share. The Brookshire's Blog

Dine In: Spicy Mustard Shrimp


Spicy Mustard ShrimpI had big plans one recent Friday night. I was going to get home from work, put some shrimp on the barbie and relax on the back porch.

Well, you know what they say about best laid plans.

It rained.

No, more accurately, it monsooned. (Ok, I know that’s not a word).

I quickly Googled shrimp recipes I could cook inside and found this gem. The mustard sauce is a perfect pairing for the shrimp.

Spicy Mustard Shrimp

Ingredients:
2 tsp canola oil
1 lb large shrimp, peeled and deveined
1 Tbsp whole-grain Dijon mustard  
1 1/2 tsp hot pepper sauce (such as Tabasco)
2/3 cup green onions, (3-inch) diagonally cut  
1 cup mango (about 1 medium), peeled and diced
1/4 cup fresh cilantro, chopped  
4 lime wedges

Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 1 minute. Add mustard and pepper sauce to pan; sauté 2 minutes, stirring frequently. Stir in onions; cook 1 minute. Remove from heat; stir in diced mango. Sprinkle with cilantro. Serve with lime wedges.

Nutritional Information: Calories Per Serving: 181, Fat: 4.5 g (1 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat), Protein: 26 g, Carbohydrates: 10 g, Fiber: 2 g, Cholesterol: 172 mg, Iron: 3 mg, Sodium: 247 mg, Calcium: 82 mg.

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

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Family Matters: Pools


Kiddy PoolToddlers love them some pools! At least, my boys did. I could fill a plastic wading pool with two inches of water, and they’d be happy for hours. 

Fill it with toys: balls, sponges, cups and anything they can manipulate and play with. Foam squirt guns are great for older toddlers. Cups and action figures occupy kids of almost any age. Water wheels are super exciting and teach baby about physics. 

A few drops of food coloring in your pool won’t hurt anything but will let baby experience something new. 

Shaving cream, marbles and floating plastic fish are also super fun for your little one.



Family Matters: Vacation Time


Smiling BabyIt’s vacation season and you want to take your first trip with baby! 

Is it easy? 

Um, not really, but there are definitely ways you can make traveling more effortless with a little one. 

Stock the diaper bag. Baby will need snacks, sippy cups, several changes of clothes (you’ve never experienced a blowout at 30,000 feet? Really?), extra diapers, toys, books, an extra blanket, a lovey, ear plugs if you’re flying, and more toys and snacks. 

  1. Sanitize. Bring hand sanitizer and sanitizing wipes for public areas and any weird things baby might touch.
  2. Pacifiers. If your baby loves them, bring them. They are soothing in almost any situation and perform double duty as ear pressure relievers on air planes.
  3. Food. I already mentioned snacks. I’m mentioning it again. Food never fails. It’s ok if they have 17 snacks while traveling for one day if that makes it easier on everyone (fruit is always a healthy snack that won’t break the calorie bank).
  4. Slings. Does your baby feel more comfortable in a carrier? Do it. Slings or carriers are the most efficient way to transport baby from point A to point B, and they feel most secure. 


Family Matters: Colic


Crying BabyWhen my younger son was about three weeks old, he started howling. From approximately 4 p.m. to 8 p.m., he’d scream. Sometimes if I was holding him up on my left shoulder, cradling his bottom and pointing northwest, he’d stop for about 3 seconds. The pediatrician diagnosed him with colic, a condition you can’t really do anything about. You have to ride it out. He was prescribed gas drops, as a common cause of colic is intestinal distress. However, they didn’t really work.



Shop the Sale: Barbecue Chicken Skewers


BBQ Chicken SkewersWhen I start to read a recipe about barbecued chicken, I’m not expecting to see the word “bacon,” let alone the words “bacon paste.”

So, when I did see all those words, I was captivated.

Say it with me: “Everything tastes better with bacon.”

Bacon paste takes it to a whole new level. Raw bacon is processed in a food processor or blender until a paste is formed. It’s then mixed with the spices and rubbed onto the chicken.

It doesn’t get much better than that, except when chicken breasts are on sale at Brookshire’s.

Barbecue Chicken Skewers

Ingredients:
2 lb boneless, skinless chicken thighs or breasts
2 tsp kosher salt
1 1/2 Tbsp sweet paprika
2 tsp smoked paprika
4 tsp sugar
2-3 slices raw bacon, cut into 1/2-inch pieces
1 cup barbecue sauce

Directions:
Trim chicken of excess fat, and then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then, cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.

Turn all grill burners to high heat, close lid and heat for about 15 minutes. Leave primary burner on, but turn off other burners.

Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.

Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with barbecue sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so until cooked through.

Remove kebabs from grill and let rest for 5 minutes. Serve, passing remaining barbecue sauce separately, if desired.

Nutritional Information: Calories Per Serving: 290, Calories from Fat: 90, Fat: 10 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 104 mg, Sodium: 108 mg, Potassium: 383 mg, Carbohydrates. 14 g, Fiber: 1 g, Sugar: 10 g, Protein: 34 g.

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



Healthy Living: Avocado Caprese Salad


Avocado SaladI considered dialing back my avocado recipes, but after careful thought, I decided I’d just declare this summer the “Year of the Avocado.”

We will celebrate it as such, in my house at least.

I love a caprese salad. They remind me of Italy, in both the flavors and in the national colors in the salad itself. I love Italy almost as much as I love avocados. It’s a toss-up.

So, when I saw this recipe combining two of my loves, I knew I had to try it.

Spicy arugula is the key to this recipe. It’s both crunchy and has a spice to it that gives this salad incredible texture and flavor. Arugula is sometimes called the “salad rocket” because it really makes basic lettuce and other ingredients taste out of this world.

Arugula is low-calorie at 25 calories per 100 grams. However, it packs a powerful nutritional punch with many vital phytochemicals, antioxidants, vitamins and minerals that can benefit health. It’s also a great source of folates and vitamins A, B, C and K. Combine that with the heart-healthy fats in avocado, the vitamin C in tomatoes and the calcium in mozzarella, and you’ve got a wonderfully healthy meal.

Avocado Caprese Salad

Ingredients:
2 cups fresh arugula
1/2 avocado, pitted and sliced
3 slices fresh mozzarella cheese
1 cup cherry tomatoes
2 Tbsp fresh basil leaves
1 Tbsp extra virgin olive oil
1 1/2 tsp balsamic vinegar
1 tsp sugar or honey
1 tsp kosher salt
1 tsp freshly ground black pepper

Directions:
Assemble the arugula, avocado slices, tomatoes and mozzarella in a serving bowl. Top with torn or slivered basil leaves. Whisk the extra virgin olive oil in a small bowl with the balsamic vinegar and sugar (or honey); season with kosher salt and freshly ground black pepper to taste, and pour over the salad. Toss to coat and serve.

Serves 2 (as a side dish)

Nutritional Information: Calories Per Serving: 312, Calories from Fat: 222, Fat: 27 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 23 mg, Sodium: 1431 mg, Potassium: 558 mg, Carbohydrates: 12 g, Fiber: 5 g, Sugar: 5 g, Protein: 14 g.

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



Product Talk: Almond Milk Smoothie


Almond Milk“You’ve got to try this,” my friend said, handing me a glass with a suspiciously milky-looking substance in it.

Not that I have anything against milk: I grew up on 2 percent cow’s milk, and I think my mom served it at every meal until I left for college.

True story.

However, I can’t say it’s been my drink of choice since I moved out on my own. Still nothing against milk; it’s great for you and necessary for bone health, but I just don’t love it.

So, it was with great skepticism that I sipped from the glass she handed me.

It was good.

“It’s almond milk,” she said.

Milk? Out of almonds?

Exactly!

Almond milk is made from ground almonds and contains neither lactose nor cholesterol, which is another bonus for me as I’m trying to lower my total cholesterol.

It’s good for vegans and vegetarians, and it comes in flavors like vanilla or chocolate.

Although almond milk has less protein than cow’s milk, it is rich in nutrients including fiber, vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, tryptophan, copper and calcium.

Try this smoothie made with almond milk. It tastes just like a Wendy’s frosty!

Almond Milk Smoothie

Ingredients:
3/4 cup almond milk
about 15 ice cubes
1/2 tsp vanilla
1-2 Tbsp unsweetened cocoa powder
1/3 of a banana

Directions:
Place all ingredients in a blender. Blend until you’ve achieved desired consistency.
Nutritional Information: Calories Per Serving: 467, Calories from Fat: 393, Fat: 44 g (39 g Saturated Fat), Cholesterol: 0 mg, Sodium: 29 mg, Potassium: 700 mg, Carbohydrates: 22 g, Fiber: 7 g, Sugar: 11 g, Protein: 6 g.

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



Dine In: Stuffed Poblano Peppers


Stuffed PeppersA few weeks ago, I was craving Mexican food in the worst way.

I was sitting at my desk, dreaming about creamy enchiladas or a crispy quesadilla, and I just knew that we had to forgo pizza that Friday night in lieu of a Mexican meal.

In addition, I was feeling a little creative and didn’t feel like digging up a recipe, so I decided to make one up. The result was delicious, and we enjoyed stuffed poblano peppers on the patio with mock margaritas.

I love poblano peppers. To me, they have just enough heat to jazz up the dish but not overwhelm your taste buds. I charred mine first, but you could steam them, too. 

Stuffed Poblano Peppers

Ingredients:
4 large poblano peppers
1 lb lean ground beef
4 oz cream cheese
4 oz cheddar cheese, shredded
4 oz Monterey Jack cheese, shredded
1 Tbsp cumin
1 Tbsp paprika
1 Tbsp chili powder
1/2 tsp cayenne pepper
1 (14.5 oz) can green enchilada sauce or salsa verde
8 oz sour cream

Directions:
To char peppers, hold over a gas flame or over the grill until the skin on the peppers blisters and begins to darken (you can also do this on the top rack of your oven, under the broiler). Remove from the direct heat, place in a brown paper bag and let stand for 10 minutes.

Remove from the bag and peel the top layer of flesh off. Slit the peppers lengthwise; scoop out seeds and pith.

Brown ground beef; drain fat. Add cream cheese, cheeses and spices; stir until creamy.

Stuff one quarter of the meat mixture into each pepper and press to close.

Place, seam side down, in a baking dish covered with cooking spray.

In a small saucepan, combine enchilada sauce and sour cream over medium heat. Cook, stirring frequently, until mixture is smooth and creamy. Do not let boil.

Pour sauce over peppers. Bake at 350° F for 30 minutes, or until bubbly. 

Nutritional Information: Calories Per Serving: 703, Calories from Fat: 430, Fat: 48 g (28 g Saturated Fat), Cholesterol: 212 mg, Sodium: 1040 mg, Potassium: 848 mg, Carbohydrates: 14 g, Fiber: 2 g, Sugar: 4 g, Protein: 55 g.

View this recipe to add items to My Shopping List. 

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Family Matters: Graduation


GraduationI’ll never forget the day as long as I live.

I couldn’t wait to get to my high school senior advanced placement English class that day. As per tradition, the students in that class brought their college acceptance letters to share with each other. There were always cheers and congratulations all around and I couldn’t wait; I had in my hands an early acceptance letter to my first choice of schools.

When I stood up in class to share my news, the teacher cut me off abruptly.

“You’re going WHERE?” he sneered.

I repeated myself.

“Well, that just pretty much guarantees you’ll never amount to anything,” he said.

You could hear a pin drop in that classroom as my fellow students shifted uncomfortably in their seats.

I wanted to cry.

I sat down quietly and let my hair fall like a curtain over my face, hiding the tears that forced their way out of my eyes.

My English teacher that year, that mean man, was convinced that if you didn’t go to one of the “top tier” schools in the area, your education would be worth nothing.

I quickly realized that he was wrong.

You get out of an education what you put into it, whether you’re at an Ivy League university or the local junior college.

Twenty years removed from my college graduation, I’m in exactly the job I’d always planned for and studied for. Sure, some of my classmates who went on to the so-called “right” schools hold prestigious jobs in their fields but so have some of my classmates who went to vocational or technical schools, to the military or straight to work right out of high school.

It’s high school graduation time, and I’ve been so excited to see the children of my friends and colleagues get so excited about starting college or choosing a career path.

I hope they know that no matter what they choose, if they work hard and infuse their choices with passion, conviction, dedication and hard work, then they will always, ALWAYS amount to something. 

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Shop the Sale: Peach and Pepper Preserves


Peach Pepper PreservesThere’s a produce stand not too far from where I live, on a farm-to-market road between Pittsburg, Texas, and Mount Pleasant.

It’s a huge, rugged, wooden structure that looks lifeless against a cold landscape.

All winter I watched it, boarded up, gray and deserted for the winter.

Not too long ago, it came to life.

The boards were taken down. The makeshift screens were replaced and freshened up. Most of all, the gray boards of the weathered wood became a backdrop for a rainbow explosion of color with fresh fruits and vegetables.

I love a good produce stand.

Up in East Texas, we pride ourselves on peach orchards, some of the best that don’t come out of the sunshine states.

Juicy and firm, sweet and tangy, our peaches are a summer staple of happiness.

I love to mix sweet and spicy, and these preserves are absolutely perfect.

Peaches and nectarines are on sale this week at Brookshire’s, so no matter where they come from, try this treat today.

Peach and Pepper Preserves

Ingredients:
4 1/2 cups peaches, peeled and diced (about 2 1/2 lb)
1 jalapeño pepper, minced
1/2 red bell pepper, finely chopped
1 1/2 cups sugar
3 Tbsp fresh lime juice
1 (1.75 oz) pkg powdered fruit pectin

Directions:
Stir together all ingredients in a 4-quart microwave-safe glass bowl.

Microwave on high 8 minutes (mixture will boil). Stir mixture, and microwave on high 8 to 10 minutes or until thickened. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator for up to 3 weeks.

Serves 24

Nutritional Information: Calories Per Serving: 73, Calories from Fat: 1, Fat: 0.1 g, Cholesterol: 0 mg, Sodium: 3 mg, Potassium: 66 mg, Carbohydrates: 18 g, Fiber: 0.5 g, Sugar: 18 g, Protein: 0.3 g.

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



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.

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