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Shop the Sale: Extra-Crispy, Spicy Fried Chicken


Extra-Crispy, Spicy Fried ChickenI won’t lie: there’s been a national chain fast-food chicken restaurant commercial on lately that has me drooling.

I don’t eat fried food. I really don’t, but oh my goodness, this fried chicken looks good.

It’s a good thing that Brookshire’s has leg quarters on sale this week because they’re the perfect piece for frying up some nice, juicy chicken this week.

Every time I’ve had really outstanding fried chicken, the secret has been buttermilk. Soak the chicken pieces in buttermilk, and you’re almost guaranteed a beautiful finished product. It makes the chicken meat melt-in-your-mouth delicious.

The peanut oil is the key for frying. It gets hot enough to get a nice, crisp skin on the chicken without burning, while imparting an important part of the flavor profile.

Extra-Crispy, Spicy Fried Chicken

Ingredients:
3 eggs
1/3 cup water
1 cup hot red pepper sauce
4 cups flour
2 tsp pepper
2 tsp paprika
3 tsp cayenne pepper
1 quart buttermilk
salt, pepper and garlic powder, to taste
1 to 2 1/2 lb chicken leg quarters
peanut oil, for frying

Directions:
Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours or overnight.

In a large bowl, add eggs, water and red pepper sauce. Whisk until combined.

In a large gallon freezer bag, mix flour, pepper, paprika and cayenne.

Remove chicken from buttermilk and sprinkle lightly with salt, pepper and garlic powder.

Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

Remove chicken pieces one at a time, shaking off excess flour. Dip each piece in the egg mixture and return to bag of flour. After all pieces of chicken have been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

Heat oil in deep fryer or deep pan to 350° F. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes or until golden brown, turning occasionally if oil does not completely cover chicken.

Nutritional Information: Calories Per Serving: 701, Calories from Fat: 236, Fat: 26 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 229 mg, Sodium: 2066 mg, Potassium: 409 mg, Carbohydrates: 74 g, Fiber: 3 g, Sugar: 8 g, Protein: 41 g.

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Shop the Sale: Philly Cheesesteak Egg Rolls


Philly Cheesesteak Egg RollsOnce upon a time, there was a kiosk in downtown Killeen, Texas, that served the very best Philly Cheesesteaks this side of the Mississippi.

The rolls were richly buttered and toasted.

The steak was thick and juicy.

The veggies were grilled to perfection and the cheese was melted perfectly. They were phenomenal.

A Philly Cheesesteak from that kiosk was the last meal I had before moving away from Killeen in 2001. They were that good.

Fast forward to today. There’s an inconspicuous Chinese food place down the street from my house. I hadn’t eaten there in all the years I’ve lived here until about a year ago. Now, I have an addiction to their hot and sour soup, and egg rolls. They are divine. Crisp on the outside, warm and flavorful on the inside.

I’d never put two and two together until I saw a recipe on Pinterest for Philly Cheesesteak Egg Rolls.

A marriage made in heaven, I thought.

This week, boneless sirloin strips are on sale at Brookshire’s. There is only one basic way to grill a steak, but you might want to try something different this week when they are on sale!

Philly Cheesesteak Egg Rolls

Ingredients:
10 egg roll wrappers
2 cups cooked sirloin steak strips
1/2 green bell pepper, thinly sliced
1/2 purple onion, thinly sliced
3 Tbs butter
1/2 tsp garlic powder
5 slices provolone cheese, halved
canola oil, for frying
1 egg, lightly beaten

For the sauce:
1/2 cup light mayo
1 Tbs milk
1 tsp horseradish
1/4 tsp garlic powder
1/8 tsp fresh cracked pepper

Directions:
Fill your fryer or pot with at least 1 inch deep of canola oil. Heat to 375° F.

In a sauté pan, melt butter over medium-high heat. Add the pepper strips and onions, and cook until soft and tender (about 5 minutes). Then, toss in the steak and garlic powder; stir to combine. Remove from heat and let cool to room temperature.

Once cool, place an egg roll wrapper on a clean, dry surface and brush all the edges with the lightly beaten egg. Place a couple strips of the steak, peppers and onions at an angle in the center of the wrapper, and top with half of a slice of provolone cheese. Fold the bottom corner of the wrapper over the filling then fold in the right side and left side. Roll toward the remaining corner and seal closed.

Repeat with remaining egg roll wrappers and filling.

Place two to three egg rolls in the hot oil at a time. Cook and turn for 3 to 5 minutes or until all sides are golden-brown. Drain on paper towel-lined plate.

For the sauce:
Combine the sauce ingredients in a small bowl and whisk until combined. Add more horseradish if you want it with more of a kick. Serve egg rolls hot with a side of sauce.

Makes 10

Nutritional Information: Calories Per Serving: 436, Calories from Fat: 149, Fat: 16 g (8 g Saturated Fat), Cholesterol: 160 mg, Sodium: 426 mg, Potassium: 622 mg, Carbohydrates: 20 g, Fiber: 1 g, Sugar: 1 g, Protein: 49 g.

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Shop the Sale: Apple Bacon Pork Roast


Apple Bacon Pork RoastThis week at Brookshire’s, boneless pork roast is on sale, and do you know what that means? Well, besides getting a great deal on the other white meat that is a healthy and easy choice for your family, it means that you can celebrate fall with recipes that celebrate the pork roast!

Pork naturally lends itself to fall flavors such as fruit and succulent spices. Pork can be dry, so fruit adds natural juices while ramping up the flavor.

This recipe actually does double duty. Apples, slipped between succulent slices of pork, keep the roast moist, while bacon placed on top adds a little fat and a lot of flavor to the meat, infusing it with the taste of Americans’ favorite guilty pleasure.

I like Granny Smith apples in this recipe because they don’t break all the way down, and the tartness of the apples plays well against the sweetness of the glaze. Fuji apples work well, too, or whatever suits your taste!

Apple Bacon Pork Roast

Ingredients:

3-4 lb boneless pork loin roast

2 large Granny Smith apples, sliced

6 slices bacon (halfway cooked)

1/3 cup brown sugar

Glaze:

1/2 cup brown sugar

1/4 cup apple juice

1 Tbs Dijon or grainy mustard

dash of cinnamon

Directions:Slice your pork loin into 1-inch slices about 3/4 of the way through. That way the roast is still connected in one piece. Place roast in a large slow cooker and place the apple slices in the slits. Lay the bacon slices over the top of the roast and sprinkle with brown sugar. Place lid on the slow cooker, and allow the roast to cook for 3-4 hours on high or 6-8 hours on low. Slice and serve with the glaze below.

Glaze:

Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside.

Serves 4-6

Nutritional Information: Calories Per Serving: 516, Calories from Fat: 116, Fat: 13 g, Trans Fat: 0.1 g (4 g Saturated Fat), Cholesterol: 207 mg, Sodium: 349 mg, Potassium: 1270 mg, Carbohydrates: 22 g, Fiber: 1 g, Sugar: 20 g, Protein: 74 g.

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



Shop the Sale: Butter and Garlic Stuffed Split Chicken Breasts


Butter and Garlic Stuffed Split Chicken BreastsGrowing up, we always had chicken breasts on the bone.

When I was out on my own, I decided I’d only buy boneless, skinless chicken breasts. Yes, those are easy, fast and convenient, perfect for many of the dishes I make.

However, there’s no doubt that the flavor of a bone-in breast is so much more significant! I think cooking meat on the bone keeps it juicier, too.

This recipe produces about the most moist, flavorful chicken I’ve ever had. It’s crispy and juicy all in one. The recipe calls for dried drill, but don’t be afraid to experiment with other spices as well.

Split chicken breasts are on sale this week at Brookshire’s, so stock up!

Butter and Garlic Stuffed Split Chicken Breasts

Ingredients:
2 split chicken breasts with ribs removed
1 large garlic clove, minced
1 tsp olive oil
2 Tbs butter
1 Tbs dried dill
salt and pepper, to taste

Directions:
Preheat oven to 400° F. Trim two split chicken breasts of any extra fat and trim off rib section if you desire. Rinse and pat dry

Mince garlic. In a small pan, add 1 teaspoon of olive oil over medium-high heat. When hot, add garlic and cook about 2 minutes.

Place 2 tablespoons butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.

In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger, create a pocket inside the breast.

Reserve about a teaspoon of the butter/garlic mixture. Then, add half of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and spraying with nonstick cooking spray.

Place on prepared pan lined with aluminum foil, and season with dill, salt and pepper.

Bake in 400° F oven until internal temperature reaches 165° F, about 45 minutes depending on size of breast. Allow to sit for 10 minutes before serving.

Serves 2

Nutritional Information: Calories Per Serving: 778, Calories from Fat: 352, Fat: 39 g (15 g Saturated Fat), Cholesterol: 333 mg, Sodium: 378 mg, Potassium: 898 mg, Carbohydrates: 3 g, Protein: 99 g.

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



Shop the Sale: Crispy Drumsticks


Crispy DrumsticksLet’s talk about drums.

First: the instrument.

My older son is in seventh grade and could take band for the first time. He’d been talking about playing the trumpet for YEARS, just like his dad, but when it came down to the week where the kids were trying out all the instruments, he wanted to take a proverbial whack at percussion.

Ouch.

I imagined pounding headaches and a constant vibration in the house.

Sure enough, he tried percussion.

He hated it.

“It’s LOUD, Mom,” he said.

Yes. Yes, it is.

He tried the trumpet, the tuba and the trombone, too.

He wants trumpet. We’re hoping he gets trumpet as that’s what his dad plays, and that’s what we have on hand. We shall see next week!

In the meantime, let’s talk about drums.

Drumsticks, that is.

Drumsticks are a part of the chicken that is juicy and flavorful. They are not loud, and they do not cause headaches. You don’t have to beat them to extract flavor.

Try this recipe while drumsticks and thighs are on sale this week at Brookshire’s. The meat is juicy and tender, and the coating is crispy and savory.

Crispy Drumsticks

Ingredients:
3 cups cornflake cereal, crushed
1/3 cup parmesan cheese, grated
1/2 tsp salt
1/4 to 1/2 tsp ground red pepper
1/4 tsp freshly ground black pepper
3/4 cup fat-free buttermilk
8 chicken drumsticks (about 2 lb), skinned
vegetable cooking spray

Directions:
Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.

Pour buttermilk into a shallow bowl. Dip 2 drumsticks in buttermilk, and place in bag. Seal and shake well, coating drumsticks completely.

Place drumsticks on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining drumsticks.

Sprinkle remaining cornflake mixture evenly over drumsticks on baking sheet. Lightly coat with cooking spray.

Bake at 425° F for 25 to 30 minutes, or until drumsticks are well-browned and done. Serve immediately.

Nutritional Information: Calories: 324, Fat: 8 g (3 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat), Protein: 41 g, Carbohydrates: 21 g, Fiber: 1 g, Cholesterol: 137 mg, Iron: 56 mg, Sodium: 790 mg, Calcium: 150 mg.

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



Shop the Sale: Parmesan Honey Pork Roast


Parmesan Honey RoastI love parmesan.

I love honey.

They were NOT two flavors that immediately came to mind when thinking about a coating for a pork loin roast.

However, after I thought about it, the combination of the nutty cheese and the earthy honey is quintessentially Mediterranean. It’s also not nearly as sweet as you might think. The honey caramelizes beautifully, and the spices lend a deep, savory flavor.

You can do this dish in a slow cooker, which is another one of my loves.

Pork loin roast is on sale this week at Brookshire’s, so try this for an easy weeknight meal.

Parmesan Honey Pork Roast

Ingredients:
1 (3-4 lb) boneless pork loin roast
2/3 cup parmesan cheese, grated
1/2 cup honey
3 Tbs soy sauce
1 Tbs dried basil
1 Tbs dried oregano
2 Tbs garlic, chopped
2 Tbs olive oil
1/2 tsp salt
2 Tbs cornstarch
1/4 cup chicken broth
1 tsp sugar, optional

Directions:
Place roast in slow cooker.

In a bowl, combine cheese, honey, soy sauce, basil, oregano, garlic, oil and salt.

Pour mixture over the top of roast.

Cover and cook on low for 5-6 hours or until thermometer reads 160° F.

Remove meat and place on platter.

Strain juices in slow cooker and put into a small saucepan.

Mix cornstarch and chicken broth together.

Add into strained juices and stir over medium heat until thickened.

Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional.

Slice roast and serve with glaze.

Serves 6-8

Nutritional Information: Calories Per Serving: 452, Calories from Fat: 109, Fat: 12 g, Trans Fat: 1 g (3 g Saturated Fat), Cholesterol: 166 mg, Sodium: 712 mg, Potassium: 1011 mg, Carbohydrates: 24 g, Sugar: 20 g, Protein: 60 g.

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Shop the Sale: Wine Braised Chuck Roast


Wine Braised Chuck RoastWhen 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

Ingredients:
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

Directions:
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: Buffalo Chicken Zucchini Boats


Buffalo Chicken Zucchini BoatsHow do you get your kids to eat more veggies? If they’re like mine, sometimes I have to sneak them into meals.

My boys love broccoli and cauliflower, but they’re hit or miss with almost anything else.

This summer, I found that if I thinly slice zucchini lengthwise and grill it, they’ll eat that up. I became emboldened to try other zucchini recipes, as I love them!

I also love buffalo chicken, a fact that regular readers of this blog should know!

I’d never thought to put buffalo chicken with zucchini, but I’m glad I did because the outcome was outstanding.

These are super easy to make with the boneless chicken breasts or tenders on sale this week at Brookshire’s. You can cook them almost anyway you like, baked, poached or grilled (I did grilled).

Buffalo Chicken Zucchini Boats

Ingredients:
2 zucchinis
1 lb chicken breast or chicken breast tenders, cooked and diced
2 Tbs flour
1/2 tsp salt
1/2 tsp black pepper
1 carrot, shredded
1 rib of celery, diced
3/4 cup shredded cheddar cheese, divided
1/4 cup bleu cheese crumbles (optional)
3 Tbs buffalo sauce
3 Tbs bleu cheese (or ranch) dressing

Directions:
Preheat your oven to 350° F. Line a baking sheet with aluminum foil and spray with cooking oil. Set aside.

Cut each zucchini in half horizontally. Then, with a melon baller (or spoon), carefully scoop out the center of the zucchinis. Reserve 1/2 cup of the center and dice it up for your filling.

In a bowl, mix together chicken, flour, salt, pepper, carrot, celery, 1/2 cup cheddar cheese, bleu cheese crumbles (optional), buffalo sauce and dressing.

Place zucchinis, hollow side up, on the prepared baking sheet. Fill the boats with your buffalo chicken filling. The filling should be heaping. Sprinkle with the remaining cheddar cheese.

Bake for about 30 minutes or until the zucchinis have achieved desired softness.

Serves 4

Nutritional Information: Calories Per Serving: 392, Calories from Fat: 173, Fat: 19 g, Trans Fat: 0.1 g (7 g Saturated Fat), Cholesterol: 130 mg, Sodium: 805 mg, Potassium: 652 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 3 g, Protein: 45 g.

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Shop the Sale: Slow Cooker Smoked Chicken


Slow Cooker Smoked ChickenOnce upon a time, I had no idea what to do with a whole fryer chicken. I didn’t really want to fry it. I didn’t know how to butcher it, and I certainly had no concept of what it meant to butterfly it.
Then, someone told me to just plop it in the slow cooker and cook it that way.

Brilliant.

The slow cooker is one of my favorite ways to make dinner and a whole fryer chicken comes out so well after a long, slow simmer in the slow cooker. Smoked paprika almost imparts a cooked-on-the-grill flavor, but you could really use any spice or spice combination that you like. There’s no need to add any liquid to this recipe to end up with a juicy bird. Try this while whole fryers are on sale at Brookshire’s and buy a few extra to freeze. Just be sure to thaw chicken entirely before cooking this recipe.

Slow Cooker Smoked Chicken

Ingredients:
4-5 lb whole fryer chicken
4 Tbs smoked paprika
2 cups white onions, chopped

Directions:
Rinse chicken and place in slow cooker, breast side up. Sprinkle with smoked paprika and top with chopped onions. Cook on low heat setting for 8 hours.

Nutritional Information: Calories Per Serving: 471, Calories from Fat: 245, Fat: 27 g (7 g Saturated Fat), Cholesterol: 227 mg, Sodium: 590 mg, Potassium: 164 mg, Carbohydrates: 6 g, Fiber: 3 g, Sugar: 2 g, Protein: 52 g.

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

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Shop the Sale: Cajun Catfish


Cajun CatfishAs summer winds down, there’s no reason not to capture the feeling of fishing, fun and fireflies with this Cajun-inspired catfish dish. It’s easy to make for a weeknight supper or feed to a crowd at a back-to-school bash.

Catfish comes in several different varieties and is found in all parts of the country, at all depths of bodies of water. Some catfish have a hard exterior: they are for eating. Other breeds of catfish have a mild white meat, which we like to catch, eat and enjoy!

Cajun Catfish

Ingredients:
2 Tbs yellow cornmeal
2 tsp Cajun seasoning or blackening seasoning
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp lemon pepper seasoning
2 (6 oz) catfish fillets
1/4 tsp paprika

Directions:
Preheat oven to 400° F. In a large resealable plastic bag, combine cornmeal, Cajun seasoning, thyme, basil, garlic powder and lemon pepper.

Add catfish and shake to coat. Place on a baking sheet coated with cooking spray. Sprinkle with paprika. Bake 20-25 minutes or until fish flakes easily with a fork.

Nutritional Information: Calories: 265, Fat: 13 g (3 g Saturated Fat), Cholesterol: 80 mg, Sodium: 812 mg, Carbohydrates: 8 g, Fiber: 1 g, Protein: 27 g.

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