We are right in the middle of Lent and aren’t we always looking for some great fish or seafood recipe that we can serve our family or guests for dinner on a Friday evening? I started digging through my books and books of recipes that I have collected over the years and I found one that my mom used to make for us when we had family dinners. This is a recipe you could use even for cod, but I chose salmon just because of it being my favorite and my family’s also. Continue reading “Baked Salmon with Cilantro”
Australia is a land like no other. Its geographic isolation has meant that much of its flora and fauna is very different from species in other parts of the world. High rainfall, fertile soil and lush, green pastures encourage dairy farming in Australia.
Old Croc cheeses are crafted with pure Australian milk from cows that graze on these rich pastures. This all-natural cheese is also made from Non-GMO ingredients and has no added hormones.
Old Croc Sharp White Cheddar is aged 9+ months for a full, rich flavor that’s bold, sharp and a little nutty. The texture is crumbly, yet creamy, so it slices and shreds perfectly. It melts beautifully, making it great for cooking, so try it on grilled paninis, in macaroni & cheese or on baked potatoes.
Keep plenty of Old Croc on hand for snacking. Enjoy it with sweet pear or apple slices, water crackers, dry sausage and roasted almonds.
Entertaining? No gathering is complete without the Croc. Pair it with a citrusy Sauvignon Blanc, medium Cabernet Sauvignon with warm vanilla tones or a cold, crisp Pale Ale.
Aussie Stuffed ‘Shrooms
What could be better than mushrooms, cheese and bacon? This is a very easy recipe that is sure to please.
- 12 Button Mushrooms
- 6 Slices Bacon
- 1 T. Butter
- 1 Small Onion, chopped
- 7 Oz. Old Croc Sharp or Extra Sharp White Cheddar, shredded
- To Taste Chopped Chives
- Cook bacon over medium high heat until crispy.
- Drain, chop and set aside.
- Preheat oven to 400ºF.
- Remove mushroom stems.
- Finely chop stems.
- In a large saucepan over medium heat, melt butter and slowly sauté chopped stems and onion until onion is soft.
- Remove from heat.
- In a medium bowl, combine mushroom stem mixture and bacon.
- Stuff mixture into mushroom caps.
- Bake in preheated oven approx 15 minutes.
- Top with cheese.
- Heat until cheese is melted.
- Sprinkle with chives.
- Serve warm.
Crinkey Baked Macaroni and Cheese
Here is another excellent recipe using Old Croc cheese. With the bite of sharp cheddar and the creamy texture of the sauce, it is sure to become a family favorite.
- ½ Lb. Elbow Macaroni
- 1 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 1½ Tbsp. Flour
- ¾ Cup Whole Milk
- 14 Oz. Old Croc Sharp or Extra Sharp Cheddar Cheese, shredded
- ¼ Cup Fresh Chives, chopped
- To Taste Cayenne Pepper
- To Taste Salt & Pepper
- ⅛ Cup Plain Breadcrumbs
- Preheat oven to 375°F.
- Butter large baking dish or individual baking bowls.
- Boil macaroni about a minute less than the instructions say on the box.
- Drain pasta.
- Set aside.
- In large, deep skillet, melt oil and butter together over medium heat.
- Whisk in flour until mixture is smooth.
- Cook for about 3 minutes.
- Slowly add milk, whisking continuously.
- Bring mixture to a slow bubble for about 10 minutes, until thickened.
- Stir in about ⅔ of the shredded Old Croc, adding only a handful at a time so that it stays smooth and creamy.
- Season with chives and a few dashes of cayenne, salt and pepper.
- Remove skillet from heat.
- Add cooked pasta.
- Stir until pasta is completely coated in the sauce.
- Pour macaroni and cheese into buttered baking dish and cover evenly with remaining cheese and breadcrumbs.
- Bake for 30 minutes or until bubbly and golden brown.
Old Croc is an ‘Aussome’ good time!
Coborn’s Inc. Director of Deli
I’m a Vikings watching, meat-and-potato eating, Minnesota girl. However, not to my surprise, the Vikings cease to make it to the Superbowl, or even the Playoffs yet again. Well, I still enjoy a good Superbowl party and great food. This year, I will be serving some hearty eats, including, but not limited to, loaded twice-baked potatoes, chili cheese dogs and a barbecue chicken spread. Here are my recipes, be sure to pin and save for later!
First let’s start with the spread. Honestly, when I first read this recipe it didn’t sound the best, but trust me, it is delicious and you will not be able to stop at just one, or two, or three. I serve this dip with Ritz Bacon crackers, because… everything is better with bacon, right?
- 8 Oz. Cream Cheese, softened
- 8 Oz. Sour Cream
- 9 - 10 Oz. White Chunk Canned Chicken Breast, drained
- 8 Oz. Finely Shredded Mozzarella Cheese
- Barbecue Sauce
- Snack Crackers
- Green Onions (Optional)
- Mix together cream cheese and sour cream and spread onto platter.
- Pour barbecue sauce over cream cheese mixture and evenly spread.
- Sprinkle chicken breast evenly on top of barbecue sauce.
- Top with shredded mozzarella and serve with snack crackers.
Chili Cheese Dog
I have to be honest with you, I had never eaten a Chili Cheese Dog before I decided to make them for my Superbowl party. As I made them for this blog, I was excited to give them a taste. Well, let me tell you, this will not be the last time I eat them. I honestly think the key is the kind of “dog” you use. I chose the Coborn’s Signature Smokehouse ground course wieners. To put it lightly… delicious! I made it easy with canned Hormel Chili, but you could certainly make a chili from scratch. I topped my chili with chopped onion and Food Club chipotle shredded cheese. The chipotle shredded cheese is my go to – whenever I make a taco dip or baked potatoes with cheese, I like to use the chipotle cheese just to add a little extra flavor. It’s not too spicy, but just adds a little something more. Of course, I used the Coborn’s Own Hot Dog buns. These buns are made fresh in our own bakery each day. They are fresh, fluffy and delish!
- Coborn’s Signature Smokehouse Course Ground Wieners
- Coborn’s Own Hot Dog Buns
- 2 or 3 Cans Hormel Chili with Beans
- 1 Red Onion, chopped
- 1 Bag Food Club Shredded Chipotle Cheddar Cheese
- Heat wieners and chili on stove-top or in microwave to desired temperature.
- Chop onion.
- Fill hot dog bun with wiener and top with chili, onions and cheese.
Loaded Twice-Baked Potatoes
Like I said, I am a meat-and-potatoes girl, so what better than topping your potato with meat? You could simply make baked potatoes and top with Hormel Chili, or you could take it a step further, like I did, and make a twice-baked potato by removing the filling, adding cheese and butter and baking again with chili and cheese. Serve with sour cream and your guests will love it!
- 6 Russet Potatoes
- ¼ Cup Butter
- 1 Cup Shredded Cheddar Cheese
- 2 Cans Hormel Chili with Beans
- 2 tsp. Kosher Salt
- Sour Cream
- Bake potatoes in 350° oven until soft, about one hour depending on size.
- Remove from oven and slice off a lid and set aside.
- Remove potato pulp from 4 potatoes and place in a bowl, keeping skins in tact.
- Remove potato pulp from 2 potatoes and reserve, keeping skins in tact.
- Add ½ cup cheese, butter and salt to 4 potato pulp mixture and mash.
- Season potato mixture with pepper to taste.
- Refill potato skins with potato mixture, pressing it into the bottom and against the sides, leaving a “bowl” to add the chili.
- Set filled potatoes back onto baking sheet and place lids skin side down on baking sheet as well.
- Fill potatoes with Hormel Chili with Beans and top with remaining cheese.
- Bake in oven until heated through and cheese is melted and browned, about 12 minutes.
- Remove potatoes from oven and transfer to a platter, top with a dollop of sour cream and place lid on top, if desired.
- Serve immediately.
This year at your Superbowl party, forget about the popcorn and chips and fill those bellies with hearty, meaty and delicious food!
Coborn’s, Inc. Social Media/Creative Specialist
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I am a huge fan of Cilantro so much that I planted it in my garden this summer. The smell of fresh cilantro is just refreshing. I used Keta Salmon with this recipe along with the fresh cilantro and it was fantastic!! This salmon recipe is one of my very favorites and even if you don’t have fresh cilantro out of the garden you can pick it up at your local grocery store in the Produce Department. Between the fresh herbs and the taste of lemon it made the salmon out of this world. Enjoy…I did!
- ¼ Cup Butter or Margarine, slightly softened
- 1 T. Fresh Cilantro, chopped
- ½ tsp. Lemon Peel, grated
- 1 Lb. Salmon Fillet, about 1” thick
- ¼ tsp. Salt
- ¼ tsp. Ground Cumin
- 1 T. Lemon Juice
- Heat oven to 425°F.
- Line rectangular pan with aluminum foil; spray foil with cooking spray.
- Mix butter, cilantro and lemon peel.
- Cover and refrigerate butter while preparing fish.
- Cut fish into 4 serving pieces.
- Place fish, skin side down, in pan.
- Sprinkle with salt and cumin.
- Drizzle with lemon juice.
- Bake uncovered until internal temperature reaches 145°F.
- Carefully lift fish from skin with pancake turner.
- Top each serving of fish with some cilantro butter mixture.
This recipe is probably one of the easiest fish recipes that I have done. The Parmesan really adds a great flavor and the Oregano and Basil give this fish an Italian flair that I just love with a good bottle of wine.
– Jayne, Coborn’s Meat & Seafood Merchandiser
Martini & Rossi Sparkling Rose
It’s no secret I’m a big fan of Sparkling wine. And for me it is always a great partner with fish. With the basil and oregano in this catfish recipe the Martini & Rossi Sparkling Rose was fantastic contrast in flavors. Chill it down and give it a try!
– Mike, Coborn’s Liquor Division Assistant Manager
- ¾ Cup Dry Bread Crumbs
- 3 T. Grated Parmesan Cheese
- 2 tsp. Dried Parsley
- ½ tsp. Salt
- ¼ tsp. Paprika (Optional)
- ⅛ tsp Pepper
- ⅛ tsp. Dried Oregano
- ⅛ tsp. Basil
- 6 Fresh Catfish Fillets (4 Oz. Each)
- ½ Cup Butter, melted
- In a shallow bowl, combine bread crumbs, parmesan cheese, parsley and seasonings.
- Dip catfish in butter, then in crumb mixture.
- Arrange in a greased 13”x9” baking dish.
- Bake uncovered at 350°F for 20-25 minutes or until internal temperature reaches 145°F.