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Dine In: Brandon’s Whiskey Marinated Steak with Grilled Avocado


Not too longMarinated Steak ago, I had the privilege of having dinner with my boyfriend, the older of his two adult sons and his stepfather. One thing definitely stuck out from that night: like father, like son.

All three of them have larger-than-life personalities and a big sense of humor, and the gift of gab didn’t get watered down through the generations.

Brandon, a student at a local university, kept me laughing all night. When he ordered his meal, a steak, he asked for it with a side of avocado. I couldn’t believe how brilliant that was and why I’d never thought of it before. A velvety avocado would be the perfect accompaniment to a rich, juicy steak.

I experimented with a few versions of this and ended up with a delicious recipe that pays homage to Brandon. Thank you for the inspiration!

Brandon’s Whiskey Marinated Steak with Grilled Avocado

Ingredients:
1 (16 to 20 oz) rib-eye steak
2 avocados
1 Tbsp extra virgin olive oil
salt and pepper, to taste

Marinade:
2 Tbsp molasses
2 Tbsp garlic, minced
2 Tbsp steak sauce
2 Tbsp soy sauce
1 tsp liquid smoke
1 tsp Louisiana hot sauce
4 to 5 oz whiskey

Directions:
Combine marinade ingredients and whisk well. Place steak in marinade; refrigerate overnight or up to 24 hours.
Prepare grill to high heat.
Remove steak from marinade; let excess drip off. Sear steak over high heat on both sides, about 2 minutes per side. Lower heat to medium and complete cooking until steak has reached desired doneness, preferably medium-rare to medium.
While steak is cooking, slice avocado in half and remove pit. Scoop out flesh, leaving it intact. Brush with olive oil; season with salt and pepper. *Note, if avocado is not firm enough, leave in peel and remove after grilling.
Remove steak to platter to rest. Place avocado, cut side down, onto grill and leave for 2-3 minutes until grill marks appear. Carefully flip avocado and grill another 2-3 minutes.
Slice steak across the grain; serve immediately with avocado.

Nutritional Information: Calories Per Serving: 734, Calories from Fat: 490, Fat: 55 g, Trans Fat: 0 g (17 g Saturated Fat), Cholesterol: 94 mg, Sodium: 575 mg, Potassium: 670 mg, Carbohydrates: 18 g, Fiber: 7 g, Sugar: 6 g, Protein: 28 g.

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



Shop the Sale: Angus Ground Chuck Sliders


SlidersThis is the time of year that I can’t get enough of the outside. I want to live on the back porch, excluding the pollen, of course.

There’s something about the warm sunshine, cool air and buds on the trees that give me hope and remind me that God is constantly renewing our earth and our spirits. When I hear the chimes ringing, the birds singing and the trees rustling, I know life is good.

Life is also good when I can grill out on the back patio with my friends or with my boys. Sometimes I don’t want a huge burger or we make an assortment of foods, so sliders are the perfect size for a lighter meal or to go with other courses.

The aged cheddar and caramelized onions on these make them quite the tasty bite.

Sliders with Aged White Cheddar and Caramelized Onions

Ingredients:
1 lb Angus ground chuck
2 Tbsp Worcestershire sauce
2 tsp garlic salt
6 slices aged white cheddar cheese
1 large white onion, sliced
2 Tbsp extra virgin olive oil
6 small dinner rolls or slider-sized buns

Directions:
Mix the Angus ground chuck with Worcestershire sauce and garlic salt until thoroughly combined. Form into 6 equal-sized patties.

In a large skillet over medium heat, warm olive oil. Add onions and cook slowly until caramelized but not browned or scorched, about 25 minutes. Remove from pan; drain excess oil.

Prepare grill to medium heat and cook sliders, about 4 minutes per side for medium. Turn off heat. Cover each slider with a slice of aged white cheddar. Let melt slightly. Place on bun, top with caramelized onions and other condiments of choice. Serve immediately.

Nutritional Information: Calories Per Serving: 452, Calories from Fat: 280, Fat: 31 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 84 mg, Sodium: 429 mg, Potassium: 113 mg, Carbohydrates: 19 g, Fiber: 1 g, Sugar: 4 g, Protein: 23 g.



DINE IN: STEAK AND BLEU CHEESE SALAD


Steak and SaladI love a good juicy steak, and I really love stinky cheese. However, I’m trying to lose weight these days (again), so I try to get the flavors I love without all the calories. This is a fun, date night meal that won’t break the calorie bank. I’ve added extra veggies like bell peppers and mushrooms into this salad, too. The vinaigrette dressing is made with only one tablespoon of heart-healthy extra virgin olive oil, so it’s definitely a recipe you can LOVE for a dine-in Friday.

Steak and Bleu Cheese Salad

Ingredients:
2 tsp chili powder
3/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt, divided
1/4 tsp black pepper, divided
1 lb lean sirloin steak, trimmed
cooking spray
2 Tbsp white wine vinegar
2 tsp Dijon mustard
1 Tbsp extra virgin olive oil
6 cups torn Bibb lettuce
3/4 cup thinly sliced peeled cucumber
1 cup red bell pepper strips
1/2 cup thinly sliced shallots
1/2 cup crumbled bleu cheese (about 2 oz)

Directions
Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired internal temperature. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

Combine vinegar, mustard, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce, cucumber, bell pepper and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.

Nutritional Information: Calories Per Serving: 269, Fat: 12.4 g (4.9 g Saturated Fat), Monounsaturated Fat: 5.4 g, Polyunsaturated Fat: 0.8 g, Protein: 29.5 g, Carbohydrates: 9.4 g, Fiber: 2.6 g, Cholesterol: 57 mg, Iron: 2.8 mg, Sodium: 671 mg, Calcium: 141 mg



DINE IN: BACON CHEESEBURGER SLOW COOKER SOUP


Bacon CheeseburgerIf you’ve ever had kids, or picky eaters, you know that it’s not always easy coming up with variations of their favorite meals. I have cornered the market on pizza variations, and I’ve made more varieties of tacos than I can even count. Another family favorite are cheeseburgers. My younger son says I make the best cheeseburgers in the universe. I love him.

Anyway, I don’t want to eat cheeseburgers once a week, so I had to come up with something else. I found this recipe on Pinterest. I was a bit dubious, I have to admit, but I made it one Friday night not too long ago (because some Friday nights I’m too tired to blink, let alone cook).It was a huge hit. I love my slow cooker!

Bacon Cheeseburger Slow Cooker Soup

Ingredients:
1 lb ground beef
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 (14.5 oz) can diced tomatoes
5 strips of bacon, cooked and crumbled 
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp salt
1/2 tsp pepper 

Directions:

Brown ground beef and onions together over medium heat in a large pot until meat is no longer pink.

Add remaining ingredients EXCEPT for the shredded cheddar cheese, milk and flour.

Stir to combine ingredients. Place in slow cooker.

Cover and cook on low for 7 hours.

When 10 minutes are left, whisk milk and flour until all lumps are gone; add to mixture with cheese.

Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes until cheese is melted.

Serves 6-8

Nutritional Information: Calories Per Serving: 547, Calories from Fat: 308, Fat: 34 g, Trans Fat: 0 g (18 g Saturated Fat), Cholesterol: 130 mg, Sodium: 1363 mg, Carbohydrates: 20 g, Fiber: 3 g, Sugar: 6 g, Protein: 39 g



SHOP THE SALE: PORK CHOPS WITH CINNAMON AND APPLES


Pork ChopsWe’re fully into fall now, and when that happens, I tend to favor the savory smells of cooking inside. This combination of pork, apples and onions will make your house smell heavenly. I promise. The secret ingredient? The cinnamon butter! Trust me on this. With boneless pork chops on sale this week, you can make this twice!

Pork Chops with Cinnamon and Apples

Ingredients:
4 (3/4-inch thick) boneless pork chops (about 1 1/4 lbs)
1/2 tsp salt
1/4 tsp coarse ground pepper
1/4 cup cinnamon sugar butter spread, such as Land O’Lakes
1 tart apple, unpeeled, cored, thinly sliced (about 1 cup)
2 medium onions, thinly sliced (about 2 cups)
1 tsp finely chopped fresh garlic

Directions:
Season pork chops with salt and pepper. Melt cinnamon sugar butter spread in a 12-inch skillet until sizzling; add pork chops. Cook over medium heat for 6-8 minutes or until browned, turning once. Remove chops to serving platter; keep warm.

Place apple and onion slices in same skillet with pan juices. Cook over medium heat for 5-7 minutes or until onions are caramelized, stirring occasionally. Stir in garlic; continue cooking 2-3 minutes or until garlic is softened. 

Return chops to pan; continue cooking 2-3 minutes or until internal temperature of pork reaches at least 145°F and is no longer pink.

Nutritional Information: Calories Per Serving: 270, Fat: 12 g, Cholesterol: 80 mg, Sodium: 370 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 24 g



SHOP THE SALE: SALISBURY STEAK


Salisbury SteakWhen I was a little girl, I LOVED when my mom said we were having “Salisbury steak” for dinner. It sounded so exotic and was one of my favorite meals.

Then, I went through a phase where I thought it was gross. However, I found a more “grown-up” version of the 1970s version my mom made and fell in love with it all over again.

With a five-pound chub of ground beef on sale this week at Brookshire’s, it’s a great time to try this updated version for your family.

Salisbury steak with Mushroom Gravy

Ingredients
1/3 cup grated onion, divided
1/2 tsp black pepper
1/4 tsp salt2 garlic cloves, minced
4 Tbsp Worcestershire sauce
1 lb ground beef
1 Tbsp butter8 oz cremini mushrooms, quartered
1/3 cup dry red wine
1 1/4 cups fat-free, lower-sodium beef broth
1 Tbsp all purpose flour
1 tsp red wine
vinegar
cooking spray

Directions
Combine 1/4 cup onion, pepper, salt, garlic, Worcestershire and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.

Melt butter in pan. Add mushrooms; sauté for 4 minutes. Stir in wine and remaining onion; cook for 2 minutes. Combine broth and flour; add to pan and bring to a boil. Cook for 5 minutes or until thick. Add patties and vinegar to pan; cook for 2 minutes.

Serves 4

Nutritional Information: Calories Per Serving: 192, Fat: 7.9 g (3.8 g Saturated Fat), Monounsaturated Fat: 2.7 g, Polyunsaturated Fat: 0.7 g, Protein: 24.9 g, Carbohydrates: 6 g, Fiber: 0.7 g, Cholesterol: 68 mg, Sodium: 380 mg, Calcium: 20 mg, Iron: 2.3 mg



DINE IN: MEXICAN MEATBALLS


Mexican MeatballsWhile scrolling through a favorite blog recently, I read a new post that first had me thinking, “No way.”

It was a recipe for Mexican meatballs.

We all know meatballs are ITALIAN and should be made with MEAT (as opposed to the tofu version I saw not too long ago).

Being that my kids love anything Mexican OR Italian, I thought I’d give them a whirl for a fun Friday night. The original recipe called for wrapping the meatballs in bacon. That took so much time, and frankly, mine fell apart so I resorted to eating the bacon separately, which really wasn’t a bad thing. I changed it up in this version of the recipe, incorporating the bacon into the meatball itself. I also replaced the original breadcrumbs with panko because it’s lighter, crispier and, well, I like it better. However, feel free to use whatever you have on hand. That’s what cooking is all about.

Mexican Meatballs

Ingredients:
1 lb ground chuck
1 lb chorizo sausage, casings removed
4 slices bacon, finely chopped
1 packet taco seasoning
1/2 cup panko or plain bread crumbs
1/4 cup jalapeno peppers, finely diced
2 eggs, slightly beaten

Directions:
In a large bowl, incorporate all ingredients. Mix with your hands (my kids call it “mushing” it with your hands) until all ingredients are blended. Roll into 2-inch balls. Bake at 400°F for approximately 8 minutes, or until browned.

Serve with salsa and Mexican rice.

Nutritional Information: Calories Per Serving: 521, Calories from Fat: 337, Fat: 38 g, Trans Fat: 0.2 g (13 g Saturated Fat), Cholesterol: 163 mg, Sodium: 1311 mg, Carbohydrates: 12 g, Fiber: 1 g, Sugar: 1 g, Protein: 33 g



SHOP THE SALE: BROOKSHIRE’S BACON


BaconBacon has almost a cult following these days, and I have to admit that I’m fully on the bacon bandwagon.
 
Brookshire’s bacon cooks up crisply and has a full, hearty flavor you’ll find crave-worthy.
 
Did you know you can cook bacon in the oven? Yes, siree you sure can. It prevents any bubbles in your bacon and also messy grease splatters on your stovetop. To bake bacon perfectly every time, line a baking sheet with foil and arrange bacon slices on top. 
 
Place the baking sheet on the center rack of a cold ovenr. Close the door, turn oven to 400°F. Baket 17-20 minutes. As soon as the bacon is golden- brown, it’s done. Remove pan from the oven and transfer bacon to a plate lined with paper towels to absorb the fat. 
  
Enjoy!
 
Brookshire’s bacon is on sale this week, so try out this technique with a bunch of bacon!


Shop the Sale: Luke’s Steak Sandwiches


Steak SandwichI try to let each of my kids choose at least one dinner per week. They go through phases with their favorites and we tend to repeat a lot. For a while, Curt’s choice was always tacos, and I nearly pulled my hair out trying to come up with different ways to make them: ground beef, shredded beef, shredded pork, shredded chicken, shrimp, tofu (yes, tofu…not a hit with my kids). You name it; we tried it. At least tacos can be a versatile meal.

Luke went through a phase where he wanted breakfast for dinner. I loved that one as it’s my personal favorite meal of the day.

Lately, Luke’s choice has been steak sandwiches. I love this one, too, plus you can switch it up quite a bit. Luke prefers a “Philly cheesesteak” version, while Curt likes a recipe I make with an Asian-inspired marinade. Either way, I use boneless top sirloin (I stock up when it’s on sale at Brookshire’s, like it is this week), grill it and slice it thinly across the grain. My kids devour it.

Luke’s “Steak Sandwich”

Ingredients:
1 lb boneless top sirloin
3 Tbsp Worcestershire sauce
1 clove garlic, minced
salt and pepper, to taste
1 green bell pepper, sliced
1 white onion, sliced
4 sandwich rolls of your choice
4 slices smoked provolone cheese

Directions:
Combine Worcestershire sauce, garlic, salt and pepper. Pour over boneless top sirloin. Refrigerate for about 30 minutes. Bring steak to room temperature. Prepare grill to high heat. Sear sirloin on both sides quickly, then move steak to indirect heat on the grill and continue cooking, about 3 minutes per side for medium. Remove steak from grill. Let rest for 5-10 minutes. Slice thinly across grain.

Sauté bell pepper and onion until soft.

Place meat on sandwich rolls, top with vegetables, and then add cheese. Place under broiler for 3-4 minutes, or until cheese is bubbly.

Serves 4

Nutritional Information: Calories Per Serving: 626, Calories from Fat: 255, Fat: 28 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 121 mg, Sodium: 769, Carbohydrates: 43 g, Fiber: 2 g, Sugar: 10 g, Protein: 48 g



Dine In: Beer Braised Bratwurst and Grilled Vegetables


A few weeks ago, I polled my Facebook friends to see what they liked to make on Friday nights at home. My friend Nicholas, a firefighter, loves grilled bratwurst and vegetables. I loved that idea! I asked him if he’d braised the bratwurst in beer before grilling and he hadn’t, but he said it’s on his list to try. I love cooking the German sausages this way – I think it adds a depth of flavor you can’t get from grilling alone.

 

Beer Braised Bratwurst and Grilled Vegetables

Ingredients:
6 bratwurst links
1 (12 oz) bottle lager beer
2 bell peppers, various colors
1 large white onion, cut into chunks
1 large purple onion, cut into chunks
1 yellow squash, cut into thick slices
1 zucchini, cut into thick slices
1 Tbsp extra virgin olive oil
Salt and pepper, to taste 

Directions:
In a large sauce pan, bring sausages and beer to a low boil over medium-high heat. Reduce heat and simmer until sausage casings begin to stretch and split.

In the meantime, heat grill to medium heat. Toss vegetables with olive oil, salt and pepper. Grill over medium heat until slightly charred. Increase heat on grill. Sear sausages quickly on each side. Serve immediately.

Nutritional Information: Calories Per Serving: 371, Calories from Fat: 246, Fat: 27 g (9 g Saturated Fat), Cholesterol: 63 mg, Sodium: 730 mg, Carbohydrates: 14 g, Fiber: 3 g, Sugar: 5 g, Protein: 14 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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