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Family Matters: The wonder years


Awhile back, my 13-year-old son, Smith, and I had a date. Of course this means Smith got to choose any restaurant he wanted.

In our family, this means one of two things: a big steak or Japanese food. Smith chose the hibachi place in town, probably because he gets to toss eggs at the chef and also the proximity to open flames.

The place was packed. We shared our table with a couple of teenagers on a painful first date and a family with three or four kids barely old enough to see over the table. These children could not have shown more excitement had we been sitting in the middle of Disney World.

The children had apparently been to the restaurant before because they kept screaming for “Fire, Fire!” as soon as the young chef arrived at the table with his rolling cart of culinary magic tricks. He quickly answered their squeals by squirting the hot griddle with something flammable and creating three-foot-tall flames.

If you’ve been to Japanese-style restaurants, then you know the chef’s routine. Slice and stack a white onion and light it like a volcano. The onion then becomes a whistling train. And on and on.

The chef’s 15-minute routine – night after night – just can’t be all that fun for him. Unless of course, he does his work not for himself but for the delight of everyone (especially the 13-and-under crowd) he serves.

Life through the eyes of a child is wonder-full.

Smith’s very first word was not “Mama” or “Daddy.”  It was “WOW!” He walked – or ran – everywhere his little legs would take him. He would pick up everything from a pine cone to a plastic ball, examine it, look up at me and exclaim, “WOW!”.

I have a video of him saying “WOW!” over and over one day as he explored his surroundings, probably when he was about 18 months old. The video is a joy to watch, especially since I’ve grown older and sometimes forget what it is about life that is good, true and beautiful — three things that children seem naturally to understand.

Betsy’s Chicken Yakisoba
Serves 6

Ingredients:
1/2 tsp sesame oil
1 Tbs vegetable oil
2 Tbs garlic chile paste (on the Asian aisle)
2 cloves minced garlic
4 boneless, skinless chicken breasts, cubed
1/2 cup soy sauce (low-sodium works well)
1 yellow onion, sliced thinly
4 cups shredded cabbage
3 carrots, chopped
8 oz whole-wheat noodles, cooked and drained

Directions:
In a large wok or skillet, stir-fry sesame oil, vegetable oil and garlic chili paste together for 30 seconds. Add garlic and stir-fry 30 more seconds, careful not to burn. Add chicken and half of the soy sauce, cooking until chicken is no longer pink. Remove from pan using a slotted spoon. Keep warm while finishing the recipe.

In the same wok or skillet, combine vegetables and stir-fry 2 minutes. Stir in rest of soy sauce, prepared noodles and the prepared chicken mixture. Toss well to combine and serve immediately.

Nutritional Information: Calories Per Serving: 295, Total Fat: 4.8g, Sodium 1621 mg, Carbohydrates 40.7g, Fiber: 3.0g, Protein: 26.3 g



Shop the Sale: Soda Can Chicken with Grilled Peaches


If you’ve never tried this method of cooking chicken you’re in for a real treat. Soda can chicken keeps your whole bird moist and infuses it with flavor.

It’s super fun to do with kids, too, especially if they’re pre-teen boys. Don’t have a pre-teen boy? Then just use your imagination and giggle when appropriate. When we tested this recipe at my house, it was pretty much non-stop laughter.

You can roast this chicken in the oven, like I did, or grill it if your charcoal or gas grill is large enough.

Grilled peaches have become a summer staple at our house.  Here, I use them as a side dish because the sweetness in the peach compliments the slightly sweet flavor in the chicken. We also like to grill them and add a scoop of vanilla ice cream on top for a delicious dessert.

Soda Can Chicken with Grilled Peaches
Serves 8 (about ½ pound of chicken per person)

Ingredients:
1 (4 lb) Brookshire’s whole chicken
1/4 cup Food Club salted butter, melted
2 Tbs Food Club brown sugar
2 cloves garlic, minced
Salt and pepper to taste
Juice of 1 fresh lemon, divided
1 (12 oz) can lemon-lime soda (such as Sprite®)
1 small whole onion, peeled
1 squeezed lemon half

Directions:
Preheat the oven to 350 F. Remove the giblets and rinse chicken inside and out with water. Pat dry with paper towels.

Stir together melted butter, brown sugar, garlic, salt and pepper, and half the lemon juice in a bowl. Rub the mixture over the entire chicken, including the cavity and beneath the skin.

Discard 1/2 of soda, leaving the rest in the can, and pour the remaining lemon juice into the can. Place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken. Plug the neck opening of the chicken with the onion and a squeezed lemon half to retain steam.

Roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 F. Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.

Nutritional Information: Calories 463; Calories from Fat 187; Total Fat 20.8g; Cholesterol 185mg; Sodium 220mg; Total Carbohydrates 8.7g; Sugars 8.0g; Protein 56.9g

While the chicken is resting, grill your peaches.

Grilled Peaches
Serves 8 (one serving equals 1/2 peach)

Ingredients:
4 California peaches, pitted and sliced in half
2 Tbs Food Club salted butter, melted
1/2 tsp cinnamon

Directions:
Whisk together melted butter and cinnamon. Brush on both sides of peaches.

Preheat grill to medium.

Place peaches, cut side down first, on grill. Grill until soft and beginning to char, about 3 minutes on each side.

Nutritional Information: Calories 45; Calories from Fat 23; Total Fat 3.0g; Cholesterol 7 mg; Sodium 21mg; Total Carbohydrates 4.7g; Dietary Fiber .8g; Sugars 4.1g; Protein .5g



Healthy Living: Refuel and Recover with Peanut Butter


What we put into our bodies after a workout really does matter. Experts agree that our bodies and muscles recover the best when we combine protein and carbohydrates together to replenish muscles and energy sources.

Muscles seem to be most receptive to repair when we eat our post-workout snack within 30-60 minutes after exercise. During this time, our bodies see an increase in certain enzyme activity which makes the body more efficient at storing what we need for energy, as well as building the proteins we need for our muscles.

Peanut butter is a wonderful post-workout weapon, you just have to make sure you measure your portions and don’t eat the whole jar! Peanut butter is inexpensive, filling and can be used in so many different ways. I like to use peanut butter and leftover rotisserie chicken to make these Asian Chicken Wraps and keep a few in the fridge for a quick snack after I’ve cooled down and showered. To up the nutritional value and crunch even more, you can add a handful of purchased slaw mix on top of the chicken before wrapping.

Enjoy!

Asian Chicken Wraps

Ingredients:
Cooking spray
1/2 cup thinly sliced carrot sticks
1/3 cup chopped green onions
2/3 cup light coconut milk
1 Tbs soy sauce
1 Tbs rice vinegar
3 Tbs creamy peanut butter
1/8 tsp ground red pepper
2 cups shredded skinless, boneless rotisserie chicken breast
4 (8-inch) fat-free flour tortillas, warmed

Directions:
Spray a large skillet with nonstick cooking spray and heat over medium-high. Add carrots and onions and cook one minute. Stir in coconut milk, soy sauce, rice vinegar, creamy peanut butter and red pepper. Cook and stir constantly, about 30 seconds. Add the chicken, stirring to coat. Remove from heat and let cool a few minutes before wrapping in tortillas. Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up. Cover and chill until ready to use.  

Nutritional Information: Calories per Serving: 370, Fat: 18.4 g (10.0 g Saturated Fat), Cholesterol: 33 mg, Sodium: 718 mg, Carbohydrates: 32.0 g, Fiber: 5.3 g, Protein: 20.0 g



Product Talk: Buffalo Chicken Enchiladas


I adore buffalo chicken. I mean, LOVE the stuff. I even have a board on Pinterest called “Ode to Buffalo Chicken and Blue Cheese.” I like it that much.  So when I was browsing through my local Brookshire’s lately and saw a new product on the shelves, I stopped short.

Knorr has a new Rice Sides flavor called (you guessed it) Buffalo Chicken.  Oh. Happy. Day.

I grabbed it off the shelf and immediately began fantasizing about what I could do with it as soon as I got it home. It didn’t take me long to figure out I was going to make enchiladas with the rice, which cooks in just seven minutes.  I suppose rice isn’t a traditional ingredient in enchiladas, but I like the texture and it helps stretch the recipe to make it more budget-friendly. I like my buffalo chicken spicy, but you can adjust the amount of hot sauce you use according to your taste. Sometimes I actually prepare two batches of filling – one that is spicy enough for me, another that won’t cause complaints from my two boys. I just mark my enchiladas in the pan with tooth picks.

Buffalo Chicken Enchiladas
Serves 8

Ingredients:

Enchiladas:
1 package (8) Mission 96% Fat-Free Medium Flour Tortillas
1 1/2 lbs Brookshire’s Chicken Breast Tenderloins, trimmed
2 stalks celery, washed and diced
1/2 small white onion, diced
1 5.3 oz package Knorr Rice Sides, Buffalo Chicken flavor
8 oz Food Club cream cheese
1/2 cup Food Club Chicken Wing Sauce
1/2 cup blue cheese crumbles

Sauce:
1 1/2 Tbs Food Club unsalted butter
3 Tbs Food Club all-purpose flour
1‑1/2 cups fat-free (skim) milk
4 tsp Food Club dry ranch-style salad dressing mix
1/4 to 1/2 tsp white pepper
2 cups (8 oz) Food Club 2% mild cheddar cheese, shredded

Directions:
Cook rice according to package directions. Set aside to cook.

In a medium sauce-pan pan coated with non-stick cooking spray, cook the onion, celery and chicken tenderloins until the chicken is cooked through.  When the chicken is cooked, drain fat and add cream cheese to the pan. Return to low heat until cream cheese is soft and melted. Stir in the wing sauce, blue cheese crumbles and rice. Stir thoroughly to combine.

Fill all 8 flour tortillas with chicken mixture, roll and place seam-side down in a 9x 13 baking dish, also sprayed with non-stick cooking spray.

In a small saucepan, melt butter over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and pepper.

Pour over enchiladas in pan. Sprinkle with shredded cheese. Bake at 375 for about 20 minutes, or until cheese is melted and sauce is bubbly. 

Nutritional Information: Calories 436;  Calories from Fat 205;  Total Fat 22.8g;  Cholesterol 116mg; Sodium 961mg; Total Carbohydrates 24.3g; Dietary Fiber 1.9g; Sugars 4.5g; Protein 31.9g

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Dine-In: Buffalo Grilled Shrimp with Blue Cheese Dip


Friday nights are the perfect night for what I like to call “fun food.” There’s just something about the change from the work week to the weekend that makes me want to try new recipes I wouldn’t ordinarily think of on a Tuesday night when I am making large quantities of spaghetti for the teenage appetites in my home.

Some Friday nights, I enjoy making several appetizers instead of one big main meal and side dishes. These “small plates” are a fun way to experiment in the kitchen and ease into the weekend. It’s also a great way to entertain casually. People are free to snack and talk with one another without a formal table setting.

This recipe for Buffalo Grilled Shrimp with Blue Cheese Dip is just a little twist on the traditional “hot wing” recipe. I’m not a big chicken wing fan, but I do enjoy the flavor of this buttery buffalo sauce paired with cool, tangy blue cheese.

Enjoy!

Buffalo Grilled Shrimp with Blue Cheese Dip

Ingredients:

Dip:
1/2 cup sour cream
1/2 cup crumbled blue cheese
2 tsp fresh lemon juice
1 tsp milk
1/4 tsp salt
1/4 tsp black pepper

Shrimp:
18 large or jumbo-sized shrimp
2 Tbs olive oil
Salt and pepper to taste
4 Tbs unsalted butter, melted
1/4 cup hot sauce, such as Frank’s Red Hot or Tabasco

Directions:
For the dip, stir together all the ingredients. Chill until ready to use, up to 8 hours.

For the shrimp, toss shrimp with olive oil. Sprinkle with salt and pepper. Grill on medium-high heat, turning once, until cooked through (about 8 minutes). Meanwhile, combine butter and hot sauce in a large bowl. Add grilled shrimp and toss well. Serve with blue cheese dip. Serves 6 as an appetizer or 4 as the main course.

Nutritional Information: Calories per Appetizer Serving: 207, Fat: 19.7g (10.1 g Saturated Fat), Cholesterol: 69mg, Sodium: 610 mg, Carbohydrates: 1.5 g,
Protein: 6.6 g



Family Matters: For the Birds


My mom loves birds (except blue jays, but that’s an entirely different story).  Her backyard, resplendent with her flowers and fragrant with her vegetable garden, is also home to dozens of species of feathered friends. She catalogs them with a field guide to birds she keeps handy in her sunroom, which faces the yard on the back of my parents’ home. The well-thumbed-through book sits right next to the binoculars, for a better look at the birds, and the pellet gun.

Oops. Did I say that out loud? I can neither confirm nor deny that there MIGHT be a pellet gun in her sunroom.  Not to hurt the birds, mind you, but to scare off the squirrels which are conniving and constantly finding their way into her bird feeders. She doesn’t hurt the squirrels either, just scares them a bit (not that it works long term, but it deters them for a few minutes, at least.)

All that aside, my mom must have a half dozen different varieties of bird feeders (she won’t stop until she finds one that is truly squirrel-proof). My favorite was always the hummingbird feeders because I am in awe of those amazing birds. I could sit for hours in my mom’s sunroom, and more recently on my own back porch, watching the dance of the hummingbirds as they swoop in to eat, defend their territory and execute age-old mating rituals with each other.

The hummingbird feeders on my back porch are constantly abuzz with activity. The food is super easy and super-inexpensive to make. Store bought hummingbird food and mixes often contain red dye, because hummingbirds are attracted to the color red.

Don’t use it.

It can be harmful to the birds. If the feeder itself doesn’t already contain the color red, then tie a red ribbon onto it. That’ll do the trick without harming the birds.

Homemade Hummingbird Food

Ingredients:
1 cup Food Club sugar
4 cups water

Directions:
This recipe is always in a 1:4 part ratio so make as much as you’d like at a time. You can store the leftovers in the fridge for up to two weeks.

Using a medium sauce pan, bring water to a boil. Slowly add in the sugar, stirring constantly. Once the sugar is added remove the boiler from the heat and continue to stir until the sugar is well blended.

Allow it to cool completely and add to your hummingbird feeder.

Another fun way to feed the birds and let your children in on the action is to make homemade bird feeders. We’ve all coated pine cones with peanut butter and birdseed, but I don’t have any pinecones in my yard. So my boys and I improvised and it works just as well.

Homemade Bird Feeders

1 empty cardboard toilet paper roll
Peanut Butter
Valu-Time bulk birdseed

Cover toilet paper roll in peanut butter. Roll in birdseed. Slip over a branch outside and watch the birds flock to their new feeder.



Shop the Sale: Everyday Roast


As a child, I’d find every excuse in the book to wiggle out of the house on Sunday afternoons and find my way into a friend’s house down the street. All because it smelled SO good. Every Sunday morning her mom would put a roast in the slow cooker so the house was fragrant with rich, savory smells when they arrived home from church. On Sunday afternoons, they’d sit down to their slow-roasted masterpiece. If I timed it right, I’d be lucky enough to be invited.

This week, Brookshire’s has eye of round roasts on sale. Eye of round is a perfect cut for braising, stewing or simmering – in other words, this lean cut is almost custom-made for a slow cooker.  But you don’t have to wait for Sunday to enjoy this complete meal (potatoes and tomatoes are on sale, too!), it would be good for any day of the week. This roast is quick, easy, won’t heat up your kitchen and, if you’re lucky, there will be enough for leftover sandwiches.

Everyday Roast
Serves 6

Ingredients:
1 5-lb Eye of Round roast
3 large Yukon Gold potatoes, scrubbed and quartered
3 large carrots, peeled and cut into large chunks
1 large white onion, chopped
3 Vine-clustered or red hothouse tomatoes, chopped
1 cup beef broth
2 Tbs fresh rosemary
Salt and pepper

Directions:
Pat roast dry. Rub liberally with salt and pepper. Place into slow cooker. Arrange potatoes, carrots, onion and tomatoes around the roast. Sprinkle with rosemary. Pour beef broth over the roast and vegetables. Cover and cook on low for 6-8 hours.

Nutritional Information: Calories 792; Calories from Fat 146; Total Fat 16.3g; Cholesterol 208mg; Sodium 307mg; Total Carbohydrates 39.5g; Dietary Fiber 5.6g; Sugars 5.7g; Protein 116.5g.



Healthy Living: Sunscreen


This blog is going to be a little bit like preaching to the choir, because I know ALL of you wear sunscreen on a regular basis.

Right? Don’t you? Oh yes, me too.

That’s why I spent Saturday night slathered with aloe under cool compresses of wet washcloths.

Yes, I’m blushing, but you can’t tell underneath my sunburn.

I know better than to skimp on sunscreen. I know you should apply about 2 TBS all over your body every two hours out in the hot sunshine. I know to apply sunscreen at least 30 minutes before going outside and I know to reapply more often if I’m swimming. I know not to neglect my lips, which can suffer from skin cancer as well.

But for whatever reason Saturday, I forgot. Or wasn’t diligent. My boys stayed sunburn-free, thankfully. I slather them up to such excess they can still scrape a layer of sunscreen off their skin days later. But they never get sunburned, so that’s OK with me. I’m going to blame the exhilaration of spending the day at the lake for my negligence. Let’s see if that excuse holds up when I’m having skin cancer removed from my shoulder in the future.

Let’s start with some facts about skin cancer, according to the Skin Cancer Foundation:

  • Skin cancer is the most common form of cancer in the United States.  More than 3.5 million skin cancers in over two million people are diagnosed annually.
  • Each year there are more new cases of skin cancer than the combined incidence of cancers of the breast, prostate, lung and colon.
  • One in five Americans will develop skin cancer in the course of a lifetime.
  • Over the past 31 years, more people have had skin cancer than all other cancers combined.
  • About 90 percent of non-melanoma skin cancers are associated with exposure to ultraviolet (UV) radiation from the sun.

Now what do we do about all that?

WEAR SUNSCREEN! WEAR SUNSCREEN! WEAR SUNSCREEN!

Brookshire’s sells sunscreens from SPF 4 to SPF 70 in all forms – lotions, gels, sprays, sticks (great for faces because they don’t drip and run into the eyes). Sunscreen comes in so many handy forms (non-allergenic, non-scented, coconut scented, sport, baby, face-only) that there’s no excuse for not using it. We SHOULD use sunscreen every day, all year long. Don’t think you can get away with skipping sunscreen on an overcast day; clouds don’t block ultraviolet rays.

To protect yourself from sunburn, early skin aging and skin cancer, the American Academy of Dermatology recommends a sunscreen that offers:

  • Broad-spectrum protection (protects against UVA and UVB rays).
  • Sun Protection Factor (SPF) 30 or greater.
  • Water resistance

Also do as I say, not as I DID (I won’t be making that mistake again). Apply liberally, at least every two hours. Use about two ounces a time. Apply BEFORE going outside. If you don’t have someone to help you cover those hard-to-reach spots, use a spray. Don’t forget a lip product that contains a broad spectrum SPF. If at all possible, wear protective clothing – hats with a broad brim, sunglasses, lightweight clothing that covers. Don’t miss your ears or the tops of your feet (yep, guilty of that as well).

But if you DO miss a spot, Brookshire’s sells aloe vera gel that is just heavenly applied straight out of the refrigerator!

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Product Talk: Naturally Nutritious Pistachios


Pistachios are addictive, but the good news is that among nuts, pistachios are one of the most nutritious. A one-ounce serving of pistachios, gives you a variety of different vitamins, minerals, and other beneficial nutrients. Pistachios are an excellent source of vitamin B6, potassium and fiber. But if you are like me, I have a hard time stopping once I get started popping those little nuts into my mouth. 

At 170-calories a serving, if I am not careful I might have several servings before realizing what I’ve eaten! This past weekend, I tried to think of some new ways to enjoy my cravings for pistachios while making sure I don’t eat the whole bag! This delicious recipe for Chicken with Pistachio Pesto Pasta uses one cup of pistachios, spreading out the calories and fat without sacrificing any flavor. It’s different and perfect served warm…and tasted equally as good when I ate it cold straight from the fridge late one night when I needed a bedtime snack.  It would also be great for your summer picnic table. 

Enjoy!

Chicken with Pistachio Pesto Pasta
Serves 4-6

For the pesto:

Ingredients:
1 cup grated fresh Parmesan cheese
1 cup crushed pistachios
1/2 cup olive oil
10 garlic cloves, minced
1 cup packed basil leaves
1/4 cup packed parsley leaves
1/2 tsp salt
1/2 tsp black pepper

For the chicken and pasta:

Ingredients:
16 oz uncooked bowtie pasta
1 Tbs olive oil
2 tsp balsamic vinegar
1/2 tsp garlic salt
4 boneless skinless chicken breasts, chopped

Directions:
For the pesto, combine Parmesan cheese, pistachios, olive oil, garlic, basil, parsley, salt and pepper in a food processor and process to a thick paste. Set aside ½ cup of the pesto for this recipe and freeze the rest for future use.

For the chicken and pasta, cook bowtie according to package directions, and drain. Combine olive oil, vinegar and garlic salt in a skillet. Add chicken and cook until cooked through and no longer pink.

Combine pasta and chicken in a large serving bowl. Add pesto and toss to coat well. Serve immediately.

Nutritional Information: Calories per Serving: 790, Fat: 41.6 g (8.4 g Saturated Fat), Cholesterol: 0 mg, Sodium: 517 mg, Carbohydrates: 64.8 g, Fiber: 5.2 g, Protein: 42.6 g



Dine-In: Sausage-Stuffed, Bacon-Wrapped Pork Tenderloin


Fridays are the gateway to the weekend and, to me, the perfect time to celebrate a few days off with a festive meal. I love the feeling of Friday nights – the anticipation of soaking up the sun on Saturday, enjoying time with friends, resisting the hustle and bustle of the work day and being able to play epic games of Battleship or Clue with my two boys.

I also love weekends because they give me time to try new recipes and I don’t have to fight crowds at local eateries.

I originally saw something like this recipe posted on Facebook. It caught my attention because it had all my favorite words in it: “bacon,” “sausage” and “pork.” Go ahead, admit it – those words caught your attention too. Initially, I didn’t even READ the recipe my Facebook friend linked to and as it turns out, this recipe I’ve developed from those key words is vastly different than the version of pork paradise he posted.  His version, however, was cooked in a smoker. I don’t have a smoker at home, but the addition of a little liquid smoke in the stuffing plus slow-roasting the pork in the oven produced just as good of a result.

Sausage-Stuffed, Bacon-Wrapped Pork Tenderloin, or, Heaven On A Plate
Cooking time: One hour, 5 minutes
Prep Time: 20 minutes
Serves 10

Ingredients:
1 (5 lb) pork tenderloin, trimmed of fat
1 lb reduced-fat bulk pork sausage
1/2 large white onion, diced
3/4 lb center-cut bacon
2 cups panko bread crumbs
1 cup Parmesan cheese, grated
1 large egg, beaten
1 Tbs liquid smoke
2 Tbs fresh rosemary, chopped
Salt and pepper
Kitchen twine

Directions:
Preheat oven to 325 F.

In a cast iron skillet or skillet with an oven-proof handle, brown bulk sausage with onion until sausage is cooked through and onion is translucent.  Transfer from skillet into a large bowl. Mix with panko bread crumbs, Parmesan cheese, rosemary, salt and pepper. Add beaten egg and liquid smoke. Mixture should be slightly damp.

Cut a pocket three-quarters of the way through the pork tenderloin, lengthwise.  Pack sausage stuffing into the pocket.

Place stuffed tenderloin back into the skillet.

Bind with three pieces of kitchen twine.

Using almost the entire pound of bacon, criss cross slices in an alternating pattern, covering the top of the stuffed pork tenderloin, tucking ends underneath.

Cover.

Roast at 325 F for an hour, or until internal temperature of the pork reaches 145 F.

Remove cover, turn broiler to high and brown the bacon, about 5 minutes.

Remove from oven and let rest for 5 minutes. 

Nutritional Information: Calories per Serving: 713, Fat: 30 g (10.6 g Saturated Fat), Cholesterol: 250 mg, Sodium: 600 mg, Carbohydrates: 16.2 g, Fiber: 1.1 g, Protein: 88.6 g

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



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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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