share. The Brookshire's Blog

Product Talk: Local Produce Salad


Tomato, Cucumber and Onion SaladWe are lucky enough to live in the South, where summer produce is as plentiful as hot days and sultry nights.

Near the Brookshire’s headquarters in Tyler, Texas, we are doubly-blessed to have two of my favorite products on hand all summer: Jacksonville tomatoes and Noonday onions.

Both are sweet, juicy and can almost be eaten straight out of the fields. Jacksonville even hosts a tomato festival each year, with tomato-eating contests, cooking contests, a street dance, vendors and a showcase of the season’s best fruits.

I like combining the two products with a few other fresh ingredients to make a simple, but hugely flavorful, salad.

Tomato, Cucumber and Onion Salad

Ingredients:
4 large local tomatoes, diced
2 large local sweet onions, diced
4 large local cucumbers, sliced
1 tsp salt
1 tsp pepper
4 Tbs red wine vinegar
2 Tbs extra virgin olive oil

Directions:
Combine all chopped fruits and vegetables in a large bowl. Whisk red wine vinegar with olive oil, salt and pepper. Pour over tomatoes, onions and cucumbers. Refrigerate until chilled.

Nutritional Information: Calories Per Serving: 90, Calories from Fat: 45, Fat: 5 g, Trans Fat: 0 g (0.7 g Saturated Fat), Cholesterol: 0 mg, Sodium: 397 mg, Potassium: 454 mg, Carbohydrates: 11.1 g, Fiber: 2.7 g, Sugar: 6 g, Protein: 2 g

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

 



Dine In: Salami Roll-Ups


Salami Roll-UpsWhile we’re at the beach, we pack lunches every day to bring from the beach house onto the sand. No one, and I mean no one, wants to leave the beach to go back and be bothered to eat lunch, so we pack it and have lunch al fresco listening to the waves pounding on the shore.

I have to admit I’m not always creative when it comes to lunches, but my sister-in-law makes it look so easy. She concocts all these spreads, wraps and rolls for her kids, using all kinds of fun and fresh ingredients.

Yesterday, they ate spinach wraps spread with hummus and topped with roasted red peppers, cucumber slices and baby spinach.

We tried this version, which would also be great for a Friday night dinner, with a glass of chilled sauvignon blanc.

Salami Roll-Ups

Ingredients:
1 lb cream cheese, at room temperature
1/2 to 3/4 lb salami, very thinly sliced
1/2 green pepper, thinly sliced

Directions:
Lay out a large piece of plastic wrap on the work surface. Spray lightly with nonstick cooking spray.

Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin or an offset spatula, roll the cream cheese out into an even layer, approximately 1/4-inch thick. This process can get messy, so be aware of the cream cheese seeping out of the edges of the plastic wrap.

Remove the top layer of plastic wrap and add the salami, laying the slices in an overlapping pattern and lightly pressing into the cream cheese. Cover the cream cheese entirely with salami.

Replace the plastic wrap; flip the salami and cheese mixture over so that the cream cheese is on top. Remove the wrap and place the sliced green peppers over the cheese.

Roll the salami over the cream cheese firmly. Roll the meat log and press the outer layers tight to hold it all together. Wrap the log in plastic wrap and refrigerate 4 to 6 hours or overnight. It’s easiest to cut when well chilled. Cut thin slices of the roll; serve as is or with your favorite cracker or crostini.

Nutritional Information: Calories Per Serving: 310, Calories from Fat: 263, Fat: 29.2 g (16.6 g Saturated Fat), Cholesterol: 93 mg, Sodium: 653 mg, Potassium: 157 mg, Carbohydrates: 2.6 g, Sugar: 0. 9 g, Protein: 9.7 g

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



Family Matters: Family


FamilyIn the blink of an eye, I was transported back to childhood: my teenage years, to be exact.

I walked into the bedroom I was sharing with my sister on our annual beach trip, when 22 of us crowd into one house with a handful of bathrooms and have fun for a week. Her stuff was all over my side of the dresser, and my clothes were flung across the (small) space between the two beds crowded into the room.

Déjà vu.

While we never actually shared a room growing up, my first instinct was to screech, “MOOOOOMMMMMM, Beth’s stuff is all over my side of the room.”

Then, I realized that it was NOT. A. BIG. DEAL.

We see each other ONCE a year.

She lives in Virginia. My parents live in Virginia. My two brothers and their families live in Virginia. My other sister and her family live in California. We hardly ever see each other.

The week at the beach is probably the closest thing to heaven on earth I can imagine. We’re all together, in one house, at our favorite place in the universe with the people we love most.

Yes, someone is always in the bathroom when you need to use it. There is always someone using the one square foot of available kitchen counter space. You couldn’t sleep late if you tried, and the amount of stuff we haul to the beach each day would make Mayflower proud.

However, we sure do laugh a lot. Loudly. There’s always someone to go jump waves with you or to dig a sandcastle. There’s always someone who will pour you a drink or grab the water bottle you forgot when they go back up to the beach house. There’s always an extra pair of eyes on your children playing in the surf and an extra set of ears to listen to the stories your friends back home are tired of hearing. There’s a lot of extra love in that house.

So many of my friends’ families have lost touch with each other. They’ve fought. They’ve moved away. They’ve let the stuff on their side of the dresser get in the way.

So, I am thankful.

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Posted in: Family Matters


Shop the Sale: Hillshire Farm Smoked Sausage Skillet


Hillshire Farm Smoked Sausage Skillet‘Twas the night before vacation, and I realized I still had a refrigerator full of food that would have gone bad by the time we returned from our trip. I HATE wasting food. Granted, I hadn’t planned very well the week before, but life happens sometimes, you know?

I pulled out Hillshire Farms Smoked Sausage, a ton of vegetables, milk, cheese, grapes and eggs.

Now, clearly I wasn’t going to use all of those ingredients together (although that might have made a good episode of “Chopped”), but I did some Googling and found a recipe that made good use of most of what I had.

I had beautiful locally-grown zucchini and grape tomatoes (which are pretty much a staple in my house) and some savory smoked sausage, which is on sale this week at Brookshire’s.

It didn’t take much effort to combine all that into a one-dish meal that cooked up quickly in my cast iron skillet.

Hillshire Farm Smoked Sausage Skillet
Serves 4

Ingredients:
1 Tbs butter or olive oil
1/2 medium onion, diced (about 1/2 cup)
1 tsp minced garlic
1 lb Hillshire Farms Smoked Sausage, cut in half lengthwise and then into 1/4-inch pieces
1 zucchini, cut in half lengthwise and then into 1/4-inch pieces
1 yellow squash, cut in half lengthwise and then into 1/4-inch pieces
2 cups grape or cherry tomatoes, sliced in half lengthwise
1 tsp oregano
1/2 tsp red pepper flakes
salt and pepper, to taste

Directions:
Heat butter or olive oil in a cast iron skillet over medium heat.

When the oil or butter becomes fragrant, add the diced onion; stir and cook until onions are soft and opaque. Toss in the garlic and cook for 30 seconds before adding the slices of smoked sausage.

Cook until sausage is browned, about 7 minutes. Stir in the zucchini, tomatoes, squash and seasonings; cook another 7 minutes or until the vegetables are tender. Serve over steamed rice.

Nutritional Information: Calories Per Serving: 428, Calories from Fat: 337, Fat: 37 g (18 g Saturated Fat), Cholesterol: 75 mg, Sodium: 1102 mg, Potassium: 226 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 3 g, Protein: 15 g

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Healthy Living: Fresh Express Spinach


Rustic Grilled CheeseI was one of those rare kids who loved spinach from the get-go. When my mom would ask what vegetable I wanted with dinner, my answer was always an enthusiastic “spinach!” I still love it to this day and always, always have a bag of Fresh Express Spinach in my refrigerator. In fact, most days I eat it up to three times a day! I start at breakfast by adding fresh baby spinach leaves to an egg white scramble. Then at lunch, I use it in place of lettuce on my sandwich. At dinner, I mix spinach into butter or romaine lettuce for a salad. I love fresh spinach as a side dish to any meal. I gently sauté it until just wilted with a clove of freshly chopped garlic and finish it with a spritz of fresh lemon juice as soon as I take it off the heat. I LOVE this recipe idea from Fresh Express, as it combines so many of my favorite things!

Rustic Grilled Cheese

Ingredients:
8 slices rustic country sourdough bread
4 Tbs Dijon mustard
4 Tbs honey
24 baby spinach leaves from one bag of Fresh Express Baby Spinach
8 slices prosciutto, thinly shaved
8 slices Baby Swiss cheese, thinly sliced

Directions:
Heat panini press to medium heat, and spray with cooking spray (or you can use a grill pan on medium heat). Spread a thin layer of Dijon mustard on 4 slices of bread. On remaining undressed slices of bread, spread a thin layer of honey. Place 2 slices of Baby Swiss, 2 slices of prosciutto and 6 baby spinach leaves on 4 slices of bread. (Make sure each slice of cheese is on the side with the bread so it acts as the “glue” to holding the sandwich together.) Place the remaining slices of bread on the sandwiches. Grill the sandwiches until the bread is golden and cheese is melted.

Nutritional Information: Calories Per Serving: 393, Calories from Fat: 103, Fat: 11 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 40 mg, Sodium: 978 mg, Potassium: 272 mg, Carbohydrates: 55 g, Fiber: 3 g, Sugar: 21 g, Protein: 21 g

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Product Talk: StarKist Solid White Albacore Tuna


StarKist Solid White Albacore TunaI go through phases with tuna.

I love it, or I avoid it like the plague.

I only avoid it because, let’s be honest, it is rather aromatic and not the best choice to bring for lunch in a small, enclosed office space with multiple co-workers. Hey, I’m perfectly fine with it, but after my desk buddy asked several times what it was I had for lunch, I got the hint.

However, I love tuna.

StarKist Solid White Albacore Tuna is one of my favorite things to eat for lunch.

Each can is two servings (or one, if you’re me) and contains 100 calories, 10 grams of fat, 300 milligrams of potassium, no carbohydrates and 24 grams of protein.

You have to admit, that trumps the fragrance.

I don’t mix my tuna with anything; I just drain the can and pile it on top of raw baby spinach leaves with cucumbers, tomatoes, green olives and pine nuts.

Crazy delicious.

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Posted in: Product Talk


Dine In: Italian Sausage Sliders


Italian Sausage SlidersWe’re about to go on our annual beach vacation: one week of fun, family and food. The food is important. My whole family stays together in a beach house, and we all take a turn cooking.

This year, it’s very important to my younger son that he is an integral part of the process. From choosing the menu to helping with prep work and cooking, he has been talking about what we’re going to make for our meal for weeks now (he is MY son, after all).

We talked about it for a long time last night. It’s not easy to plan a meal that will satisfy 20 people, not take forever to cook or clean up (because who wants to spend all vacation cleaning up when there’s “Night Beach” to be had?), and doesn’t cost a fortune (it’s not cheap to feed 20 people).

We knew that we wanted to grill on our night to provide a meal. No one else was planning a grill night, and goodness knows grilled food tastes great after a day on the beach, plus it smells great mingled with sea air.

We vetoed the idea of doing ribs. It’s a great idea, except for the fact that I like to cook them on low heat in the oven for hours and finish them on the grill. Ain’t nobody got time for that kind of maintenance when there’s boogie boarding, sand volleyball and sunning to do. Luke then suggested sliders, and we all loved the idea. We can do a variety of different kinds with different condiments. He approved this recipe, which sounds a little different from your basic burger.

Italian Sausage Sliders

Ingredients:
2 lb Johnsonville® All Natural Ground Sausage (or links removed from casings)
1 lb ground beef
16 small slider buns or mini sandwich rolls
condiments, including provolone cheese, marinara sauce, fresh mozzarella, fresh basil, sliced tomatoes, giardiniera (marinated chopped vegetables and olives), sautéed onions, roasted red peppers, sautéed mushrooms and cheddar cheese

Directions:
In a large bowl, combine sausage and beef. Using your hands, blend the two meats together and form into one large ball. Use a spoon or a small measuring cup to gather up  3-ounce balls and press into patties.

Prepare grill to medium-high heat. Cook for about 3 minutes then flip; continue cooking for another 3 minutes. Test for doneness. Internal temperature should be 160° F.

Slice the buns and top the sliders with your favorite condiments.

Nutritional Information: Calories Per Serving: 248, Calories from Fat: 76, Fat: 8 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 42 mg, Sodium: 643 mg, Potassium: 114 mg, Carbohydrates: 23 g, Fiber: 1 g, Sugar: 3 g, Protein: 20 g

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

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Posted in: Cooking, Dine In


Mi Blog Hispano: Receta de Chuletas de Puerco con Queso


Cena con la familiaQuiero compartir con ustedes esta riquísima receta que preparé para mi familia y todos quedaron súper contentos. Cada domingo luego de ir a la iglesia aprovechamos de pasar tiempo juntos ya sea visitando un restaurant que nos guste o comiendo juntos en la casa. Cuando comemos en la casa trato de experimentar con platillos nuevos y este último que probé fue muy fácil de preparar y además muy sabroso. Espero que les guste y recuerden que lo mejor de este platillo es disfrutarlo en familia…Ese es el ingrediente principal.

Receta de Chuletas de Puerco con Queso

Ingredientes:
6 Chuletas de Puerco
Sal y Pimienta
2 Dientes de Ajo Picados
1/4 de Cebolla Picada
1 Taza de Champiñones
1 Taza de vino Blanco Seco
1 Taza de salsa roja
200 g de Queso Oaxaca deshebrado

Instrucciones:
Espolvoree las chuletas con sal y Pimienta. Fríalas hasta que doren por ambos lados. Retírelas y colóquelas en un refractario. En la misma grasa,  fría el ajo, cebolla y champiñones hasta que se doren, luego agregue el vino y deje que se evapore. Incorpore el guiso y deje cocinar por alrededor de 8 minutos. Agregue este guiso a las chuletas y colóquele el queso por encima. Coloque en el horno precalentado a 200 grados solo para que el queso se derrita. ¡Buen Provecho!



Shop the Sale: Jalapeño Popper Sliders


Jalapeño Popper SlidersI wrote recently about going to the beach with my family. As I sit and write this, there are 23 of us crowded around two big breakfast tables, from my six-month-old niece and nephew to my parents, the patriarch and matriarch of this big, crazy, loud family.

I also mentioned that we all take turns making dinner. When it was our turn, my son Luke suggested that we make sliders, so we made a version that combined Italian sausage with ground beef. They were so delicious that my nephew Ben said it was the best meal we’d had all week, and that’s a pretty tall compliment.

No one was assigned dinner tonight, so we’re going with sliders again, by popular demand. My nieces and nephews are adventurous eaters, as are their parents, so we’re going to spice things up a bit with jalapeño popper sliders.

When you have to feed a crowd, a 3-pound chuck chub from Brookshire’s, on sale this week, is the perfect way to get the job done.

Jalapeño Popper Sliders

Ingredients:
3 lb chuck chub
2 Tbs seasoned salt
1 jar pickled jalapeño slices
8 oz cream cheese, cut into 24 cubes
12 slices cheddar cheese
24 slider or dinner rolls

Directions:
Mix meat with seasoned salt and 2 tablespoons juice from the jar of pickled jalapeños. Combine well. Form into 24 slider burgers. Insert 1 cube of cream cheese into the center of each slider, covering it with meat. Grill until desired doneness. Immediately top with a half slice of cheddar cheese and more jalapeños. Serve on slider rolls.

Nutritional Information: Calories Per Serving: 502, Calories from Fat: 226, Fat: 25.1 g, Trans Fat: 0 g (6.2 g Saturated Fat), Cholesterol: 29 mg, Sodium: 1002 mg, Potassium: 145 mg, Carbohydrates: 45.2 g, Fiber: 1.7 g, Sugar: 4.9 g

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Healthy Living: Watermelon Basil Popsicles


Watermelon Basil PopsiclesSummer is certainly a great time for frozen treats, but when you’re eating something like ice cream, you have to beware of the fat and calories you’re consuming. However, when you eat fruit, you can be a little more liberal with your portions and frequency.

These fun treats are frosty AND healthy, combining watermelon (which has tons of vitamins A and C) with fresh basil and lime juice. Then, you just pop them in the freezer.

As a working mom, I’m not home all day to monitor what my kids eat. I’d feel good about leaving these popsicles home unattended with two growing boys.

They’re quick and easy to make, too.

Watermelon Basil Popsicles

Ingredients:
1/4 cup water
3 Tbs honey
8 basil leaves, plus more for garnish
4 cups watermelon, cubed
2 Tbs fresh lime juice
10-count (3 oz) popsicle mold
10 wooden popsicle sticks

Directions:
In a saucepan, bring water and honey to a boil; stir to dissolve the honey. Remove from heat and add basil; allow to cool, then remove the basil.

In a blender, combine the basil simple syrup (the water and honey combo), watermelon and lime juice; puree until smooth.

Equally pour the mixture into popsicle molds, and insert an additional basil leaf or two for garnish. Next, cover with the top and insert popsicle sticks. Placing paperclips on the top end of the popsicle sticks will help them stay in place. Transfer to the freezer and freeze for 4 hours or overnight. Once frozen, remove the popsicles by running water over the molds and gently pulling on the sticks. Wrap in wax paper and store in the freezer for up to a month.

Nutritional Information: Calories Per Serving: 38, Calories from Fat: 1, Fat: 0 g, Cholesterol: 0 mg, Sodium: 1 mg, Potassium: 72 mg, Carbohydrates: 10 g, Sugar: 9 g, Protein: 0.4 g

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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.

Mi Blog Hispano

De Todo un Poco