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Shop the Sale: Honey-Butter Pork Tenderloin


Honey-Butter Pork TenderloinSometimes, the first thing that catches your eye is the thing that will stick with you.

It happened to me with my wedding dress. The first one I tried on was THE ONE. Although, I had to try on 97 more just to make sure. In the end, I went back to the first one.

The same thing happened as I was making dinner menus recently. I saw a recipe for a whole, boneless pork tenderloin that sounded delicious, but I had to read 76 more pork loin recipes only to decide I wanted to make the first one I’d seen.

I didn’t regret it.

Whole pork loin is on sale this week at Brookshire’s, and this is probably the best deal on meat that ever exists. There are so many ways to break down a whole pork loin. Generally, when I buy one, I can get a roast and two tenderloins out of it, or about 24 servings. That’s a lot of value in one cut of meat.

For this recipe, you can break down the loin into a roast, a tenderloin and chops, and make this from the tenderloin, or you can double this recipe and use it for the whole loin, then make the leftovers into sandwiches or stir-fry.

Honey-Butter Pork Tenderloin

Ingredients:
4 Tbs butter
2 Tbs local honey
1 1/2 lbs pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water

Directions:
Preheat oven to 375° F.

Heat the butter and honey over medium-high heat in a cast-iron (or other ovenproof) skillet until melted. Rub the pork loin with Cajun seasoning and black pepper. When the butter is hot and beginning to sizzle, brown each side of the pork loin for 5 minutes until seared. Lower the heat if the honey begins to brown.

Remove the skillet from the heat and transfer to the oven. Roast, uncovered, for 15 to 20 minutes. Remove the skillet from the oven and transfer the pork to a large platter. Cover it tightly with aluminum foil. Add water to the skillet and stir over medium-high heat. Simmer for about 5 minutes, or until the pan sauce is reduced slightly.

Slice pork on the diagonal and drizzle with sauce. Serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 254, Fat: 11 g (6 g Saturated Fat), Cholesterol: 103 mg, Sodium: 125 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 30 g.

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



Healthy Living: National Heart Month


National Heart MonthFebruary is American Heart Month, and there’s no coincidence that it falls at the same time as Valentine’s Day. After all, we need to love our hearts and take good care of them!

Last year during American Heart Month, I had the privilege of spending a lot of time with Miss Texas 2014 Monique Evans, whose platform was “Remember Your Heart: One Beat at a Time.” Monique’s brother was born with a congenital heart disease, and it served as impetus for the ballerina to encourage people, especially children, to take good care of their hearts.

I caught up with Monique at two elementary schools in Longview, Texas, that day, where she talked to students about what they could do to begin or stay on a heart-healthy journey. She advocated daily movement like jump-roping, dancing, jogging, soccer, martial arts, baseball or a host of other activities that school kids should be involved in regularly, including giving 100 percent during their school gym class. She talked to them about what foods are good for your heart, like broccoli, beans and other foods with high fiber and low fat. The kids loved her. (Who wouldn’t? She’s funny, articulate and gorgeous, not to mention she got to wear a ridiculous amount of bling, which clearly was a huge favorite among the starstruck girl set.) I loved the fact that she was talking to kids, instilling these ideas in them at an early age.

When you get to a certain age, it’s more difficult to form healthy habits, and the damage to your heart might already be underway. I also loved how nothing she said was too drastic for the average person. She didn’t say to go out and run a marathon; she advocated staying active. Anyone can take a walk, take the stairs instead of the elevator or park in the farthest spot away from Target before shopping.

So this month, think about the small changes you can make to make a big difference to your heart.

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Posted in: Healthy Living


Product Talk: Fish in Crazy Water


Fish in Crazy WaterI’m all about fish these days.

A few weeks ago, I floated the query to my family, “Would you guys be interested in eating more fish?” and expected the answer to be a resounding silence, which would be answer enough.

To my shock, they were all for incorporating more fish into our diets.

I love fish. I could eat it 17 times a week, but I knew my guys would need to be eased into it.

I made blackened tilapia, a hit. I offered fish tacos, another hit. I baked salmon (mostly a hit). Then, I was skimming through Pinterest and looking for instructions on how to make three-dimensional cardboard stars, when I saw a recipe for Fish in Crazy Water. That was close enough to “Fish in a Crazy Household” that I had to click the link.

This recipe sounded so good that I had to put it on the menu immediately.

The recipe calls for snapper, sea bass, Branzino or Orata, so I went to the fish counter at Brookshire’s to see what was available for a good price.

I love going to the seafood counter at Brookshire’s because they never make me feel stupid if I don’t know what Orata is. (It’s a member of the bream family found in the Mediterranean.) Plus, the seafood experts will fillet, peel, steam, debone or otherwise prep your seafood for you! It’s a win/win.

This particular day, there was red snapper on sale, so that’s what I got. This recipe ended up being our favorite so far.

Fish in Crazy Water

Ingredients:
1 1/2 lbs fresh fish fillets (such as snapper, sea bass, Branzino or Orata), cut into 4 portions
1/4 cup extra virgin olive oil
1 large garlic clove, peeled and slightly smashed
1 1/2 cups yellow onion, diced
3 stalks celery, washed and cut into matchsticks
2 or 3 large carrots, peeled and cut into matchsticks
1 pint ripe cherry tomatoes, washed and quartered
1/4 cup parsley leaves, chopped
1 1/2 cups water or vegetable stock
coarse salt and freshly ground black pepper, to taste

Directions:
This recipe calls for a large skillet with a lid. If using a cast-iron skillet, placing a baking sheet over the skillet will act as a lid.

Heat the olive oil and garlic in the large skillet over medium heat until it shimmers and is fragrant, and the garlic starts to sizzle. Add the carrots, celery and onions. Cook, stirring often, for 2 minutes or until the vegetables start to soften but not brown.

Add the cherry tomatoes; cook, stirring often, for a minute to heat the tomatoes until they begin to release juices. Add the fish to the pan, tucking it down into the vegetables. Add 1/4 teaspoon salt and 1 1/2 cups water or vegetable stock. Bring to a simmer.

Cover and cook over medium-low heat at a very gentle simmer for 10 minutes, poaching the fish until it’s just cooked through and the vegetables are softened. Stir in half the parsley.

Divide fish, veggies and broth among 4 shallow bowls. Season with salt and black pepper, to taste. Serve immediately, garnished with the other half of the parsley.

Serves 4

Nutritional Information: Calories Per Serving: 383, Calories from Fat: 142, Fat: 16 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 80 mg, Sodium: 148 mg, Potassium: 1363 mg, Carbohydrates: 13 g, Fiber: 4 g, Sugar: 7 g, Protein: 47 g.

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



Dine In: Bacon Cheese-Stuffed Mashed Potato Balls


Bacon Cheese-Stuffed Mashed Potato BallsThe other morning, my friend Judith tagged me in a post on Facebook for a recipe for Bacon Cheese-Stuffed Mashed Potato Balls. I was inordinately excited. Judith tags me in all kinds of yummy recipe posts, and is probably single-handedly responsible for my most-recent 10 pounds.

It’s worth it. I was so excited to try these when Paul came in from the grocery store.

“Do I smell like potatoes?” he asked.

I was confused.

“What? Why potatoes?” I asked.

“Because I ate three potato logs at Brookshire’s while I was shopping,” he responded.

Potato logs? Were those anything like potato balls?

The coincidence was compelling.

Turns out, a potato log is more like a big steak fry, but I was quick to show Paul the post about the mashed potato balls.

We’re going to make these on Friday night, if Paul can keep from stopping at Brookshire’s for some deli potato logs.

Bacon Cheese-Stuffed Mashed Potato Balls

Ingredients:
2 cups mashed potatoes, cold
1 egg, lightly beaten
10 oz sharp cheddar cheese, cut into small cubes from a larger block
1/2 cup green onions, chopped
1/4 cup bacon, crumbled
1/2 cup dry Italian breadcrumbs
oil, for frying

Directions:
Let mashed potatoes come to room temperature. Mix in the egg, onions and bacon. Shape into 1-inch balls. Press block of cheese into the center of each ball; form potato around it, completely covering the cheese. Roll balls in breadcrumbs.

Let rest for 15 minutes.

In a deep skillet, heat 1 inch of oil to about 375° F. Fry potato balls in small batches for about 3 minutes each or until golden-brown. Remove with a slotted spoon, and let drain on paper towels. Serve warm.

Serves 6

Nutritional Information: Calories Per Serving: 461, Calories from Fat: 268, Fat: 30 g, Trans Fat: 0 g (15 g Saturated Fat), Cholesterol: 110 mg, Sodium: 1293 mg, Potassium: 477 mg, Carbohydrates: 21 g, Fiber: 1 g, Sugar: 1 g, Protein: 27 g.

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

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Posted in: Cooking, Dine In


Family Matters: Sunday Morning Pancake Bites


Pancake BitesIt’s 7:30 on Sunday morning, time to get up and wake the kids for church. As I’m walking to my daughter’s room, I can hear her and her sleepover buddies already up and giggling about something they think is so funny. That’s what 14-year-old girls do: giggle! I told them to start getting ready for church, and then I walked into the kitchen to make them something for breakfast.

I hadn’t bought groceries this week, and we didn’t have time for a sit-down breakfast. I needed something quick and easy so they could eat on-the-go. (You know, 14-year-old girls will take as much time in the bathroom getting ready as you will allow them!) Luckily, I had a Brookshire’s Blueberry Pancake Mix, 2 eggs (and 2 eggs is all I had in the refrigerator) milk and maple syrup. So, blueberry muffins from a pancake mix is what’s for breakfast this Sunday morning.

One-by-one, the girls grab a blueberry pancake muffin and head out the door to church with a Bible in one hand and a muffin in the other. It’s so nice when Sunday mornings can come together like this!

This recipe is super easy, and you are in and out of the kitchen in less than 30 minutes.

Pancake Bites

Ingredients:
2 cups Brookshire’s Complete Blueberry Pancake Mix
2/3 cup Brookshire’s Milk
1/2 cup maple syrup

Directions:
Preheat oven to 350° F, and spray your mini-muffin tin or paper baking cups lightly with Brookshire’s Cooking Spray. Mix all ingredients until just combined. Fill the cups of the tin 1/2 full with the batter. Bake until lightly golden-brown, about 15 minutes.

Makes 12

You can also use regular Brookshire’s Pancake Mix, and add your own choice of toppings like fruit, nuts, chocolate chips, cinnamon and sugar or any other yummy delights you can think of! If you have time to sit down for breakfast, serve with maple syrup, honey or butter then enjoy!

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



Mi Blog Hispano: Licuado de Plátano Para Empezar el Día


Licuado de Plátano Para Empezar el DíaSe dice que el desayuno es la comida más importante del día.  Pero en realidad, hay ocasiones en las cuales no hay tiempo de hacer desayuno por la mañana.  Cuando andamos de prisa, mis hijas se comen un cereal con jugo en las mañanas, y yo me hago un licuado de plátano el cual ellas también les gusta.  ¡Me encanta!  A parte de ser muy nutritivo, es muy delicioso y te hace sentir llena.  Tiene mucha proteína que te hace sentir energético(a) y listo para empezar el día.  Aquí les doy una receta rápida para el licuado de plátano que les va a fascinar.  Mi mama nos hacia nuestros licuados desde niña, y ahora de grande yo sigo la tradición de hacer este licuado para mis hijas y para mí.

Licuado de Plátano

  • 2 vasos de leche
  • Dos plátanos
  • 2 cucharadas de azúcar
  • 1/2 cucharada de canela
  • 1 cucharada de extracto de vainilla

En una licuadora mezcle la leche, los plátanos, la azúcar, y la vainilla.  Ya que este bien mezclado, sirva en vasos.  Agregue poco polvo de canela en cada vaso para dar el sabor final.  ¡Y al final, disfrute el sabor de este riquísimo licuado de platano!



Shop the Sale: Steakhouse Soup


Steakhouse SoupOn a recent sunny day, we drove through my boyfriend Paul’s East Texas hometown.

The drive was punctuated with observations, “That used to be Goodman’s department store” or “That lot was vacant for the longest time.” Most of his sentences started with “I remember when that was {insert memory here}.”

It was an interesting drive, to say the least. We didn’t spend a lot of time exploring because we were driving through on our way somewhere else, but we hit all the highlights on the main drag.

I was particularly intrigued by an old restaurant, now vacant. It looked like a rustic old barn, but there was a large stained glass window front and center. The two didn’t seem to go together, but it made a striking contrast.

Among other things, the space was a steakhouse where, according to Paul, they had some of the best soup he’s ever had.

Of course, once he said that, I felt the challenge to recreate the soup he loved.

He wrote the former owner to see if we could get the recipe, but he hasn’t heard back yet. Fingers crossed he’ll send it.

Until then, we have been experimenting with different recipes, and we think we have it close. Maybe, when top sirloin is on sale this week, we’ll try it again!

Steakhouse Soup

Ingredients:
1 lb top sirloin steak, cut into cubes
2 Tbs extra virgin olive oil
2 Tbs flour
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
1/2 cup water
2 cups frozen corn, thawed
2 cups frozen green beans, thawed
1 (46 fluid oz) bottle tomato-vegetable juice
2 cups beef stock
1 tsp salt
1 tsp ground black pepper
4 Tbs Worcestershire sauce
2 Tbs paprika

Directions:
In a large stockpot, heat olive oil over medium-high heat. Sear sirloin cubes until browned and cook through. Sprinkle in flour; stir until browned. Add 1/2 cup water. Stir and cook over medium heat until thickened and bubbly.

Stir in beef stock and tomato juice; mix well.

Add onions, potatoes, carrots and green beans. Stir in salt, pepper, Worcestershire sauce and paprika. Bring to a boil. Reduce to simmer; cook until potatoes are tender, about 30 minutes.

Serves 10

Nutritional Information: Calories Per Serving: 266, Calories from Fat: 57, Fat: 6 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 41 mg, Sodium: 517 mg, Potassium: 1058 mg, Carbohydrates: 35 g, Fiber: 5 g, Sugar: 6 g, Protein: 19 g.

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



Healthy Living: Healthy Food Trends for 2016


Healthy Food Trends for 2016I’ve been reading a lot about the trends in health and fitness for 2016. Since we’re already almost 3 weeks into the year, you might have seen some of those already!

A few key points have caught my eye:

First of all, fat is back. We’re not talking about pile-driving a box of doughnuts, though. Instead, “low-fat” products with artificial ingredients are being kicked to the curb. This means we can embrace salmon, but we don’t have to sauté it in a stick of butter. Naturally-occurring fats (eaten in moderation) are okay again, while artificial fillers, sweeteners and fat substitutes are not okay.

That leads right into the new diet trend: mindfulness. Weighing your food and counting your calories are out, while eating consciously is in. Sure, eat the cookie but savor it, which promotes the mind-body connection of eating just one, instead of mindlessly snacking on the whole package. Do you want the cookie? Be mindful that you might have to give something else up to keep balance.

“Biodynamic” is a word you might be seeing a lot this year. It’s like “organic” on steroids. No pesticides, no chemicals, sustainable, local and everything that goes into pure, whole-foods are what goes into the term “biodynamic.” Look for it when you’re shopping!

Plant-based diet has been clarified as well. No, it doesn’t mean going vegan; it means choosing the majority of your foods from the earth, not from the processing center.

So, happy eating in 2016!



Product Talk: Rotel Diced Tomatoes


Rotel TomatoesRotel Tomatoes are for more than just queso dip.

Stop the presses!

I know! I know! It’s hard to beat gooey cheese and zesty tomatoes on a tortilla chip, but Rotel is so much more versatile!

Rotel, distributed by ConAgra Foods, is a delicious, healthy way to incorporate some vitamin C into your diet and get a huge bang-for-your-buck flavor.

Their signature blend includes vine-ripened tomatoes and diced green chilies, but there are also habanero pepper, chunky-style, Mexican-style and specifically-formulated for chili varieties. Ingredients are packaged at the peak of freshness to preserve flavor and nutrients.

Named for the original owners, the Roetteles, the veggies have been produced in Texas since 1943.

Chicken Burrito Skillet
(Recipe from conagrafoods.com)

Ingredients:
2 Tbs Pure Wesson® Canola Oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup yellow onion, chopped
2 Tbs taco seasoning mix (from 1.25-oz pkg)
1 (15 oz) can Rosarita® Premium Whole Black Beans, drained and rinsed
1 (10 oz) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup water
1 1/4 cups instant brown rice, uncooked
1 cup shredded Cheddar and Monterey Jack cheese blend
chopped cilantro, optional

Directions
Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 more minutes. Stir in black beans, undrained tomatoes and water; bring to a boil.

Stir in rice. Cover and reduce heat; simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

Serves 6

Nutritional Information: Calories Per Serving: 338, Fat: 14 g (5 g Saturated Fat), Cholesterol: 68 mg, Sodium: 672 mg, Carbohydrates: 26 g, Fiber: 4 g, Sugar: 2 g, Protein: 26 g.

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



Dine In: Basil Garlic Chicken


Basil Garlic ChickenThe first time I went to Italy was around this time of year. It was cold and gray in Germany where I lived, and almost at the spur of the moment, a friend and I decided to flee south to what we hoped were warmer temperatures and sunny skies.

We got one out of two.

Crossing the Alps, chugging through Switzerland on an overnight train, lulled to sleep by the swaying rhythm of the wheels on the tracks as we lay in our tight berths, we doubted we’d ever be warm again. The snow-capped mountains didn’t give us much hope of warmer weather in Italy.

It wasn’t much warmer in the northern part of the country, but it was sunny.
We stopped first in Milan, the fashion capital of the country, if not of Europe itself.

After sightseeing all day in the cold while fairly sleep-deprived, we found a little trattoria tucked down a side street near our hotel. The lights were bright, the fireplace was blazing and the long, planked benches were crowded with festive folks.

We ordered this chicken dish, which warmed us from the inside out. The matron insisted the secret was the butter, which she probably churned herself.

I don’t churn my own butter, but I certainly enjoy making this dish at home. When tomatoes aren’t in season, you can substitute a can of diced tomatoes. Don’t skip the butter, though.

Basil Garlic Chicken

Ingredients:
1 lb boneless, skinless chicken breasts
salt and pepper, to taste
1/4 cup extra virgin olive oil
5 to 6 Roma tomatoes, diced
3 cloves garlic, minced
1 cup fresh basil, shredded
1/4 cup salted butter
8 oz whole-wheat spaghetti

Directions:
Place boneless, skinless chicken breasts between sheets of plastic wrap or waxed paper. Pound to an even thickness using a mallet, about one-inch thick.

Remove the chicken from the paper, and sprinkle with salt and pepper.

Dice the tomatoes, mince the garlic and shred the basil.

Cook pasta according to package directions. While the pasta is cooking, heat the oil in a large skillet. When the oil is fragrant and shimmering, add the chicken and pan fry until golden-brown on each side. When the chicken is cooked through, remove from the pan.

Cool pan slightly. Add tomatoes and simmer until they’ve cooked down and are releasing juices. Add the garlic and butter; combine until butter is melted. Add the chicken back to the pan and baste with the sauce. Simmer for a few minutes until the chicken is well-coated.

Just before serving, stir in the basil.

Drain pasta; serve with chicken and sauce.

Nutritional Information: Calories Per Serving: 571, Fat: 25.9 g, (9.5 g Saturated Fat), Cholesterol: 113.3 mg, Sodium: 64.7 mg, Carbohydrates: 49.4 g, Fiber: 3.9 g, Sugar: 5.6 g, Protein: 34.9 g.

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



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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.

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On Wednesdays, get a tip or idea on using an item in the circular.

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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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