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Shop The Sale: Honey Lime Chicken Tenders


A few weeks ago my older son declared he no longer wanted jelly on his peanut butter sandwich.

Instead, he wanted honey. 

I’m a big fan of local honey. I use it to combat allergies, so I had some on hand.

As many things do with this particular child, honey has become an obsession of sorts. He loves it. He eats in on peanut butter, dips apple slices into it and has suddenly developed “allergies” of his own so he can just eat a tablespoon plain.

This recipe, using chicken tenders that are on sale this week at Brookshire’s, balances the sweet flavor of honey with the zest and acidity of lime juice. My whole family loved it.

Honey Lime Chicken Tenders

Ingredients

1/2 cup Italian salad dressing
1 tsp lime juice
1 1/2 tsp honey
1 lb chicken tenders 

Directions

Mix dressing, lime juice and honey together. Pour into resealable plastic bag and add chicken tenders. Massage bag to coat tenders evenly. Marinate for 1 hour in refrigerator, turning bag occasionally. Remove tenders from bag and discard marinade.

Heat large, heavy-bottomed skillet over medium high heat. Sauté chicken tenders until cooked through, about 6 to 8 minutes. Serve. 

Nutrition Information: Calories per Serving: 155, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 6 mg, Sodium: 594 mg, Carbohydrates: 13 g, Fiber: 0 g, Sugars: 9 g, Protein: 2 g

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Shop The Sale: Mangoes


I’m trying to lighten up for spring and summertime, and I’m so excited that all the fruits I love the most are coming back into season. I’ve already seen them appearing on the shelves of Brookshire’s grocery stores.

I didn’t discover mangoes until fairly late in life, already in adulthood. But I love them now, and they’re a staple of my spring and summer fruit bowl.

Originally from South Asia, the mango is considered a tropical fruit. Placing under-ripe mangoes in brown paper bags can help them ripen. They will then keep in a plastic bag in the refrigerator for about four or five days.

Use Greek yogurt in this recipe for extra protein, and enjoy it as a dessert, or as I do, breakfast.

Mango Yogurt Parfaits

Prep Time: 10 minutes

Ingredients

2 large ripe mangoes, peeled, pitted and cubed
3 cups low-fat vanilla yogurt
6 Tbs low-fat granola

Directions

Purée one mango and spoon equal amounts into six clear plastic cups. Top each with 1/4 cup yogurt. Spoon cubed mango over the top, saving a few pieces for garnish.

Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead at this point. Cover and refrigerate until ready to serve.)

Top each serving with a tablespoon of granola just before serving.

Serves 6 

Nutrional Information: Calories per Serving: 162, Fat: 2 g (1 g Saturated Fat), Cholesterol: 7 mg, Sodium: 72 mg, Carbohydrates: 33 g, Fiber: 2 g 



Shop The Sale: Grilled Chicken Parmesan


I’m Italian by heritage. I don’t know whether it’s nature or nurture, but I love all Italian foods. It’s so interesting to me to study the foods from the different regions of the same country.

Not all Italian food is the same – like we have Southern cooking, Tex Mex, California cuisine and 16 different definitions of “barbecue,” so do the Italians have different styles of cooking based on different regions.

Venice has a lot of seafood. Florence is known for rustic Italian dishes. Sicily for its smoked meats and sausages. You get the idea.

Did you know that pasta isn’t even the main course of Italian meals? No, it’s the starter. Meat is the main course, and a salad or cheese plate finishes the meal.

Chicken parmesan is known as a classic Italian meal, and I never saw it on a menu in my many, many trips to Italy. I still love it, however, as do many of my American friends.

But what I don’t like is the breaded, fried chicken. I mean, I like it, but I also like creating a healthier version. With Brookshire’s boneless, skinless chicken breasts on sale this week, it’s easy to bring a taste of Italy to your backyard. Because this recipe is so simple, I recommend highlighting the flavors by using the freshest tomatoes and some quality parmesan cheese. Because this meal is simple, yet flavorful, it’s perfect for a weeknight or a weekend entertaining guests!

Grilled Chicken Parmesan

Ingredients:

4 Brookshire’s boneless, skinless chicken breasts
2 Tbs extra-virgin olive oil
2 Tbs Italian seasoning blend, such as McCormick’s
2 roma tomatoes (or whatever is in peak season)
1/4 lb. good quality parmesan cheese, sliced into thin slices

Directions:

Rub chicken breasts with olive oil. Sprinkle with Italian seasoning, rub into chicken.

Prepare grill to medium-high heat. Grill chicken until cooked through or until juices run clear. Remove from grill and let rest.

Slice tomatoes into thick slices. Place on a piece of foil; place foil on grill. Grill until tomatoes are soft (as an alternative, you can place a whole tomato on grill, turning frequently until skin is charred, then remove and slice).

Place tomato slices on top of chicken, about two per breast. Top with two slices of parmesan cheese.

Turn off gas grill or use indirect heat on charcoal grill. Place chicken Parmesan stacks back on grill, close lid until tomato is soft and cheese has also softened, one or two minutes.

Serve immediately.

Serves 4

Nutritional Information: Calories per Serving: 348 g, Calories from Fat: 161 g, Fat: 18 g, Cholesterol: 130 mg, Sodium: 129 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugars: 2 g, Protein: 43 g

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Shop The Sale: Hothouse Bell Peppers


When I say the word “pepper,” my kids cringe.

“I don’t want that stuff. That tastes spicy on my mouth,” my younger son wails.

Clearly, he has not developed his footing for peppers yet.

But hothouse bell peppers don’t have a spice to them. Instead, the sweet red, yellow and orange varieties complement the more savory, earthy, green versions.

Either way, they’re delicious as a topping for fish – the delicate flavors complement each other perfectly.

Hothouse Sweet Bell Peppers with Red Snapper

Ingredients:

1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
2 tsp Hungarian paprika
Black pepper, to taste
2 Tbs vegetable oil
2 lbs red snapper, cut into 1/4-inch fillets
1 hothouse sweet red pepper, cut peppers into 1/4-inch strips
1 hothouse sweet yellow pepper, cut peppers into 1/4-inch strips
1 hothouse sweet orange pepper, cut peppers into 1/4-inch strips
1/2 cup parsley, chopped
5 garlic cloves, peeled
1/4 cup water

Directions:

Blend all spices together, add oil and mix well.

Roll snapper fillets in mixture and place in a nonstick skillet.

Roll bell peppers in the remaining mixture and arrange over snapper and sprinkle parsley on top.

Add garlic cloves and water.

Refrigerate until ready to serve.

Simmer, covered for approximately 10 minutes until liquid is evaporated and snapper is opaque and firm to touch. Don’t overcook.

Serves 6

Nutritional Information: Calories per Serving: 252, Calories from Fat: 65, Cholesterol: 71 mg, Sodium: 101 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugars: 2 g, Protein: 41 g



Shop The Sale: Bone-In Chicken Breasts


If you are like me, and most people, I think, you’re always looking for a new way to cook chicken. My family loves chicken and it’s on sale at Brookshire’s this week, so I’ll stock up. (You can never have too much chicken in your freezer, in my opinion)

This recipe, for stuffing a bone-in breast, includes two of my other favorite ingredients, spinach and goat cheese. The goat cheese gets all melty and it’s pure deliciousness. I’ve also added about two slices bacon, cooked crisp and crumbled, to the filling mixture as well.

Spinach and Goat Cheese Stuffed Chicken Breasts
 

Ingredients: 
4 cups baby spinach, loosely packed
1 oz sundried tomatoes
1 tsp veg oil
1 garlic clove, minced
2 medium sized mushrooms, chopped
Salt and pepper, to taste
2 oz plain goat cheese
1/4 cup basil, loosely packed and chiffonade
4 chicken breast halves, bone-in (skin is optional)

Directions:

Loosely chop spinach and sundried tomatoes. In a skillet on medium heat, sauté oil, garlic and mushrooms until softened. Add in spinach, tomatoes, salt and pepper. Cook until spinach is completely cooked, about 5 minutes. Remove mixture to bowl. When slightly cooled, add in goat cheese and basil and mix to combine. Set aside.

If you’d like to remove the skin from the chicken, do so now. Cut a 1-inch slice in thickest part of breast, creating a pocket. Stuff each breast with 1 quarter of the filling mixture.

Close completely with toothpicks.

Rub some oil on the outside and a little salt and pepper too.

Bake in a 375° F oven for 45 to 60 minutes. Let stand 5 minutes before cutting into it

Serves 4

Nutritional Information: Calories: 380, Calories from Fat: 157, Total Fat: 17 g, Cholesterol: 145 mg, Sodium: 348 mg, Total Carbohydrates: 6 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 49 g



Shop The Sale: Southwest Steak and Eggs


I love, love, love breakfast. I think it’s my favorite meal of the day. I used to cook big breakfasts on weekends but haven’t had a lot of time lately due to really EARLY basketball games. Last Saturday, we had a game scheduled at the positively late hour of 9 a.m., so I had time to cook breakfast. I was really excited because I’d been eyeing a local restaurant’s pictures of their brunch steak and eggs for weeks and practically salivating over my computer screen. I had to try it for myself. 

Oh. My. 

That’s all I can say. That, and I didn’t need to eat again the rest of the day. I had some of Brookshire’s homemade tortillas I served on the side, and my boys ended up making breakfast burritos with their steak, eggs and tortillas. 

With sirloin steak on sale this week, you can enjoy this dish for breakfast, dinner or both! 

Southwest Steak and Eggs

Ingredients:

1 sirloin steak, about one pound
2 Tbs olive oil
2 Tbs McCormick’s Montreal Steak Seasoning
1 green bell pepper
1 poblano pepper
1 large white onion, chopped
6 large egg
1 Tbs sour cream

Directions:
Rub sirloin steak on both sides with olive oil and sprinkle with McCormick’s Montreal Steak Seasoning. Prepare grill to medium-high heat and grill steak until medium, about 4 minutes each side.  Do not slice, let rest.

Char green bell pepper and poblano pepper over a gas flame, your grill or in your oven. Place inside a brown paper bag and let steam for 5 minutes. Skin should peel off easily. Chop.

Sauté onion in a nonstick pan sprayed with cooking spray until translucent and beginning to brown. Toss in peppers, and warm through. 

Crack eggs in a bowl and whisk together with sour cream, adding salt and pepper to taste.

Pour eggs into nonstick pan with peppers and cook until soft scrambled.

Slice steak on the diagonal. Place slices of steak on plate, top with egg mixture.

Serves 4

Nutritional Information: Calories per Serving: 413, Calories from Fat: 201, Fat: 22 g, Cholesterol: 382 mg, Sodium: 185 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugars: 4 g, Protein: 45 g

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Shop the Sale: Crispy Cheddar Tenders


There are so many ways to make chicken tenders. I know, because I tried most of them when my older son was younger and decided to go on a hunger strike that involved him only eating cheese toast and bananas, plus the occasional chicken nugget or tender. As limited as his diet was, I didn’t want to fill him up with processed, frozen stuff, so I tried a variety of recipes to make a crispy chicken tender on my own.

Now, I’m not going to pretend that this is going to make the cover of popular, healthy, national newsstand magazines. But it is delicious and can be made lighter by using reduced fat or fat-free milk, cream of chicken soup, sour cream and cheese. Or you can omit the sauce all together. (But I wouldn’t! (Everything in moderation, right?) These are baked, which eliminates having to submerge them in oil.

Boneless chicken tenderloins are on sale at Brookshire’s this week. Stock up because this recipe freezes beautifully.

Crispy Cheddar Tenders
Ingredients:

1/2 sleeve club crackers (or Ritz)
1 1/2 cups shredded cheddar cheese
1 tsp ranch dressing mix
Dash pepper
2 eggs
2 Tbs milk
2 lbs chicken tenders
1 can (10 3/4 oz) cream of chicken soup
1 Tbs butter
2 Tbs sour cream
1/4 cup milk
1/4 tsp pepper
1/2 tsp dried parsley

Directions:
Preheat oven to 400° F.

In the bowl of a food processor, combine crackers, cheese, ranch mix and pepper.  Pulse until you have fine crumbs.  Pour into shallow bowl.

In a shallow bowl, whisk together eggs and milk.  

Dip chicken tenders into egg mixture and then coat in cracker crumbs.  Place chicken on foil lined baking pan.  Repeat with remaining chicken tenders.

Bake for 12 to 15 minutes.

While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley.  Bring to a boil and simmer until chicken is done.  Spoon sauce over baked chicken.

Serves 4

Nutritional Information:Calories: 762, Calories from Fat: 383, Total Fat: 43 g, Cholesterol: 346 mg, Sodium: 1042 mg, Total Carbohydrates: 9 g, Sugar: 2 g, Protein: 82 g

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Shop The Sale: Balsamic Glazed Baked Spare Ribs


For the longest time, I struggled with cooking spare ribs. Mine always turned out too tough. I tried roasting them, steaming them, grilling them, slow-cooking them and a combination of all of the above. I was never very satisfied with the results.

Then I tried this recipe, which calls for baking them slowly, covered tightly with foil, so you get a little baking action, a little steaming action. What first attracted me to this recipe, however, wasn’t the baking, it was the balsamic vinegar in the sauce – my favorite. I added the liquid smoke because I did hate to lose the flavor of being cooked on the grill.

Balsamic Glazed Baked Spare Ribs

Ingredients:

1 (4 lb) slab of Hormel pork spareribs1 Tbs onion powder
1 Tbs garlic powder
Salt and black pepper, to taste
 
BARBECUE SAUCE:
1/2 cup fresh-squeezed lemon juice (about 2-3 large lemons)
1 cup bottled barbecue sauce
1/2 cup ketchup
1 Tbs liquid smoke
2 Tbs balsamic vinegar
Hot sauce, to taste (optional)
 
Directions:

Preheat oven to 325°F. Select a large baking pan to fit ribs in one layer. Line with heavy-duty foil. Place baking rack inside lined pan to keep ribs from resting on the bottom of the pan.

Remove the thin membrane from the back side of the ribs if not already done by the butcher. Sprinkle both sides of the spareribs with onion powder, garlic powder, salt and pepper. Place seasoned ribs on the rack in the baking pan.

Prepare sauce by combining lemon juice, bottled barbecue sauce, ketchup, liquid smoke , balsamic vinegar and hot sauce in a bowl. Stir vigorously until combined.

Pour half of sauce into a separate container and set aside. Drizzle remaining sauce over the top of the ribs, covering all exposed areas.

Cover pan tightly with heavy-duty foil. Bake 1 1/2 to 2 hours, until tender.

Serve spareribs with reserved barbecue sauce. Optional: You can char the ribs on the grill or under the broiler before serving if you wish.

Serves 4-6

Nutritonal Information: Calories: 1,112,  Calories from Fat: 782, Total Fat: 87 g, Cholesterol: 289 mg, Sodium: 1118 mg, Total Carbohydrates: 29 g, Dietary Fiber: 1 g, Sugars: 20 g, Protein: 59 g



Shop The Sale: Tarragon Mustard T-Bone Steaks


Last Saturday was a winter day that gives hope that spring is around the corner. It was warm, sunny and clear; the air hadn’t become laden with heavy humidity yet.

In fact, the report by Punxsutawney Phil, confirmed what Saturday suggested: Spring is near.

With the warm weather and the nice breeze, I had to grill something. I love the flavor of tarragon and, in fact, you can swap out tarragon vinegar for the wine if you wish.  

With T-bone steaks on sale at Brookshire’s this week and the weather temperate, there’s no reason not to stock up and grill a few nights! 

Tarragon Mustard T-Bone Steaks
Serves 4

Ingredients:
4 beef T-bone steaks
1/3 cup dry red wine
3 Tbs Dijon mustard
2 Tbs minced shallots
2 Tbs olive oil
1 1/2 Tbs chopped fresh tarragon or 2 tsp dried tarragon
2 cups tender sprigs watercress (2 oz), rinsed and crisped
Salt and pepper, to taste

Directions:

Trim excess surface fat from steaks. Rinse steaks and pat dry.

In a small bowl, mix wine, mustard, shallots, olive oil, and tarragon. Spread mixture thickly on all sides of steaks and stack them on a plate. Let stand at room temperature for at least 30 minutes, or cover and chill up to 1 day.

Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.

Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Garnish each with 1/2 cup watercress. Add salt and pepper to taste.

Nutritional Information: Calories: 490, Protein: 57 g, Fat: 26 g, Carbohydrates: 1 g, Fiber: 0 g, Sodium: 342 mg, Cholesterol: 161 mg

 



Shop the Sale: Honey Garlic Pork Chops


I’m about to do something horrible.

I’m going to throw my OWN MOTHER under the bus.

I hope she doesn’t read this, so don‘t share it with her on Facebook, OK?

When we were growing up, dinners tended to happen in a rotation. Broiled chicken, rice and peas on Monday, meatloaf on Tuesday, pork chops on Wednesday. You get the idea. I don’t blame my mom (did you read that part, did you????). She had five kids to feed and had to cook to the lowest common denominator of picky eaters. For the record, I was not the picky eater….(throws siblings under bus with mom). My mom made a lot of awesome dishes (ahhhh…her red beans and rice…her lasagna…her seven-minute frosting.) but her pork chops were not one of them. I don’t like broiled pork chops. There, I said it and I will even take the “picky” label for it if needed. I don’t like broiled pork chops.

I wouldn’t eat pork for a long time as an adult, but now I think it’s my favorite white meat.
I LOVE this recipe for honey garlic pork chops. They’re grilled, not broiled, by the way. With assorted pork chops on sale at Brookshire’s this week, you can buy a bunch and cook them any old way you like.

Honey Garlic Pork Chops
Serves 6

Ingredients:
1/4 plus
1/8 cup honey
3 Tbs soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Directions:
In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med-high heat, close lid and cook, basting 2 times.

Nutritional Information: Calories: 215, Total Fat: 6 g, Cholesterol: 51 mg, Sodium: 544 mg, Total Carbohydrates: 19 g, Dietary Fiber: 0 g, Protein: 21 g



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