share. The Brookshire's Blog

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

| Permalink | Print
Posted in: Shop the Sale


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

| Permalink | Print
Posted in: Shop the Sale


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 

| Permalink | Print
Posted in: Shop the Sale


Shop the Sale: Peaches and Nectarines


When I lived in Germany, I thought I was SO COOL because I used to be able to say, “Oh, I went to France for lunch today,” with an air of nonchalant insouciance suitable for having motored across the border for a Sunday lunch.

In reality, I only lived 40 minutes from the borders of France or Luxembourg, so going to France for lunch was actually closer than getting to the nearest metroplex from where I currently live.

Don’t get me wrong; going to France for lunch was a treat. We used to drive over to Metz, France, which is known for its amazing antiques. When I moved back stateside from Germany years later, I left with many an antique from the Metz markets.

There was a little bistro we used to visit in Metz (try as I might, I cannot remember the name). The bread was heavenly, the roasted chicken divine and the pastries out of this world, especially the peach galette.

A galette, in my terms, is a messy pie. In official I-went-to-Cordon-Bleu terms, a galette is a  “freeform, crusty cake.”

A galette looks like a cross between a pizza and a pie, to me. It has a bottom crust folded up over a filling, which can be either sweet or savory. I quickly pounced on this idea as I’ve never mastered a pie crust and even if I can make it taste delicious, it still doesn’t look good. Needless to say, I’m a big fan of the galette.

The peach version at the bistro in Metz was perfectly sweet and lustrously glazed. You can easily make your own at home. I’ve adapted this recipe to use purchased refrigerated pie crust, but you can make your own from Grandma’s favorite recipe, too. This week, peaches and nectarines are on sale at Brookshire’s, so you can try your hand at this French favorite.

Peach Galette

Ingredients

Crust
1 refridgerated pie crust

Filling
2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
3 Tbsp sugar
1 Tbsp flour
1/2 tsp vanilla extract
1 Tbsp almond paste (optional)
1 tsp butter
1 egg
A sprinkling of coarse sugar (optional)

Directions
Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

In a small bowl, whisk the egg until smooth and set aside.

On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

If you are using almond paste (not necessary, but a nice addition if you have it), dot the middle 6-inch circle of the dough with the almond paste. (If you can spread it, that’s great. Otherwise, just dot with little bits.) Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

Fold the outer edges of the dough round over the filling, by about 2 inches all the way around, in an accordion fashion. Use a pastry brush to coat the exposed dough with an egg wash (you can cook up the leftover egg as a little scrambled egg, by the way) and sprinkle with coarse sugar, if using.

Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, for about 15 minutes.

It’s also great served with a little vanilla ice cream.

Serves 8

Nutritional Information: Calories Per Serving: 72, Calories from Fat: 23, Fat: 3 g (1 g Saturated Fat), Cholesterol: 22 mg, Sodium: 29 mg, Carbohydrates: 12 g, Fiber: 1 g, Sugar: 9 g, Protein: 1 g

| Permalink | Print
Posted in: Shop the Sale


Shop the Sale: Sirloin Steak topped with Mustard Herb Butter


It’s hard to resist a good, top sirloin steak.

It’s also hard to resist cooking it over an open flame in the height of summertime.

One of the best things about a juicy, tender sirloin, in my opinion, is that you don’t need to do much to it for it to turn out perfectly. However, every now and then it’s fun to add something like this compound butter to enhance the flavor of the steak.

Compound butter is simply mixing different ingredients into your real butter of choice (I like salted sweet cream). The variations are endless, as with this mustard herb butter. I’d even throw in some garlic for good measure.

With top sirloin steaks on sale this week at Brookshire’s, you can even get enough for a midsummer party.

Sirloin Steak Topped with Mustard Herb Butter

Ingredients
2 boneless top sirloin steaks
2 oz salted butter, room temperature
1 Tbsp finely chopped parsley
1 Tbsp finely chopped chervil
1 Tbsp finely chopped tarragon
2 tsp wholegrain Dijon mustard
cayenne pepper, to taste

Directions
Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. Chill the butter mixture for at least one hour. Remove just before serving on top of the steak and cut into rounds.

Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat.

Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and let melt.

Serves 2

Nutritional Information: Calories Per Serving: 1193, Calories from Fat: 817, Fat: 91 g (40 g Saturated Fat), Cholesterol: 355 mg, Sugar: 0 g, Sodium: 418 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 88 g



Shop the Sale: Haas Avacados


I’m a little obsessed with avocados. Some “experts” will tell you the sweet potato is a “perfect” food, but I’d put avocados right up there with them. 

Buttery, velvety, mild and nutritious, the Hass avocado, with its green-to-black bumpy skin and luscious flesh, was cultivated and patented by Rudolph Hass in 1935. Hass avocados are known as the “year-round avocado” because of their seasonal availability and are grown in many places in the United States, making them readily available in your local Brookshire’s.

Avocados have more potassium than a banana, are low in calories and are chock full of “good” fats, not to mention they’re good for more than guacamole. Try this recipe today, while avocados are on sale at Brookshire’s.

Shrimp Stuffed Avocados 

Ingredients: 

Citrus Dressing
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 tsp grated lime zest
1/2 tsp fresh ground black pepper
1/2 tsp sea salt
1 tsp sugar 

Salad
1 cup frozen precooked baby shrimp (about 6 oz)
3 Tbsp chopped mint (more for garnish)
1/4 cup chopped cilantro (more for garnish)
2 oz queso fresco or mild feta, crumbled (more for garnish)
1/2 cup diced English cucumber, peeled and seeded
1/2 cup seeded and diced tomato
2 avocados, ripe yet firm
4 cups shredded romaine lettuce

Directions:
To make the dressing, whisk together orange juice, lime juice, zest, pepper, salt and sugar in a small bowl. Set aside. 

To make the salad, thaw shrimp and drain off any excess liquid. In a medium bowl, combine shrimp with mint, cilantro, cheese, cucumber and tomatoes. Split avocados and discard pits.

With a table knife, gently score flesh of avocado without splitting the shell. Scoop out avocado and add to shrimp salad, reserving avocado shells. Pour half of the dressing over the salad and gently toss to coat. In another bowl, toss romaine with remaining dressing. To serve, divide lettuce among plates. Set avocado shells on greens and fill with shrimp salad. Garnish with additional cheese, mint and cilantro leaves, and serve.

Nutritional Information: Calories Per Serving: 220, Fat: 13 g (2.5 g Saturated Fat), Cholesterol: 14 mg, Sodium: 430 mg, Carbohydrates: 16 g, Fiber 8 g, Sugar: 4 g, Protein: 14 g.



Shop the Sale: Grilled Orange Chicken Strips


Tomorrow is the Fourth of July, and you’re bound to be grilling out on this wonderful holiday. I know I’m taking my kids to the lake before dinner and to fireworks after dinner, so I need something quick for the grill that the boys will still love.

Enter Tyson boneless, skinless chicken strips. These grill up quickly AND they’re on sale this week.

Win – Win!

Grilled Orange Chicken Strips 

Ingredients
2 Tbsp chopped fresh orange segments
1/4 cup orange juice
1/4 cup olive oil
2 tsp lime juice
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp salt, optional
1 lb Tyson boneless skinless chicken strips 

Directions:
Combine the first nine ingredients in a zip-top plastic bag; add chicken and turn to coat. Seal and refrigerate for 1 hour.

Drain and discard marinade. Thread meat on metal or soaked wood skewers. Grill, uncovered, over medium-hot heat for 6 to 8 minutes or until juices run clear, turning often. 

Serves 4

Nutritional Information: Calories Per Serving: 192, Fat: 9 g, Cholesterol: 63 mg, Sodium: 56 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 23 g   

| Permalink | Print
Posted in: Shop the Sale


Shop the Sale: Cajun Chicken Pasta


Summertime is hot and so is this pasta.

Even during the hot summer months, I love a good pasta dish. Hey, it’s the Italian in me. This pasta dish combines the best of summer and Cajun heat with hearty pasta for a dish that’s sure to please.

Brookshire’s Boneless Fryer Breasts or Chicken Tenders are on sale this week, so stock up. Either version would be great for this recipe, which could even be served as a side dish on the Fourth of July.

Cajun Chicken Pasta

Ingredients:
3/4 lb rotini pasta, cooked according to package
2 Tbsp butter
2 to 3 skinless boneless chicken breast halves, sliced 1/2-inch thick
3 cloves garlic, minced
1 bunch green onions, about 6, chopped
1 1/2 to 2 Tbsp Cajun seasoning, or to taste
1 scant tsp freshly ground black pepper
1 scant tsp ground red pepper (cayenne)
8 oz heavy cream 
1 green bell pepper, julienned
1 red bell pepper, julienned
8 oz fresh mushrooms, quartered
1/2 cup parmesan cheese, grated

Directions:
Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 690, Calories from Fat: 319, Fat: 36 g, Cholesterol: 231 mg, Sodium: 239 mg, Carbohydrates: 55 g, Fiber: 2 g, Sugars: 4 g, Protein: 38 g

| Permalink | Print
Posted in: Shop the Sale


Page 7 of 25« First...3456789101112...Last »
Copyright © 2010-2014, Brookshire’s. All rights reserved.
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.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS