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SHOP THE SALE: HONEY ROASTED PORK LOIN ROAST


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

Ingredients:
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 

Directions:
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.

Serves 4

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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SHOP THE SALE: CAJUN SPICED SPARERIBS


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.

Ugh.

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

Ingredients:
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

Directions:
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

Ingredients;
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

Directions:
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

Ingredients
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

Directions:
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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SHOP THE SALE: SLOW COOKER APPLE BUTTER


Apple ButterI love apple butter! It reminds me of growing up in Virginia where we’d go west every fall to pick apples, sip fresh cider and take home Mason jars full of homemade apple butter. I ate it on toast, as a dip for apple slices and on sandwiches as a spread. You name it, I ate it. Yes, I even ate it out of the jar with a spoon. (No, I didn’t double dip.)

My friend, Steph, makes great apple butter in her slow cooker. It definitely doesn’t get much easier than that!

With Honeycrisp apples on sale this week, try this recipe and be sure to save some for a taste of fall all year long.

Slow Cooker Apple Butter

Ingredients:
6 lbs Honeycrisp apples
1 1/2 cups sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
juice of one lemon

Directions:
Peel, core and slice apples. Drench them in the juice from one lemon.

Put the apples, sugar and spices in a slow cooker (4 quarts or larger), cover and cook on high for one hour.

Remove the lid, and cook on low (stirring occasionally), until the apple butter reaches a spreadable consistency and is dark brown in color.

Transfer to hot, sterilized jars, taking care to not fill past the headspace line.

To Can: Process the jars for 10 minutes in a water bath canner. Refrigerate any jars that fail to seal properly.

To Freeze: Allow the jars to cool. Then, place in the freezer. Use within a year for the best quality.

Serves 24

Nutritional Information: Calories Per Serving: 91, Calories from Fat: 2, Fat: 0.2 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 24 g, Fiber: 3 g, Sugar: 20 g, Protein: 0 g

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SHOP THE SALE: PORK CHOPS WITH CINNAMON AND APPLES


Pork ChopsWe’re fully into fall now, and when that happens, I tend to favor the savory smells of cooking inside. This combination of pork, apples and onions will make your house smell heavenly. I promise. The secret ingredient? The cinnamon butter! Trust me on this. With boneless pork chops on sale this week, you can make this twice!

Pork Chops with Cinnamon and Apples

Ingredients:
4 (3/4-inch thick) boneless pork chops (about 1 1/4 lbs)
1/2 tsp salt
1/4 tsp coarse ground pepper
1/4 cup cinnamon sugar butter spread, such as Land O’Lakes
1 tart apple, unpeeled, cored, thinly sliced (about 1 cup)
2 medium onions, thinly sliced (about 2 cups)
1 tsp finely chopped fresh garlic

Directions:
Season pork chops with salt and pepper. Melt cinnamon sugar butter spread in a 12-inch skillet until sizzling; add pork chops. Cook over medium heat for 6-8 minutes or until browned, turning once. Remove chops to serving platter; keep warm.

Place apple and onion slices in same skillet with pan juices. Cook over medium heat for 5-7 minutes or until onions are caramelized, stirring occasionally. Stir in garlic; continue cooking 2-3 minutes or until garlic is softened. 

Return chops to pan; continue cooking 2-3 minutes or until internal temperature of pork reaches at least 145°F and is no longer pink.

Nutritional Information: Calories Per Serving: 270, Fat: 12 g, Cholesterol: 80 mg, Sodium: 370 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 24 g



SHOP THE SALE: SALISBURY STEAK


Salisbury SteakWhen I was a little girl, I LOVED when my mom said we were having “Salisbury steak” for dinner. It sounded so exotic and was one of my favorite meals.

Then, I went through a phase where I thought it was gross. However, I found a more “grown-up” version of the 1970s version my mom made and fell in love with it all over again.

With a five-pound chub of ground beef on sale this week at Brookshire’s, it’s a great time to try this updated version for your family.

Salisbury steak with Mushroom Gravy

Ingredients
1/3 cup grated onion, divided
1/2 tsp black pepper
1/4 tsp salt2 garlic cloves, minced
4 Tbsp Worcestershire sauce
1 lb ground beef
1 Tbsp butter8 oz cremini mushrooms, quartered
1/3 cup dry red wine
1 1/4 cups fat-free, lower-sodium beef broth
1 Tbsp all purpose flour
1 tsp red wine
vinegar
cooking spray

Directions
Combine 1/4 cup onion, pepper, salt, garlic, Worcestershire and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.

Melt butter in pan. Add mushrooms; sauté for 4 minutes. Stir in wine and remaining onion; cook for 2 minutes. Combine broth and flour; add to pan and bring to a boil. Cook for 5 minutes or until thick. Add patties and vinegar to pan; cook for 2 minutes.

Serves 4

Nutritional Information: Calories Per Serving: 192, Fat: 7.9 g (3.8 g Saturated Fat), Monounsaturated Fat: 2.7 g, Polyunsaturated Fat: 0.7 g, Protein: 24.9 g, Carbohydrates: 6 g, Fiber: 0.7 g, Cholesterol: 68 mg, Sodium: 380 mg, Calcium: 20 mg, Iron: 2.3 mg



SHOP THE SALE: BROOKSHIRE’S BACON


BaconBacon has almost a cult following these days, and I have to admit that I’m fully on the bacon bandwagon.
 
Brookshire’s bacon cooks up crisply and has a full, hearty flavor you’ll find crave-worthy.
 
Did you know you can cook bacon in the oven? Yes, siree you sure can. It prevents any bubbles in your bacon and also messy grease splatters on your stovetop. To bake bacon perfectly every time, line a baking sheet with foil and arrange bacon slices on top. 
 
Place the baking sheet on the center rack of a cold ovenr. Close the door, turn oven to 400°F. Baket 17-20 minutes. As soon as the bacon is golden- brown, it’s done. Remove pan from the oven and transfer bacon to a plate lined with paper towels to absorb the fat. 
  
Enjoy!
 
Brookshire’s bacon is on sale this week, so try out this technique with a bunch of bacon!


SHOP THE SALE: GAMEDAY SPICY CHICKEN LEGS


Spicy Chicken WingsFootball season is in full swing, and nothing beats some great game day snacks.

I love Buffalo wings, but I wish more meat was on them! I’ve started making Buffalo legs instead (more meat, less work).

This spicy Asian concoction turns up the heat for your game and your meal. The original recipe called for deep frying these chicken legs, but I roasted them instead with a great result. 

Chicken leg quarters are on sale at Brookshire’s this week so stock up.

Spicy Asian Chicken Legs

Ingredients:
2 lbs chicken leg quarters
3 or 4 cloves garlic, pressed 
3 Tbsp water
1/4 cup fish sauce
1/4 cup lightly packed light brown sugar
1 Tbsp sugar
1/2 tsp white pepper
1 Tbsp chili garlic sauce
1 Tbsp chopped scallion (green part only), chopped cilantro and/or mint for garnish

Directions:
1. Rinse chicken; pat dry thoroughly.

2. In a small bowl, combine the garlic and water. Let sit for 5 minutes. Position a mesh strainer over a bowl, and pour the garlic water through to strain. Press on the solids to extract as much garlic water as possible. 

3. Add the fish sauce, light brown sugar, sugar and pepper. Stir to dissolve. Transfer to a zipper lock bag, add the chicken legs and refrigerate for 2 hours, or overnight. 

4. Remove the chicken from the refrigerator at least 20 minutes before preparation to remove some of the chill. Drain the chicken legs from the marinade and blot dry with paper towels. Reserve the marinade. Put the reserved marinade and chili garlic sauce in a large skillet and set it on the stove. 
 
5. Bake the chicken legs at 400°F for approximately 12 minutes.

6. Heat the reserved marinade until bubbly and slightly syrupy. Add the chicken; stir, turn and coat in the syrup, which will turn sticky as it reduces and clings to the legs. Add a splash of water if you want to dilute the glazy bits in the skillet and get them to coat the legs. There should be no liquid left when you’re done coating. 

Transfer to a plate, sprinkle with the garnish and enjoy hot. 

Nutritional Information: Calories per Serving: 302, Calories from Fat: 158, Fat: 18 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 115 mg, Sodium: 1170 mg, Carbohydrates: 11 g, Sugar: 11 g, Protein: 26 g

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Shop the Sale: Eckrich Smoked Sausage


Eckrich SausageSausage was never one of my favorite foods, until I moved to Germany.

They practically elevate the sausage to an art form there.

In fact, it’s the German version of fast food. In almost any town near a restplatz or at a festival, you’ll find a little Imbiss serving hot, grilled bratwurst on a crunchy brochen (roll) or cardboard trays of saucy, spicy currywurst. Delicious! They’re even better on cold fall or winter days when the steam rises from the hot sausage into the crisp air.

So, that began my love affair with sausage of all kinds. When I moved back stateside, I still sought out sausage and different ways to cook it. I love this version with potatoes. The olives seem strange at first but give it a nice, salty bite.

Recipe from www.eckrich.com

Potato Salad with Sausage

Ingredients:
3/4 regular-sized package Eckrich® Smoked Sausage, halved lengthwise, cut into 1/2-inch-thick slices
3 small red potatoes (about 2 1/2 lbs), cooked, quartered
1 can (4 oz) pitted ripe olives, drained, halved
2 cups Italian dressing
1 green onion, sliced (about 1/4 cup)
1 clove garlic, minced
2 tsp ground black pepper

Directions:
Cook sausage in large skillet over medium heat for 6 minutes, stirring occasionally. Stirin potatoes; cook until heated through, stirring occasionally. Remove from heat.

Add olives, dressing, onions, garlic and pepper; mix lightly.

Nutritional Information: Calories Per Serving: 759, Calories from Fat: 546, Fat: 61 g, Trans Fat: 0.2 g (14 g Saturated Fat), Cholesterol: 150 mg, Sodium: 929 mg, Carbohydrates: 36 g, Fiber: 4 g, Sugar: 11 g, Protein: 20 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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