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Shop the Sale: Chicken Breasts with Goat Cheese

ShopSale_ChickenBreastGoatCheese_228x173You know those nights when you look into your fridge and make a meal out of whatever you happen to have available? Yeah, me too.

I was really scraping bottom recently with an empty fridge. However, I had bone-in split chicken breasts, which are on sale this week at Brookshire’s, and I had cheese. I always have cheese.

I quickly ran to Pinterest to see what I could make with goat cheese and chicken. Plus, I didn’t want to get all fancy and spend a long time in the kitchen. I had Christmas wrapping to do! I found this recipe and was somewhat skeptical at first. What would happen to the cheese once you removed the skin?

You could always leave the skin on, but what does happen is that the cheese makes a creamy, melty topping. Delicious!

Chicken Breasts with Goat Cheese

4 bone-in split chicken breasts (about 3 lbs)
4 oz herbed goat cheese
salt and pepper, to taste

Rub chicken with salt and pepper. Rub one ounce herbed goat cheese between skin and meat of each bone-in chicken breast.
Bake at 375° F for 35 to 40 minutes, or until internal temperature reaches 165° F. Remove skin before serving.

Nutritional Information: Calories Per Serving: 523, Calories from Fat: 132, Fat: 15 g (7 g Saturated Fat), Cholesterol: 302 mg, Sodium: 319 mg, Carbohydrates: 1 g, Sugar: 1 g, Protein: 91 g

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Shop the Sale: Sunday Roast

Sunday RoastLast week, I was invited over to a friend’s house for Sunday lunch after church.

She’d been cooking a roast while we were at services and Sunday school, and her house smelled delightful after we returned. Plus, lunch was ready. This roast recipe feeds a crowd, and I love how she served it with a sliver of bleu cheese. It melts in your mouth.

Naptime after lunch: optional.

Sunday Roast

1 (4-lb) boneless top sirloin roast
5 medium garlic cloves, peeled and cut into very thin slivers
2 tsp dried thyme leaves
kosher salt
freshly ground black pepper
3 Tbsp plus 1/2 cup olive oil, plus more for oiling the pans
3 medium red onions (about 1 1/2 lbs)
12 oz brown mushrooms (such as creminis or baby portabellas), cleaned and, if large, halved
1 1/2 cups reduced-sodium beef broth
3/4 cup dry red wine
1 1/2 Tbsp unsalted butter
1 bunch watercress
1 (4-oz) wedge bleu cheese (optional)

Pat the roast dry with paper towels. Using a sharp paring knife, make slits over the entire surface of the roast and insert the garlic slivers. In a small bowl, mix together the thyme, 1 1/2 teaspoons kosher salt, 1/2 teaspoon pepper and 3 tablespoons of the oil. Brush this mixture on all sides of the roast. (The roast can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature for 30 minutes before proceeding.)

Arrange one rack at center position in the oven and another at a lower position, and heat the oven to 450° F.

Lightly oil the bottom of a medium, flameproof roasting pan and stand the roast, fat-side up, in the center of the pan. This particular cut of beef sometimes tips over as it roasts. To prevent this, use a roasting rack with sides that you can adjust to steady the meat. Roast the meat for 15 minutes.

While the meat is roasting, prepare the onions and mushrooms. Oil a large, rimmed baking sheet generously. Peel the onions and cut them into wedges 3/4-inch thick, leaving the root ends intact. Arrange the onions on half of the baking sheet and the mushrooms on the other half, and drizzle both with the remaining 1/2 cup of olive oil. Toss the vegetables lightly to coat well, adding more oil if necessary. Salt and pepper the vegetables.

After the meat has roasted for 15 minutes, reduce the heat to 350° F and place the pan with the vegetables on the lower shelf. Continue to roast the beef until an instant-read thermometer inserted into the center of the meat registers 130 to 135° F, about 50 to 60 minutes. Roast the vegetables, stirring every 15 minutes, until slightly browned and charred around the edges, for 50 to 60 minutes.

When done, transfer the roast to a cutting board and let rest for 20 minutes. If the vegetables are not done when the roast is, continue roasting a few minutes more, checking every 5 minutes until done. Remove the vegetables and tent them with foil to keep warm.

Skim off and discard any fat in the roasting pan. Place the pan over medium-high heat, and add the broth and wine. With a wire whisk, scrape up any browned bits on the bottom of the pan into the liquids. Bring the mixture to a simmer and reduce by half, then swirl in the butter. Season with salt and pepper.

Cut the roast, crosswise against the grain, into slices 1/4-inch thick and arrange on a serving platter. Garnish the platter with bouquets of watercress and surround the meat with the onions and mushrooms. Drizzle the sliced meat with some sauce and pass extra sauce separately. Top each serving with a thin slice of bleu cheese (optional).

Nutritional Information: Calories Per Serving: 834, Calories from Fat: 445, Fat: 50 g, Trans Fat: 0 g (17 g Saturated Fat), Cholesterol: 142 mg, Sodium: 530 mg, Carbohydrates: 15 g, Fiber: 3 g, Sugar: 6 g, Protein: 75 g

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Shop the Sale: Sweet Potato Oranges

Sweet PotatoesOnce upon a time, there was a little girl, who may or may not have been related to me, who hated sweet potatoes more than I did.

I was cured by sweet potato fries with a healthy dose of cayenne pepper, but for her, we had to get much more creative.

After all, she’d eat mashed potatoes out of an ice cream cone or broccoli out of a “tree garden.” Let’s just be honest; we had to be inventive.

We finally happened upon the recipe, or gimmick, that made this one little girl, who loved fairy wands and tiaras, happy.

We had to stuff the potatoes into orange peels.

Yep, you heard me. Orange peels.

Amazingly, I loved this recipe as much as she did, even though it was sweet.

She still makes this recipe every holiday season, especially if she has guests, and they always “oooooo” and “ahhhh” over it.

Sweet Potato Oranges
Serves 6

6 oranges
3 cups cooked, mashed sweet potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup butter, softened, divided
1 Tbsp grated orange peel
1 cup brown sugar
1/2 tsp all purpose flour
1 cup chopped pecans

Preheat oven to 350° F (175° C).
Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
In a large bowl, combine sweet potatoes, white sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
Bake in preheated oven for 30 minutes.

Nutritional Information: Calories Per Serving: 854, Fat: 45.9 g, Cholesterol: 152 mg, Sodium: 293 mg, Carbohydrates: 110.1 g, Fiber: 10 g, Protein: 8 g

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Shop the Sale: Sugar and Spice Spiral Ham

HamI truly think Christmas Eve is my favorite night of the entire year.

I love the anticipation and expectation of Santa’s nocturnal arrival. I love being surrounded by family and friends, and I always get a sense of peace, hope and complete happiness at the Christmas Eve church service.

Our church service always falls around supper time, so it’s somewhat of a challenge to prepare a meal that’s both festive and will work with the evening’s festivities. I often make a lasagna that will bake while we’re at church, but last year I had an extra ham begging to be eaten. I found this recipe in a cookbook that I’ve probably had for 20 years, a gift from a friend’s church in Petersburg, Va. I loved it because the pecans give the ham an unexpected flavor and wonderful texture to the sweetness of the rub and the saltiness of the ham.

Sugar and Spice Spiral Ham

1 Hormel Spiral Sliced Ham
1 cup packed dark brown sugar
1 1/2 tsp dry mustard
1 tsp grated lime zest
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp ground allspice
1/8 tsp ground cloves
1 Tbsp fresh lime juice
22 to 25 pecan halves, finely chopped

Heat oven to 250° F. Remove ham from all packaging materials. Place ham face down in roasting pan. Cover pan with aluminum foil; bake ham 1 hour and 15 minutes.

Meanwhile, prepare sugar rub. Combine brown sugar with dry mustard, lime rind, ginger, pepper, allspice, cloves and finely chopped pecans in a bowl. Mix thoroughly with a fork. Stir in lime juice to moisten sugar mixture evenly. Set rub aside.

Remove ham from oven and uncover pan. Pat and rub sugar mixture over warm ham, covering top end first then smearing mixture down the sides as evenly as possible.

Return ham to oven. Bake uncovered 30 to 45 minutes, basting meat with pan juices every 15 minutes. Ham is done when center reaches 150° F on meat thermometer. (Please refer to label for proper cooking instructions.) Remove ham from roasting pan; place on a ham rack and let rest 10 to 15 minutes.

Nutritional Information: Calories Per Serving: 526, Calories from Fat: 373, Fat: 41 g (7 g Saturated Fat), Cholesterol: 48 mg, Sodium: 1067 mg, Carbohydrates: 23 g, Fiber: 4 g, Sugar: 18 g, Protein: 20 g

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Shop the Sale: Slow Cooker Beef and Broccoli

Beef BroccoliWhen I was in sixth grade, I was inducted into the Junior National Honor Society at school.

It was a big deal, not so much for the affirmation of my good grades but because my mom got me all dressed up that evening and my dad took me out to dinner. That never happened in my house. “Out to dinner” was pretty much limited to once a year for pizza while we were on vacation at the beach.

So, it was an even bigger deal when we went out for Chinese food, not pizza or McDonald’s Happy Meals.

I felt like a grown-up.

To this day, I remember the restaurant, located in the corner of a strip center not far from our house. It was sleek and modern on the outside with walls lined in pink silk screened with the outline of cherry blossom trees and birds in flight. The chairs were upholstered in sea foam taffeta, and I remembered wondering how on earth they’d stay clean.

Of course I remember what I ate: beef and broccoli. It remains a favorite to this day. I tried this slow cooker recipe earlier in the week (I had the leftovers for lunch today), and I can honestly say it’s the best I’ve tried. It melts in your mouth.

With boneless top round roast on sale this week, you can put this on your grocery list.

Slow Cooker Beef and Broccoli

1 1/2 lbs boneless top round roast
1 cup beef broth
1/2 cup soy sauce
1 tablespoon sesame oil
3 garlic cloves, minced
4 Tbsp cornstarch
4 Tbsp sauce from the slow cooker after being cooked
16 oz broccoli florets

Combine broth, soy sauce, sesame oil and garlic in the slow cooker. Slice beef into thin strips (It helps if you freeze the beef for about 30 minutes prior to slicing). Place beef in sauce; cover and cook on low heat for 6-8 hours.

Remove about 4 tablespoons broth from the slow cooker after cooking. Mix with 4 tablespoons cornstarch until you make a paste. Stir into sauce in the slow cooker. Cover and cook on high heat for about 30 minutes, or until sauce has thickened. Serve over brown rice.

Nutritional Information: Calories Per Serving: 163, Calories from Fat: 50, Fat: 6 g (1 g Saturated Fat), Cholesterol: 46 mg, Sodium: 1180 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 2 g, Protein: 19 g

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Shop the Sale: Hungarian Potato Goulash

Hungarian Potato GoulashDuring the almost four years I lived in Germany, I had the amazing opportunity to travel all over Europe.

I quickly discovered that all my preconceived notions of fabulous cities overseas were just that, notions. Sure, Paris was awe-inspiring. Where else can you stroll by the Mona Lisa, then take a boat ride down the Seine to Notre Dame and the Eiffel Tower? Rome was thought-provoking with St. Peter’s Square, the Coliseum and Vatican City. London was distinguished and noble. Amsterdam was eclectic and innovative.

However, the city I fell in love with was Budapest.

Budapest, Hungary, straddles the Danube River with “Buda” on one side and “Pest” on the other. When I lived overseas, in the mid-to-late 1990s, Budapest was largely untouched by Western civilization. In fact, I went in 1994 and again in 1996. When I went in 1996, there was a Kentucky Fried Chicken and a Nike store opening just a stone’s throw from one of the historic markets where you could bargain for hand-embroidered linens and pungent paprika near one of the ancient opera houses (which was still in use). It made my heart hurt.

The beauty of Budapest, to me, was that it was untouched by American influence, at least it was then.  As always, the food of a particular city, country or region captured my heart. I loved the hearty flavors of Hungarian cuisine.

I found this recipe recently that seems to mimic some of my Hungarian favorites closely.

Try it with russet potatoes, on sale this week at Brookshire’s.

Hungarian Potato Goulash
Serves 4

olive oil
1 (14 oz) smoked sausage, sliced on the bias into thin medallions
2 Tbsp butter
2 onions, quartered and thinly sliced
1 garlic clove, pressed through garlic press
3/4 tsp freshly cracked black pepper
1 1/2 tsp paprika
6 medium-sized russet potatoes, peeled and sliced into ½-inch thick circles (about 2 3/4 lbs)
1 1/2 cup chicken stock
1 Tbsp chopped flat-leaf parsley

Place a large, deep, non-stick pan over medium-high heat, and add in about 1 tablespoon of oil. Once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color. Remove the sausage from the pan with a slotted spoon and set aside.

To the same pan or pot, add in the butter and allow it to melt. Add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden-brown, about 5-7 minutes. Add in the garlic, a couple pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions. Sauté just until the garlic becomes aromatic.

Next, add in the sliced potatoes and fold them into the caramelized onions/garlic to coat them well. Add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock/onion mixture as much as possible to allow them to cook evenly. Cover the pan/pot with a lid that is askew to allow some steam to escape, and simmer on medium-low heat for about 15 minutes, stirring gently once or twice during this time. Uncover the pan/pot and allow the potatoes to continue simmering for another 10 minutes, or until they are tender and the sauce is a bit thickened, stirring once or twice during that time. (It’s perfectly fine for some of the potatoes to break up in the sauce as it helps to thicken it, just take care not to break them too much.)

Finish the goulash by adding the caramelized smoked sausage back into the pan/pot, as well as the parsley, and gently fold those in to incorporate. Add a little drizzle of olive oil, and add a couple more pinches of salt and pepper, if necessary. Serve hot with bread, if desired.

Nutritional Information: Calories Per Serving: 663, Calories from Fat: 342, Fat: 38 g, Trans Fat: 0.2 g (13 g Saturated Fat), Cholesterol: 99 mg, Sodium: 1090 mg, Carbohydrates: 55 g, Fiber: 9 g, Sugar: 6 g, Protein: 26 g

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Honey Pork LoinMy brother hates vegetables. I learned this over the summer at the beach. We all took turns providing meals, and each night my brother would politely pass up the dish of whatever was a green component of the meal. Someone finally called him on it.

“I hate vegetables,” he said, plainly and simply.

How can you hate vegetables?

Of course, we teased him about it relentlessly throughout the August beach week.

Fast forward to two weeks ago. His wife, my sister-in-law, sent out a frantic email to me, my sisters and my other sister-in-la
w. “I don’t know what to cook!” she wrote. “He won’t eat anything.”

Bottom line: he’s a meat and potatoes guy (apparently that’s a vegetable he WILL eat), and she has to sneak veggies in wherever she can. However, she also gets tired of eating the same proteins over and over. This is one of the recipes I sent her. She can roast the pork loin, on sale this week at Brookshire’s, and add potatoes or vegetables for herself without changing the integrity of the main course! It’s a win/win.

Honey Roasted Pork Loin Roast
Serves 4

2 lbs boneless pork loin roast
sea salt and pepper to taste
1/4 cup honey
2 Tbsp orange juice
2 Tbsp olive oil
1/2 tsp thyme
1/2 cup chicken broth

Preheat the oven to 375°F. Season the pork and place in a roasting pan. In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork. Add the broth to the pan.

Bake until internal temperature reaches 150°F (45-60 minutes). Baste frequently. Strain the pan juices into a saucepan. Reduce until slightly thickened.

Serve over the sliced pork.

Nutritional Information: Calories Per Serving: 611, Calories from Fat: 348, Fat: 39 g (12 g Saturated Fat), Cholesterol: 136 mg, Sodium: 190 mg, Carbohydrates: 18 g, Fiber: 0 g, Sugar: 18 g, Protein: 46 g

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Cajun Spiced RibsOne of my good friends had a birthday not too long ago, and I offered to help with the food for the celebration.

“What would you like?” I asked.

“Ribs,” was the reply.


That’s the one thing I’ve never absolutely perfected. Ok, it’s ONE of the things I’ve never absolutely perfected. I debated picking them up at Country Tavern, a local barbecue  joint I love, but that felt like cheating.

One of my problems with ribs is that the meat is never fall-off-the-bone tender. Well, this recipe changed all of that.

I love the spice added to the sweet tanginess of the sauce. Baking them seemed to make all the difference as well.

This week, Hormel pork spareribs are buy one, get one for a penny! A PENNY! Run. Don’t walk.

Cajun Spiced Spareribs

1 (3 1/2- to 4-lb) rack of pork spareribs
1/4 cup Cajun seasoning, such as Tony Chachere’s
1 large lemon
1 cup ketchup
1 stick (1/2 cup) unsalted butter, quartered
1/2 cup distilled white vinegar
1/2 cup Dijon mustard
1/2 cup mild honey
1/2 cup packed light brown sugar
5 Tbsp Tabasco sauce
1 Tbsp salt
1 tsp finely chopped garlic
1 tsp dried hot red pepper flakes
1 tsp black pepper

Pat ribs dry and rub Cajun seasoning all over them. Place in a large, sealable plastic bag; marinate, chilled, at least 8 hours or up to 1 day.

Put oven rack in middle position and preheat oven to 350°F.

Put rack of ribs, bone side up, in roasting pan and pour 3 cups of water around ribs (water will not cover ribs). Bake, uncovered, basting with liquid and turning meat over every 30 minutes until meaty side of ribs is browned, 2 hours total.

Meanwhile, halve lemon and squeeze 1/4 cup juice into a 1 1/2- to 2-quart heavy saucepan. Add lemon halves and stir in remaining ingredients. Bring just to a boil, stirring occasionally. Reduce heat and simmer uncovered until thickened (about 30 minutes), stirring occasionally. Discard lemon halves.

Pour off and discard water from roasting pan, then coat ribs with 2 cups of sauce. Arrange ribs, meaty side up, in roasting pan; bake until ribs are tender and sauce is baked onto ribs, 40 to 50 minutes more. Serve ribs with remaining sauce.

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Shop the Sale: Slow Cooker Chicken Parmesan

Chicken ParmesanGrowing up, one of my favorite foods was chicken parmesan. I’d get to help my mom as she pounded the boneless, skinless chicken breasts to a thin filet, then dredge them in buttermilk, bread crumbs, more buttermilk, more bread crumbs and fry them quickly, adding cheese and sauce after the chicken cooked thoroughly.

It was delicious but a bit painstaking, if I’m being honest. In addition, the house smelled like fried food for days after, and again being honest, I can’t stand that smell.

This version is much less labor-intensive and just as yummy, with the added bonus of your house smelling heavenly when you come home from work! The icing on the cake is that Brookshire’s boneless, skinless chicken breasts or tenders (you can use either) are on sale this week!

Slow Cooker Chicken Parmesan

2-4 boneless, skinless chicken breast halves
1/2 cup Italian seasoned bread crumbs
1/4 cup parmesan cheese
1/4 tsp black pepper
1/4 tsp kosher salt
1 Tbsp olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 tablespoon of olive oil into the bottom of your slow cooker.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish.
Dip the chicken into the egg then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces into the bottom of the slow cooker.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low heat for 5-6 hours or on high heat for 3 hours.
Serve with your favorite pasta.

Nutritional Information: Calories Per Serving: 310, Calories from Fat: 117, Fat: 13 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 146 mg, Sodium: 638 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 3 g, Protein: 42 g

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Shop the Sale: Boneless Chuck Roast with Bourbon and Coke

ChuckRoastSunday roast is a classic, but have you ever made one on the grill? With a twist on a popular Southern drink?

Don’t worry. The alcohol burns off when you cook it, but the flavors imparted by the sweet of the Coke and the sour of the bourbon meld together to make a beautifully caramelized crust on this boneless chuck roast, which is on sale this week at Brookshire’s.

Boneless Chuck Roast with Bourbon and Coke

2 1/2 lbs boneless chuck roast
1 (12 oz) can Coke (not diet)
3 oz bourbon
1 Tbsp vegetable oil
6 cloves garlic, minced or pressed
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp mustard seeds
1 tsp caraway seeds
1/2 tsp allspice berries
kosher salt and freshly ground black pepper, to taste

Place chuck roast in a 1-gallon zippered-top plastic bag.

Combine remaining ingredients in medium-sized bowl, pour into bag, seal and let marinate in refrigerator 2 to 3 hours, turning bag once or twice.

Preheat grill with all burners on high heat for 10 minutes with lid down.

With all burners still on high heat, place chuck on grill, close lid and sear 5 minutes per side.

After searing, turn all burners to medium heat. Close lid and cook roast another 6 to 8 minutes for medium-rare, turning once midway through.

Remove steak to platter, loosely tent with aluminum foil and let rest 10 minutes before slicing.

Nutritional Information: Calories Per Serving: 1491, Calories from Fat: 431, Fat: 48 g, Trans Fat: 0 g (18 g Saturated Fat), Cholesterol: 187 mg, Sodium: 342 mg, Carbohydrates: 219 g, Fiber: 1 g, Sugar: 1 g, Protein: 53 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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