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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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Shop the Sale: Bacon Cheddar Chicken Tenders


Bacon Cheddar Chicken TendersChicken tenders were one of those products I didn’t buy often, finding it “just as easy” to buy breasts and adapt recipes.

Boy was I wrong.

Boneless, skinless chicken tenders are one of the easiest products to work with. Already trimmed and a perfect size to cook quickly and uniformly, boneless, skinless chicken breast tenders are almost a dream come true.

Add bacon and cheddar, and they’re downright divine.

This recipe bakes up quickly and the chicken is juicy and flavorful, crispy on the outside and tender on the inside.

Plus, boneless, skinless chicken tenders are on sale this week at Brookshire’s. 

Bacon Cheddar Chicken Tenders

Ingredients:
1 egg
1/2 cup Progresso Plain Panko Crispy Bread Crumbs
1/2 cup finely shredded cheddar cheese (2 oz)
1 (3 oz) pkg or jar cooked real bacon bits or pieces
1 (14 oz) pkg uncooked boneless, skinless chicken tenders (not breaded)
chive and onion sour cream potato topper, if desired

Directions:
Heat oven to 400° F. Spray large cookie sheet with cooking spray.

In a shallow bowl, beat egg. In a large resealable, food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden-brown. Serve with topper, if desired.

Nutritional Information: Calories Per Serving: 330, Calories from Fat: 140, Fat: 15 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 150 mg, Sodium: 850 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 2 g, Protein: 37 g.

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



Product Talk: Italian Sausage


Italian Sausage and Tortellini Soup

I love bulk, ground sausage, and Brookshire’s is so good about putting it on sale.

I use it for so many things.

I freeze slices so they’re easy to heat up for patties for biscuits in the morning. I brown and crumble it (you can then freeze, too) to add to eggs or other breakfast dishes.

Sausage isn’t always for breakfast, especially when it’s Italian sausage. In bulk, this is great for flavoring sauces, pasta dishes, breakfast dishes and this soup.

It’s a quick and easy weeknight dinner, especially if you cook the sausage ahead of time.

Italian Sausage and Tortellini Soup

Ingredients:
3 cups Italian sausage, cooked
3 cups tortellini, uncooked
4 cups water
1 can evaporated milk
6 chicken bouillon cubes
1 Tbs oregano
1 Tbs parsley
1 Tbs chives
salt and pepper, to taste
parmesan cheese, grated

Directions:
Put all ingredients except tortellini in a medium-sized sauce pan and bring to a boil. Allow to simmer about 15 minutes. Add tortellini and allow to boil according to pasta package instructions. Sprinkle with freshly grated parmesan cheese and serve.

Nutritional Information (calculated without parmesan cheese): Calories Per Serving: 307, Calories from Fat: 122, Fat: 14 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 50 mg, Sodium: 1145 mg, Potassium: 257 mg, Carbohydrates: 31 g, Fiber: 2 g, Sugar: 8 g, Protein: 16 g.

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Shop The Sale: Individual Meatloaves


MeatloafRaise your hand if you’re a busy parent trying to save time and money.

Most of you?

Yep, me too.

While I’m usually an efficient machine during the school year, planning out lunches and cranking out dinners like no one’s business, I have to admit that I’ve become slack during the summer months, ingrained summer-vacation mentality. Yep, that’s my story and I’m sticking to it.

However, I did find this recipe and decided to try it because my kids are at home during the day this summer, and it’s something easy for them to heat up for lunch, a good protein and super filling. I will admit, we added cheese on top!

Because Angus ground chuck is on sale this week at Brookshire’s, I’m buying double and freezing these bad boys!

Individual Meatloaf

Ingredients:
1 lb ground chuck
1/2 bottle Heinz Chili Sauce
1/4 cup onion, chopped
1/2 cup panko
1 egg

Optional:
1/2 cup sharp cheddar cheese, grated

Directions:
Mix ingredients and place in a lightly greased loaf pan. Pour remaining chili sauce over loaf and bake at 400° F for 45-55 minutes, or until thoroughly done. Sprinkle cheese on top. Let melt; serve immediately.

Nutritional Information: Calories Per Serving: 93, Calories from Fat: 36, Fat: 4 g (1 g Saturated Fat), Cholesterol: 42 mg, Sodium: 599 mg, Potassium: 118 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugar: 1 g, Protein: 7 g.

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



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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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