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Dine In: Cajun Dirty Rice


Cajun Dirty RiceIt’s the Friday night before Mardi Gras, so it’s time to indulge. Come Ash Wednesday, Christians all over the world go into a period of fasting until Easter.

Some people fast by not eating meat on Fridays. Some give up something valuable to them, like coffee, social media, chocolate or soda. Some people observe the time by doing acts of service for others.

Whatever you choose to do, tonight is the last Friday before Lent begins, so southerners all over the country are letting the proverbial good times roll.

This rich dish is an amalgamation of a few other Cajun dishes and uses prized ingredients like rice and andouille sausage. Andouille is a spicy Cajun sausage, but feel free to substitute another spicy sausage of your choosing.

My older son will dump extra hot sauce on this dish, and my younger son will add some cheese on top.

You could also add diced chicken thighs in with the sausage when you cook it, making sure the chicken is cooked through.

So, stay home tonight, and celebrate the last of the decadent before the time of preparation for Easter.

Cajun Dirty Rice

Ingredients:
4 cups chicken stock
2 Tbs hot sauce
2 cups long-grain rice
12 oz andouille sausage (or other spicy sausage), sliced into 1/2-inch pieces
1 medium yellow onion, diced
3 stalks celery, diced
2 green bell peppers, diced
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1/4 tsp cayenne pepper
2 Tbs fresh parsley, chopped
1 cup fresh scallions, chopped

Directions:
In a large saucepan, combine the chicken stock, hot sauce and rice. Bring to a boil. Cover and reduce heat to simmer. Cook for 18 minutes without lifting the lid. After 18 minutes, do not remove pan from burner or lift lid, but turn off heat and let stand for 10 more minutes.

While the rice is standing, heat a cast-iron skillet over medium-high heat. Add the sausage, and cook until browned. Remove with a slotted spoon.

Add onions, celery, bell peppers and garlic to the drippings from the sausage. Sauté for 10 minutes or until soft, stirring frequently.

Add the remaining ingredients to the pan, and return sausage to the cast-iron skillet. Stir to combine and cook through. Add the rice; stir until all ingredients are well-incorporated.

Garnish with scallions and serve.

Serves 4.

Nutritional Information: Calories Per Serving: 668, Calories from Fat: 230, Fat: 26 g (8 g Saturated Fat), Cholesterol: 71 mg, Sodium: 1904 mg, Carbohydrates: 82 g, Fiber: 3 g, Sugar: 4 g, Protein: 25 g.

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Shop the Sale: Cheesy Beef and Polenta Skillet


Cheesy Beef and Polenta SkilletDid you know that you could cook without a grill?

Me either until mine met its demise last weekend when the bottom rusted out, literally.

Maybe not being able to cook without a grill is an exaggeration, but it did make me realize how much I depend on my grill, especially when it comes to cooking up some of the fabulous Angus ground chuck that Brookshire’s has on sale this week. I love a good burger.

Luckily, there are so many more things to do with Angus ground chuck than shape it into patties and slap it on the grill. One of those other ways involves my other favorite cooking implement: the cast-iron skillet.

If there’s something I love as much as the grill, it’s a one-pot meal, and this almost qualifies (two is fine, too). I love having all the food groups in one cheesy, melty, delicious pan, hot and bubbling out of the oven. Serve this with a side salad (because you can never have too many veggies), and you have a complete meal.

Cheesy Beef and Polenta Skillet

Ingredients:
1 cup plain yellow cornmeal
1 tsp salt
1/2 tsp Montreal Steak Seasoning
1 cup shredded sharp cheddar cheese, divided
1 lb ground chuck
1 medium onion, minced
1 green bell pepper, seeded and chopped
1 Tbs olive oil
2 (14.5 oz) cans petite diced tomatoes, drained
1/4 cup tomato paste
2 Tbs fresh flat-leaf parsley, chopped

Directions:
Preheat oven to 350° F. Pour three cups of cold water into a large saucepan; bring to a boil. Whisk in salt and cornmeal. Reduce heat to low and simmer, stirring constantly, until thickened, about 3 minutes. Remove from the heat. Stir in steak seasoning and 1/4 cup cheddar cheese. Stir to combine. Pour polenta into a greased cast-iron skillet and spread evenly. Set aside. Brown the Angus ground chuck in another skillet until cooked through. Drain most of the grease, and set meat aside in a bowl.

Add onion and bell pepper to the skillet. Sauté for about 5 minutes, or until the vegetables have softened but still have some crispness to them. Stir the ground beef back into the vegetable mixture. Add the tomatoes and tomato paste; stir to combine. Simmer for about 10 minutes.

Pour the meat over the polenta crust and spread evenly. Top with the remaining cheese. Bake for 30 minutes or until bubbly. Garnish with parsley, and serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 336, Calories from Fat: 168, Fat: 19 g (9 g Saturated Fat), Cholesterol: 55 mg, Sodium: 664 mg, Carbohydrates: 27 g, Fiber: 4 g, Sugar: 7 g, Protein: 18 g.



Dine In: Million-Dollar Spaghetti


Million-Dollar SpaghettiFor many years, I worked in the church nursery taking care of babies and toddlers while their parents attended church services, Sunday school or other activities for which the church provided child care.

I loved it so much. Sunday mornings gave me the chance to snuggle MY babies (they were only mine for about 3 hours, but that was fine) or play with the little ones, my toddler included. Wednesday nights were a little wilder, as we provided child care for mid-week services and classes. Our nursery kids were usually wound up from a day at school or other childcare and came to the church nursery quite spirited.

On Wednesday nights, there was always also dinner. The kitchen was right near the nursery, and although the church encouraged families to eat together before dropping their kids off at the nursery, there were always a few kids who were finishing their meals or eating in the nursery with us.

Their favorite Wednesday night dish was Million-Dollar Spaghetti. We DREADED spaghetti night because it’s messy, but the kids loved it. We soon learned to suit them up in oversized bibs the minute they came through the door, and we kept plenty of wipes on hand at all times.

Messy as it might have been, pretty much every kid devoured their dinner when Million-Dollar Spaghetti was on the menu!

This is a hearty and satisfying dish to cap off a busy week that your whole family is sure to love.

Million-Dollar Spaghetti

Ingredients:
1 (16 oz) pkg spaghetti noodles
1 lb ground beef
1 large onion, diced
1 (16 oz) jar spaghetti sauce
1/2 cup butter, sliced (divided)
1 cup ricotta cheese or cottage cheese, drained
1 (8 oz) pkg cream cheese, softened
1/4 cup sour cream
1 (8 oz) pkg shredded cheddar cheese

Directions:
Preheat oven to 350° F. Bring a large pot of water to a boil. Add spaghetti and a pinch of salt. Cook until noodles are al dente, about 8 minutes. Drain.

Heat a large skillet over medium-high heat. Brown ground beef and onions until cooked through and crumbled. Drain. Mix the spaghetti sauce into the ground beef.
In another bowl, mix together the cream cheese, sour cream and ricotta cheese/cottage cheese until well=blended. Place half the slices of butter into the bottom of a 9 x 13 casserole dish.

Layer half the spaghetti on top of the butter. Top with creamy mixture, and then layer with remaining noodles. Top with remaining pats of butter. Pour the meat sauce over the entire dish; spread to cover. Bake for 30 minutes. Spread the cheese over the casserole, and continue baking until the cheese is melted and bubbly, about 15 more minutes.

Serves 12

Nutritional Information: Calories Per Serving: 539, Calories from Fat: 241, Fat: 27 g (16 g Saturated Fat), Cholesterol: 131 mg, Sodium: 3497 mg, Carbohydrates: 48 g, Fiber: 1 g, Sugar: 1 g, Protein: 27 g.

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Shop the Sale: Skillet-Seared Pork Loin Chops


Skillet-Seared Pork Loin ChopsWe’ve been eating decadently for days on end.

Pizza on Friday night. Appetizers and snacks for dinner Saturday. A big pancake breakfast on Sunday and a Sunday supper fit for a king. Not to mention Valentine’s Day, which was a sumptuous dinner and an even more indulgent dessert.

So tonight, I wanted something simple and straightforward!

Brookshire’s to the rescue with their boneless pork chops.

These thick cuts of tender white meat pork are beautiful seared in the cast-iron skillet on the stovetop. The meat is lean, but you can impart a great flavor just by the way you season it and cook it. Serve with a side of roasted Brussels sprouts and a salad for a simple and satisfying meal.

Skillet-Seared Pork Loin Chops

Ingredients:
4 boneless pork loin chops, about 1 1/2 lbs
2 Tbs olive oil
2 tsp salt
2 tsp black pepper
1 Tbs Worcestershire powder

Directions:
Bring pork chops to room temperature, about 1 hour.

Season both sides with salt, pepper and Worcestershire powder. Heat oil in skillet over medium-high heat until hot. Drop pork chops into pan, searing on first side, about 3 minutes. Flip and sear other side, about 3 minutes. Reduce heat to medium. Cook through until meat reaches desired doneness, at least 145° F. Remove from pan; let rest 5 minutes before serving.

Serves 4

Nutritional Information: Calories Per Serving: 474, Calories from Fat: 276, Fat: 31 g (10 g Saturated Fat), Cholesterol: 136 mg, Sodium: 1269 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 1 g, Protein: 47 g.

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Dine In: Red Velvet Lasagna


Red Velvet LasagnaValentine’s Day is Tuesday, and instead of fighting crowds at a restaurant, you might decide to dine in with the people you love.

We usually start out the day with cinnamon rolls molded slightly to be in the shape of hearts. I used to cut my boys’ sandwiches into a heart shape with a cookie cutter until I was informed that high school kids don’t eat sandwiches in the shape of anything except square. We usually get heart-shaped pizza for dinner.

This year, I’m going to make Red Velvet Lasagna for dessert. Clearly, it’s not a savory lasagna but a rich, decadent treat that you can probably only expend calories on once per year. Really, there’s no better way to show someone you love them than with a delicious dessert!

Red Velvet Lasagna

Ingredients:
CRUST:
1 pkg Oreo cookies
2 Tbs butter, melted

BOTTOM LAYER:
8 oz cream cheese, softened
1 cup sugar
8 oz whipped topping
1 tsp lemon juice

MIDDLE LAYER:
1 (5.9 oz) pkg instant chocolate pudding mix
3 cups cold milk
4 oz cream cheese, softened
red food coloring

TOP LAYER:
8 oz whipped topping
1 cup mini chocolate chips

Directions:
Preheat oven to 350° F. Spray a 9 x 13 glass baking dish with nonstick cooking spray. Set aside.

Pulse together Oreos and melted butter in a food processor until it forms fine crumbs.

Press the mixture into the bottom of the baking dish to form a flat crust.

Bake for 5 to 8 minutes or until slightly toasted. Cool completely.

In a large bowl, beat together cream cheese, sugar, whipped topping and lemon juice.

In another bowl, mix the pudding mix and milk according to package directions. Beat until thickened, about 2 minutes. Add in cream cheese and as much food coloring as needed to achieve desired shade. Mix until well-combined.

Pour the cream cheese layer onto the crust; smooth out cream cheese.

Top with the red velvet pudding layer, and smooth that over the cream cheese layer.

Top with the remaining whipped topping, and sprinkle with chocolate chips. Add red sprinkles or hearts, if desired. Chill for at least 1 hour before serving.

Serves 12

Nutritional Information: Calories Per Serving: 740, Calories from Fat: 344, Fat: 38 g (19 g Saturated Fat), Cholesterol: 73 mg, Sodium: 487 mg, Carbohydrates: 93 g, Fiber: 3 g, Sugar: 57 g, Protein: 10 g.

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Mi Blog Hispano: Quequitos Bundt de Terciopelo Rojo


Quequitos Bundt de Terciopelo RojoYa se acerca el Día del Amor y la Amistad, o quizás usted le llame por otro nombre. Lo he escuchado ser llamado de varias maneras como el Día de San Valentín, el Día del Cupido, y el Día de los Enamorados. En fin, todos se refieren al 14 de febrero, esa fecha especial en la cual tenemos que consentir a nuestros seres queridos. Me gusta este tiempo porque me encanta entrar a las tiendas o restaurantes y ver corazones y ositos de peluche por doquier, y también me encanta ver cómo la gente anda buscando maneras diferentes de decir “te amo” con gestos de amabilidad, cariño, y amor. ¿Usted, cómo consentirá a esa persona especial este año? ¿Sera con chocolates, flores frescas, una salida al cine, o una comida deliciosa hecha en casa?

Este año mi esposo y yo pasaremos tiempo cocinando una buena cena en casa. Me encanta este tiempo juntos porque conectamos de una manera diferente, haciendo algo que a los dos nos gusta y conociendo nuestros gustos sobre la cocina. Además, ¿para que salir a comer? Usualmente los restaurantes están llenos de gente porque todos quieren salir este día. El año pasado esperamos muchísimo tiempo para que nos sentaran en nuestra mesa. Mejor quedémonos en casa. Simplemente vaya a comprar los ingredientes necesarios para una rica cena antes del 14, y aproveche el día en total junto a su ser querido.

Ahora los dejo con esta recetita de un delicioso postre de quequitos bundt de terciopelo rojo (¡mmm que rico suena el nombre!) para que disfruten juntos. Por si no conocen los pasteles bundt, son los que hornean en moldes denominados bundt y tienen la forma de corona. ¡A parte de encantadores, son deliciosos! La diferencia entre los pasteles bundt y los quequitos bundt es el tamaño. Obvio que quequitos son más pequeños.

¡Que disfruten!

Quequitos Bundt de Terciopelo Rojo
Sirve: 9 / Prep: 30 min / Cocción: 20 min

Ingredientes:
PARA EL PASTEL
1 1/4 aceite canola
1 taza de leche de Brookshire’s “buttermilk”
2 huevos de Brookshire’s
2 cucharadas de colorante rojo
1 cucharadita de vinagre blanco
1 cucharadita de extracto de vainilla
2 1/2 tazas de harina
1 3/4 tazas de azúcar
1 cucharadita de carbonato de sodio
3/4 cucharaditas de sal
1 cucharada de polvo de chocolate o cocoa sin azúcar

PARA EL GLASEADO
2 oz de queso crema Brookshire’s
1 1/4 tazas de azúcar pastelero o impalpable
1/2 cucharadita de extracto de vainilla
1 cucharada de leche

Prenda el horno a 350° F. Rocié harina y aceite antiadherente de spray al molde de bundt para quequitos; póngalo a un lado.

En el plato hondo del mezclador eléctrico, batir juntos el aceite, leche buttermilk, huevos, colorante rojo, vinagre, y vainilla.

En un plato hondo separado, mezcle juntos la harina, azúcar, carbonato, sal y polvo de cocoa. Agregue estos ingredientes secos al mezclador en cuatro porciones para que la masa este suave. Llene cada mini cavidad con 3/4 de masa del pastel.

Métalo al horno por 18 a 20 minutos. Sáquelo del horno, y póngalo a un lado para que se enfrié completamente antes de glasearlo.

Combine todos los ingredientes del glaseado en un plato hondo, y mezcle hasta que este suave. Agregue el glaseo sobre los quequitos.



Shop the Sale: Mardi Gras Shrimp and Grits


Mardi Gras Shrimp and GritsMardi Gras is right around the corner, and there’s no better way to celebrate than with a meal that lets the good times roll. I love this time of year because not only is it festive, but seafood is back in season, too.

This dish reminds me of spending a few years living in New Orleans as a child. I remember going to the family-friendly Mardi Gras parades with my parents, brothers and sisters. My dad built a “viewing tower” for us, which was essentially a wooden bench screwed into the top of a wooden step ladder. I can’t, for the life of me, figure out how they thought that was safe, but at least we were contained and not being trampled by crowds. We’d wave our arms in the air and scream, “Throw me something, mister,” and we’d be pelted with colorful beads, gold coins, plastic trinkets, logo cups and whatever other treasures the crewes were throwing.

I remember it being an exciting, loud time! Now, I just prefer the food to the crowds and chaos.

Mardi Gras Shrimp and Grits

Ingredients:
SHRIMP:
1 lb 26/30 Gulf shrimp, peeled and deveined
1/4 cup red bell pepper
1/4 cup yellow bell pepper
1/4 cup purple onion
1 Tbs lemon juice
2 cloves garlic, crushed
Tony Chachere’s Creole Seasoning, to taste
1 cup heavy cream
1 cup whole milk
2 Tbs butter
1 Tbs flour

GRITS:
2 cups water
1/2 cup instant grits
1 Tbs butter
1 tsp salt
1 tsp black pepper
1/4 cup cheddar cheese, grated

Directions:
Bring water for grits to a boil over medium-high heat. Add salt, pepper and butter. Stir instant grits. Reduce heat to low, stirring and cooking until most of the liquid is absorbed and it’s your preferred consistency. Stir in cheese; set grits aside.

In a cast-iron skillet over medium heat, warm butter until melted. Add the flour; whisk until a roux has formed. Add peppers and onions; cook for about 5 minutes. Add the cream, and stir until the mixture is blended and creamy. Add the milk and then the lemon juice; whisk to combine well.

Add shrimp, garlic and Tony Chachere’s. Cook, stirring often, for 5 minutes until shrimp is pink and tender. Serve over grits, adding more cheese if necessary.

Serves 4

Nutritional Information: Calories Per Serving: 373, Calories from Fat: 166, Fat: 19 g (11 g Saturated Fat), Cholesterol: 287 mg, Sodium: 1131 mg, Carbohydrates: 20 g, Fiber: 1 g, Sugar: 6 g, Protein: 32 g.

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Healthy Living: One-Pan Roasted Sausage and Vegetables


One-Pan Roasted Sausage and VegetablesI was telling my best friend recently that I prefer vegetables to most fruits, and she thought I was crazy.

That’s fine; I’ll take a little crazy.

It’s true, though. I do prefer vegetables to fruits (although I definitely eat fruit, too), and I love roasting veggies for an easy, one-pan, healthy meal.

You can add almost any kind of vegetables to this dish. I often use Brussels sprouts instead of peppers or throw in some cauliflower as well. Make sure to dice the sweet potatoes in small pieces, so they cook as quickly as the rest of the veggies. You could also steam them for a few minutes before you add them to the roasting pan. You could also toss in a few pieces of diced apple for some sweetness.

Chicken sausage doesn’t have much fat, so you do need the olive oil. Although, I don’t usually use all of the six tablespoons.

I love making this one night for dinner then enjoying the leftovers the next day for lunch.

One-Pan Roasted Sausage and Vegetables

Ingredients:
2 sweet potatoes, peeled and diced
3/4 lb fresh green beans
1 large head broccoli, chopped
2 large green bell peppers, chopped
9 oz chicken sausage links
6 Tbs olive oil
1/4 tsp red pepper flakes
1 tsp paprika
1/2 tsp garlic salt
1 Tbs dried oregano
1 Tbs dried parsley
1/4 tsp salt
1/4 tsp black pepper

Directions:
Preheat oven to 400° F. Line a large baking sheet with parchment paper or foil (if using foil, spray with nonstick cooking spray).

Chop all veggies, and add to a large bowl. Slice sausage into bite-sized pieces; add to bowl. Add in spices, and drizzle in olive oil. Toss to coat.

Spread mixture on prepared baking sheet. Roast for 15 minutes, and then stir before roasting for 15 more minutes.

Serves 2

Nutritional Information: Calories Per Serving: 686, Calories from Fat: 411, Fat: 46 g (7 g Saturated Fat), Cholesterol: 15 mg, Sodium: 453 mg, Carbohydrates: 67 g, Fiber: 17 g, Sugar: 8 g, Protein: 12 g.

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Dine In: Sirloin Steak Bites


Sirloin Steak BitesI know that I complain sometimes about the picky eaters in my house. My younger son and my boyfriend, who eats dinner with us every night, are a bit more challenging to cook for than my older son, and goodness knows I’ll eat anything.

Then, I remember that my younger son is the same kid who rushes out to help me unload groceries every week when I’m slogging bags in from the car. He opens doors for me to walk through and refills my coffee cup when it gets low. He checks to see if I want the last cookie before he tears into it, and he is always quick to tell me that he loves me.

The boyfriend, while he might not eat any sauce that is white or any beans that are not, is the one who missed his all-time favorite musician when he came to town to instead go out for a birthday dinner with us. He’s the one who remembered that I mentioned I wanted to read a new magazine that has just come out. No one can put their hands on it because it’s so popular, so he ordered me a subscription instead. He’s the one who gives my dog a bath and fills up the dog food bin without me asking.

Among many, many other things.

So really, the fact that sometimes I have to serve sauce on the side or not at all, or skip eating comfort food casseroles, or have to swap kidney beans for Great Northern really isn’t a big deal. These guys of mine deserve the foods they love (like the sirloin steak bites) because they’re so good at loving me.

Sirloin Steak Bites

Ingredients:
2 lbs sirloin steak, trimmed and cubed
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup tarragon vinegar or soy sauce
2 Tbs garlic, minced
2 Tbs parsley, dried
2 Tbs basil, dried
lemon zest, grated
olive oil, for cooking

Directions:
Combine all ingredients except sirloin in a large, zip-top bag; mix well. Add sirloin bites and marinate, refrigerated, for several hours or overnight.

Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering and fragrant. Using a slotted spoon, remove steak bites from marinade in batches. Cook for about 3 minutes per batch for medium-rare. Remove steak from pan and set aside, keeping warm. Repeat with remaining steak until it’s all cooked. Don’t overcrowd the pan as that will steam the meat, not sear it. Discard marinade.

Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 663, Calories from Fat: 354, Fat: 39 g (9 g Saturated Fat), Cholesterol: 203 mg, Sodium: 317 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 3 g, Protein: 69 g.

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Shop the Sale: Big Game Ribeyes with Bleu Cheese and Crispy Shallots


Big Game Ribeyes with Bleu Cheese and Crispy ShallotsThe Big Game is this weekend, and it’s the perfect time to wow your family and friends with some outstanding steaks.

Prepare these before kickoff, so you have a long time to savor your steak and so you don’t miss a minute of Lady Gaga at halftime.

Ribeyes are full of flavor from the beautiful marbling in each piece of meat. You can balance that full flavor with the sharp taste of bleu cheese and the crisp crunch of a fried shallot. The combinations of flavors is worthy of a championship ring, for sure.

Big Game Ribeyes with Bleu Cheese and Crispy Shallots

Ingredients:
2 shallots, sliced into rings
3/4 cup whole milk
3/4 cup flour
1/4 cup cornstarch
1/2 tsp cayenne pepper
1/2 tsp black pepper
vegetable oil, for frying
sea salt
2 cups bleu cheese, crumbled
3/4 cup heavy cream
1 tsp black pepper
2 Tbs Worcestershire powder
4 ribeye steaks, about 20 oz each

Directions:
For the bleu cheese sauce, whisk together bleu cheese and cream. Season with pepper. Refrigerate until needed (can be done a day ahead of time).

For the crispy shallots, pour milk into a large, shallow bowl. Add shallot slices; soak for about 30 minutes.

In another small dish, stir together flour, cornstarch, red pepper and black pepper. Dredge each shallot ring in flour mixture, coating evenly. Lay out individually on a sheet of waxed paper.

In a large cast-iron skillet, heat vegetable oil to 350° F. Working in small batches, fry battered shallots until crisp and golden. Drain on paper towels. Season with sea salt, and set aside.

For the steaks, heat grill to medium-high heat. Bring the steaks to room temperature. Season both sides of each steak with salt, pepper and Worcestershire powder.

Grill steaks for 6 minutes on the first side. Then, flip and grill for 6 more minutes on the other side. Remove from grill. Let rest for 8 to 10 minutes before serving. Top with bleu cheese sauce and crispy shallots.

Serves 4

Nutritional Information: Calories Per Serving: 993, Calories from Fat: 527, Fat: 59 g (30 g Saturated Fat), Cholesterol: 308 mg, Sodium: 1106 mg, Carbohydrates: 30 g, Fiber: 1 g, Sugar: 3 g, Protein: 84 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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