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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 on sale at Brookshire’s this week, 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.

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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 on sale this week 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.

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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.

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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 on sale this week at Brookshire’s. 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.

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Shop the Sale: Summer Salad


Summer SaladBack when I was growing up, we always ate dinner on our screened-in back porch during the summertime.

We had a long, wooden picnic table on the porch, and all seven of us would snuggle in with only minimal complaints of “He’s touching me” or “She kicked me when she got up!” By the time dinner rolled around on a summer evening, we were all pretty tired from an afternoon at the pool and a day of playing with the neighborhood kids in the fort my father built in the backyard.

Mom would set the table with a vinyl tablecloth, which we’d scour clean after every meal, and it was my job to lay out the plates, forks, spoons, knives and napkins in the proper positions. It was also my job to either “wipe” or “sweep” after each meal, alternating the task with the brother next in the birth order.

About once a week, Mom would bring a large bowl of “Summer Salad” to the table. Years later, I’ve realized summer salad was pretty much a very clever way to use a lot of leftovers from earlier in the week, and I learned that preparing dinner in the early morning hours before it got so hot was a chore, not a joy. Summer Salad had various combinations: pasta with ham from Sunday dinner, potatoes with bacon from breakfast or another type of pasta with leftover grilled chicken. Throw in the cold peas from Sunday supper or the steamed broccoli from Tuesday then add a little cheese and dressing, and you had yourself a main course meal in one bowl. It was cool, filling and refreshing on a hot, summer night.

Since we’ve had a big problem with not eating leftovers this summer, I think there’s a Summer Salad in my near future. You can use any pasta, any protein and any add-ins you want!

One thing that always tastes good in Summer Salad, no matter what else you put in it, is bacon! Brookshire’s Bacon is on sale this week. So, after you buy it, cook some for breakfast, and then crumble the extra into the salad. (Is there such thing as extra bacon? You probably should plan to cook a few extra slices!)

Summer Salad

Ingredients:

SALAD:
12 oz spiral pasta, uncooked
3 cooked chicken breasts, chopped
6 pieces Brookshire’s Bacon, cooked and crumbled
1 pint cherry tomatoes, halved
1 zucchini, diced
1 cup cheddar cheese, shredded

DRESSING:
1 pkg dry ranch dressing mix
1 cup mayonnaise
1/2 cup buttermilk
1/4 tsp black pepper
1/8 tsp paprika
1/8 tsp garlic powder
salt and pepper, to taste

Directions:
Cook pasta to al dente, and let cool completely. Combine chicken, bacon, tomatoes, zucchini and cheese in a large bowl with pasta.

Mix all dressing ingredients thoroughly. Pour dressing over the salad; toss to coat.

Refrigerate for several hours for flavors to blend.

Serves 8

Nutritional Information: Calories Per Serving: 421, Calories from Fat: 192, Fat: 21 g (6 g Saturated Fat), Cholesterol: 93 mg, Sodium: 610 mg, Carbohydrates: 33 g, Fiber: 1 g, Sugar: 4 g, Protein: 24 g.

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



Shop the Sale: Steak with Cuban Marinade


Steak with Cuban MarinadeI’m fascinated by the thought of going to Cuba.

When I was in second grade, we got a new kid in class, a boy from Cuba. At that point, Cuba might as well have been in outer space. You just didn’t hear about kids from Cuba or anyone from Cuba, for that matter.

That all changed at the beginning of 2013, when the Cuban government made it easier for people to travel out of and into Cuba.

Cuba, located just 90 miles south of the tip of Florida, has a rich island culture flavored with the influences of both Spain and Africa.

The cuisine is based on both cultures, with a heavy dose of Caribbean influence as well. A typical meal could include sweet plantains, savory black beans and fragrant rice with shredded beef, pork with onion and tropical fruits. Meat dishes are generally slow-cooked with light sauces, heavy with garlic, cumin, oregano and bay leaves.

Sirloin steak is on sale at Brookshire’s this week, and summer is the perfect time to blend the flavors of the Caribbean with staples we already have on hand. If we can’t go to Cuba this summer, at least we can bring Cuba to us.

Steak with Cuban Marinade

Ingredients:
1 1/2 lbs boneless sirloin strip steak
1/2 tsp cumin
1 1/2 tsp oregano
2 Tbs garlic powder
2 Tbs olive oil
1/4 cup orange juice
juice of 1/2 fresh lime
grated lime zest

Directions:
Combine all ingredients, except beef, together in a bowl. Mix well.

Place the steak in a zip-top bag. Add the marinade, and turn to coat both sides.

Refrigerate at least 30 minutes, preferably longer as the steak will absorb more flavor.

Grill the steak on medium-high heat for 6 to 8 minutes, or until meat thermometer registers 145° F.

Let rest at least 5 minutes before serving.

Serves 6

Nutritional Information: Calories Per Serving: 266, Fat: 12 g (3 g Saturated Fat), Cholesterol: 101 mg, Sodium: 76 mg, Carbohydrates: 3 g, Fiber: 0 g, Sugar: 2 g, Protein: 35 g.

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



Shop the Sale: Strawberry Crumble Muffins


Strawberry Crumble MuffinsStrawberries are on sale at Brookshire’s this week, but I may have overdone it just a bit.

I’m not sure how we’re humanly going to eat all of these strawberries, so I polled my kids, asking “What’s your favorite way to eat strawberries?” and thinking I’d get creative in the kitchen.

Plain.

Plain.

That was their answers.

My younger son’s BFF, who happened to be sitting at my kitchen table when I asked, chimed in with “Chocolate-covered!”

Well, that wasn’t helpful.

My favorite way to eat strawberries is with sour cream and brown sugar. Yes, I said SOUR cream, not whipped cream. Just try it, I promise you.

Back to what I was going to do with pounds and pounds of strawberries…

My mom makes a blueberry crumble that I adore, so I went in search of a similar recipe using strawberries. I found a strawberry crumble muffin recipe instead, and it’s sufficient to say that a good portion of our strawberry haul was happily devoured in this form!

Strawberry Crumble Muffins

Ingredients:
MUFFINS:
1/4 cup butter, softened
3/4 cup white sugar
1 egg
1 tsp pure vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1 1/2 cups fresh strawberries, diced

CRUMBLE TOPPING:
1/4 cup butter, cold
1/2 cup flour
1/4 cup brown sugar
1/4 cup white sugar

Directions:
Preheat oven to 375° F. Line muffin tins with paper liners, or coat thoroughly with nonstick cooking spray. (The liners are more effective.)

Cream butter and sugar together in the mixing bowl of an electric mixer until the mixture is light and fluffy. Beat in vanilla and the egg.

In a separate bowl, combine flour, salt and baking powder. Slowly add the flour mixture to the butter mixture, alternating with the buttermilk, until thoroughly combined. Gently fold in half the strawberries.

Fill muffin liners with about 2 heaping tablespoons batter. Top with remaining strawberries.

To make the crumble, combine all topping ingredients until mixed. Spoon over each muffin. Reduce oven temperature to 350° F and immediately put muffins in the oven. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

Makes 12

Nutritional Information: Calories Per Serving: 215, Calories from Fat: 75, Fat: 8 g (2 g Saturated Fat), Cholesterol: 34 mg, Sodium: 169 mg, Carbohydrates: 34 g, Fiber: 1 g, Sugar: 21 g, Protein: 3 g.

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



Shop the Sale: Creole Chicken Thighs


Creole Chicken ThighsChicken thighs are easily the most underrated protein you could possibly cook. They’re inexpensive and full of flavor. They also stay juicy, and they’re so versatile.

They’re on sale this week at Brookshire’s, so you can’t go wrong with picking up a package (or three) to feed your family for a few meals.

Chicken thighs are considered a dark meat, but to me, they don’t have the same flavor as, say, the leg. They’re a lighter dark meat, if that’s really possible.

Chicken thighs cook quickly on a grill, in a stew or soup, or in your oven.

This recipe practically bursts with Creole flavor. Cook the chicken with the skin on; it will seal in the juices and flavor. I love the white pepper in this recipe. You can really taste the latent heat after you take a big bite!

Creole Chicken Thighs

Ingredients:
2 1/2 to 3 lbs chicken thighs (about 5 to 6 pieces)
2 tsp Creole or Cajun spice, like Tony Chachere’s
2 tsp onion powder
1/2 tsp dried oregano
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp chicken bouillon powder

Directions:
Preheat oven to 475° F.

Rinse chicken thighs, and pat dry with paper towels. In a small bowl, combine the spices and mix well.

Sprinkle both sides of each chicken thigh with a generous amount of the spice mixture, and gently rub into the skin. Place chicken thighs on a baking sheet. If you wish, place them in the refrigerator overnight; it is not necessary to cover them.

Bake chicken thighs in preheated oven starting at 475° F for the first 20 minutes, and then reduce the temperature to 400° F.

Bake until the skin is crispy, the thighs are no longer pink at the bone and the juices run clear, about 30 minutes or until chicken is 165° F internally.

Serves 5 to 6

Nutritional Information: Calories Per Serving: 438, Calories from Fat: 152, Fat: 17 g (5 g Saturated Fat), Cholesterol: 202 mg, Sodium: 558 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 0 g, Protein: 66 g.

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Shop the Sale: Creamy Sausage and Tortellini


Creamy Sausage and TortelliniOne of my memories growing up was that whenever we visited my grandparents’ house, at some point my grandfather would bring out a plate of sliced smoked sausage speared with colored toothpicks. It was such a treat.

I’m not sure whether this was really his personal snack and I was honing in on it like a vulture or whether it was intended to share, but whatever the intent, I certainly probably ate the lion’s share and felt like it was a special thing.

I still love smoked sausage. Whenever my kids want hot dogs, I grill smoked sausage for myself.

I made this recipe at first with leftover grilled smoked sausage, but you can certainly do it the way the recipe directions call for as well.

Eckrich Smoked Sausage is on sale this week at Brookshire’s, so pick up a few packages: one to grill now and another for this delicious dish.

Creamy Sausage and Tortellini

Ingredients:
1 lb Eckrich Smoked Sausage
1 Tbs butter
1/2 cup onions, diced
20 oz pkg refrigerated or frozen cheese tortellini
28 oz can whole tomatoes, cut in the can with kitchen scissors
1 cup fresh spinach
1 cup chicken stock
pinch of sea salt
pinch of freshly ground black pepper
pinch of red pepper flakes
2 Tbs cream cheese
2 cups shredded jack and cheddar cheeses

Directions:
Sauté onions in butter over medium-high heat until translucent. Add sliced sausage; cook through until the sauce is browned.

Add chicken stock to deglaze the pan. Add tortellini, spinach, tomatoes, salt, pepper and red pepper. Bring to a boil, stirring frequently.

Lower heat to a simmer, and cook for 15 minutes or until the pasta is al dente.

Remove from heat and add cheeses, reserving about 1/2 cup for the topping. Cover and let stand for 5 to 10 minutes.

Sprinkle with remaining cheese and serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 763, Calories from Fat: 385, Fat: 43 g (17 g Saturated Fat), Cholesterol: 131 mg, Sodium: 1526 mg, Carbohydrates: 58 g, Fiber: 3 g, Sugar: 5 g, Protein: 37 g.

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



Shop the Sale: Cheesy Pork Chop Bake


Cheesy Pork Chop BakeA one-pan meal is a delicious solution to a Wednesday night meal. A lot of folks go to church on Wednesday nights. Or, this time of year, you might be at baseball, at the pool or just tired of the school year grind.

This dish, with boneless pork chops on sale this week at Brookshire’s, can be prepared in advance and popped into the oven for a satisfying meal, all in one pan. Serve with a side salad, add some chopped broccoli to the dish or add additional veggies.

I know that last Wednesday after a swim party, a long day at work and a long day for my kids, this was an easy dish to prepare for dinner. If you make it in advance, make sure the potatoes are coated in the soup mixture before you pop the pan in the fridge, or they’ll turn brown. Alternately, you could toss them in olive oil before you layer the casserole.

For a bit of bite, chop jalapeños or chili peppers, and mix into the soup before pouring it on top of the pork chops and potatoes.

Cheesy Pork Chop Bake

Ingredients:
1 Tbs extra virgin olive oil
6 (6 oz) boneless pork chops
1 (10.75 oz) can condensed cream of mushroom soup
1 cup milk
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp garlic powder
4 potatoes, thinly sliced
1/2 cup onion, chopped
1 cup cheddar cheese, shredded

Directions:
Preheat oven to 400° F. Spray a 9 x 13 baking dish with nonstick cooking spray.

Heat olive oil in a large skillet over medium high-heat until oil is fragrant and shimmering. Sear the pork chops quickly on each side. Remove from pan.

In a medium bowl, whisk soup, milk, salt, pepper and garlic powder together. Arrange the potatoes and onions in the baking dish. Place the seared chops over the potatoes and onions. Then, pour the soup mixture over all.

Bake for 30 minutes. Top with cheese, and bake for 30 more minutes.

Serves 6

Nutritional Information: Calories Per Serving: 688, Calories from Fat: 478, Fat: 53 g (21 g Saturated Fat), Cholesterol: 169 mg, Sodium: 729 mg, Carbohydrates: 19 g, Fiber: 6 g, Sugar: 3 g, Protein: 45 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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