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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



Shop the Sale: Northwest Gala Apples


I grew up not far from Charlottesville, Virginia, where Carter’s Mountain orchard is a stone’s throw from the homestead of Thomas Jefferson, Monticello.

There, in the shadow of the historic rotunda, is a family-owned orchard where you can pick your own apples in the fall and fill up on homemade cider and apple butter while your eyes feast on the palette of fall colors in the magnificent foliage.

One of the joys of picking your own apples is eating them fresh from the trees, with nothing more than a quick buff on your flannel shirt. The other is devouring the tasty treats you can make from apples.

Northwest Gala Apples are on sale at Brookshire’s this week. See what you can make with them.

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

Apple Butter Bread 

Ingredients:
2 cups all-purpose flour
1 cup brown sugar
1/4 cup (1/2 stick) margarine, melted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
3/4 pint (1 1/2 cup) apple butter, divided
1/2 cup apple juice
1 cup finely diced Northwest Gala apples
1/2 cup chopped walnuts 

Directions:
Combine flour, brown sugar, baking powder, soda and salt in a large bowl. Stir in 3/4 cup apple butter, apple juice, margarine and egg. Fold in apples and walnuts. Pour half of the batter into prepared pan. Spread remaining 3/4 cup apple butter over batter. Gently pour remaining batter over apple butter. Bake at 350° F for 65 to 75 minutes or until top springs back when lightly touched in center. Cool 15 minutes before removing from pan and continue cooling on rack. Makes 1 loaf. 

Nutritional Information: Calories 440; Calories from Fat 103; Cholesterol 20 mg;Sodium 318 mg;     Total Carbohydrates 81 g; Dietary Fiber3 g; Sugars 48 g; Protein 7 g

Recipe from Carter’s Mountain Orchard 



Shop the Sale: Mushroom Risotto


Once upon a time, I was too scared to attempt to make risotto. 

The Italian rice dish of my dreams was supposed to be creamy, complex and time consuming. 

Admittedly, it is creamy. It is complex in its developed flavors and it does take some time to reduce the cooking liquids into a delicious bath of thick broth. But actually risotto is an amazingly simple dish with spectacular results. 

Harvest Club White Mushrooms are on sale at Brookshire’s this week. The addition of this simple ingredient elevates the flavors of risotto to angels-singing-at-the-gates-of-heaven proportions. While you do have to give yourself some time to bring this dish together, the minutes will be well spent. I promise. 

No fear involved. 

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

Mushroom Risotto
Serves 6 

Ingredients:
6 cups chicken broth, divided
3 Tbs olive oil, divided
1 lb portobello mushrooms, thinly sliced
1 lb white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 Tbs finely chopped chives
4 Tbs butter
1/3 cup freshly grated Parmesan cheese

Directions:
In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Nutritional Information: Calories 654; Calories from Fat 176;Total Fat 20 g;Cholesterol 25 mg; Sodium 966 mg;Total Carbohydrates 85 g; Dietary Fiber 2 g; Sugars 2 g; Protein 29 g



Shop the Sale: Autumn Salad


Fall is definitely in the air.   

I’m ready to wear my tall black boots, go on campouts, crunch the leaves on the local walking trail and hike at the nearby state park.  

I’m also ready to use apples in as much of my cooking as is humanly possible.  

This week, Northwest Honey Crisp Apples and Fresh Express Salad Blends are on sale at Brookshire’s, so it’s the perfect time to toss together an Autumn Salad, full of fall’s bright flavors and colors. You can add chicken to make this a main course meal. I like this with a poppyseed or raspberry viniagrette, but you can certainly use the salad dressing of your choice.  

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

Autumn Salad 
Serves 4 as a side dish  

Ingredients: 
1 bag Fresh Express Salad Blends 
3 Northwest Honey Crisp apples, chopped 
2 cups dried cranberries 
1 cup sunflower seeds 
1 cup red grapes, sliced 

Directions:
Toss all ingredients together. Add your favorite salad dressing. Enjoy. 

Nutritional Information: Calories  185; Calories from fat 57; Total fat 6 g; Cholesterol 0 mg; Sodium 9 mg; Carbohydrates 32 g;  Dietary fiber 7 g; Sugars 18 g; Protein 3 g



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