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Shop the Sale: Crunchy Pork Chops


Crunchy Pork ChopsMy boys came home from a vacation to Branson, Missouri, raving about “chicken fried pork chops.”

I’d heard of chicken fried steak and chicken fried chicken but never chicken fried pork chops.

I understand the concept, so I went online to see if I could find a copycat recipe.

I easily found a recipe that sounded delicious, but I really don’t like to fry anything. I had to continue searching. I finally found an oven-baked recipe that I thought would still give the juicy, crispy results of the deep-fried version. I was right.

Try this recipe with the gravy or with your favorite version. Also, try this while boneless pork chops are on sale this week at Brookshire’s.

Crunchy Pork Chops

Ingredients:
1 egg, beaten
2 Tbs water
6 (3/4-inch thick) boneless pork chops (about 1 1/2 lb)
2 Tbs all purpose flour
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, crushed
1 (10.5 oz) can Campbell’s Turkey Gravy

Directions:
Preheat oven to 400° F.

Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.

Bake for 20 minutes, or until the pork is cooked through.

Heat the gravy in a 1-quart saucepan over medium heat until it’s hot and bubbling. Serve the gravy with the pork.

Nutritional Information: Calories Per Serving: 249, Fat: 9 g, Fiber: 1 g, Protein: 25 g, Sodium: 470 mg.

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



Healthy Living: Avocado Shrimp Cocktails


Avocado Shrimp Cocktails in a Jar

I had these shrimp appetizers at a party. They were served in small Mason jars and were cute as can be.

I make them for snacks at work, or as part of my lunch. They’re light on calories but high on protein and flavor. I can’t resist making them in Mason jars, either, but you can make it in a bowl and serve it as a side salad for dinner, too.

Avocado Shrimp Cocktails in a Jar

Ingredients:
1 lb medium cooked shrimp
1 pint cherry or grape tomatoes, halved
2 stalks celery, chopped
1 small red bell pepper, chopped
1 avocado, diced
1 Tbs capers
2 Tbs fresh basil
3 Tbs lemon juice
1 Tbs horseradish
1 1/2 Tbs ketchup
1 Tbs Worcestershire sauce
3 Tbs tomato juice
1 tsp dried oregano
salt and pepper, to taste
2 Tbs olive oil
1 cup baby romaine lettuce, very thinly sliced
6 croutons, for garnish (optional)

Directions:
Put first 7 ingredients into a large bowl and set aside. Whisk together the next 7 ingredients. Slowly add olive oil and continue to whisk until the olive oil is combined with the other ingredients. Taste and adjust seasonings. Pour dressing over the shrimp and vegetables; toss. Set aside.

Put a bit of the sliced romaine lettuce in the bottom of each of six 8-ounce Mason jars. Top each jar with the shrimp and vegetable mixture. Cover and refrigerate until ready to serve.

Nutritional Information: Calories Per Serving: 156, Calories from Fat: 74, Fat: 8 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 119 mg, Sodium: 254 mg, Potassium: 358 mg, Carbohydrates: 7 g, Fiber: 2 g, Sugar: 3 g, Protein: 14 g.

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



Product Talk: Deli Chicken Pot Pies


Deli Chicken Pot PiesWhen I was little, kindergarten and first grade, I always loved going over to my friend Kitsy’s house to spend the night. In addition to the nachos her mom would make us with refried bean dip from a can and slices of American cheese, she’d give us pot pies for dinner.

Not just any pot pie, frozen pot pies in individual serving tins. I’m pretty sure that’s when I learned that everything tastes better in an individual serving container. Yes, my mom made homemade pot pies at my house, but these were special. When they came out of the oven, I didn’t have to share mine with anyone. I didn’t get a wedge with filling spilling out dumped onto my plate. Instead, I got a golden-brown, perfectly preserved pie where I could cut into the tender, flaky crust myself and scoop out the filling before it escaped.

I’ve loved pot pies forever and now I have a new favorite. A glorious, delicious version that marries the best of both worlds: homemade and in an individual serving. Of course, I’m talking about the chicken pot pies from the Brookshire’s Deli.

The chicken pot pies are homemade but nestled in an individual serving tin that’s easy to reheat, with no sharing required. The crust is made on-site so it has that buttery, homemade flavor baked in, just like the creamy filling, full of chicken and vegetables.

The serving size is generous, so you might want to think about sharing, or then again, maybe not.

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Posted in: Product Talk


Dine In: Fourth of July Strawberries


Fourth Of July StrawberriesMy friend, Amy, is one of those people who makes cute food for her kids.

You know the kind I mean.

Her hot dogs transform into an octopus.

Her sandwiches have cute faces on them with grapes and carrots.

Her cucumber spears are caterpillars and she always, always has celebratory foods for each holiday.

I’m lucky, some holidays, if I get traditional foods on the table, let alone something that screams “festive.”

That is going to change this Fourth of July. Amy sent me a super easy recipe that should have a huge “wow” factor on the picnic table.

It’s so simple that I can’t believe I hadn’t thought of it in years past.

I might have to try it at Christmas, too.

Fourth of July Strawberries

Ingredients:
1 pint strawberries, washed and dried
6 oz white chocolate
blue sugar, edible glitter or sprinkles

Directions:
Place blue sugar in a bowl. In a separate bowl, melt the chocolate in the microwave on 50 percent power for 2 minutes. Stir until the bowl is no longer warm. Then, microwave for 30-second intervals at 50 percent power, stirring after each, until the chocolate is completely melted. Dip the lower two-thirds of the strawberries into the melted white chocolate. Then, dip the lower third of the strawberries in the blue sugar or spoon it onto the strawberries. Place on wax paper until completely cooled.

Nutritional Information: Calories Per Serving: 203, Calories from Fat: 84, Fat: 9 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 6 mg, Sodium: 26 mg, Potassium: 172 mg, Carbohydrates: 30 g, Fiber: 1 g, Sugar: 28 g, Protein: 2 g.

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Posted in: Dine In, Produce


Family Matters: Just Dance


Dancing BabyIn this day and age of YouTube, you’ll want to be ready when your toddler is about 17 months old and starts to dance to music.

Who doesn’t love a good dancing baby video? In fact, do you remember the one from a few years ago with the little one dancing in the diaper? It made the rounds of social media, often more manipulated than it looked originally.

Put on some music and dance with baby. He’ll love it and its good exercise for you, too.



Family Matters: Cruising


CruisingI remember when my older son started pulling up on things. I was so excited he was standing, holding onto things and pulling himself up.

What was I thinking?

Because after he did that, he started cruising. You know, “walking” around holding onto objects? More often than not, he’d trip over his own feet and tumble after a few sideways shuffles holding onto the couch, but he’d just get right back up and keep going.

Around 9 months old, a baby will start to cruise. Make sure his environment is safe and there’s nothing he can reach or fall on that would be harmful.



Family Matters: The First Diaper Change


First Diaper ChangeLet’s talk about poop. Not what you expected, huh? Poop is important. You’ll be changing A LOT of diapers over the next six months, so it’s best if you’re well-informed on this subject.

When your baby is born, he will pass meconium. Make sure your spouse or another well-wishing family member changes this diaper. It’s startling if you’re not prepared for it. Meconium is made up of mucus, amniotic fluid and everything your baby has ingested while he was in utero.

Meconium is green-black in color and has a sticky, tar-like texture. It may be difficult to wipe off that tiny bottom, but its appearance is a good sign that your baby’s bowels are working normally.

First milk, colostrum, acts as a laxative, pushing all the gunk out of baby’s system. Once your milk comes in if you’re breastfeeding, or once baby’s system gets accustomed to formula, his poops will become more regular.

A breastfed baby might only poop once a week. This is normal. It will be greenish or yellow in color and somewhat loose.

A bottle-fed baby will poop more frequently, and stools will be somewhat formed, darker and maybe a little on the stinky side.

This will change when you introduce solids.

If baby’s stool is loose or explosive, consult your doctor.



Shop the Sale: Whiskey Butter Ribeyes


Whiskey Butter RibeyesThe Fourth of July is at the end of the week, and with our nation’s Independence Day falling on a weekend this year, there’s no reason not to celebrate.

This ribeye recipe will having your guests seeing fireworks, so host a backyard barbecue and enjoy this delicious cut of meat while it’s on sale at Brookshire’s.

Whiskey Butter Ribeyes

Ingredients:
1 Tbs New Mexican chili powder or chili powder
1 Tbs chipotle chili powder
1/2 Tbs smoked paprika
1/2 Tbs white pepper
1 tsp freshly ground black pepper
1 Tbs raw sugar
2 (1-inch thick) bone-in ribeye steaks (about 1 lb each)
2 slices whiskey butter

Whiskey Butter:
2 sticks unsalted butter
2 shallots, soaked in whiskey
3 tsp parsley, minced
1/2 tsp Dijon-style mustard
1/2 tsp Worcestershire sauce
3 tsp Jack Daniel’s whiskey
1/2 tsp sea salt or salt
ground white pepper, or to taste

Directions:
For rub, combine chili powders, paprika, white pepper, black pepper and sugar in a bowl.

Prepare grill for direct cooking over low heat (about 300° F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steaks; pat in with fingers.

Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.

Top hot steaks with whiskey butter. To serve, slice steaks.

For whiskey butter, combine butter, shallots, parsley, mustard, Worcestershire, Jack Daniel’s, salt and white pepper. Mix well. Drop butter in spoonfuls onto wax paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Serves 4

Nutritional Information: Calories Per Serving: 383, Fat: 23 g, Cholesterol: 116 mg, Fiber: 0 g, Sugar: 2 g, Sodium: 435 mg.

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



Healthy Living: Garden Alfredo with Chicken


Garden Alfredo with ChickenI think we all try to lighten up our meals in the summertime; there’s just something about warmer weather that makes a heavy meal feel even heavier. This is a great, healthy dish because it uses just a little pasta but a lot of vegetables for lots of flavor, without the calories. I’ve even made it omitting the pasta all together.

This recipe calls for a lot of vegetables, but I like to add tomatoes as well.

Garden Alfredo with Chicken

Ingredients:
1 lb skinless, boneless chicken breast halves
5/8 tsp kosher salt, divided
1/2 tsp black pepper, divided
cooking spray
6 oz uncooked pappardelle pasta
2 medium zucchini
2 medium yellow squash
2 tsp olive oil
1 pint cherry tomatoes, halved
5 oz thin asparagus spears, trimmed
1 red bell pepper, cut into thin strips
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup half-and-half
2 tsp all purpose flour
2 oz parmesan cheese, grated
2 Tbs fresh flat-leaf parsley leaves

Directions:
Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.

While chicken cooks, cook pasta according to package directions. Drain; keep warm.

Cut each zucchini and squash in half, crosswise. Cut 1/2-inch slices from outer “walls” of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.

Heat a non-stick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus and bell pepper; sauté 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic and tomatoes; sauté 2 minutes. Remove pan from heat.

Combine broth, half-and-half and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables and chicken; toss. Sprinkle with 1/4 teaspoon black pepper and parsley.

Nutritional Information: Calories Per Serving: 456, Fat: 13.6 g (5.6 g Saturated Fat, 4.7 g Monounsaturated Fat, 1.2 g Polyunsaturated Fat), Protein: 38.7 g, Carbohydrates: 43.2 g, Fiber: 4.4 g, Cholesterol: 106 mg, Iron: 4 mg, Sodium: 718 mg, Calcium: 270 mg.

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



Product Talk: Rhodes White Bread


Sausage RollI remember the first time I read a recipe that called for frozen bread dough.

I’ll go ahead and confess: I didn’t know what it was.

My mom’s head would spin, and she’d look like the woman out of “Poltergeist” if I even thought about using frozen bread dough. (So, we won’t tell her, right?)

My mom stayed at home with us during the day so she had time to bake. I don’t always have that time, so I figured I’d try frozen bread dough. It couldn’t be as good as my mom’s, I knew, but I was willing to take that risk.

I was wrong.

I bought a package of Rhodes White Bread dough. It’s frozen loaves, essentially, and you can thaw it in a variety of ways depending on how much time you have.

The first time I used it, I baked it as a traditional bread loaf to serve with an Italian meal that night. It’s as easy as spraying a loaf pan with non-stick spray, letting the bread rise and turning on the oven. Your house smells amazing, and your guests (or kids or mother-in-law) think you’ve spent all day in the kitchen. Fooled them.

Since then, I’ve branched out in my use of frozen bread dough.

My kids made this for dinner last night using a loaf, and it was gone so quickly that we wish we’d made two.

Sausage Roll

Ingredients:
1 loaf Rhodes White Bread frozen dough
1 lb sausage
2 cups cheddar cheese, shredded
1 onion, chopped
6 Tbs butter

Directions:
Thaw bread dough according to package directions. Once thawed, roll out on a lightly floured surface until dough is approximately 12 inches long and 6 inches wide.

Brown sausage in a non-stick skillet. Drain fat. Cook onion in the same pan. Mix into the sausage.

Sprinkle cheese down the center of the dough, from end to end. Top with sausage and onion mixture. Fold over, sealing meat and cheese in the center of the dough by pinching the edges closed.

Spray a Bundt pan with non-stick cooking spray.

Place dough in the pan, forming a ring. Melt butter inmicrowave; pour over bread dough.

Preheat oven to 375° F. Bake for about 20 minutes, until dough is golden-brown. Turn out on a tray, slice and serve immediately.

Nutritional Information: Calories Per Serving: 707, Calories from Fat: 427, Fat: 48 g, Trans Fat: 0.2 g (22 g Saturated Fat), Cholesterol: 134 mg, Sodium: 1219 mg, Potassium: 289 mg, Carbohydrates: 39 g, Fiber: 2 g, Sugar: 4 g, Protein: 31 g.

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

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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.

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