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Shop the Sale: Kickin’ Chicken




That’s my motto for 2015. Life just gets too darn complicated sometimes, like on Wednesday evenings when I’ve picked up one kid from chess club, another from a STEM after-school program, worked a 9-hour day and then decide to try a new recipe while doing laundry, feeding the dog and sorting the mail.

This easy chicken recipe follows that directive. However, for such ease, it’s full of flavor. The lime juice tenderizes the chicken beautifully while the olive oil ensures the flavor seeps into the meat. Of course, I love anything with hot sauce.

The recipe calls for marinating for four hours, but I like to do mine overnight.

Boneless, skinless chicken tenders or breasts are on sale this week, so heat up your winter with this chicken recipe.

Kickin’ Chicken
Serves 6

2-3 lb boneless, skinless chicken breasts or tenders
1 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
1/4 cup olive oil
1/4 cup fresh lime juice
2 cloves garlic, minced or pressed
limes, cut into slices for serving

In a medium-sized bowl, mix hot sauce, olive oil, lime juice and garlic. Place chicken in a pan, bowl or zippered bag; pour marinade over top, making sure the chicken is submerged in the marinade. Marinade for four hours in the fridge. Remove chicken from marinade and grill. Serve with lime slices.

Nutritional Information: Calories Per Serving: 340, Calories from Fat: 124, Fat: 14 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 130 mg, Sodium: 1309 mg, Potassium: 426 mg, Carbohydrates: 4 g, Protein: 49 g.

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SHOP THE SALE: Slow Cooker Carne Asada

There’s frequently nothing better than having a big pan of tender, delicious meat sitting around.

At least, that’s what my friend, Rosa, and her mother, Mama Rosa, believe.

Whenever you go to their house, there is something good cooking, something that smells delicious and makes you gravitate immediately to the kitchen, like a tractor beam is pulling you in and you can’t resist. Really, you can’t resist. As they say in Star Trek, “Resistance is futile.”

The two Rosas (mother has lived with daughter for the better part of 20 years), are a culinary juggernaut. They had a restaurant for a short time until Juan, Mama’s husband and Rosa’s father, died at an early age.

Ever since then, they’ve been cooking in their home.

They usually do this dish in the oven, but even Mama will tell you that it’s too hot to turn on the oven that long during the summer months.

The slow cooker works just as well, and you actually get a juicier product. In fact, I had to drain some of the juice (but best believe I saved it) last time I made enchiladas out of this delicious carne asada!

Chuck roast is on sale this week at Brookshire’s, so don’t fear if you’re making a huge amount. It freezes well, too.

Slow Cooker Carne Asada
Serves 10

1 (10.5 oz) can beef broth
3 diced tomatoes
2 jalapeño peppers, chopped
1 sweet onion, chopped
4 cloves garlic, minced
2 lb chuck roast
2 Tbs ground cumin
2 Tbs chili powder
2 tsp salt
2 tsp freshly cracked black pepper

In a small bowl, combine the cumin, chili powder, salt and black pepper.

Rub it onto chuck roast. Place in a slow cooker.

Place onions, garlic, tomatoes and jalapeños in slow cooker with the meat.

Pour broth over meat and vegetables.

Cook on low setting for 8 hours or overnight.

Shred meat with a fork. Serve in enchiladas, tacos and other dishes.

Nutritional Information: Calories Per Serving: 229, Calories from Fat: 75, Fat: 8 g (3 g Saturated Fat), Cholesterol: 92 mg, Sodium: 661 mg, Potassium: 482 mg, Carbohydrates: 6 g, Fiber: 2 g, Sugar: 2 g, Protein: 32 g

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

Shop the Sale: Steak Bites

Sirloin steak is one of the most classic and delicious meats to enjoy. A top sirloin, taken from the upper portion of the cut, is tender, lean and lends itself well to being grilled.

There’s nothing better than a good grilled steak, but I also love to try meat in various ways, especially when it’s on sale, like this week at Brookshire’s.

Steak bites are a good alternative. You don’t mess with the integrity of the meat, but you get a different kind of meal out of a good cut of steak!

This would be delicious served with rice or over a baked potato with a huge green salad. This is based on a Pioneer Woman recipe; I just added the garlic because everything tastes better with garlic.

Steak Bites
Serves 4

1 lb top sirloin steak
1 tsp each sea salt and fresh ground black pepper
4 Tbs butter
2 cloves garlic, minced

Trim off the excess fat from the meat, and then cut cubes about 1 inch in size.

Sprinkle with sea salt and freshly ground pepper.

Heat a skillet (preferably cast iron) over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt and then get very brown before you add the meat. Add the garlic.

Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan. If it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds, just long enough to sear the outside of the meat but NOT cook the inside.

Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat.

Nutritional Information: Calories Per Serving: 315, Calories from Fat: 167, Fat: 19 g (10 g Saturated Fat), Cholesterol: 132 mg, Sodium: 625 mg, Potassium: 466 mg, Carbohydrates: 1 g, Protein: 35 g

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Posted in: Shop the Sale

Shop the Sale: Turkey Wellington

Christmas can be exhausting.

It can also be exhilarating.

It’s usually more of the latter than the former.

One of my FAVORITE things about Christmas (well, after Christmas Eve, seeing the boys’ faces Christmas morning, making Christmas brunch, going to church, thanking God at the manger scene, opening gifts and basking in the glow of a happy day) is making Christmas dinner.

Christmas dinner is a chance to be magnificent.

The stockings were hung by the chimney with care, the presents were nestled all snug in their beds (oh wait, that was the children) and all was right with the world on Christmas morning.

Then, there’s that air of expectation that creeps into midday on Dec. 25. Presents are opened, brunch is consumed and all that’s left is the Christmas beast. I mean, feast (sorry, “The Grinch” slip).

Why not go all out on Christmas night? Give your family one more gift of magnificence. (And, make them help!)

Honeysuckle White® Fresh Turkey is on sale at Brookshire’s this week, and you can ask the butcher to cut slices for you. Then, you have all the rest of the bird for use in soups and such!

Turkey Wellington

1 Tbs extra virgin olive oil, plus extra for drizzling
1 Tbs butter
1 shallot, chopped
1/2 lb button mushrooms and stems, chopped
salt and pepper
2 Tbs dry cooking sherry
4 slices turkey breast or assorted cuts (about 4 cups)
8 oz chicken paté (if you don’t want to use chicken paté, puree 6 ounces turkey breast in the food processor with 4 tablespoons cream)
1 sheet frozen prepared puff pastry, defrosted
1 egg, beaten with a splash of water

Preheat the oven to 425˚ F.

Heat a small skillet over medium heat. Add the olive oil (one turn of the pan), butter, shallots and chopped mushrooms. Sauté for 5 minutes; season with salt and pepper. Add the sherry to the pan and let the liquid evaporate. Remove from the heat.

In a nonstick skillet over high heat, sear the turkey for 2 minutes on each side in a drizzle of olive oil. Remove from the heat, and season the meat with salt and pepper.

Cut the paté (or prepared turkey puree formed into a loaf) into four pieces horizontally. Unfold the puff pastry sheet onto a cutting board, and cut into quarters with a sharp knife. Roll each piece of dough into a 10 x 6-inch rectangle.

On each rectangle of dough, place a quarter of the cooked mushrooms. Top with a slice of paté and one slice of turkey. Wrap the dough up and over the meat, then pinch and seal the dough with egg wash and trim any excess. Turn the wrapped Wellingtons over, seam-side down, and brush all over with egg wash. Use the egg wash as “glue” to affix dough garnishes.

Bake the Wellingtons on a baking sheet for 30-35 minutes until golden. Let stand for 5 minutes then serve.

Serves 6

Nutritional Information: Calories Per Serving: 439, Calories from Fat: 287, Fat: 32 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 141 mg, Sodium: 684 mg, Potassium: 305 mg, Carbohydrates: 22 g, Fiber: 1 g, Sugar: 2 g, Protein: 15 g.

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Posted in: Shop the Sale

Shop the Sale: Honey Mustard Bacon Chicken Tenders

Are you finished with your holiday shopping?

I am.

Pretty much.

Except for the fact that my 11-year-old refused to tell me what he wanted for Christmas, because Santa “KNOWS.”

Then, of course, as soon as the big, brown box from Amazon was tucked safely into my secret spot, he says, “I think I’ll make my list now.”

Uh. Wait.

You told me you didn’t WANT anything SPECIFIC.

Liar, liar, pants on fire.

Oh my jolly-man-in-red.

Luckily, I managed to “guess” pretty accurately. I’d say about 75 percent of the items on his list are already wrapped and ready to go. The remaining 25 percent? Well, about 20 percent of that is “Not no way, no how.” Sorry, but “gaming laptop” isn’t happening this year. “Minecraft gift card,” on the other hand, is.

Do you need extra time this holiday season for unplanned shopping?

Try this quick and very delicious dish for a weeknight meal that will leave you lots of extra time for holiday shopping! Tyson boneless, skinless chicken tenders are on sale at Brookshire’s this week, leaving you extra change in the jar as well as in the wallet for this holiday season!

Honey Mustard Bacon Chicken Tenders

1 lb. of chicken tenders
1 lb. of bacon
1/2 cup honey
2 tsp spicy mustard powder or 1/4 cup prepared mustard
1/2 tsp garlic powder
1 Tbsp Worcestershire sauce
1 Tbsp  red wine vinegar
salt and fresh cracked pepper

Whisk together the honey, mustard, garlic, Worcestershire sauce, and rice wine vinegar. Add salt and pepper to taste.

Marinade the chicken tenders in half of the honey mustard for 30 minutes.

Remove chicken from marinade and wrap each piece with bacon. Place on a jelly roll sheet. Brush with the honey mustard marinade, crack pepper over each piece and bake for 10-12 minutes on 375.

After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp.

Nutritional Information: Calories Per Serving: 963, Calories from Fat: 502, Fat: 56 g, Trans Fat: 0 g (18 g Saturated Fat), Cholesterol: 226 mg, Sodium: 2760 mg, Potassium: 945 mg, Carbohydrates: 38 g, Sugar: 36 g, Protein: 75 g

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Posted in: Shop the Sale

Shop the Sale: Angus Beef Poppers

“I made the best dinner on Sunday,” my friend, Jen, exclaimed at work on Monday morning.

“What was it,” I demanded, determined to find out so I could make it myself.

“Um…these ball things….with ground meat….” she stammered.

I think she was trying to keep the recipe a secret.

When I finally pried it out of her, it sounded a lot like these, from the Certified Angus Beef board.

Angus beef is from an Angus cow and evaluated using the brand’s 10 specifications for marbling, size and uniformity. Angus ground chuck is on sale at Brookshire’s this week, so take advantage of the sale on this premium grade of beef to go ahead and stock up.

Jen said she stuffed her meat mixture INTO jalapeno peppers, but this sounds a lot easier (and faster).

The honey lime crème fraiche sounds delicious, but you could dip them in almost anything – ranch, honey mustard, buffalo, barbecue or hot mustard sauces.

Jalapeño Beef Poppers

2 lbs angus beef ground chuck
12 oz shredded cheddar cheese
6 jalapeños, seeded and minced
1 Tbsp salt
1 Tbsp fresh ground black pepper
1 tsp whole mustard seeds
12 eggs
1 cup plain bread crumbs
1 cup Panko bread crumbs
Frying oil as needed
Dipping sauce — see Honey Lime Crème Fraiche

Combine ground beef, cheese, jalapeños, salt, pepper and mustard seeds in a large mixing bowl. Portion by hand into 42 “popper” shape balls, approximately 1-ounce each.

Crack and whisk eggs; put in a shallow dish. Combine bread crumbs and put in a second shallow dish.

Prepare a pot with frying oil; heat to 325° F. Roll poppers in egg mix, 6-8 at a time, roll in bread crumbs; repeat. Deep fry 4 minutes in batches. Allow to dry on paper towels; serve warm with Honey Lime Crème Fraiche for dipping.

Honey Lime Crème Fraiche

8 oz sour cream
Juice and zest of 1 lime
2 Tbsp honey
2 Tbsp minced cilantro

Combine all ingredients and mix well. Serve with Jalapeño Beef Poppers.

Yields 42

Nutritional Information: Calories Per Serving: 128, Calories from Fat: 76, Fat: 9 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 71 mg, Sodium: 287 mg, Potassium: 37 mg, Carbohydrates: 4 g, Sugar: 0.6 g, Protein: 8 g

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SHOP THE SALE: Hormel Spiral Sliced Ham

Sweet Wine and Mustard HamThe spiral-sliced ham has become synonymous with the holidays, whether it be the centerpiece of your Christmas or Easter table, or a delicious accompaniment to the Thanksgiving turkey.

The spiral-sliced ham came into being three generations ago by the mind of Harry J. Hoenselaar, founder of the Honey Baked Ham Co.

When the patent expired on the cut of meat in 1981, other forward-thinking companies, like Hormel, got in on the spiral-sliced sensation.

This year, you can have a spiral-sliced ham on your table along with the turkey. Spiral-slicing allows the meat to be coated with a sweet and savory sauce, so each bite is rich and flavorful. Because Hormel hams are precooked, this recipe won’t take up a lot of real estate in your oven this holiday season.

Sweet Wine and Mustard Ham

1/4 cup butter
1/2 cup onions, finely chopped
1 (750 ml) bottle sweet white wine, divided
1/4 cup honey
1 Tbs thyme leaves
2 tsp crushed red pepper
3/4 cup whole-grain mustard
1 (16 lb) Hormel Spiral Sliced Ham

In a small skillet, melt butter over medium heat. Add onions; cook 5 minutes or until softened.

Add 1 cup wine, honey, thyme and crushed red pepper. Simmer 8 to 10 minutes or until reduced by half. Remove from heat. Stir in mustard. Divide mixture in half.

Heat ham according to package directions. Use remaining wine instead of water in pan. Baste ham with one half of mustard mixture and wine from pan during cooking.

Serve ham with remaining mustard mixture.

Serves 12

Nutritional Information: Calories Per Serving: 1031, Calories from Fat: 486, Fat: 54 g, Trans Fat: 0 g (24 g Saturated Fat), Cholesterol: 366 mg, Sodium: 5930 mg, Potassium: 20 mg, Carbohydrates: 17 g, Sugar: 13 g, Protein: 114 g.

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Posted in: Shop the Sale

Shop the Sale: Roasted Apple Chicken

Roasted ChickenNothing is easier than roasting a whole chicken, so it should be just as easy to add some fabulous fall flavors to a whole fryer.
With a few seasonal apples and some onions, you can transform this humble meal into a dish fit for company – or the ones you love most, your family.

You can use almost any kind of apple that you’d use for baking in this recipe. I like the tart flavors of a Granny Smith, but a Fuji, Pink Lady or Cameo would be sweeter and would hold up well during roasting. If you were getting adventurous, you could substitute pears for the apples or use a blend of both.

Whole fryers are on sale this week at Brookshire’s, so take advantage of the sale to try this delicious fall dish.

Roasted Apple Chicken
1 whole fryer/roasting chicken, thawed and cleaned
1 onion, cut in quarters
3 apples, cut in quarters
salt (optional)
1 Tbs olive oil or butter

Preheat oven to 325° F. Place chicken in roasting pan, breast-side up.

Mix onion pieces and apple pieces in a bowl. Season with salt and pepper, if you like. Place apple-onion mixture inside chicken.

Rub outside of chicken with olive oil or butter. Sprinkle outside of the chicken with salt and pepper, if you like.

Place foil tent on top of chicken and place in oven. Cook for 1 hour and then remove foil tent; continue cooking for 30 to 45 minutes.

Remove from oven and let cool for 10 minutes before carving.

Nutritional Information: Calories Per Serving: 582, Calories from Fat: 301, Fat: 33 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 256 mg, Sodium: 702 mg, Potassium: 130 mg, Carbohydrates: 14 g, Fiber: 3 g, Sugar: 10 g, Protein: 57 g.

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Posted in: Shop the Sale

Shop the Sale: Asian Marinated Pork Chops

I’ve been on this Asian food kick ever since yet another one of my friends took a trip overseas.

One of my friends, Jon, retired early so he could sell everything and travel, and that’s exactly what he did. He’s over in Thailand right now, posting pictures and writing blogs about the amazing experiences and the even more marvelous-looking food.

Another set of friends is traveling through Vietnam right now. She is also posting pictures of interesting cultural differences and of all the delicious dishes they are eating.

I love Asian flavors, especially anything with ginger which is also a digestive aide. If you want, swap out the ground ginger for fresh minced ginger in this recipe for a bolder flavor.

I decided to take my own trip to the Orient while boneless pork chops were on sale this week at Brookshire’s. I love pork with Asian flavors and this recipe did not disappoint.

Asian Marinated Pork Chops

1 cup soy sauce
1/2 cup brown sugar
2 tsp minced garlic
1 tsp ground ginger
1 Tbs ground cumin
1 tsp chili powder
6 boneless pork chops

Combine soy sauce, brown sugar, garlic, ginger, cumin and chili powder in a large plastic zipper bag or bowl with a lid until sugar is dissolved. Place pork chops in the marinade and seal securely. Let marinate in the fridge for at least 4 hours. After marinating, preheat a grill or skillet to medium-high heat. Place pork chops onto preheated grill or skillet, and cook for 5-7 minutes per side until the meat is no longer pink inside (or reaches an internal temperature of 145° F).

Serves 6
Nutritional Information: Calories Per Serving: 552, Calories from Fat: 108, Fat: 12 g, Trans Fat: 0.1 g (4 g Saturated Fat), Cholesterol: 243 mg, Sodium: 2595 mg, Potassium: 1544 mg, Carbohydrates: 16 g, Fiber: 1 g, Sugar: 12 g, Protein: 90 g.

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Posted in: Shop the Sale

Shop the Sale: Hobo Dinner

I was talking to my friend Paul today, gleaning inspiration for blogs. We like to talk food; he always has something that sounds delicious he’s cooking for dinner.

So, I asked him, “I need something new to do with ground beef.”

He responded instantly, “My mom used to make this meal she called a ‘Hobo Dinner.’ Super simple but much tastier than you’d think.”

Of course, I Googled it. “Hobo” dinners got their name from transients who would package all their food in aluminum foil and grill it on an open flame. No mess, no clean up, no cookware needed. When I Googled it, a lot of the hits came back for camping recipes, which excited me. Not only could I make this meal in my oven but also on my grill or at my campsite WITHOUT MESS! Did you READ that part?

There are several variations of the Hobo Dinner. My friend said his mom made it in one big pan, but most of the recipes I’ve seen call for individual servings. You can add or subtract ingredients to suit your tastes.

Ground Angus chuck is on sale this week at Brookshire’s and would be perfect for any variation of this meal.

Hobo Dinner

Ingredients (per individual dinner):
1/4 lb ground beef
1 potato, sliced
1 carrot, sliced
2 Tbs onions, chopped
1 sheet heavy-duty aluminum foil (18 inches x 13 inches)
salt and pepper to taste, optional

Shape beef into a patty; place in the center of foil with potatoes, carrots and onions. Sprinkle with salt and pepper if desired. Bake at 350° F for 45 minutes. Open foil carefully.

Serves 1

Nutritional Information: Calories Per Serving: 371, Fat: 16 g (0 g Saturated Fat), Cholesterol: 82 mg, Sodium: 81 mg, Carbohydrates: 28 g, Fiber: 0 g, Protein: 28 g.

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Posted in: Shop the Sale

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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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