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Mi Blog Hispano: Deliciosa Receta de Coctel Mariscos


Coctel MariscosEstuve recientemente en una celebración en la casa de unos amigos quienes prepararon un delicioso Coctel de Mariscos llamado por ellos “Vuelve a la Vida”, así que me encantó y les pedí la receta y hace unos días me aventuré a prepararlo y déjenme decirles que me quedó para chuparse los dedos, así que hoy voy a compartir con ustedes esta gran receta que aprendí.

Coctel Mariscos

Ingredientes:
1 litro de agua
1 cucharada de aceite de oliva
300 g. de camarones crudos
300 g. de pulpa de jaiba
300 g. de ostiones
300 g. de pulpo, cocido y en cubos pequeños
½ taza de salsa de tomate cátchup
3 cucharadas de vinagre blanco
1 chile manzano picado muy finito
1 chile guajillo
1 cucharadita de aceite
1 aguacate
Sal y pimienta al gusto

Preparación:
Calienta el agua con aceite de oliva y una pizca de sal. Agrega los camarones y deja que se cocinen por 10 minutos Luego coloque en la misma agua la pulpa de la jaiba y hierva durante cuatro minutos más, cuélelos y guarde una taza del caldo. Quite la piel de los camarones y mezcle con la pulpa de la jaiba, los ostiones y el pulpo picado en trozos si es muy grande. Agréguele la salsa de tomate, el vinagre blanco y el chile manzano, junto al chile guajillo cortado en rodajas y freído en aceite previamente. Revuelva todos los ingredientes y sirva frio en copas grandes que puedes decorar con trocitos de aguacate y acompañar con galletas saladas o tostadas.

En nuestras tiendas puedes encontrar todos estos ingredientes con una excelente calidad y frescura y además a precios muy convenientes. ¡Que lo disfruten!

Para 4 personas.



Healthy Living: Peppers Stuffed with Quinoa, Corn and Feta


Peppers Stuffed with Quinoa, Corn and FetaWith the bounty of available summer produce, I could really go meatless all during the hot months.

Quinoa, a complex grain, provides protein and corn provides a carbohydrate in this dish, giving you a balanced meal. The feta cheese adds tang to this dish, and the jalapeño peppers make it spicy and give great flavor to the grains.

Peppers Stuffed with Quinoa, Corn and Feta 

Ingredients:
sea salt and freshly ground pepper
1 cup quinoa
2 Tbs olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced
2 jalapeño peppers, finely diced
1 garlic clove, finely chopped
1 tsp ground cumin
4 ears worth of corn kernels (about 2 cups)
1 bunch spinach, leaves only
1/2 cup cilantro, chopped
1/4 lb feta cheese, cut into small cubes
2 large red onions, thinly sliced into rounds
1/2 cup veggie broth or white wine
4 bell peppers

Directions:
Bring 2 cups of water to a boil. Add 1/2 teaspoon salt, then the quinoa. Give it a stir, then cover. Simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.
Warm half the oil in a wide skillet. Add the scallions and jalapeño peppers. Cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons water. When the spinach is wilted, add the cilantro, quinoa and feta; remove from heat. Toss everything together. Taste for salt and season with pepper.

Heat 1 tablespoon of oil in a wide skillet. When hot, add the onions and sauté, stirring frequently, until they start to color around the edges after several minutes. Pour in the broth or wine; deglaze the pan, giving the onions a stir as you do. Season with salt and pepper, and distribute in a baking dish large enough to hold the bell peppers.

Slice the bell peppers in half lengthwise. Cut out the membranes and seeds. Simmer in salted water until tender to the touch of a knife but not overly soft, about 4-5 minutes. Remove. Fill them with quinoa mix and set them in the baking dish.

Preheat oven to 400° F. Bake the peppers until heated through, about 20 to 30 minutes. Switch the heat to broil and brown the tops. Serve hot, warm or at room temperature.

Nutritional Information: Calories Per Serving: 405, Calories from Fat: 149, Fat: 17 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 25 mg, Sodium: 374 mg, Potassium: 862 mg, Carbohydrates: 54 g, Fiber: 9 g, Sugar: 10 g, Protein: 14 g.

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



Product Talk: Soppressata


SoppressataLast night on our first night of vacation, we sat on the porch of the big yellow house, mesmerized by the ocean waves, the pinks and oranges of the sun setting behind us, and the soaring pelicans flying and dipping into the blue water.

Dinner was cooking, but while we were waiting, we sliced some savory soppressata and served it with a tangy, sharp parmesan.

Soppressata is dried, cured Italian hard salami, and it’s found with the specialty cheeses at Brookshire’s stores. While the varieties of soppressata vary among the different regions of Italy where it’s from, the basic sausage is made of pork, pressed and dried flat. It can also be shaped.

Soppressata is traditionally served on an antipasto platter with cheeses, olives and peppers. Currently, on-trend chefs throughout the United States are substituting it for pepperoni on artisanal pizzas and in red sauce with pasta dishes. 

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Dine In: Dominican Rice and Beans


Dominican Rice and BeansAs often happens when my large, extended family convenes, we do what all families do: give each other a hard time.

This week, while we’re all at the beach together, the “hard time” factor is ratcheted up a notch…or two.

We each take turns making a meal for each other during the vacation week. My sister-in-law, Juli, and brother, Andy, grilled shrimp and beef for tacos or fajitas, and Juli made rice and beans.

“These aren’t Mexican,” my brother, Jim, pointed out as we sat down to eat, completely counterintuitive to the Mexican meal Juli and Andy were trying to prepare.

Jim has spent quite a bit of time in Latin America, unlike the rest of us who rely on Pinterest and the Food Network for our exposure to other cuisines.

Luckily, Andy and Juli have a good sense of humor and the “correction” on the name of their dish was forgotten as soon as it was tasted.

This dish of beans, rice and pork cooked in one pot is indeed Dominican in origin. The “peasant food,” so to speak, is filling, easy to cook and great for a crowd.

Dominican Rice and Beans

Ingredients:
8 oz red kidney beans
1/2 lb smoked ham or bacon (coarsely cut into cubes)
4 cloves garlic (coarsely chopped)
1/2 green bell pepper (coarsely chopped)
3 sprigs cilantro (coarsely chopped)
3 medium onions (coarsely chopped)
2 Tbs vegetable oil
1 1/2 Tbs tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
1 medium tomato (coarsely chopped)
2 Tbs vinegar
2 cups white rice (well rinsed)

Directions:
Soak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. 

Drain water, transfer beans to a large stockpot and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.

Meanwhile, make a sofrito. In a food processor or blender, combine garlic, bell pepper, cilantro and half of the onion, and process to a coarse paste.

In a small skillet, heat the oil. Add the sofrito mixture and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar and remaining onion to the beans, and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.

Reduce the heat to low, cover and cook for another 15 to 20 minutes. Do not stir or the mixture will break up and take on a gluey consistency. The dish is done when the liquid has been absorbed and the rice is fluffy.

Nutritional Information: Calories Per Serving: 371, Calories from Fat: 59, Fat: 7 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 16 mg, Sodium: 671 mg, Potassium: 682 mg, Carbohydrates: 62 g, Fiber: 7 g, Sugar: 4 g, Protein: 15 g.

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

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Family Matters: What’s in your Kid’s Lunch?


Kids Lunch

What do you pack in a kid’s lunch box when they will not eat a sandwich? That’s right; my 12-year-old daughter, Grace, does not eat sandwiches. Not only will she not eat sandwiches but she also does not eat cheese, peanut butter, bread, pasta, nuts and very few vegetables. It gets really tough to make her lunch every day for school!

The best way to influence your child’s lunchtime habits, of course, is to pack it yourself. How do you pack a healthier lunch and end up with something they’ll actually eat and not toss in the trash so that they’re ready for an afternoon of learning, playing and growing? Get started here:

Get kids involved in planning: If your children go along when you do the grocery shopping, let them select some or all of their lunch components. (This works best, obviously, if you narrow down their choices first to just a few choices, so you don’t spend all day in the store.) If they don’t accompany you, ask for their requests before you head to the store. Again, this works best if you have a list of good choices to start from.

Get the proper packaging: Since kids don’t have access to microwaves or refrigerators, a small investment in thermal containers and cold packs is worth it. It will allow much more creativity in lunch packing – soups, pastas, cool desserts – and more importantly, it will keep cold and hot foods safe and appetizing to eat.

Pack ahead: Mornings are a rush job in most households. If you only have two minutes to throw lunch together, it’s far too easy to rely on leftover pizza and a bag of chips. Instead, pack the night before right after dinner and before you’ve cleaned up the kitchen. Make it a family project; older kids can make their own lunches while you load the dishwasher, or younger ones can help pull out lunch components with your supervision.

Make simple substitutions and phase them in gradually: You don’t have to make drastic changes, at least not right away. A few small substitutions will get you on the way to healthier lunches fast. For instance, substitute yogurt-covered raisins, trail mix or plain dried fruit for candy. Use mustard or fat-free mayo instead of full-fat mayonnaise or sandwich spread. Send pretzels or carrots with ranch dressing instead of chips and lean turkey instead of fatty pepperoni or bologna on a sandwich.

Experiment a little: We all tend to end up in a lunch rut. Get away from the sandwich-chips-fruit combo. Why not hummus and pita chips, bean dips and baked tortilla chips, or even a container of edamame? Make that sandwich on pita bread, a whole-wheat bagel or a tortilla. Try a Greek yogurt cup instead of pudding.

Allow the occasional surprise treat: Nobody can be perfect all the time, so it’s fun for kids to discover the occasional unexpected treat. A fun-size candy bar, a small bag of chips, a cookie – anything that’s school-approved should be included at least once in a while to mix things up and remind kids that moderation is the goal.

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Posted in: Family Matters


Shop the Sale: Cajun Catfish


Cajun CatfishAs summer winds down, there’s no reason not to capture the feeling of fishing, fun and fireflies with this Cajun-inspired catfish dish. It’s easy to make for a weeknight supper or feed to a crowd at a back-to-school bash.

Catfish comes in several different varieties and is found in all parts of the country, at all depths of bodies of water. Some catfish have a hard exterior: they are for eating. Other breeds of catfish have a mild white meat, which we like to catch, eat and enjoy!

Cajun Catfish

Ingredients:
2 Tbs yellow cornmeal
2 tsp Cajun seasoning or blackening seasoning
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp lemon pepper seasoning
2 (6 oz) catfish fillets
1/4 tsp paprika

Directions:
Preheat oven to 400° F. In a large resealable plastic bag, combine cornmeal, Cajun seasoning, thyme, basil, garlic powder and lemon pepper.

Add catfish and shake to coat. Place on a baking sheet coated with cooking spray. Sprinkle with paprika. Bake 20-25 minutes or until fish flakes easily with a fork.

Nutritional Information: Calories: 265, Fat: 13 g (3 g Saturated Fat), Cholesterol: 80 mg, Sodium: 812 mg, Carbohydrates: 8 g, Fiber: 1 g, Protein: 27 g.

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



Healthy Living: Grilled Okra


Grilled OkraOkra is definitely a Southern thing.

While I bristle when people accuse me of being from the North (I’m from the capital of the Confederacy, people!), there were some things, like okra and sweet tea, that took some getting used to here in the Deep, Deep South.

Okra and I have progressed in our relationship. I tasted it. Then, I tolerated it. Then, I liked it. Recently, I had it prepared in such a simple, healthy way that I even have come to crave that dish again.

The beauty of summer, and of veggies like okra, is that you don’t need to do much to them to make a delicious, healthy meal. Let the flavor of the vegetable stand out, and don’t overcook it to preserve the nutrients.

Grilled Okra

Ingredients:
1 lb okra, washed
2 Tbs extra virgin olive oil
2 Tbs Tony Chachere’s seasoning

Directions:
Wash okra. Trim both ends. Toss with olive oil and seasoning.

Prepare grill to medium-high heat. Spray a grill pan with nonstick cooking spray and place okra in the grill pan. Grill, stirring at intervals, until okra is crisp-tender, about 8 minutes.

Serve immediately.

Nutritional Information: Calories Per Serving: 97, Calories from Fat: 65, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 8 mg, Potassium: 339 mg, Carbohydrates: 8 g, Fiber: 4 g, Sugar: 2 g, Protein: 2 g.

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



Product Talk: Sushi


Sushi

One of my favorite indulgences in the entire universe is sushi. I love it. I crave it. I can’t get enough.

Let’s face it: restaurant sushi is an expensive habit. It’s delicious, but you’re largely paying for ginger rose garnishes.

Imagine my delight when Brookshire’s stores started serving in-house sushi, prepared right before your eyes and with the same quality sushi and sashimi grade ingredients used in the fancy restaurants with dragons made out of cucumbers.

There might not be any mythical vegetables, but Brookshire’s sushi is a delicious, fresh and affordable treat.

I’m partial to the spicy shrimp roll with fresh shrimp, sticky rice, nori and a special sauce, but I also love getting the rainbow roll, expertly festooned with slivers of avocado, tuna and yellowtail. I introduced my boys to nigiri, a fresh piece of fish atop a wedge of sticky rice. Dipped in a little bit of soy sauce mixed with wasabi (provided in the container with pickled slivers of ginger), this makes a splendid meal or appetizer.

They also make a mean California roll with avocado, cucumber and cream cheese. When I can’t decide, I get a combination platter, sometimes with crab, tuna AND California rolls. The sushi counter also has other treats like octopus, which I’m working up the nerve to try.

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Dine In: Chicken with Buffalo Fettuccine Alfredo


Chicken with Buffalo Fettuccine AlfredoIt’s no secret I love buffalo chicken. Buffalo chicken ANYTHING, that is. I made buffalo chicken breakfast burritos not too long ago. I can trace the affinity to all things spicy back to when I was pregnant with my first son. We’d ordered a pizza one night, and the delivery driver accidentally dropped off chicken bites with buffalo sauce that he claimed he couldn’t take back to the store.

I ate every last one and licked the sauce out of the plastic container. Oh yes, I did.

The love affair is now 13 years in the making and it hasn’t subsided. I don’t think I’ve licked sauce from anything since that moment, but I can’t be certain of that either. Weak moments, you know.

This recipe combines the best of both worlds for me and my kids. They love fettuccine alfredo. I love buffalo. We all win.

Chicken with Buffalo Fettuccine Alfredo

Ingredients:
1 lb fettuccine pasta
2 Tbs olive oil
1 lb chicken tenders
1 egg, lightly beaten
2 Tbs milk
1 1/2 cups Italian-style bread crumbs
2 Tbs butter
1 cup half-and-half
3 oz mascarpone cheese
1/2 cup buffalo wing sauce
1/2 cup parmesan cheese
1/2 cup bleu cheese
salt and pepper, to taste

Directions:
Cook pasta according to package directions.

Meanwhile, combine egg and milk in a bowl. Add bread crumbs to a separate bowl. Heat oil in a skillet over medium heat. Dredge chicken in egg mixture, followed by bread crumbs. Cook in skillet until evenly browned, about 6-8 minutes per side depending on the thickness of your chicken. Set chicken aside and keep warm.

Melt butter in the same skillet, slowly pour in half-and-half, and stir in mascarpone cheese until it is fully incorporated. Whisk in parmesan cheese, bleu cheese and buffalo wing sauce. Let sauce cook for 1 minute to thicken.

When pasta is ready, drain and combine with buffalo sauce. Serve with chicken tenders.

Serves 6

Nutritional Information: Calories Per Serving: 660, Calories from Fat: 245, Fat: 27 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 139 mg, Sodium: 929 mg, Potassium: 294 mg, Carbohydrates: 61 g, Fiber: 3 g, Sugar: 3 g, Protein: 40 g.

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

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Posted in: Dine In


Family Matters: Pets and Storms


Pets and StormsWe recently adopted a beautiful dog, a two-year-old Rhodesian Ridgeback, Redbone Coonhoud mix that we named Astro. He’s huge with long, lanky legs like a newborn colt. Weighing in at 85 pounds, we call him the “Big Red Love Machine.”

I found out this week, however, that when 85 pounds of dog become terrified during a thunderstorm, it’s not a pretty sight. To his credit, Astro found my closet, an interior space with no windows or exposure to the outside of the house. He lay inside, shaking like a brittle leaf in a gusty wind, until the storm passed. Even then, he wouldn’t venture outside to use the restroom until the very last drop of rain had seeped off the porch roof into the grass below.

Storm anxiety for pets is a very real phenomenon that can be trigged by lightning, thunder, rain and even changes in barometric pressure, experts say.

Calming, soothing and stroking your dog can help, but you can take a more proactive approach to storm anxiety.

Practice getting your dog to settle on command. Use a special “inside” leash on the dog and practice having your dog lie at your feet while praising the calm behavior.

You can also try distracting your pup by offering his favorite toy, playing fetch, petting it and giving him treats (as long as he remains calm and you don’t upset his stomach. One or two is plenty.)

Let him have a safe place during the storm. For Astro, it was my closet. A bathroom, pantry or under a bed will work, too. Let your pooch pick out the spot he likes, within reason, and let him stay there during the storm if he wants to.

Snug garments, like the trademarked ThunderShirt, can soothe a pet by giving them close, tight, comforting sensory input they need to feel secure in the uncertainty of a storm.

If you want, you can also play recordings of storms when it’s NOT storming to try to desensitize your pet to those noises, as well.



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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.

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.

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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