share. The Brookshire's Blog

Family Matters: How Does Your Laundry Grow


I’m pretty sure that last week I did 18,327 loads of laundry –  at least. 

Between me and my two sons, we can accumulate some serious dirty laundry. 

Curt went to camp last week on a school trip, so there was his sleeping bag, two towels that had been balled up under his bunk bed for three days, two washcloths, four pairs of socks he’d walked through the woods in, four pairs of pants he wore to sit on the bank of the lake, three sweatshirts that smelled like campfire smoke, sweat-stained T-shirts and a pair of tennis shoes I strongly suspect went into the lake. All needed to be washed, ASAP. 

Then, there was Luke. He had a soccer game Saturday. His new team uniforms are white –  all white. 

Who gives 9-year-olds all-white uniforms? 

It went through the wash twice, due to the copious grass and mud stains.

I’m not even going to mention the fact that my kids wear something for five minutes and all of a sudden it’s dirty. 

As for me, my work clothes go in cold, delicate cycles, so they have to be done separately from the yoga pants and UT Austin sweatshirt that are my weekend uniform. 

Luckily, we get all our household essentials at Brookshire’s, so stocking up on laundry detergent, especially when it’s on sale, isn’t a problem. 

Now, if only I could get Brookshire’s to come over and fold.

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Posted in: Family Matters


Shop The Sale: Hothouse Bell Peppers


When I say the word “pepper,” my kids cringe.

“I don’t want that stuff. That tastes spicy on my mouth,” my younger son wails.

Clearly, he has not developed his footing for peppers yet.

But hothouse bell peppers don’t have a spice to them. Instead, the sweet red, yellow and orange varieties complement the more savory, earthy, green versions.

Either way, they’re delicious as a topping for fish – the delicate flavors complement each other perfectly.

Hothouse Sweet Bell Peppers with Red Snapper

Ingredients:

1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
2 tsp Hungarian paprika
Black pepper, to taste
2 Tbs vegetable oil
2 lbs red snapper, cut into 1/4-inch fillets
1 hothouse sweet red pepper, cut peppers into 1/4-inch strips
1 hothouse sweet yellow pepper, cut peppers into 1/4-inch strips
1 hothouse sweet orange pepper, cut peppers into 1/4-inch strips
1/2 cup parsley, chopped
5 garlic cloves, peeled
1/4 cup water

Directions:

Blend all spices together, add oil and mix well.

Roll snapper fillets in mixture and place in a nonstick skillet.

Roll bell peppers in the remaining mixture and arrange over snapper and sprinkle parsley on top.

Add garlic cloves and water.

Refrigerate until ready to serve.

Simmer, covered for approximately 10 minutes until liquid is evaporated and snapper is opaque and firm to touch. Don’t overcook.

Serves 6

Nutritional Information: Calories per Serving: 252, Calories from Fat: 65, Cholesterol: 71 mg, Sodium: 101 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugars: 2 g, Protein: 41 g



De Todo un Poco – Tacos de Camarones al Ajillo


Hola amigos de Brookshire’s, mi nombre es Ivette Zavarce y soy coordinadora de mercadeo hispano, de esta gran empresa. Muchos de ustedes me conocen por mi trabajo previo con causas sociales y  con otros aspectos  apenas nos estamos conociendo.  Lo importante ahora es establecer esa relación cálida y duradera que nos une a los latinos en todo momento y abre la puerta de nuestra vasta cultura para la integración en este país de oportunidades.

Hoy me complace presentarme como bloguera, otra etapa de mi carrera profesional y social, que me permitirá acercarme cada vez más a ustedes, mi gente latina. “De todo un Poco” es el título de mi blog para Brookshire’s, que por primera vez abordará una serie de temas que permite disfrutar de un agradable momento en la cocina o la mesa del hogar, pero también crecer como familia. De antemano agradezco su apoyo e interés y si tienen algún tema de sugerencia, me encantaría que lo compartan conmigo para abordarlo en nuestro blog latino.

Después del amor, el primer vínculo entre un ser humano y otro es la alimentación, tal es el caso de la leche materna y los bebés, pero nosotros los hispanos bien sabemos del tema, no hay quien nos gane en compartir la mesa y los alimentos en nuestras reuniones familiares y sociales que siempre están llenas de una variedad de platillos haciendo de ese momento algo grato y lleno de alegría. Como latinos, sabemos que compartir la mesa es mucho más que sentarnos a comer, es compartir la risa, el éxito, los momentos gratos y difíciles del día a día, el amor con quienes compartimos nuestro diario vivir se hace presente sólida y diariamente ¿Dónde más? ¡En la mesa!

En mi experiencia como madre de dos hijos adolescentes, he descubierto que una manera de aprovechar el tiempo para compartir con mis hijos y es precisamente a través de la cocina, nuestra ascendencia venezolana se hace presente en cada uno de los platillos que llevamos a la mesa y me permite enseñar a mis hijos la riqueza culinaria de nuestra tierra al mismo tiempo que conversamos sobre las actividades del día, partidos de fútbol, ensayos de coro y cómo van las clases y quienes son los amigos; yo les recomiendo que aprovechen cada segundo en la cocina para compartir con su familia no solo la comida, también nuestras actividades del día.

Debo confesarles que me encanta comer… Y siempre recuerdo que decía que unos de mis platillos favoritos era la comida mexicana. Desde que llegue a Texas soy la mas feliz del mundo deleitando mi paladar con la exquisita comida azteca.  No me canso nunca de sus ricos platillos, me gusta todo… No puedo negarles que subí un poco de peso y tengo que procurar mantenerme en movimiento haciendo Zumba y corriendo para poder seguir disfrutando de los ricos tacos, fajitas, quesadillas, pozole, chiles rellenos, sopa de tortillas, cocidos de res, frijoles rancheros, !que rico!

Me gusta también que he podido aprender a preparar algunos platillos, viendo como cocinan mi queridas amigas, siguiendo algunas recetas e inventando. Hoy les quiero compartir una de ellas, de la cual ya estoy adquiriendo cierta fama en los círculos de mis amigos de cualquier nacionalidad! Acuérdense que la comida es la excusa perfecta para reunirnos a platicar y compartir. Aquí les va…

Tacos de Camarones al Ajillo

Ingredientes

·         2 cucharadas de mantequilla
·         1 Libra de Camarones pelados y limpios
·         5 dientes de ajo machacados
·         2 cucharadas de jugo de limón
·         4 cucharadas de vino blanco
·         Sal a gusto
·         Pimienta a gusto
·         Cilantro picadito         

Preparación:

 

  1. En un sartén derrite la mantequilla, sofría el ajo con los camarones a fuego mediano hasta que estén dorados, luego agregue el jugo de limón y el vino y deje que reduzca y que agarre el gusto de esos jugos. Colocar sal al gusto.
  2. Luego agregue el cilantro y deje cocinar a fuego bajito por 5 o 10 minutos siempre moviéndolos.
  3. Servirlos sobre las tortillas para comerlos como tacos.
     

Espero que disfruten mi receta!



Healthy Living: Edamame


My college BFF, Amanda, is somewhat of a hippie – at least that’s what I called her. Turns out she’s just very, very conscientious of what she eats, drinks, and what kind of products she uses around her house. She likes things to be natural, organic and good for her and her family.

Amanda was the one who first introduced me to edamame when I visited her in Seattle where she now lives. Hippie food, I teased her. Then I couldn’t stop eating it. It’s like candy, but healthy! You pop one in your mouth and you just have to keep going.

Edamame is essentially an immature soybean, the green ‘bean’ inside the pod.

Not only are they delicious, but they’re highly nutritious as well. Edamame are rich in folates, manganese, and vitamin K. They are a great balance of carbs, proteins and fiber. They’re chock-full of omega-3 and omega-6 fatty acids. Three ounces of edamame is about 100 calories, with 12 grams of protein, 569 mg of potassium, 12 grams of carbohydrates and six grams of fat.

The best thing is, they’re so easy to prepare. Simply steam them, toss with a little sea salt and olive oil if you wish, and pop ‘em in your mouth. 



Product Talk: Rotisserie Chicken


Is there anything easier than a rotisserie chicken, fresh and hot off the warming plate at Brookshire’s? I think not.

I love being able to run into the store to grab one of these fresh, hot-and-ready treats. My family loves the lemon pepper flavor, slow roasted right there in the store to seal in juices and make the skin golden and crisp. The traditional is good, too, and often the one I choose if I’m going to make something with the chicken.

That’s the beauty of the rotisserie chicken: You can serve it as is, with a side salad or compound salad right out of the Brookshire’s deli, or you can use it as a quick and easy starter for many other meals and main courses.

Either way, they’re delicious, fast and ready when you need one.

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Posted in: Product Talk


Dine In: Steak and Guinness Pie


It’s almost St. Patrick’s Day, so it’s the perfect time to try this nod to the Emerald Isle and one of its most beloved exports, Guinness beer.

According to the Guinness beer website, the popular brew can trace its origins back to the 1700s in Celbridge, County Kildare, Ireland.

That’s a long time.

Luckily, this savory pie won’t take you nearly as long to develop.  I first found the recipe on one of my favorite food blogs, Closet Cooking. I don’t think I altered it at all (gasp!) because it’s mouthwatering just as it is.  My only words of advice: be hungry, save room, use real Guinness beer.

Steak and Guinness Pie

Ingredients:
4 slices bacon, sliced into pieces
1 lb beef, cut into bite-size pieces
1 onion, sliced
2 celery stalks, sliced
2 carrots, cut into bite-size pieces
4 oz mushrooms, quartered
2 garlic cloves, chopped
1 can Guinness beer
1 cup beef stock
1 Tbs Worcestershire sauce
1 Tbs thyme, chopped
1 Tbs rosemary, chopped
1 bay leaf
2 prepared piecrusts
1 cup cheddar cheese, grated
1 egg
1 Tbs water

Directions:
Cook the bacon and set aside, leaving the grease in the pan.

Add the beef and brown on all sides. Set aside.

Add the onions, carrots, celery and mushrooms and cook until the vegetables are tender, about 10 to 15 minutes.

Add the garlic and cook for another minute.

Add the Guinness and deglaze the pan.

Add the stock, bacon, beef, Worcestershire sauce, thyme, rosemary and bay leaf and bring to a boil.

Reduce the heat and simmer until the beef is tender, about 2 to 3 hours.

Place the first piecrust into the bottom of a pie plate and pour the beef stew in.

Sprinkle the cheese over the beef stew and cover with the top piecrust.

Mix the egg and water and brush it onto the top of the piecrust.

Bake in a preheated oven at 350°F until golden brown on top, about 30 to 40 minutes.

Serves 6

Nutritional Information: Calories per Serving: 566, Calories from Fat: 279, Fat: 31 g, Cholesterol: 129 mg, Sodium: 919 mg, Carbohydrates: 28 g, Fiber: 2 g, Sugars: 4 g, Protein: 36 g.

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Posted in: Dine In


Family Matters: First Times


Remember the first time your child smiled, their first tooth, their first steps, first words, first day of kindergarten?  These are moments as parents that we will always remember and cherish.  As our children continue to grow, they experience the first day of middle school, first boy or girl friend, first broken heart, first day of high school, etc…  No matter how old our children are, they will continue to have “first times” in every area of their life.  As parents we should hold these times close to our heart and not take these moments for granted.

I remember the first time our 18-year-old daughter played Little Dribbler basketball in third grade and the laughter there was in watching her attempt to dribble the ball (or run with it).  As years passed she continued to play, and each year, as she progressed, the more exciting it was to watch her play.  She loves the game of basketball, and in doing so, it taught her leadership, perseverance, hard work and dedication. This year she is a senior, and watching her play was even more extraordinary. We cherished the moments of each game (win or lose) knowing it was her last time on the court.  Senior night was a special time for her to be recognized for her hard work and love of the game and a moment that we were honored to stand by her side. 

Now, as she moves forward, there will be the first time she attends college, first time to hold a full-time job, first time…first time…and life goes on.  As parents, we will continue to be there for all the “first times” she encounters and encourage and support her. 

Life is unpredictable and “first times” will never come again.  Don’t let your children’s “first times” in life be something you take lightly.  Let them see you smile (or laugh), give them hugs and always tell them “I love you.”  These moments are times they will remember, and it will make a difference in their lives.  Focus on your children and all the “first times” you are blessed to be a part of.  Count your blessings daily and give thanks for the time you are given with them.  

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Posted in: Family Matters


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
 

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

Serves 4

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

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.

Serves 4
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


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.

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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