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Dine In: Baked Parmesan-Garlic Salmon


Baked Parmesan-Garlic SalmonI love finding new ways to eat salmon. I mean, it’s hard to beat my favorite salmon recipe, which is grilling it with dill, salt, pepper and a sprinkle of lemon juice. However, this method might be a tie for favorite.

It reminds me of being at the beach, and we all know that anything beach-related is good, even though we just celebrated the first day of fall.

The butter in this recipe keeps the fish moist, and the garlic and parmesan add a rich flavor. As always, you do NOT want to overcook the fish, so stay on the lower side of the cooking times. You can always put it back in the oven if you need to.

Date night will be a breeze with this simple recipe. Some roasted asparagus and a salad would be a great accompaniment.

Baked Parmesan-Garlic Salmon

Ingredients:
1 1/2 lbs salmon
3 Tbs butter
1 Tbs lemon juice
3 cloves garlic, minced
2 Tbs parmesan cheese, grated
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 Tbs fresh parsley, chopped

Directions:
Preheat oven to 375° F. While the oven is heating, cut a piece of aluminum foil long enough to wrap around the salmon and form a packet.

Melt the butter. Add lemon juice, garlic, parmesan cheese, Italian seasoning, salt and pepper.

Place the salmon skin-side down on the foil, and brush liberally with butter mixture. Top with fresh parsley. Fold the foil around salmon, sealing well.

Bake for 13 to 15 minutes. Vent the top of the foil, and broil for 2 to 3 minutes. Remove from the oven. Plate the salmon, and sprinkle with additional fresh parsley or parmesan, if desired. Serve immediately.

Nutritional Information: Calories Per Serving: 308, Fat: 19 g (7 g Saturated Fat), Cholesterol: 98 mg, Sodium: 429 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 33 g.

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Family Matters: Football & French Dip Sandwiches


Football & French Dip SandwichesThe weather feels like it’s finally turning a little cooler, and just in time for football season. We no longer have a football player in the house, but with a college game or a professional game on almost every night of the week, my family will be tuned into football on the big screen for the next several months.

Nothing is more perfect than football season and snacking season. So, I try to bring some of that tailgating into the kitchen with chili, tortilla soup, meatballs or BBQ sliders. This year, I kicked off the season right with Slow Cooker French Dip Sandwiches. You can put this in the slow cooker early on a Sunday morning before church, and then return home to a yummy Noon kickoff!

This recipe scored big points with my family, and it was easy to eat while watching the game and having a little football family time.

Slow Cooker French Dip Sandwiches

Prep Time: 15 minutes
Cook Time: 8 hours
Serves: 6 to 8

Ingredients:
2 to 3 lbs chuck roast
24 oz Brookshire’s Beef Flavored Broth
1 (10.5 oz) can French onion soup
6 to 8 sandwich-length French bread loaves or rolls, sliced open
1/2 lb provolone, Swiss or mozzarella cheese, sliced

Directions:
Cut roast into big chunks. Place meat, broth and onion soup in slow cooker. Cook on low for 8 hours.

Once cooked, shred meat. Set oven to 400° F. Spoon meat into rolls; top with cheese. Melt cheese in hot oven for a few minutes. Serve with beef juice.

Nutritional Information: Calories Per Serving: 1341, Fat: 23 g (8 g Saturated Fat), Cholesterol: 130 mg, Sodium: 2963 mg, Carbohydrates: 197 g, Fiber: 9 g, Protein: 88 g.

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Shop the Sale: Chile-Rubbed Roast with Chipotle Gravy


Chile-Rubbed Roast with Chipotle GravyYou know I use my slow cooker all year, but there’s something particularly comforting about a slow-cooked meal in the fall.

This dish screams Sunday dinner, and the aroma of this cooking is quintessentially fall.

For an added depth of flavor in the meat, combine the rump roast with the spices and seal into a zip-top bag in the refrigerator overnight before you make this dish. The flavors will be a little bolder and will seep nicely into the meat. This is a great meal to serve over mashed potatoes; I add cheese to mine. It would also be good over rice, or anything that could hold and absorb this delicious gravy.

Chile-Rubbed Roast with Chipotle Gravy

Ingredients:
3 lbs rump roast
1 Tbs paprika
1 Tbs ancho chile powder
1 Tbs cayenne pepper
1 Tbs garlic powder
1 Tbs onion powder
1 tsp salt
3 Tbs olive oil
12 oz beer
1 (7 oz) can chipotle peppers in adobo sauce
2 Tbs flour
mashed potatoes, for serving

Directions:
Trim the roast of visible fat, and cut roast into large cubes. Place the meat in a large mixing bowl.

In a small bowl, combine paprika, ancho chile powder, cayenne, garlic, onion powder and salt. Mix well. Rub into meat.

Heat olive oil in a cast-iron skillet over medium-high heat. Place meat in the pan in two batches, searing on all sides.

Add beer to the skillet to deglaze the pan, scraping up browned pieces from the bottom.

Pour mixture into slow cooker. Cook on low for 7 to 8 hours, or until meat is fork-tender and falling apart.

Drain juices from the slow cooker into the cast-iron skillet, and heat over medium heat. Pulse chipotles in the food processer until smooth and add to the skillet. Whisk in flour and stir vigorously to remove lumps. Cook until gravy thickens. Serve meat and gravy over mashed potatoes.

Serves 6

Nutritional Information: Calories Per Serving: 528, Fat: 21 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 394 mg, Carbohydrates: 10 g, Fiber: 1 g, Sugar: 3 g, Protein: 72 g.



Healthy Living: Stuffed “Pumpkins”


Stuffed “Pumpkins”It’s never too early to trot out the fall treats!

These fun and fanciful “pumpkins” don’t have to wait until Halloween to make an appearance, and they might even entice your kids to devour this healthy meal.

You can stuff the bell pepper “pumpkins” with almost anything you want: a mixture of ground turkey, quinoa and corn; this chicken mixture; or even make it all veggies and grains.

Your family will get vitamin C and antioxidants from the peppers. The chicken and black beans provide protein, and there’s lots of beta-carotene in the tomatoes in the salsa.

Plus, you can make these in advance, and just pop them in the oven for dinner when you get home in the evening. They’re a fun and healthy way to feed your family!

Stuffed “Pumpkins”

Ingredients:
4 large orange bell peppers
4 cups rotisserie chicken, shredded
1 cup black beans, rinsed and drained
1/2 cup onions, diced
1 Tbs cumin
1/2 Tbs garlic salt
1/2 Tbs chili powder
1/2 to 1 cup salsa
1 cup cheddar cheese, shredded

Directions:
Preheat oven to 350° F.

Slice the tops off of the orange peppers, removing seeds and pith. Using the sharp tip of a paring knife, “carve” faces into the peppers, small enough that filling won’t come out but large enough to see a pumpkin “face.”

In a large bowl, mix together shredded chicken, black beans, onions, spices, salsa (to taste) and cheese. Stuff 1/4 of mixture into each pepper, and cap with the top of the pepper.

Place in a baking dish with a lid or cover with foil. Bake for 45 minutes. Remove cover, and bake for 15 more minutes. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 568, Calories from Fat: 138, Fat: 15 g (7 g Saturated Fat), Cholesterol: 137 mg, Sodium: 480 mg, Carbohydrates: 46 g, Fiber: 12 g, Sugar: 10 g, Protein: 61 g.

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Dine In: Date Night Asiago Asparagus


Date Night Asiago AsparagusI love asparagus, but my significant other, not so much.

So, when I was dying to have it as a side dish recently alongside a hunk of burning (ie, grilled) meat, he was kind enough to say he’d make it for ME, and could we please have a salad, too?

Well, I decided to try to change his mind about asparagus. While I generally just steam it, this roasted version is amazing.

Of course, what’s not to like about a dish with cheese and bacon, when it comes right down to it? Don’t overcook these veggies; the asparagus should still be crisp-tender when it comes out of the oven.

You can always prepare this in advance, and roast the asparagus while the meat is grilling.

Date Night Asiago Asparagus

Ingredients:
1 1/2 lbs asparagus, trimmed
2 Tbs olive oil
salt and pepper, to taste
4 cloves garlic, minced
1 cup Asiago cheese, grated
4 slices bacon, cooked, drained of fat and chopped

Directions:
Preheat oven to 425° F. Place asparagus in a large, greased casserole dish. Toss with olive oil, and then sprinkle with salt, pepper and minced garlic. Toss to coat thoroughly. Roast, uncovered, for 10 minutes.

Remove from the oven. Sprinkle half of grated cheese all over asparagus. Then, add chopped bacon, and top with more cheese. Roast for 10 more minutes.

Serves 4

Nutritional Information: Calories Per Serving: 454, Calories from Fat: 318, Fat: 35 g (15 g Saturated Fat), Cholesterol: 82 mg, Sodium: 1347 mg, Carbohydrates: 8 g, Fiber: 4 g, Sugar: 3 g, Protein: 29 g.

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Mi Blog Hispano: Celebrando el Mes de la Herencia Hispana


Celebrando el Mes de la Herencia HispanaYa estamos celebrando el Mes de la Herencia Hispana y no hay mejor manera de celebrar que con familia y comida.  Durante este tiempo, lo que realmente celebramos es la riqueza de la cultura y herencia hispana a través de festividades que incluyen comida, música, reuniones familiares o excursiones, fiestas, narraciones de cuentos, y actividades educativas.

Nosotros los hispanos, venimos de más de veinte países alrededor del mundo como México, Honduras, Venezuela, El Salvador, Costa Rica, Argentina, y muchos más.  El Mes de la Herencia Hispana celebra y reconoce nuestra cultura hispana y la historia, así como los logros y contribuciones que los hispanos han hecho para esta nación.

Es una observación nacional que se ha celebrado desde 1968, y por lo general se observa del 15 de septiembre al 15 de octubre y se honra cada año.  El tiempo de la celebración es significativo debido a que varios países de América Latina celebran la independencia de su país, entre otras fiestas importantes.

Yo estaré celebrando con mi familia y amigos.  También aprovechare para ensenarles más a mis hijas sobre la historia de México.  No quiero que pierdan la pasión que sentimos por nuestro lindo país.

Estuve pensando en alguna receta Mexicana que mis hijas mayores podrían hacer fácilmente.  Se me ocurrió que haciendo tostadas de pollo sería facilísimo para ellas.  Las hice la semana pasada y les encanto.  Yo cocine el pollo pero ellas hicieron todo lo demás mientras yo les enseñaba.  Pusieron los frijoles en las tostadas, el pollo, el aguacate, la crema, etc.  Quedamos muy satisfechos con las tostadas, que por cierto acompañe con una sopa de fideo tan rica que solo pensando en ella se me hace agua la boca.

Aquí les paso la receta por si se les antojan unas tostadas fáciles de hacer.  La receta viene de Mission Foods que es la marca de varias comidas mexicanas como tortillas, salsas, y tostadas.  Puede cambiar una cosa u otra.  Yo use frijoles de la marca Goya porque aparte de sabrosos, son casi auténticos a los frijoles que hace mi mama.  Y hablando de autenticidad, no podía faltar el delicioso queso Cacique para darle un poco más de sabor.

Tostadas de Pollo

Porciones: 4
Tiempo prep: 5 min
Tiempo de cocción: 15 min

Ingredientes
1 1/3 tazas de pollo asado, desmenuzado y calentado
2 cucharadas de jugo de lima, fresco
3/4 tazas de pico de gallo, ya hecho
4 tostadas de Mission Yellow Tostadas

Instrucciones
En un plato hondo mediano, combine el pollo calentado, pico de gallo, y jugo de lima.  Mezcle para combinar.

Divida la mezcla en las cuatro tostadas y sirva.

Para más sabor unte guacamole en la tostada antes de poner la mezcla de pollo.  Sirva con crema.  Agregue otros ingredientes a su gusto como maíz, frijoles negros, o salsa picante.



Shop the Sale: Grilled Beefy Cheese


Grilled Beefy CheeseThere is nothing better than a grilled cheese sandwich, unless it’s a grilled cheese sandwich stuffed full of cheesy beef.

To say this is a hearty sandwich is putting it mildly. It’s a full meal, for sure. Just add a side salad or a cup of soup, and you’re ready to go. Plus, it cooks up quickly, something I love, especially for a weeknight meal.

To make this even more perfect, Angus ground chuck is on sale this week at Brookshire’s, so feeding your family is delicious, quick, easy and economical!

I’ve also added chopped green bell peppers into the mixture and cooked them at the same time I added the mushrooms, onions and garlic.

Grilled Beefy Cheese

Ingredients:
1 lb Angus ground chuck
1 clove garlic
1 cup mushrooms, sliced
1/2 cup white onions, diced
8 slices good-quality sandwich bread
4 tsp butter, softened
8 slices Swiss cheese
8 slices American cheese

Directions:
Brown ground Angus in a large pan. Drain fat. Add garlic, mushrooms and onions to the pan; cook until vegetables are soft. Drain any excess liquid. Remove from heat and set aside.

Butter 1 side of each slice of bread. Heat a griddle pan to medium-high heat, and place 4 slices of bread, butter-side down, on the griddle. Top with 1 slice each of American and Swiss cheese, and then add 1/4 cup of the beef mixture. Top with remaining slices of bread, butter-side up. When the first side of bread is golden and browning, carefully flip and cook until the second side of bread is golden and browning, and cheese is melting. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 654, Calories from Fat: 339, Fat: 38 g (21 g Saturated Fat), Cholesterol: 197 mg, Sodium: 865 mg, Carbohydrates: 18 g, Fiber: 1 g, Sugar: 5.6 g, Protein: 60 g.

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Healthy Living: Stuffed Breakfast Sweet Potatoes


Stuffed Breakfast Sweet PotatoesGetting out the door in the morning is no easy task.

There’s the first school pre-dawn run to get the older kid to cross country practice. I fuel up with a can of LaCroix bubble water during that trip.

Then, it’s back home to get myself and the younger kid ready for the day.

That includes showers and breakfast.

This simple and healthy meal, packed full of vitamins and nutrients, needed to get us through a day of work, school, sports and homework. It can bake while you shower, and then voila! It’s ready to go when you’re ready to eat. You can even prep the potatoes the night before. Just heat them for a few minutes in the microwave to get them ready to go back in the oven the second time.

Stuffed Breakfast Sweet Potatoes

Ingredients:
2 large sweet potatoes
4 large eggs
salt and pepper, to taste
toppings such as shredded cheese, green onions, chives, salsa, avocado, etc.

Directions:
Preheat oven to 400° F. Pierce sweet potatoes; bake for about 1 hour, or until soft and tender. Remove from oven and let cool enough to handle.

Slice each potato lengthwise, and then scoop out most of the soft flesh, leaving about a 1/2-inch shell intact. Save the potato for a future use or mash to eat as a “side dish” with the baked eggs.

Reduce oven temperature to 350° F.

Carefully crack 1 egg into each sweet potato shell. Season with salt and pepper; bake for 15 to 20 minutes or until egg white has set. Top with shredded cheese. Return to the oven until cheese is melted.

Remove from oven, and top with items of your choice. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 249, Calories from Fat: 47, Fat: 5 g (2 g Saturated Fat), Cholesterol: 186 mg, Sodium: 84 mg, Carbohydrates: 42 g, Fiber: 6 g, Sugar: 1 g, Protein: 9 g.

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Dine In: Date Night Greek Lemon Chicken


Date Night Greek Lemon ChickenWhen Friday nights don’t involve football or driving the Mom taxi, I love a date night dish that can be prepared in one pan.

This Greek chicken is bursting with flavor, is healthy and good for you, and comes together in just a few minutes. Definitely marinate this overnight to let the lemon permeate the chicken. It’s so delicious that way. You can marinate the chicken as you’re preparing the rest of the meal, but the flavor is more intense if you do it overnight.

You can buy cauliflower already riced and packaged. It’ll be near the prepared bags of salad in your store, or you can buy a head of cauliflower and pulse it in your food processor. It’s that simple. You can also skip the cauliflower entirely and serve this with a side of orzo.

Date Night Greek Lemon Chicken

Ingredients:
4 bone-in, skin-on chicken thighs (about 1 1/2 lbs)
juice of 1/2 lemon
2 Tbs olive oil
1 1/2 Tbs Greek seasoning
1 tsp salt
4 cloves garlic, minced
1/2 cup white onion, diced
1 cup cherry tomatoes
1 (14 oz) can artichoke hearts
12 oz cauliflower rice
1/2 lemon, sliced

Directions:
Whisk together lemon juice, olive oil, Greek seasoning and salt in a small bowl. Pour into a gallon-sized, zip-top plastic bag. Then, place chicken in the bag. Marinate in the refrigerator for at least 1 hour, preferably overnight.

When it’s time to eat, heat a cast-iron skillet over high heat. Sear the chicken, skin-side down, for 5 to 6 minutes without moving. Flip the chicken, reduce heat to medium-high, and continue to cook for 10 to 15 minutes, or until cooked through and juices run clear. Remove to a plate.

Lower the heat to medium. Add the garlic and onion, and sauté for about 2 minutes. Add the tomatoes and artichokes, stirring frequently. Add the cauliflower rice; cook for 5 minutes. Add the lemon slices, chicken and any juices from the chicken. Heat through and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 477, Calories from Fat: 181, Fat: 20 g (5 g Saturated Fat), Cholesterol: 151 mg, Sodium: 1027 mg, Carbohydrates: 21 g, Fiber: 8 g, Sugar: 5 g, Protein: 55 g.

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Shop the Sale: Slow Cooker Pineapple Pork Chops


Slow Cooker Pineapple Pork ChopsWhooooooo weeeee!

The first couple of weeks of having the kids back in school were an exercise in military-grade logistics.

As always, one thing that makes hectic days more streamlined is my slow cooker.

Dinner tastes like you spent hours working on it, and you did but just not in an active kind of way.

The original recipe for this dish called for homemade barbecue sauce. Yum, I love homemade anything and encourage you to do so when possible.

But Wednesday nights? When you’ve gotten the high schooler to cross country practice by 6:30 am and the middle schooler to theater practice by 7:30 am and worked a full day yourself before you all go to church in the evening? Nah, use a Brookshire’s bottled barbecue sauce!

When you’re at Brookshire’s this week, grab a family pack when you’re picking up your barbecue sauce. Get the meal in the slow cooker to be ready for a hearty family meal in the evening.

Slow Cooker Pineapple Pork Chops

Ingredients:
6 (about 5 oz each) boneless pork chops
salt and freshly ground black pepper, to taste
1/2 tsp red pepper
1 cup barbecue sauce
1 yellow onion, diced
1 (8 oz) can pineapple chunks, plus 1/3 cup pineapple juice

Directions:
Rub the pork chops with salt and pepper, to taste; set aside. In a large bowl, combine barbecue sauce, red pepper, diced onion and pineapple chunks; mix until combined.

Place about 1 cup of sauce in the crockery of the slow cooker. Place pork chops on top of sauce. Pour remaining sauce and reserved pineapple juice over pork chops.

Cover with the lid. Cook on low for 5 hours or high for 2 1/2 to 3 hours or until cooked through.

Serves 6

Nutritional Information: Calories Per Serving: 292, Calories from Fat: 47, Fat: 5 g (2 g Saturated Fat), Cholesterol: 103 mg, Sodium: 548 mg, Carbohydrates: 22 g, Fiber: 1 g, Sugar: 15 g, Protein; 45 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.

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