share. The Brookshire's Blog

Dine In: Porcini-Crusted Beef Tenderloin with Wild Mushroom Sauce


Porcini-Crusted Beef Tenderloin with Wild Mushroom SauceMy cooking at home can be heavily influenced by something I’ve tried in a restaurant or at someone else’s house. I taste something delicious and can’t wait to get home and recreate it.

Last weekend, my devastatingly handsome date and I went to a gala in Dallas. Not just any gala but Wish Night, the largest fundraiser of the year for the Make-A-Wish Foundation. You’ll probably see a few of the recipes from the night’s meal appearing on this blog, as everything was delicious and I couldn’t wait to make it again at home. The event was held at the Hilton Anatole in downtown Dallas, a sprawling, sophisticated, gorgeously-appointed luxury hotel.

The evening was amazing, from the luxurious table centerpieces of white hydrangeas and roses to the cleverly-folded napkins, perfectly appointed waiters and, of course, the amazing cause.

The food was superlative. It’s not easy to cook for 1,300 people at once, but clearly the expert staff at the Hilton Anatole pulled it off flawlessly.

This beef dish was the first thing I wanted to try to cook myself at home. We cook beef (a lot), but this version had a porcini mushroom crust. It melts in your mouth. I’m glad my gown had a flowy skirt because I ate every single last morsel.

Porcini-Crusted Beef Tenderloin with Wild Mushroom Sauce

Ingredients:
1 1/2 cups dried porcini mushrooms (about 1 1/2 oz), divided
1 (3 1/2 lb) center-cut beef tenderloin
3/4 tsp salt, divided
1/4 tsp white pepper, divided
2 tsp extra virgin olive oil
cooking spray
2 cups boiling water
2 Tbs chilled butter or stick margarine, cut into small pieces

Directions:
Preheat oven to 400° F.

Place 1/2 cup mushrooms in a blender; process until finely ground. Trim fat from tenderloin. Sprinkle beef with ground mushrooms, 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add beef; cook 1 minute on all sides or until browned. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400° F for 30 minutes, or until meat thermometer reaches 145° F (medium-rare) to 160° F (medium).

Place tenderloin on a platter and cover with foil. Let stand 10 minutes.

Combine boiling water and 1 cup mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms through a cheesecloth-lined sieve into a medium saucepan, reserving soaking liquid. Coarsely chop mushrooms. Bring reserved soaking liquid to a boil and add chopped mushrooms. Reduce heat; simmer until reduced to 1 cup (about 12 minutes). Add 1/4 teaspoon salt, 1/8 teaspoon pepper and butter, stirring with a whisk until butter is melted. Serve with tenderloin.

Nutritional Information: Calories Per Serving: 226, Calories from Fat: 48%, Fat: 12 g (5 g Saturated Fat, 4 g Monounsaturated Fat, 1 g Polyunsaturated Fat), Protein: 25 g, Carbohydrates: 4 g, Fiber: 0.6 g, Cholesterol: 79 mg, Iron: 3 mg, Sodium: 303 mg, Calcium: 8 mg

 



Family Matters: Family Vacation


Family VacationIt’s that magical time of year again, the time when we get to travel to see my family on the East Coast.

I love this family vacation more than words can express.

My two brothers, two sisters, two sisters-in-law, one brother-in-law, six nephews and two nieces, and my parents, all converge in one beach house for seven glorious days. This year, there will be two significant others added to the mix, too.

I say it’s glorious. It is, but we have our moments. The coffee pot is emptied pretty much as soon as it’s filled. Packing beach lunches for 10 kids is an exercise in precise logistics. Sharing a bathroom with anyone isn’t fun, but sharing with your brother, his wife, their son and your two boys can be dicey first thing in the morning.

However, we do it and we do it with happy hearts because the biggest blessing of all is to be together.

I never take the annual visit for granted, especially because I really only see my family once a year, but I’m extra thankful for the relationships we have with each other. I’ve seen so many of my friends’ families deteriorate this year. One lost a father and all her siblings went to war over his estate. Another is estranged from her sister and brother. Yet another is struggling, by herself, with the care of their elderly mother while the rest of her family stands by without helping.

It’s not easy being family. You don’t get to choose who you are born to and raised with. I’m just thankful and appreciative that we still enjoy this week at the beach, together, every year.

| Permalink | Print
Posted in: Family Matters


Shop the Sale: Grilled Garlic-Parmesan Drumsticks


Grilled Garlic-Parmesan DrumsticksGrowing up, my mom cooked chicken drumsticks pretty frequently. I have to admit that I didn’t eat chicken drumsticks for years after moving out of the house. Ours were never seasoned (it’s hard to cook for seven people, it really is!) and usually broiled in the oven, not my favorite way to eat chicken.

This recipe changed my mind.

Chicken drumsticks are an economical choice, even more so when they’re on sale like they are this week at Brookshire’s. They’re juicy because they’re still on the bone, and they’re full of flavor. As I came to realize in my later years, what’s not to love?

I love this recipe because it’s perfect for patios, porches and picnics. Chicken on the bone is so much easier to eat outside. The delicious sauce seals in the juices and elevates the drumstick to a veritable feast.

Grilled Garlic-Parmesan Drumsticks
Serves 10

Ingredients:

Drumsticks:
5 lb chicken drumsticks
2 tsp garlic powder
1 tsp seasoning salt
1 tsp paprika

Garlic-Parmesan Sauce:
3/4 cup olive oil
1 tsp seasoning salt
1/2 tsp parsley
1/2 tsp basil
3 cloves garlic, minced
1/2 cup parmesan cheese, shredded

Directions:
In a small bowl, mix together the garlic powder, seasoning salt and paprika. Then, rub this mixture into the chicken drumsticks, making sure to get under the skin to season the chicken.

Grill the chicken on 425° F for about 40 minutes or until the chicken is done.

Meanwhile, in a medium-sized bowl, mix together all the ingredients for the garlic-parmesan sauce.

When the chicken is done cooking, spoon the garlic-parmesan sauce on top of the chicken and serve.

Nutritional Information: Calories Per Serving: 556, Calories from Fat: 275, Fat: 31 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 208 mg, Sodium: 753 mg, Potassium: 473 mg, Carbohydrates: 2 g, Protein: 66 g



Mi Blog Hispano: Vacaciones


VacacionesEl tiempo de vacaciones está nuevamente a las puertas y hoy quiero compartir la importancia de este tiempo ya que a veces por las ocupaciones de trabajo o la falta de presupuesto, no realizamos esto que es  tan positivo para nuestras vidas, para nuestra salud y para la familia.

Cuando me preguntan por los momentos más felices de mi vida, por supuesto que pienso en el día que me gradué en la Universidad, cuando me casé o cuando tuve a mis hijos, en realidad son muchos, pero a la vez no puedo dejar de recordar y sonreír al pensar en aquellos días que salíamos de vacaciones en familia.

Mis vacaciones de infancia y juventud fueron muy felices, compartiendo con mis padres, hermanos, primos y amigos;  en la playa, en la montaña, conociendo lugares nuevos. Esos tiempos eran muy valorados porque eran la oportunidad para jugar, estar juntos, en contacto con la naturaleza, reírnos y compartir. Las vacaciones eran como el premio que recibíamos por todo un año de estudios y responsabilidades.

Para las familias este tiempo de vacación es muy bueno porque fortalece los lazos de afecto, crea confianza y produce alegría e innumerables recuerdos. Todas las familias deben planificar cada año este tiempo, así como se planifican las navidades, cumpleaños y otros eventos. Se debe planear e incluir en el calendario de cada año, así mismo, es importante estudiar el presupuesto y organizar como se va a  ahorrar o financiar esta actividad familiar. En las vacaciones es muy sabroso disfrutar cada cosa, pero  también es muy placentera la parte de escoger juntos que lugar visitar, o que actividades realizar. Ese tiempo de planear produce mucha emoción y expectativas durante el tiempo de espera.

No se limite al planear sus vacaciones, sino que  estudien de acuerdo a su presupuesto las opciones y pongan la creatividad a funcionar. Son tantas las cosas que se pueden hacer con mucho o con poco, ya que  cuando se trata de compartir en familia y con gente querida los momentos más sencillos se disfrutan a plenitud y nunca se olvidan. Espero que tengan unas vacaciones esplendidas y si aún no han planeado nada, apúrense que nunca es tarde.



Healthy Living: Truvía Sweetener


Cranberry-Orange Muffins Made with Truvía SweetenerYou know the expression “sweet as sugar?” Well, this is but without the calories!

Truvía® Natural Sweetener continues to serve as a great-tasting, zero-calorie sugar substitute for people looking to reduce calories and/or sugar in their diets. That’s me! That’s me!

Truvía® is made from the stevia plant, which grows naturally. The extract comes from the leaves of the stevia plant, which was discovered hundreds of years ago in Paraguay and has been used worldwide for decades. Truvía® stevia leaf extract is a high-purity and consistent sweetener containing the best-tasting parts of the stevia leaf.

Truvía® sweeteners were created to help people maintain a balanced lifestyle while retaining the same sweetness they love in their beverages and recipes. Thank goodness for products like this, where you can still enjoy a treat without breaking the calorie bank.

To learn more about Truvía® Natural Sweetener, be sure to check out truvia.com or find them on Facebook at www.facebook.com/Truvia. You’ll also find lots of great-tasting, reduced-calorie Truvía® brand recipes to try at truvia.com/recipes.

Cranberry-Orange Muffins

Ingredients:
2 cups all purpose flour, sifted
1 1⁄2 tsp baking powder
1⁄2 tsp salt
1⁄2 tsp baking soda
1⁄2 cup unsalted butter, melted and cooled
1⁄3 cup Truvía® Baking Blend
1 Tbs orange zest
1⁄2 cup Brookshire’s orange juice
2 Brookshire’s eggs
1 tsp vanilla extract
1⁄2 cup skim milk
1 1⁄2 cups cranberries (fresh or frozen), chopped

Directions:
Preheat oven to 375° F.

Prepare muffin tin by using paper liners or greasing cups.

In a large bowl, add baking powder, flour, salt and baking soda. Mix together with a fork.

In a separate bowl, whisk together butter, Truvía® Baking Blend, orange zest, eggs, orange juice, vanilla and milk.

Stir the wet mixture into the flour mixture until just combined.

Fold in chopped cranberries and fill each muffin cup about 3⁄4 full.

Bake until golden and a toothpick comes out clean (20 to 25 minutes).

Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.

Nutritional Information: Calories: 190, Fat: 9 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 50 mg, Sodium: 210 mg, Carbohydrates: 25 g, Fiber: 1 g, Sugar: 4 g

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



Product Talk: Food Club +H20


Food Club +H20Drink more water!

We all know we should, but if you’re like me, you don’t really get all the water you need.

A common recommendation is to drink six or eight 8-ounce glasses of water or other fluids every day. Some adults may need more or less, depending on how healthy they are, how much they exercise, and how hot and dry the climate is.

One thing that makes getting all your water easier is Food Club +H20. It’s a flavoring you can add to your glass of water to give it flavor without adding a lot of extra stuff that negates the health benefits of drinking water.

At five calories per serving, six packets of drink mix makes 12 quarts of water.

It comes in flavors such as Lemonade, Pink Lemonade, Cherry Limeade, Tea, Peach Tea and more!

Just a quick stir and your water is transformed into a yummy beverage, but it still counts as water!



Dine In: Chicken Parmesan Sliders


Chicken Parmesan SlidersThere is nothing I love more than coming home to a meal completed in the slow cooker, except maybe if it’s coming home to an ITALIAN meal completed in the slow cooker.

I also love when I find a classic recipe that’s been repurposed (especially for a slow cooker).

This Chicken Parmesan Slider recipe is one of those.

Classic Chicken Parmesan is pounded, tenderized, breaded, pan-fried and broiled with Mama’s red sauce then finished with some parmesan cheese.

In this recipe, the breading becomes a slider roll. The tomato sauce is mixed in with the chicken, and I see nothing wrong with adding a bit of provolone (warming it just heightens the flavor profile) to the dish. If you don’t care for provolone, you can swap for mozzarella.

The best part about this dish is that it’s ready when you walk in the door from work. It’s not your traditional chicken parmesan, but then again, it’s not supposed to be.

Chicken Parmesan Sliders

Ingredients:
8 slider rolls
4 chicken breasts
1 cup marinara sauce
2 Tbs garlic, minced
4 slices provolone cheese, halved
8 oz parmesan cheese, divided

Directions:
Place chicken breasts in a slow cooker. Top with garlic and marinara sauce. Cook on low setting for 8 hours. (can be done in advance) Shred chicken with two forks, leaving it in the marinara sauce.

Preheat broiler to low. Halve slider rolls. Top with about 3 tablespoons of chicken mixture, then top with provolone and parmesan.

Place under the broiler until cheese is melted and bubbly. Serve immediately.

Nutritional Information: Calories Per Serving: 857, Calories from Fat: 354, Fat: 39 g, Trans Fat: 0 g (21 g Saturated Fat), Cholesterol: 182 mg, Sodium: 1758 mg, Potassium: 568 mg, Carbohydrates: 53 g, Fiber: 3 g, Sugar: 10 g, Protein: 73 g



Company News: Brookshire’s in Minden officially reopens after renovations


Brookshire’s in Minden officially reopens after renovationsMINDEN, Louisiana, May 21, 2015 – Grand reopening activities began today at the remodeled Brookshire’s in Minden, located at 205 Homer Road. Mayor Tommy Davis, Chamber of Commerce President Jerri Ray de Pingré and Brookshire Grocery Co. Chairman of the Board Brad Brookshire addressed the crowd at the official ribbon-cutting ceremony. Store Director Mark Sandefur also presented charitable donations to the United Christian Association Program, Minden High School and St. Jude Children’s Research Hospitals.

Renovations began in October on the now 31,690-square-foot store, which included the addition of 330 square feet to allow for a new storefront and relocated entrance, new customer restrooms, a new customer service office and a new employee training room. Several departments throughout the store were also updated including the bakery, which features freshly baked breads and custom cakes, and the deli, where customers will find an expanded gourmet cheese case, convenient ready-to-eat meals and quality deli meats and cheeses sliced to order. The expanded produce department now features a wide variety of organic items and fresh locally grown produce, along with fresh-cut fruits and vegetables. In the market, customers can purchase meat that is cut fresh daily, with special cuts available upon request.

Other improvements include new paint, décor and signage, new check stands, a new floral display area and environmentally friendly features such as polished concrete flooring, which requires fewer cleaning agents, and an automated lighting control system.

The Minden location, along with all other Brookshire’s and Super 1 Foods stores, also features the NuVal nutritional scoring system. With NuVal, thousands of items throughout the store are scored on a scale of 1 to 100. The higher an item’s NuVal score, the better the nutrition. Customers can use this at-a-glance program to easily determine the overall nutritional value of products and make informed decisions.

“Brookshire’s has served the Minden community since 1997, and we are proud to invest in updating this facility to better serve our customers,” said Rick Rayford, BGC president and CEO. “We are excited about our increased product offerings and services and hope to provide the residents here an even better food and shopping experience for many years to come.”

The grand opening festivities will continue throughout the following weeks with special promotions. Through May 24, the first 500 customers will receive a free item coupon each day starting at 8am. In addition, for a limited time customers can earn $5 off their grocery purchase of $50 or more in a single transaction (some exclusions apply). More special offers will be featured in-store, in the weekly grocery ads and via email.

| Permalink | Print
Posted in: Company News


Family Matters: Zesty Strawberries


Zesty Strawberries  Looking for a simple, refreshing and absolutely delicious dessert for summer? This recipe is great for family gatherings, weddings, showers, church events…or just a special treat for your family. Fresh strawberries are in season, and though they are sweet by themselves, why not add a little zest to make them even more of a treat. This recipe is one that I recently enjoyed at an event and then decided to make for Mother’s Day, and they were a hit with the family and friends.

Summer is a great time to plan family gatherings or picnics for the important people in your life. Try this simple and easy recipe, and add some “zest” to your family gathering that they will not soon forget. Count your blessings daily and give thanks for the time you share with your family!

Key Lime-Filled Strawberries 

Ingredients:
3/4 cup powdered sugar
1 (8 oz) pkg cream cheese
1 Tbs lime juice
1 lb fresh strawberries
zest of 1 lime (optional)

Directions:
In a mixing bowl, combine cream cheese, powdered sugar, lime juice and lime zest. Place the creamed mixture in the refrigerator to chill. Carefully cut the strawberry tips and stems from the strawberries (be careful to not cut into the edges). Take a small spoon or metal 1/2 teaspoon measuring spoon and hollow out the inside of the strawberries. Pipe or spoon the creamed filling into the strawberries and then refrigerate until ready to serve. These can be placed in the freezer for a few minutes to set the filling in case they tip over in the container. Additional lime juice may be added (up to 2 teaspoons) if more lime flavor is preferred.

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



Shop the Sale: Campfire Burgers


Campfire BurgersFood always tastes better on a camping trip.

That’s my belief, and I’m sticking to it.

Last week’s camping trip was filled with mountain bike rides, a really long hike around the lake and one seriously long trek to the actual restroom facilities. Oh, then there was swimming and a paddle boat excursion, too.

I know two boys who were hungry. Ravenous, really.

The weather was perfect. Not a cloud in the sky, warm sun and cool breezes. That plus a lot of physical activity made for a great day.

Then, there was dinner.

These “Campfire Burgers” are named as such for their smoky flavor and aroma.

I don’t know whether it was the starry night, the crackling fire or the ghost stories, but these tasted just about perfect.

If you want to get really fancy, add soaked hickory chips to your charcoal fire for an extra infusion of smokiness.

Angus ground chuck, which is on sale this week at Brookshire’s, is perfect to pack in your camping cooler.

*Note: You can caramelize the onions in advance and pack them in your cooler. Just reheat them when you’re ready to serve. The sauce can also be mixed up in advance. You can cook the bacon up at home, or fry a bunch at the campsite and save it for the next morning’s breakfast, too.

Campfire Burgers
Serves 4

Ingredients:

Caramelized Onions:
2 Tbs olive oil
1 large Vidalia onion, sliced
pinch of salt
1/2 tsp balsamic vinegar

Campfire Sauce:
1/4 cup regular mayonnaise
1/4 cup barbecue sauce
1/8 tsp liquid smoke

Burgers:
1 lb Angus ground chuck
1/4 cup cheddar cheese, shredded
2 slices cooked bacon, crumbled
2 tsp Worcestershire sauce
1/2 tsp liquid smoke
1/2 tsp salt
pinch of freshly cracked black pepper
4 hamburger buns

Directions:
Caramelized Onions:
Warm olive oil in a large skillet over medium heat. Add onions; season with salt and stir to coat with oil. Cook, stirring occasionally, until onions are brown and caramelized, about 20 minutes. Stir in balsamic vinegar and cook for another 1­2 minutes. Remove from heat and set aside.

Campfire Sauce:
In a small bowl, mix mayonnaise, barbecue sauce and liquid smoke until creamy. Refrigerate until ready to use.

Burgers:
In a large bowl, mix ground beef, cheese, bacon, Worcestershire, liquid smoke, salt and pepper until combined. Form into 4 equal-sized patties.

Preheat grill or skillet with olive oil over medium­-high heat. Add patties and cook for about 6­-7 minutes. Flip; cook for another 6-­7 minutes until cooked thoroughly.

Assemble burgers on toasted buns topped with caramelized onions and campfire sauce.

Nutritional Information: Calories Per Serving: 591, Calories from Fat: 263, Fat: 29 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 128 mg, Sodium: 1324 mg, Potassium: 660 mg, Carbohydrates: 34 g, Fiber: 2 g, Sugar: 10 g, Protein: 46 g

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



Page 1 of 17512345678910...Last »
Copyright © 2010-2014, Brookshire’s. All rights reserved.
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
Subscribe via RSS