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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.

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

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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.

View this recipe to print or add items to My Shopping List.
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Posted in: Dine In


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.

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

 

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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.

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