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Product Talk: Turkey Roll Ups


Turkey lunchmeat always reminds me of school lunches. 

My mom would make the best turkey sandwiches for my Holly Hobbie metal lunchbox. I don’t really know if putting lunchmeat on white bread with mustard constitutes making a great sandwich, but I do know it was always one of my favorites. 

Turkey sandwiches remain my favorite to this day. I’ve discovered the quality of the turkey lunchmeat you buy definitely does make for a better sandwich. I love Brookshire’s Hickory Smoked turkey breast. The flavor of the tender lunch meat is enhanced by the hickory smoke. 

I don’t always take a turkey sandwich with me to work (and I don’t carry a Holly Hobbie lunch kit any more either) but I love to use turkey in these delicious roll-ups for dinners. Leftovers ARE great for lunches! 

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

Turkey Roll Ups 

Serves 4

Ingredients:
4 burrito-sized flour tortillas
1 lb Brookshire’s Hickory Smoked turkey breast
8 Tbs Food Club cream cheese, flavored with onions and chive
8 strips bacon, cooked crisp
1 large onion, sliced thin
1 Tbs olive oil

Directions:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion. Cook over medium heat until onion begins carmelizes, about 20 minutes. Remove from heat. 

Spread each tortilla with 2 tablespoons of cream cheese, top with one-fourth of the turkey breast, two strips of bacon and one-fourth of the carmelized onions. 

Roll up and enjoy! 

Nutritional Information: Calories 614; Calories from Fat 299; Total Fat 33g; Cholesterol 100mg; Sodium 2493mg; Total Carbohydrates ; 39g; Dietary Fiber 2g; Sugars 3g; Protein 35g



Shop the Sale: Chili Rubbed Pork Chops


I’m just going to be honest – my weight has been up and down over the years and I can’t blame it all on giving birth twice.

You see, I love food and I love cooking. What I forget sometimes is that food doesn’t have to be high in fat or calories to taste delicious.

When I saw the boneless pork chops on sale this week I was reminded of one of my favorite recipes from my ‘Healthy Foods’ files.

There’s so much flavor you won’t even miss the fat or extra calories.

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

Chili Rubbed Pork Chops with Lemon Green Beans

Ingredients:
1 1/2 Tbs chili powder
1 Tbs brown sugar
2 tsp cumin
1 tsp garlic powder
2 Tbs Worcestershire sauce
4 Hormel boneless pork chops
1 lb fresh green beans, trimmed
Juice of one lemon

Directions:
Preheat broiler or grill and coat pan or grill grate with non-stick cooking spray.

Combine chili powder, brown sugar, cumin and garlic powder. Add Worcestershire sauce and stir until a paste forms.

Rub paste onto both sides of pork chops. Place on prepared pan/grill and broil or grill until pork is no longer pink – about four minutes each side.

Steam string beans. Drain. Drizzle with fresh lemon juice.

Nutritional Information: Calories 271; Fat 8.5 g; Carbohydrate 15.1g; Fiber 5.3g; Cholesterol 78g; Protein 33.7g



Dine-In: Sausage-Stuffed, Bacon-Wrapped Pork Tenderloin


Fridays are the gateway to the weekend and, to me, the perfect time to celebrate a few days off with a festive meal. I love the feeling of Friday nights – the anticipation of soaking up the sun on Saturday, enjoying time with friends, resisting the hustle and bustle of the work day and being able to play epic games of Battleship or Clue with my two boys.

I also love weekends because they give me time to try new recipes and I don’t have to fight crowds at local eateries.

I originally saw something like this recipe posted on Facebook. It caught my attention because it had all my favorite words in it: “bacon,” “sausage” and “pork.” Go ahead, admit it – those words caught your attention too. Initially, I didn’t even READ the recipe my Facebook friend linked to and as it turns out, this recipe I’ve developed from those key words is vastly different than the version of pork paradise he posted.  His version, however, was cooked in a smoker. I don’t have a smoker at home, but the addition of a little liquid smoke in the stuffing plus slow-roasting the pork in the oven produced just as good of a result.

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

Sausage-Stuffed, Bacon-Wrapped Pork Tenderloin, or, Heaven On A Plate

Serves 10

Cooking time: One hour, 5 minutes
Prep Time: 20 minutes

Ingredients:
1 (5 lb) pork tenderloin, trimmed of fat
1 lb reduced-fat bulk pork sausage
1/2 large white onion, diced
3/4 lb center-cut bacon
2 cups panko bread crumbs
1 cup Parmesan cheese, grated
1 large egg, beaten
1 Tbs liquid smoke
2 Tbs fresh rosemary, chopped
Salt and pepper
Kitchen twine

Directions:
Preheat oven to 325 F.

In a cast iron skillet or skillet with an oven-proof handle, brown bulk sausage with onion until sausage is cooked through and onion is translucent.  Transfer from skillet into a large bowl. Mix with panko bread crumbs, Parmesan cheese, rosemary, salt and pepper. Add beaten egg and liquid smoke. Mixture should be slightly damp.

Cut a pocket three-quarters of the way through the pork tenderloin, lengthwise.  Pack sausage stuffing into the pocket.

Place stuffed tenderloin back into the skillet.

Bind with three pieces of kitchen twine.

Using almost the entire pound of bacon, criss cross slices in an alternating pattern, covering the top of the stuffed pork tenderloin, tucking ends underneath.

Cover.

Roast at 325 F for an hour, or until internal temperature of the pork reaches 145 F.

Remove cover, turn broiler to high and brown the bacon, about 5 minutes.

Remove from oven and let rest for 5 minutes. 

Nutritional Information:  Calories per Serving: 713, Fat: 30 g (10.6 g Saturated Fat), Cholesterol: 250 mg, Sodium: 600 mg, Carbohydrates: 16.2 g, Fiber: 1.1 g, Protein: 88.6 g.



Shop the Sale: Asian-Style Loin Back Ribs


It’s easy to tell the difference between beef and pork ribs. But it’s also important to know what kind of beef or pork ribs you’re eating in order to prepare correctly. It’s all about location, location, location. Today, I’m just talking about loin pork ribs because they are on sale this week at Brookshire’s. 

Loin back ribs come from the same part of the hog as pork chops. They are also called “baby back ribs” in the grocery store. Loin ribs are smaller in size than spare ribs and are less meaty and less fatty. They are also more tender than spareribs.  

This week, shop the sale to find a great deal on Hormel loin back ribs at your local Brookshire’s, and try our oven-prepared Asian-Style Ribs. Not all of us are master grillers, and this delicious recipe gives you a way to stay cool indoors and enjoy a new twist on tender pork ribs. 

I like to serve these ribs with Asian slaw and an egg and scallion fried rice. Easy and delicious! 

Enjoy! 

Asian-Style Loin Back Ribs 

Ingredients:
6 garlic cloves, chopped
3 Tbs peeled and coarsely chopped fresh ginger
3/4 cup purchased jalapeno pepper jelly
1/2 cup purchased hoisin sauce (on the Asian aisle)
1/2 cup soy sauce
1/2 cup chopped cilantro
1/4 cup rice vinegar
6 Tbs fresh lime juice
2 Tbs sesame oil
2 Tbs Chinese chili-garlic sauce (on the Asian aisle)
9 lbs Hormel meaty loin back ribs

Directions:
In a food processor, combine everything except ribs. Pulse until smooth. Set the racks in a large baking dish and slather with the marinade. Cover and refrigerate overnight. Bring to room temperature before continuing. 

When ready to cook, preheat the oven to 400°F, and cover three large rimmed baking sheets with foil. Remove the ribs from the marinade, reserving marinade. Cut each rack so that each piece has 4 to 5 ribs. Place ribs on baking sheets, meaty side down. Roast each sheet in batches for 30 minutes, turning over halfway through. Also, baste ribs with the reserved marinade at least three times throughout roasting, including once at the end. Remove from oven and preheat broiler of oven. 

Broil ribs 3 inches from the heat for 3 minutes. Let ribs rest for 10 minutes, before slicing and serving. 



Dine-In: Stir-Fry Friday


We eat a lot of Asian stir-fries in our home. They are easy to throw together with whatever meats and vegetables I have on hand, and I always have rice or noodles in the pantry to serve alongside. 

Hoisin Beef is one of my teenage boys’ favorite stir-fries, and I usually also stir-fry broccoli to add something healthy and green to our plates. I’ve also had this dish served with steamed and then stir-fried sweet potatoes. 

Made from a combination of fermented soy, garlic, vinegar, chilies and some sort of sweetener, hoisin sauce is dark and thick with a strong salty and slightly sweet flavor. I dilute it here with a bit of water, as it can overpower the dish otherwise.


You can make homemade Hoisin Sauce, but I haven’t found that it’s any better than what you can find on the Asian aisle at Brookshire’s. And using purchased hoisin sauce makes this dish even easier on a Friday night after a long work week. In about the time it takes you to cook your rice, dinner is on the table, and your weekend can begin!
  

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

Hoisin Beef

Ingredients:
1 cup white rice
3/4 cup purchased hoisin sauce
1/2 cup water
1 1/2 Tbs soy sauce
1 1/2 Tbs brown sugar
4 Tbs canola oil
3 Tbs chopped green onion
2 Tbs finely chopped garlic
1 lb flank steak, sliced thinly against the grain
1 red bell pepper, seeded and sliced
1 cup snow peas

Directions: 
Cook the rice according to the package directions. 

In a small bowl, combine hoisin sauce, ½ cup water, soy sauce and brown sugar. In a small pan, heat    1 1/2 tablespoons oil over medium-high heat. Add the green onion and garlic and sauté 20 seconds. Add hoisin mixture, and bring to a boil. Cook until sauce thickens a bit, about 1½ minutes. Set aside. 

Heat a wok or large skillet to high heat. Add 2 tablespoons oil and heat through. Add steak and stir-fry until cooked through, 2-3 minutes. Transfer to a plate. 

Reduce heat to medium-high, and wipe out inside of wok with a paper towel. Add remaining ½ tablespoon oil. Add bell pepper and cook, stirring for 3 minutes. Add snow peas and cook for 1 minute more. 

Increase heat to high, and add the sauce to the wok. Add the steak, and stir-fry until warmed through, about 1 minute. Serve immediately over hot cooked rice. 



Family Matters: Smothered Steak & Potatoes Time


This is a meal that our family loves to make together. My two young daughters like to prepare the steak while I handle the potatoes. I believe they enjoy the “dipping” of the steak because of the mess it makes by the time they are finished cooking! Of course, they disappear when it comes time to clean up, but it is fun to watch them enjoy themselves while learning to cook… it gives them a sense of being needed and teaches them to be self-reliant. 

By the time they leave our home they will be ready to cook for their families and hopefully remember all the fun, so they will choose to make these same kinds of memories with their own kids.    

Smothered Steak with Brown Gravy

Ingredients:
Tenderized round steak
Flour
Vegetable oil
2 packages Food Club Brown Gravy Mix

Directions:
Take tenderized round steak and cut the pieces to individual portions.  Dip the steak in water and then in to a bowl of flour and repeat two times.  Place the steak in a shallow frying pan with oil (you do not want to cover the meat) and cook on medium heat until each side is brown on the outside. 

Take all finished meat and put in a large glass cake pan.  Mix as directed two (2) packages of Food Club Brown Gravy Mix and pour over the meat, cover the pan with foil and cook at 350 degrees for about 40 minutes; then uncover for about 5 minutes.  Pull from the oven and cover until ready to eat.  The meat will be so tender it will melt in your mouth.  

If you put two layers of meat in the pan you will need to add an additional package of Food Club Brown Gravy Mix to make sure the meat is completely covered. 

Baked Sliced Potatoes

Ingredients:
Russet potatoes
Garlic powder
Morton’s Nature’s Seasoning
Colby-jack cheese, grated 

Directions:
Peel as many potatoes as needed for your family. Rinse the potatoes and then slice in 1/4-inch thick, round circles into a large bowl. Sprinkle with garlic powder and Morton’s Nature’s Seasoning, and mix thoroughly so the seasonings get on all the potatoes. 

Pour the slices into a glass baking dish, add small amount of water in the bottom and cover with foil.  Cook on 350 degrees until the potatoes are tender, then remove the foil and let the potatoes get slightly brown on top. Pull the pan out of the oven and add grated cheese; turn the oven on broil and place pan back in for just a few minutes until the cheese is melted and crunchy. You may enjoy them as is, or you can add bacon, sour cream, ranch dressings or chives to the potatoes once you get them on your plate. 

Make a green salad (or green vegetable) to go with the meal and you are all set.  

I hope you find the meal enjoyable while taking time this week to sit together at the table as a family. Savor the moments you have together. Count your blessings daily and give thanks for the time you share with your family. 



Shop the Sale: Boneless Beef Short Ribs


Last week, I wrote about “The Return of the Slow Cooker” for our company’s blog. We had such a big response from readers that I thought I would send you another one of my favorite slow cooker recipes for Boneless Beef Short Ribs. These ribs are on sale this week in all Brookshire’s, so it’s the perfect time to try something new! 

I used to always serve mashed potatoes with these short ribs, as it just seems to be the perfect pair. One night when the ribs were almost ready to serve, I realized I had forgotten the potatoes and didn’t have time to go to the store. I have teenage boys who need some sort of carbohydrate on their plates or they feel like they are on a diet, so I opened the pantry and started thinking creatively. 

Growing up in the South, grits weren’t just for breakfast. We eat them at supper time with our shrimp, quail and grillades, which is just a fancy way of saying smothered steak or veal. It had never occurred to me to try my favorite grits with short ribs, but I thought, “Why not?” In fact, the more I thought about it, I realized how often the Italian version of grits, polenta, is served now in nicer restaurants as one of their side dish choices. 

I’m including my favorite recipe for Creamy Grits. I admit it’s not the healthiest recipe, but it’s really the best. If you want, you can use half-and-half instead of the cream, but the grits will be a bit thinner than if you used cream. Either way, it’s delicious and easy to prepare alongside the Slow Cooker Short Ribs. 

We would love to hear what slow cooking recipes you enjoy making and share them with our other readers to enjoy. Please send these recipes to askleigh@brookshires.com. Enjoy! 

Slow Cooker Boneless Beef Short Ribs 

Ingredients:
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds boneless beef short ribs
1/4 cup butter
1 cup yellow onion, chopped
1 cup beef broth
3/4 cup red wine vinegar
1/2 cup light brown sugar
1/4 cup Sriracha sauce (a garlic chili sauce on the Asian aisle)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 teaspoon chili powder 

Directions:

Combine flour, salt and pepper in a large plastic resealable bag. Add the short ribs, and seal the bag. Shake to make sure all ribs are well-coated with flour mixture. 

In a large skillet over medium-high heat, melt the butter, and add ribs. Turn ribs occasionally to make sure they are browned on all sides. Place the ribs in the slow cooker and cover. 

Using the same skillet, add onion, broth, red wine vinegar, brown sugar, Sriracha sauce, ketchup, Worcestershire sauce, garlic and chili powder.  Stir well to combine. 

Bring mixture to a boil, stirring occasionally to make sure you have the browned bits on the bottom of the skillet. Pour over the ribs. Cover and cook on low for 8 hours, until meat falls apart when pierced with a fork. 

Creamy Grits 

Ingredients:
1/2 pound unsalted butter
1 quart heavy cream
1 cup grits (not instant)
2 chicken bouillon cubes 

Directions:
In a medium saucepan, melt butter in the cream over moderate heat, but don’t let it boil. Add grits and bouillon cubes. Cook over low heat, stirring often, until grits are done.



Dine-In: Mongolian Beef


Some things are worth the wait, but a table at a crowded restaurant is rarely one of them. 

The food and experience has to be outstanding if I am going to wait more than 10-15 minutes to be seated. Sure, there are a few restaurants in Chicago, New Orleans and New York where I have gladly waited for a table, but who wouldn’t wait patiently for one of Rick Bayless’ blood orange margaritas at Frontera in the Windy City? Or the fried chicken at Willie Mae’s Scotch House in Nola? Worth the wait every time. Otherwise, you’re going to find me at home on a Friday night, cooking away the week’s stresses and relaxing into a weekend groove.  It’s not easy for me to shift from work week to weekend, and I’ve found that time in the kitchen helps, especially if it involves lots of chopping. 

Tonight we’re making my older son’s favorite: Mongolian Beef. Will requests this recipe more than anything else I make.  It does take a bit of prep work, but it’s the perfect time to pour a glass of wine, turn on some music and let the kitchen do its magic. 

Much nicer than a loud, crowded restaurant, wouldn’t you say? 

Mongolian Beef
Serves 4 

Ingredients:
1 Tablespoon vegetable oil
1 Tablespoon fresh ginger, grated
2 tablespoons fresh garlic, chopped 
1 cup soy sauce
3/4 cup water
1 1/4 cups dark brown sugar
Vegetable oil, for frying
2 pounds flank steak
1/2 cup cornstarch
4 large green onions, sliced on the diagonal 

Directions:
For the sauce, add oil to a medium saucepan over low to medium heat. Don’t let the oil get too hot before adding the ginger and garlic to the pan.  Stir for 5 seconds and quickly add soy sauce and water. You want the oil to capture the flavors of the garlic and ginger, but if you’re not careful the garlic will burn and turn bitter. 

When heated, add the brown sugar and raise the heat to allow the sauce to boil for 5 minutes, or until slightly thickened. Set aside. 

Slice the flank steak by tilting your knife at a 45° angle against the top of the steak. This allows you to get wider, flatter pieces of meat. Dip each piece into the cornstarch, allowing just a thin layer to adhere. Meanwhile, heat the remaining oil in a wok or skillet until hot, but not smoking. 

Add steak to the oil and flash sauté for no more than two minutes. Do not overcook. Flank steak is tough when well done, and these thin pieces don’t take long at all. Remove steak from wok or skillet using a slotted spoon, and drain on paper towels. Discard hot oil properly. 

Return the wok and steak to the stove. Add the sauce and stir-fry for one minute until well coated and heated through. Add green onions and cook 1-2 more minutes.  

Serve immediately over hot cooked rice.



Healthy Living: Feeding teenage boys


In my house of teenage boys, quantity is just as important as quality when it comes to getting food on the table each night. I had no idea how much they can eat! 

The other night I fed them flank steak, sweet potatoes, green beans and rolls. I went to bed before them, and when I woke up the next morning, I found pasta leftover in the refrigerator and pots and pans strewn everywhere. 

It seems the two of them decided to make spaghetti as a midnight snack and ate almost the entire batch. The boys can eat more in one meal than I do in three days! 

Trying to fill them up without fattening them up is not easy to do. We are on the go so much with baseball and football, and unfortunately, fast food is part of our life at times. When we are home, I really want to make sure their meals are as nutritious as possible, while also being delicious! 

This meat loaf recipe is not only healthier for you, I can happily tell you it is teenage boy-approved! No one noticed the changes, and no one felt like they were being deprived from their usual weeknight favorite. I also love the recipe because it makes enough for leftovers or midnight snacks! 

Meat Loaf Made Healthier 

Ingredients:
1 1/2 cups bread crumbs, preferably whole-wheat if available
2 tablespoons Food Club low-fat or fat-free milk
1/2 cup ketchup, divided
2/3 pound extra-lean ground beef
1/2 pound lean ground turkey
1/2 pound lean ground pork or chicken
1/2 cup chopped yellow onion
1/4 cup chopped fresh parsley
1 tablespoon Dijon mustard
2 teaspoons Italian seasoning herbs
3/4 teaspoon salt
1/2 teaspoon black pepper
2 large egg whites
2 tablespoons water 

Directions:
Preheat oven to 350°F. Spray a regular-sized loaf pan with nonstick cooking spray. Set aside. 

Combine breadcrumbs and milk in a large bowl. Let sit 10 minutes. Add 2 tablespoons of the ketchup and all remaining ingredients Stir to combine well. 

Shape meat mixture to fit loaf pan. Spread remaining ketchup over top of meat loaf. Bake for 1 hour or until a thermometer registers 160°F. 

Let stand for 10 minutes before cutting into 10-12 slices and serving.



Dine-In: Taking back the chicken nugget


Now to be clear, I’m not talking about the heavily breaded “parts is parts” chicken nuggets you get through your car window from fast-food joints. My love comes from the homemade kind – big chunks of white-meat chicken carefully dipped and double-dipped before frying to make a crispy, juicy one-bite wonder. There’s just something about the miniature size, along with homemade dipping sauces, that make chicken nuggets a fun food for all ages to enjoy.

But at my house, I try not to fry our food very often, unless it’s okra season of course and then all bets are off.  Otherwise, I have worked to turn my traditional fried recipes into baked ones without sacrificing any flavor or texture.

My family’s favorite baked chicken nugget (or tender if you prefer a bigger size) uses a triple-dip process to get the crispy crunch without having to fry in oil. The flour, egg and breadcrumb coating also seals in the chicken’s delicious juices. 

I love serving these with spicy ketchup or a jalapeno Ranch-style dressing.

Baked Chicken Nuggets

Ingredients:
1 pound boneless, skinless chicken breasts
1 cup Panko (Japanese breadcrumbs)
1/3 cup freshly grated Parmesan or Romano cheese
2 tablespoons chopped dried herbs of your choice (such as parsley, rosemary or thyme)
Coarse salt to taste
1 tablespoon canola oil
1/2 cup all-purpose flour
3 large eggs, beaten

Directions:
Preheat oven to 425°F. Cut chicken into bite-sized pieces and set aside. In a medium bowl, combine Panko with Parmesan, herbs and a dash of salt. Drizzle oil over and stir well to combine. Place flour and eggs in two separate dipping bowls as well.

Spray a baking sheet with nonstick cooking spray. Dip each chicken nugget in flour, egg and Panko mixture, pressing to adhere. Place on baking sheet and bake 7 minutes. Flip and bake an additional 5 minutes. Serve warm with your favorite dipping sauces.

 



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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.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

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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.

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