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Mi Blog Hispano: Feliz de Existir


Feliz de ExistirCada día que tenemos el privilegio de vivir es motivo de celebración y es por eso que es muy importante mantener siempre en mente el gran valor de poder despertar y levantarnos cada día. Acabo de celebrar mi cumpleaños número 45, y para muchas personas envejecer es causa de tristeza, se de gente  que se deprime cada vez que cumplen año,   pero realmente yo estoy feliz de estar en este punto en mi vida, donde le doy gracias a Dios por la salud, por los logros, por las victorias y las derrotas que me han dejado enseñanzas y me han ayudado a madurar y conocer la diferencia de lo que quiero y lo que no, y también, de lo que debo y de lo que no se me ocurra de nuevo tratar de hacer.

En este cumpleaños, al recibir notas, mensajes, llamadas y sorpresas de mis amigos de toda la vida, de los recientes y familiares, realmente he podido hacer un recuento de lugares, momentos donde he tenido la alegría de compartir con tanta gente bella y de vivir tantas experiencias hermosas. No tengo palabras para describir lo feliz que estoy de existir.  Cada día despierto como los pajaritos viendo hacia el cielo, cantando y sonriendo y dándole gracias a mi creador por esta vida, por cuidarme, proveerme y hacerme inmensamente feliz.

Cada arruga que está apareciendo en mi cara me recuerda sonrisas, carcajadas o vacaciones disfrutando del sol, así que en vez de amargarme, sonrío otra vez. Me gusta esta etapa donde valoro más el descanso, cuido mi salud y mi alimentación y hasta mi estilo de vestir es un poco más maduro y conservador pero ¡me encanta!

La moraleja de hoy para mis amigas y amigos es que no dejemos de disfrutar cada etapa que vivimos y que recordemos que la vida es un regalo hermoso.



Healthy Living: Chipotle Chicken Sweet Potato Skins


Chipotle Chicken Sweet Potato SkinsI remember, back around the time I was in college, when potato skins were the big thing.

Maybe they still are, but I don’t see them around like I did then, on every restaurant appetizer menu and well-stocked in the frozen food section of the grocery store. However, I still like a good potato skin. Sadly, my metabolism isn’t the same as it was when I was in college, and the thought of eating something laden with cheese and bacon makes me gain weight.

This version with sweet potatoes contains two “super foods” that are tremendously healthy and that help our bodies ward off diseases. Spinach and sweet potatoes provide so many vitamins and nutrients your body needs to stay strong, like vitamins A, B, C, D, E and B-12, along with iron, potassium and magnesium. The chicken provides lean protein, and you can always skip the cheese if you’re really wanting to be super-healthy. I love the flavors of the chipotle peppers and the sweet potatoes together. Delish!

Chipotle Chicken Sweet Potato Skins
Serves 6

Ingredients:
3 medium sweet potatoes
3/4 lb (about 2 small) boneless, skinless chicken breasts
1/4 cup olive oil
2 Tbs fresh lime juice
2 cloves garlic, minced or grated
3 whole chipotle peppers, minced
1 tsp dried oregano
1 tsp cumin
2 tsp chili powder
salt and pepper
2 cups spinach
5 oz sharp white cheddar cheese, shredded
chopped cilantro, for garnish
Greek yogurt, for serving

Directions:
Preheat oven to 350° F. Wash the sweet potatoes and prick all over with a fork. Place in the oven and bake for 50 to 60 minutes, or until fork tender. Place the chicken in a baking dish and rub with 1 tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done, cut in half and allow to cool for 5 to 10 minutes.

In a medium-sized bowl, combine the remaining olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together; set aside and keep warm.

Turn the oven up to 400° F. Scrape the sweet potatoes out of the peeling, leaving a medium-sized layer of flesh inside with the peeling so that it can stand up on its own (I reserved the remaining flesh for another use). Place potatoes in a baking dish. Brush the skins with a little of the chipotle sauce and bake for 5 to 10 minutes until nice and crisp. While the skins bake, mix the spinach, chicken and chipotle sauce together.

Remove skins from the oven and stuff with the chicken mixture. Top with shredded cheese and bake for 10 minutes, or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and Greek yogurt, if desired.

Nutritional Information: Calories Per Serving: 549, Calories from Fat: 171, Fat: 19 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 73 mg, Sodium: 341 mg, Potassium: 2105 mg, Carbohydrates: 68 g, Fiber: 11 g, Sugar: 3 g, Protein: 29 g

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



Product Talk: Cream Peas


Cream PeasWhen I started dating Paul, grill master extraordinaire, he introduced me to purple hull peas. I wondered where they’d been all my life (Paul and the peas, that is).

He kept telling me that if I loved purple hull peas, then I’d REALLY LOVE cream peas.

The whole concept was strange to me. These little nuggets of deliciousness are called peas, but they taste more like beans with a more velvety texture.

The promised cream peas just came back into season, and I saw a bag in Brookshire’s yesterday, locally sourced from Canton, Texas. I snapped up a bag, thinking there was no way the two of us would eat all of them.

Think again.

Cream peas are now the other love of my life.

They’re so simple to prepare. I diced some bacon and sautéed it until it was almost brown. I threw in the peas, tossed them in the rendered bacon, and then filled the pan with water. (I also added salt and pepper.) I brought them to a boil, reduced the heat and let them simmer for about 90 minutes.

I can’t wait to have them again.

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Posted in: Product Talk


Dine In: Fourth of July Dessert Kebabs


Fourth of July Dessert Kebabs	One elementary school teacher, perhaps Mrs. Riley in the second grade, told us that the way to remember how spelling “dessert” was different from spelling “desert” was that “dessert” has a second “s” because you always want seconds of desserts!

That theory worked for me.

That’s why these patriotic dessert kebabs don’t just stop at “red, white and blue.” They go for the bang with the addition of brownie bites! Two desserts on a kebab can’t be a bad thing, right?

Aside from this dessert being so simple, it’s almost not fair; it’s so cute, super sweet and so delicious that it’s not even funny. I like it because it appeals to adults, kids and everyone in between. They’re easy to prep ahead of time for a party, low maintenance at an event, portable and easy to eat at a picnic, cookout or Fourth of July fireworks show!

They’re also easy enough for your kids to make, as long as they don’t resort to sword fighting with the wooden skewers (that would happen in my house).

Use any combinations you want on the skewers and enjoy!

Fourth of July Dessert Kebabs

Ingredients:
1 pint blueberries, washed and dried
2 pints strawberries, stems removed
1 (12 oz) pkg jumbo marshmallows
1 pan brownies, cut into 1-inch squares
wooden kebab skewers

Directions:
Assemble fruits and desserts onto a wooden skewer in a red, white, blue and brownie pattern!

Nutritional Information: Calories Per Serving: 249, Calories from Fat: 77, Fat: 9 g (2 g Saturated Fat), Cholesterol: 21 mg, Sodium: 120 mg, Potassium: 117 mg, Carbohydrates: 43 g, Fiber: 1 g, Sugar: 18 g, Protein: 2 g

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



Family Matters: Gripe Water


Gripe WaterWhen my younger son, Luke, was about four weeks old, he started screaming in the afternoon. Every afternoon, all afternoon.

He’d usually scream until about 7pm, so that was a solid three hours of a super cranky baby, an even crankier momma and a confused older brother who was 19 months old at the time.

A wailing baby, a crabby toddler and a worn out mother do not make for a good combination, let me just tell you.

Sometimes I could hold Luke over my shoulder at just the right angle for him to get some relief, but you try doing that for three hours a day when you have a toddler running around.

I could wear him in a sling, which is what I usually did, but I didn’t want to cook dinner and deal with hot foods with a baby strapped to my chest.

The worst part was that I didn’t know what was making him cry.

The doctor diagnosed Luke with colic and gave me some prescription gas drops for the baby, but I didn’t like to use those as they smelled like alcohol when my poor infant burped. Ewwwwwww.

So, I tried Gripe Water, which doctors, nurses and grandmothers around the world claim help soothe colic and constipation in babies.

Gripe water is made with herbs like ginger, chamomile and fennel, which will soothe and settle down the stomach by lessening the gas and also calm baby. Gripe water is sold over the counter and doesn’t have side effects. Given that the digestive system of the baby is not wholly matured, gas will be built up in their stomachs and that hurts baby. When the gripe water is given to colicky babies, it changes the small gas bubbles into one larger gas bubble that can be belched out easily, thereby relieving the baby. Gripe waters are flavorless so most babies like them.

I felt like Gripe Water was a safe and effective alternative to a prescription medication for my Luke. The Gripe Water lessened his pain and made for much more pleasant afternoons in our house, I can assure you!

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Posted in: Baby, Natural


Family Matters: Teething


TeethingThe age range for teething is huge, but it’s safe to say that a lot of teething will take place between the ages of 7 and 12 months.

Teething, or when your baby’s teeth start to break through the gums, is easy for some little ones and harder on others.

My older son got teeth without me even realizing it half the time because it just didn’t bother him. My younger son, on the other hand, was in constant pain from teething. Because it’s no longer recommended to rub whiskey on baby’s gums (spoken like a true child of the 1970s), pediatricians have other recommendations for easing the pain of teething.

Baby can take a small dose of ibuprofen to help the swelling and the pain.

Baby can gnaw on something cool for relief, whether it be a damp washcloth (watch that baby doesn’t rip a piece off and swallow it) or a frozen piece of fruit (again, watch for choking hazards).

Some babies like a pacifier when they are teething as sucking is a soothing instinct for baby.

Even before baby has teeth, you should be rubbing their gums with a soft toothbrush. As their teeth begin to emerge, keep up the good oral hygiene and use toothpaste formulated for infants. Rubbing their gums might also help relieve some of the discomfort of erupting teeth.

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Posted in: Baby


Family Matters: Gerber Bitty Bites


Gerber Bitty BitesToddlers love to snack, and it’s good for them, too! The average toddler should eat about two snacks a day, and Gerber Bitty Bites provide good nutrition that can easily be enjoyed at home or on the go.

Gerber Bitty Bites come in great flavors like blueberry and strawberry. They are made with a whole-grain blend of corn, sorghum, millet, brown rice, teff, amaranth, quinoa and wheat bran, providing five grams of whole-grains per serving. They are also a good source of vitamin E, iron and zinc.

Bitty Bites are easy to pick up and great for toddlers to feed themselves. There are no artificial flavors or sweeteners and best of all, no mess!

Perfect for toddlers 15 months and older, these snacks are kid-tested and mom-approved.

 

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Posted in: Baby, Kids, Nutrition


Shop the Sale: Ribeyes in Red Wine Sauce


Ribeye Steaks in Red Wine SauceThere is no such thing as too much steak unless you ask my doctor, of course. So, yes, we’ve cut WAY BACK on the red meat, but that doesn’t mean we don’t like to indulge in moderation.

A good steak, like the family pack of ribeyes on sale this week at Brookshire’s, doesn’t need much done to it. A little salt and pepper, a perfect sear and you’re good to go. However, every once in awhile while you’re indulging, it’s nice to kick it up a notch with a savory sauce that perfectly complements your meat.

This recipe is best prepared in a cast-iron skillet, in my opinion.

Ribeye Steaks in Red Wine Sauce

Ingredients:
4 (1/2-inch thick) boneless ribeye steaks (2 lb total)
2 Tbs vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 tsp soy sauce
3 Tbs unsalted butter, cut into 3 pieces
1 Tbs flat-leaf parsley, chopped

Directions:
Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers. Then, sauté steaks in 2 batches, turning once (about 4 minutes per batch for medium-rare). Transfer to a large plate and cover with foil.

Pour off fat from skillet; sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half (about 2 to 3 minutes). Add water, soy sauce and any meat juices from plate; boil until reduced by half, about 3 to 4 minutes.

Reduce heat to medium-low and whisk in butter 1 piece at a time until slightly thickened. Stir in parsley and pour sauce over steaks.

Nutritional Information: Fat: 61 g, Carbohydrates: 1 g, Protein: 42 g, Sodium: 226 mg, Fiber: 0 g, Cholesterol: 177 mg

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



Healthy Living: Blackberries


BlackberriesBlackberry season makes me happy.

I love these luscious fruits, juicy and bursting with flavor.

Besides being delicious, they’re really good for you, too. In addition, you can buy all you can carry this summer and freeze them for use in the winter. Just make sure they’re washed and COMPLETELY dried, then pop them into a freezer bag and break out again to beat the winter blues in January.

The health benefits of blackberries are myriad, according to the Huffington Post:

“Much like spinach, raisins, apples, plums and grapes, blackberries are rich in bioflavonoids and vitamin C, but other nutritional benefits include a very low sodium count and having only 62 calories to a cup.

Their dark blue color shows that blackberries have one of the highest antioxidant levels of all fruits. Antioxidants lower the risk of cancers if the berries are eaten in their natural state.

Eating blackberries is said to promote the healthy tightening of tissue, which is a great non-surgical procedure to make skin look younger.

The high tannin content of blackberries provides a number of benefits to reduce intestinal inflammation, alleviate hemorrhoids and soothe the effects of diarrhea.

The leaves of blackberries, which are consumable, have been used to treat mild inflammation of the gums and sometimes even sore throats.

The astringent tannins are effective in oral hygiene when used as a gargle or mouthwash.”

So, run, don’t walk, out to get some blackberries now!



Product Talk: Seagram’s Ginger Ale


Seagram’s Ginger AleGinger ale was one of those things that my mom would give me to sip when I was sick, room temperature of course, because that made your tummy feel better in a hurry.

Ginger ale does have great digestive properties (it’s the ginger), but as an adult, it’s a great beverage to sip even when you’re feeling great.

Light, crisp and refreshing, Seagram’s Ginger Ale has set the standard for the product across all brands.

Of course, this summer my guys have liked to jazz it up a bit! Lime sherbet ginger ale floats have been all the rage in our house!

Quick and simple, you can sip one on the porch in a matter of minutes!

Fresh Lime Sherbet Float

Ingredients:
4 fresh limes
4 scoops lime sherbet
4 cups Seagram’s Ginger Ale, chilled

Directions:
To make each float, squeeze juice from a lime into a glass. Top with a scoop of sherbet, then finish it off with ginger ale. Enjoy!

Nutritional Information: Calories Per Serving: 260, Calories from Fat: 10, Fat: 1 g, Trans Fat: 0 g (0.5 g Saturated Fat), Cholesterol: 5 mg, Sodium: 66 mg, Potassium: 68 mg, Carbohydrates: 64 g, Fiber: 2 g, Sugar: 53 g, Protein: 2 g

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



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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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