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Shop the Sale: Wine Braised Chuck Roast


Wine Braised Chuck RoastWhen school starts, it always feels like fall to me, despite living in the South where temperatures can still easily be in the triple digits on the first day of school and quite possibly on the first official day of fall.

That doesn’t stop me from cooking like it’s fall, though.

This dish is great because it cooks slowly, resulting in melt-in-your-mouth tender beef. The wine and garlic make a rich sauce for the beef, especially if you serve it with mashed potatoes or a crusty loaf of bread to sop up the juices. Plus, I love any dish that makes your house smell like a four-star restaurant while it’s cooking.

This serves six to eight, but if you shred the leftovers, they make the most amazing sandwiches as well.

Wine Braised Chuck Roast

Ingredients:
3-4 lb chuck tender roast
salt and pepper, to taste
2 cloves garlic, roughly chopped
1 small onion, roughly chopped
3-4 sprigs fresh thyme
1 tsp dried marjoram
8 oz red wine
1-2 Tbs unsalted butter

Directions:
Preheat oven to 325° F.

Lay out 2-3 layers of tin foil big enough to wrap around the chuck tender roast.

Salt and pepper the beef and place it in the middle of the foil, folding up the sides to create a bowl. Sprinkle in the garlic, onion, thyme and marjoram. Pour wine over the beef.
Seal up the foil and place the packet in a baking dish.

Bake for about 3 1/2 hours.

Carefully remove meat from the foil packet. Move to a cutting board or serving platter and tent to keep warm. Strain the cooking juices into a skillet. Bring to a simmer. Whisk in the butter and let simmer for about five minutes. Test for seasoning. Serve with the beef.

Serves 6-8

Nutritional Information: Calories Per Serving: 322, Calories from Fat: 123, Fat: 14 g (5 g Saturated Fat), Cholesterol: 121 mg, Sodium: 155 mg, Potassium: 59 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 38 g.

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Shop the Sale: Buffalo Chicken Zucchini Boats


Buffalo Chicken Zucchini BoatsHow do you get your kids to eat more veggies? If they’re like mine, sometimes I have to sneak them into meals.

My boys love broccoli and cauliflower, but they’re hit or miss with almost anything else.

This summer, I found that if I thinly slice zucchini lengthwise and grill it, they’ll eat that up. I became emboldened to try other zucchini recipes, as I love them!

I also love buffalo chicken, a fact that regular readers of this blog should know!

I’d never thought to put buffalo chicken with zucchini, but I’m glad I did because the outcome was outstanding.

These are super easy to make with the boneless chicken breasts or tenders on sale this week at Brookshire’s. You can cook them almost anyway you like, baked, poached or grilled (I did grilled).

Buffalo Chicken Zucchini Boats

Ingredients:
2 zucchinis
1 lb chicken breast or chicken breast tenders, cooked and diced
2 Tbs flour
1/2 tsp salt
1/2 tsp black pepper
1 carrot, shredded
1 rib of celery, diced
3/4 cup shredded cheddar cheese, divided
1/4 cup bleu cheese crumbles (optional)
3 Tbs buffalo sauce
3 Tbs bleu cheese (or ranch) dressing

Directions:
Preheat your oven to 350° F. Line a baking sheet with aluminum foil and spray with cooking oil. Set aside.

Cut each zucchini in half horizontally. Then, with a melon baller (or spoon), carefully scoop out the center of the zucchinis. Reserve 1/2 cup of the center and dice it up for your filling.

In a bowl, mix together chicken, flour, salt, pepper, carrot, celery, 1/2 cup cheddar cheese, bleu cheese crumbles (optional), buffalo sauce and dressing.

Place zucchinis, hollow side up, on the prepared baking sheet. Fill the boats with your buffalo chicken filling. The filling should be heaping. Sprinkle with the remaining cheddar cheese.

Bake for about 30 minutes or until the zucchinis have achieved desired softness.

Serves 4

Nutritional Information: Calories Per Serving: 392, Calories from Fat: 173, Fat: 19 g, Trans Fat: 0.1 g (7 g Saturated Fat), Cholesterol: 130 mg, Sodium: 805 mg, Potassium: 652 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 3 g, Protein: 45 g.

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Shop the Sale: Slow Cooker Smoked Chicken


Slow Cooker Smoked ChickenOnce upon a time, I had no idea what to do with a whole fryer chicken. I didn’t really want to fry it. I didn’t know how to butcher it, and I certainly had no concept of what it meant to butterfly it.
Then, someone told me to just plop it in the slow cooker and cook it that way.

Brilliant.

The slow cooker is one of my favorite ways to make dinner and a whole fryer chicken comes out so well after a long, slow simmer in the slow cooker. Smoked paprika almost imparts a cooked-on-the-grill flavor, but you could really use any spice or spice combination that you like. There’s no need to add any liquid to this recipe to end up with a juicy bird. Try this while whole fryers are on sale at Brookshire’s and buy a few extra to freeze. Just be sure to thaw chicken entirely before cooking this recipe.

Slow Cooker Smoked Chicken

Ingredients:
4-5 lb whole fryer chicken
4 Tbs smoked paprika
2 cups white onions, chopped

Directions:
Rinse chicken and place in slow cooker, breast side up. Sprinkle with smoked paprika and top with chopped onions. Cook on low heat setting for 8 hours.

Nutritional Information: Calories Per Serving: 471, Calories from Fat: 245, Fat: 27 g (7 g Saturated Fat), Cholesterol: 227 mg, Sodium: 590 mg, Potassium: 164 mg, Carbohydrates: 6 g, Fiber: 3 g, Sugar: 2 g, Protein: 52 g.

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Posted in: Shop the Sale


Shop the Sale: Cajun Catfish


Cajun CatfishAs summer winds down, there’s no reason not to capture the feeling of fishing, fun and fireflies with this Cajun-inspired catfish dish. It’s easy to make for a weeknight supper or feed to a crowd at a back-to-school bash.

Catfish comes in several different varieties and is found in all parts of the country, at all depths of bodies of water. Some catfish have a hard exterior: they are for eating. Other breeds of catfish have a mild white meat, which we like to catch, eat and enjoy!

Cajun Catfish

Ingredients:
2 Tbs yellow cornmeal
2 tsp Cajun seasoning or blackening seasoning
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp lemon pepper seasoning
2 (6 oz) catfish fillets
1/4 tsp paprika

Directions:
Preheat oven to 400° F. In a large resealable plastic bag, combine cornmeal, Cajun seasoning, thyme, basil, garlic powder and lemon pepper.

Add catfish and shake to coat. Place on a baking sheet coated with cooking spray. Sprinkle with paprika. Bake 20-25 minutes or until fish flakes easily with a fork.

Nutritional Information: Calories: 265, Fat: 13 g (3 g Saturated Fat), Cholesterol: 80 mg, Sodium: 812 mg, Carbohydrates: 8 g, Fiber: 1 g, Protein: 27 g.

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Shop The Sale: New York Strip Steaks


New York Strip Steaks

Sometimes I think, “What more can you write about steaks?,” especially one as flavorful as a New York strip.

Also known as a porterhouse or sirloin strip, the New York strip is part of the short loin and thoroughly marbled. In other words, you get a tender cut of meat with plenty of flavor.

I’m of the mindset that a good cut of meat should speak for itself, like a New York strip can. However, with a few enhancements, you can take this steak from delicious to sublime.

New York Strip Steaks

Ingredients:
2 New York strip steaks (about 1 1/2 lb)
1/2 cup Dale’s Marinade and Seasoning
3 Tbs McCormick’s Grill Mates Steak Rub
2 Tbs butter
salt and pepper, to taste

Directions:
Place steaks in a zipper-locked plastic bag. Pour in Dale’s seasoning. Leave at room temperature for 30 minutes. Remove steak from Dale’s. Sprinkle both sides with McCormick seasoning, salt and pepper.

Prepare grill to high heat.

Sear steaks on both sides, about 2 minutes per side over flame.

For a gas grill, turn heat to medium, or move steaks on a charcoal grill to indirect heat. Top with butter.

Grill until meat reaches desired temperature.

Remove from heat, let stand 10 minutes before serving.

Nutritional Information: Calories Per Serving: 820, Calories from Fat: 486, Fat: 54 g, Trans Fat: 0 g (24 g Saturated Fat), Cholesterol: 255 mg, Sodium: 1542 mg, Potassium: 3 mg, Carbohydrates: 5 g, Protein: 76 mg.

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Shop the Sale: Bacon Cheddar Chicken Tenders


Bacon Cheddar Chicken TendersChicken tenders were one of those products I didn’t buy often, finding it “just as easy” to buy breasts and adapt recipes.

Boy was I wrong.

Boneless, skinless chicken tenders are one of the easiest products to work with. Already trimmed and a perfect size to cook quickly and uniformly, boneless, skinless chicken breast tenders are almost a dream come true.

Add bacon and cheddar, and they’re downright divine.

This recipe bakes up quickly and the chicken is juicy and flavorful, crispy on the outside and tender on the inside.

Plus, boneless, skinless chicken tenders are on sale this week at Brookshire’s. 

Bacon Cheddar Chicken Tenders

Ingredients:
1 egg
1/2 cup Progresso Plain Panko Crispy Bread Crumbs
1/2 cup finely shredded cheddar cheese (2 oz)
1 (3 oz) pkg or jar cooked real bacon bits or pieces
1 (14 oz) pkg uncooked boneless, skinless chicken tenders (not breaded)
chive and onion sour cream potato topper, if desired

Directions:
Heat oven to 400° F. Spray large cookie sheet with cooking spray.

In a shallow bowl, beat egg. In a large resealable, food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden-brown. Serve with topper, if desired.

Nutritional Information: Calories Per Serving: 330, Calories from Fat: 140, Fat: 15 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 150 mg, Sodium: 850 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 2 g, Protein: 37 g.

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Shop The Sale: Individual Meatloaves


MeatloafRaise your hand if you’re a busy parent trying to save time and money.

Most of you?

Yep, me too.

While I’m usually an efficient machine during the school year, planning out lunches and cranking out dinners like no one’s business, I have to admit that I’ve become slack during the summer months, ingrained summer-vacation mentality. Yep, that’s my story and I’m sticking to it.

However, I did find this recipe and decided to try it because my kids are at home during the day this summer, and it’s something easy for them to heat up for lunch, a good protein and super filling. I will admit, we added cheese on top!

Because Angus ground chuck is on sale this week at Brookshire’s, I’m buying double and freezing these bad boys!

Individual Meatloaf

Ingredients:
1 lb ground chuck
1/2 bottle Heinz Chili Sauce
1/4 cup onion, chopped
1/2 cup panko
1 egg

Optional:
1/2 cup sharp cheddar cheese, grated

Directions:
Mix ingredients and place in a lightly greased loaf pan. Pour remaining chili sauce over loaf and bake at 400° F for 45-55 minutes, or until thoroughly done. Sprinkle cheese on top. Let melt; serve immediately.

Nutritional Information: Calories Per Serving: 93, Calories from Fat: 36, Fat: 4 g (1 g Saturated Fat), Cholesterol: 42 mg, Sodium: 599 mg, Potassium: 118 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugar: 1 g, Protein: 7 g.

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Shop the Sale: The Best Ever Baby Back Ribs


Mrs. S's RibsI have written recipe after recipe on ribs, but I have never truly perfected them myself, until Saturday night.

My friend had posted on Facebook, “I just ate the best ribs ever!” to which I responded, “Do tell, because I’ve never quite mastered them myself.”

At that point, he introduced me, via social media of course, to his mother, master chef of all things ribs. She sent me her recipe (Oh, I love the South, where mamas you don’t even know share their family secrets with you!). I tried it and oh, my, gosh, it was excellent.

My problem was that I’d never cooked the ribs slowly and long enough. This time, however, I wasn’t going to miss.

Not only did I slow roast these, but I finished them off on the grill to caramelize the sugars and give them a brilliant color.

They were slap-yo-mama delicious! Luckily for you, you don’t have to wait until Mrs. S comes into your life. Pork spare ribs are on sale this week at Brookshire’s.

Mrs. S’s Ribs

Ingredients:
2 racks (6 lb) pork spare ribs
2 Tbs salt
2 Tbs pepper
3 Tbs Montreal Steak seasoning
3 Tbs minced garlic
3 Tbs minced onion
2 Tbs liquid smoke
2 Tbs Worcestershire sauce

Directions:
Rinse ribs and pat dry. Place in a roasting pan lined with foil, fat side up. Cover ribs with Worcestershire, liquid smoke and seasonings. Wrap tightly in foil.

Bake, wrapped, at 250° F for 5 hours.

Remove from oven. Let stand for 15 minutes.

Preheat grill to medium-high heat. Place ribs on grill for about 5 minutes each side, or until golden-brown. Serve immediately with your favorite barbecue sauce. (In lieu of a grill, broil until desired color is achieved.)

Nutritional Information: Calories Per Serving: 879, Calories from Fat: 511, Fat: 57 g, Trans Fat: 0 g (24 g Saturated Fat), Cholesterol: 223 mg, Sodium: 4515 mg, Potassium: 51 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 1 g, Protein: 82 g.

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Shop the Sale: Crunchy Pork Chops


Crunchy Pork ChopsMy boys came home from a vacation to Branson, Missouri, raving about “chicken fried pork chops.”

I’d heard of chicken fried steak and chicken fried chicken but never chicken fried pork chops.

I understand the concept, so I went online to see if I could find a copycat recipe.

I easily found a recipe that sounded delicious, but I really don’t like to fry anything. I had to continue searching. I finally found an oven-baked recipe that I thought would still give the juicy, crispy results of the deep-fried version. I was right.

Try this recipe with the gravy or with your favorite version. Also, try this while boneless pork chops are on sale this week at Brookshire’s.

Crunchy Pork Chops

Ingredients:
1 egg, beaten
2 Tbs water
6 (3/4-inch thick) boneless pork chops (about 1 1/2 lb)
2 Tbs all purpose flour
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, crushed
1 (10.5 oz) can Campbell’s Turkey Gravy

Directions:
Preheat oven to 400° F.

Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.

Bake for 20 minutes, or until the pork is cooked through.

Heat the gravy in a 1-quart saucepan over medium heat until it’s hot and bubbling. Serve the gravy with the pork.

Nutritional Information: Calories Per Serving: 249, Fat: 9 g, Fiber: 1 g, Protein: 25 g, Sodium: 470 mg.

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Shop the Sale: Whiskey Butter Ribeyes


Whiskey Butter RibeyesThe Fourth of July is at the end of the week, and with our nation’s Independence Day falling on a weekend this year, there’s no reason not to celebrate.

This ribeye recipe will having your guests seeing fireworks, so host a backyard barbecue and enjoy this delicious cut of meat while it’s on sale at Brookshire’s.

Whiskey Butter Ribeyes

Ingredients:
1 Tbs New Mexican chili powder or chili powder
1 Tbs chipotle chili powder
1/2 Tbs smoked paprika
1/2 Tbs white pepper
1 tsp freshly ground black pepper
1 Tbs raw sugar
2 (1-inch thick) bone-in ribeye steaks (about 1 lb each)
2 slices whiskey butter

Whiskey Butter:
2 sticks unsalted butter
2 shallots, soaked in whiskey
3 tsp parsley, minced
1/2 tsp Dijon-style mustard
1/2 tsp Worcestershire sauce
3 tsp Jack Daniel’s whiskey
1/2 tsp sea salt or salt
ground white pepper, or to taste

Directions:
For rub, combine chili powders, paprika, white pepper, black pepper and sugar in a bowl.

Prepare grill for direct cooking over low heat (about 300° F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steaks; pat in with fingers.

Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.

Top hot steaks with whiskey butter. To serve, slice steaks.

For whiskey butter, combine butter, shallots, parsley, mustard, Worcestershire, Jack Daniel’s, salt and white pepper. Mix well. Drop butter in spoonfuls onto wax paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Serves 4

Nutritional Information: Calories Per Serving: 383, Fat: 23 g, Cholesterol: 116 mg, Fiber: 0 g, Sugar: 2 g, Sodium: 435 mg.

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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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