Baked Salmon with Cilantro

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

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”

Imported Old Croc Sharp White Cheddar Cheese

Imported Old Croc Sharp White Cheddar Cheese - www.cobornsblog.com

Cheese Please with Kevin - www.cobornsblog.com
Kevin

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.

Old Croc Sharp White Cheddar - Aussie Stuffed 'Shrooms - www.cobornsblog.com

Aussie Stuffed ‘Shrooms
Author: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. Cook bacon over medium high heat until crispy.
  2. Drain, chop and set aside.
  3. Preheat oven to 400ºF.
  4. Remove mushroom stems.
  5. Finely chop stems.
  6. In a large saucepan over medium heat, melt butter and slowly sauté chopped stems and onion until onion is soft.
  7. Remove from heat.
  8. In a medium bowl, combine mushroom stem mixture and bacon.
  9. Stuff mixture into mushroom caps.
  10. Bake in preheated oven approx 15 minutes.
  11. Top with cheese.
  12. Heat until cheese is melted.
  13. Sprinkle with chives.
  14. 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.

Old Croc Sharp Cheddar Cheese - Crikey Macaroni and Cheese - www.cobornsblog.com

Crikey Baked Macaroni and Cheese
Author: 
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 375°F.
  2. Butter large baking dish or individual baking bowls.
  3. Boil macaroni about a minute less than the instructions say on the box.
  4. Drain pasta.
  5. Set aside.
  6. In large, deep skillet, melt oil and butter together over medium heat.
  7. Whisk in flour until mixture is smooth.
  8. Cook for about 3 minutes.
  9. Slowly add milk, whisking continuously.
  10. Bring mixture to a slow bubble for about 10 minutes, until thickened.
  11. Stir in about ⅔ of the shredded Old Croc, adding only a handful at a time so that it stays smooth and creamy.
  12. Season with chives and a few dashes of cayenne, salt and pepper.
  13. Remove skillet from heat.
  14. Add cooked pasta.
  15. Stir until pasta is completely coated in the sauce.
  16. Pour macaroni and cheese into buttered baking dish and cover evenly with remaining cheese and breadcrumbs.
  17. Bake for 30 minutes or until bubbly and golden brown.

Old Croc is an ‘Aussome’ good time!

Kevin
Coborn’s Inc. Director of Deli

Cheese Please with Kevin - www.cobornsblog.com

Hearty Game Day Recipes

Hearty Game Day Recipes: Chili Cheese Dog, Loaded Twice-Baked Potatoes & BBQ Chicken Spread - www.cobornblog.com

Holly - Practial Party Planning - www.cobornsblog.com
Holly

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!

BBQ Chicken Spread Recipe - www.cobornsblog.com

How to make BBQ Chicken Spread - www.cobornsblog.comBarbecue Chicken Spread

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?

Barbecue Chicken Spread
 
Ingredients
  • 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)
Instructions
  1. Mix together cream cheese and sour cream and spread onto platter.
  2. Pour barbecue sauce over cream cheese mixture and evenly spread.
  3. Sprinkle chicken breast evenly on top of barbecue sauce.
  4. Top with shredded mozzarella and serve with snack crackers.
Notes
Chop green onions and add on top of the mozzarella. Get creative with this recipe and add your favorite ingredients, like green olives or tomatoes.

 

Chili Cheese Dog Recipe - www.cobornsblog.com

Chili Cheese Dog

Chili Cheese Dog Recipe - www.cobornsblog.comI 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!

Chili Cheese Dogs
Author: 
 
Ingredients
  • 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
Instructions
  1. Heat wieners and chili on stove-top or in microwave to desired temperature.
  2. Chop onion.
  3. Fill hot dog bun with wiener and top with chili, onions and cheese.
Notes
You could serve these buffet-style by keeping the dogs and chili in warmers and creating a buffet of toppings such as onion, cheese, sour cream, etc.

 

Loaded Twice-Baked Potato Recipe - www.cobornsblog.com

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!

Loaded Twice-Baked Potatoes
Author: 
 
Ingredients
  • 6 Russet Potatoes
  • ¼ Cup Butter
  • 1 Cup Shredded Cheddar Cheese
  • 2 Cans Hormel Chili with Beans
  • 2 tsp. Kosher Salt
  • Sour Cream
  • Pepper
Instructions
  1. Bake potatoes in 350° oven until soft, about one hour depending on size.
  2. Remove from oven and slice off a lid and set aside.
  3. Remove potato pulp from 4 potatoes and place in a bowl, keeping skins in tact.
  4. Remove potato pulp from 2 potatoes and reserve, keeping skins in tact.
  5. Add ½ cup cheese, butter and salt to 4 potato pulp mixture and mash.
  6. Season potato mixture with pepper to taste.
  7. Refill potato skins with potato mixture, pressing it into the bottom and against the sides, leaving a “bowl” to add the chili.
  8. Set filled potatoes back onto baking sheet and place lids skin side down on baking sheet as well.
  9. Fill potatoes with Hormel Chili with Beans and top with remaining cheese.
  10. Bake in oven until heated through and cheese is melted and browned, about 12 minutes.
  11. Remove potatoes from oven and transfer to a platter, top with a dollop of sour cream and place lid on top, if desired.
  12. Serve immediately.
Notes
Only use the pulp from 4 potatoes so that you have room to fill the skins with chili. Use the remaining pulp as you wish.

 

This year at your Superbowl party, forget about the popcorn and chips and fill those bellies with hearty, meaty and delicious food!

 

Party On,
Holly

 

Coborn’s, Inc. Social Media/Creative Specialist

Click Here for more articles written by Holly
www.cobornsblog.com - Practical Party Planning with Holly

Weekly Ad Recipe – Baked Salmon with Cilantro

www.cobornsblog.com - Baked Salmon with Cilantro

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!

Baked Salmon with Cilantro
Serves: 4
 
Ingredients
  • 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
Instructions
  1. Heat oven to 425°F.
  2. Line rectangular pan with aluminum foil; spray foil with cooking spray.
  3. Mix butter, cilantro and lemon peel.
  4. Cover and refrigerate butter while preparing fish.
  5. Cut fish into 4 serving pieces.
  6. Place fish, skin side down, in pan.
  7. Sprinkle with salt and cumin.
  8. Drizzle with lemon juice.
  9. Bake uncovered until internal temperature reaches 145°F.
  10. Carefully lift fish from skin with pancake turner.
  11. Top each serving of fish with some cilantro butter mixture.
Notes
Suggested Wine Pairing: The Crossings Pinot Noir

 

Weekly Ad Recipe – Parmesan Catfish

 

www.cobornsblog.com - Parmesan Catfish Recipe

Parmesan Catfish

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

Parmesan Catfish
Serves: 4
 
Ingredients
  • 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
Instructions
  1. In a shallow bowl, combine bread crumbs, parmesan cheese, parsley and seasonings.
  2. Dip catfish in butter, then in crumb mixture.
  3. Arrange in a greased 13”x9” baking dish.
  4. Bake uncovered at 350°F for 20-25 minutes or until internal temperature reaches 145°F.
Notes
Suggested Wine Pairing: Martini & Rossi Sparkling Rose