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Family Matters: Castor & Pollux® Dog Cookies


In the lore of Greek mythology, Castor and Pollux were twin brothers with different fathers. They became the constellation Gemini and associated with horsemanship.

Today, we’re talking about the amazing products of Castor & Pollux® that you can feed your pup from Brookshire’s pet aisle.

Personally, I went for the Castor & Pollux® Organix™ Dog Cookies, Cheddar Cheese Flavor, to be exact.

Astro loves them.

Tell him that he has a “T.R.E.A.T” (shhhhh…don’t say it out loud….), and he’ll run to the corner of the carpet and sit patiently to wait for it….

If Astro wasn’t already pretty well-trained, these cookies would be ideal for training and rewarding good behavior, or my sweet pup has THAT look about him. These all-natural treats feature 95-percent organic ingredients, including organic free-range chicken as the No. 1 ingredient in all varieties. They’re easy to break, yet nice and crunchy. Each 1 1/2-inch long cookie contains only 8 calories and delivers a robust taste that dogs like Astro crave. They are also USDA certified-organic and all-natural with no corn, wheat or soy, and they are available in a 12-ounce size. Most of all, they’re made with love.



Family Matters: Purely Fancy Feast®


My cat, Carl, wakes up every morning begging for a good meal.

Let’s just be straight: Carl begs for a good meal pretty much every time he sees me, whether it be when  I wake up in the morning, when I come in the door in the evening, if I happen to stop by during the lunch hour, or really any time my eyes are open.

Carl gets his good meals in the form of a high-quality dry cat food.

Once a week, he also gets Purely Fancy Feast® from Purina®, on the pet food aisle at Brookshire’s. Purely Fancy Feast® entrées are made with pure seafood, chicken or beef, and no by-products or fillers for a wholesome, complete and balanced meal for mature felines.

He loves his Thursday treats, and I know he’s getting good nutrition to boot!



Shop the Sale: Rotisserie Chicken Enchiladas


Rotisserie Chicken Enchiladas Prep Time: 25 mins
Cook Time: 1 hour 35 mins
Serves: 8

Who has time to cook the chicken and the enchiladas? Pick up an on-sale Rotisserie Chicken this week at Brookshire’s and get a head start on delicious chicken enchiladas for the whole family. And we really mean the whole family – this Mexican feast with made-from-scratch sauce serves eight! For authentic flavor with less work in the kitchen, try our Rotisserie Chicken Enchiladas today.

Ingredients
Sauce:
3 guajillo chiles, stemmed and seeded
3 ancho chiles, stemmed and seeded
4 cups water, divided
1 medium onion, quartered
3 cloves garlic
1 Tbs ground cumin
1 1/2 tsp ground coriander
1/2 tsp dried oregano
2 Tbs extra virgin olive oil
2 1/2 cups tomato sauce (20 oz)
Salt and pepper, to taste

Enchiladas:
2 Tbs extra virgin olive oil
1 large onion, thinly sliced
1/2 cup chicken broth
4 cups rotisserie chicken, shredded
1 tsp ground cumin
1/4 cup cilantro, chopped
3 cups Monterey-Jack cheese, shredded (divided)
Salt and pepper, to taste
Vegetable oil, for frying
16 corn tortillas
Chopped red onion, cilantro and salsa, for serving

Instructions
In a microwave-safe bowl, cover chiles with 3 cups water. Microwave for 2 minutes until softened. Use slotted spoon to transfer chiles to blender. Add 1 cup chile-soaking liquid, onions, garlic, cumin, coriander and oregano; puree.

In a large saucepan, heat olive oil over medium-low heat. Add tomato sauce and 1 cup water. Strain chile mixture through fine-mesh sieve into saucepan. Cook, stirring occasionally, until sauce slightly reduces, about 15 minutes. Season with salt and pepper. Spoon 3/4 cup sauce into baking dish.

Preheat oven to 350° F. In large skillet, heat olive oil. Cook onions over moderate heat until lightly browned. Add broth. Cook until onions are soft and broth evaporates. Let cool. Add chicken, cumin, cilantro and 1 1/2 cups cheese. Season with salt and pepper.

Wipe out skillet; heat 1/4 inch of vegetable oil. Fry tortillas one at a time over low heat until pliable. Transfer to paper towel-lined baking sheet; pat dry. Roll 1/4 cup chicken filling in each tortilla; place in baking dish. Spoon extra sauce on top; sprinkle with remaining cheese. Cover with foil. Bake for 45 minutes or until heated through and bubbling. Remove foil halfway through cooking time. Serve with chopped onion, cilantro and salsa.

Calories per Serving: 748, Fat: 51 g (25 g Saturated Fat), Cholesterol: 163 mg, Sodium: 965 mg, Carbohydrates: 27 g, Fiber: 4 g, Protein: 47 g.

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

Chef Tips

Know Your Chiles
Not to get all scientific on you, but did you know there is a measurement specifically designated for chile peppers? The Scoville Scale measures capsaicin concentration and classifies each chile pepper into heat units known as Scoville Heat Units (SHU). While there are too many to list here, we’ve outlined some of the more common peppers you’ll find in the store from mildest to hottest below.

  • Bell Pepper (0 SHU)
  • Banana Pepper (0 – 500 SHU)
  • Pepperoncini (100 – 500 SHU)
  • Poblano Pepper (1,000 – 1,500 SHU)
  • Anaheim Pepper (500 – 1,500 SHU)
  • Jalapeño Pepper (2,500 – 8000 SHU)
  • Serrano Pepper (10,000 – 25,000 SHU)
  • Habenero (100,000 – 350,000 SHU)


The Versatile Rotisserie Chicken

When you’re pressed for time, a rotisserie chicken can be a weeknight meal lifesaver. Here are just a few ways you can use a rotisserie chicken to create an easy family meal:

  • Carved chicken served with mashed potatoes and green beans
  • Shredded breast meat in a healthy salad
  • Tossed with pasta, garlic, olive oil and parmesan cheese
  • Stirred into soup to make an easy chicken and vegetable soup

Plus, leftovers never go to waste. Rotisserie chicken is great on sandwiches, whipped up into chicken salad, piled onto nachos or pizza, or stuffed into peppers or potatoes.



Product Talk: Slow Cooker Liners


Slow Cooker LinersIt’s the day before my birthday, and I think I’ll treat myself this year…by not cleaning up.

Slow cooker liners are pretty much the best thing since sliced bread.

Reynolds® brand makes a variety of slow cooker liners, and they’re found with the foils, plastic wraps and parchment papers.

If you use your slow cooker at least once every week like I do, these are a lifesaver, especially on Tuesdays when the 14-year-old needs to be downtown at 5:15PM and the 15-year-old needs to be picked up south of town at 5:15PM. I can’t be at both places at once, so one has to be dropped off early and once has to be picked up late. Either way, dinner has to be prepared in the slow cooker or no one is eating until Midnight.

Slow cooker liners make for super easy cleanup and are fabricated with heat-resistant nylon that will not leach into your food. Slow-cooked food is infamous for baking-on; now you don’t have to worry about scrubbing your crockery for hours after your slow-cooking accomplishment.

This is a great go-to recipe for slow cookers that my boys love.

Slow Cooker Cubed Steak with Gravy

Ingredients:
1 can French onion soup
1 can cream of chicken soup
1 pkg au jus gravy mix
1/2 cup water
1 1/2 to 2 lbs cubed steak
3 Tbs cornstarch
3 Tbs cold water

Directions:
Place crockery into slow cooker; drape liner inside to cover completely.

Combine French onion soup, cream of chicken soup, au jus mix and 1/2 cup water in bottom of liner. Stir well. Place cubed steak in bottom of liner with gravy mixture. Cover slow cooker. Cook steak on low for 6 to 8 hours.

Whisk cornstarch and cold water in separate bowl until thoroughly combined. Stir into gravy mixture. Turn to high; cook for 30 minutes or until thickened. Serve over mashed potatoes or rice.

Serves 6 to 8

Nutritional Information: Calories Per Serving: 196, Fat: 7 g (2 g Saturated Fat), Cholesterol: 56 mg, Sodium: 635 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 1 g; Protein: 22 g.

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



Family Matters: Utensils


During these years, your toddler will stop picking up his food with his fingers and learn to use utensils.

You’re going to want to encourage this new-found skill by providing him with easy-to-use, toddler-friendly starter forks and spoons.

Whether you choose plastic or a coated metal, find kid-friendly products in the baby aisle at Brookshire’s.

Toddler utensils are shorter, making it easier for your little one to navigate his food into his mouth.

They’re plastic or coated metal, so in case he misses, he can’t hurt himself (or you.)

Often, they’re curved to help him negotiate the space between his arm and the angle to get the food into his mouth.

Having contoured handles or grips also helps your toddler hold on to his fork and spoon more easily.

Generally speaking, your toddler might start out “dipping” his utensil into his food before he starts scooping or spearing his food, but that’s developmentally appropriate. He’ll work up to the finer points of eating with utensils. Just keep providing them for him, modeling the correct way to use them, and he’ll be a pro before you know it.



Family Matters: Teethers


Around this time, your baby is probably getting teeth.

For some little ones, this is a painless process. For others, they will spend the next several months drooling, fussing and chewing on everything in sight.

This is where the selection of teethers at Brookshire’s comes in handy. Pick up a variety to see which ones your baby prefers to gnaw on to relieve some of their discomfort.

Teethers are made from materials such as silicone for softer versions and plastic for harder varieties. They can come in different textures, too, with ridges, bumps or swirls that baby might like against his tender gums. Some types can be chilled to add some gentle relief to swollen or sore gums. Other varieties vibrate gently when baby applies pressure, which also feels good as baby is cutting teeth.

When choosing a teether, make sure it is phthalate-free and BPA-free, as well as made of only non-toxic materials. Only buy teethers new in packaging, and sterilize before use.



Family Matters: Bottles with Disposable Liners


One of the very best inventions for your infant, in my opinion, are bottles with disposable liners.

Sold in bulk packages, these pre-sterilized liners drop into plastic baby bottles to hold formula or expressed breast milk. They are disposable, making cleanup instantaneous.

As your baby eats, the liner gently collapses, just like mom’s breast would. This air-free feeding helps to reduce gas in your baby, which in turn helps reduce colic. Because baby takes in less air as he feeds, he has less gas, colic and discomfort.

The collapsible liners also mimic natural breast-feeding more closely by simulating the same suck, swallow and breathe patterns as breast-feeding, so your baby breathes more naturally during feeding.

Again, because these are pre-sterilized and disposable, you can rest assured that they are safe and clean. You spend less time washing, assembling and preparing your infant’s meals.

Liners are BPA-free and fit most standard-sized bottles.



Shop the Sale: Bacon Wrapped BBQ Shrimp


Bacon Wrapped BBQ Shrimp

Prep Time: 25 min
Cook Time: 20 min
Serves: 4

Everything’s better with bacon – even shrimp! And the best part? Our Bacon Wrapped BBQ Shrimp is not even bad for your waistline at under 100 calories per serving. Make it as an appetizer for your next cookout or pair it with a fresh, healthy salad for a delicious main, just make it soon so you can to take advantage of Brookshire’s Bacon on sale this week!

Ingredients
16 large shrimp, peeled and deveined
8 slices bacon, halfway cooked and sliced in half lengthwise
Barbecue seasoning, to taste

Instructions
Preheat oven to 450° F. Line baking sheet with extra heavy-duty foil, and place baking rack in pan. Wrap each shrimp with 1/2 slice of bacon, securing with a toothpick. Place shrimp on rack, and sprinkle heavily with barbecue seasoning. Turn and sprinkle second side. Let shrimp sit for 15 minutes. Cook for 10 to 15 minutes. Check often as they may burn easily. Serve hot.

Calories per Serving: 95, Fat: 6 g (2 g Saturated Fat), Cholesterol: 60 mg, Sodium: 347 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 10 g.

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

Chef Tips

Calling All Bacon Lovers
Bacon lovers rejoice! There are many more ways to wrap bacon around some of your other favorite foods. The next time you need a bacon fix, try wrapping some around one of these: chicken thighs, mushrooms, asparagus, egg cups, avocado slices, peppers, olives – and this is just for starters. The list is practically endless…although not the healthiest, so try to stick to veggies or lean meat for your bacon wrapping adventures.

DIY BBQ Seasoning
From Kansas City and Memphis to Texas rubs and beyond, there are lots of different BBQ seasonings. You probably have at least one sitting in your kitchen right now, and you probably bought it premade. While we’re all for stocking up on your favorite BBQ brands, there’s also a DIY option for making your own signature rub.

All BBQ seasoning recipes are made up of 4 basic ingredients: sugar, salt, pepper and spices. What specific ingredients you choose depends on the style you want to create – or what you have in your cupboard. There are many recipes options ranging from just a handful of different herbs and spices to the very complex, but you can choose how complicated – or simple – you want to go by following these four easy steps:

  1. Choose your sugar: brown or white. Both add different flavor to your rub, and burn at different temperatures.
  2. Pick the right salt ratio. Pork rubs generally have a lower salt to sugar ratio while beef and wild game benefit from a little more salt than sugar. There’s not a lot of difference when it comes to the salt you choose, although personal preference may dictate between table salt, sea salt, kosher salt or even celery salt.
  3. Whether you go with a single pepper or a mix, just make sure you don’t go too heavy. It’s easier to add more later on rather than overdoing it in the beginning. Popular choices include white, black, cayenne and smoked chile powders like chipotle.
  4. This is the part where you can get as creative as you want: spices. Most BBQ rubs contain a base of chili powder and paprika, with additional spices and herbs layered on. These can be anything from garlic, mustard and onion powder, cumin, coriander or ginger, along with parsley, oregano, thyme, or really any herb you like.

 



Product Talk: Brookshire’s Baby Cucumbers


Brookshire’s is now carrying baby cucumbers in the produce section.

Packaged in stay-fresh bags, these greenhouse-grown, smaller-sized cucumbers are perfect for healthy snacking.

They are sweeter and more crisp than your common garden cucumbers, with more tender skin and sized perfectly for single servings.

My kids love these in their lunches, with hummus to dip. They’re also nice sliced into salads or spears, and less work to do so.

Baby cucumbers, aptly named because they are only five or six inches in length, are also seedless and “burpless,” making them easier on your stomach.

Choose a bag that has firm cucumbers that are bright green, without soft spots.

Hummus-Stuffed Lunchbox Cucumbers

Ingredients:
1 lb baby cucumbers (about 4)
8 Tbs prepared hummus
4 Tbs feta cheese, crumbled
4 Tbs green olives, diced

Directions:
Slice a wedge lengthwise from baby cucumbers without cutting all the way through. Spread hummus into wedge; sprinkle with feta and green olives. Wrap with plastic wrap, and send in school lunches for a healthy treat.

Serves 4

Nutritional Information: Calories Per Serving: 101, Fat: 6 g (2 g Saturated Fat), Cholesterol: 8 mg, Sodium: 346 mg, Carbohydrates: 9 g, Fiber: 3 g, Protein: 5 g.

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



Shop the Sale: Arroz Con Pollo


Arroz Con PolloPrep Time: 15 mins
Cook Time: 1 hour
Serves: 6

It might sound plain with a name like “rice with chicken”, but trust us, this traditional Spanish dish is anything but. Simmered with onion, bell pepper and garlic in a tomato and chicken broth with a bunch of herbs and spices, this is a chicken dish sure to be on regular rotation. Start this week while Sanderson Farms Chicken Thighs are on sale.

Ingredients
6 bone-in, skin-on chicken thighs (about 2 lbs), rinsed and patted dry
Kosher salt and freshly ground black pepper, to taste
3 Tbs olive oil
1 yellow onion, finely chopped
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
4 cloves garlic, chopped
2 Roma (plum) tomatoes, halved, seeded and chopped
1 tsp hot paprika
2 bay leaves
2 Tbs tomato paste
1 cup basmati rice or long-grain rice
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp saffron threads
3 cups chicken broth
Hot sauce
2 Tbs fresh cilantro, chopped

Instructions
Season chicken generously on both sides with salt and pepper. In large cast-iron or straight-sided skillet, heat oil over medium-high heat until shimmering. Sear chicken thighs (turning once) until golden-brown, about 8 to 10 minutes per side. Transfer to plate; set aside.

Drain half of oil from pan; return pan to heat. Add onion, bell peppers, garlic, tomatoes, paprika and bay leaves. Cook (stirring often) until onions begins to caramelize, about 6 to 8 minutes. Stir in tomato paste. Cook (stirring constantly) until it begins to brown, about 3 to 4 minutes.

Add rice, cumin, coriander and saffron. Cook, stirring often, for 2 to 3 minutes. Pour in chicken broth. Season with salt, pepper and hot sauce. Stir and bring to a boil. Reduce heat to maintain a simmer. Place chicken thighs skin-side up in rice. Keep skin above rice to keep it crispy. Cook, partially covered with foil, until rice has absorbed liquid and chicken is cooked through (about 25 to 30 minutes).

Remove bay leaves. Sprinkle cilantro over rice; gently stir to incorporate. Serve directly from pan with hot sauce.

Calories per Serving: 464, Fat: 27 g (8 g Saturated Fat), Cholesterol: 98 mg, Sodium: 470 mg, Carbohydrates: 32 g, Fiber: 2 g, Protein: 22 g.

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

Chef Tips

A Little Arroz Con Pollo History
Similar to paella, this is a traditional dish with different names and variations across Spain and Latin America. Where it originates is often hotly contested, but today, many countries and even regions have developed their own take on this longtime favorite. While the ingredients may change, one thing that doesn’t is the rich flavor of chicken and rice gently simmered to perfection.

Cooking Rice at Any Elevation
If you’ve ever tried to cook at high altitude, you’ll know that cooking rice that’s not under or overcooked can be one of the biggest challenges. Water boils at a lower temperature at higher elevation, which means you need to increase the amount of water and the cooking time to compensate. But by how much? That depends on the altitude. Rule of thumb is to follow standard directions below 5,000 feet, but for higher locations, add ¼ cup of water and around five minutes of cooking time.



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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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Each Monday we feature a new or interesting product.

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Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

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