share. The Brookshire's Blog

Dine In: Cilantro-Lime Chicken


You know a recipe is special if there’s a hyphen in the title, or if the title is long with lots of descriptive words. This recipe is really amazing, quick and easy, but oh so impressive. And there’s a hyphen in the title, so there’s proof positive that it’s special. But if you’d like a longer, more-descriptive name, how about Cilantro-Lime Chicken with Spicy Asian Seasonings? Now it sounds even fancier!

This dish is special enough to serve for company, but it’s easy enough to fix on a busy Friday evening. If you have a bag of stir fry veggies in the freezer, feel free to throw them in, too, and you can call it Cilantro-Lime Chicken with Spicy Asian Seasoning and Oriental Vegetable Blend. Now THAT’S special!

Cilantro-Lime Chicken
Serves 4

Prep time: 10 minutes; Cook time: 10 minutes

1 lb boneless skinless chicken breasts
2 small onions
1 large lime
2 Tbs canola oil
1 or 2 small jalapeno peppers, seeded and sliced
1 small piece fresh ginger (1 inch long), peeled and thinly sliced*
2 Tbs fresh chopped cilantro
2 Tbs soy sauce
1 tsp sugar
Hot cooked rice or warm tortillas (optional)

*Note on ginger? Never used it fresh? It’s in the produce section and looks like a tree root. Get the very smallest piece you can find, since this recipe only needs a 1-inch piece. You’ll be shocked at how cheap this ingredient is when you buy such a small portion—I’m talking like 25 cents!

Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges.

Remove 3 strips of peel from the lime, with a vegetable peeler. Cut the lime peel into fine shreds and set aside. Juice the lime and measure 2 Tbs lime juice. Set aside.

Heat a large skillet or wok, and add the oil.  Cook the ginger briefly, until fragrant. Remove the ginger pieces and discard. In the same pan, cook the chicken breast chunks and onion wedges until nearly done. Add the jalapeno peppers, cilantro, soy sauce and sugar. Stir and cook until chicken is no longer pink.

Serve over hot rice or with warmed tortillas.

What’d I tell ya? Easy and delicious! And fancy too!



Dine In: Beef Tenderloin


If you’re like me, most of the time you’re saving every nickel you can. Times are tough! But every once in a while, you need a special dinner. Maybe you’ve got extra-special friends coming over, or maybe you just need a well-deserved splurge. If you want to show someone how much you care, here’s a tip: don’t make reservations….make dinner at home! It’s the ultimate gift from the heart.

Ever had a beef tenderloin? A tenderloin is what filet mignon steaks are made from. To make filet, the tenderloin is sliced into rounds. So a tenderloin roast is just one large filet mignon—and man oh man, is it delicious. It’s pricey—but trust me, you get what you pay for. Watch for a sale in the meat department and grab one. Put it in the freezer until that special time comes, and you’ll be ready to splurge. Bonus: because it’s so low-fat, it’s actually a pretty healthy cut of meat!

Side dishes can be as simple or as elegant as you wish: mashed potatoes, steamed broccoli, fresh asparagus or a tossed salad. Simple is good when you have a delicious main course like this!

Simple Roast Tenderloin
Serves 6
Prep time: 10 minutes; Cook time: 45 minutes

3 to 4 pound beef tenderloin, trimmed and tied with twine (to help it hold its shape)
1 tablespoon olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon black pepper

Preheat oven to 350 degrees.

Place the tenderloin on a broiler pan. Rub roast with olive oil and sprinkle with onion, garlic and pepper.

Roast the tenderloin for 15 minutes per pound for rare, or 20 minutes per pound for medium rare.

Let roast rest 15 minutes before carving.

Nutritional Information
Calories per serving: 307.  Fat: 16 grams (5 gr. saturated fat), cholesterol: 156 mg., sodium: 101 mg., carbohydrates: 0 gr., fiber: 0 gr., Protein: 49 gr.

© 2009, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.



Dine In: Steak and Potatoes—with Flair!


What’s the favorite weekend dinner meal? It’s gotta be steak! And if you fix it on the grill, there’s no doubt that steak will be at the top of the list! So whether you broil it or grill it, a great dine-at-home meal often includes steak.

But what goes with steak? Of course it’s a baked potato, no question, but how about switching that up just a bit? How about making that a baked SWEET potato? If you’ve been to a steak house restaurant, you know that baked sweet potatoes, with butter, brown sugar and cinnamon taste just about like pumpkin pie—delightful! But did you know that unsweetened, they still taste amazing?

To speed dinner along, you can make sweet potato fries—and you’ll dazzle everyone. Peel and cut sweet potatoes into French-fry-sized strips. Toss them in a large plastic bag (or a bowl) along with a tablespoon of olive oil. Spread in a single layer on a pan and bake at 375 for 20 to 30 minutes. It’s that easy! And besides the wonderful flavor, sweet potatoes are powerhouses of nutrition, with lots of fiber and Vitamins A and C (great for eyesight and immunity health). And even better: sweet potatoes are on sale at Brookshire’s this week!

Top it off with a salad and fresh fruit for dessert and you have an A-1 dinner, fit for a gourmet, at budget prices…and with great health benefits.



Dine In: Bring the All-Night Diner Home!


Super-Easy, Elegant OmeletWhat is there about an all-night diner that is so exciting? IHOP, Denny’s or the neighborhood greasy spoon: it’s magical to eat scrambled eggs any time of the day or night.

You can bring the all-night-diner feel home, and save a big chunk of change while you’re at it! Breakfast for Dinner is an all-American favorite and our sales this week will help you make it all happen. Right on the front page: Food Club eggs. You can’t beat the price! And right beside is Pillsbury Cinnamon Rolls. All you need to do is cook up some bacon and pour the orange juice!

Super-Easy, Elegant Omelet
Serves 2
Prep time: 10 minutes

4 eggs
2 Tbs milk or water
½ cup shredded cheese
Salt and pepper to taste

With a fork, lightly scramble the eggs with the milk. Pour mixture into a piping hot, nonstick pan. Immediately reduce the heat to medium. As the mixture starts to firm around the edges, gently swirl the pan to allow more egg to reach the surface, lifting up the edges to let egg run into the pan. When nearly firm, sprinkle the cheese over the surface. Using a spatula, fold the omelet in half. Continue cooking a minute longer and sprinkle with salt and pepper. Slide onto a plate and cut in half.

Note: use your favorite additional cooked ingredients to customize your omelet.

Nutritional Information:
Calories Per Serving: 248,   Fat: 14 g (7 g Saturated Fat), Cholesterol: 403 mg, Sodium: 304 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 18 g.

© 2009, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.

| Permalink | Print
Posted in: Cooking, Dine In


Page 39 of 39« First...30313233343536373839
Copyright © 2010-2018, 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