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Shop the Sale: Super Easy Slow Cooker Chicken


Super Easy Slow Cooker ChickenWhenever I’m asked to list my hobbies, I always wonder if “reading cookbooks” is included as a hobby. Since it is a favorite pastime of mine, I always write it down.

I would keep a stack of cookbooks on my bedside table and pour over the recipes nightly, marking pages with scraps of sticky notes to save the ones I wanted to make.

I still read cookbooks. I have shelves full of them in the built-in bookcase in my living room and another several lined up on the baker’s rack in my kitchen. If I’m being honest, I don’t spend as much time with the paper version of cookbooks as I used to.

It’s sad, really, because there’s nothing I love more than opening my Southern Living cookbook and having to unstick the pages where you’d find their banana bread recipe because I’ve splattered on it so many times, or knowing exactly where the strawberry jam recipe is in Better Homes and Gardens because the edges of the pages are stained pink.

These days, I find a lot of recipes online, which is also fun, and I discovered last week that it’s literally impossible to scroll by a recipe that calls itself “Stupid Easy.”

I did change the name because in my house growing up, “stupid” was akin to a curse word, and I’ve kept that going in my own household.

So, this “Super Easy Slow Cooker Chicken” recipe isn’t just super easy, it’s super economical as well, as boneless chicken breasts are on sale at Brookshire’s this week. No matter where you find your recipes, you can always count on Brookshire’s ingredients to make them an instant family favorite.

Super Easy Slow Cooker Chicken

Ingredients:
4 boneless, skinless chicken breasts, cubed
2 (14 oz) cans Italian diced tomatoes
1 packet Lipton Savory Herb & Garlic Soup Mix
1 tsp crushed red pepper
16 oz farfalle pasta
1/2 cup parmesan cheese, shredded

Directions:
Mix tomatoes, Lipton soup mix and red pepper in the crockery of the slow cooker. Mix in chicken cubes. Cook on low for 6 to 8 hours.

Cook pasta according to package directions. Drain. Mix into chicken in the slow cooker. Serve immediately topped with parmesan cheese.

Serves 4

Nutritional Information: Calories Per Serving: 670, Calories from Fat: 158, Fat: 18 g (7 g Saturated Fat), Cholesterol: 204 mg, Sodium: 400 mg, Carbohydrates: 71 g, Fiber: 3 g, Sugar: 5 g, Protein: 57 g.

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



Shop the Sale: Chile-Rubbed Roast with Chipotle Gravy


Chile-Rubbed Roast with Chipotle GravyYou know I use my slow cooker all year, but there’s something particularly comforting about a slow-cooked meal in the fall.

This dish screams Sunday dinner, and the aroma of this cooking is quintessentially fall.

For an added depth of flavor in the meat, combine the rump roast with the spices and seal into a zip-top bag in the refrigerator overnight before you make this dish. The flavors will be a little bolder and will seep nicely into the meat. This is a great meal to serve over mashed potatoes; I add cheese to mine. It would also be good over rice, or anything that could hold and absorb this delicious gravy.

Chile-Rubbed Roast with Chipotle Gravy

Ingredients:
3 lbs rump roast
1 Tbs paprika
1 Tbs ancho chile powder
1 Tbs cayenne pepper
1 Tbs garlic powder
1 Tbs onion powder
1 tsp salt
3 Tbs olive oil
12 oz beer
1 (7 oz) can chipotle peppers in adobo sauce
2 Tbs flour
mashed potatoes, for serving

Directions:
Trim the roast of visible fat, and cut roast into large cubes. Place the meat in a large mixing bowl.

In a small bowl, combine paprika, ancho chile powder, cayenne, garlic, onion powder and salt. Mix well. Rub into meat.

Heat olive oil in a cast-iron skillet over medium-high heat. Place meat in the pan in two batches, searing on all sides.

Add beer to the skillet to deglaze the pan, scraping up browned pieces from the bottom.

Pour mixture into slow cooker. Cook on low for 7 to 8 hours, or until meat is fork-tender and falling apart.

Drain juices from the slow cooker into the cast-iron skillet, and heat over medium heat. Pulse chipotles in the food processer until smooth and add to the skillet. Whisk in flour and stir vigorously to remove lumps. Cook until gravy thickens. Serve meat and gravy over mashed potatoes.

Serves 6

Nutritional Information: Calories Per Serving: 528, Fat: 21 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 394 mg, Carbohydrates: 10 g, Fiber: 1 g, Sugar: 3 g, Protein: 72 g.



Shop the Sale: Grilled Beefy Cheese


Grilled Beefy CheeseThere is nothing better than a grilled cheese sandwich, unless it’s a grilled cheese sandwich stuffed full of cheesy beef.

To say this is a hearty sandwich is putting it mildly. It’s a full meal, for sure. Just add a side salad or a cup of soup, and you’re ready to go. Plus, it cooks up quickly, something I love, especially for a weeknight meal.

To make this even more perfect, Angus ground chuck is on sale this week at Brookshire’s, so feeding your family is delicious, quick, easy and economical!

I’ve also added chopped green bell peppers into the mixture and cooked them at the same time I added the mushrooms, onions and garlic.

Grilled Beefy Cheese

Ingredients:
1 lb Angus ground chuck
1 clove garlic
1 cup mushrooms, sliced
1/2 cup white onions, diced
8 slices good-quality sandwich bread
4 tsp butter, softened
8 slices Swiss cheese
8 slices American cheese

Directions:
Brown ground Angus in a large pan. Drain fat. Add garlic, mushrooms and onions to the pan; cook until vegetables are soft. Drain any excess liquid. Remove from heat and set aside.

Butter 1 side of each slice of bread. Heat a griddle pan to medium-high heat, and place 4 slices of bread, butter-side down, on the griddle. Top with 1 slice each of American and Swiss cheese, and then add 1/4 cup of the beef mixture. Top with remaining slices of bread, butter-side up. When the first side of bread is golden and browning, carefully flip and cook until the second side of bread is golden and browning, and cheese is melting. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 654, Calories from Fat: 339, Fat: 38 g (21 g Saturated Fat), Cholesterol: 197 mg, Sodium: 865 mg, Carbohydrates: 18 g, Fiber: 1 g, Sugar: 5.6 g, Protein: 60 g.

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



Shop the Sale: Slow Cooker Pineapple Pork Chops


Slow Cooker Pineapple Pork ChopsWhooooooo weeeee!

The first couple of weeks of having the kids back in school were an exercise in military-grade logistics.

As always, one thing that makes hectic days more streamlined is my slow cooker.

Dinner tastes like you spent hours working on it, and you did but just not in an active kind of way.

The original recipe for this dish called for homemade barbecue sauce. Yum, I love homemade anything and encourage you to do so when possible.

But Wednesday nights? When you’ve gotten the high schooler to cross country practice by 6:30 am and the middle schooler to theater practice by 7:30 am and worked a full day yourself before you all go to church in the evening? Nah, use a Brookshire’s bottled barbecue sauce!

When you’re at Brookshire’s this week, grab a family pack when you’re picking up your barbecue sauce. Get the meal in the slow cooker to be ready for a hearty family meal in the evening.

Slow Cooker Pineapple Pork Chops

Ingredients:
6 (about 5 oz each) boneless pork chops
salt and freshly ground black pepper, to taste
1/2 tsp red pepper
1 cup barbecue sauce
1 yellow onion, diced
1 (8 oz) can pineapple chunks, plus 1/3 cup pineapple juice

Directions:
Rub the pork chops with salt and pepper, to taste; set aside. In a large bowl, combine barbecue sauce, red pepper, diced onion and pineapple chunks; mix until combined.

Place about 1 cup of sauce in the crockery of the slow cooker. Place pork chops on top of sauce. Pour remaining sauce and reserved pineapple juice over pork chops.

Cover with the lid. Cook on low for 5 hours or high for 2 1/2 to 3 hours or until cooked through.

Serves 6

Nutritional Information: Calories Per Serving: 292, Calories from Fat: 47, Fat: 5 g (2 g Saturated Fat), Cholesterol: 103 mg, Sodium: 548 mg, Carbohydrates: 22 g, Fiber: 1 g, Sugar: 15 g, Protein; 45 g.

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



Shop the Sale: Low Country Crab Boil


Low Country Crab BoilWe just got back from our annual family beach vacation, and after seeing my family, my favorite part of the trip was the nights we feasted on crabs.

We usually pick up a bushel to eat at home one night, and then we go out for crabs another night. Both nights are pretty much my favorite eating of the year.

Snow crab clusters are available at Brookshire’s today! While it’s a different kind of crab than the Maryland Blue Crabs I eat on vacation, the principal is the same, and they are delicious!

With the snow crab clusters, I like to do a Low Country Boil out of the meaty legs. You still get the great crab flavor and most of the tender, succulent meat with so much less work.

You can also freeze snow crab clusters, and save them for a day when you just want to feel like it’s summertime at the beach.

Low Country Crab Boil

Ingredients:
2 large bags Zatarain’s Seafood Seasoning
1 Tbs liquid seafood seasoning
1 1/2 cups kosher salt
3 lemons, halved
2 limes, halved
10 small whole potatoes, washed
8 ears corn, shucked
1 lb smoked sausage, cut into pieces
5 lbs medium to large raw Gulf-harvested shrimp, unpeeled
8 to 10 snow crab clusters

Directions:
Fill a very large, heavy stock pot about a 1/3 full with water. Add seafood boil seasoning, salt, lemons, limes and sausage. Cover and bring to a boil. Add potatoes; boil for 5 minutes. Add corn; boil for 5 minutes. Add shrimp and simmer. Place crab clusters on top. (They don’t have to be submerged in the liquid.) Bring to a boil, and then remove from heat. Cover and let sit for up to 1 hour.

Drain the pot. Scatter contents on newspaper; eat immediately.

Serves 8

Nutritional Information: Calories Per Serving: 734, Calories from Fat: 194, Fat: 21 g (7 g Saturated Fat), Cholesterol: 645 mg, Sodium: 22350 mg, Carbohydrates: 51 g, Fiber: 7 g, Sugar: 5 g, Protein: 81 g.

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



Shop the Sale: Friday Night Football Layered Pork Barbecue Cups


Friday Night Football Layered Pork Barbecue CupsMy son starts high school today.

Not two minutes ago, he was a toddler banging his head into tables, chairs, door frames and handles. Two minutes, I tell you.

Today, he will walk into the new high school building after cross country practice and go to his first period AP Algebra class. I won’t walk him into school. He won’t carry a Superman lunchbox, and he won’t be able to stand it if I write a note on his napkin.

Instead, he’s been hanging out with his cross country teammates. He volunteered at the fundraiser garage sale. He’s hauling around his trombone for Jazz Band.

Oh, and he eats. He and his friends can decimate a meal.

That’s why, when a group of parents and I were brainstorming for a fall fundraiser that had to serve food, we knew we had to come up with something hearty, filling and cost-effective for high school kids and their parents.

This would be a great meal for a fall football Friday night to sell at a concession stand, for a fall football tailgate, for a lunch fundraiser or for a block party. It looks a little messy, but it is kid – and parent – approved. Adjust the amounts as necessary for the number of people you’re serving (double that for high school boys).

Layered Pork Barbecue Cups

Ingredients:

Pork:
1 (5 lb) pork butt
salt
ground black pepper
2 Tbs apple cider vinegar
2 large onions, roughly chopped

Cups:
plastic cups
barbecue sauce
prepared pork (see above)
baked beans
prepared mashed potatoes
chopped onions
chopped pickles

Directions:
Rub pork butt with salt and pepper. Place in a slow cooker with apple cider vinegar and onions. Cook on low until fork tender, about 8 to 10 hours. Remove pork from slow cooker, reserving some of the juices; shred meat. Place back in slow cooker, and mix with juices.

To assemble the cups, place a scoop of baked beans in the bottom of a plastic cup. Top with shredded pork, some barbecue sauce and finish with a scoop of mashed potatoes drizzled in more barbecue sauce. Sprinkle with onions and pickles, if desired. Serve this portable treat with a spoon and plenty of napkins.

Serves 8

Nutritional Information: Calories Per Serving: 548, Calories from Fat: 170, Fat: 19 g (6 g Saturated Fat), Cholesterol: 261 mg, Sodium: 178 mg, Carbohydrates: 0 g, Fiber: 0 g, Sugar: 0 g, Protein: 88 g.

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



Shop the Sale: Southern Slow-Cooked Steaks


Southern Slow-Cooked SteaksI didn’t grow up with the tradition of the Sunday dinner (or as I’d have called it: lunch). However, since I moved to Texas, I’ve discovered that the Sunday dinner, which takes place after church and before the Sunday nap, is the main meal of the day.

We’ve recently come to adopt this tradition. Although, we tend to eat a big breakfast, skip lunch, and then have a big dinner in the late afternoon, before we have to start easing back into the Monday mindset.

This recipe is perfect for a Sunday lunch or dinner, whatever you want to call it and whenever you want to eat. However, it is slow-cooked, so you might want to adjust your timing accordingly.

Top sirloin steak is available at Brookshire’s today, so stock up and save for your Sunday supper.

Southern Slow-Cooked Steaks

Ingredients:
2 lbs top sirloin steaks, cut into 3 to 4-inch pieces
1 tsp salt
1 tsp ground black pepper
2 Tbs extra virgin olive oil
3 cups water, divided
1 beef bouillon cube
1 Tbs Worcestershire sauce
1/4 cup flour
1/2 tsp garlic powder
1/2 tsp onion powder

Directions:
Sprinkle the steak pieces with the salt and pepper; toss to coat. In the meantime, heat olive oil in a large skillet over high heat. When the oil is fragrant and sizzles, add half the steak pieces, and brown on all sides. Remove with a slotted spoon to the slow cooker, and brown the remaining steak. (Be careful not to overcrowd the pan, as the steak will steam instead of brown.)

Pour 2 cups of the water into the hot pan along with the bouillon cube and Worcestershire sauce. Reduce heat to medium; bring to a simmer.

Whisk flour, garlic powder and onion powder into the remaining 1 cup of water. Slowly pour this into the simmering liquid in the pan, stirring well to incorporate. Stir until the mixture thickens. Pour over steak in the slow cooker.

Optional: Add a cup of sliced onions or mushrooms before slow cooking.

Cover with the lid. Cook for 4 hours on high or 6 to 8 hours on low.

Serve over rice, mashed potatoes, cornbread or noodles.

Serves 6

Nutritional Information: Calories Per Serving: 346, Fat: 14 g (4 g Saturated Fat), Cholesterol: 135 mg, Sodium: 617 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 1 g, Protein: 47 g.

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



Shop the Sale: Pork Chop Potato Bake


Pork Chop Potato BakeMy kids like anything I make in the slow cooker that has a creamy, cheesy sauce.

I have a go-to recipe for a creamy pork dish minus the cheese, but I generally serve it over rice. Sometimes, I like to shake things up and serve meals over potatoes instead. Wild and crazy, huh?

I love this dish because you can make it in the oven or in the slow cooker. I’m a fan of the slow cooker, myself.

I also love it because boneless pork chops or a boneless pork loin (you can cut your own chops from it!) are available at Brookshire’s. This is on my grocery list, for sure.

Pork Chop Potato Bake

Ingredients:
6 boneless pork loin chops
2 white onions, chopped
2 Tbs butter, divided
4 cups potatoes, thinly sliced
1 (10.75 oz) can cream of mushroom soup
1 1/4 cups milk
1 cup cheddar cheese, grated

Directions:
Preheat oven to 350° F. Butter or grease a casserole dish, or spray it with nonstick cooking spray. Heat 1 tablespoon of butter in a cast-iron skillet over medium-high heat. When the butter begins to bubble, brown pork loin chops in the pan until they are golden on each side, about 1 minute per side. Remove from heat and set aside.

In the same skillet, sauté onions until they are soft. Add the soup and whisk in the milk. Set aside.

Slice the potatoes thinly using a mandoline. Spread potatoes in a single layer in the casserole dish and top with pork chops. Pour the soup and onion mixture over the pork chops. Cover and bake for 30 minutes. Remove cover and bake for an additional 30 minutes. Sprinkle with cheese; cook until cheese is melted and bubbly.

To prepare in a slow cooker, follow recipe up through sautéing the onions and making the soup sauce. Butter the crock of the slow cooker, and place potatoes on the bottom. Top with pork chops. Pour in the sauce. Cover and cook for 8 hours on high. Sprinkle with the cheese and let melt. Serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 479, Calories from Fat: 207, Fat: 23 g (13 g Saturated Fat), Cholesterol: 137 mg, Sodium: 520 mg, Carbohydrates: 24 g, Fiber: 3 g, Sugar: 6 g, Protein: 43 g.

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



Shop the Sale: Grilled Honey-Lime Chicken


Grilled Honey-Lime ChickenOne of the easiest things to do for dinner in the summertime is to throw some chicken on the grill!

It’s even tastier if you’ve marinated it overnight. This is a great recipe for an evening after a long Monday. I make it up on Sunday afternoon and leave it in the refrigerator until I need to grill it on Monday night. The only prep work you have to do on Monday is throw together a few side dishes (hello, baked potatoes and salad).

The lime juice is a wonderful acidic touch to the sweetness of the honey in this dish. I love adding heat to sweet, so I added the Sriracha to the marinade. You don’t have to include it, but I think it adds a depth of flavor that really complements the chicken.

Brookshire’s Combo Packs of chicken are on sale this week. Since this recipe doesn’t call for a specific piece of chicken, it’s perfect and definitely will please everyone in your family. Bone-in chicken is great for the grill because the bones help keep the juices in the meat somehow. Maybe it’s magic or maybe it’s the marinade, but it’s delicious anyway.

Grilled Honey-Lime Chicken

Ingredients:
1/4 cup lime juice
1/2 cup honey
2 Tbs soy sauce
1 Tbs extra virgin olive oil
1 Tbs Sriracha
2 cloves garlic, minced
1/2 cup cilantro, finely chopped
1/2 tsp salt
1/4 tsp pepper
2 lbs Brookshire’s Chicken Breasts, Thighs, Wings and Legs, skin removed

Directions:
Mix lime juice, honey, soy sauce, olive oil, Sriracha, garlic, cilantro, salt and pepper in a gallon-sized zip-top lock bag. Add the chicken, and place in the refrigerator. Marinate a minimum of 3 hours up to overnight.

Preheat the grill to medium-high heat. Grill each side of the chicken for 3 to 4 minutes, or until cooked through and juices run clear.

Serves 4 to 6

Nutritional Information: Calories Per Serving: 410, Calories from Fat: 75, Fat: 8 g (2 g Saturated Fat), Cholesterol: 140 mg, Sodium: 731 mg, Carbohydrates: 30 g, Fiber: 0 g, Sugar: 28 g, Protein: 53 g.

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



Shop the Sale: Grilled Chicken Peach Salad


Grilled Chicken Peach SaladSummer is prime time for a salad supper, which is super easy when Fresh Express Salad mixes are available at Brookshire’s today. For $6, you get three bags of crisp, fresh lettuce mixes, and you have the base for three fabulous summer salads.

I love to offer this meal at parties. Make up three salads, and let guests mix and match. It keeps guests cool and keeps prep work simple.

I was picking up a few Fresh Express salad mixes recently when a Brookshire’s employee in the produce department gave me a helpful tip.

When buying Fresh Express salad mixes, choose the flattest bags. That means most of the air was squeezed out of them at processing for the crispest, freshest leaves inside.

Thanks for that!

Grilled Chicken Peach Salad

Ingredients:

MARINADE:
3 Tbs extra virgin olive oil
1/3 cup fresh basil, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 Tbs fresh lemon juice
salt and freshly ground black pepper, to taste
1 lb boneless, skinless chicken breasts 

VINAIGRETTE:
1/3 cup extra virgin olive oil
3 Tbs white balsamic vinegar
1 Tbs honey
1 tsp Dijon mustard
salt and freshly ground black pepper, to taste

SALAD:
10 oz Fresh Express Spring Mix or Spinach
1 lb peaches, sliced (about 3 small)
1/2 cup chopped pecans, toasted
1/2 cup red onion, thinly sliced (about 3/4 cup) and soaked in ice water for 30 minutes to remove harshness
4 oz goat cheese, crumbled

Directions:
For the marinade, whisk olive oil, basil, garlic, oregano, lemon juice, salt and pepper in a small bowl, muddling the basil as you stir to help flavor seep from the leaves.

Place chicken breasts between sheets of waxed paper, and pound each to about 1-inch uniform thickness. Place chicken breasts in a zipper-lock bag, and pour marinade over chicken. Place bag with chicken in refrigerator, and let it marinade at least 2 hours, preferably overnight.

Heat grill to medium-high heat. Grill chicken until cooked through, about 4 to 5 minutes per side. Transfer to a cutting board and let rest. When chicken is well-cooled, slice into strips or dice.

Blend all vinaigrette ingredients well. Store in refrigerator until ready to use. This can be made ahead of time.

In a large serving bowl, toss Spring Mix, peaches, pecans, onions and chicken together. Sprinkle with vinaigrette, and top with goat cheese. Serve immediately.

Serves 5

Nutritional Information: Calories Per Serving: 534, Fat: 37 g (10 g Saturated Fat), Cholesterol: 105 mg, Sodium: 215 mg, Carbohydrates: 16.5 g, Fiber: 3 g, Sugar: 12 g, Protein: 36 g.

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



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