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Mi Blog Hispano: Cuidados de la piel en el Verano

Cuidados de la piel en el VeranoCuando llega el tiempo de calor, llega el tiempo de las visitas al lago, las vacaciones en la playa o simplemente disfrutar largas horas visitando parques y estando expuestos al sol y a altas temperaturas. Muchos de nosotros no siempre estamos atentos a que es importante protegernos de los peligrosos rayos del sol.

Aunque la exposición a los rayos del sol en  forma moderada es positiva porque nos provee la vitamina D3, ayuda a mejorar nuestro estado de ánimo y previene la depresión, fortalece los huesos y refuerza el sistema inmunológico,  si no tenemos cuidado también nos puede causar muchas consecuencias negativas.

Muchos creemos que con solo usar los lentes de sol nos vamos a proteger para no tener arrugas  pero en dosis altas, el sol produce quemaduras solares, erupciones, manchas en la piel, herpes labiales; también acelera el envejecimiento produciendo arrugas, manchas y pérdida de la elasticidad y hasta puede llegar a ser la causa de cáncer en la piel.

Es muy importante que tomemos precaución buscando siempre la sombra cuando el sol este muy intenso, usar lentes, sombreros, camisetas. Aplicar protección en cremas cuando haya exposición solar y repetirlo cada ciertas horas ya que esta se cae con el sudor, con el agua o al secarte con la toalla, al elegir cual protector solar usar elije el adecuado para tu tipo de piel.

El consumo de algunas vitaminas proveen protección solar en nuestra piel como por ejemplo los alimentos ricos en Selenio, beta caroteno y en vitamina E, es decir que la carne, los mariscos, las verduras, el queso, zanahorias, espinacas, albaricoques, naranjas, limones, pomelos, tomates, melocotones, nueces, germen de cereales, yema de huevo y mantequilla.

Así que, en este verano a sacar las gafas oscuras, el protector solar y a tomar mucha limonada para  cuidarnos del sol porque recuerden que hay que cuidar esta hermosa piel que tenemos. ¡Hasta la próxima!

Shop the Sale: Cocoa and Chile-Rubbed Pork Loins

Cocoa and Chile-Rubbed Pork LoinI truly believe that whole, boneless pork loins are one of the best values for your money in the meat department, especially on weeks like this one when they are on sale at Brookshire’s.

They are so versatile and delicious, and I manage to get about four meals out of a whole, boneless loin.

This weekend, we’re grilling a cocoa and chile-rubbed pork loin, then I’ll use the leftovers as tacos later in the week.

The addition of cocoa powder to a rub might sound odd, but don’t forget that it’s not sweet until you add sugar to it for dessert purposes.

I love the savory blend of cocoa and chile. You do use a little sugar because that will caramelize beautifully on the grill, but it won’t make it taste like dessert, I promise.

Cocoa and Chile-Rubbed Pork Loin

1 whole boneless pork loin (about 2 1/2 lb)
2 tsp unsweetened cocoa powder
2 tsp ancho chile powder (or regular chili powder)
2 tsp light brown sugar
1 Tbs olive oil
sea salt and freshly ground black pepper, to taste
2 limes, halved

Mix together cocoa powder, ancho chile powder, brown sugar, salt and pepper. Rub pork loin with olive oil; rub with spice mixture. Grill on high heat on all sides until seared. Reduce heat and cook until pork reaches an internal temperature of 160° F. Remove from grill. Squeeze lime juice over pork loin. Let rest. Serve.

Nutritional Information: Calories Per Serving: 365, Calories from Fat: 195, Fat: 22 g (8 g Saturated Fat), Cholesterol: 113 mg, Sodium: 386 mg, Potassium: 623 mg, Carbohydrates: 2 g, Sugar: 1 g, Protein: 40 g

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

Healthy Living: LouAna Coconut Oil

Chicken with Tomatoes and OkraThere is a difference between good fats and bad fats.

For example, you could eat a deep-fried Twinkie OR you could scramble some egg whites in a bit of coconut oil.

Obviously, one is healthier.

LouAna Coconut Oil is 100 percent pure. It contains zero grams of trans fats per serving, and it is a cholesterol-free food that contains non-hydrogenated fats.

Coconut oil is a non-GMO derived food, and it is great for sautéing, baking, cooking and making popcorn.

If you’re like me, the first thought you had about coconut oil was, “I don’t really like coconut.” I promise you, there is no flavor and no aroma of coconut with this oil. Coconut oil can be substituted in recipes for butter, margarine or shortening.

To me, it has a lighter flavor without the heavy oil taste. It comes in a solid form at room temperature (makes for easy measuring) and becomes liquid very quickly when heated.

Chicken with Tomatoes and Okra
Serves 4

1/3 cup LouAna Coconut Oil
8 bone-in chicken thighs
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 cups fresh or frozen (1/2 inch-thick) sliced okra
1 (14.5 oz) can whole peeled tomatoes, drained and crushed
1 Tbs white vinegar
1 Tbs flour
1/2 tsp sugar

Heat oil in a large skillet over medium-high heat.

Season chicken evenly with 1 teaspoon salt and pepper. Add chicken to pan; sauté 4 minutes on each side or until browned.

Remove chicken from pan. Add okra to pan; cook 2 minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.

Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.

Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture.

Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thickened.

Recipe from LouAna

Nutritional Information: Calories Per Serving: 682, Calories from Fat: 475, Fat: 53 g, Trans Fat: 0 g (26 g Saturated Fat), Cholesterol: 190 mg, Sodium: 1193 mg, Potassium: 120 mg, Carbohydrates: 9 g, Fiber: 2 g, Sugar: 3 g, Protein: 42 g.

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

Product Talk: Imperial Powdered Sugar

Peanut Butter Fudge PiecesThe way to a man’s heart is through his stomach, as the old saying goes, and my sweetheart has a sweet tooth!

Occasionally, I’ll make him a treat like this Peanut Butter Fudge that I cooked up a few weeks ago (there’s another batch cooling in the refrigerator right now, unbeknownst to him!). He claims he ate it until his hands started shaking from the sugar intake, and it was only then that he shared some with a co-worker. While I don’t want to send him into diabetic shock, I do love the compliment that he devoured the fudge.

He’s sweet enough without fudge, but if you want to sweet talk your sweetie with this culinary conversation, try this super easy recipe. It comes together in a flash using Imperial Powdered Sugar from Brookshire’s. My advice would be to weigh the sugar instead of measuring it, but a level amount will work just as well.

Peanut Butter Fudge Pieces

8 oz unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 tsp Mexican vanilla
1 lb Imperial Powdered Sugar

Combine the butter and peanut butter in a 4-quart, microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high setting. Stir and microwave on high setting for 2 more minutes. (Use caution when removing this mixture from the microwave; it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture, and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

Nutritional Information: Calories Per Serving: 206, Calories from Fat: 118, Fat: 13 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 56 mg, Potassium: 72 mg, Carbohydrates: 21 g, Fiber: 1 g, Sugar: 19 g, Protein: 3 g

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

Dine In: Parmesan Tomatoes

Parmesan TomatoesJust in case you missed me talking about our beach trip from two months ago, let me revisit the amazing experience for you!

We ate at Gaido’s Famous Seafood Restaurant. “Famous” by their own standards and famous by the fact they’ve been around since 1911. I love things with history, historic homes, churches and definitely a business with longevity and tradition. Gaido’s has that in spades. The restaurant has been passed down through the generations, and it has survived storms, depressions and economic downturns by consistently providing delicious food and stellar service.

Of course, I also loved dressing up a bit for dinner, the pressed white tablecloths and the decorum of the service.

Paul had Parmesan Tomatoes as his side dish. I wanted to taste them, but I also wanted to devour my roasted asparagus.

Luckily, I could recreate the recipe at home on a recent Friday night, minus the sea air and the waves crashing across the seawall.

Baked Parmesan Tomatoes

4 tomatoes, halved horizontally
1/4 cup parmesan cheese, freshly grated
1 tsp fresh oregano, chopped
1/4 tsp salt
freshly ground black pepper, to taste
4 tsp extra virgin olive oil

Preheat oven to 450° F.

Place tomatoes cut-side up on a baking sheet. Top with parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Nutritional Information: Calories Per Serving: 91, Fat: 6 g, (2 g Saturated Fat, 4 g Monounsaturated Fat), Cholesterol: 4 mg, Carbohydrates: 6 g, Protein: 3 g, Fiber: 2 g, Sodium: 375 mg, Potassium: 363 mg

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

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Family Matters: Summertime Grilling

Summertime GrillingNothing says summer like backyard grilling with family and a big pitcher of sweet iced tea. As an ambassador for families eating together as much as possible, summer is the perfect time to take dinner outdoors to enjoy the warmer weather and sunshine. From meats and vegetables to breads and desserts, I love putting my whole meal on the grill. It’s fun to try different foods and recipes on the grill, and totally get out of the kitchen and take it all outside.

With so many summer vegetables to choose from like squash, zucchini, eggplant, tomatoes and potatoes, it’s hard to decide which ones to grill. That’s why I like grilling them all! Below is the perfect marinade for grilling your summer vegetables.

Don’t be afraid to think outside the box when it comes to the grill. You can make wonderful memories with your family by being outdoors and by creating something new and exciting on the grill!

Grilled Vegetable Marinade
Serves 10

3/4 cup balsamic vinegar
2 Tbs canola oil
1 Tbs basil
2 Tbs oregano
1 tsp black pepper
1 tsp kosher salt

Whisk all ingredients together in a small bowl. Place vegetables and marinade in a food-safe plastic bag inside another container. Marinate 1 to 2 hours.

Nutritional Information: Calories Per Serving: 89, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 23 g, Fiber: 2 g, Protein: 1 g

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

Shop the Sale: Mexican Stew

Mexican StewI know what you’re thinking: It’s too hot for soup or stew for dinner tonight.

However, the fresh flavors of this Mexican-inspired stew, brightened and finished off with lime, infuse a fresh summer taste. I also liked the added slices of radishes, which also taste like summertime to me.

Use whole pork butt roast, on sale this week at Brookshire’s, for the protein in this dish.

If you want, serve with a dollop of sour cream and buttermilk cornbread.

Mexican Stew

2 lb whole pork butt roast, chopped
2 Tbs olive oil
2 cups white onion, chopped
1 cup carrots, chopped
1 Tbs ground cumin
2 tsp kosher salt
1/2 tsp ground red pepper
1 tsp freshly ground black pepper
5 garlic cloves, coarsely chopped
3 (15.5 oz) cans hominy, drained and rinsed
1 (28 oz) can crushed tomatoes
4 cups unsalted chicken cooking stock, divided
2 dried ancho chiles
lime wedges, for garnish
sliced radishes, for garnish
fresh cilantro, for garnish

Sauté pork in hot oil in a large skillet over medium-high heat for 6 minutes. Place pork in a 7-quart slow cooker. Stir onions, next 8 ingredients and 2 cups stock into slow cooker with pork.

Microwave remaining 2 cups stock in a microwave-safe bowl on high setting for 3 minutes or until boiling. Add dried chiles and let stand 10 minutes. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth. Stir chile mixture into pork mixture. Cover and cook on low setting 7 to 8 hours or until pork is very tender. Serve with lime wedges, radishes and cilantro.

Nutritional Information: Calories Per Serving: 517, Calories from Fat: 211, Fat: 24 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 73 mg, Sodium: 2460 mg, Potassium: 1416 mg, Carbohydrates: 55 g, Fiber: 12 g, Sugar: 5 g, Protein: 27 g

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

Healthy Living: Summer Water

Summer WaterI’ll admit it: I have a hard time drinking water (except carbonated water, which is a whole other blog post).

So, to entice myself to drink more water, I like to flavor it, especially in the summertime.

You can flavor your water with just about any fruit or vegetable under the sun. It’s a natural and healthy way to boost your water without adding sugar or extra calories.

My favorite combination is cucumber, lime and mint.

I just add it to the jug of water I keep in the fridge, let it sit overnight and the water is deliciously infused the next morning. Cucumber lime mint is tangy; it helps your system detox and is incredibly refreshing.

Try it with watermelon, strawberries, mangos, kiwis and lemons. You can also use celery, kale, spinach, basil or squash.

My kids even drink it up quickly!

Product Talk: Brown Cow

Brown CowI don’t know why I like the Brown Cow company packaging but I do. It makes me smile every time I go into Brookshire’s.

I think maybe it’s because my mom used to have this ceramic creamer in the shape of a brown cow. She’d sometimes fill it with milk and let us serve ourselves from it on weekend mornings. We’d fight over who got to use the cow first, of course, and we’d fight over who the cow got to “sit” next to at the kitchen table.

So, the Brown Cow makes me happy.

Brown Cow also makes yogurt lovers happy.

According to the Brown Cow website, “Back in 1973, two self-proclaimed hippies in Ithaca, New York, embraced the idea of “homesteading” and bought a Jersey cow to provide milk for their family. Like all Jerseys, this brown cow, named Lily, made extra-rich and creamy milk. From that milk, her family began making small batches of extra-rich and creamy yogurt, which they shared and sold. And so, Brown Cow Yogurt was born.”

The website also states that “by 1983, Brown Cow had grown a lot and was making its yogurt in both Ithaca, NY and Petaluma, Calif. In 1989, the Ford family bought the company and moved all of its operations to Antioch, California. By 2003, the Fords sold the company that year to the New Hampshire-based yogurt maker Stonyfield Farm. Like Brown Cow, Stonyfield had a long history of environmental stewardship, promoting family farms and making wholesome, delicious yogurts.”

Brown Cow Yogurt is non-GMO, gluten-free, kosher and made with live-active cultures.

Try them all today – my favorite is the pomegranate berry!

Dine In: Ice Cream Cupcakes

Ice Cream Cupcakes	Every night after dinner without fail, my boys ask, “Mom, can I have a dessert?”

If they ate a decent amount of nutritious food, the answer is always “yes.”

They favor ice cream, and I usually have assorted ice cream snacks in the freezer for desserts. They love ice cream sandwiches, frozen ice cream candy bars, ice cream cups, you name it. If it’s frozen and tasty, they love it.

So, when I saw this recipe in a magazine, I knew we’d be trying it. The original recipe called for a layer of ice cream on the bottom, but I thought it made more sense to put a “solid” layer on the bottom, and it worked out well that way. Easier to hold and eat!

Ice Cream Cupcakes
Serves 6

2 cups ice cream, any flavor
3/4 cup pretzels, crushed
3/4 cup Oreo cookies, crushed
1 bottle Magic Shell ice cream topping
6 cupcake liners

Mix pretzels with 1/4 cup Magic Shell; spoon into the bottom of 6 paper cupcake liners.

Freeze for 30 minutes.

Let ice cream soften. Spoon a generous scoop full on top of pretzel mixture. Freeze for 30 minutes.

Mix crushed Oreos with Magic Shell. Spoon over ice cream. Freeze until firm.

Serve and enjoy.

Nutritional Information: Calories Per Serving: 250, Calories from Fat: 96, Fat: 11 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 24 mg, Sodium: 371 mg, Potassium: 149 mg, Carbohydrates: 36 g, Fiber: 1 g, Sugar: 17 g, Protein: 4 g

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

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Posted in: Cooking, Dine In

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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.

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