share. The Brookshire's Blog

Product Talk: Easter Novelties


Easter NoveltiesI walked through Brookshire’s today and made my plan for Easter this year.

Pretty much everything you need can be found at Brookshire’s to celebrate Easter on April 16.

There’s candy. Lots of it. From Peeps to Cadbury Eggs to Russell Stover chocolates, mini M&M’s, Starburst fruit chews, Skittles, robin’s eggs and jelly beans, you can fill your little ones’ baskets to the brim with candy at Brookshire’s.

That’s not all. There are chocolate bunnies that come in milk chocolate, dark chocolate and even cookies and cream varieties, either in hollow or solid versions.

You can get prefilled plastic eggs for all those egg hunts that you contribute to, even ones with inspirational Christian messages already inside.

Do you need stuffed chicks, fluffy bunnies and sweet toys, too? Don’t worry; we have them, along with anything you’ll need to fill your Easter baskets for a joyful celebration.

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Dine In: Parmesan Rosemary Potato Chips


Parmesan Rosemary Potato ChipsOver the weekend, I took a trip to a small, historic city about 90 minutes away from where I live.

I stayed in a beautiful bed and breakfast there, with the most delightful owners. When I checked in on Friday night, the lady of the house assured me that breakfast would be bountiful and would start with dessert.

She wasn’t kidding.

She brought out a deep-dish French toast topped with a peach compote, a dollop of homemade whipped cream and a sprinkle of freshly grated cinnamon.
The next course was an Italian quiche served with a grilled melon salad and parmesan rosemary potatoes.

It was delicious.

When I got home, I searched for recipes similar to what she’d served at that first breakfast, and I found a recipe for Parmesan Rosemary Potato Chips and knew I had to try them.

While I didn’t eat these for breakfast at that charming little inn, these chips were definitely inspired by the lady with the huge smile and miles of hospitality.

Parmesan Rosemary Potato Chips

Ingredients:
1 large russet potato
1 1/2 Tbs fresh rosemary, finely chopped
1/2 cup parmesan, finely granted
sea salt, to taste
canola oil, for frying

Directions:

Slice potatoes thinly using a mandolin. Submerge potatoes in an ice water bath while you work, to keep them from browning. Heat about 3 inches of oil in a large stockpot, fryer or wok to 350° F. Dry potatoes with a clean towel.

Drop about 8 to 10 slices into the oil, and fry until golden-brown, about 2 minutes. Drain well with a slotted spoon, and place into a large bowl. Sprinkle with salt, rosemary and parmesan. Repeat with remaining potatoes. Serve immediately.

Serves 3 to 4 (as a side dish)

Nutritional Information: Calories Per Serving: 165, Calories from Fat: 76, Fat: 8 g (6 g Saturated Fat), Cholesterol: 27 mg, Sodium: 355 mg, Carbohydrates: 11 g, Fiber: 2 g, Sugar: 0 g, Protein: 13 g.

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



Family Matters: Making Memories


Making MemoriesAs I’m writing this, my boys are gone on a spring break trip with their dad. By the time you read this, they will be home and my heart will be full. Right now, they’re on an adventure and making memories.

They’re going camping at a national park that they’ve never explored before, and I’m excited for them.

When it comes down to it, they’ve been pretty spoiled by spring break trips. They’ve been to the beach, to the Grand Canyon, to Arkansas and camping all around the state of Texas.

You don’t have to take a spring break trip to make memories, though. A weekend staycation or small trip to somewhere special makes memories just as significant as flying over the Grand Canyon, I promise you.

Look into hiking your closest state park. You don’t have to stay overnight to enjoy the great outdoors. We take day trips and make use of the day-use sites, where we can still grill out over an open fire, make a fire pit and hike the trails without having to sleep on the ground if we choose not to.

Find some local museums, or visit ones in a city nearby. You never know the gems you’ll find, or the people you’ll meet, inside.

Tour a few historic landmarks in your area. You might want to explore an old cemetery, being utterly respectful, of course. The artistry and history can be captivating.

Go to an amusement park for the day, and ride one ride that terrifies you.

Most of all, take pictures. Put together a photo book from a photo-sharing website, and the memories will last even longer.



Shop the Sale: Asparagus and Shrimp Stir-Fry


Asparagus and Shrimp Stir-FryYou know it’s spring when fresh, bright, firm stalks of asparagus are on the shelves at Brookshire’s.

These green stalks, standing tall, are a delicious and nutritious way to welcome warmer weather.

Asparagus is full of vitamin K, more than 100 percent of the daily recommended allowance for vitamin K as a matter of fact. It’s also very high in folate, copper and vitamin B1.

Asparagus has significant anti-inflammatory and antioxidant properties, too.

Asparagus stalks should be rounded and not twisted. The buds on top can have purple striations, but they should be closed and tightly firm. To serve asparagus, break the stalk from the woody stem – you’ll feel where the natural give is – and remove the tough part. If the stalks are ripened, the stems may be firm and you will choose to peel it. It’s not necessary, though.

Asparagus and Shrimp Stir-Fry

Ingredients:
4 Tbs extra virgin olive oil
1 lb raw shrimp, peeled and deveined with tails removed
1 lb asparagus
1 tsp salt
1/2 tsp crushed red pepper
1 tsp garlic, minced
1 tsp ginger, minced
1 Tbs low sodium soy sauce

Directions:
In a wok or other large skillet, heat 2 tablespoons of olive oil over medium-high heat until oil is fragrant and shimmering. Add the shrimp; season with salt and red pepper. Sauté until the shrimp is pink, about 3 minutes. Remove from pan; set aside.

Heat 2 more tablespoons of extra virgin olive oil. Add asparagus, ginger, garlic and the other half of the salt. Sauté until asparagus is crisp tender, about 4 minutes. Add the shrimp back to the asparagus. Pour in soy sauce. Stir until well-combined and heat through. Add lemon juice, and serve immediately with rice.

Serves 4

Nutritional Information: Calories Per Serving: 287, Calories from Fat: 145, Fat: 16 g (3 g Saturated Fat), Cholesterol: 239 mg, Sodium: 1086 mg, Carbohydrates: 8 g, Fiber: 3 g, Sugar: 3 g, Protein: 29 g.

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



Mi Blog Hispano: Ideas Para el Ejercicio en Familia


Ideas Para el Ejercicio en FamiliaLo admito, necesito hacer más ejercicio. Muchas veces lo planeo, pero acabo no haciéndolo y tengo mil excusas – que tengo que cocinar, que tengo que ayudar a las niñas con tarea, que estoy demasiado cansada, que me duele la cabeza, que tengo mucha ropa que lavar, que tengo que limpiar la casa, y sigue la lista de mis mil excusas. Tengo tres hijas que les encantan los electrónicos, ver tele, y leer libros. No digo que es malo, simplemente digo que es necesario pararnos del sofá más frecuente. Esto tiene que empezar con mi esposo y yo, ya que somos los padres y tenemos que poner un buen ejemplo a nuestras hijas enseñándolas a que les guste hacer ejercicio. Esto puede ser un gran reto, pero por amor a mi familia y el deseo de que estén saludables, lo hare.

Aquí están unas ideas para que juntos nos motivemos a hacer más actividades físicas:

  • Andar en bicicleta
  • Brincar riatas
  • Ir a nadar o a patinar
  • Después de la cena, ir a caminar alrededor de la cuadra
  • Si tiene un perrito en casa, llévelo a caminar al parque con toda la familia
  • Regístrese para correr en carreras benéficas que son para una buena causa
  • Vayan al gimnasio juntos en familia

Les animo a que juntos hagamos más ejercicio ya que esto nos ayudara a estar más saludables y también a alargar nuestras vidas.

¡Viva la salud!



Healthy Living: Sinus Allergy Relief Drink


Sinus Allergy Relief DrinkIt’s allergy season in the South, and it feels like it came back a little sooner this year than most.

Allergies are a histamine reaction to things in the air this time of year, like grass, pollen, ragweed, mold and any other host of things that are blooming nearby.

You might need to see your doctor about combatting seasonal allergies, but there are natural home remedies you can also use to alleviate symptoms, such as a stuffy nose and sinus congestion.

One of them is this drink.

Made with all natural ingredients, a wise, older woman that I know swears by this concoction. She drinks one portion daily and swears that it helps keep her sinuses from becoming inflamed, thus keeping her breathing easily.

Even if it doesn’t have magical, medicinal properties, it IS healthy for you, no matter why you’re drinking it.

If you don’t have a juicer, peel and chop all of your ingredients. Add about 1/2 cup sparkling water, and process in a food processer until desired consistency.

Sinus Allergy Relief Drink

Ingredients:
2 large carrots
2 oranges
1 green apple, cored
1 small piece ginger, peeled

Directions:
Put all ingredients in juicer, and process according to manufacturer’s directions.

Serves 1

Nutritional Information: Calories Per Serving: 437, Calories from Fat: 23, Fat: 3 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 95 mg, Carbohydrates: 15 g, Fiber: 21 g, Sugar: 65 g, Protein: 7 g.

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



Product Talk: Fresh Crawfish


Fresh CrawfishEach spring, crawfish come into season in the South, and there’s only one place to get the freshest crawfish without having to catch it yourself: Brookshire’s.

The friendly fish monger behind the seafood counter will take your order. I recommend ordering your crawfish at least three days in advance of when you need it (preferably about a week), so Brookshire’s can make sure to have your order in the store when you need it.

You probably want to order 3 to 4 pounds of crawfish per person, maybe a little less for a child and maybe a bit more for your crawfish-loving friends.

Bring a cooler large enough to carry the crawfish when you pick it up from the store. It’ll likely come in a netted bag, and you want to keep it on ice until you’re ready to clean it and cook it. You should plan to cook it on the same day you pick it up from the store.
Be sure to clean your crawfish first by submerging them in a large, clean sink. Any crawfish whose tails are straight should be discarded (they are dead). Any crawfish that are obviously dead also need to be discarded. You might need to change the water in the sink more than once, until the water stays clear. Cook the crawfish immediately.



Dine In: Corned Beef


Corned BeefWe didn’t eat much corned beef growing up.

I am Italian, after all.

As an adult, it seems like a lot of the people I really enjoy in life have Irish heritage, so I’ve been forced to learn a little bit about Irish cuisine. Happily forced, that is.

Now, it turns out that corned beef is not a traditional Irish dish, but it was introduced into the cuisine by a melding of Irish and American culture, where the cured beef was substituted for bacon by Irish-American immigrants in the late 19th century.

It then became a quasi-traditional dish to eat on St. Patrick’s Day (today, that is). Corned beef is usually eaten with potatoes and cabbage.

Corned beef is basically pickled brisket. Not THOSE kind of pickles, but cured brisket, simply stated.

You can purchase it pre-cured and reheat for tonight’s homage to all things Irish, or you can make it yourself!

Corned Beef

Ingredients:
1 (4 to 5 lb) beef brisket
2 quarts water
1 cup sea salt
1/2 cup raw cane sugar or organic brown sugar
1 stick cinnamon or about 1/4 tsp cinnamon powder
1 Tbs mustard seeds
1 to 2 Tbs black peppercorns
1/2 tsp whole cloves
1 tsp allspice berries (optional)
1 Tbs coriander seeds
1 tsp juniper berries (optional)
1 tsp fresh ginger, minced
1/2 tsp dried thyme leaf
5 cloves garlic, crushed
2 to 3 bay leaves, crushed

Directions:
In a large, heavy stockpot, combine water, salt, sugar and spices; stir until dissolved.

Heat to a simmer; remove from heat and let cool by using two cups of ice if needed.

Refrigerate until very cold. Brine must be chilled through before it is used for the meat.

Trim the brisket, and place inside a 2-gallon, zip-top bag. Add brine. Make sure brisket is covered completely and totally surrounded by liquid. Place bag inside a smaller bowl if needed to help conform to a shape that keeps the meat fully submerged in liquid.

Place bag in the refrigerator, and let sit for 3 to 5 days. Every day, flip bag and move brine around.

After the brisket has finished brining, remove from bag; rinse well in warm water.

Place in a slow cooker, and cook on low for 8 to 12 hours.

Slice and serve with cabbage and potatoes.

Serves 8

Nutritional Information: Calories Per Serving: 576, Calories from Fat: 164, Fat: 18 g (7 g Saturated Fat), Cholesterol: 253 mg, Sodium: 11774 mg, Carbohydrates: 11 g, Fiber: 1 g, Sugar: 7 g, Protein: 87 g.

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



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.



Shop the Sale: Smoked Sausage Low Country Boil


Smoked Sausage Low Country BoilIt is full-on crawfish season in the South, and there’s nothing better on a spring night than to sit out around the propane boiler with friends and family cooking crawfish, listening to music, letting the kids run and play (far away from the propane, of course) and enjoying some food and fun.

There’s one problem, though: My kids don’t really like crawfish, so I make them (and any others who don’t eat mud bugs) a slow cooker low country boil that captures the spirit of the crawfish boil without having to twist off any heads.

Smoked Sausage Low Country Boil

Ingredients:
1 1/2 lbs small red potatoes
1 lemon, sliced
1/4 cup Zatarain’s Crawfish, Shrimp and Crab Boil, or Old Bay Seasoning
6 cups water
1 lb Hillshire Farms Smoked Sausage, cut into 1 1/2-inch pieces
4 ears fresh or frozen corn, cut into thirds
2 lbs fresh or frozen shrimp, with shells on

Directions:
Spray the liner of a 6 to 7-quart slow cooker with nonstick cooking spray. Spread potatoes across the bottom. Layer on lemon slices, seasoning and water. Cover and cook on low for 2 1/2 to 3 hours.

Add smoked sausage and corn. Cook on low for 2 more hours. Add shrimp, and stir mixture carefully. (Slow cooker will be full.) Turn temperature to high. Cook for 30 more minutes until shrimp are cooked through. Drain and serve.

Serves 8

Nutritional Information: Calories Per Serving: 453, Calories from Fat: 171, Fat: 19 g (5 g Saturated Fat), Cholesterol: 286 mg, Sodium: 1678 mg, Carbohydrates: 30 g, Fiber: 4 g, Sugar: 3 g, Protein: 41 g.

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

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Copyright © 2010-2014, 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.

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