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Dine In: Fourth of July Strawberries


Fourth Of July StrawberriesMy friend, Amy, is one of those people who makes cute food for her kids.

You know the kind I mean.

Her hot dogs transform into an octopus.

Her sandwiches have cute faces on them with grapes and carrots.

Her cucumber spears are caterpillars and she always, always has celebratory foods for each holiday.

I’m lucky, some holidays, if I get traditional foods on the table, let alone something that screams “festive.”

That is going to change this Fourth of July. Amy sent me a super easy recipe that should have a huge “wow” factor on the picnic table.

It’s so simple that I can’t believe I hadn’t thought of it in years past.

I might have to try it at Christmas, too.

Fourth of July Strawberries

Ingredients:
1 pint strawberries, washed and dried
6 oz white chocolate
blue sugar, edible glitter or sprinkles

Directions:
Place blue sugar in a bowl. In a separate bowl, melt the chocolate in the microwave on 50 percent power for 2 minutes. Stir until the bowl is no longer warm. Then, microwave for 30-second intervals at 50 percent power, stirring after each, until the chocolate is completely melted. Dip the lower two-thirds of the strawberries into the melted white chocolate. Then, dip the lower third of the strawberries in the blue sugar or spoon it onto the strawberries. Place on wax paper until completely cooled.

Nutritional Information: Calories Per Serving: 203, Calories from Fat: 84, Fat: 9 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 6 mg, Sodium: 26 mg, Potassium: 172 mg, Carbohydrates: 30 g, Fiber: 1 g, Sugar: 28 g, Protein: 2 g.

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Posted in: Dine In, Produce


Family Matters: Just Dance


Dancing BabyIn this day and age of YouTube, you’ll want to be ready when your toddler is about 17 months old and starts to dance to music.

Who doesn’t love a good dancing baby video? In fact, do you remember the one from a few years ago with the little one dancing in the diaper? It made the rounds of social media, often more manipulated than it looked originally.

Put on some music and dance with baby. He’ll love it and its good exercise for you, too.



Family Matters: Cruising


CruisingI remember when my older son started pulling up on things. I was so excited he was standing, holding onto things and pulling himself up.

What was I thinking?

Because after he did that, he started cruising. You know, “walking” around holding onto objects? More often than not, he’d trip over his own feet and tumble after a few sideways shuffles holding onto the couch, but he’d just get right back up and keep going.

Around 9 months old, a baby will start to cruise. Make sure his environment is safe and there’s nothing he can reach or fall on that would be harmful.



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.

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



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.

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



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.

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

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Posted in: Product Talk


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.

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

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Posted in: Dine In


Family Matters: Laughter Matters


Laughter Matters

When is the last time you laughed…I mean really laughed? Remember as a child when you used to get so tickled at something that you laughed until you cried (or almost wet your pants!)? Well, those days do not have to be gone. Recently, my family and I purchased some Christian comedian videos and sat down one night to watch several of them. You talk about funny (and clean). This made for such a refreshing and fun family time.

I know in our house we have several jokesters, so we laugh quite a bit. There is such a need for true, heartfelt “belly” laughter that just takes over your body and restores our hearts to a good place. Life keeps us all busy and we so often miss things that should bring us joy. I think laughter is one of those things. There are two commercials that literally make me laugh out loud, and my family gets a kick out of watching me get so tickled, even though I have seen them a dozen times.

This past weekend, we had a women’s event at church, and we watched a female Christian comedian tell her life stories and her testimony. She was one of the funniest women I have ever heard, and it was such a blessing to be in a room full of women enjoying fellowship and “true laughter.” Looking back at our lives from childhood, there are some pretty amazingly funny stories we all have, but some people are just gifted to share those.

Whether it is your family or a group of friends gathered together, laughter matters. Don’t forget to take time with those you love and find the blessing of “true laughter.” God has given us so much to find joy and laughter in. Don’t let those moments get away. Rent a Christian comedian video and see what a difference it makes to have an hour of really good, clean and refreshing laughter. Count your blessings daily, and give thanks for the times you are given to laugh together.

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Posted in: Family Matters


Mi Blog Hispano: Refrescante Tradición Mexicana


Mi Blog HispanoMéxico tiene muchísimas cosas sabrosas, coloridas y dulces, y entre esas cosas se destacan las deliciosas “Aguas Frescas”, te encuentres en México o donde se encuentre un mexicano, nunca faltara ese rico ofrecimiento o esa rica alternativa de refrescarte la vida con una sabrosa bebida a base de agua, frutas o granos y azúcar para endulzar.

Estas aguas frescas son también muy saludables porque al estar hechas de frutas, flores como en el caso de la Jamaica y granos, proporcionan vitaminas y nutrientes a nuestro organismo. Para endulzarlas podemos nos sólo usar azúcar, sino también sustitutos como la stevia, sirope de agave, miel y hasta piloncillo.

Hoy voy a compartir con ustedes,  varias de las fabulosas formas de preparar aguas frescas que he aprendido en estos últimos tiempos, para mantener a mi familia hidratada, saludable y feliz.

Agua de Melón: ½ melón, 8 onzas de agua, azúcar al gusto. Licuar todos los ingredientes y servir con hielo.

Agua de Horchata: 1 Litro de agua (garrafa), 1 lata de leche evaporada, 1 rama de canela seca, 300 gramos de arroz (puede ser extra, largo, bomba), 1 cucharadita pequeña de  vainilla.  Lavar el arroz y remojarlo en medio litro de agua durante unas horas. Hervir el medio litro de agua restante y la canela entera hasta hacer una infusión. Colar y enfriar completamente. Triturar muy bien la mezcla de arroz y agua. Dejar que se bajen los sedimentos del arroz y separar sólo el agua resultante. Mezclar el agua de arroz, la infusión de canela, la leche evaporada, la vainilla, endulzar al gusto y dejarla enfriar. Mezclar antes de servir.

Agua de Jamaica: 1 Litro de agua (Garrafa), 30 gramos de flor de Hibiscos o Jamaica, que destaca por ser un diurético natural. Lavar muy bien las hojas de Jamaica y ponerlas a hervir en el agua. Dejar  reposar por unos minutos y colar. Luego endulzar al gusto y déjela enfriar.

Agua de Fresa y Coco: 9 tazas de agua, 6 tazas de fresas cortadas a la mitad, 12 hojas de menta cortadas finamente y una taza de agua de coco natural, licue todos estos ingredientes y déjelo enfriar antes de servir.

Agua de Limón con Pepino: 1 Litro de Agua (Garrafa), el jugo de 4 limones, 1 pepino, azúcar al gusto. Primero licuamos el pepino sin semillas (las semillas pueden amargar la bebida), junto con el jugo de limón, el agua y el azúcar. Colocarlo en el refrigerador para que se enfríe y servir con hielo.

Agua de Tamarindo: 2 Litros de agua, 100 gramos de Tamarindo, y azúcar al gusto. Pela y cocina los tamarindos en agua, cuando estén listos reserve el agua. Saca las semillas del tamarindo y licúalos junto con el agua de coacción y azúcar al gusto. Cuela y mezcla en una jarra con el resto del agua y sirve bien fría.

Agua de Sandia y Romero: 10 tazas de agua, 1 taza de sandía picada, 2 ramitas de Romero fresco, licuar y endulzar al gusto si es necesario. Dejarlo enfriar de un día para el otro para que el agua absorba los sabores y servir fría.  



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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.

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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