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Shop the Sale: Red Beans and Rice

As the weather cools off, it’s the perfect time for Red Beans and Rice, but this Southern favorite is often overlooked because of the long cooking time required by traditional stove top or slow cooker methods. Enter our Red Beans and Rice recipe, ready to eat in a little over an hour using your handy instant pot or pressure cooker. If you have a hankering for red beans tonight, grab this recipe, some Brookshire’s Beans on sale, and you’re good to go.

1 lb link smoked sausage
1 Tbs olive oil
1 lb red kidney beans, rinsed and sorted
1 green bell pepper, diced
1 onion, diced
2 stalks celery, diced
5 cloves garlic, minced
2 bay leaves
2 tsp hot sauce
1 to 2 tsp Cajun seasoning
1 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
5 cups water


Slice sausage into 1/4-inch pieces. Set a 6-quart or larger pressure cooker to the BROWN setting. Add oil. Sear sausage slices on both sides until brown. Remove and set aside. Turn pressure cooker off, leaving grease in bottom. Add beans, bell pepper, onion, celery, garlic, bay leaves, hot sauce, Cajun seasoning, thyme, salt and pepper. Pour in the water. Stir to combine so water and seasoning are well-distributed. Add sausage slices to the top. Make sure pot is not filled more than 2/3 full.

Secure lid of pressure cooker into locked position. Turn regulator knob to PRESSURE. Turn on pressure cooker. Set to PRESSURE COOK on HIGH for 25 minutes.

After time has elapsed, turn off pressure cooker. Allow pressure to release naturally without turning pressure regulator knob. (This will give the beans a chance to absorb more liquid. It should take about 20 minutes for pressure to release. The floating valve will drop, and you will be able to open the lid.) Open lid; let cool. Remove bay leaves, and serve with cooked rice.

Per Serving:

Calories: 396, Fat: 19 g (6 g Saturated Fat), Cholesterol: 35 mg, Sodium: 814 mg, Carbohydrates: 39 g, Fiber: 9 g, Protein: 20 g.

 Chef Tips

What to Serve With Red Beans and Rice

While Red Beans and Rice is a hearty meal on its own, you might be wondering what to serve with it when you’re feeding a crowd. Cornbread is a favorite side for Red Beans and Rice, although for some, it’s a bit carb heavy. A great vegetable option is pretty much anything green: collard greens, green beans, okra, even a green salad. And of course, if you want to serve it with some extra protein, it’s got to be pork chops.

Red Beans Leftover Ideas

Although red beans freeze very well, there are a number of ways to turn your leftovers into entirely new dishes. Easy options are to serve them with eggs for breakfast, turn them into red beans and rice dip or use them in veggie burgers. They’re also great in Mexican dishes including refried beans, added to chili con carne or stuffed into burritos or enchiladas. You can also make a hearty bean and vegetable soup or red beans and rice tortilla casserole.

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Posted in: Shop the Sale

Wine Club: Cheese and Spinach Puff Pastries

This is the time of year for getting together with friends and family and sharing food, fun and fellowship.

These Cheese and Spinach Puff Pastries are a perfect appetizer, snack, late night meal or brunch offering.

These would pair well with a dry or medium white wine.

The rich cheese and acidity of the spinach pair perfectly with a Sauvignon Blanc or Pinot Grigio.

Geyser Peak Sauvignon Blanc has notes of citrus and is very acidic. A Sauvignon Blanc from New Zealand winery Kim Crawford also plays off citrus notes, with gooseberry and herbs.

Mirassou makes a nice Pinot Grigio at a great price point. Santa Margherita Pinot Grigio is also an accessible flavor at a friendly price. It’s a crisp, medium dry white wine that is delicious served chilled, a nice contrast to these warm pastries.

Cheese and Spinach Puff Pastries


12 frozen puff pastry shells, unthawed
1 cup heavy cream
¼ cup whole milk
½ teaspoon salt
½ teaspoon freshly ground black pepper
16-ounce package frozen chopped spinach, thawed and squeezed dry
1-¼ cup grated Artigiano™ Classico
¼ cup freshly grated American Grana® Extra Aged Parmesan
3-5 green onions finely chopped


Preheat the oven to 400 ° F.

Line a large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become lightly brown (about 20 min). Using a small knife, cut out the center of the pastry shells.

Meanwhile, stir the cream, milk, salt and pepper in a medium bowl. Stir in the spinach, Artigiano Classico, American Grana and green onions. Spoon the mixture into the baked pastry shells. Bake until they are golden brown and the filling is hot. (about 25 – 30 min). Serve while hot.

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Posted in: Family Matters

Shop the Sale: Hot Dutch Potato Salad

We love this Hot Dutch Potato Salad so much that we’ve made it one of our 90th Anniversary celebration recipes! Infused with the mouthwatering flavors of eggs, bacon, onion and bell pepper, this potato salad is served hot and delicious. It’s so good you’re almost guaranteed to want seconds, so be sure to cook up a big batch with Brookshire’s Bag Potatoes – on sale now.

4 slices bacon, diced
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup vinegar
1 tsp salt
1/8 tsp pepper
1 tsp sugar
1 beaten egg
1 quart cubed potatoes, cooked and still hot
1/4 cup raw carrot, grated
3 hard-boiled eggs, diced


Fry the bacon. Add onion and bell pepper. Cook for 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, carrot and diced eggs. Blend and serve hot.

Per Serving:
Calories: 407, Fat: 13 g (4 g Saturated Fat), Cholesterol: 190 mg, Sodium: 1107 mg, Carbohydrates: 54 g, Fiber: 7 g, Protein: 19 g.

Chef Tips

The Best Ways To Cook Bacon

There are three ways to cook bacon: on the stovetop, in the oven or in the microwave. Here’s a quick guide to each method.

  • Skillet: Add room-temperature bacon to the pan and put the burner on medium-low heat. Cook for 8 – 12 minutes turning bacon as needed. Transfer to a paper-towel lined plate to drain.
  • Oven: Preheat the oven to 400°F. Place bacon on a rack with a drip tray or line a baking sheet with foil and top with bacon. Bake for 15-20 minutes or until desired crispness.
  • Microwave: This is great for a quick breakfast. Line a microwave-safe plate or dish with 3- 4 layers of paper towels. Place bacon on top and cover with two more layers of paper towel. Cook on high for 4-6 minutes. If the bacon is not quite done, cook in 30 second increments until desired doneness is reached.

 Save Your Spuds

Many people don’t realize that there is a right way (and many wrong ways) to store potatoes. For longer life, the most important thing is ventilation. Place potatoes in a cardboard box, basket or mesh bag – never store them in the plastic bag they came in. Don’t wash them prior to storage and store them separate from other produce in a cool, dark place. A basement is perfect if you have one, otherwise choose the coolest part of your pantry.

Remove potatoes that start to sprout or go soft. These potatoes are still fine to eat: simply remove the sprouted part. You will want to do the same with any potatoes that have any greening, as these will be bitter and can potentially cause illness if eaten in large quantities. Potatoes you don’t want to eat, however, are those that are shrunken and heavily wrinkled.

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Posted in: Shop the Sale

Product Talk – Halloween Candy Mixes

I know it’s two weeks until Halloween, but it’s never too early to start stocking up on candy.

If your neighborhood is anything like mine, kids come in droves starting at about 4PM on Halloween night and ring the doorbell until I’m pretty much ready to go to sleep.

I indulge these trick-or-treaters with sweet treats, namely assorted Halloween candy mixes from Brookshire’s.

In large bags, these assortments make sure that your house is a treat and not a trick.

I love the one with bite-sized Snickers®, Twix® and Milky Way®, but there are all kinds of varieties to choose from.

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Posted in: Product Talk

Product Talk – McCormick® Good Morning Smoothie Boosts

The company you love for flavor fulfillment now offers you a vibrant and healthy breakfast option.

McCormick®, known for their spices, now has a Good Morning Smoothie Boost.

You simply add this powder, available in many flavors, to your morning smoothie, and it provides the pure protein you need to fuel your day.

In five flavors like Mixed Berry, Cocoa Cinnamon, Peach Matcha Green Tea, Chocolate Mocha and Tropical Twist, this drink adds a boost to your day and also tastes great.

Find it on the spice aisle!

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Posted in: Product Talk

Shop the Sale: S’Mores Cookie Pizza

If you have a crowd to please or just an insatiable sweet tooth, our S’mores Cookie Pizza is for you. Ready in just thirty minutes and filled with the chocolatey, marshmallow goodness you know and love, this easy oven-baked dessert is simply divine. Pick up some Kraft Marshmallows on sale this week and try it yourself!


2 (16.5 oz) pkgs Pillsbury Refrigerated Chocolate Chip Cookie Dough, softened
7 oz marshmallow crème
3 cups mini marshmallows
5 (1.5 oz) Hershey’s Chocolate Bars
3 graham crackers, roughly crumbled
Hershey’s Chocolate Syrup, for drizzling


Preheat oven to 325° F. Spread softened cookie dough evenly into lightly greased 13-inch pizza pan, flattening it to edges.

Bake for 12 to 15 minutes until lightly golden-brown. Let cookie cool completely. Spread marshmallow crème over cookie. Top with mini marshmallows, chocolate bar segments and crumbled graham crackers. Place under broiler on high until marshmallows puff and are golden-brown. Watch carefully. Remove from oven and drizzle with chocolate syrup. Serve warm.

 Per Serving:

Calories: 1015, Fat: 25 g (7 g Saturated Fat), Cholesterol: 37 mg, Sodium: 1209 mg, Carbohydrates: 175 g, Fiber: 3 g, Protein: 24 g.

 Chef Tips

Pizza For Dessert

Who doesn’t love pizza? Exactly, which is why pizza dessert is now a thing. There are so many different toppings to try, and you probably already have many of them in your kitchen. From healthier options like fresh fruit or honey and brie, to chocolate brownie, apple crumble, Nutella with chopped nuts, to peanut butter cup pizza, the choices are endless. With fall in the air, it’s also the perfect time for flavors like pumpkin pie and caramel apple.

More S’mores

Can’t get enough S’mores? We hear you. That’s why we’ve put together some other brilliant ideas that put a decadent spin on the old classic.

  • Cheesecake: It doesn’t get any better than S’mores cheesecake, made by adding chocolate chips and marshmallow to the filling and then topping with melted marshmallow and chocolate.
  • Quesadillas: Add a tortilla to a heated skillet coated with cooking spray and sprinkle generously with marshmallows and chocolate chips. Top with a second tortilla and cook just like you would a quesadilla. Genius!
  • Ice Cream Sandwich: Turn your S’mores into an ice cream sandwich by broiling the crackers topped with chocolate and marshmallows until they start to melt, then add a scoop of ice cream, smoosh it together, and voila!
  • Donuts: Slice donuts in half. Top the bottom half with chocolate and the top with marshmallow and pop them under the broiler. Once melted, put them together and enjoy the magic.
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Posted in: Shop the Sale

Product Talk: Betty Crocker™ Pumpkin Spice Bar Mix

It’s the season for all things pumpkin spice, and Betty Crocker™ makes it easy to get your pumpkin fix.

The mix for these bars includes most of the ingredients you need to bake a delicious, moist treat. You just add canned pumpkin and a few pantry staples.

I baked these on a Sunday afternoon, and my house filled with the scents of spices, pumpkin and fall. It was the perfect time to break out the fall door wreath and the other autumn decorations.

I made an extra batch for work. Let me just tell you, they were devoured within minutes.

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Posted in: Product Talk

Product Talk: Birds Eye® Steamfresh Veggie Made™

I’m a little obsessed, y’all.

A friend told me about these Birds Eye® Steamfresh Veggie Made™ side dishes. I literally got in the car, drove to Brookshire’s, and picked up some.

So, these “pasta” dishes are made with 100 percent veggies! You get a full serving of vegetables in each serving. (If you’re like me, you eat all 2.5 servings in one sitting because I can rationalize that I’m getting mega veggies!). It tastes just like the traditional pasta you’re used to.

I started out with the Penne with Cheddar Cheese Sauce because I was craving mac ‘n’ cheese so badly, but I didn’t want all the carbs that come with traditional pasta.

It was amazing. Seriously, you would not know that these are not actually pasta. They are, by far, the best pasta imitation I’ve ever tried.

There are no artificial ingredients. They are gluten-free and lower carb than any pasta.

There are a lot of flavors to choose from, like Fettuccine Alfredo and Penne with Olive Oil.

I plan on trying them all.

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Posted in: Uncategorized

Shop the Sale: Lemon Squares

There’s nothing quite like the sugary, zesty tang of a lemon dessert, and our Lemon Squares are spot on when your sweet tooth kicks in. We’ve kept things pretty simple with this one so you can prepare and cook up a batch in just one hour. Pro tip: make sure you thoroughly grease the pan, getting into every nook and cranny. This ensures you don’t waste a crumb of these delicious lemon squares! And one final tip: pick up a bag or two of Brookshire’s Sugar on sale all this week.

1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar, plus extra for dusting
1 cup granulated sugar
2 tsp lemon peel, grated
2 Tbs lemon juice
1/2 tsp baking powder
1/4 tsp salt
2 eggs


Preheat oven to 350° F. Mix flour, butter and powdered sugar in small bowl. Press evenly with hands into bottom and about 1/2 inch up side of ungreased 8 x 8 pan. Bake for 20 minutes.

Beat remaining ingredients in medium bowl on medium speed until light and fluffy. Pour over hot crust. Bake just until no indention remains when touched lightly in center, about 25 minutes. Let stand until cool. Cut into 1 1/2-inch squares. Dust with sifted powdered sugar.

Per Serving:
Calories: 253, Fat: 11 g (7 g Saturated Fat), Cholesterol: 63 mg, Sodium: 153 mg, Carbohydrates: 37 g, Fiber: 0 g, Protein: 3 g.

 Chef Tips

Better Baking

For those new to baking – or the bakers that are looking to improve their skills – here are some quick tips and tricks to get even more out of your baking.

  • Invest in some kitchen scales. Even small deviations in measurements can really mess with your recipe, but your ingredients will be spot on with digital scales. They’re not expensive and they are handy for all types of cooking.
  • Use room-temperature ingredients when the recipe calls for it (usually those that require creaming). It will be easier and the end product will be much better.
  • Check your oven temperature. The number you see on the dial isn’t necessarily accurate, especially with older ovens. Ensuring you have the right temperature is key to baking, which is where an inexpensive oven thermometer comes in. Simply place it in your oven and you’re done. But remember, this doesn’t replace turning the pan halfway through cooking when called for. Most ovens have a hot spot and even with the correct temperature, you can still wind up with unevenly baked goods.
  • Thoroughly read the recipe and prepare all of your ingredients before you get started. This last one might seem like a no brainer, but it’s easy to get carried away only to find you are out of eggs or you missed a step.

For Lemon Lovers

Looking for more lemon desserts? If you get tired of Lemon Squares (although we doubt it), here are a bunch of other lemon infused dessert ideas to try: lemon pie, lemon cheesecake, lemon tart, lemon cookies, lemon cake, lemon donuts, lemon Crème Brûlée, lemon meringue cupcakes, lemon sorbet and last but not least, lemon pudding. And if you love lemon treats but not all of the sugar in traditional recipes, simply put “sugar free” in front when searching for recipes online.

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Posted in: Shop the Sale

Product Talk: Hormel Ground Pork

We all know pork as the “other white meat,” but Hormel® takes their products to a whole new level.

Hormel® Ground Pork is lower fat than beef, full of flavor and full of nutrients. It’s easy to cook, easy to store and easy to transform into a dish your family will love.

This recipe, using ground pork, is a low-carb, high-fiber dish that the whole family is sure to enjoy.

Egg Roll in a Bowl

1 lb Hormel® Ground Pork
1 Tbs sesame oil
1/2 medium onion, thinly sliced
1/4 cup soy sauce
1 clove garlic, minced
1 tsp ground ginger
1/4 tsp crushed red pepper
1 head cabbage, thinly sliced
2 Tbs chicken broth
salt and pepper, to taste
2 stalks green onions, chopped


Brown ground pork in large cast-iron skillet or wok over medium heat. Add sesame oil and sliced onions to the pan. Cook over medium heat, stirring frequently.

Mix soy sauce, garlic, ginger and red pepper together in a small bowl. Once onions are browned, add the sauce to the pan with pork and onions.

Immediately add the cabbage to the pan. Toss to coat and evenly distribute the vegetables. Add chicken broth to the pan; stir well.

Continue cooking mixture over medium heat for 3 minutes until cabbage starts to wilt but still has a firmness to it, stirring frequently. Garnish with salt, pepper and green onions.

Serves 4

Per Serving: Calories: 268, Fat: 18 g (6 g Saturated Fat), Cholesterol: 54 mg, Sodium: 628 mg, Carbohydrates: 10 g, Fiber: 4 g, Protein:15g

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Posted in: Product Talk

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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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