Simply Delicious Citrus Glazed Salmon

Simply Delicious Citrus Glazed Salmon - cobornsblog.com

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

It’s the first of the year where we set our new resolutions and start those dreaded diets. I actually look forward to starting a diet because I know the results always make me feel so much better and I have so much more energy. Continue reading “Simply Delicious Citrus Glazed Salmon”

Weekly Ad Recipe – Bruschetta Chicken Bake

Coborn's Weekly Ad Recipe - Bruschetta Chicken Bake www.cobornsblog.com

I just love stuffing and usually don’t think about it until Thanksgiving, but here was a great excuse for me to have it early. Mixing the tomatoes with the stuffing was awesome. Such a fast and easy recipe to make when you are in a hurry. Enjoy….I did!

Jayne
Coborn’s Inc. Meat and Seafood Merchandiser

Bruschetta Chicken Bake
Serves: 6
 
Ingredients
  • 14.5 Oz. Diced Tomatoes, undrained
  • 6 Oz. Stuffing Mix For Chicken
  • ½ Cup Water
  • 2 Cloves Garlic, minced
  • 1.5 Lbs. Boneless Skinless Chicken Breasts, cut into bite sized pieces
  • 1 Cup Shredded Mozzarella Cheese
Instructions
  1. Heat oven to 400°F.
  2. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
  3. Layer chicken and cheese in 3 quart casserole or 13”x9” baking dish.
  4. Top with stuffing.
  5. Bake 30 minutes or until internal temperature of chicken reaches 165°F.
Notes
Suggested Wine Pairing 13 Celsius Sauvignon Blanc

 

Eichten’s Tomato Basil Gouda

Eichten's Tomato Basil Gouda - www.cobornsblog.com

Cheese Please with Kevin
Kevin

Eichten’s cheesemakers and mother Mary saw the future in the category of spiced cheeses. Eichten’s was the first farm in the United States to produce an all-natural cheese direct from the farm in 1976.

Italian Seasonings were commonplace in large families in the 1980’s, and Eichten’s knew that this seasoning would be a amazing hit for cooking and eating by itself. Just slice on crackers or fresh baked crusty breads this cheese is sure to please!

Eichtens developed a true European style Gouda with tantalizing sun dried tomatoes and sweet basil that brings out the essence of Italy.

Produced in Shafer, Minnesota, this is one of our states outstanding flavored Goudas. And don’t forget about the other fine Goudas that Eichten’s produces, they are all wonderful!

A great pairing with a sweet white or red wine, light amber beers and or Italian dishes.

Make sure to enjoy this fine Minnesota cheese!

Eichten’s Classic Quiche

Eichten's Classic Quiche Recipe - www.cobornsblog.com

Eichten’s Classic Quiche
Author: 
Serves: 6
 
Ingredients
  • 9” Pie Crust
  • 4 Eggs
  • 1.5 Cups Half and Half
  • 8 Oz. Bacon Crispy Bacon, chopped
  • 10-12 Oz. Eichten’s Tomato Basil Gouda, shredded
  • 1 T. Parsley, chopped
  • 1 tsp. Paprika
Instructions
  1. Prepare crust and flute edges.
  2. Preheat oven to 400°F.
  3. Beat eggs slightly.
  4. Stir in half and half, bacon, cheese, parsley and paprika.
  5. Pour into prepared pie crust.
  6. Bake for 30-40 minutes until eggs are cooked.
  7. Serve Warm.

 

Kevin
Coborn’s, Inc Director of Deli

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Cheese Please with Kevin - www.cobornsblog.com

Entertaining over Breakfast

Egg Bake Recipe - www.cobornsblog.com

www.cobornsblog.com - Plan the perfect party!
Mary

There are many occasions in which guests may be at your house for breakfast or brunch including: Easter, Baptism, First Communion, Baby or Bridal Shower, or even a Wedding Gift Opening. Whatever the celebration, there are many breakfast options.

My favorite breakfast menu includes an egg bake (see recipe below). This one has meat, but you can also do a vegetarian style if you desire.  I would also be sure to include a side of fresh fruit like pineapple, grapes, melons and strawberries if in season.  That is when they taste the best! Along with that I would include a mini muffin or Danish with juice; it doesn’t have to be orange juice, and coffee.

It is very important to keep your hot foods hot and your cold foods cold, not just for food safety, but also to keep the integrity and quality of the food at its best.  If you like to prepare your egg bake the night before, keep it in the fridge and put it in the oven to cook right before it is served.  With the fruit, be sure to keep it cool and crisp in the refrigerator until it is time to eat. While the dishes are out on your table you can keep the egg bake covered and a bowl of ice under the fruit.  Keep coffee hot in a carafe.

I would be happy to assist you with any of your questions regarding hosting a meal.  You know how to reach me. Or if you prefer, Coborn’s is always more than happy to cater for your special events.

Egg Bake
Serves: 18
 
Ingredients
  • 18 Eggs, whipped
  • 6 Cups Milk
  • 1 tsp. Mustard (prepared)
  • 1½ Lbs. Meat, cooked - Sausage, Bacon or Virginia Baked Ham, diced
  • 4 Cups Shredded Cheddar Cheese
  • 9 Slices White Bread
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl mix whipped eggs, milk, mustard, cooked meat, 2 cups cheese and vegetables of your choice.
  3. Spray the bottom of a 13"x9" pan with cooking spray.
  4. Layer bread on bottom of pan, covering bottom.
  5. Pour egg mixture over the bread.
  6. Top with Salt and Pepper and add remaining cheese.
  7. Bake uncovered for approximately 35 minutes (can cover if it gets too brown)
Notes
Add to your liking: Mushrooms, Green Onions and/or Green Peppers (do NOT use any frozen vegetables)

Egg portion can be prepared the day before and refrigerated.

Bon Appetite!
Mary
Coborn’s Catering Manager, Sauk Rapids, MN

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Great Gatherings with Mary - www.cobornsblog.com

Healthy Living Ad – Pasta Bake

Pasta Bake - www.cobornsblog.com

Pasta Bake
 
Ingredients
  • 12 Oz. Box Penne Rigate Pasta
  • 24 Oz. Jar Pasta Sauce
  • 2 tsp . Italian Seasoning
  • 14.5 Oz. Can Diced Tomatoes
  • 4 Oz. Can Mushrooms
  • 1 lb. Extra Lean Ground Beef, browned and well drained
  • 1 Medium Onion, diced
  • ½ Cup Low-fat Monterey Jack or Mozzarella Cheese, shredded
  • Optional: Zucchini, Eggplant, Carrot, Fresh Tomato, Low fat or fat free Cottage Cheese
Instructions
  1. Boil water for pasta.
  2. Add pasta and cook according to package directions while you prepare the rest of the ingredients.
  3. Brown and crumble ground beef with diced onion.
  4. Drain well and rinse if desired.
  5. Add spaghetti sauce, mushrooms, and diced tomatoes to the ground beef and simmer.
  6. When pasta is cooked, drain well.
  7. Combine pasta and sauce in casserole dish or dishes.
  8. Toss to mix well.
  9. If desired, add spoonfuls of low-fat or fat free cottage cheese and fold in to mix slightly.
  10. Top with low fat shredded cheese.
  11. Bake in oven at 400 °F until cheese melts and begins to brown slightly.
Notes
You may wish to sauté small diced veggies such as zucchini or eggplant with the meat. You can add a shredded carrot if desired. Using ground turkey, chicken or a veggie meat substitute may lower the fat/calories. If preparing casseroles to freeze, you may wish to add extra tomatoes or sauce because while this freezes and reheats WONDERFULLY it does seem a bit dry if you don’t add extra.