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Shop the Sale: New Year’s Brisket


New Year’s BrisketI probably say this every year, but I didn’t really know about New Year’s Day traditions until I was grown and out of the house. All of that to say, my family didn’t have the same traditions as most southerners experience.

In the South, we eat black-eyed peas, greens, cornbread and brisket on New Year’s Day, so today is the perfect day to shop the sale items in preparation of the new year.

Peas represent coins, for prosperity in 2017. Greens also symbolize money; cook them up with pork (ham or bacon) to represent that pigs root forward (meaning that you’ll get ahead in the new year). In days gone by, our ancestors killed a fatted calf for a show of prosperity, thus the brisket.

New Year’s Day Brisket

Ingredients:
2 Tbs chili powder
2 Tbs salt
2 Tbs Worcestershire powder
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs ground black pepper
1 Tbs sugar
1 Tbs Lawry’s Seasoned Salt
2 tsp dry mustard
1 bay leaf, crushed
4 lbs beef brisket, trimmed
1 1/2 cups beef stock

Directions:
Preheat the oven to 350° F.

Combine chili powder, salt, garlic powder and onion powder, Worcestershire powder, Lawry’s Seasoned Salt, black pepper, sugar, dry mustard and bay leaf. Rub brisket with a small amount of extra virgin olive oil, and then massage spice rub into the meat. Place in a roasting pan; roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300° F. Cover pan tightly with heavy-duty aluminum foil; continue cooking for 3 hours or until fork-tender.

Trim the fat, and slice meat thinly across the grain.

Serve with black-eyed peas, collard greens and cornbread.

Serves 8 to 10

Nutritional Information: Calories Per Serving: 399, Calories from Fat: 119, Fat: 13 g (5 g Saturated Fat), Cholesterol: 180 mg, Sodium: 2607 mg, Potassium: 897 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 62 g.

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Shop the Sale: Christmas Roast Beast


Christmas Roast BeastMy favorite part of the legendary Christmas classic, “The Grinch Who Stole Christmas,” was always when the Whos in Whoville passed the Roast Beast at Christmas dinner. I don’t know why this particular scene caught my fancy, but it never failed to elicit a giggle. Truth be told, it still does.

Every time I eat a roast, I have to call it a Roast Beast, much to the chagrin of my eye-rolling teenagers. When they are providing the roast, they can call it whatever they want, I think to myself.

This Christmas is a great time to make a showcase meal with a roasted boneless ribeye roast as the centerpiece. We all know that your wallet can use a little relief the week before Christmas, so enjoy this indulgence from Brookshire’s without feeling like The Grinch!

Mustard-Rubbed Roast Beef (Beast!)

Ingredients:
2 tsp mustard seeds
1 tsp sea salt
1 tsp black pepper
1 Tbs thyme leaves
1/4 cup olive oil, plus 1 Tbs
4 lbs boneless beef ribeye roast
1/2 cup Dijon mustard
1 stick salted butter, room temperature
kitchen string, for tying roast

Directions:
Remove roast from refrigerator, and let stand at room temperature for at least 15 minutes before searing.

Preheat oven to 250° F.

Place mustard seeds, salt, pepper and thyme in a mortar and pestle; grind until powdery. If you do not have a mortar and pestle, use the powdered versions of the mustard and thyme with regular salt and pepper.

Add 1/4 cup olive oil, and continue to crush until well-combined. Stir in Dijon mustard until it’s all well-incorporated.

Rub roast with the remaining 1 tablespoon olive oil.

Heat a large cast-iron skillet over high heat, and sear beef for 1 minute on each side until browned. Remove roast from pan, and secure with kitchen string. Rub mustard mixture over beef. Place back in skillet or use a roasting pan; place beef in oven.

Cook for 1 1/2 hours for medium-rare (use a meat thermometer to cook to desired doneness).

Remove from oven, tent with foil, and let rest 10 minutes before slicing.

Serves 4 to 6

Nutritional Information: Calories Per Serving: 948, Calories from Fat: 472, Fat: 52 g (22 g Saturated Fat), Cholesterol: 373 mg, Sodium: 1028 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugar: 0 g, Protein: 112 g.

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Dine In: Creamy Tortellini Ham Soup


Creamy Tortellini Ham SoupSo, you just cooked that fabulous Brookshire’s or Hormel sliced ham for your holiday meal (see December 14 entry). Now, it’s time to enjoy the leftovers!

I love leftover ham, better than leftover turkey or any other holiday main course actually. Ham retains its moisture and its flavor, and it’s so easy for leftovers.

You could make leftover ham sandwiches (on a King’s Hawaiian sandwich roll), or you could enjoy this fabulous, hearty soup!

Add some beans and tortellini, and you have a complete meal on a chilly winter’s night, without having to leave the comfort of your own fireplace.

Creamy Tortellini Ham Soup

Ingredients:
3 Tbs butter
2 Tbs olive oil
1/2 large onion, chopped
2 carrots, thinly sliced
2 stalks celery, chopped
4 cloves garlic, minced
1/3 cup flour
6 cups low-sodium chicken broth, divided
2 Tbs cornstarch
2 cups ham, cooked and cubed
15 oz can Great Northern beans, rinsed and rained
1 Tbs Dijon mustard
2 bay leaves
1 Tbs chicken bouillon
1 tsp dried parsley (or 1 Tbs fresh)
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground cumin
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
1 lb refrigerated cheese tortellini, uncooked
2 to 3 cups half-and-half

Directions:
Melt butter and olive oil in large stockpot over medium-high heat. Add onions; sauté for about 2 minutes. Add carrots and celery; cook for 3 more minutes , stirring occasionally. Add garlic and cook for 30 seconds. Stir in flour. Cook, stirring constantly, for 3 minutes or until thick.

Heat chicken broth in microwave for about 2 minutes or until warm. Gradually stir 5 1/2 cups broth into vegetables. Whisk 2 tablespoons cornstarch into remaining 1/2 cup broth, and stir into soup. Stir in ham, beans, mustard, bay leaves, bouillon, and all the remaining herbs and spices.

Bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes, or until carrots and celery are tender.

Add tortellini. Boil for 1 to 2 minutes, or until cooked through and floating on the surface.

Stir in half-and-half; do not boil.

Garnish with parmesan cheese and serve immediately.

Serves 6 to 8

Nutritional Information: Calories Per Serving: 718, Calories from Fat: 236, Fat: 26 g (10 g Saturated Fat), Cholesterol: 74 mg, Sodium: 1481 mg, Potassium: 1313 mg, Carbohydrates: 87 g, Fiber: 14 g, Sugar: 3 g, Protein: 35 g.

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Shop the Sale: Bourbon Molasses Glazed Ham


Bourbon Molasses Glazed HamHolidays are for ham!

I’ve made them in off seasons, but they always seem to taste best around a holiday table laden with family and friends.

It’s not easy to find variations on recipes for whole ham, especially when they’re so delicious precooked without having to do anything to them.

This simple recipe roasts in your oven while you enjoy companionship by opening gifts, sharing stories, laughing and enjoying each other.

Don’t worry, the alcohol cooks off. You’ll also have leftovers. The Hormel and Brookshire’s hams are on sale this week, so you can buy a few extra stocking stuffers!

Bourbon Molasses Glazed Ham

Ingredients:
2/3 cup bourbon
1 cup local honey
1/3 cup molasses
1/2 cup orange marmalade
nonstick cooking spray
1 (11 lb) sliced Brookshire’s or Hormel Ham
1/8 cup whole cloves

Directions:
Preheat oven to 350° F. Combine bourbon, honey, molasses and marmalade in a heavy saucepan over low heat. Stir frequently to avoid burning. Cook for 15 minutes until well-combined and sugars have dissolved. Set aside.

Score a diamond pattern on skin of ham with a sharp knife. Press cloves all over surface of ham. Pour half of bourbon glaze over ham. Roast for 2 1/2 to 3 hours, uncovered, until ham reaches 130° F internally.

While the ham cooks, baste occasionally with additional glaze. Remove ham from oven. Tent with foil. Let stand for 20 minutes before serving.

Serves 10

Nutritional Information: Calories Per Serving: 1012, Calories from Fat: 386, Fat: 43 g (15 g Saturated Fat), Cholesterol: 284 mg, Sodium: 6515 mg, Potassium: 1583 mg, Carbohydrates: 61 g, Fiber: 7 g, Sugar: 38 g, Protein: 83 g.

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Dine In: Spinach-Stuffed Chicken Breasts


Spinach-Stuffed Chicken BreastsBack in my single days, my friends and I would go out to eat on Friday nights, and we’d almost always get an appetizer of bubbling, warm, cheesy spinach dip with pita chips.

We’d talk and laugh and eat so much spinach dip that we often weren’t hungry for dinner after we finished.

I still love to go out on Friday nights, but I also love to stay home, especially this time of year when the stores, restaurants and roads are packed to overflowing, and you sometimes wait as long for your meal, or to get a table, as it would just to make the same thing at home.

I tried to come up with something recently that would channel the flavors of the spinach dip that I loved in a date night dish that would be perfect for a Friday night at home.

Spinach-Stuffed Chicken Breasts

Ingredients:
2 chicken breasts, about 3/4 lb
1 tsp olive oil
1 cup fresh baby spinach
2 Tbs parsley, chopped
1/2 cup ricotta cheese
1/4 cup Italian cheese blend
2 cloves garlic, minced
salt and pepper, to taste
2 Tbs olive oil
16 oz jar marinara sauce, or homemade
parmesan cheese

Directions:
Preheat oven to 375° F. Heat olive oil in a large skillet on medium heat until shimmery and fragrant.

Add spinach and parsley; sauté for 2 minutes. Add garlic; cook until spinach is wilted. Set aside.

Cut the chicken breasts lengthwise halfway through until they open like a book. Pound until each is about 1/4 inch thick. In a small bowl, mix together ricotta, Italian cheese blend and spinach mixture; add salt and pepper.

Spoon mixture onto the middle of the flat chicken breasts and roll, securing with a toothpick.

Heat 2 tablespoons olive oil in the skillet until shimmery and fragrant. Brown chicken on all sides. Place in oven, and cook for 35 minutes. Pour marinara sauce over the chicken, and cook for another 10 minutes. Top with parmesan cheese, and broil for 3 minutes. Serve immediately.

Serves 2

Nutritional Information: Calories Per Serving: 843, Calories from Fat: 406, Fat: 45 g (14 g Saturated Fat), Cholesterol: 190 mg, Sodium: 1339 mg, Carbohydrates: 39 g, Fiber: 7 g, Sugar: 20 g, Protein: 69 g.

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Shop the Sale: Chile Colorado Burritos


Chile Colorado BurritosThere’s nothing my family loves more than a Taco Tuesday unless it’s Tex-Mex Tuesday. Or Wednesday, or Thursday, as the case may be.

So, what if we have to take a few liberties with the name?

This dish is a cross between a burrito and an enchilada. Burritos aren’t baked with sauce. Enchiladas are baked, not broiled, a whole lot longer than the time it takes to melt the cheese. Thus the hybrid.

I love cheese, so I tend to add a layer of cheddar or Monterey Jack (which melts beautifully) over the refried beans before I add the meat.

Serve this with a side of Spanish rice and a tossed salad.

Chile Colorado Burritos

Ingredients:
1 1/2 to 2 lbs boneless top sirloin
1 large can mild red enchilada sauce (at least 19 oz)
2 Tbs cumin
2 cloves garlic, minced
1 Tbs chili powder
2 beef bouillon cubes
1/2 can fat-free refried beans
1 cup onion, slivered
5 to 7 burrito-sized flour tortillas
1 cup cheddar cheese, shredded

Directions:
Place beef, cumin, garlic, chili powder, whole bouillon cubes (do NOT add water), onion and enchilada sauce into a slow cooker. Cook on low for 7 to 8 hours or until meat is very tender. Shred beef in slow cooker. Add salt and black pepper if needed.

Heat refried beans until warmed through. Spread each tortilla with beans. Top with a heaping scoop of the meat mixture, using a slotted spoon to help drain juices. Place burritos side-by-side in a baking pan. Top with remaining juice from the slow cooker and all the cheese. Broil under high heat until cheese is bubbly serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 607, Calories from Fat: 130, Fat: 15 g (6 g Saturated Fat), Cholesterol: 112 mg, Sodium: 662 mg, Carbohydrates: 78 g, Fiber: 28 g, Sugar: 1 g, Protein: 57 g.

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Dine In: Slow Cooker Crustless Pizza


Slow Cooker Crustless PizzaTonight is our city’s annual Christmas parade, and I can’t wait to take my boys.

We’ve gone to the annual parade every year since we moved to this town, and it’s been a highlight of our Christmas season ever since.

Every year, we bundle up (or at least put on a festive Santa hat) and trek downtown to the square surrounding the county courthouse. It will be lit with white twinkle lights, and the buildings around the square will be festooned in holiday finery.

The parade, with marching bands, fire trucks, floats and, of course, jolly-old St. Nick, winds its way around the square in a cacophony of Christmas cheer. After the parade passes, the large and looming Christmas tree in the center of the square comes to life, the lever to light it up pulled by the Honorary Miracle Child of the year.

I hate to sound cliché, but it’s the most wonderful time of the year.

It’s also a wonderful night to go home after the festivities to a meal that’s warm and ready to eat. True comfort food is a perfect end to the night.

Slow Cooker Crustless Pizza

Ingredients:
2 lbs ground beef
2 Tbs garlic salt
1 tsp black pepper
1 Tbs dried, minced onion
2 cups mozzarella, shredded
1 (14 oz) jar pizza sauce
2 cups shredded pizza blend cheese
pizza toppings: i.e., pepperoni, black olives, onions, green peppers, mushrooms, ham

Directions:
Brown ground beef in a large, heavy skillet. When the meat is browned, drain the fat. Spray the inside of the slow cooker with nonstick cooking spray. Mix the beef and mozzarella cheese in the slow cooker and spread evenly across the cooking surface. Pour pizza sauce over meat mixture. Top with pizza blend cheese and the toppings of your choice. Cover and cook on low for 4 hours.

Serves 4 to 6

Nutritional Information: Calories Per Serving: 460, Calories from Fat: 143, Fat: 16 g (7 g Saturated Fat), Cholesterol: 174 mg, Sodium: 561 mg, Potassium: 773 mg, Carbohydrates: 13 g, Fiber: 2 g, Sugar: 4 g, Protein: 35 g.

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Shop the Sale: Firecracker Chicken Tenders


Firecracker Chicken TendersI’ve been on a Chinese food kick lately, and this is one of my favorite recipes from my favorite Chinese restaurant to make at home.

The sauce is sweet, spicy and sticky, and it clings to the golden chicken tenders perfectly.

Speaking of golden chicken tenders, they’re baked not fried, so I can feel good about that as I’m feeding my family. I have to double this recipe with two teenage boys in the house.

I like to serve this with steamed white rice to soak up the extra sauce and green beans with slivered almonds.

Firecracker Chicken Tenders

Ingredients:
1 1/2 lbs chicken tenders
1 1/2 cups breadcrumbs
3 eggs plus 3 Tbs water
1/3 cup flour

Sauce:
1/3 cup Frank’s Hot Sauce
2/3 cup brown sugar
1/2 cup sugar
3 Tbs ketchup
2 Tbs apple cider vinegar
2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 tsp salt
1 Tbs water

Directions:
Preheat oven to 425° F.

Line a large baking sheet with parchment paper or spray with nonstick cooking spray.

Pat tenders dry with paper towels. Add flour and chicken strips to a large zip-top bag and seal. Shake to coat the chicken. Place breadcrumbs in a large bowl.

In a second bowl, whisk together the eggs and water until foamy. Dip the chicken pieces in the egg wash; toss in the breadcrumbs, coating well. Place on the baking sheet, and repeat until all chicken is prepared. Bake for 20 to 25 minutes until cooked through.

While the chicken is baking, combine all sauce ingredients in a heavy saucepan over medium heat. Stir for about 5 minutes until well-combined. Reduce heat to low, and simmer until chicken is finished cooking.

Remove chicken from the oven. Toss with sauce. Serve immediately.

Nutritional Information: Calories Per Serving: 744, Calories from Fat: 164, Fat: 18 g (5 g Saturated Fat), Cholesterol: 274 mg, Sodium: 1203 mg, Potassium: 647 mg, Carbohydrates: 90 g, Fiber: 2 g, Sugar: 51 g, Protein: 61 g.

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Dine In – Grilled Beef Kabobs


Grilled Beef KabobsThe weather has finally cooled down and the clean, crisp air is absolutely exhilarating. I mean, I want to roll in the crunchy leaves on the ground and jump into the freshly-raked piles while wearing plaid and boots and drinking apple cider.

I want all things fall, now that it’s finally arrived.

My favorite thing to do on a Friday night is sit on the back porch with a fire in the fire pit and relax with the ones I love. This, of course, includes grilling something delicious.

When I think of the perfect way to end the week, I see my black, wrought iron porch furniture and pinion wood smoke billowing out of the chiminea. I can hear the sizzle as something delicious hits the hot grates of the grill.

This Friday, it will be Grilled Beef Kabobs. If you have time, start marinating these on Thursday night or Friday morning before you go to work or get busy with the hustle and bustle of the day. The extra time in the marinade will make the beef extra tender. For a side dish, double the amount of marinade and soak some cleaned button mushrooms. Then thread them on skewers and grill along with the meat. Grilled bacon-wrapped asparagus would be a great way to round out the meal. Finish by halving Granny Smith apples, brushing them with honey, grilling until tender, and then serving with a dollop of vanilla ice cream.

Grilled Beef Kabobs

Ingredients:
2 lbs sirloin, cut into 2-inch cubes

Marinade Ingredients:
2 Tbs beef stock or red wine
2 Tbs balsamic vinegar
1 Tbs Worcestershire sauce
1/4 cup extra virgin olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Montreal steak seasoning
1/2 tsp dried rosemary
1/2 tsp dried oregano
black pepper, to taste
2 bay leaves

Directions:
Trim the sirloin of visible fat and cut into 2-inch cubes.

Whisk together the beef stock (or wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried rosemary, dried oregano, black pepper, and add bay leaves.

Place in a large, plastic zip-top bag with the meat and marinate for at least 4 to 6 hours, preferably overnight.

Soak wooden skewers in water for at least 30 minutes before grilling. Thread meat onto skewers, being certain to leave some room between pieces for even cooking.

When ready to cook, preheat grill to medium-high.

Grill kabobs to desired doneness, about 8 to 10 minutes for rare, 10 to 12 for medium rare or 12 to 15 minutes for medium.

Serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 359, Calories from Fat: 161, Fat: 18 g (5 g Saturated Fat), Cholesterol: 135 mg, Sodium: 144 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 1 g, Protein: 46 g.

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



Dine In: Stuffed Pork Chops


Stuffed Pork ChopsWe debated going out to dinner Friday night, but it was drizzling. It had been a long week, and we had to catch up on Netflix.

Staying home and dining in won out.

During the week before, Paul had mentioned making stuffed pork chops for dinner, but the New York Strips that were on sale at Brookshire’s won out.

On Friday night, however, we went for the pork chops.

It’s funny how, in all my love of Southern cooking, I’d never stuffed a pork chop. Paul, however, knew just how he wanted to make them. The house smelled amazing while they were cooking, and the result was fabulous.

Stuffed Pork Chops

Ingredients:
4 (2-inch thick) pork loin chops
2 Tbs Cajun seasoning
1 Tbs black pepper
1 lb Jimmy Dean Hot Sausage
1 bunch green onions, chopped
1 box Stouffer’s Cornbread Dressing (including ingredients to prepare it)

Directions:
Cut a slit in the center of each pork chop, creating a pocket. Season each chop with Cajun seasoning and black pepper. Set aside.

Preheat oven to 425° F.

Prepare cornbread dressing mix according to package directions. Set aside.

Brown sausage in a large, oven-proof skillet. Remove meat with a slotted spoon to a large bowl. Stir in chopped green onions and cornbread dressing until well-combined. Stuff 1/4 of each mixture into each chop, pressing meat together to seal.

Reheat the sausage drippings over high heat. Sear each chop in the hot pan, turning once to sear each side. Place pan in the oven; cook for 30 minutes.

Serves 4

Nutritional Information: Calories Per Serving: 1088, Calories from Fat: 707, Fat: 79 g (28 g Saturated Fat), Cholesterol: 264 mg, Sodium: 1419 mg, Potassium: 1057 mg, Carbohydrates: 26.6 g, Fiber: 1 g, Sugar: 2 g, Protein: 65 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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