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Family Matters: Caring for Kittens


Caring for KittensIt doesn’t get much cuter than a fluffy, fuzzy kitten, but you want to make sure your new kitten is as well cared for as he is adorable.

Prepare your home before you bring your new kitten home. Make sure it’s free from any dangers that could cause injury to your new ball of fluff.

Have a fresh, clean litter box ready, and start teaching your kitten to use it the minute you walk through the door. Make sure it’s in a semi-private area and not near any food or water bowls.

Have food and water bowls ready in a place that your kitten will become accustomed to being fed. Leave water out at all times.

Kittens have small stomachs and tolerate small meals more often. Dry foods tend to be best for kittens’ digestive systems. Consult your vet and follow package directions for the amount to feed your kitten by weight. Remember to adjust as your kitten grows.

Microchip your kitten, so if he gets out, you can find him easily when lost.

Spay or neuter your kitten as appropriate when they are old enough.

Keep his vaccinations current, along with any worming medications or flea-prevention treatments. Your kitten will likely keep himself clean, but help him out by cleaning his ears. Make sure he doesn’t get hair balls.



Shop the Sale: Classic Pan-Seared Ribeye Steak


Classic Pan-Seared Ribeye SteakPrep Time: 90 mins
Cook Time: 15 mins
Serves: 2

When it comes to beef, the ribeye is hard to beat. High marbling makes for a tender, juicy steak that’s perfect on its own or served with a traditional sauce. (Check out our homemade steak sauce recipe). Pair this tender cut with a rich, bold red like Cabernet Sauvignon, Zinfandel or Malbec or an ale, stout or porter for the beer lover.

Ingredients
2 (8 oz) Boneless Ribeye Steaks, each about 1 1/2 to 2 inches thick
Kosher Salt
Brookshire’s Olive Oil
Brookshire’s Ground Black Pepper

Instructions
Bring steaks to room temperature. Season generously with kosher salt; let sit for 1 hour. When ready to cook, heat oven to highest setting. Place large cast-iron skillet on stovetop; heat on highest setting. Turn on hood fan as the cooking process will cause smoke. Brush steaks lightly with oil; sprinkle both sides with pepper.

Immediately place steaks in the middle of the hot, dry skillet and cook for 30 seconds without moving. Turn with tongs; cook 30 more seconds. Put pan straight into the oven for 2 minutes. Flip steak; cook for 2 more minutes. (This timing is for medium-rare steak. If you prefer medium, add 1 minute to both oven turns. You can also use a digital thermometer to check for doneness. Perfect medium-rare is 128 to 130° F.)

Remove steak from skillet. Cover loosely with foil; let rest for 5 to 10 minutes. Serve whole, or thinly sliced and fanned on plate.

Calories Per Serving: 380, Fat: 33 g (14 g Saturated Fat), Cholesterol: 80 mg, Sodium: 60 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 15 g.

*Gluten-free

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

Chef Tips

How to Choose the Best Ribeye Steak
The main characteristic to look for when selecting a ribeye is ample marbling, with a modest amount of edge fat and preferably no gristle. Prime grade steaks offer the highest marbling of all the beef grades, which is responsible for the tender meat and juicy flavor these steaks are known for. Ribeye steaks are best when cut between 1 ½ – 2 inches thick.

Great Steak Side Dishes
It’s pretty hard to go wrong with sides when they’re paired with the king of steaks. For a meal on the lighter side, try tasty seasonal salads like Arugula, Pear & Blue Cheese Salad or fresh Tomato Salad with Red Onion, Basil and Balsamic Vinegar, or opt for grilled or roasted vegetables like Cilantro-Lime Butter Corn or Garlic-Roasted Broccoli. For a more traditional approach, choose potatoes and serve them mashed, baked or au gratin alongside Buttery Green Beans or Honey-Glazed Carrots.



Healthy Living: Roasted Garlic Green Beans


Roasted Garlic Green BeansGrowing up, my mom cooked green beans frequently. They were flash-frozen, which is the healthiest way to buy them if you can’t get them fresh, and boiled (which kind of defeated some of the health of the flash-frozen status). I can’t say they were my favorite.

When I was old enough to cook green beans, I only bought fresh beans, and I steamed them. They were healthy, but they did not have a lot of flavor.

My boyfriend likes them simmered with bacon. Super tasty, but I’m not sure there’s any health value left whatsoever.

However, these beans are the best of both worlds. They’re fresh and healthy with heart-healthy olive oil as the added fat, and they’re full of great taste and flavor. I also love the texture from roasting the beans instead of cooking them with liquid.

Roasted Garlic Green Beans

Ingredients:
1 1/2 lbs fresh green beans, rinsed and ends cut off
1 1/2 tsp extra virgin olive oil
1 Tbs fresh lemon juice
sea salt and pepper, to taste
5 cloves garlic, minced

Directions:
Preheat oven to 350° F. Toss green beans with olive oil, lemon juice, salt, pepper and garlic. Spread on a baking sheet. Roast for 17 to 20 minutes, stirring once. Serve immediately.

Serves 4 (as a side dish)

Nutritional Information: Calories Per Serving: 74, Fat: 2 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 12 mg, Carbohydrates: 14 g, Fiber: 6 g, Sugar: 3 g, Protein: 3 g.

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

 



Product Talk: Brookshire’s Pizza Sauce


Brookshire’s Pizza SauceSaturday night, my boys wanted pizza. Takeout wasn’t really in the budget, plus they love making pizza at home.

Time wasn’t on our side, either, after a full day of soccer games and errands.

So, we ran to Brookshire’s and got some of Brookshire’s Refrigerated Pizza Dough and some Brookshire’s Traditional Pizza Sauce, along with the toppings we wanted on our pizzas.

Brookshire’s Pizza Sauce is a simple and delicious alternative to simmering sauce on your stove all day, especially if you’ve spent the day on the go. However, it tastes just like you’ve been stirring for hours.

Brookshire’s Traditional Pizza Sauce blends tomatoes with Italian spices and parsley to give your pizza a homemade flavor with the ease of takeout.

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Posted in: Product Talk


Dine In: Lemon Asparagus Tortellini


Lemon Asparagus TortelliniLast Friday, I spent all day doing yard work. My boys helped, but we had our work cut out for us. The winter grass needed to be mowed. We needed to rake, clean out flower beds, aerate the lawn and put down fertilizer.

It was hard work, but it laid the groundwork for a delicious and filling dinner to be enjoyed that night. While spring comes with lots of outside chores, it also comes with the pleasures of spring produce.

This dish is bright and vibrant with the fresh green vegetables and bursts of garlic and lemon. We served it with a side salad of microgreens tossed in lemon vinaigrette and some fresh bread from the Brookshire’s bakery brushed with olive oil and cracked black pepper.

Lemon Asparagus Tortellini

Ingredients:

ASPARAGUS:
1 1/2 lbs asparagus, stemmed and cut into bite-sized pieces
1 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
2 cloves garlic, minced
salt and black pepper, to taste

TORTELLINI:
1 lb frozen cheese tortellini
3 Tbs butter
1 Tbs shallot, minced
2 cloves garlic, minced
dash of crushed red pepper
3 cups fresh spinach, packed
zest of 1 large lemon
juice of 1 large lemon
1/2 cup  parmesan cheese, freshly grated
salt and black pepper, to taste

Directions:
Preheat oven to 400° F. Spread asparagus on a large baking sheet, and drizzle with olive oil and lemon juice. Sprinkle with garlic, and toss until asparagus is well-coated. Season with salt and pepper. Place pan in the oven, and roast for 15 to 20 minutes, stirring once. Remove asparagus when it is still crisp and slightly charred. Set aside to cool.

While asparagus is roasting, bring a large stockpot of water to a boil, and cook tortellini according to package instructions. Drain, but reserve 1/2 cup of pasta water. Set aside.

In the same pot, melt butter over medium heat. Add shallot, garlic, red pepper and spinach. Sauté until spinach is wilted, about 3 minutes. Add the lemon zest, and stir well to combine.

Turn heat to low. Add asparagus and tortellini to the pot, and stir in reserved pasta water and lemon juice. Heat through. Sprinkle with parmesan, and season with salt and pepper. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 489, Fat: 24 g (13 g Saturated Fat), Cholesterol: 75 mg, Sodium: 590 mg, Carbohydrates: 46 g, Fiber: 6 g, Sugar: 3 g, Protein: 24 g.

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

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Posted in: Cooking, Dine In


Family Matters: Getting Dressed


Getting DressedSomewhere during this time period, your toddler will develop an opinion about what they want to wear and how they want to wear it.

Don’t turn it into a power struggle. Give your child some freedom in choosing his wardrobe and dressing himself.

Getting dressed is great for developing motor skills. They need gross motor skills to do things like put their pants on or put on a coat. They need fine motor skills to fasten a button or pull up a zipper.

They may only like pants with elastic waists or short-sleeved shirts. They might only wear the color green from head to toe or like to wear their knit hat around the house.

A lot of this is great development as they determine their likes and dislikes. While you don’t have to let your daughter wear her Belle ball gown to story hour, it’s probably fine to wear around the house.

If your son will only wear green socks, that’s probably fine, too.

If choices become an issue, help your child by letting them pick between two objects. “Would you like to wear the blue shirt or the red one?” helps your child narrow down their choices, while still giving them freedom.



Family Matters: Baby’s First Words


Baby's First WordsSorry to break it to you, dads everywhere, but the “d” sounds are easier for your baby to make. Therefore, it’s much more common for a baby to say “Dada” before “Mama.”

Oh yes, he knows it’s you and he’s showing you affection. but it probably doesn’t indicate a preference by your baby for one parent over the other.

Typical speech development has a huge range of what is normal.

However, by the end of 12 months, your baby should be imitating sounds and saying a few words, including “dada,” “mama” and maybe “no.”

They should understand simple instructions, like “clap your hands” or “smile.”

They can recognize words for the common objects in their life like “snack,” “dog” and “cup.”

They should turn in and look in the direction of sounds.

If none of these are happening, consult with your baby’s pediatrician at his one-year checkup.



Family Matters: Tummy Time


Tummy TimeSomewhere during the first 6 months, your baby will learn to roll over on their own. For a lot of babies, this means they spend less time on their tummies.

However, more tummy time can strengthen baby’s arms, neck, shoulders and torso, and even help them get moving as all those body parts are essential elements for scooting and crawling.

Encourage baby to stay on his tummy by providing stimulation in the form of books, pictures, colors and textures that baby can easily access from a prone position.

You can also do “baby sit-ups” with him by having him lie on his back, letting him grip your fingers with his hands and helping him “sit up” into a seated position (you might want to do this on a bed or pillow in case he lets go and falls back).

You can also make a game of tummy time by moving different fun objects around baby’s field of vision so he has to look up, look around or push himself up more to see where the toy went.



Shop the Sale: BLT French Toast


BLT French ToastPrep Time: 45 mins
Cook Time: 1 hour
Serves: 3

The humble BLT gets a makeover with traditional challah bread cooked to French Toast-style perfection topped with crispy bacon, ripe tomatoes and spring mix greens. Chef note: be sure to choose quality bacon that’s thick-cut and naturally smoked like Wright Brand bacon. Perfect for a decadent brunch, your guests will melt with every bite of this gourmet BLT sensation!

Ingredients
12 thick slices smoked bacon
2 cups heavy cream
5 large eggs
Kosher salt and freshly ground black pepper
6 slices challah bread, at least 1-inch thick
2 Tbsp canola oil
2 1/2 cups Gruyere cheese, grated (or any melty cheese will work)
12 slices ripe tomatoes
Vinaigrette of your choice
6 cups spring mix, cleaned

Instructions
Preheat oven to 350° F. Place bacon on rimmed baking sheet; bake until crisp about 20 to 25 minutes. While bacon cooks, combine heavy cream and eggs in bowl, whisking to blend well. Season mixture with salt and pepper to taste. Soak bread in mixture for 15 minutes. Turn bread over; soak for 10 to 15 more minutes.

Place large nonstick skillet over medium heat. Add canola oil. Once oil is hot (it will shimmer slightly), fry challah slices on each side until golden-brown, working in batches. Transfer challah to baking sheet, and place in oven. Bake until cooked through, about 6 to 8 minutes. The bread should soufflé (puff up).

Remove from oven. Cover each slice with cheese and return pan to oven. Once cheese has melted (about 4 minutes) remove from oven. Put 2 bacon slices and 2 tomato slices on each bread slice. Drizzle with vinaigrette. Toss spring mix with remaining dressing (or enough to coat) and place atop each piece. Serve warm.

Calories per Serving: 1055, Fat: 87 g (42 g Saturated Fat), Cholesterol: 547 mg, Sodium: 1187 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 51 g.

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

Chef Tips

What Is Challah Bread?
Challah is a traditional braided Jewish bread served on Shabbat and holidays. It’s a simple bread made from flour, eggs, oil, water and yeast with a touch of salt and sugar, but the real joy in making it yourself comes from braiding the dough, which is done by making three or six dough ropes and braiding them together like yarn.

Choose the Right Cheese
We’ve never met a cheese that hasn’t made us melt, but some cheeses are better than others for melting. While Gruyere is out top pick for this dish, there are a handful of other cheeses that make for great melted toasties. Some fantastic mild options include Gouda, Fontina and Mozzarella, while for something more intense, Asiago, Aged Cheddar or Brie are excellent choices.



Mi Blog Hispano: Los Colores de México


Los Colores de MéxicoLa semana pasada mi familia y yo nos fuimos de vacaciones a México a visitar la familia de mi esposo en Ciudad Juárez, Chihuahua. El viaje fue maravilloso. No sé ustedes, pero cuando voy a México siento un aire diferente. Es como si hay menos estrés en esas tierras lejanas y es tan relajante.

Algo que me encanta ver en México son los colores radiantes que se ven por las calles. Me llama mucho la atención las artesanías y cerámicas hechas a mano. Mi esposo me contemplo al llevarme a lugares donde venden estas cerámicas. Son fascinantes porque son hechas a mano, el arte es bello, y son colores hermosos y tan resplandecientes que nos hacen recordar a nuestro México lindo. También son muy buena decoración en casa.

¿Sabía que la cerámica mexicana existe desde hace miles y miles de años? Me dio curiosidad por saber más del origen de este arte mexicano, y me llena de emoción pensar que mis ancestros fueron parte de este tiempo y este arte maravilloso. Me gusta tanto que le dije a mi esposo que cambiare el decoró de mi cocina a puro arte mexicano, y le encanto la idea. La próxima vez que viaje a México, tome un tiempo para admirar las artesanías y cerámica mexicana. Recuerde que unas manos trabajadoras se esforzaron al hacer esa pieza.



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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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