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Dine In Friday: Bacon Wrapped Shrimp Stuffed with Basil, Garlic and Parmesan


Bacon Wrapped Shrimp Stuffed with Basil, Garlic and Parmesan Let’s face it, Friday nights just feel special. I like to celebrate the end of the work week and the beginning of the weekend with a Friday night feast. It’s funny how I can muster the energy to cook on Friday nights but can’t always dig deep to find that same enthusiasm on Wednesday nights. Go figure.

I saw this recipe on a friend’s Facebook page recently. I have no idea where he got it, but I definitely knew I wanted to try it. After all, some key words jumped right off the screen: Bacon…shrimp…bacon…Parmesan…bacon…

The best thing about this recipe – other than the fact it’s delicious – is that it’s FAST. You can even make it ahead of time and bake it after you get home.

Bacon Wrapped Shrimp Stuffed with Basil, Garlic and Parmesan
Serves 4

Ingredients:
1 lb large shrimp
1/3 cup chopped fresh basil (can substitute fresh oregano)
1 1/2 Tbs freshly-grated parmesan cheese
2 garlic cloves, minced
16 pieces thinly sliced Brookshire’s bacon
1/2 cup prepared fruit-based barbecue sauce (I used raspberry-chipotle)

Directions:
Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.

Combine basil, Parmesan and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed.

Cook bacon over medium heat until partially cooked but still soft and pliable. Drain on paper towels.
Wrap each shrimp with 1 slice of bacon and place on greased baking sheet. Brush barbecue sauce over shrimp, and bake at 400°F for 8 to 9 minutes.

Nutritional Information: Calories per Serving: 455, Calories from Fat: 219, Fat: 24 g, Cholesterol: 226 mg, Sodium: 1830 mg, Carbohydrates: 15 g, Sugars: 8 g, Protein: 43g

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Posted in: Dine In


Family Matters: Monkey Bread – Kids Love This Stuff


Monkey bread has been around as long as I can remember. I have fond memories of making this treat as a kid. The whole house would smell of warm cinnamon, and my brothers would come running to pinch off a bit of this sticky and delicious dessert.

Kids love this stuff, and it’s so easy for them to help make. They’ll have fun pinching off the dough and shaking it in a bag of cinnamon and sugar. They’ll have even more fun getting their fingers all sticky while they enjoy the warm, sweet, cinnamon bread.

So, if you are looking for a fun activity this weekend, get your kids in the kitchen to help you bake this easy recipe. It will make for some sticky and delicious family time!

Monkey Bread
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves 16

Ingredients:
1/2 cup white sugar
2 Tbs cinnamon
4 cans refrigerated biscuits
1 1/2 sticks butter (3/4 cup)
1 cup packed brown sugar

Directions:
Preheat oven to 350°F and grease a 9 or 10-inch bundt pan.

Mix white sugar and cinnamon in a medium sized plastic bag. Pinch biscuits into quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

Place biscuit pieces in greased bundt pan.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

Bake for 35 minutes. Let bread cool in pan for 5 to 10 minutes, invert onto serving plate. Serve warm, pull apart and enjoy!

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Posted in: Family Matters


De Todo un Poco: Pastel Tres Leches


Cuando saboreas un delicioso pastel tres leches, todas las cosas que te rodean desaparecen por unos segundos, la rica sensación de dulzura produce una sonrisa en el rostro de cualquiera que lo prueba. Como me encanta ver a la gente feliz, voy a regalarles un trocito de felicidad. Espero que les guste esta receta que les estoy compartiendo y que cuando este listo el pastel y lo prueben… Sonrían, se acuerden de mi.

Pastel Tres Leches
Tiempo de Preparación: 55 Minutos
Para 10 Personas

Ingredientes:

Bizcochuelo:
1 Taza de Azúcar
1 Taza de Harina
6 Huevos
1/2 Cucharadita de Polvo para Hornear
1/2 Cucharadita de Sal
1 Cucharadita de Vainilla

Relleno:
1 Lata de Leche Condensada
1 Lata de Leche Evaporada
1 Lata de Crema de Leche
1 Cucharadita de Vainilla

Merengue:
4 Claras de Huevo
4 Cucharadas de Azúcar
2 Cucharadas de Canela en Polvo para Decorar

Instrucciones:
Batir las claras de huevo a punto de suspiro. Añadir el azúcar, la sal, la vainilla y las yemas una a una. Mezclar la harina con el polvo para hornear y añadir a la preparación anterior de forma envolvente, sin batir demasiado. Colocar la mezcla en un molde previamente enharinado y enmantequillado. Hornear a 300 grados F durante 25 minutos. Sacar del horno el bizcochuelo y colocarlo en recipiente refractario. Preparar el relleno: mezclar la leche condensada, la leche evaporada, la crema de leche y la vainilla. Cortar el bizcochuelo por la mitad y colocar una mitad en el fondo del molde; en el medio, colocar la mitad del relleno; encima la otra mitad del bizcochuelo; y finalmente cubrir con el resto del relleno. Prepara el merengue: batir las claras de huevo y el azúcar hasta que este a punto de suspiro. Decorar el tres leches con el merengue, haciendo  suspiros en la superficie del dulce. Espolvorear canela por encima.



Shop The Sale: Southwest Steak and Eggs


I love, love, love breakfast. I think it’s my favorite meal of the day. I used to cook big breakfasts on weekends but haven’t had a lot of time lately due to really EARLY basketball games. Last Saturday, we had a game scheduled at the positively late hour of 9 a.m., so I had time to cook breakfast. I was really excited because I’d been eyeing a local restaurant’s pictures of their brunch steak and eggs for weeks and practically salivating over my computer screen. I had to try it for myself.

Oh. My.

That’s all I can say. That, and I didn’t need to eat again the rest of the day. I had some of Brookshire’s homemade tortillas I served on the side, and my boys ended up making breakfast burritos with their steak, eggs and tortillas.

With sirloin steak on sale this week, you can enjoy this dish for breakfast, dinner or both!

Southwest Steak and Eggs
Serves 4

Ingredients:
1 sirloin steak, about one pound
2 Tbs olive oil
2 Tbs McCormick’s Montreal Steak Seasoning
1 green bell pepper
1 poblano pepper
1 large white onion, chopped
6 large egg
1 Tbs sour cream

Directions:
Rub sirloin steak on both sides with olive oil and sprinkle with McCormick’s Montreal Steak Seasoning. Prepare grill to medium-high heat and grill steak until medium, about 4 minutes each side.  Do not slice, let rest.

Char green bell pepper and poblano pepper over a gas flame, your grill or in your oven. Place inside a brown paper bag and let steam for 5 minutes. Skin should peel off easily. Chop.

Sauté onion in a nonstick pan sprayed with cooking spray until translucent and beginning to brown. Toss in peppers, and warm through.

Crack eggs in a bowl and whisk together with sour cream, adding salt and pepper to taste.

Pour eggs into nonstick pan with peppers and cook until soft scrambled.

Slice steak on the diagonal. Place slices of steak on plate, top with egg mixture.

Nutritional Information: Calories per Serving: 413, Calories from Fat: 201, Fat: 22 g, Cholesterol: 382 mg, Sodium: 185 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugars: 4 g, Protein: 45 g

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Posted in: Shop the Sale


Healthy Living: Greek Yogurt


This summer, while on a beach vacation with my family (parents, four siblings, their spouses and children!) I watched the lot of them pile drive Greek yogurt every morning for breakfast. What’s so great about that, I wondered? Heck, it’s more expensive than the kind I normally buy at the store, and it’s not in a very big container.

When I returned home, I bought some. Partially out of curiosity, partially because my collective family members are in super-good shape and looked wonderful at the beach while I was hiding under a gigantic T-shirt.

First of all, it was DELICIOUS – kind of like eating super-thick sour cream right out of the container with a spoon! Greek yogurt is yogurt that has gone through a straining process which removes much of the water, salts and sugars. This process creates a thicker, creamier texture. I tried plain Greek yogurt first, then progressed to the varieties with fruit added after I was certain I loved the stuff. I was hooked.

Secondly, Greek yogurt isn’t only delicious; it’s very nutritious as well. Greek yogurt contains quite a bit more protein and often less sugar than regular yogurt. A six-ounce serving of Greek yogurt may have as much as 17 to 19 grams of protein, depending on the brand. The protein helps you build muscle and feel full longer.

And, did I mention it’s delicious?

There are several brands on the market right now to choose from. Grab some today, and give it a whirl.

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Posted in: Healthy Living


Product Talk: Zesty Bacon Ranch and Cheese Breakfast Muffins


Zesty Bacon and Cheese Breakfast MuffinsI’m a little obsessed with breakfast foods.

To think, almost a dozen years went by with me foregoing what is now my favorite meal of the day. I stopped eating breakfast in high school. When you had to be out the door at 6:20 a.m. to catch your ride, every extra minute of sleep counted; there was no time for silly things like breakfast.

It was pretty much the same story in college. Get up 20 extra minutes before my 8 a.m. class to walk over to the dining hall? Nah! Sleep the extra 20 minutes, throw on some jeans and a college sweatshirt and hit the academic building.

Thinking back to when I started eating breakfast regularly, I can’t really pinpoint a time until I was pregnant with my first son. I developed gestational diabetes, a condition that went away as soon as my baby was delivered, but it became imperative to eat “the most important meal of the day” to stabilize my blood sugar.

I’ve been eating breakfast – and loving it – ever since. Over the past few years, portable breakfast has become a necessity because, once again, those precious minutes are often absorbed by packing school lunches for my kids or getting dinner in the slow-cooker for later. I still eat breakfast but often eat as I’m on my morning commute.

I LOVE these breakfast muffins. I can eat them in the car, and they are totally, as Emeril would say, “kicked up a notch” with Zatarain’s Creole Seasoning. If I’m making these for only me, I double the amount the recipe calls for. It adds the right amount of spice to these savory muffins. You can freeze these and reheat them in the microwave on the way out the door.  You can cut fat by using egg whites (2 Tbs), turkey bacon and reduced fat cheddar cheese. Adding a 4-ounce can of green chilies, drained, is yummy too.

Zesty Bacon and Cheese Breakfast Muffins
Serves 8

Ingredients:
1 egg
1 cup milk
1/4 cup vegetable oil
8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
2 cups all-purpose flour
2 Tbs sugar
3 tsp baking powder
1/4 tsp kosher salt
1/8 tsp garlic powder
1/2 tsp cracked black pepper
1 tsp Zatarain’s Creole Seasoning

Directions:
In a large bowl, beat the egg, milk and oil together. Stir in the bacon crumbles and shredded cheddar cheese.

Add the dry ingredients, stirring as you go, incorporating just until blended.

Fill greased muffin cups 2/3 full. Bake at 400° F for 15 to 20 minutes until cooked all the way through. Cool for 5 minutes and remove from the muffin pan, placing on a wire rack to cool. Best when served warm.

Nutritional Information: Calories per Serving: 368, Calories from Fat: 198, Fat: 22 g, Cholesterol: 38 mg, Sodium: 484 mg, Carbohydrates: 30 g, Fiber: 1 g, Sugars: 5 g, Protein 13: g

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



Dine In: “Campfire” Skillet Corn Bread


“Campfire” Skillet Corn BreadTonight’s “Dine In” feature is more about dining out, outside that is. It’s almost springtime, and I’m dying to load up the boys and escape to the nearby state park as soon as school is out on a Friday afternoon. I love our weekend camping trips, and I really love the camping trip food!

This corn bread, although I bake it at home, reminds me of camping out. I’ve tried it over a fire; it’s just a little trickier to cook through without scorching the bottom. But this baked version reminds me of camping out even when we’re only sleeping on the floor of our family room.

It’s a pretty basic corn bread recipe, but the trick is to cook it in a REALLY HOT cast-iron skillet. It gives the corn bread a delicious crust.

“Campfire” Skillet Corn Bread
Serves 8-10

Ingredients:
2 Tbs bacon drippings or vegetable oil
2 cups cornmeal (yellow or white)
1/2 cup sifted flour
1 tsp baking powder
1 tsp salt
1 egg, lightly beaten
2 cups buttermilk

Directions:
Preheat oven to 450° F. Put the drippings or oil in a large (10-inch) cast-iron skillet and place it in the oven for a few minutes until it’s sizzling.

Mix together dry ingredients. Set aside.

Whisk egg and buttermilk. Mix with dry ingredients. Take cast-iron skillet out of oven, pour hot oil into batter, and mix.

Pour batter into cast-iron skillet. Bake in oven for 20 minutes. Corn bread should be brown on top and pulling away from the sides of the skillet.

Nutritional Information: Calories per Serving: 150, Calories from Fat: 20, Fat: 2 g, Cholesterol: 23 mg, Sodium: 399 mg, Carbohydrates: 28 g, Fiber: 2 g, Sugars: 3 g,  Protein: 5 g

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

 

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Posted in: Dine In


Family Matters: Potty Training


Sometime between birth and age 5, your child should be ready to potty train.

I say this tongue-in-cheek, as there’s such a huge variation in what age a child is ready to use the potty and how long it takes them to master the skill.

Even between my two boys, who are quite close in age, there was such a huge discrepancy in the age, manner and methodology of potty training.

First things first: your child has to be able to tell when they need to go. Don’t even bother trying to teach them this. If they can’t feel it, they won’t learn it.

When they’ve got that down, get them their own potty or get a potty insert for your larger toilet (and probably a stool). Pick out some fun underpants.

I was a cold-turkey mama myself. Once they were GOOD AND READY to use the potty, diapers just went away.  For our family, training diapers were not a practicality – but because they didn’t work for us doesn’t mean they won’t work for you. We just went straight into underwear and committed to staying home for three days (in Luke’s case) or as long as it took.

I’ve had friends who have had videos or books about using the potty. I’ve had friends float Cheerios in the toilet to help their boys learn aim. I’ve had friends put blue food coloring in the potty water so their little tinkler could turn the water green. Whatever it takes! Stickers, M&M’s, or a progress chart are also helpful incentives.

But, I’ve seen too many people try before their child is ready and everyone ends up frustrated. I know you want to get rid of those diapers, but waiting until your child is truly ready saves everyone a massive headache.



Family Matters: Solid Foods


The time period from 7 to 12 months was (almost) all about food in my boys’ lives.

I didn’t start either on solid foods until they were about 6 months old, so after they graduated from baby cereals (Curt loved oatmeal; Luke liked rice), it was a non-stop adventure into different flavors and textures.

I think both of my boys had puréed sweet potatoes first, then carrots, then squash. I think I’d read somewhere to start with vegetables: orange first, then yellow, etc…working your way up to green veggies. I looked online to see if that was still the predominant recommendation (this was 10 years ago, after all). The advice now seems just as varied as it was then, but I was too tired to look it up in those days.

Either way, both boys ate well as babies, and I loved making my own baby foods.

At about 13 months old, my older son Curt went on a hunger strike, and it was all I could do to get him to eat cheese toast and bananas. I could tell you about the broccoli and carrot purée pancakes, but I think I’ll save that for another blog. He eats anything and everything now.

Luke, my younger son, ate everything as a baby and as a toddler. That came to a screeching halt about two years ago. He’s now 9 and picks everything out of his soup and just drinks the broth.

That just goes to show you what happens when they get a mind of their own.



Family Matters: Sleepless Nights


The first six months of my boys’ lives are largely defined by how tired I was. I had NO IDEA of the impact of waking up umpteen times a night. Mildly put, it wreaked havoc on my emotions, my energy, my moods and pretty much everything in between.

With my first son, I was so certain, as most first-time parents are, of how things would be done. He would not use a pacifier. He would sleep in his own crib. He’d be sleeping through the night by 8 weeks old.

Ahem.

After his first week of life spent sucking a blister onto my pinkie finger when he wasn’t actively eating, I made a middle-of-the-night dash for the stash of pacifiers – still in packages – that I’d received for my baby shower. Ripping open the first pack I found, I hurriedly boiled water on the stove, sterilized the paci, then popped it into the freezer to cool it off.  When the temperature was moderate and my left arm was cramped from the bouncing baby in it during that process, I popped that pacifier into his puckered lips. He went right to sleep. Ahhhhhhhh…..

Now, my older one did sleep in his own crib from the first night he came home. He had a cute little sleep positioner that kept him on his side (his preferred position), and I kept him swaddled like a baby burrito (easy to do with a January baby). After about the first three weeks, he was like clockwork. He woke up at 1 a.m. and 4 a.m. and went right back to sleep. I fed him in the rocking chair in his room in the dark and quiet. Soon, he weaned himself off of the 1 a.m. feeding and by 16 weeks was sleeping through the night. A little longer than I’d hoped, but still, not unreasonable.

So, with baby No. 2, I figured it would work pretty much the same way.

What was I thinking?

Second son didn’t stop eating his first month of life. I mean, I’m pretty sure he didn’t stop at all. At least that’s how I remember it in my sleep-deprived state. Forget the crib. I was too sore after a second c-section to get up and down every 30 seconds all night to feed him. I borrowed a bassinet from a friend and popped him down next to me.

I kept telling myself, “You can make it 16 weeks; you can make it 16 weeks.”

Soon he became too congested to sleep in the bassinet. He slept, partially upright, in his bouncy seat. After we got his cold cleared up, he just decided not to sleep at all. Now at this point, not only did I have Mr. Eats Nonstop, I also had Mr. Terrifying Toddler, his older brother. I had to sleep.

Going against everything I’d done the first time, I stripped all the blankets off the bed and popped that baby right beside me at night. He ate, we slept. All got better in our world.

He did make it to his crib eventually. He wasn’t sleeping through the night at 16 weeks – or 20 weeks – or 24 weeks… I’ll just stop there as not to be forced to reveal how long it did take. But he did sleep through eventually. Now he’s my kid who is impossible to wake up. Go figure.

Point being: every kid is different. There is not a one-size-fits-all approach to sleep. Your child won’t be scarred sleeping only in his crib OR only in your bed. And if he has to sleep in the bouncy seat for three weeks, so be it. They sleep. You sleep.

All gets right with the world.



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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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