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Product Talk: Noonday Onions


Grilled Noonday Onion “Steaks”The Brookshire’s headquarters has the distinction of being very near the (very) small city where the world’s best onions are grown.

Noonday, Texas, population 798, must have magic soil or something because these are the only onions in the universe that I actually seek out.

I’m a bit ambivalent about onions, if I’m honest. I like them as a flavor base to some things, mostly soups and stews, but I don’t want them as a garnish, on my burger or in my salad.

However, Noonday onions are the exception to all of this. They are sweet and mild, and they give dishes a complementary flavor without being overpowering. I love them.

Last night, we decided to do something different with onions. You know how it’s popular to make cauliflower “steaks,” thick slices of grilled cauliflower? Well, we decided to do the same with Noonday onions.

I bought four large onions and two of us almost ate them all.

Grilled Noonday Onion “Steaks”

Ingredients:
4 Noonday onions, cut into 3/4-inch slices (so the onion holds together)
2 Tbs extra virgin olive oil
2 Tbs Lawry’s Seasoned Salt

Directions:
Cut onions into thick slices with all rings together. Drizzle with olive oil on both sides; sprinkle with seasoned salt or seasonings of your choice (fresh rosemary is also delicious).

Preheat grill to medium-low. Oil grill grates well so the onions won’t stick. Place onions on grill and cook for about 7 minutes on the first side. Flip only once; continue cooking until onions are caramelized and browned.

It’s helpful to have a wide spatula or wide tongs to flip the onions, as they tend to shrink a tiny bit and come apart during the grilling process.

Nutritional Information: Calories Per Serving: 106, Calories from Fat: 64, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Potassium: 168 mg, Carbohydrates: 11 g, Fiber: 3 g, Sugar: 5 g, Protein: 1 g

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Dine In: S’mores Bites


S’mores BitesMy friend Leslie is one of the greatest people I know. She’s smart, thoughtful, hilarious, hardworking, dedicated, strong and brave. She’s a great mom and a great friend, and she has a true servant’s heart.

She also goes bonkers over s’mores. One of my favorite Leslie experiences was one night on my back porch when I think we were enjoying a Girls’ Night In. We’d made dinner, lit a fire in my chiminea and were going to roast marshmallows for traditional s’mores. Leslie finished preparing hers first and dug right into the chocolaty, gooey, crunchy treat; the look of complete ecstasy sent us into gales of laughter.

Since then, we’ve swapped recipes for anything s’mores related that we can find!

This is one I’ve found recently and can’t wait to try.

S’mores Bites

Ingredients:
7 whole graham crackers (equals 1 cup)
1/4 cup powdered sugar
6 Tbs butter, melted
2 (1.5 5 oz) milk chocolate candy bars (like Hershey’s)
12 large marshmallows

Directions:
Preheat the oven to 350° F.

Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or putting them in a plastic bag and smashing.

Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl.

Evenly divide crumb mixture into each cup of a 24-cup mini muffin pan, greased slightly before using. Press crumbs down to form shallow cups.

Bake 4 to 5 minutes or until edges are bubbling.

While that’s baking, break the candy bars into the divided rectangle pieces. Also, cut the marshmallows in half using a pair of scissors that has been sitting in cold water.

Remove the pan from the oven and place one chocolate rectangle into each cup.

Place one marshmallow half, cut-side down, into each cup.

Return to oven for 2 to 4 minutes or until marshmallows are just slightly softened.

If you’d like the tops to be brown, turn the oven to broil, and broil the s’mores bites for 1 to 2 minutes.

Cool on a cooling rack for 15 minutes before carefully removing them from the pan.

Do not freeze; preferably eat within 3 days of making.

Nutritional Information: Calories Per Serving: 234, Calories from Fat: 106, Fat: 12 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 15 mg, Sodium: 76 mg, Potassium: 6 mg, Carbohydrates: 32 g, Fiber: 1 g, Sugar: 25 g, Protein: 3 g

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Family Matters: I LOVE cooking!


Texas CaviarI love cooking for my family. Although, I can only use the word LOVE when I truly have the time to cook. Otherwise, if I do not have time to cook, like the five days a week I am working, I cannot use the word LOVE. I don’t even know if I can use the word LIKE! I do know, however, that having a sit down meal every night is very important to my family’s lifestyle, and I try to meet this goal the best I can. It’s not always pretty, but we make it happen.

Over the Fourth of July holiday, I had my parents over for lunch. This was a time that I LOVED cooking because I had the extra time to prepare. I started the night before preparing the side dishes to go along with a traditional smoked brisket. I decided on making Texas caviar. I had never made this, but I recently had it at a friend’s and really liked it. The best part about this dish is that the longer you let it sit, the better it gets. So, making it the night before gives it time to marinate, making it oh so yummy!

This recipe is easily adjustable to your own tastes and very forgiving, which makes me LOVE it!

Texas Caviar
Serves: 8
Prep Time: 20 minutes, plus marinating

Ingredients:
1 (15 oz) can black beans, rinsed and drained
1 (15.8 oz) can black-eyed peas, drained
1 (15.25) can whole kernel corn, drained
1 cup fresh tomatoes, diced
2 fresh jalapeños, seeded and finely chopped
5 green onions, chopped
1/2 cup red onions, diced
1 cup cilantro, stems removed and chopped
1/2 cup Italian salad dressing
1 Tbs lime juice
salt, to taste
tortilla chips

Directions:
Combine all vegetables. Pour dressing and lime juice over mixture; mix together.

Season with salt. Cover and marinate at least 2 hours in refrigerator before serving.

Serve with tortilla chips.

Calories Per Serving: 186, Fat: 6 g (1 g Saturated Fat), Cholesterol: 10 mg, Sodium: 310 mg, Carbohydrates: 30 g, Fiber: 6 g, Protein: 7 g

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Healthy Living: Peach Salsa


Peach SalsaEveryone in my family loves peaches, and they are at their sweet, juicy peak right now.

We eat them in our breakfast cereal, on salads, sliced, in pies, in cobblers, grilled and baked, but I’d never used them in a salsa before now.

This salsa is fresh and healthy, and it can be used so many ways. Eat it with pita chips or tortilla chips. Use it as a topping for grilled chicken, pork or fish. Serve it over greens for a peach salad.

Any way you use it, it’s simple and delicious.

Peach Salsa

Ingredients:
1 1/2 cups ripe peaches, diced
1 cup tomato, diced
1 Tbs jalapeño, finely minced (about 1/2)
1/4 cup yellow peppers, small dice
1/4 cup red onions, finely diced
1 Tbs cilantro, chopped
juice of 1 lime
1/4 tsp ancho chile powder or other chile powder
1 Tbs brown sugar, packed
salt and pepper, to taste

Directions:
Mix all ingredients together well. Serve right away, or cover and refrigerate until ready to serve.

Nutritional Information: Calories Per Serving: 33, Calories from Fat: 2, Fat: 0 g, Cholesterol: 0 mg, Sodium: 3 mg, Potassium: 181 mg, Carbohydrates: 8 g, Fiber: 1 g, Sugar: 6 g, Protein: 0.8 g

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Product Talk: Blueberry Oat Crumble


Blueberry CrumbleI was in Brookshire’s this weekend, and I was drawn to the beautiful produce department! All the colors are so alluring.

The palette of reds, greens, yellows, purples and blues was dazzling. I picked up peppers, zucchinis, cucumbers and melons, but my favorite find of the day was a huge container of the plumpest blueberries I’d ever seen.

Brookshire’s blueberries are locally-sourced and delivered to the stores at the peak of freshness. They are grown free of pesticides (blueberry bushes are naturally insect-repellant!), and this is the perfect time of the season for Southern berries.

I love blueberries so much that I tend to stock up on them during the summer months and freeze them, so I can enjoy them all winter long, too.

This is my favorite blueberry recipe; it reminds me of my mom.

Blueberry Oat Crumble 

Ingredients:
1 Tbs granulated sugar
2 1/2 cups fresh blueberries
1 Tbs orange juice
3 Tbs whole-wheat or all purpose flour, divided
1/2 cup rolled oats
1/4 cup almonds or pecans, chopped
3 Tbs brown sugar
1/4 tsp ground cinnamon
2 Tbs canola oil

Directions:
Preheat oven to 400° F.

Combine fruit with granulated sugar, orange juice and 1 tablespoon flour. Divide among four 6-ounce, ovenproof ramekins. Combine brown sugar, nuts, oats, the remaining 2 tablespoons cinnamon and flour. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet.

Bake until the fruit is bubbling and the topping is golden, about 20 to 25 minutes. Let stand for at least 10 minutes before serving.

Nutritional Information: Calories Per Serving: 252, Fat: 11 g (1 g Saturated Fat, 7 g Monounsaturated Fat), Cholesterol: 0 mg, Carbohydrates: 38 g, Protein: 4 g, Fiber: 5 g, Sodium: 1 mg, Potassium: 179 mg

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Dine In: No-Bake Lemon Icebox Cake


It’s funny how your tastes change as you get older, or maybe they just change with different phases in life.

When I was younger, I was all about chocolate. The more chocolate, the better. I wanted chocolate cake with mocha frosting for my birthdays. I chose a chocolate soft-serve cone dipped in chocolate every year at the ice cream shop on the boardwalk at Rehoboth Beach. If I was going to eat a piece of candy, it was going to be a Hershey’s Kiss over a bag of Skittles.

Now, I still love chocolate, don’t get me wrong (although I’m more apt to eat a small morsel of dark chocolate these days than pig out on chocolate cake), but over the past year or so, I’m all about citrus. I love the fresh smell, the taste and the vibrancy of anything citrus.

I love this lemon icebox cake, especially in the summertime! Its flavors are bright for the summer; you don’t have to turn on your oven, and it’s cool and refreshing – great for an every night dessert or a special Friday night meal. Next time I make this, I might make it with lemon AND lime. I also make this dessert in a trifle bowl; it’s as pretty as it is delicious.

No-Bake Lemon Icebox Cake

Ingredients:
3/4 cup granulated sugar
zest of 1 1/2 lemons
2 (8 oz) pkg cream cheese, softened
3/4 cup heavy cream
34 lemon shortbread cookies
1/2 cup milk
whipped cream and strawberries, for garnish (optional)

Directions:
Line an 8 x 8 baking dish with plastic wrap and set aside. In a large bowl, whip cream cheese, sugar and lemon zest until smooth and creamy. Stir in heavy cream and whip 1 to 2 minutes, or until filling starts to thicken. Dip each cookie one by one into the milk and line the bottom of dish with cookies to cover (cut cookies in half to fit in properly). Pour 1/3 of the cream cheese mixture over cookies and smooth the top. Repeat layering of cookies and cream until you have 3 layers of each. Cover the top with plastic wrap; refrigerate 12 hours or overnight. Cut into squares, and serve with whipped cream and strawberries.

Nutritional Information: Calories Per Serving: 408, Calories from Fat: 235, Fat: 26 g, Trans Fat: 0 g (17 g Saturated Fat), Cholesterol: 77 mg, Sodium: 202 mg, Potassium: 56 mg, Carbohydrates: 39 g, Fiber: 0.8 g, Sugar: 21 g

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Posted in: Cooking, Dine In


Family Matters: Thomas Moore Small Animal Food


Thomas Moore Small Animal FoodWhen my sister was in middle school, she begged my parents for a pet rabbit.

They refused.

She wheedled.

Cajoled.

Needled.

Pouted.

Stomped around.

Poured on the sweetness.

Begged.

And begged some more.

I forget what finally tipped the scales because my parents aren’t the type to give in to a whiny kid, but my sister got her bunny. It was a fuzzy brown thing that she kept in a large bunny hutch on a stand my father built in the backyard. She’d bring the bunny inside to play, to hop around her bedroom and to cuddle. I think even my parents had to admit that the bunny was pretty cute.

Small animals need a special diet. Pets like rabbits, gerbils, guinea pigs and hamsters can benefit from carefully-formulated food designed for their unique needs.

Thomas Moore offers a line of small-animal foods that are available at Brookshire’s and perfect for your cuddly pet.

Thomas Moore Feed’s Bunny Cuisine Premium Feed is a source of omega-3 fatty acids that support rabbit’s heart, brain and visual functions.

The Guinea Pig Premium Feed is a timothy hay-based pellet that is rich in fiber to promote gastrointestinal health of your guinea pig.

Thomas Moore Feed’s Hamster & Gerbil Premium Feed has wholesome, palatable ingredients that help maintain proper weight, growth and dental health.

Thomas Moore’s foods will keep your pet in tip-top shape, so you can enjoy him for a long and healthy life.

 



Shop the Sale: Lemon-Basil Pork Chops


Lemon-Basil Pork ChopsI think I mentioned recently that I’m pretty much obsessed with anything citrus. In a previous post, I was talking about desserts. This time, I’m talking about a main course!

Citrus is a great accompaniment to proteins because it helps break down connective tissue in the meat, rendering it tender and flavorful.

Citrus, combined with little fat (in this case, olive oil) makes for a delicious marinade. I usually leave my meat marinating twice the amount of time a recipe calls for to impart extra flavor.

Lemon is delicious with pork as it brightens and lightens the meat. I have a beautiful crop of fresh basil in my yard this year, and this is the perfect recipe to highlight two of my favorite ingredients. Pork chops or loins are on sale right now at Brookshire’s, and you can use this marinade for either cut of pork.

Lemon-Basil Pork Chops

Ingredients:
4 thick-cut, boneless pork loin chops
2 Tbs olive oil
1 cup fresh basil leaves, minced
3 Tbs garlic, minced
3 Tbs lemon juice
1 tsp sea salt
3/4 tsp pepper

Directions:
Add olive oil, basil, garlic, lemon juice, salt and pepper to a bowl and mix well.

Spread both sides of the pork chops with the mixture, and let the chops set for about 20 minutes.

Grill chops over direct heat for about 5 to 6 minutes per side, or until the internal temperature reaches at least 145° F.

Let rest 5 minutes before serving.

Nutritional Information: Calories Per Serving: 619, Calories from Fat: 445, Fat: 49 g (17 g Saturated Fat), Cholesterol: 146 mg, Sodium: 591 mg, Potassium: 647 mg, Carbohydrates: 3 g, Protein: 39 g

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Mi Blog Hispano: Feliz de Existir


Feliz de ExistirCada día que tenemos el privilegio de vivir es motivo de celebración y es por eso que es muy importante mantener siempre en mente el gran valor de poder despertar y levantarnos cada día. Acabo de celebrar mi cumpleaños número 45, y para muchas personas envejecer es causa de tristeza, se de gente  que se deprime cada vez que cumplen año,   pero realmente yo estoy feliz de estar en este punto en mi vida, donde le doy gracias a Dios por la salud, por los logros, por las victorias y las derrotas que me han dejado enseñanzas y me han ayudado a madurar y conocer la diferencia de lo que quiero y lo que no, y también, de lo que debo y de lo que no se me ocurra de nuevo tratar de hacer.

En este cumpleaños, al recibir notas, mensajes, llamadas y sorpresas de mis amigos de toda la vida, de los recientes y familiares, realmente he podido hacer un recuento de lugares, momentos donde he tenido la alegría de compartir con tanta gente bella y de vivir tantas experiencias hermosas. No tengo palabras para describir lo feliz que estoy de existir.  Cada día despierto como los pajaritos viendo hacia el cielo, cantando y sonriendo y dándole gracias a mi creador por esta vida, por cuidarme, proveerme y hacerme inmensamente feliz.

Cada arruga que está apareciendo en mi cara me recuerda sonrisas, carcajadas o vacaciones disfrutando del sol, así que en vez de amargarme, sonrío otra vez. Me gusta esta etapa donde valoro más el descanso, cuido mi salud y mi alimentación y hasta mi estilo de vestir es un poco más maduro y conservador pero ¡me encanta!

La moraleja de hoy para mis amigas y amigos es que no dejemos de disfrutar cada etapa que vivimos y que recordemos que la vida es un regalo hermoso.



Healthy Living: Chipotle Chicken Sweet Potato Skins


Chipotle Chicken Sweet Potato SkinsI remember, back around the time I was in college, when potato skins were the big thing.

Maybe they still are, but I don’t see them around like I did then, on every restaurant appetizer menu and well-stocked in the frozen food section of the grocery store. However, I still like a good potato skin. Sadly, my metabolism isn’t the same as it was when I was in college, and the thought of eating something laden with cheese and bacon makes me gain weight.

This version with sweet potatoes contains two “super foods” that are tremendously healthy and that help our bodies ward off diseases. Spinach and sweet potatoes provide so many vitamins and nutrients your body needs to stay strong, like vitamins A, B, C, D, E and B-12, along with iron, potassium and magnesium. The chicken provides lean protein, and you can always skip the cheese if you’re really wanting to be super-healthy. I love the flavors of the chipotle peppers and the sweet potatoes together. Delish!

Chipotle Chicken Sweet Potato Skins
Serves 6

Ingredients:
3 medium sweet potatoes
3/4 lb (about 2 small) boneless, skinless chicken breasts
1/4 cup olive oil
2 Tbs fresh lime juice
2 cloves garlic, minced or grated
3 whole chipotle peppers, minced
1 tsp dried oregano
1 tsp cumin
2 tsp chili powder
salt and pepper
2 cups spinach
5 oz sharp white cheddar cheese, shredded
chopped cilantro, for garnish
Greek yogurt, for serving

Directions:
Preheat oven to 350° F. Wash the sweet potatoes and prick all over with a fork. Place in the oven and bake for 50 to 60 minutes, or until fork tender. Place the chicken in a baking dish and rub with 1 tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done, cut in half and allow to cool for 5 to 10 minutes.

In a medium-sized bowl, combine the remaining olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together; set aside and keep warm.

Turn the oven up to 400° F. Scrape the sweet potatoes out of the peeling, leaving a medium-sized layer of flesh inside with the peeling so that it can stand up on its own (I reserved the remaining flesh for another use). Place potatoes in a baking dish. Brush the skins with a little of the chipotle sauce and bake for 5 to 10 minutes until nice and crisp. While the skins bake, mix the spinach, chicken and chipotle sauce together.

Remove skins from the oven and stuff with the chicken mixture. Top with shredded cheese and bake for 10 minutes, or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and Greek yogurt, if desired.

Nutritional Information: Calories Per Serving: 549, Calories from Fat: 171, Fat: 19 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 73 mg, Sodium: 341 mg, Potassium: 2105 mg, Carbohydrates: 68 g, Fiber: 11 g, Sugar: 3 g, Protein: 29 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

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