Sun-dried Tomato Pesto Chicken with Asparagus

Sun-dried Tomato Pesto Chicken with Asparagus - Family, Friends & Food with Jayne

Hi Everybody!

One of my favorite things when looking through recipes or cookbooks are entrees that take less than 30 minutes to make and serve. When I found one I’m all over it. Well I found one the other day that peaked my interest and when I made it the recipe was not only a WOW but is now on my list for top favorites especially if you love sundried tomatoes and basil pesto which I personally love to devour. So here is a great 30-minute meal that you and your family can enjoy and it’s great for those weeknight meals when you don’t have a lot of time.

Continue reading “Sun-dried Tomato Pesto Chicken with Asparagus”

Weekly Ad Recipe – Salmon & Pasta

Weekly Ad Recipe Salmon And Pasta

If you love salmon and pasta here is the recipe for you. It is extremely easy to make and the flavors are fantastic. I served fresh asparagus with this recipe and I love it so much that I will be making it again next week. Enjoy… I loved it! Continue reading “Weekly Ad Recipe – Salmon & Pasta”

Weekly Ad Recipe – Mahi Mahi With Salsa

Coborn's Weekly Ad Recipe Mahi Mahi With Salsa

Mahi Mahi is one of my absolute favorite fish and this recipe is so easy to make. Adding salsa and fresh basil over the top of the fish makes it burst with flavor. Enjoy… I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Mahi Mahi With Salsa
Serves: 4
  • 4, 4 Oz. Filets Of Mahi Mahi
  • 2 tsp. Olive Oil
  • ¼ tsp. Salt
  • 1 Cup Diced Tomato
  • 2 T. Diced Shallot
  • 2 Cloves Garlic, finely chopped
  • 2 T. Lemon Juice
  • ¼ Cup Shredded Fresh Basil Leaves
  1. Heat oven to 425 degrees.
  2. In a medium bowl, mix salsa ingredients together; set aside.
  3. Rub fish with 1-teaspoon oil, and ¼-tsp. of salt; set aside.
  4. In 10-inch skillet, heat remaining 1 teaspoon oil over medium-high heat.
  5. Sear fish 4 to 5 minutes, or until it releases easily from the pan.
  6. Turn; cook 4 to 5 minutes on other side until internal temperature of fish reaches at least 145 degrees.
  7. Top each piece of fish with salsa and basil and serve.
Suggested Wine Pairing Dark Horse Sauvignon Blanc


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


Weekly Ad Recipe – Slow-Cooker Pork Chops

Weekly Ad Recipe - Slow Cooker Pork Chops

It’s the start of a new season and that means it’s time to get out the slow cooker. Here is a perfect recipe on the days you know you won’t have a lot of time after work. It was great! The pork chops were moist and the vegetables were tender with a lot of good flavor. If you don’t care for the flavor of basil you can leave it out. Enjoy… I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Slow-Cooker Pork Chops
Serves: 4
  • 1-1/2 tsp. Seasoned Salt
  • 1 tsp. Garlic-Pepper Blend
  • 2 T. Olive Oil
  • 4 Boneless Pork Chops, ½ inch thick
  • 1 Cup Baby Carrots
  • 4 Small Red Potatoes, cut in half
  • 1 Onion, cut into thin wedges
  • 1 Small Yellow Summer Squash, thinly sliced
  • 2 T. Dried Basil
  1. In small bowl, mix salt and garlic-pepper blend.
  2. Sprinkle half of seasoning mixture over pork.
  3. In 12-inch skillet, heat 1 tablespoon of the oil over medium-heat.
  4. Cook pork chops in oil for about 4 minutes, turning once, until just browned.
  5. Spray 5-quart slow cooker with cooking spray.
  6. Place pork chops in slow cooker; top with carrots, potatoes and onion.
  7. Cover and cook on low heat setting for 6-7 hours.
  8. In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker.
  9. Increase heat setting to High.
  10. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.
Suggested Wine Pairing Gnarly Head Pinot Noir