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Family Matters: The First Diaper Change


First Diaper ChangeLet’s talk about poop. Not what you expected, huh? Poop is important. You’ll be changing A LOT of diapers over the next six months, so it’s best if you’re well-informed on this subject.

When your baby is born, he will pass meconium. Make sure your spouse or another well-wishing family member changes this diaper. It’s startling if you’re not prepared for it. Meconium is made up of mucus, amniotic fluid and everything your baby has ingested while he was in utero.

Meconium is green-black in color and has a sticky, tar-like texture. It may be difficult to wipe off that tiny bottom, but its appearance is a good sign that your baby’s bowels are working normally.

First milk, colostrum, acts as a laxative, pushing all the gunk out of baby’s system. Once your milk comes in if you’re breastfeeding, or once baby’s system gets accustomed to formula, his poops will become more regular.

A breastfed baby might only poop once a week. This is normal. It will be greenish or yellow in color and somewhat loose.

A bottle-fed baby will poop more frequently, and stools will be somewhat formed, darker and maybe a little on the stinky side.

This will change when you introduce solids.

If baby’s stool is loose or explosive, consult your doctor.



Shop the Sale: Whiskey Butter Ribeyes


Whiskey Butter RibeyesThe Fourth of July is at the end of the week, and with our nation’s Independence Day falling on a weekend this year, there’s no reason not to celebrate.

This ribeye recipe will having your guests seeing fireworks, so host a backyard barbecue and enjoy this delicious cut of meat while it’s on sale at Brookshire’s.

Whiskey Butter Ribeyes

Ingredients:
1 Tbs New Mexican chili powder or chili powder
1 Tbs chipotle chili powder
1/2 Tbs smoked paprika
1/2 Tbs white pepper
1 tsp freshly ground black pepper
1 Tbs raw sugar
2 (1-inch thick) bone-in ribeye steaks (about 1 lb each)
2 slices whiskey butter

Whiskey Butter:
2 sticks unsalted butter
2 shallots, soaked in whiskey
3 tsp parsley, minced
1/2 tsp Dijon-style mustard
1/2 tsp Worcestershire sauce
3 tsp Jack Daniel’s whiskey
1/2 tsp sea salt or salt
ground white pepper, or to taste

Directions:
For rub, combine chili powders, paprika, white pepper, black pepper and sugar in a bowl.

Prepare grill for direct cooking over low heat (about 300° F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steaks; pat in with fingers.

Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.

Top hot steaks with whiskey butter. To serve, slice steaks.

For whiskey butter, combine butter, shallots, parsley, mustard, Worcestershire, Jack Daniel’s, salt and white pepper. Mix well. Drop butter in spoonfuls onto wax paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Serves 4

Nutritional Information: Calories Per Serving: 383, Fat: 23 g, Cholesterol: 116 mg, Fiber: 0 g, Sugar: 2 g, Sodium: 435 mg.

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Healthy Living: Garden Alfredo with Chicken


Garden Alfredo with ChickenI think we all try to lighten up our meals in the summertime; there’s just something about warmer weather that makes a heavy meal feel even heavier. This is a great, healthy dish because it uses just a little pasta but a lot of vegetables for lots of flavor, without the calories. I’ve even made it omitting the pasta all together.

This recipe calls for a lot of vegetables, but I like to add tomatoes as well.

Garden Alfredo with Chicken

Ingredients:
1 lb skinless, boneless chicken breast halves
5/8 tsp kosher salt, divided
1/2 tsp black pepper, divided
cooking spray
6 oz uncooked pappardelle pasta
2 medium zucchini
2 medium yellow squash
2 tsp olive oil
1 pint cherry tomatoes, halved
5 oz thin asparagus spears, trimmed
1 red bell pepper, cut into thin strips
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup half-and-half
2 tsp all purpose flour
2 oz parmesan cheese, grated
2 Tbs fresh flat-leaf parsley leaves

Directions:
Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.

While chicken cooks, cook pasta according to package directions. Drain; keep warm.

Cut each zucchini and squash in half, crosswise. Cut 1/2-inch slices from outer “walls” of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.

Heat a non-stick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus and bell pepper; sauté 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic and tomatoes; sauté 2 minutes. Remove pan from heat.

Combine broth, half-and-half and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables and chicken; toss. Sprinkle with 1/4 teaspoon black pepper and parsley.

Nutritional Information: Calories Per Serving: 456, Fat: 13.6 g (5.6 g Saturated Fat, 4.7 g Monounsaturated Fat, 1.2 g Polyunsaturated Fat), Protein: 38.7 g, Carbohydrates: 43.2 g, Fiber: 4.4 g, Cholesterol: 106 mg, Iron: 4 mg, Sodium: 718 mg, Calcium: 270 mg.

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Product Talk: Rhodes White Bread


Sausage RollI remember the first time I read a recipe that called for frozen bread dough.

I’ll go ahead and confess: I didn’t know what it was.

My mom’s head would spin, and she’d look like the woman out of “Poltergeist” if I even thought about using frozen bread dough. (So, we won’t tell her, right?)

My mom stayed at home with us during the day so she had time to bake. I don’t always have that time, so I figured I’d try frozen bread dough. It couldn’t be as good as my mom’s, I knew, but I was willing to take that risk.

I was wrong.

I bought a package of Rhodes White Bread dough. It’s frozen loaves, essentially, and you can thaw it in a variety of ways depending on how much time you have.

The first time I used it, I baked it as a traditional bread loaf to serve with an Italian meal that night. It’s as easy as spraying a loaf pan with non-stick spray, letting the bread rise and turning on the oven. Your house smells amazing, and your guests (or kids or mother-in-law) think you’ve spent all day in the kitchen. Fooled them.

Since then, I’ve branched out in my use of frozen bread dough.

My kids made this for dinner last night using a loaf, and it was gone so quickly that we wish we’d made two.

Sausage Roll

Ingredients:
1 loaf Rhodes White Bread frozen dough
1 lb sausage
2 cups cheddar cheese, shredded
1 onion, chopped
6 Tbs butter

Directions:
Thaw bread dough according to package directions. Once thawed, roll out on a lightly floured surface until dough is approximately 12 inches long and 6 inches wide.

Brown sausage in a non-stick skillet. Drain fat. Cook onion in the same pan. Mix into the sausage.

Sprinkle cheese down the center of the dough, from end to end. Top with sausage and onion mixture. Fold over, sealing meat and cheese in the center of the dough by pinching the edges closed.

Spray a Bundt pan with non-stick cooking spray.

Place dough in the pan, forming a ring. Melt butter inmicrowave; pour over bread dough.

Preheat oven to 375° F. Bake for about 20 minutes, until dough is golden-brown. Turn out on a tray, slice and serve immediately.

Nutritional Information: Calories Per Serving: 707, Calories from Fat: 427, Fat: 48 g, Trans Fat: 0.2 g (22 g Saturated Fat), Cholesterol: 134 mg, Sodium: 1219 mg, Potassium: 289 mg, Carbohydrates: 39 g, Fiber: 2 g, Sugar: 4 g, Protein: 31 g.

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Dine In: Greek Cucumber Salad


Greek Cucumber Salad with Lemon and FetaI’ve been craving a good Greek salad for weeks now. My favorite Greek salad comes from a restaurant near my former office. I loved walking down at lunchtime and sitting on the patio with a heaping bowl of greens and feta cheese.

I hadn’t found a good Greek salad in the new city where I work yet, but I had a business lunch scheduled at a bistro near my office last Friday. I had hoped that a Greek salad would be on the menu there. It was!

Now sadly, it was a bit disappointing. The dressing was delicious, but I had to hunt to find cheese (and I LOVE cheese) and the olives were bland. Plus, they used white onions instead of a red one, and that just overwhelmed the salad.

Coincidentally, when I arrived back at work and checked my email, someone had sent me this recipe! I decided that since my Greek salad for lunch was such a disappointment, I’d try again at dinner. It’s the perfect meal for a summer Friday night at home. This salad hit the spot, plus it calls for leaving the feta cheese in a large slab. No missing cheese in this recipe!

The friend who sent me this recipe has a “spiralizer,” one of those new gadgets that you’ve seen everywhere that turn veggies into “noodles.” You can use a food processor or just a really sharp knife, too.

Greek Cucumber Salad with Lemon and Feta

Ingredients:
1/2 seedless English cucumber (about 7 oz)
1/4 green bell pepper, chopped
1/3 cup grape tomatoes, halved
5 kalamata olives, pitted
1Tbs red onion, sliced
1/2 fresh lemon
1 oz fresh feta, sliced thick
1/2 Tbs extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp fresh oregano leaves, minced

Directions:
“Spiralize” the cucumbers using the chipper blade of a Paderno spiralizer. Cut the strands into smaller pieces, about 5-6 inches long, so it’s easier to eat. If you don’t have a spiralizer, you can just dice the cucumbers with a knife into small cubes.

Place the cucumber in a large work bowl along with the bell pepper, tomatoes, olives and red onion. Squeeze half of the lemon over it. Drizzle with half of the olive oil and toss with fresh oregano, salt and pepper. Place on a plate, top with a slice of feta and finish with remaining olive oil.

Nutritional Information: Calories Per Serving: 225, Fat: 16 g, Carbohydrates: 16 g, Fiber: 4 g, Protein: 7 g, Sugar: 1 g, Sodium: 697.5 mg, Cholesterol: 25 mg.

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Posted in: Dine In


Shop the Sale: Whole Grilled Chicken


Whole Grilled ChickenI’m fairly new to grilling.

I got my own grill not too long ago, but I’ve done pretty well on it, if I do say so myself.

However, I was more than a little intimidated by the thought of grilling a whole chicken. Would the skin burn to a crisp? Would the legs dry out while the breast was undercooked?

No and no.

This is so simple and the flavor is tremendous.

I promise you this recipe is effortless. Try it this week when whole fryers are on sale at Brookshire’s.

Whole Grilled Chicken

Ingredients:
8 medium green onions, chopped (1/2 cup)
2 Tbs fresh rosemary leaves, chopped
2 Tbs fresh flat-leaf parsley, chopped
2 Tbs lemon juice
1 tsp salt
1/2 tsp pepper
1 clove garlic, finely chopped
1 (2 1/2 to 3 lb) whole broiler-fryer chicken

Directions:
If using a charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

Mix all ingredients except chicken in a small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer so that the tip is in thickest part of inside thigh muscle and does not touch bone.

Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill 4 to 6 inches from medium-high heat for 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° F and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.

Nutritional Information: Calories Per Serving: 295, Calories from Fat: 155, Fat: 17 g (5 g Saturated Fat), Cholesterol: 105 mg, Sodium: 400 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 34 g.

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Posted in: Shop the Sale


Healthy Living: Natural Mosquito Repellant


Natural Mosquito RepellantI don’t know if you’ve seen the news yet that the mosquitoes this year are “super mosquitoes.”

While the drought has reduced the number of mosquitoes buzzing around, the ones who are menacing tender flesh everywhere are more virulent than their forefathers. Made stronger by surviving the dry season, the super mosquitoes bite more frequently, according to reports.

We love to sit outside, but I do not love to be riddled with itchy mosquito bites.

I also don’t love slathering chemicals all over my body unless it becomes absolutely, positively necessary.

This simple, natural trick helps keeps mosquitoes at bay while you’re enjoying dinner outside or simply relaxing with a cup of coffee and a book. The bonus is that it looks pretty and smells good, too!

Slice limes in half and stud cut half with about a dozen whole cloves. Mosquitoes don’t like the smell and will stay away from your party. Problem solved, no chemicals involved.

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Posted in: Healthy Living


Product Talk: Barilla Thin Spaghetti


Barilla Thin SpaghettiI love pasta.

I’d blame it on my Italian heritage, but I’m pretty sure I’d love pasta if I was from the North Pole.

There are so many delicious varieties on the market these days, and I think I’ve tried most of them.

I really love Barilla pastas, especially the thin spaghetti, which comes in a whole grain variety.

While thin, the whole grain flavor really holds up well to different sauces like marinara, arrabbiata or Alfredo.

Barilla whole grain pasta is made with 51 percent whole wheat in the form of durum wheat flour with semolina and oat fiber.

Each serving contains 6 grams of dietary fiber and 7 grams of protein, with 1.5 grams of fat and 200 calories.

We had it for dinner recently with a chunky marinara sauce made with fresh tomatoes from Brookshire’s, and it was heavenly.

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Posted in: Product Talk


Dine In: Bacon Cheese Stuffed Portobellos


Bacon Cheese Stuffed PortobellosI’ve mentioned before that we spend a lot of time sitting on our back porch, especially on weekends. It seems like some of our best family conversations happen on that porch (or in the car, but that’s another post).

On one recent Friday night, my older son asked me, “Mom, what do you want me to be when I grow up?”

I was caught a little off guard, but I answered, “Whatever makes you happy.”

He wanted to know if I wanted him to make a lot of money.

I told him no, I wanted him to do something he was passionate about because if you love what you do, you never work a day in your life. I forget who said that, but it was someone famous.

He said he’d think about it.

I told him he didn’t have to decide today. He’s only 12, after all.

It did make me think, wondering if I talk too much about money or about how much things cost. When it came down to it, I decided that I didn’t because material objects are not what we value in my family.

Instead, we value things like laughter, going to church together, and cooking and talking on the back porch. To us, that’s priceless.

Bacon Cheese Stuffed Portobellos

Ingredients:
5 slices bacon
6 portobello mushrooms
1 Tbsp butter
2 Tbsp onion, chopped
3/4 cup shredded Colby jack cheese
parsley, for garnish

Directions:
Cook bacon until crisp. Drain on paper towel. Crumble and set aside.

Preheat oven to 400° F.

Remove mushroom stems. Set aside caps. Finely chop stems.

In a sauce pan over medium heat, melt the butter. Cook and stir the chopped stems and onion until tender, about 5 minutes. Remove from heat.

In a medium bowl, stir together the mushroom/onion mixture with bacon and 1/2 cup of cheese. Mix well. Spoon into mushroom caps.

Bake at 400° F for 15 minutes. Remove from oven.

Top mushrooms with remaining cheese and sprinkle with parsley.

Nutritional Information: Calories Per Serving: 376, Calories from Fat: 254, Fat: 28 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 123 mg, Sodium: 1310 mg, Potassium: 125 mg, Carbohydrates: 2 g, Sugar: 1 g, Protein: 27 g.

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Posted in: Dine In


Shop the Sale: Loaded Buffalo Chicken Baked Potato Casserole


Loaded Buffalo Chicken Baked Potato CasseroleYes, you read that recipe title correctly.

Buffalo chicken.

Loaded baked potato.

One recipe.

Heaven.

I already have an obsession with buffalo chicken. I cut myself off from writing about it for awhile. I was afraid I was beginning to look a little crazy about the stuff. However, finding this recipe revived my love for the tangy stuff.

This recipe serves seven, and it’s not as caloric as you might think. It’s also economical, as boneless, skinless chicken breasts are on sale this week at Brookshire’s.

Loaded Buffalo Chicken Baked Potato Casserole

Ingredients:
4 large potatoes (3 lb), cut into cubes
1/4 cup olive oil
1/2 tsp salt
1/2 Tbsp fresh ground pepper
2 Tbsp garlic powder
1 Tbsp paprika
1/3 cup hot sauce
2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 1/2 cups (6 oz) 2% shredded cheddar cheese
5 strips bacon, cooked and crumbled
1/2 cup green onion, diced

Directions:
Preheat oven to 500° F. Spray a 9 x 13 baking dish with cooking spray and set aside.

In a large bowl, whisk together the oil, salt, pepper, garlic powder, paprika and hot sauce; add the potatoes and toss to coat. Using a slotted spoon, remove the potatoes (reserve leftover sauce) to the prepared 9 x 13 dish and bake for 40-50 minutes, until cooked through, crispy and browned, stirring every 10 to 15 minutes.

While the potatoes are cooking, add the diced chicken to the leftover sauce mix and toss to coat. Allow the chicken to marinate in the fridge while the potatoes bake.

Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400° F.

Top the potatoes with the raw marinated chicken, then top the chicken with the topping, followed by the shredded cheese and crumbled bacon.

Return the casserole to the oven and bake for 20 minutes, or until the chicken is cooked through. Sprinkle green onions over casserole and serve hot.

Serves 7

Nutritional Information: Calories Per Serving: 454, Fat: 17 g, Carbohydrates: 40 g, Sugar: 1 g, Sodium: 879 mg, Fiber: 5 g, Protein: 35 g, Cholesterol: 29 mg.

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Posted in: Shop the Sale


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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