share. The Brookshire's Blog

Mi Blog Hispano: Un Viaje de Mil Millas Comienza Con el Primer Paso


Un Viaje de Mil Millas Comienza Con el Primer Paso“Un viaje de mil millas comienza con el primer paso.” Esta frase es muy común, y quizás la ha escuchado antes. Es una cita dada por un famoso filósofo y poeta de la China llamado Lao-Tse. Con esta cita quiero introducirme a ustedes, amigos queridos, de nuestra tienda de Brookshire’s.

Este es mi primer paso. Mi primer paso hacia una nueva experiencia, una nueva carrera, y una gran oportunidad de trabajar y ayudar a mi bella comunidad hispana.

Mi nombre es Rubi, y soy la nueva coordinadora del mercadeo multicultural para esta gran compañía de Brookshire Grocery Company. Llevo casi cuatro años trabajando para Brookshire’s en otras áreas, pero estoy muy contenta y agradecida de ahora poder trabajar en esta área junto a mi comunidad y mi gente latina. También me presento ante ustedes como la nueva bloguera. Por medio de este blog estaré compartiendo temas de familia, de comida, recetas, hablaremos del balance de vida personal y laboral, de salud, educación, en fin “de todo un poco”. Mi queridísima amiga, Ivette, escribía este blog y ahora ella se dedica a trabajar con niños y niñas ayudándolos a desarrollarse emocionalmente, académicamente, y espiritualmente. Gracias Ivette, por tu gran corazón y por lo que haces con nuestros niños de la comunidad.

Soy originalmente de Tyler, Texas. Aquí me crié y pase toda mi niñez. Mis padres son inmigrantes Mexicanos, de Guerrero y de San Luis Potosí, y me siento extremamente orgullosa de ellos y sus raíces, de las enseñanzas que me dieron, y de la cultura en que me criaron. Así mismo, es mi anhelo inculcarles a mis dos pequeñas hijas (6 y 11 años) las mismas enseñanzas que tuve yo, esperando que algún día ellas también sientan el mismo agradecimiento conmigo.

Cambiando de tema un poco, quiero hacerles saber lo mucho que me encanta la comida Mexicana. Sera porque creciendo, mi madre siempre nos hacía de comer esos deliciosos platillos mexicanos de carne en salsa roja, o en salsa verde, enchiladas, chiles rellenos, pozole, hasta sopas de fideo, arroz, frijoles charros, ¡que delicia! Al llegar de la escuela corríamos hacia la casa y olíamos esas aromas de la mezcla de sazones que mi mama usaba. Nos sentábamos a comer todos. Y la mayoría de veces no solo comíamos mis padres, mis hermanos y yo, también se venían mis primos, mis tíos, y mis tías. Esto era, y sigue siendo, realmente una maravillosa parte de mi cultura hispana, ¡comer juntos y deleitarse entre familia!

Después de recordar eso, siento hambre y estoy feliz de que se acerca mi hora de almuerzo. Quizás me voy a casa de mi mama para ver que platillo rico está cocinando para esta hora, ya que aun con los varios años que han pasado, su comida sigue siendo deliciosa. Bueno, aquí les va una receta de una riquísima salsa que hace mi mama…

Salsa de Chile Guajillo
(Hace como dos tazas y media de salsa)

Ingredientes:
2 jitomates grandes
4 chiles guajillo
1 diente de ajo, bien picadito
1/4 de cebolla, bien picadita
1/2 taza de agua, o más si desea
Sal para darle sabor

Preparación:
Ase los jitomates y pélelos

Ase los chiles guajillos

Enjuague los chiles guajillos, y retire las semillas y las venas del chile. Meta el chile en la licuadora.

Agregue todos los otros ingredientes a la licuadora. Licuar todo hasta que la textura sea tersa y homogénea. Tomará un color rojo bastante intenso.

Sírvela en tacos, o en tu platillo favorito.

¡Espero que la disfruten!



Shop the Sale: Chicken and Rice Bake


Chicken and Rice BakeWhen I graduated from college and moved away, I didn’t just go across town or a few hours away, I moved from Virginia all the way to Germany.

It was an amazing adventure, but I was pretty homesick, especially at first. One of the things my mom gave me before I left was a recipe box filled with index cards on which she’d painstakingly copied some of my favorite recipes, so I could recreate them on my own. I was a pretty spoiled kid; I’d never had to cook because my mom always did it. The cooking learning-curve was pretty steep, and there were no cooking shows on Armed Forces Network in the early ‘90s.

One of the first recipes I tried was a chicken dish featuring leg quarters, rice, cream of something soup and broccoli. The rice didn’t cook, and it was hard and crunchy. I bought chicken thighs instead of legs (the thigh is part of the leg, right?), and it was pretty much a total disaster.

Years later, I pretty much know what I did wrong, but there are also products like instant rice available to help out.

I also figured out chicken leg quarters, which are a delightful cut featuring tender, juicy parts of the bird. They’re also on sale this week at Brookshire’s, so I figured it would be a good time to reprise this old favorite.

Chicken and Rice Bake

Ingredients:
4 chicken leg quarters
1 (4.5 oz) pkg instant long-grain and wild rice
2 cups water
1 (10.75 oz) can condensed cream of chicken soup
1 (8 oz) ctn sour cream
2 cloves garlic, crushed
1 Tbs garlic, minced
1 cup broccoli florets
salt and black pepper, to taste
1 cup cheddar cheese, grated

Directions:
Preheat oven to 350° F.

Spray a large 9 x 13 baking dish with nonstick cooking spray. Place chicken leg quarters in pan, covering with foil. Bake for 45 minutes.

Combine rice and seasoning packages, salt and pepper, water, soup, sour cream, garlic and broccoli; stir to thoroughly combine.

Remove chicken from oven, and remove chicken to platter. Drain oil and juices from baking pan. Spread the rice mixture in the bottom of the pan; top with cheese then chicken. Bake uncovered for an additional 30 to 45 minutes, or until liquid is absorbed and rice is cooked through.

Serves 4

Nutritional Information: Calories Per Serving: 801, Calories from Fat: 445, Fat: 50 g (21 g Saturated Fat), Cholesterol: 230 mg, Sodium: 1766 mg, Carbohydrates: 37 g, Fiber: 1 g, Sugar: 3 g, Protein: 54 g.

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



Healthy Living: Brussels Sprout Chips


Brussels Sprout ChipsMove over potato and slide over, kale. Brussels sprout chips are the newest fad I’ve seen from Facebook to Instagram and Twitter.

I was as dubious of Brussels sprout chips as I was of kale chips, but I figured that if I didn’t like raw kale but liked the chips, I was already a step ahead of the game since I really like Brussels sprouts.

A member of the cabbage family, Brussels sprouts have a ton of vitamin K and vitamin C. They are high in folate, fiber, protein and potassium. They have high detox and antioxidant properties. Turn these into chips, and you can enjoy a crunchy, healthy snack that’s guilt-free!

Brussels Sprout Chips

Ingredients:
15 Brussels sprouts (about 1 lb)
1 1/2 tsp extra virgin olive oil
sea salt, to taste

Directions:
Heat oven to 350° F. With a small sharp knife, trim bottom of each sprout, releasing the outermost layer of leaves. Pluck leaves off individually and place in a large bowl. Sprinkle with olive oil and a smattering of salt.

Place leaves in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until leaves are lightly browned and crisp.

Serves 4

Nutritional Information: Calories Per Serving: 64, Calories from Fat: 19, Fat: 2 g, Trans Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 28 mg, Potassium: 441 mg, Carbohydrates: 10 g, Fiber: 4 g, Sugar: 3 g, Protein: 4 g.

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



Product Talk: Bigelow Teas


Bigelow TeasIt is a salted caramel tea morning if there ever was one!

It’s drizzly, foggy, overcast, dank and dark, and I couldn’t wait to get to work and brew a cup of Salted Caramel Tea from Bigelow.

Or, maybe it will be Pumpkin Spice or Apple Cider Tea. I’ll decide when I get there; I have a whole stash in a basket in the work kitchen.

Bigelow Teas are comfort in a little bag that blossoms when you steep it in just-under-boiling water (you want your water to actually come to a boil when you make tea, as that helps to oxygenate your water and bring out the full flavor of your tea).

Each Bigelow tea bag is sealed inside a foil bag for optimal freshness, and is made with the freshest of ingredients to give you full flavor and lots of health benefits.

Tea healthy? You betcha. Teas are filled with antioxidants, the kinds of things you need to fight cancer. Tea helps protect against heart disease and high blood pressure. It also gives your brain a boost (maybe I should start having a cup at around 3pm when I start to tank every afternoon).

Best of all, it’s just delicious. Bigelow Teas come in so many varieties that you’re bound to find at least one you love. I just came off of a peach tea kick, which I drank either hot or cold all summer.
Find a great selection at your nearest Brookshire’s.

| Permalink | Print
Posted in: Product Talk


Dine In: Blackened Shrimp with Cajun Garlic Butter


Blackened Shrimp with Cajun Garlic ButterFour years of my childhood were spent living in Louisiana while my dad was employed by the public health service, but I never really took to Cajun food until adulthood.

Now, it seems that I can’t get enough.

It bears to mention that Cajun and Creole are very different.

The Cajun people and Cajun foods come from the Acadians and their descendants, largely transplants from French areas of Canada. They have their own foods and distinct dialects.

While a lot of people are guilty of using the terms Cajun and Creole interchangeably, they’ll be the first to point out the differences.

Cajun cuisine focuses on local ingredients and wild game like duck or rabbit, vegetables and grains, as well as fish and shellfish. This shrimp recipe is the perfect blend of Cajun foods and spices!

Blackened Shrimp with Cajun Garlic Butter

Serves 6

Ingredients:
For the Shrimp:
1 lemon, juiced (reserve zest for butter)
2 lbs large shrimp
3 Tbs Tony Chachere’s Cajun Seasoning
lemon wedges, for serving (optional)
fresh thyme sprigs, for garnish (optional)

For the Cajun Garlic Butter:
1/2 cup unsalted butter
4 cloves garlic, minced
1 tsp grated lemon zest, finely chopped
1 to 2 tsp Tony Chachere’s Cajun Seasoning
1 tsp fresh oregano, finely chopped
1 tsp fresh thyme, finely chopped
splash of Worcestershire sauce

Directions:
Pour lemon juice into a large bowl. Toss shrimp in lemon juice and let marinate for 10 minutes at most. (Don’t go longer than 10 minutes or the citrus juices will cook the shrimp.) Drain and pat dry.

Sprinkle with Cajun seasoning and toss to coat. Let stand another 10 minutes.

Prepare the butter sauce by melting the butter in a small saucepan with the rest of the ingredients and keep warm until ready to serve.

Preheat the grill to medium heat and skewer the shrimp on metal or wooden skewers that have been soaked for at least 30 minutes. Cook the shrimp about 2 minutes on each side until they are opaque.

Toss with fresh thyme leaves. Serve with Cajun garlic butter and lemon wedges.

Nutritional Information: Calories Per Serving: 262, Calories from Fat: 139, Fat: 15 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 257 mg, Sodium: 389 mg, Potassium: 21 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 1 g, Protein: 29 g.

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



Family Matters: A Whole New World


A Whole New WorldNO!

If that’s your toddler’s favorite word, you aren’t alone.

No, she doesn’t want to put on her shoes.

No, she doesn’t want to go to the store, and no, she doesn’t want to leave.

No, she doesn’t want to take a bath, and no, she REALLY doesn’t want to go to bed.

As frustrating as it is, it’s normal. Blessedly typical development for your little one.

Your two (or three) year old is caught up in exploring her world, a world where she is fully mobile, can walk from room to room unescorted and can discover the wonders around her. She’s also learning about limits, how it’s not safe to wander out the back door without a parent and how pulling the cat’s tail might not be the best of ideas. All of that is important stuff.

You can help by setting limits. Yes, kids like limits. They like to know it’s OK to go play in their bedroom alone, but not in the backyard. They need to know that when mom says “Don’t touch,” it’s for a reason (it’s hot, it’s sharp, it’s dangerous).

You can be on their side. “I know you’re having fun and don’t want to leave the playground, but you’ll see Camden in two days, so let’s go home and you can help me make dinner.” Distraction works, too.

You can reinforce and praise good behavior. “Thank you so much for not throwing a fit when I told you to pick up your toys!”

Give them choices. “You can pick up your toys now and we can watch a movie, or you can choose not to pick up your toys, which means I’ll have to take the toys away for tomorrow and you can’t play with them.”

Whatever routes you choose, be consistent. Be consistent. Be consistent.



Family Matters: Sweet Potatoes


Sweet PotatoesSweet potatoes are one of the best first foods for your little one! I think they were the first food, after cereals, for both of my boys.

You know sweet potatoes are packed with all the great things an adult needs; the same goes for baby. Plus, a little one is apt to enjoy a sweet potato as a first food because it mimics the flavors in breast milk and first formulas, which are slightly sweet.

Sweet potatoes and all orange vegetables, really, are great for baby’s vision development!

They’re super easy to prepare for baby.

Peel your sweet potatoes and cut into chunks. Boil potatoes in water until VERY tender and almost falling apart. Drain, reserving some of the liquid.

Puree sweet potatoes in a food processor or blender with the reserved water, formula or breast milk until the consistency baby can tolerate. Freeze in ice cube trays for individual servings or serve immediately after they’ve cooled.



Family Matters: First Six Months


First Six MonthsBaby’s learning curve and physical development are extraordinary in their first six months. Just think about all the things they learn in that time, from little bundles of sleepiness in the first few days to rolling, playing machines by six months.

A few of the vitally important things babies learn during their first six months are trust, social development and all the fun things their bodies can do!

This activity helps promote all those things, upper-body strength in particular.

Get a soft blanket and lay your infant on the blanket, face-up. Hold on to his wrists and then count, “One, two, three, UP” and gently pull him into a sitting position. Watch as he holds his head up flush with his body, strengthening those neck muscles. Gently lower him back down to the lying position and repeat. I used to give them a big, tickly kiss when I did this with my boys.



Shop the Sale: Oven-Baked, Crunchy Honey-Garlic Chicken


Oven-Baked, Crunchy Honey-Garlic ChickenI’m forever in the market for delicious, interesting, not-your-average chicken recipes.

This one fits the bill to a T.

At first, honey and garlic sounded like a strange combination to me, but the pungent garlic offsets the sweetness of the honey and the added spices complement it all beautifully.

The true majesty of this recipe comes in the double-dredge and oven-baked crispiness. The secret to crispy, oven-baked chicken is keeping the temperature of the oven hot, hot, hot. First, you heat the pan. Then, you keep the oven door closed tightly against drafts and against soggy chicken. The double-dredging helps, too. When you flip the chicken, take it all the way out of the oven and close the door while you’re turning the chicken to help the heat stay in, too.

Boneless, skinless chicken breasts are on sale this week at Brookshire’s. You might want to buy extra because your family is sure to love this recipe.

Oven-Baked, Crunchy Honey-Garlic Chicken
Serves 4

Ingredients:
4 large boneless, skinless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 Tbs ground ginger
1 Tbs freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 Tbs paprika
1 tsp cayenne pepper
4 eggs
8 Tbs water
canola oil, for greasing pan
2 Tbs olive oil
3 to 4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce
1 tsp ground black pepper

Directions:
Pound chicken breasts between 2 sheets of wax paper to an even 1/2-inch thickness.

Sift together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika and cayenne pepper.

Whisk together eggs and water to create an egg wash.

Season the chicken with salt and pepper, and then dredge in flour mixture. Dip into egg wash and then again into the flour mixture, pressing crust to chicken to help it stick.

Heat a baking sheet in a 425° F oven. Preheating the pan helps make the crust crispy. Cover the bottom of the pan with a thin drizzle of canola oil using only enough to coat the bottom of the pan. Working quickly, place all the chicken pieces on the pan and return to the oven.

While the chicken is cooking, make the sauce by heating a heavy saucepan to medium heat. Add olive oil and minced garlic; cook until soft but not browned. Add the honey, soy sauce and black pepper. Simmer for 5 to 10 minutes; remove from heat and allow to cool slightly.

Bake the chicken for 15 minutes without opening the door. At the 15-minute mark, flip the chicken over and continue cooking for 10 to 15 more minutes until golden-brown. Do not open the oven door while cooking or the crust won’t be crisp.

Remove chicken from oven; dip in sauce and serve immediately.

Nutritional Information: Calories Per Serving: 882, Calories from Fat: 198, Fat: 22 g, Trans Fat: 0 g (5.4 g Saturated Fat), Cholesterol: 265 mg, Sodium: 3394 mg, Potassium: 698 mg, Carbohydrates: 129 g, Fiber: 5 g, Sugar: 71 g, Protein: 47 g.

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



Healthy Living: Thinner Thanksgiving


Thinner ThanksgivingHalloween is just a few days behind us, and I wonder how many of us are regretting the 27 bite-sized candy bars, two packages of candy corns, one candied apple and 16 sugar cookies we’ve eaten since trick-or-treating came to a close?

Never fear, it’s not too late to begin thinking about a thinner Thanksgiving (and beyond). Experts recommend having a few tricks up your sleeve to prevent the holiday pound creep.

First, be active. It’s cooler outside, and now is a great time to get in the habit of taking a walk. Go before dusk, and plan on longer walks during daylight hours on the weekends.

Eat breakfast! It revs up your metabolism and doesn’t leave you lunging for a huge snack before lunch.

Cut calories in your holiday meals where you can by using fat-free chicken broth to baste the turkey and make gravy; by using sugar substitutes in place of sugar and/or fruit purees instead of oil in baked goods; and by using plain yogurt or fat-free sour cream in creamy dips, mashed potatoes and casseroles.

Control your portions by using a lunch-sized plate. Don’t go back for seconds and skip the foods you can eat all year.

Eat slowly. Avoid the alcohol, which is empty-calories, slows your metabolism and could encourage you to eat more because you’re more relaxed and less inhibited.

Finally, focus on family and friends, not food.



Page 10 of 199« First...6789101112131415...Last »
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.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS