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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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Shop the Sale: Whole Grilled Chicken


Whole Grilled ChickenI’m fairly new to grilling.

I got my own grill not too long ago, but I’ve done pretty well on it, if I do say so myself.

However, I was more than a little intimidated by the thought of grilling a whole chicken. Would the skin burn to a crisp? Would the legs dry out while the breast was undercooked?

No and no.

This is so simple and the flavor is tremendous.

I promise you this recipe is effortless. Try it this week when whole fryers are on sale at Brookshire’s.

Whole Grilled Chicken

Ingredients:
8 medium green onions, chopped (1/2 cup)
2 Tbs fresh rosemary leaves, chopped
2 Tbs fresh flat-leaf parsley, chopped
2 Tbs lemon juice
1 tsp salt
1/2 tsp pepper
1 clove garlic, finely chopped
1 (2 1/2 to 3 lb) whole broiler-fryer chicken

Directions:
If using a charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

Mix all ingredients except chicken in a small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer so that the tip is in thickest part of inside thigh muscle and does not touch bone.

Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill 4 to 6 inches from medium-high heat for 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° F and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.

Nutritional Information: Calories Per Serving: 295, Calories from Fat: 155, Fat: 17 g (5 g Saturated Fat), Cholesterol: 105 mg, Sodium: 400 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 34 g.

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Shop the Sale: Loaded Buffalo Chicken Baked Potato Casserole


Loaded Buffalo Chicken Baked Potato CasseroleYes, you read that recipe title correctly.

Buffalo chicken.

Loaded baked potato.

One recipe.

Heaven.

I already have an obsession with buffalo chicken. I cut myself off from writing about it for awhile. I was afraid I was beginning to look a little crazy about the stuff. However, finding this recipe revived my love for the tangy stuff.

This recipe serves seven, and it’s not as caloric as you might think. It’s also economical, as boneless, skinless chicken breasts are on sale this week at Brookshire’s.

Loaded Buffalo Chicken Baked Potato Casserole

Ingredients:
4 large potatoes (3 lb), cut into cubes
1/4 cup olive oil
1/2 tsp salt
1/2 Tbsp fresh ground pepper
2 Tbsp garlic powder
1 Tbsp paprika
1/3 cup hot sauce
2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 1/2 cups (6 oz) 2% shredded cheddar cheese
5 strips bacon, cooked and crumbled
1/2 cup green onion, diced

Directions:
Preheat oven to 500° F. Spray a 9 x 13 baking dish with cooking spray and set aside.

In a large bowl, whisk together the oil, salt, pepper, garlic powder, paprika and hot sauce; add the potatoes and toss to coat. Using a slotted spoon, remove the potatoes (reserve leftover sauce) to the prepared 9 x 13 dish and bake for 40-50 minutes, until cooked through, crispy and browned, stirring every 10 to 15 minutes.

While the potatoes are cooking, add the diced chicken to the leftover sauce mix and toss to coat. Allow the chicken to marinate in the fridge while the potatoes bake.

Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400° F.

Top the potatoes with the raw marinated chicken, then top the chicken with the topping, followed by the shredded cheese and crumbled bacon.

Return the casserole to the oven and bake for 20 minutes, or until the chicken is cooked through. Sprinkle green onions over casserole and serve hot.

Serves 7

Nutritional Information: Calories Per Serving: 454, Fat: 17 g, Carbohydrates: 40 g, Sugar: 1 g, Sodium: 879 mg, Fiber: 5 g, Protein: 35 g, Cholesterol: 29 mg.

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Shop the Sale: Chocolate Coffee Rubbed Steak with Coconut


Chocolate Coffee Rubbed SteakI sometimes get frustrated because I’d like to try new ways to cook steaks, but I catch myself saying, “There’s only so many ways to cook a steak.”

Don’t get me wrong: there’s nothing better than a simple steak, and a great cut of meat lets the flavor shine through. Every once and awhile, though, I like to get creative.

My friend, Sophia, is from Spain and really needs her own cooking show. She’s vivacious and her food has flavor even bigger than her personality. When she told me about this recipe, I knew it would be larger-than-life.

New York strip steaks are on sale this week at Brookshire’s, so try this flavor-rubbed treat today.

Chocolate Coffee Rubbed Steak with Coconut

Ingredients:

2 New York strip steaks (about 1 lb)

For the rub:
1 tsp ground coffee
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp chili powder
1/2 tsp smoked paprika
1 tsp unsweetened cocoa powder
1 tsp coconut sugar
1/8 tsp cinnamon
pinch of pepper
2 Tbsp unsweetened coconut flakes, for garnish

Directions:
Combine the rub ingredients in a medium bowl and set aside.

Cut any large, visible chunks of fat off the steak, and coat it with the rub. Really get in there and make sure the steak is well-covered.

Cover the steak and let it sit for at least an hour in the refrigerator, preferably longer to really infuse the flavor in the meat.

Spray a grill pan (or a regular pan) with cooking spray and preheat on high heat. Also, preheat your oven to 400° F.

Cook the steak until it is nice and seared on each side, about 1-2 minutes per side.

Turn down the heat to medium and continue cooking until it has reached the desired level of doneness.

Once the steak is cooked, transfer to a plate and cover with tinfoil to rest for 5-7 minutes.

While the steak is resting, toast the coconut flakes on a small, parchment paper-lined baking tray. Watch closely as they only take 1 or 2 minutes to get nice and golden.

Serve the steak topped with the toasted coconut flakes.

Nutritional Information: Calories Per Serving: 489, Calories from Fat: 271, Fat: 30 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 150 mg, Sodium: 408 mg, Potassium: 52 mg, Carbohydrates: 6 g, Fiber: 2 g, Sugar: 2 g, Protein: 51 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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