Easy Thanksgiving Side Salads

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

Brussels Sprouts - cobornsblog.com/jayneHey have I got a little guy that is just so cute I just have to talk about. He is the new and up and coming vegetable for those Thanksgiving Dinners. It is the fresh Brussels Sprout! He is the talk around town and you just have to check him out. If you love any type of cabbage he is your man. The flavor is so good, you can enjoy them hot or cold. I have always loved Brussels Sprouts so they will definitely be on my Thanksgiving menu. Here are a couple quick and easy recipes that I want to share with you, featuring… the Brussels Sprout! Continue reading “Easy Thanksgiving Side Salads”

Quick and Easy Fall Salads

Quick and Easy Fall Salads - cobornsblog.com/jayne

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

Fall has arrived and with fall comes all my favorite food. One of my favorites is fresh salads and I have got a couple that I want to share with you. When I think of fresh salads for the fall I think of cranberries and any kind of dried fruit along with a variety of nuts. I love trying in new recipes along with all of falls bountiful harvests. Continue reading “Quick and Easy Fall Salads”

Jayne’s Debut on Kare 11

Maple Chicken & Carrots - www.cobornsblog.com

We’re excited to announce that our own Jayne will be on a cooking segment with Pat Evans on Kare 11, Saturday, November 5th on the morning show. Be sure to tune in for these great recipes and Jayne’s network television debut!

UPDATE: The show has aired. You can watch Jayne’s debut below:

Continue reading “Jayne’s Debut on Kare 11”

Weekly Ad Recipe – Peach and Prosciutto Pizza with Blue Cheese

Peach and Prosciutto Pizza with Blue Cheese Recipe - www.cobornsblog.com #GeorgiaInJuly

Peach and Prosciutto Pizza with Blue Cheese
Author: 
Serves: 8
 
Ingredients
  • 1 Lb. Pizza Dough, room temperature
  • Cornmeal for sprinkling
  • 2 Peaches, pitted and sliced into thin wedges
  • 6 Very Thin Slices Prosciutto, torn into pieces
  • 3 Oz. Blue Cheese, crumbled
  • Small Handful Fresh Basil Leaves
  • Olive Oil to drizzle
Instructions
  1. Preheat oven to 450°F.
  2. Sprinkle metal baking sheet lightly with cornmeal.
  3. Divide dough in half and stretch pizza dough into two thin rounds.
  4. Place on cookie sheet and bake for 5 minutes.
  5. Remove from oven, top with prosciutto and peaches.
  6. Crumble cheese over pizza, leaving a ½-inch border around edges.
  7. Return pizza to oven and bake until crust is browned, about 10 minutes.
  8. Drizzle with olive oil and top with basil leaves.
  9. Slice pizza into wedges and serve.