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Shop the Sale: Chuck Tender Pot Roast


Chuck Tender Pot RoastOne of the best ways I’ve found to get great value for my money is to buy a chuck roast. A two-pound roast serves about eight people, if you calculate a half pound per person.

Well, there are three people in my household so a two-pound roast goes a long way.

I like to start out doing just what the name implies: roasting it.

It’s delicious for a Sunday dinner and doesn’t take forever to cook.

After that, I like to repurpose the roast for sandwiches (sliced with bleu cheese on kaiser rolls), soft tacos (shredded and mixed with salsa or salsa verde) or for stir-fry (cubed and quick-cooked with veggies and served over rice).

See how economical it can be?

It’s delicious, too. Chuck roast is on sale at Brookshire’s this week, so get creative with your meals!

Chuck Tender Pot Roast
Serves 8

Ingredients:
2 lb chuck tender roast
1 cup yellow onions, chopped
8-10 cloves garlic, chopped
3 Tbs extra virgin olive oil
1 tsp rosemary
1 tsp basil
1 tsp pepper
2 tsp kosher salt

Directions:
Allow roast to sit and come to room temperature.

Add olive oil to skillet and heat to medium-high. Add onions and garlic; brown slightly. Salt and pepper both sides of the roast. Remove onions and garlic from the pan. Add roast and sear on each side.

Return onions and garlic to pan. Sprinkle on rosemary and basil.

Transfer all to an oven-safe pan. Roast at 325° F for about 20 minutes per pound. Cook until desired doneness is achieved.

Nutritional Information: Calories Per Serving: 207, Calories from Fat: 102, Fat: 11 g, Cholesterol: 65 mg, Sodium: 658 mg, Potassium: 38 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 23 g

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Dine In: Steak Rolls


Steak RollsDinner last night was transcendent.

Even before I tasted it, I told my boyfriend, the chef de cuisine for the evening, that I was going to blog about it.

After I tasted it, I wanted to lick the cast iron skillet.

This dish sounded weird to me. I mean, pickles and beef? In theory, it shouldn’t sound odd. I eat pickles on my hamburgers all the time, but I was still curious about how it was going to turn out.

Turns out, it’s amazing with an incredible umami (you know, those elusive flavors which combine to create sheer heaven in a dish). The acid from the pickles works with the sugar in the sauce, and the thickening flour and savory beef bring it all together.

Even my younger son who is an extremely picky eater cleaned his plate.

This was a special-occasion meal for my boyfriend when he was growing up. His face glowed with fond memories when he told me about it. Trust me, it made our evening special, too.

Steak Rolls
Serves 6

Ingredients:
3 lb round steak, pounded to tenderize and cut into (12) 2-inch wide strips about 8 inches long each
12 slices bacon
12 Vlasic Kosher Dill Stackers
4 Tbs Lawry’s Seasoned Salt
6 Tbs all purpose flour
1/2 cup vegetable oil, for frying
2 cups ketchup
3/4 cup, approximately, Worcestershire sauce
toothpicks

Directions:
Place steak strips on a flat surface; sprinkle liberally with seasoned salt. Place a strip of bacon on top of each steak strip and top that with a pickle, trimmed to fit if necessary. Carefully roll into a bundle, securing with a toothpick. Gently dredge steak rolls in flour. Heat vegetable oil in a cast iron skillet until oil sizzles when a drop of water is added. Place steak rolls in the skillet and fry until lightly browned. Turn over and fry the other side until lightly browned. Drain fat from the cast iron skillet or remove steak rolls to another baking dish.

Preheat oven to 350° F.

Mix ketchup and Worcestershire sauce until mixture is almost brown. Pour over steak rolls. Bake in the oven for 45 minutes. Turn heat off. Let stand in the oven for 10 more minutes. Serve immediately. This dish is great with a side of rice to help soak up the extra sauce.

Nutritional Information: Calories Per Serving: 940, Calories from Fat: 469, Fat: 52 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 224 mg, Sodium: 2412 mg, Potassium: 1424 mg, Carbohydrates: 34 g, Sugar: 24 g, Protein: 81 g

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Shop the Sale: Salsa Verde Beef Tacos


Salsa Verde Beef TacosThe tradition of Taco Tuesday has been re-instituted in our house. We had it going for a long time, but I kind of got burned out. Back by popular demand, this time I’ve gone on the offensive against the taco doldrums by creating a Pinterest board where lots of yummy and creative recipes reside.

On Taco Tuesday, I’m cooking for three hungry guys.

Two of them would prefer the ground beef variety with a crispy shell.

One of them likes anything beef.

Personally, I’d make shrimp or fish tacos with a crunchy slaw and avocados if left to my own devices. Needless to say, I get ruled out ALL the time.

Last week, we made grilled chicken soft tacos. This week, because chuck roast is on sale at Brookshire’s, I’ll be making these Salsa Verde Beef Tacos. The guys get their beef; I get my green stuff. It’s a win/win. Since this should freeze well, maybe I’ll break out the leftovers next week and serve half Salsa Verde Beef Tacos, half shrimp tacos. Another win.

Salsa Verde Beef Tacos

Ingredients:
1 Tbs vegetable oil
3 lb boneless beef chuck roast
1 tsp ground cumin
1 tsp kosher salt
1/4 tsp freshly ground pepper
1 (16 oz) jar salsa verde
1/2 white onion, thinly sliced
2 limes, freshly juiced (juice reserved)
2 Tbs hot sauce, or to taste
2 cloves garlic, minced
1/2 cup fresh cilantro, chopped
12 flour tortillas, warmed
limes, for serving
optional toppings: shredded lettuce, chopped tomatoes, avocado, sour cream

Directions:
Heat the vegetable oil in a large skillet over medium–high heat. Rub the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add the beef to the skillet; brown each side for 2 to 3 minutes.

Transfer the meat to a 6-quart slow cooker. Add the salsa verde, onions, lime juice, hot sauce and garlic on top. Cover and cook on low setting for 6 to 8 hours.

Remove the meat from the slow cooker; shred it with 2 forks. Return meat to slow cooker and stir in the cilantro. Using a slotted spoon, remove meat and use for tacos.

Serve the meat in warm tortillas and top with preferred toppings. Serve with lime wedges.

Nutritional Information: Calories Per Serving: 575, Calories from Fat: 163, Fat: 18 g (6 g Saturated Fat), Cholesterol: 203 mg, Sodium: 734 mg, Potassium: 1048 mg, Carbohydrates: 27 g, Fiber: 4 g, Sugar: 2 g, Protein: 73 g

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Shop the Sale: Apple Bacon Pork Roast


Apple Bacon Pork RoastThis week at Brookshire’s, boneless pork roast is on sale, and do you know what that means? Well, besides getting a great deal on the other white meat that is a healthy and easy choice for your family, it means that you can celebrate fall with recipes that celebrate the pork roast!

Pork naturally lends itself to fall flavors such as fruit and succulent spices. Pork can be dry, so fruit adds natural juices while ramping up the flavor.

This recipe actually does double duty. Apples, slipped between succulent slices of pork, keep the roast moist, while bacon placed on top adds a little fat and a lot of flavor to the meat, infusing it with the taste of Americans’ favorite guilty pleasure.

I like Granny Smith apples in this recipe because they don’t break all the way down, and the tartness of the apples plays well against the sweetness of the glaze. Fuji apples work well, too, or whatever suits your taste!

Apple Bacon Pork Roast

Ingredients:

3-4 lb boneless pork loin roast

2 large Granny Smith apples, sliced

6 slices bacon (halfway cooked)

1/3 cup brown sugar

Glaze:

1/2 cup brown sugar

1/4 cup apple juice

1 Tbs Dijon or grainy mustard

dash of cinnamon

Directions:Slice your pork loin into 1-inch slices about 3/4 of the way through. That way the roast is still connected in one piece. Place roast in a large slow cooker and place the apple slices in the slits. Lay the bacon slices over the top of the roast and sprinkle with brown sugar. Place lid on the slow cooker, and allow the roast to cook for 3-4 hours on high or 6-8 hours on low. Slice and serve with the glaze below.

Glaze:

Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside.

Serves 4-6

Nutritional Information: Calories Per Serving: 516, Calories from Fat: 116, Fat: 13 g, Trans Fat: 0.1 g (4 g Saturated Fat), Cholesterol: 207 mg, Sodium: 349 mg, Potassium: 1270 mg, Carbohydrates: 22 g, Fiber: 1 g, Sugar: 20 g, Protein: 74 g.

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Shop the Sale: Butter and Garlic Stuffed Split Chicken Breasts


Butter and Garlic Stuffed Split Chicken BreastsGrowing up, we always had chicken breasts on the bone.

When I was out on my own, I decided I’d only buy boneless, skinless chicken breasts. Yes, those are easy, fast and convenient, perfect for many of the dishes I make.

However, there’s no doubt that the flavor of a bone-in breast is so much more significant! I think cooking meat on the bone keeps it juicier, too.

This recipe produces about the most moist, flavorful chicken I’ve ever had. It’s crispy and juicy all in one. The recipe calls for dried drill, but don’t be afraid to experiment with other spices as well.

Split chicken breasts are on sale this week at Brookshire’s, so stock up!

Butter and Garlic Stuffed Split Chicken Breasts

Ingredients:
2 split chicken breasts with ribs removed
1 large garlic clove, minced
1 tsp olive oil
2 Tbs butter
1 Tbs dried dill
salt and pepper, to taste

Directions:
Preheat oven to 400° F. Trim two split chicken breasts of any extra fat and trim off rib section if you desire. Rinse and pat dry

Mince garlic. In a small pan, add 1 teaspoon of olive oil over medium-high heat. When hot, add garlic and cook about 2 minutes.

Place 2 tablespoons butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.

In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger, create a pocket inside the breast.

Reserve about a teaspoon of the butter/garlic mixture. Then, add half of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and spraying with nonstick cooking spray.

Place on prepared pan lined with aluminum foil, and season with dill, salt and pepper.

Bake in 400° F oven until internal temperature reaches 165° F, about 45 minutes depending on size of breast. Allow to sit for 10 minutes before serving.

Serves 2

Nutritional Information: Calories Per Serving: 778, Calories from Fat: 352, Fat: 39 g (15 g Saturated Fat), Cholesterol: 333 mg, Sodium: 378 mg, Potassium: 898 mg, Carbohydrates: 3 g, Protein: 99 g.

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Shop the Sale: Crispy Drumsticks


Crispy DrumsticksLet’s talk about drums.

First: the instrument.

My older son is in seventh grade and could take band for the first time. He’d been talking about playing the trumpet for YEARS, just like his dad, but when it came down to the week where the kids were trying out all the instruments, he wanted to take a proverbial whack at percussion.

Ouch.

I imagined pounding headaches and a constant vibration in the house.

Sure enough, he tried percussion.

He hated it.

“It’s LOUD, Mom,” he said.

Yes. Yes, it is.

He tried the trumpet, the tuba and the trombone, too.

He wants trumpet. We’re hoping he gets trumpet as that’s what his dad plays, and that’s what we have on hand. We shall see next week!

In the meantime, let’s talk about drums.

Drumsticks, that is.

Drumsticks are a part of the chicken that is juicy and flavorful. They are not loud, and they do not cause headaches. You don’t have to beat them to extract flavor.

Try this recipe while drumsticks and thighs are on sale this week at Brookshire’s. The meat is juicy and tender, and the coating is crispy and savory.

Crispy Drumsticks

Ingredients:
3 cups cornflake cereal, crushed
1/3 cup parmesan cheese, grated
1/2 tsp salt
1/4 to 1/2 tsp ground red pepper
1/4 tsp freshly ground black pepper
3/4 cup fat-free buttermilk
8 chicken drumsticks (about 2 lb), skinned
vegetable cooking spray

Directions:
Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.

Pour buttermilk into a shallow bowl. Dip 2 drumsticks in buttermilk, and place in bag. Seal and shake well, coating drumsticks completely.

Place drumsticks on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining drumsticks.

Sprinkle remaining cornflake mixture evenly over drumsticks on baking sheet. Lightly coat with cooking spray.

Bake at 425° F for 25 to 30 minutes, or until drumsticks are well-browned and done. Serve immediately.

Nutritional Information: Calories: 324, Fat: 8 g (3 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat), Protein: 41 g, Carbohydrates: 21 g, Fiber: 1 g, Cholesterol: 137 mg, Iron: 56 mg, Sodium: 790 mg, Calcium: 150 mg.

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Shop the Sale: Parmesan Honey Pork Roast


Parmesan Honey RoastI love parmesan.

I love honey.

They were NOT two flavors that immediately came to mind when thinking about a coating for a pork loin roast.

However, after I thought about it, the combination of the nutty cheese and the earthy honey is quintessentially Mediterranean. It’s also not nearly as sweet as you might think. The honey caramelizes beautifully, and the spices lend a deep, savory flavor.

You can do this dish in a slow cooker, which is another one of my loves.

Pork loin roast is on sale this week at Brookshire’s, so try this for an easy weeknight meal.

Parmesan Honey Pork Roast

Ingredients:
1 (3-4 lb) boneless pork loin roast
2/3 cup parmesan cheese, grated
1/2 cup honey
3 Tbs soy sauce
1 Tbs dried basil
1 Tbs dried oregano
2 Tbs garlic, chopped
2 Tbs olive oil
1/2 tsp salt
2 Tbs cornstarch
1/4 cup chicken broth
1 tsp sugar, optional

Directions:
Place roast in slow cooker.

In a bowl, combine cheese, honey, soy sauce, basil, oregano, garlic, oil and salt.

Pour mixture over the top of roast.

Cover and cook on low for 5-6 hours or until thermometer reads 160° F.

Remove meat and place on platter.

Strain juices in slow cooker and put into a small saucepan.

Mix cornstarch and chicken broth together.

Add into strained juices and stir over medium heat until thickened.

Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional.

Slice roast and serve with glaze.

Serves 6-8

Nutritional Information: Calories Per Serving: 452, Calories from Fat: 109, Fat: 12 g, Trans Fat: 1 g (3 g Saturated Fat), Cholesterol: 166 mg, Sodium: 712 mg, Potassium: 1011 mg, Carbohydrates: 24 g, Sugar: 20 g, Protein: 60 g.

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Healthy Living: Chili Lime Burgers


Chili Lime BurgerWho doesn’t love a good burger? I love to nosh on a delicious burger, but I can’t always afford the calories and fat.

Chicken burgers are a great alternative to beef, but sometimes they get dried out. With this recipe, the addition of bell pepper and garlic helps keep the chicken moist.

The guacamole on top adds flavor and moisture as well. I add jalapeño to mine, but you can skip that if you don’t like the extra spice.

Chili Lime Burgers

Ingredients:
1 lb ground chicken
2 green onions, chopped
1 jalapeño, diced (optional)
1/4 cup red bell pepper, chopped
2 Tbs cilantro, chopped
2 tsp minced garlic
1/2 tsp salt
1/4 tsp red pepper flakes
1 lime, cut in half
4 slices pepper jack cheese
2 large pita bread slices, cut in half
For the guacamole:
1 avocado
garlic powder
salt and pepper

Directions:
Combine chicken, green onions, bell pepper, cilantro, garlic, jalapeño, salt, red pepper flakes and juice of half a lime in a large bowl. Mix until thoroughly combined, then form into 4 patties and spray each side generously with nonstick spray.

Heat a large grill pan or skillet over medium-high heat. Grill burgers for 3-4 minutes per side, or until cooked all the way through. Place a slice of cheese on top of each burger, then cover with a large pot lid. Allow to melt for about a minute. Remove burgers to a plate, tent with foil and allow to rest for 5 minutes. Place each burger in a pita half, then top with guacamole.

For the guacamole, mash all ingredients together with a potato masher or fork.

Serves 4

Nutritional Information: Calories Per Serving: 523, Calories from Fat: 249, Fat: 28 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 131 mg, Sodium: 724 mg, Potassium: 623 mg, Carbohydrates: 25 g, Fiber: 5 g, Sugar: 2 g, Protein: 44 g.

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Shop the Sale: Wine Braised Chuck Roast


Wine Braised Chuck RoastWhen school starts, it always feels like fall to me, despite living in the South where temperatures can still easily be in the triple digits on the first day of school and quite possibly on the first official day of fall.

That doesn’t stop me from cooking like it’s fall, though.

This dish is great because it cooks slowly, resulting in melt-in-your-mouth tender beef. The wine and garlic make a rich sauce for the beef, especially if you serve it with mashed potatoes or a crusty loaf of bread to sop up the juices. Plus, I love any dish that makes your house smell like a four-star restaurant while it’s cooking.

This serves six to eight, but if you shred the leftovers, they make the most amazing sandwiches as well.

Wine Braised Chuck Roast

Ingredients:
3-4 lb chuck tender roast
salt and pepper, to taste
2 cloves garlic, roughly chopped
1 small onion, roughly chopped
3-4 sprigs fresh thyme
1 tsp dried marjoram
8 oz red wine
1-2 Tbs unsalted butter

Directions:
Preheat oven to 325° F.

Lay out 2-3 layers of tin foil big enough to wrap around the chuck tender roast.

Salt and pepper the beef and place it in the middle of the foil, folding up the sides to create a bowl. Sprinkle in the garlic, onion, thyme and marjoram. Pour wine over the beef.
Seal up the foil and place the packet in a baking dish.

Bake for about 3 1/2 hours.

Carefully remove meat from the foil packet. Move to a cutting board or serving platter and tent to keep warm. Strain the cooking juices into a skillet. Bring to a simmer. Whisk in the butter and let simmer for about five minutes. Test for seasoning. Serve with the beef.

Serves 6-8

Nutritional Information: Calories Per Serving: 322, Calories from Fat: 123, Fat: 14 g (5 g Saturated Fat), Cholesterol: 121 mg, Sodium: 155 mg, Potassium: 59 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 38 g.

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Shop The Sale: New York Strip Steaks


New York Strip Steaks

Sometimes I think, “What more can you write about steaks?,” especially one as flavorful as a New York strip.

Also known as a porterhouse or sirloin strip, the New York strip is part of the short loin and thoroughly marbled. In other words, you get a tender cut of meat with plenty of flavor.

I’m of the mindset that a good cut of meat should speak for itself, like a New York strip can. However, with a few enhancements, you can take this steak from delicious to sublime.

New York Strip Steaks

Ingredients:
2 New York strip steaks (about 1 1/2 lb)
1/2 cup Dale’s Marinade and Seasoning
3 Tbs McCormick’s Grill Mates Steak Rub
2 Tbs butter
salt and pepper, to taste

Directions:
Place steaks in a zipper-locked plastic bag. Pour in Dale’s seasoning. Leave at room temperature for 30 minutes. Remove steak from Dale’s. Sprinkle both sides with McCormick seasoning, salt and pepper.

Prepare grill to high heat.

Sear steaks on both sides, about 2 minutes per side over flame.

For a gas grill, turn heat to medium, or move steaks on a charcoal grill to indirect heat. Top with butter.

Grill until meat reaches desired temperature.

Remove from heat, let stand 10 minutes before serving.

Nutritional Information: Calories Per Serving: 820, Calories from Fat: 486, Fat: 54 g, Trans Fat: 0 g (24 g Saturated Fat), Cholesterol: 255 mg, Sodium: 1542 mg, Potassium: 3 mg, Carbohydrates: 5 g, Protein: 76 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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