share. The Brookshire's Blog

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



Shop the Sale: Hormel Bone-In Spiral Sliced Ham


You really can’t beat the bargain at Brookshire’s this week. When you buy a Hormel Bone-In Spiral Sliced Ham, you get a turkey for free. 

Yes, you read that right: free.  

It doesn’t get much better than that. The ONLY way it gets better as if you slather that ham with a crust of delicious goodness and let it slow roast or smoke until it’s sweet on the outside and salty savory on the inside.  

A friend introduced me to this recipe a few years ago when he was preparing for Thanksgiving. I didn’t understand why he was preparing a ham for Thanksgiving until I tasted it. Then I was hooked. 

I served his ham the following Easter alongside a smoked ham. Guess which version was eaten in its entirety?  

I’ll give you a hint: Not the smoked ham. Don’t get me wrong, I love smoked ham, but this version elevates a regular ham to gastronomic proportions. It’s important to use a spiral sliced ham for this recipe so the juices can seep into the meat.  

Maple Brown Sugar Ham 
Serves About 16  

Ingredients: 
1 Hormel Bone In Spiral Sliced Ham (about 5 lbs) 
1 lb dark brown sugar 
2 cups pure maple syrup |

Directions:  

Line a heavy pan or cast iron skillet with foil. Place ham on top of foil (cut it long enough to wrap ham). Preheat oven to 300° F.  

Pour maple syrup all over the ham to coat.  

Pack brown sugar onto ham, covering completely.  

Wrap tightly with aluminum foil.  

Cook at 300° F for 3 to 4 hours or until a hard, golden crust has formed on the ham. Unwrap, let cool. Serve with pan juices. 

Nutritional Information:  Calories 442, Calories from Fat: 110, Total Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 81 mg, Sodium: 1860 mg,Total Carbohydrates: 60 g, Dietary Fiber: 2 g, Sugars: 51 g, Protein: 24 g.



Shop the Sale: Chicken and Sausage Jambalaya


If you’re like me, you’re always looking for new things to do with chicken breasts. Chicken is delicious, versatile and inexpensive, especially when, like this week, it’s on sale at Brookshire’s.  My kids love chicken, even in non-nugget form.
 
Sometimes it is a challenge for me to come up with new ways to prepare this wonderful lean protein. This has been a recent favorite this fall. I usually throw in some shrimp, too, just for good measure. This recipe is easily doubled to feed a crowd and it freezes well, too. For something a little different, skip the rice and serve it over a baked potato.

Chicken and Sausage Jambalaya

Ingredients:
1/4 cup vegetable oil
1 large onion, chopped
1 large bell pepper, seeded and chopped
3 garlic cloves, minced
Dried red pepper flakes, to taste
1 lb cajun or andouille smoked sausage, sliced into 3/4-inch rounds
1 lb chicken breast meat, cubed
28 oz can of diced tomatoes
15 oz can tomato sauce
2 bay leaves
1 cup chicken broth
1 tsp creole seasoning
1 1/2 cups uncooked rice

Directions:
Heat oil in a large Dutch oven. Add onion and bell pepper and saute until translucent.  Add garlic and a pinch red pepper (or more if you like heat) and saute until garlic is fragrant.

Add sausage and chicken and cook until chicken is mostly white. Add tomatoes, tomato sauce, bay leaves, broth, creole seasoning and uncooked rice.

Cover and reduce heat and cook 45 to 55 minutes or until rice is tender and most of the liquid has been absorbed.

Nutritional Information: Calories 634;Calories from Fat 193; Total Fat 21 g; Cholesterol 144 mg; Sodium 1391 mgp; Total Carbohydrates 54 g; Dietary Fiber 4 g; Sugars 8 g; Protein 49 g



Shop the Sale: Boneless Rump Roast


It is almost impossible for me to think about cooking a rump roast without thinking about cooking it on a Sunday afternoon after church. And the odd part of that is, I didn’t even grow up in a house where Sunday lunch or dinner was part of the main event of the day.  But I just can’t get away from the thought of a Sunday roast.

However, I don’t want my Sunday roast to be just any Sunday roast. I am always experimenting with different ways to cook this cut of meat, on sale this week at Brookshire’s. And I’ll be honest, when rump roast is on sale, I’ll stock up, because then I can pop a roast in my slow cooker Saturday night to be ready by the time I get home from church on Sunday.

This recipe, on the other hand, isn’t a slow cooker version. This recipe incorporates another of my favorite cooking technique — grilling. It also incorporates another fun ingredient, beer. Beer helps break down connective tissue, making your meat melt in your mouth. It also adds a great depth of flavor to your food.

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

Grilled Beer-Marinated Rump Roast
Serves 8

Ingredients:
2 Tbs vegetable oil
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
1/2 cup chili sauce
1/2 tsp salt
1/4 tsp pepper
1 (12 oz) can or bottle beer
3 1/2 – 4 lbs beef rump roast
2 cups hickory wood chips 

Directions:
In 1-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer.

Place beef in shallow glass or plastic dish or resealable food-storage plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef, but not touching spit rod. Drain wood chips. Add about 1/2 cup wood chips to medium-low coals or lava rock.

Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160° F), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing. 

Nutritional Information: Calories: 275; Calories from Fat: 80; Total Fat: 9 g; Cholesterol: 105 mg; Sodium: 310 mg; Total Carbohydrate: 8 g; Dietary Fiber: 0 g; Protein: 40 g;



Shop the Sale: Boneless, Skinless Chicken Breasts


If you’re like me, you’re in a constant struggle to balance foods your kids will eat with foods your kids like. 

Some will argue that if you never introduce fast food or junk food into a kid’s diet, they won’t prefer it. Because who doesn’t prefer crispy, crunchy, cheesy, salty, etc…? 

But I haven’t found that to be true, nor do I live in that alternate universe where my kids have never been exposed to a chicken nugget or quarter-pound burger in the drive-through. Where is that alternate universe, anyway. 

That said, I do TRY to limit fast food and junk food. However, my kids, ages 10 and 9, love them some chicken tenders. 

This recipe, using boneless, skinless chicken breast fillets, on sale this week, is a baked version of their fast food favorite. 

Crispy Chicken Tenders
Servings: 4
Preparation Time: 15 minutes

Ingredients:
1 1/4 cups Kellogg’s® Corn Flake Crumbs
OR
5 cups Kellogg’s Corn Flakes®
1 to 1 1/2 lbs chicken breast fillets, cut in half lengthwise, rinsed

Directions:
Rinse chicken tenders with cold water and coat with KELLOGG’S Corn Flake Crumbs. Place coated tenders on foil-lined baking sheet. Bake at 350° F about 25 minutes or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165º F.  Serve warm with your favorite dipping sauce.

Nutritional Information: Calories: 230; Total fat: 3 g; Cholesterol: 75 mg; Sodium: 330 mg; Carbohydrate: 24 g; Sugars: 2 g; Protein: 26 g



Shop the Sale: Lasagna


Today is my birthday, so in honor of turning a year older, I’m going to share with you the recipe for my very favorite birthday dinner.

Growing up, it was a special treat to be able to select our favorite meal for our birthdays. Mom would prepare it exactly according to specifications, along with our favorite birthday dessert, and we’d eat dinner in the dining room, reserved for major holidays and family birthdays. We’d gather around the oblong table, set with my mom’s wedding china, elegant with candles in carefully polished silver candlesticks, and laid with a crisp white tablecloth (clearly, with five children, my mom was a glutton for punishment.) What I’m trying to say is, I always felt like a princess on my birthday.

The birthday honoree got to sit at the head of the table and was the center of attention when mom or dad paraded in with the piece de resistance – the birthday cake (or in my brother Andy’s case, birthday pie, his choice).

I think most years I had a double chocolate birthday cake – chocolate cake wedged under a heaping mound of chocolate buttercream (all homemade of course, no box in sight). Also most years, I picked lasagna for my birthday dinner.

I doubt my mother ever wrote down a recipe for lasagna, so I’ve had to adapt it ove the years. I’ve finally come up with a version that I love. The recipe calls for Angus ground chuck, on sale this week at Brookshire’s. What perfect timing!

Lasagna
Serves 12

Ingredients:
1 box (16 oz) lasagna noodles
6 cups part-skim ricotta cheese
2 cups freshly grated Parmesan cheese
8 oz cream cheese
8 oz sliced Provolone cheese
16 oz mozzarella cheese, divided
1 egg
1 lb Angus ground chuck
1 lb Italian sausage

Sauce:
2 Tbs extra virgin olive oil
1 large onion, diced
5 cloves garlic, minced
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato sauce
1 (14 oz) can fire-roasted tomatoes
1 (4 oz) can tomato paste
2 Tbs dried oregano
1 Tbs dried basil

Directions:
For the sauce: (it’s best if you start this several hours or a day ahead, to let simmer). Heat olive oil over medium high heat. When it shimmers, add the onion and saute for about 3 minutes or until it begins to soften. Add garlic. Add the remaining ingredients, bring to a boil and immediately reduce heat. Simmer, stirring frequently, for at least 2 hours or up to 8 hours.

When it’s time to prepare the lasagna, boil noodles in a large pot of water, adding salt AFTER water begins to boil (if not, it was scar your pot). Cook noodles al dente (firm in the middle). Remove noodles from water, drain, lay on clean towels to cool.

Brown ground Angus and sausage. Drain fat. Set aside. Combine ricotta, Parmesan, egg and half the mozzarella.  When noodles are cool, spread each noodle with about 1 Tbs of cream cheese. In a 9×13 casserole dish, spread one cup of sauce. Layer noodles, cream cheese side up.

Spread with about one and half cups of the ricotta mixture. Top with one-third of the meat mixture. Cover with sauce. Repeat three times. Finish with sauce. Top the remaining half of mozzarella cheese.

Preheat oven to 350. Bake, covered with foil, for 45 minutes. Remove foil. Finish baking for 15 more minutes or until cheese is bubbly.

Nutritional Information: Calories 907; Calories from Fat 501;Total Fat 55 g; Cholesterol 192mg; Sodium 1744mg; Total Carbohydrates 43 g;Dietary Fiber 4 g; Sugars 9 g Protein 58 g



Page 10 of 25« First...6789101112131415...Last »
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.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS