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Dine In: Garlic Grilled Fish Steaks

Garlic Grilled Fish SteaksWhenever I ask my friends what they like to eat at home on a Friday night, the response typically involves pizza or the grill.

Because it’s Lent, and a lot of folks abstain from eating meat on Fridays for religious reasons, I tried to find a recipe that incorporated both fish and the grill.

I tried this dish recently, and it was a winner. The recipe calls for halibut, but tilapia or any other mild, whitefish would work as well. I recommend using a fish basket for the grill, as it does flake easily.

Garlic Grilled Fish Steaks
Serves 2

1 garlic clove, minced
6 Tbs olive oil
1 tsp dried basil
1 tsp ground black pepper
1 Tbs fresh lemon juice
1 Tbs fresh parsley, chopped
2 (6 oz) halibut fillets

In a stainless steel or glass bowl, combine garlic, olive oil, basil, pepper, lemon juice and parsley.Place the halibut fillets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.Remove halibut fillets from marinade and drain off the excess. Grill fillets 5 minutes per side or until fish is done when easily flaked with a fork.
Nutritional Information: Calories per Serving: 544, Calories from Fat: 414, Fat: 46 g, Cholesterol: 55 mg, Sodium: 94mg, Carbohydrates: 2 g, Protein: 36 g
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Posted in: Dine In, Seafood

Shop The Sale: Balsamic Glazed Baked Spare Ribs

For the longest time, I struggled with cooking spare ribs. Mine always turned out too tough. I tried roasting them, steaming them, grilling them, slow-cooking them and a combination of all of the above. I was never very satisfied with the results.

Then I tried this recipe, which calls for baking them slowly, covered tightly with foil, so you get a little baking action, a little steaming action. What first attracted me to this recipe, however, wasn’t the baking, it was the balsamic vinegar in the sauce – my favorite. I added the liquid smoke because I did hate to lose the flavor of being cooked on the grill.

Balsamic Glazed Baked Spare Ribs
Serves 4-6

1 (4 lb) slab of Hormel pork spareribs1 Tbs onion powder
1 Tbs garlic powder
Salt and black pepper, to taste

Barbecue Sauce:
1/2 cup fresh-squeezed lemon juice (about 2-3 large lemons)
1 cup bottled barbecue sauce
1/2 cup ketchup
1 Tbs liquid smoke
2 Tbs balsamic vinegar
Hot sauce, to taste (optional)

Preheat oven to 325°F. Select a large baking pan to fit ribs in one layer. Line with heavy-duty foil. Place baking rack inside lined pan to keep ribs from resting on the bottom of the pan.

Remove the thin membrane from the back side of the ribs if not already done by the butcher. Sprinkle both sides of the spareribs with onion powder, garlic powder, salt and pepper. Place seasoned ribs on the rack in the baking pan.

Prepare sauce by combining lemon juice, bottled barbecue sauce, ketchup, liquid smoke , balsamic vinegar and hot sauce in a bowl. Stir vigorously until combined.

Pour half of sauce into a separate container and set aside. Drizzle remaining sauce over the top of the ribs, covering all exposed areas.

Cover pan tightly with heavy-duty foil. Bake 1 1/2 to 2 hours, until tender.

Serve spareribs with reserved barbecue sauce. Optional: You can char the ribs on the grill or under the broiler before serving if you wish.

Nutritonal Information: Calories: 1,112, Calories from Fat: 782, Total Fat: 87g, Cholesterol: 289mg, Sodium: 1118mg, Total Carbohydrates: 29g, Dietary Fiber: 1g, Sugars: 20g, Protein: 59g

Healthy Living: American Heart Month

If you were to ask anyone what cause I’m most passionate about, they would answer, “The prevention of heart disease.” As a teenager, my father had a heart attack and quadruple bypass surgery at 39-years-old. Over the past 10 years I have watched the devastating effects of this disease. I have been fortunate enough to learn to enjoy the good days and not take your loved one for granted. I feel very fortunate to still have my father and know pretty early in life what I need to do to prevent heart disease.

Heart disease is currently the number one killer in both men and women in the United States. There are 2,200 deaths per day from heart disease and stroke. February is American Heart Month, and I encourage you to take the time to learn your risks for heart disease and factors that will help prevent this disease from developing.  Below are 10 tips to help you prevent heart disease.

1. Stop smoking.
We all know smoking is bad. Ask a little kid, they will quickly tell you smoking is bad. Your risk for heart disease and stroke is doubled, if not quadrupled, just by smoking. How, you ask? Nicotine increases your heart rate and blood pressure. Carbon monoxide and tobacco steal oxygen from your heart, brain and arties. Smoking causes damage to your blood vessels making your blood sticky. Smoking decreases your HDL, good cholesterol that helps remove bad cholesterol. Stop smoking, and you can reduce your risk by half within a year.

2. Exercise. The American Heart Association recommends at least 150 minutes a week of moderate exercise or 75 minutes of vigorous exercise. That is about 30 minutes a day, five days a week. Those 30 minutes could be a walk in the morning, at your lunch break, or two 15- minute walks during your break.3. Maintain a healthy weight. Carrying around extra weight makes your heart work harder. Having extra fat around your waist can increase your risk of developing high blood pressure, high cholesterol, diabetes, heart disease and stroke. It’s important if you’re overweight or obese to lose those extra pounds by monitoring calories in versus calories out.

4. Get regular health screenings. Heart disease is a silent killer. You may not know you have heart disease until it’s too late. Talk to your doctor about getting your blood pressure, cholesterol and blood glucose checked.

5. Increase your fruit and vegetable intake. Fruits and vegetables are packed with vitamins, minerals, antioxidants and fiber. Most fruits and vegetables are low in calories, saturated fat and cholesterol.

6. Eat fish twice a week. Fish is a good source of protein and omega-3 fatty acids. Research shows omega-3 fatty acids can reduce the risk of abnormal heartbeat, decrease triglycerides, slow down the growth of plaque, and lower blood pressure.  Fish high in omega-3 fatty acids are salmon, mackerel and albacore tuna.

7. Skip the salt. A diet high in salty foods can increase your risk of high blood pressure. The American Heart Association recommends consuming less than 1,500 milligrams of sodium per a day. Ways to reduce your sodium intake are to remove the saltshaker from the table, buy fresh food, and look for reduced sodium products.

8. Watch out for saturated fat and trans fat. A diet high in saturated fat and trans fat can raise your blood cholesterol.  Replacing saturated fats and trans fats with monounsaturated and polyunsaturated fats can help lower your cholesterol. The American Heart Association recommends limiting your total fat intake to 25 to 35% of your daily caloric intake. Limit your saturated fats to less than 7% of one day’s calories and no more than 1% of your calories should come from trans fats. Saturated fat is mostly found in animal products like meat, cheese, butter and dairy products. Trans fats are mostly found in fried foods and baked goods. You can spot trans fats in the ingredients list by looking for the words “partially hydrogenated oils.”

9. Pick whole grains. Half of your grains each day should be whole grains. Whole grains contain the entire grain. Examples of whole grains are whole-wheat flour, oatmeal, whole cornmeal, brown rice, bulgur and popcorn. Most whole grains are a good source of cholesterol- lowering fiber. Fiber also helps keep you feeling full.

10. Manage your stress. Chronic stress can increase your heart rate and blood pressure. The American Heart Association suggests managing your stress through positive self talk, finding pleasure, daily relaxation and emergency stress stoppers like counting to 10 or taking five deep breaths.

(Source: American Heart Association)

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Posted in: Healthy Living

Product Talk: Brookshire’s Flowers

Brookshire's FlowersJust because it’s four days after Valentine’s Day doesn’t mean that you should think “too late” on this post. Yes, flowers for your sweetheart on Feb. 14 are nice, but flowers on a RANDOM day the rest of the year are even better; at least to me.

Brookshire’s floral department never ceases to amaze me. I stopped in on the last day of school last year for gigantic bouquets of brilliant sunflowers for my boys’ teachers. I had a horrible migraine last week and I was the lucky recipient of a mixed bouquet of magenta blooms that are still fresh and vibrant over a week later. I’ve purchased green plants for offices and cheery arrangements of daisies, tulips, lilies and roses. I even gave someone a pepper plant as a gift once from the Brookshire’s floral department.

So just remember, it doesn’t have to be Valentine’s Day to give the gift of flowers. Just saying!

Dine In: Shish Kebobs

Mix and Match Shish KebobsThe title of this day’s blog post is always “Dine In Friday,” but today, it’s going to be about dining OUT.

Outside that is.

I know it’s still a little chilly, but you can still cook outside on the grill on a temperate Friday night. It’s even fun when it’s cold, because you can warm your hands near the grill as your food cooks.

We tried this one Friday night recently, and it was a huge hit because we each got to pick our favorite things to put on our “mix and match” shish kebobs. I had an assortment of chicken, pork and steak (because they always seem to come in packages of four and ours is a family of three so there’s always one extra in each package. I just saved it for an occasion such as this.) Then we also had veggies left over from other meals during the week and from school lunches. Luke picked chicken and steak. Curt wanted mostly pork. I put all three meats on a skewer and we chose from green bell peppers, chunks of potato that were already roasted and only needed to be reheated on the grill, mushrooms, onions and cauliflower. Yes, cauliflower. It’s my younger son’s favorite vegetable, and it was delicious grilled. My advice would be to grill your veggie kebobs separately as they won’t take as long to cook as your meats.

Mix and Match Shish Kebobs
Serves 4

1/2 lb chuck roast, cut into 2-inch chunks
2 large boneless, skinless chicken breasts, cut into 2-inch chunks
1/2 lb pork tenderloin, cut into 2-inch chunks
8 large mushrooms
1 large white onion, cut into chunks
8 large cauliflower florets
2 large green bell peppers, cut into thick slices
8 pre-cooked potatoes or canned white potatoes
4 wooden or metal kebob skewers (if using wooden skewers, soak in cold water for 30 minutes prior to use)
Lemon pepper seasoning

Cut all meats and vegetables. Sprinkle liberally with lemon pepper seasoning or seasoning of your choice. Thread onto kebob skewers. Prepare grill to medium-high heat. Place skewers of meat on grill and cook, turning often, until cooked through. When meat is almost finished, place vegetable kebobs on the grill and cook quickly, until vegetables begin to char.

Nutritional Information: Calories: 413, Calories from Fat: 113, Total Fat: 13 g, Cholesterol: 161 mg, Sodium: 151 mg, Total Carbohydrates: 15 g, Dietary Fiber: 4 g, Sugar: 8 g, Protein: 60 g

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Posted in: Dine In

Family Matters: Jack

My first case of puppy love was for a cute boy named Jack.

He had big brown eyes, short, soft hair and big, floppy ears.

Jack was some kind of beagle mix who captured my heart with his sweet puppy breath and patient nature, even though I hadn’t even considered getting a dog.

Jack and his siblings were deserted on the property of a friend of mine, who brought a basket full of the puppies to preschool one day and let them mill about among the thrilled three-year-olds. Those kids manhandled those puppies all day in their enthusiastic, innocent way, and those puppies just played gently right back. My friend found homes for all those dogs that day, but a few days later, one puppy came back. The person who took him home turned around and tried to sell that sweet thing through a local classified ad.

I knew immediately I wanted to take him home.

Jack was a great dog. He would lick my knees and never had accidents in the house.  Sadly, Jack died before his time, but for someone who never even wanted a dog, Jack was living proof that puppy love was alive and well.

Show Your Love Doggie Treats

1/2 cup of peanut butter
1/4 cup honey
1 Tbs olive oil
1 cup chicken broth
1 cup rolled oats
1 cup whole wheat flour
1 cup all-purpose flourPreheat oven to 350 F. Whisk together peanut butter, honey, oil and chicken broth. In a separate bowl, combine flours and oatmeal. Mix dry ingredients into wet ingredients. Place dough on flour dusted surface. Roll or press dough out to about 1/4-inch thick. Use a small bone cookie cutter to cut out cookies. Roll out leftover scraps and cut out as many as possible. Put cut out cookies on a parchment lined baking sheet. Bake for 14 to 16 minutes. Transfer to a cooling rack.



Shop The Sale: Tarragon Mustard T-Bone Steaks

Last Saturday was a winter day that gives hope that spring is around the corner. It was warm, sunny and clear; the air hadn’t become laden with heavy humidity yet.

In fact, the report by Punxsutawney Phil, confirmed what Saturday suggested: Spring is near.

With the warm weather and the nice breeze, I had to grill something. I love the flavor of tarragon and, in fact, you can swap out tarragon vinegar for the wine if you wish.

With T-bone steaks on sale at Brookshire’s this week and the weather temperate, there’s no reason not to stock up and grill a few nights!

Tarragon Mustard T-Bone Steaks
Serves 4

4 beef T-bone steaks
1/3 cup dry red wine
3 Tbs Dijon mustard
2 Tbs minced shallots
2 Tbs olive oil
1 1/2 Tbs chopped fresh tarragon or 2 tsp dried tarragon
2 cups tender sprigs watercress (2 oz), rinsed and crisped
Salt and pepper, to taste

Trim excess surface fat from steaks. Rinse steaks and pat dry.

In a small bowl, mix wine, mustard, shallots, olive oil, and tarragon. Spread mixture thickly on all sides of steaks and stack them on a plate. Let stand at room temperature for at least 30 minutes, or cover and chill up to 1 day.

Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.

Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Garnish each with 1/2 cup watercress. Add salt and pepper to taste.

Nutritional Information: Calories: 490, Protein: 57 g, Fat: 26 g, Carbohydrates: 1 g, Fiber: 0 g, Sodium: 342 mg, Cholesterol: 161 mg

Dine In: Southwestern Egg Rolls

Southwestern Egg Rolls

Some weekend nights, my kids just want appetizers for dinner. Finger foods are fun on Friday night, especially when we just want to watch movies and hang out. This is one of their favorite restaurant appetizers, except minus the corn, black beans, spinach, jalapeños and bell pepper for Luke. Yeah, that’s most of the ingredients! But you know what that means? There are more for me and Curt to eat! Haha!I have actually prepared these baked instead of fried, with good results. I did not freeze them, as per the instructions, but just sprayed them with non-stick cooking spray and baked at 400 F until golden brown, about 10 minutes.

Southwestern Egg Rolls

2 Tbs vegetable oil, divided
1 skinless, boneless chicken breast half
2 Tbs minced green onion
2 Tbs minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 Tbs frozen chopped spinach, thawed and drained
2 Tbs diced jalapeño peppers
1/2 Tbs minced fresh parsley
1/2 tsp ground cumin
1/2 tsp chili powder
1/3 tsp salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6-inch) flour tortillas
1 quart oil for deep frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese until it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

In a large, deep skillet, heat oil for deep frying to 375 F (190 C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

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Family Matters: I Spy Bottles

I love the games “I spy” and “Where’s Waldo.” So do my kids.Countless hours have been spent searching for the guy in the red-and-white-striped shirt. More countless hours have been spent in check-out lines and airport queues playing “I spy” to distract my boys from interminable minutes with nothing else to do.

So when I read that you could make “I Spy” bottles, I rushed to develop them for some little friends I know (my kids were too big at that point and entertained themselves in line with electronics).The varieties on these are limitless, so use your imagination!

I Spy Bottles


Plastic water bottles

10-20 Small objects or charms for each bottle, craft pellets Or birdseed, rice, sand, salt, sugar, plastic pellets, lentils, or small pasta
Super Glue or other strong-holding glue
Ribbon (optional)Directions:

Make sure you have a clean, dry, plastic bottle with the label removed.

Take a photo (this step is optional) of the items that will be placed in the bottle. This can be printed and attached to the bottle as a reference card.

Pour some of the filler material in the bottle. Then drop some of the objects in the bottle. Repeat until all the items are in the bottle. Only fill the bottle about 3/4 full. The objects need room to mix around and move.

Glue the lid in place with strong glue.

Decorate with a ribbon (optional) or if you didn’t take a photo of the objects, type a list and attach it with ribbon or string around the neck of the bottle.

Once the glue is dry, children can gently shake and rotate the bottle to try to find the objects.

Shop the Sale: Honey Garlic Pork Chops

I’m about to do something horrible.

I’m going to throw my OWN MOTHER under the bus.

I hope she doesn’t read this, so don‘t share it with her on Facebook, OK?

When we were growing up, dinners tended to happen in a rotation. Broiled chicken, rice and peas on Monday, meatloaf on Tuesday, pork chops on Wednesday. You get the idea. I don’t blame my mom (did you read that part, did you????). She had five kids to feed and had to cook to the lowest common denominator of picky eaters. For the record, I was not the picky eater….(throws siblings under bus with mom). My mom made a lot of awesome dishes (ahhhh…her red beans and rice…her lasagna…her seven-minute frosting.) but her pork chops were not one of them. I don’t like broiled pork chops. There, I said it and I will even take the “picky” label for it if needed. I don’t like broiled pork chops.

I wouldn’t eat pork for a long time as an adult, but now I think it’s my favorite white meat.
I LOVE this recipe for honey garlic pork chops. They’re grilled, not broiled, by the way. With assorted pork chops on sale at Brookshire’s this week, you can buy a bunch and cook them any old way you like.

Honey Garlic Pork Chops
Serves 6

1/4 plus
1/8 cup honey
3 Tbs soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med-high heat, close lid and cook, basting 2 times.

Nutritional Information: Calories: 215, Total Fat: 6 g, Cholesterol: 51 mg, Sodium: 544 mg, Total Carbohydrates: 19 g, Dietary Fiber: 0 g, Protein: 21 g

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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