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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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Shop the Sale: Luke’s Steak Sandwiches


Steak SandwichI try to let each of my kids choose at least one dinner per week. They go through phases with their favorites and we tend to repeat a lot. For a while, Curt’s choice was always tacos, and I nearly pulled my hair out trying to come up with different ways to make them: ground beef, shredded beef, shredded pork, shredded chicken, shrimp, tofu (yes, tofu…not a hit with my kids). You name it; we tried it. At least tacos can be a versatile meal.

Luke went through a phase where he wanted breakfast for dinner. I loved that one as it’s my personal favorite meal of the day.

Lately, Luke’s choice has been steak sandwiches. I love this one, too, plus you can switch it up quite a bit. Luke prefers a “Philly cheesesteak” version, while Curt likes a recipe I make with an Asian-inspired marinade. Either way, I use boneless top sirloin (I stock up when it’s on sale at Brookshire’s, like it is this week), grill it and slice it thinly across the grain. My kids devour it.

Luke’s “Steak Sandwich”

Ingredients:
1 lb boneless top sirloin
3 Tbsp Worcestershire sauce
1 clove garlic, minced
salt and pepper, to taste
1 green bell pepper, sliced
1 white onion, sliced
4 sandwich rolls of your choice
4 slices smoked provolone cheese

Directions:
Combine Worcestershire sauce, garlic, salt and pepper. Pour over boneless top sirloin. Refrigerate for about 30 minutes. Bring steak to room temperature. Prepare grill to high heat. Sear sirloin on both sides quickly, then move steak to indirect heat on the grill and continue cooking, about 3 minutes per side for medium. Remove steak from grill. Let rest for 5-10 minutes. Slice thinly across grain.

Sauté bell pepper and onion until soft.

Place meat on sandwich rolls, top with vegetables, and then add cheese. Place under broiler for 3-4 minutes, or until cheese is bubbly.

Serves 4

Nutritional Information: Calories Per Serving: 626, Calories from Fat: 255, Fat: 28 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 121 mg, Sodium: 769, Carbohydrates: 43 g, Fiber: 2 g, Sugar: 10 g, Protein: 48 g



Shop The Sale: Blackened Ribeye Steaks


The big joke when I was pregnant with my second son, 10 years ago now, was that I was going to go into labor on Labor Day that year.

It was a possibility; baby Luke was due September 5 and Labor Day was September 1 that year.

It turns out that he was born, as planned, by scheduled C-section on September 4, but I remember taking FULL advantage of the holiday weekend to rest up and get ready for his birth.

While I was pregnant, I had gestational diabetes and was on a very strict diet that was high in protein and included carefully measured amounts of certain complex carbohydrates. However, there was pretty much no restriction on servings of meat, including these boneless ribeye steaks, which we grilled the Monday before he was born.

Blackened Ribeye Steaks

Ingredients:
3 Tbsp chili powder
2 tsp dried thyme
1 tsp cayenne pepper
1/2 tsp ground white pepper
1/2 tsp celery seeds
1/2 tsp dill weed
1/2 tsp garlic powder
1/4 tsp onion powder
4 (1 1/4-inch-thick) boneless ribeye steaks (about 12 oz each)
1/4 cup plus 2 Tbsp vegetable oil
Salt

Directions:
Preheat the grill to medium-high. In a bowl, combine the chili powder, thyme, cayenne, dill weed, white pepper, celery seeds, garlic powder and onion powder. Rub the steaks with the oil, then season with salt and the spice mixture. Place on the grill, cover and cook for 5 minutes; turn, lower the heat to medium and grill 5 more minutes for medium-rare.

Serves 4

Nutritional Information: Calories Per Serving: 1015, Calories from Fat: 754, Fat: 84 g, Trans Fat: 0.1 g (28 g Saturated Fat), Cholesterol: 225 mg, Sodium: 292 mg, Carbohydrates: 4 g, Fiber: 2 g, Sugar: 1 g, Protein: 61 g

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Shop the Sale: Garlic, Garlic and More Garlic Chicken Thighs


You can never have too much garlic.

Actually, you probably CAN, but if it’s possible, I haven’t hit that threshold yet. This recipe combines garlic (lots and lots of garlic) with chicken thighs, which I love because they’re more complex in flavor than chicken breasts. However, both are on sale this week at Brookshire’s, so be sure to stock up.

The recipe calls for serving this juicy concoction over pasta, but I love it over wild rice.

Garlic, Garlic and More Garlic Chicken Thighs

Ingredients:
8 Pilgrim’s Family chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 tsp salt
1 tsp freshly ground black pepper
1/2 cup all purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 tsp crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 lb angel hair pasta
3 Tbsp chopped fresh parsley leaves, plus more for garnish
3 Tbsp unsalted butter

Directions:
Preheat the oven to 350° F. Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.

Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.

In a large wide sauté pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.

Add the onions to the oil and cook until wilted (about 3 minutes), stirring to scrape up any browned bits from the chicken. Add the garlic, crushed red pepper, remaining 1/2 teaspoon of salt and the bay leaf; cook 1 minute. Add the lemon juice, chicken broth and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly and place in the oven. Bake for 20 minutes; remove the lid and cook an additional 15 minutes, or until cooked through and tender.

While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.

To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 707, Calories from Fat: 245, Fat: 27 g (8 g Saturated Fat), Cholesterol: 229 mg, Sodium: 873 mg, Carbohydrates: 45 g, Fiber: 2 g, Sugar: 2 g, Protein: 67 g

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Shop the Sale: Unfried Catfish with Lemon Cream


A few years ago, my son was invited to a friend’s birthday party. They were in preschool at the time, and when the invitation arrived, it was in the shape of a large fish. I thought it was going to be a fishing party.

Nope.

The party was a catfish fry for a 5-year-old. It turns out that fried catfish was the birthday boy’s very favorite meal, so he patterned his party after his favorite fish.

 In all honesty, my son liked the bounce house and birthday cake better than he did the catfish, but the adults, on the other hand, were gathered around the deep fryer to grab a golden nugget of catfish as soon as it cooled down enough to eat.

This recipe doesn’t require a deep fryer, and catfish fillets are on sale at Brookshire’s this week.

Enjoy!

Spicy “Fried” Catfish with Lemon Cream

Ingredients
6 (6 oz) catfish fillets
1/2 tsp salt, divided
1/4 tsp black pepper
1 1/2 cups panko bread crumbs
1/4 cup grated parmesan cheese
1/4 tsp garlic powder
1/4 tsp ground red pepper
4 egg whites
Vegetable cooking spray

Lemon Cream:
1 (8 oz) ctn light sour cream
1 Tbsp chopped fresh parsley
1/2 tsp grated lemon rind
2 Tbsp fresh lemon juice
1/4 tsp salt

Preparation:
Stir together all Lemon Cream ingredients until blended. Cover mixture and chill until ready to serve.

Directions:
Sprinkle catfish evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

Combine bread crumbs, parmesan, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon ground red pepper in a shallow bowl.

Whisk egg whites in a shallow bowl until frothy. Dip fillets in egg whites and dredge in bread crumb mixture.

Arrange fillets on a wire rack coated with cooking spray in an aluminum foil-lined 15 x 10 jellyroll pan. (Do not overlap fillets.) Lightly coat fillets evenly on both sides with cooking spray.

Bake at 375° F for 25 to 30 minutes, or until fish is golden brown. Serve with Lemon Cream. Garnish, if desired.

Serves 6

Nutritional Information: Calories Per Serving: 337, Fat: 10 g (4 g Saturated Fat), Protein: 35 g, Carbohydrates: 25 g, Fiber: 1 g, Cholesterol: 118 mg, Iron: 1 mg, Sodium: 480 mg, Calcium: 93 mg



Shop the Sale: Baby Carrots and Roasted Red Pepper Hummus


I’m writing this blog post from my family vacation at the beach.

By “family vacation,” I don’t mean just the three of us; I mean all 19 of the people in my family–Mom, Dad, brothers, sisters, spouses and kids. I love it.

It’s not always easy to feed that many people. We pretty much fend for ourselves at breakfast and lunch, but we do share dinners. Each “family” takes a turn providing an evening meal. There’s usually an appetizer, the main meal and “something else,” which is code for dessert IF you ate enough of your nutritious and delicious dinner.

Last night, my sister made dinner. While she was cooking, the kids were HUNGRY so she set out strips of red bell pepper, baby carrots and roasted red pepper hummus. Her kids apparently have been raised on hummus. I’m a bit embarrassed to admit that while I LOVE the stuff, my kids haven’t had much exposure to this Middle Eastern spread. The kids dipped THREE POUNDS of baby carrots into my sister’s hummus and devoured them. That’s a lot of baby carrots. Good thing they’re on sale this week at Brookshire’s.

Baby Carrots and Roasted Red Pepper Hummus

1 lb baby carrots

Hummus

Ingredients:
2 large sweet red peppers
2 (15 oz) cans garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 Tbsp tahini
1 Tbsp olive oil
2 garlic cloves, peeled
1 1/4 tsp salt
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp pepper

Directions
Broil red peppers 4 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
Transfer to a serving bowl. Serve with carrots. Yields 3 cups

Serves 12

Nutritional Information: Calories Per Serving: 113, Fat: 5 g (1 g Saturated Fat), Cholesterol: 0 g, Sodium: 339 mg, Carbohydrates: 14 g, Fiber: 4 g, Protein: 4 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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