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Shop the Sale: Asian-Style Loin Back Ribs


It’s easy to tell the difference between beef and pork ribs. But it’s also important to know what kind of beef or pork ribs you’re eating in order to prepare correctly. It’s all about location, location, location. Today, I’m just talking about loin pork ribs because they are on sale this week at Brookshire’s. 

Loin back ribs come from the same part of the hog as pork chops. They are also called “baby back ribs” in the grocery store. Loin ribs are smaller in size than spare ribs and are less meaty and less fatty. They are also more tender than spareribs.  

This week, shop the sale to find a great deal on Hormel loin back ribs at your local Brookshire’s, and try our oven-prepared Asian-Style Ribs. Not all of us are master grillers, and this delicious recipe gives you a way to stay cool indoors and enjoy a new twist on tender pork ribs. 

I like to serve these ribs with Asian slaw and an egg and scallion fried rice. Easy and delicious! 

Enjoy! 

Asian-Style Loin Back Ribs 

Ingredients:
6 garlic cloves, chopped
3 Tbs peeled and coarsely chopped fresh ginger
3/4 cup purchased jalapeno pepper jelly
1/2 cup purchased hoisin sauce (on the Asian aisle)
1/2 cup soy sauce
1/2 cup chopped cilantro
1/4 cup rice vinegar
6 Tbs fresh lime juice
2 Tbs sesame oil
2 Tbs Chinese chili-garlic sauce (on the Asian aisle)
9 lbs Hormel meaty loin back ribs

Directions:
In a food processor, combine everything except ribs. Pulse until smooth. Set the racks in a large baking dish and slather with the marinade. Cover and refrigerate overnight. Bring to room temperature before continuing. 

When ready to cook, preheat the oven to 400°F, and cover three large rimmed baking sheets with foil. Remove the ribs from the marinade, reserving marinade. Cut each rack so that each piece has 4 to 5 ribs. Place ribs on baking sheets, meaty side down. Roast each sheet in batches for 30 minutes, turning over halfway through. Also, baste ribs with the reserved marinade at least three times throughout roasting, including once at the end. Remove from oven and preheat broiler of oven. 

Broil ribs 3 inches from the heat for 3 minutes. Let ribs rest for 10 minutes, before slicing and serving. 



Shop the Sale: Mexican Quiche


You can thank Bruce Feirstein that “Real Men Don’t Eat Quiche.” His 1982 book by the same name asserted that masculine men simply don’t eat egg and cheese-based pie.

I never understood Feirstein’s odd obsession of associating quiche with femininity, except for perhaps the French origin of the word “quiche.” Otherwise, a pie crust filled with meat, egg and cheese seems like a hearty enough meal for anyone!

And quiche is also as such a versatile dish, fitting your menu anytime of the day and for most any occasion. They also double, freeze and reheat easily for an easy option when you need something quick.

Shop the Brookshire’s sale this week to find four of the ingredients you need to make this delicious Mexican Quiche: Pillsbury refrigerated pie crusts, Brookshire’s Best pork sausage, Julio’s refrigerated salsa and Sargento shredded cheese. It’s the perfect week to try a new recipe for your family’s table – breakfast, lunch or dinner.

Enjoy!

Mexican Quiche
1 Pillsbury refrigerated pie crust
1 lb Brookshire’s best ground pork sausage, mild or hot
1 small yellow onion, finely diced
2 garlic cloves, minced
2 tsp cumin
1/4 tsp salt
1 cup Julio’s salsa, mild or hot
3 large eggs, beaten
2 cups Sargento shredded Cheddar Jack or Authentic Mexican Cheese
Garnishes: Sour cream and additional Julio’s Salsa

Preheat oven to 350° F. Prepare pie crust in a 9-inch pie plate. Brown ground sausage in a large skillet, adding onion and garlic halfway through cooking time. Drain grease from sausage, and add cumin and salt and cook two more minutes. Remove from heat and add salsa, eggs and cheese. Pour into pie crust and bake 20 minutes, or until crust is golden brown and eggs are set. Let stand 15 minutes before cutting.

Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream and additional salsa.



Shop the Sale: Watermelon Sherbet Slices


With the temperature creeping upwards, we need to find easy ways to cool off and have fun indoors when it’s too hot to be outside. 

In our home, nothing welcomes summer better than the arrival of Goldenbrook Watermelon Sherbet in our local Brookshire’s stores! Not only is the sherbet delicious all by itself, I also enjoy making Watermelon Sherbet Freezes by blending the sherbet with club soda or lemon-lime soda and processing until smooth. It’s an easy summer frozen drink for all ages!

Another fun way to get your kids involved in the kitchen during their summer vacation is to make these adorable Watermelon Sherbet Slices. Each slice looks like a wedge of watermelon, and they are so easy to make. In no time at all, your kids will see success from their hard work, which makes this worth the time and effort – not to mention it’s just old-fashioned summer fun.

Goldenbrook Watermelon Sherbet is on sale this week at your local Brookshire’s, so it’s a great time to stock up for the hot days ahead. Enjoy!

Watermelon Sherbet Slices

Ingredients:
1 half gallon Goldenbrook lime sherbet
1 half gallon Goldenbrook Homemade Vanilla ice cream
1 half gallon Goldenbrook Watermelon Sherbet

Directions:
Prepare a round springform pan by covering the bottom with wax paper. Allow lime sherbet to soften and spread a 2-inch ring around the outer edge of the pan to form the “rind,” leaving the middle of the pan empty. The ring of lime sherbet should be about two inches in height as well. Return to freezer to harden.

Allow vanilla ice cream to soften and spread a 1/2-inch ring around the pan, just inside of the lime sherbet “rind” layer. Return to freezer to harden.

Allow watermelon sherbet to soften and fill the center of the pan to form the “meat” of the watermelon. Using an offset spatula or butter knife, smooth the top of the sherbet across the entire surface. Return to freezer to harden.

When ready to serve, run a knife around the edges before removing springform pan. Serve in slices, using a sharp knife to cut through. The slices will look like watermelon wedges!

NOTE: Goldenbrook Watermelon Sherbet has candy “seeds” already in the sherbet. Sometimes I add additional miniature chocolate chips if I want the look of additional seeds. 

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Shop the Sale: Keebler Club Cracker Bars


My mother had a rule for me when I was in elementary school: No talking until after you eat your after-school snack. 

It seems that I was a bit grouchy each afternoon when she picked me up from school. The brown-bag ham sandwich, chips and apple I ate for lunch each day were nowhere to be found in my empty body by 3 p.m., and until my mother refueled me, I apparently wasn’t the most pleasant of people to be around. Most days, Mama made sure I had a healthy snack with a lot of protein and complex carbs, but every blue moon, she surprised my siblings and me and had these dessert bars waiting for us after school.

I think this recipe has all of my favorites in one place, making it a salty, sweet treat that will disappear as fast as you can get home from carpool! 

School is almost out, and now might be a good time to celebrate with your kids an unexpected end-of-the-year snack. And even better, Keebler Club Crackers are on sale this week at your local Brookshire’s! 

Keebler Club Cracker Bars 

Ingredients:
Keebler Club Crackers to line bottom and top of a 9×13-inch pan (about 60 total)
1 cup crushed graham cracker crumbs
1/2 cup unsalted butter
1/2 cup milk
1/2 cup sugar
2/3 cup brown sugar
1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup peanut butter, crunchy or creamy 

Directions:
Line the bottom of a 9 x 13-inch baking pan with Keebler Club Crackers. In a saucepan, combine graham cracker crumbs, butter, milk, sugar and brown sugar. Boil for 5 minutes, stirring constantly. Pour over bottom layer of Keebler Club Crackers. Top with second layer of Keebler Club Crackers. For the icing, melt together the chocolate chips, butterscotch chips and peanut butter on medium-low heat. Whisk carefully and pour over bars. Let cool before cutting into bars. Store in the refrigerator.



Shop the Sale: Mango Buttercream


One of the reasons I enjoy being on Facebook is the many wonderful people in the world I would have never known otherwise. I think we are created to enjoy making connections with each other, and although there are legitimate negative aspects of social networking, Facebook has been a fun, informative way for me to connect with others around the world.

William Watson is one of these people. He lives in Florida, but is from Tyler, Texas, where I live now. I didn’t know him when he lived here, but a mutual friend put us in contact with each other because I like to eat and write about all things food, and William is deeply involved with the International Mango Board.

The International Mango Board has become a good source for me when looking for mango-related information, and not only that, it’s been great fun becoming friends with William and realizing we do share many common interests – not just a love of mangoes!

William was in town recently and kindly brought me an entire case of mangoes. We still didn’t get to meet in “real life,” but I did get to stop by our mutual friend’s office to pick up the fruit and enjoy a wonderful Friday afternoon conversation.

Friends are a rare treat in this life, and I’ll take them wherever I can find them – whether it’s Facebook, Twitter or the porch next door. I’m grateful for all the good connections I am given. 

Enjoy this delicious recipe for Mini Vanilla Cupcakes with a Mango Buttercream from the International Mango Board website, www.mango.org. The website has tons of recipes, tips and ideas for those of us who like to eat mangoes. And now is the perfect time, as they are on sale at your local Brookshire’s. 

Mini Vanilla Cupcakes with Mango Buttercream

Source: International Mango Board

Ingredients:
1 (15.25-oz) box vanilla cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 large mangoes (about 2 lbs), pitted, peeled and diced
2 1/2 sticks unsalted butter, at room temperature
5 cups powdered sugar

Directions:
Preheat oven to 325°F. Line miniature muffin tins with cupcake liners. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds, increase speed to medium and mix until smooth, about 2 minutes. Pour into prepared pans and bake until a toothpick inserted into center of cupcake comes out clean, 15 to 18 minutes. Cool in pans for 5 minutes then cool completely on wire rack.

For the Mango Buttercream

Puree one and a half diced mango in food processor or blender until smooth, set aside (will yield about 3/4 cup). Reserve remaining diced mango for garnish.

In a large bowl, beat butter with electric mixer on medium speed, until smooth; slowly add powdered sugar, 1 cup at a time, mixing between each addition.

Add 3/4 cup mango puree. Increase speed to high and beat until incorporated, about 2 minutes.

Transfer buttercream to a piping bag fitted with a pastry tip or a large zip top bag and top cooled cupcakes with buttercream. Top with 1 piece diced mango and sparkling sugar if desired.

Nutritional Information: Each serving (1 mini cupcake) contains 163 calories, 22 g carbohydrate (7% Daily Value), 0.1 g fiber (1% Daily Value), 1 g protein (2% Daily Value), 8 g fat (13% daily value), 4 g saturated fat (18% Daily Value), 24 mg cholesterol (8% Daily Value), 78 mg sodium (3% Daily Value), and 27 mg potassium (1% Daily Value).



Shop the Sale: Chicken Parmesan


Does your family have a few tried-and-true favorite weeknight dinners that you find yourself going back to again and again…because you know everyone likes it and no one will complain? 

I do try to introduce new flavors and recipes to our family table as much as I can, but when time is short and I’m racing through the grocery aisles for something to cook that night for dinner, I automatically return to our list of Taco Soup, Spaghetti and Meatballs, Chicken and Broccoli Stir-Fry, and Parmesan Chicken. They may not be the most exciting meals you can imagine, but they are family-pleasing main dishes that help ensure a successful weeknight dinner. 

My family likes spicy food, so I add a bit of red pepper flakes to our marinara sauce when heating. All you need to add is a green salad and some hot, crusty French bread. The best part of this meal is that the chicken, spaghetti, Parmesan cheese and marinara sauce are all on sale this week at your local Brookshire’s! 

Chicken Parmesan with Spicy Spaghetti Marinara 

Ingredients:
1 clove garlic, minced
1 stick unsalted butter, melted
1 cup dried bread crumbs
2/3 cup grated Parmesan cheese
1/2 tsp garlic salt
1 Tbs dried Italian seasoning
1/4 tsp black pepper
2 lb skinless, boneless, chicken breasts, patted dry with paper towels and cut into 2 x 2 –inch chunks
1 lb spaghetti, cooked al dente
1 (24 oz) jar Classico Tomato and Basil Pasta Sauce
1-2 tsp red pepper flakes 

Directions:
Preheat oven to 450°F. Spray a 9×13-inch baking dish with nonstick cooking spray. In a medium-sized bowl, combine garlic with melted butter. In another medium-sized bowl mix together the bread crumbs, Parmesan cheese, garlic salt, Italian seasoning and pepper. Dip chicken breasts first into garlic butter, then into crumb mixture to coat well, pressing with fingers as needed. 

Place coated chicken pieces into baking dish. Drizzle with any leftover garlic butter. Bake uncovered 15 minutes or until chicken is cooked through and juices run clear. 

While chicken is cooking, heat the pasta sauce along with the red pepper flakes if desired.

To serve, divide cooked spaghetti over 4-6 plates (depending on your family’s appetites!) and top with chicken pieces and a ladle of warm pasta sauce.



Shop the Sale: Boneless Beef Short Ribs


Last week, I wrote about “The Return of the Slow Cooker” for our company’s blog. We had such a big response from readers that I thought I would send you another one of my favorite slow cooker recipes for Boneless Beef Short Ribs. These ribs are on sale this week in all Brookshire’s, so it’s the perfect time to try something new! 

I used to always serve mashed potatoes with these short ribs, as it just seems to be the perfect pair. One night when the ribs were almost ready to serve, I realized I had forgotten the potatoes and didn’t have time to go to the store. I have teenage boys who need some sort of carbohydrate on their plates or they feel like they are on a diet, so I opened the pantry and started thinking creatively. 

Growing up in the South, grits weren’t just for breakfast. We eat them at supper time with our shrimp, quail and grillades, which is just a fancy way of saying smothered steak or veal. It had never occurred to me to try my favorite grits with short ribs, but I thought, “Why not?” In fact, the more I thought about it, I realized how often the Italian version of grits, polenta, is served now in nicer restaurants as one of their side dish choices. 

I’m including my favorite recipe for Creamy Grits. I admit it’s not the healthiest recipe, but it’s really the best. If you want, you can use half-and-half instead of the cream, but the grits will be a bit thinner than if you used cream. Either way, it’s delicious and easy to prepare alongside the Slow Cooker Short Ribs. 

We would love to hear what slow cooking recipes you enjoy making and share them with our other readers to enjoy. Please send these recipes to askleigh@brookshires.com. Enjoy! 

Slow Cooker Boneless Beef Short Ribs 

Ingredients:
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds boneless beef short ribs
1/4 cup butter
1 cup yellow onion, chopped
1 cup beef broth
3/4 cup red wine vinegar
1/2 cup light brown sugar
1/4 cup Sriracha sauce (a garlic chili sauce on the Asian aisle)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 teaspoon chili powder 

Directions:

Combine flour, salt and pepper in a large plastic resealable bag. Add the short ribs, and seal the bag. Shake to make sure all ribs are well-coated with flour mixture. 

In a large skillet over medium-high heat, melt the butter, and add ribs. Turn ribs occasionally to make sure they are browned on all sides. Place the ribs in the slow cooker and cover. 

Using the same skillet, add onion, broth, red wine vinegar, brown sugar, Sriracha sauce, ketchup, Worcestershire sauce, garlic and chili powder.  Stir well to combine. 

Bring mixture to a boil, stirring occasionally to make sure you have the browned bits on the bottom of the skillet. Pour over the ribs. Cover and cook on low for 8 hours, until meat falls apart when pierced with a fork. 

Creamy Grits 

Ingredients:
1/2 pound unsalted butter
1 quart heavy cream
1 cup grits (not instant)
2 chicken bouillon cubes 

Directions:
In a medium saucepan, melt butter in the cream over moderate heat, but don’t let it boil. Add grits and bouillon cubes. Cook over low heat, stirring often, until grits are done.



Shop the Sale: The Return of the Slow Cooker


People often ask me what appliance or kitchen tool I could never live without. I used to say my Kitchen Aid stand mixer and Cuisinart food processor, until last year when I was asked to teach a cooking class on slow cookers – or Crock Pots as they have been called since the decade of shag carpet and avocado green dishwashers.

All the major food magazines, networks and cooking shops have re-introduced this trend, but it seems now the new, more hip term is “slow cooker.” And with the popularity of the cookers, foodies everywhere are flooding the marketplace new recipes and healthier ideas. No longer do we start every recipe with cream of mushroom soup and onion soup mix!

Now that baseball season is here and I find myself racing between work and games, I don’t think my family would ever enjoy dinner before 10 p.m. unless I was using my slow cooker all the time. And with the new slow-cooker insert bags you can find at the store, clean-up is as easy as throwing away the bag!

Brookshire’s has boneless pork roasts on sale this week as a buy one get one free item. This is the perfect time to pull out that old Crock Pot and bring something new to your family table: Balsamic Glazed Pork. My family loves this recipe with mashed potatoes (I mix in a little goat cheese) and fresh steamed green beans with caramelized shallots.

Balsamic Glazed Pork

Ingredients:
For the pork:
2 pound boneless pork roast, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, finely minced or crushed
1/2 cup water

For the glaze:
1/2 cup light brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce 

Directions:
Combine salt, pepper and garlic, and rub over the roast. Place roast in slow cooker, and pour the 1/2 cup water around the sides. Cover and cook on low for 6-8 hours. To make the glaze, bring mixture to a boil, then reduce the heat and let simmer until thickened, stirring occasionally.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over pork and serve.



Shop the Sale: Goldenbrook Ice Cream


One of my favorite things to do is to spend time in the kitchen with younger people who want to learn to cook – or who at least want to get their hands messy and play around for a while! 

Kids are not afraid to explore, imagine, risk and even fail. And on the flipside, cooking can give children a quick boost of confidence when their creations come out of the oven and into their mouths as planned. 

Not too long ago, a mom I know asked me to come hang out with her college-age daughter and a few of her friends. These young women were moving from dorm life to apartment life, and this mother wanted me to help the girls make the transition from cafeteria dining to apartment cooking as smoothly as possible. 

Of course, I think I ended up learning the most and having the most fun, which is usually the case when you’re the teacher, isn’t it? We had a wonderful afternoon together, and it was such a delight to be a part of their beautiful lives. 

Half-jokingly, I told the girls that the way to a man’s heart is often straight through his tummy, and it might be a good idea to have a dessert ready to go on those late nights they found themselves “studying” with the cute boy from the business school. 

This recipe for Toffee Ice Cream Squares is one I put to good use while a student at Baylor University, and I still do today. It makes a ton and can stay in the freezer for several days, cutting off only the amount of squares you need at any one time.  

The recipe is also quite versatile. Feel free to use graham cracker crumbs instead of chocolate; use chocolate chips or nuts instead of toffee; and definitely experiment with lots of different ice cream flavors. And now is the perfect time to do that, as Goldenbrook Ice Cream is on sale this week at all Brookshire’s. 

Enjoy! 

Toffee Ice Cream Squares 

Ingredients:
1 1/2 cups chocolate cookie crumbs
1/3 cup unsalted melted butter
9 ounces chocolate toffee candy bars, crushed
1/2 gallon Goldenbrook Homemade Vanilla or other favorite flavor ice cream, softened
Hot fudge sauce (see recipe below) 

Directions:
Mix chocolate wafer crumbs and melted butter. Press into the bottom of a 9- by 13-inch pan. Freeze 15 minutes to set crust. Meanwhile, mix the crushed candy bars in with the softened ice cream. Scoop back into crust, making even with the back of a spoon. Put back into the freezer to harden. To serve, cut into squares and drizzle with warmed hot fudge sauce. Serves 8-12. 

Hot Fudge Sauce 

Ingredients:
3/4 cup sugar
1/2 cup unsweetened cocoa
2/3 cup evaporated milk
1/3 cup light corn syrup
1/3 cup butter, unsalted
1 teaspoon vanilla 

Directions:
Combine sugar, cocoa, evaporated milk and corn syrup together in saucepan and cook over medium heat, stirring constantly until mixture begins to boil. Boil for 5 minutes to thicken. Make sure you time it from a good roiling boil and not the first few bubbles that will persist for several minutes beforehand. Remove from heat and stir in butter and vanilla. OPTION: If you want really thick hot fudge sauce, you can boil for a few minutes more. 

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Shop the Sale: For the Love of Strawberry Shortcake


When I was in second grade, I had a huge crush on one of my older brother’s friends. Let’s just call him Jack and hope this blog doesn’t make it all the way home to Mississippi. 

Jack was in sixth grade, and although I was 8 and he was 12, the age difference didn’t seem to faze me. I can clearly remember thinking through that my parents were five years apart and it seemed to be working well, so what’s the harm in four? 

Jack had been in our home countless times, and all I knew was I liked him. A lot. 

One Saturday, I painted Jack a Strawberry Shortcake paint-by-number picture – not the shortcake dessert, but the little doll we all played with back in the 1970s (along with Holly Hobbie). 

Our school was small enough where first through sixth grades were all on the same campus, and all weekend I thought of different schemes to get the painting to him at school Monday morning. The best plan I could come up with was to hide the painting between my piano books and make a quick stop in sixth grade on the way to my Monday music lesson. 

The moment came to go big or go home, and sure enough I ran to the sixth grade, knocked on the door, and asked for Jack. My mouth was completely dry, and my heart was pounding out of my little body when he came to the door. 

I shoved the painting at him and ran. Not a word. 

Here’s the best part. When my brother got home from school that day, he didn’t tease me at all. He just sweetly said, “Jack says thank you for the picture.” And a few weeks later at my brother’s skating party, Jack asked me to skate when it came time for the boys to ask the girls. 

These are moments a girl never forgets. 

So in honor of one of my sweetest early memories – and a boy and brother who were nothing but kind when they could have teased me for years – I think it’s just the right time to make a strawberry shortcake and celebrate the innocence of young sweet love. 

Strawberry Shortcake 

For the biscuits
Ingredients:
2 1/3 cups baking mix
3 Tbs unsalted butter, melted
1/2 cup Food Club whole or low-fat milk
3 Tbs sugar plus more for sprinkling 

Directions:
Preheat oven to 425°F. Using a wooden spoon, stir baking mix, melted butter, milk, and sugar in a mixing bowl until soft dough forms. Drop by 6 large spoonful’s on to a greased cookie sheet. Sprinkle with additional sugar. Bake 10-12 minutes or until golden brown. 

For the berries
Ingredients:
2 pints of fresh strawberries, stemmed and sliced thinly
1/2 cup sugar 

Directions:
Place berries and sugar in a large bowl. Mix gently to combine. Set aside to allow berries to soften and juices to form. If you like, you can use the back of a fork to slightly mash berries. 

For the whipped cream
Ingredients:
3 cups whipped cream
1 tsp vanilla extract
1 Tbs sugar 

Directions:
For the whipped cream, place cream, vanilla and sugar in the bowl of an electric mixer. Whip until soft peaks form. Keep in refrigerator until ready to use.

To serve, slice each biscuit in half. Place bottom of biscuit on a dessert plate. Ladle strawberries over the biscuit. Top with a dollop of whipped cream and the top half of the biscuit.



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.

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