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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.



Shop The Sale: It’s Soup Time!


Who doesn’t love a big bowl of chicken soup on a chilly fall evening? Chicken noodle, chicken and rice, chicken and vegetable, chicken tortilla, chicken and dumplings….there’s a soup for every day of the week. If you remember soup like grandma used to make, there’s one secret for making it happen without stress and fuss. The secret? Use a slow cooker!

They’re inexpensive appliances, and if you don’t have one in the back of your pantry, do run out and get one—it’ll be worth its weight in chicken soup!

On sale this week at Brookshire’s is Pilgrim’s Pride Whole Chicken—the key ingredient to great chicken soup. And with your slow cooker, making it is a snap!

Rinse the chicken, and check inside to be sure there aren’t any giblets (innards) in there. Place the chicken in your slow cooker. Throw in whatever vegetables seem nice and soup-worthy:  an onion, garlic, celery, a potato or two…..this isn’t for the final soup yet, but to create a really flavorful broth. If you like, season with salt, pepper, bay leaf and poultry seasoning.  Add water to fill the cooker about halfway and turn on the slow cooker and let it cook all day (or all night, depending on your schedule).

After 8 hours or so, pull out the cooked chicken and place on a cutting board to cool slightly. Strain the incredibly delicious-smelling broth. Skim off the fat for a healthier soup.

You can chill the broth to make soup later, or proceed: Put the broth in a kettle and add the vegetables you love to see in soup: a bag of frozen mixed veggies, maybe, or corn, green beans….it’s your call. Pull the chicken meat off the bones (it practically shreds by itself) and add. Adjust the seasonings: add salt, pepper or poultry seasoning to your personal tastes. Simmer until veggies are done. Add cooked rice, or uncooked noodles (or whatever other ingredients your recipe calls for), simmer a few more minutes, and your soup is ready to serve.

Wasn’t that easy? And it all started with whole chickens on sale!

Note: omit pasta for a great gluten-free meal!



Shop the Sale: Boneless Rump Roast


Boneless Rump RoastIt’s that time of year. It’s stew weather, soup weather and roast weather. As soon as it gets just a little chilly, all those hearty meals sound really, really good. How about a super-easy way to give your family the memories you had as a kid—or the memories you wish you’d had? Check out this week’s Brookshire’s circular (online or in print). Right on the front page, you’ll find the perfect cool-weather dinner idea.

Pot roast. It’s a dinnertime staple from back in the days when everybody’s mom had lots of time to cook. You can still do a pot roast, you know. If you have 10 minutes in the morning (or even the night before) you can get it ready to put in the slow cooker. If you have a block of time on a weekend afternoon, you can throw it in the oven and have it ready for supper. Either way, this dish is about as easy as it gets.

Back in the 1960s, housewives discovered that Lipton’s Onion Soup mix made a fantastic base for cooking roasts. And you know what? It still works in 2009. It’s this simple: Place the roast in a baking pan (or slow cooker). Surround with roast-friendly vegetables, such as chunks of carrots, potatoes, celery, sweet potato and onion. Sprinkle one envelope of onion soup over everything and then pour 2 cups of water over top. Cover and cook. For a slow cooker, that would be all day; in the oven, it would be 1.5 to 2 hours at 350°F.

If you’d rather not have the sodium that comes in dry soup mix, you can substitute beef broth.

The meat is fall-apart tender, the cooking juices make the most divine gravy (thickened or not) and the veggies create a picture of Americana that has been all but forgotten. Leftovers (if you have any) make great sandwiches and freeze well.



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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.

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.

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