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Shop the Sale: Beer-Can Chicken


Total Time: 2 hours   
Serves: 4

Beer and chicken: one of the best flavor combinations ever invented. Although you may be more used to cracking open a can of beer to eat with your chicken, you can also cook with it to create perfectly grilled chicken that’s juicy on the inside and crispy on the outside. Safety tip: do not forget to open the can! Pick up a Sanderson Farms Whole Chicken on sale and try our Beer Can Chicken for yourself this weekend!

 Ingredients
1 (4 to 4 1/2 lbs) whole chicken
2 Tbs extra virgin olive oil
2 tsp kosher salt
1/2 tsp freshly ground pepper
1 can beer, optional

Instructions
Preheat gas grill to medium heat (about 400° F). Remove giblets from chicken; trim excess skin and fat. Loosen skin over the breast and thigh meat. Rub oil, salt and pepper under skin onto the breast meat and leg meat. Rub a little on the skin and inside the cavity.

Hold chicken upright and fit opening of the cavity over vertical grilling rack or large beer can (can should be open and full of beer). Turn off half of the grill burners. Place chicken on grill rack over cool side of grill.

Close lid. Grill until chicken is very tender and an instant-read thermometer inserted into thickest part of thigh without touching bone registers 165° F, about 1 hour 15 minutes to 1 hour 30 minutes. Transfer chicken to clean cutting board. Let rest for 10 minutes before carving.

Per Serving:
Calories: 418, Fat: 27 g (7 g Saturated Fat), Cholesterol: 132 mg, Sodium: 1286 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 41 g.

Chef Tips

 No Beer Substitutions and No Grill Options

If you don’t have a can of beer or a vertical cooking rack at home, there are a number of other options you can try. For starters, any soda can will do, from Coke to Mountain Dew to Dr. Pepper or even good old soda water. Canned juices also work well, and if all you have is an empty can, you can fill it with water or chicken stock in a pinch.

No grill? No problem. You can cook Beer Can Chicken in a smoker or an oven. Just make sure whatever method you choose for cooking your chicken, you keep things safe. Placing the chicken on your grill or in the oven can be tricky, and removing it can be even trickier. If you’re using a rack with a shallow drip tray, it may become filled with hot fat which can spill and cause burns. Likewise, your can is full of hot liquid, so be careful when handling.

Carving Your Bird
With Beer Can Chicken, there are two methods for carving your bird. The first and simplest is to leave the chicken on the can and carve it in its upright position – assuming it doesn’t literally fall off the bone! Just be sure to allow time for the chicken to rest before carving. The second method is to remove the can and carve the chicken horizontally on a chopping board. Be very careful when lifting the bird from the can. Your best bet is to wiggle it to make sure it isn’t stuck and then gently lift the chicken off the can using a pair of tongs. Place the bird breast side up on your chopping board. Remove the legs and thighs, then cut the breast meat by making a deep cut along each side of the breast bone and working the meat off the rib cage with your knife or by hand. Remove the wings from the breast meat by cutting at the joint.

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Shop the Sale: Banana-Honey Chocolate Chip Muffins


Total Time: 45 minutes
Serves: 16 large or 48 mini muffins

For breakfast, dessert or an afternoon snack, you can’t beat our Banana-Honey Chocolate Chip Muffins. Light, fluffy and utterly delicious, this is an easy recipe that yields big results. Chef tip: if you’ve run out of honey, you can substitute it 1:1 with maple syrup. Speaking of syrup, now is the time to stock up, with Full Circle Maple Syrup on sale!

Ingredients
3/4 cup maple syrup
1/4 cup honey
3 extra-ripe bananas, mashed
1 tsp cinnamon
1/4 cup canola oil
1 stick unsalted butter, melted
1 cup milk
2 cups all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 cup dark chocolate chips, divided

Instructions
Preheat oven to 350° F. Line a muffin pan with baking cups or spray with nonstick cooking spray. Set aside. In a medium saucepan combine syrup, honey, bananas, cinnamon, oil, butter and milk. Cook on low heat for 2 to 3 minutes; whisk to combine. Let cool for 5 to 10 minutes.

In a large bowl, sift together flour, baking soda and salt. Add banana mixture to dry ingredients; mix well. Once batter has cooled, stir in half of the chocolate chips. Scoop batter into muffin tins about 3/4 full. Sprinkle additional chocolate chips on top of each muffin.

Bake for 20 to 25 minutes, or until toothpick poked into center comes out clean. Let cool in muffin pan for about 5 minutes. Then, place on a wire rack to completely cool.

Per Serving:
Calories: 255, Fat: 12 g (5 g Saturated Fat), Cholesterol: 16 mg, Sodium: 356 mg, Carbohydrates: 37 g, Fiber: 1 g, Protein: 3 g.

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Chef Tips

Sweet Substitutions
We’ve all been there: you’re all set to bake, but you’ve run out of sweetener. The good news is you don’t necessarily have to run out to the store. There are a number of substitutions that you can use in most baking recipes.

  • Maple syrup, honey, agave nectar, molasses and corn syrup can be substituted 1:1 ratio
  • All syrups can be substituted with 1 ¼ cups of granulated sugar plus ¼ cup of water
  • If using brown rice or barley malt syrup, substitute 1 ¼ cups of syrup for each cup of sugar or other syrups

Muffins For Every Occasion
Most of us think of sweet flavors when it comes to muffins: banana-honey, blueberry, chocolate and apple-cinnamon to name just a few. But muffins are just as delicious in savory flavors and if you have a few mini muffin trays laying around, they make delicious and easy appetizers for parties or get-togethers. Some of our favorites include Jalapeño Cheddar Cheese, Prosciutto and Feta, and Spinach, Cheese and Sundried Tomato.



Shop the Sale: Chocolate Bacon Skewers


Total Time: 1 hour
Serves: 12

For a truly decadent dessert, look no further than our Chocolate Bacon Skewers. Finished with peanut butter drizzles and crushed pecans, this sweet and salty treat brings the best of both worlds to every last bite. Make it today with John Morrell Bacon, on sale all this week.

Ingredients
12 wooden skewers
12 slices bacon
1/4 cup brown sugar
1 cup chocolate chips, melted
2/3 cup peanut butter
1 cup pecans, crushed

Instructions
Soak skewers in water for 30 minutes. Preheat oven to 400° F. Thread bacon onto skewers, and place on a parchment-lined baking sheet. Sprinkle with brown sugar. Bake for 20 minutes until crispy. Place on paper towels; let cool slightly.

Melt chocolate chips and peanut butter, separately. Lay bacon across baking pan. Dip bacon in chocolate, and drizzle with peanut butter. Sprinkle bacon pieces with pecans. Allow chocolate to harden before serving.

Per Serving:
Calories: 347, Fat: 27 g (8 g Saturated Fat), Cholesterol: 24 mg, Sodium: 517 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 13 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Sweeter Salty
Exactly why do salty and sweet foods taste so good together? For starters, salt enhances flavor when it’s used in the right amounts, so all of that sweet goodness in your recipe is enriched by a little salt. Additionally, humans have evolved a taste for sweet foods to ensure we get plenty of high calorie carbohydrates, and salt because it’s an essential mineral. And when you put them together there’s just something so satisfying about the flavor that sweet or salty alone cannot provide. That’s why our chocolate and bacon skewers taste so good!

Other fabulous sweet and salty pairings include apple and aged cheddar, chocolate and peanut butter, chicken and cranberry, brie cheese and honey, and pretzels and caramel. But don’t limit yourself to these pairings, grab your favorite sweet and salty foods and give something new a try.

Bacon Cuts
While we love our American-style streaky bacon, there are many other types of bacon that are a little different, but just as delicious. If you’re in a bacon rut, check out one – or more – of these:

  • Canadian bacon: it’s smoked and fully-cooked pork loin, so it doesn’t require cooking just like ham. It tastes a bit like ham as well, and has fewer calories and fat.
  • Pancetta: this Italian-style bacon is uncured pork belly that is usually packaged in sliced spirals or a roll and sold by the slice.
  • Slab bacon: just as the name suggests, this is a slab of meat that needs to be sliced by your butcher or at home. It is made from the belly, side cuts and fatback.

 



Pineapple Shrimp Skewers


Pineapple Shrimp SkewersTotal Time: 1 hour
Serves: 4

Our Pineapple Shrimp Skewers are a great alternative to meat or a delicious addition to your next cook out. Just a little prep work creates a zesty glaze for grilling these little guys to perfection, which brings out the amazing flavor combination of shrimp and pineapple. Pair with a fresh garden salad and you’ve got a light and tasty summer meal. Plus, with Wild Gulf Shrimp on sale now, it’s the perfect time to pull out the grill.

Ingredients
5 cups pineapple, large-diced (divided)
1/2 cup light brown sugar, packed
1/2 cup white wine vinegar
1/4 cup soy sauce
2 cloves garlic
1/8 tsp cayenne pepper
2 lbs (16/20) shrimp, peeled and deveined (tails-on)
1/4 cup vegetable oil
12 (10-inch) wooden or metal skewers

Instructions
Combine 2 cups of pineapple, brown sugar, vinegar, soy sauce and garlic in a blender on high until smooth, about 30 seconds. Pour into medium saucepan. Bring to a boil over medium heat. Skim off any foam; reduce heat to low. Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup. If using wooden skewers, soak them for 20 minutes before using.

Stir in cayenne. Set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400° F).

Skewer 1 shrimp, making sure to pass the skewer through thick portion and tail portion. Then, skewer 1 piece of remaining pineapple. Repeat, alternating between shrimp and pineapple and leaving a space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.

Oil grill grates. Place skewers on grill, glaze-side down. Brush other side of skewers with more glaze. Continue brushing and turning every few minutes until thick portions of shrimp are white and firm, about 10 minutes. Remove from grill; serve immediately.

Per Serving:
Calories: 531, Fat: 16 g (4 g Saturated Fat), Cholesterol: 437 mg, Sodium: 1410 mg, Carbohydrates: 47 g, Fiber: 3 g, Protein: 49 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Food on a Stick
Who needs a knife and fork when you can have food on a stick? Ditch the silverware and enjoy your favorite food skewered for breakfast, lunch and dinner with creative ideas like French toast and strawberries or bacon and sausage kebabs, turkey club and Greek salad skewers, or traditional meat sticks like satay chicken or rosemary lamb. If you can eat it from a plate, chances are you can also find a way to eat it on a stick!

How to Pick the Perfect Pineapple
When it comes to choosing a ripe pineapple, follow your nose. Smell the base of the fruit and if it smells like a sweet, juicy pineapple, it’s ready to eat. If it has no distinct scent, pass. Ripe pineapples are also usually more yellow than green, so the color is another way to go. You can also give it a gentle squeeze: pineapples that have a tiny bit of give in them are usually ripe.



Shop the Sale: Marshmallow Cereal Treats


Marshmallow Cereal TreatsPrep Time: 10 mins
Cook Time:  20 mins
Serves: 12

If you’re looking for a fun cooking project (especially for kids), then check out our quick and easy Marshmallow Cereal Treats recipe. With just three ingredients and only a handful of minutes cooking time, this simple recipe is a great way to whip up a sweet treat without spending hours in the kitchen. Plus, it’s one you can enjoy over and over by switching out the cereal for a whole new flavor experience, so stock up on all of your favorite Brookshire’s brand cereals on sale this week.

Ingredients
3 tablespoons butter
10 oz Marshmallows
6 cups Brookshire’s Brand cereal

Stove Top Instructions
Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add cereal and stir until well coated.

Using a buttered spatula or wax paper, press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day, but can be stored at room temperature in an airtight container for two days or frozen for up to 6 weeks.

Microwave Instructions
Heat butter and marshmallows in a microwave-safe bowl on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

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Chef Tips

Liven Up Your Breakfast
While there’s nothing wrong with pouring milk over a bowl of cereal, there are other alternatives to spice up your morning meal. You could try substituting milk with Greek Yoghurt for a new twist or you can add some fruit and make a gourmet parfait. You can also whip up a smoothie with cereal, milk, peanut butter and a banana or you can use your favorite cereal to make granola bars for mornings on the go. You can even use it as a coating on your French Toast for some extra crunch! Don’t get bored with your cereal – get creative!

Cereal…Not Just For Breakfast
There are many ways to use cereal for more than the breakfast bowl. From appetizers to the main course and dessert, cereal can come in handy for any course. For starters, there’s DIY Chex Mix that’s perfect for parties, and for main meals you can use it as a breading for Cereal Crusted Chicken or in place of croutons in salad. And of course, there are a host of sweet recipes for dessert from cookies and squares to cakes and more.

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Shop the Sale: Potato Stacks with Chives


Potato Stacks with ChivesPrep Time: 30 mins
Cook Time: 60 mins
Serves: 10-12

This has to be one of the easiest, tastiest potato sides ever created. Requiring only potatoes, olive oil and a few spices, our potato stacks are simple to make and delicious to eat. They’re also a healthy option with 0g of saturated fat, plus, they look amazing on your plate! Give them a go yourself this week with our on-sale Brookshire’s baking potatoes.

Ingredients
2 Tbs extra virgin olive oil, plus more for brushing
3 cloves garlic, minced
1/2 tsp onion powder
1/4 tsp black pepper
1 1/2 lbs red potatoes
Flaky salt, to sprinkle on top
Sour cream, for garnish (optional)
Fresh chives, for garnish (optional)

Instructions
Preheat oven to 375° F. In a large bowl, whisk together oil, garlic, onion powder and black pepper. Thinly slice potatoes; add to bowl. Toss to coat evenly.

Brush inside of muffin pan with olive oil. Layer potato slices into stacks in muffin pan, filling each to one-third full. Sprinkle top of each stack with flaky salt. Bake until edges and tops are golden-brown and centers are tender, about 45 to 55 minutes. Let potato stacks cool for a few minutes. Lift them out of pan with a fork. Top with sour cream and chives, if desired.

Per Serving:
Calories: 74, Fat: 3g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 4 mg, Carbohydrates: 11g, Fiber: 1 g, Protein: 1 g.

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Chef Tips

How to Store Potatoes
The biggest mistake most people make when storing potatoes is keeping them in them in the plastic bag they bought them in. Plastic doesn’t allow ventilation, which is imperative for a longer shelf life. The best way to store potatoes is either loose or in a well-ventilated container, cardboard box or mesh bag in a dry location away from sunlight. Potatoes also do better at cooler temperatures (around 50 degrees Fahrenheit) so if you have a basement, this is the ideal place for your potatoes. If not, store them in the coolest cupboard in your kitchen or even the garage. Just don’t put them in the fridge. Refrigerator temperatures cause the starch in potatoes to convert into sugar, affecting the taste and texture (and not in a good way!).

Say Yes to the Potato
In our carb-obsessed times, the humble potato often gets a bad rap, with many people substituting them with other vegetables like sweet potatoes. And while sweet potatoes are delicious in their own right, there’s no reason you should shun regular potatoes entirely. For a start, potatoes are fat and cholesterol free and naturally low in sodium. They’re a good source of vitamin B6, vitamin C and potassium, and they’re only around a hundred calories per serve. What you do need to watch out for is how they’re cooked. Deep frying or piling high calorie toppings like cheese and sour cream on top of them will of course quickly multiply that calorie load. Keep it simple, like our potato stacks recipe though, and you can enjoy potatoes regularly as part of a healthy diet.



Shop the Sale: Steak & Potato Grilled Cheese


Steak & Potato Grilled Cheese SandwichPrep Time: 45 mins
Cook Time:  45 mins
Serves: 2

What do you do when you love steak, potato and grilled cheese? You make a sandwich! Although to be honest, “sandwich” doesn’t quite do justice to this gourmet meal wrapped in French bread. Loaded with steak and potato and topped with onion, bell pepper and melted Provolone cheese, this is not your momma’s grilled cheese. Try it for yourself and enjoy sale prices on Boneless Top Sirloin Steak all this week.

Ingredients
1 yellow onion, sliced
1 green bell pepper, sliced
Salt and pepper, to taste
1 potato, sliced 1/4-inch thick
1 Tbs olive oil
1 (6 oz) sirloin steak, room temperature
Butter
1 loaf French bread
Garlic salt, to taste
4 slices Wisconsin Provolone Cheese

Instruction
Sauté onions and bell peppers over medium heat until softened. Add salt and pepper, to taste. Transfer to bowl or plate. Toss potatoes with oil; sauté over medium heat until cooked through.

Heat sauté pan on high for a few minutes. Once heated, reduce to medium-high heat. Cook steak for about 3 to 4 minutes per side, so it is rare to medium-rare. It will cook more once you griddle your sandwich. Once steak is done, put it on a plate to rest for 10 to 15 minutes. Thinly slice steak against the grain.

Portion out enough bread for 2 sandwiches; slice open bread portions. Butter each side of bread when everything is done cooking. Sprinkle some garlic salt on inside of bread slices; put 1 provolone slice on inside of each bread slice. Spoon some sautéed onions and bell peppers on each bottom slice. Layer potatoes and steak slices on each bottom slice. Add remaining onions and bell peppers divided between bottom slices; finish with the top bread slice for each sandwich.

In large sauté pan over medium heat, cook sandwiches until bread is toasted and cheese has melted, about 3 to 4 minutes per side.

Per Serving:
Calories: 1117, Fat: 37 g (15 g Saturated Fat), Cholesterol: 257 mg, Sodium: 1285 mg, Carbohydrates: 89 g, Fiber: 7 g, Protein: 105 g. 

View this recipe to print or add items to My Shopping List.

Chef Tips

More Fancy Grilled Cheese Ideas
In case steak and potatoes isn’t quite your thing (who are you?!), there are plenty of other combinations just waiting for you to assemble them. You can build your perfect sandwich from practically anything that strikes your fancy, although the truly great arrangements do have a few things in common:

  • Flavor combination is key. Think salty and sweet (like bacon and cranberry), spicy and salty (feta cheese and jalapeños) or sweet and spicy (hot pepper jelly).
  • It’s all about the cheese. Not only is the gooey, melty goodness of cheese what defines your sandwich, it’s also the glue that keeps it together. Top choices for melting include Gruyere, Asiago, Havarti, Provolone, Fontina, Gouda, and soft cheeses like Brie and Camembert
  • Choose artisan bread. What makes the difference between a regular grilled cheese and a gourmet creation is the bread. Forget your standard sliced white and go for options like crusty French bread or baguettes, ciabatta, focaccia, sourdough or a hearty rye or whole grain loaf.

Lighter-Style Grilled Cheese Variations
As good as gourmet sandwiches taste, we all know they’re not so good for the waistline. If you’re watching your weight or you’re focused on healthier eating, there are plenty of good options for getting the grilled cheese you crave without loading up on calories and fat. Try Havarti, pepper jelly and pear; sweet potato, kale and Monterrey Jack or opt for a Hawaiian style ham, cheese and pineapple. Other great tips include stuffing your sandwich with mixed lettuce, spinach or arugula, adding tomatoes, cucumbers or other high water/low calorie vegetables, or going with a half sandwich serve and pairing with soup or a salad.

 



Shop the Sale: Crawfish Etouffee


Crawfish EtouffeeCrawfish Etouffee

Prep Time: 15 min
Cook Time:  45 min
Serves: 4

Enjoy the tantalizing flavor of The South in your own kitchen with a Mardi Gras favorite! Our Crawfish Etouffee recipe keeps things simple so you can spend more time celebrating and less time cooking. Grab your ingredients today including on-sale Bell Peppers, get cooking, and Laissez les bons temps rouler!

Ingredients:
2 Tbs unsalted butter
2 Tbs all purpose flour
1 cup yellow onions, finely diced
1/2 cup celery, finely diced
1/2 cup green bell peppers, finely diced
1/4 cup green onions, finely sliced
3 cloves garlic, minced
2 bay leaves
1 tsp salt
1/4 tsp cayenne pepper
2 Tbs dry sherry
1 1/2 cups seafood stock, chicken stock or water
1 lb crawfish tails
2 tsp fresh lemon juice
3 Tbs fresh parsley leaves, chopped (plus more for garnish)
Long-grain white rice, cooked

Directions:
In a large pot or Dutch oven, melt butter over medium-high heat. Add flour. Cook to make a light roux, stirring often. Add onions, celery, bell peppers, green onions, garlic, bay leaves, salt and cayenne. Cook, stirring often, until vegetables are soft (about 10 to 15 minutes).
Add sherry; cook for 2 to 3 minutes. Add stock and crawfish tails; bring to a boil. Reduce heat; simmer until thickened, about 5 minutes. Add lemon juice. Stir in parsley; remove from heat. Adjust seasoning to taste. Serve over rice, garnished with additional parsley.

Nutritional Information Calories: 182, Fat: 6 g (4 g Saturated Fat), Cholesterol: 105 mg, Sodium: 660 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 19 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

It All Starts With the Roux
The secret behind many of your favorite Cajun and Creole dishes is starting with a good roux. While not a difficult process, making roux does require patience and attention to detail because it’s easy to mess it up. Start out heating your butter or oil in a heavy skillet or Dutch oven over medium heat. Once it’s hot, add flour gradually, sprinkling evenly into the pan. Reduce heat and cook, stirring continuously until the roux has darkened. Depending on the recipe, this can be anywhere from the color of a penny to milk chocolate. The main thing is to keep the heat low and don’t stop stirring – if you don’t consistently stir the roux, the flour will burn. Note: if you find black flecks in your roux, it’s ruined and you’ll have to start over.

Mardi Gras Themed Meals
With so many traditional dishes to choose from, it’s easy to go overboard with meals and party planning during Mardi Gras. For a well-rounded menu go for Shrimp Dip, Po Boy Sliders and Crab Cakes for appetizers followed by Etouffee, Jambalaya or Gumbo, and finish with New Orleans Bread Pudding and King Cake for dessert. Or you can toss the menu out the window and simply throw down a home style Crawfish Boil.



Shop the Sale: Mustard-Glazed Pork Chops


Prep Time: 10 mins
Cook Time: 20 mins
Serves: 2

Pork chops are a simple, tasty option for healthy weeknight meals for two or as part of a big weekend cookout. The secret to the juiciest, flavorful chops is taking the time to marinate them. Our mustard glaze is an easy recipe that packs a huge flavor punch, making for delicious eating with minimal effort. Pro tip: they’re perfect served with Creamed Brussels Sprouts. And with Assorted Pork Chops on sale, there’s even more reason to give it a try this week – or weekend!

Ingredients
1/2 cup Dijon mustard
1/2 cup red wine vinegar
1/4 cup brown sugar, packed
1 tsp salt
1/2 tsp sugar
1/2 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/8 tsp cayenne pepper
2 thick-cut pork chops

Instruction
Whisk the first 9 ingredients together in bowl. Place pork chops in a storage bag; add glaze. Place in refrigerator for at least 1 hour before cooking. When ready to cook, remove chops from storage bag. Place glaze in bowl. Grill for 20 minutes or cook over medium-high heat in cast-iron skillet for 8 minutes per side (or until cooked through). Spoon glaze over pork while cooking. For best results, frequently baste chops with glaze while cooking.

Per Serving:
Calories: 537, Fat: 31 g (11 g Saturated Fat), Cholesterol: 98 mg, Sodium: 1964 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 29 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

The Benefits of Marinade
If you have a great cut of meat, some basic seasonings and a perfected grilling technique, that’s generally all you need for a terrific cook out. But, if you’re looking to expand the flavor profile of your next barbeque or you’re not exactly a grill master yet, marinating is your secret weapon for fabulous eating. Marinades add flavor and juiciness to any grill meat, and you can keep it simple or get as creative as you like. Easy options include store-bought Italian Dressing or Balsamic Vinaigrettes, or you can try recipes and experiment with your own concoctions. Generally all you need is an oil, an acid (fruit juice, vinegar, beer or white wine) and some herbs and spice, although you can also play around with condiments like soy sauce, honey, mustard and BBQ sauce.

Dinner for Two
Most recipes you find are for four or more, which is fine in most cases because it’s easy enough to halve the recipe or make too much and save the remainder for leftovers. But sometimes, you just want a recipe made for two. If you’re looking for some dinner for two inspiration check out eatingwell.com, bbcgoodfood.com and of course brookshires.com.



Shop the Sale: Baked Pork Chops with Swiss Chard


Baked Pork Chops with Swiss ChardBAKED PORK CHOPS WITH SWISS CHARD

Prep Time: 15 min
Cook Time: 18 min
Serves: 4

For an easy and healthy weeknight dinner for the family, look no further than the old faithful pork chop. These juicy chops baked to perfection with melted parmesan and fontina cheese are melt in your mouth delicious, and with everything going in one pan into the oven, it’s the easiest dinner you’ll make all week. Try it yourself with Assorted Pork Chops on sale now.

Ingredients:
1 1/2 lbs Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
3 Tbs olive oil, divided
1/2 tsp salt, divided
1/4 tsp plus 1/8 tsp freshly ground black pepper, divided
4 pork chops, about 1-inch thick
1 1/2 Tbs parmesan, grated
4 oz fontina cheese, shredded

Directions:
Heat oven to 450° F. Oil a large baking dish. In a medium bowl, toss Swiss chard with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chard in baking dish.

Rub pork chops with 1 tablespoon oil, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put pork chops on top of Swiss chard. Drizzle remaining 1 tablespoon oil over chard and around pork chops. Sprinkle parmesan and fontina over chard and around pork chops. Bake until chops are just done, about 18 minutes. Let stand for 5 minutes before serving.

Nutritional Information: Calories: 498, Fat: 40 g (15 g Saturated Fat), Cholesterol: 104 mg, Sodium: 963 mg, Carbohydrates: 7 g, Fiber: 3 g, Protein: 29 g

Chef Tips 

Did You Know?
There are an estimated one billion pigs on earth at any given time. That’s a lot of pigs! The pig is one of the oldest forms of domesticated livestock, and also happens to be the world’s most popular meat. More than 80 billion tons are produced annually, arriving on our plates as pork and processed meats like sausages, ham and bacon. Pork is a high protein meat and it is a good source of many B vitamins, but our guess is that most people eat it for other reasons!

Know Your Pork Cuts
From chops to different types of loin, hocks and more, choosing the right cut of pork can be confusing. Here’ a quick rundown on the most common types. 

Chops: These are the meatiest cuts from the center of the loin, and can be bone-in or boneless. Choose cuts that are at least an inch thick to ensure the chops are juicy. These are great for baking, grilling or pan frying.

Loin: The loin is a large cut of back meat. It is boneless and perfect for roasting or slicing into chops. A thrifty option is to buy loin on sale, use half for a roast and freeze the remainder as chops for a second or third meal. 

Tenderloin: This cut is from the end of the loin, and as the name suggests, is a tender, juicy cut. It is much smaller than a loin cut, making it more appropriate for a single dinner. Tenderloin is best roasted or grilled.

Ribs: Baby-Back Ribs are small slabs that come from the part of the ribs closest to the backbone. Spare Ribs come from the lower ribcage, making them a fattier cut. Both cuts are delicious barbecued, smoked or oven baked.

Shoulder or Butt Roast: This is a large roasting cut that can be sold bone in or boneless. Its best slow cooked either in the oven or crockpot and is the perfect cut for dishes like pulled pork and carnitas.

Hocks: Front and rear hocks usually come cured and smoked, although they can be purchased raw as well. Hocks are most commonly used for flavoring dishes like slow cooked beans, but can be used as a meat cut for stews or braised dishes.



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