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Shop the Sale: Boneless Rump Roast


It is almost impossible for me to think about cooking a rump roast without thinking about cooking it on a Sunday afternoon after church. And the odd part of that is, I didn’t even grow up in a house where Sunday lunch or dinner was part of the main event of the day.  But I just can’t get away from the thought of a Sunday roast.

However, I don’t want my Sunday roast to be just any Sunday roast. I am always experimenting with different ways to cook this cut of meat, on sale this week at Brookshire’s. And I’ll be honest, when rump roast is on sale, I’ll stock up, because then I can pop a roast in my slow cooker Saturday night to be ready by the time I get home from church on Sunday.

This recipe, on the other hand, isn’t a slow cooker version. This recipe incorporates another of my favorite cooking technique — grilling. It also incorporates another fun ingredient, beer. Beer helps break down connective tissue, making your meat melt in your mouth. It also adds a great depth of flavor to your food.

Grilled Beer-Marinated Rump Roast
Serves 8

Ingredients:
2 Tbs vegetable oil
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
1/2 cup chili sauce
1/2 tsp salt
1/4 tsp pepper
1 (12 oz) can or bottle beer
3 1/2 – 4 lbs beef rump roast
2 cups hickory wood chips

Directions:
In 1-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer.

Place beef in shallow glass or plastic dish or resealable food-storage plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef, but not touching spit rod. Drain wood chips. Add about 1/2 cup wood chips to medium-low coals or lava rock.

Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160° F), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing.

Nutritional Information: Calories: 275; Calories from Fat: 80; Total Fat: 9 g; Cholesterol: 105 mg; Sodium: 310 mg; Total Carbohydrate: 8 g; Dietary Fiber: 0 g; Protein: 40 g

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Healthy Living: Kid Friendly Energy Bars


It’s right in the middle of soccer season and we have a tournament coming up this weekend. That means a 7:30 a.m. game in a town an hour away.

The early game is the first of three on Saturday and probably one of five for the weekend, unless we lose on Saturday, of course.

My 9-year-old son plays in a pretty competitive league and he’s a pretty competitive kid. In other words, he’ll play his heart out in all his games.

All the parents take turns providing snacks for the after the games, and I have snack duty after that first, early game Saturday.

I’m going to make these energy bars so the boys get off on the right foot and have stamina for the rest of the day. Each bar has six grams of protein and only 12 grams of sugar.

These would also be good for Halloween, in place of candy, for kids that you know.

Kid Friendly Energy Bars
Makes 20 bars

Ingredients:
2 cups oats
1/2 cup almonds
1/4 cup raisins
1/2 cup dried blueberries
1/4 cup sun dried apricots
1/2 cup granola
1/2 cup honey
1/4 tsp salt
1 cup creamy peanut butter
1 tsp vanilla

Directions:
Toast the oats and almonds under a low broiler, allowing them to begin to turn a light golden brown before removing. Set aside to cool.

Combine apricots, cherries, currants, and blueberries in a food processor. Pulse to mince, being careful not to allow it to paste up.

Add minced dried fruit, oats, almonds, and sesame seeds to a large bowl and mix well. I use my hands to gently roll the mixture, getting the dried fruit to separate from itself and blend with the oats.

Bring 1/2 cup of water to a boil in a small sauce pan. Add the 7-grain cereal, stir thoroughly, and remove from heat. Allow it to rest in the pan for 2 minutes. Add peanut butter, honey, salt, and vanilla to the pan and return to a medium low heat, stirring frequently, for about 7 minutes. You want the mixture warmed throughout and well combined. The mixture will begin to glisten and roll off the sides as you stir it. Do not overheat the mixture, as you will need to be able to handle it.

Add the peanut butter mixture to the oat mixture and combine thoroughly. Work it with your hands to combine well.

Firmly press the mixture into a 8×8 glass baking dish. Don’t be shy about it. You want to compress it into the bottom of the dish so that the top becomes level. I use a flat metal spatula. Allow the dish to rest at room temperature for two hours or longer. The longer you wait, the firmer the bars will be when you cut them.  Cut into bars and enjoy. The bars should be firm enough to retain shape, but will give to pressure.

Nutritional Information: Calories: 232; Calories from Fat: 75; Total Fat: 8 g; Cholesterol: 0 mg; Sodium: 114 mg; Total Carbohydrate: 34 g; Dietary Fiber: 4 g; Sugars: 12 g; Protein: 6 g



Product Talk: Miniature Candy Bars


You can’t walk past an end cap in your local Brookshire’s right now without pumping into a boo-tiful display of Halloween candy. Sweet Tarts, lollipops, gummy bears. You name it; you can buy it in bulk right now.

Personally, I go straight for the chocolate and I love the miniature-sized candy bars are the best. Luckily for me, I have one son who loves chocolate, and one who doesn’t, so I have carte blanche to raid his Halloween pumpkin and pillage all the bite-sized Butterfingers and Snickers.

This recipe is a fun way to use leftover Halloween candy. It’s also great for a holiday party or just a wonderful way to use those bulk bags of mini candy bars.

Snickers Puffs (or Milky Way Puffs)

Ingredients:
1 (8 oz) can Pillsbury crescent dinner rolls
2 Tbs butter or margarine, melted
4 (snack size) Milky Way or Snickers candy bars

Glaze:
1/2 cup confectioners’ sugar
2 tsp cocoa
2 or 3 tsp milk
Colored sprinkles

Directions:
Preheat oven to 375°F.

Separate dough into 8 triangles. Cut each candy bar in half crosswise. Place one candy piece on shortest side of each triangle. Roll up. Start at shortest side and roll to opposite side. Pinch edges of dough to seal. Dip one side in melted butter. Place rolls point side down in ungreased muffin cups. Bake for 12 to 15 minutes or until golden brown. Remove from pan. Cool slightly.

In small bowl, combine all glaze ingredients until smooth. Drizzle over warm rolls. Garnish with sprinkles.

Nutritional Information: Calories 208; Calories from Fat 78; Total Fat 9 g; Saturated Fat 5 g; Cholesterol 11mg; Sodium 212 mg; Total Carbohydrates 30 g; Dietary Fiber 1 g; Sugars 14 g; Protein 4 g



Family Matters: Pumpkin Butterscotch Fudge Bars


Fall has always been my favorite time of year. It has nothing to do with the fact that I was born in October. (No, really, it doesn’t, I promise) And fall is rapidly becoming my boys’ favorite time of year, too.

First of all, there’s the weather. When it got chilly last weekend, the first thing my older son asked for when he woke up was hot cocoa. Who doesn’t love a steaming mug of chocolaty goodness on a crisp fall morning?  With the cooler weather comes camping, one of our favorite family activities. There is nothing better than spending the day hiking, crunching along in the colorful leaves, then cooking over an open flame, making melty, delicious s ‘mores and going to sleep under the stars – after the ghost stories, of course.

Fall is also soccer season. My younger son plays and is pretty darn good, if I do say so myself. Saturdays at the soccer field, cheering him on, are a fun way to spend a family day too.

Fall means corn mazes, pumpkin patches, haunted houses and hayrides. Last weekend we visited four haunted houses at a local amusement park and crept through them, alternately laughing hysterically and clutching each other in anticipation of what was going to pop out from behind the next corner. We go to a nearby corn maze every year, too, and luckily for me my boys have a better sense of direction than I do, because they can sniff our way out much more quickly than I can. We pick up our pumpkins at the same place, searching the extensive field for just the right gourd to take home for our jack o’ lantern.

Fall also means baking. Lots of baking. Pumpkin bread, cinnamon rolls, spice loaf, peanut butter cookies and these pumpkin butterscotch fudge bars that combine all the delicious flavors of my favorite season.

Pumpkin Butterscotch Fudge Bars
Makes 4 dozen

Ingredients:

Cookie Base:
Ingredients:
1 cup all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup firmly packed brown sugar
1/2 cup chopped walnuts
1/2 cup flaked coconut
3/4 tsp pumpkin pie spice
1/2 tsp baking soda
12 Tbs (1-1/2 sticks) butter or margarine, melted

Fudge:
2 Tbs stick butter or margarine
2/3 cup evaporated milk
3/4 cup granulated sugar
1/2 cup 100% Pure Pumpkin
1-1/2 tsp pumpkin pie spice
1/4 tsp salt
2 cups (4 oz.) miniature marshmallows
1-2/3 cups (11-oz. pkg.) butterscotch chips
3/4 cup chopped walnuts, divided
1 tsp vanilla

Directions:
Heat oven to 350°F. Line 15 x 10-inch jelly-roll pan with foil.

For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well. Stir in butter; mix well. Press into jelly-roll pan.

Bake 13 to 15 minutes or until lightly brown. Cool in pan on wire rack.

For fudge, combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, 8 to 10 minutes. Remove from heat. Stir in marshmallows, chips, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm. Cut into bars.

Nutritional Information: (per bar):Calories 128;  Calories from Fat 56; Total Fat 6 g; Cholesterol 9 mg; Sodium 84 mg; Total Carbohydrates 17 g; Dietary Fiber 1 g; Sugars 12 g; Protein 2 g

Recipe Courtesy of Quaker Oats

 



Shop the Sale: Boneless, Skinless Chicken Breasts


If you’re like me, you’re in a constant struggle to balance foods your kids will eat with foods your kids like.

Some will argue that if you never introduce fast food or junk food into a kid’s diet, they won’t prefer it. Because who doesn’t prefer crispy, crunchy, cheesy, salty, etc…?

But I haven’t found that to be true, nor do I live in that alternate universe where my kids have never been exposed to a chicken nugget or quarter-pound burger in the drive-through. Where is that alternate universe, anyway.

That said, I do TRY to limit fast food and junk food. However, my kids, ages 10 and 9, love them some chicken tenders.

This recipe, using boneless, skinless chicken breast fillets, on sale this week, is a baked version of their fast food favorite. 

Crispy Chicken Tenders
Preparation Time: 15 minutes
Servings: 4

Ingredients:
1 1/4 cups Kellogg’s® Corn Flake Crumbs
OR
5 cups Kellogg’s Corn Flakes®
1 to 1 1/2 lbs chicken breast fillets, cut in half lengthwise, rinsed

Directions:
Rinse chicken tenders with cold water and coat with KELLOGG’S Corn Flake Crumbs. Place coated tenders on foil-lined baking sheet. Bake at 350° F about 25 minutes or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165º F.  Serve warm with your favorite dipping sauce.

Nutritional Information: Calories: 230; Total fat: 3 g; Cholesterol: 75 mg; Sodium: 330 mg; Carbohydrate: 24 g; Sugars: 2 g; Protein: 26 g



Dine-In: Beer Bread


Beer BreadA few weeks ago I hosted a ‘Girls Night IN’ on my back porch. It was one of the first cool nights of the year and I fired up my new, cast iron chiminea and set out the porch furniture (previously relegated to the garage so the dogs wouldn’t spend all summer chewing it to pieces).

I relegated the DOGS to the garage for the evening (so they wouldn’t spend the entire night trying to get treats from the table) and my friends and I sat outside and enjoyed the fire and some good company.  Oh, and some really good food, too.

This beer bread recipe was the hit of the evening, if I do say so myself. In fact, it’s so good that we sat around long after we had proclaimed we were finished eating and  picked at the bread until it was all gone.

Don’t forget that the alcohol burns off, leaving just a hint of the flavor behind.

Eat the bread right after it comes out of the oven; you won’t be sorry that you burned your fingers a little eating it so quickly.

Beer Bread
Serves 6-8 (or four hungry women)

Ingredients:
3 cups flour, or self-rising flour (sifted)
3 tsp baking powder (omit if using self-rising flour)
1 tsp salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 oz) can or bottled dark beer
1/2 cup butter

Directions:
Preheat oven to 375° F.
Mix dry ingredients and beer. Do NOT over mix.
Place 1/4 cup butter in the bottom of a loaf pan and place in oven to melt. When butter is bubbly and browning, remove from oven and add dough to pan.Slice remaining 1/4 cup butter and place on top of dough.

Bake 1 hour, remove from pan and cool for at least 15 minutes.

Nutritional Information: Calories 422.1;Calories from Fat 143;Total Fat 16 g;Saturated Fat 10 g; Cholesterol 41 mg;Sugars 9 g; Sodium 707 mg;Total Carbohydrate 59 g; Dietary Fiber 2 g;Sugars 9 g; Protein 7 g

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

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Posted in: Cooking, Dine In


Shop the Sale: Lasagna


Today is my birthday, so in honor of turning a year older, I’m going to share with you the recipe for my very favorite birthday dinner.

Growing up, it was a special treat to be able to select our favorite meal for our birthdays. Mom would prepare it exactly according to specifications, along with our favorite birthday dessert, and we’d eat dinner in the dining room, reserved for major holidays and family birthdays. We’d gather around the oblong table, set with my mom’s wedding china, elegant with candles in carefully polished silver candlesticks, and laid with a crisp white tablecloth (clearly, with five children, my mom was a glutton for punishment.) What I’m trying to say is, I always felt like a princess on my birthday.

The birthday honoree got to sit at the head of the table and was the center of attention when mom or dad paraded in with the piece de resistance – the birthday cake (or in my brother Andy’s case, birthday pie, his choice).

I think most years I had a double chocolate birthday cake – chocolate cake wedged under a heaping mound of chocolate buttercream (all homemade of course, no box in sight). Also most years, I picked lasagna for my birthday dinner.

I doubt my mother ever wrote down a recipe for lasagna, so I’ve had to adapt it ove the years. I’ve finally come up with a version that I love. The recipe calls for Angus ground chuck, on sale this week at Brookshire’s. What perfect timing!

Lasagna
Serves 12

Ingredients:
1 box (16 oz) lasagna noodles
6 cups part-skim ricotta cheese
2 cups freshly grated Parmesan cheese
8 oz cream cheese
8 oz sliced Provolone cheese
16 oz mozzarella cheese, divided
1 egg
1 lb Angus ground chuck
1 lb Italian sausage

Sauce:
2 Tbs extra virgin olive oil
1 large onion, diced
5 cloves garlic, minced
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato sauce
1 (14 oz) can fire-roasted tomatoes
1 (4 oz) can tomato paste
2 Tbs dried oregano
1 Tbs dried basil

Directions:
For the sauce: (it’s best if you start this several hours or a day ahead, to let simmer). Heat olive oil over medium high heat. When it shimmers, add the onion and saute for about 3 minutes or until it begins to soften. Add garlic. Add the remaining ingredients, bring to a boil and immediately reduce heat. Simmer, stirring frequently, for at least 2 hours or up to 8 hours.

When it’s time to prepare the lasagna, boil noodles in a large pot of water, adding salt AFTER water begins to boil (if not, it was scar your pot). Cook noodles al dente (firm in the middle). Remove noodles from water, drain, lay on clean towels to cool.

Brown ground Angus and sausage. Drain fat. Set aside. Combine ricotta, Parmesan, egg and half the mozzarella.  When noodles are cool, spread each noodle with about 1 Tbs of cream cheese. In a 9×13 casserole dish, spread one cup of sauce. Layer noodles, cream cheese side up.

Spread with about one and half cups of the ricotta mixture. Top with one-third of the meat mixture. Cover with sauce. Repeat three times. Finish with sauce. Top the remaining half of mozzarella cheese.

Preheat oven to 350. Bake, covered with foil, for 45 minutes. Remove foil. Finish baking for 15 more minutes or until cheese is bubbly.

Nutritional Information: Calories 907; Calories from Fat 501;Total Fat 55 g; Cholesterol 192mg; Sodium 1744mg; Total Carbohydrates 43 g;Dietary Fiber 4 g; Sugars 9 g Protein 58 g



Healthy Living: Grilled Okra


My friend, Nicholas, sent me an excited text not too long ago.  “Hey – I have a great idea for your blog,” he said.  Well obviously I wanted his great idea, because if it excited him, it was bound to interest others.

“You know how most people fry okra,” his text continued, “Well I made a healthier version.”

I was all over this.  Do tell, I texted back.  I was especially curious because, I have to admit, okra has never been my favorite vegetable. I like it in gumbo, but beyond that I don’t really cook with it.

However, it’s super mega healthy and has a lot of great benefits, including (according to nutritionandyou.com):

• Okra is just 30 calories per 100 g and contains no saturated fats or cholesterol. It is a rich source of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.
• The rich fiber and mucilaginous content in okra pods help in smooth peristalsis of digested food particles and relieve constipation condition.
• The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta carotenes, xanthin and lutein. It is one of the green vegetables with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
• Fresh pods are the good source of folates; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during the pre-conception period helps decrease the incidence of neural tube defects in the offspring.
• The okra pods are also an excellent source of anti-oxidant vitamin, vitamin-C, providing about 36% of daily-recommended levels. Research suggests that consumption of foods rich in vitamin-C helps the body develop immunity against infectious agents, reduce episodes of cold and cough and protect the body from harmful free radicals.
• The veggies are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K.  Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones.
• The pods are an also good source of many important minerals such as iron, calcium, manganese and magnesium.

It didn’t take him long to text back, “I grilled it!”
Yum! What a great idea.

He sliced it in half lengthwise, then tossed it with a teeny bit of extra virgin olive oil, and slapped those babies on a grill over medium  heat.

I can’t wait to try it myself.



Product Talk: Butter Toffee Popcorn


I was so excited to find out that Brookshire’s now carries a line of Microwave Popcorn.

Popcorn is a food group, after all.

Gracing the shelves of a store near you are now boxes of Original Butter, Extra Butter, 98% Fat Free and Kettle Corn. Popcorn is a great snack at any time and sometimes a meal when the kids aren’t home. Did I say that out loud? Yes, yes I did.

Fall is one of my favorite times to make toffee popcorn, like caramel corn but with more of a candy coating and buttery flavor. Over the years, I’ve found that microwave popcorn works best for this recipe, as popping your kernels in oil sometimes doesn’t produce a good popcorn for the coating to adhere to. Plus using microwave popcorn makes the whole process faster.

You can be sure I’ll be stocking up.

Butter Toffee Popcorn
Serves 8-10

Ingredients:
2 bags Brookshire’s Original Butter Microwave Popcorn
2 sticks butter
2 1/4 cups light brown sugar
3/4 cup dark corn syrup
1/2 tsp salt
2 tsp pure vanilla extract
1 tsp baking soda

Directions:
Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.

Pop the popcorn according to package directions. Vent bag and let cool.

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly until the popcorn is evenly coated.

Turn the popcorn out onto the baking sheets, spreading into an even layer. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container. I’ve found the popcorn will keep, stored tightly, for 1-2 weeks.

Nutritional Information: Calories 386; Calories from Fat 181; Total Fat 20 g;  Cholesterol 49 mg; Sodium 444 mg; Total Carbohydrates 53 g; Dietary Fiber 1 g; Sugars 39 g; Protein 1 g



Shop the Sale: Northwest Gala Apples


I grew up not far from Charlottesville, Virginia, where Carter’s Mountain orchard is a stone’s throw from the homestead of Thomas Jefferson, Monticello.

There, in the shadow of the historic rotunda, is a family-owned orchard where you can pick your own apples in the fall and fill up on homemade cider and apple butter while your eyes feast on the palette of fall colors in the magnificent foliage.

One of the joys of picking your own apples is eating them fresh from the trees, with nothing more than a quick buff on your flannel shirt. The other is devouring the tasty treats you can make from apples.

Northwest Gala Apples are on sale at Brookshire’s this week. See what you can make with them.

Apple Butter Bread 

Ingredients:
2 cups all-purpose flour
1 cup brown sugar
1/4 cup (1/2 stick) margarine, melted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
3/4 pint (1 1/2 cup) apple butter, divided
1/2 cup apple juice
1 cup finely diced Northwest Gala apples
1/2 cup chopped walnuts

Directions:
Combine flour, brown sugar, baking powder, soda and salt in a large bowl. Stir in 3/4 cup apple butter, apple juice, margarine and egg. Fold in apples and walnuts. Pour half of the batter into prepared pan. Spread remaining 3/4 cup apple butter over batter. Gently pour remaining batter over apple butter. Bake at 350° F for 65 to 75 minutes or until top springs back when lightly touched in center. Cool 15 minutes before removing from pan and continue cooling on rack. Makes 1 loaf.

Nutritional Information: Calories 440; Calories from Fat 103; Cholesterol 20 mg;Sodium 318 mg;     Total Carbohydrates 81 g; Dietary Fiber3 g; Sugars 48 g; Protein 7 g

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

Recipe from Carter’s Mountain Orchard



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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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