share. The Brookshire's Blog

Cradle cap


One of the most common ailments for newborns is cradle cap. It kind of looks like dandruff for your baby, which might strike you as kind of weird to see your precious, perfect newborn with a scaly scalp. Don’t worry; it’s totally normal.

Cradle cap looks like scaly or yellow crusty patches on your baby’s head. It doesn’t imply illness or that your baby is dirty. It just happens.

It’s not harmful, and it will resolve itself, usually by six months but almost always by baby’s first birthday.

To help healing along, all you need to do is treat cradle cap at home, with products you can find at Brookshire’s.

About an hour before baby’s bath, rub his scalp with Top Care Baby Oil, mineral oil or petroleum jelly to help loosen the scales or crusty parts.

Then, when you’re ready to shampoo with Top Care Baby Shampoo, get his scalp wet, and then gently scrub the scalp with a soft bristle brush (a soft toothbrush actually works really well!) for a few minutes to remove the scales. Wash with baby shampoo. Rinse well, and towel dry.

TIP: OXO On-The-Go Wipes Dispensers are a must-have for your diaper bag, your car, your stroller, your travel tote, your beach bag, your briefcase or anywhere else baby might be. These sleek, streamlined, waterproof and leak-proof cases are perfect for carrying extra baby wipes for when you need them most. They fit into your purse or portable pack, and they are essential for carrying wipes for cleaning emergencies. The best part? You really don’t even need a baby to need baby wipes.



Healthy Living: Grilled Chicken Thighs with Chimichurri Sauce


Two of my favorite healthy things are chicken thighs and chimichurri sauce.

But wait, you might said, chicken thighs are a dark meat, aren’t they higher in fat? Well yes, just a little, but they’re also higher in flavor and if you’re not eating them fried, then go for the extra flavor, I say. They’re still a lean meat and pack far more flavor into a smaller portion than any other piece of the chicken, in my opinion. The chicken thigh is great on the grill and stands up well to the bold flavors of  chimichurri sauce.

Chimichurri sauce is from Argentina and is like a garden on your plate. Full of fresh, bright, bold flavors, it’s simple to make and full of antioxidants and vitamins and minerals. It’s all fresh, farm-to-table and just seeps into the chicken and makes it tender, juicy and even more flavorful.

Chimichurri is a great go-to summer staple as it’s also delicious on a grilled flank steak.

Grilled Chicken Thighs with Chimichurri Sauce

Ingredients:
For the chimichurri sauce:
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1/4 cup fresh basil, packed
4 garlic cloves
2 Tbs lemon juice
2 Tbs onion, diced
2 Tbs red wine vinegar
2 tsp dried oregano
1/2 tsp salt
1/4 tsp cracked black pepper
1/2 cup olive oil
12 medium, boneless, skinless chicken thighs

Directions:
For the chimichurri sauce:

In the bowl of a food processor, add all the sauce ingredients except the olive oil. Pulse and slowly stream in the olive oil until desired consistency. The chimichurri should have good body to it and should not be too smooth.

For the chicken:
Place the chicken in a large zipper-locked bag and add three quarters of the chimichurri sauce to the bag. Squeeze out excess air before sealing the bag. Gently toss to coat the chicken well. Refrigerate overnight for best results (or at least three hours).

When ready to cook, heat the grill to medium-high heat. Lightly oil the grill grates or spray with nonstick cooking spray. Place the chicken thighs on the grill an inch or two apart. Grill the thighs for 5-6 minutes each side, flipping only once, until the internal temperature is 165 degrees F. Serve immediately with the reserved chimichurri sauce for topping.

Nutritional Information: Calories Per Serving: 356, Fat: 19 g (4 g Saturated Fat), Cholesterol: 130 mg, Sodium: 227 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 43 g.

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



Dine In: Frico


FricoThere I was, sitting at a small, wrought iron table adorned with a single candle, in Venice. I was sitting canal-side, the water lapping at the smooth stone as the sun set on another gorgeous day in Italy.

I’d spent all afternoon on the island of Murano, watching glass heated to unholy temperatures and turned and spun and morphed into the most beautiful colored creations. Murano, a short vaporetto ride from Venice, is known for its beautiful glass creations. I had a few wrapped securely and carefully tucked into my suitcase to bring home.

Venice, known for its labyrinth of canals, the famous St. Mark’s Square and gondola rides, also has amazing restaurants tucked into quiet corners.

I happened to pick one where no one spoke English, and my Italian, which was pretty much limited to the language of food, failed me miserably.

“Frico?” I repeated to the waiter, who had rattled off the prix fixe rapidly, almost impatiently.

“Frico,” he repeated, definitively.

I nodded affirmation, hoping that my third course was going to be something recognizable.

Luckily, it was.

Frico can mean different things in different parts of Italy. In the far north, it’s a potato and cheese dish, almost like a gratin but with a crispy baked topping of cheese.

In other regions, frico is a cheese crisp. It’s cheese, nothing else, baked into a cracker-like bite of deliciousness.

They’re so easy to make, and the flavor that develops from baking the cheese (think of the crispy bites you scrape off of the pizza pan) is delightful. You can play with flavor combinations of the cheeses and spices.

Frico

Ingredients:
1 cup Parmigiano-Reggiano, grated (or Asiago, aged cheddar, aged Gouda, Manchego or another hard cheese)
1/2 tsp crushed cumin seed, toasted (or fennel)

Directions:
Preheat oven to 375° F. Cover two baking sheets with parchment paper or a nonstick mat. Grate cheese, and toss with the spice. Evenly spoon 2 tablespoons of the mixture onto the parchment paper, creating a 4-inch round that is evenly distributed across. Spread with a fork, if necessary. Bake one sheet at a time until the edges begin to crisp and darken, about 6 to 8 minutes. Remove from oven, and loosen from the pan with a large spatula. Cool over a rolling pin to make them bowl-shaped, or lay flat on paper towels. Cool completely.

Serves 4

Nutritional Information: Calories Per Serving: 221, Fat: 16 g (12 g Saturated Fat), Cholesterol: 50 mg, Sodium: 360 mg, Carbohydrates: 0 g, Fiber: 0 g, Sugar: 0 g, Protein: 18 g.

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Posted in: Cooking, Dine In


Mi Blog Hispano: El Molcajete


El MolcajeteLa nueva tecnología y aparatos eléctricos se han integrado mucho en nuestros hogares, pero en una familia latina, principalmente mexicana, ¡no suele faltar el molcajete! Esta piedra que es tan cultural y especial les da a las salsas un sabor mejor. Yo recuerdo a mi mama moliendo y mezclando los ingredientes en su molcajete para hacernos esas salsas tan ricas que aun hace.

He preparado salsas en la licuadora y simplemente no me quedan igual que cuando las preparo en el molcajete moliendo con la piedra. Así que, si usted hace sus salsas, pero siente que algo le está faltando al sabor, el secreto está en el molcajete. No me cabe duda.

El molcajete fue diseñado hace miles y miles de años, muchísimo antes que existiera la licuadora. Sus tres patitas realmente son un detalle artístico de los tiempos prehispánicos. La piedra que se usa para moler nos recuerda a lo típico que se usaba para cocinar en esas épocas. El molcajete está hecho principalmente de piedra volcánica. Por eso cuando compre uno nuevo necesita curarlo antes de empezar a usarlo. Para curarlo puede simplemente moler arroz y sal en el molcajete hasta que no le salga polvo de tierra o de piedra. Después lo lava y listo para una rica salsita de molcajete.

Ahora les comparto una receta sencilla y riquísima para hacer en el molcajete. ¡Espero que la disfruten!

Ingredientes:
2 tomates roma
2 chiles serranos
2 ramitas de cilantro
2 dientes de ajo
Sal al gusto

Instrucciones:
Dore los tomates, chiles, y ajo en un comal. Ponga la sal y el ajo en el molcajete y muela. Quite las semillas a los chiles y agréguelos al molcajete junto con el cilantro y siga moliendo. Agregue los tomates y muela a la consistencia que usted quiera. Agregue más sal al gusto. Sirva la salsa directa del molcajete.



Product Talk: Herdez® Guacamole Salsa


Herdez® Guacamole SalsaThe first time I saw this product on the shelf at Brookshire’s, the bright green color caught my eye. It IS springtime after all, and this is just pretty.

It sounded intriguing, too. I love green salsa and guacamole, so I figured the combination of the two must be pretty spectacular.

I wasn’t wrong.

I first ate it with chips as a dip, but then I decided I needed to make something with it. I made chicken-cheese enchiladas and used this as the sauce. They were amazing.

Herdez® Guacamole Salsa blends avocado with tomatillos, onions, jalapeño peppers and cilantro. It definitely has a spicy kick to it but with a wonderful complex heat that leaves you wanting more.

I’ve since used this as a dressing for salad, as a sauce on soft tacos and as a topping for scrambled eggs in the morning.

There will always be a bottle in my pantry and refrigerator from here out.



Mi Blog Hispano: El Amor Hacia Las Mascotas


El Amor Hacia Las MascotasEs el mes del amor y obvio que amamos a nuestra pareja, a nuestros hijos, y toda la familia, pero quiero recordarles que también amamos a nuestras mascotas. Esos animalitos tan tiernos que día a día se ganan nuestro amor y cariño por sus caritas tan chulas, sus besitos y cariñitos, y hasta por sus travesuras que nos causan tanta gracia.

Tengo un cachorrito y es un amor. Estoy segura que si lo vieran se enamorarían de él. Mi esposo lo nombro Bronco porque es fanático de los Denver Broncos, el equipo de futbol americano. Bronco tiene 6 meses y es un perrito de miniatura “yorkie”. Esta tan chiquito que pesa como 4 libras y quizás no crezca mucho más que eso. Todos en casa andamos locos por el. Me encanta llegar a casa y ver lo contento que se pone Bronco al verme entrar. Me fascina cuando solo anda atrás de mi queriendo que lo cargue, o cuando brinca porque quiere que lo siente en mis piernas. Mis tres hijas lo adoran. Juegan con el constantemente, y se turnan para darle de comer, sacarlo afuera para jugar, etc. Realmente a Bronco no le falta nada de atención. Es un cachorrito feliz que nos ha alegrado aún más el hogar.

Hay tantos animalitos que tienen necesidad de un hogar. A veces no le damos tanta importancia a esto porque pensamos que solo son animales. Pero estos animalitos tienen un corazón, tienen sentimientos, y tienen necesidad de amor. ¿Porque no expresar más su amor este mes adoptando una mascota para su familia? No se imagina la felicidad que le traerá a sus hijos o a su pareja al regalarle una mascota. A parte de darnos amor incondicional, tener una mascota en casa tiene sus beneficios. Aquí tiene algunos de ellos:

  • Ayudan a que niños desarrollen un sistema inmune más fuerte
  • Ayuda su vida social porque es una manera casi instantánea de tener una conversación con personas, sea que este su mascota con usted o no, el tema de las mascotas siempre es muy buena conversación
  • Hay varios estudios que comprueban que las mascotas, como un perro o gato, ayudan a reducir el nivel de estrés
  • Nos motivan a hacer ejercicio ya que los perros requieren ser llevados a caminar más de una vez al día – encamina al perro y camina usted
  • Dan un sentido de propósito que es importante para personas que se sienten solas. Un acompañante como un perro o gato aumenta el humor y nos da alegría al estar con ellos y saber cuánto ellos anhelan estar con nosotros. Incluso, hay terapias creadas usando mascotas como una forma de ayuda para el paciente.

Estos cinco puntos no son todos los beneficios. Hay muchos más. Así que, ¿qué espera? Vaya por una mascota ya sea para usted o para sus hijos, su novia, su amigo, o quien sea. Vera que no se arrepentirá al recibir ese amor incondicional de esos animalitos que anhelan tanto ser amados también.



Dine In: Baked Parmesan-Garlic Salmon


Baked Parmesan-Garlic SalmonI love finding new ways to eat salmon. I mean, it’s hard to beat my favorite salmon recipe, which is grilling it with dill, salt, pepper and a sprinkle of lemon juice. However, this method might be a tie for favorite.

It reminds me of being at the beach, and we all know that anything beach-related is good, even though we just celebrated the first day of fall.

The butter in this recipe keeps the fish moist, and the garlic and parmesan add a rich flavor. As always, you do NOT want to overcook the fish, so stay on the lower side of the cooking times. You can always put it back in the oven if you need to.

Date night will be a breeze with this simple recipe. Some roasted asparagus and a salad would be a great accompaniment.

Baked Parmesan-Garlic Salmon

Ingredients:
1 1/2 lbs salmon
3 Tbs butter
1 Tbs lemon juice
3 cloves garlic, minced
2 Tbs parmesan cheese, grated
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 Tbs fresh parsley, chopped

Directions:
Preheat oven to 375° F. While the oven is heating, cut a piece of aluminum foil long enough to wrap around the salmon and form a packet.

Melt the butter. Add lemon juice, garlic, parmesan cheese, Italian seasoning, salt and pepper.

Place the salmon skin-side down on the foil, and brush liberally with butter mixture. Top with fresh parsley. Fold the foil around salmon, sealing well.

Bake for 13 to 15 minutes. Vent the top of the foil, and broil for 2 to 3 minutes. Remove from the oven. Plate the salmon, and sprinkle with additional fresh parsley or parmesan, if desired. Serve immediately.

Nutritional Information: Calories Per Serving: 308, Fat: 19 g (7 g Saturated Fat), Cholesterol: 98 mg, Sodium: 429 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 33 g.

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



Healthy Living: Cinnamon Apple Chips


Cinnamon Apple ChipsSo far this summer, I’m losing the battle with my kids and fruit consumption, and this practically breaks my heart. There is nothing better than summer fruits.

It also begs the question: If my kids aren’t eating the abundance of fruit I’m leaving in the basket on the kitchen counter, what do they do with the fruit I pack them EVERY DAY in their school lunches? I’m not sure I want to know.

Since I’m often gone in the morning before they wake up for the day, I leave a note. Every day, the note says, among other things, “Eat some fruit. Drink a lot of water!”

My kids aren’t listening. I had to resort to a toddler tactic: turn the fruit into a fun snack.

They helped me make these, and they devoured them. That figures.

Sometimes, though, it’s whatever it takes!

Cinnamon Apple Chips

Ingredients:
4 apples, cored and sliced 1/8-inch thick
1 to 2 tsp ground cinnamon
1 to 2 tsp granulated sugar, if needed
nonstick cooking spray

Directions:
Preheat oven to 200° F. Slice the apples and place them in a large bowl. Toss with cinnamon and sugar, if using. Spray a baking sheet with nonstick cooking spray. Lay the apples on the pan in a single layer, so they are not touching.

Bake 2 to 3 hours until the chips are dry but soft. Remove from the oven and let cool completely. Store in an airtight container or zipper-lock bag for up to 4 days.

Serves 2

Nutritional Information: Calories Per Serving: 210, Calories from Fat: 6, Fat: 1 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 4 mg, Carbohydrates: 56 g, Fiber: 10 g, Sugar: 42 g, Protein: 1 g.

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



Product Talk: Clementines


ClementinesI was thrilled to walk into Brookshire’s last week and see a bag of tiny, tender, juicy clementines!

I love this winter citrus and so do my kids (they’re so perfect for school lunches).

A clementine is sort of a cross between a tangerine and an orange. It’s Spanish in origin and features a dark, glossy orange skin that is easy to peel with super-juicy segments inside.

Less acidic than oranges, a clementine is very sweet and sometimes hard to distinguish from a mandarin orange.

At only 35 calories per fruit, it provides 60 percent of the recommended daily allowance of vitamin C.

One of the greatest things to do with a clementine this time of year is to peel it, eat the flesh and simmer the peel, along with cinnamon sticks and whole cloves, in some water on your stove for a wintry aroma.



Family Matters: A Whole New World


A Whole New WorldNO!

If that’s your toddler’s favorite word, you aren’t alone.

No, she doesn’t want to put on her shoes.

No, she doesn’t want to go to the store, and no, she doesn’t want to leave.

No, she doesn’t want to take a bath, and no, she REALLY doesn’t want to go to bed.

As frustrating as it is, it’s normal. Blessedly typical development for your little one.

Your two (or three) year old is caught up in exploring her world, a world where she is fully mobile, can walk from room to room unescorted and can discover the wonders around her. She’s also learning about limits, how it’s not safe to wander out the back door without a parent and how pulling the cat’s tail might not be the best of ideas. All of that is important stuff.

You can help by setting limits. Yes, kids like limits. They like to know it’s OK to go play in their bedroom alone, but not in the backyard. They need to know that when mom says “Don’t touch,” it’s for a reason (it’s hot, it’s sharp, it’s dangerous).

You can be on their side. “I know you’re having fun and don’t want to leave the playground, but you’ll see Camden in two days, so let’s go home and you can help me make dinner.” Distraction works, too.

You can reinforce and praise good behavior. “Thank you so much for not throwing a fit when I told you to pick up your toys!”

Give them choices. “You can pick up your toys now and we can watch a movie, or you can choose not to pick up your toys, which means I’ll have to take the toys away for tomorrow and you can’t play with them.”

Whatever routes you choose, be consistent. Be consistent. Be consistent.



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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.

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.

Mi Blog Hispano

De Todo un Poco