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Shop the Sale: Orange Glazed Pork Chops


Dinner in a Dash:

I would like to pretend that I get dinner on the table for my family every night…and on time. But if your  life is anything like mine, then there are simply some evenings that supper arrives in a sack through my car window. It’s just the way it is.

But I don’t want to be a fast-food family all the time.  Yes, it takes some planning on my part, and yes, some nights don’t go as I hope and I end up alone in the kitchen with nothing but dirty words and dirty dishes. 

These are the nights I try to remember how cute my teenagers were before they decided that I know nothing about anything.

But for the most part, I have found that some my family’s best conversations and laughter happen around our dinner table. One of my family’s favorites is this quick, delicious recipe for Orange Glazed Pork Chops.  This week, the Hormel Pork Chops and Food Club Orange Juice are on sale in all Brookshire’s, making this an even better deal for your family.

The sauce is delicious on hot, cooked rice, and I usually just steam some fresh broccoli to serve with it…which happens to also be on sale this week.

Our motto at Brookshire’s is “Share meals. Share life.” There’s something about coming together at the end of our day in a place where we can let our guard down and enjoy a good meal together that gives us all a much-needed sense of security in this crazy world.

Orange Glazed Pork Chops

Serves 4

Ingredients:
4 Hormel boneless pork chops, about 3/4-inch thick
Salt and pepper
2 tablespoons vegetable oil
1/2 cup Food Club orange juice
2 tablespoons honey or light brown sugar
2 tablespoons orange marmalade
1 tablespoon apple cider vinegar
1/2 teaspooon crushed red pepper, optional
Hot cooked rice

Directions:
In a bowl, combine orange juice, brown sugar, marmalade, vinegar and crushed red pepper. Set aside. Season pork chops on both sides with salt and pepper to taste. In a large, heavy skillet, heat oil to medium-high and brown pork chops on both sides. Remove to a plate and drain excess grease from skillet. Return pork chops and skillet to heat. Pour orange juice mixture over pork chops. Cover and simmer on low heat for 35 to 45 minutes, until pork chops are tender. Remove pork chops to a warm platter. Spoon additional sauce over pork chops. Serve pork chops over hot cooked rice. 



Dine-In: Tex-Mex chicken casserole


One of the only downsides about being a chef is that no one ever wants to invite me over for dinner.  I guess everybody assumes that I’ll go all Gordon Ramsey on them, criticizing their chopping technique and refusing to eat anything that doesn’t meet chef standards, whatever those may be.

The reality is A. I’m always happy when someone else does the cooking and B. I eat pretty much anything, as long as it’s good. In fact, at home, we eat a lot of simple dishes, especially in the winter – soups, casseroles and even one-dish meals. Even a chef doesn’t want to spend hours cooking every night.

This casserole is one of those simple dishes, a kind of Tex-Mex take on chicken lasagna. It has a lot of flavor, but uses short-cuts (canned beans, prepared chicken broth and cooked rotisserie chicken) so you can get dinner on the table without laboring too long in the kitchen.

Tortilla Casserole

Ingredients:
1 tablespoon olive oil
1 onion, finely diced
3 cloves garlic, minced
1 cup chicken broth
1 cans (15.5-ounce) pinto beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, drained
1 tablespoon chipotle chilies in adobo, minced
2 cups chicken, cooked and shredded
1/4 cup cilantro, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
5 cups tortilla chips (3 ounces)
2 cups Mexican style cheese, shredded (such as asadero or quesadilla; Monterey jack will also work)

Directions:
Adjust oven rack to middle position and heat oven to 450 degrees.

Heat oil in large nonstick skillet over medium heat until hot. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken broth and bring to simmer.

Stir beans, tomatoes, and chipotle into sauce and simmer until heated through, about 2 minutes. Stir in chicken, 3 tablespoons cilantro, ¾ tsp. salt, and ¼ tsp. pepper.

Spread 1 cup tortilla chips over bottom of 8-inch baking dish and top with 1 cup chicken mixture. Spread 2 more cups tortilla chips into dish and sprinkle with 1 cup cheese. Spread remaining chicken mixture into dish and top with remaining tortilla chips. Sprinkle remaining 1 cup cheese over top.

Bake until cheese is golden brown and casserole is bubbling, about 10 minutes. Sprinkle with remaining cilantro before serving.



Dine-In: Mini Hot Dogs


I am so excited about this weekend! It’s going to be all about sports. I am going to my favorite baseball team’s fan fest, a basketball game and a hockey game. There is one food I must have while watching a sports game – a hot dog. Last year when the Packers played the Steelers I made these mini hot dogs and they were a hit. 

According to a 2008 poll conducted by the National Hot Dog & Sausage Council,  63% of fans listed hot dogs as the food they could not live without at the ballpark. The same poll reported that 88% of sports fans have eaten a hot dog in the past year or will eat a hot dog in the upcoming year at a sporting event. 

So do your part in helping the hot dog reign supreme at your next sports-watching bash. 

Mini Dogs
Serves: 8

Prep Time: 20 minutes        Cook Time: 30 minutes 

Ingredients:
2 (16.3 oz) pkgs refrigerated biscuit dough, halved
1 (14 oz) pkg mini cocktail franks, heated
1/2 cup mustard
1/2 cup pickle relish
1/2 cup shredded 2% cheddar cheese 

Directions:
Preheat oven to 375° F. Line a baking pan with parchment paper.  Pull each biscuit half in an oblong shape like a hot dog bun. Place mini hot dog buns on baking pan; bake 13 to 15 minutes, or until golden brown. Let buns cool. 

Make a lengthwise slit into buns.  Place warm cocktail franks into mini buns. Top with mustard, pickle relish and cheese.



Shop the Sale: Naturally low-fat chicken breasts


If you overindulged both diet-wise and budget-wise over the holidays, it’s time to get back on track. So we are helping out with some terrific buy-one, get-one-for-1-cent deals this week at your neighborhood store.

And that includes some staples that will help both your wallet and your waistline, like Pilgrim boneless skinless chicken breasts. Buy a package, get another for a penny. And because the skin – by far the fattiest, most calorie-laden part of poultry – has already been removed, you start out with a lean, protein-dense main ingredient.

Need some inspiration? Search for some on our recipe database, on our newly redesigned website.  You’ll find hundreds of easy, delicious recipes to jumpstart your menu planning, like this chicken and brown rice pilaf , ready in just 20 minutes!

Or, here’s a simple baked chicken recipe that gets lots of flavor, but not too much fat, from Parmesan cheese and garlic. Pair with rice pilaf, a green vegetable, and fruit for dessert, and you won’t break the budget OR your diet.

Parmesan-lemon chicken

Serves four

Ingredients:
Four boneless, skinless chicken breasts
2 tablespoons butter
4 cloves garlic, minced or pushed through a garlic press
Juice of three lemons
6 tablespoons parmesan cheese, shredded or grated, divided
1 tablespoon dried parsley
1/2 teaspoon chili flakes, optional
Salt and pepper to taste

Directions:
Preheat oven to 400 degrees.

In saucepan over low heat, melt butter. Add minced garlic and saute until soft, two-three minutes. Remove from heat and let cool for five minutes. Add lemon juice, four tablespoons parmesan, parsley, chili flakes if using, and a dash of salt and pepper. If mixture is too thick, thin with a little water or chicken broth.

Spray a baking dish with nonstick cooking spray. Place chicken breasts in pan and pour butter-lemon-parmesan mixture over them. Bake for about 20-25 minutes; remove from oven and sprinkle with remaining two tablespoons of parmesan cheese. Bake for another 5-10 minutes, or until a meat thermometer inserted into the thickest part of breast registers 165 to 170 degrees.



Shop the sale: Brookshire’s Best Angus chuck roast


If you’ve never tried our Brookshire’s Best Angus beef, this is the week to treat yourself. We’ve got our Brookshire’s Best Angus chuck roast on special starting today.

Angus cattle are often called the Cadillac of the beef world, and the nickname actually makes a lot of sense:  Raised with careful quality control, American-ranched Angus cattle produce superior cuts of tender, juicy beef. It’s considered some of the best in the business.

And our Brookshire’s Best Angus beef is the best of the best. We select only the highest-quality Angus beef for this program, so you are guaranteed a consistently tender, delicious cut.

What makes Angus such good beef?

It starts with genetics. American ranchers have been raising Angus cattle for more than 100 years, after the first Angus were brought here from their native Scotland in the 1870s. These Angus cattle have been bred to produce beef that is finely marbled, meaning the fat is well-distributed throughout the muscle, so that the meat cooks up juicy and tender.

And it continues through production and selection. The Angus beef we choose for our Brookshire’s Best line comes from ranches following high standards of feeding and care, so that their beef is consistently of the highest quality.

Finally, this beef is hand-cut, the old-fashioned way.

It all adds up to a cut of beef that’s not just good; it’s seriously good.



Family Matters: Eating Right Through the Holidays


The holiday season is a time for indulging in your favorite festive foods, from grandma’s stuffing at Thanksgiving all the way to your sweet neighbor’s warm, melt-in-your-mouth chocolate chip cookies at Christmas. Many of us feel that once the holiday season starts, nutrition is out the door. With the help of NuVal Nutritional Scoring System, however, you can take some of your favorite holiday foods and “trade them up” for a more nutritious product. 

NuVal is a Nutritional Scoring System that is in place at Brookshire’s. NuVal rates foods on a scale of 1 to 100; the higher the score the better the nutrition. All you have to do is look right at the price tag to find the score. It really is as easy as that! 

Look how easy it is to make holiday meals just a little healthier: 

  • When eating that holiday turkey this year, skip the drumstick and go for the skinless turkey breast. This little trade-up increases the NuVal score from a 30 to a 48.  
  • We all love our grandmother’s stuffing! Nothing feels more like home than when you see the steam rising from the stuffing and the kitchen filling up with the smell of sage. This holiday season, add a few nutritious ingredients to that traditional recipe. My personal favorite is adding chopped apples (NuVal 96) or diced pears (NuVal 96). Other fruit options are apricots (NuVal 100) or cranberries (NuVal 100). Winter squash is another nutritious added-in to your grandmother’s stuffing. Acorn squash scores a 99 and butternut squash has a perfect score of 100. Vegetables like collard greens (NuVal 100) or kale (NuVal 99) add a lot of nutrients too! I also like a little crunch, like nuts, in my dressing.  I love adding pecans (NuVal 65) or walnuts (NuVal 82) for that little crunch. 
  • Side dishes are my favorite at dinner time! English peas, green beans and mashed potatoes are always my request when the family gets together. Sometimes when we have a lot to cook, we don’t really like preparing all things fresh. The good news is you can find canned and frozen vegetables that have almost as high, if not the same score, as fresh produce score. For example, if someone has requested a green bean casserole, you can use fresh, canned or frozen green beans. Del Monte Fresh Cut Canned Green Beans and Food Club Frozen Green Beans both score a perfect 100.  

With the NuVal Scoring System, finding nutritious products in the grocery store is not hard at all. I hope you and your family have a great and nutritious holiday season!



Product Talk: New Charter Reserve deli meats


Coming this week to selected stores: Great new choices in deli meats.

We are introducing Charter Reserve, a line of premium deli meats, giving you 18 new flavors of deli turkey, ham, beef and chicken to try.

Charter Reserve is high-quality, all-natural meat – providing great taste at affordable prices. But even though it’s budget friendly, they do not skimp on the quality or the preparation:

  •  This is whole-muscle meat, with no binders or fillers.
  •  No MSG or trans fats.
  •  Every variety is gluten-free.
  •  They’re all oven-roasted, and seasoned with fine ingredients and spices.
  •  Several varieties are even certified by the American Heart Association, meaning they meet the association’s guidelines for heart-healthy food.

No matter your deli meat of choice, Charter Reserve probably offers it. The line includes seven kinds of turkey (including cracked pepper, mesquite roasted, and honey-baked) and five kinds of ham (brown sugar, Virginia ham and Black Forest among them.) It also includes four kinds of choice Angus beef and two flavors of roasted chicken.

Charter Reserve should be arriving in selected stores with delis this week. Don’t be shy – ask for a taste!



Dine-In: German Beef Rolls


A lot of people think that German food is just schnitzel, sausage and beer.  But there’s so much more to it than that. Today, I’m sharing one of my favorite German dishes, beef rouladen

Rouladen is a very traditional dish of thinly sliced beef, rolled around a filling of bacon, onions, pickles and hearty German mustard, and slowly braised until it is tender. After the beef is cooked, you make a nice thick gravy, and serve that over the rouladen. 

Because it uses inexpensive cuts of beef, this was originally a workingman’s dish. But now, it is popular throughout Germany, and in fact, you usually see it at holidays, festivals or in restaurants. Over there, beer or wine is often added to the beef stock to bring out a richer flavor. 

To make it really traditional, you should serve it with cooked red cabbage and either spatzle (a type of German egg noodle), potato dumplings, or boiled potatoes. But it is also good with mashed potatoes and roasted winter vegetables, like squash, Brussels sprouts or carrots. 

Rouladen

Serves 6 

Ingredients:
1 1/2 lbs. flank steak
1/2 lb. thick-sliced bacon
2 large onions, sliced
10 German pickles (Gundelsheim is the best) sliced lengthwise
2 tablespoons butter
2 1/2 cups beef broth
1/2 cup German mustard
2 tsp corn starch 

Directions:
Cut the flank steak into thin filets; about 1/4” thick and 3 inches wide. 

Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together. 

Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned. 

Once browned, pour broth over rolls, cover and simmer for an hour or until tender. When beef is tender, remove from skillet and keep warm. 

Place corn starch in small mixing bowl and add enough water to make a slurry. Be sure to dissolve corn starch well for a smooth sauce. Add this mixture to the skillet and bring to boil. Once sauce is thickened, return rouladen to pan, cover with sauce and serve.



Shop the sale: Ribs, ribs, ribs


The secret to great ribs is time. You have to let the ribs marinate in the sauce, so they absorb deep flavor, and you have to be patient cooking them, a long time at a lower temperature, so they get fall-off-the-bone tender.

Especially this time of year, the easiest way to cook them is in the oven. Even if you’re a rib purist, and think you can’t make ribs without putting them in the smoker, I think you’ll like this recipe, and the ease of this technique. It requires very little work once you put them in the oven, produces a nice tender rib, and gets a wonderful spicy/smoky flavor from the chipotles.

Any of the three types of ribs on sale this week at Brookshire’s – St. Louis-style pork ribs, medium pork spareribs, or pork baby back ribs- would work in this recipe, but I’d probably pick the St. Louis-style ribs. “St. Louis-style” ribs just means that the tips, which can be gristly anyway, have been cut away, leaving a nice, flat, rectangular slab that will fit nicely in a roasting pan.

Oven BBQ’d Ribs

Serves 8

Ingredient:
2 tablespoons  vegetable oil
1/2  yellow onion, chopped fine
2 cloves  garlic, minced
1 3/4 cups  ketchup
3/4 cup chipotles, canned
1 cup   molasses
1/3 cup  sugar
8-10 pounds ribs (about two St. Louis style rib racks, each cut in half, or about four baby-back rib racks)
Kosher salt, to taste

Directions:

Heat the oil in medium saucepan on medium-high, and add the onion and garlic. Sauté until soft, about 5 minutes. Add the rest of the ingredients, except the ribs; turn heat to low, and simmer uncovered for 25 minutes. Cool to room temperature.

Put the ribs and the sauce in a large plastic sealable bag, and refrigerate overnight.

Preheat oven to 300°F. Remove ribs from bag and reserve liquid and set aside. Season ribs with salt. Arrange the ribs on a foil-lined baking sheet and cover tightly with foil. Bake for 2 1/2 hours. Meanwhile, bring the barbecue sauce to a boil in a pot on the stove. Boil for 3 minutes, and set aside.

Uncover the ribs, turn them over, and bake an additional 30 minutes. Brush with barbecue sauce on both sides, and serve hot.



Dine-In: Chicken Cacciatore


Chicken cacciatore is a fancy name for what’s really a pretty simple dish – braised chicken, Italian style. 

The name comes from the Italian phrase for “hunter’s style,” which in culinary terms usually means “with mushrooms,”  but in this case also means cooked with tomatoes and wine. Chicken cacciatore was a popular dish in the ‘60s and ‘70s, and you can still find it in some old-school Italian restaurants, but for the most part it is one of those dishes you just don’t see much anymore. 

I don’t really understand that, because it’s actually a very solid dish, easy to make but full of flavor. Serve it over pasta, or with some warm, crusty bread, and you have a hearty dinner for a cool evening. 

I prefer using thigh meat, because I think the dark meat is moister and more flavorful, but if you like white meat better, you can substitute an equivalent amount of bone-in chicken breasts, probably about one package of four breasts, depending on the size. Do not use boneless, skinless breasts unless that’s all you have; cooking the chicken with the bones and skin adds a much richer flavor. 

In all, this is a pretty classic recipe, including the use of red wine. If you are not used to cooking with wine, be aware that the alcohol evaporates during the cooking. If you prefer not to use it, perhaps because of allergies to the sulfites in red wine, you can substitute additional chicken stock, but the finished dish will not have quite the depth of flavor as the original recipe. 

Chicken Cacciatore with Mushrooms and Herbs 

Serves 4 

Ingredients:
8 bone-in chicken thighs (about 3 pounds), trimmed of excess fat
1 tsp. teaspoon olive oil 
1 medium onion, chopped
3 portobello mushroom caps, wiped clean and cut into 3/4-inch cubes
4 medium cloves garlic, minced
1 1/2 tbls.unbleached all-purpose flour
1 1/2  cups dry red wine
1/2 cup chicken stock or low-sodium canned chicken broth
1 can diced tomatoes (14 1/2 ounces), drained
2 tsp. fresh thyme leaves, minced
1 piece Parmesan cheese rind (2 inches, about 1 ounce), optional
2 tsp. fresh sage leaves, minced 

Directions:
1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add four chicken thighs, skin-side down, and cook, not moving them until skin is crisp and well browned, about 5 minutes; using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer browned chicken to large plate; brown remaining chicken thighs, transfer to plate, and set aside. 

2. Drain off all but 1 tablespoon fat from pot. Add onion, mushrooms, and 1/2 teaspoon salt; sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Meanwhile, remove and discard skin from browned chicken thighs. Add garlic to pot and sauté until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen brown bits. Stir in stock, tomatoes, thyme, cheese rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 45 minutes, turning chicken pieces with tongs halfway through cooking. Discard cheese rind, stir in sage, adjust seasonings with salt and pepper, and serve. 

If your Dutch oven is large enough to hold all the chicken pieces in a single layer without crowding, brown all the pieces at once instead of in batches. The Parmesan cheese rind is optional, but it is recommended for the robust, savory flavor it adds to the dish. An equal amount of minced fresh rosemary can be substituted for the sage.



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.

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