share. The Brookshire's Blog

Product Talk: Red Diamond Iced Tea


Here in the South, iced tea is practically a religion, and Red Diamond teas are worthy of the highest praise.

Red Diamond teas, sold at your local Brookshire’s, come in loose teas, bagged and ready to brew yourself, or come already prepared in the refrigerated section.

You can buy the tea to brew in regular, decaf or green varieties; in single-serving, family and group sizes. I buy the large size and brew gallons at a time! I love cold iced green tea with a touch of honey and stevia sweetener. I drink my regular iced tea un-sweet (GASP!), but the beauty of brewing your own tea is that you can make it as sweet, or not-so-sweet, as you’d like.

I always keep a gallon jug of prepared tea at work for an afternoon pick-me-up. It’s better than the diet soda I gave up six months ago.

Red Diamond makes a variety of tea and coffee products, and they’re all delicious, but start with the iced tea. I promise, it’s as good as grandma’s!

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Dine In: Spanakopita


One recent Friday night, I wrote about dolmadakia – Greek stuffed grape leaves.

Well, this weather must remind me of a Friday night on the Mediterranean, because I still have Greek food on the brain. 

Spanakopita is a very authentic Greek pie stuffed with spinach, cheeses, onions and herbs, wrapped in phyllo dough.

Phyllo dough is stuff of the Greek gods themselves. A light, flaky pastry, it literally melts in your mouth. You could make your own, but I don’t advise it, not when it’s so easy to buy – and sometimes more delicious – in the freezer section of your Brookshire’s, near the frozen pie crusts.

While I’ve never been to Greece (a trip there tops my list of places to visit), I’ve spent a lot of time on the Mediterranean and long to return. The cuisine is fresh, light and flavorful. Try this on a Friday night to transport you to an ancient civilization.

Spanakopita

INGREDIENTS:
1/4 cup plus 3 Tbsp olive oil, divided
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 lbs spinach, rinsed and chopped
1/2 cup chopped fresh parsley  
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough

DIRECTIONS:

Preheat oven to 350º F (175º C). Lightly oil a 9 x 9 square baking pan.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to sauté until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

In a medium bowl, mix together eggs, ricotta and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough to cover filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Serves 5

Nutritional Information: Calories Per Serving: 528, Fat: 38 g, Cholesterol: 123 mg, Sodium: 952 mg, Carbohydrates: 33 g, Fiber: 7 g, Protein: 21 g

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Family Matters: Busy Bodies


Your toddler is on the go these days! Whether it is to the park, to story time, to Mother’s Day Out, to church or to play dates, your little one loves to be busy. Keep them fortified with Happy Baby organic baby food that’s easily portable and convenient to serve. The ‘Starting Solids’ series will guarantee your toddler the best in organic nutrition for their busy little lives. When you buy four pouches of Happy Baby solids, you get the fifth free.

Tip 13-36 Months: Keep baby powder on hand to easily remove sand from your toddler’s legs, tummy, arms and other body parts while you’re at the beach. A sprinkle of powder and the sand washes right off.

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Family Matters: Feeding Themselves


Beginning around 6 months, your baby is old enough to pick up small objects and get them to his mouth. Or if your baby is like my boys, to their necks, ears, cheeks or anywhere BUT their mouths. Point being, by 12 months your baby has mastered the pincer grasp and can feed himself. Happy Puffs organic snacks, such as Purple Carrot and Blueberry puffs, are gluten free and finger friendly. Made with organic whole grains and sweetened with 100 percent fruit juice, these super snacks contain choline for eye and brain development. To sweeten the deal: when you buy four, you get one free.

Tip 7-12 Months: Soft shoes are recommended as baby starts to toddle. Don’t brace your child’s foot in a heavy leather shoe that is unyielding; let baby get the lay of the land with a natural-feeling foot covering.

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Family Matters: Starting Solids


When my guys were babies, I couldn’t wait to start them on solid foods.

I started my older son on solids right at 4 months old, but he didn’t tolerate it so well. He still had a very strong tongue-thrust reflex (pushing the spoon out of his mouth) so we put aside the baby food and gave it another try when he turned about 6 months, at which point he did just fine.

I didn’t even try to start my younger son on solids until 6 months. He had…let’s just be honest…horrible gas issues, so I delayed the start of solids a bit.

Between 4 to 6 months is a great time to introduce “solid” foods into baby’s diet. Now, when I say “solids,” I mean something other than formula or breast milk.

Happy Bellies Brown Rice Baby Cereal is a great place to start. You can mix it with breast milk or formula to make it more nutritious and to get it to the consistency you want. Brown rice is mild on baby’s tummy and Happy Bellies is fortified with DHA, choline, and pro-and-pre-biotics, all important for baby’s growth and development. Even better, when you buy four, you get your fifth can free!

Tip 0-6 Months: Swaddling can help your infant sleep. Wrap baby tightly in a blanket, binding his arms close to his side and tuck ends in (like you’re folding a burrito!). Swaddling feels womb-like to your little one.

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Shop the Sale: Grilled Orange Chicken Strips


Tomorrow is the Fourth of July, and you’re bound to be grilling out on this wonderful holiday. I know I’m taking my kids to the lake before dinner and to fireworks after dinner, so I need something quick for the grill that the boys will still love.

Enter Tyson boneless, skinless chicken strips. These grill up quickly AND they’re on sale this week.

Win – Win!

Grilled Orange Chicken Strips 

Ingredients
2 Tbsp chopped fresh orange segments
1/4 cup orange juice
1/4 cup olive oil
2 tsp lime juice
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp salt, optional
1 lb Tyson boneless skinless chicken strips 

Directions:
Combine the first nine ingredients in a zip-top plastic bag; add chicken and turn to coat. Seal and refrigerate for 1 hour.

Drain and discard marinade. Thread meat on metal or soaked wood skewers. Grill, uncovered, over medium-hot heat for 6 to 8 minutes or until juices run clear, turning often. 

Serves 4

Nutritional Information: Calories Per Serving: 192, Fat: 9 g, Cholesterol: 63 mg, Sodium: 56 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 23 g   

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Posted in: Shop the Sale


Healthy Living: Asian Chicken Quinoa Salad


I’ve written before about quinoa, a super-duper healthy grain. Since then, the Food and Agricultural Organization of the United Nations has deemed 2013 “The International Year of the Quinoa.” Pretty cool, huh? 

Why does this grain deserve such a lofty designation?

Well, quinoa is tremendously high in flavonoids, which are great for many things including fighting allergies, viruses and carcinogens. Flavonoids may also have anti-allergenic, anti-microbial, anti-cancer and anti-diarrheal properties and serve as a high-powered anti-inflammatory.

Quinoa is also high in mono-saturated fats, found in a form that does not break down during the cooking process. Pair it with veggies and a lean protein and you have yourself a super meal. This recipe is from a blog I love, but I added chicken to make it a main course meal. This recipe provides 71 percent of the US Recommended Daily Allowance of vitamin A.

Asian Quinoa Salad

Ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
4 boneless, skinless chicken breasts, grilled and diced
1 cup chopped red cabbage
1 cup shelled and cooked edemame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 Tbsp sesame oil
1 Tbsp rice wine vinegar
2 Tbsp chopped green onion
1/4 cup chopped cilantro
1 Tbsp sesame seeds
1/4 tsp grated ginger
1/8 tsp red pepper flakes
Salt and black pepper, to taste

Directions:
Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Grill chicken breasts. Let rest. Dice.

Place the quinoa in a large bowl and add the chicken, cabbage, edemame, red pepper, carrots and cucumber. Set aside.

In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt and pepper.

Pour the dressing over the quinoa salad and stir to combine.

Serves 4

Nutritional Information: Calories Per Serving: 560, Calories from Fat: 183, Fat: 20 g, Cholesterol: 130 mg, Sodium: 1177 mg, Carbohydrates: 38 g, Fiber: 7 g, Sugars: 4 g, Protein: 57 g



Product Talk: Swai Fillets


Perusing the seafood counter at my local Brookshire’s tonight, I saw something I didn’t recognize: swai fillets.

Nope, not the latest dance craze, but a sweet, mild-tasting fish with a light, flaky texture that can be broiled, grilled or coated with bread crumbs and fried. It also tastes good with sauces.

Loosely, swai is a Vietnamese catfish. A 3.5-ounce serving of swai contains around 90 calories, 4 grams of fat (1.5 saturated), 45 grams of cholesterol and 50 milligrams of sodium.

Plus it’s quite economical. Try it today!

There are so many recipes for Lemon Pepper Swai. This was a good one.

Lemon Pepper Swai

Ingredients
2 swai fillets
1 Tbsp butter
1/4 cup all-purpose flour
4 Tbsp lemon pepper seasoning
1 tsp lemon juice (optional)

Directions:
Wash fish fillets and pat dry with a paper towel.
Melt butter in a large skillet over medium-high heat.
Brush flour over both sides of the fish over a plate.
Season one side of each filet with lemon pepper and quickly flip them lemon pepper side down onto the skillet. Work quickly to ensure the butter does not burn but stays hot enough.
Season the top of the filets with lemon pepper and sprinkle lemon juice over them.
Fry each side about 4 minutes on high heat.Fish will be opaque and easily flaked with the spatula when done. The sides should both look golden and crispy.

Serves 2

Nutritional Information: Calories Per Serving: 211, Calories from Fat: 70, Fat: 8 g, Cholesterol: 45 mg, Sodium: 257 mg, Carbohydrates: 20 g, Fiber: 4 g, Protein: 17 g



Dine In: Stuffed Italian Bread


Friday night we’re going to the drive-in movies. Do you remember drive-ins? I do, from my childhood, and we’re lucky enough to have one not far from where I live now.

When I was little, my parents would load up the harvest gold Dodge Hornet with blankets, bags full of buttered popcorn and pillows, and we would head out to the local theater, where, so they tell me, I’d fall asleep before the previews even ended.

Some things never change. Movies at night still have the tendency to put me to sleep. That’s why I love the drive-in. Because it’s REALLY loud and I can move around if I need to. But, like my parents, I pack the car full of blankets, camping chairs and pillows in case one of us needs to catch a few zzzz’s.

I usually pack dinner as well. In the past I’ve made sub sandwiches or picked up some take-out pizza on the way. But this was an absolute hit last time I tried it. Just take it out of the oven and leave it wrapped in the foil, wrap the whole thing in a (clean!) hand towel to help keep it warm and bring it with you. Delicious, fun, finger-food!

Stuffed Italian Bread

Ingredients:
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 Tbsp Dijon mustard
1 Tbsp poppy seeds
3 tsp chopped parsley
1 Italian loaf, about 12 inches long
12 oz grated cheese, mix of white cheddar and Monterey Jack

Directions:
Preheat the oven to 350º F.
Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-garlic mixture carefully into those X cracks and over the top of the bread using a small spoon. Fill those delicious cracks with the grated cheese.
Wrap the entire loaf with foil, sealing the sides properly and bake for 15 to 20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

Serves 4

Nutritional Information:Calories Per Serving: 638, Calories from Fat: 529, Fat: 60 g, Cholesterol: 150mg, Sodium: 780mg, Carbohydrates: 6 g, Fiber: 1 g, Sugars: 1 g, Protein: 23 g

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Posted in: Dine In


Family Matters: The Beach


One month from today, I will be at the beach with my family – my ENTIRE family.

My parents. Two brothers. Two sisters. Two sisters-in-law. One brother-in-law. One boyfriend-in-law. Five nephews. One niece. Two sons.

It’s chaos – beautiful, wonderful chaos.

As my family is now spread out all over the country (from Virginia to California), this annual trip to the beach is the only time each year we’re all usually together.

The siblings immediately revert to old roles and habits. There’s copious sarcasm, more than a little competition (hello, volleyball!), swimming, surfing, digging in the sand, jumping waves, eating frozen yogurt and all the other great things associated with a beach vacation. The cousins (oldest is 11, youngest is 9 months) pretty much follow suit. They ride the waves on boogie boards, scuffle over the best shovels, compete to see who can dig the biggest holes and get a little territorial over whatever toys and games they’ve brought on the trip with them.

It’s not easy to stay in a house with 18 other people. But it is easy to see that for one week every summer that yellow house by the ocean is full of love and laughter. And that’s worth everything else.

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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.

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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