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Shop the Sale: Cocoa and Chile-Rubbed Pork Loins


Cocoa and Chile-Rubbed Pork LoinI truly believe that whole, boneless pork loins are one of the best values for your money in the meat department, especially on weeks like this one when they are on sale at Brookshire’s.

They are so versatile and delicious, and I manage to get about four meals out of a whole, boneless loin.

This weekend, we’re grilling a cocoa and chile-rubbed pork loin, then I’ll use the leftovers as tacos later in the week.

The addition of cocoa powder to a rub might sound odd, but don’t forget that it’s not sweet until you add sugar to it for dessert purposes.

I love the savory blend of cocoa and chile. You do use a little sugar because that will caramelize beautifully on the grill, but it won’t make it taste like dessert, I promise.

Cocoa and Chile-Rubbed Pork Loin

Ingredients:
1 whole boneless pork loin (about 2 1/2 lb)
2 tsp unsweetened cocoa powder
2 tsp ancho chile powder (or regular chili powder)
2 tsp light brown sugar
1 Tbs olive oil
sea salt and freshly ground black pepper, to taste
2 limes, halved

Directions:
Mix together cocoa powder, ancho chile powder, brown sugar, salt and pepper. Rub pork loin with olive oil; rub with spice mixture. Grill on high heat on all sides until seared. Reduce heat and cook until pork reaches an internal temperature of 160° F. Remove from grill. Squeeze lime juice over pork loin. Let rest. Serve.

Nutritional Information: Calories Per Serving: 365, Calories from Fat: 195, Fat: 22 g (8 g Saturated Fat), Cholesterol: 113 mg, Sodium: 386 mg, Potassium: 623 mg, Carbohydrates: 2 g, Sugar: 1 g, Protein: 40 g

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Shop the Sale: Grilled Marinated Rump Roast


Grilled Marinated Rump RoastThis is the time of year I want to grill meat, not slow-roast it in the oven.

However, for rump roast, you want to not only marinate it but also cook low and slow to thoroughly tenderize the meat. With this recipe, you can have the best of both worlds.

The beer helps break down the connective tissue in the meat, making it more tender (don’t worry, any alcohol burns off in the cooking process).

This is the perfect recipe for a lazy summer afternoon on the back porch. Grab a tall glass of tea, relax in a hammock or lounge chair, and enjoy the smell of roasting meat wafting from the grill.

Grilled Marinated Rump Roast

Ingredients:
2 Tbs vegetable oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup chili sauce, or your favorite barbecue sauce
1/2 tsp salt
1/4 tsp pepper
1 (12 oz) can or bottle beer
1 (3 1/2 to 4 lb) rolled beef rump roast
2 cups hickory wood chips

Directions:
In a 1-quart saucepan, heat oil over medium-high heat. Cook onions and garlic in oil until onion is tender, stirring frequently. Remove from heat. Stir in chili sauce, salt, pepper and beer.

Place beef in shallow glass or plastic dish, or resealable food-storage plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag. Refrigerate at least 8 hours but no longer than 24 hours, turning beef occasionally.

Cover wood chips with water; soak 30 minutes. If using charcoal grill, place drip pan directly under grilling area and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Add about 1/2 cup wood chips to medium-low coals or lava rock.

Cover and grill beef on rotisserie over drip pan 4 inches from medium-low heat about 2 hours for medium doneness (160° F), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing.

Nutritional Information: Calories Per Serving: 275, Calories from Fat: 80, Fat: 9 g (2 g Saturated Fat), Cholesterol: 105 mg, Sodium: 310 mg, Carbohydrates: 8 g, Fiber: 0 g, Protein: 40 g

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Dine In: Lobster Bisque En Croute


Lobster Bisque En CrouteSo, about that gala I went to a few weekends ago…

Are you tired of hearing about it yet? I’m sorry, but the whole evening was so magical. I’ve been thrilled to relive it over and over on my dining room table, minus the stunning flower arrangements, crystal chandeliers and napkins folded like a tuxedo over a menu card.

Maybe I could try that at home, but I’m not sure my kids would really appreciate a menu card at their place setting before each meal.

But back to the gala…

The meal opened with a velvety lobster bisque en croute, which is a fancy, gala-esque way of saying soup with a lovely pastry topping.

It was marvelous. The creaminess of the bisque played perfectly off the acidity of the tomato, and the lobster was just little chunks of heaven in the soup. The pastry layer, which was baked on top of the bowl, was light, flaky, buttery and magnificent.

Despite the fancy name, this recipe is really quite easy to make.

Enjoy!

Lobster Bisque En Croute

Ingredients:
2 oz butter
1/4 cup flour
1 (1 to 1 1/2 lb) lobster
1 celery stalk, diced
1 cup onion, diced
1/2 cup French brandy
1 shallot, minced
1 quart fish stock
1/4 cup dry white wine
1 tsp tomato puree
1 cup heavy cream
1 Tbs lobster base
2 sheets frozen puff pastry dough

Directions:
Melt butter in a large, heavy ovenproof skillet or saucepan. Whisk in flour to make a light roux.

Break the lobster up into sections. Brown the onions, celery and lobster meat in a 425° F oven; stir every 10 to 15 minutes.

Remove from oven when browned and place on the range; flame with French brandy. Add in the shallots, fish stock and white wine; let simmer for at least 1 hour. Cool slightly and strain through a fine sieve.

To the strained bisque, add in tomato puree, cream and lobster base to taste. Thicken the bisque with the roux to desired consistency.

At serving time, fill six oven-proof serving dishes with the bisque. Top with puff pastry dough, cut to size. Bake in 425° F oven until golden and puffed. Serve immediately.

Nutritional Information: Calories Per Serving: 263, Calories from Fat: 44, Fat: 16 g (10 g Saturated Fat), Cholesterol: 71 mg, Sodium: 663 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 9 g



Shop the Sale: Maple-Bacon Toffee Bars


Brookshire’s BaconI was at home alone last night, a rarity for me these days.

I had changed out of my work clothes and into comfy clothes, and I was browsing Pinterest for something totally unrelated to bacon, until I stumbled upon this recipe.

No one else in my house would eat this, but hey, no one else was in my house!

I decided to try it. I had all the ingredients at home, so there was no need to find a baseball cap and try to sneak over to Brookshire’s incognito because we all know that doesn’t work. The very minute you try to slap on a hat to hide the fact that you already took off your makeup and scrunch your T-shirt up so that no one notices the hole in the bottom left corner, you’ll run into everyone you know. And their mother. And your preacher. And your boss.

It’s practically the law.

Not that I’ve ever tried, but I’ve heard about the phenomenon from a friend.

Cough.

Cough.

So, being as that I had all the ingredients at home, I whipped up a batch of these maple-bacon bars, using the Brookshire’s Bacon I’d just bought on sale.

There were none left the next day. I think that friend must have eaten them.

Maple-Bacon Toffee Bars

Ingredients:
1 lb Brookshire’s Bacon
1 pkg Pillsbury Crescent Rolls
1/2 cup maple syrup
3/4 cup brown sugar

Directions:
Preheat oven to 325° F. Line a rimmed baking sheet with foil and liberally grease the foil with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out a little with your hands so it’s even. Prick the dough with a fork all over. Set aside.

Meanwhile, cook your bacon. Cook it until it’s technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don’t want it fully cooked and crispy as it will continue to cook in the oven. Drain the bacon on a paper towel-lined plate.

Drizzle 1/4 cup of the maple syrup over the crescent roll dough. Sprinkle with about 1/4 cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces; top with remaining brown sugar.

Bake for approximately 25 minutes, or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature (or warm to the touch) before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of but can be eaten the next day, if stored in an airtight container.

Nutritional Information: Calories Per Serving: 562, Calories from Fat: 296, Fat: 33 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 62 mg, Sodium: 1649 mg, Potassium: 379 mg, Carbohydrates: 44 g, Sugar: 30 g, Protein: 23 g

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Healthy Living: Roasted Golden Beets


Roasted Golden BeetsI recently blogged about the Wish Night Gala we attended in Dallas at the Hilton Anatole hotel and how delicious the beef tenderloin tasted. I also warned you that I wasn’t done blogging about the amazing food at that event.

The beef tenderloin that night was served with a side of roasted spring vegetables, a healthy side that complemented the rich main course.

The best part of the vegetable medley was the roasted golden beets. I had never had them before and wasn’t sure I’d like them. They were so delicious. The lemon really brings out the flavor of the beets, and these are so simple, so bright and so healthy that they’re the perfect side dish for a heavier main course.

Roasted Golden Beets

Ingredients:
1 1/2 lb golden or red beets, trimmed and cut into 1-inch pieces or wedges
4 tsp extra virgin olive oil or canola oil
2 Tbs chopped fresh or 2 tsp dried herbs, such as marjoram, oregano and/or rosemary
1 tsp lemon zest, freshly grated
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbs fresh lemon juice

Directions:
Position rack in lower third of oven; preheat to 450° F.

Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.

Spread the beets evenly on a rimmed baking sheet.

Roast, stirring once or twice, until the beets are tender and browned, about 20 to 25 minutes. Toss the roasted vegetables with lemon juice.

Nutritional Information: Calories Per Serving: 118, Fat: 5 g (1 g Saturated Fat, 4 g Monounsaturated Fat), Cholesterol: 0 mg, Carbohydrates: 17 g, Protein: 3 g, Fiber: 5 g, Sodium: 423 mg, Potassium: 564 mg

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Product Talk: Brookshire’s Jumbo Flaky Homestyle Biscuits


Brookshire’s Jumbo Flaky Homestyle BiscuitsTo say my boys love biscuits is a total and complete understatement.

I recently made the perfect batch of biscuits. They were light, fluffy, airy and delicious. I slaved over them one Saturday morning. Did the boys eat them? No.

No, they did not. They wanted Brookshire’s biscuits instead.

Admittedly, Brookshire’s Jumbo Flaky Homestyle Biscuits are just as good as the ones I spent a good amount of time working on in the wee hours of a weekend morning. Better even, because getting up at 5am is not required.

They are light, fluffy, airy and delicious! My boys love pulling apart the layers, dripping with butter. Best of all, they’re simple to prepare. Just preheat the oven, open the can and voila! Bake. I like baking mine in a cast iron skillet. I melt about one tablespoon of butter in the skillet as it heats, until it’s bubbly and browning. Then, I pull the skillet out of the oven, add the biscuits, put it back in the oven and bake according to package directions. You’ll get a beautifully golden crust on the bottom of your biscuits.



Dine In: Porcini-Crusted Beef Tenderloin with Wild Mushroom Sauce


Porcini-Crusted Beef Tenderloin with Wild Mushroom SauceMy cooking at home can be heavily influenced by something I’ve tried in a restaurant or at someone else’s house. I taste something delicious and can’t wait to get home and recreate it.

Last weekend, my devastatingly handsome date and I went to a gala in Dallas. Not just any gala but Wish Night, the largest fundraiser of the year for the Make-A-Wish Foundation. You’ll probably see a few of the recipes from the night’s meal appearing on this blog, as everything was delicious and I couldn’t wait to make it again at home. The event was held at the Hilton Anatole in downtown Dallas, a sprawling, sophisticated, gorgeously-appointed luxury hotel.

The evening was amazing, from the luxurious table centerpieces of white hydrangeas and roses to the cleverly-folded napkins, perfectly appointed waiters and, of course, the amazing cause.

The food was superlative. It’s not easy to cook for 1,300 people at once, but clearly the expert staff at the Hilton Anatole pulled it off flawlessly.

This beef dish was the first thing I wanted to try to cook myself at home. We cook beef (a lot), but this version had a porcini mushroom crust. It melts in your mouth. I’m glad my gown had a flowy skirt because I ate every single last morsel.

Porcini-Crusted Beef Tenderloin with Wild Mushroom Sauce

Ingredients:
1 1/2 cups dried porcini mushrooms (about 1 1/2 oz), divided
1 (3 1/2 lb) center-cut beef tenderloin
3/4 tsp salt, divided
1/4 tsp white pepper, divided
2 tsp extra virgin olive oil
cooking spray
2 cups boiling water
2 Tbs chilled butter or stick margarine, cut into small pieces

Directions:
Preheat oven to 400° F.

Place 1/2 cup mushrooms in a blender; process until finely ground. Trim fat from tenderloin. Sprinkle beef with ground mushrooms, 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add beef; cook 1 minute on all sides or until browned. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400° F for 30 minutes, or until meat thermometer reaches 145° F (medium-rare) to 160° F (medium).

Place tenderloin on a platter and cover with foil. Let stand 10 minutes.

Combine boiling water and 1 cup mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms through a cheesecloth-lined sieve into a medium saucepan, reserving soaking liquid. Coarsely chop mushrooms. Bring reserved soaking liquid to a boil and add chopped mushrooms. Reduce heat; simmer until reduced to 1 cup (about 12 minutes). Add 1/4 teaspoon salt, 1/8 teaspoon pepper and butter, stirring with a whisk until butter is melted. Serve with tenderloin.

Nutritional Information: Calories Per Serving: 226, Calories from Fat: 48%, Fat: 12 g (5 g Saturated Fat, 4 g Monounsaturated Fat, 1 g Polyunsaturated Fat), Protein: 25 g, Carbohydrates: 4 g, Fiber: 0.6 g, Cholesterol: 79 mg, Iron: 3 mg, Sodium: 303 mg, Calcium: 8 mg

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Shop the Sale: Grilled Garlic-Parmesan Drumsticks


Grilled Garlic-Parmesan DrumsticksGrowing up, my mom cooked chicken drumsticks pretty frequently. I have to admit that I didn’t eat chicken drumsticks for years after moving out of the house. Ours were never seasoned (it’s hard to cook for seven people, it really is!) and usually broiled in the oven, not my favorite way to eat chicken.

This recipe changed my mind.

Chicken drumsticks are an economical choice, even more so when they’re on sale like they are this week at Brookshire’s. They’re juicy because they’re still on the bone, and they’re full of flavor. As I came to realize in my later years, what’s not to love?

I love this recipe because it’s perfect for patios, porches and picnics. Chicken on the bone is so much easier to eat outside. The delicious sauce seals in the juices and elevates the drumstick to a veritable feast.

Grilled Garlic-Parmesan Drumsticks
Serves 10

Ingredients:

Drumsticks:
5 lb chicken drumsticks
2 tsp garlic powder
1 tsp seasoning salt
1 tsp paprika

Garlic-Parmesan Sauce:
3/4 cup olive oil
1 tsp seasoning salt
1/2 tsp parsley
1/2 tsp basil
3 cloves garlic, minced
1/2 cup parmesan cheese, shredded

Directions:
In a small bowl, mix together the garlic powder, seasoning salt and paprika. Then, rub this mixture into the chicken drumsticks, making sure to get under the skin to season the chicken.

Grill the chicken on 425° F for about 40 minutes or until the chicken is done.

Meanwhile, in a medium-sized bowl, mix together all the ingredients for the garlic-parmesan sauce.

When the chicken is done cooking, spoon the garlic-parmesan sauce on top of the chicken and serve.

Nutritional Information: Calories Per Serving: 556, Calories from Fat: 275, Fat: 31 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 208 mg, Sodium: 753 mg, Potassium: 473 mg, Carbohydrates: 2 g, Protein: 66 g



Dine In: Chicken Parmesan Sliders


Chicken Parmesan SlidersThere is nothing I love more than coming home to a meal completed in the slow cooker, except maybe if it’s coming home to an ITALIAN meal completed in the slow cooker.

I also love when I find a classic recipe that’s been repurposed (especially for a slow cooker).

This Chicken Parmesan Slider recipe is one of those.

Classic Chicken Parmesan is pounded, tenderized, breaded, pan-fried and broiled with Mama’s red sauce then finished with some parmesan cheese.

In this recipe, the breading becomes a slider roll. The tomato sauce is mixed in with the chicken, and I see nothing wrong with adding a bit of provolone (warming it just heightens the flavor profile) to the dish. If you don’t care for provolone, you can swap for mozzarella.

The best part about this dish is that it’s ready when you walk in the door from work. It’s not your traditional chicken parmesan, but then again, it’s not supposed to be.

Chicken Parmesan Sliders

Ingredients:
8 slider rolls
4 chicken breasts
1 cup marinara sauce
2 Tbs garlic, minced
4 slices provolone cheese, halved
8 oz parmesan cheese, divided

Directions:
Place chicken breasts in a slow cooker. Top with garlic and marinara sauce. Cook on low setting for 8 hours. (can be done in advance) Shred chicken with two forks, leaving it in the marinara sauce.

Preheat broiler to low. Halve slider rolls. Top with about 3 tablespoons of chicken mixture, then top with provolone and parmesan.

Place under the broiler until cheese is melted and bubbly. Serve immediately.

Nutritional Information: Calories Per Serving: 857, Calories from Fat: 354, Fat: 39 g, Trans Fat: 0 g (21 g Saturated Fat), Cholesterol: 182 mg, Sodium: 1758 mg, Potassium: 568 mg, Carbohydrates: 53 g, Fiber: 3 g, Sugar: 10 g, Protein: 73 g



Family Matters: Zesty Strawberries


Zesty Strawberries  Looking for a simple, refreshing and absolutely delicious dessert for summer? This recipe is great for family gatherings, weddings, showers, church events…or just a special treat for your family. Fresh strawberries are in season, and though they are sweet by themselves, why not add a little zest to make them even more of a treat. This recipe is one that I recently enjoyed at an event and then decided to make for Mother’s Day, and they were a hit with the family and friends.

Summer is a great time to plan family gatherings or picnics for the important people in your life. Try this simple and easy recipe, and add some “zest” to your family gathering that they will not soon forget. Count your blessings daily and give thanks for the time you share with your family!

Key Lime-Filled Strawberries 

Ingredients:
3/4 cup powdered sugar
1 (8 oz) pkg cream cheese
1 Tbs lime juice
1 lb fresh strawberries
zest of 1 lime (optional)

Directions:
In a mixing bowl, combine cream cheese, powdered sugar, lime juice and lime zest. Place the creamed mixture in the refrigerator to chill. Carefully cut the strawberry tips and stems from the strawberries (be careful to not cut into the edges). Take a small spoon or metal 1/2 teaspoon measuring spoon and hollow out the inside of the strawberries. Pipe or spoon the creamed filling into the strawberries and then refrigerate until ready to serve. These can be placed in the freezer for a few minutes to set the filling in case they tip over in the container. Additional lime juice may be added (up to 2 teaspoons) if more lime flavor is preferred.

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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.

Product Talk

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