share. The Brookshire's Blog

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.

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

| Permalink | Print
Posted in: Cooking, Dine In


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.

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



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.

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



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.

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



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.

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



Healthy Living: Homemade Noodle Bowls


Homemade Noodle BowlsMy sister-in-law, Lesley, is the healthiest person I know. She doesn’t put anything into, onto or near her body that isn’t of the purest, utmost, best quality.

She eats organic, doesn’t use chemicals to clean in her house, doesn’t use chemicals on her body, and only puts food in her body that is not processed at all, or minimally processed if necessary.

She’s also super mom, super physically fit and looks 25 when in reality she’s quite a bit older.

I want to be like her.

Or more like her because I know, for me, I can’t be quite that dedicated. I do enjoy the occasional Diet Coke or cupcake.

But really, she’s my health hero.

While this recipe isn’t Lesley-approved (only because I didn’t run it by her), it is Lesley-inspired.

She makes salads in Mason jars and eats them for lunches on the go. I love a hot lunch, and I REALLY love soup or soup-like meals. These jars are something I can control what goes in and how I eat them.

Plus, they’re super easy and portable!

Healthy Noodle Bowls

Ingredients: (listed per jar)
1/2 cup protein, such as cooked shredded chicken, shrimp, slices of beef or pork, cubed tofu, etc.
1/4 tsp soy sauce
1/4 tsp Sriracha
1/4 tsp lime juice
1 chicken stock bouillon cube or 1/2 spoonful chicken broth paste
1 pkg dried rice stick noodles
vegetables, such as spinach, shredded carrots, julienned red peppers, cabbage, green onions, diced onions, small broccoli or cauliflower florets, sliced mushrooms

Directions:
Prepare 4 to 5 clean, dry Mason jars for the week.

Create an assembly line by lining up all your jars and ingredients.

Start with wet ingredients on the bottom, pouring lime juice, Sriracha, soy sauce, and chicken broth paste or bouillon onto the bottom of the jar, then add protein.

Top with vegetables and then dry rice noodles, dividing between jars. Add any dry seasonings. Seal jar.

When ready to eat, boil 1 cup water (or equivalent measure to 2/3 the volume of the jar). Pour boiling water into jar; let sit for 2 minutes. Stir and eat.

You can make any combination of flavors, proteins and vegetables for these healthy, fun jars.

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



A Recipe for Disaster


A Recipe for DisasterIt’s happened. You’ve accidentally bumped the pan, and the cooking oil you were heating up is now in flames. This can be a very serious situation with dire consequences. A decision must be made quickly. Rule #1 – don’t panic.

There are a few simple ways you can put out this fire without injury to you or your home. First, turn off the heat. Then, you need to cut off the fire’s life supply: oxygen. Find a flat metal object like a cookie pan to place over the pan to cut off the oxygen supply to the fire. Do not use glass, as it may shatter.

If this does not work, there are other remedies. Put baking soda onto the flame source until it is out. This is best for small fires. Be careful not to get too close to the flame, so you do not get burned. Wear gloves if quickly and easily accessible! Also, if you have a vat of grease, do not dump the baking soda until it is safe to do so. If you dump something large into that grease at once, it may force the grease out of the pan, which may still be on fire.

The last resort is using a fire extinguisher. This will make your kitchen quite messy, but it’s a better alternative than your house burning down. An ABC Dry Chemical Fire Extinguisher works best. If even this does not work, evacuate and call 9-1-1. If you happen to catch fire yourself, STOP, DROP and ROLL!

What NOT to do:

  • Put water on a grease fire. This will only make it spread.
  • Swat the fire with cloth, whether it is wet or dry. The grease or fire could catch on the cloth and spread it to other places around your kitchen.
  • Pick up flaming pan and run with it. It is best not to touch the pan at all, as the temperature will have risen significantly in a short amount of time. It is up to you if you want to inch the pan out of the house, but burns will most likely be imminent. If you are to pick up the pan at all, grease will still be in motion and can spill out as you hold it – onto you, the floor where you’re standing and all of your surroundings.

A grease fire is a scary situation. I hope none of you ever have to experience it. With that in mind, here are a few tips to help prevent a grease fire from ever happening.

A grease fire happens when your cooking oil becomes too hot. When heating, oils first start to boil, then start smoking before eventually catching on fire. Most vegetable oils have a smoking point around 450° F, while animal fats will start smoking around 375° F.

Whenever you’re heating any type of oil, stay in the kitchen. If possible, use a pot or pan with a solid metal lid. Keep an eye on the oil as it heats. If you see wisps of smoke or it doesn’t smell right, immediately turn down the heat or remove the pot from the burner completely. The oil won’t catch fire once it starts smoking, but smoke is a danger sign that it’s well on its way.

Be mindful in the kitchen and always be prepared. Have a fire extinguisher handy. Make sure you and your family know how to use it. Keep a stock of baking soda somewhere you can grab it easily, and make sure it is not used for anything else. You wouldn’t want to reach over and it be empty if you needed it. Did you know that Brookshire’s sells its very own baking soda? It’s just as good as the national brand and less expensive, so stock up!

Hopefully, you will never have to experience a grease fire, but with these things in mind, you could potentially save your family and your house from this kitchen disaster. With anything, make sure your entire family knows how to handle these situations. You never know when things could go wrong.

So, have a creative and joyful experience cooking up the recipes you love or would love to try! Just remember to be safe and alert when dealing with anything that may become a recipe for disaster.

| Permalink | Print
Posted in: Cooking


Dine In: Queso-Smothered Chicken


Queso-Smothered ChickenFrequently on Friday nights, we go out for Mexican food.

There’s just something about warm rice and beans, soft flour tortillas and, of course, chips and salsa that’s a great way to end the week.

Eating out gets expensive, and this family is saving up for some big adventures in 2017. So, we’re eating at home more often on Friday nights.

That doesn’t mean we have to give up Mexican food, though. This chicken dish is smothered in cheese and served over orzo pasta, which you infuse with Mexican flavors. You could swap it out for rice if you wanted, and you can always serve with a side of beans.

Queso-Smothered Chicken

Ingredients:
1 bottle Lawry’s Baja Chipotle 30 Minute Marinade
4 boneless chicken breasts, pounded to an even thickness
1 Tbs olive oil
1 cup orzo
2 cups chicken broth
2 Tbs tomato paste
2 tsp chili powder
2 tsp paprika
8 oz Velveeta, diced
1 can Ro-Tel Diced Tomatoes and Green Chilies

Directions:
Place chicken in a plastic, zip-top bag, and pour marinade over the chicken, turning to coat. Refrigerate overnight or for at least 30 minutes.

Remove chicken from marinade, and grill over medium-high heat until cooked through. In a heavy saucepan, heat the oil until fragrant and shimmering. Stir in the orzo, cooking and stirring until lightly toasted, about 10 minutes. Stir in the chicken broth, tomato paste, chili powder and paprika; bring to a boil. Lower heat to a simmer. Cover and cook for 15 to 20 minutes. Fluff with a fork.

In another large saucepan, combine Ro-Tel and Velveeta over medium-low heat, stirring frequently until melted. To serve, scoop 1/4 of orzo onto a plate. Top with sliced chicken breast and queso. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 821, Calories from Fat: 322, Fat: 36 g (11 g Saturated Fat), Cholesterol: 192 mg, Sodium: 3457 mg, Carbohydrates: 58 g, Fiber: 3 g, Sugar: 19 g, Protein: 67 g.

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



Shop the Sale: Bacon and Shrimp Chowder


Bacon and Shrimp ChowderI went out to lunch with my best friend last week, and seeing that it was a rare, bitterly cold day in Texas, we wanted soup.

Being our usual, indecisive selves, we hemmed and hawed over the menu choices until our wonderful waiter brought us both a tasting cup of each of the soups to help us make up our mind. She went for a crab bisque, and I went for the seafood chowder, which was enhanced with a lovely infusion of bacon that really added a depth of flavor.

John Morrell Bacon is on sale this week at Brookshire’s, and you certainly don’t have to wait for a bitterly cold day to enjoy this hearty soup.

Bacon and Shrimp Chowder

Ingredients:
8 oz John Morrell Bacon, chopped
1 onion, diced
2 Tbs all purpose flour
3 cups low-sodium chicken stock
2 cups half-and-half
1 russet potato, peeled and chopped into 1/2-inch cubes
1/4 cup chopped scallions, divided
2 tsp kosher salt
2 tsp black pepper
2 Tbs hot sauce
1 lb medium or large shrimp, peeled, deveined and roughly chopped

Directions:
In a large stockpot, cook bacon until brown and crisp. Transfer bacon to a plate.

Add onion to the bacon grease, and cook until soft and translucent, about 5 minutes. Add flour and whisk to make a roux, about 1 minute.

Stir in chicken stock, half-and-half, potatoes, half of scallions, salt, pepper and hot sauce. Simmer on medium until potatoes are tender, about 10 minutes

Remove half of mixture to food processor, and pulse until blended. Add back to stockpot. Add in shrimp, and simmer until shrimp is cooked through and pink, about 2 to 3 minutes. Stir in half of the bacon. Serve immediately, topped with the remaining bacon and scallions.

Serves 4

Nutritional Information: Calories Per Serving: 535, Calories from Fat: 344, Fat: 38 g (16 g Saturated Fat), Cholesterol: 107 mg, Sodium: 3290 mg, Carbohydrates: 21 g, Fiber: 2 g, Sugar: 3 g, Protein: 27 g.

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



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