the shrimp and grits, so I had to come up with a new way to make them. With the addition of some chicken stock, some herbs and some veggies, I didn’t even notice the absence of the fat. I grilled the shrimp instead of sautéing it in butter, and it tasted even better with the smoky flavor from the grill.

Shrimp and Grits

Ingredients:
1 lb shrimp, peeled and deveined
1 Tbs low-sodium Cajun seasoning
1 cup grits
4 1/2 cups chicken stock
1 tsp salt
1 tsp pepper
1 Tbs hot pepper sauce
1 Tbs fresh garlic, minced
1 Tbs fresh oregano, minced
3 Roma tomatoes, coarsely chopped

Directions:
Toss shrimp with Cajun spice. Thread onto skewers with space between each shrimp. Grill over medium heat until shrimp is pink and cooked through.

Bring chicken stock to a boil. Add grits and stir, reducing heat to medium-low. Add salt and pepper. When the liquid is mostly absorbed, stir in pepper sauce, garlic and oregano. Stir well. When liquid is incorporated, remove grits from heat. Stir in tomatoes. Cover the pan and let stand for 3 minutes. Serve immediately with shrimp.

Nutritional Information: Calories Per Serving: 197, Calories from Fat: 29, Fat: 3 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 239 mg, Sodium: 2678 mg, Potassium: 423 mg, Carbohydrates: 13 g, Fiber: 3 g, Sugar: 4 g, Protein: 28 g.

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

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Posted in: Healthy Living


Product Talk: Russell Stover Big Bite S’mores Bar


Russel Stover S'mores Big BiteMy friend, Leslie, LOVES s’mores.

She loves them outside around a fire or inside over a fondue pot. She’s made s’mores brownies, s’mores cookies and s’mores candy.

So, when I was cruising through Brookshire’s this morning before work (because where else would you stop to get breakfast?), I saw a s’mores product by the register and just had to stop and look. For her, of course.

Russell Stover now makes a pre-wrapped s’mores candy, no mess, no cleaning up sticky skewers (or fingers) from melty marshmallows.

“Featured on the popular ‘Unwrapped’ series from Food Network, our Big Bite S’mores Bar is a thick pillow of marshmallow covered in milk chocolate and sandwiched between two crunchy graham crackers,” the Russell Stover website says.

It also promises that “you’ll feel like a kid again!”

I bought a bunch and handed them out to all my friends. Neither my kids nor Leslie got one…yet. Back to Brookshire’s I go!

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Posted in: Product Talk


DINE IN: Spicy Spinach Quesadillas


Spicy Spinach QuesadillasIf you asked me when I was five or six years old what my favorite vegetable was, I’d tell you honestly: spinach.

The person who asked, usually a teacher or the cashier in the local grocery store, would reiterate, “Spinach? Really?”

Yep, spinach.

The super green super food has been a favorite for about as long as I can remember. I love it raw; I also love it cooked, and it’s SO good for you.

My kids haven’t been as enthusiastic, I must admit, but when you add cheese and bacon, everything tastes better. Everything tastes better in a quesadilla, too. I love these because they’re quick and easy to make on a Friday night when you’re worn out from the week, but they still pack a nutritional punch and a ton of great flavor.

I’ve swapped out the pepper jack cheese with cheddar before, but I really like the spicy kick the pepper jack provides. I think it melts nicer, too. I almost always leave off the chicken, but you can use it to bulk up the meal. You could also add grilled shrimp instead of chicken.

Spicy Spinach Quesadillas
Serves 4

Ingredients:
6 oz baby spinach
pinch of kosher salt
8 small or 4 large tortillas
8 oz pepper jack cheese, grated
1/2 cup bacon, cooked and crumbled
fresh spicy salsa or pico de gallo
diced or shredded cooked chicken, optional

Directions:
Heat 1/4 cup water in a large skillet over medium heat. Add spinach, sprinkle with salt and cover. Cook for approximately 5 minutes until spinach is wilted, stirring occasionally.

Drain spinach in a colander, rinse with cold water and squeeze out excess water. Set aside.

Rinse and dry the same skillet. Spray the skillet with cooking spray, and heat over medium-high heat.

Place 1-2 tortillas (as many as will fit in an even layer) in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese.

When cheese is mostly melted, sprinkle crumbled bacon onto cheese. Scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla. Optionally add chicken to half the tortilla, too. Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.

Nutritional Information: Calories Per Serving: 389, Calories from Fat: 214, Fat: 24 g, Trans Fat: 0 g (14 g Saturated Fat), Cholesterol: 71 mg, Sodium: 658 mg, Potassium: 380 mg, Carbohydrates: 23 g, Fiber: 4 g, Sugar: 1 g, Protein: 22 g.

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Posted in: Dine In


Dine In: Back to School Turkey Burgers


DineIn_TurkeyBurger_90613_228x173School is back in session for most of us now, and what better way to celebrate successful first days than with a Friday night cookout?

Go to the head of the class with this turkey version of your classic burger. According to the Mayo Clinic, turkey burgers can be lower in fat than their ground beef counterparts. Now, don’t automatically assume that lower in fat means lower in flavor. I’ve tested a lot of turkey burgers in my day (because I really like the taste!), and this recipe packs in the flavor without adding more fat.

Back to School Turkey Burgers
Serves 8

Ingredients:
3 Tbsp olive oil, divided
1/3 cup finely chopped red onion
4 cloves garlic, minced
2 lbs ground turkey
2 Tbsp Worcestershire sauce
1 tsp kosher salt
1 tsp black pepper
1/4 cup chopped parsley
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage
2 tsp fresh thyme leaves

Directions:
Heat the coals of a grill to medium-high heat. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion and sauté approximately 3 minutes. Add the garlic and cook about 2 minutes longer, until the onion is tender. Remove from the heat and transfer to a large mixing bowl; let cool.

Once the onion mixture has cooled, add the ground turkey, salt, pepper and herbs to the bowl. Mix well so everything is evenly blended. Mix in the remaining 1 tablespoon of olive oil and Worcestershire sauce. Form the mixture into 8 equal-sized patties. Grill over medium heat until evenly browned and cooked through, about 4-6 minutes per side.

Nutritional Information: Calories Per Serving: 324, Calories from Fat: 183, Fat: 20 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 116 mg, Sodium: 455 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 31 g.

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Dine In: Buffalo Chicken Taquitos


Buffalo Chicken TaquitosI really need to set a Google alert on my phone for any time the words “buffalo chicken” come across the Internet. Hopefully, my phone would be ringing off of my desk with delicious alerts.

This recipe combines two of my loves: buffalo chicken and cream cheese. I modified the original recipe to add bleu cheese because it’s practically a rule to serve bleu cheese with buffalo chicken. These are quick and fun finger foods for a Friday night.

Buffalo Chicken Taquitos

Ingredients:
4 cups chicken, cooked and shredded
12 soft taco, flour tortillas
2 cups mozzarella cheese, grated
4 oz cream cheese
1/2 cup bleu cheese, crumbled
1/3 cup hot sauce
1/3 cup milk
2 Tbsp butter
1 tsp Mrs. Dash
1 tsp garlic powder
2 Tbsp vegetable oil

Directions:
Preheat oven to 425°F. In a small sauce pot over medium-low heat, melt butter. Add Mrs. Dash, garlic powder and Cajun seasoning. Stir to combine and cook for 1 minute. Add cream cheese; stir until melted and completely combined with butter and spices. Whisk in hot sauce and milk, and simmer for 5-8 minutes. Add salt to taste. Combine chicken and sauce. Add bleu cheese to mixture.

Lay out a tortilla; fill with approximately 1/4-1/3 cup chicken and 2 tablespoons of mozzarella cheese. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone. Brush taquitos with vegetable oil on all sides.
Bake for 15-18 minutes; rotate them every 5 minutes, until golden brown.

Nutritional Information: Calories Per Serving: 575, Calories from Fat: 257, Fat: 29 g, Trans Fat: 2 g (13 g Saturated Fat), Cholesterol: 100 mg, Sodium: 1192 mg, Carbohydrates: 42 g, Fiber: 2 g, Sugar: 3 g, Protein: 37 g.

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Posted in: Cooking, Dine In


Dine In: Garlic Grilled Fish Steaks


Garlic Grilled Fish SteaksWhenever I ask my friends what they like to eat at home on a Friday night, the response typically involves pizza or the grill.

Because it’s Lent, and a lot of folks abstain from eating meat on Fridays for religious reasons, I tried to find a recipe that incorporated both fish and the grill.

I tried this dish recently, and it was a winner. The recipe calls for halibut, but tilapia or any other mild, whitefish would work as well. I recommend using a fish basket for the grill, as it does flake easily.

Garlic Grilled Fish Steaks
Serves 2

Ingredients:
1 garlic clove, minced
6 Tbs olive oil
1 tsp dried basil
1 tsp ground black pepper
1 Tbs fresh lemon juice
1 Tbs fresh parsley, chopped
2 (6 oz) halibut fillets

Directions:
In a stainless steel or glass bowl, combine garlic, olive oil, basil, pepper, lemon juice and parsley.Place the halibut fillets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.Remove halibut fillets from marinade and drain off the excess. Grill fillets 5 minutes per side or until fish is done when easily flaked with a fork.
Nutritional Information: Calories per Serving: 544, Calories from Fat: 414, Fat: 46 g, Cholesterol: 55 mg, Sodium: 94mg, Carbohydrates: 2 g, Protein: 36 g
View this recipe to print or add items to My Shopping List.
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Posted in: Dine In, Seafood


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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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