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Shop The Sale: Beef Burgundy


I think anyone who has had a serious interest in cooking has, at one time or another, delved into the wonderful world of Julia Child. At least, I did.

The best thing about Julia, for me, was that she wasn’t serious. I mean, the woman could work her way around a kitchen, no doubt, but she never took herself too seriously. She laughed at her mistakes and championed her disasters. Loudly. I remember watching a snippet of her preparing a classic French dish called, Americanized, beef burgundy. The French pronunciation, boeuf bourguignon, rolled off Julia’s tongue with both the awkwardness and the finesse that somehow co-existed in her helter-skelter, yet deft, persona.

During that phase in my life, if Julia made it, I wanted to make it. Her beef burgundy has become a lifelong favorite. Chuck roast is on sale at Brookshire’s this week, so try this in homage to Julia. You won’t be disappointed. I promise.

Beef Burgundy

Ingredients:

6 oz bacon (or salt pork)
3 lbs beef chuck roast, trimmed and cut into 2-inch cubes
1 1/2 cups shallots, about 8 shallots
2 large carrots, one diced and one cut into 2-inch chunks
4 cloves garlic, diced
2 Tbsp tomato paste
1/2 cup brandy, plus 2 Tbsp
2/3 bottle Pinot Noir or Burgundy wine
4 whole cloves
Handful of fresh parsley
2 bay leaves
2-3 cups beef stock
6 oz butter (4 for the beginning and 2 for the sauce)
3 Tbsp flour (combine with the butter for the sauce)
8 oz fresh mushrooms (cremini, button, or shiitake)
1 1/2 cups pearl onions (frozen is fine)
Salt and pepper

Directions 

1) Start by adding 1 cup of water to a large skillet. Add your bacon or salt pork and cook on medium-high heat until the water evaporates and the bacon starts to brown, about 10 to 15 minutes.

2) Add 4 tablespoons of butter to the pan and cook until the bacon is crispy. Remove bacon to a Dutch oven or heavy pot.

3) Add beef cubes in batches to pan. Don’t crowd the pan. Brown beef on all sides. It will probably take you 3 to 4 batches and 20 to 25 minutes total. Remove beef to Dutch oven when done.

4) Add shallots, diced carrots and garlic to skillet where beef was browned. Scrape up as many brown bits as possible and cook for a minute or two. Then add tomato paste and continue to cook for another minute.

5) Deglaze pan with 1/2 cup brandy. Use liquid to scrape up as many bits as possible. Add mixture to Dutch oven.

6) Add to the Dutch oven wine, cloves, parsley, bay leaves, and enough beef stock to just cover the beef and bring to a simmer. Simmer covered, for 1 hour, stirring occasionally.

7) Add carrot pieces (2 inches or so in length) to Dutch oven and continue to cook for another hour or until carrots and beef are tender.

8) When ready, remove beef and carrots from Dutch oven and set aside. Strain liquid and add liquid to a medium pot. Bring to a very slight simmer.

9) Mix 2 tablespoons of butter with 3 tablespoons of flour to form a paste. Stir 1/3 of the paste at a time into the sauce. The sauce should start to thicken immediately.

10) Stir in 2 tablespoons more of brandy for extra flavor and continue to lightly simmer sauce until it’s silky smooth and thick.

11) In a large skillet, add mushrooms with a tiny drizzle of oil. Cook on medium heat until mushrooms lose their liquid, about 10 minutes. Add pearl onions and cook until they are slightly browned.

12) Serve beef, carrots, mushrooms, and onions with sauce. Serve with potatoes, egg noodles, rice and/or crusty bread.

Serves 5 to 6 

Nutritional Information: Calories Per Serving: 1257, Calories from Fat: 885, Fat: 98 g, Cholesterol: 326 mg, Sodium: 1251mg, Carbohydrates: 17 g, Fiber: 2 g, Sugars: 3 g, Protein: 73 g

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Shop The Sale: Top Sirloin Steak


A top sirloin is a delicious, yet relatively inexpensive, cut of meat.

Culled from the upper back rear of the cattle, a top sirloin is deliciously marbled and easily grilled, braised, broiled, roasted or pan-fried.

This traditional French treatment is a succulent treat you can sink your teeth into, and it’s even better when Top Sirloin Steak is on sale at Brookshires.

Peppered Top Sirloin Steak – Steak au Poivre 

Ingredients:

1 Tbs coarsely ground pepper
2 cloves garlic, minced
2 tsp coarse salt

2 tsp prepared horseradish
2 Tbs olive oil
2 lbs boneless top sirloin steak

Directions:

In a small bowl, mix together the pepper, garlic, salt, horseradish and olive oil.

Place the steaks on a shallow dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.

Remove the steaks from the refrigerator an hour before cooking.

When ready to grill, heat broiler or grill. Broil or grill steak approximately 3 to 4 minutes per side or until done to your preference.

Nutritional Information: Calories Per Serving: 630g, Calories from Fat: 355g, Fat: 40 g, Cholesterol: 203 mg, Sodium: 1117 mg, Carbohydrates: 1 g, Protein: 65 g.



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



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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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