share. The Brookshire's Blog

Family Matters: Family Walks


Family WalksA few weekends ago, my 13-year-old asked if we could go on a walk.

I was tired. I had mountains of laundry to do and piles of papers to sort and organize for the upcoming week.

I said yes.

We had the best 45 minutes of the week together.

We put our phones away in our pockets (they were still counting steps!). We talked about things that happened during the week. There was no electronic interference or other people interrupting.

It was wonderful.

We did it again the next day with his brother. We found lichen-covered boulders and wild roses, and we counted rings in a tree that had fallen near the trail.

We don’t always have time on a weekday to take a walk. However, every weekend since that first walk, we’ve taken 45 minutes to just be together on a trail and not worry about anything except being together as a family.



Dine In: Cajun Dirty Rice


Cajun Dirty RiceIt’s the Friday night before Mardi Gras, so it’s time to indulge. Come Ash Wednesday, Christians all over the world go into a period of fasting until Easter.

Some people fast by not eating meat on Fridays. Some give up something valuable to them, like coffee, social media, chocolate or soda. Some people observe the time by doing acts of service for others.

Whatever you choose to do, tonight is the last Friday before Lent begins, so southerners all over the country are letting the proverbial good times roll.

This rich dish is an amalgamation of a few other Cajun dishes and uses prized ingredients like rice and andouille sausage. Andouille is a spicy Cajun sausage, but feel free to substitute another spicy sausage of your choosing.

My older son will dump extra hot sauce on this dish, and my younger son will add some cheese on top.

You could also add diced chicken thighs in with the sausage when you cook it, making sure the chicken is cooked through.

So, stay home tonight, and celebrate the last of the decadent before the time of preparation for Easter.

Cajun Dirty Rice

Ingredients:
4 cups chicken stock
2 Tbs hot sauce
2 cups long-grain rice
12 oz andouille sausage (or other spicy sausage), sliced into 1/2-inch pieces
1 medium yellow onion, diced
3 stalks celery, diced
2 green bell peppers, diced
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1/4 tsp cayenne pepper
2 Tbs fresh parsley, chopped
1 cup fresh scallions, chopped

Directions:
In a large saucepan, combine the chicken stock, hot sauce and rice. Bring to a boil. Cover and reduce heat to simmer. Cook for 18 minutes without lifting the lid. After 18 minutes, do not remove pan from burner or lift lid, but turn off heat and let stand for 10 more minutes.

While the rice is standing, heat a cast-iron skillet over medium-high heat. Add the sausage, and cook until browned. Remove with a slotted spoon.

Add onions, celery, bell peppers and garlic to the drippings from the sausage. Sauté for 10 minutes or until soft, stirring frequently.

Add the remaining ingredients to the pan, and return sausage to the cast-iron skillet. Stir to combine and cook through. Add the rice; stir until all ingredients are well-incorporated.

Garnish with scallions and serve.

Serves 4.

Nutritional Information: Calories Per Serving: 668, Calories from Fat: 230, Fat: 26 g (8 g Saturated Fat), Cholesterol: 71 mg, Sodium: 1904 mg, Carbohydrates: 82 g, Fiber: 3 g, Sugar: 4 g, Protein: 25 g.

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

| Permalink | Print
Posted in: Cooking, Dine In


Shop the Sale: Cheesy Beef and Polenta Skillet


Cheesy Beef and Polenta SkilletDid you know that you could cook without a grill?

Me either until mine met its demise last weekend when the bottom rusted out, literally.

Maybe not being able to cook without a grill is an exaggeration, but it did make me realize how much I depend on my grill, especially when it comes to cooking up some of the fabulous Angus ground chuck that Brookshire’s has on sale this week. I love a good burger.

Luckily, there are so many more things to do with Angus ground chuck than shape it into patties and slap it on the grill. One of those other ways involves my other favorite cooking implement: the cast-iron skillet.

If there’s something I love as much as the grill, it’s a one-pot meal, and this almost qualifies (two is fine, too). I love having all the food groups in one cheesy, melty, delicious pan, hot and bubbling out of the oven. Serve this with a side salad (because you can never have too many veggies), and you have a complete meal.

Cheesy Beef and Polenta Skillet

Ingredients:
1 cup plain yellow cornmeal
1 tsp salt
1/2 tsp Montreal Steak Seasoning
1 cup shredded sharp cheddar cheese, divided
1 lb ground chuck
1 medium onion, minced
1 green bell pepper, seeded and chopped
1 Tbs olive oil
2 (14.5 oz) cans petite diced tomatoes, drained
1/4 cup tomato paste
2 Tbs fresh flat-leaf parsley, chopped

Directions:
Preheat oven to 350° F. Pour three cups of cold water into a large saucepan; bring to a boil. Whisk in salt and cornmeal. Reduce heat to low and simmer, stirring constantly, until thickened, about 3 minutes. Remove from the heat. Stir in steak seasoning and 1/4 cup cheddar cheese. Stir to combine. Pour polenta into a greased cast-iron skillet and spread evenly. Set aside. Brown the Angus ground chuck in another skillet until cooked through. Drain most of the grease, and set meat aside in a bowl.

Add onion and bell pepper to the skillet. Sauté for about 5 minutes, or until the vegetables have softened but still have some crispness to them. Stir the ground beef back into the vegetable mixture. Add the tomatoes and tomato paste; stir to combine. Simmer for about 10 minutes.

Pour the meat over the polenta crust and spread evenly. Top with the remaining cheese. Bake for 30 minutes or until bubbly. Garnish with parsley, and serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 336, Calories from Fat: 168, Fat: 19 g (9 g Saturated Fat), Cholesterol: 55 mg, Sodium: 664 mg, Carbohydrates: 27 g, Fiber: 4 g, Sugar: 7 g, Protein: 18 g.

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



Product Talk: Talk O’ Texas Crisp Okra Pickles


Talk O’ Texas Crisp Okra PicklesWe all know that being from the true South means we know our way around a kitchen and a cast-iron skillet.

We also love things like cornbread, beans and rice, and okra.

Oh my, do I love okra.

These Talk O’ Texas Crisp Okra Pickles are one of my favorite snacks.

They’re from Texas (no arguing Southern origins there), and they’ve been produced in Central Texas since the 1940s. First sold at Neiman Marcus, the Okra Pickles are hand-packed for the highest quality and flavor.

These delightful okra pickles are low-calorie, low-carb and go through a five-step quality assurance process before being jarred and shipped out to your local Brookshire’s. In hot or mild flavors, they are delicious in a Bloody Mary, a martini, chopped up for cornbread or served on a relish tray.



Mi Blog Hispano: Decorando Galletas, Una Tradición Navideña


Decorando Galletas, Una Tradición Navideña¡En unos días más ya es navidad, mi día festivo favorito! Mi familia vendrá en noche buena a mi casa para festejar, y yo tendré que tener la casa impecable, decorada, y hacer aperitivos para todos.

Lo bueno de esto es que tengo tres hijas que les encanta hornear y decorar pastelitos. Así que, mientras yo ando ocupada con otras cosas, mis hijas me ayudaran a hornear y decorar las galletas navideñas. Claro que las estaré ayudando pero me gusta que ellas sientan que lo están haciendo solas. Es bueno enseñarlas desde chicas a que les guste la cocina ya que algún día tendrán su hogar y tendrán que estar preparadas.

Horneando y decorando galletas con sus hijos(as) puede ser parte de una tradición navideña. Así lo vemos en casa, hacemos galletas y bizcochos de chocolate que mis hijas decoran con arbolitos de navidad o caritas de santa. Es una tradición que dejara una memoria bonita en ellas. También puedo conectar con ellas al hablar, reír, danzar, y cantar mientras decoramos las galletas y escuchamos música navideña. Ya que crezcan recordaran cuando decoraban sus galletas de navidad y me dirán que fue una de sus mejores memorias. Espero que ellas sigan la tradición con sus hijos.

Les deseo una Feliz Navidad y un Próspero Año Nuevo a lado de sus seres queridos, y que disfruten el tiempo con sus hijos(as) al preparar la comida, las galletas, y las decoraciones navideñas para su fiesta.



Shop the Sale: Christmas Roast Beast


Christmas Roast BeastMy favorite part of the legendary Christmas classic, “The Grinch Who Stole Christmas,” was always when the Whos in Whoville passed the Roast Beast at Christmas dinner. I don’t know why this particular scene caught my fancy, but it never failed to elicit a giggle. Truth be told, it still does.

Every time I eat a roast, I have to call it a Roast Beast, much to the chagrin of my eye-rolling teenagers. When they are providing the roast, they can call it whatever they want, I think to myself.

This Christmas is a great time to make a showcase meal with a roasted boneless ribeye roast as the centerpiece. We all know that your wallet can use a little relief the week before Christmas, so enjoy this indulgence from Brookshire’s without feeling like The Grinch!

Mustard-Rubbed Roast Beef (Beast!)

Ingredients:
2 tsp mustard seeds
1 tsp sea salt
1 tsp black pepper
1 Tbs thyme leaves
1/4 cup olive oil, plus 1 Tbs
4 lbs boneless beef ribeye roast
1/2 cup Dijon mustard
1 stick salted butter, room temperature
kitchen string, for tying roast

Directions:
Remove roast from refrigerator, and let stand at room temperature for at least 15 minutes before searing.

Preheat oven to 250° F.

Place mustard seeds, salt, pepper and thyme in a mortar and pestle; grind until powdery. If you do not have a mortar and pestle, use the powdered versions of the mustard and thyme with regular salt and pepper.

Add 1/4 cup olive oil, and continue to crush until well-combined. Stir in Dijon mustard until it’s all well-incorporated.

Rub roast with the remaining 1 tablespoon olive oil.

Heat a large cast-iron skillet over high heat, and sear beef for 1 minute on each side until browned. Remove roast from pan, and secure with kitchen string. Rub mustard mixture over beef. Place back in skillet or use a roasting pan; place beef in oven.

Cook for 1 1/2 hours for medium-rare (use a meat thermometer to cook to desired doneness).

Remove from oven, tent with foil, and let rest 10 minutes before slicing.

Serves 4 to 6

Nutritional Information: Calories Per Serving: 948, Calories from Fat: 472, Fat: 52 g (22 g Saturated Fat), Cholesterol: 373 mg, Sodium: 1028 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugar: 0 g, Protein: 112 g.

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



Healthy Living: Winter Fruit Salad


Winter Fruit SaladFresh fruits and veggies define the summertime months, but you don’t have to, nor should you, give up your fruits just because the weather is colder.

Fruits provide some vital nutrients that help you through the winter months, most notably vitamin C, which helps you fight off colds. They also provide vitamin A, an important antioxidant; zinc, which also helps prevent colds and fights germs; and vitamin D, which we usually get from sunshine.

I’ve found fruit salad, using fruits that are suited to the winter for becoming ripe, is a great way to get vitamins and nutrients when the skies are gray and cloudy. This is almost like sunshine in a bowl.

You can even skip the “dressing” and just eat this medley of super fruits plain.

Winter Fruit Salad

Ingredients:
2 red apples, cored and diced
2 pears, cored and diced
4 clementine oranges, peeled and segmented
3 kiwifruit, peeled and diced
1/2 cup dried cranberries
1 cup pomegranate seeds
2 Tbs pure maple syrup
1 Tbs fresh lime juice

Directions:
Combine all the fruit in a large bowl.
In a smaller bowl, whisk together lime juice and maple syrup. Pour dressing over salad, and toss to coat. If delaying serving, toss dressing with fruit immediately before serving.

Serves 4

Nutritional Information: Calories Per Serving: 317, Calories from Fat: 35, Fat: 1 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 6 mg, Carbohydrates: 80 g, Fiber: 13 g, Sugar: 56 g, Protein: 4 g.

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



Product Talk: Marie’s Salad Dressings


Marie’s Salad Dressings

My favorite salad dressing in the entire world, aside from my mom’s homemade version, is Marie’s Chunky Blue Cheese. It tastes just like my mom’s, with big chunks of blue cheese in a mild, creamy dressing.

If I’m going to use salad dressing, it’s going to be Marie’s.

Marie’s makes a whole line of salad dressings, which are all delicious and very handy considering I’m the only one in my family who eats blue cheese. My older son loves Creamy Chipotle Ranch. My boyfriend likes Balsamic Vinaigrette, and my younger son likes the regular Ranch. I also enjoy the Asiago Peppercorn!

In addition to salad dressings, try the Coleslaw and BBQ Coleslaw dressings. They make putting together your slaw fast and simple.

As Marie’s likes to say, “Mother Nature brings the crunch; we bring the punch.”

Found near the bagged salads in the refrigerated section, Marie’s brings the punch to any undressed salad or slaw.

 



Family Matters: Earth Day Pancakes


Earth Day PancakesEarth Day is April 22nd this year, and we love to celebrate it.

Earth Day is a time to inspire everyone to appreciate our environment. For more than 40 years, Earth Day has been a special occasion to set aside time to plant a tree, pick up trash, plant a sustainable garden or clear out harsh chemicals in your home for a more natural approach.

These Earth Day pancakes are a perfect way to kick off the day with your kids. They’ll love the whimsical nature of these tasty treats, and it will start the day the right way!

Earth Day Pancakes

Serves 4

Ingredients:
2 cups Brookshire’s Baking Mix
1 1/3 cups buttermilk
1 large egg
2 Tbs sugar
1 tsp vanilla
blue and green food coloring (preferably natural)

Directions:
Mix baking mix, buttermilk (or regular milk), egg, sugar and vanilla. Mix until most of the lumps are gone.

Separate batter into two bowls. Add blue food coloring to one bowl and green to the other bowl. When that’s well-mixed, you might want to put the green food coloring into a squeeze bottle or into a plastic bag with the corner snipped off.

Preheat your griddle to medium heat. When it’s hot, place a dollop of blue batter onto the griddle, then draw “continents” on the pancake with the green batter to represent the Earth. Cook until edges are dry and bubbles stay open. Flip and cook another minute or two, or until cooked through. Serve hot.

Nutritional Information: Calories Per Serving: 320, Calories from Fat: 97, Fat: 11 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 51 mg, Sodium: 831 mg, Potassium: 235 mg, Carbohydrates: 46 g, Fiber: 1 g, Sugar: 18 g, Protein: 9 g.

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



Product Talk: Rotel Tomatoes


Creamy Chicken Tortilla SoupI was first introduced to Rotel Tomatoes when I was attending a potluck dinner, and I needed to bring a snack to share. I was making queso in the slow cooker because, really, when is molten cheese not a huge hit? Sure, that was back in the ‘80s, and I’m sure the allure of Rotel had been around long before that. To me, this little bit of happiness in a 10-ounce can was a novelty.

Rotel Tomatoes are canned using an original Texas family recipe: made with a signature blend of vine-ripened tomatoes, zesty green chilies and a savory mixture of secret spices, according to their website. Fun fact: The creator of the recipe, Carl Roettele, was worried people wouldn’t be able to spell or say his last name, so he changed the name of the product to “Ro*Tel.”

While their tomato cheese dip is probably their most famous recipe, there are lots of delicious ways to use Rotel. Here’s a delicious soup recipe, from the Rotel website, that my family loves.

Creamy Chicken Tortilla Soup

Ingredients:
2 (10 oz) cans Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 (14 oz) cans reduced-sodium chicken broth
1/2 cup frozen whole kernel corn
1 (16 oz) can Rosarita® No Fat Traditional Refried Beans
2 cups cooked chicken, shredded
3/4 cup fried corn tortilla strips or broken tortilla chips

Directions:
Stir together undrained Rotel, broth, corn and beans in a medium saucepan. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Add chicken; heat through. Serve soup topped with tortilla strips or broken tortilla chips.

Nutritional Information: Calories: 219, Fat: 5 g (1 g Saturated Fat), Cholesterol: 42 mg, Sodium: 948 mg, Carbohydrates: 22 g, Fiber: 4 g, Sugar: 3 g, Protein: 20 g

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



Page 2 of 3123
Copyright © 2010-2017, Brookshire’s. All rights reserved.
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