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Shop The Sale: Top Sirloin Steak


A top sirloin is a delicious, yet relatively inexpensive, cut of meat.

Culled from the upper back rear of the cattle, a top sirloin is deliciously marbled and easily grilled, braised, broiled, roasted or pan-fried.

This traditional French treatment is a succulent treat you can sink your teeth into, and it’s even better when Top Sirloin Steak is on sale at Brookshires.

Peppered Top Sirloin Steak – Steak au Poivre 

Ingredients:

1 Tbs coarsely ground pepper
2 cloves garlic, minced
2 tsp coarse salt

2 tsp prepared horseradish
2 Tbs olive oil
2 lbs boneless top sirloin steak

Directions:

In a small bowl, mix together the pepper, garlic, salt, horseradish and olive oil.

Place the steaks on a shallow dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.

Remove the steaks from the refrigerator an hour before cooking.

When ready to grill, heat broiler or grill. Broil or grill steak approximately 3 to 4 minutes per side or until done to your preference.

Nutritional Information: Calories Per Serving: 630g, Calories from Fat: 355g, Fat: 40 g, Cholesterol: 203 mg, Sodium: 1117 mg, Carbohydrates: 1 g, Protein: 65 g.



Product Talk: Buffalo Chicken Meatballs


I’m so glad ground chicken isn’t nearly as hard to find any more as it once was. I remember searching for it high and low – or having to special order it from the butcher counter – time and time again. Not so anymore; it’s readily available in the meat department of any Brookshire’s store.

You can use ground chicken for pretty much anything you’d use ground beef for. It’s versatile and healthy, with a lot less fat than ground beef, fitting into a leaner, healthier eating plan for many people. Simply made from ground chicken breasts, this can be used in soups, stews, casseroles, for burgers and for meatballs like these.

We’re going to have them tonight with carrot and celery sticks.

Buffalo Chicken Meatballs

Ingredients:

1/4 small red onion, minced
3 garlic cloves, minced
1 egg white
1/4 cup parmesan cheese, grated
1/4 cup panko bread crumbs
1 Tbs dried parsley
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried dill
1/4 tsp dried basil
1/4 tsp pepper
1 lb 99% fat-free ground chicken breast
4 oz block feta cheese, cut into 24 1/2-inch cubes (will have 6 leftover cubes)
4 Tbs butter
1 cup buffalo wing sauce

Directions:

Preheat oven to 400° F. Add red onion, garlic, egg white, parmesan cheese, bread crumbs and spices in a large bowl then stir with a fork to combine. Add ground chicken then mix until combined – do not over mix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into four balls. Press a cube of feta into the center of each ball then close mixture around cheese to seal. Place meatballs onto a buttered cooling rack set on top of a baking sheet. Bake for 20 minutes.

Melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.

Makes 16 meatballs

Nutritional Information: Calories per Serving: 85 g, Calories from Fat: 45 g, Fat: 5 g, Cholesterol: 32 mg, Sodium: 256 mg, Carbohydrates: 2g, Sugars: 1 g, Protein: 8g



Shop The Sale: Bone-In Chicken Breasts


If you are like me, and most people, I think, you’re always looking for a new way to cook chicken. My family loves chicken and it’s on sale at Brookshire’s this week, so I’ll stock up. (You can never have too much chicken in your freezer, in my opinion)

This recipe, for stuffing a bone-in breast, includes two of my other favorite ingredients, spinach and goat cheese. The goat cheese gets all melty and it’s pure deliciousness. I’ve also added about two slices bacon, cooked crisp and crumbled, to the filling mixture as well.

Spinach and Goat Cheese Stuffed Chicken Breasts
 

Ingredients: 
4 cups baby spinach, loosely packed
1 oz sundried tomatoes
1 tsp veg oil
1 garlic clove, minced
2 medium sized mushrooms, chopped
Salt and pepper, to taste
2 oz plain goat cheese
1/4 cup basil, loosely packed and chiffonade
4 chicken breast halves, bone-in (skin is optional)

Directions:

Loosely chop spinach and sundried tomatoes. In a skillet on medium heat, sauté oil, garlic and mushrooms until softened. Add in spinach, tomatoes, salt and pepper. Cook until spinach is completely cooked, about 5 minutes. Remove mixture to bowl. When slightly cooled, add in goat cheese and basil and mix to combine. Set aside.

If you’d like to remove the skin from the chicken, do so now. Cut a 1-inch slice in thickest part of breast, creating a pocket. Stuff each breast with 1 quarter of the filling mixture.

Close completely with toothpicks.

Rub some oil on the outside and a little salt and pepper too.

Bake in a 375° F oven for 45 to 60 minutes. Let stand 5 minutes before cutting into it

Serves 4

Nutritional Information: Calories: 380, Calories from Fat: 157, Total Fat: 17 g, Cholesterol: 145 mg, Sodium: 348 mg, Total Carbohydrates: 6 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 49 g



Shop The Sale: Balsamic Glazed Baked Spare Ribs


For the longest time, I struggled with cooking spare ribs. Mine always turned out too tough. I tried roasting them, steaming them, grilling them, slow-cooking them and a combination of all of the above. I was never very satisfied with the results.

Then I tried this recipe, which calls for baking them slowly, covered tightly with foil, so you get a little baking action, a little steaming action. What first attracted me to this recipe, however, wasn’t the baking, it was the balsamic vinegar in the sauce – my favorite. I added the liquid smoke because I did hate to lose the flavor of being cooked on the grill.

Balsamic Glazed Baked Spare Ribs

Ingredients:

1 (4 lb) slab of Hormel pork spareribs1 Tbs onion powder
1 Tbs garlic powder
Salt and black pepper, to taste
 
BARBECUE SAUCE:
1/2 cup fresh-squeezed lemon juice (about 2-3 large lemons)
1 cup bottled barbecue sauce
1/2 cup ketchup
1 Tbs liquid smoke
2 Tbs balsamic vinegar
Hot sauce, to taste (optional)
 
Directions:

Preheat oven to 325°F. Select a large baking pan to fit ribs in one layer. Line with heavy-duty foil. Place baking rack inside lined pan to keep ribs from resting on the bottom of the pan.

Remove the thin membrane from the back side of the ribs if not already done by the butcher. Sprinkle both sides of the spareribs with onion powder, garlic powder, salt and pepper. Place seasoned ribs on the rack in the baking pan.

Prepare sauce by combining lemon juice, bottled barbecue sauce, ketchup, liquid smoke , balsamic vinegar and hot sauce in a bowl. Stir vigorously until combined.

Pour half of sauce into a separate container and set aside. Drizzle remaining sauce over the top of the ribs, covering all exposed areas.

Cover pan tightly with heavy-duty foil. Bake 1 1/2 to 2 hours, until tender.

Serve spareribs with reserved barbecue sauce. Optional: You can char the ribs on the grill or under the broiler before serving if you wish.

Serves 4-6

Nutritonal Information: Calories: 1,112,  Calories from Fat: 782, Total Fat: 87 g, Cholesterol: 289 mg, Sodium: 1118 mg, Total Carbohydrates: 29 g, Dietary Fiber: 1 g, Sugars: 20 g, Protein: 59 g



Shop The Sale: Tarragon Mustard T-Bone Steaks


Last Saturday was a winter day that gives hope that spring is around the corner. It was warm, sunny and clear; the air hadn’t become laden with heavy humidity yet.

In fact, the report by Punxsutawney Phil, confirmed what Saturday suggested: Spring is near.

With the warm weather and the nice breeze, I had to grill something. I love the flavor of tarragon and, in fact, you can swap out tarragon vinegar for the wine if you wish.  

With T-bone steaks on sale at Brookshire’s this week and the weather temperate, there’s no reason not to stock up and grill a few nights! 

Tarragon Mustard T-Bone Steaks
Serves 4

Ingredients:
4 beef T-bone steaks
1/3 cup dry red wine
3 Tbs Dijon mustard
2 Tbs minced shallots
2 Tbs olive oil
1 1/2 Tbs chopped fresh tarragon or 2 tsp dried tarragon
2 cups tender sprigs watercress (2 oz), rinsed and crisped
Salt and pepper, to taste

Directions:

Trim excess surface fat from steaks. Rinse steaks and pat dry.

In a small bowl, mix wine, mustard, shallots, olive oil, and tarragon. Spread mixture thickly on all sides of steaks and stack them on a plate. Let stand at room temperature for at least 30 minutes, or cover and chill up to 1 day.

Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.

Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Garnish each with 1/2 cup watercress. Add salt and pepper to taste.

Nutritional Information: Calories: 490, Protein: 57 g, Fat: 26 g, Carbohydrates: 1 g, Fiber: 0 g, Sodium: 342 mg, Cholesterol: 161 mg

 



Shop the Sale: Honey Garlic Pork Chops


I’m about to do something horrible.

I’m going to throw my OWN MOTHER under the bus.

I hope she doesn’t read this, so don‘t share it with her on Facebook, OK?

When we were growing up, dinners tended to happen in a rotation. Broiled chicken, rice and peas on Monday, meatloaf on Tuesday, pork chops on Wednesday. You get the idea. I don’t blame my mom (did you read that part, did you????). She had five kids to feed and had to cook to the lowest common denominator of picky eaters. For the record, I was not the picky eater….(throws siblings under bus with mom). My mom made a lot of awesome dishes (ahhhh…her red beans and rice…her lasagna…her seven-minute frosting.) but her pork chops were not one of them. I don’t like broiled pork chops. There, I said it and I will even take the “picky” label for it if needed. I don’t like broiled pork chops.

I wouldn’t eat pork for a long time as an adult, but now I think it’s my favorite white meat.
I LOVE this recipe for honey garlic pork chops. They’re grilled, not broiled, by the way. With assorted pork chops on sale at Brookshire’s this week, you can buy a bunch and cook them any old way you like.

Honey Garlic Pork Chops
Serves 6

Ingredients:
1/4 plus
1/8 cup honey
3 Tbs soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Directions:
In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med-high heat, close lid and cook, basting 2 times.

Nutritional Information: Calories: 215, Total Fat: 6 g, Cholesterol: 51 mg, Sodium: 544 mg, Total Carbohydrates: 19 g, Dietary Fiber: 0 g, Protein: 21 g



Dine-In: Getting Ready for Valentine’s Day


Dine In Fridays are the perfect practice for the upcoming holiday.
What upcoming holiday, you might ask?

Don’t close this blog, men!!!!

Valentine’s Day, of course.

It’s the perfect time to make a meal at home and not try to beat the crowds at a hot restaurant. I mean, who really wants to make reservations for 3 p.m. or 11 p.m. trying to avoid the rush?

I had a friend once who made a Valentine’s Day escape right on her own back porch. Inspired by a Moroccan visit, she draped the porch in diaphanous fabrics and piled pillows and soft rugs onto the floor. She served a meal on trays and lit the room with dozens of candles.

Setting the stage is romantic, but so is cooking a simple meal for your sweetie.  In fact, some experts say to keep your meal light so you don’t make yourself bloated and sleepy….for later….

This “salad” hits the spot! For date night in or Valentine’s Day dinner, it’s the perfect end to a day and the beginning of a great night.

Steak and Purple Potato Salad
Serves 2

Ingredients:

1 tsp lime juice
1 tsp chili powder
1/2 tsp salt, divided
1 clove garlic, mashed into a paste
8 oz sirloin steak, trimmed
3/4 lb small purple potatoes, (see Tip), scrubbed
2 Tbs sherry vinegar
1 tsp extra-virgin olive oil
1/2 tsp ground cumin
1/4 tsp freshly ground pepper
4 large radishes, sliced
3 scallions, thinly sliced
1/4 cup chopped fresh cilantro

Directions:

Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak.

Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.

While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140° F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices.

Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.

Nutritional Information
: Calories: 360, Fat: 12 g, Cholesterol 42 mg; Carbohydrates: 34 g, Protein: 27 g, Fiber: 4 g, Sodium: 660 mg, Potassium: 413 mg



Shop the Sale: Ground Round


Has your child ever gone on an eating strike?  Mine do, on a regular basis. I feel like a broken record, saying my kids don’t like anything except pizza and tacos.

For example, tonight I made homemade dirty rice. My younger son PICKED THE GROUND MEAT OUT OF THE DISH AND ONLY ATE THAT.

Seriously?

Don’t even ask about the steamed green beans I made as well. He dissected them and only ate the “beans” out of the green beans.

It.
Makes.
Me.
Crazy.

Needless to say, finding recipes they don’t pick apart is a challenge. This one includes ground round, which is on Luke’s “Approved To Eat” list, and it’s a soup, so he’ll drink the broth.  That’s a win/win in my book.  Win/win/win if you consider ground round is on sale this week.

Tortilla Meatball Soup
Serves: 6

Ingredients:
2 jalapeño peppers
1 red bell pepper
2 ears corn on the cob
4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
Cooking spray
3/4 tsp kosher salt, divided
6 garlic cloves, minced and divided
1/3 cup panko (Japanese breadcrumbs)
1 lb ground sirloin
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 Tbs olive oil
2 cups chopped onion
2 (3/4-inch) cups cubed red potatoes
1 (1/2-inch-thick) cup sliced carrot
3 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 cup (2 oz) shredded Monterey Jack cheese
1/4 cup (1 oz) shredded extra-sharp cheddar cheese
1/2 cup chopped fresh cilantro

Directions:
Preheat broiler.

Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.

Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly.

Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer.

Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

Nutritional Information: Calories: 380, Fat: 16 g, Saturated fat, 7 g, Protein: 25 g, Carbohydrate: 33 g, Fiber: 5 g, Cholesterol: 98 mg, Iron: 3 mg, Sodium: 631 mg, Calcium: 159 mg 



Dine-In: Meatloaf


Meatloaf is easy to make – but it’s also easy to make wrong. I’ve had dry and tasteless meatloaf, and I’ve had it where each slice is heavy and brimming with grease. Neither were worth eating! But there are a few things you can do to make sure your meatloaf is perfect every time – and well worth making on a cold Friday night at home with a fire in the fireplace and a movie to watch. 

Sauté your vegetables first, and use plenty of them. I like them when they are soft and caramelized. Also, I use oats instead of breadcrumbs to absorb and retain more of the ground beef’s natural juices. And it’s really all about the ketchup, isn’t it? I admit, I don’t normally eat ketchup, but I haven’t found another condiment that adds the moistness and the zing that good ol’ ketchup does. 

Finally, to top it all off, strips of bacon on top bastes the loaf as it cooks while adding more flavor in the meantime. If you’re worried about the fat weighing things down, I use a rack instead of a loaf pan so excess grease can drip away. 

Enjoy!

Meatloaf
Serves: 6

Ingredients:
2 Tbs unsalted butter
1 yellow onion, finely chopped
1 green bell pepper, finely chopped
1 large rib celery, finely chopped
2 large eggs
2 lbs lean ground beef
2 tsp dried thyme
1/4 cup rolled oats, not instant
1/2 cup ketchup, divided
2 tsp salt
1 1/2 tsp black pepper
3 strips bacon

Directions:
Heat a large sauté pan over medium-high heat for several minutes. When hot, add butter, onions, green pepper and celery. Cook until vegetables are slightly brown, about 5 minutes. Lower heat and cook 15 minutes more. Transfer to a plate to cool. 

Preheat oven to 350˚ F. Spray a standard-sized loaf pan with nonstick cooking spray. Whisk eggs into a large bowl. Add sautéed vegetables, ground beef, thyme, oats, 1/4 cup ketchup, salt and pepper. Mix thoroughly and press into the prepared loaf pan, pounding the pan a few times to make sure all air pockets are removed. 

Spray a roasting rack with nonstick cooking spray. Set it on a rimmed baking sheet. Turn meatloaf onto the rack, patting back into shape if any of it sticks. Spread the top with remaining 1/4 cup ketchup and arrange bacon slices lengthwise over ketchup. 

Bake for 1 hour. Remove from oven and let rest 10 minutes. Slice and serve.  

Nutritional Information: Per Serving: Calories: 438, Fat: 19 g, Sodium: 1370 mg, Carbohydrates:  11 g, Protein: 53 g.



Shop the Sale: Whole Chickens


If chicken soup is for the soul, then homemade chicken stock is pretty much for all that ails you.

With cold and flu season in full force, any extra defense we can provide our bodies against germs is critical. Not only does a chicken soup warm the body from the inside out, but it provides its historic medicinal properties for the sniffles and aches, too. A homemade chicken stock is full of calcium. Also, the gelatin-rich broth helps the digestibility of our entire meal, supports liver function, and aides bone and teeth health through the easily absorbed minerals.

Did I mention it smells divine? I leave mine simmering on the stove overnight and when I wake up the following morning, the whole house is infused with the scent of the rich broth. I’ll make a double batch in a huge stock pot and freeze what I don’t use for other projects.

It’s so easy and delicious.

Plus, whole chickens are on sale at Brookshire’s this week.  I’d venture to guess that once you’ve had a homemade chicken stock, you’ll be hooked.

Chicken Stock
Makes about 6 servings

Ingredients:
1 whole chicken, cut into pieces
Gizzards from 1 chicken (optional)
1 gallon cold filtered water
2 Tbs vinegar
1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
3 sticks celery, roughly chopped
1 bunch parsley

Directions:
Butcher your whole chicken into multiple pieces. It doesn’t have to be pretty. In fact, you want some bones exposed. Exposed bones leach calcium and other ions into your broth.  Cut off the wings and the neck and cut those down. Put the chicken pieces in a large stainless steel stock pot and cover with the water, vinegar and veggies (minus the parsley). The role of the vinegar is to suck the calcium and nutrients from the chicken bones and add it to your broth.

Let the mixture stand for 30 to 60 minutes. Bring to a boil and skim off any foam that rises to the top. Once you have that all skimmed, reduce the heat and cook (covered) for 6 hours to 24 hours. The longer the better – it will yield a much richer stock. About 10 minutes before the stock is done, add the parsley. The parsley is important because it adds mineral ions to the broth.

Let the broth cool slightly and then remove the chicken pieces with a slotted spoon or tongs. If you used a whole chicken, make sure you save the meat for casseroles or soup.  Strain the stock into another bowl and stick it in the fridge until the broth congeals and the fat rises to the top. Skim off the fat and reserve it for future projects.

Nutritional Information: Calories: 164, Calories from Fat: 86, Cholesterol: 64 mg, Sodium: 111 mg, Total Carbohydrates: 5 g, Fiber: 1 g, Sugars: 2 g, Protein: 14 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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