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Mi Blog Hispano: El Nopal y sus bondades


El NopalHace unos días estaba festejando en la casa de una de mis queridas amigas y entre una de las muchas exquisitas botanas (bocadillos) que probé ese día, hubo una que me llamó particularmente la atención “Nopalitos Rellenos”, así que por supuesto que le pedí la receta a  mi amiga. Allí, entre todos los presentes surgió una interesantísima conversación sobre los beneficios que tiene el “Nopal” aparte de ser un delicioso ingrediente culinario.

Hoy, quiero compartir con ustedes todas las cosas que aprendí acerca de los maravillosos usos de este cactus, que además es muy popular en la cocina Mexicana. El Nopal, es uno de los vegetales con más propiedades medicinales y nutritivas, ya que contiene fibra, calcio, potasio,  sodio, fósforo, antioxidantes, clorofila, proteínas, minerales y vitaminas (A, B, B2, B6, C y K). Así que ayuda a mantener saludable al sistema inmunológico, nervioso, glandular, circulatorio, respiratorio y digestivo.

El Nopal, específicamente, es un aliado para combatir y evitar la diabetes ya que controla los niveles de azúcar en la sangre si se consume entre 200 y 300 gramos de Nopal tierno diario. También ayuda a evitar la osteoporosis, disminuye el colesterol y triglicéridos por ser una gran fuente de fibra. También es usado como antibiótico natural ya que inhibe o suspende el crecimiento de especies bacterianas.

El consumo del Nopal es muy recomendado para los padecimientos gastrointestinales, ya que controla la producción de ácidos gástricos, protege la mucosa intestinal, ayuda a eliminar toxinas, además que mejora la digestión evitando los problemas de estreñimiento, por lo tanto al influir de manera favorable en el proceso digestivo de forma indirecta controla la obesidad.  Ayuda a prevenir el cáncer de colon y según la medicina china, el Nopal resulta eficaz para curar el cáncer en general, les recomiendo investigar a profundidad y se van a maravillar.

Otros de los múltiples beneficios del Nopal, es en el ámbito cosmético ya que es usado como ingrediente en cremas, champú, jabones, mascarillas, etc. El uso de mascarillas de Nopal ayuda a controlar el acné y humecta la piel, en el champú también se dice que previene la caída del cabello.

Usted puede conseguir el Nopal  en la mayoría de nuestras tiendas Brookshire’s, donde tenemos el surtido Hispano. Lo tenemos entero, con o sin espinas, o ya limpiado y cortado en trozos y lo más importante siempre tierno y fresco. Yo, particularmente voy a comenzar a agregarlo a mi dieta diaria y pretendo aprender muchas recetas de platillos deliciosos usando el Nopal, por ahora les voy a compartir la receta que me enseño mi amiga y espero que a ustedes y a mí nos queden tan sabrosos como a ella.

Receta de Nopalitos Rellenos de Queso

10 Nopalitos Tiernos
150 g. de queso panela rebanado
3 Cucharadas de harina
3 Huevos
1 Frasco de Mole
Caldo de pollo preparado (Una taza)
Aceite para freír

Ponga los Nopales a asar en un comal por ambos lados.  Corte 10 trozos de queso como del tamaño de un dedo índice. Coloque cada trozo en un nopal, enróllelo y coloque un palillo para mantenerlo cerrado. Cúbralo con harina. Bata muy bien los tres huevos. Sumerja los nopalitos en el huevo batido y fríalos en aceite bien caliente. Escúrralos muy bien para eliminar el exceso de aceite. Para preparar el mole, diluya el mismo con el caldo de pollo caliente al gusto solo para mezclarlo y que quede como una salsa espesa. Coloque los nopalitos en la salsa de mole y deje cocinar un ratito. Sirva inmediatamente y a chuparse los dedos.



Product Talk: Ryvita Dark Rye Crispbread


Ryvita Dark Rye CrispbreadYou call it a cracker; we call it crispbread.

I kind of like the way “crispbread” sounds, don’t you?

Basically, Ryvita Dark Rye Crispbreads are savory crackers full of flavor that you can find in the frozen foods section at Brookshire’s.

Ryvita Crispbread is known for its naturally crisp texture, mild nutty taste and excellent nutritional value. (They’re chock full of fiber.) Ryvita products are all made with rye, are kosher-certified and are low in fat, sugar and salt. Ryvita is baked using pure natural ingredients with no added artificial preservatives, additives or chemicals.

A fun alternative to a traditional cracker, these are great topped with cheeses, meats, fruits, spreads and anything else you can imagine. The texture really sets them apart from other crackers, and the taste is much more robust.

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DINE IN: David Wade’s Old English Prime Rib Roasted in Rock Salt


David Wade’s Old English Prime Rib Roasted in Rock SaltOne of the first things I learned about my boyfriend Paul is that he makes the most incredible steaks known to man.

One of the second things I learned was his secret: David Wade’s Worcestershire Powder. I wrote about the powder earlier this week, so I thought I’d follow up with the most incredible, easiest, most delicious recipe for prime rib I’ve ever tasted.

But, back to David Wade and the powder, just for a minute. Worcestershire powder was invented by David Wade, one of the original TV chefs, cookbook author, award-winning radio and TV personality, and newspaper columnist. I may have missed a few of his accolades there – oh yes – he was recognized for preparing an entire gourmet meal…while flying in a hot air balloon over Dallas. Originally from Dallas, Wade retired to Tyler, Texas, where his kitchen was custom-fitted so he could film his television show there.

In addition to using David Wade’s Worcestershire Powder as a seasoning, Paul was a friend of David’s, having met him through their work in radio. Paul had the privilege of dining with David and his wife Becky on many occasions.

Paul confirms that the David Wade you saw on TV, wearing a formal ascot and a blazer with his personal crest, was the David you got in real life. He sounds like an amazing man to have known; he passed away in 2001 in Tyler.

His prime rib recipe is the best I’ve ever had and the easiest I’ve ever seen prepared. (Paul made it on Christmas Eve, and I promise you it’ll be a new tradition in my house!) I’m sometimes hesitant to cook such a fine cut of meat because I don’t want to ruin it. This is impossible to ruin.

It’s also impressive to cook, as it comes out encrusted completely with rock salt. No, it’s not salty, at all. However, you DO have to break it open with a hammer. (Is there really a better party trick than that?)

David Wade’s Old English Prime Rib Roasted in Rock Salt

Ingredients:
prime rib or standing rib (1/2 lb per serving)
1 tsp MSG powder (I did skip this ingredient)
rock salt (ice cream salt)
2 Tbs Worcestershire powder
1 tsp paprika
salt and pepper, to taste

Directions:
Select choice of prime rib or standing rib. Season meat with seasonings and rub into the meat. In a large heavy pan, such as the bottom section of a roaster, pour a layer of rock salt until the bottom section of the container is completely covered. Dampen the rock salt with water until the salt is JUST LIGHTLY moistened. Place the prime rib onto the salt in a standing rib position. Then, cover the prime rib completely with rock salt, pouring from the top and allowing the rock salt to avalanche off the prime rib and build itself back up to cover the meat. Dampen all of the salt very lightly with water. Be certain none of the prime rib is showing. It must be completely covered. Without a cover for the roaster, place the meat, covered with salt, into a preheated oven at 500° F. Allow the prime rib to roast for 12 minutes per pound. When cooking time is completed, remove the roast from the oven. The rock salt will be extremely hard and must be broken with a wooden mallet (or ordinary hammer) by striking the surface of the salt. Pull the salt sections away from the meat and brush away any remaining salt particles from the roast. This process, which does not impart a salt flavor to the meat, traps all the vital flavor juices and ensures the very minimum shrinkage. Recipe from davidwadegourmet.com.

Nutritional Information: Calories Per Serving: 642, Calories from Fat: 497, Fat: 55 g (23 g Saturated Fat), Cholesterol: 134 mg, Sodium: 218 mg, Potassium: 8 mg, Carbohydrates: 1 g, Sugar: 1 g, Protein: 30 g

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

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Posted in: Cooking, Dine In


Shop the Sale: Bacon-Wrapped Smoky Chicken Thighs


Bacon-Wrapped Smoky Chicken ThighsEveryone loves bacon, but my friend Nick REALLY, REALLY loves bacon. He could be bacon’s biggest fan.

He even conducted an experiment recently where he cooked bacon several different ways to see which way produced the crispest, flattest bacon with the fewest fat bubbles. It was something about adding ice water to the skillet. I suggested he bake the bacon in the oven, but he wielded his cast-iron skillet in my general direction and told me that was blasphemy (it’s not…really…baked bacon comes out perfectly, in my opinion).

So, I’m not going to convert him to baking bacon, but I can aid him in his quest to eat all things bacon-related.

Right now, Nick is in Kansas, finishing his training to become an engineer with BNSF Railway. He’s been working hard, very hard, on this for a year now, first earning his conductor stripes and then applying to – and getting into – engineering school, which is apparently much more difficult than people might think. I’m super proud of him; he’s sacrificed a lot this year to make this plan a reality.

When he comes back next week, his friends are going to throw a party for him with plenty of his favorite Cajun foods, all bacon-wrapped, of course.

Chicken thighs and legs are on sale this week at Brookshire’s, so I’m planning to make enough of these for a big party!

Bacon-Wrapped Smoky Chicken Thighs

Ingredients:
4 bone-in, skinless chicken thighs
8 slices bacon
2 tsp Smoky Spice Blend

Directions:
Preheat oven to 375° F. Sprinkle the chicken thighs with 1 teaspoon of Smoky Spice Blend, and then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake on a lined baking sheet for approximately 40 minutes. You could broil them for a few more minutes at the end to crisp up the bacon.

Smoky Spice Blend

Ingredients:
1 Tbs chipotle powder
1 Tbs smoked paprika
1 Tbs onion powder 
1/2 Tbs cinnamon
1 Tbs sea salt
1/2 Tbs black pepper

Directions:
Combine all spices in a bowl, and then store in a small container. You can use it for other recipes.

Nutritional Information: Calories Per Serving: 283, Calories from Fat: 170, Fat: 19 g, Cholesterol: 31 mg, Sodium: 655 mg, Carbohydrates: 0.4 g, Protein: 30 g

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



Company News: BGC donates $70,000 to Texas Children’s Advocacy Centers


Brookshire Grocery Co. awards $70,000 donation to Children’s Advocacy Centers of TexasTYLER, Texas, Jan. 14, 2015 – Brookshire Grocery Co. today awarded Children’s Advocacy Centers of Texas a $70,000 donation, which represents funds raised through the company’s 26th annual Benefit Golf Tournament hosted last April in Tyler.

The donation will be split equally between 14 Children’s Advocacy Centers in BGC’s operating areas throughout the state. Today’s donation brings the company’s total 2014 contributions to Children’s Advocacy Centers of Texas to $111,000.

“The BGC Benefit Golf Tournament is one of our largest fundraising efforts, and it allows us to partner with our vendors and other business associates each year in support of a very worthy cause - helping children and their families,” said BGC President and CEO Rick Rayford. “We support the mission of our local Children’s Advocacy Centers and are pleased to be able to offer additional assistance to them through this donation.”

Proceeds from the tournament totaled more than $450,000 and was distributed to some 50-plus children’s charities and programs throughout Texas, Louisiana and Arkansas. Approximately 600 golfers, including representatives from more than 200 vendor companies, competed at six golf courses.

Since its inception, the BGC Benefit Golf Tournament has raised more than $3.8 million.

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Posted in: Company News


HEALTHY LIVING: 5-Minute Strawberry Frozen Yogurt


5-Minute Strawberry Frozen YogurtI spent a little too much time over the holidays sampling treats. Hershey kiss cookies. Cherry ice box cookies. Pecan pie. Eggnog milkshakes.

They were delicious but come with a price!

My kids ate a few too many treats, too, so we’re all going to be more conservative in the new year.

I love this recipe. It’s so fast, so easy and so healthy. I use non-fat yogurt because I can’t taste the difference. You can also use non-fat vanilla yogurt, too. I mostly use Greek yogurt with this recipe, which ups the protein content significantly.

I’ve swapped out the strawberries for peaches, and I have no doubt blueberries would work as well. Just make sure they’re frozen.

This recipe is easy to double and triple, and obviously it stores well in your freezer.

The sugars are natural, and the fruit boosts antioxidants during the winter, while the yogurt provides calcium and protein.

5-Minute Strawberry Frozen Yogurt
Serves 4

Ingredients:
4 cups frozen strawberries
3 Tbs agave nectar or honey
1/2 cup plain yogurt (non-fat or full fat)
1 Tbs fresh lemon juice

Directions:
Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately, or transfer it to an airtight container and store it in the freezer for up to 1 month.

Nutritional Information: Calories Per Serving: 114, Calories from Fat: 0, Fat: 0 g, Trans Fat: 0 g, Cholesterol: 1 mg, Sodium: 24 mg, Potassium: 13 mg, Carbohydrates: 28 g, Fiber: 3 g, Sugar: 24 g, Protein: 2 g

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



Product Talk: David Wade’s Worcestershire Powder


David Wade’s Worcestershire PowderYou’ve heard of Worcestershire sauce, but have you ever used Worcestershire powder?

Once you do, you’ll be hooked.

Invented by Texas celebrity chef David Wade, one of the original television chefs, Worcestershire Powder is delicious rubbed into any red meat, poultry, seafood, vegetables or Asian dishes. It’s also darn good in a Bloody Mary.

Essentially a dehydrated Worcestershire sauce, the product touts that it “permeates the food and magnifies its flavor to bring out the mouthwatering goodness of any dish.”

That it does. I promise you.

The first time my boyfriend cooked for me, he used it on the most beautiful steaks I’d ever seen. He had rubbed Worcestershire powder into the steaks well before I’d arrived that evening, so when I took my first bite, I thought I’d died and gone to heaven. Surely a man who could cook a steak like this was right up there in the celestial rankings. His secret, beyond the fact he’s just good at the grill, was Worcestershire powder. We’ve since had it on all cuts of steak and a prime rib, and I’m going to use it in some enchiladas shortly. It’s good stuff.

David Wade, who retired in Tyler, Texas, was an award-winning chef, newspaper columnist, radio personality, hymn singer, cookbook author, television fixture and cookbook author. He’s as known for his neat ascot and crested blazer as he is for his eloquence, showmanship and delicious Worcestershire powder.

Found on the aisle near the condiments and Worcestershire sauce, the distinctive brown paper packaging calls out to be used. Listen to it.



DINE IN: Baked Buffalo Chicken Taquitos


Buffalo Chicken TaquitosIt’s been a long time.

A really long time.

And I couldn’t resist any longer.

I had to have something buffalo chicken and I had to have it now! No. I had to have it yesterday, I wanted it that badly.

Buffalo chicken is one of my all-time favorite things. I’ve made wings, chili, lasagna, empanadas, dips, casseroles and now, taquitos.

Taquitos are so much fun for a snack or for a meal. You could serve these as an appetizer or use them for a party or tailgate. This version is baked, not fried, so they’re a little healthier than a traditionally fried taquito.

Baked Buffalo Chicken Taquitos
Makes 8

Ingredients:
4 oz cream cheese, softened
1/8 cup buffalo sauce
1 cup shredded Monterey Jack Cheese
1/8 cup blue cheese crumbles
1 cup diced or shredded chicken breast, cooked
8 (8-inch) flour tortillas
coarse Kosher salt

Directions:
Preheat the oven to 350°F.

In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey Jack Cheese, blue cheese crumbles and chicken; mix well.

Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.

Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

Nutritional Information: Calories Per Serving: 206, Calories from Fat: 141, Fat: 16 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 64 mg, Carbohydrates: 2 g, Protein: 15 g, Sodium: 388 mg.

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

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Posted in: Cooking, Dine In


FAMILY MATTERS: PET ORAL HEALTH


Pet Oral HealthMy big, red dog, Astro, is kind of funny about some things.

He won’t touch a sausage link left on the kitchen counter, but he will sneak a slice of eggplant.

He likes the front yard better than the backyard, and he does NOT like to be outside if any of his people are inside.

He also doesn’t mind getting his nails clipped or his teeth brushed, which is practically unheard of in a dog of mine!

The first time I tried to brush his teeth, I was the one who was nervous. I mean, he was 85 pounds when I got him and has put on some weight since his adoption. He has a big mouth and big teeth! It’s just as important to take care of your pet’s oral health as it is your own. Periodontal disease is the most common clinical condition in cats and dogs even though it’s completely preventable. Many pets show signs of gum disease by the time they’re four years old because they aren’t provided with proper mouth care, and bad breath is often the first sign of a problem.

PetMD offers these tips for good oral health for your pets.

1. The Breath Test

Sniff your pet’s breath. Not a field of lilies? That’s okay-normal; pet breath isn’t particularly fresh-smelling. However, if his breath is especially offensive and is accompanied by a loss of appetite, vomiting, or excessive drinking or urinating, it’s a good idea to take your pet to the vet.

2. Lip Service

Once a week with your pet facing you, lift his lips and examine his gums and teeth. The gums should be pink, not white or red, and they should show no signs of swelling. His teeth should be clean without any brownish tartar.

3. Signs of Oral Disease

The following are signs that your pet may have a problem in his mouth or gastrointestinal system, and your pet should be checked by a veterinarian:

  • Bad breath
  • Excessive drooling
  • Inflamed gums
  • Tumors in the gums
  • Cysts under the tongue
  • Loose teeth

4. The Lowdown on Tooth Decay

Bacteria and plaque-forming foods can cause build-up on your pet’s teeth. This can harden into tartar, possibly causing gingivitis, receding gums and tooth loss. One solution? Regular teeth cleanings, of course.

5. Teeth-Brushing Kit

Get a toothbrush made especially for your pet or a clean piece of soft gauze to wrap around your finger. Ask your vet for toothpaste made especially for your pet or make a paste out of baking soda and water. Please do not use human toothpaste, which can irritate their stomach. Special mouthwash for dogs and cats is also available – ask your vet.



Shop the Sale: Kickin’ Chicken


Kickin’ ChickenSimplify.

Simplify.

Simplify.

That’s my motto for 2015. Life just gets too darn complicated sometimes, like on Wednesday evenings when I’ve picked up one kid from chess club, another from a STEM after-school program, worked a 9-hour day and then decide to try a new recipe while doing laundry, feeding the dog and sorting the mail.

This easy chicken recipe follows that directive. However, for such ease, it’s full of flavor. The lime juice tenderizes the chicken beautifully while the olive oil ensures the flavor seeps into the meat. Of course, I love anything with hot sauce.

The recipe calls for marinating for four hours, but I like to do mine overnight.

Boneless, skinless chicken tenders or breasts are on sale this week, so heat up your winter with this chicken recipe.

Kickin’ Chicken
Serves 6

Ingredients:
2-3 lb boneless, skinless chicken breasts or tenders
1 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
1/4 cup olive oil
1/4 cup fresh lime juice
2 cloves garlic, minced or pressed
limes, cut into slices for serving

Directions:
In a medium-sized bowl, mix hot sauce, olive oil, lime juice and garlic. Place chicken in a pan, bowl or zippered bag; pour marinade over top, making sure the chicken is submerged in the marinade. Marinade for four hours in the fridge. Remove chicken from marinade and grill. Serve with lime slices.

Nutritional Information: Calories Per Serving: 340, Calories from Fat: 124, Fat: 14 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 130 mg, Sodium: 1309 mg, Potassium: 426 mg, Carbohydrates: 4 g, Protein: 49 g.

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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.

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