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Product Talk: Corn Tortillas

I seriously love corn tortillas. For the longest time, I wasn’t sure why anyone would choose a corn tortilla over a chewy, delicious flour variety. Then I tasted one. I was hooked, and now I’ll choose corn over flour any day.

Corn tortillas are made from ground maize and actually pre-date the flour variety. They are also higher in nutrients and B vitamins than tortillas made from white flour. Given their versatility, there’s not much you can’t use a tortilla for: as a sandwich wrap, for tacos and burritos, for a pizza crust, a soup binding, a chip and much, much more.

You know I love my slow cooker, so here’s a recipe I tried recently. My kids LOVED it.

Slow Cooker Beef Tamale Casserole

1 lb lean ground beef
1 medium (1/2 cup) onion, chopped
1 (4 oz) can chopped mild green chiles
1 (11 oz) can Mexican-style corn, drained
1 (10 oz) can mild enchilada sauce
9 (6 inch) corn tortillas
6 (3/4 oz) slices white American cheese

Sour cream, if desired
Sliced green onion, if desired
Salsa, if desired


Spray 4-quart slow cooker with no-stick cooking spray; set aside. 

Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce. 

Place 3 tortillas in bottom of slow cooker and top with 1 1/3 cups of the meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.

Cover; cook on low heat setting 3 to 4 hours or high heat setting 2 to 3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt.

Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.

Nutritional Information: Calories Per Serving: 299, Calories from Fat: 114, Fat: 13 g, Cholesterol: 87 mg, Sodium: 620 mg, Carbohydrates: 17 g, Fiber: 2 g, Sugars: 5 g, Protein: 28 g

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Posted in: Product Talk

Dine In: Scallops with Linguine and Tomato-Cream Saunce

A few weeks ago I wrote about my friend Melinda’s Friday night date nights with her husband and how they recreate their first date with Thai food.

This week’s Dine In blog post is about another friend, Sarah, and her date-night disaster that ended with her meeting her current husband.

Sarah wrote, “Back when I was in college, I decided I’d cook dinner for my boyfriend, Sam. I tried to make chicken parmesan, but I’d never fried anything before and the oil got too hot and caught on fire. The fire department had to come and put it out. Sam got really, really, really mad at me, and I had no idea why. It was an honest mistake, but it showed me something about his character that I didn’t like. We broke up shortly thereafter, but then I bumped into one of the volunteer firefighters who had responded to the call at my apartment. We ended up exchanging phone numbers and the rest is history…12 years later.”

Since then, Sarah has perfected chicken parmesan, but this dish with scallops and pasta is one of her current favorites. She’s pleased to report nothing has caught on fire since then, but luckily, if it did, she’s married to a firefighter.

Scallops with Linguine and Tomato-Cream Sauce


1 cup dry white wine
1/4 cup shallots, minced
2 Tbsp fresh lime juice
1 Tbsp fresh ginger, grated and peeled
2 Tbsp whipping cream
1 Tbsp butter, cut into small pieces
2/3 cup plum tomato, chopped and seeded
2 Tbsp 1 tsp fresh cilantro, chopped and separated
3/8 tsp salt, divided
1/8 tsp black pepper
1 1/2 cups hot cooked linguine
3/4 lb large sea scallops 


Combine wine, shallots, lime juice and giner in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired.

Nutritional Information: Calories Per Serving: 426, Calories from Fat: 29, Fat: 14 g, Cholesterol: 92 mg, Sodium: 794 mg, Carbohydrates: 41 g, Fiber: 3 g, Protein: 35 g, Iron: 3 mg, Calcium: 75 mg 

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Posted in: Dine In

Family Matters: Speech

There’s a wide range of speech development in children that is considered typical, but there are also milestones a child should hit.

When my older son was 18 months old, I realized he didn’t babble. He made sounds, but his language development wasn’t organized. Turns out, this was an early sign of my son’s autism. But not all language delays are the sign of something serious. If your child isn’t hitting his milestones, just ask your pediatrician – he should be able to steer you in the right direction.

12 to 15 Months

Your toddler should have a wide range of speech sounds in their babbling (like p, b, m, d or n). They begin to imitate and approximate sounds and words modeled by family members, and typically say one or more words (not including “mama” and “dada”) spontaneously. Your toddler also should be able to understand and follow simple one-step directions.

18 to 24 Months

The average toddler vocabulary is about 20 words by 18 months and 50 words at 24 months. By age 2, they should start combining words into two-word simple sentences. They should also be able to identify common objects, common pictured objects and body parts.

2 to 3 Years

Your toddler’s speech should explode during this year. Their vocabulary will increase exponentially and their sentences should be multi-worded and show the beginnings of complexity. They should also understand more; for example, commands with multiple steps like, “Please put the book on the table and come here.” They should begin to identify colors and comprehend descriptive concepts (big versus little, for example).


TIP: Kids this age LOVE music. Turn it on loudly and boogie with your baby. 

Family Matters: Separation Anxiety

My older son Curt was a toddler when his baby brother was born. Curt was a highly portable child, going with the flow and running around with me with very little fuss or muss. He could run errands with me or easily be dropped off at the gym or church nurseries.

When Luke was old enough to go to the gym nursery so I could try to workout, around the time he was 7 months old, I was in for a shock.

He screamed. And screamed. And screamed. I couldn’t leave him. We finally got to the point where I’d drop him off and catapult up the gym steps to try to get any kind of workout in before the nursery paged me to come get my inconsolable child. After a few times, I realized that sprinting up the stairs was going to be the extent of my workout for a while.

Separation anxiety is quite common between 7 and 12 months of age, and can be even longer if baby has never been away from you.

To help ease separation anxiety, visit the place you’re going to leave your child the day before you need to drop him off. Stay and play with your baby. Leave together. When you come back, make sure the caregiver knows your expectations on how long it is acceptable to let your baby cry. Then, hand your baby over to the caregiver, give him a kiss and leave. Immediately. If he cries, the caregiver should page you/call you/come get you at the predetermined time interval, whether two minutes or 10 minutes feels right to you. After the routine is established, it should get easier. I used to work in a church nursery, and the worst thing I saw parents do was come back to “check.” If the caregiver hasn’t contacted you, chances are baby is fine. Peeking in and risking baby glimpsing you could set him off all over again – back to square one. And, if the experience is too traumatic for the both of you; don’t do it. Try again in a few weeks or months.


TIP: Babies love to play in boxes. Get an old shoebox, with lid, and fill it with a variety of small items; toys, little stuffed animals, plastic shapes, etc.  Be sure to vary the sizes, colors and textures. Give baby the box and show him out to take the lid off. Let him play with the box before dumping out the objects inside.

Family Matters: Growth and Development

Two months ago baby S was born to one of my best friends. I’m not a blood relative, but I love that little girl like I love her mama.

I was babysitting last week and marveled at how a baby changes so much in the first eight weeks. She’s gone from sleeping 22 hours a day to regularly being alert. Her sleep has organized into ‘naps’ during the day and long stretches of sleep at night. She holds her head up all by herself. She throws her chunky little leg over in what looks like an attempt to roll. Her infant reflexes have nearly faded away, and, my favorite, she coos and vocalizes with her baby bird voice.

Growth and development during the first six months is a miracle to behold. Treasure every minute.


TIP: Cradle cap, the slight scaling or flaking of the skin on baby’s scalp, shouldn’t require medical treatment. It’ll clear up on its own in a few weeks to months. Meanwhile, you can wash baby’s hair once a day with mild baby shampoo and brush the scalp lightly with a soft brush to loosen the scales.

Mi Blog Hispano: Madre


Nuestra mejor amiga, compañera, el ejemplo a seguir, el apoyo incondicional, esa palabra llena de sabiduría que nos inspira y muchas veces nos corrige… Ese personaje; es nuestra Madre. A veces la gente dice que al crecer dejamos de necesitar a la madre y que ya nos podemos valer por nosotros mismos, pero yo pienso que la presencia de una madre siempre es importante y necesaria en cada etapa de nuestras vidas.

Algunos tienen la dicha de tener a su madre cerca, otros como yo por ejemplo, la tengo en un país lejano y otros desafortunadamente ya no cuentan con su presencia. No existe un día en mi agenda, en el que no extrañe a mi madre y en el que no la recuerde. Mi mamá en particular, es un gran ejemplo de fortaleza y de fé, sola levanto una familia de 5 hijos, dándonos siempre el mejor ejemplo y guía. Hoy día somos hombres y mujeres de bien, recordando siempre el sacrificio y la entereza con la que ella nos levanto.

“La más bella palabra en labios de un hombre es la palabra madre, y la llamada más dulce: madre mía” así dijo el famoso escritor Kamil Gibran. Al leer esto me dí cuenta que de en  verdad no es necesario escribir un párrafo completo para expresar cuán valiosa es esa mujer para nosotros. Sencillamente, las palabras se quedan cortas. Sólo el decir MADRE es suficiente para exaltar a esa mujer maravillosa y a la vez es suficiente para dar gracias  por la brillante idea de crear ese ser tan especial. Madre,  más que joyas preciosas te mereces todo el amor del mundo.

Shop The Sale: Marinated Thai Style Pork Ribs

My friend Jon is traveling the world. He retired early, in his mid-40s, after years as an air-traffic controller and took off with a backpack and his camera.

He spent his first year in Mexico.

He’s now in the Far East and enjoying every minute.

He posts pictures (I first met him through his photography) and I can only imagine that the caramelized brown, crispy-juicy ribs he posted recently were this recipe.

They taste even more succulent when they’re on sale at Brookshire’s, like they are this week.

Marinated Thai Style Pork Ribs


1 cup sliced shallots
10 scallions, coarsely chopped
One 3-inch piece fresh ginger, sliced
8 large cloves garlic, peeled
1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
6 Tbsp soy sauce
2 Tbsp Thai or Vietnamese fish sauce
1 tsp kosher salt
1 tsp fresh coarsely ground black pepper
2 Tbsp sugar
4 lbs pork spareribs, cut by your butcher across the bone into 2- to 3-inch “racks,” each rack cut between the bones into individual 2- to 3-inch-long riblets


Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.

Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.

Preheat oven to 350° F. Spread the ribs out, bone-side down, on two large parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 1 1/2 hours, occasionally rotating the pans to encourage even cooking.

Nutritional Information: Calories: 1,201, Calories from Fat: 606, Total Fat: 67 g, Cholesterol: 422 mg, Sodium: 2672 mg, Total Carbohydrates: 18 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein:  124 g

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Posted in: Shop the Sale

Healthy Living: Spinach

Spinach gets a bad rep, and it shouldn’t!

I mean, yeah, Popeye ate it to pop big biceps, but it’s so amazingly good for you otherwise. Spinach is rich in antioxidants, especially when prepared with little fuss, such as steamed or quickly boiled.

Spinach is HUGE in iron (that’s why Popeye liked it). It’s also high in calcium.

I like spinach every way, but a light sauté, finished with heart healthy olive oil, is perfect.

Garlic Sautéed Spinach


1 1/2 lbs baby spinach leaves
2 Tbsp good olive oil
2 Tbsp chopped garlic (6 cloves)
2 tsp kosher salt
3/4 tsp freshly ground black pepper
Sea or kosher salt, optional

Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with a squeeze of lemon and a sprinkling of sea or kosher salt. Serve hot.

Serves 4

Calories Per Serving: 109, Fat: 3 g, Protein: 3 g, Carbohydrates: 13 g, Sugar: 0 g, Fiber: 6 g, Cholesterol: 5 mg, Sodium: 821 mg

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Posted in: Healthy Living

Product Talk: Zucchini

My garden is planted, and it’s full of tomatoes, cucumbers and, one of my favorites, zucchini.

I can’t wait until my garden grows to enjoy one of my favorite vegetables.

Zucchini is a squash and is stocked on the produce shelves at Brookshire’s year-round. However, it’s summertime when zucchini, with its deep green skin and mild, earthy flesh, is at its peak.

The options with zucchini feel limitless: it can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soups. It can also be baked into bread or mixed into a cake. Zucchini flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.

I love to slice zucchini lengthwise and grill it with a drizzle of olive oil and salt and pepper. Recently I discovered these crisps, which my boys LOVE.

Zucchini Parmesan Crisps


1 lb zucchini or squash (about 2 medium sized)
1/4 cup shredded parmesan (heaping)
1/4 cup panko breadcrumbs (heaping)
1 Tbsp olive oil
1/4 tsp kosher salt
freshly ground pepper, to taste

Preheat oven to 400° F. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4-inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking – they crisp up on both sides as is.)

Nutritional Information: Calories Per Serving: 102, Calories from Fat: 53, Fat: 6 g, Cholesterol: 6 mg, Sodium: 304 mg, Carbohydrates: 9 g, Fiber: 2 g, Sugars: 3 g, Protein: 5

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Posted in: Product Talk

Dine In: Crawfish Fettuccine

I have a friend who loves crawfish. I’m pretty sure he’d eat nothing but, given the chance.

I have to be honest; I’ve never quite understood the allure. I mean, I used to poke sticks down crawfish holes on the banks of a creek near my childhood home. After the floods that came from Tropical Storm Alicia in 2001, I had neighbors pick crawfish out of the flood waters and have an impromptu crawfish boil right there on their driveways.

A friend of mine, a chef, hosts the most amazing-looking crawfish boils. The bright red mudbugs spill out onto his paper-lined tables, tumbling out with corn and potatoes. It smells divine. But I’ll be honest; I cannot bring myself to suck the head of one of those creatures.

I will, however, eat the tail meat if I don’t have to work TOO hard to get to it. I prefer it cooked in other dishes, like crawfish cornbread or this pasta dish.

This is a treat for a Friday night, once a year. Don’t look at the nutritional information. Don’t do it. That’s why it’s a TREAT.


1 1/2 cups butter
3 medium onions
1 green bell pepper
3-4 cloves garlic (or 1 Tbsp minced)
4 Tbsp parsley
1/4 cup flour
1 pint half-and-half
16 oz Mexican Velveeta Cheese
1 lb crawfish tails
12 oz fettuccine noodles (pre-cooked)
Tony Chachere’s Creole Seasoning (about 1 Tbsp or more)
1 cup parmesan cheese


Melt butter. Mince onions and bell pepper in a blender. 
Sauté onions and bell pepper with garlic in melted butter until tender. Add parsley.
Sprinkle flour and stir until it turns thick. Make sure there are no lumps.
Add half-and-half and stir until mixed well. Add diced Velveeta cheese and stir until melted. Add crawfish tails and cooked noodles. Season with Tony Chachere’s Creole Seasoning to taste.

Pour mixture in a casserole dish and sprinkle parmesan cheese on top.
Place in oven and bake at 350° F until cooked through (usually about 25 to 30 minutes).

Serves 4

Nutritional Information: Calories Per Serving: 1,722, Calories from Fat: 1056, Fat: 117 g, Cholesterol: 552 mg, Sodium: 2623 mg, Carbohydrates: 97 g, Fiber: 6 g, Sugars: 16 g, Protein: 74 g

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Posted in: Dine In

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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