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Family Matters: Football & French Dip Sandwiches


Football & French Dip SandwichesThe weather feels like it’s finally turning a little cooler, and just in time for football season. We no longer have a football player in the house, but with a college game or a professional game on almost every night of the week, my family will be tuned into football on the big screen for the next several months.

Nothing is more perfect than football season and snacking season. So, I try to bring some of that tailgating into the kitchen with chili, tortilla soup, meatballs or BBQ sliders. This year, I kicked off the season right with Slow Cooker French Dip Sandwiches. You can put this in the slow cooker early on a Sunday morning before church, and then return home to a yummy Noon kickoff!

This recipe scored big points with my family, and it was easy to eat while watching the game and having a little football family time.

Slow Cooker French Dip Sandwiches

Prep Time: 15 minutes
Cook Time: 8 hours
Serves: 6 to 8

Ingredients:
2 to 3 lbs chuck roast
24 oz Brookshire’s Beef Flavored Broth
1 (10.5 oz) can French onion soup
6 to 8 sandwich-length French bread loaves or rolls, sliced open
1/2 lb provolone, Swiss or mozzarella cheese, sliced

Directions:
Cut roast into big chunks. Place meat, broth and onion soup in slow cooker. Cook on low for 8 hours.

Once cooked, shred meat. Set oven to 400° F. Spoon meat into rolls; top with cheese. Melt cheese in hot oven for a few minutes. Serve with beef juice.

Nutritional Information: Calories Per Serving: 1341, Fat: 23 g (8 g Saturated Fat), Cholesterol: 130 mg, Sodium: 2963 mg, Carbohydrates: 197 g, Fiber: 9 g, Protein: 88 g.

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Shop the Sale: Chile-Rubbed Roast with Chipotle Gravy


Chile-Rubbed Roast with Chipotle GravyYou know I use my slow cooker all year, but there’s something particularly comforting about a slow-cooked meal in the fall.

This dish screams Sunday dinner, and the aroma of this cooking is quintessentially fall.

For an added depth of flavor in the meat, combine the rump roast with the spices and seal into a zip-top bag in the refrigerator overnight before you make this dish. The flavors will be a little bolder and will seep nicely into the meat. This is a great meal to serve over mashed potatoes; I add cheese to mine. It would also be good over rice, or anything that could hold and absorb this delicious gravy.

Chile-Rubbed Roast with Chipotle Gravy

Ingredients:
3 lbs rump roast
1 Tbs paprika
1 Tbs ancho chile powder
1 Tbs cayenne pepper
1 Tbs garlic powder
1 Tbs onion powder
1 tsp salt
3 Tbs olive oil
12 oz beer
1 (7 oz) can chipotle peppers in adobo sauce
2 Tbs flour
mashed potatoes, for serving

Directions:
Trim the roast of visible fat, and cut roast into large cubes. Place the meat in a large mixing bowl.

In a small bowl, combine paprika, ancho chile powder, cayenne, garlic, onion powder and salt. Mix well. Rub into meat.

Heat olive oil in a cast-iron skillet over medium-high heat. Place meat in the pan in two batches, searing on all sides.

Add beer to the skillet to deglaze the pan, scraping up browned pieces from the bottom.

Pour mixture into slow cooker. Cook on low for 7 to 8 hours, or until meat is fork-tender and falling apart.

Drain juices from the slow cooker into the cast-iron skillet, and heat over medium heat. Pulse chipotles in the food processer until smooth and add to the skillet. Whisk in flour and stir vigorously to remove lumps. Cook until gravy thickens. Serve meat and gravy over mashed potatoes.

Serves 6

Nutritional Information: Calories Per Serving: 528, Fat: 21 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 394 mg, Carbohydrates: 10 g, Fiber: 1 g, Sugar: 3 g, Protein: 72 g.



Shop the Sale: Grilled Beefy Cheese


Grilled Beefy CheeseThere is nothing better than a grilled cheese sandwich, unless it’s a grilled cheese sandwich stuffed full of cheesy beef.

To say this is a hearty sandwich is putting it mildly. It’s a full meal, for sure. Just add a side salad or a cup of soup, and you’re ready to go. Plus, it cooks up quickly, something I love, especially for a weeknight meal.

To make this even more perfect, Angus ground chuck is on sale this week at Brookshire’s, so feeding your family is delicious, quick, easy and economical!

I’ve also added chopped green bell peppers into the mixture and cooked them at the same time I added the mushrooms, onions and garlic.

Grilled Beefy Cheese

Ingredients:
1 lb Angus ground chuck
1 clove garlic
1 cup mushrooms, sliced
1/2 cup white onions, diced
8 slices good-quality sandwich bread
4 tsp butter, softened
8 slices Swiss cheese
8 slices American cheese

Directions:
Brown ground Angus in a large pan. Drain fat. Add garlic, mushrooms and onions to the pan; cook until vegetables are soft. Drain any excess liquid. Remove from heat and set aside.

Butter 1 side of each slice of bread. Heat a griddle pan to medium-high heat, and place 4 slices of bread, butter-side down, on the griddle. Top with 1 slice each of American and Swiss cheese, and then add 1/4 cup of the beef mixture. Top with remaining slices of bread, butter-side up. When the first side of bread is golden and browning, carefully flip and cook until the second side of bread is golden and browning, and cheese is melting. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 654, Calories from Fat: 339, Fat: 38 g (21 g Saturated Fat), Cholesterol: 197 mg, Sodium: 865 mg, Carbohydrates: 18 g, Fiber: 1 g, Sugar: 5.6 g, Protein: 60 g.

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Dine In: Date Night Greek Lemon Chicken


Date Night Greek Lemon ChickenWhen Friday nights don’t involve football or driving the Mom taxi, I love a date night dish that can be prepared in one pan.

This Greek chicken is bursting with flavor, is healthy and good for you, and comes together in just a few minutes. Definitely marinate this overnight to let the lemon permeate the chicken. It’s so delicious that way. You can marinate the chicken as you’re preparing the rest of the meal, but the flavor is more intense if you do it overnight.

You can buy cauliflower already riced and packaged. It’ll be near the prepared bags of salad in your store, or you can buy a head of cauliflower and pulse it in your food processor. It’s that simple. You can also skip the cauliflower entirely and serve this with a side of orzo.

Date Night Greek Lemon Chicken

Ingredients:
4 bone-in, skin-on chicken thighs (about 1 1/2 lbs)
juice of 1/2 lemon
2 Tbs olive oil
1 1/2 Tbs Greek seasoning
1 tsp salt
4 cloves garlic, minced
1/2 cup white onion, diced
1 cup cherry tomatoes
1 (14 oz) can artichoke hearts
12 oz cauliflower rice
1/2 lemon, sliced

Directions:
Whisk together lemon juice, olive oil, Greek seasoning and salt in a small bowl. Pour into a gallon-sized, zip-top plastic bag. Then, place chicken in the bag. Marinate in the refrigerator for at least 1 hour, preferably overnight.

When it’s time to eat, heat a cast-iron skillet over high heat. Sear the chicken, skin-side down, for 5 to 6 minutes without moving. Flip the chicken, reduce heat to medium-high, and continue to cook for 10 to 15 minutes, or until cooked through and juices run clear. Remove to a plate.

Lower the heat to medium. Add the garlic and onion, and sauté for about 2 minutes. Add the tomatoes and artichokes, stirring frequently. Add the cauliflower rice; cook for 5 minutes. Add the lemon slices, chicken and any juices from the chicken. Heat through and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 477, Calories from Fat: 181, Fat: 20 g (5 g Saturated Fat), Cholesterol: 151 mg, Sodium: 1027 mg, Carbohydrates: 21 g, Fiber: 8 g, Sugar: 5 g, Protein: 55 g.

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Shop the Sale: Slow Cooker Pineapple Pork Chops


Slow Cooker Pineapple Pork ChopsWhooooooo weeeee!

The first couple of weeks of having the kids back in school were an exercise in military-grade logistics.

As always, one thing that makes hectic days more streamlined is my slow cooker.

Dinner tastes like you spent hours working on it, and you did but just not in an active kind of way.

The original recipe for this dish called for homemade barbecue sauce. Yum, I love homemade anything and encourage you to do so when possible.

But Wednesday nights? When you’ve gotten the high schooler to cross country practice by 6:30 am and the middle schooler to theater practice by 7:30 am and worked a full day yourself before you all go to church in the evening? Nah, use a Brookshire’s bottled barbecue sauce!

When you’re at Brookshire’s this week, grab a family pack when you’re picking up your barbecue sauce. Get the meal in the slow cooker to be ready for a hearty family meal in the evening.

Slow Cooker Pineapple Pork Chops

Ingredients:
6 (about 5 oz each) boneless pork chops
salt and freshly ground black pepper, to taste
1/2 tsp red pepper
1 cup barbecue sauce
1 yellow onion, diced
1 (8 oz) can pineapple chunks, plus 1/3 cup pineapple juice

Directions:
Rub the pork chops with salt and pepper, to taste; set aside. In a large bowl, combine barbecue sauce, red pepper, diced onion and pineapple chunks; mix until combined.

Place about 1 cup of sauce in the crockery of the slow cooker. Place pork chops on top of sauce. Pour remaining sauce and reserved pineapple juice over pork chops.

Cover with the lid. Cook on low for 5 hours or high for 2 1/2 to 3 hours or until cooked through.

Serves 6

Nutritional Information: Calories Per Serving: 292, Calories from Fat: 47, Fat: 5 g (2 g Saturated Fat), Cholesterol: 103 mg, Sodium: 548 mg, Carbohydrates: 22 g, Fiber: 1 g, Sugar: 15 g, Protein; 45 g.

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Dine In: Power-Packed Pasta


Power-Packed PastaMy sons are both running competitive cross country this year with their respective schools, and I couldn’t be more excited for the change in pace from the Saturday soccer games we’ve (gladly) attended for the past 10 years.

Their first meet is coming up, and we’re going to be prepared by carb-loading the night before, for energy, because it never seems like teenage boys have enough fuel to get them through the day, let alone an athletic event.

For the night before a race, a cross country runner should eat a meal high in carbs and moderate in fat and protein. They should also drink a lot of water, or “camel up” as the saying goes.

Since our meets are on Saturdays, Friday nights are the perfect time for a power-packed meal.

Power-Packed Pasta (i.e. Spaghetti and Meatballs)

Ingredients:
1 lb whole-grain spaghetti

Meatballs:
1 lb lean ground beef
2 Tbs whole milk
2 Tbs parmesan cheese, grated
2 Tbs panko breadcrumbs
1 Tbs parsley, chopped
1 Tbs dried oregano

Sauce:
1 white onion, diced
2 Tbs extra virgin olive oil
4 cloves garlic, minced
1 (48 oz) can tomato sauce
2 (14.5 oz) cans fire-roasted tomatoes, diced
1 (4 oz) can tomato paste
fresh parsley, oregano and basil, to taste
1 tsp crushed red pepper
1 tsp sea salt
1/2 tsp black pepper

Directions:
Start your sauce first. Heat olive oil over medium-high heat. When it starts to become fragrant and shimmers, sauté onions until translucent. Add garlic, and stir for 1 more minute. Add tomato sauce, diced tomatoes, tomato paste and all spices. Stir together. Bring to a boil, and then turn heat to medium-low to let simmer.

While your sauce is simmering, prepare the meatballs. Preheat oven to 400° F. In a small bowl, combine milk and breadcrumbs. In a large bowl, place ground beef, cheese and spices. Add in moistened breadcrumbs. Mix thoroughly. Shape into balls, about 2 inches in diameter. Bake at 400° F until cooked through, about 10 minutes. Add meatballs to sauce immediately.

Bring a large stock pot of water to a rolling boil. Add whole-grain spaghetti; cook until al dente, about 8 minutes. Drain well. Serve with sauce and meatballs, with a side salad and garlic bread.

Serves 6

Nutritional Information: Calories Per Serving: 524, Fat: 12 g (3 g Saturated Fat), Cholesterol: 123 mg, Sodium: 1616 mg, Carbohydrates: 69 g, Fiber: 7 g, Sugar: 17 g, Protein: 38 g.

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Mi Blog Hispano: Cocinando en la Olla de Barro Eléctrica


Cocinando en la Olla de Barro EléctricaMi mama me regalo una olla de barro eléctrica (slow cooker) hace dos navidades atrás y aunque siempre tuve la intención de usarla, nunca la use hasta esta semana.  Realmente no sé porque me tarde tanto en usarla si es una maravilla.  Creo que me desanimaba la idea de que las comidas se cocinan allí por largas horas.  También porque creciendo mi mama nunca cocinaba en este tipo de olla.  Todo era desde el empiezo en la estufa de gas y muy autentico.  La semana pasada vi la carne para rostizado y se me antojo porque bajaron un poco las temperaturas y ha estado lloviendo mucho.  Revise algunas recetas de cómo hacerlo y me pareció que la mayoría de las personas hacen el rostizado en la olla de barro eléctrica así que decidí hacer el intento.

La noche antes corte las papas y medí todo para que al siguiente día, antes de irme al trabajo, no me tardara preparando esta comida.  Después de algunos sueños y mucho descanso, me levante temprano para poner todo en la olla.  Puse las papas, zanahorias, sazone la carne, agregue la cebolla y otros ingredientes más y prendí la olla eléctrica.  Quizás me tarde unos 15 minutos para hacer esto.  Me fui al trabajo y deje la olla cocinando.  Regrese a casa durante mi hora de almuerzo para revisar que todo estuviera bien.  Al entrar a la casa mi cocina olía a los ingredientes y sazones que le puse.  Eran aromas como de comida Mediterránea, tan penetrantes.  Sabía que tenía que ser el aroma de los sazones rosemary (romero) y thyme (tomillo).  ¡Qué riqueza de aromas!  Todo estaba muy bien y me regrese al trabajo.

Mi esposo llego a casa antes que yo y me llamo para preguntarme que estaba cocinando porque olía tan sabroso.  Me encanta cuando a él le emociona lo que estoy cocinando.  Le pedí que por favor apagara la olla ya que habían pasado ocho horas.  Al salir del trabajo sabía que la cena estaría lista en muy poco tiempo porque solo tenía que llegar a hacer los acompañamientos, arroz blanco y broccoli, y nada más.  Llegue a la casa y los aromas estaban todavía más fuertes y persistentes, y mi familia estaba ansiosa por probar el nuevo platillo hecho en la olla de barro eléctrica.  Comimos y nos encantó a todos.

El rostizado bien sazonado (hmm…me gusto esto para el nombre de la receta) es una delicia de comida.  Y qué fácil es cocinar en la olla de barro eléctrica.  Quizás se tenga que cocinar por varias horas, pero la comida se está cocinando sola.  A parte de que solo metí los ingredientes a la olla en la mañana y al llegar del trabajo el platillo principal ya estaba listo.  ¡Qué maravilla!

Definitivamente volveré a cocinar el mi olla de barro eléctrica, ¡y más frecuente!

Aquí les paso la receta del Rostizado Bien Sazonado.  ¡Les va a encantar!  Por cierto, compre todos mis ingredientes en Brookshire’s.

Rostizado Bien Sazonado en Olla de Barro Eléctrica

Ingredientes:
Carne de res para cocer o en ingles se le llama “chuck roast” (3 lb)
Papas rojas (1 lb)
Cebolla picada (1/3 tazas)
Zanahorias chicas (1 taza)
Caldo de res en lata (2)
Pimienta (1/2 cucharadita)
Rosemary / Romero seco (2 cucharaditas) – marca Brookshire’s
Thyme / Tomillo seco (1/2 cucharadita) – marca Brookshire’s
Mostaza Dijon (1/4 tazas)
Polvo de Ajo (1/2 cucharadita)
Sal (1/2 cucharadita)

Instrucciones:
Corte las papas en pedazos.  Ponga las papas y las zanahorias en la olla de barro eléctrica.  Combine la mostaza, el romero, el tomillo, polvo de ajo, pimienta, y sal en un plato y mezcle.  Si la carne está muy grande, córtela a la mitad.  Yo compre un paquete de dos piezas de carne y no tuve que cortarla.  Luego, unte la mezcla sobre la carne y agregue la carne a la olla.  Agregue la cebolla.  Agregue las dos latas de caldo de res.  Yo le puse un poquito más de romero, tomillo, y pimienta sobre los ingredientes después de agregar todo a la olla.  Prenda la olla de barro eléctrica al nivel bajo.  Deje todo cociendo por 6 a 8 horas hasta que la carne este tan tierna que muy fácilmente se deshace.  Yo lo deje cociendo por 8 horas exactas y quedo muy bien cocido, muy suave, y delicioso.

Espero que les guste y disfruten de esta receta.  Yo seguiré usando mi olla de barro eléctrica y se las recomiendo.  ¡Qué facilidad cocinar en ella!



Dine In: First Week of School Slow Cooker Chicken Soup


First Week of School Slow Cooker Chicken SoupThe first week of school did me in.

Phew.

Between wrangling school supplies, gym clothes, homework, backpacks, instruments, equipment and early mornings, I’m done with a capital “D.” Done.

It was imperative that I serve an easy but healthy meal to cap off the first week of school.

This chicken soup fit the bill perfectly. It slow cooks all day, so you don’t have to wrangle dinner, on top of everything else Friday afternoon. It’s also Paleo, low-fat and full of flavor. Don’t skip the bones or the skin; they add flavor and nutrients to the soup. If you can make a clean cut, you can even cut through the bone with a cleaver (like I said, clean cut so there’s no shards in your soup), so the bone marrow can leach into your soup and infuse it with flavor and health benefits.

It’s a great meal for a Friday night or any school night.

First Week of School Slow Cooker Chicken Soup

Ingredients:
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, diced
1 tsp apple cider vinegar
1 Tbs basil
1 Tbs oregano
2 organic chicken breasts, bone-in and skin-on
2 organic chicken thighs, bone-in and skin-on
1 tsp sea salt
1/2 tsp freshly ground black pepper
3 to 4 cups filtered water

Directions:
Layer onions, celery, carrots and chicken in the slow cooker, ensuring chicken is bone-side down on top of the vegetables. Sprinkle with spices and apple cider vinegar. Add water to cover the vegetables, and come up to the midway point of the chicken, between 3 to 4 cups.

Cook on low for 8 hours.

Remove the chicken from the slow cooker. Remove meat; discard skin and bones. Shred the chicken meat, and add back to the slow cooker.

Add more seasoning, if desired; heat through and serve.

Serves 4

Nutritional Information: Calories Per Serving: 462, Calories from Fat: 153, Fat: 17 g (5 g Saturated Fat), Cholesterol: 202 mg, Sodium: 704 mg, Carbohydrates: 7 g, Fiber: 2 g, Sugar: 3 g, Protein: 67 g.

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Shop the Sale: Friday Night Football Layered Pork Barbecue Cups


Friday Night Football Layered Pork Barbecue CupsMy son starts high school today.

Not two minutes ago, he was a toddler banging his head into tables, chairs, door frames and handles. Two minutes, I tell you.

Today, he will walk into the new high school building after cross country practice and go to his first period AP Algebra class. I won’t walk him into school. He won’t carry a Superman lunchbox, and he won’t be able to stand it if I write a note on his napkin.

Instead, he’s been hanging out with his cross country teammates. He volunteered at the fundraiser garage sale. He’s hauling around his trombone for Jazz Band.

Oh, and he eats. He and his friends can decimate a meal.

That’s why, when a group of parents and I were brainstorming for a fall fundraiser that had to serve food, we knew we had to come up with something hearty, filling and cost-effective for high school kids and their parents.

This would be a great meal for a fall football Friday night to sell at a concession stand, for a fall football tailgate, for a lunch fundraiser or for a block party. It looks a little messy, but it is kid – and parent – approved. Adjust the amounts as necessary for the number of people you’re serving (double that for high school boys).

Layered Pork Barbecue Cups

Ingredients:

Pork:
1 (5 lb) pork butt
salt
ground black pepper
2 Tbs apple cider vinegar
2 large onions, roughly chopped

Cups:
plastic cups
barbecue sauce
prepared pork (see above)
baked beans
prepared mashed potatoes
chopped onions
chopped pickles

Directions:
Rub pork butt with salt and pepper. Place in a slow cooker with apple cider vinegar and onions. Cook on low until fork tender, about 8 to 10 hours. Remove pork from slow cooker, reserving some of the juices; shred meat. Place back in slow cooker, and mix with juices.

To assemble the cups, place a scoop of baked beans in the bottom of a plastic cup. Top with shredded pork, some barbecue sauce and finish with a scoop of mashed potatoes drizzled in more barbecue sauce. Sprinkle with onions and pickles, if desired. Serve this portable treat with a spoon and plenty of napkins.

Serves 8

Nutritional Information: Calories Per Serving: 548, Calories from Fat: 170, Fat: 19 g (6 g Saturated Fat), Cholesterol: 261 mg, Sodium: 178 mg, Carbohydrates: 0 g, Fiber: 0 g, Sugar: 0 g, Protein: 88 g.

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Dine In: Buffalo Chicken Casserole


Buffalo Chicken CasseroleSometimes, I need a buffalo chicken fix like nobody’s business.

It happened not too long ago on a Friday night when my kids weren’t home. My sweetie and I had the option to go to a nice restaurant for an adult meal at a place where there were no video games or TVs playing sports, where they put wine glasses on the table, and where they don’t hand you a roll of paper towels to clean your hands.

Did we do that? No.

“Um, can we go get wings?” I asked.

Wings it was; my sweetie is quite accommodating that way. I pile-drived through a basket of spicy buffalo wings, and I don’t even think I came up for air. Yes, there was a roll of paper towels on the table.

When I saw this recipe, I knew I was going to pile-drive through it, too. It’s a super fun recipe for a Friday night, and who doesn’t love fun on Friday? I know I do!

You can adjust the heat in this recipe; I tend to make it hotter.

Buffalo Chicken Casserole

Ingredients:
6 small chicken thighs
6 slices bacon
3 medium jalapeños, seeded and pithed
12 oz cream cheese
1/4 cup mayonnaise
4 oz cheddar cheese, shredded
2 oz mozzarella cheese, shredded
1/4 cup Frank’s Red Hot Sauce
salt and pepper, to taste

Directions:
Preheat oven to 400° F. Debone chicken thighs, and season with salt and pepper. Bake chicken thighs at 400° F for 40 minutes or until cooked through.

Chop up bacon slices, and cook until crisp. Just before the end of cooking, add jalapeños to the pan; cook until soft. Drain fat.

Return the pan to the stove (turn off heat). Add cream cheese, mayonnaise and hot sauce. Mix together until smooth.

When chicken is cool to the touch, remove skins. Place in a casserole dish, and top with cream cheese mixture. Then, add a layer of cheddar and mozzarella cheeses. Return to 400° F oven. Bake for 10 to 15 minutes, until cheese is slightly browned and bubbly.

Nutritional Information: Calories Per Serving: 711, Fat: 462 g (24 g Saturated Fat), Cholesterol: 222 mg, Sodium: 1165 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 1 g, Protein: 55 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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