share. The Brookshire's Blog

Dine In: Jalapeño Sausage Balls


Jalapeño Sausage BallsI tend to get stuck in a pattern for Friday night meals. When I lived overseas in Germany, my best friend Susan and I walked down to our favorite Greek restaurant every single Friday night.

When I had kids, I continued a tradition that my mom started by serving pizza on Friday nights.

Now, I tend to use the smoker for Friday night festivities. I run home at lunchtime to put dinner on to smoke (or prep it in the morning, depending on what we’re smoking), and it’s done by the time we’re home from work and relaxing on the back porch.

I saw a smoked dish on Instagram that I wanted to try, and it only takes about two hours on the smoker. Even if you don’t have time to run home at lunch on a Friday, you can still enjoy this on your porch on Friday evening.

You can switch up the fillings, too. I have one person in my family who doesn’t like cream cheese, so he just gets cheddar. I have another who doesn’t like jalapeños, so he just gets cheese pressed into the middle of the sausage ball. I like bleu cheese, so I’ll mix that in with mine. The sky is the limit.

Jalapeño Sausage Balls

Ingredients:
12 jalapeño peppers, tops removed, seeded and pithed
6 Tbs whipped cream cheese
6 Tbs sharp cheddar cheese, grated
3 Tbs white onion, finely minced
2 slices bacon, cooked crisp and crumbled
2 lbs Owens Pork Breakfast Sausage
12 strips bacon, uncooked

Directions:
Remove the tops from the jalapeño peppers. Slice a slit through lengthwise, not cutting all the way through. Remove pith and seeds.

Mix cream cheese, cheddar cheese, onions and cooked bacon. Season with salt and pepper, to taste. Stuff each pepper with a heaping tablespoon full of the cream cheese mixture.

Using your hands, mold sausage around pepper, forming a ball and completely covering the pepper. Wrap sausage ball with two strips of bacon; secure with toothpicks.

Prepare smoker. Place sausage balls on rack, and smoke for about 2 hours or until cooked through. Alternately, place on the grill over indirect heat (the bacon will cause flare-ups if it’s not indirect) and cook through, several minutes on each side.

Serves 12

Nutritional Information: Calories Per Serving: 460, Calories from Fat: 330, Fat: 36 g (12 g Saturated Fat), Cholesterol: 104 mg, Sodium: 1576 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugar: 0 g, Protein: 29 g.

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



Dine In: Cheeseburger Hand Pies


Cheeseburger Hand PiesOne of our favorite family activities is to go to the drive-in movies on a Friday night.

We get there early, spread out a few picnic blankets, set up camping chairs and unpack the cooler. We have dinner there in the fading light and pack extra snacks for the movie, of course!

Having dinner at the drive-in is the best. I’ve often said food tastes the most delicious outdoors, and on a picnic blanket in front of a huge screen is no exception. After we eat, we usually kick around a soccer ball or throw a tennis ball until the sun sinks over the horizon and the big screen crackles to life.

One of the best parts is that we’re so busy enjoying each other, that phones and other electronics get left inside the car!

When the movie starts, we pile blankets in the trunk and settle in under the stars. It’s really a perfect Friday night.

I found that I can make these Cheeseburger Hand Pies ahead of time and heat them up before we go, storing them in an insulated bag to keep them warm until we’re ready to eat.

Cheeseburger Hand Pies

Ingredients:
1 lb 80/20 ground beef
1 Tbs Lawry’s Seasoned Salt
1/2 cup dill pickles, finely chopped
1 (8 ct) pkg refrigerated biscuits
8 slices American cheese
mustard and ketchup, to taste
olive oil

Directions:
Mix ground beef with seasoned salt and pickles. Form 8 burger patties. Grill or pan-fry until cooked through to desired doneness.

Preheat oven to 350° F, and spray a baking sheet with nonstick cooking spray.

Remove the biscuits from the package. Place on baking sheet, carefully separating biscuits into two pieces horizontally.

Press bottom biscuit to flatten. Top with a burger, cheese, mustard and/or ketchup, if desired. Press the other half of the biscuit on top; fold edges of the bottom biscuit piece up to seal.

Repeat with all burgers and biscuits.

Brush with olive oil. Bake 12 to 15 minutes, or until biscuits are golden-brown and burgers are heated through.

Serves 8

Nutritional Information: Calories Per Serving: 392, Calories from Fat: 187, Fat: 21 g (6 g Saturated Fat), Cholesterol: 68 mg, Sodium: 1527 mg, Carbohydrates: 27 g, Fiber: 1 g, Sugar: 3 g, Protein: 24 g.

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



Dine In: Steak and Cheddar Quiche


Steak and Cheddar QuicheSunday is Mother’s Day and while perusing recipes for this blog post, I came to realize one consistent truth: Mother’s Day is about brunch.

I love brunch. I seriously love brunch. The combination of breakfast and lunch is glorious.

This mama wants a steak for Mother’s Day though.

Then, I got to thinking. How can I have steak at brunch?

Well, I could just grill one and serve it aside fluffy scrambled eggs, or grill a steak and slap a fried egg on top and let the golden yolk smother the steak in velvety goodness.

Or, I could embrace the Mother’s Day brunch and make a breakfast full of steak, eggs and cheese, pretty much all my favorite things!

The beauty of this recipe is that you can grill a HUGE steak on Friday or Saturday night, enjoy it as a meal, and then use the leftovers for this quiche. Or, when you’re grilling your Friday night steak, throw an extra cut on the flames in preparation for this recipe.

You can never have too much steak. Just don’t tell my cardiologist.

Steak and Cheddar Quiche

Ingredients:
1 lb grilled steak, diced
1 cup baby bella mushrooms, diced
1 cup fresh baby spinach leaves, chopped
1 medium white onion, finely diced
6 cloves garlic, minced
2 Tbs butter
8 oz Cabot Sharp Cheddar, shredded
16 eggs
1 cup heavy cream
1 Tbs dry mustard
sea salt and pepper, to taste
2 single-crust, deep-dish pie crusts

Directions:
Separate pie crusts, and defrost while oven preheats to 375° F. Melt butter in a large, heavy skillet. Sauté onions, garlic and mushrooms until softened. Add spinach, and heat until the spinach is wilted. Remove from the heat and set aside.

Whisk eggs and heavy cream together in a large bowl. Season with mustard, salt and pepper; thoroughly combine. Spread half of the grated cheese in the bottom of each pie crust, and then top with the vegetables. Layer the steak on top of the vegetables in each pie pan. Pour the egg mixture on top of the steak, dividing by half.

Bake in the oven for 40 minutes or until the crust is golden-brown and the filling is set.

Serves 16
Nutritional Information: Calories Per Serving: 254, Calories from Fat: 136, Fat: 15 g (6 g Saturated Fat), Cholesterol: 206 mg, Sodium: 238 mg, Carbohydrates: 8 g, Fiber: 1 g, Sugar: 1 g, Protein: 21 g.

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



Dine In: S’mores Oreo Ice Cream Pie


S’mores Oreo Ice Cream PieI was in the mood to make an ice cream pie last weekend. I envisioned a S’mores Ice Cream pie, but when I mentioned it to my son, he said, “Oh, with Oreo ice cream?”

Why not with Oreo ice cream? We made a combination S’mores Oreo pie, and it was delicious.

The great thing about ice cream pies is that you can make any flavor combination you want. This particular pie borrows a technique from a famous ice cream dessert, the Baked Alaska. Make sure the pie is super frozen when you put it under the broiler, or it will quickly turn to ice cream soup.

Ice cream pie on Friday nights reminds me of growing up, when a bowl of our favorite frozen flavor was a weekend treat. Start it a day ahead if need be, so it has enough time in the freezer.

S’mores Oreo Ice Cream Pie

Ingredients:
1 prepared graham cracker crust
1 pint Oreo (or cookies and cream) ice cream
1 (8 oz) jar hot fudge
1 cup mini marshmallows
1 cup marshmallow fluff
1/2 cup Oreo cookies, crushed

Directions:
Let ice cream soften, and stir in 1 cup mini marshmallows. Spread into the bottom of the prepared graham cracker crust; freeze until firm. Remove from freezer, and spread a layer of hot fudge over the ice cream. Put back into the freezer until fudge is firm. Preheat broiler in oven to high. Remove pie from freezer; spread with marshmallow fluff. Place under the broiler for 2 minutes or until marshmallow fluff is lightly golden-brown. Sprinkle with crushed Oreos. Either serve immediately or place back in freezer until ready to serve.

Serves 10

Nutritional Information: Calories Per Serving: 354, Calories from Fat: 123, Fat: 15 g (5 g Saturated Fat), Cholesterol: 13 mg, Sodium: 288 mg, Carbohydrates: 56 g, Fiber: 2 g, Sugar: 37 g, Protein: 4 g.

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

 

| Permalink | Print
Posted in: Dine In, Kids


Dine In: Philly Cheesesteak Sliders


Philly Cheesesteak SlidersThis weekend, Paul made us dinner (twice, actually), and with one of the meals, he served King’s Hawaiian Rolls.

The meal itself was magnificent, but what was totally devoured without a leftover in sight? The Hawaiian rolls. Clearly, all three of my guys love these things.

As for me, I love to make dishes they love, so I searched for more recipes using the rolls. We’ve already done the ham and cheese baked Hawaiian rolls (and they are well-loved, I assure you), but I was looking for something different.

I came across a recipe for Philly Cheesesteak Sliders, so we gave those a whirl last Friday night. They’re quick and delicious, and (you guessed it) they were gone in a heartbeat.

Next time, I might have to make two pans.

Philly Cheesesteak Sliders

Ingredients:
1 pkg King’s Hawaiian Rolls
1 box Steak-umm thinly sliced steak strips
1 green pepper, sliced in thin strips
1 white onion, sliced in thin strips
6 slices provolone cheese
2-3 Tbs mayonnaise
3 Tbs butter, melted
2 Tbs dried onion
salt and pepper, to taste

Directions:
Preheat oven to 350° F.

Melt butter in a small pan; stir in dried onion. Set aside to cool and let onion soften.

Spray a 9 x 13 baking dish with nonstick cooking spray.

Carefully holding the rolls in one sheet, carefully slice through the center, horizontally. Place the bottom of the rolls in 9 x 13 baking dish.

Prepare Steak-umms according to package directions. Remove from skillet. Add onion and pepper; sauté until just tender. They will finish cooking in the oven.

Spread mayonnaise on the bottom of the Hawaiian rolls. Top with beef, onions, peppers and slices of provolone cheese. Sprinkle with salt and pepper.

Top with the remaining half of the rolls.

Pour butter and onion mixture over the sandwiches. Cover with foil and bake for 10 minutes. Remove foil and bake an additional 10 minutes.

Remove from oven; cut into 12 sliders and serve immediately.

Makes 12

Nutritional Information: Calories Per Serving: 400, Calories from Fat: 263, Fat: 29 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 74 mg, Sodium: 484 mg, Potassium: 56 mg, Carbohydrates: 23 g, Fiber: 1 g, Sugar: 5 g, Protein: 13 g.

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



Dine In: Caprese Chicken


Caprese ChickenI decided to bring someone new to date night: chicken.

We don’t eat much chicken, to be honest; Paul likes red meat. A girl can’t live on red meat alone though (actually, I could, but it’s not the most healthy option), so every once in a while, I have to work chicken in the rotation.

I love this caprese version because it brings in all the best flavors of springtime: basil from the bountiful pot on my back porch and fresh Roma tomatoes from the Brookshire’s produce aisle. Splurge on some fresh mozzarella cheese for this delightful dish, but if you can’t find it, it’s fine to get a package of cheese slices from the deli, too.

You can sear these chicken thighs in a pan and then roast in the oven, but you can also grill them. If you use the grill, place the cheese and tomatoes on at the last minute, covering the grill until the cheese is melty and then topping with the basil and sauce before serving.

I love this with a fresh salad and grilled flatbread.

Caprese Chicken

Ingredients:
1/2 cup balsamic vinegar
2 Tbs brown sugar, packed
2 Tbs olive oil
1 tsp dried basil
1 tsp dried oregano
kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 Tbs unsalted butter
8 oz fresh mozzarella cheese, cut into 8 slices
2 Roma tomatoes, sliced
1/4 cup basil leaves, chiffonade

Directions:
Preheat oven to 400° F.

Combine balsamic vinegar and brown sugar in a saucepan over medium heat. Bring to a boil and simmer until reduced by half, about 6 to 8 minutes. Set aside.

Combine olive oil, basil and oregano. Season chicken with salt and pepper. Using a pastry brush, work the olive oil mixture onto both sides of the chicken.

Melt butter in cast-iron skillet over medium-high heat. When the butter is bubbling, add the chicken, skin-side down, and sear until golden on both sides, about 2 to 3 minutes per side. After the chicken is seared, place on a baking sheet in the oven; roast until cooked through, about 30 minutes. Top each piece of chicken with a slice of mozzarella cheese; broil for about 2 minutes, or until the cheese is melted and bubbly. Remove from oven. Top with tomatoes and fresh basil; drizzle with the balsamic glaze.

Serves 8

Nutritional Information: Calories Per Serving: 337, Calories from Fat: 221.4, Fat: 24.6 g, (9 g Saturated Fat), Cholesterol: 91 mg, Sodium: 239 mg, Carbohydrates: 8 g, Fiber: 0 g, Sugar: 7 g, Protein: 20 g.

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



Dine In: S’mores Cheesecake


S’mores CheesecakeLast weekend, under the shade of the elm tree in my backyard, we enjoyed a long-awaited crawfish boil with warm spring sunshine beaming down on us and cool spring breezes blowing.

I say “long-awaited” because it’s been in the works for over a year.

We tried to make it happen during last crawfish season, but schedules never meshed, calendars never coordinated and the crawfish boil never happened.

My friend, Leslie, and I said we were not going to let another crawfish season go by without celebrating.

Celebrate, we did. Ran into a few kinks with the propane heat source, but a little ingenuity goes a long way when you’re hungry and there are 30 pounds of crawfish ready to be eaten.

Speaking of hungry, Leslie baked and brought a S’mores Cheesecake, which didn’t make it until dessert. In fact, we all had our dessert BEFORE dinner, and it was so delicious that I can’t stop thinking about it.

Leslie and I love all things s’mores, so this dessert definitely needed to be what was happening at our crawfish boil.

The cheesecake part was creamy, but not too dense. Even though the flavor was rich, you could definitely manage a second piece (after dinner, this time).

S’mores Cheesecake

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup brown sugar
1 tsp vanilla extract
5 Tbs butter, melted
3/4 cup semisweet mini chocolate chips
1 cup marshmallows

Cheesecake:
4 (8 oz) pkgs cream cheese, softened
1/2 cup sour cream
2 eggs
3/4 cup heavy cream
3/4 cup white granulated sugar
2 Tbs cornstarch
2 tsp vanilla extract

Topping:
10 oz hot fudge topping, warmed
2 cups marshmallows

Directions:
Preheat oven to 325° F.

Grease a 9-inch springform pan with Crisco, butter or vegetable oil (use something other than nonstick cooking spray). Place the springform pan inside a larger roasting pan with deep edges, like a 9 x 13 baking pan.

Mix the graham cracker crumbs with melted butter, vanilla and brown sugar in the bowl of a food processor. Pulse until well-combined and forms small pea-sized “pebbles.”

Press the mixture into the bottom of the springform pan, including about 1 inch up the sides of the pan.

Sprinkle mini chocolate chips and marshmallows over the bottom of the crust.

Using an electric mixture, beat cream cheese on medium speed until light and fluffy. Add the cornstarch and sugar; mix until well-combined. Add the eggs and beat until thoroughly incorporated. Then, beat in the sour cream, vanilla and heavy cream.

Mix well.

Pour the cheesecake batter over the top of the chocolate and marshmallows; tap the sides of the springform pan gently until evenly spread. Pour water into the roasting pan until it reaches about half the depth of the springform pan. (If you’re worried about water compromising the springform pan, wrap the bottom with aluminum foil before adding the water to the roasting pan.)

Bake for 90 minutes. Do not open the oven door during the baking process.

Turn off the oven and crack oven door. Let cheesecake rest for 10 minutes in the oven before removing it.

Cool on a wire rack for 10 minutes; carefully remove the outer portion of the springform pan.

Chill for 1 hour in the refrigerator.

Preheat broiler to high heat.

Spread warm hot fudge over the top of the chilled cheesecake, and spread the marshmallows across the top.

Place cheesecake under the broiler for about 30 seconds to 1 minute. Remove immediately when the marshmallows are golden.

Cool cheesecake completely; cover and refrigerate for at least 4 hours.

Serves 12

Nutritional Information: Calories Per Serving: 720, Calories from Fat: 346, Fat: 38 g, Trans Fat: 0 g (23 g Saturated Fat), Cholesterol: 138 mg, Sodium: 394 mg, Potassium: 186 mg, Carbohydrates: 86.6 g, Fiber: 1 g, Sugar: 56 g, Protein: 9 g.

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

| Permalink | Print
Posted in: Cooking, Dine In


Dine In: Homemade Snack Mix


Homemade Snack MixTonight is another sleepover night, and the last time we did this with a gaggle of boys, I discovered they love a homemade snack mix.

So does Paul.

Seriously, those boys (big and small) can go through POUNDS of snack mix in a weekend. I do not exaggerate.

I should make batches with the entire boxes of cereal, but that would take up way too much time and oven space so I make it in small batches.

The secret is doubling the amount of the seasoning mixture that is called for on a regular recipe. As long as you spread out the mixture liberally enough on the baking sheets and it dries out, the seasoning mixture will absorb, dry, and be flavorful and delicious.

Snack Mix

Ingredients:
2 cups Food Club Rice Squares Cereal
2 cups Food Club Corn Squares Cereal
2 cups Food Club Wheat Squares Cereal
2 cups Rold Gold Pretzels
1 (6 oz) can Blue Diamond Roasted Almonds
12 Tbs butter (1 1/2 sticks)
1/2 cup Worcestershire sauce
4 Tbs Lawry’s Seasoned Salt
4 Tbs Food Club Onion Powder

Directions:
Mix cereals, pretzels and nuts in a large bowl. In a smaller bowl, microwave butter until melted. Add Worcestershire sauce and spices to melted butter. Stir well.

Preheat oven to 250° F.

Pour butter mixture over cereal mixture in large bowl. Spread cereal mixture onto two baking sheets and place into the oven. Bake for 1 hour, stirring and rotating pans every 15 minutes.

Serves 8

Nutritional Information: Calories Per Serving: 427, Calories from Fat: 255, Fat: 28 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 46 mg, Sodium: 607 mg, Potassium: 273 mg, Carbohydrates: 39 g, Fiber: 5 g, Sugar: 8 g.

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

| Permalink | Print
Posted in: Dine In, Kids


Dine In: Cajun-Stuffed Chicken


Cajun-Stuffed ChickenI was talking to a friend last night about dining out.

We both love to cook, and we’ve found that it’s difficult to find restaurants where we think the food is something better, or something different, than we’d prepare in our own kitchens. That’s not to say I don’t love eating out; I do! It’s always nice when someone else does the work…and the dishes.

Often times, I just like cooking at home. Dining in on Friday night is often a special time with friends and family.

This week, we made these Cajun-stuffed chicken breasts, inspired by a prepared dish from the meat counter at Brookshire’s with our own spin on it.

Cajun-Stuffed Chicken

Ingredients:
4 boneless, skinless chicken breasts
4 Tbs Tony Chachere’s Cajun Seasoning
4 jalapeños
1/4 cup bulk pork sausage
1/4 cup cheddar cheese, shredded
8 slices bacon

Directions:
Place chicken breasts between two sheets of waxed paper, and pound until about 1/2 inch uniform thickness. Sprinkle with Tony Chachere’s Cajun Seasoning on both sides.

Meanwhile, wash jalapeños. Remove stems and ends. Slice through one side of the pepper lengthwise; remove seeds and pith.

Mix sausage with cheddar cheese. Stuff each jalapeño with 1/4 of mixture. Preheat oven to 400° F.

Lay 1 chicken breast at the end of 2 slices of bacon placed side by side. Place stuffed jalapeño at one end and roll up, covering pepper with chicken and bacon. Secure with toothpicks. Repeat with remaining chicken breasts, bacon and stuffed jalapeños.
Place chicken bundles in cast-iron skillet or other baking pan.

Bake at 400° F for about 30 minutes, flipping once, until chicken and sausage are cooked through. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 651, Calories from Fat: 383, Fat: 42 g, Trans Fat: 0 g (14 g Saturated Fat), Cholesterol: 195 mg, Sodium: 1862 mg, Potassium: 716 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 1 g, Protein: 61 g.

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



Dine In: Slow Cooker Chicken and Rice


Slow Cooker Chicken and RiceSpringtime means soccer season! (Well, truth be told, so does winter, summer and fall, all but the month of July!)

For some reason, however, soccer season seems more vibrant in the springtime. Maybe it’s the new, neon-colored grass sprouting everywhere, the breeze on the field, the chill of the early morning games or the warmth of the sun on my neck during the afternoon games. Whatever it is, it’s my favorite time for soccer.

Of course, soccer season means a lot of soccer practices and sometimes some really early games (7:30am is too early a lot of Saturdays to be on the field, just sayin’). Often, between multiple practices a week and games, there’s not a lot of time left for cooking. I know a lot of you reading this can relate.

So, that’s where the slow cooker comes in. Whether it’s a practice night, game day or just the end of the work week, it saves me so much work.

The boys love rice dishes. Anything in the slow cooker works for them, and for me, so this has become a family-favorite this spring.

Slow Cooker Chicken and Rice

Ingredients:
4 boneless, skinless chicken breasts
1 large white onion, diced
1 (8 oz) pkg Zatarain’s Yellow Rice Mix, cooked according to package directions
1 cup sharp cheddar cheese, shredded
1 (10.5 oz) can cream of chicken soup
1 (15 oz) can whole kernel corn, drained

Directions:
Spray crockery of slow cooker with nonstick cooking spray. Place chicken on the bottom of the crockery; sprinkle with the onion. Pour the cream of chicken soup over the chicken and onion, and let cook on low for 7 to 8 hours or on high for 3 to 4 hours.

About 30 minutes before serving, stir in the cooked yellow rice, corn and cheese. Stir to combine; warm through and serve hot.

Serves 4

Nutritional Information: Calories Per Serving: 600, Calories from Fat: 288, Fat: 32 g, Trans Fat: 0 g (15 g Saturated Fat), Cholesterol: 212 mg, Sodium: 685 mg, Potassium: 524 mg, Carbohydrates: 11 g, Fiber: 1 g, Sugar: 5 g, Protein: 65 g.

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



Page 1 of 3312345678910...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