Comfort Food Recipe – Chicken Noodle Soup

Coborn's Comfort Food Recipe Chicken Noodle Soup www.cobornsblog.com

Chicken Noodle Soup
 
Ingredients
  • 2 tsp. Butter
  • 1 Cup Celery, chopped
  • 1 Cup Carrot, chopped
  • ½ Cup Onion, chopped
  • ½ tsp. Thyme
  • 1 tsp. Poultry Seasoning
  • 5 Cans (14 Oz.) Chicken Broth
  • 2 tsp. Chicken Bouillon
  • 8 Oz. Egg Noodles
  • 2 Cups Cooked Chicken
  • Parsley
Instructions
  1. Melt butter in large pot.
  2. Saute the celery, carrot and onion for 5-10 minutes.
  3. Add thyme, poultry seasoning, chicken broth and bouillon.
  4. Bring to a boil.
  5. Add noodles and chicken; cook on low for 20 min.
  6. Sprinkle with parsley.

 

Weekly Ad Recipe – Sausage Cranberry Stuffing

Weekly Ad Recipe Sausage Cranberry Stuffing www.cobornsblog.com

Thanksgiving is fast approaching and there are so many things to do that day. I tried this recipe at last year’s dinner and it was a hit. It was very easy to make and I was able to make this up the night before which gave me more time to spend with family. Enjoy… I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Sausage Cranberry Stuffing
Serves: 12
 
Ingredients
  • 8 Cups Lightly Packed ¾ Inch Cubes Of French Bread
  • 1 Lb. Spicy Pork Sausage
  • 2 Stalks Celery, chopped
  • 1 Medium Onion, chopped
  • ½ tsp. Dried Sage Leaves
  • ½ Cup Dried Cranberries
  • 1 Cup Chicken Broth
  • 1 Cup Milk
  • 2 Eggs, beaten
Instructions
  1. Heat oven to 350 degrees.
  2. Spray 13x9 inch glass baking dish with cooking spray.
  3. Place bread cubes in baking dish.
  4. In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage reaches an internal temperature of 160 degrees.
  5. Drain.
  6. Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes.
  7. In medium bowl, beat broth, milk and eggs with fork until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture.
  8. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  9. Bake uncovered 35 to 40 minutes and until golden brown.

 

Celebrating National Clam Chowder Day

Carolyn's Clam Chowder Recipe - www.cobornsblog.com

www.cobornsblog.com - Fun with Family with Rebecca
Rebecca

A couple weeks ago, I was in North Dakota for work and on the trip home, I mentioned to a colleague that I needed to learn about clam chowder so I could write a blog post for National Clam Chowder Day on February 25th. Considering I had never even tasted it before, I knew I had some research and sampling ahead of me. Just then, my chuckling colleague pointed at a billboard inviting visitors to New England, ND. He wondered aloud if the locals there celebrate Clam Chowder Day just for the namesake.

Since that silly observation in the middle of North Dakota, I have learned that New England Clam Chowder is one of many different kinds of clam chowder, although it appears to be the most common. The different types of clam chowders vary by region and some are quite different from one another.

New England Clam Chowder, as the most popular, is what I would call comfort food. It’s thick, creamy potato base and stew veggies make it perfect for this ever-lasting cold winter. Many recipes include crumbled bacon in this variety.

Manhattan Clam Chowder is again made with stew vegetables, but instead of a creamy potato base, it’s made with tomatoes. A little zingier and lighter, this variety is wonderful for dunking a grilled cheese sandwich.

Hatteras Clam Chowder isn’t on the radar of most of us Midwesterners. It comes from North Carolina’s Outer Banks and features a clear broth, with no cream and no tomatoes. Truly, the clams are the center of the show.

Minorcan Clam Chowder is a tomato-based chowder, similar to the Manhattan version, with the addition of corn and the spicy Florida-grown pepper, Datil. This is the next variety I’m going to try.

After reading lots of history and dozens of recipes, I decided to reach out to my friends on Facebook to find a sure-fire recipe. My friend, Carolyn Bertsch, shared this one and most of my family loved it!

Carolyn was quick to shell out one of my favorite kitchen truths: “Bacon makes everything better.”

Carolyn's Clam Chowder
Author: 
 
Ingredients
  • 2 Cans Minced Clams with Liquid
  • 1 Medium Onion
  • 3 Stalks Celery
  • 4 Slices Bacon
  • 3 Carrots
  • 3 Potatoes
  • Salt and Pepper
  • 1 Pint Half & Half
Instructions
  1. Fry bacon and then add celery and onion.
  2. Fry until tender and then add clams and clam juice.
  3. Simmer until half the liquid is gone.
  4. Boil carrots and potatoes in a separate pot for about 10 minutes.
  5. Drain and mash (remember, just like post-baby bodies, lumps add character).
  6. Mix mashed mixture into clam mixture and add half & half.
  7. Heat to boiling and serve hot.
  8. The night I made this, the chowder was tasty.
  9. I added some dill to the leftovers (because you should add dill to everything, in my opinion) and sent the pot back into the refrigerator.
  10. The next day, all the flavors came to life and the dish was fantastic!

 

Rebecca
Coborn’s, Inc. Communications Manager

Click Here for more articles written by Rebecca
www.cobornsblog.com - Fun with Family with Rebecca

Weekly Ad Recipe – Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup - www.cobornsblog.com

This is a great homemade soup this time of year and it was wonderful. This isn’t the first time I have made this recipe and actually I decided to experiment with it a little. Instead of using beef broth I substituted it with chicken broth and I actually liked it better. It has a very nutty-earthy flavor. Enjoy…I did!

– Jayne
Coborn’s Meat and Seafood Merchandiser

Weekly Ad Recipe - Wild Rice and Mushroom Soup
Serves: 6
 
Ingredients
  • 1 Lb. Sliced Mushrooms
  • ½ Cup Uncooked Whole-Grain Wild Rice
  • 1 Medium Stalk Celery, cut into ½” pieces
  • 2 Medium Carrots, cut into ½” pieces
  • 1 Env. Onion Mushroom Soup Mix
  • 1 T. Sugar
  • 1 Cup Water
  • 32 Oz. Beef Broth
  • 1 Cup Frozen Sweet Peas, thawed
Instructions
  1. In 3 to 4 quart slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar.
  2. Pour water and broth over top.
  3. Cover; cook on low setting for 6 to 8 hours.
  4. About 10 minutes before serving, gently stir thawed peas into soup.
  5. Cover; cook an additional 10 minutes or until peas are thoroughly heated.