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Shop the Sale: Fresh Catfish Fillets


After 15 years of living in Texas, I almost didn’t realize that you could do anything with catfish other than deep fry it. I’ve been to many a fish fry where golden nuggets of cornmeal battered catfish were served by the pound. 

Last summer, I went to eat at a friend’s home. She’s extremely health conscious, as she had a heart attack at an early age. 

She grilled the catfish and it was deliciously spicy and the grill brought out a flavor I’d never before experienced with catfish. 

With fresh catfish fillets on sale at Brookshire’s this week, it’s the perfect time to expand your catfish repertoire. 

Spicy Grilled Catfish 
Serves 4  

Ingredients:
4 (6 oz) catfish fillets
1/4 cup bottled lemon juice
1/4 cup soy sauce
1/4 cup vegetable oil
2 Tbs finely chopped fresh gingerroot or 2 tsp ground ginger
6 cloves garlic, finely chopped (1 Tbs)
3 green onions, chopped
1 tsp instant minced onion
1 tsp paprika
1/4 to 1/2 tsp cayenne pepper

Directions:
In a shallow dish, arrange catfish fillets. In a small bowl or jar, combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper. Pour it over catfish. Cover, marinate then refrigerate for 1 to 2 hours.  

Remove the catfish from marinade; grill or broil 4 minutes on each side, or until catfish flakes with fork. 

Nutritional Information: Calories: 377, Calories from Fat: 240, Total Fat: 27 g, Cholesterol: 80 mg, Sodium: 992 mg, Total Carbohydrates: 6 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 28 g.



Shop the Sale: Whole Chickens


If chicken soup is for the soul, then homemade chicken stock is pretty much for all that ails you.

With cold and flu season in full force, any extra defense we can provide our bodies against germs is critical. Not only does a chicken soup warm the body from the inside out, but it provides its historic medicinal properties for the sniffles and aches, too. A homemade chicken stock is full of calcium. Also, the gelatin-rich broth helps the digestibility of our entire meal, supports liver function, and aides bone and teeth health through the easily absorbed minerals.

Did I mention it smells divine? I leave mine simmering on the stove overnight and when I wake up the following morning, the whole house is infused with the scent of the rich broth. I’ll make a double batch in a huge stock pot and freeze what I don’t use for other projects.

It’s so easy and delicious.

Plus, whole chickens are on sale at Brookshire’s this week.  I’d venture to guess that once you’ve had a homemade chicken stock, you’ll be hooked.

Chicken Stock
Makes about 6 servings

Ingredients:
1 whole chicken, cut into pieces
Gizzards from 1 chicken (optional)
1 gallon cold filtered water
2 Tbs vinegar
1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
3 sticks celery, roughly chopped
1 bunch parsley

Directions:
Butcher your whole chicken into multiple pieces. It doesn’t have to be pretty. In fact, you want some bones exposed. Exposed bones leach calcium and other ions into your broth.  Cut off the wings and the neck and cut those down. Put the chicken pieces in a large stainless steel stock pot and cover with the water, vinegar and veggies (minus the parsley). The role of the vinegar is to suck the calcium and nutrients from the chicken bones and add it to your broth.

Let the mixture stand for 30 to 60 minutes. Bring to a boil and skim off any foam that rises to the top. Once you have that all skimmed, reduce the heat and cook (covered) for 6 hours to 24 hours. The longer the better – it will yield a much richer stock. About 10 minutes before the stock is done, add the parsley. The parsley is important because it adds mineral ions to the broth.

Let the broth cool slightly and then remove the chicken pieces with a slotted spoon or tongs. If you used a whole chicken, make sure you save the meat for casseroles or soup.  Strain the stock into another bowl and stick it in the fridge until the broth congeals and the fat rises to the top. Skim off the fat and reserve it for future projects.

Nutritional Information: Calories: 164, Calories from Fat: 86, Cholesterol: 64 mg, Sodium: 111 mg, Total Carbohydrates: 5 g, Fiber: 1 g, Sugars: 2 g, Protein: 14 g.



Shop the Sale: Hoisin Pork


I think I may have mentioned recently that I have an affinity for a certain local Chinese-food restaurant. 

Luckily for the establishment and unluckily for my waistline, it’s very close to my house. I’ve been going so often for a bowl of Hot and Sour Soup that, by now, everyone knows my name (cue music to popular ’80s sitcom). 

Being a regular has its perks. 

I went in on Christmas Eve (Hush! Yes, I said Christmas Eve – don’t judge until you’ve tried their soup!) and the proprietor beckoned me over to the edge of the shiny silver counter. He practically shoved a covered plate into my hands. 

“Try this,” he said. 

Without any further urging, I took the offering to my table along with the soup and eggroll. 

I uncovered one of the most delicious pieces of pork I’d ever tasted. 

“Not on menu. Special,” he told me. 

Yes it was. 

I can’t wait to make it at home. 

As my fortune cookie predicted (wink), boneless pork tenderloin is on sale this week at Brookshire’s. Try this today! 

Hoisin Pork
Serves 4 

Ingredients:
1/4 cup hoisin sauce
2 Tbs sliced green onions
2 Tbs low-sodium soy sauce
1 Tbs rice wine vinegar
2 garlic cloves, minced
1 (1 lb) pork tenderloin, trimmed
Cooking spray
1 Tbs sesame seeds

Directions:
Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once.

Preheat oven to 425° F.

Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in oven. Bake at 425° F for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° F (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices.

Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork. 

Nutritional Information: Calories: 194, Fat: 6 g, Protein: 25 g, Carbohydrate: 9 g, Fiber: 1 g, Cholesterol: 68 mg, Iron: 2 mg, Sodium: 574 mg, Calcium: 37 mg. 



Shop the Sale: Beef Kabobs


PHEW! Made it through the holiday season.

Yes, it was a time of great joy, great celebration and great reflection on the real reason we celebrate the birth of Christ, but it was also exhausting.

I might not speak for you, Dear Reader, but I know that for me and most of my friends, the holiday season was fairly draining.

I’m so blessed to have close friends, a precious family, the world’s most amazing children and I have so many things to be thankful for and look forward to in this new year.

But I’m tired.  The halls were decked then undecked. Cookies made and gobbled up. Feasts prepared then cleaned up. You know the routine. So now it’s time to simplify for awhile.

This easy recipe marinates overnight and then grills quickly. Plus, Boneless Top Sirloin Steak is on sale at Brookshire’s this week.

Enjoy! 

Beef Kabobs
Serves 8 

MARINADE:
Ingredients:
1/2 cup soy sauce
1/4 cup water
3 Tbs thinly sliced green onions
2 Tbs lemon juice
2 Tbs honey
1 Tbs sesame seeds
1/4 tsp garlic powder
1 tsp minced garlic

SKEWERS:
Ingredients:
1 (3 lb) lean boneless beef top round or sirloin steak, cut in about twelve 1/2 inch thick pieces (about 30)
Fresh or canned pineapple chunks
2 large green peppers (seeded and each cut in sixteen 1-1/2 inch chunks)
2 large red peppers (same as above)
16 small mushrooms
4 onions, cut in chunks
8 (12 inch) metal skewers

Directions:
Mix all marinade ingredients in a large bowl. Add beef; cover and marinate in refrigerator overnight or up to 8 hours, stirring several times. Drain beef; reserve marinade for basting.

Alternately thread pineapple, beef, and vegetables on each skewer. Grill or broil 4 inches from heat source, turning and brushing with reserved marinade until vegetables are tender and beef is cooked to desired doneness, about 8 minutes for medium.

Nutritional Information:  Calories: 500, Calories from Fat: 105, Total Fat: 12 g, Cholesterol: 151 mg, Sodium: 1020 mg, Total Carbohydrates: 43 g, Dietary Fiber: 6 g, Sugars: 30 g, Protein: 56 g



Shop the Sale: Bacon Wrapped Shrimp


I hope you had a holly, jolly Christmas! I know I’m still swooning from the after-effects of too much sugar, a lot of presents and a great holiday had by all.

So now it’s time to think about New Year’s Eve.

I know! I know!!! STOP THE MADNESS.

This quick and simple recipe, using the peeled and deveined shrimp on sale at Brookshire’s this week, will elevate your New Year’s Eve party from humdrum to VA-VOOM and have everyone partying like it’s 1999! And you’ll reap the benefits in the new year of money saved. 

Bacon (Because Everything Is Better With Bacon) Wrapped Shrimp
Serves 12 as an appetizer portion

Ingredients:
18-24 peeled and deveined pre-cooked shrimp
9-12 slices of Brookshire’s bacon (cut in half)

Marinade:

Ingredients:
1 Tbs sugar
1 Tbs olive oil
1 Tbs white vinegar
1 1/2 tsp paprika
1/2 tsp salt
1/2 tsp curry
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp cayenne pepper

Toothpicks or wooden skewers 

Directions:
Soak toothpicks or wood skewers in warm water for around 30 minutes.

Stir together all of the ingredients for the marinade in a small to medium sized bowl.

Rinse shrimp, remove tails and pat dry.

Add shrimp to marinade, toss to coat and allow to marinate at least 1 hour at room temperature. In a large skillet, cook bacon around 2 minutes until edges start to curl. Do not cook the bacon entirely; it still has to wrap around shrimp. Perhaps 1 minute total. Drain and set aside until shrimp is done marinating.

Wrap bacon around shrimp and skewer or secure with toothpick.

Grill or broil until shrimp is done and bacon is crisp. This takes around 10 to 15 minutes on both my grill and broiler, but you will need to judge this for yourself. Be careful to not overcook.

Nutritional Information: Calories: 162, Calories from Fat: 87, Cholesterol: 107 mg, Sodium: 632 mg,Total Carbohydrates: 2 g, Sugars: 1 g, Protein: 16 g



Shop the Sale: Sausage Queso Fundido


It’s the time of year when work parties, holiday gatherings, outings with friends, potlucks and other festivities abound. 

I seem to be stuck in the rut of always bringing the same few dishes to these events, so this year I tried to shake up my tried-and-true routine while still giving people their favorites. 

This sausage queso fundido fit the bill perfectly. Who doesn’t love a bowl of warm cheese and some chips? This recipe is just a slight variation of an old favorite. The flavor is heightened with a dash of beer or tequila, but you can omit that if you don’t want to use it (don’t forget the alcohol will burn off).  

Traditionally a fundido is made and served in a cast iron skillet, but you can always keep it warm in your slow cooker too. 

Jimmy Dean Pork Sausage is on sale at Brookshire’s this week and I’d be willing to bet you have a party coming up sometime in the next week or two!

Sausage Queso Fundido 
Servings: 4

Ingredients: 
1/2 lb Jimmy Dean Pork Sausage 
1 small onion, diced 
1 jalapeno, seeded and diced
1 tomato, seeded and diced 
1 clove garlic, chopped 
1/4 cup tequila or Mexican beer (optional) 
1/2 lb Monterey Jack cheese, shredded 
2 Tbs cilantro, chopped  

Directions:
Cook the sausage in a pan over medium heat, breaking it apart as you go, about 5-7 minutes. Drain. Add the onion, jalapeno and tomato and cook until the onions are tender, about 5-7 minutes. Add the garlic and cook until fragrant, about a minute. Add the tequila, deglaze the pan and cook until most of the moisture is gone, about 2 minutes. Sprinkle on the cheese and cook, stirring, until it melts, about 2-3 minutes.

Nutritional Information: Calories: 449, Calories from Fat: 300, Total Fat: 33 g, Cholesterol: 98 mg, Sodium: 730 mg, Total Carbohydrates: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 25 g.

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



Shop the Sale: Pizza Chicken


If left to their own devices, my boys would eat pizza for every meal, every day.  I can only imagine when they grow up and go off to college or get a job, or whatever they do that puts them out on their own, they’ll eat pizza every opportunity they can.  I, however, cannot and will not eat pizza that often, but I do try to incorporate the flavors into other dishes.

Thus “Pizza Chicken” was born. I make this in the slow cooker so it’s ready when we get home from school/work/karate on Tuesday nights. You could serve it over pasta if you wanted; I usually let it stand on its own with a side salad.

Chicken is on sale this week at Brookshire’s – making it easy and affordable to get this meal on the table in no time!

My Boys’ Pizza Chicken

Ingredients:
4 boneless, skinless chicken breasts
4 oz turkey pepperoni, chopped
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic, minced
2 oz shredded mozzarella cheese

Directions:
Combine all ingredients except cheese in slow cooker. Cook on low for 8 hours, or high for 5 to 6 hours. Right before serving, sprinkle with cheese. Let melt. Serve immediately.

Nutritional Information: Calories: 613 Calories from Fat: 175 Total Fat: 19 g Cholesterol: 175 mg Sodium: 1729 mg,Total Carbohydrates: 52 g, Dietary Fiber: 14 g, Protein: 66 g



Shop the Sale: Roast Pork Loin With Garlic and Rosemary


I can remember the precise moment I fell in love with rosemary. 

It was in Germany, in the fall of 1994, just after I moved to the country for what would be a three-and-a-half year adventure.  My birthday fell three weeks after I moved overseas, far away from family and friends. I didn’t speak the language and, truth be told, I felt pretty alone at first. 

All government employees – and soldiers – were required to take a two-week German language immersion course upon arrival in Germany. Our teacher was Greta, and she looked like she just dropped out of an ad for the German National Tourism Board. She was robust and no-nonsense, but very kind, patient and funny. 

When she discovered it was my birthday, the second to last day of the class, she invited us all to bring treats for lunch and she would provide the main course. 

When she walked into that classroom that morning, bearing a large platter covered with a soft towel, I was hooked. 

The smell of rosemary wafted from under the towel and permeated the classroom throughout the morning’s lesson. Mine wasn’t the only stomach growling in eager anticipation of the mid-day meal.

When our clumsy lessons finally wrapped up for the day and we reconvened at the work table – transformed into the lunch table – and Greta uncovered that platter, I knew I was in love.

She’d prepared a roast pork loin with rosemary and garlic. Although I’d had rosemary in other dishes, Greta had used entire fresh sprigs of what is now my favorite herb and skewered them into the pork like wands. The effect was stronger than what it would have been if she’d just chopped the leaves and the woodsy flavor carried through the entire roast.

Pork tenderloin is on sale this week at Brookshire’s, and I know one girl who will be recreating this magical dish in her own (American) kitchen.

Roast Pork Loin with Garlic and Rosemary

Serves 8

Ingredients:
4 large garlic cloves, pressed
4 tsp chopped fresh rosemary or 2 tsp dried
1 1/2 tsp coarse salt
1/2 tsp ground black pepper
1 (2 1/2 lb) boneless pork loin roast, well-trimmed
Fresh rosemary sprigs (optional)

Directions:
Preheat oven to 400° F. Line 13×9-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155° F, about 25 minutes longer. Remove from oven; let stand 10 minutes. 

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Nutritional Information: Calories Per Serving: 200, Total Fat: 7 g, Cholesterol: 100 mg, Protein: 27 g, Sodium: 246 mg, Fiber: 0 g.



Shop the Sale: Eckrich Smoked Sausage Casserole


I don’t know about you, but I loved every minute of the Thanksgiving holiday.

I also know that I’m done with turkey and leftovers, at least until Christmas rolls around.

So when planning my menus this week, I was looking for something that didn’t involve, well, turkey.

I was glad to see Brookshire’s has Eckrich smoked sausage on sale. I love sausage of any kind and when you combine sausage with pasta and cheese, I’m in heaven. This is a great dinner on a cool fall night.

Cheesy Smoked Sausage Casserole
Serves 6

Ingredients:
2 cups uncooked penne pasta
1 lb smoked sausage, cut into 1/4-inch slices
1 1/2 cups 2% milk
1 (10.75 oz) can condensed cream of celery soup, undiluted
1 1/2 cups cheddar french-fried onions, divided
1 (4 oz) cup shredded part-skim mozzarella cheese, divided
1 cup frozen peas

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture.

Transfer to a greased 13 x 9 baking dish. Cover and bake at 375° F for 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.

Nutritional Information: Calories: 525, Calories from Fat: 264,Total Fat: 29 g, Cholesterol: 117 mg, Sodium: 1072 mg, Total Carbohydrates: 36 g, Dietary Fiber: 2 g, Sugars: 4 g,Protein: 28 g



Shop the Sale: Turkey Cassoulet


I think I look forward to Thanksgiving leftovers as much as I look forward to the Thanksgiving dinner itself. I know a lot of you agree with me judging by the number of “doggie bags” I pack up for my guests to take home after the main event on Thursday. 

One of my favorite ways to use leftover Thanksgiving turkey is in a cassoulet recipe my mom makes. It’s so easy to throw together the day after Thanksgiving (or the weekend after) and can feed any lingering house guests or visiting family. The smell of this rich, savory dish slow cooking is almost as good as the bird itself.

Cassoulet with White Beans, Sausage & Turkey
Serves 6

Ingredients:
2 links sausage, cut into rounds
4 garlic cloves, minced
1 small onion, chopped
1 carrot, diced
6 plum tomatoes, roughly chopped
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, chopped
1 pinch crushed red pepper flakes
1 (14.5 oz) can Great Northern beans (or similar white beans)
4 oz roasted turkey, chopped (dark meat is best)
1/4 cup breadcrumbs
1 Tbs lemon zest
1 Tbs olive oil

Directions:
Preheat oven to 350° F.

Place a heavy skillet over medium heat. Add the sausage and cook through. Remove the sausage, leaving the drippings in the pan. Add the garlic and onion and cook in the sausage drippings until they begin to soften — about 5 minutes. Add the carrot, and cook for an additional 5 minutes. Add the tomatoes, rosemary, thyme and pepper flakes. Cook, stirring occasionally to help break down the tomatoes, for about 10 minutes. Stir in the beans.

Spoon half of the tomato and bean mixture into a 3-quart casserole dish or Dutch oven. Scatter the turkey and sausage over it, then top with the remaining beans. Sprinkle the bread crumbs and lemon zest over the top, then drizzle with olive oil.

Bake for 60 minutes, or until the sauce is thick and the bread crumbs have browned (if necessary, you can put it under the broiler for 5 minutes at the end to help brown the bread crumbs). Let sit for 15 minutes prior to serving.

Nutritional Information: Calories Per Serving: 346, Calories from Fat: 51, Cholesterol: 7 mg, Sodium: 166 mg, Total Carbohydrates: 57 g, Dietary Fiber: 16 g, Sugars: 8 g, Protein: 19 g



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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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