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Shop the Sale: Big Game Ribeyes with Bleu Cheese and Crispy Shallots


Big Game Ribeyes with Bleu Cheese and Crispy ShallotsThe Big Game is this weekend, and it’s the perfect time to wow your family and friends with some outstanding steaks.

Prepare these before kickoff, so you have a long time to savor your steak and so you don’t miss a minute of Lady Gaga at halftime.

Ribeyes are full of flavor from the beautiful marbling in each piece of meat. You can balance that full flavor with the sharp taste of bleu cheese and the crisp crunch of a fried shallot. The combinations of flavors is worthy of a championship ring, for sure.

Big Game Ribeyes with Bleu Cheese and Crispy Shallots

Ingredients:
2 shallots, sliced into rings
3/4 cup whole milk
3/4 cup flour
1/4 cup cornstarch
1/2 tsp cayenne pepper
1/2 tsp black pepper
vegetable oil, for frying
sea salt
2 cups bleu cheese, crumbled
3/4 cup heavy cream
1 tsp black pepper
2 Tbs Worcestershire powder
4 ribeye steaks, about 20 oz each

Directions:
For the bleu cheese sauce, whisk together bleu cheese and cream. Season with pepper. Refrigerate until needed (can be done a day ahead of time).

For the crispy shallots, pour milk into a large, shallow bowl. Add shallot slices; soak for about 30 minutes.

In another small dish, stir together flour, cornstarch, red pepper and black pepper. Dredge each shallot ring in flour mixture, coating evenly. Lay out individually on a sheet of waxed paper.

In a large cast-iron skillet, heat vegetable oil to 350° F. Working in small batches, fry battered shallots until crisp and golden. Drain on paper towels. Season with sea salt, and set aside.

For the steaks, heat grill to medium-high heat. Bring the steaks to room temperature. Season both sides of each steak with salt, pepper and Worcestershire powder.

Grill steaks for 6 minutes on the first side. Then, flip and grill for 6 more minutes on the other side. Remove from grill. Let rest for 8 to 10 minutes before serving. Top with bleu cheese sauce and crispy shallots.

Serves 4

Nutritional Information: Calories Per Serving: 993, Calories from Fat: 527, Fat: 59 g (30 g Saturated Fat), Cholesterol: 308 mg, Sodium: 1106 mg, Carbohydrates: 30 g, Fiber: 1 g, Sugar: 3 g, Protein: 84 g.

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



Shop the Sale: Bacon and Shrimp Chowder


Bacon and Shrimp ChowderI went out to lunch with my best friend last week, and seeing that it was a rare, bitterly cold day in Texas, we wanted soup.

Being our usual, indecisive selves, we hemmed and hawed over the menu choices until our wonderful waiter brought us both a tasting cup of each of the soups to help us make up our mind. She went for a crab bisque, and I went for the seafood chowder, which was enhanced with a lovely infusion of bacon that really added a depth of flavor.

John Morrell Bacon is on sale this week at Brookshire’s, and you certainly don’t have to wait for a bitterly cold day to enjoy this hearty soup.

Bacon and Shrimp Chowder

Ingredients:
8 oz John Morrell Bacon, chopped
1 onion, diced
2 Tbs all purpose flour
3 cups low-sodium chicken stock
2 cups half-and-half
1 russet potato, peeled and chopped into 1/2-inch cubes
1/4 cup chopped scallions, divided
2 tsp kosher salt
2 tsp black pepper
2 Tbs hot sauce
1 lb medium or large shrimp, peeled, deveined and roughly chopped

Directions:
In a large stockpot, cook bacon until brown and crisp. Transfer bacon to a plate.

Add onion to the bacon grease, and cook until soft and translucent, about 5 minutes. Add flour and whisk to make a roux, about 1 minute.

Stir in chicken stock, half-and-half, potatoes, half of scallions, salt, pepper and hot sauce. Simmer on medium until potatoes are tender, about 10 minutes

Remove half of mixture to food processor, and pulse until blended. Add back to stockpot. Add in shrimp, and simmer until shrimp is cooked through and pink, about 2 to 3 minutes. Stir in half of the bacon. Serve immediately, topped with the remaining bacon and scallions.

Serves 4

Nutritional Information: Calories Per Serving: 535, Calories from Fat: 344, Fat: 38 g (16 g Saturated Fat), Cholesterol: 107 mg, Sodium: 3290 mg, Carbohydrates: 21 g, Fiber: 2 g, Sugar: 3 g, Protein: 27 g.

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Shop the Sale: Roasted Chicken


Roasted ChickenWhen you Google “secret to perfectly roasted chicken,” you’ll get 3,100,700 results and just as many different secrets.

Scroll through the pages, and you’ll read about brining, trussing, drying, rubbing, basting, steaming, no steam, butter, olive oil, rosemary, lemons, onions, salt, rock salt, sea salt, kosher salt and wine, just for starters.

Bottom line: there is no one secret to a great roasted chicken.

I try to keep my roasted chicken simple, with a few ingredients to impart great flavor. I fall somewhere in the middle of the steam versus no steam debate, as I don’t add liquid to my roasting pan. I do use lemon, onions and butter. (It’s argued that you shouldn’t add anything that will produce steam, resulting in a less crispy skin when you roast a chicken.)

Whatever you add, even if it’s just salt and pepper, all you really need is a hot oven and to make sure you cook the chicken all the way through (trussing DOES help).

Roasted Chicken

Ingredients:
1 (5 lb) chicken
1 Tbs salt
2 tsp pepper
1 Tbs Lawry’s Seasoned Salt
1 lemon, halved
1 bulb garlic, peeled and halved
1 sweet onion, quartered
3 sprigs fresh rosemary
4 Tbs butter, softened

Directions:
Preheat oven to 425° F.

Rinse chicken and pat dry, removing giblets from cavity.

Place lemon, onion, garlic and rosemary in the cavity of the chicken, then truss. Rub chicken with butter; sprinkle with salt, pepper and Lawry’s.

Roast for 90 minutes or until the juices run clear. Remove from oven and tent with foil; let rest for 10 minutes.

Serves 4

Nutritional Information: Calories Per Serving: 987, Calories from Fat: 259, Fat: 29 g (12 g Saturated Fat), Cholesterol: 467 mg, Sodium: 3326 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugar: 1 g, Protein: 165 g.

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



Shop the Sale: One-Pan Lemon Chicken and Potatoes


One-Pan Lemon Chicken and PotatoesOne of my New Year’s resolutions was to curb my grocery spending and be a bit more conscious of what I’m spending my hard-earned money on.

Yes, I plan. Yes, I make a menu and shop from my grocery list and avoid impulse buys.

I will admit I’m not always great about shopping the sales. So, I’ve changed my strategy a bit, and instead of planning my menus on Sunday, I do it on Wednesday when Brookshire’s sales are announced.

This week, there’s chicken leg quarters on sale, and these are super economical. You get so much bang for your buck. Now that I’m feeding two teenage boys, I need all the grocery help I can get.

I also love a one-pan meal; it’s less for me to clean up after dinner!

One-Pan Lemon Chicken and Potatoes

Ingredients:
1 1/2 lbs honey gold potatoes (or small roasters)
3 lbs bone-in (skin-on) chicken leg quarters
1/2 cup freshly squeezed lemon juice
1 Tbs lemon zest
salt and pepper
1 Tbs dried oregano
3/4 tsp garlic powder
1/4 cup chicken broth
1/8 cup olive oil
1 tsp coarse mustard

Directions:
Preheat oven to 400° F. Quarter the potatoes. Place half of potatoes on bottom of a sturdy roasting pan. Arrange the chicken on top; add remaining potatoes. Season with salt, pepper and oregano.

For the sauce, combine lemon juice, zest, salt, pepper, oregano, garlic powder, broth, mustard and olive oil; whisk well to combine. Pour over chicken and potatoes in the baking dish.

Cook for 20 minutes, uncovered. Lower the oven temperature to 375° F, and cook for another 20 to 25 minutes or until chicken reaches 160° F.

For a crispier skin, broil chicken for a few minutes after it has reached the correct internal temperature.

Serves 4

Nutritional Information: Calories Per Serving: 838, Calories from Fat: 291, Fat: 32 g (8 g Saturated Fat), Cholesterol: 303 mg, Sodium: 357 mg, Carbohydrates: 29 g, Fiber: 5 g, Sugar: 3 g, Protein: 102 g.

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



Shop the Sale: Apple Cinnamon Pork Roast


Apple Cinnamon Pork RoastOne of my friends told me her goal for the new year was to eat more pork. She avoids red meat and said she was burned out on chicken and fish.

Pork is a lovely meat that goes well with so many flavors.

A mild pork roast can be dressed up for a fancy meal, made sweet or savory for a family supper, or turned into a veritable masterpiece with the right cooking techniques.

I love to make these in the slow cooker. Just plop it in and forget about it!

In this recipe, the apples and the onions work together to create a sweet and spicy flavor, and the juices help keep your pork roast moist.

Apple Cinnamon Pork Roast

Ingredients:
1 (3 lb) boneless pork roast
1 Granny Smith apple, thinly sliced
1 white onion, thinly sliced
3/4 cup apple juice
1/4 cup apple cider vinegar
2 tsp cinnamon
salt and pepper, to taste

Directions:
Score thin slits into the top of the pork roast. Insert apple slices and onion slices.

Place roast in the crockery of the slow cooker. Pour apple juice and apple cider over roast. Add extra apples and onions to the crock. Sprinkle roast with cinnamon, salt and pepper.

Cook on low for 8 hours or on high for 6 hours, opening lid only once to baste with juices.

Serve sliced or shredded.

Serves 6 to 8

Nutritional Information: Calories Per Serving: 317, Calories from Fat: 62, Fat: 7 g (2 g Saturated Fat), Cholesterol: 142 mg, Sodium: 113 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 7 g, Protein: 51 g.

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Shop the Sale: New Year’s Brisket


New Year’s BrisketI probably say this every year, but I didn’t really know about New Year’s Day traditions until I was grown and out of the house. All of that to say, my family didn’t have the same traditions as most southerners experience.

In the South, we eat black-eyed peas, greens, cornbread and brisket on New Year’s Day, so today is the perfect day to shop the sale items in preparation of the new year.

Peas represent coins, for prosperity in 2017. Greens also symbolize money; cook them up with pork (ham or bacon) to represent that pigs root forward (meaning that you’ll get ahead in the new year). In days gone by, our ancestors killed a fatted calf for a show of prosperity, thus the brisket.

New Year’s Day Brisket

Ingredients:
2 Tbs chili powder
2 Tbs salt
2 Tbs Worcestershire powder
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs ground black pepper
1 Tbs sugar
1 Tbs Lawry’s Seasoned Salt
2 tsp dry mustard
1 bay leaf, crushed
4 lbs beef brisket, trimmed
1 1/2 cups beef stock

Directions:
Preheat the oven to 350° F.

Combine chili powder, salt, garlic powder and onion powder, Worcestershire powder, Lawry’s Seasoned Salt, black pepper, sugar, dry mustard and bay leaf. Rub brisket with a small amount of extra virgin olive oil, and then massage spice rub into the meat. Place in a roasting pan; roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300° F. Cover pan tightly with heavy-duty aluminum foil; continue cooking for 3 hours or until fork-tender.

Trim the fat, and slice meat thinly across the grain.

Serve with black-eyed peas, collard greens and cornbread.

Serves 8 to 10

Nutritional Information: Calories Per Serving: 399, Calories from Fat: 119, Fat: 13 g (5 g Saturated Fat), Cholesterol: 180 mg, Sodium: 2607 mg, Potassium: 897 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 62 g.

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



Shop the Sale: Christmas Roast Beast


Christmas Roast BeastMy favorite part of the legendary Christmas classic, “The Grinch Who Stole Christmas,” was always when the Whos in Whoville passed the Roast Beast at Christmas dinner. I don’t know why this particular scene caught my fancy, but it never failed to elicit a giggle. Truth be told, it still does.

Every time I eat a roast, I have to call it a Roast Beast, much to the chagrin of my eye-rolling teenagers. When they are providing the roast, they can call it whatever they want, I think to myself.

This Christmas is a great time to make a showcase meal with a roasted boneless ribeye roast as the centerpiece. We all know that your wallet can use a little relief the week before Christmas, so enjoy this indulgence from Brookshire’s without feeling like The Grinch!

Mustard-Rubbed Roast Beef (Beast!)

Ingredients:
2 tsp mustard seeds
1 tsp sea salt
1 tsp black pepper
1 Tbs thyme leaves
1/4 cup olive oil, plus 1 Tbs
4 lbs boneless beef ribeye roast
1/2 cup Dijon mustard
1 stick salted butter, room temperature
kitchen string, for tying roast

Directions:
Remove roast from refrigerator, and let stand at room temperature for at least 15 minutes before searing.

Preheat oven to 250° F.

Place mustard seeds, salt, pepper and thyme in a mortar and pestle; grind until powdery. If you do not have a mortar and pestle, use the powdered versions of the mustard and thyme with regular salt and pepper.

Add 1/4 cup olive oil, and continue to crush until well-combined. Stir in Dijon mustard until it’s all well-incorporated.

Rub roast with the remaining 1 tablespoon olive oil.

Heat a large cast-iron skillet over high heat, and sear beef for 1 minute on each side until browned. Remove roast from pan, and secure with kitchen string. Rub mustard mixture over beef. Place back in skillet or use a roasting pan; place beef in oven.

Cook for 1 1/2 hours for medium-rare (use a meat thermometer to cook to desired doneness).

Remove from oven, tent with foil, and let rest 10 minutes before slicing.

Serves 4 to 6

Nutritional Information: Calories Per Serving: 948, Calories from Fat: 472, Fat: 52 g (22 g Saturated Fat), Cholesterol: 373 mg, Sodium: 1028 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugar: 0 g, Protein: 112 g.

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Shop the Sale: Bourbon Molasses Glazed Ham


Bourbon Molasses Glazed HamHolidays are for ham!

I’ve made them in off seasons, but they always seem to taste best around a holiday table laden with family and friends.

It’s not easy to find variations on recipes for whole ham, especially when they’re so delicious precooked without having to do anything to them.

This simple recipe roasts in your oven while you enjoy companionship by opening gifts, sharing stories, laughing and enjoying each other.

Don’t worry, the alcohol cooks off. You’ll also have leftovers. The Hormel and Brookshire’s hams are on sale this week, so you can buy a few extra stocking stuffers!

Bourbon Molasses Glazed Ham

Ingredients:
2/3 cup bourbon
1 cup local honey
1/3 cup molasses
1/2 cup orange marmalade
nonstick cooking spray
1 (11 lb) sliced Brookshire’s or Hormel Ham
1/8 cup whole cloves

Directions:
Preheat oven to 350° F. Combine bourbon, honey, molasses and marmalade in a heavy saucepan over low heat. Stir frequently to avoid burning. Cook for 15 minutes until well-combined and sugars have dissolved. Set aside.

Score a diamond pattern on skin of ham with a sharp knife. Press cloves all over surface of ham. Pour half of bourbon glaze over ham. Roast for 2 1/2 to 3 hours, uncovered, until ham reaches 130° F internally.

While the ham cooks, baste occasionally with additional glaze. Remove ham from oven. Tent with foil. Let stand for 20 minutes before serving.

Serves 10

Nutritional Information: Calories Per Serving: 1012, Calories from Fat: 386, Fat: 43 g (15 g Saturated Fat), Cholesterol: 284 mg, Sodium: 6515 mg, Potassium: 1583 mg, Carbohydrates: 61 g, Fiber: 7 g, Sugar: 38 g, Protein: 83 g.

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Shop the Sale: Chile Colorado Burritos


Chile Colorado BurritosThere’s nothing my family loves more than a Taco Tuesday unless it’s Tex-Mex Tuesday. Or Wednesday, or Thursday, as the case may be.

So, what if we have to take a few liberties with the name?

This dish is a cross between a burrito and an enchilada. Burritos aren’t baked with sauce. Enchiladas are baked, not broiled, a whole lot longer than the time it takes to melt the cheese. Thus the hybrid.

I love cheese, so I tend to add a layer of cheddar or Monterey Jack (which melts beautifully) over the refried beans before I add the meat.

Serve this with a side of Spanish rice and a tossed salad.

Chile Colorado Burritos

Ingredients:
1 1/2 to 2 lbs boneless top sirloin
1 large can mild red enchilada sauce (at least 19 oz)
2 Tbs cumin
2 cloves garlic, minced
1 Tbs chili powder
2 beef bouillon cubes
1/2 can fat-free refried beans
1 cup onion, slivered
5 to 7 burrito-sized flour tortillas
1 cup cheddar cheese, shredded

Directions:
Place beef, cumin, garlic, chili powder, whole bouillon cubes (do NOT add water), onion and enchilada sauce into a slow cooker. Cook on low for 7 to 8 hours or until meat is very tender. Shred beef in slow cooker. Add salt and black pepper if needed.

Heat refried beans until warmed through. Spread each tortilla with beans. Top with a heaping scoop of the meat mixture, using a slotted spoon to help drain juices. Place burritos side-by-side in a baking pan. Top with remaining juice from the slow cooker and all the cheese. Broil under high heat until cheese is bubbly serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 607, Calories from Fat: 130, Fat: 15 g (6 g Saturated Fat), Cholesterol: 112 mg, Sodium: 662 mg, Carbohydrates: 78 g, Fiber: 28 g, Sugar: 1 g, Protein: 57 g.

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



Shop the Sale: Firecracker Chicken Tenders


Firecracker Chicken TendersI’ve been on a Chinese food kick lately, and this is one of my favorite recipes from my favorite Chinese restaurant to make at home.

The sauce is sweet, spicy and sticky, and it clings to the golden chicken tenders perfectly.

Speaking of golden chicken tenders, they’re baked not fried, so I can feel good about that as I’m feeding my family. I have to double this recipe with two teenage boys in the house.

I like to serve this with steamed white rice to soak up the extra sauce and green beans with slivered almonds.

Firecracker Chicken Tenders

Ingredients:
1 1/2 lbs chicken tenders
1 1/2 cups breadcrumbs
3 eggs plus 3 Tbs water
1/3 cup flour

Sauce:
1/3 cup Frank’s Hot Sauce
2/3 cup brown sugar
1/2 cup sugar
3 Tbs ketchup
2 Tbs apple cider vinegar
2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 tsp salt
1 Tbs water

Directions:
Preheat oven to 425° F.

Line a large baking sheet with parchment paper or spray with nonstick cooking spray.

Pat tenders dry with paper towels. Add flour and chicken strips to a large zip-top bag and seal. Shake to coat the chicken. Place breadcrumbs in a large bowl.

In a second bowl, whisk together the eggs and water until foamy. Dip the chicken pieces in the egg wash; toss in the breadcrumbs, coating well. Place on the baking sheet, and repeat until all chicken is prepared. Bake for 20 to 25 minutes until cooked through.

While the chicken is baking, combine all sauce ingredients in a heavy saucepan over medium heat. Stir for about 5 minutes until well-combined. Reduce heat to low, and simmer until chicken is finished cooking.

Remove chicken from the oven. Toss with sauce. Serve immediately.

Nutritional Information: Calories Per Serving: 744, Calories from Fat: 164, Fat: 18 g (5 g Saturated Fat), Cholesterol: 274 mg, Sodium: 1203 mg, Potassium: 647 mg, Carbohydrates: 90 g, Fiber: 2 g, Sugar: 51 g, Protein: 61 g.

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



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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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