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Dine-In: Reuben Quiche

I love corned beef and cabbage for St. Patrick’s Day dinner, but I always end up with way too many leftovers. Here’s a recipe that uses up the excess corned beef, but doesn’t taste at all like a re-run! In fact, it’s fancy enough to serve to company or have for a special Friday night dinner. This is definitely a more-sophisticated dish, but once you try it, you’ll be sold!

And if you didn’t actually fix a corned beef dinner for St. Patty’s, you can always pick up corned beef (precooked and ready to use) in the Brookshire’s deli!

Reuben Quiche
Serves  6
Prep time: 25 minutes; Cook time: 25 minutes

1 1/4 cups crushed Triscuit or other whole-grain crackers
1 Tbs flour
2 Tbs plus 2 tsp butter, melted
5 green onions, chopped
1 Tbs butter
1 1/2 cups (6 oz) shredded Swiss cheese, divided
1/2 cup corned beef slices, cut in strips
1/2 cup sauerkraut or cooked cabbage
4 eggs
1 cup half-and-half or whole milk
1 Tbs flour
1/2 tsp ground mustard
1/4 tsp salt

In a small bowl, combine the cracker crumbs, flour, and butter; press onto the bottom and up the sides of a 9-inch pie plate. Bake at 375 degrees for 10 minutes or until edges are lightly browned.

Meanwhile, in a small skillet, sauté onions in butter until tender. Set aside. Sprinkle ½ cup cheese over the crust. Top with corned beef, sauerkraut and remaining cheese. Beat the eggs, cream, flour, mustard, salt and cooked onions. Pour this over the cheese.

Bake, uncovered, at 375 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before slicing.

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Dine In: Fajitas

Sirloin’s on sale at Brookshire’s this week, and while nothing beats a big juicy steak, you can also whip up a batch of fajitas with a sirloin, too. Try this recipe!

Sirloin Fajitas
Serves 4
Prep time: 10 minutes; Cook time: 10 minutes

2 Tbs olive or peanut oil
12 oz top sirloin steak, cut into strips
4 cups fresh or frozen red and green bell pepper slices
2 cups onion slices
1/4  cup bottled fajita sauce
4 whole wheat tortillas
Shredded lettuce, cheese; sour cream; salsa

Heat oil in a large skillet. Over medium high heat, quickly cook the steak, peppers and onions—about 10 minutes, or until meat is done and veggies are crisp-tender. Stir in the fajita sauce and simmer until heated through. Divide among 4 warmed tortillas. Add your favorite toppings, such as lettuce, cheese, sour cream and tortillas.

Nutritional information:
Per serving: 458 calories. Total fat: 17 grams (4 gr saturated fat);  76 milligrams cholesterol; 453 mg sodium; 31 grams carbohydrates; 9 gr fiber; 36 gr protein.

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Dine In: Balsamic Broccoli Amandine

Amandine is French for “with almonds” and balsamic vinegar is a great way to add a sweet/tart flavor.

Put them together and you have Balsamic Broccoli Amandine—an elegant and easy side dish for those evenings when you want to add a bit of flair to dinner.

Balsamic Broccoli Amandine
Serves 6
Prep time: 5 minutes; Cook time: 8 minutes

2 cups (about a pound) broccoli florets *
1/2 cup water
1/4 cup butter
2 shallots, finely chopped*
1/4 cup balsamic vinegar
1 Tbs brown sugar
1/2  tsp salt
1/4 tsp pepper
1/2 cup sliced onions
•Broccoli florets are the flower portion of fresh broccoli.
•Shallots are very mild onions. Use 1/4 cup chopped onion if you can’t find shallots.

In a large microwaveable bowl, combine broccoli and water. Cover the bowl with plastic wrap and microwave until broccoli is tender, about 3 minutes. In a medium saucepan, melt the butter, add the shallots and cook until tender, about 5 minutes, stirring occasionally.  Add vinegar

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Dine In: Greek-Style Tilapia

Take a delicious fish and add an international twist!

Tilapia is one of America’s favorite fish varieties, perhaps because of its extra-mild flavor and easy preparation. This recipe for Greek-Style Tilapia gives you one more way to serve this versatile, healthy fish!

Greek-Style Tilapia
Serves 4
Prep time: 6 minutes; Cook time: 18 minutes

1 to 2 lemons
1 1/2 lbs tilapia fillets (about 4)
1 Tbs chopped oregano leaves
Salt and pepper to taste
2 cups grape tomatoes, halved
8 oz orzo (or any other type) pasta

Preheat oven to 400° F.
Juice the lemons to get 1/4 cup juice, and grate 1/2 tsp of the peel.
Arrange the fish fillets in a 12 x 9-inch baking dish. Sprinkle the fish with lemon juice and peel, chopped oregano, salt and pepper. Add the tomatoes to the baking dish around the tilapia. Cover with foil and bake 16 to 18 minutes, or until fish is done.
While fish cooks, cook the pasta in water. Serve the pasta and fish with the juices from the baking dish.

Nutritional Information:
Calories Per Serving: 395,   Fat: 6 g (1 g  Saturated Fat), Cholesterol: 25 mg, Sodium: 310 mg, Carbohydrates: 45  g, Fiber: 2 g, Protein: 36  g.

© 2010, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.

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Dine-In: Turkey Appetizers

When the weekend rolls around, we like to do things that are at the same time fancy and simple. Like dinner, for instance on the weekends, we’ll often take extra time to fix something special, just because the schedule is more relaxed.  This recipe for Smoked Turkey Bites makes a great appetizer, but it’s just as suitable for the main course of your meal. Give them a try and see how everyone reacts. The layers of flavor will have everyone asking you what’s in this recipe!

Smoked Turkey Bites
Serves 16

Prep time: 20 minutes; Cook time: 20 minutes

1 stick (1/2 cup) butter, melted
1/4 lb shaved smoked turkey deli meat
8 oz cream cheese, softened
1/4 cup minced onion
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1 tsp red pepper jelly
1 tsp mustard
1 loaf white bread
1/4 cup parmesan cheese

Preheat oven to 350 DEGREES. Line a baking sheet with foil. Place the melted butter in a saucer or small dish for dipping.

Chop the turkey and place in a medium bowl. Add cream cheese, onion, mayo Worcestershire, red pepper jelly and mustard. Stir and mash to thoroughly combine.

Trim the crusts from the bread. Place 6 slices at a time between two sheets of plastic wrap. Roll flat to 1/8-inch thickness with a rolling pin.

Spread each slice with the smoked turkey mixture. Roll into a cigar shape. Dip each into the melted butter and place seam-side down on the baking sheet. Sprinkle with parmesan cheese.

Bake 15 to 20 minutes, or until golden. Serve whole or cut in half for appetizers.

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Dine-In: Mini Cheddar Burgers

Sliders—mini burgers—are all the rage at restaurants right now. They’re amazingly simple to make, and if you promise not to tell, I’ll show you the secret to awesomely special burgers: it’s the bun. Sure, you can use a dinner roll for a basic slider bun, but why not try something a bit more exciting? Toast some Italian bread baguette slices,  slice open some pita bread, try some of that mini party rye bread….toast it, grill it, top it with a mayo-spice blend….all of a sudden, people will be talking about YOUR sliders!

Mini Cheddar Burgers
Serves 8

Prep time: 20 minutes; Cook time: 11 minutes

1 lb ground beef or ground turkey
1/4 cup bread crumbs
3 Tbs water
8 small slices cheddar cheese
16 slices of small bread or 8 dinner rolls
Olives, pickles and cherry tomatoes for garnish
Ketchup and mustard for toppings

Combine the beef, bread crumbs and water gently. Shape into 8 burgers, about 3/4 inches thick.

Grill outside or broil in the oven, about 5 minutes per side. Top with cheese slices and allow to melt. Assemble patties on bread pieces and garnish with olives, pickles and tomatoes skewered with toothpicks. Serve with ketchup and mustard.

Nutritional Information: 376 Calories, 16 g Fat, 8 g Sat Fat, 76 Cholest., 732 Sodium, 28 Carbs, 2 Fiber, 27 Protein

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Posted in: Cooking, Dine In

Dine-In: Avocado Salad

Avocados are on a great sale this week at Brookshire’s, but you can only eat so much guacamole, right? What else do you do with avocados?

My absolute favorite dish is an avocado salad. Add a bit of cheese and it’s a vegetarian main course, or serve it along with whatever else you’re whipping up this weekend.

But wow, there’s something special about an avocado, isn’t there?? Creamy and rich, yet full of heart-healthy monosaturated fats—you just can’t lose!

Avocado Salad with Cilantro-Lime Dressing
Serves 4

Prep time: 15 minutes

1/2 cup cilantro, finely chopped
2 Tbs lime juice
2 Tbs Food Club honey
3 Tbs Food Club olive oil
2 avocados, peeled, pitted and chunked
1/2 medium red onion, chopped
1 pint (16 oz.) cherry tomatoes, leave whole

Place cilantro, lime juice and honey in a blender. Take off blender top and while mixing, pour in olive oil from top to create a smooth dressing. Set aside.

Combine the avocados, onion and tomato in a bowl. Gently stir in the dressing. Serve on individual plates, a platter or even mounded in the original avocado shell. Garnish with additional cilantro, if desired.

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Posted in: Dine In, Produce

Dine-In: Potato Chip Chicken

Come on, admit it: you’d love to eat a whole bag of potato chips for dinner. But because you’re a grownup, you know you shouldn’t. Well, here’s a way to fix a great, home-cooked dinner, take advantage of a sale, and enjoy potato chips to boot!

Potato Chip Chicken Fingers will make everyone smile, from the smallest toddler to the biggest grownup. And since chips are on sale at Brookshire’s this week, you’ll save double: by not going out to eat, and by spending less at the grocery store!

Potato Chip Chicken Fingers
Prep time: 15 minutes; Cook time: 20 minutes
Serves 4 

1 to 1 1/2 pounds whole boneless, skinless chicken breasts
2 cups potato chips
1 egg
2 tablespoons milk          

Preheat oven to 400° F. Cut the chicken into finger-sized pieces.

Fill a large zipper-top plastic bag with the potato chips. Seal the bag and crush the chips with your hands or a rolling pin. In medium bowl, beat the egg and milk. Dip the chicken pieces into the egg mixture, then put them in the bag and shake gently to coat with chip crumbs. 

Bake the chicken pieces on an ungreased cookie sheet for 20 minutes, turning once. Serve with ranch, barbecue or honey mustard dipping sauce. Kids, of course, love these with ketchup!

Nutritional Information:

Calories per serving: 268.  Fat: 12 grams (3 gr. Saturated fat), Cholesterol: 103 mg. Sodium: 220 mg., Carbohydrates: 13 gr., fiber: 1 gr.

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Dine-In: Unbelievable Roast

Need something to feed a crowd that fills that comfort food craving? Try this amazing roast. It uses chuck roast—easy on the budget—and a few packaged ingredients.

Toss it in the slow cooker while you go about your daily activities and it’ll be ready when you get home. Serve it as a roast, or shred and serve over noodles, mashed potatoes or rice. Shredded beef on a bun? Amazing!!

Unbelievable Roast 

3 lb chuck or arm beef roast
1 (2 oz) package dry ranch dressing mix
1 (3 oz) package brown gravy mix
1 (2 oz) package Italian salad dressing mix
1 cup water

Trim any visible fat from the beef and place it in the slow cooker. Combine all three packages of mixes and sprinkle over the roast. Add the water. Cook on low for 7 to 9 hours.

Reduced-fat tip: after cooking, put the cooked meat and broth in the refrigerator. The fat will rise to the top of the container and you can easily skim it off.

Dine-In: Chicken

When it’s cold outside, nothing beats a warm dinner inside! Pile on the tomato sauce and gooey cheese and you might not need to go out for dinner, ever again!Try this recipe for bistro chicken: it’s very Italian, but at the same time, very American. You can have it on the table in  a half hour, and everyone—family, visitors or just you—will enjoy a tasty and satisfying dinner—without ever stepping out of the house!

Easy Bistro Chicken
Serves 4
Prep time: 5 minutes; Cook time: 20 minutes

2 tsp olive oil
3 cups sliced mushrooms
1 bell pepper, sliced
1 small onion, chopped
1 (15 oz) can stewed tomatoes, undrained
1/4 cup reduced-fat Italian salad dressing
1/4 cup tomato paste
4 small boneless, skinless chicken breast halves (about 1 pound)
1 cup shredded part-skim mozzarella cheese
2 slices turkey bacon, cooked and crumbled

In a large skillet, sauté the mushrooms, peppers and onion in olive oil for 5 minutes, stirring occasionally. Add the tomatoes and their liquid, the salad dressing and tomato paste.

Place chicken on top of the sauce and cover with a lid. Reduce heat and simmer 12 minutes or until chicken is cooked through.

Sprinkle with cheese and bacon. Simmer, uncovered, 5 minutes or until cheese melts.

Serve over hot rice or pasta, if desired.

Nutritional Information:

362 Calories Per Serving: Total Fat  15g ( 5 g Saturated Fat), Cholesterol: 114 mg, Sodium:  473 mg, Carbohydrates: 14.2 g, Fiber  4 g, Protein 42 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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