share. The Brookshire's Blog

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

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



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



Ask Leigh


Question:  I can’t eat any gluten and have the hardest time finding good gluten-free snack foods. Do you have any easy recipe for gluten-free snacks?

Answer:  My mother maintains a gluten-free diet and has built up quite a wonderful recipe collection of delicious gluten-free ideas.

Our whole family loves to snack, and to be honest, everyone thinks this is one of the best – with or without a gluten allergy!

Gluten-Free Snack Mix

Ingredients:
3 cups gluten-free rice cereal squares
3 cups popped popcorn
1/2 cup mixed nuts (without peanuts)
3 Tbs vegetable oil
1/2 cup grated Parmesan cheese
2 tsp garlic salt
2 tsp chili powder

Directions:
Preheat oven to 350°F. Combine cereal, popcorn and nuts in a large bowl.  Drizzle with oil and stir to coat. Sprinkle with cheese, garlic salt and chili powder, stirring to coat evenly. Spread mixture on large ungreased baking sheet. Bake 15 minutes, stirring and turning pan once.  Let cool and store in airtight container. Makes about 6 servings.

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Posted in: Cooking


Dine-In: Green Chile Chicken Lasagna


Green Chile Chicken Lasagna It’s been almost 10 years since I took a trip to Santa Fe, New Mexico, but I still consider it one of my favorite spots in the country – if for no other reason but the wonderful food! Of course the art, architecture, and beautiful scenery are all part of the package when you visit Santa Fe, but being a foodie, it’s the outstanding southwestern cuisine that I miss the most.

One cold night I ventured in to the Pink Adobe Restaurant, across from the San Miguel Mission. It’s been a part of Santa Fe’s cultural cuisine since 1944, and it still remains one of the favorites of locals and visitors. The Pink’s Dobeburgers are known worldwide.

The night I was there, I didn’t order the Green Chile Chicken Lasagna, but they brought me a small plate of it just to try. It was outstanding – the best of the best when it comes to comfort food full of flavor but not hard to make.

I have spent some time in the kitchen trying to recreate the dish as best I can, and the server that night was kind enough to give me a few helpful hints. This family-friendly recipe has become one of our family’s go-to dinner choices, especially in the fall and winter months when temperatures fall and we tend to want to eat more comfort food!

This is the perfect choice for Friday nights before the football game, which is where I happily spend most of my time this season. As long as I have a child on the field, I love to watch football!

Enjoy!

Green Chile Chicken Lasagna

Ingredients:
1 lb lasagna noodles, cooked according to package directions
2 lb cooked, sliced chicken breasts
2 cups diced roasted green chilies
1 1/2 cups ricotta cheese
1 1/2 cups sour cream
1 (8-oz) sliced mozzarella cheese
1/2 cup sliced pitted black olives

Directions:
Preheat oven to 325°F. Spray a 9×13-inch casserole pan with nonstick cooking spray. Cover the bottom of the casserole with one layer of noodles. Cover the noodles with half of the chicken, then half of the green chilies. Mix together ricotta cheese and sour cream. Spoon half of this mixture over green chilies. Repeat process beginning with noodles and ending with noodles. Cover with mozzarella slices and sprinkle with black olives. Bake, uncovered, for 30 minutes.

Nutritional Information: Calories Per Serving: 658, Total Fat: 29.2 g, Sodium 410 mg, Carbohydrates 43.5 g, Protein: 54.5 g

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

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Posted in: Cooking, Dine In


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



Healthy Living: Childhood Favorite


Growing up one of my favorite foods was a peanut butter and jelly sandwich. I loved the combination of the crunchy peanut butter and the sweet grape jelly.  You could bet that everyday my school lunch consisted of a delicious PB&J. Even though I loved a PB&J after high school I was content with not eating another peanut butter and jelly sandwich again. Over the last few months PB&J sandwiches have become my go-to lunch when I need something quick. I have made a few NuVal Trade ups from what was in my lunch in high school. Now I use Nature’s Own 100% Whole Grain Sandwich Rounds (NuVal Score 39), Barney Almond Butter (NuVal 36) and sliced banana (NuVal 91).

The main ingredient in a sandwich is of course the bread. The bread aisle can be difficult to navigate because you have to watch for added sugar, trans fat and sodium. The average NuVal score for bread and rolls is a 27 with the scores ranging from 1 to 96. The higher scoring bread products are whole grains with high fiber and lower amounts of sodium. Here are some higher NuVal scoring breads:

  • Sara Lee Delightful Wheat Bread – NuVal Score 35
  • Pepperidge Farms Whole Grain 100% Whole Wheat Bread – NuVal Score 36
  • Mrs. Baird’s 100% Sugar-Free Whole Grain Wheat – NuVal Score 37
  • Mrs. Baird’s 100% Whole Grain – NuVal Score 37
  • Nature’s Own 100% Whole Wheat – NuVal Score 38
  • Sara Lee Delightful 100% Multi-Grain – NuVal Score 41
  • Pepperidge Farms Whole Grain Hearty Oatmeal – NuVal Score 42
  • Nature’s Own Double Fiber – NuVal Score 46

The next step is the peanut butter. The average NuVal score for nut butter is a 23. Jif Regular Peanut Butter scores a 20 and Jif Reduce Fat Peanut Butter scores a 7. If you’re looking for a higher score check out Barney Almond Butter (NuVal Score 36) and MaraNatha Almond Butter (NuVal score 56). Skip over low scoring jellies and try preserves or even sliced fruit, like a banana (NuVal 91).

With some simple trade-ups and PB&Js can turn into nutritious sandwiches!

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Posted in: Healthy Living


Product Talk: Autumn’s Perfect Apple Salad


My family has certain must-have foods during the fall season. From pumpkin bread to butternut squash soup, we each have our favorites that rise to the top of the menu when cool weather finally hits our part of the country.

One of our relatively new favorites to enjoy each fall is the Honeycrisp apple. Although they are perfectly delicious eaten by themselves, I like to add them to my green salads for a bit of crunchy sweetness. This recipe is a great combination of spicy pecans, apples and just a tangy mustard vinaigrette.

Enjoy while Honeycrisps are in season!

Green Salad with Honeycrisp Apples and Spicy Pecans
Serves 6-8

Ingredients:
3 Tbs unsalted butter
1 tsp salt
1 tsp cinnamon
1/4 tsp cayenne pepper
1 2/3 cups pecan pieces
1 large Honeycrisp apple
2 tsp lemon juice
1 head Boston lettuce, chilled, torn into bite-sized pieces
1 head red leaf lettuce, chilled, torn into bite-sized pieces
8 oz feta cheese, crumbled
2 Tbs red wine vinegar
1 Tbs Dijon mustard
1/2 cup extra-virgin olive oil
Salt and black pepper to taste 

Directions:
Preheat oven to 350° F. Place butter on baking sheet with sides. Heat in oven until melted. Stir in pecans. Toss together the salt, cinnamon and cayenne, and sprinkle evenly over pecans. Stir to coat pecans. Bake for 15 minutes or until pecans are aromatic and golden brown. Cool in baking sheet on wire rack. To make the dressing, whisk together the vinegar and Dijon mustard. Whisk in olive oil, salt and pepper, until slightly thickened. When ready to serve, cut apple into thin slices and sprinkle with lemon juice. Combine lettuces, apples and feta cheese in large bowl. Drizzle dressing over salad. Top with spiced pecans.

Nutritional Information: Calories Per Serving: 400, Total Fat: 39 g, Saturated Fat: 10 g, Sodium 664 mg, Carbohydrates: 10 g, Protein: 7 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


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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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