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Shop the Sale: Steak & Potato Grilled Cheese


Steak & Potato Grilled Cheese SandwichPrep Time: 45 mins
Cook Time:  45 mins
Serves: 2

What do you do when you love steak, potato and grilled cheese? You make a sandwich! Although to be honest, “sandwich” doesn’t quite do justice to this gourmet meal wrapped in French bread. Loaded with steak and potato and topped with onion, bell pepper and melted Provolone cheese, this is not your momma’s grilled cheese. Try it for yourself and enjoy sale prices on Boneless Top Sirloin Steak all this week.

Ingredients
1 yellow onion, sliced
1 green bell pepper, sliced
Salt and pepper, to taste
1 potato, sliced 1/4-inch thick
1 Tbs olive oil
1 (6 oz) sirloin steak, room temperature
Butter
1 loaf French bread
Garlic salt, to taste
4 slices Wisconsin Provolone Cheese

Instruction
Sauté onions and bell peppers over medium heat until softened. Add salt and pepper, to taste. Transfer to bowl or plate. Toss potatoes with oil; sauté over medium heat until cooked through.

Heat sauté pan on high for a few minutes. Once heated, reduce to medium-high heat. Cook steak for about 3 to 4 minutes per side, so it is rare to medium-rare. It will cook more once you griddle your sandwich. Once steak is done, put it on a plate to rest for 10 to 15 minutes. Thinly slice steak against the grain.

Portion out enough bread for 2 sandwiches; slice open bread portions. Butter each side of bread when everything is done cooking. Sprinkle some garlic salt on inside of bread slices; put 1 provolone slice on inside of each bread slice. Spoon some sautéed onions and bell peppers on each bottom slice. Layer potatoes and steak slices on each bottom slice. Add remaining onions and bell peppers divided between bottom slices; finish with the top bread slice for each sandwich.

In large sauté pan over medium heat, cook sandwiches until bread is toasted and cheese has melted, about 3 to 4 minutes per side.

Per Serving:
Calories: 1117, Fat: 37 g (15 g Saturated Fat), Cholesterol: 257 mg, Sodium: 1285 mg, Carbohydrates: 89 g, Fiber: 7 g, Protein: 105 g. 

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

Chef Tips

More Fancy Grilled Cheese Ideas
In case steak and potatoes isn’t quite your thing (who are you?!), there are plenty of other combinations just waiting for you to assemble them. You can build your perfect sandwich from practically anything that strikes your fancy, although the truly great arrangements do have a few things in common:

  • Flavor combination is key. Think salty and sweet (like bacon and cranberry), spicy and salty (feta cheese and jalapeños) or sweet and spicy (hot pepper jelly).
  • It’s all about the cheese. Not only is the gooey, melty goodness of cheese what defines your sandwich, it’s also the glue that keeps it together. Top choices for melting include Gruyere, Asiago, Havarti, Provolone, Fontina, Gouda, and soft cheeses like Brie and Camembert
  • Choose artisan bread. What makes the difference between a regular grilled cheese and a gourmet creation is the bread. Forget your standard sliced white and go for options like crusty French bread or baguettes, ciabatta, focaccia, sourdough or a hearty rye or whole grain loaf.

Lighter-Style Grilled Cheese Variations
As good as gourmet sandwiches taste, we all know they’re not so good for the waistline. If you’re watching your weight or you’re focused on healthier eating, there are plenty of good options for getting the grilled cheese you crave without loading up on calories and fat. Try Havarti, pepper jelly and pear; sweet potato, kale and Monterrey Jack or opt for a Hawaiian style ham, cheese and pineapple. Other great tips include stuffing your sandwich with mixed lettuce, spinach or arugula, adding tomatoes, cucumbers or other high water/low calorie vegetables, or going with a half sandwich serve and pairing with soup or a salad.

 



Product Talk: Angus Ground Chuck Patties


Angus Ground Chuck Patty Burgers“What do you want for dinner tonight?” is a typical Saturday question at my house. I meal-plan carefully all through the week, but on weekends, we play it loosey goosey and eat according to our whims.

My kids wanted to grill something, which I’m always on board with, so we went to Brookshire’s to see what tempted our taste buds.

My younger son spotted them first: premade Angus Ground Chuck Patties in the meat section.

“Hey, look at these,” he said. “They’ve already done the work for you, and they’re already nice and flat.”

“Nice and flat” is a bit of a bone of contention with my homemade burgers, apparently. No matter what I do (poking a hole with my finger in the center of the patty, pressing them AFTER they’ve finished cooking), my burgers tend to take on a bit of a bulbous shape in the center. The boys prefer them flat.

These burgers did look good. They were an 80/20 mix of lean to fat, which is great for a burger in my opinion. You don’t want them too lean where all the good flavor is gone, and too much fat is also a cause of the burger bulge as you grill them. Plus, these were a great deal by weight, and as my son pointed out, they already did the work of shaping them for me. (No one likes the feel of ground beef on their hands, do they?)

We brought them home, and I grilled them over a medium-high flame until they were medium. They stayed perfectly flat, much to the boys’ delight, and they had great flavor, much to mine.

We’ll definitely be buying these agains for the wonderful, beefy taste and the definite ease of preparation.



Shop the Sale: Mustard-Glazed Pork Chops


Prep Time: 10 mins
Cook Time: 20 mins
Serves: 2

Pork chops are a simple, tasty option for healthy weeknight meals for two or as part of a big weekend cookout. The secret to the juiciest, flavorful chops is taking the time to marinate them. Our mustard glaze is an easy recipe that packs a huge flavor punch, making for delicious eating with minimal effort. Pro tip: they’re perfect served with Creamed Brussels Sprouts. And with Assorted Pork Chops on sale, there’s even more reason to give it a try this week – or weekend!

Ingredients
1/2 cup Dijon mustard
1/2 cup red wine vinegar
1/4 cup brown sugar, packed
1 tsp salt
1/2 tsp sugar
1/2 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/8 tsp cayenne pepper
2 thick-cut pork chops

Instruction
Whisk the first 9 ingredients together in bowl. Place pork chops in a storage bag; add glaze. Place in refrigerator for at least 1 hour before cooking. When ready to cook, remove chops from storage bag. Place glaze in bowl. Grill for 20 minutes or cook over medium-high heat in cast-iron skillet for 8 minutes per side (or until cooked through). Spoon glaze over pork while cooking. For best results, frequently baste chops with glaze while cooking.

Per Serving:
Calories: 537, Fat: 31 g (11 g Saturated Fat), Cholesterol: 98 mg, Sodium: 1964 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 29 g.

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

Chef Tips

The Benefits of Marinade
If you have a great cut of meat, some basic seasonings and a perfected grilling technique, that’s generally all you need for a terrific cook out. But, if you’re looking to expand the flavor profile of your next barbeque or you’re not exactly a grill master yet, marinating is your secret weapon for fabulous eating. Marinades add flavor and juiciness to any grill meat, and you can keep it simple or get as creative as you like. Easy options include store-bought Italian Dressing or Balsamic Vinaigrettes, or you can try recipes and experiment with your own concoctions. Generally all you need is an oil, an acid (fruit juice, vinegar, beer or white wine) and some herbs and spice, although you can also play around with condiments like soy sauce, honey, mustard and BBQ sauce.

Dinner for Two
Most recipes you find are for four or more, which is fine in most cases because it’s easy enough to halve the recipe or make too much and save the remainder for leftovers. But sometimes, you just want a recipe made for two. If you’re looking for some dinner for two inspiration check out eatingwell.com, bbcgoodfood.com and of course brookshires.com.



Shop the Sale: Baked Pork Chops with Swiss Chard


Baked Pork Chops with Swiss ChardBAKED PORK CHOPS WITH SWISS CHARD

Prep Time: 15 min
Cook Time: 18 min
Serves: 4

For an easy and healthy weeknight dinner for the family, look no further than the old faithful pork chop. These juicy chops baked to perfection with melted parmesan and fontina cheese are melt in your mouth delicious, and with everything going in one pan into the oven, it’s the easiest dinner you’ll make all week. Try it yourself with Assorted Pork Chops on sale now.

Ingredients:
1 1/2 lbs Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
3 Tbs olive oil, divided
1/2 tsp salt, divided
1/4 tsp plus 1/8 tsp freshly ground black pepper, divided
4 pork chops, about 1-inch thick
1 1/2 Tbs parmesan, grated
4 oz fontina cheese, shredded

Directions:
Heat oven to 450° F. Oil a large baking dish. In a medium bowl, toss Swiss chard with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chard in baking dish.

Rub pork chops with 1 tablespoon oil, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put pork chops on top of Swiss chard. Drizzle remaining 1 tablespoon oil over chard and around pork chops. Sprinkle parmesan and fontina over chard and around pork chops. Bake until chops are just done, about 18 minutes. Let stand for 5 minutes before serving.

Nutritional Information: Calories: 498, Fat: 40 g (15 g Saturated Fat), Cholesterol: 104 mg, Sodium: 963 mg, Carbohydrates: 7 g, Fiber: 3 g, Protein: 29 g

Chef Tips 

Did You Know?
There are an estimated one billion pigs on earth at any given time. That’s a lot of pigs! The pig is one of the oldest forms of domesticated livestock, and also happens to be the world’s most popular meat. More than 80 billion tons are produced annually, arriving on our plates as pork and processed meats like sausages, ham and bacon. Pork is a high protein meat and it is a good source of many B vitamins, but our guess is that most people eat it for other reasons!

Know Your Pork Cuts
From chops to different types of loin, hocks and more, choosing the right cut of pork can be confusing. Here’ a quick rundown on the most common types. 

Chops: These are the meatiest cuts from the center of the loin, and can be bone-in or boneless. Choose cuts that are at least an inch thick to ensure the chops are juicy. These are great for baking, grilling or pan frying.

Loin: The loin is a large cut of back meat. It is boneless and perfect for roasting or slicing into chops. A thrifty option is to buy loin on sale, use half for a roast and freeze the remainder as chops for a second or third meal. 

Tenderloin: This cut is from the end of the loin, and as the name suggests, is a tender, juicy cut. It is much smaller than a loin cut, making it more appropriate for a single dinner. Tenderloin is best roasted or grilled.

Ribs: Baby-Back Ribs are small slabs that come from the part of the ribs closest to the backbone. Spare Ribs come from the lower ribcage, making them a fattier cut. Both cuts are delicious barbecued, smoked or oven baked.

Shoulder or Butt Roast: This is a large roasting cut that can be sold bone in or boneless. Its best slow cooked either in the oven or crockpot and is the perfect cut for dishes like pulled pork and carnitas.

Hocks: Front and rear hocks usually come cured and smoked, although they can be purchased raw as well. Hocks are most commonly used for flavoring dishes like slow cooked beans, but can be used as a meat cut for stews or braised dishes.



Shop the Sale: Mini Cheesy Meatloaves


Prep Time: 40 mins
Cook Time:  45 mins
Serves: 6

Mini Cheesy Meatloaves
Why make meatloaf when you can make meatloaves? With this delicious recipe, everyone gets their own mini meatloaf roll with a decadent cheesy filling that tastes amazing, but won’t hurt your waistline. Made with quick-cooking oats, this recipe is low carb and low sugar, which means it’s great for those watching their carb count. And best of all? We have Fresh Premium Ground Beef on sale, so there’s even more to love about our Mini Cheesy Meatloaves.

Ingredients
1 large egg
3/4 cup milk
1/2 cup quick-cooking oats
1/2 tsp Italian seasoning
1 tsp kosher salt
1/4 tsp black pepper
1/2 medium onion, diced
1 lb lean ground beef
1/2 lb ground pork
3 string cheeses, cut in half crosswise
2/3 cup ketchup
1/2 tsp Splenda Brown Sugar Blend
1 tsp yellow mustard 

Instructions
Preheat oven to 350° F. Line large baking sheet with aluminum foil; spray with nonstick cooking spray.

In large bowl, combine egg, milk, oats, Italian seasoning, salt and pepper; stir until well combined. Let sit for 5 minutes to allow oats to absorb liquid. Add onions, ground beef and ground pork; mix well. Grabbing baseball-sized portions, form mixture into 6 small meatloaves. (The loaves will shrink slightly as they bake.). Stuff each portion with a string cheese half, forming meat mixture around cheese. Place onto prepared baking sheet.

In a small bowl, stir together ketchup, brown sugar and mustard. Spoon evenly over each loaf. Bake uncovered for 45 minutes.

Per Serving:
Calories: 320, Fat: 11 g (5 g Saturated Fat), Cholesterol: 136 mg, Sodium: 897 mg, Carbohydrates: 15 g, Sugar: 8 g, Fiber: 1 g, Protein: 40 g.

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

Chef Tips

Know Your Oats
Not everyone is an oatmeal fan, which means many people may be unfamiliar with the differences between quick-cooking, rolled and steel-cut oats. Essentially it all comes down to processing. Steel-cut oats are the least processed. The oat groat is basically chopped into pieces instead of being rolled like the other types and it takes the longest time to cook.

Rolled oats, which are also called old-fashioned oats, are steamed and then pressed to create flat, round oats. They are quicker to cook than steel-cut oats and are often used in cereals, granola bars and muffins.

Quick-cooking oats (also known as quick oats and instant oats) are the most processed type. They are pre-cooked rolled oats that cook in 1-2 minutes. You can use rolled oats in place of quick-cooking oats, and vice versa, but the cooking times will differ.

Low Carb Eating
With healthy eating and weight loss plans in full swing for the New Year, a lot of people are looking to cut down on their carbs. According to the Mayo Clinic, a low carb diet is supposed to reduce insulin levels, which causes the body to burn more fat stores for energy and therefore create weight loss.

This kind of diet is embraced by many people, but it can be a hard one for bread, pasta and rice lovers! If you’re already sick of meat and vegetables and looking for a way to satisfy your carb cravings without the carb count, here are some creative substitutions:

  • Instead of pasta, try zucchini noodles or spaghetti squash pasta
  • For a pizza fix, go for a pizza base made from cauliflower
  • Butternut squash is a great substitute for rice in risotto
  • You can still enjoy a burger with Portobello mushrooms in place of the bun


Shop the Sale: Roasted Turkey


Roasted TurkeyPrep Time: 1 hour
Cook Time: 3 hours
Serves: 8-10

Thanksgiving is just around the corner, and Brookshire’s has everything you need, including our own roast turkey recipe and Honeysuckle White Fresh Turkey on sale. Make this Thanksgiving your best yet with a perfectly roasted turkey and all the trimmings the family loves. And check out our chef tips for ways to make things easier before – and after – the big day.

Ingredients
1 (8 to 10 lbs) fresh turkey
Kosher salt and freshly ground black pepper
1 onion, quartered
1 bulb garlic, halved
Several sprigs fresh herbs (thyme, parsley, rosemary and sage)
2 bay leaves
8 Tbs butter (1 stick), melted

Instructions
Adjust oven rack to lowest position; remove other racks. Preheat oven to 325° F. Remove turkey parts from neck and breast cavities. Reserve for other uses, if desired. Dry bird well with paper towels, inside and out.

Salt and pepper inside of breast cavity. Stuff the onion, garlic, herbs and bay leaves inside. Set turkey on roasting rack in roasting pan, breast-side up. Brush generously with half of butter; season with salt and pepper. Tent the turkey with foil.

Roast the turkey for 2 hours. Remove foil; baste with remaining butter. Increase oven temperature to 425° F. Continue roasting until instant-read thermometer registers 165° F in thigh of turkey, about 45 more minutes. Remove turkey from oven; set aside to rest for 15 minutes before carving.

Calories per Serving: 710, Fat: 28 g (12 g Saturated Fat), Cholesterol: 299 mg, Sodium: 320 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 107 g.

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

Chef Tips

Make Turkey Day Easy
You have enough to do on Thanksgiving between cooking, keeping drinks filled and maybe even taking some time to enjoy yourself. Take the hassle out of the big day with easy side dishes you can prepare in advance. Many Thanksgiving favorites can be prepared before Turkey Day, such as Potato Gratin or Mashed Potato, Cornbread Stuffing, Maple-Glazed Brussels Sprouts, Corn and Bacon Casserole, Stewed Collard Greens, Sweet Potato Casserole, Cranberry Sauce and Green Bean Casserole. Better yet, invite your guest to bring a side dish!

Thanksgiving Leftovers
What’s the second best thing about Thanksgiving? Turkey Day leftovers! With so many ways to use up leftover turkey, you’ll wish Thanksgiving came every month. Some of our favorites include Turkey Pot Pie, Turkey-Cheddar Casserole, Turkey Enchiladas, Turkey Primavera Pasta, Turkey Rice Casserole, Turkey Soup and of course, Turkey Sandwiches – just to name a few! And you can go as simple or gourmet as you like. For example, ramp up your turkey sandwiches with melted Brie cheese and cranberry sauce on toasted focaccia or go for a creamy pesto sauce and bacon for a delicious turkey pasta dish.



Shop the Sale: Rosemary Roast Beef


Rosemary Roast BeefPrep Time: 30 mins
Cook Time: 5 hours
Serves: 6

When you’re craving a decadent roast, you can’t beat the rich flavor of our Rosemary Roast Beef. Roasted with potatoes and carrots, and of course, rosemary, this is a beef roast the whole family will love. Pro tip: don’t forget to leave plenty of time for marinating. Marinate the chuck roast for up to 24 hours before cooking for a roast that will melt in your mouth. And here’s another tip: grab boneless chuck roast on sale all this week at Brookshire’s.

Ingredients
1 (12 oz) bottle dark beer
1 medium onion, chopped
8 cloves garlic, minced
1 lemon, thinly sliced
3 Tbs olive oil, divided
1 (3 to 4 lbs) boneless chuck roast, trimmed
1 tsp coarsely ground black pepper
8 carrots (about 1 1/2 lbs), sliced diagonally
7 Yukon Gold potatoes (about 3 lbs), peeled and cut into eighths
2 large onions, cut into eighths
4 sprigs fresh rosemary
2 Tbs cornstarch
1/2 cup cold water

Instructions
Combine beer, chopped onions, garlic, lemon slices and 2 tablespoons oil in large zip-top plastic freezer bag. Add roast; mix well and seal bag. Chill for at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Strain marinade; set aside. Sprinkle roast evenly with pepper.

Heat remaining oil in large heavy-duty roasting pan over medium-high heat. Brown roast in hot oil for 4 minutes per side. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to boil. Remove from heat; cover with heavy-duty aluminum foil.

Bake at 300° F for 2 1/2 hours. Turn roast. Stir in carrots, potatoes, onions and rosemary. Remove foil. Cook roast for 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to serving platter. Skim fat from juices in roasting pan; set pan with juices aside to cool.

Whisk together cornstarch and 1/2 cup cold water in small bowl until smooth. Whisk cornstarch mixture into juices in pan. Cook over medium-high heat for 5 minutes or until thickened, whisking to loosen particles. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Calories per Serving: 1046, Fat: 61 g (22 g Saturated Fat), Cholesterol: 225 mg, Sodium: 217 mg, Carbohydrates: 51 g, Fiber: 5 g, Protein: 68 g.

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

Chef Tips

Cooking With Beer
Beer isn’t just for drinking – it adds flavor and depth to many dishes. From brisket to bread, battering and braising, beer can liven the flavor profile of many of your favorite foods. The type of beer you choose will also make a huge difference. Full-bodied ales or stouts work well for red meat, batter and soups, while lighter beers like IPAs and lagers are great for poultry, marinades and braising. You can even use beer to make cake! Just google Chocolate Guinness Cake.

All About Rosemary
This Mediterranean native is now one of the most popular herbs used in kitchens around the world. It’s from the same family as mint, but has a piney flavor that makes it perfect for meat recipes like roasts, stews and soups. It’s also delicious sprinkled over bread dough before baking and as a garnish on many dishes. Rosemary is as good for you as it tastes, containing anti-inflammatory properties.



Shop the Sale: Chorizo Meatballs with Chipotle-Maple Cream Sauce


Chorizo Meatballs with Chipotle-Maple Cream SaucePrep Time: 25 mins (plus chilling)
Cook Time: 20 mins
Serves: 6

Take this party favorite up a notch with our new twist on regular meatballs. With the flavorful addition of chorizo, these baked meatballs are delicious all on their own, but with the addition of spicy and sweet chipotle-maple cream sauce, they are off the charts. They’re so easy to make, and with ground chuck on sale, this is a great go to for weekend snacks or appetizers!

Ingredients

Meatballs:
1/2 lb fresh chorizo
1/2 lb ground chuck
1/4 cup onions, finely chopped
1/4 cup parsley, chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup breadcrumbs
1 egg

Sauce:
2 chipotle peppers, minced
2 Tbs Adobo sauce
4 Tbs sour cream
4 Tbs maple syrup

Instructions
Place all meatball ingredients in a large bowl. Using your hands, blend ingredients thoroughly. Make balls the size of golf balls or any size you prefer. Refrigerate until needed. Preheat oven to 350° F. Place meatballs on cookie sheet. Bake for about 20 minutes or until meatballs are cooked all the way through. Serve with dipping sauce.

To make sauce, mix minced chipotle peppers and adobo sauce together. Combine with sour cream and maple syrup in blender. Chill before serving with meatballs.

Calories Per Serving: 308, Fat: 19 g (7 g Saturated Fat), Cholesterol: 71 mg, Sodium: 913 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 14 g.

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

Chef Tips

What Is Ground Chuck?
Unlike ground beef or hamburger meat which can be made up of different types of beef cuts, ground chuck is meat that comes from the specific chuck cut, which is from the shoulder. It is a favorite for grilling as it has a good fat content that provides more juiciness and flavor than other types of ground meat. It is higher in fat than ground round or lean ground beef, but many agree that this is exactly what makes it tastier for dishes like meatballs.

Adobo Sauce Explained
A style of cooking, a seasoning in Caribbean cooking, and a Spanish and Latin-American sauce, Adobo can be a little confusing. Derived from the Spanish word Adobar, it originally referred to a form of preserving raw food in a sauce comprised of vinegar, paprika, salt, garlic and other spices that evolved in Spain and Portugal, although it’s important to note that a similar method of cooking evolved in the Philippines independent of Spanish influence (it is only called Adobo there today because the Spanish naming of the dish by the colonists stuck). This tangy sauce not only preserved food, it also enhanced the flavor. Adopted in many areas of early Spanish and Portuguese colonization, there are now a wide variety of Adobo recipes, from Mexican to Puerto Rican, Peruvian to Filipino.



Product Talk: Slow Cooker Liners


Slow Cooker LinersIt’s the day before my birthday, and I think I’ll treat myself this year…by not cleaning up.

Slow cooker liners are pretty much the best thing since sliced bread.

Reynolds® brand makes a variety of slow cooker liners, and they’re found with the foils, plastic wraps and parchment papers.

If you use your slow cooker at least once every week like I do, these are a lifesaver, especially on Tuesdays when the 14-year-old needs to be downtown at 5:15PM and the 15-year-old needs to be picked up south of town at 5:15PM. I can’t be at both places at once, so one has to be dropped off early and once has to be picked up late. Either way, dinner has to be prepared in the slow cooker or no one is eating until Midnight.

Slow cooker liners make for super easy cleanup and are fabricated with heat-resistant nylon that will not leach into your food. Slow-cooked food is infamous for baking-on; now you don’t have to worry about scrubbing your crockery for hours after your slow-cooking accomplishment.

This is a great go-to recipe for slow cookers that my boys love.

Slow Cooker Cubed Steak with Gravy

Ingredients:
1 can French onion soup
1 can cream of chicken soup
1 pkg au jus gravy mix
1/2 cup water
1 1/2 to 2 lbs cubed steak
3 Tbs cornstarch
3 Tbs cold water

Directions:
Place crockery into slow cooker; drape liner inside to cover completely.

Combine French onion soup, cream of chicken soup, au jus mix and 1/2 cup water in bottom of liner. Stir well. Place cubed steak in bottom of liner with gravy mixture. Cover slow cooker. Cook steak on low for 6 to 8 hours.

Whisk cornstarch and cold water in separate bowl until thoroughly combined. Stir into gravy mixture. Turn to high; cook for 30 minutes or until thickened. Serve over mashed potatoes or rice.

Serves 6 to 8

Nutritional Information: Calories Per Serving: 196, Fat: 7 g (2 g Saturated Fat), Cholesterol: 56 mg, Sodium: 635 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 1 g; Protein: 22 g.

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



Shop the Sale: Bacon Wrapped BBQ Shrimp


Bacon Wrapped BBQ Shrimp

Prep Time: 25 min
Cook Time: 20 min
Serves: 4

Everything’s better with bacon – even shrimp! And the best part? Our Bacon Wrapped BBQ Shrimp is not even bad for your waistline at under 100 calories per serving. Make it as an appetizer for your next cookout or pair it with a fresh, healthy salad for a delicious main, just make it soon so you can to take advantage of Brookshire’s Bacon on sale this week!

Ingredients
16 large shrimp, peeled and deveined
8 slices bacon, halfway cooked and sliced in half lengthwise
Barbecue seasoning, to taste

Instructions
Preheat oven to 450° F. Line baking sheet with extra heavy-duty foil, and place baking rack in pan. Wrap each shrimp with 1/2 slice of bacon, securing with a toothpick. Place shrimp on rack, and sprinkle heavily with barbecue seasoning. Turn and sprinkle second side. Let shrimp sit for 15 minutes. Cook for 10 to 15 minutes. Check often as they may burn easily. Serve hot.

Calories per Serving: 95, Fat: 6 g (2 g Saturated Fat), Cholesterol: 60 mg, Sodium: 347 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 10 g.

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

Chef Tips

Calling All Bacon Lovers
Bacon lovers rejoice! There are many more ways to wrap bacon around some of your other favorite foods. The next time you need a bacon fix, try wrapping some around one of these: chicken thighs, mushrooms, asparagus, egg cups, avocado slices, peppers, olives – and this is just for starters. The list is practically endless…although not the healthiest, so try to stick to veggies or lean meat for your bacon wrapping adventures.

DIY BBQ Seasoning
From Kansas City and Memphis to Texas rubs and beyond, there are lots of different BBQ seasonings. You probably have at least one sitting in your kitchen right now, and you probably bought it premade. While we’re all for stocking up on your favorite BBQ brands, there’s also a DIY option for making your own signature rub.

All BBQ seasoning recipes are made up of 4 basic ingredients: sugar, salt, pepper and spices. What specific ingredients you choose depends on the style you want to create – or what you have in your cupboard. There are many recipes options ranging from just a handful of different herbs and spices to the very complex, but you can choose how complicated – or simple – you want to go by following these four easy steps:

  1. Choose your sugar: brown or white. Both add different flavor to your rub, and burn at different temperatures.
  2. Pick the right salt ratio. Pork rubs generally have a lower salt to sugar ratio while beef and wild game benefit from a little more salt than sugar. There’s not a lot of difference when it comes to the salt you choose, although personal preference may dictate between table salt, sea salt, kosher salt or even celery salt.
  3. Whether you go with a single pepper or a mix, just make sure you don’t go too heavy. It’s easier to add more later on rather than overdoing it in the beginning. Popular choices include white, black, cayenne and smoked chile powders like chipotle.
  4. This is the part where you can get as creative as you want: spices. Most BBQ rubs contain a base of chili powder and paprika, with additional spices and herbs layered on. These can be anything from garlic, mustard and onion powder, cumin, coriander or ginger, along with parsley, oregano, thyme, or really any herb you like.

 



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