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Family Matters: Brushing Pet’s Teeth


I’ll never forget the first time I took our dog, Jill, to the vet and the doctor asked if I brushed her teeth.

Um. She’s a dog. A DOG.

Exactly, the vet responded, and dogs need their teeth brushed just like humans do.

Dogs don’t get cavities the way we do, but they do get plaque, tartar, and gingivitis — all of which can cause foul breath and tooth problems for your pooch.

To avoid the doggie dentist, you want to brush your dog’s teeth every day.

SAY WHAT? I have a hard enough time getting my two boys to brush their teeth TWICE a day, let alone factoring my dog into the equation. And with the dog, it’s not like I can send her into the bathroom and trust she’ll come out with pearly whites.

The vet assured me that if I brushed Jill’s teeth once a week, I’d be doing well.

But, how to trick my cunning canine into allowing me to brush her teeth? I was guessing a pink princess toothbrush was not going to provide the incentive Jill needed to open wide.

The vet gave me a pamphlet with these tips:

Choose a time when your dog is a little tired and less likely to want to play.

Train her to let you touch her mouth. This could take some time.

Flip up her lips.

Wet the edge of a clean washcloth so you can rub your dog’s gums and teeth; hold a corner of the wet portion of the washcloth with your index finger and use a gentle, circular motion.

When she is used to this, it’s time to get her accustomed to brushing.

Get a soft, silicone finger brush made for pets. Don’t try to use a human toothbrush and NEVER use human toothpaste. Check your pet aisle for toothpaste appropriate for pets.

Flip up your dog’s lips and gently rub the toothbrush and toothpaste against your dog’s teeth and gums for a few seconds.

Give your dog a treat, even if she allows you to work on her teeth for only a few seconds.

Repeat steps one through three the next day, gradually lengthening the amount of time spent brushing.

Hopefully this will help when Fido gives you one of her enthusiastic kisses AND will keep her healthy.



Shop The Sale: Bone-In Chicken Breasts


If you are like me, and most people, I think, you’re always looking for a new way to cook chicken. My family loves chicken and it’s on sale at Brookshire’s this week, so I’ll stock up. (You can never have too much chicken in your freezer, in my opinion)This recipe, for stuffing a bone-in breast, includes two of my other favorite ingredients, spinach and goat cheese. The goat cheese gets all melty and it’s pure deliciousness. I’ve also added about two slices bacon, cooked crisp and crumbled, to the filling mixture as well.

Spinach and Goat Cheese Stuffed Chicken Breasts
Serves 4

Ingredients:
4 cups baby spinach, loosely packed
1 oz sundried tomatoes
1 tsp veg oil
1 garlic clove, minced
2 medium sized mushrooms, chopped
Salt and pepper, to taste
2 oz plain goat cheese
1/4 cup basil, loosely packed and chiffonade
4 chicken breast halves, bone-in (skin is optional)Directions:
Loosely chop spinach and sundried tomatoes. In a skillet on medium heat, sauté oil, garlic and mushrooms until softened. Add in spinach, tomatoes, salt and pepper. Cook until spinach is completely cooked, about 5 minutes. Remove mixture to bowl. When slightly cooled, add in goat cheese and basil and mix to combine. Set aside.

If you’d like to remove the skin from the chicken, do so now. Cut a 1-inch slice in thickest part of breast, creating a pocket. Stuff each breast with 1 quarter of the filling mixture.

Close completely with toothpicks.

Rub some oil on the outside and a little salt and pepper too.

Bake in a 375° F oven for 45 to 60 minutes. Let stand 5 minutes before cutting into it.

Nutritional Information: Calories: 380, Calories from Fat: 157, Total Fat: 17 g, Cholesterol: 145 mg, Sodium: 348 mg, Total Carbohydrates: 6 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 49 g



Healthy Living: Asparagus


It’s finally spring, when the new crops of vegetables start to appear. Springtime is peak season for one of my favorites – asparagus.I literally cannot eat enough of these green stalks (or yellow, if you buy the“white” variety). Apparently that’s a good thing, because asparagus is super-duper healthy.

First of all, it’s a great source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that helps process glucose.

Secondly, it’s high in glutathione, a compound that breaks down carcinogens and free radicals.  Long words short: eating asparagus helps protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.

Asparagus is rich in antioxidants. Who doesn’t love to slow the aging process?

It’s a natural diuretic.

It’s packed with B12 and folate. Asparagus is brain food too!

Tarragon Steamed Asparagus
Serves 4

Ingredients:
1 lb asparagus, woody stalks snapped off
1 cup tarragon vinegar
1 cup water

Directions:
Remove bottoms of stalks of asparagus. Using a peeler, lightly peel stalks lengthwise.

Combine tarragon vinegar and water in the bottom of a large pot or saucepan. Place asparagus in a steamer basket, above liquid level.

Cover. Bring to a boil.

Steam asparagus for about 3 minutes. Remove from heat. Serve immediately. The tarragon vinegar infuses the asparagus with a light, woody flavor.

Nutritional Information: Calories: 35, Calories from Fat: 1, Total Fat: 0 g, Cholesterol: 0 mg, Sodium: 5 mg, Total Carbohydrates: 5 g, Dietary Fiber: 2 g, Sugars; 2  g, Protein; 3 g


Product Talk: Salmon


I was in Brookshire’s yesterday doing my weekly grocery shopping. I plan out my meals in advance, write my list according to the layout of the store, and stick pretty closely to what I’ve written down. I don’t often make impulse purchases.

Except for yesterday.

Simple Grilled SalmonWild salmon was on sale in the seafood department. I had a near Pavlovian response: mouth watering, mental images of my dinner that evening, hungry grumbles in my stomach.

I tossed the list out the window for that night’s meal and promptly ordered a pound of that beautifully pink, silvery fish.  Brookshire’s offers a variety of salmon, from wild to farmed, fresh to frozen. I have tried them all and loved what I could do with each different type.

I didn’t want to mask the rich flavor or buttery texture of the fresh, wild salmon by overdoing it, so I decided to simply dress and grill it. Remember it’s always better to UNDERCOOK the salmon just a little than to overcook it and end up with a tough and rubbery fillet.

Simple Grilled Salmon
Serves 4

Ingredients:
2 lbs wild salmon fillet, skin on
2 Tbs olive oil
2 Tbs dried dill
Salt and pepper, to taste
1 lemon, sliced

Directions:
Prepare a grill to high heat. If using charcoal, bank your coals so that you can cook on one side over the flame and the other side of the grill using indirect heat.

Rub salmon generously on both sides with olive oil. Use more if necessary because you don’t want it to stick to the grill. Sprinkle with salt, pepper and dill; press lightly into the flesh of the fish.

Place fish, non-skin side down, on the grill. Cover and cook for about 2 minutes or until char marks appear on the fish and the first layer is opaque (cooked through).

If using a gas grill, reduce heat to medium. If using charcoal, move fish to indirect heat and flip, skin side down. Continue to cook for about 5 to 9 minutes, depending on thickness of fish and temperature of grill. Fish is ready when it’s still slightly pink in the center and flakes easily with a fork.

Nutritional Information: Calories per Serving: 527, Calories from Fat: 315, Fat: 35 g, Cholesterol: 143 mg, Sodium: 138 mg, Carbohydrates: 0g, Protein: 50 g

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



Dine In Friday: Bacon Wrapped Shrimp Stuffed with Basil, Garlic and Parmesan


Bacon Wrapped Shrimp Stuffed with Basil, Garlic and Parmesan Let’s face it, Friday nights just feel special. I like to celebrate the end of the work week and the beginning of the weekend with a Friday night feast. It’s funny how I can muster the energy to cook on Friday nights but can’t always dig deep to find that same enthusiasm on Wednesday nights. Go figure.

I saw this recipe on a friend’s Facebook page recently. I have no idea where he got it, but I definitely knew I wanted to try it. After all, some key words jumped right off the screen: Bacon…shrimp…bacon…Parmesan…bacon…

The best thing about this recipe – other than the fact it’s delicious – is that it’s FAST. You can even make it ahead of time and bake it after you get home.

Bacon Wrapped Shrimp Stuffed with Basil, Garlic and Parmesan
Serves 4

Ingredients:
1 lb large shrimp
1/3 cup chopped fresh basil (can substitute fresh oregano)
1 1/2 Tbs freshly-grated parmesan cheese
2 garlic cloves, minced
16 pieces thinly sliced Brookshire’s bacon
1/2 cup prepared fruit-based barbecue sauce (I used raspberry-chipotle)

Directions:
Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.

Combine basil, Parmesan and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed.

Cook bacon over medium heat until partially cooked but still soft and pliable. Drain on paper towels.
Wrap each shrimp with 1 slice of bacon and place on greased baking sheet. Brush barbecue sauce over shrimp, and bake at 400°F for 8 to 9 minutes.

Nutritional Information: Calories per Serving: 455, Calories from Fat: 219, Fat: 24 g, Cholesterol: 226 mg, Sodium: 1830 mg, Carbohydrates: 15 g, Sugars: 8 g, Protein: 43g

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

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Posted in: Dine In


Family Matters: Monkey Bread – Kids Love This Stuff


Monkey bread has been around as long as I can remember. I have fond memories of making this treat as a kid. The whole house would smell of warm cinnamon, and my brothers would come running to pinch off a bit of this sticky and delicious dessert.

Kids love this stuff, and it’s so easy for them to help make. They’ll have fun pinching off the dough and shaking it in a bag of cinnamon and sugar. They’ll have even more fun getting their fingers all sticky while they enjoy the warm, sweet, cinnamon bread.

So, if you are looking for a fun activity this weekend, get your kids in the kitchen to help you bake this easy recipe. It will make for some sticky and delicious family time!

Monkey Bread
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves 16

Ingredients:
1/2 cup white sugar
2 Tbs cinnamon
4 cans refrigerated biscuits
1 1/2 sticks butter (3/4 cup)
1 cup packed brown sugar

Directions:
Preheat oven to 350°F and grease a 9 or 10-inch bundt pan.

Mix white sugar and cinnamon in a medium sized plastic bag. Pinch biscuits into quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

Place biscuit pieces in greased bundt pan.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

Bake for 35 minutes. Let bread cool in pan for 5 to 10 minutes, invert onto serving plate. Serve warm, pull apart and enjoy!

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Posted in: Family Matters


De Todo un Poco: Pastel Tres Leches


Cuando saboreas un delicioso pastel tres leches, todas las cosas que te rodean desaparecen por unos segundos, la rica sensación de dulzura produce una sonrisa en el rostro de cualquiera que lo prueba. Como me encanta ver a la gente feliz, voy a regalarles un trocito de felicidad. Espero que les guste esta receta que les estoy compartiendo y que cuando este listo el pastel y lo prueben… Sonrían, se acuerden de mi.

Pastel Tres Leches
Tiempo de Preparación: 55 Minutos
Para 10 Personas

Ingredientes:

Bizcochuelo:
1 Taza de Azúcar
1 Taza de Harina
6 Huevos
1/2 Cucharadita de Polvo para Hornear
1/2 Cucharadita de Sal
1 Cucharadita de Vainilla

Relleno:
1 Lata de Leche Condensada
1 Lata de Leche Evaporada
1 Lata de Crema de Leche
1 Cucharadita de Vainilla

Merengue:
4 Claras de Huevo
4 Cucharadas de Azúcar
2 Cucharadas de Canela en Polvo para Decorar

Instrucciones:
Batir las claras de huevo a punto de suspiro. Añadir el azúcar, la sal, la vainilla y las yemas una a una. Mezclar la harina con el polvo para hornear y añadir a la preparación anterior de forma envolvente, sin batir demasiado. Colocar la mezcla en un molde previamente enharinado y enmantequillado. Hornear a 300 grados F durante 25 minutos. Sacar del horno el bizcochuelo y colocarlo en recipiente refractario. Preparar el relleno: mezclar la leche condensada, la leche evaporada, la crema de leche y la vainilla. Cortar el bizcochuelo por la mitad y colocar una mitad en el fondo del molde; en el medio, colocar la mitad del relleno; encima la otra mitad del bizcochuelo; y finalmente cubrir con el resto del relleno. Prepara el merengue: batir las claras de huevo y el azúcar hasta que este a punto de suspiro. Decorar el tres leches con el merengue, haciendo  suspiros en la superficie del dulce. Espolvorear canela por encima.



Shop The Sale: Southwest Steak and Eggs


I love, love, love breakfast. I think it’s my favorite meal of the day. I used to cook big breakfasts on weekends but haven’t had a lot of time lately due to really EARLY basketball games. Last Saturday, we had a game scheduled at the positively late hour of 9 a.m., so I had time to cook breakfast. I was really excited because I’d been eyeing a local restaurant’s pictures of their brunch steak and eggs for weeks and practically salivating over my computer screen. I had to try it for myself.

Oh. My.

That’s all I can say. That, and I didn’t need to eat again the rest of the day. I had some of Brookshire’s homemade tortillas I served on the side, and my boys ended up making breakfast burritos with their steak, eggs and tortillas.

With sirloin steak on sale this week, you can enjoy this dish for breakfast, dinner or both!

Southwest Steak and Eggs
Serves 4

Ingredients:
1 sirloin steak, about one pound
2 Tbs olive oil
2 Tbs McCormick’s Montreal Steak Seasoning
1 green bell pepper
1 poblano pepper
1 large white onion, chopped
6 large egg
1 Tbs sour cream

Directions:
Rub sirloin steak on both sides with olive oil and sprinkle with McCormick’s Montreal Steak Seasoning. Prepare grill to medium-high heat and grill steak until medium, about 4 minutes each side.  Do not slice, let rest.

Char green bell pepper and poblano pepper over a gas flame, your grill or in your oven. Place inside a brown paper bag and let steam for 5 minutes. Skin should peel off easily. Chop.

Sauté onion in a nonstick pan sprayed with cooking spray until translucent and beginning to brown. Toss in peppers, and warm through.

Crack eggs in a bowl and whisk together with sour cream, adding salt and pepper to taste.

Pour eggs into nonstick pan with peppers and cook until soft scrambled.

Slice steak on the diagonal. Place slices of steak on plate, top with egg mixture.

Nutritional Information: Calories per Serving: 413, Calories from Fat: 201, Fat: 22 g, Cholesterol: 382 mg, Sodium: 185 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugars: 4 g, Protein: 45 g

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Posted in: Shop the Sale


Healthy Living: Greek Yogurt


This summer, while on a beach vacation with my family (parents, four siblings, their spouses and children!) I watched the lot of them pile drive Greek yogurt every morning for breakfast. What’s so great about that, I wondered? Heck, it’s more expensive than the kind I normally buy at the store, and it’s not in a very big container.

When I returned home, I bought some. Partially out of curiosity, partially because my collective family members are in super-good shape and looked wonderful at the beach while I was hiding under a gigantic T-shirt.

First of all, it was DELICIOUS – kind of like eating super-thick sour cream right out of the container with a spoon! Greek yogurt is yogurt that has gone through a straining process which removes much of the water, salts and sugars. This process creates a thicker, creamier texture. I tried plain Greek yogurt first, then progressed to the varieties with fruit added after I was certain I loved the stuff. I was hooked.

Secondly, Greek yogurt isn’t only delicious; it’s very nutritious as well. Greek yogurt contains quite a bit more protein and often less sugar than regular yogurt. A six-ounce serving of Greek yogurt may have as much as 17 to 19 grams of protein, depending on the brand. The protein helps you build muscle and feel full longer.

And, did I mention it’s delicious?

There are several brands on the market right now to choose from. Grab some today, and give it a whirl.

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Posted in: Healthy Living


Product Talk: Zesty Bacon Ranch and Cheese Breakfast Muffins


Zesty Bacon and Cheese Breakfast MuffinsI’m a little obsessed with breakfast foods.

To think, almost a dozen years went by with me foregoing what is now my favorite meal of the day. I stopped eating breakfast in high school. When you had to be out the door at 6:20 a.m. to catch your ride, every extra minute of sleep counted; there was no time for silly things like breakfast.

It was pretty much the same story in college. Get up 20 extra minutes before my 8 a.m. class to walk over to the dining hall? Nah! Sleep the extra 20 minutes, throw on some jeans and a college sweatshirt and hit the academic building.

Thinking back to when I started eating breakfast regularly, I can’t really pinpoint a time until I was pregnant with my first son. I developed gestational diabetes, a condition that went away as soon as my baby was delivered, but it became imperative to eat “the most important meal of the day” to stabilize my blood sugar.

I’ve been eating breakfast – and loving it – ever since. Over the past few years, portable breakfast has become a necessity because, once again, those precious minutes are often absorbed by packing school lunches for my kids or getting dinner in the slow-cooker for later. I still eat breakfast but often eat as I’m on my morning commute.

I LOVE these breakfast muffins. I can eat them in the car, and they are totally, as Emeril would say, “kicked up a notch” with Zatarain’s Creole Seasoning. If I’m making these for only me, I double the amount the recipe calls for. It adds the right amount of spice to these savory muffins. You can freeze these and reheat them in the microwave on the way out the door.  You can cut fat by using egg whites (2 Tbs), turkey bacon and reduced fat cheddar cheese. Adding a 4-ounce can of green chilies, drained, is yummy too.

Zesty Bacon and Cheese Breakfast Muffins
Serves 8

Ingredients:
1 egg
1 cup milk
1/4 cup vegetable oil
8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
2 cups all-purpose flour
2 Tbs sugar
3 tsp baking powder
1/4 tsp kosher salt
1/8 tsp garlic powder
1/2 tsp cracked black pepper
1 tsp Zatarain’s Creole Seasoning

Directions:
In a large bowl, beat the egg, milk and oil together. Stir in the bacon crumbles and shredded cheddar cheese.

Add the dry ingredients, stirring as you go, incorporating just until blended.

Fill greased muffin cups 2/3 full. Bake at 400° F for 15 to 20 minutes until cooked all the way through. Cool for 5 minutes and remove from the muffin pan, placing on a wire rack to cool. Best when served warm.

Nutritional Information: Calories per Serving: 368, Calories from Fat: 198, Fat: 22 g, Cholesterol: 38 mg, Sodium: 484 mg, Carbohydrates: 30 g, Fiber: 1 g, Sugars: 5 g, Protein 13: g

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



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.

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