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Shop the Sale: Wine Braised Chuck Roast

When school starts, it always feels like fall to me, despite living in the South where temperatures can still easily be in the triple digits on the first day of school and quite possibly on the first official day of fall.

That doesn’t stop me from cooking like it’s fall, though.

This dish is great because it cooks slowly, resulting in melt-in-your-mouth tender beef. The wine and garlic make a rich sauce for the beef, especially if you serve it with mashed potatoes or a crusty loaf of bread to sop up the juices. Plus, I love any dish that makes your house smell like a four-star restaurant while it’s cooking.

This serves six to eight, but if you shred the leftovers, they make the most amazing sandwiches as well.

Wine Braised Chuck Roast

3-4 lb chuck tender roast
salt and pepper, to taste
2 cloves garlic, roughly chopped
1 small onion, roughly chopped
3-4 sprigs fresh thyme
1 tsp dried marjoram
8 oz red wine
1-2 Tbs unsalted butter

Preheat oven to 325° F.

Lay out 2-3 layers of tin foil big enough to wrap around the chuck tender roast.

Salt and pepper the beef and place it in the middle of the foil, folding up the sides to create a bowl. Sprinkle in the garlic, onion, thyme and marjoram. Pour wine over the beef.
Seal up the foil and place the packet in a baking dish.

Bake for about 3 1/2 hours.

Carefully remove meat from the foil packet. Move to a cutting board or serving platter and tent to keep warm. Strain the cooking juices into a skillet. Bring to a simmer. Whisk in the butter and let simmer for about five minutes. Test for seasoning. Serve with the beef.

Serves 6-8

Nutritional Information: Calories Per Serving: 322, Calories from Fat: 123, Fat: 14 g (5 g Saturated Fat), Cholesterol: 121 mg, Sodium: 155 mg, Potassium: 59 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 38 g.

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

Shop The Sale: New York Strip Steaks

New York Strip Steaks

Sometimes I think, “What more can you write about steaks?,” especially one as flavorful as a New York strip.

Also known as a porterhouse or sirloin strip, the New York strip is part of the short loin and thoroughly marbled. In other words, you get a tender cut of meat with plenty of flavor.

I’m of the mindset that a good cut of meat should speak for itself, like a New York strip can. However, with a few enhancements, you can take this steak from delicious to sublime.

New York Strip Steaks

2 New York strip steaks (about 1 1/2 lb)
1/2 cup Dale’s Marinade and Seasoning
3 Tbs McCormick’s Grill Mates Steak Rub
2 Tbs butter
salt and pepper, to taste

Place steaks in a zipper-locked plastic bag. Pour in Dale’s seasoning. Leave at room temperature for 30 minutes. Remove steak from Dale’s. Sprinkle both sides with McCormick seasoning, salt and pepper.

Prepare grill to high heat.

Sear steaks on both sides, about 2 minutes per side over flame.

For a gas grill, turn heat to medium, or move steaks on a charcoal grill to indirect heat. Top with butter.

Grill until meat reaches desired temperature.

Remove from heat, let stand 10 minutes before serving.

Nutritional Information: Calories Per Serving: 820, Calories from Fat: 486, Fat: 54 g, Trans Fat: 0 g (24 g Saturated Fat), Cholesterol: 255 mg, Sodium: 1542 mg, Potassium: 3 mg, Carbohydrates: 5 g, Protein: 76 mg.

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

Shop the Sale: Bacon Cheddar Chicken Tenders

Chicken tenders were one of those products I didn’t buy often, finding it “just as easy” to buy breasts and adapt recipes.

Boy was I wrong.

Boneless, skinless chicken tenders are one of the easiest products to work with. Already trimmed and a perfect size to cook quickly and uniformly, boneless, skinless chicken breast tenders are almost a dream come true.

Add bacon and cheddar, and they’re downright divine.

This recipe bakes up quickly and the chicken is juicy and flavorful, crispy on the outside and tender on the inside.

Plus, boneless, skinless chicken tenders are on sale this week at Brookshire’s.

Bacon Cheddar Chicken Tenders

1 egg
1/2 cup Progresso Plain Panko Crispy Bread Crumbs
1/2 cup finely shredded cheddar cheese (2 oz)
1 (3 oz) pkg or jar cooked real bacon bits or pieces
1 (14 oz) pkg uncooked boneless, skinless chicken tenders (not breaded)
chive and onion sour cream potato topper, if desired

Heat oven to 400° F. Spray large cookie sheet with cooking spray.

In a shallow bowl, beat egg. In a large resealable, food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden-brown. Serve with topper, if desired.

Nutritional Information: Calories Per Serving: 330, Calories from Fat: 140, Fat: 15 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 150 mg, Sodium: 850 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 2 g, Protein: 37 g.

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

Product Talk: Italian Sausage

I love bulk, ground sausage, and Brookshire’s is so good about putting it on sale.

I use it for so many things.

I freeze slices so they’re easy to heat up for patties for biscuits in the morning. I brown and crumble it (you can then freeze, too) to add to eggs or other breakfast dishes.

Sausage isn’t always for breakfast, especially when it’s Italian sausage. In bulk, this is great for flavoring sauces, pasta dishes, breakfast dishes and this soup.

It’s a quick and easy weeknight dinner, especially if you cook the sausage ahead of time.

Italian Sausage and Tortellini Soup

3 cups Italian sausage, cooked
3 cups tortellini, uncooked
4 cups water
1 can evaporated milk
6 chicken bouillon cubes
1 Tbs oregano
1 Tbs parsley
1 Tbs chives
salt and pepper, to taste
parmesan cheese, grated

Put all ingredients except tortellini in a medium-sized sauce pan and bring to a boil. Allow to simmer about 15 minutes. Add tortellini and allow to boil according to pasta package instructions. Sprinkle with freshly grated parmesan cheese and serve.

Nutritional Information (calculated without parmesan cheese): Calories Per Serving: 307, Calories from Fat: 122, Fat: 14 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 50 mg, Sodium: 1145 mg, Potassium: 257 mg, Carbohydrates: 31 g, Fiber: 2 g, Sugar: 8 g, Protein: 16 g

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

Shop The Sale: Individual Meatloaves

MeatloafRaise your hand if you’re a busy parent trying to save time and money.

Most of you?

Yep, me too.

While I’m usually an efficient machine during the school year, planning out lunches and cranking out dinners like no one’s business, I have to admit that I’ve become slack during the summer months, ingrained summer-vacation mentality. Yep, that’s my story and I’m sticking to it.

However, I did find this recipe and decided to try it because my kids are at home during the day this summer, and it’s something easy for them to heat up for lunch, a good protein and super filling. I will admit, we added cheese on top!

Because Angus ground chuck is on sale this week at Brookshire’s, I’m buying double and freezing these bad boys!

Individual Meatloaf

1 lb ground chuck
1/2 bottle Heinz Chili Sauce
1/4 cup onion, chopped
1/2 cup panko
1 egg

1/2 cup sharp cheddar cheese, grated

Mix ingredients and place in a lightly greased loaf pan. Pour remaining chili sauce over loaf and bake at 400° F for 45-55 minutes, or until thoroughly done. Sprinkle cheese on top. Let melt; serve immediately.

Nutritional Information: Calories Per Serving: 93, Calories from Fat: 36, Fat: 4 g (1 g Saturated Fat), Cholesterol: 42 mg, Sodium: 599 mg, Potassium: 118 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugar: 1 g, Protein: 7 g.

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

Shop the Sale: The Best Ever Baby Back Ribs

Mrs. S's RibsI have written recipe after recipe on ribs, but I have never truly perfected them myself, until Saturday night.

My friend had posted on Facebook, “I just ate the best ribs ever!” to which I responded, “Do tell, because I’ve never quite mastered them myself.”

At that point, he introduced me, via social media of course, to his mother, master chef of all things ribs. She sent me her recipe (Oh, I love the South, where mamas you don’t even know share their family secrets with you!). I tried it and oh, my, gosh, it was excellent.

My problem was that I’d never cooked the ribs slowly and long enough. This time, however, I wasn’t going to miss.

Not only did I slow roast these, but I finished them off on the grill to caramelize the sugars and give them a brilliant color.

They were slap-yo-mama delicious! Luckily for you, you don’t have to wait until Mrs. S comes into your life. Pork spare ribs are on sale this week at Brookshire’s.

Mrs. S’s Ribs

2 racks (6 lb) pork spare ribs
2 Tbs salt
2 Tbs pepper
3 Tbs Montreal Steak seasoning
3 Tbs minced garlic
3 Tbs minced onion
2 Tbs liquid smoke
2 Tbs Worcestershire sauce

Rinse ribs and pat dry. Place in a roasting pan lined with foil, fat side up. Cover ribs with Worcestershire, liquid smoke and seasonings. Wrap tightly in foil.

Bake, wrapped, at 250° F for 5 hours.

Remove from oven. Let stand for 15 minutes.

Preheat grill to medium-high heat. Place ribs on grill for about 5 minutes each side, or until golden-brown. Serve immediately with your favorite barbecue sauce. (In lieu of a grill, broil until desired color is achieved.)

Nutritional Information: Calories Per Serving: 879, Calories from Fat: 511, Fat: 57 g, Trans Fat: 0 g (24 g Saturated Fat), Cholesterol: 223 mg, Sodium: 4515 mg, Potassium: 51 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 1 g, Protein: 82 g.

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

Shop the Sale: Crunchy Pork Chops

Crunchy Pork ChopsMy boys came home from a vacation to Branson, Missouri, raving about “chicken fried pork chops.”

I’d heard of chicken fried steak and chicken fried chicken but never chicken fried pork chops.

I understand the concept, so I went online to see if I could find a copycat recipe.

I easily found a recipe that sounded delicious, but I really don’t like to fry anything. I had to continue searching. I finally found an oven-baked recipe that I thought would still give the juicy, crispy results of the deep-fried version. I was right.

Try this recipe with the gravy or with your favorite version. Also, try this while boneless pork chops are on sale this week at Brookshire’s.

Crunchy Pork Chops

1 egg, beaten
2 Tbs water
6 (3/4-inch thick) boneless pork chops (about 1 1/2 lb)
2 Tbs all purpose flour
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, crushed
1 (10.5 oz) can Campbell’s Turkey Gravy

Preheat oven to 400° F.

Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.

Bake for 20 minutes, or until the pork is cooked through.

Heat the gravy in a 1-quart saucepan over medium heat until it’s hot and bubbling. Serve the gravy with the pork.

Nutritional Information: Calories Per Serving: 249, Fat: 9 g, Fiber: 1 g, Protein: 25 g, Sodium: 470 mg.

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

Shop the Sale: Whiskey Butter Ribeyes

Whiskey Butter RibeyesThe Fourth of July is at the end of the week, and with our nation’s Independence Day falling on a weekend this year, there’s no reason not to celebrate.

This ribeye recipe will having your guests seeing fireworks, so host a backyard barbecue and enjoy this delicious cut of meat while it’s on sale at Brookshire’s.

Whiskey Butter Ribeyes

1 Tbs New Mexican chili powder or chili powder
1 Tbs chipotle chili powder
1/2 Tbs smoked paprika
1/2 Tbs white pepper
1 tsp freshly ground black pepper
1 Tbs raw sugar
2 (1-inch thick) bone-in ribeye steaks (about 1 lb each)
2 slices whiskey butter

Whiskey Butter:
2 sticks unsalted butter
2 shallots, soaked in whiskey
3 tsp parsley, minced
1/2 tsp Dijon-style mustard
1/2 tsp Worcestershire sauce
3 tsp Jack Daniel’s whiskey
1/2 tsp sea salt or salt
ground white pepper, or to taste

For rub, combine chili powders, paprika, white pepper, black pepper and sugar in a bowl.

Prepare grill for direct cooking over low heat (about 300° F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steaks; pat in with fingers.

Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.

Top hot steaks with whiskey butter. To serve, slice steaks.

For whiskey butter, combine butter, shallots, parsley, mustard, Worcestershire, Jack Daniel’s, salt and white pepper. Mix well. Drop butter in spoonfuls onto wax paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Serves 4

Nutritional Information: Calories Per Serving: 383, Fat: 23 g, Cholesterol: 116 mg, Fiber: 0 g, Sugar: 2 g, Sodium: 435 mg.

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

Shop the Sale: Chocolate Coffee Rubbed Steak with Coconut

I sometimes get frustrated because I’d like to try new ways to cook steaks, but I catch myself saying, “There’s only so many ways to cook a steak.”

Don’t get me wrong: there’s nothing better than a simple steak, and a great cut of meat lets the flavor shine through. Every once and awhile, though, I like to get creative.

My friend, Sophia, is from Spain and really needs her own cooking show. She’s vivacious and her food has flavor even bigger than her personality. When she told me about this recipe, I knew it would be larger-than-life.

New York strip steaks are on sale this week at Brookshire’s, so try this flavor-rubbed treat today.

Chocolate Coffee Rubbed Steak with Coconut


2 New York strip steaks (about 1 lb)

For the rub:
1 tsp ground coffee
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp chili powder
1/2 tsp smoked paprika
1 tsp unsweetened cocoa powder
1 tsp coconut sugar
1/8 tsp cinnamon
pinch of pepper
2 Tbsp unsweetened coconut flakes, for garnish

Combine the rub ingredients in a medium bowl and set aside.

Cut any large, visible chunks of fat off the steak, and coat it with the rub. Really get in there and make sure the steak is well-covered.

Cover the steak and let it sit for at least an hour in the refrigerator, preferably longer to really infuse the flavor in the meat.

Spray a grill pan (or a regular pan) with cooking spray and preheat on high heat. Also, preheat your oven to 400° F.

Cook the steak until it is nice and seared on each side, about 1-2 minutes per side.

Turn down the heat to medium and continue cooking until it has reached the desired level of doneness.

Once the steak is cooked, transfer to a plate and cover with tinfoil to rest for 5-7 minutes.

While the steak is resting, toast the coconut flakes on a small, parchment paper-lined baking tray. Watch closely as they only take 1 or 2 minutes to get nice and golden.

Serve the steak topped with the toasted coconut flakes.

Nutritional Information: Calories Per Serving: 489, Calories from Fat: 271, Fat: 30 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 150 mg, Sodium: 408 mg, Potassium: 52 mg, Carbohydrates: 6 g, Fiber: 2 g, Sugar: 2 g, Protein: 51 g.

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

Shop the Sale: Barbecue Chicken Skewers

When I start to read a recipe about barbecued chicken, I’m not expecting to see the word “bacon,” let alone the words “bacon paste.”

So, when I did see all those words, I was captivated.

Say it with me: “Everything tastes better with bacon.”

Bacon paste takes it to a whole new level. Raw bacon is processed in a food processor or blender until a paste is formed. It’s then mixed with the spices and rubbed onto the chicken.

It doesn’t get much better than that, except when chicken breasts are on sale at Brookshire’s.

Barbecue Chicken Skewers

2 lb boneless, skinless chicken thighs or breasts
2 tsp kosher salt
1 1/2 Tbsp sweet paprika
2 tsp smoked paprika
4 tsp sugar
2-3 slices raw bacon, cut into 1/2-inch pieces
1 cup barbecue sauce

Trim chicken of excess fat, and then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then, cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.

Turn all grill burners to high heat, close lid and heat for about 15 minutes. Leave primary burner on, but turn off other burners.

Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.

Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with barbecue sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so until cooked through.

Remove kebabs from grill and let rest for 5 minutes. Serve, passing remaining barbecue sauce separately, if desired.

Nutritional Information: Calories Per Serving: 290, Calories from Fat: 90, Fat: 10 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 104 mg, Sodium: 108 mg, Potassium: 383 mg, Carbohydrates. 14 g, Fiber: 1 g, Sugar: 10 g, Protein: 34 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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