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Mi Blog Hispano: Mantenga a Sus Hijos Leyendo Este Verano


Mantenga a Sus Hijos Leyendo Este VeranoYa acabo la escuela, ya inicio el verano, ¿y ahora qué?  Usted sigue trabajando pero los niños están en casa todo el día.  Lo más fácil es dejar que ellos mismos encuentren que hacer, pero no olvide que aún son niños y necesitan dirección.  Si los deja escoger como pasar su día ellos se mantendrán bien ocupados viendo la tele o jugando videojuegos.  Mejor hágales un horario que incluya tiempo para jugar sus electrónicos, jugar afuera, hacer quehaceres en casa, dibujar o hacer manualidades, y el que más me gusta – LEER.

Hay varios estudios que indican que durante el verano los estudiantes pierden mucho terreno en cuestión de lectura.  Estos mismos estudios demuestran que los niños que leen en casa tienen más éxito en la escuela.  Si usted tiene niños entre 2 a 5 años y les lee en casa, será más fácil para que ellos aprendan el alfabeto, aprendan a escribir su nombre, y aprendan a leer.  Para niños más grandes, el leer constantemente les ayuda a obtener mejores calificaciones en la escuela.  En otras palabras, leer ayuda a aumentar la inteligencia.

Asegúrese de que sus hijos lean libros este verano para que no pierdan terreno.  A mis hijas las pongo a leer por lo menos treinta minutos al día.  Hay algunas veces que no quieren, pero me pongo a leer con ellas y les gusta que las acompañe en esto.  Para motivarlas, les digo que encuentren un lugar cómodo en la casa para leer.  Cuando están con mi mama, les gusta acostarse en la hamaca de afuera y leer allí.  En casa, a veces acomodan sus almohadas en una esquina y allí se ponen a leer.  Otra opción para motivar a sus hijos a leer es llevándolos a la librería local que por cierto suele ser gratis.  Si usted batalla para que su hijo(a) lea, entonces empiece por los intereses de él o ella.  Si a su hijo(a) le fascinan los deportes, búsquele libros de deportes y empiece por allí.  Que lea lo que sea, pero que lea.  Después, pregúntele de que se trató el libro para asegurar de que si está leyendo y que le está gustando.

Tenemos que saber valorar la lectura y también disfrutarla, y como padres debemos enseñar a nuestros hijos a que les guste.  Le prometo que usted vera una diferencia en su hijo(a) y sentirá un gran orgullo cuando vea las buenas calificaciones que traerá de la escuela.  Aún más, viendo el éxito que tendrá fuera de la escuela, cuando sea más grande.  Usted está haciendo un bien enorme a sus hijos cuando los apoya y los empuja a leer.

Claro que el verano es tiempo de jugar, de pasear, de ir al mar o a la alberca, pero también debe de ser tiempo para mantener la mente de nuestros hijos activa.  Además, ¿qué mejor manera de viajar por el mundo, por la historia, o a tierras lejanas llenas de hadas y dragones que a través de un buen libro?   Les invito a que juntos despertemos la imaginación creativa de nuestros hijos manteniéndolos leyendo este verano.



Shop the Sale: Rotisserie-Style Chicken


Rotisserie-Style ChickenIf I had a dime for every time I’ve made a recipe that calls for a rotisserie chicken, I’d have enough to buy a truckload of whole fryers and make rotisserie-style chicken myself.

Buying a whole fryer is one of the very best values I think you can get for feeding your family. You get white meat, dark meat, breast meat, legs, thighs, everything…because you get the whole shebang. This week, whole fryers are on sale, so take advantage and stock up. You can freeze them before you cook them, or you can freeze the meat after you prepare it rotisserie-style in your slow cooker, no actual rotisserie needed. The meat is great for tacos, enchiladas, casseroles, chicken salads and almost anything else you can imagine.

Even better, preparing rotisserie-style chicken is easy to do, and it won’t heat up your whole house. Goodness knows it’s hot enough in the South without turning on your oven.

Rotisserie-Style Chicken

Ingredients:
1 whole fryer, about 5 lbs
2 Tbs butter, softened
2 Tbs paprika
1 Tbs garlic salt
1 Tbs onion powder
1 tsp black pepper

Directions:
Rinse fryer and pat dry with paper towels. Rub the chicken with butter. In a small bowl, mix the paprika, garlic salt, onion powder and pepper together. Sprinkle over the chicken, patting gently to help the spices adhere to the chicken.

Place chicken in the slow cooker on low for 8 hours, or on high for about 5 hours.

Serve as a whole rotisserie chicken, or shred the meat for use in other dishes.

Serves 8

Nutritional Information: Calories Per Serving: 576, Calories from Fat: 217, Fat: 24 g (8 g Saturated Fat), Cholesterol: 260 mg, Sodium: 266 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 83 g.

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



Healthy Living: Scream for Ice Cream


Scream for Ice CreamJuly is National Ice Cream Month, and what better way to celebrate than with a big bowl of your favorite flavor?

I grew up firmly a hot fudge girl, but as I’ve gotten older, I’ve come to really love a fruit topping on my ice cream.

Frozen fruit can be used to make a delicious ice cream topping.

You can literally take fresh fruit, like blueberries, sliced peaches, frozen hulled strawberries or chunks of mango, and drop them into a bowl of old-fashioned vanilla (or chocolate, or cookies and cream, or whatever you like!)

You can also make a compote or berry sauce for your favorite flavor! I love mixed berries on top of vanilla with a sprinkling of toasted walnuts.

Fruit Compote

Ingredients:
3 cups frozen fruit, such as blueberries, strawberries or cherries
3 Tbs orange juice
1/4 tsp cinnamon
1/4 tsp ground ginger
1 tsp raw sugar

Directions:
Place all ingredients in a heavy saucepan, and bring to a simmer over medium-high heat. Once the mixture bubbles, reduce heat slightly and let the fruit cook down.

Continue cooking for 10 to 12 minutes, occasionally smashing the fruit with a spoon as it breaks down.

Remove from heat, and transfer to a clean jar to cool completely. Seal the jar and store in the refrigerator.

Reheat and pour over ice cream.

Serves 8

Nutritional Information: Calories Per Serving: 22, Calories from Fat: 2, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 5 g, Fiber: 1 g, Sugar: 4 g, Protein: 0 g.

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

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Posted in: Healthy Living


Product Talk: Mr. Bar-B-Q Grill Products


Mr. Bar-B-Q Grill ProductsThere is something in Brookshire’s right this very second that I’m coveting.

I almost bought it yesterday.

Then, when I went back today, I almost bought it again.

Now don’t get me wrong; it’s so reasonably priced, even dirt-cheap for the value. However, sometimes I feel like there’s kids to be fed and starving children in the world, and I don’t NEED to buy anything for myself, even if the something is the most adorable, personal-sized grill wok you’ve ever seen.

The steel basket is the perfect size to make an individual serving of veggies, fish, shrimp or almost anything you don’t want sticking to the grill. I have a HUGE version of this, which holds enough for a family of 12, but I don’t always want to use it. It’s huge!

In fact, Brookshire’s is carrying a whole line of Mr. Bar-B-Q grill products right now. Hanging on the same endcap as the wok (did I mention it’s adorable?) are tongs, spatulas, a special pan for grilled chicken legs and wings, another pan for burgers, an apparatus to make “beer can” chicken without the beer can, and so many more fun things.

They are bargain-priced, people; I’m telling you.

I think I just talked myself into it.

I’ll be right back.

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Posted in: Product Talk


Dine In: Cauliflower “Mac” and Cheese


Cauliflower Mac and CheeseLast Friday night, I was craving a big, heaping bowl of mac and cheese like no one’s business. It was the only thing I could think about. I needed it. I wanted it. However, I didn’t want to go to the store and get macaroni (I’m lazy on Friday nights, what can I say?), so I had to find something else to use.

I had cauliflower.

I went online to find a recipe for cauliflower mac and cheese because I’d heard someone else doing it at some point, and I found that swapping noodles for cauliflower was pretty simple. Other than that, it’s simply the same recipe.

I had my heaping bowl of cheesy, creamy goodness and enough leftovers for several more meals!

Cauliflower “Mac” and Cheese

Ingredients:
2 tsp kosher salt, divided
1 large head cauliflower, cut into small florets
1 cup heavy cream
2 oz cream cheese, cut into small pieces
1 1/2 tsp Dijon mustard
1 1/2 cups shredded sharp cheddar, divided
1/4 tsp freshly ground black pepper
1/8 tsp garlic powder

Directions:
Preheat oven to 375° F, and spray an 8 x 8 dish with nonstick cooking spray.

Bring a large stockpot of water to a rolling boil, and season with 1 teaspoon kosher salt. Cook the cauliflower florets in boiling water until they are tender but still crisp, about 5 minutes. They’ll continue cooking in the oven.

Drain the cauliflower, and pat dry with paper towels.

In the meantime, bring the cream to a simmer in saucepan. Whisk in cream cheese and mustard; stir until smooth. Stir in 1 cup of cheese, remaining salt, pepper and garlic powder; whisk until the cheese melts. Add cauliflower to the pan; stir to coat. Pour mixture into baking dish. Top with the remaining 1/2 cup cheese, and bake until browned and bubbly, about 15 minutes.

Serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 171, Calories from Fat: 115, Fat: 28 g (13 g Saturated Fat), Cholesterol: 44 mg, Sodium: 1021 mg, Carbohydrates: 6 g, Fiber: 2 g, Sugar: 2 g, Protein: 10 g.

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



Family Matters: Summer Snacks


Summer SnacksSchool’s out for summer, and it’s time for the kids to be a little self-sufficient during the day.

I’m at work the vast majority of days in the summer, but that doesn’t mean my kids can’t eat a healthy meal and snacks while I’m at work.

One of their favorite things is apple slices with assorted toppings.

I slice the apples into rounds because, let’s face it, the knife is really sharp, and it makes me nervous if they use it if I’m not in the house. They do the rest. They love to slather an apple round with peanut butter. Then, they top it with raisins, almond slivers, coconut shreds, chocolate chips and dried cherries.

They also love celery sticks filled with cream cheese and topped with taco meat or buffalo chicken.

They also love to snack on fresh strawberries mixed with blueberries, Greek yogurt topped with granola and bagel thins spread with peanut butter.

If I can’t be at home, then I’m happy to know they’re eating healthy snacks that will sustain their energy throughout the day.



Shop the Sale: Creamy Sausage and Tortellini


Creamy Sausage and TortelliniOne of my memories growing up was that whenever we visited my grandparents’ house, at some point my grandfather would bring out a plate of sliced smoked sausage speared with colored toothpicks. It was such a treat.

I’m not sure whether this was really his personal snack and I was honing in on it like a vulture or whether it was intended to share, but whatever the intent, I certainly probably ate the lion’s share and felt like it was a special thing.

I still love smoked sausage. Whenever my kids want hot dogs, I grill smoked sausage for myself.

I made this recipe at first with leftover grilled smoked sausage, but you can certainly do it the way the recipe directions call for as well.

Eckrich Smoked Sausage is on sale this week at Brookshire’s, so pick up a few packages: one to grill now and another for this delicious dish.

Creamy Sausage and Tortellini

Ingredients:
1 lb Eckrich Smoked Sausage
1 Tbs butter
1/2 cup onions, diced
20 oz pkg refrigerated or frozen cheese tortellini
28 oz can whole tomatoes, cut in the can with kitchen scissors
1 cup fresh spinach
1 cup chicken stock
pinch of sea salt
pinch of freshly ground black pepper
pinch of red pepper flakes
2 Tbs cream cheese
2 cups shredded jack and cheddar cheeses

Directions:
Sauté onions in butter over medium-high heat until translucent. Add sliced sausage; cook through until the sauce is browned.

Add chicken stock to deglaze the pan. Add tortellini, spinach, tomatoes, salt, pepper and red pepper. Bring to a boil, stirring frequently.

Lower heat to a simmer, and cook for 15 minutes or until the pasta is al dente.

Remove from heat and add cheeses, reserving about 1/2 cup for the topping. Cover and let stand for 5 to 10 minutes.

Sprinkle with remaining cheese and serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 763, Calories from Fat: 385, Fat: 43 g (17 g Saturated Fat), Cholesterol: 131 mg, Sodium: 1526 mg, Carbohydrates: 58 g, Fiber: 3 g, Sugar: 5 g, Protein: 37 g.

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



Healthy Living: Dill Cucumber Bites


Dill Cucumber BitesDill is one of those spices that I think is highly underrated.

I remember when we had a guest for dinner who ended up taking over the kitchen (which does not sit well with me, by the way) and coating our beautiful ribeyes with dill.

As much as I didn’t like his interference, it was delicious.

Now, I will admit that I didn’t pursue the use of dried dill on my steaks, but I do use it liberally on salmon, in potato salad and in other savory dishes. Dill has a fresh, earthy flavor that reminds me of clean, summer grasses and bright flavors.

This snack is low in carbs, but it is high in protein and flavor. The fat from the cream cheese keeps you satisfied, and the tomato adds a bright burst of summer flavor.

Dill Cucumber Bites

Ingredients:
1 large cucumber, peeled and sliced into 1/2-inch rounds
3/4 cup whipped cream cheese
1 Tbs dried dill
1/2 cup cherry tomatoes
sea salt and ground black pepper, to taste

Directions:
Whip cream cheese with dried dill. Slice cherry tomatoes into halves. Toss with sea salt and pepper. Place a dollop of dilled cream cheese onto each cucumber round, and top with a cherry tomato half. Chill and serve.

Makes 12.

Nutritional Information: Calories Per Serving: 20, Calories from Fat: 2, Fat: 0 g (0 g Saturated Fat), Cholesterol: 1 mg, Sodium: 80 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 1 g, Protein: 2 g.

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



Product Talk: Brookshire’s Homestyle Waffles


Brookshire’s Homestyle WafflesWho says waffles have to be for breakfast?

We don’t. Not in our house.

Inspired by another popular frozen treat, we decided to embark on a homemade frozen waffle dessert project.

We started with Brookshire’s Frozen Homestyle Waffles.

We defrosted them.

Then, we gently folded them in half and placed a scoop of ice cream (we used Cookies and Cream) inside the fold. We topped with hot fudge sauce, a sprinkle of chopped walnuts, a dollop of whipped cream and some cherries. Next, we wrapped each waffle in waxed paper and placed back in the freezer until we wanted a cold, tasty treat.

When ready to eat, you just pop it out, unwrap it and enjoy!

You can even dip the waffles in chocolate syrup before filling with ice cream. The syrup will freeze and give the waffles a delicious coating.

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Posted in: Product Talk


Dine In: Pesto Salmon Packets


Pesto Salmon PacketsI love a delicious, fresh, easy dish.

I love it more when cleanup and prep-work are minimal.

This pesto salmon in foil packets fits all the criteria.

You bake this dish in foil, which seals in the flavor and moisture, and it also makes cleanup minimal.

Salmon, which is naturally high in (good) fats, is enhanced exponentially by olive oil and pesto (which contains olive oil). Even though it already contains good fats, the olive oil makes the salmon moist and flavorful, with an added kick from the aromatic pesto.

You can make these in advance, store in the refrigerator, and pop in the oven or on the grill on Friday nights.

Pesto Salmon Packets

Ingredients:
4 (6 oz) salmon fillets
1 lb asparagus, woody ends trimmed
3 tsp olive oil, divided
1 Tbs dried dill
salt and freshly ground black pepper
4 Tbs pesto, homemade or store-bought
4 tsp fresh lemon juice
1 pint grape tomatoes, halved

Directions:
Preheat oven to 400° F. Spray 4 lengths of aluminum foil with nonstick cooking spray. Set aside.

Toss asparagus with 2 teaspoons olive oil. Season with salt and pepper to taste. Divide into 4 portions onto foil, and layer in center of each piece. Season both sides of salmon with salt, pepper and dill. Layer salmon over asparagus, and then spread 1 tablespoon pesto on top. Drizzle 1 teaspoon lemon juice over each fillet. Toss tomatoes with remaining 1 teaspoon olive oil; season lightly with salt. Spread over each salmon fillet. Wrap sides of foil in and roll, crimping edge to seal. Then, wrap ends upward to seal. Place foil packets on a baking sheet. Bake until salmon has cooked through, about 20 to 28 minutes. Open foil to vent and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 365, Calories from Fat: 188, Fat: 21 g (3 g Saturated Fat), Cholesterol: 79 mg, Sodium: 179 mg, Carbohydrates: 10 g, Fiber: 4 g, Sugar: 6 g, Protein: 38 g.

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



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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.

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On Wednesdays, get a tip or idea on using an item in the circular.

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Ideas for the whole family come to you every Thursday.

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Stop fighting the crowds, save money and dine in, every Friday.

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