Wingin’ It


You can have your cake and eat it too. Or hot wings. You can have those and eat them too… dipped in ranch… with a cocktail – totally guilt free and cheaper than happy hour at your local bar! I’ve got a great Cauliflower Buffalo Wings recipe paired perfectly with Cashew Ranch Dip and a Honey Coconut Mojito Mocktail to wash it all down. All of these can be made 100% vegan and gluten free. You know, if you’re in to that sort of thing. Continue reading “Wingin’ It”

Weekly Ad Recipe – Citrus Cocktail Smokies

Weekly Ad Recipe Citrus Cocktail Smokies

Get ready for the big game by preparing this cocktail smokies recipe. Instead of using BBQ sauce, change it up with a sweet and savory sauce. The pineapple juice and soy sauce give this recipe a whole new yummy twist! Enjoy….I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Citrus Cocktail Smokies
  • 1 Cup Packed Brown Sugar
  • 3 Tbsp Flour
  • 2 tsp. Ground Mustard
  • 1 Cup Pineapple Juice
  • ½ Cup White Vinegar
  • 1½ tsp. Soy Sauce
  • 2 Lbs. Cocktail Smokies
  1. In a large saucepan, combine sugar, flour and mustard.
  2. Gradually stir in pineapple juice, vinegar and soy sauce.
  3. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  4. Add sausages, stir to coat.
  5. Cook, uncovered, for 5 minutes longer or until heated through.
  6. Serve warm.


Weekly Ad Recipe – Italian Marinated Shrimp

Weekly Ad Recipe Italian Marinated Shrimp

This is a perfect recipe for holiday appetizers and they are AWESOME!! You can make this recipe up ahead of time with just a few ingredients. When I entertain I love to serve appetizers and this one will always be on my list. Enjoy!!!

Coborn’s Inc. Meat and Seafood Merchandiser

Italian Marinated Shrimp
Serves: 10
  • ¼ Cup Fresh Basil Leaves, chopped
  • 2 Cloves Garlic, finely chopped
  • 2 tsp. Fresh Lemon Peel, grated
  • ¼ tsp. Salt
  • ⅓ Cup Olive Oil
  • 3 T. Red Wine Vinegar
  • 1 Lb. Cooked, deveined, peeled shrimp
  1. In medium bowl, mix all ingredients together.
  2. Cover and refrigerate for at least 2 hours but no longer than 24 hours to marinate.
  3. Just before serving, stir shrimp.
  4. Drain and serve.
Suggested Wine Pairing Shannon Ridge Sauvignon Blanc


Layered Taco Dip

Layered Taco Dip

As I am adding the details to this blog, it is a dreary Wednesday. It’s already been a long week of work and I am ready to relax, but of course my day doesn’t end at the 5:00pm hour- we have a potluck to go to tonight. You know I love a good potluck, but I’m burnt out, have a case of the mid-week blues and need an easy recipe. For tonight, I decided to make a taco dip to share. It’s easy, quick, you don’t need a lot of ingredients and it’s always sure to be a hit.

In my recipe I simply top my sour cream, cream cheese, taco seasoning mixture with shredded lettuce, green onions, chopped tomatoes and shredded cheese. That is only because I have a picky family, you could add many more ingredients to this for some extra flavor. For example I’ve tried things like sliced black olives, black beans, chopped jalapeños, sliced avocado, salsa, taco sauce, diced chilies, etc. You get the idea. So be creative, add what you like and serve with your favorite tortilla chips. I hope you enjoy this yummy dish and that you keep calm and carry on through the rest of your work week. Stay strong- the weekend is in sight!

Layered Taco Dip
  • 2 - 1 Oz. Packages Taco Seasoning Mix
  • Shredded Lettuce
  • 16 Oz. Cream Cheese
  • 16 Oz. Sour Cream
  • Shredded Cheddar Cheese
  • 1 Cup Tomatoes, chopped
  • 6 Green Onions, chopped
  1. In a large bowl mix together cream cheese and sour cream. Use electric mixer to obtain a less lumpy texture, or stir by hand to create a cottage cheese texture.
  2. Add both packages of taco seasoning mix.
  3. Spread evenly onto a serving platter.
  4. Evenly layer shredded lettuce, onions, cheese and tomatoes on top of cheese mixture.
Add more layers by using black olives, black beans, chopped jalapenos, sliced avocado, salsa, taco sauce, diced chilies, etc.
You can also season the top of the dip with a Mexican seasoning mix.



Fresh Garden Veggie Recipes - Family, Friends & Food with Jayne

Well it’s the second week of August and realization usually kicks in for me that the summer is almost over. Where did it go? And why can’t winter fly by that quickly?

I love to have a garden every year but towards the middle of August, I start to wonder what in the world am I going to do with all the fresh vegetables. I wait for fresh cucumber salad every year and I have them at every meal. Now each time I see a cucumber I scream!! Please no more! I’ve given away cucumbers and tomatoes at work and to all my friends and neighbors and the worst part is they are bringing me their cucumbers and tomatoes now and I don’t have the heart to hurt their feeling by saying no.

I know that if anyone of you has a garden you are in the same situation, looking for a home for those sweet cucumbers and tomatoes.  So I started digging through my recipes and thought I would share a couple of them with you.

Refrigerator Pickles

Refrigerator Pickles
Serves: 24
  • 6-cups thinly sliced cucumbers
  • ½-cup shredded carrots
  • 2-small onions, sliced
  • 1-cup sugar
  • 1-cup white or cider vinegar
  • 2-T. salt
  • 1-T. chopped fresh or 1-tsp dried dill weed
  1. In a mixing bowl layer the cucumbers, onions and carrots. Mix remaining ingredients until sugar is dissolved; pour over vegetables.
  2. Cover and refrigerate at least 24 hours but no longer than 2 weeks.


Balsamic Bruschetta
Serves: 8
  • 8-Roma tomatoes, diced
  • ⅓-cup fresh basil, chopped
  • 2-cloves garlic, minced
  • 1-T. balsamic Vinegar
  • 1-tsp. olive oil
  • ¼-tsp kosher salt
  • ¼-tsp. black pepper
  • ¼-cup shredded Parmesan cheese
  1. In a bowl, toss together the tomatoes, basil and garlic. Mix in the balsamic vinegar, olive oil, kosher salt and pepper. Serve on toasted bread. Sprinkle with shredded Parmesan cheese.

These two recipes are extremely easy and give the cucumbers and tomatoes a variety of different tastes that I so needed.  Enjoy…I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

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