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Product Talk: Tony Chachere’s® Crispy Creole Fish Fry Mix


Fried FishIt’s spring. The weather is glorious. I have spring fever…badly, and it’s time for as much outdoor cooking as humanly possible.

I grill all the time, any meal of the day. Last year, we did a crawfish boil with friends (and may again this year). This spring while the temperatures for lounging on the back porch haven’t reached scorching, we’re going to have a fish fry. We already have the big, deep-fryer from the crawfish boil last year (we used it as a boiler), so this year, we’re going to try some crispy fish instead.

Not too long ago (a few years, I’d say), my fiancé convinced me to try his fried catfish at a local restaurant. I’d never really had it before, but I loved it the minute that crispy crust hit my taste buds. I want to be able to do that at home!

Tony Chachere’s® makes it easy. The brand’s Crispy Creole Fish Fry Mix is a combination of Tony’s famous spices and a cornmeal base, to give you crispy, restaurant-style fish at home. You can use it on any fish, and it’s super easy. You just pat your fish dry with a paper towel. Place the Tony Chachere’s® Crispy Creole Fish Fry Mix in a large, shallow bowl or pan. Dip fish pieces into mix, pressing lightly to coat both sides. Heat your oil to desired temperature. Test temps with a little bit of the fish fry mix. If it bubbles and sizzles, it’s ready for the fish. Fry fish for a few minutes or until golden-brown. Remove with a slotted spoon, and drain on paper towels.

P.S. Tony Chachere’s® also makes a hush puppy mix. This would be a great side dish for your fried fish!



Product Talk: Spring Break Crispy Shrimp with Garlic Aioli


Spring Break Crispy Shrimp with Garlic Aioli It seems like most of my friends have headed to either the beach or the mountains for spring break!

Because I’m a beach girl myself, I’m going to live vicariously through them since I didn’t get to go anywhere this year. (There’s always next year…goals!)

One of my favorite things to do while I’m at the beach is to eat all of the fresh seafood that I can. Luckily, I can do this without having to go to the beach, as Brookshire’s seafood department brings me all of my favorite fruits of the sea without having to leave my land-locked city.

I especially love going to get fresh shrimp. While most of it is sold with the shells still on, they will peel and devein it for you if you ask very nicely. The friendly staff at Brookshire’s is always willing to lend a helping hand, and I just finish the rest of my shopping while I wait, or call ahead. I don’t mind peeling, but I don’t like deveining.

Either way, it’s easy to pick up some fresh shrimp at Brookshire’s. I love this recipe because it’s lightened up for spring (and bathing suit bodies). The garlic aioli that goes with it is delicious, and it’s made with some products that help you avoid saturated fats.

Spring Break Crispy Shrimp with Garlic Aioli

Ingredients:
3/4 cup panko (Japanese breadcrumbs), divided
1 Tbs fresh parsley, chopped
2 tsp fresh thyme, chopped
1/8 tsp crushed red pepper
2 Tbs cornstarch
2 large egg whites, lightly beaten
1 1/2 lbs large shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs olive oil, divided
1/2 cup 2% Greek yogurt
1/4 cup canola mayonnaise
1 Tbs garlic, minced
3 Tbs fresh chives, chopped
1 Tbs fresh lemon juice
1/4 tsp ground red pepper

Directions:
Mix 1/4 cup panko, parsley, thyme and red pepper in food processor; pulse two or three times to combine. Stir herb mixture with remaining 1/2 cup panko in shallow dish. Place cornstarch and egg whites in separate shallow dishes.

Sprinkle shrimp with salt and black pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Heat oil until fragrant and shimmering. Add half of shrimp to pan. (Do not overcrowd the pan or shrimp will not crisp.) Cook for 3 minutes on each side or until done. Remove with a slotted spoon to a paper towel-lined plate. Repeat with remaining oil and shrimp.

Combine yogurt and remaining ingredients in small bowl. Serve immediately with shrimp.

Serves 4

Per Serving:
Calories: 430, Fat: 22 g (3 g Saturated Fat), Cholesterol: 265 mg, Sodium: 583 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 41 g.

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



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: Crawfish Dip


Crawfish DipPrep Time: 15 mins
Cook Time:  40 mins
Serves: 10

When you’re craving crawfish but there are still months to go until fresh crawfish season, don’t despair! We have Boudreaux Crawfish Tail Meat on sale now, so you can make all of your favorite crawfish dishes. One our favorites is Crawfish Dip. Add some creamy, spicy, crawfish goodness to your next get together with our fabulous Crawfish Dip recipe.

Ingredients
2 Tbs salted butter
1/2 cup green bell pepper, diced
1 small yellow onion, diced (about 1 cup)
1/2 cup celery, diced
3 cloves garlic, minced
1 jalapeño, diced
1 tsp kosher salt
1/2 tsp black pepper
2 tsp paprika
1/2 tsp cayenne pepper
1 lb frozen peeled crawfish tails, thawed per package directions
8 oz cream cheese, softened
2 cups extra-sharp cheddar cheese, grated
1/2 cup heavy whipping cream
2 Tbs creole mustard
1 Tbs Worcestershire sauce
2 tsp hot sauce
2 Tbs fresh lemon juice
2 Tbs fresh flat-leaf parsley, chopped
1 French baguette, sliced and toasted (for serving)

Instructions
Melt butter in a large heavy pot over medium heat. Add bell pepper, onion, celery, garlic, jalapeño, salt and black pepper. Cook for 15 to 20 minutes. Add paprika and cayenne; cook for 1 more minute. Decrease heat to low. Add crawfish, cream cheese, cheddar cheese and whipping cream.

Mix to combine. Stir in creole mustard, Worcestershire sauce and hot sauce. Cover and cook on medium-low heat until fully melted and combined, about 15 minutes. Reduce heat to warm. Stir in lemon juice and parsley. Serve with toasted baguette slices.

Calories per Serving: 281, Fat: 21 g (13 g Saturated Fat), Cholesterol: 144 mg, Sodium: 627 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 19 g.

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

Chef Tips

Perfect the Dice
Yes, there is a right way to do it. Start by rinsing and removing any stems, and peeling vegetables if desired. When dealing with round vegetables, it’s a good idea to cut a thin slice from one side to create a flat surface, then using a sharp knife, cut the vegetable lengthwise into slices. Next, stack the slices and cut them lengthwise into strips, then line the sticks up and cut crosswise to produce neat little cubes. For small dice, aim for ¼ inch squares, ½ inch for medium and ¾ inch for large.

Crawfish Deliciousness
Looking for more crawfish recipes? With the risk of sounding like Bubba Gump rattling off shrimp recipes, here are some of our top picks: Crawfish Bisque, Crawfish Fettucine, Crawfish Stuffed Potatoes and Bell Pepper, Crawfish Jambalaya, Crawfish Etouffee, Crawfish Gumbo, and last but not least, Crawfish Mac N Cheese.



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: Grilled Shrimp with Romesco Sauce


Prep Time: 1 hour
Cook Time: 30 mins
Serves: 4

Indulge in a taste of Spain with our Grilled Shrimp and made-from-scratch Romesco Sauce, a roasted red pepper and almond sauce originating from the Catalonia region. It might seem like a lot of work, but trust us, it’s worth the effort! Pro tip: skewer your shrimp before grilling. This makes flipping and quickly removing shrimp from the heat much easier. Another pro tip is to take advantage of Wild Caught Gulf Shrimp on sale this week at Brookshire’s!

Ingredients
2 slices crunchy rustic-style bread, cut into 1/2-inch cubes (about 2 1/2 cups)
1/2 cup red wine vinegar
3/4 cup almonds
1 lb ripe tomatoes, coarsely chopped
1 Tbs paprika
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
8 oz canned roasted red peppers
3/4 cup olive oil
16 large shrimp, peeled and deveined (about 1 lb)

Instructions
Preheat oven to 350° F. In a bowl, soak bread cubes in vinegar for 20 minutes. Toast almonds for 10 to 15 minutes, watching closely. (Don’t burn.) Let almonds cool completely. Grind them in food processor until finely ground but not oily. (Do not over process.)

Add vinegar-soaked bread, tomatoes, paprika, salt, pepper and red peppers to processor. Grind together briefly until evenly pureed. With motor running, add olive oil in thin stream. Mix quickly until all ingredients are just incorporated.

To grill shrimp, brush with olive oil. Sprinkle with coarse salt and freshly cracked pepper. Once cooked, serve hot with Romesco Sauce.

Calories Per Serving: 560, Fat: 48 g (6 g Saturated Fat), Cholesterol: 46 mg, Sodium: 602 mg, Carbohydrates: 23 g, Fiber: 6 g, Protein: 12 g.

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

Chef Tips

Select the Best Shrimp
When it comes to fresh shrimp, there are two types: fresh and never-frozen. Unless you live in a shrimping area, it’s unlikely you’ll see never-frozen shrimp. Most shrimp is sold either frozen or previously frozen, as this is the only way to keep it fresh until it gets to you. You will be able to tell if fresh shrimp hasn’t been frozen from its somewhat translucent appearance versus previously frozen shrimp which looks more opaque. The most important thing with fresh shrimp is to look for firmness and a mild scent. If it smells like ammonia at all, then it’s definitely not fresh. The second is to avoid shrimp that are slimy or have black spots. When it comes to buying frozen shrimp, make sure it’s individually quick-frozen and wild caught for the best flavor.

Perfectly Grilled Shrimp Every Time
The first secret to perfectly grilled shrimp is skewering. It keeps them from falling through the grill and makes shrimp easier to handle. Use metal or pre-soaked wooden skewers. You can marinate your shrimp or simply brush with oil prior to grilling, which needs to be done hot and quick. Preheat the grill to medium-hot and cook for just 2-3 minutes per side. You can tell that it’s time to flip when the flesh is beginning to turn pink. Whatever you do, do not overcook! Overdone shrimp is rubbery and has no flavor.



Shop the Sale: Grilled Shrimp with Mango BBQ Sauce


Grilled Shrimp with Mango BBQ SaucePrep Time: 20 mins
Cook Time: 10 mins
Serves: 2

Our Grilled Shrimp with Mango BBQ Sauce is the ultimate summertime meal. Fresh, perfectly grilled Gulf Shrimp topped with a tangy, fruity mango sauce, it pairs perfectly with a healthy salad and a cold glass of white wine. And with Gulf Shrimp on sale all this week, you can go ahead and throw another shrimp on the barbie any night of the week!

Ingredients:
1 to 2 mangos, peeled, pitted and coarsely chopped (9 to 10 oz skinned, seedless mango)
1/2 large shallot, peeled and coarsely chopped
2 Tbs fresh lime juice
1/2 tsp honey
Salt, to taste
1 lb large shrimp, peeled and deveined
Freshly ground black pepper, to taste
2 bamboo or metal skewers

Instructions:
Place mango and shallot in food processor or blender to puree. Add lime juice and honey. Season to taste with salt. Preheat grill to medium-high.

Place shrimp in medium bowl. Mix shrimp with 2 tablespoons mango sauce. Season with salt and pepper to taste. Thread shrimp onto skewers. (If using wood skewers, soak in water for 1 hour before using.)

Grill shrimp skewers until shrimp are just cooked through, about 2 to 3 minutes per side. Serve shrimp with remaining mango sauce.

Calories Per Serving: 300, Fat: 1 g (0 g Saturated Fat), Cholesterol: 324 mg, Sodium: 364 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 44 g

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

Chef Tips

Pick the Best Mango
You might be tempted to choose your mangoes based on color – after all, mangoes that have vibrant orange hue must be ripe, right? Wrong. While color can be a sign of ripeness, it’s not the best indicator. The two things you want to look for are texture and fragrance. Ripe mangoes give slightly when gently squeezed, similar to ripe peaches or avocado, and they have a strong, sweet smell. It will be especially fragrant near the stem, so give it the old sniff test. It should have a very fruity, sweet smell.

The Skinny on Shrimp
Many of us think of shrimp as an indulgence – something that should only be eaten on special occasions – but the truth is, there’s nothing to feel guilty about when it comes to shrimp. Here’s why:

  • They’re high in protein. Three ounces of shrimp provides 20 grams of protein with very little fat.
  • Shrimp are nutrient-rich, packed with selenium, vitamin B12, phosphorus, copper, choline, and iodine.
  • They’re low in calories. For roughly 85-100 calories, you can enjoy 3 ounces of shrimp (about a dozen). Yay for shrimp!


Product Talk: Nouveau Tuna Wrap


Nouveau Tuna WrapAdmittedly, I am a total creature of habit. I could wear the same style jeans and T-shirt practically every day, drink coffee out of the same mug, and write with the same pen (I’m looking at you, Pilot G2®!) I tend to be particular about what it is I’m using. Once I find my favorite, it becomes hard to use anything else, so I buy several. Some might call it a rut, but I disagree. After all, aren’t the most successful people in the world prone to wearing the same outfit every day, or eating the same meals?

For me, this flatbread wrap falls into that category. It’s a meal that I could eat again and again, without ever getting bored of it. Tuna joins forces with flatbread in my ultimate go-to lunch wrap, inspired by the pans bagnats of southern France. This portable salad wrap nixes the mayo and lightens way, way up for the perfect lunch or post-workout dinner. All I need to do when I get home from that yoga class is blanch some asparagus, crack and peel a hard-boiled egg, then voilà! Dinner is served. Sometimes I cook enough asparagus for several days worth of flatbread wraps, if I’m on my game.

The beauty of this little wrap, and so many other recipes here, is its versatility. Are you all out of tomatoes but have some roasted red peppers? Add ‘em. Asparagus season is over? Try the green beans that look so good at the store instead, and steam them until tender. Hate capers? Use a couple olives or cornichons in their place. Tuna goes well with almost everything savory, and this flatbread wrap proves it. You may just want to have one every day, like me. Who could blame you? At only six Weight Watchers® SmartPoints™ value per serving, it’s a winner!



Shop the Sale: Pad Thai Bowl


Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2

Skip the restaurant and make your Thai takeout favorite at home in under 30 minutes. This sweet and spicy noodle dish is surprisingly quick and easy to prepare, making it a fantastic choice for weeknight dinners. Whip it up in a single skillet, grab a glass of Riesling, and you’ve got a gourmet Pad Thai meal at home. Check out our Chef Tips section below for low-carb substitutions and more Asian shrimp meal ideas.

Ingredients
4 oz packaged rice noodles
1 1/2 Tbs fish sauce
1 1/2 Tbs sugar
2 Tbs water
1 Tbs rice vinegar
1/2 tsp chili powder or more, to taste
2 Tbs canola oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4 to 6 oz bean sprouts
1 green onion, cut into 2-inch lengths
Thai basil or sweet basil leaves
2 Tbs crushed peanuts
Lime wedges

Instructions
Follow package directions to boil dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse boiled noodles with cold running water. Set aside. Mix fish sauce, sugar, water, rice vinegar and chili powder in small bowl until well-combined and sugar has completely dissolved. Set aside.

Heat a skillet on highest heat setting; add oil. As soon as oil is heated, add garlic to skillet, and start stirring until you smell the aroma of the garlic. Don’t burn. Add shrimp and tofu pieces to skillet and continue stirring. As soon as shrimp changes color, add noodles to skillet; stir continuously, about 30 seconds. Use spatula to push noodles to one side of skillet, and crack egg into empty side of skillet. Use spatula to break egg yolk and blend with egg white. Let cook for about 30 seconds. Combine egg and noodles; add sauce. Stir to combine well with noodles.

Add bean sprouts, chive and basil; continue stirring. As soon as bean sprouts are cooked, stir in crushed peanuts. Turn off heat. Serve dish immediately with lime wedges.

Calories Per Serving: 563, Fat: 31 g (4 g Saturated Fat), Cholesterol: 93 mg, Sodium: 1471 mg, Carbohydrates: 39 g, Fiber: 5 g, Protein: 31 g.

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

Chef Tips

No Noodles? No Worries!
For those watching their carb count, you can still enjoy Pad Thai with our low-carb substitutions. Try Shirataki noodles made from Japanese yam starch or make your own veggie noodles from zucchini, sweet potato or spaghetti squash.

Shrimply The Best
Although Pad Thai is hard to beat, there are a lot of Asian-style shrimp dishes to satisfy your taste buds. There’s Garlic Shrimp, Shrimp and Broccoli Stir Fry, Shrimp Fried Rice, Coconut Shrimp and Bang Bang Shrimp Pasta, although we’re in danger of sounding like Bubba from the movie Forrest Gump if we try to list them all here. But with shrimp in season – and Peeled and Deveined Gulf Shrimp on sale all week – make the most of it while you can!



Product Talk: Fresh Crawfish


Fresh CrawfishEach spring, crawfish come into season in the South, and there’s only one place to get the freshest crawfish without having to catch it yourself: Brookshire’s.

The friendly fish monger behind the seafood counter will take your order. I recommend ordering your crawfish at least three days in advance of when you need it (preferably about a week), so Brookshire’s can make sure to have your order in the store when you need it.

You probably want to order 3 to 4 pounds of crawfish per person, maybe a little less for a child and maybe a bit more for your crawfish-loving friends.

Bring a cooler large enough to carry the crawfish when you pick it up from the store. It’ll likely come in a netted bag, and you want to keep it on ice until you’re ready to clean it and cook it. You should plan to cook it on the same day you pick it up from the store.
Be sure to clean your crawfish first by submerging them in a large, clean sink. Any crawfish whose tails are straight should be discarded (they are dead). Any crawfish that are obviously dead also need to be discarded. You might need to change the water in the sink more than once, until the water stays clear. Cook the crawfish immediately.



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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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