Aug 30

Weekly Ad Recipe – BBQ New York Strip

BBQ New York Strip Recipe -

This steak is one of my favorites because it has basil, Italian seasoning and Red Wine Vinegar as a marinade.  Serve a side of fresh salad with this steak and you have the perfect summer evening meal. Enjoy….I did!

BBQ New York Strip
Serves: 4
  • ½ Cup Olive Oil
  • ½ Cup Worcestershire Sauce
  • ¼ Cup Minced Garlic
  • ¼ Cup Steak Seasoning
  • 1 T. Red Wine Vinegar
  • ½ tsp. Dried Basil
  • ½ tsp. Italian Seasoning
  • 4-12 oz. New York Strip Steaks
  1. In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil and Italian seasoning.
  2. Pour into a large resealable plastic bag.
  3. Pierce steaks on all sides with a fork, and place in the bag.
  4. Gently shake to coat.
  5. Seal bag and marinate steaks for at least 2 hours in the refrigerator.
  6. Preheat grill for high heat.
  7. Lightly oil the grill grate.
  8. Discard marinade.
  9. Place steaks on the grill and cook 7 minutes on each side until internal temperature reaches at least 145°F.
Suggested Wine Pairing: Alias Cabernet


Aug 26

Packing a Food Safe Lunch for School

Tips for packing a food safe lunch for back to school. - Coborn's Food Safety Coordinator, Kim


Well, it’s hard to say it’s time to start thinking about “Back to School”.  AND when you ask most children what their favorite thing about school is . . . what do they say??  Recess and LUNCH, right?!

I’m here to share with you some tips on packing a safe lunch.  If you keep in mind The Food Safety “Recipe for Success” you will always be successful in preparing a safe lunch.   So let’s get started!

Clean your lunch box

But, wait  . . . first, we need to find that lunch box! For some kids, it may still be squished in their backpack from the last day of school!  When you find it or if starting with a brand new one – wash it up good with hot soapy water.  Also, make sure you have an insulated lunch box as they are much better at keeping items cold.

Clean all surfaces before meal preparation

As with all meal preparation, start with clean surfaces and clean hands. This is truly a critical step, even more so now because these meals will not be eaten immediately after preparation.  The Temperature Danger Zone, which is 41°F to 140°F, is the temperature range where bacteria like to grow.  Granted, we have our insulated lunch box; however, keeping in mind the time kids leave for school until lunchtime, could be 5-6 hours.  That’s a long time until lunch!  Even an insulated lunch box with freezer packs may not keep the food below 41°F for that entire time, so it is always best to start with clean hands and surfaces to minimize any bacteria that might get onto the food during preparation.

Wash ALL fruits and vegetables

Another “CLEAN” tip that cannot be overlooked is ensuring all fruits and veggies are thoroughly rinsed under running tap water prior to packing for lunch.  This also includes those with rinds and peels that are not eaten.    Bacteria on the surface can contaminate the edible portion when peeling or cutting.

Preparing the night before

I know for me the morning can be quite hectic, so preparing lunch(es) the night before makes for a somewhat less stressful morning.  If preparing the night before, keep lunch items in the refrigerator overnight and pack the next morning.  You can keep the entire lunch box in the refrigerator, but wait to add the frozen gel packs until right before the kids leave for school.  This will help keep the lunch as cold as possible during the long wait until lunch!  I always use a couple of frozen gel packs for good measure.  Frozen juice boxes also work great!  I also like the insulated lunch boxes that have a divider in them.  This allows me to place all of the items together that need to be kept cold with the frozen gel packs and separate from items like crackers, eating utensils or napkins.  No need for the frozen gel packs to keep those items cold!  Remember, the frozen gel packs (and frozen juice boxes) are not meant for all day storage.  Keeping food cold until lunch is the best they can do.

Perishable items must be tossed if not eaten

That being said, all perishable items (items meant to keep cold) that are not eaten at lunch should be thrown away.  Encourage kids to eat those items first.  Items like leftover crackers or a sealed (manufacturer sealed) shelf stable fruit cups can be kept for the next lunch.  Fruit cups purchased cold or prepared at home should be discarded if not eaten at lunch time.

Keep it cold

It is also good to remind your kids to keep their lunch boxes away from any heat sources once they arrive at school.  Do not store by heaters or in direct sunlight.

Using insulated containers

One final tip . . . when using insulated containers for food storage, either cold or hot food, it is best to acclimate the container to the temperature of the food it will be storing.  Depending on the food item, fill the container with either very cold or boiling water and let it sit for a few minutes.  Discard the water then fill with the food item.  This will help in maintaining the temperature of the food item.  Also, sorry, to point out the obvious, but if packing hot food, this will need to take place in the morning.  The insulated container will not keep the food hot overnight.

Enjoy what’s left of the summer!

Coborn’s, Inc RD and Food Safety Coordinator

Click Here for more articles written by Kim - The Ktichen Detetive

Aug 23

Weekly Ad Recipe – Jumbo Garlic Shrimp

Jumbo Garlic Shrimp Recipe -

This recipe was to die for!  With the citrus flavor of orange and lemon it made it a very light marinade.  I will definitely be making this recipe again and next time I will experiment and add some pineapple chunks with some peppers to the skewer.  Enjoy….I did!

- Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Jumbo Garlic Shrimp
Serves: 4
  • ½ Cup Olive Oil
  • 1 T. Dijon Mustard
  • 3 Garlic Cloves, minced
  • 1 Lemon, juiced
  • 1 Orange, juiced
  • 1 tsp. Dried Basil, or to taste
  • 2 T. White Wine, optional
  • 16 Large Raw Jumbo Shrimp, peeled and deveined
  1. In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine
  2. Add the shrimp and stir to coat
  3. Cover, and let marinate for 1 hour
  4. Heat an outdoor grill to high heat
  5. Thread shrimp onto skewers
  6. Grill for 3 to 5 minutes, turning once until internal temperature of shrimp reaches 145°F.
Suggested Wine Pairing: Wente Sauvignon Blanc


Aug 23

Weekly Ad Recipe – Asparagus with Sweet and Sour Dip

Asparagus with Sweet and Sour Dip -

I just love asparagus as a side dish, in quiche, or even as an appetizer and that is what this recipe was all about. I had some friends over last night and we started off with this recipe as an appetizer.  It was the hit of the party. What I love the most about this recipe is it was a very light appetizer and it didn’t fill you up before the main course was served. Try these at your next backyard barbecue and you will be pleasantly surprised.  Enjoy….I did!

- Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Asparagus with Sweet and Sour Dip
Serves: 12
  • ½ Cup Thai Sweet Chili Sauce
  • ⅓ Cup Apricot Preserves
  • 2 lbs. Fresh Asparagus, trimmed
  • 1 T. Olive Oil
  • 1 tsp. Garlic-Pepper Blend
  1. Heat gas or charcoal grill
  2. In small bowl, mix chili sauce and preserves; set aside
  3. Place asparagus in grill basket
  4. Brush asparagus with oil; sprinkle with garlic-pepper blend
  5. Place grill basket on grill over high heat
  6. Cover grill; cook 5 to 8 minutes, turning once with tongs, until tender and charred
  7. Serve asparagus with dip


Aug 19

DIY Kids’ Caddy for School Supplies

DIY Kids' Caddy for School Supplies - - Crafty Creations with Lynell


Can you believe it’s that time of year again? Back to school!

My grandkids are headed back to school and I was thinking about what I could make to help them prepare. They love to come in my art room and play with all my stuff, so I had made totes for them a while ago. Well, they have become too heavy and now they aren’t that cool. The kids always seem to need crayons, markers, glue etc., so I thought  it would be nice to make a caddy that they can put all of their supplies in to carry to the table, breakfast nook, or wherever we want. So with a little imagination and some help from my hubby, this is what I came up with.

5.0 from 1 reviews

DIY Kids’ Caddy for School Supplies
  • 6 Tin Cans (I used vegetable cans)
  • 1 Block of Wood (9.5” x 6” x 1”)
  • Spray Paint (I used white & blue)
  • 6 – 1 ½” Screws
  • Handle with 2 Screws (I painted this red)
  • 6 Different Rolls of Duct Tape, 2” wide (2 with patterns, 4 solids)
  • ½”-1” Styrofoam
  1. Remove the can labels and wash the cans with soap and water, using a bottle brush or dishwasher to get all the food particles out of cans. Paint will only stick on clean, dry cans. If the cans have any sharp edges, very carefully push down any sharp spots with a screw driver.
  2. Spray paint the tin cans, inside and out.
  3. Measure out the wood, then cut it and sand the edges.
  4. Spray paint the wood blue and allow them to dry overnight.
  5. After they are dry, spray paint everything with a second coat, again allowing them to dry overnight.
  6. The next day, turn them upside down and spray paint the bottom, allowing them dry overnight.
  7. Repeat the next day to add a second coat to the bottom, allowing them to dry overnight.
  8. Select 2 patterned and 4 solid-colored duct tapes, one for each can.
  9. On each tin can, find the rough seam that goes down the side where the label would be glued. At that seam, affix a piece of tape and go all the way around the base of the can. With a second strip of the same pattern tape, make a second stripe to cover the top half of the can.
  10. Place 2 solid cans on one side of the wood with a patterned can in the middle.
  11. Repeat step 10 on the opposite side.
  12. Drill 1 hole in each can near the seam about a half-inch from the base. Then screw the can into the base of the board at an angle. (They may wobble, but this is okay)
  13. Add the handle on the top of the wood by screwing the 2 screws into the wood.
  14. After you attach the cans onto the wood, a little paint may chip off, so very carefully spray the screws.You can hold up a piece of paper near it as a shield so paint does not get onto anything else.
  15. You can put a little Styrofoam into the base of a few cans so crayons will stick up a little bit and not fall in.
To save a little money you could purchase only two rolls of duct tape and alternate around your caddy.

I hope the kids in your life have a great school year and have fun with their new Kids’ Caddy!

- Lynell
Coborn’s, Inc. Graphic Designer

Click Here for more articles written by Lynell - Crafty Creations by Lynell

Aug 16

Best-Ever Juicy Burger from Hellmann’s

Hellmann's Best-Ever Juicy Burger -

Burgers just got juicier! Hellmann’s® doesn’t just go on top of this burger. It’s mixed in it.

Best-Every Juicy Burger
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ½ Cup Hellman’s Real Mayonnaise
  • 2 Lbs. Ground Beef or Turkey
  • ½ Cup Plain Dry Bread Crumbs
  • 1 Envelope Liption Receipe Secrets Onion Soup Mix
  • 8 Hamburger Buns
  1. Combine Hellmann’s Real Mayonnaise with ground beef or turkey, bread crumbs and soup mix in a large bowl
  2. Shape into 8 patties
  3. Grill or broil until done
  4. Arrange burgers on buns
For a delicious, creamy barbecue sauce topping, combine 1 cup barbecue sauce with ½ cup Hellman’s Real Mayonnaise. Spoon on juicy burgers and enjoy!


Aug 16

Weekly Ad Recipe – Summer Spinach Salad

Summer Spinach Salad Recipe -

The season for peaches has finally arrived and I can hardly wait.  I love this time of year.  Fresh peaches can be used for so many things and here is a recipe you just have to try.  Just a quick tip to keep the sliced peaches from turning brown, toss in a separate bowl with 3 tablespoons of the dressing, then add to the salad. Enjoy….I did!

- Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Summer Spinach Salad
Serves: 10
  • 2 pkgs. Baby Spinach Leaves
  • 6 Small Fresh Peaches, thinly sliced
  • ½ Red Onion, thinly sliced
  • 1 Cup Pecans, chopped
  • 1 Cup Shredded Parmesan Cheese
  • 8 oz. Bottle Raspberry Vinaigrette Dressing
  1. Combine ingredients
  2. Serve immediately
Suggested Wine Pairing: McManis Pinot Grigio


Aug 16

Weekly Ad Recipe – Sweet and Sour Grilled Pork Chops

Sweet & Sour Grilled Pork Chops Recipe -

These pork chops were fantastic and I just love the sweet and sour flavor. The glaze that you brush on these pork chops make them very juicy and moist.  I also tried broiling the pork chops and they work perfect if you put them 4 to 6 inches from the heat. Enjoy..I did!

- Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Sweet and Sour Grilled Pork Chops
Serves: 4
  • Glaze:
  • ¼ Cup Chili Sauce
  • 2 T. Honey
  • 2 T. Rice Vinegar
  • ½ tsp. Dry Mustard
  • Pork Chops:
  • 4-6 oz. Boneless Pork Chops
  • ½ tsp. Garlic-pepper blend
  • ½ tsp. Paprika
  • ¼ tsp. Salt
  1. Heat gas or charcoal grill
  2. In small saucepan, combine all glaze ingredients
  3. Cook over low heat for 5 minutes, stirring occasionally
  4. Sprinkle both sides of each pork chop with garlic-pepper blend, paprika and salt
  5. When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals
  6. Cook 10-15 minutes or until internal temperature of pork reaches at least 145°F, turning once or twice and brushing with glaze during the last 5 minutes of cooking time
  7. Bring any remaining glaze to a boil
  8. Serve warm glaze with pork chops
Suggested Wine Pairing: McManis Chardonnay


Aug 14

The Launching of a New Brand: Honoring a Rich Family History

Coborn's New Four Brothers Brand - www.cobornsblog.comAt Coborn’s, we’re always looking to create new and exciting ways to please our customers and introduce new items.  I’m excited to announce the debut of our own new brand, “Four Brothers,” a unique product lineup that touts our company heritage and history that dates back to the company’s origins in the early 1900s.  “Four Brothers” pays tribute to the 3rd generation of Coborn’s brothers, Bob, Dan, Bill and Ron, all credited with taking Coborn’s, Inc. to new levels under their leadership in the 1960′s through today.  In addition, we’ve also just released a wonderful coffee-table style book, “Behind the Store Shelves” that details the rich history of the supermarket chain from our early days, way back in the late 1800′s actually, when Chester and Lee Coborn opened Coborn’s Bros Feed Store in 1884 through today.  You can find “Behind the Store Shelves” at all St. Cloud area Coborn’s stores.  And I promise, if you’re a history fan at all, or have any connection at all – either through your own employment with Coborn’s at some time, or have any connection at all to the Coborn’s family, you will certainly want to pick up a copy.  It’s an outstanding tribute to one of Central Minnesota’s most revered companies.

Coborn's History Book -

The Rich History of Coborn’s, Inc.

Chester A. Coborn is credited with starting the “original” Coborn’s Grocery in 1921 in Sauk Rapids’ oldest landmark, the Bell Building.  His sons, Chester C. and Duke Coborn took over the business in 1929.  Bob, Dan, Bill and Ron, the “four brothers” and sons of Duke, were all involved in the family business starting in the early 1940s during WWII.  They became increasingly more involved in the business, taking over significant leadership roles in 1957.

Throughout the years that the four brothers served as the company’s leaders, the company grew from a handful of Coborn’s stores to the company we are today, with more than 120 business units including our flagship stores, 30 Coborn’s stores located in Minnesota, South Dakota and North Dakota, and 14 Cash Wise Foods stores, located in Minnesota and North Dakota.  From a few hundred employees back then, to more than 7,500 today, the four Coborn brothers took the company to new heights.  Dan Coborn, now 84 years young, still serves as the company Chairman and can still be seen several days a week around the office, despite the fact he “retired” in 1999.

The Launch of a New Brand

So with that rich history in place, we felt it a natural fit to honor the four brothers when we began looking at how we could create a “destination” brand in our Coborn’s stores.  With months of brainstorming and research behind us, we agreed that paying tribute to Bob, Dan, Bill and Ron would be an appropriate way to recognize their leadership.  “Four Brothers” will showcase unique, one-of-a-kind fresh items, primarily in our meat, bakery, deli and produce departments, staying true to the company’s roots, where Coborn’s started first as a produce market, and then opened its first smokehouse, meat market and fresh bakery in Sauk Rapids in the 1960s and 70s.

Coborn's Own Four Brothers Cheezy Garlic Loaf -

Cheezy Garlic Loaf

Our first Four Brothers item has already arrived in your favorite Coborn’s bakery department.  Cheezy Garlic Loaf is a delicious artisan gourmet bread, loaded with cheese, and the perfect accompaniment to any great family dinner.  Eat it right out of the bag…and it’s difficult to stop once you start, I can attest.  Or, wrap it in foil and heat it in your oven or on the grill for a delicious addition to your favorite BBQ or Italian meal.  As the calendar turns to fall, it will be a great addition to your chili meals, as well.   You can find it now in our bakery departments.

Flame-Seared Ribs

Jayne R., our wonderful meat and seafood department merchandiser, introduced you to Four Brothers Flame Seared Ribs in her blog earlier this week.  And they are delicious!  Meaty, savory, and most of all, convenient…simply heat and eat.  Be sure to slather on your favorite BBQ sauce, too, for a little added punch.  You’ll find Four Brothers Flame Seared Ribs in the service case in our meat departments.

Creamy Caramel Sauce

In the next few weeks, we’ll be introducing a wonderfully decadent Four Brothers Creamy Caramel Dip.  As we move into fall and the apple harvest, there’s just nothing better than a crunchy crisp apple with a sweet, smooth caramel sauce to top it off.  Watch for Four Brothers Creamy Caramel Sauce, arriving soon in our produce departments.

In the weeks and months to come, we’ll be introducing several new Four Brothers items as well. We have plans for new items in all of our fresh departments – bakery, deli, produce and meat.  We hope you’ll come to love this exciting lineup of new items as wonderful additions to your family table to make memorable meal occasions.


Coborn's Guest Blogger and VP of Marketing, Dennis -


- Dennis H.
Coborn’s, Inc. VP of Marketing / Guest Blogger

Aug 12

Four Brothers Flame-Seared Ribs

Coborn's Own Four Brothers Flame-Seared Ribs - #HeatNEat - Family, Friends & Food with Jayne


It’s August 1st, summer is almost over, and it’s less than a month before the kids go back to school. Where did the summer go?

My husband and I are starting our vacation next week and spending some days by the lake and also a short road trip to Duluth, one of our most favorite cities.  If you get up there this summer or fall make sure to stop into the new restaurant located downtown Duluth right on main street called “Coney Island”.   It is so quaint and the Philly Steak Sandwiches are to die for. Then for dessert, stop right next door to the new candy shop. It will bring back so many memories of times gone by with a huge selection of candy that we all had as kids.

After our trip back from Duluth it will be time to spend a few days at the cabin on the lake.  I already have the menu all planned out for our first day. Since I am a Meat & Seafood Merchandiser for Coborn’s, I get to try new items that we bring into the Meat Department first. This is my favorite part of the job. Can you imagine getting to sample new ideas of meat and seafood for a living? Not much stress to that is there? Just sit back and savor the taste.  I’m so excited to introduce a new brand in our Coborn’s stores that will pay tribute to the legacy of Bill, Dan, Bob and Ron Coborn, the third generation of Coborn family members credited with taking our company to new heights during their leadership.

Four Brothers Flame-Seared Ribs - Heat 'N Eat -

Four Brothers

Introducing… (drum roll please) “Four Brothers Flame Seared Ribs”.   The best part is they are fully cooked and ready to eat. I remember trying these ribs for the first time and it about drove me nuts because I had to wait a few weeks before they were in our Service Case.  They have arrived! They are phenomenal! All you have to do is put a light glaze of BBQ Sauce on them and place on a grill or in the oven and cook until heated through.  I used to make ribs on weekends only because they took a couple hours to make.  With these ribs they are done in about 30 minutes and you know how difficult it can be to come up with something to cook when you get home from work at 5:00. Now my husband and I get to enjoy them on a weekday more often.

Ol’ West BBQ Sauce

Ol' West BBQ Sauce - www.cobornsblog.comSince I am so excited about these ribs I also have to tell you about “Old West BBQ Sauce”.  I had received a sample of the BBQ Sauce a couple of years ago and I never looked back. The BBQ is a thick rich glaze with large flakes of pepper and other seasonings mixed into the sauce.  Once you try this sauce your meat will never be the same. Just so you know that BBQ Sauce is not just for meat either. I use this BBQ Sauce for appetizers too. This appetizer is a great recipe to bring to a potluck or to serve at your home for those Happy Hour parties or back yard parties. Every time I bring this recipe to a friend’s house I always have to share it with everyone.  That is why I’m sharing this with you. Just remember when making this appetizer to use “Old West BBQ Sauce”. And to make this BBQ Sauce even better, it’s made locally in South Dakota.

BBQ Chicken Spread
  • 8 Oz. Cream Cheese
  • 8 Oz. Sour Cream
  • 1 – 1.5 Cups Rotisserie Chicken, chopped
  • 8 Oz. Finely Shredded Mozzarella Cheese
  • Ol’ West BBQ Sauce
  • Snack Crackers
  1. Mix together cream cheese and sour cream and spread on a platter
  2. Pour BBQ sauce over cream cheese mixture
  3. Add chicken over BBQ sauce
  4. Sprinkle finely shredded mozzarella cheese over the top
  5. Serve with snack crackers
  6. Optional: You can dice one tomato and place that over the cheese.
Suggested Wine Pairing: Beringer Chenin Blanc

I hope you all have a chance to get some kind of vacation in before this summer ends to enjoy that great Minnesota weather. Enjoy those wonderful “Four Brothers Flame Seared Ribs” on the grill. We sure did!

- Jayne
Coborn’s Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne - Family, Friends and Food with Jayne