share. The Brookshire's Blog

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.



Product Talk: Bacon


Bacon has reached cult status these days. It seems everywhere I look someone else is pledging their love to the salty strips of pork – even in chocolate!

You can find bacon salt at the grocery store, and I’ve seen some funny bacon bandages at a novelty gift shop in the mall. Nothing like covering your child’s cut with a “strip of bacon” to help wipe away the tears. 

I recently enjoyed this Pecan Sugared Bacon at a baby shower. I’ve had it before with brown sugar, but not with the wonderful addition of pecans. It is deliciously addictive, so consider yourself warned! 

Pecan Sugared Bacon 

Ingredients:
2 Tbs finely chopped pecans
2 Tbs brown sugar
1 1/2 tsp freshly ground pepper
10-12 thick-cut bacon slices  

Directions:
Preheat oven to 400˚ F. Mix pecans, brown sugar and pepper.  Lay bacon slice on mixture and press into one side only. Lay in a single layer on a lightly greased wire rack in an aluminum foil-lined baking pan (sugar side up). Press pecan mixture as needed on bacon slices. Bake for 20 to 25 minutes, or until browned and crisp. Let stand 5 minutes. Cut slices into desired lengths.



Dine-In: Filet Bourguignonne with Mashed Potatoes


You know how ‘they’ say never to try a new recipe on guests or for an important occasion? Well I never listen. 

My fly-by-the-seat-of-my-pants method had never really failed me. Until I got cocky. “Sure, I’m a decent cook. What does it matter if I’m trying this recipe for the first time when I have eight dinner guests arriving in 45 minutes?” 

After all, how hard could it be to grill potatoes? 

Unless, ahem, you were supposed to parboil the potatoes first. But someone (not naming names) didn’t read the recipe carefully first. 

Let me tell you, raw potatoes just aren’t that tasty. 

I learned my lesson. Now I at least carefully study each recipe if I’m going to make it for guests or a special dinner. 

Valentine’s Day is about a month away and you probably want to make something special for your sweetie. Luckily, there are several weeks to get ready for that meal you’re sure to prepare. Friday nights are the perfect times to try out new recipes – makes the end of the week feel special and ensures no flub ups on the Big Night. 

This recipe is faster than the traditional version – perfect for making on a Friday night (or Thursday night if it happens to be Valentine’s Day). 

Filet Bourguignonne with Mashed Potatoes

Ingredients:
1 lb baking potatoes, peeled and cut into 1-inch pieces
1 cup frozen pearl onions
1 lb beef tenderloin, cut into 2-inch pieces
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
5 tsp butter, divided
1 bacon slice, finely chopped
1 (8 oz) pkg mushrooms, quartered
1 garlic clove, finely chopped
1/2 tsp chopped fresh thyme
1/2 tsp sugar
2 tsp no-salt-added tomato paste
1/2 cup earthy red wine
1 cup fat-free, lower-sodium beef broth
2 Tbs water
2 tsp all-purpose flour
3 Tbs 2% reduced-fat milk
Fresh thyme sprigs (optional) 

Directions:
Place potatoes in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender. Drain. Return potatoes to pan; keep warm. 

While potatoes cook, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at high 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. 

Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat. Add seasoned beef cubes; sauté 3 minutes, turning to brown on all sides. Remove beef from pan. Add finely chopped beef and bacon to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until mushrooms brown, stirring occasionally. Add garlic, chopped thyme, and sugar; sauté for 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half. 

Add onions and broth; bring to a boil. Cook for 1 minute. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth. Add flour mixture to pan; cook for 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of doneness. 

Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency. Serve beef and sauce over potatoes; garnish with thyme sprigs, if desired.

Serves 4 

Nutritional Information: Calories: 382, Fat: 13 g, Protein: 31 g, Carbohydrates: 28 g, Fiber: 3 g, Cholesterol: 91 mg, Sodium: 505 mg, Calcium: 65 mg. 

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



Shop the Sale: Hoisin Pork


I think I may have mentioned recently that I have an affinity for a certain local Chinese-food restaurant. 

Luckily for the establishment and unluckily for my waistline, it’s very close to my house. I’ve been going so often for a bowl of Hot and Sour Soup that, by now, everyone knows my name (cue music to popular ’80s sitcom). 

Being a regular has its perks. 

I went in on Christmas Eve (Hush! Yes, I said Christmas Eve – don’t judge until you’ve tried their soup!) and the proprietor beckoned me over to the edge of the shiny silver counter. He practically shoved a covered plate into my hands. 

“Try this,” he said. 

Without any further urging, I took the offering to my table along with the soup and eggroll. 

I uncovered one of the most delicious pieces of pork I’d ever tasted. 

“Not on menu. Special,” he told me. 

Yes it was. 

I can’t wait to make it at home. 

As my fortune cookie predicted (wink), boneless pork tenderloin is on sale this week at Brookshire’s. Try this today! 

Hoisin Pork
Serves 4 

Ingredients:
1/4 cup hoisin sauce
2 Tbs sliced green onions
2 Tbs low-sodium soy sauce
1 Tbs rice wine vinegar
2 garlic cloves, minced
1 (1 lb) pork tenderloin, trimmed
Cooking spray
1 Tbs sesame seeds

Directions:
Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once.

Preheat oven to 425° F.

Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in oven. Bake at 425° F for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° F (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices.

Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork. 

Nutritional Information: Calories: 194, Fat: 6 g, Protein: 25 g, Carbohydrate: 9 g, Fiber: 1 g, Cholesterol: 68 mg, Iron: 2 mg, Sodium: 574 mg, Calcium: 37 mg. 



Shop the Sale: Beef Kabobs


PHEW! Made it through the holiday season.

Yes, it was a time of great joy, great celebration and great reflection on the real reason we celebrate the birth of Christ, but it was also exhausting.

I might not speak for you, Dear Reader, but I know that for me and most of my friends, the holiday season was fairly draining.

I’m so blessed to have close friends, a precious family, the world’s most amazing children and I have so many things to be thankful for and look forward to in this new year.

But I’m tired.  The halls were decked then undecked. Cookies made and gobbled up. Feasts prepared then cleaned up. You know the routine. So now it’s time to simplify for awhile.

This easy recipe marinates overnight and then grills quickly. Plus, Boneless Top Sirloin Steak is on sale at Brookshire’s this week.

Enjoy! 

Beef Kabobs
Serves 8 

MARINADE:
Ingredients:
1/2 cup soy sauce
1/4 cup water
3 Tbs thinly sliced green onions
2 Tbs lemon juice
2 Tbs honey
1 Tbs sesame seeds
1/4 tsp garlic powder
1 tsp minced garlic

SKEWERS:
Ingredients:
1 (3 lb) lean boneless beef top round or sirloin steak, cut in about twelve 1/2 inch thick pieces (about 30)
Fresh or canned pineapple chunks
2 large green peppers (seeded and each cut in sixteen 1-1/2 inch chunks)
2 large red peppers (same as above)
16 small mushrooms
4 onions, cut in chunks
8 (12 inch) metal skewers

Directions:
Mix all marinade ingredients in a large bowl. Add beef; cover and marinate in refrigerator overnight or up to 8 hours, stirring several times. Drain beef; reserve marinade for basting.

Alternately thread pineapple, beef, and vegetables on each skewer. Grill or broil 4 inches from heat source, turning and brushing with reserved marinade until vegetables are tender and beef is cooked to desired doneness, about 8 minutes for medium.

Nutritional Information:  Calories: 500, Calories from Fat: 105, Total Fat: 12 g, Cholesterol: 151 mg, Sodium: 1020 mg, Total Carbohydrates: 43 g, Dietary Fiber: 6 g, Sugars: 30 g, Protein: 56 g



Shop the Sale: Pizza Chicken


If left to their own devices, my boys would eat pizza for every meal, every day.  I can only imagine when they grow up and go off to college or get a job, or whatever they do that puts them out on their own, they’ll eat pizza every opportunity they can.  I, however, cannot and will not eat pizza that often, but I do try to incorporate the flavors into other dishes.

Thus “Pizza Chicken” was born. I make this in the slow cooker so it’s ready when we get home from school/work/karate on Tuesday nights. You could serve it over pasta if you wanted; I usually let it stand on its own with a side salad.

Chicken is on sale this week at Brookshire’s – making it easy and affordable to get this meal on the table in no time!

My Boys’ Pizza Chicken

Ingredients:
4 boneless, skinless chicken breasts
4 oz turkey pepperoni, chopped
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic, minced
2 oz shredded mozzarella cheese

Directions:
Combine all ingredients except cheese in slow cooker. Cook on low for 8 hours, or high for 5 to 6 hours. Right before serving, sprinkle with cheese. Let melt. Serve immediately.

Nutritional Information: Calories: 613 Calories from Fat: 175 Total Fat: 19 g Cholesterol: 175 mg Sodium: 1729 mg,Total Carbohydrates: 52 g, Dietary Fiber: 14 g, Protein: 66 g



Shop the Sale: Roast Pork Loin With Garlic and Rosemary


I can remember the precise moment I fell in love with rosemary. 

It was in Germany, in the fall of 1994, just after I moved to the country for what would be a three-and-a-half year adventure.  My birthday fell three weeks after I moved overseas, far away from family and friends. I didn’t speak the language and, truth be told, I felt pretty alone at first. 

All government employees – and soldiers – were required to take a two-week German language immersion course upon arrival in Germany. Our teacher was Greta, and she looked like she just dropped out of an ad for the German National Tourism Board. She was robust and no-nonsense, but very kind, patient and funny. 

When she discovered it was my birthday, the second to last day of the class, she invited us all to bring treats for lunch and she would provide the main course. 

When she walked into that classroom that morning, bearing a large platter covered with a soft towel, I was hooked. 

The smell of rosemary wafted from under the towel and permeated the classroom throughout the morning’s lesson. Mine wasn’t the only stomach growling in eager anticipation of the mid-day meal.

When our clumsy lessons finally wrapped up for the day and we reconvened at the work table – transformed into the lunch table – and Greta uncovered that platter, I knew I was in love.

She’d prepared a roast pork loin with rosemary and garlic. Although I’d had rosemary in other dishes, Greta had used entire fresh sprigs of what is now my favorite herb and skewered them into the pork like wands. The effect was stronger than what it would have been if she’d just chopped the leaves and the woodsy flavor carried through the entire roast.

Pork tenderloin is on sale this week at Brookshire’s, and I know one girl who will be recreating this magical dish in her own (American) kitchen.

Roast Pork Loin with Garlic and Rosemary

Serves 8

Ingredients:
4 large garlic cloves, pressed
4 tsp chopped fresh rosemary or 2 tsp dried
1 1/2 tsp coarse salt
1/2 tsp ground black pepper
1 (2 1/2 lb) boneless pork loin roast, well-trimmed
Fresh rosemary sprigs (optional)

Directions:
Preheat oven to 400° F. Line 13×9-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155° F, about 25 minutes longer. Remove from oven; let stand 10 minutes. 

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Nutritional Information: Calories Per Serving: 200, Total Fat: 7 g, Cholesterol: 100 mg, Protein: 27 g, Sodium: 246 mg, Fiber: 0 g.



Shop the Sale: Eckrich Smoked Sausage Casserole


I don’t know about you, but I loved every minute of the Thanksgiving holiday.

I also know that I’m done with turkey and leftovers, at least until Christmas rolls around.

So when planning my menus this week, I was looking for something that didn’t involve, well, turkey.

I was glad to see Brookshire’s has Eckrich smoked sausage on sale. I love sausage of any kind and when you combine sausage with pasta and cheese, I’m in heaven. This is a great dinner on a cool fall night.

Cheesy Smoked Sausage Casserole
Serves 6

Ingredients:
2 cups uncooked penne pasta
1 lb smoked sausage, cut into 1/4-inch slices
1 1/2 cups 2% milk
1 (10.75 oz) can condensed cream of celery soup, undiluted
1 1/2 cups cheddar french-fried onions, divided
1 (4 oz) cup shredded part-skim mozzarella cheese, divided
1 cup frozen peas

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture.

Transfer to a greased 13 x 9 baking dish. Cover and bake at 375° F for 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.

Nutritional Information: Calories: 525, Calories from Fat: 264,Total Fat: 29 g, Cholesterol: 117 mg, Sodium: 1072 mg, Total Carbohydrates: 36 g, Dietary Fiber: 2 g, Sugars: 4 g,Protein: 28 g



Shop the Sale: Hormel Bone-In Spiral Sliced Ham


You really can’t beat the bargain at Brookshire’s this week. When you buy a Hormel Bone-In Spiral Sliced Ham, you get a turkey for free. 

Yes, you read that right: free.  

It doesn’t get much better than that. The ONLY way it gets better as if you slather that ham with a crust of delicious goodness and let it slow roast or smoke until it’s sweet on the outside and salty savory on the inside.  

A friend introduced me to this recipe a few years ago when he was preparing for Thanksgiving. I didn’t understand why he was preparing a ham for Thanksgiving until I tasted it. Then I was hooked. 

I served his ham the following Easter alongside a smoked ham. Guess which version was eaten in its entirety?  

I’ll give you a hint: Not the smoked ham. Don’t get me wrong, I love smoked ham, but this version elevates a regular ham to gastronomic proportions. It’s important to use a spiral sliced ham for this recipe so the juices can seep into the meat.  

Maple Brown Sugar Ham 
Serves About 16  

Ingredients: 
1 Hormel Bone In Spiral Sliced Ham (about 5 lbs) 
1 lb dark brown sugar 
2 cups pure maple syrup |

Directions:  

Line a heavy pan or cast iron skillet with foil. Place ham on top of foil (cut it long enough to wrap ham). Preheat oven to 300° F.  

Pour maple syrup all over the ham to coat.  

Pack brown sugar onto ham, covering completely.  

Wrap tightly with aluminum foil.  

Cook at 300° F for 3 to 4 hours or until a hard, golden crust has formed on the ham. Unwrap, let cool. Serve with pan juices. 

Nutritional Information:  Calories 442, Calories from Fat: 110, Total Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 81 mg, Sodium: 1860 mg,Total Carbohydrates: 60 g, Dietary Fiber: 2 g, Sugars: 51 g, Protein: 24 g.



Page 5 of 1712345678910...Last »
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.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS