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Shop The Sale: Tarragon Mustard T-Bone Steaks


Last Saturday was a winter day that gives hope that spring is around the corner. It was warm, sunny and clear; the air hadn’t become laden with heavy humidity yet.

In fact, the report by Punxsutawney Phil, confirmed what Saturday suggested: Spring is near.

With the warm weather and the nice breeze, I had to grill something. I love the flavor of tarragon and, in fact, you can swap out tarragon vinegar for the wine if you wish.  

With T-bone steaks on sale at Brookshire’s this week and the weather temperate, there’s no reason not to stock up and grill a few nights! 

Tarragon Mustard T-Bone Steaks
Serves 4

Ingredients:
4 beef T-bone steaks
1/3 cup dry red wine
3 Tbs Dijon mustard
2 Tbs minced shallots
2 Tbs olive oil
1 1/2 Tbs chopped fresh tarragon or 2 tsp dried tarragon
2 cups tender sprigs watercress (2 oz), rinsed and crisped
Salt and pepper, to taste

Directions:

Trim excess surface fat from steaks. Rinse steaks and pat dry.

In a small bowl, mix wine, mustard, shallots, olive oil, and tarragon. Spread mixture thickly on all sides of steaks and stack them on a plate. Let stand at room temperature for at least 30 minutes, or cover and chill up to 1 day.

Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.

Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Garnish each with 1/2 cup watercress. Add salt and pepper to taste.

Nutritional Information: Calories: 490, Protein: 57 g, Fat: 26 g, Carbohydrates: 1 g, Fiber: 0 g, Sodium: 342 mg, Cholesterol: 161 mg

 



Shop the Sale: Honey Garlic Pork Chops


I’m about to do something horrible.

I’m going to throw my OWN MOTHER under the bus.

I hope she doesn’t read this, so don‘t share it with her on Facebook, OK?

When we were growing up, dinners tended to happen in a rotation. Broiled chicken, rice and peas on Monday, meatloaf on Tuesday, pork chops on Wednesday. You get the idea. I don’t blame my mom (did you read that part, did you????). She had five kids to feed and had to cook to the lowest common denominator of picky eaters. For the record, I was not the picky eater….(throws siblings under bus with mom). My mom made a lot of awesome dishes (ahhhh…her red beans and rice…her lasagna…her seven-minute frosting.) but her pork chops were not one of them. I don’t like broiled pork chops. There, I said it and I will even take the “picky” label for it if needed. I don’t like broiled pork chops.

I wouldn’t eat pork for a long time as an adult, but now I think it’s my favorite white meat.
I LOVE this recipe for honey garlic pork chops. They’re grilled, not broiled, by the way. With assorted pork chops on sale at Brookshire’s this week, you can buy a bunch and cook them any old way you like.

Honey Garlic Pork Chops
Serves 6

Ingredients:
1/4 plus
1/8 cup honey
3 Tbs soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Directions:
In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med-high heat, close lid and cook, basting 2 times.

Nutritional Information: Calories: 215, Total Fat: 6 g, Cholesterol: 51 mg, Sodium: 544 mg, Total Carbohydrates: 19 g, Dietary Fiber: 0 g, Protein: 21 g



Shop the Sale: Ground Round


Has your child ever gone on an eating strike?  Mine do, on a regular basis. I feel like a broken record, saying my kids don’t like anything except pizza and tacos.

For example, tonight I made homemade dirty rice. My younger son PICKED THE GROUND MEAT OUT OF THE DISH AND ONLY ATE THAT.

Seriously?

Don’t even ask about the steamed green beans I made as well. He dissected them and only ate the “beans” out of the green beans.

It.
Makes.
Me.
Crazy.

Needless to say, finding recipes they don’t pick apart is a challenge. This one includes ground round, which is on Luke’s “Approved To Eat” list, and it’s a soup, so he’ll drink the broth.  That’s a win/win in my book.  Win/win/win if you consider ground round is on sale this week.

Tortilla Meatball Soup
Serves: 6

Ingredients:
2 jalapeño peppers
1 red bell pepper
2 ears corn on the cob
4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
Cooking spray
3/4 tsp kosher salt, divided
6 garlic cloves, minced and divided
1/3 cup panko (Japanese breadcrumbs)
1 lb ground sirloin
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 Tbs olive oil
2 cups chopped onion
2 (3/4-inch) cups cubed red potatoes
1 (1/2-inch-thick) cup sliced carrot
3 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 cup (2 oz) shredded Monterey Jack cheese
1/4 cup (1 oz) shredded extra-sharp cheddar cheese
1/2 cup chopped fresh cilantro

Directions:
Preheat broiler.

Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.

Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly.

Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer.

Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

Nutritional Information: Calories: 380, Fat: 16 g, Saturated fat, 7 g, Protein: 25 g, Carbohydrate: 33 g, Fiber: 5 g, Cholesterol: 98 mg, Iron: 3 mg, Sodium: 631 mg, Calcium: 159 mg 



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



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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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