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Dine In: Well, hot dog!


Nearly every kid loves hot dogs, but a lot of adults do, too. After all, Americans will eat 7 billion hot dogs this summer, so kids can’t be eating all of them! 

July is National Hot Dog month, so it’s a great time to throw some ‘dogs on the grill for an easy summer cookout. (If you’re worried about the fat content, look for all-turkey dogs, or low-fat or non-fat varieties that can have as few as 50 calories each.) 

And how will you dress your dog? The National Hot Dog & Sausage Council, which tracks such things, says mustard is the most popular condiment, followed by ketchup and then chili, with relish and onions far behind. But why not mix it up a bit? Check these ideas for bringing some unusual, gourmet, or regional flavors to your table: 

  • Top with fried onions (like Durkee’s) and spicy mustard.
  • Top with ranch dressing and cooked, crumbled bacon. A more adult alternative: Use blue cheese dressing and crumbled blue cheese along with the bacon!
  • Instead of offering chopped raw onions, grill or sauté slices of onions and red and green bell peppers, similar to the topping you typically get on Italian sausage.
  • Frito-pie dog: Top with chili, grated cheese, and crumbled Fritos.
  • Make it Asian style: Instead of ketchup, use teriyaki sauce; soy sauce; sriracha sauce, a spicy, Asian-inspired chile sauce; or hoisin, a slightly sweet, slightly spicy Chinese-style sauce.
  • Chicago ‘dog: Load it up with yellow mustard, relish, chopped raw onion, tomato slices, celery salt, and serve in a soft poppy seed bun. A dill pickle spear can be stuffed in the bun as well.
  • Kansas City ‘dog: Melted Swiss cheese and warm sauerkraut, stuffed into a sesame-seed bun.
  • Mexico ‘dog: At streetside stalls across Mexico, the hot dog is given star treatment: It’s wrapped in bacon and grilled, then topped with chopped raw onion and tomato; tomatillo (green) salsa; and a squirt of hot sauce, and served in a soft egg bun. You can then add mayonnaise, ketchup and mustard if you please.

This easy topping recipe is billed as a Texas-style ‘dog, thanks to its barbecue sauce and pickle-spiked coleslaw.

http://brookshires.mywebgrocer.com/RecipeDetails.aspx?Pos=0&Search=hot%20dogs&SRC2=0&RecipeID=53616&cc=1&s=158775443&g=3a38de0d-8f21-4a24-b69a-4468a4b3a35c&uc=DC97B 



Dine In: Spicy Thai Beef Salad


Usually, I’m a meat-and-potatoes kind of guy. Serve me a salad for dinner, and I’ll be looking around, wondering where you hid the main course.

This spicy beef salad is an exception to that rule. It’s one of my absolute favorite Thai dishes, combining spicy, sweet and savory flavors, all in each bite.

I’ve had versions with tomatoes, Chinese long beans, bell peppers, and other vegetables added in. But I like to keep it more traditional and simple, both to highlight the great flavors of the ingredients and to keep it quick to make.

Especially in the summer, this salad makes a light and refreshing dinner, but yet it’s hearty enough that you won’t be left asking where’s the beef. When the weather cools down, I might serve this as a first course, maybe with a Thai curry or soup, for an Asian-inspired soup-and-salad dinner.

 

Thai beef salad

Serves 3-4

For the dressing
3 limes, juiced
1 ½ tablespoons fish sauce (found in Asian section of grocery)
1 tablespoon sugar
1 small red onion, roughly chopped
1 jalapeno, roughly chopped

For the salad
1 pound skirt steak
salt and pepper to taste
1 small head butter lettuce, clean and leaves separated
1 medium carrot, julienned
½ cup cucumber, peeled and sliced
¼ cup fresh mint, chopped
½ cup fresh cilantro, chopped

  1. Place dressing ingredients in a food processor and puree until liquid. The dressing should be sweet, sour, salty and spicy. All of these can be adjusted to taste. Set aside. 
  2. Season skirt steak with salt and pepper and grill over high heat. Cook to medium rare. When the meat is done, set aside to rest for a few minutes while you make the salad.
  3. Toss the salad ingredients together in a large bowl.
  4. Slice the steaks across the grain into small bite-size pieces and mix with dressing. Save any of the meat juices and mix with the dressing. Combine with the salad while steak is warm.
  5. Arrange salad on plates and serve.


Texas, Our Texas


Oven Pulled Pork with Homemade BBQ Sauce  

Prep Time: 30 minutes, plus brining
Cook Time: 4 hours

Serves: 8   

 

 

Ingredients: 
Pork:
5 lbs boneless pork butt
1/4 cup creole mustard
2 tsp liquid smoke
2 Tbs Food Club Ground Black Pepper
1/2 tsp Food Club Salt, or to taste
2 Tbs smoked paprika
1 tsp cayenne pepper
2 tsp Food Club Sugar 

BBQ Sauce:
1 1/2 cups Food Club Ketchup
1/4 cup molasses
2 Tbs Food Club Worcestershire Sauce
1 Tbs Louisiana Hot Sauce
1/2 tsp Food Club Salt
1/2 tsp Food Club Black Pepper 

Directions:
Prepare brine for pork with 4 quarts water, 1 cup salt, 1/2 cup sugar and 3 tablespoons liquid smoke. Add pork to brine and refrigerate 2 to 3 hours. In a small bowl combine mustard, liquid smoke, seasonings and sugar; set aside. 

Preheat oven to 325° F. Remove pork from brine and dry with paper towels. Rub mustard mixture over pork. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours. 

Remove pork from oven. Carefully pour off liquid in bottom of baking sheet. Return pork to oven and cook, uncovered, until well browned, tender and internal temperature registers 200° F on instant-read thermometer, about 1 1/2 hours. 

Transfer pork to serving dish and let rest for 20 minutes. In a medium bowl whisk together sauce ingredients. Shred pork and toss with 1 cup BBQ sauce. Serve pulled pork on hamburger bun with coleslaw. 

Nutritional Information: Calories Per Serving: 242, Fat: 6 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 101 mg, Carbohydrates: 33 g, Fiber: 0 g, Protein: 18 g.



Dine-In: Curry Chicken and Mango


Serves: 4

Prep Time: 20 minutes, plus marinating  Cook Time: 10 minutes 

Marinade

Ingredients:

3 garlic cloves, minced

1/2 cup sliced green onion

2 Tbs chopped cilantro

2 Tbs curry powder

1 Tbs less sodium soy sauce

1 Tbs Food Club Light Brown Sugar

1 Tbs Food Club Extra Virgin Olive Oil

1 tsp Food Club Ground Black Pepper

1/2 tsp Food Club Salt

 

Ingredients: 

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

2 medium mangos, peeled, cut into 1-inch cubes

1 red bell pepper, cut into 1-inch cubes

Directions: 

In a large bowl combine marinade ingredients; mix well. Add cubed chicken and mangos to bowl with marinade. Toss chicken and mangos until evenly coated. Refrigerate for at least 1 hour. 

Thread chicken, mangos and bell pepper onto skewers. If using wooden skewers, soak skewers for at least an hour before using. 

Heat grill to medium heat. Put skewers on grill and cook for 2 to 4 minutes, flip and cook for an additional 4 to 6 minutes. Remove chicken and mangos from skewers and serve over warm rice. 

Nutritional Information: Calories per Serving: 324, Fat: 8 g (2 g Saturated Fat), Cholesterol: 96 mg, Sodium: 527 mg, Carbohydrates: 26 g, Fiber: 4 g, Protein: 37 g. 

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.



Need some marinade ideas?


PORK:  The other white meat lends itself to sweeter flavors. 

Try: pineapple juice, orange juice, fruit-infused marinades or barbecue sauce or cola. 

BEEF:  Savory sauces are traditional with most cuts of beef; beef can handle marinades with a higher acid content, too. 

Try: vinegar-based sauces, beer and red wine 

CHICKEN:  Already tender, chicken’s neutral flavor lends itself to almost any kind of sauce or marinade. 

Try: sour orange, tequila-based sauces, or lemony mixtures



Shop the Sale: Buy One Get One For A Penny Sale!


It’s time to make your pennies count with our Buy One Get One For A Penny Sale! Take advantage of this sale with Buy One Get One For A Penny products such as: Boneless Pork Chops, Bagged Russet Potatoes, Grape Tomatoes, Doritos, Cheez-It Snack Crackers, Lean Cuisine Entrees, Mrs. Baird’s Bread and Scott Tissue. So start counting your pennies and save!



Dine-In: Grilled Tomatoes


If you’re grilling fish or steaks throw some tomatoes on the grill! Tomatoes have a NuVal score of 96 and are high in vitamin A and C! 

Grilled Tomato

Serves: 4

Prep Time: 25 minutes        Cook Time: 3 minutes 

Ingredients:

1 Tbs Food Club Extra Virgin Olive Oil

1 tsp Food Club Salt

1 Tbs Food Club Dried Rosemary Leaves

1 tsp Food Club Ground Thyme

2 large, firm tomatoes, halved 

Directions;

In a small bowl combine olive oil, salt, rosemary and thyme. Coat each tomato with seasoned olive oil. Let tomatoes sit for 15 minutes. Preheat grill to medium heat. Cut tomatoes in half. Place a sheet of foil on the grill. Place tomatoes cut side down on foil, cover grill and cook for 2 to 3 minutes. 

Nutritional Information: Calories per Serving: 50, Fat: 4 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 587 mg, Carbohydrates: 4 g, Fiber: 2 g, Protein: 1 g. 

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician. 



Family Matters: Making a Better Burger


We are approaching the summer months.  Summer is grilling time, and grilling time means lots of juicy burgers! Here are tips for making yours the best ever:

  • Burgers need a little fat to stay juicy. Try for 80 to 90% lean meat.
  • Ground meat stays refrigerated for 2 to 3 days safely.
  • Always wash surfaces, hands and utensils that come into contact with raw meat. Don’t allow uncooked burgers to stand at room temperature more than 1 hour.
  • Don’t over mix when combining meat with other ingredients—this creates dry, tough burgers.
  • Prevent sticking by making sure the grill is plenty hot before putting the burgers on. And spray the burger sides with nonstick spray before placing on the grill.
  • Never flatten burgers as they cook. This squeezes out juices.
  • Use a long-handled spatula with a heatproof handle to flip patties.
  • Health experts recommend a well-done burger as the only safe burger.


Potato Crusted Chicken


Prep Time: 5 mins, Cook Time: 30 mins
Serves: 4

Ingredients: 
3/4 cup Idahoan® Buttery Home-style Mashed Potatoes, dry
1/4 cup grated cheddar cheese
1 tsp dried oregano leaves
1 lb boneless, skinless, chicken breast halves (approx. 4 pieces) 

Directions:
Preheat oven to 400° F. Combine dry Idahoan® Buttery Home-style Mashed Potatoes, grated cheddar cheese and oregano in shallow bowl. Brush chicken breasts on both sides with mayonnaise, then dip into potato mixture to coat well on both sides. 

Place chicken on greased cookie sheet. Bake about 25 minutes or until chicken is golden brown.  

Courtesy of Idahoan®



Shop the Sale: Hebrew National


Hebrew National brand beef franks have become a big hit at my house, especially when I prepare them on the grill.  I noticed on the second page of this week’s ad that Brookshire’s is giving me a FREE bottle of ketchup when I buy my favorite franks.  That’s right – I get a FREE Hunt’s 24 oz Ketchup when I buy 2 packages of Hebrew National Beef Franks priced at 2 for just $5.

Take advantage of this great offer now through May 24!



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Copyright © 2010-2014, Brookshire’s. All rights reserved.
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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