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Shop the Sale: Mexican Steak Salad

Mexican Steak SaladThe days are getting shorter, dusk is coming earlier and my new solar-powered porch lights are making me want to spend more evenings on the back patio. Well, that and it’s not 100 degrees every night any more.

As much as I can complain about the summer heat in Texas, I do love the more mild autumns and winters. I REALLY love the fact you can comfortably grill outside all year long in the South, minus maybe a handful of days.

I like this steak salad because it combines my favorite food group, steak, with a more healthy salad, making it a hearty meal. The acid from the lime juice offsets the rich fattiness of the steak and the queso fresco provides a pop of flavor without a lot of added fat.

I also like this steak salad because boneless sirloin strip steak is on sale this week at Brookshire’s. The boneless sirloin really benefits from the marinade, so don’t skip that step!

Mexican Steak Salad

1/3 cup soy sauce
2 Tbs cumin
2 Tbs garlic, minced
1 lb boneless sirloin steak strips
1/4 small red onion, sliced
3 Tbs extra virgin olive oil, plus 2 tsp
1 small head romaine lettuce, torn
1 small head butter lettuce, torn
1/2 cup cilantro
1 cup queso fresco or feta cheese, crumbled
1 avocado, sliced
3 Tbs lime juice
1/2 tsp kosher salt

Mix the soy sauce with cumin and garlic. Marinate the steak in the soy sauce mixture for 30 minutes. At the same time, soak the red onions in ice water for 30 minutes. (It takes away the “bite” of the onion.)

Preheat 2 teaspoons olive oil in a cast iron skillet over medium-high heat. Cook the steak 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, and then slice against the grain. Follow the same directions for a gas grill.

Toss the steak with the romaine, butter lettuce, cilantro, queso fresco, onions and avocado. Whisk 3 tablespoons olive oil with the lime juice, and season with 1/2 teaspoon salt. Pour over salad and serve immediately.

Nutritional Information: Calories Per Serving: 384, Fat: 26 g (6 g Saturated Fat), Cholesterol: 52 mg, Sodium: 663 mg, Protein: 29 g, Carbohydrates: 10 g, Sugar: 2 g, Fiber: 5 g, Iron: 3 mg, Calcium: 140 mg.

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Product Talk: Swiss Steak

Swiss SteakLast Saturday night, Paul said those words I love to hear, “I’ll cook tonight.”

I mean, I love cooking, but I really love when he cooks. Everything he makes is mouthwatering.

Last weekend, he said he was going to make Swiss Steak. I’d never had it before, nor have I ever cooked with tenderized cube steak. Also called tenderized round steak, this meat is sold packaged in your butcher shop at Brookshire’s, or the butcher can tenderize it for you. It’s simply a round steak or sirloin made tender with some serious pounding. My boys called it “the meat with holes” when they were younger. The holes don’t go all the way through, mind you, but you can still see those indentations where it’s been tenderized. It’s usually sold in filets or cutlets, and is good for a myriad of recipes!

Back to the Swiss Steak. It came together quickly and simply, and it was so delicious! We had enough for leftovers the next day (and the next). This is a great recipe for fall as it’s warm, hearty, savory and economical.

Paul’s Swiss Steak

2 lb cube steak, tenderized
4 Tbs Lawry’s Seasoned Salt
2 Tbs black pepper
1/2 cup all purpose flour
vegetable oil, for frying
1 cup white onions, chopped
1 (28 oz) can whole tomatoes

Remove cube steak from packaging. Sprinkle liberally with Lawry’s Seasoned Salt and black pepper. Dredge in flour. Heat a thin layer of oil in a cast iron skillet until it shimmers and begins to pop. (Make sure to get the oil hot enough, so your meat doesn’t just absorb it all.) Place steak in the pan and brown quickly, no more than 2 minutes per side. Remove steak to a platter lined with paper towels to drain. This might take several batches.

Preheat oven to 400° F. Place steak in a pan (can be in a single layer or doubled up). Top with slices of white onions; cover with tomatoes. Cover pan with lid or wrap tightly with aluminum foil.
Bake for 1 hour.

Serve with mashed potatoes, rice, noodles or something similar to catch all those delicious juices.

Nutritional Information: Calories Per Serving: 291, Calories from Fat: 85, Fat: 9 g (4 g Saturated Fat), Cholesterol: 90 mg, Sodium: 89 mg, Potassium: 380 mg, Carbohydrates: 16 g, Fiber: 3 g, Sugar: 4 g, Protein: 35 g.

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Shop the Sale: Beef and Broccoli

Beef and BroccoliConsidering my son’s current affinity for white rice, I try to work it into as many dishes as humanly possible. While Luke is a sweet boy, he’s a picky eater. He likes rice, approximately two vegetables (broccoli and cauliflower) and meat.

That doesn’t always make cooking easy.

This dish satisfies all his requirements AND is made in the slow cooker (which makes me happy). In addition, chuck roast is on sale at Brookshire’s this week, so really, it doesn’t get any better than this.

Beef and Broccoli

1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef stock or beef broth
1/2 cup soy sauce
1/3 cup dark brown sugar
1 Tbs sesame oil
3 garlic cloves, minced
2 Tbs cornstarch
1 (12 oz) bag frozen broccoli florets
white or brown rice, cooked

Whisk together the beef stock, soy sauce, dark brown sugar, sesame oil and garlic in the crockery of a slow cooker. Place beef strips in the sauce, tossing to coat. Cook on low setting for approximately 6 hours.

When your beef is almost finished, remove about 4 tablespoons of the sauce from the slow cooker, and whisk it with cornstarch. Stir it back into the slow cooker and add broccoli. Turn heat to high; let cook for about 30 more minutes, or until sauce is thickened and broccoli is cooked through. Serve over rice.

Nutritional Information: Calories Per Serving: 563, Calories from Fat: 316, Fat: 35 g (13 g Saturated Fat), Cholesterol: 117 mg, Sodium: 2090 mg, Potassium: 402 mg, Carbohydrates: 24 g, Fiber: 2 g, Sugar: 14 g, Protein: 34 g.

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Dine In: Steak Shish Kebabs

Steak Shish KebabsOne of the things Paul and I love to do together is cook. Specifically, grill. If it’s a Friday or Saturday night, you can pretty much guarantee we’re on the back porch grilling.

We love steak, but that’s just not practical every single time we grill. However, there are great ways to stretch a sirloin into a date-night meal without stretching your budget.
Enter Steak Shish Kebabs.

They cook up quickly, and the juices from the steak flavor the other ingredients on the skewers. They’re a meal right on a stick, so to speak.

Last Friday night, we made some with steak, tomatoes, Noonday onions and Honey Gold potatoes. We sat on the back porch, watched the hummingbirds flock to the newly-filled feeder, and enjoyed some good company, sizzling sounds and succulent smells.
To me, that’s the best kind of date night.

Steak Shish Kebabs
Serves 2

1 1/2 lb sirloin steak, cut into large pieces
2 Tbs Lawry’s Seasoned Salt
2 tsp black pepper
1 lb Honey Gold potatoes, parboiled and cut into large chunks
1 Tbs extra virgin olive oil
salt and pepper, to taste
1 pint cherry tomatoes
2 large sweet onions, cut into large chunks
wooden skewers

Soak wooden skewers in water for at least 30 minutes, so they don’t burn when placed on the grill.

Season steak with Lawry’s and black pepper. Toss parboiled potatoes with olive oil, salt and pepper.

Thread steak, potatoes, tomatoes and onions onto skewers, alternating items.

Preheat grill to medium-high heat. Place skewers on the grill. Grill for about 3 minutes per side, turning three times.

Carefully remove from grill. Enjoy.

Nutritional Information: Calories Per Serving: 309, Calories from Fat: 86, Fat: 10 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 101 mg, Sodium: 90 mg, Potassium: 681 mg, Carbohydrates: 16 g, Fiber: 4 g, Sugar: 5 g, Protein: 37 g

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Shop the Sale: Bacon and Egg Cheese Ball

Bacon and Egg Cheese BallEverywhere I go, there are eggs on the food.

Eggs on pizza, eggs on burgers, eggs on noodles, eggs on sandwiches of any kind.

They’re easily the “it” ingredient of 2015.

What goes well with eggs? Well, bacon, of course.

Eggs and bacon clearly aren’t just for breakfast anymore, but when I was asked to bring a dish to a potluck brunch recently, I didn’t have to look much further than the classic breakfast staples. This cheese ball, a classic party food, makes breakfast so much fun. The trick is the soft-boiled egg. I’d probably soft-boil a few, just in case the first one doesn’t work out. Just remember to handle with care!

Use Brookshire’s Bacon for this recipe. On sale this week in your local Brookshire’s store, Brookshire’s Bacon stays crisp, even when cooked a few hours before you need it. This cheese ball lets you enjoy the creamy richness of the egg yolk with its best complimentary flavors: bacon and cheese!

Bacon and Egg Cheese Ball

8 oz aged cheddar cheese, grated
8 oz cream cheese, softened
6 slices Brookshire’s Bacon, cooked and crumbled
1 soft-boiled egg
crackers of your choice

Partially spread cream cheese on a sheet of plastic wrap or waxed paper. Place your soft-boiled egg gently in the center of the softened cream cheese, and use your hands or a small spatula to mold cream cheese around the egg, forming a ball.

Roll your ball of cream cheese in the shredded cheddar cheese until it’s covered, and then press bacon into the cheeseball, covering the bacon.

The cheese ball is now ready to serve, but you can also refrigerate it for a few minutes to encourage it to hold its shape.

Serve with crackers.

Nutritional Information: Calories Per Serving: 336, Calories from Fat: 258, Fat: 29 g, Trans Fat: 0 g (15 g Saturated Fat), Cholesterol: 105 mg, Sodium: 759 mg, Potassium: 189 mg, Carbohydrates: 1 g, Protein: 18 g.

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Shop the Sale: Buffalo-Style Pork Chops

Buffalo-Style Pork ChopsNeed I mention my well-documented love of all things buffalo? Probably not. You know this by now.

However, I’ve never tried it on pork chops.

The hot sauce is a bold complement to juicy pork chops, as pork can stand up well to the tang of the sauce. When you mix it with butter, you almost think you’re eating a hot wing with less mess, of course.

When I actually made this recipe, I used bleu cheese crumbles in addition to the provolone cheese to make it feel more like buffalo chicken. I just sprinkled them on top of the provolone and completed the directions as written. It didn’t disappoint. Now, one of my kids likes bleu cheese; it’s too stinky for the other’s taste. Either way, it’s an optional way to jazz up this dish.

One of the things I love about cooking these chops in a cast iron skillet is that the butter/hot sauce combo caramelizes on the chop, creating more of a crust than a sauce.

Boneless pork chops are on sale this week at Brookshire’s, so take a chance and spice up your pork with this recipe.

Buffalo-Style Pork Chops

2 Tbs butter
3 Tbs Frank’s Hot Sauce
4 (1/2 to 3/4-inch thick) boneless pork chops (about 10 oz each)
4 thin slices provolone cheese
salt and pepper, to taste

Season each pork chop with salt and pepper. Set aside to rest.

Melt the butter in a cast iron skillet over medium-high heat. Whisk the Frank’s Hot Sauce in the melted butter and cook until it bubbles. Toss pork chops into the bubbling butter mixture, and cook for 3 to 4 minutes per side. Remove from heat; place a slice of provolone cheese on top of each chop. Place a lid or a baking sheet over the cast iron skillet until cheese is melty. Serve immediately.

Nutritional Information: Calories Per Serving: 531, Calories from Fat: 192, Fat: 21 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 237 mg, Sodium: 539 mg, Potassium: 1225 mg, Carbohydrates: 1 g, Protein: 78 g.

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Healthy Living: Greek Chicken Pita

Greek Chicken PitaFueled by the introduction of two new restaurants in my city recently (one Greek and one Mediterranean), I’ve been cooking with lots of fresh flavors this summer.

Lots of cucumbers, fresh tomatoes, basil from my garden, lemon, red onion and meals that are more “small bites” instead of heavy feasts.

It reminds me of my visits to the Amalfi Coast of Italy. The air is clean, the water is clear, the views are stunning and the food is some of the best in the world, in my opinion. Breakfast one morning was figs drizzled in local honey with whole-grain bread, freshly baked of course, and a selection of local cheeses. Then, lunch was a platter of olives, cured meats, cheeses, grapes and crostini. But dinner! Oh my! Dinner was a roasted chicken, fresh tomatoes and cucumbers with just-picked oregano leaves, a block of feta cheese topped with slivered onions and drizzled with olive oil and lemons picked from the trees in the grove next to the hotel. It was sublime.

This dish reminds me of that meal, and even better, you can pack it for lunch.

Greek Chicken Pita

1 (6 1/2-inch) whole-wheat pita, cut in half to make pockets
3 oz cooked chicken breast, boneless, skinless and cut into 1-inch cubes
1/4 medium tomato, chopped
1/4 cup cucumbers, chopped
1 Tbs red onions, chopped
1/4 tsp dried oregano
1 Tbs fresh lemon juice
1 Tbs extra virgin olive oil
1/4 cup romaine lettuce, shredded
2 Tbs crumbled feta cheese (about 1/2 oz)

Combine chicken, tomatoes, cucumbers and onions in a large bowl. Whisk olive oil and lemon juice to combine. Add oregano and stir. Fold into chicken mixture and gently add cheese. Stuff into pita halves with romaine lettuce. Serve immediately.

Nutritional Information: Calories Per Serving: 245, Calories from Fat: 99, Fat: 11 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 43 mg, Sodium: 302 mg, Potassium: 269 mg, Carbohydrates: 20 g, Fiber: 3 g, Sugar: 2 g, Protein: 18 g.

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Dine In: Steak and Cheese-Stuffed Pretzel Bites

Steak and Cheese-Stuffed Pretzel BitesSchool started this week, and that calls for a celebration, you know, before the weeks wear you out so much that you can only muster delivery pizza on Friday nights.

My boys LOVE this recipe, and I have to admit that I’m a pretty big fan as well. This is a great recipe for kids to help with, as they can roll pretzel balls to their heart’s content. You can swap out the filling ingredients. We’ve tried ham and Swiss with chopped pickles, roast beef with provolone, pepperoni and mozzarella, and scrambled eggs with ham and cheese. Did I mention we like this recipe?

The secret to the pretzel texture of the dough, crisp on the outside and chewy on the inside, is the boil-then-bake approach. Don’t skip this step, although it is a bit more labor-intensive. The result is well worth it.

Serve with a salad, and these back-to-school bites make a great meal.

Steak and Cheese-Stuffed Pretzel Bites

1 1/2 cups warm water
1 Tbs sugar
2 tsp kosher salt
1 pkg active dry yeast
4 1/2 cups all purpose flour
4 Tbs unsalted butter, melted
vegetable oil, for bowl
10 cups water
2/3 cup baking soda
1 1/2 to 2 cups cheddar cheese, shredded
1 1/2 to 2 cups Monterey Jack cheese, shredded
1 1/2 cups rare roast beef, coarsely chopped
1 large egg yolk, beaten with 1 Tbs water

In the large bowl of your electric mixer, mix warm water, sugar and salt. Sprinkle the yeast on top of the water, no need to mix. Let sit for about 5 minutes or until the mixture becomes foamy.

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Shop the Sale: Ribeye Steaks

Ribeye SteaksA few weekends ago, we went to Brookshire’s, and Paul picked out two of the most amazing steaks I’d ever seen in my life.

I don’t even know if ribeyes were on sale that day, like they are this week at Brookshire’s, but it didn’t even matter: we got them anyway.

We got SIX MEALS out of those two steaks. Six. For each of us.

The beauty of a good ribeye is that you don’t need to do a lot to it in order for it to be the most delicious meal you’ve ever eaten.

We simply rub it with David Wade’s Worcestershire Powder, a little Lawry’s Seasoned Salt and some black pepper. Then, we (we, meaning Paul) slap it down on the grill over high heat to get that wonderful sizzle, of course, and turn the heat down a bit, cooking approximately six minutes per side for a medium-rare, 2-inch thick steak.

We had steaks the first night (with baked potatoes, salad and cream peas), steak tacos the second night (with Paul’s homemade hot sauce) and then got several more leftover meals from the meat and grilled onions.

Since they’re on sale this week, you have a ton of delicious and economical choices

Shop the Sale: Smoked Mojo Chicken Leg Quarters

Smoked Mojo Chicken Leg QuartersOne of the first things Paul made, when he got a smoker for his birthday, was a smoked whole chicken. I’ve been craving it again ever since.

This recipe uses leg quarters, which smoke beautifully and have great potential for presentation.

The chicken marinates in a bright, flavorful marinade full of citrus flavors with the heat of jalapeño peppers and the depth of spices including cumin and oregano. I’d recommend marinating it overnight or at least all day. That just gives you more flavor.

One of the things I really love about this recipe is that you don’t need a traditional smoker to make it work. The Applewood chips add smoke and a slightly sweet flavor to this chicken, a perfect complement to the sweetness in the chicken.

Pilgrim leg quarters are on sale this week at Brookshire’s, and it might just be the perfect time to smoke some more chicken.

Smoked Mojo Chicken Leg Quarters

1/3 cup olive oil
1 Tbs orange zest, loosely packed
1 Tbs lime zest, loosely packed
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1 bunch fresh cilantro, stems removed
6 large garlic cloves
2 red jalapeño peppers
1/4 cup fresh oregano leaves
1 1/4 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
6 chicken leg quarters (about 5 1/2 lb)
6 cups Applewood chips

Combine the first 12 ingredients in the bowl of a food processor. Pulse for about 20 seconds, or until everything is finely chopped and incorporated. Reserve about 1/2 cup of the mixture for later use. Chill.

Place chicken in an extra-large, plastic zipper bag. Pour the rest of the marinade over the chicken, zip closed and let marinate overnight, or at least 8 hours.

When you’re ready to cook, place 3 cups dry Applewood chips in the center of a large piece of heavy-duty aluminum foil and fold over to make a packet. Poke a few holes at the top of the packet. Make two packets, reserving one.

Preheat grill to 350° F, either leaving one side unlit on a gas grill or banking coals to one side on a charcoal grill. Place the packet of Applewood chips, hole-side up, on the lit side.

Drain marinade and discard. Sprinkle chicken with salt and pepper to taste. Move Applewood chips to the unlit side of the grill, and replace with the chicken over the direct heat. Grill 4 to 6 minutes per side or until grill marks appear. Move to unlit side of the grill and the Applewood chips back to the lit side. Cover and cook, about 90 minutes, until the skin is golden-brown and chicken is cooked through.

You should replace Applewood chip packet halfway through the cooking process.

Warm reserved marinade and serve chicken with the sauce.

Nutritional Information: Calories Per Serving: 763, Calories from Fat: 500 g, Fat: 56 g (14 g Saturated Fat), Cholesterol: 287 mg, Sodium: 1080 mg, Potassium: 115 mg, Carbohydrates: 6 g, Fiber: 2 g, Sugar: 1 g, Protein: 65 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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