share. The Brookshire's Blog

Product Talk: Slow Cooker Liners


Slow Cooker LinersIt’s the day before my birthday, and I think I’ll treat myself this year…by not cleaning up.

Slow cooker liners are pretty much the best thing since sliced bread.

Reynolds® brand makes a variety of slow cooker liners, and they’re found with the foils, plastic wraps and parchment papers.

If you use your slow cooker at least once every week like I do, these are a lifesaver, especially on Tuesdays when the 14-year-old needs to be downtown at 5:15PM and the 15-year-old needs to be picked up south of town at 5:15PM. I can’t be at both places at once, so one has to be dropped off early and once has to be picked up late. Either way, dinner has to be prepared in the slow cooker or no one is eating until Midnight.

Slow cooker liners make for super easy cleanup and are fabricated with heat-resistant nylon that will not leach into your food. Slow-cooked food is infamous for baking-on; now you don’t have to worry about scrubbing your crockery for hours after your slow-cooking accomplishment.

This is a great go-to recipe for slow cookers that my boys love.

Slow Cooker Cubed Steak with Gravy

Ingredients:
1 can French onion soup
1 can cream of chicken soup
1 pkg au jus gravy mix
1/2 cup water
1 1/2 to 2 lbs cubed steak
3 Tbs cornstarch
3 Tbs cold water

Directions:
Place crockery into slow cooker; drape liner inside to cover completely.

Combine French onion soup, cream of chicken soup, au jus mix and 1/2 cup water in bottom of liner. Stir well. Place cubed steak in bottom of liner with gravy mixture. Cover slow cooker. Cook steak on low for 6 to 8 hours.

Whisk cornstarch and cold water in separate bowl until thoroughly combined. Stir into gravy mixture. Turn to high; cook for 30 minutes or until thickened. Serve over mashed potatoes or rice.

Serves 6 to 8

Nutritional Information: Calories Per Serving: 196, Fat: 7 g (2 g Saturated Fat), Cholesterol: 56 mg, Sodium: 635 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 1 g; Protein: 22 g.



Shop the Sale: Bacon Wrapped BBQ Shrimp


Bacon Wrapped BBQ Shrimp

Prep Time: 25 min
Cook Time: 20 min
Serves: 4

Everything’s better with bacon – even shrimp! And the best part? Our Bacon Wrapped BBQ Shrimp is not even bad for your waistline at under 100 calories per serving. Make it as an appetizer for your next cookout or pair it with a fresh, healthy salad for a delicious main, just make it soon so you can to take advantage of Brookshire’s Bacon on sale this week!

Ingredients
16 large shrimp, peeled and deveined
8 slices bacon, halfway cooked and sliced in half lengthwise
Barbecue seasoning, to taste

Instructions
Preheat oven to 450° F. Line baking sheet with extra heavy-duty foil, and place baking rack in pan. Wrap each shrimp with 1/2 slice of bacon, securing with a toothpick. Place shrimp on rack, and sprinkle heavily with barbecue seasoning. Turn and sprinkle second side. Let shrimp sit for 15 minutes. Cook for 10 to 15 minutes. Check often as they may burn easily. Serve hot.

Calories per Serving: 95, Fat: 6 g (2 g Saturated Fat), Cholesterol: 60 mg, Sodium: 347 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 10 g.

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

Chef Tips

Calling All Bacon Lovers
Bacon lovers rejoice! There are many more ways to wrap bacon around some of your other favorite foods. The next time you need a bacon fix, try wrapping some around one of these: chicken thighs, mushrooms, asparagus, egg cups, avocado slices, peppers, olives – and this is just for starters. The list is practically endless…although not the healthiest, so try to stick to veggies or lean meat for your bacon wrapping adventures.

DIY BBQ Seasoning
From Kansas City and Memphis to Texas rubs and beyond, there are lots of different BBQ seasonings. You probably have at least one sitting in your kitchen right now, and you probably bought it premade. While we’re all for stocking up on your favorite BBQ brands, there’s also a DIY option for making your own signature rub.

All BBQ seasoning recipes are made up of 4 basic ingredients: sugar, salt, pepper and spices. What specific ingredients you choose depends on the style you want to create – or what you have in your cupboard. There are many recipes options ranging from just a handful of different herbs and spices to the very complex, but you can choose how complicated – or simple – you want to go by following these four easy steps:

  1. Choose your sugar: brown or white. Both add different flavor to your rub, and burn at different temperatures.
  2. Pick the right salt ratio. Pork rubs generally have a lower salt to sugar ratio while beef and wild game benefit from a little more salt than sugar. There’s not a lot of difference when it comes to the salt you choose, although personal preference may dictate between table salt, sea salt, kosher salt or even celery salt.
  3. Whether you go with a single pepper or a mix, just make sure you don’t go too heavy. It’s easier to add more later on rather than overdoing it in the beginning. Popular choices include white, black, cayenne and smoked chile powders like chipotle.
  4. This is the part where you can get as creative as you want: spices. Most BBQ rubs contain a base of chili powder and paprika, with additional spices and herbs layered on. These can be anything from garlic, mustard and onion powder, cumin, coriander or ginger, along with parsley, oregano, thyme, or really any herb you like.

 



Shop the Sale: Arroz Con Pollo


Arroz Con PolloPrep Time: 15 mins
Cook Time: 1 hour
Serves: 6

It might sound plain with a name like “rice with chicken”, but trust us, this traditional Spanish dish is anything but. Simmered with onion, bell pepper and garlic in a tomato and chicken broth with a bunch of herbs and spices, this is a chicken dish sure to be on regular rotation. Start this week while Sanderson Farms Chicken Thighs are on sale.

Ingredients
6 bone-in, skin-on chicken thighs (about 2 lbs), rinsed and patted dry
Kosher salt and freshly ground black pepper, to taste
3 Tbs olive oil
1 yellow onion, finely chopped
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
4 cloves garlic, chopped
2 Roma (plum) tomatoes, halved, seeded and chopped
1 tsp hot paprika
2 bay leaves
2 Tbs tomato paste
1 cup basmati rice or long-grain rice
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp saffron threads
3 cups chicken broth
Hot sauce
2 Tbs fresh cilantro, chopped

Instructions
Season chicken generously on both sides with salt and pepper. In large cast-iron or straight-sided skillet, heat oil over medium-high heat until shimmering. Sear chicken thighs (turning once) until golden-brown, about 8 to 10 minutes per side. Transfer to plate; set aside.

Drain half of oil from pan; return pan to heat. Add onion, bell peppers, garlic, tomatoes, paprika and bay leaves. Cook (stirring often) until onions begins to caramelize, about 6 to 8 minutes. Stir in tomato paste. Cook (stirring constantly) until it begins to brown, about 3 to 4 minutes.

Add rice, cumin, coriander and saffron. Cook, stirring often, for 2 to 3 minutes. Pour in chicken broth. Season with salt, pepper and hot sauce. Stir and bring to a boil. Reduce heat to maintain a simmer. Place chicken thighs skin-side up in rice. Keep skin above rice to keep it crispy. Cook, partially covered with foil, until rice has absorbed liquid and chicken is cooked through (about 25 to 30 minutes).

Remove bay leaves. Sprinkle cilantro over rice; gently stir to incorporate. Serve directly from pan with hot sauce.

Calories per Serving: 464, Fat: 27 g (8 g Saturated Fat), Cholesterol: 98 mg, Sodium: 470 mg, Carbohydrates: 32 g, Fiber: 2 g, Protein: 22 g.

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

Chef Tips

A Little Arroz Con Pollo History
Similar to paella, this is a traditional dish with different names and variations across Spain and Latin America. Where it originates is often hotly contested, but today, many countries and even regions have developed their own take on this longtime favorite. While the ingredients may change, one thing that doesn’t is the rich flavor of chicken and rice gently simmered to perfection.

Cooking Rice at Any Elevation
If you’ve ever tried to cook at high altitude, you’ll know that cooking rice that’s not under or overcooked can be one of the biggest challenges. Water boils at a lower temperature at higher elevation, which means you need to increase the amount of water and the cooking time to compensate. But by how much? That depends on the altitude. Rule of thumb is to follow standard directions below 5,000 feet, but for higher locations, add ¼ cup of water and around five minutes of cooking time.



Shop the Sale: Bacon Arugula Apple Bites


Prep Time: 15 mins
Serves: 2

Easy, peas-y lemon squeeze-y. Seriously, it’s that easy! Ready in just 15 minutes, this quick and tasty snack is just what you need to banish the afternoon munchies. At just over 250 calories, it will keep you going until dinner with plenty of protein and fiber to help fill you up. And with Fuji apples on sale this week, getting your apple a day is easy too!

Ingredients
1 McIntosh or Fuji apple, sliced (any apple will work)
1 lemon, cut into halves and juiced
1 pkg garlic and herb spreadable cheese
4 slices bacon, cooked and crumbled
1 handful baby arugula sprigs
Freshly cracked black pepper, to taste

Instructions
Toss apple slices in lemon juice; pat dry. Spread each with about 2 teaspoons spreadable cheese. Top with bacon, arugula and pepper.

Calories per Serving: 258, Fat: 18 g (10 g Saturated Fat), Cholesterol: 44 mg, Sodium: 477 mg, Carbohydrates: 20 g, Fiber: 4 g, Protein: 8 g.

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

Chef Tips

Don’t Just Eat Your Greens – Enjoy Them!
If you’re getting sick of your go-to greens, let Arugula kick up the flavor of your favorite meals! At just 5 calories in an entire cup, this peppery-flavored cruciferous vegetable is not only good for your waistline, it’s good for you. Packed with vitamin A and vitamin K, it’s also a good source of vitamin C, calcium and folate. Plus, it’s high in nitrates, which have been shown to lower blood pressure. Perfect as a stand-alone salad green or in a mix, added to sandwiches, pizza, pasta or noodle dishes, this versatile green also does well in sauces and a number of vegetable sides.

An Apple A Day
The Fuji apple is a hybrid of the Red Delicious and Ralls Janet varieties. Developed by Japanese growers in the 1930’s, this crisp, sweet apple is now one of the most popular varieties. This late season favorite is ideal for desserts like apple pie and cinnamon apples, or served with pork, salads, warm brie or for adding a sweet crunch to grilled Paninis.



Shop the Sale: Chile Colorado


Chile Colorado RecipePrep Time: 15 mins
Cook Time: 7-8 hours
Serves: 8

Fall is on its way, which means it’s time to pull out the slow cooker! One of our favorite recipes for the colder months is Chile Colorado. Delicious, and ridiculously easy, this Mexican Chile brings so much flavor to a ready-to-eat weeknight dinner. Quick to prepare, requiring just a couple of canned goods, spices and a beef chuck roast, you can throw everything in the crockpot and you’re done. And with Boneless Chuck Roast on sale this week, it’s a good time to give this traditional favorite a try.

Ingredients
1 (15 oz) can red enchilada sauce
1 (15 oz) can tomato sauce
1/2 cup vinegar
1/4 cup brown sugar
4 Tbs chili powder
1 Tbs ground cumin
1 Tbs oregano leaves
2 tsp onion powder
1 tsp garlic powder
1 tsp finely ground black pepper
1 (5 lb) beef chuck roast, trimmed of most visible fat

Instructions
In a large slow cooker, add all ingredients except beef. Mix well to combine; add beef. Cover and cook on low for 7 hours. Once cooked and tender, remove meat then pull it apart with two forks. (The sauce will finish to a somewhat thin consistency. If you’d like the sauce thicker and more gravy-like, remove meat and keep warm. Leave sauce in slow cooker on low. Add 1/4 cup chili powder and 1/4 cup masa harina. Mix together well, and cook for 1 more hour.) Serve hot with your favorite tortillas or cooked rice.

Calories Per Serving: 425, Fat: 11 g (4 g Saturated Fat), Cholesterol: 99 mg, Sodium: 888 mg, Carbohydrates: 14 g, Fiber: 3 g, Protein: 65 g.

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

Chef Tips

Choose the Right Cut
With more fat than other roasting-style cuts like round, Chuck Roast is the most flavorful cut, making it perfect for slow cooking. Here’s what you should look for when selecting a good chuck roast:

  • Check the date on the label and choose the freshest meat. This is usually the meat with the latest use by date.
  • Look for about 20% fat marbling. While the higher fat content of a chuck roast makes for better slow-cooked dishes, too much fat and you’re going to lose out on that extra-tasty meat!
  • Keep an eye out for a good eye in the meat! Larger eyes typically make for a more flavorful cut.

Why Colorado?
Unless you have a grasp of Spanish language, you may be wondering why a Mexican Chile shares a name with a state located in the middle of the U.S. It’s because Colorado is in fact a Spanish word, meaning “red”, which perfectly describes this hearty, spicy beef dish. There’s also a Mexican Chile Colorado pepper – a pepper that is often used to prepare the Chile Colorado dish – so that may also play a part in the meal’s naming. Whatever the reason, this is one Mexican Chile we’ll be making regularly this fall.



Shop the Sale: Avocado BLT


Avocado BLTPrep Time: 15 mins
Cook Time: 15 mins
Serves: 4

When you have a hungry horde to feed, it doesn’t get easier – or more satisfying – than an Avocado BLT. Perfect for lunches or a quick and easy dinner, these gourmet-style sandwiches are guaranteed to please even the biggest appetites. Ready in 30 minutes or less and filled with the healthy goodness of avocado, tomato and fresh basil, these toasties are so tasty you may want to cook up an extra batch. Plus, with John Morrell Bacon on sale all this week, you can stock up on your favorite bacon.

Ingredients
8 slices thick-cut bacon, halved
2 large ripe avocados, pitted
2 Tbs fresh basil, chopped
1 Tbs mayonnaise
1/2 Tbs garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
8 slices good bread
1 medium tomato, cut into 8 slices
4 romaine lettuce leaves

Instructions
Cook bacon in large skillet over medium heat until crisp, about 5 to 10 minutes. Transfer to paper towel-lined plate. Mash avocados in medium bowl. Stir in basil, mayonnaise, garlic, salt and pepper. Set aside.

Toast bread. Spread about 2 tablespoons of avocado mixture on one side of 4 toast slices. Top each with 4 bacon pieces, 2 tomato slices and 1 lettuce leaf. Top with remaining toast slices.

Calories Per Serving: 367, Fat: 27 g (6 g Saturated Fat), Cholesterol: 15 mg, Sodium: 640 mg, Carbohydrates: 30 g, Fiber: 13 g, Protein: 11 g

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

Chef Tips

Why You Should ‘Ave and Avo
While there are definitely fats you should avoid, the monounsaturated fat found in avocado is not one of them. Monounsaturated fat helps protect against heart disease and lowers blood pressure. Avocadoes also have more soluble fiber than any other fruit, plus they contain a host of minerals such as iron, copper, potassium and folate. They’re also a rich source of vitamin E and carotenes, however, they are high in calories, so moderation is definitely key.

Not Your Ordinary Sandwich
Everything is better with bacon. Even the most basic sandwiches become a more dressed up version with a couple slices of crispy bacon. So imagine what you can do when you take your favorite sandwich up a notch with some gourmet touches. Like mozzarella and bacon on French bread or a grilled Panini with pesto, bacon, cheese and caramelized onions. And why not turn it up for breakfast too, with a crusty baguette filled with bacon, eggs, spinach, tomato and onion for a crunchy, flavor-packed start to your day.



Shop the Sale: Rosemary Chicken Skewers


Rosemary Chicken SkewersPrep Time: 1 hour 20 mins
Cook Time: 10 mins
Serves: 4

Perfect for a BBQ with family and friends or an easy dinner, these light and tasty Rosemary Chicken Skewers are sure to impress. Tip: don’t forget to build in a full hour for marinating before cooking. Serve with couscous and salad for a healthy weeknight meal or go all in with a full cookout for special events. Whatever the occasion, be sure to take advantage of Brookshire’s Boneless Skinless Chicken Breasts on sale this week!

Ingredients
4 to 6 boneless chicken breasts (about 1 1/2 lbs), skin on or off
1/4 cup dry white wine
2 Tbs olive oil, plus more for grill grates
2 Tbs rosemary, freshly chopped
1 tsp freshly ground black pepper
Metal or wooden skewers
Cherry tomatoes
Pineapple chunks
Red onion chunks
1 Tbs kosher salt

Instructions
Cut chicken into 1 1/2-inch pieces; place in bowl. Mix with wine, oil, rosemary and pepper. Cover and set aside to marinate in refrigerator for 1 hour. Remove chicken pieces from marinade, reserving marinade. Thread chicken, tomatoes, pineapple and onion onto skewers; season generously with kosher salt.

Preheat grill for direct high heat. Brush grill grates with olive oil. Place chicken skewers on grill. Cook for 8 to 10 minutes, about 4 to 5 minutes per side. Place on platter, and cover with foil to allow chicken to rest for 5 minutes. Plate skewers, and serve immediately.

Calories Per Serving: 402, Fat: 20 g (5 g Saturated Fat), Cholesterol: 151 mg, Sodium: 1892 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 49 g.

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

Want to see how to prepare this recipe? Check out our How To video today!

Chef Tips

Skewer It
While Shish Kebabs made with lamb, beef or chicken and vegetables are probably the most well-known skewered food, there is pretty much a kebab-style concoction for any flavor. For an Asian inspired meal there’s Thai, Indonesian or Malaysian Satay, or you could try Portugese Espetadas or Indian Bundu Khan. For a healthy dessert, try Fruit Skewers with fruits like pineapple, melon, berries and grapes.

Proper Chicken Storage
Raw chicken can be refrigerated for several days, but for any longer period of time it should be frozen. Cooked chicken can last in the refrigerator for 3-4 days either tightly wrapped or in an airtight container. Be sure to cool and then refrigerate cooked chicken as soon as possible and discard any chicken that has spent more than two hours at room temperature. Leftovers may also be frozen for up to three or four months.



Shop the Sale: ONE-PAN ROAST CHICKEN


Prep Time: 15 mins
Cook Time: 45 mins
Serves: 2

We all love roast chicken dinners, but who has time on weeknights for the full spread? Now you can have your roast and eat it too, with this time saving One-Pan Roasted Chicken recipe. It’s ready in an hour and with only one pan to worry about, cleanup will take next to no time. And in case you need another reason to try it this week, Brookshire’s Drumsticks and Thighs are on sale now!

Ingredients
Olive oil or olive oil spray, for greasing pan
2 russet potatoes
1 lb Brussels sprouts, cleaned, trimmed and cut in half
1 Tbs olive oil
Salt and pepper
1 small lemon, thinly sliced
5 cloves garlic, very roughly chopped (bigger pieces or slices)
2 tsp thyme, chopped
4 chicken thighs, bone-in and skin on

Instructions
Preheat oven to 400° F. Brush or spray sheet pan with olive oil. Using mandolin, slice potatoes into rounds, leaving skins on. If cutting with knife, remember that thinner is better, about 1/8-inch thick. Toss Brussels sprouts with 1 tablespoon olive oil. Set aside.

Lay potatoes down on greased sheet pan, just slightly overlapping. Sprinkle with salt and pepper. Scatter lemon slices, garlic and thyme around potatoes. Pat chicken dry; generously salt and pepper both sides. Place over potatoes. Place in middle oven rack for 20 minutes.

Remove pan from oven and spread Brussels sprouts over chicken. Return to oven for 20 more minutes. Check for doneness. Spoon pan juices over chicken, sprouts and potatoes. Continue cooking for 5 minutes, or broil for just a couple minutes.

Calories Per Serving: 574, Fat: 20 g (5.7 g Saturated Fat), Cholesterol: 115 mg, Sodium: 176 mg, Carbohydrates: 60 g, Fiber: 15 g, Protein: 43 g.

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

Want to see how to prepare this recipe? Check out our How To video today!

Chef Tips

Thigh VS Breast
Let’s be honest, we all know chicken breast is healthier than thigh, but it’s just not as tasty. A 3-oz serving of roasted chicken thigh (without skin) clocks in at 180 calories and 10 grams of fat while the same amount of skinless, roasted chicken breast has 140 calories and only 5 grams of fat. But here’s the good news: even though thigh has double the fat, only 2 grams of the extra fat are the unhealthy saturated variety. Plus, thighs provide more micronutrients than breast. So go on, enjoy that chicken thigh!

Safe Handling
Chicken is delicious, but food poisoning isn’t, so follow some simple rules to reduce your chance of foodborne illness when handling raw poultry. 1. Wash your hands before and after handling, and be sure to thoroughly clean all cutting boards and utensils immediately after use. 2. Avoid contaminating other foods by using separate cutting boards and knives for raw meats. 3. Cook to an internal temperature of at least 165 degrees.

 



Healthy Living: Low-Carb BLT Wraps


Low-Carb BLT WrapsWhen you’re low-carbing it, you still want delicious food that is satisfying.

This BLT minus the bread or mayo (you can add the mayo if you want, but if you do, whip up a homemade version; it’s so tasty) is just the thing.

Great for a snack, lunch or even breakfast, this simple take on the classic diner treat is much better for you than the original.

Low-Carb BLT Wraps

Ingredients:
2 large leaves romaine or bibb lettuce
2 hardboiled eggs, sliced
4 slices turkey bacon, crisply cooked
1 Roma tomato, sliced
salt and pepper, to taste

Directions:
Spread out romaine leaves; lay them flat. Place turkey bacon down the center of each leaf. Top with egg slices and tomato slices. Sprinkle with salt and pepper. Roll up and serve immediately.

Serves 2

Nutritional Information: Calories Per Serving: 125, Fat: 6 g (1 g Saturated Fat), Cholesterol: 184 mg, Sodium: 310 mg, Carbohydrates: 5 g, Fiber: 1 g, Sugar: 3 g, Protein: 13 g.

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



Shop the Sale: Eggs-In-a-Hole Bacon Grilled Cheese Sandwich


Eggs-In-a-Hole Bacon Grilled Cheese SandwichPrep Time: 10 mins
Cook Time: 20 mins
Serves: 2

While this might not be our healthiest grilled sandwich ever, it may just be one of our tastiest. With thick cut bacon, eggs and cheese on fresh sourdough bread, it really doesn’t get better than this for a decadent breakfast or brunch. And with our Buy One Get One For A Penny deal on Hormel Black Label Bacon, there’s never been a better time to break out the skillet.

Ingredients
4 slices thick-cut bacon
2-inch cookie cutter
4 (3/4-inch thick) slices sourdough or country-style bread
4 large eggs
Kosher salt, to taste
Freshly ground pepper, to taste
2 Tbs unsalted butter, divided
4 slices cheddar cheese
Hot sauce

Instructions
Cook bacon in large skillet over medium heat until browned and crisp, turning halfway through cooking time. Use cookie cutter to punch out circle in center of each bread slice. Transfer bacon to cutting board; cut in half crosswise. Carefully, pour half of bacon drippings into small bowl. Place 2 bread slices in skillet. Cook over medium-high heat until bottom sides are golden-brown, about 3 minutes.

Crack 1 egg into each hole in bread (some of the white may pool on top of bread). Cover and let cook for about 4 minutes. Season eggs with salt and pepper; cook until underside is set. Add 1 tablespoon butter to skillet; swirl skillet to distribute butter around bread. Carefully, flip bread again. Top 1 slice with half of cheese. Remove pan from heat; let sit for about 1 minute to soften cheese. Top with half of bacon and some hot sauce. Close up sandwich, and transfer to a plate. Repeat process with remaining bacon drippings, bread, eggs, butter, bacon, cheese and hot sauce to make another sandwich.

Calories Per Serving: 786, Fat: 51 g (26 g Saturated Fat), Cholesterol: 487 mg, Sodium: 1617 mg, Carbohydrates: 38 g, Fiber: 2 g, Protein: 43 g.

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

Chef Tips

A Little Bacon History
You’ll be “bringing home the bacon” – literally – this week with Buy One Get One For A Penny deal on Hormel Black Label Bacon, but did you know that the original term had nothing to do with making money? There is some debate over whether it started in England during the 1500’s with the sport of catching a greased pig at county fairs where the winner took the pig home, or if it indeed had already been around for hundreds of years. While the greased pig contest story seems plausible, the older story is the more interesting. Dating back to the 1100’s in Essex, England, a church awarded a side of bacon to any man who could honestly state that he had not argued with his wife for a year – and one day – thereby “bringing home the bacon”. Wherever it stems from, we’re just happy to bring it home to our modern refrigerators.



Page 1 of 3112345678910...Last »
Copyright © 2010-2017, 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
Subscribe via RSS