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Shop the Sale: Smothered Pork Chops


Smothered Pork ChopsMy younger son, Luke, had a really early soccer game last weekend, so we decided that we’d go out to eat breakfast after the game instead of trying to scrape something together in the wee (still dark!) hours of Saturday morning.

After the game (they tied: 2-2), we went to a popular local eatery known for their hearty breakfasts.

I ordered country potatoes with scrambled eggs. Luke ordered pigs in a blanket, my sweetie ordered all kinds of breakfast meats and potatoes, and Curt ordered smothered pork chops.

Pork chops? For breakfast?

“I ordered off the dinner menu, Mom,” Curt explained. “I just felt like something different.”

Hey, whatever works. If you can have breakfast for dinner (which we do, frequently), I guess he can have dinner for breakfast, too.

His pork chops looked amazing.

I think they were something like the recipe below. It would be a great time to try to duplicate the recipe, as pork chops are on sale this week at Brookshire’s.

Smothered Pork Chops

Ingredients:
4 thick-cut pork chops
3 Tbs butter
2 garlic cloves, minced
1/4 cup flour
1/4 cup milk
1 cup mushrooms, cleaned and sliced
1 Tbs oregano
1 Tbs thyme
salt and pepper, to taste

Directions:
Preheat oven to 350° F.In a large skillet over medium-high heat, combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.

Once butter has melted, add your pork chops and seer on each side for 1 to 2 minutes until golden-brown.Once both sides of the pork chops are golden-brown, place in oven and bake for 35 minutes, or until centers are no longer pink. (Time may need to be adjusted depending on the thickness of your pork chops.)

Remove skillet from oven and remove your pork chops;  set them aside to rest.Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3 to 4 minutes.Serve over the top of pork chops.

Nutritional Information: Calories Per Serving: 384, Calories from Fat: 262, Fat: 29 g (13 g Saturated Fat), Cholesterol: 93 mg, Sodium: 127 mg, Potassium: 392 mg, Carbohydrates: 10 g, Fiber: 1 g, Sugar: 1 g, Protein: 20 g

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



Shop the Sale: Chili-Lime Pork Loin


Chili-Lime Pork LoinPrices on meat seem to be rising as quickly as the thermostat, but a whole pork loin is always a good value, especially when it’s on sale at Brookshire’s.

I can’t tell you how many meals I can get out of a whole pork loin.

Well, yes I can. I slice it for the main meal. I dice it for leftover tacos, and I serve it a third time in sandwiches. Not bad, right?

This chili-lime flavor goes a long way with pork and is extremely versatile. Oh, scrambles. I forgot to mention this. Chili-lime pork with eggs and jalapeños. Yummy.

Chili-Lime Pork Loin

Ingredients:
2 lb pork loin
1 Tbs chili powder
1 medium lime
4 Tbs vegetable oil
1/2 Tbs garlic, minced
1 Tbs soy sauce

Directions:
In a small bowl, whisk together the 2 tablespoons of vegetable oil with the soy sauce, chili powder, lime juice and garlic. To get the most juice out of your lime, microwave it for about 20 seconds before cutting it open.

Place the pork loin in a large zip-top bag and pour in the marinade. Make sure the loin is completely coated and then refrigerate for 1 hour or more.

When ready to cook, take the pork loin out of the refrigerator. Preheat the oven to 400° F. Heat a large skillet with the remaining 2 tablespoons of vegetable oil over medium-high heat. When the skillet is very hot and the oil looks wavy on the surface, add the pork loin (do not discard the marinade). Sear both sides of the pork loin until brown and crispy (about 3 to 5 minutes per side).

After searing both sides of the pork loin, place it on a baking sheet or roasting pan. Baste the loin with the remaining marinade and place it in the oven. Roast for approximately 30 minutes or until the internal temperature reaches 160° F. Allow it to rest for 5 minutes before slicing.

Nutritional Information: Calories Per Serving: 273, Calories from Fat: 164, Fat: 18 g (6 g Saturated Fat), Cholesterol: 73 mg, Sodium: 154 mg, Potassium: 410 mg, Carbohydrates: 1 g, Protein: 25 g

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Product Talk: Smithfield Country Ham Center Slices


I had no idea what this product was when my boyfriend brought it to my house not too long ago.

However, it’s pretty self-explanatory. It’s slivers of ham cut from the center and end of a larger roast.

These would be perfect to pan-fry for breakfast along with eggs and biscuits, or slice and wrap around asparagus spears and grill. They’d also be good in biscuits or in a hearty sandwich.

We did something a little different with it. Paul cleaned and snapped about a pound of fresh green beans. He sprayed a piece of heavy-duty foil with nonstick cooking spray and put the beans on top. He then sliced a piece of the ham into chunks and mixed that into the beans with a little black pepper, Lawry’s Seasoned Salt and a few tablespoons of water. He closed the foil, making a tight packet, and he grilled it on high heat for several minutes until the beans were steamed, tender and perfectly flavored with the ham.

Delicious!



Shop the Sale: Smoked Spare Ribs


Smoked Spare RibsMy boyfriend got a smoker for his birthday a few weeks ago!

As of right this second we (notice I interjected myself right into his birthday gift there?) haven’t used it yet, but we’ve been fantasizing about the epic meals we will create in it once it finally stops raining. (Please, please, let it stop raining soon!).

One of the first things we’d like to do is smoke pork spare ribs. You see, we spent the weekend in Fort Worth not too long ago and we ate our body weight in meat. One of the memorable meals we had was at Riscky’s, in the Stockyards. We both had ribs and they had a crisp bark, a spicy sauce and a deep, smoky flavor.

We can’t wait to duplicate them. We might not have to wait much longer, as pork spare ribs are on sale this week at Brookshire’s.

Smoked Spare Ribs
Serves 6

Ingredients:
2 racks (about 4 pounds) pork spare ribs
1/4 cup light brown sugar
1 Tbs chili powder
1 Tbs ground cumin
2 tsp salt
2 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp white pepper
1/2 tsp cayenne pepper
Your favorite barbecue sauce

Directions:
Let the ribs rest at room temperature for at least 30 minutes.

In a small bowl, make the rub by combining the sugar, chili powder, cumin, salt, mustard, garlic powder, onion powder, white pepper, and cayenne pepper with a fork.

Pat the ribs dry with paper towels. Then coat the ribs with the rub, using your hands to completely cover the surface of the meat with the spices.

Following the instructions below, smoke the ribs at 225°F (107°C) for 5 hours (about 1 hour more than the number of pounds of meat). Keep the coals smoldering at low heat so that the ribs don’t burn, catch fire, or overcook. Check the ribs periodically to make sure they aren’t drying out. Flip and move the ribs 90° every hour in order to get crosshatch sear marks across the flesh. The meat is done when it is tender and releases easily from the bone.

If using a smoker: Put your soaked chips in the smoking basket and your meat on the top racks.

Nutritional Information: Calories Per Serving: 607, Calories from Fat: 347, Fat: 39 g (16 g Saturated Fat), Cholesterol: 148 mg, Sodium: 1467 mg, Potassium: 72 mg, Carbohydrates: 8 g, Protein: 55 g

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

 



Shop the Sale: New York Strip


New York Strip SteakMy boyfriend had a birthday recently. To celebrate the day, we grilled steaks, baked potatoes, tossed a crisp, fresh salad and steamed some green beans (before we got to the chocolate-on-chocolate cookie cake, that is.)

I went to Brookshire’s and got ribeyes for me and my boyfriend. (I couldn’t even eat half of mine because they were so huge and delicious.) However, my boys are really picky about steak (this makes me question their parentage) and don’t like ribeye because of the marbling. A sirloin is “too chewy” for them, so I ended up getting a New York strip. Not only is it tender but it’s also flavorful, and my boyfriend works magic on the grill. I promised them the steak would be as tender as a maiden’s heart, as Celebrity Chef David Wade used to say.

When it came almost time to eat, my boys asked if they could have their steak on a sandwich.

Are you kidding me? Steak is delicious plain.

Apparently, steak is also delicious on a sandwich.

I had soft, chewy pretzel rolls in the pantry and some sharp cheddar in the refrigerator, so when the New York strip came off the grill all crusty and juicy, I let it rest. Then, I sliced it into thin slivers across the grain and laid it on the bread.

The boys loved it. They even picked the steak off the bread and ate it just as it was meant to be eaten.

So, whether you eat it on a sandwich or as a steak, the New York strip, on sale at Brookshire’s this week, is a great choice.



Shop the Sale: Chuck Tender Pot Roast


Chuck Tender Pot RoastOne of the best ways I’ve found to get great value for my money is to buy a chuck roast. A two-pound roast serves about eight people, if you calculate a half pound per person.

Well, there are three people in my household so a two-pound roast goes a long way.

I like to start out doing just what the name implies: roasting it.

It’s delicious for a Sunday dinner and doesn’t take forever to cook.

After that, I like to repurpose the roast for sandwiches (sliced with bleu cheese on kaiser rolls), soft tacos (shredded and mixed with salsa or salsa verde) or for stir-fry (cubed and quick-cooked with veggies and served over rice).

See how economical it can be?

It’s delicious, too. Chuck roast is on sale at Brookshire’s this week, so get creative with your meals!

Chuck Tender Pot Roast
Serves 8

Ingredients:
2 lb chuck tender roast
1 cup yellow onions, chopped
8-10 cloves garlic, chopped
3 Tbs extra virgin olive oil
1 tsp rosemary
1 tsp basil
1 tsp pepper
2 tsp kosher salt

Directions:
Allow roast to sit and come to room temperature.

Add olive oil to skillet and heat to medium-high. Add onions and garlic; brown slightly. Salt and pepper both sides of the roast. Remove onions and garlic from the pan. Add roast and sear on each side.

Return onions and garlic to pan. Sprinkle on rosemary and basil.

Transfer all to an oven-safe pan. Roast at 325° F for about 20 minutes per pound. Cook until desired doneness is achieved.

Nutritional Information: Calories Per Serving: 207, Calories from Fat: 102, Fat: 11 g, Cholesterol: 65 mg, Sodium: 658 mg, Potassium: 38 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 23 g

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



Dine In: Steak Rolls


Dinner last night was transcendent.

Even before I tasted it, I told my boyfriend, the chef de cuisine for the evening, that I was going to blog about it.

After I tasted it, I wanted to lick the cast iron skillet.

This dish sounded weird to me. I mean, pickles and beef? In theory, it shouldn’t sound odd. I eat pickles on my hamburgers all the time, but I was still curious about how it was going to turn out.

Turns out, it’s amazing with an incredible umami (you know, those elusive flavors which combine to create sheer heaven in a dish). The acid from the pickles works with the sugar in the sauce, and the thickening flour and savory beef bring it all together.

Even my younger son who is an extremely picky eater cleaned his plate.

This was a special-occasion meal for my boyfriend when he was growing up. His face glowed with fond memories when he told me about it. Trust me, it made our evening special, too.

Steak Rolls
Serves 6

Ingredients:
3 lb round steak, pounded to tenderize and cut into (12) 2-inch wide strips about 8 inches long each
12 slices bacon
12 Vlasic Kosher Dill Stackers
4 Tbs Lawry’s Seasoned Salt
6 Tbs all purpose flour
1/2 cup vegetable oil, for frying
2 cups ketchup
3/4 cup, approximately, Worcestershire sauce
toothpicks

Directions:
Place steak strips on a flat surface; sprinkle liberally with seasoned salt. Place a strip of bacon on top of each steak strip and top that with a pickle, trimmed to fit if necessary. Carefully roll into a bundle, securing with a toothpick. Gently dredge steak rolls in flour. Heat vegetable oil in a cast iron skillet until oil sizzles when a drop of water is added. Place steak rolls in the skillet and fry until lightly browned. Turn over and fry the other side until lightly browned. Drain fat from the cast iron skillet or remove steak rolls to another baking dish.

Preheat oven to 350° F.

Mix ketchup and Worcestershire sauce until mixture is almost brown. Pour over steak rolls. Bake in the oven for 45 minutes. Turn heat off. Let stand in the oven for 10 more minutes. Serve immediately. This dish is great with a side of rice to help soak up the extra sauce.

Nutritional Information: Calories Per Serving: 940, Calories from Fat: 469, Fat: 52 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 224 mg, Sodium: 2412 mg, Potassium: 1424 mg, Carbohydrates: 34 g, Sugar: 24 g, Protein: 81 g

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



Shop the Sale: Salsa Verde Beef Tacos


Salsa Verde Beef TacosThe tradition of Taco Tuesday has been re-instituted in our house. We had it going for a long time, but I kind of got burned out. Back by popular demand, this time I’ve gone on the offensive against the taco doldrums by creating a Pinterest board where lots of yummy and creative recipes reside.

On Taco Tuesday, I’m cooking for three hungry guys.

Two of them would prefer the ground beef variety with a crispy shell.

One of them likes anything beef.

Personally, I’d make shrimp or fish tacos with a crunchy slaw and avocados if left to my own devices. Needless to say, I get ruled out ALL the time.

Last week, we made grilled chicken soft tacos. This week, because chuck roast is on sale at Brookshire’s, I’ll be making these Salsa Verde Beef Tacos. The guys get their beef; I get my green stuff. It’s a win/win. Since this should freeze well, maybe I’ll break out the leftovers next week and serve half Salsa Verde Beef Tacos, half shrimp tacos. Another win.

Salsa Verde Beef Tacos

Ingredients:
1 Tbs vegetable oil
3 lb boneless beef chuck roast
1 tsp ground cumin
1 tsp kosher salt
1/4 tsp freshly ground pepper
1 (16 oz) jar salsa verde
1/2 white onion, thinly sliced
2 limes, freshly juiced (juice reserved)
2 Tbs hot sauce, or to taste
2 cloves garlic, minced
1/2 cup fresh cilantro, chopped
12 flour tortillas, warmed
limes, for serving
optional toppings: shredded lettuce, chopped tomatoes, avocado, sour cream

Directions:
Heat the vegetable oil in a large skillet over medium–high heat. Rub the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add the beef to the skillet; brown each side for 2 to 3 minutes.

Transfer the meat to a 6-quart slow cooker. Add the salsa verde, onions, lime juice, hot sauce and garlic on top. Cover and cook on low setting for 6 to 8 hours.

Remove the meat from the slow cooker; shred it with 2 forks. Return meat to slow cooker and stir in the cilantro. Using a slotted spoon, remove meat and use for tacos.

Serve the meat in warm tortillas and top with preferred toppings. Serve with lime wedges.

Nutritional Information: Calories Per Serving: 575, Calories from Fat: 163, Fat: 18 g (6 g Saturated Fat), Cholesterol: 203 mg, Sodium: 734 mg, Potassium: 1048 mg, Carbohydrates: 27 g, Fiber: 4 g, Sugar: 2 g, Protein: 73 g

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



Shop the Sale: Apple Bacon Pork Roast


This 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


Growing 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.

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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