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Product Talk: Grub Rub


Gordon’s Grub RubToday, we are smoking pork ribs, and there’s only one thing Paul wants to put on them: Grub Rub.

Gordon’s Grub Rub is a seasoning, tenderizer and marinade all in one delicious blend of spices. Seriously, you can use it for anything.

Gordon’s Grub Rub is an old family secret, and according to their website, their claim to fame is that their rub doesn’t RUB off of meats and veggies, excuse the bad pun. The website says that as soon as the rub becomes damp, it clings to the meat, a claim we’ve definitely found to be accurate. Because it clings so much better, it not only flavors and tenderizes the meat, but it forms a beautiful crust as the meat is cooking.

Made in Katy, Texas, Grub Rub is sold on the spice aisle of your local Brookshire’s in a 13-ounce shaker. It contains 3 calories for 1/3 teaspoon, 87 milligrams of sodium and zero fat. They don’t really give away the blend in the ingredients listing, though, or on the website. The label simply reads “sugar, salt, pepper, spices, garlic, onion and tenderizers.”

Grub Rub is gluten-free, has no preservatives, and has no MSG.

As they say (it’s true!), “there’s no need to add anything else.”



Shop the Sale: John Morrell Bacon Egg Salad


John Morrell Bacon Egg SaladWhen I was little, my favorite sandwich was egg salad.

I used to have it in my lunch on Fridays usually (because we didn’t eat meat most Fridays, not just during Lent), and this was back in the days before we packed school lunches in insulated bags with ice packs. Believe it or not, I survived the five-hour-old egg salad sandwich.

I also loved egg salad because it meant I got to help my mom make it and use her nifty harvest-gold colored egg slicer. The little guillotine wires sliced the egg into perfect little rounds, and then I could turn the egg sideways and slice again, cutting it into tiny little pieces.

That’s how I still slice my eggs, although my egg salad has evolved beyond the mayonnaise, salt and pepper.

Now, I add bacon to my egg salad because bacon makes everything better. John Morrell Bacon is on sale this week at Brookshire’s. This crisp, smoky bacon adds a nice hickory flavor to the egg salad, and if you wait to stir it until just before serving, a great pop of texture, too.

Try this for breakfast on a whole-grain bagel thin or in your lunch, refrigeration recommended.

Bacon Egg Salad

Ingredients:
3/4 cup Greek yogurt
1/2 tsp Worcestershire sauce
1/2 tsp smoked paprika
1/2 tsp dry mustard
1/2 tsp kosher or sea salt
freshly cracked black pepper, to taste
6 strips John Morrell Bacon, cooked and crumbled
1/4 cup red onions, diced
1 Tbs green onions, chopped
8 hard-boiled eggs, chopped

Directions:
Mix together the Greek yogurt, Worcestershire sauce, paprika, mustard, salt and pepper.

Gently stir in the bacon, red onions and green onions. Carefully fold into the eggs until they’re completely coated with the dressing.

Chill well.

Serves 4

Nutritional Information: Calories Per Serving: 395, Calories from Fat: 248, Fat: 28 g (9 g Saturated Fat), Cholesterol: 376 mg, Sodium: 1418 mg, Carbohydrates: 4 g, Fiber: 0 g, Sugar: 3 g, Protein: 32 g.

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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.

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Shop the Sale: Sirloin Steak Tips Au Poivre


Sirloin Steak Tips Au PoivreI think sirloin steak is one of the most underrated cuts of beef.

You can grill it, for sure, but you can also use it in stir-fries, stroganoffs, stews and other dishes like this delicious French-inspired dish that brings up the flavor of the meat with crushed whole peppercorns.

For a long time, I confess, I really thought steak tips were the tip of a particular cut of meat. They aren’t. Steak tips are usually just a sirloin strip steak cut into bite-sized pieces. The name will fool you, or at least it did me.

You get a burst of pepper in this dish, as you press the peppercorns into the meat and sear it that way. The sauce is the perfect complement to the dish, especially when you serve it over rice to soak up all the juices.

This is definitely a meal that your family would love, or a definitive date night dish. Sirloin strip steak is already economical, but it’s on sale this week at Brookshire’s, too.

Sirloin Steak Tips Au Poivre

Ingredients:
4 (6 to 8 oz) sirloin strip steaks
kosher salt
2 Tbs whole peppercorns
1 Tbs unsalted butter
1 tsp olive oil
1/3 cup plus 1 tsp cognac
1 Tbs whole-grain mustard
1 cup heavy cream

Directions:
Bring steaks to room temperature on the kitchen counter, about 1 hour prior to cooking. Cut into bite-sized pieces, and sprinkle with kosher salt.

Crush the whole peppercorns with a mortar and pestle, or with the flat side of a large chef’s knife. Spread the peppercorns into a shallow plate or baking dish. Toss with the steak pieces, turning to coat and pressing peppercorns into meat. Set aside.

In a cast-iron skillet over medium heat, melt the butter and olive oil together. As they become fragrant, place steak in the pan (being careful not to overcrowd), and stir until browned and cooked through. Remove to a plate or bowl; tent with aluminum foil to keep warm.

Remove pan from heat. Drain excess fat, but do not scrape the pan. Add 1/3 cup cognac to the pan; ignite with a long lighter. Gently shake the pan until the flames die. Return the pan to the heat, and add mustard and cream. Bring the sauce to a boil, whisking constantly, whisking constantly. Add the remaining teaspoon of cognac and salt. Add the meat back to the pan; mix with the sauce and heat through. Serve over rice.

Nutritional Information: Calories Per Serving: 752, Calories from Fat: 516, Fat: 57 g, Trans Fat: 0 g (26 g Saturated Fat), Cholesterol: 217 mg, Sodium: 183 mg, Potassium: 765 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 55 g.

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Shop the Sale: Greek Grilled Pork Chops


Greek Grilled Pork Chops

When I first moved out of the house, one of my mom’s friends gave me a cast iron skillet.

Not only did this cooking vessel weigh enough to take up most of my allotted baggage weight with the moving company, but it came with strict instructions: DO NOT WASH THIS WITH SOAP EVER.

That seemed like one too many rule to me, plus not using soap was just plain gross.

Or so I thought.

My cast iron skillet sat, untouched and unseasoned (yet unwashed with soap) in my cabinet for years, until I had occasion to make a recipe that specifically called for a cast iron skillet. I called my mom.

“What am I supposed to do with this again?” I asked.

She guided me through rubbing it down with vegetable oil and placing it in a hot oven for a few hours, taking it out, letting it cool, rubbing it down with more oil, then using it.

I did all that.

I made something in it. I can’t remember now, but when I finished, there were bits stuck to the bottom of the gleaming cast iron.

I was going to have to use soap, or so I thought until I ran it under hot water and everything washed off easily, no soap required.

From then on, it was true love.

A co-worker is about to get married and, while I don’t know her that well, we threw a shower in her honor a few weeks ago. I decided to get her one of the things that I love most in my kitchen: a cast iron skillet.

Her eyes bulged when she took the bag.

“What do I do with this?” she wanted to know.

So I told her.

Never, EVER wash it with soap.

You can make these Greek-inspired pork chops in your cast iron skillet as well.

This week, boneless pork chops are on sale at Brookshire’s, your grocery oasis right near home, no road trip required and, let me tell you, the prices are great.

Greek Grilled Pork Chops

Ingredients:
4 boneless pork chops, about 1 1/2 lbs

Marinade:
1/4 cup olive oil
1/4 cup lemon juice
2 tsp red wine vinegar
1 tsp lemon zest
2 tsp dried Greek oregano
2 tsp garlic, minced
1 tsp black pepper

Directions:
Whisk together marinade ingredients: olive oil, lemon juice, red wine vinegar, Greek oregano, garlic and black pepper. Pour into a zipper-lock plastic bag; place pork chops inside. Marinate in the refrigerator overnight or at least 4 hours, turning a few times.

When ready to cook, let pork chops come to room temperature in marinade. Preheat the grill pan to medium-high heat. Slap the pork chops onto the grill pan, and let them cook about 3 minutes. Then, rotate 45 degrees to get lovely cross-hatched grill marks. Cook an additional 3 minutes on the first side; flip and cook an additional 8 to 10 minutes or until cooked through.

Serves 4

Nutritional Information: Calories Per Serving: 361, Calories from Fat: 169, Fat: 19 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 124 mg, Sodium: 101 mg, Potassium: 763 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugar: 1 g, Protein: 45 g.

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



Product Talk: Sirloin Strip Steaks


Sirloin Strip SteaksYesterday afternoon, we went to Brookshire’s to pick out something for dinner.

We didn’t have anything particular in mind (except that I wanted mashed potatoes as a side dish), but we tend to lean toward red meat. Specifically, we tend to be ribeye folks.

Yesterday, salivating over the meat case in Brookshire’s, we saw some lovely sirloin strips.

A sirloin strip, also called the Kansas City Strip steak, is a cut of steak from the short loin around the back midsection of the cow. This particular muscle does little work, producing a tender cut of meat, although not quite as tender as a ribeye or tenderloin.

As far as fat content goes, it’s somewhere in between the aforementioned two cuts.

There is no bone in this cut of steak, just some slight marbling and enough fat to add flavor to the meat. As always, you want to bring it to room temperature before grilling or cooking. Season with salt, pepper and, our favorite, David Wade’s Worcestershire Powder.

For a less expensive price, it was a delicious steak, juicy, tender and full of flavor.



Shop the Sale: Spicy Fried Pork Chops


Spicy Fried Pork ChopsThat’s it! I clicked past this picture on Pinterest too many times, and I was just unable to resist opening the link to the crispy, juicy, gravy-smothered delight that was these pork chops.

I did not regret it.

Assorted pork chops are a seriously economical choice for dinner, especially when they are on sale at Brookshire’s.

They are a versatile meat. They can take a variety of seasonings, cooking methods and even sauces, and still come out the shining star of a meal, as they do here.

These pork chops are seriously crunchy and seriously spicy. You can reduce the amount of creole seasoning if necessary, but for those of us who love a spicy kick, have at it!

Spicy Fried Pork Chops

Ingredients:

Pork Chops:
10 (1/4-inch thick) bone-in pork chops
2 cups flour
1/2 cup hot sauce
2 eggs, beaten
1 Tbs creole seasoning
1/2 Tbs black pepper
1/2 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs paprika
cooking oil

Gravy:
3 cups low-sodium beef broth
1/2 cup heavy cream
3 Tbs flour
2 Tbs olive oil
2 Tbs butter
2 tsp black pepper
2 tsp creole seasoning
2 tsp garlic powder
2 tsp onion powder
dash of hot sauce

Directions:
Start by removing pork chops from packaging and patting dry. Place pork chops in a large dish or shallow pan.

Mix creole seasoning, black pepper, garlic powder, onion powder and paprika. Add 1 tablespoon of this mixture to the flour; stir to incorporate.

Beat egg; add hot sauce and remaining seasoning. Pour over pork chops until they are covered, and let marinate in the refrigerator for 1 hour.

Add oil to a cast-iron skillet; heat to 350° F.

Remove pork from refrigerator, and pour off excess marinade.

Dredge pork chops in seasoned flour and place in hot oil. Fry for 4 to 5 minutes per side. Remove from oil; drain on paper towels.

Place in oven heated to lowest setting to keep warm while remaining pork fries and gravy is prepared.

For the gravy, drain grease from cast-iron skillet. Add butter and olive oil to the skillet; whisk in flour. Stir for about 2 minutes until a thick roux is formed. Add spices and broth, continuing to stir. Bring to a boil; reduce heat and simmer. Stir in cream and hot sauce. Cook for about 5 minutes or until thickened. Serve over pork chops.

Serves 10

Nutritional Information: Calories Per Serving: 372, Calories from Fat: 183, Fat: 20 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 104 mg, Sodium: 1153 mg, Potassium: 161 mg, Carbohydrates: 24 g, Fiber: 1 g, Sugar: 1 g, Protein: 29 g.

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



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.



Shop the Sale: Smoked Easter Ham


Smoked Easter Ham“What are we going to do for Easter?” my son asked me yesterday.

Do? What do you mean, do? We’re going to celebrate our eternal salvation through the sacrifice Christ made for us; that’s what we’re going to do, I told him.

But celebrate, how will we celebrate?, he wondered.

In past years, I’ve hosted Easter gatherings at my house for up to 40 people. We probably won’t do that this year, but we will celebrate with our family and some local friends.

There’s no need to remind you about my obsession with the smoker, but chances are, we’re going to smoke our ham this year.

Hormel or Brookshire’s spiral-sliced hams are on sale this week at Brookshire’s, just in time for Easter. Did you know that you can, indeed, smoke a precooked ham? Trust me, I plan to!

Since the ham is already precooked, you’re really just introducing it to the smoke and warming it through.

I think we’re going to use Applewood to add some sweetness, and probably fill the pan with apple juice instead of water, to help impart some flavor that way.

The ham has to be heated through to about 145° F. After that, it’s ready to eat!

You can use your grill over indirect heat if you don’t have a smoker, and set a pan of chips over the flame for that good, smoky flavor.



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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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