share. The Brookshire's Blog

Shop the Sale: Steak with Cuban Marinade


Steak with Cuban MarinadeI’m fascinated by the thought of going to Cuba.

When I was in second grade, we got a new kid in class, a boy from Cuba. At that point, Cuba might as well have been in outer space. You just didn’t hear about kids from Cuba or anyone from Cuba, for that matter.

That all changed at the beginning of 2013, when the Cuban government made it easier for people to travel out of and into Cuba.

Cuba, located just 90 miles south of the tip of Florida, has a rich island culture flavored with the influences of both Spain and Africa.

The cuisine is based on both cultures, with a heavy dose of Caribbean influence as well. A typical meal could include sweet plantains, savory black beans and fragrant rice with shredded beef, pork with onion and tropical fruits. Meat dishes are generally slow-cooked with light sauces, heavy with garlic, cumin, oregano and bay leaves.

Sirloin steak is on sale at Brookshire’s this week, and summer is the perfect time to blend the flavors of the Caribbean with staples we already have on hand. If we can’t go to Cuba this summer, at least we can bring Cuba to us.

Steak with Cuban Marinade

Ingredients:
1 1/2 lbs boneless sirloin strip steak
1/2 tsp cumin
1 1/2 tsp oregano
2 Tbs garlic powder
2 Tbs olive oil
1/4 cup orange juice
juice of 1/2 fresh lime
grated lime zest

Directions:
Combine all ingredients, except beef, together in a bowl. Mix well.

Place the steak in a zip-top bag. Add the marinade, and turn to coat both sides.

Refrigerate at least 30 minutes, preferably longer as the steak will absorb more flavor.

Grill the steak on medium-high heat for 6 to 8 minutes, or until meat thermometer registers 145° F.

Let rest at least 5 minutes before serving.

Serves 6

Nutritional Information: Calories Per Serving: 266, Fat: 12 g (3 g Saturated Fat), Cholesterol: 101 mg, Sodium: 76 mg, Carbohydrates: 3 g, Fiber: 0 g, Sugar: 2 g, Protein: 35 g.

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



Dine In: Buffalo Chicken Meatballs


Buffalo Chicken MeatballsToday, I made a mistake.

A huge mistake.

I sat down to eat leftover Buffalo Chicken Meatballs in front of my 14-year-old son, a.k.a., the Human Garbage Disposal.

“What’s that?” he asked because I had prepared them for the first time as a “test” on a night my kids were not home.

“Buffalo Chicken Meatballs,” I told him.

“Can I have them?” he asked.

“Well, these are mine, but you can have the other two that are left,” I said, feeling a little territorial over my lunch as he had just practically inhaled a Philly cheesesteak I’d come home from work to make him.

He inhaled the meatballs, too.

“Let’s make these again,” he said.

I agreed.

“How about Friday night?”

Done.

Buffalo Chicken Meatballs

Ingredients:
1 lb ground chicken
1/2 cup almond flour
1/4 cup cheddar cheese
1/4 cup thick bleu cheese salad dressing, like Marie’s
1/4 cup Frank’s Hot Sauce, plus more for serving
1 egg

Directions:
Preheat oven to 500° F, and line a baking pan with parchment paper for easy cleanup.

Mix all the ingredients in a large bowl until well-combined. Your mixture will feel a little loose, but they will bake into tender meatballs. Shape into 9 meatballs, and place them on the parchment paper. They will spread a little during baking.

Bake for 15 minutes or until cooked through.

Serve with a drizzle of hot sauce and extra blue cheese dressing or ranch, if you prefer.

Makes 9 meatballs

Nutritional Information: Calories Per Serving: 176, Calories from Fat: 80, Fat: 9 g (5 g Saturated Fat), Cholesterol: 68 mg, Sodium: 313 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 0 g, Protein: 17 g.

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



Product Talk: Jack Daniel’s Whiskey Barrel Smoking Chips


Jack Daniel’s Whiskey Barrel Smoking ChipsHappy Fourth of July!

Cooking out on the Fourth is about as American as the stars and stripes, and this is one of my newest favorite products for the most delicious smoked meats you’ll have ever tasted.

Jack Daniel’s Whiskey Barrel Smoking Chips are made from 100-percent Jack Daniel’s oak-aging barrels. When you open the bag, you’ll get a whiff of whiskey aged to perfection, the same scent that will permeate your meats as you smoke them.

Established in 1866, the quality flavors that set Jack Daniel’s apart are also present in the wood from their aging barrels. You’ll get rich, smoky flavor permeating your meats, a touch of sweetness, a touch of spice and a depth of flavor that you probably haven’t experienced with other smoking woods.

The chips are easy to use. Soak them for at least 30 minutes before building your smoker, so they won’t flame up and will produce a steady smoke. I like to use the soaking water in the drip/steam pan on the smoker. If your smoker doesn’t have one, you can put the water from the soaked chips into a metal bowl, and set it inside the smoker for even more flavor.

Happy Fourth and happy smoking!



Dine In: Tuscan-Roasted Asparagus


Tuscan-Roasted AsparagusOne of the things I’d love to do in life is live in Tuscany for several months and take cooking classes with people who speak nothing but Italian.

It’s on my bucket list, right near the top. Unfortunately, on top of another list is “braces for two.”

I might not get to Tuscany any time soon, but I can dream about it. My brief visits there have imprinted the smell of fresh basil, simmering tomatoes, fragrant lemon and earthy rosemary into my memory, and I’m determined to get back there someday.

In the meantime, I’ll distract myself with Tuscany-inspired recipes, using fresh ingredients! This dish would be a lovely side to a grilled main course or a perfect potluck dish to bring to a Fourth of July celebration. You can serve it warm or at room temperature.

Tuscan-Roasted Asparagus

Ingredients:
1 1/2 lbs asparagus, woody ends removed
1 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1 tsp lemon zest
salt and pepper, to taste
1/2 tsp oregano
1/4 cup fresh basil leaves, torn
1 large beefsteak tomato, thinly sliced
1/2 cup parmesan cheese, grated

Directions:
Preheat oven to 400° F.

Lay asparagus in a single layer on a baking sheet. Place tomato slices on top of asparagus spears. In a small bowl, whisk extra virgin olive oil with lemon juice, lemon zest, salt and pepper. Drizzle over tomatoes and asparagus. Sprinkle basil and parmesan on top, and roast until cheese begins to brown, about 15 to 20 minutes.

Serves 4

Nutritional Information: Calories Per Serving: 98, Fat: 5 g (2 g Saturated Fat), Cholesterol: 9 mg, Sodium: 137 mg, Carbohydrates: 8 g, Fiber: 4 g, Sugar: 4 g, Protein: 9 g.

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



Shop the Sale: Creole Chicken Thighs


Creole Chicken ThighsChicken thighs are easily the most underrated protein you could possibly cook. They’re inexpensive and full of flavor. They also stay juicy, and they’re so versatile.

They’re on sale this week at Brookshire’s, so you can’t go wrong with picking up a package (or three) to feed your family for a few meals.

Chicken thighs are considered a dark meat, but to me, they don’t have the same flavor as, say, the leg. They’re a lighter dark meat, if that’s really possible.

Chicken thighs cook quickly on a grill, in a stew or soup, or in your oven.

This recipe practically bursts with Creole flavor. Cook the chicken with the skin on; it will seal in the juices and flavor. I love the white pepper in this recipe. You can really taste the latent heat after you take a big bite!

Creole Chicken Thighs

Ingredients:
2 1/2 to 3 lbs chicken thighs (about 5 to 6 pieces)
2 tsp Creole or Cajun spice, like Tony Chachere’s
2 tsp onion powder
1/2 tsp dried oregano
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp chicken bouillon powder

Directions:
Preheat oven to 475° F.

Rinse chicken thighs, and pat dry with paper towels. In a small bowl, combine the spices and mix well.

Sprinkle both sides of each chicken thigh with a generous amount of the spice mixture, and gently rub into the skin. Place chicken thighs on a baking sheet. If you wish, place them in the refrigerator overnight; it is not necessary to cover them.

Bake chicken thighs in preheated oven starting at 475° F for the first 20 minutes, and then reduce the temperature to 400° F.

Bake until the skin is crispy, the thighs are no longer pink at the bone and the juices run clear, about 30 minutes or until chicken is 165° F internally.

Serves 5 to 6

Nutritional Information: Calories Per Serving: 438, Calories from Fat: 152, Fat: 17 g (5 g Saturated Fat), Cholesterol: 202 mg, Sodium: 558 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 0 g, Protein: 66 g.

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



Healthy Living: Grilled Foil Packets


Grilled Foil PacketsOne of my good friends recently lost about 12 pounds.

I asked him how he did it.

His reply, “I grill pretty much everything. The fat cooks off the food, but the flavor stays in.”

I didn’t run it by a dietitian, but it sounds like pretty good advice to me.

Speaking of the grill and eating healthy, I’ve been pretty obsessed with grill packets lately.

Basically, you take any combination of protein and veggies, wrap them in a foil packet, and grill them! I like doing this with seafood because it cooks up so quickly, but you can do it with chicken, pork or beef. I’d recommend cutting them into chunks or strips, though, to make sure they’re cooked through.

Some healthy combinations I love are salmon with asparagus and lemon, shrimp with bell peppers and lime, chicken with broccoli florets, and seasoned tilapia with zucchini. You can really use any combination.

Here’s the premise:

Choose a protein and some veggies. Toss lightly with extra virgin olive oil, and season with whatever you like. I like lemon pepper seasoning, Lawry’s Seasoned Salt, almost all of the McCormick Grill Mates, or just sea salt and freshly ground black pepper. The olive oil will help when you remove the food from the foil. Place an individual serving on a large piece of heavy-duty aluminum foil. Fold the foil over the top and side of the dish, leaving a little space. Seal tightly on every end. Grill for several minutes, and then flip (make sure the foil is tightly sealed so nothing leaks and causes a flare-up). Grill until cooked through. Let packets rest before opening them.



Dine In: Ice Cream in a Bag


Ice Cream in a BagOne of my sons’ favorite things to do in school, mainly in the lower grades, was to make ice cream in a bag.

I know they did it in preschool, again in kindergarten and probably even in first grade since they both had the same wonderful, bubbly, creative teacher.

Ice cream in a bag sounds weird, but it’s super fun for kids (adults too!), and it is a tradition we repeat every summer on the back porch.

We’re going to do it again on Friday night after dinner.

Seriously, there’s nothing better than a good sit on the back patio with the dog chasing crickets around in the yard, the solar lights flickering and everyone I love gathered in one place.

You can add extra goodies to this recipe. Just be aware that it might alter the way it freezes a tiny bit. Each bag makes an individual serving.

Ice Cream in a Bag

Ingredients:
1/2 cup milk
1/2 tsp vanilla
1 Tbs sugar
4 cups crushed ice
4 Tbs salt
2 quart-sized zipper-lock plastic bags
1 gallon-sized zipper-lock plastic freezer bag

Directions:
Mix the milk, vanilla and sugar together in one of the quart-sized bags.

Seal the bag tightly, pressing out excess air. If you leave too much air in the bag, you might have a mess on your hands during the shaking process.

Place the quart-sized bag inside another of the same size to help prevent ice or salt from leaking into your mixture. Place the double-bagged mixture into the gallon-sized bag and fill with ice. Then, sprinkle salt on top.

Press out excess air and seal the bag. Wrap the bag in a towel; shake the bag vigorously for 5 to 8 minutes or until the “ice cream” has formed.

Pour into a chilled bowl and eat immediately.

Serves 1

Nutritional Information: Calories Per Serving: 112, Calories from Fat: 23, Fat: 3 g (2 g Saturated Fat), Cholesterol: 10 mg, Sodium: 58 mg, Carbohydrates: 18 g, Fiber: 0 g, Sugar: 17 g, Protein: 4 g.

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

| Permalink | Print
Posted in: Cooking, Dine In, Kids


Shop the Sale: Rotisserie-Style Chicken


Rotisserie-Style ChickenIf I had a dime for every time I’ve made a recipe that calls for a rotisserie chicken, I’d have enough to buy a truckload of whole fryers and make rotisserie-style chicken myself.

Buying a whole fryer is one of the very best values I think you can get for feeding your family. You get white meat, dark meat, breast meat, legs, thighs, everything…because you get the whole shebang. This week, whole fryers are on sale, so take advantage and stock up. You can freeze them before you cook them, or you can freeze the meat after you prepare it rotisserie-style in your slow cooker, no actual rotisserie needed. The meat is great for tacos, enchiladas, casseroles, chicken salads and almost anything else you can imagine.

Even better, preparing rotisserie-style chicken is easy to do, and it won’t heat up your whole house. Goodness knows it’s hot enough in the South without turning on your oven.

Rotisserie-Style Chicken

Ingredients:
1 whole fryer, about 5 lbs
2 Tbs butter, softened
2 Tbs paprika
1 Tbs garlic salt
1 Tbs onion powder
1 tsp black pepper

Directions:
Rinse fryer and pat dry with paper towels. Rub the chicken with butter. In a small bowl, mix the paprika, garlic salt, onion powder and pepper together. Sprinkle over the chicken, patting gently to help the spices adhere to the chicken.

Place chicken in the slow cooker on low for 8 hours, or on high for about 5 hours.

Serve as a whole rotisserie chicken, or shred the meat for use in other dishes.

Serves 8

Nutritional Information: Calories Per Serving: 576, Calories from Fat: 217, Fat: 24 g (8 g Saturated Fat), Cholesterol: 260 mg, Sodium: 266 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 83 g.

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



Dine In: Cauliflower “Mac” and Cheese


Cauliflower Mac and CheeseLast Friday night, I was craving a big, heaping bowl of mac and cheese like no one’s business. It was the only thing I could think about. I needed it. I wanted it. However, I didn’t want to go to the store and get macaroni (I’m lazy on Friday nights, what can I say?), so I had to find something else to use.

I had cauliflower.

I went online to find a recipe for cauliflower mac and cheese because I’d heard someone else doing it at some point, and I found that swapping noodles for cauliflower was pretty simple. Other than that, it’s simply the same recipe.

I had my heaping bowl of cheesy, creamy goodness and enough leftovers for several more meals!

Cauliflower “Mac” and Cheese

Ingredients:
2 tsp kosher salt, divided
1 large head cauliflower, cut into small florets
1 cup heavy cream
2 oz cream cheese, cut into small pieces
1 1/2 tsp Dijon mustard
1 1/2 cups shredded sharp cheddar, divided
1/4 tsp freshly ground black pepper
1/8 tsp garlic powder

Directions:
Preheat oven to 375° F, and spray an 8 x 8 dish with nonstick cooking spray.

Bring a large stockpot of water to a rolling boil, and season with 1 teaspoon kosher salt. Cook the cauliflower florets in boiling water until they are tender but still crisp, about 5 minutes. They’ll continue cooking in the oven.

Drain the cauliflower, and pat dry with paper towels.

In the meantime, bring the cream to a simmer in saucepan. Whisk in cream cheese and mustard; stir until smooth. Stir in 1 cup of cheese, remaining salt, pepper and garlic powder; whisk until the cheese melts. Add cauliflower to the pan; stir to coat. Pour mixture into baking dish. Top with the remaining 1/2 cup cheese, and bake until browned and bubbly, about 15 minutes.

Serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 171, Calories from Fat: 115, Fat: 28 g (13 g Saturated Fat), Cholesterol: 44 mg, Sodium: 1021 mg, Carbohydrates: 6 g, Fiber: 2 g, Sugar: 2 g, Protein: 10 g.

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



Shop the Sale: Creamy Sausage and Tortellini


Creamy Sausage and TortelliniOne of my memories growing up was that whenever we visited my grandparents’ house, at some point my grandfather would bring out a plate of sliced smoked sausage speared with colored toothpicks. It was such a treat.

I’m not sure whether this was really his personal snack and I was honing in on it like a vulture or whether it was intended to share, but whatever the intent, I certainly probably ate the lion’s share and felt like it was a special thing.

I still love smoked sausage. Whenever my kids want hot dogs, I grill smoked sausage for myself.

I made this recipe at first with leftover grilled smoked sausage, but you can certainly do it the way the recipe directions call for as well.

Eckrich Smoked Sausage is on sale this week at Brookshire’s, so pick up a few packages: one to grill now and another for this delicious dish.

Creamy Sausage and Tortellini

Ingredients:
1 lb Eckrich Smoked Sausage
1 Tbs butter
1/2 cup onions, diced
20 oz pkg refrigerated or frozen cheese tortellini
28 oz can whole tomatoes, cut in the can with kitchen scissors
1 cup fresh spinach
1 cup chicken stock
pinch of sea salt
pinch of freshly ground black pepper
pinch of red pepper flakes
2 Tbs cream cheese
2 cups shredded jack and cheddar cheeses

Directions:
Sauté onions in butter over medium-high heat until translucent. Add sliced sausage; cook through until the sauce is browned.

Add chicken stock to deglaze the pan. Add tortellini, spinach, tomatoes, salt, pepper and red pepper. Bring to a boil, stirring frequently.

Lower heat to a simmer, and cook for 15 minutes or until the pasta is al dente.

Remove from heat and add cheeses, reserving about 1/2 cup for the topping. Cover and let stand for 5 to 10 minutes.

Sprinkle with remaining cheese and serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 763, Calories from Fat: 385, Fat: 43 g (17 g Saturated Fat), Cholesterol: 131 mg, Sodium: 1526 mg, Carbohydrates: 58 g, Fiber: 3 g, Sugar: 5 g, Protein: 37 g.

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



Page 1 of 7312345678910...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