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Shop the Sale: T-Bone Steaks with Compound Butter


If you’ve never had a sizzling T-bone steak covered with a dollop of savory, flavorful butter, you’ve been missing out.

At first glance, putting butter on a steak seems like overkill. After all, butter is for rolls and for baking, right?

Not anymore.

There are so many way to enhance the flavor of your steak with a few simple compound butters. Compound butter is easy to make and imparts flavor and juiceness to any steak or cut of meat. Basically you just mix ingredients into your softened butter. I like to use salted butter, but that’s your choice. You can mix almost anything into your compound butter. I’ve provided one simple recipe, but I like to use this as my base recipe and jazz it up with blue cheese or hot sauce or chopped jalapenos.

T-bone steaks, on sale this week at Brookshire’s, are already juicy and flavorful, thanks to the particular cut and to the bone. With a T-bone,  it’s almost like getting two for the price of one as the T-bone has both the strip steak and the tenderloin, separated by the bone. As meat closer to the bone tends to be juicer, this steak is already rich and full of flavor. The compound butter will, as Emeril says, “kick it up a notch.”

Grilled T-Bone Steaks with Compound Butter
Serves 2

Ingredients:
1 large T-bone steak
1/2 cup butter, softened
2 cloves garlic, minced
1 tsp fresh rosemary, diced
1 tsp dill
1 tsp lemon juice

Directions:
Combine butter, garlic, rosemary, dill and lemon juice. Mix well. Cover and refrigerate until firm.

Prepare a grill over high heat. Sear your steak on both sides, about 1 minute per side.

Reduce heat to medium. Continue to grill until steak reaches desired doneness.

Remove steak from the grill, let it rest at least five minutes befores slicing.

Place a tablespoon of butter on top of the steak right before serving. It will melt and add delicious flavor.

Nutritional Information: Calories: 1,006; Calories from Fat: 554; Total Fat: 62 g; Carbohydrates: 64g; Fiber: 3 g; Sugars: 3 g; Protein: 49 g

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Healthy Living: Back to School Peanut Butter Yogurt Dip


School has started and once again I face the annual challenge of reading, writing and arithmetic with my kids, plus the added test of providing them with a healthy, hearty lunch every day.

I don’t know if your kids are like mine, but they’d eat a peanut butter and jelly sandwich every single day if I let them. Not that there’s anything wrong with peanut butter – it’s chock full of protein to keep their tummies full throughout the day, and it’s a good choice served on a whole grain bread – but honestly, I get bored making the same lunches day after day after day. I’ve started to swap out whole grain bread for whole grain pita pockets. The boys love ham and cheese in a pita pocket with mustard and they even make ‘mini’ pitas now so my boys don’t waste food (and there’s no crust on a pita so Luke can’t refuse to eat it!). They also like ‘mini meatball subs,’ meatballs and marinara with slices of provolone cheese in a whole grain bun. They don’t mind if they’re served cold. Sometimes we make our own “Lunchables” with whole grain crackers, slices of cheddar cheese and chunks of roasted chicken I have left over from a dinner.

Getting a serving of fruit or vegetables into a lunch box is one of the most important parts of the meal, to me. My boys love bananas, clementine’s, grapes, strawberries, carrot sticks with hummus and, of course, apples.

Last year I tried this delicious dip for apple slices, which soon became a big hit around our house – and in their lunch kits.

Peanut Butter Yogurt Dip
One serving is about two ounces of dip and 1/2 cup fresh fruit

Ingredients:
4 oz honey flavored Greek yogurt
1 tsp vanilla extract
1 1/2 Tbs honey (use local honey if possible – it’s said to reduce histamines which cause allergy flare-ups)
2 Tbs of peanut butter
2 oz fat-free cream cheese, softened

Directions:
Place all ingredients in a food processor and blend until smooth.  Chill in the refrigerator for 15+ minutes or serve immediately. Store in the refrigerator.

Nutritional Information: Calories 145; Calories from Fat 86; Total Fat 10g; Cholesterol 17mg; Sodium 88mg; Total Carbohydrates 10g; Dietary Fiber 1g; Sugars 9g; Protein 6g

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Product Talk: Barbecue Seasoning


Last night I got home from work late, as it is more often than not these days. I didn’t want to cook anything, but I’d already eaten my way through all the leftovers I had from earlier in the week.

I stopped by Brookshire’s on my way home because I knew that I’d find something delicious in their prepared foods department. But I found myself wandering over to the butcher and meat counter to see what they had.

As always, they had a bounty of delicious looking, ready-to-cook meats. I saw one I didn’t know anything about, so I asked the very helpful gentleman behind the counter.

“Can you tell me about that one,” I said, pointing to a scrumptious looking roll of chicken and bacon.

“That,” he said, “Is the Chicken Tickler.”

I laughed. (Good name)

“It’s a butterflied boneless, skinless chicken breast, wrapped around a whole jalapeno pepper stuffed with cheese, and rolled up, covered in barbecue seasoning and then wrapped in bacon on the outside.”

I was sold.  But I’d never heard of barbecue seasoning. Sauce? Yes. Seasoning, not really.

McCormick’s Grill Mates indeed has a spice they call “Barbecue Seasoning.” The helpful gentleman behind the meat counter took me to correct aisle and showed me.

It’s a blend of  brown sugar, salt, tomato, garlic, onion, red bell peppers, parsley, paprika and hickory smoke.

Let me just tell you, it was delicious on the baked Chicken Tickler and I bought some to use to flavor all my meats when I grill them. It’s a brilliant way to season your meat before adding barbecue sauce at the end of the grilling process (if you add sauce too early, it will just burn). Found on the spice aisle, and on delicious ready-to-cook products on the meat counter, McCormick’s Grill Mates Barbecue Seasoning is sure to become one of my new favorites.



Dine-In: Birthdays and Sherbet


Birthday Sherbet PieMy older son, Will, does not have much of a sweet tooth – at all. In fact, the only dessert I ever hear him ask for is sherbet or sorbet. No cakes, cookies, cobblers or chocolate. It’s hard for someone like me to comprehend not enjoying chocolate every single day!

I think all of this just might go back to the fact that when I was expecting Will, the only sweet treat I craved was rainbow sherbet. I’m not kidding. I used to sit in the Baskin Robbins drive-thru, waiting impatiently for them to open so I could order my addiction: Rainbow Sherbet Freeze. There just might have been an occasion or two where I drank it in the line and made a u-turn back through for one more to go. I can’t imagine the amount of sugar I pumped through his and my body, but unless you’ve experienced a pregnancy craving, then I probably wouldn’t argue.

16 years have passed, and Will’s birthday is this week. It’s so hard to find a birthday dessert he enjoys – and that we will too! I created this recipe a few years ago as a way to just turn his sherbet request into something a bit more festive for his birthday. Of course, he doesn’t eat the crust, but the rest of us do!

It’s simple and you can change up the flavors of sherbet anyway you like. You can even take the easier road and purchase a ready-made graham cracker crust if you’re out of time. Just don’t forget the candles!

Enjoy!

Birthday Sherbet Pie
Serves 6

Ingredients:
1 1/2 cups graham cracker crumbs
4 Tbs unsalted butter, melted
1 pint lime sherbet, softened
1 pint vanilla ice cream, softened
1 pint orange sherbet, softened
2 cups whipped cream topping
Optional Garnish: Additional graham cracker crumbs

Directions:
To make the crust, preheat oven to 350°F. Using a fork, combine graham cracker crumbs with melted butter. Spray a 9-inch pie plate with nonstick cooking spray, and press crumbs into the bottom and up the sides of the plate. Bake 8 minutes. Let cool on wire rack.

For the filling, divide each flavor of ice cream into thirds and layer, starting with lime sherbet. Top with vanilla ice cream, and then the orange sherbet. Freeze until hardened, about 2 hours. When ready to serve, slice and top with whipped cream topping and additional cracker crumbs if desired.

Nutritional Information: Calories per serving: 402, Fat: 16.6 g, Sodium: 312 mg, Carbohydrates: 60.3 g, Protein: 4.3 g

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Family Matters: Tailgating At Home


With a husband and teenage son in the house who love football, most fall weekends are spent with the TV tuned into one game or another. And no, it cannot just be the two of them watching the game; both of them like to have friends over to watch the game — the more people the better!

With all these guys over every weekend, I need something hardy in the kitchen for them to eat. One of my favorite recipes and theirs too is a slow cooker vegetable soup. This soup is super easy to make and everyone can help, even the young kids can get in the kitchen and help out too.

Slow Cooker Vegetable Soup

Ingredients:
1 Lb ground beef or breakfast sausage
1 family size pkg of frozen soup vegetables
1 can diced tomatoes
1 (16 oz) box vegetable broth
1 bunch green onions
3 cups water
Salt to taste

Directions:
Brown ground beef or sausage and drain. Add all ingredients to slow cooker and cook on low for eight hours or on high for four hours.



Shop the Sale: Turkey Stuffed Bell Peppers


I don’t know about you, but I’m ready for the fall.

Cooler, crisp weather. Football games. Leaves crinkling underfoot. Delicious aromas wafting through the house after a day spent outside hiking.

This recipe reminds me exactly of that.

I love using ground turkey in slow cooked dishes. It stays a bit more tender than ground beef and positively melts in your mouth after a day in the slow cooker. The fall-colored peppers are even on sale this week, so you can stock up and freeze extras for another day.

Turkey Stuffed Bell Peppers (for the slow cooker)
Serves 4

Ingredients:
4 hothouse grown bell peppers (red, gold or orange) tops removed and seeded
1/2 cup brown rice
20 oz lean ground turkey
1/2 cup black beans
1 cup flash frozen corn kernels
1 garlic clove, minced
1 Tbs cumin
28 oz canned tomatoes, divided and crushed

Directions:
Remove tops from bell peppers, core and seed.  Cook rice according to package directions. Let cool slightly.  Combine turkey, beans, rice, corn, garlic and cumin. Mix with about 3/4 cup of the tomatoes. Stuff turkey mixture into peppers (you’ll probably have a bit extra). Place peppers in slow cooker. Top with rest of tomatoes. Cook on low for 6 to 7 hours.

Nutritional Information: Calories: 614; Calories from fat: 189; Total Fat: 21 g; Cholesterol: 145 mg; Sodium: 172 mg; Total Carbohydrates: 57 g; Dietary Fiber: 11 g; Sugars: 12 g; Protein: 50 g



Healthy Living: Chicken Souvlaki with Tzatziki


I just returned from my annual beach vacation to Virginia.

Not born, but bred in the capital of the confederacy, I return to my home state every summer with my boys to meet my entire family at Sandbridge Beach, just south of Virginia Beach.

I have four siblings. They have spouses. They have children. It’s a week of carefully (and sometimes not –so-carefully) controlled chaos in our beach house. Chaotic, but completely glorious.

Needless to say, mealtimes can be one of the most trying times of the day. Each sibling – and my parents – take a night to cook dinner for the entire crew.  “What’s for dinner?” is often the most-asked question of the day. The meals are magnificent!

This year, my mom made chicken souvlaki with tzatziki. A Greek dish, souvlaki is simply a skewered and grilled meat. Mom used chicken in order to appeal to the large crowd. Tzatziki makes the dish, in my opinion. Made with Greek yogurt, the light, refreshing tzatziki sauce packs a powerful punch on the grilled chicken and elevates it from a meal to an experience. Sitting on the deck of the beach house, I was instantly transported across the ocean.

Everyone loved this dish. Greek  yogurt has substantially more protein than standard American yogurt. A 6-ounce serving of Greek yogurt, contains a full 15 grams of protein. Additional protein can help you to feel full and satisfied. A 6-ounce serving also provides 20 percent of your daily calcium needs.

Chicken Souvlaki with Tzatziki
Serves 4

Ingredients:
2 cloves garlic, chopped
1 lemon, juice and zest
1 cup Greek yogurt
1/4 seedless cucumber, finely diced
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1 lb chicken breast, cut into bite sized pieces

Directions:
Mix all of the ingredients except chicken, place them in a sealed container and let flavors blend for a few hours. Skewer the meat, and grill over medium-high heat until cooked, about 2-4 minutes per side.

Serve with sauce.

Nutritional Information: Calories 198; Calories from Fat 37; Total Fat 4g; Sodium 232mg; Total Carbohydrates 3g; Dietary Fiber 1g; Sugars 1g; Protein 36g



Product Talk: Back-to-School Healthier Pancakes


You don’t automatically think of pancakes as one of our healthier breakfast choices, but think again! These fruity, nutty pancakes are packed with flavor – and nutrition. We played around in the kitchen until we came up with the perfect combination of oats and whole-wheat flour to give your morning a delicious start, not to mention extra fiber and heart health!

So why the whole-wheat flour? Changing from white to whole-wheat adds extra wholesomeness and whole grains to your daily diet, something we all need to do for better digestive and heart health.

And the good news, these are kid-friendly. Adding bananas and berries to the batter make each bite sweet and tangy. If your kids don’t like the texture of the oats, simply process them in your blender or food processor for about 30 seconds before mixing with the flour.

Back-to-School Healthier Pancakes

Ingredients:
1 cup whole-wheat flour
1/2 cup rolled oats
1/4 cup chopped almonds or walnuts
2 tsp baking powder
1/2 tsp cinnamon
2 medium ripe bananas, peeled and mashed
1 cup fat-free milk
1 egg or egg substitute
1 tsp vanilla extract
1 cup frozen blueberries

Directions:
Heat a nonstick griddle or skillet to medium heat. In a bowl, combine whole-wheat flour, oats, almonds, baking powder and cinnamon. In another bowl, mix mashed bananas with milk, egg (or substitute) and vanilla extract. Combine with dry ingredients, and stir until smooth. Gently fold in berries. Spray heated griddle with nonstick cooking spray. Pour batter into skillet, about ¼ cup at a time. Cook 2 to 3 minutes per side, flipping when bubbles start to form.

Nutritional Information: Per Serving (2 pancakes): Calories: 330; Fat: 8 g; Carbohydrates: 57 g; Fiber: 8 g; Protein: 11 g



Dine-In: Buffalo Chicken Dip


Buffalo Chicken DipMy mom used to serve what she called a ‘munch lunch’ on weekends. I think basically this meant that she was trying to clear out any leftovers she had in the fridge from the week, and we could take it and do with it what we wanted for lunch. Sometimes it was “real” food like leftover meatloaf we could make into a sandwich, but sometimes it was cheese, crackers, some leftover tuna salad or other bits and pieces of former meals we could “munch” on for lunch.

Sometimes my boys and I purvey this idea into a fun Friday night dinner. Somehow it just feels festive to snack in front of a good movie on a Friday night.

This Buffalo Chicken dip is a family favorite. You can serve it on crackers, pitas or with celery or carrot sticks. We’ve also been known to dip chicken wings in this Buffalo Dip!

Buffalo Chicken Dip
Serves 10 – 12

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts
1 12-oz bottle Frank’s Hot Wing Sauce
8 oz reduced-fat cream cheese, softened
8 oz lite ranch dressing
1/2 cup chopped celery
4 oz shredded sharp cheddar cheese

Directions:
Preheat oven to 375° F.  Poach the chicken breasts in boiling water until cooked through. Drain, let cool and then pull meat apart with a fork. In a 9-inch casserole dish, spread out the chicken and pour the wing sauce over. Mix well and spread out, covering the entire bottom of the dish. In a medium sized saucepot, combine the cream cheese and ranch dressing.  Whisk while heating until smooth. You don’t want any cream cheese clumps! Pour the cream cheese mixture over the chicken and spread out. Sprinkle the celery on top. Bake for fifteen minutes.

After fifteen minutes, sprinkle the cheddar cheese on top and continue baking for another ten to fifteen minutes or until the cheese has melted and is bubbling. Remove from oven and let sit for ten minutes. Stir well and serve with chips, celery sticks and buffalo chicken wings.

Nutritional Information: Calories 306; Calories from Fat 184; Total Fat 21g;  Cholesterol 98mg; Sodium 1076mg; Total Carbohydrates 5g; Sugars 3g; Protein 25 g

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Family Matters: Listen to your life


Some girlfriends and I were having dinner the other night, and the conversation lingered around the times in our lives when our children were still small enough to hold in our arms. I have two huge teenage sons now, so I bypassed this milestone about 10 years and 80 pounds ago. They pick me up and swing me around now!

To be honest, one of us in the group had just become a grandmother. It pains me to write this, knowing that this means I am old enough to be a grandmother as well! I don’t feel old enough to have grandbabies – until I look in the mirror and think, “Who is that woman with the frizzy gray hair and wrinkles?”

My friend is having so much fun snuggling with her little grandson. We all sat around the table and spent probably 30 minutes talking about the little things we remember and miss – like our babies’ sweet smell right after bath time. Believe me, teenage boys don’t smell quite the same.

We went on and on that night over our banana cream pie, remembering some of the most ordinary, everyday experiences in raising our children, but yet these seemingly insignificant events had ended up being quite important.

Presbyterian minister and author Frederick Buechner writes, “Listen to your life. See it for the fathomless mystery it is. In the boredom and pain of it, no less than in the excitement and gladness: touch, taste, smell your way to the holy and hidden heart of it, because in the last analysis all moments are key moments, and life itself is grace.”

Banana Cream Pie
Serves 6

Ingredients:
1 1/2 cups cold milk
1 pkg (4-serving size) instant vanilla flavor pudding & pie filling
1 envelope (1 1/3 oz) whipped topping mix
1/2 tsp vanilla
2 medium ripe bananas
1 Ready-Crust Pie Crust Keebler® Ready Crust® Chocolate

Directions:
In large mixing bowl beat milk, pudding mix, topping mix and vanilla on low speed of electric mixer until combined. Increase speed to medium. Beat about 3 minutes or until very thick. Spread 1/3 of mixture in crust.

Slice bananas on top. Spread remaining pudding mixture over bananas. Refrigerate at least 2 hours or until set.

Garnish as desired. Store in refrigerator.

Nutritional Information: Per Serving: 116 Calories, Calories from Fat: 2.5g,  Sodium: 343 mg, Carbohydrates:  20.7 g, Fiber: 1.1 g , Protein: 2.6 g



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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.

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.

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