share. The Brookshire's Blog

Dine In: Well, hot dog!


Nearly every kid loves hot dogs, but a lot of adults do, too. After all, Americans will eat 7 billion hot dogs this summer, so kids can’t be eating all of them!

July is National Hot Dog month, so it’s a great time to throw some ‘dogs on the grill for an easy summer cookout. (If you’re worried about the fat content, look for all-turkey dogs, or low-fat or non-fat varieties that can have as few as 50 calories each.)

And how will you dress your dog? The National Hot Dog & Sausage Council, which tracks such things, says mustard is the most popular condiment, followed by ketchup and then chili, with relish and onions far behind. But why not mix it up a bit? Check these ideas for bringing some unusual, gourmet, or regional flavors to your table: 

  • Top with fried onions (like Durkee’s) and spicy mustard.
  • Top with ranch dressing and cooked, crumbled bacon. A more adult alternative: Use blue cheese dressing and crumbled blue cheese along with the bacon!
  • Instead of offering chopped raw onions, grill or sauté slices of onions and red and green bell peppers, similar to the topping you typically get on Italian sausage.
  • Frito-pie dog: Top with chili, grated cheese, and crumbled Fritos.
  • Make it Asian style: Instead of ketchup, use teriyaki sauce; soy sauce; sriracha sauce, a spicy, Asian-inspired chile sauce; or hoisin, a slightly sweet, slightly spicy Chinese-style sauce.
  • Chicago ‘dog: Load it up with yellow mustard, relish, chopped raw onion, tomato slices, celery salt, and serve in a soft poppy seed bun. A dill pickle spear can be stuffed in the bun as well.
  • Kansas City ‘dog: Melted Swiss cheese and warm sauerkraut, stuffed into a sesame-seed bun.
  • Mexico ‘dog: At streetside stalls across Mexico, the hot dog is given star treatment: It’s wrapped in bacon and grilled, then topped with chopped raw onion and tomato; tomatillo (green) salsa; and a squirt of hot sauce, and served in a soft egg bun. You can then add mayonnaise, ketchup and mustard if you please.

This easy topping recipe is billed as a Texas-style ‘dog, thanks to its barbecue sauce and pickle-spiked coleslaw.

http://brookshires.mywebgrocer.com/RecipeDetails.aspx?Pos=0&Search=hot%20dogs&SRC2=0&RecipeID=53616&cc=1&s=158775443&g=3a38de0d-8f21-4a24-b69a-4468a4b3a35c&uc=DC97B



Dine In: Picnic Time


As kids, we went on a lot of picnics. I used to think it was because my mom just loved the outdoors, but now that I’m older, I see that she also liked the simplicity of eating lunch at the beach or the park: Not much mess, not much cooking, and no kids dropping crumbs and spilling Kool-Aid on the kitchen floor.

Back then, we usually just took sandwiches or picked up some fried chicken. I’ve been known to do that, too, but I also like the idea of a more grown-up picnic. This light salad is perfect for any outdoor meal, plus it’s easy to make, especially if you start with a rotisserie chicken or another form of pre-cooked chicken. (If you’re also feeding kids who are big salad fans, buy an extra rotisserie chicken or some fried chicken strips  at the deli, and take along some chips – they’ll be happy too!)

If you’re packing this in your cooler to take along, mix the salad ingredients and place in a large plastic zippered bag, and put the dressing in a separate, tightly sealed container. (A large plastic bag works well for this, too.) Then, toss salad just before eating.

Grilled Chicken Salad w/Smoked Chile Vinaigrette
Serves 4

Ingredients:

Salad:
1 cup cooked chicken, shredded or sliced (rotisserie chicken works well)
2 cups iceberg lettuce, chopped, or pre-washed salad mix
1/2 pint cherry tomatoes, sliced in half
1/4 cup roasted and salted pecans
1/4 cup pineapple, diced
1/4 cup red cabbage, julienned
1/4 cup smoked chile vinaigrette (recipe below)
4-6 sprigs cilantro, leaves
1-2 handfuls tortilla chips (lightly crushed)

Vinaigrette:
2 chipotles, canned
1 shallot, peeled
1/2 cup rice vinegar
1 cup extra virgin olive
1/2 bunch cilantro, chopped
1 tsp. salt

Directions:
For the vinaigrette: place all ingredients except the olive oil in a blender and pulse 2-3 times to slightly liquefy these ingredients. Once liquefied, turn the blender to medium speed and slowly add the olive oil until all ingredients are incorporated and you have a nice emulsified vinaigrette. You can add more salt if necessary.

For the salad: Mix all ingredients together. Toss with dressing. Garnish with cilantro and tortilla chips. Serve.

| Permalink | Print
Posted in: Cooking, Dine In


Dine In: Spicy Thai Beef Salad


Usually, I’m a meat-and-potatoes kind of guy. Serve me a salad for dinner, and I’ll be looking around, wondering where you hid the main course.

This spicy beef salad is an exception to that rule. It’s one of my absolute favorite Thai dishes, combining spicy, sweet and savory flavors, all in each bite.

I’ve had versions with tomatoes, Chinese long beans, bell peppers, and other vegetables added in. But I like to keep it more traditional and simple, both to highlight the great flavors of the ingredients and to keep it quick to make.

Especially in the summer, this salad makes a light and refreshing dinner, but yet it’s hearty enough that you won’t be left asking where’s the beef. When the weather cools down, I might serve this as a first course, maybe with a Thai curry or soup, for an Asian-inspired soup-and-salad dinner.

Thai beef salad
Serves 3-4

Ingredients:

Dressing:
3 limes, juiced
1 ½ tablespoons fish sauce (found in Asian section of grocery)
1 tablespoon sugar
1 small red onion, roughly chopped
1 jalapeno, roughly chopped

Salad:
1 pound skirt steak
salt and pepper to taste
1 small head butter lettuce, clean and leaves separated
1 medium carrot, julienned
½ cup cucumber, peeled and sliced
¼ cup fresh mint, chopped
½ cup fresh cilantro, chopped

Directions:
Place dressing ingredients in a food processor and puree until liquid. The dressing should be sweet, sour, salty and spicy. All of these can be adjusted to taste. Set aside.

Season skirt steak with salt and pepper and grill over high heat. Cook to medium rare. When the meat is done, set aside to rest for a few minutes while you make the salad.

Toss the salad ingredients together in a large bowl.

Slice the steaks across the grain into small bite-size pieces and mix with dressing. Save any of the meat juices and mix with the dressing. Combine with the salad while steak is warm.

Arrange salad on plates and serve.



Dine In: National Creative Ice Cream Day!


I am a dessert kind of girl, and one of my favorite desserts is ice cream. Several times during the summer, I convince my dad to make me homemade ice cream. I love my dad’s homemade ice cream! It’s so far from being healthy, but it’s so delicious!

I do add peaches, which have one of the highest possible NuVal scores, at 99 out of 100. That always makes me feel a little better about eating it. I have tried to get my dad to make a lower-calorie version, but he assures me it would not be the same. You have to splurge every now and then, right?

Today is National Creative Ice Cream Flavor Day! Make your family’s regular  homemade ice cream recipe, or you can use my dad’s recipe. Then go wild on adding different ingredients to make yourself a creative, delicious bowl of ice cream.  You never know  – you could be the next Ben or Jerry!

Homemade Vanilla Ice Cream
Prep Time: 10 minutes, plus churning time
Serves: 20

Ingredients:
1 pint Food Club Whipping Cream
1 (14 oz.) can fat-free sweetened condensed milk
2 Tbs Food Club Vanilla Extract3 large eggs
4 cups Food Club Sugar
2 cups Full Circle 2% Milk

Directions:
In a large bowl combine whipping cream, sweetened condensed milk, vanilla, eggs, sugar and milk; mix well. Pour milk mixture into ice cream maker. Fill the canister of your ice cream maker with milk until full. Follow manufacturer’s directions on making ice cream.

| Permalink | Print
Posted in: Dine In


Dine-In: Eat All Your Veggies Day


Today is Eat All Your Veggies Day. There is no better way to celebrate than grilling up these vegetables!

Mexican Blend Grilled Vegetables
Prep Time: 20 minutes
Cook Time: 6 minutes
Serves: 8

Ingredients:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 purple onion, sliced
1 large tomato, chopped
2 jalapeno peppers, sliced
2 garlic cloves, minced
1/4 cup Food Club Extra Virgin Olive Oil
1 lime, juiced

Directions:
In a large bowl toss together all ingredients. Make sure that all vegetables are coated in oil. Wrap vegetables in foil and place on grill. Grill vegetables for 5 to 6 minutes or until tender.

Nutritional Information: Calories per Serving: 81, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrates: 5 g, Fiber: 1 g, Protein: 1 g

| Permalink | Print
Posted in: Dine In


Dine-In: Curry Chicken and Mango


Curry Chicken and Mango
Prep Time: 20 minutes, plus marinating
Cook Time: 10 minutes
Serves: 4

Ingredients:

Marinade:
3 garlic cloves, minced
1/2 cup sliced green onion
2 Tbs chopped cilantro
2 Tbs curry powder
1 Tbs less sodium soy sauce
1 Tbs Food Club Light Brown Sugar
1 Tbs Food Club Extra Virgin Olive Oil
1 tsp Food Club Ground Black Pepper
1/2 tsp Food Club Salt

Chicken:

1 lb boneless, skinless chicken breast, cut into 1-inch cubes
2 medium mangos, peeled, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes

Directions:
In a large bowl combine marinade ingredients; mix well. Add cubed chicken and mangos to bowl with marinade. Toss chicken and mangos until evenly coated. Refrigerate for at least 1 hour.

Thread chicken, mangos and bell pepper onto skewers. If using wooden skewers, soak skewers for at least an hour before using.

Heat grill to medium heat. Put skewers on grill and cook for 2 to 4 minutes, flip and cook for an additional 4 to 6 minutes. Remove chicken and mangos from skewers and serve over warm rice. 

Nutritional Information: Calories per Serving: 324, Fat: 8 g (2 g Saturated Fat), Cholesterol: 96 mg, Sodium: 527 mg, Carbohydrates: 26 g, Fiber: 4 g, Protein: 37 g

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.



Dine-In: Blueberry Pancakes with Blueberry Syrup


Blueberry Pancakes with Blueberry Syrup
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 5

Ingredients:
1/2 cup whole wheat flour
1/2 cup Food Club All-Purpose Flour
1 Tbs flaxseed meal
2 Tbs Food Club Light Brown Sugar
2 tsp Food Club Baking Powder
1/2 tsp Food Club Salt
1 cup Full Circle Fat Free Milk
2 Tbs butter, melted
1 large egg
1 cup blueberries

Directions:
In a medium bowl whisk together flours, flax seed, brown sugar, baking power and salt; set aside. In another medium bowl whisk together milk, butter and egg. Mix together flour and milk mixtures; mix well removing any clumps. Fold blueberries into pancake batter.

Heat a skillet and spray with cooking spray. Place 3 tablespoons of batter onto skillet and cook for 1 to 2 minutes, flip and cook for an additional 2 to 3 minutes. Serve pancakes with blueberry syrup.

Nutritional Information: Calories per Serving: 202, Fat: 7 g (3 g Saturated Fat), Cholesterol: 55 mg, Sodium: 304 mg, Carbohydrates: 31 g, Fiber: 2 g, Protein: 6 g

Blueberry Syrup
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 5

Ingredients:
1/3 cup Food Club Sugar
1 tsp Food Club Cornstarch
1/4 tsp Food Club Ground Cinnamon
1/3 cup water
2 cups fresh blueberries
1/4 tsp almond extract
2 Tbs Food Club Orange Juice

Directions:
In a medium saucepan, over medium heat, add sugar, cornstarch, cinnamon and water. Slowly add blueberries; stir constantly for about 2 minutes. Add almond extract and orange juice; mix well. Let sauce cool and pour over pancakes or waffles. If not using immediately, let cool, cover and refrigerate.

Nutritional Information: Calories per Serving: 90, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 23 g, Fiber: 2 g, Protein: 1 g

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.

| Permalink | Print
Posted in: Cooking, Dine In


Dine-In: Grilled Tomatoes


If you’re grilling fish or steaks throw some tomatoes on the grill! Tomatoes have a NuVal score of 96 and are high in vitamin A and C! 

Grilled Tomato
Prep Time: 25 minutes
Cook Time: 3 minutes
Serves: 4

Ingredients:
1 Tbs Food Club Extra Virgin Olive Oil
1 tsp Food Club Salt
1 Tbs Food Club Dried Rosemary Leaves
1 tsp Food Club Ground Thyme
2 large, firm tomatoes, halved

Directions:
In a small bowl combine olive oil, salt, rosemary and thyme. Coat each tomato with seasoned olive oil. Let tomatoes sit for 15 minutes. Preheat grill to medium heat. Cut tomatoes in half. Place a sheet of foil on the grill. Place tomatoes cut side down on foil, cover grill and cook for 2 to 3 minutes.

Nutritional Information: Calories per Serving: 50, Fat: 4 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 587 mg, Carbohydrates: 4 g, Fiber: 2 g, Protein: 1 g

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.



Dine-In: Jalapeno Pork Tenderloin


Jalapeno Pork Tenderloin
Prep Time: 15 minutes, plus marinating
Cook Time: 45 minutes
Serves: 3

Ingredients:
1 (12 oz) pork tenderloin, trimmed of any fat
3 limes, juiced
1 Tbs Food Club Ground Cumin
1 tsp Food Club Ground Paprika
2 garlic cloves, minced
1/4 tsp Food Club Salt
2 jalapeno peppers, diced
1 Tbs Food Club Extra Virgin Olive Oil
1/4 cup fresh cilantro, chopped

Directions:
Place tenderloin in a shallow dish.  In a small bowl combine remaining ingredients to make a marinade. Pour marinade over pork, cover and refrigerate for 8 hours or overnight.

Preheat grill. Place tenderloin on grill in indirect heat. Place remaining marinade in saucepan and bring to boil. Brush marinade over tenderloin. Cover grill and cook tenderloin until internal temperature reaches 160°F, about 45 to 50 minutes, or until desired doneness.

Nutritional Information: Calories per Serving: 228, Fat: 9 g (2 g Saturated Fat), Cholesterol: 83 mg, Sodium: 509 mg, Carbohydrates: 5 g, Fiber: 1 g, Protein: 31 g

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.



Dine-In: Strawberry and Spinach Salad


Make this salad for your mother on Mother’s Day! 

Strawberry and Spinach Salad
Prep Time: 30 minutes
Serves: 6

Ingredients:
6 oz baby spinach
1 cup frisée, washed, dried, torn into 2-inch pieces
1 pint strawberries, washed, dried, stems removed, sliced
2 Tbs fresh basil, chiffonade
3 Tbs balsamic vinegar
1/4 cup Food Club Extra Virgin Olive Oil

1 tsp Food Club Sugar
1/4 tsp Food Club Salt
1/2 tsp Food Club Ground Black Pepper
1 tsp poppy seeds
1/4 cup sliced almonds, toasted

2 oz goat cheese, crumbled

Directions:
In a large bowl combine spinach, frisee,1/2 pint strawberries and basil.

Add remaining strawberries, vinegar and oil to blender; process until you have strawberry puree. In small bowl combine strawberry puree, sugar, salt, pepper and poppy seeds.

Pour dressing over spinach mixture and toss to coat. Garnish with toasted
almonds and goat cheese. Serve immediately.

Nutritional Information: Calories per Serving: 179, Fat: 15 g (4 g Saturated Fat), Cholesterol: 10 mg, Sodium: 153 mg, Carbohydrates: 8 g, Fiber: 2 g, Protein: 5 g

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.

 



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