May 24

Weekly Ad Recipe – Salmon With Peach Mango Salsa

Weekly Ad Recipe - Salmon With Peach Mango Salsa www.cobornsblog.com

I get so excited when someone shares a recipe with me and the recipe turns out to be one of the best I’ve ever had. A customer shared this recipe with me when I was in the store last week and I can’t thank her enough. This salmon recipe will send you to the moon and back. The combination of brown sugar over the salmon topped off with a fantastic fresh and sweet salsa was so yummy that I can’t wait to have it again. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Salmon With Peach Mango Salsa
Serves: 6
 
Ingredients
Salsa
  • ¼ Cup Lime Juice
  • 1 T. Honey
  • ¼ tsp. Salt
  • 1 Cup Fresh Mango, chopped
  • 2 Cups Peaches, peeled and chopped
  • ¼ Cup Fresh Cilantro, chopped
  • 1 T. Bell Pepper, finely chopped
Salmon
  • 1 Untreated Cedar Plank 16x6x2 Inches
  • 2 Lbs. Salmon
  • ¼ Cup Packed Brown Sugar
Instructions
  1. In medium bowl, mix lime juice, honey, salt, mango, peaches, cilantro and pepper together.
  2. Cover and refrigerate for at least 1 hour.
  3. Meanwhile, soak cedar plank in water at least 1 hour.
  4. Heat coals or gas grill for direct heat.
  5. Place salmon, skin side down, on cedar plank.
  6. Make diagonal cuts in salmon every 2 inches, without cutting through the skin.
  7. Rub brown sugar over salmon.
  8. Place cedar plank with salmon on grill.
  9. When cedar plank begins to smoke, cover grill.
  10. Cover and grill salmon over medium heat 30 to 35 minutes until internal temperature of fish reaches at least 145 degrees.
  11. Remove salmon from plank, using large spatula.
  12. Serve with salsa.

 

May 21

How to Create a Birch Tree Cake

How to Create a Birch Tree Cake with matching Cupcakes - www.cobornsblog.com

www.cobornsblog.com The art of Cakes with Amanda

Amanda

With cake decorating comes a lot of requests for some really fun and different cakes. One of the most recent cakes I was asked to make was a cake to look like a Birch Tree. This has become more and more common as people have been using the woodsy theme for Weddings, Birthdays and even Baby Showers! So for my blog today I am going to show you how to create a Birch Tree style cake with matching cupcakes. However, this time around I am going to show you in a video! The videos are below, have fun creating! And remember to comment to my blog with photos of your creations or any questions you have for me!

How to Create a Birch Tree Cake

How to Twist Colors with Frosting and make matching Cupcakes for your Birch Tree Cake

Amanda
Coborn’s Cake Decorator
Sartell, MN – Pine Cone Road

Click Here for more articles written by Amanda
www.cobornsblog.com - The Art of Cakes with Amanda

May 19

Father’s Day 6-Pack

Father's Day 6-Pack - www.cobornsblog.com

www.cobornsblog.com - Crafty Creations with Lynell

Lynell

Father’s Day is Sunday, June 21. So it may be time to start thinking about what to get Good O’ Dad.

How about something really special? Something made by the kids, all filled with his favorite treats. This is what I have come up with for this year. It’s very simple, sweet and made from the heart. It’s easy to personalize and fun to create! Don’t forget to stock up on all of Dad’s favorite treats at  your local Coborn’s to create the Father’s Day 6-Pack.

Father’s Day 6-Pack
Author: 
 
Ingredients
  • 1 Cardboard 6-Pack Bottle Carrier
  • 6 Empty Bottles, washed and stickers removed
  • 2 Cups Each of 6 Treats (must fit through the mouth of the bottle)
  • Black chalkboard Spray Paint
  • Chalk
  • Plastic Wrap
  • 6 Rubber Bands
  • 6 Strips 4″x1.5″ Paper
  • Hot Glue Gun with Glue or Scotch Tape
Instructions
  1. Begin with 6 glass bottles that fit into 6 pack carrier.
  2. Wash bottles and remove all stickers/labels.
  3. Fill each bottle with Dad’s favorite treats. Remember the size of the mouth of the bottle to ensure you can pour the items into the bottle.
  4. After filled, place a small piece of cling wrap over the opening of each bottle and secure with a rubber band.
  5. Trim edges of plastic wrap to keep it neat.
  6. Wrap 1 strip of paper around neck of bottle and secure with Hot Glue or Scotch tape.
  7. Take the 6-pack carrier outside and set it on some old newspapers.
  8. Spray paint with black chalkboard paint, you will need 2 or 3 coats.
  9. When the 6-pack carrier is completely dry, write notes and draw pictures for Dad using chalk.
  10. Place the 6 bottles into the carrier and you are done!
Notes
Be careful not to bump the carrier, as the chalk smears easily.

Ideas for Treats in your bottles
- Caramel Bites
- Cherry Balls
- Gummy Bears
- M&Ms
- Mike & Ikes
- Nerds
- Peanuts
- Reese’s Pieces
- Skittles
- Sunflower Seeds
- Trail Mix

 

I hope you have a fun time making this unique and fun Father’s Day Gift! Comment below with photos of your final products, I would love to see them!

Lynell
Coborn’s, Inc. Graphic Designer

Click Here for more articles written by Lynell
www.cobornsblog.com - Crafty Creations by Lynell

May 17

Weekly Ad Recipe – Blue Cheesesteak

Weekly Ad Recipe - Blue Cheesesteak www.cobornsblog.com

I love Blue Cheese and it’s even better when it’s on a nice juicy steak! The tangy flavor of Blue Cheese pairs so well with any kind of steak. When you get home late from work, or are in a hurry, this is a great recipe to throw together last minute. It’s one of those 30 minute meals. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Blue Cheesesteak
Serves: 6
 
Ingredients
  • 4 Oz. Blue Cheese Crumbles
  • 1 T. Mayonnaise
  • 1 tsp. Worcestershire Sauce
  • 2 Cloves Garlic, minced
  • 1½ Lbs. Boneless Beef Top Sirloin Steak
Instructions
  1. Heat gas or charcoal grill.
  2. In small bowl, mix cheese, mayonnaise, Worcestershire sauce and garlic until blended; set aside.
  3. Place steak on grill.
  4. Cover grill; cook over medium-high heat 15 to 20 minutes, turning once, until internal temperature of steak reaches at least 145 degrees.
  5. Remove steak from grill.
  6. Spoon cheese mixture over steak; let stand 1 to 2 minutes or until cheese is slightly melted.
Notes
Suggested Wine Pairing Cline Ancient Vine Zinfandel

 

May 14

Simple Summer Meals on the Run

Simple Summer Meals on the Run! www.cobornsblog.com

www.cobornsblog.com - Fun with Family with Rebecca

Rebecca

We’re getting into my favorite season of the year: lake season! For those who are lucky enough to live on the water year round, perhaps the excitement doesn’t overcome them quite like it does me. This is the time of year when my family gives up dusting and vacuuming for the summer, doesn’t invite company to visit our home, and perpetually leaves the suitcases out on the coffee tables in our family room – always in packing and unpacking mode throughout the week – all summer long until the new school year starts. When each Thursday night comes, we tuck the kids into bed, then load up the car so that at 5:00 on Friday, we can hit to the road!

During particularly hectic weeks, I order groceries for the weekend menu and a bag of ice from CobornsDelivers and have them deliver my order to my office. I meet them in the parking lot with a cooler in my trunk and voila! I’m all set for the weekend.

In order to survive the madness of constantly being on the go, we plan our weekend meals to be as simple as possible. Yes, sometimes we bring a box of cereal for breakfast or PB&Js for a boat ride, but we honestly eat pretty delicious food by simply planning smart. For instance, we don’t ever bring loaves of bread – they always get smooshed; instead we use pitas, tortillas or sandwich rounds. And there’s nothing wrong with the occasional meat/cheese/crackers combo or veggie tray on the boat if it’s too nice to come in to shore for a meal.

This year for Memorial Day weekend, here’s what we are bringing.

Friday Dinner – BLT Wraps & Grapes

Simple Summer Meals on the Run - BLT Wraps

Time- Saving Tip: Use precooked bacon.


Saturday Breakfast – Campfire Omelets & Sliced Watermelon

Simple Summer Meals on the Run - Campfire Omelets

Time- Saving Tip: At home, mix eggs, cooked sausage, chopped peppers and onions, milk and cheese and bring along in a Ziplock.


Saturday Lunch: Tacos in a Bag

Simple Summer Meals on the Run - Tacos in a Bag

Time- Saving Tip: At home, brown taco meat and simply reheat before filling chip bags. Have kids help chop olives, avocado, lettuce and tomatoes.


Saturday Dinner: Pie Iron Pizza Pockets, Lettuce Salad & S’mores

Simple Summer Meals on the Run - Pie Iron Pizza Pockets

Time- Saving Tip: Use pizza sauce in a squeeze bottle and Deli Flats for the crust


Sunday Brunch: Campfire Oatmeal, Skewered Bacon & Cut Watermelon

Simple Summer Meals on the Run - Campfire OatmealSimple Summer Meals on the Run - Campfire Bacon

Time- Saving Tip: At home, combine all the dry ingredients for the oatmeal and bring along in a Ziplock.


Sunday Lunch: Tabbouleh Salad in Pitas, Celery and Hummus

Simple Summer Meals on the Run - Tabbouleh Salad in Pitas

Time- Saving Tip: At home, prepare Tabbouleh – the longer it marinates, the better the flavor.


Sunday Dinner: Sausage Hobo Dinners, Jiffy Pop & Fruit Pies on the Fire

Simple Summer Meals on the Run - Sausage Hobo Dinners

Time- Saving Tip: If you’ve caught some fish, you can easily sub fish for the sausage.
Use biscuits in a tube for pie crust – simply flatten one out inside each pie iron side, then scoop in some pie filling and close them tightly before cooking on the fire.


Monday Breakfast: Cereal, Milk, Yogurt & Leftover Fruit


Monday Lunch: Leftovers!

It never hurts to resort to PB&J if you run out of leftovers; although, I’ve never once had that happen. Ever.


 

The key to all of this is to relax and go with however the weekend flows. You might have an impromptu potluck with neighbors or a rainstorm that sends you to a nearby restaurant. Or maybe you’ll get lucky like we once did and find a fantastic wild blueberry patch and eat an entire lunch of blueberries. Wherever your summer weekends take you, make some memories without having to spend your weekend in the kitchen!

Rebecca
Coborn’s, Inc. Communications Manager

Click Here for more articles written by Rebecca.
www.cobornsblog.com - Fun with Family with Rebecca

May 12

How to Prepare & Crack Crab Legs like a Pro!

How to Prepare and Crack Crab Legs like a Pro! - www.cobornsblog.com

www.cobornsblog.com - Family, Friends & Food with Jayne

Jayne

My husband and son asked me what I wanted for Mother’s Day this year, and besides spending the entire day with them and just enjoying their company, I said I wanted crab legs on the grill. So off to the store they went. I could hardly wait to savor that scrumptious crab meat drenched in butter. Well the number one question they asked and everyone asks is “how much should I buy?”  What a great question!  When purchasing crab legs, I usually plan on 1 pound per person because you are normally eating other items with it. Ah! Yes, we also had rib-eye on the grill along with the crab legs, and yes they really do spoil me.

How to Prepare and Crack Crab Legs like a Pro! - www.cobornsblog.com

Don’t be intimated… it’s Easy!

So many people are intimated by cooking crab legs and I’m sure they don’t realize how easy they are to cook. I know years ago I was totally intimidated by them and wouldn’t purchase them because I had no idea how to cook them. Well times are changing, and I stepped out of that box and said enough is enough. So I found out how to make them and there was no looking back.  Now they are such a treat and they are so easy to make. There are several ways of cooking crab legs and I will just explain a couple ways of doing them.

How to Prepare Crab Legs

Our Crab legs are fully cooked so all you have to do is warm them up. Here are some quick instructions for you to follow.

  • In a large pot (Use strainer insert for added convenience), bring 3-4 cups water to boil. (Water amount may vary).
  • Rinse ice from frozen crab legs, and place in the pot. Cover
  • Boil crab legs 4 to 6 minutes, or until heated through.
  • Serve crab legs with melted butter for dipping.

Crab Leg Tips

  • If you don’t have a lot of time I just throw the crab legs on the grill for about 10-15 minutes (make sure not to burn the shell of the legs or the meat will dry out) and they turn out perfect.
  • To remove meat from shell, first pull the membrane out between the joint of the leg, slowly. Then break the leg in half. Once you do this the meat slides out perfectly. Watch the video below to see this technique in action.
  • If you love fresh cilantro or basil, just chop some up and sprinkle them into your melted butter for some wonderful flavor.

How to Crack Crab Legs


Now you know how easy it is to do, so go outside that box and run out to your nearest Meat & Seafood Department and try them tonight.  Enjoy…..I always do!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne

www.cobornsblog.com - Family, Friends and Food with Jayne

 

May 10

Weekly Ad Recipe – Lemon Pesto Shrimp

Weekly Ad Recipe - Lemon Pesto Shrimp www.cobornsblog.com

If you are a pesto lover like I am you are going to go crazy for this. The flavor of the lemon and pesto just burst in your mouth when you take that first bite. I loved this recipe. The best part is that it’s done in less than 30 minutes. You can also try adding scallops to this recipe or serving it over Angel Hair Pasta. Yummy! Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Lemon Pesto Shrimp
Serves: 4
 
Ingredients
  • 2 Lbs. Raw Peeled Deveined Large Shrimp, thawed if frozen and tails removed
  • ¼ Cup Refrigerated Basil Pesto
  • 1 tsp. Grated Lemon Peel
  • ¼ tsp. Salt
  • ¼ tsp. Ground Pepper
Instructions
  1. Heat coals or gas grill for direct heat.
  2. In large bowl, mix all ingredients.
  3. Place seafood mixture in grill basket or wok.
  4. Cover and grill seafood mixture over medium heat 10 to 12 minutes shaking basket or stirring seafood mixture occasionally, until internal temperature of seafood reaches at least 145 degrees.
Notes
Suggested Wine Pairing McManis Viognier

 

May 7

Castello Havarti Cheese

Castello Havarti Cheese - www.cobornsblog.com

Cheese Please with Kevin

Kevin

Castello Creamy Havarti - Coborn's May Cheese of the Month - www.cobornsblog.comIt’s getting warmer every day and when I’m thinking of a cheese to snack on or to top my favorite sandwich I reach for the Coborn’s May “Cheese of the Month”, Castello Havarti. This semi soft cheese has a buttery, creamy taste and a mellow aroma. It’s a versatile, gourmet cheese that’s easy to cook with and delicious as a snack.

Havarti originated in Denmark in the 1800’s and is named for Havartigaard, the dairy where it was invented. Castello master Danish cheese makers continue this proud tradition, and today Havarti is favored around the world by home cooks and professional chefs alike.

To give your favorite dishes a twist, try Castello Havarti Creamy:

  • As a Snack, sliced in sticks and drizzled with honey, preserves or chutney
  • On a Gourmet sandwich, such as a Panini, grilled cheese or slider
  • In Comfort Food, such as macaroni and cheese or French onion soup
  • On a Cheese Board, with subtly sweet and savory pairings
  • Pairs well with Pinot Noir, Pilsner or sparking apple cider

Or you can try this creamy, delicious recipe I have provided for you here.

Cauliflower Macaroni & Havarti Cheese

Cauliflower Macaroni & Havarti Cheese - www.cobornsblog.com

Cauliflower Macaroni & Havarti Cheese
Serves: 4-6
 
Ingredients
  • 1 Head Cauliflower, cut into small florets
  • To Taste Salt
  • To Taste Black Pepper, freshly ground
  • 2 Cups Heavy Cream
  • ½ Cup Mascarpone
  • 1 Cup Castello® Creamy Havarti
  • To Taste Hot Sauce
  • ½ Cup Chives, finely chopped
  • ½ Cup Panko Breadcrumbs
Instructions
  1. Bring a large pot of water to a boil.
  2. Add salt to water.
  3. Place cauliflower florets to the water and cook until tender but still crisp, about 5 minutes.
  4. Drain well, pat dry and set aside.
  5. Preheat your broiler to high.
  6. While preheating oven, in a 2-quart sauce pan add the cream, salt, pepper and hot sauce to the pan and bring it to simmer on medium heat.
  7. Reduce the cream by ⅓, about 3 minutes.
  8. Whisk in Mascarpone and Havarti.
  9. Keep the sauce at a simmer, the sauce will be slightly thickened at this point.
  10. Add in cauliflower and chives, stirring well to coat the cauliflower.
  11. Pour into oven-proof dish and top with breadcrumbs in an even layer.
  12. Place under the broiler for 2-3 minutes, until golden brown and bubbly.
  13. Remove from the broiler and let set for 5 minutes before serving.
Notes
If you cannot find Mascarpone, cream cheese will work in a pinch.

 

So when you are trying to come up with a tasty cheese that will tantalize your taste buds, try our May “Cheese of the Month” Castello Havarti!

Kevin
Coborn’s, Inc. Director of Deli

Click Here for more articles written  by Kevin
Cheese Please with Kevin - www.cobornsblog.com

May 5

5 Ways to add Beans to your Diet!

Beans are good for you! Are you getting enough in your diet? Learn more at cobornsblog.com

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com

Ashley

You may have heard that beans are good for you! I’m here to reiterate that message and put some extra emphasis on that statement. Beans are AMAZING for you and you should try to incorporate them as often as possible.

Why? Beans are an excellent source of fiber, protein, and iron.  They are unique from other proteins sources such as animal products because they have fiber – a nutrient that is lacking from the average American diet. Oh, and I almost forgot to mention, my favorite benefit, they are so cheap! People tell me all the time, I can’t afford to eat healthy because it costs more! Not always the case and here is a great example of that – I’m referring to chickpeas (garbanzo beans), black beans, navy beans, pinto beans, cannellini beans, aduki beans and kidney beans NOT green beans.

Buying a variety is best as they have slightly different nutrients and different tastes so it depends on the recipe and what the recipe calls for.

As far as nutrition it is best to buy beans in all different forms canned and dried. Note that canned is just as nutritious as dried.  The main concern will be the added sodium, but if you buy no salt added or reduced sodium that takes care of the salt.  Even if you buy regular canned beans, draining and rinsing the beans for 2-4 minutes reduces the sodium by up to 41%.  Buying canned is so much more convenient as you don’t have to cook them and you will probably eat them more often thus reaping their nutritional benefits as compared to if you have to cook them each time.

Here are my top 5 ways to add more beans to your diet!

5 ways to add beans to your diet - www.cobornsblog.com

Here are a few of my favorite recipes to get you started! And, of course, I had to add the recipe for black bean brownies!

Fudgy Black Bean Brownies

Fudgy Black Bean Brownies - www.cobornsblog.com #Vegetarian

Fudgy Black Bean Brownies
Serves: 16
 
Ingredients
  • 15 Oz. Can Black Beans, drained and rinsed
  • 3 Large Eggs
  • 3 T. Canola Oil
  • ¾ Cup Granulated Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • 1 tsp. Vanilla Extract
  • ½ tsp. Peppermint Extract (optional)
  • ½ tsp. Baking Powder
  • Pinch of Salt
  • ½ Cup Mini Semi-sweet Chocolate Chips, divided
Instructions
  1. Preheat the oven to 350°F.
  2. Lightly oil or coat an 8×8-inch baking pan or dish with nonstick cooking spray and set aside.
  3. Place the black beans in the bowl of a food processor and process until smooth and creamy.
  4. Add eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract if desired, baking powder and salt.
  5. Process until smooth.
  6. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
  7. Pour the batter into the prepared pan, smooth the top with a rubber spatula and sprinkle with the remaining ¼ cup chocolate chips.
  8. Bake 30 to 35 minutes or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
  9. Cool in the pan before slicing into 2-inch squares.

 

Quinoa Salad with Black Beans and Mango

Quinoa Salad with Black Beans and Mango Recipe - www.cobornsblog.com #Vegetarian #Vegan

Quinoa Salad with Black Beans and Mango
 
Ingredients
  • 1 Mango, peeled and diced small
  • 1 Red Pepper, seeded and diced as small as you can get it
  • 1 Cup Scallion, chopped
  • 1 Cup Fresh Cilantro, chopped
  • 2 T. Red Wine Vinegar
  • 2 T. Grapeseed Oil
  • ¼ tsp. Salt
  • 2 Cups Quinoa, cooked and cooled
  • 1½ Cups Black Beans, drained and rinsed (a 15-ounce can)
Instructions
  1. Combine mango, red pepper, scallions, and cilantro in a mixing bowl.
  2. Add the red wine vinegar, grapeseed oil, and salt and stir to combine.
  3. Add the quinoa and stir until everything is well incorporated.
  4. Fold in the black beans.
  5. Serve immediately or let it sit for a bit to let the flavors meld.
Notes
Dietitian’s Tip: The reason you want to rinse the beans is to get rid of the excess salt and sodium.

 

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus - www.cobornsblog.com

Roasted Red Pepper Hummus
 
Ingredients
  • 15 oz. Can Chickpeas / Garbanzo Beans, rinsed
  • ⅓ Cup Tahini
  • ¼ Cup Lemon Juice
  • 2 T. Olive Oil
  • 2 Cloves Garlic, crushed
  • ½-3/4 Cup Roasted Red Peppers
Instructions
  1. In a food processor, combine beans, tahini, lemon juice and olive oil.
  2. Process until smooth.
  3. Add red peppers and garlic until desired consistency.
  4. Garnish with parsley.
  5. Serve warm or cold with pita bread or toasted pita chips or fresh vegetables.

 

Peace and Wellness,
Ashley
Coborn’s, Inc. Supermaket Registered Dietitian

Click Here for more articles written by Ashley
Eat Healthy Shop Smart with Ashley - www.cobornsblog.com

May 3

Weekly Ad Recipe – Cauliflower & Mushrooms

Weekly Ad Recipe - Cauliflower and Mushrooms www.cobornsblog.com

This is the perfect recipe if you are looking for a great side dish for those summer parties. It usually take 5 minutes to put together and then in about 50 minutes it is ready for you to sample. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Cauliflower & Mushrooms
Serves: 4
 
Ingredients
  • 3 Cups Cauliflowerets
  • 1 Cup Chopped Fresh Mushrooms
  • ½ Cup Chopped Red Onion
  • 1 T. Olive Oil
  • 2 tsp. Lemon Juice
  • 2 tsp. Cider Vinegar
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 2 Garlic Cloves, finely chopped
  • ⅓ Cup Chopped Green Onions
Instructions
  1. Heat oven to 350 degrees.
  2. Spray square baking dish, 9x9x2 inches, with cooking spray.
  3. Mix all ingredients except green onions.
  4. Spread evenly in baking dish.
  5. Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown.
  6. Sprinkle with green onions.
Notes
Suggested Wine Pairing Firesteed Pinot Noir