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Dine In: Gouda Grits with Brown Butter Shrimp


Gouda Grits with Brown Butter ShrimpI go through phases with Friday nights. Sometimes I love to whip up a great meal on Friday nights; sometimes I like to order pizza.

Lately, I’ve been in a cooking mood, or maybe it’s an eating mood. Are the two mutually exclusive? I don’t think so.

Anyway, I made this Southern delight one Friday night, and it was a huge hit. The smoky, creamy grits beautifully complemented the savory shrimp.

I made this with stone-ground grits and just followed the directions on the package for cooking them with the chicken stock. However, you can really use any kind you want.

I had visions of a restaurant in historic New Orleans when I made these shrimp and grits. I’d love to eat these at an outdoor café with moss hanging from the cypress trees.

Gouda Grits with Brown Butter Shrimp

Ingredients:

Gouda Grits:
4 cups low-sodium chicken stock
1 cup quick-cooking grits
8 oz Gouda cheese, freshly grated
2 Tbs unsalted butter
1/4 tsp salt
1/4 tsp pepper
2 ears grilled sweet corn, cut from the cob
2 Tbs chives, freshly snipped

Shrimp:
1 lb raw shrimp, peeled and deveined
1/2 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
4 Tbs unsalted butter
2 garlic cloves, finely minced or pressed

Directions:

Gouda Grits:
Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about 1 or 2 minutes. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the grated cheese, salt and pepper. Taste and season more if desired. This will depend on the salt in your stock and cheese.

Shrimp:
Pat the shrimp completely dry with paper towels. Once it’s dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a large skillet over medium-high heat and add the butter. Once it’s melted and begins to sizzle, add the shrimp in batches and cook on both sides until pink. The butter will brown as the shrimp cooks, and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and cook for a few seconds. Then, place the shrimp on a plate.

To serve the grits, spoon them into a bowl and add the shrimp on top. Drizzle leftover butter from the pan on top. Cover with spoonfuls of grilled corn and a sprinkling of chives. Eat immediately.

Nutritional Information: Calories Per Serving: 566, Calories from Fat: 319, Fat: 35 g, Cholesterol: 291 mg, Sodium: 2010 mg, Potassium: 309 mg, Carbohydrates: 25 g, Fiber: 3 g, Sugar: 5 g, Protein: 41 g

 

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Shop the Sale: Catfish Stew


Catfish StewYou can’t live in the South without eating a lot of catfish. I’ve had it fried, baked and broiled, but I’d never had it in a stew until just a few months ago.

I went to my friend Trish’s house for dinner, and she had a pot of heaven simmering on her stove. Of course, I dipped the spoon right in to see what delight she had cooking.

I was surprised when she said it was catfish, but when you think about it, it makes sense. Catfish is a hardy fish, which can stand up to deep frying or braising like in this stew. Don’t simmer this meal for a long time; the fish will break down. Instead, prepare it just before serving, making it a quick and easy dinner. You can omit the bacon if you want (but why???) to make it a little healthier, and you can also throw in two cups of shrimp at the same time as the catfish, if you are so inclined. I also think it would be good with a diced jalapeño for some heat.

Catfish fillets are on sale this week at Brookshire’s, and it’s perfect weather for stew.

Catfish Stew

Ingredients:
5 strips thick-cut bacon, cut into 1/2-inch pieces
1 medium onion, finely diced
1/2 cup celery, finely diced
1 (14 oz) can petite diced tomatoes, undrained
1 1/2 cups fish stock or water
3 Tbs ketchup
1 Tbs Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp red pepper flakes
3 medium potatoes, peeled and diced
1 lb catfish fillets, cut into 1-inch pieces

Directions:
Brown bacon in a Dutch oven or soup pot over medium-high heat until almost crisp. Add onions and celery; sauté until onions are tender (about 3 to 5 minutes).

Add tomatoes, fish stock, ketchup, Worcestershire, seasonings and potatoes; stir well. Reduce heat to medium-low and cover. Cook for 40 minutes or until potatoes are very tender.

Add catfish then reduce heat to low. Cover and continue cooking for 10 minutes. Remove from heat and stir. Cover and allow stew to rest for 20 minutes before serving.

*To make homemade stock, simmer catfish bones, uncovered, in 3 of cups water until liquid is reduced by half.

Nutritional Information: Calories Per Serving: 298, Calories from Fat: 130, Fat: 14 g (4 g Saturated Fat), Cholesterol: 57 mg, Sodium: 1082 mg, Carbohydrates: 19 g, Fiber: 3 g, Sugar: 6 g, Protein: 22 g

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DINE IN: David Wade’s Old English Prime Rib Roasted in Rock Salt


David Wade’s Old English Prime Rib Roasted in Rock SaltOne of the first things I learned about my boyfriend Paul is that he makes the most incredible steaks known to man.

One of the second things I learned was his secret: David Wade’s Worcestershire Powder. I wrote about the powder earlier this week, so I thought I’d follow up with the most incredible, easiest, most delicious recipe for prime rib I’ve ever tasted.

But, back to David Wade and the powder, just for a minute. Worcestershire powder was invented by David Wade, one of the original TV chefs, cookbook author, award-winning radio and TV personality, and newspaper columnist. I may have missed a few of his accolades there – oh yes – he was recognized for preparing an entire gourmet meal…while flying in a hot air balloon over Dallas. Originally from Dallas, Wade retired to Tyler, Texas, where his kitchen was custom-fitted so he could film his television show there.

In addition to using David Wade’s Worcestershire Powder as a seasoning, Paul was a friend of David’s, having met him through their work in radio. Paul had the privilege of dining with David and his wife Becky on many occasions.

Paul confirms that the David Wade you saw on TV, wearing a formal ascot and a blazer with his personal crest, was the David you got in real life. He sounds like an amazing man to have known; he passed away in 2001 in Tyler.

His prime rib recipe is the best I’ve ever had and the easiest I’ve ever seen prepared. (Paul made it on Christmas Eve, and I promise you it’ll be a new tradition in my house!) I’m sometimes hesitant to cook such a fine cut of meat because I don’t want to ruin it. This is impossible to ruin.

It’s also impressive to cook, as it comes out encrusted completely with rock salt. No, it’s not salty, at all. However, you DO have to break it open with a hammer. (Is there really a better party trick than that?)

David Wade’s Old English Prime Rib Roasted in Rock Salt

Ingredients:
prime rib or standing rib (1/2 lb per serving)
1 tsp MSG powder (I did skip this ingredient)
rock salt (ice cream salt)
2 Tbs Worcestershire powder
1 tsp paprika
salt and pepper, to taste

Directions:
Select choice of prime rib or standing rib. Season meat with seasonings and rub into the meat. In a large heavy pan, such as the bottom section of a roaster, pour a layer of rock salt until the bottom section of the container is completely covered. Dampen the rock salt with water until the salt is JUST LIGHTLY moistened. Place the prime rib onto the salt in a standing rib position. Then, cover the prime rib completely with rock salt, pouring from the top and allowing the rock salt to avalanche off the prime rib and build itself back up to cover the meat. Dampen all of the salt very lightly with water. Be certain none of the prime rib is showing. It must be completely covered. Without a cover for the roaster, place the meat, covered with salt, into a preheated oven at 500° F. Allow the prime rib to roast for 12 minutes per pound. When cooking time is completed, remove the roast from the oven. The rock salt will be extremely hard and must be broken with a wooden mallet (or ordinary hammer) by striking the surface of the salt. Pull the salt sections away from the meat and brush away any remaining salt particles from the roast. This process, which does not impart a salt flavor to the meat, traps all the vital flavor juices and ensures the very minimum shrinkage. Recipe from davidwadegourmet.com.

Nutritional Information: Calories Per Serving: 642, Calories from Fat: 497, Fat: 55 g (23 g Saturated Fat), Cholesterol: 134 mg, Sodium: 218 mg, Potassium: 8 mg, Carbohydrates: 1 g, Sugar: 1 g, Protein: 30 g

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Shop the Sale: Bacon-Wrapped Smoky Chicken Thighs


Bacon-Wrapped Smoky Chicken ThighsEveryone loves bacon, but my friend Nick REALLY, REALLY loves bacon. He could be bacon’s biggest fan.

He even conducted an experiment recently where he cooked bacon several different ways to see which way produced the crispest, flattest bacon with the fewest fat bubbles. It was something about adding ice water to the skillet. I suggested he bake the bacon in the oven, but he wielded his cast-iron skillet in my general direction and told me that was blasphemy (it’s not…really…baked bacon comes out perfectly, in my opinion).

So, I’m not going to convert him to baking bacon, but I can aid him in his quest to eat all things bacon-related.

Right now, Nick is in Kansas, finishing his training to become an engineer with BNSF Railway. He’s been working hard, very hard, on this for a year now, first earning his conductor stripes and then applying to – and getting into – engineering school, which is apparently much more difficult than people might think. I’m super proud of him; he’s sacrificed a lot this year to make this plan a reality.

When he comes back next week, his friends are going to throw a party for him with plenty of his favorite Cajun foods, all bacon-wrapped, of course.

Chicken thighs and legs are on sale this week at Brookshire’s, so I’m planning to make enough of these for a big party!

Bacon-Wrapped Smoky Chicken Thighs

Ingredients:
4 bone-in, skinless chicken thighs
8 slices bacon
2 tsp Smoky Spice Blend

Directions:
Preheat oven to 375° F. Sprinkle the chicken thighs with 1 teaspoon of Smoky Spice Blend, and then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake on a lined baking sheet for approximately 40 minutes. You could broil them for a few more minutes at the end to crisp up the bacon.

Smoky Spice Blend

Ingredients:
1 Tbs chipotle powder
1 Tbs smoked paprika
1 Tbs onion powder 
1/2 Tbs cinnamon
1 Tbs sea salt
1/2 Tbs black pepper

Directions:
Combine all spices in a bowl, and then store in a small container. You can use it for other recipes.

Nutritional Information: Calories Per Serving: 283, Calories from Fat: 170, Fat: 19 g, Cholesterol: 31 mg, Sodium: 655 mg, Carbohydrates: 0.4 g, Protein: 30 g

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HEALTHY LIVING: 5-Minute Strawberry Frozen Yogurt


5-Minute Strawberry Frozen YogurtI spent a little too much time over the holidays sampling treats. Hershey kiss cookies. Cherry ice box cookies. Pecan pie. Eggnog milkshakes.

They were delicious but come with a price!

My kids ate a few too many treats, too, so we’re all going to be more conservative in the new year.

I love this recipe. It’s so fast, so easy and so healthy. I use non-fat yogurt because I can’t taste the difference. You can also use non-fat vanilla yogurt, too. I mostly use Greek yogurt with this recipe, which ups the protein content significantly.

I’ve swapped out the strawberries for peaches, and I have no doubt blueberries would work as well. Just make sure they’re frozen.

This recipe is easy to double and triple, and obviously it stores well in your freezer.

The sugars are natural, and the fruit boosts antioxidants during the winter, while the yogurt provides calcium and protein.

5-Minute Strawberry Frozen Yogurt
Serves 4

Ingredients:
4 cups frozen strawberries
3 Tbs agave nectar or honey
1/2 cup plain yogurt (non-fat or full fat)
1 Tbs fresh lemon juice

Directions:
Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately, or transfer it to an airtight container and store it in the freezer for up to 1 month.

Nutritional Information: Calories Per Serving: 114, Calories from Fat: 0, Fat: 0 g, Trans Fat: 0 g, Cholesterol: 1 mg, Sodium: 24 mg, Potassium: 13 mg, Carbohydrates: 28 g, Fiber: 3 g, Sugar: 24 g, Protein: 2 g

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Product Talk: David Wade’s Worcestershire Powder


David Wade’s Worcestershire PowderYou’ve heard of Worcestershire sauce, but have you ever used Worcestershire powder?

Once you do, you’ll be hooked.

Invented by Texas celebrity chef David Wade, one of the original television chefs, Worcestershire Powder is delicious rubbed into any red meat, poultry, seafood, vegetables or Asian dishes. It’s also darn good in a Bloody Mary.

Essentially a dehydrated Worcestershire sauce, the product touts that it “permeates the food and magnifies its flavor to bring out the mouthwatering goodness of any dish.”

That it does. I promise you.

The first time my boyfriend cooked for me, he used it on the most beautiful steaks I’d ever seen. He had rubbed Worcestershire powder into the steaks well before I’d arrived that evening, so when I took my first bite, I thought I’d died and gone to heaven. Surely a man who could cook a steak like this was right up there in the celestial rankings. His secret, beyond the fact he’s just good at the grill, was Worcestershire powder. We’ve since had it on all cuts of steak and a prime rib, and I’m going to use it in some enchiladas shortly. It’s good stuff.

David Wade, who retired in Tyler, Texas, was an award-winning chef, newspaper columnist, radio personality, hymn singer, cookbook author, television fixture and cookbook author. He’s as known for his neat ascot and crested blazer as he is for his eloquence, showmanship and delicious Worcestershire powder.

Found on the aisle near the condiments and Worcestershire sauce, the distinctive brown paper packaging calls out to be used. Listen to it.



DINE IN: Baked Buffalo Chicken Taquitos


Buffalo Chicken TaquitosIt’s been a long time.

A really long time.

And I couldn’t resist any longer.

I had to have something buffalo chicken and I had to have it now! No. I had to have it yesterday, I wanted it that badly.

Buffalo chicken is one of my all-time favorite things. I’ve made wings, chili, lasagna, empanadas, dips, casseroles and now, taquitos.

Taquitos are so much fun for a snack or for a meal. You could serve these as an appetizer or use them for a party or tailgate. This version is baked, not fried, so they’re a little healthier than a traditionally fried taquito.

Baked Buffalo Chicken Taquitos
Makes 8

Ingredients:
4 oz cream cheese, softened
1/8 cup buffalo sauce
1 cup shredded Monterey Jack Cheese
1/8 cup blue cheese crumbles
1 cup diced or shredded chicken breast, cooked
8 (8-inch) flour tortillas
coarse Kosher salt

Directions:
Preheat the oven to 350°F.

In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey Jack Cheese, blue cheese crumbles and chicken; mix well.

Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.

Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

Nutritional Information: Calories Per Serving: 206, Calories from Fat: 141, Fat: 16 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 64 mg, Carbohydrates: 2 g, Protein: 15 g, Sodium: 388 mg.

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Shop the Sale: Kickin’ Chicken


Kickin’ ChickenSimplify.

Simplify.

Simplify.

That’s my motto for 2015. Life just gets too darn complicated sometimes, like on Wednesday evenings when I’ve picked up one kid from chess club, another from a STEM after-school program, worked a 9-hour day and then decide to try a new recipe while doing laundry, feeding the dog and sorting the mail.

This easy chicken recipe follows that directive. However, for such ease, it’s full of flavor. The lime juice tenderizes the chicken beautifully while the olive oil ensures the flavor seeps into the meat. Of course, I love anything with hot sauce.

The recipe calls for marinating for four hours, but I like to do mine overnight.

Boneless, skinless chicken tenders or breasts are on sale this week, so heat up your winter with this chicken recipe.

Kickin’ Chicken
Serves 6

Ingredients:
2-3 lb boneless, skinless chicken breasts or tenders
1 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
1/4 cup olive oil
1/4 cup fresh lime juice
2 cloves garlic, minced or pressed
limes, cut into slices for serving

Directions:
In a medium-sized bowl, mix hot sauce, olive oil, lime juice and garlic. Place chicken in a pan, bowl or zippered bag; pour marinade over top, making sure the chicken is submerged in the marinade. Marinade for four hours in the fridge. Remove chicken from marinade and grill. Serve with lime slices.

Nutritional Information: Calories Per Serving: 340, Calories from Fat: 124, Fat: 14 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 130 mg, Sodium: 1309 mg, Potassium: 426 mg, Carbohydrates: 4 g, Protein: 49 g.

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HEALTHY LIVING: Chicken Avocado Burritos


Chicken Avocado BurritosIt’s that time of year.

You know what time! That time when we all try to get healthy again and renew our commitment to fitness and proper nutrition.

If you’re like me, you work at it hard for the first few weeks, but then slack off. I think the secret is moderation, at least it is for me. If I eat nothing but salads for weeks on end, I promise you I’m going to end up binging on the biggest plate of Mexican food known to man. So, I take it slowly. I try to eat healthier versions of the things I love, like the burritos. You can even bake them instead to save having to use the extra oil. You can cut back on the cheese and use low-fat sour cream, as well. I never recommend using low-fat cheese. It doesn’t melt right and leaves a weird aftertaste, in my opinion. Just use less of it.

The avocado provides heart-healthy fats and the chicken, of course, is lean protein.

Chicken Avocado Burritos
Serves 4

Ingredients:
2 boneless, skinless chicken breasts
2 Tbs mustard
1 Tbs olive oil
1 cup Monterey Jack Cheese, grated
1 avocado, diced
2 Tbs cilantro, chopped
4 large tortillas
4 Tbs sour cream
1 Tbs oil

Directions:
Heat 1 tablespoon olive oil in a frying pan. Place chicken breasts sprinkled with salt and pepper in pan, and roast for about 5 minutes on each side. Spread 1 tablespoon mustard over each chicken breast, add about 1/4 cup water and cook covered for a few more minutes.

Cut cooked chicken into thin strips. Mix the chicken, cheese, cilantro and the diced avocados.

Spread 1 tablespoon sour cream on each tortilla; add 1/4 of the mixture then form a roll.

Heat 1 tablespoon oil into a pan and place all four tortillas on the pan. Cook for 2 minutes on medium- high heat. Flip on the other side; cook for another 2 minutes or until the tortillas are golden.

Serve warm.

Nutritional Information: Calories Per Serving: 390, Calories from Fat: 220, Fat: 24 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 73 mg, Sodium: 130 mg, Potassium: 518 mg, Carbohydrates: 17 g, Fiber: 5 g, Sugar: 0.7 g, Protein: 28 g.

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Dine In: Egg Roulade


Egg RouladeI don’t know about you, but I’ve pretty much had my fill of rich foods, creamy dips, cheesy appetizers and food laden with calories and fat this holiday season. I’m ready for some simple fare that’s filling and delicious, without breaking the belt!

This recipe for egg roulade, like a big, rolled up omelet, fits the bill perfectly. I tried it not too long ago for a brunch and knew I wanted to make it again for a simple Friday supper. Serve it with a salad and a glass of sauvignon blanc.

You can swap out the filling ingredients in this dish; just be sure to keep your choices light. If you don’t have prosciutto on hand, use thinly sliced ham.

My kids LOVED this, and it easily serves a crowd.

Egg Roulade Stuffed with Prosciutto, Spinach and Roasted Red Peppers
Serves 8

Ingredients:
5 Tbs unsalted butter, plus extra
6 Tbs all purpose flour, plus extra
1 1/4 cups whole milk, warmed
4 large egg yolks, room temperature
1/2 tsp kosher salt
1/4 tsp ground black pepper
6 large egg whites, room temperature
pinch of cream of tartar
2 Tbs olive oil
10 oz baby spinach
1 tsp garlic, minced
8 oz fontina or Gruyere cheese, coarsely grated (about 2 cups)
3 oz prosciutto, thinly sliced
3/4 cup roasted red peppers, cut into thin strips

Directions:
Heat oven to 350° F. Use a bit of butter to lightly coat a 15 x 10-inch rimmed baking sheet. Line the baking sheet with kitchen parchment paper, leaving about an inch hanging over each of the pan’s shorter sides. Lightly butter the parchment. Sprinkle the parchment paper with a bit of flour, then tilt the pan and tap gently to spread the flour. Discard any excess.

In a small saucepan over medium heat, melt the 5 tablespoons of butter. Add the 6 tablespoons of flour and cook, stirring frequently, for 3 minutes. Add the milk in a stream while whisking, and bring the mixture to a boil, whisking the entire time. Turn down to a simmer and cook for 5 minutes. Transfer the mixture to a large bowl and whisk in the egg yolks one at a time. Stir in the salt and pepper.

In a separate large bowl, use an electric mixer to beat the egg whites with the cream of tartar and a pinch of salt until they form soft peaks. Stir a quarter of the whites into the yolk mixture, then fold in the rest, gently but thoroughly. Pour the batter into the prepared sheet pan and carefully smooth with a metal spatula.

Bake on the oven’s middle shelf, rotating the pan after 7 minutes. Bake for another 7 to 8 minutes, or until golden and firm to the touch. Set the pan on a rack to cool slightly. Increase the oven to 375° F.

While the roulade is baking, in a large skillet over high heat, heat the oil. Add half of the spinach and cook, stirring occasionally, until it starts to wilt. Add the remaining spinach and cook until all the spinach has wilted. Add the garlic and cook, stirring frequently, for 1 minute. Transfer the mixture to a colander to drain, pressing lightly on the spinach to drain any excess liquid. Season with salt and pepper.

Use a bit of butter to lightly coat one side of a sheet of kitchen parchment paper that’s cut to the same size as the egg sponge. Place the parchment, buttered-side down, onto the top of the sponge. Cover with a damp kitchen towel, then carefully invert the sponge onto a work surface. Peel off the parchment from the top of the sponge.

Sprinkle the cheese evenly over the sponge, leaving a 1/2-inch border on all sides. Top the cheese with the prosciutto in an even layer, followed by the spinach. Arrange the red pepper strips in one line down the center (starting and ending at the short sides).

Starting with one of the longer sides, use the towel to help roll up the sponge, enclosing the filling in jelly roll-fashion. Carefully pick up the roulade and place it seam-side down on the baking sheet. Bake it in the middle of the oven until the cheese has melted, about 8 to 10 minutes. Use a serrated knife to cut crosswise into 1/2-inch thick slices.

Nutritional Information: Calories Per Serving: 340, Calories from Fat: 230, Fat: 26 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 160 mg, Carbohydrates: 11 g, Fiber: 2 g, Sugar: 3 g, Protein: 17 g, Sodium: 770 mg.

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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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