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Shop the Sale: Crab Legs with Garlic Butter


Are you tired of hearing about my beach trip yet?

Well, hang in there with me one more time. I promise, seafood recipes are worth it!

Crabs are one of my favorite seafood types.

When I go to the beach on the East Coast, there’s always a feast of crabs poured out onto a table covered with newspaper, and we crack and clean them ourselves.

Crabs aren’t usually eaten that way here in the South. On the Gulf (of Mexico, that is), your crabs generally come in the form of lump crabmeat someone else has done all the work to render!

Or, you eat crab legs. Glorious, red, vibrant crab legs with huge hunks of buttery meat that you can extract from their depths. Now, I’m getting hungry again at just the thought of them.

Snow crab legs often come in clusters, meaning the legs are still attached to one another by the top joint. That makes them easy to cook, and they crack apart easily when you go to eat them.

This recipe cooks up quickly, as you never, EVER want to overcook crab.

Try this simple, but impressive dish, while snow crab legs on are sale this week (a surf ‘n turf for Mother’s Day, perhaps?).

Garlic Snow Crab Legs
Serves 2

Ingredients:
1 lb snow crab legs
1/4 cup butter
1 clove garlic, minced
1 1/2 tsp dried parsley
1/8 tsp salt
1/4 tsp freshly ground black pepper

Directions:
Cut a slit, length-wise, into the shell of each piece of crab.

Melt the butter in a large skillet over medium heat. Cook the garlic in the butter until translucent; stir in the parsley, salt and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat. Allow to simmer in the butter mixture until completely heated, about 5 to 6 minutes.

Nutritional Information: Calories Per Serving: 452, Fat: 34.3 g, Cholesterol: 228 mg, Sodium: 874 mg, Carbohydrates: 1 g, Fiber: 0.2 g, Protein: 34.2 g

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Healthy Living: Sautéed Shrimp


As I said last week, I just got back from the beach, and I’m sitting at my desk daydreaming about fresh seafood. We’re lucky that Brookshire’s seafood tastes like it just came off the boat because I’ve got seafood on the brain.

While I was at the beach, I think I was able to sample most seafood known to man. Okay, so not even close, but I did give it a valiant effort.

The great thing about seafood is that it’s good for you. It’s low in calories, low in fat, and rich in good fats and vitamins that your body needs.

Shrimp is so low in calories that you could eat until you were full without doing your body much damage, just skip the butter and deep-frying.

This sautéed shrimp recipe is reminiscent of my beach trip but without some of the extra calories I consumed while I was there. I can enjoy this at home, guilt-free!

Sautéed Shrimp
Yields about 3 ounces of shrimp per serving.

Ingredients:
2 tsp olive oil
1 lb large shrimp, peeled and deveined
2 Tbs fresh lemon juice
1 tsp salt-free lemon and herb seasoning
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 Tbs fresh parsley, chopped

Directions:
Heat oil in a large skillet over medium heat. Add shrimp and sauté 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Sauté until shrimp are bright pink and cooked through, about 3 minutes more.

Remove from heat and stir in parsley.

Nutritional Information: Calories Per Serving: 103.1, Calories from Fat: 30, Fat: 3.4 g (0.4 g Saturated Fat), Cholesterol: 142.9 mg, Sodium: 933.7 mg, Carbohydrates: 1.8 g, Fiber: 0.1 g, Sugar: 0.2 g, Protein: 15.5 g

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Dine In: Seared Scallops With Orzo and Butter Wine Sauce


Seared Scallops With Orzo and Butter Wine SauceI just got back from a trip to the beach, where I consumed my body weight in fresh seafood.

Aside from special time with my sweetie, the highlight of the trip, for me, was the food.

There was a fried shrimp po’boy on day one, but I had to cry “uncle” pretty early on the homemade sourdough roll. It was just too big. I picked the shrimp out and ate it by itself. Then, there was the blue crab stuffed with tender lumps of crab meat, and succulent shrimp alongside the fillet of red snapper and the pan-seared scallops. Then, there were oysters on the half-shell and seafood gumbo. On our final night at dinner, I had the most sublime sea scallops I’d ever tasted. They literally melted in my mouth. The restaurant where we had dinner is 104 years old, which means it has survived two of the country’s most devastating hurricanes and a host of other horrible storms. It’s still in the family of the original owners, and they greet guests and mingle through the dining room.

I’ll never be able to prepare my scallops as well as they did, but I’m sure not going to give up trying.

Seared Scallops with Orzo and Butter Wine Sauce

Ingredients:
3/4 cup uncooked orzo
2 Tbs chopped fresh parsley, divided
2 Tbs chopped fresh chives divided
2 tsp extra virgin olive oil
1/8 tsp kosher salt
1 1/2 lb large sea scallops
3/8 tsp kosher salt, divided
3/8 tsp black pepper, divided
cooking spray
1/3 cup dry white wine
1 Tbs shallots, chopped
1 Tbs white wine vinegar
3 Tbs chilled butter, cubed
1 tsp fresh thyme, chopped

Directions:
Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil and 1/8 teaspoon salt. Keep warm.

Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat scallops with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.

Combine wine, shallots and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid reduces to 1 tablespoon. Reduce heat to low. Add butter cubes 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon thyme, 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve scallops with sauce and orzo.

Nutritional Information: Calories Per Serving: 382, Fat: 12.9 g (5.9 g Saturated Fat, 4 g Monounsaturated Fat, 1 g Polyunsaturated Fat), Protein: 32.8 g, Carbohydrates: 29 g, Fiber: 1.3 g, Cholesterol: 79 mg, Iron: 0.7 mg, Sodium: 577 mg, Calcium: 50 mg

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Family Matters: Fun and Games


Fun and GamesEven when your baby is a tiny infant, they are learning to develop an ear for speech and communicate for themselves. Any time you talk to them or sing to them, you are helping to facilitate their blossoming language skills. So, what does that mean for baby? Talk to him all the time. Baby is a captive audience and who better to hear you out than your little one?

You can play games with baby to help that language development. All you need is a cardboard tube from a paper towel roll.

Place baby on a safe surface where it’s comfortable for you to get up close and personal.

Tell him, “I’m going to tell you a secret.” Place the tube next to baby’s ear and WHISPER something short and simple, like “I love you.” Move the tube to baby’s other ear and repeat. If he seems confused, let him see your mouth move. You can also blow GENTLY into the tube to tickle baby’s ear. Remember: gentle.

You can move the tube safely away from baby’s ear and make all kinds of noises also. Make them through the tube and without the tube. Let baby grab for the tube (just don’t let him put it in his mouth). When he starts vocalizing and making coos, hold the tube to his mouth, too.



Family Matters: Magic Number 9


Magic Number 9Nine months is a magical time for many babies.

They should be able to stand holding onto furniture or their crib rails.

At nine months, most babies will be able to roll across the floor. Watch out because some will have mastered the art of power-rolling and can get from point A to point B faster than you think they can.

At nine months, some babies will be crawling, whether that’s army crawling on their bellies or scooting across the floor on all fours.

By this point, their fine motor skills are becoming more advanced. They should be able to pick up small objects using a finger and thumb in a pincer grasp.

Baby might start getting excited by their favorite foods and be able to pick up Cheerios, or pieces of toast or banana.

At nine months old, baby can wave goodbye or hello, and could be saying things like “Dada” or “Mama.”

However, it’s important to remember that there’s a huge range of normal development for children, and it’s okay if they aren’t doing these things yet. However, it is worth mentioning to your pediatrician if it seems like baby isn’t hitting any of his milestones.



Family Matters: Making Bath Time Fun


Making Bath Time FunSplish, splash, baby is taking a bath!

Toddlers can bathe every day unless you have a little one with extremely sensitive skin, and it’s always more fun if parent and baby are both having a blast.

  1. Help teach your toddler colors by making each bath time a themed color. Add a few drops of food coloring to the bath and place objects of that color into the bath with your toddler. We promise a few drops of food coloring won’t stain your child or the tub.
  2. Ice, ice baby – Put a few ice cubes into the warm bath water and let baby chase them.
  3. Bath paints are easily made by adding a few drops of food coloring to shaving cream. Let baby go to town all over the tiles.
  4. Give baby a strainer or colander to play with. They’ll love seeing the water flow through the bottom.
  5. Foam shapes are fun. Cut them out of sponges you can buy at Brookshire’s.
  6. Blow up balloons and add them to the bath.
  7. Play music in the bathroom.
  8. Read baby a book while he’s relaxing in the bath.
  9. Set up a glow-in-the-dark bath! Use washable glow paints, dim the lighting in the bathroom and have glow-in-the dark stars for baby to play with.
  10. Have baby dive for treasure. For an older toddler, let them put on goggles and throw marbles or coins into the bath water. They don’t actually even have to put their face in the water, but it might help baby be comfortable getting their head wet.

Of course, closely supervise all these activities.



Shop the Sale: Shrimp Kisses


Shrimp KissesThis time last week, I was packing my bag to go to the beach for a long weekend with my love. It was an amazing trip, and I have a serious case of beach fever after returning from those sunny, relaxing days away.

I also have a lingering obsession with all things seafood.

On the last afternoon at the beach, we ate at a local hangout famous for their shrimp. They make it every way you can imagine (cue the Forrest Gump movie sequence!). They have it grilled and blackened, deep-fried, butterflied, in gumbo, on a po’boy and probably several other ways I’m forgetting.

For an appetizer, we ordered Shrimp Kisses, little bites of deep-fried shrimp stuffed with cheese and jalapeños and wrapped tightly with bacon.

I’m going to try to recreate them at home this weekend.

This recipe calls for feta cheese, which I think will hold up better in the deep-fryer than the Monterey Jack used in the recipe at the restaurant. I mean, I love gooey cheese as much as the next person, but I don’t want all my cheese to ooze out before I can get it into my mouth. I’m pretty protective of my cheese that way.

Plus, these are grilled instead of deep-fried. That’s got to be a little healthier, right?

Bacon is on sale this week at Brookshire’s, so I’m going to take advantage and make a huge batch.

Shrimp Kisses
Serves 4

Ingredients:
20 medium shrimp, peeled and deveined
1 cup feta cheese, crumbled
3 large jalapeño peppers, seeded and cut into slivers
10 slices bacon, cut in half
20 toothpicks, soaked in water

Directions:
Preheat an outdoor grill to medium-low heat, and lightly oil the grate.

Use a sharp paring knife to cut down the backs of the shrimp nearly all the way through, so you can spread apart the two halves. Open up the shrimp and lay them out onto your work surface. Spoon some crumbled feta cheese onto each shrimp, then top with slivers of jalapeño pepper. Close up the shrimp. Wrap each with a strip of bacon; secure with a toothpick.

Cook on the preheated grill until the bacon has begun to crisp and the shrimp is no longer translucent in the center, about 10 to 15 minutes.

Nutritional Information: Calories Per Serving: 257, Fat: 18.2 g, Cholesterol: 129 mg, Sodium: 990 mg, Carbohydrates: 2.2 g, Fiber: 0.3 g, Protein: 21.4 g

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Mi Blog Hispano: Las Maravillas del Aguacate


Las Maravillas del AguacateToda la vida me ha encantado comer aguacate, sólo, o en ensaladas, como sea, siempre he sido una gran fanática  de este sabroso fruto. Cuando estaba pequeña recuerdo que mi mamá decía que el aguacate era bueno para todo, ella me lo colocaba  en el cabello, cuando este  estaba bastante maduro y ya no se podía  comer, para que me hidratara el pelo y le diera brillo.

Ahora resulta que he aprendido que el aguacate tiene innumerables beneficios como decía mi mamá y hasta es considerado el alimento más completo, por todo lo positivo que aporta para la salud, para la belleza y hasta propiedades afrodisiacas se le han atribuido al aguacate.

Es interesantísimo saber que el aguacate se originó en Puebla, México y que además este árbol ha sido cultivado desde tiempos remotos antes de Cristo, en Centro y Sur América. En los Estados Unidos, se comenzó a cultivar en el siglo 19, especialmente en el Estado de California.

Los nutricionistas afirman que el aguacate contiene todo lo que una persona necesita para sobrevivir y que también ayuda a prevenir el cáncer, enfermedades cardiacas, la diabetes, controla el Alzheimer y otras enfermedades.

El aguacate, contiene los diez elementos minerales más importantes de la naturaleza: Zinc, Sodio, Selenio, Cobre, Potasio, Manganeso, Magnesio, Hierro, Fosforo y Calcio. Posee además, gran cantidad de vitamina E, que protege contra las enfermedades del corazón, protegiendo las arterias y reduciendo el colesterol. También el aguacate tiene ácido oleico, que elimina las lombrices intestinales y los radicales libres, lo que evita la aparición de ciertos tipos de cáncer como dije antes, sobre todo de pulmón.

Por otro lado, tiene un alto contenido de calorías ya que un aguacate mediano tiene alrededor de 227 por pieza, así que si se está tratando de perder peso hay que evitar comer mucho aguacate.

Mi madre, imagínense que teniendo 5 hijos, usaba muchas recetas de cosas naturales y el aguacate era uno de sus ingredientes favoritos, algunos de sus usos eran: para el cabello reseco, para eliminar la caspa, expulsar lombrices, matar piojos, combatir las arrugas, suavizar labios agrietados, regular el colesterol, reducir estrías, eliminar ulceras bucales, reducir la diarrea y mucho más. Los animo a investigar más detalles acerca de este maravilloso regalo de la naturaleza como lo es el aguacate.



Healthy Living: Breathe Clean Air


Breathe Clean AirIt’s springtime and if you live in the South, you’re going to be turning your air conditioner on sooner rather than later.

First things first: change your filter. No, not next week, NOW.

It’s easy. Look to see what size you need. Go to Brookshire’s. Pick one up, then install. It takes 30 minutes, tops, for all those steps.

When you pull your old A/C filter out, you’ll see why replacing the filter at least once a month is important. See all of that gray gunk clinging to the filter? You don’t want to be breathing that in, do you?

In addition, your A/C runs more efficiently when the filters are clean, saving you money.

If you have a permanent filter, you can rinse it in the sink or bathtub, being careful not to damage the metal grating. Let dry and replace!

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Posted in: Healthy Living


Product Talk: Goldenbrook Greek Frozen Yogurt


Goldenbrook Greek Frozen YogurtI made a mistake recently, but it was one of those things Chef Emeril Lagasse calls a “happy mistake.”

In a rush on the way to a potluck, I ran into Brookshire’s for a carton of ice cream to go on top of the blackberry cobbler I was serving. In my haste, I grabbed the wrong carton.

When I got to the host’s home and was serving my dessert, I pulled the carton from her freezer to discover it was not vanilla bean ice cream as I thought, but Goldenbrook Honey Vanilla Greek Frozen Yogurt instead.

“It’ll do,” I thought to myself.

What an understatement! The tart but rich, sweet flavor of the honey vanilla frozen yogurt complemented the blackberries perfectly. As the melting frozen yogurt flowed into the blackberry syrup, it was a marriage made in heaven.

I’ve since gone back to Brookshire’s, paying attention this time, to see what other flavors of the frozen Greek yogurt were in stock. They also have Black Cherry Chocolate and Blueberry. My goal this summer is to try all of them.



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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