The Holiday’s are coming up fast! Keep on budget with another week filled with delicious meals. Continue reading “Fresh Meal Planning (11/6-11/12)”
Have we got a true Minnesota Meal Plan for you this week! Complete with Goulash and Tater Tot Hotdish! Continue reading “Fresh Meal Planning (10/16-10/22)”
We all have some kind of hidden talent. When asked to do a blog on tailgating recipes, I jumped for joy and did a little happy dance! My forte is appetizers. I love making them, I love serving them to my family and friends, and I definitely love to eat them. In fact, every few months I don’t make dinner, I announce to my family that it is “appetizer night” and they love it. What makes it even better is when you add a theme to the night like “tailgating”.
Since we can’t go to the game, we can plan a tailgating party right in our own backyard. If the weather doesn’t cooperate, I set up in the family room, kitchen or even the game room or garage. So, let’s get started.
I don’t want to spend a lot of time in the kitchen preparing food, because I don’t want to miss a minute of the game. I have a few recipes that are easy & can be prepared in less than 30 minutes. Let’s start off with a simple recipe for a Bloody Mary. Next is the appetizer, soup as the main entrée and a quick sweet treat.
- 1½ Cups Clamato Juice, chilled
- 2 T. Dill Pickle Juice
- 1 T. Worcestershire Sauce
- ¼ tsp. Celery Salt
- ¼ tsp. Pepper
- ⅛ tsp. Hot Pepper Sauce
- ¼ Cup Vodka, optional
- 2 Celery Ribs
- 2 Pepperoini Snack Sticks
- 2 Dill Pickle Spears
- 2 Pitted Ripe Olives
- Lime Wedges
- In a small pitcher, combine the first six ingredients.
- Stir in vodka if desired.
- Pour into two glasses filled with ice.
- Garnish with celery, snack sticks, pickles, olives and lime wedge.
- I have also garnished with cocktail shrimp and asparagus.
- 16 Oz. Fully Cooked Smoked Bratwurst, sliced
- ½ Cup Onions, sliced
- 1 Small Red Pepper, sliced
- 3 Cups Cheddar Cheese, shredded
- 2½ tsp. Flour
- 1 T. Olive Oil
- 1 Clove Garlic, minced
- ¾ Cup Beer
- Tortilla Chips
- Sauté bratwurst for one minute in a large skillet.
- Add onions, peppers and garlic clove.
- Cook 4-5 minutes longer until vegetables are tender.
- Set aside and keep warm.
- In a large bowl, combine cheese and flour.
- In a large saucepan, add beer and cook over medium heat until bubbles form around sides of pan.
- Reduce heat to medium-low.
- Add a handful of cheese mixture, and stir constantly.
- Continue adding cheese, one handful at a time allowing cheese to almost completely melt between additions.
- Arrange tortilla chips on a large serving platter.
- Spoon cheese mixture over chips and then top with bratwurst mixture.
- Serve immediately.
Chili with Cheese
- 2 lbs. Ground Beef
- 1 Medium Onion, chopped
- 2 Cloves Garlic, chopped
- 3 10 Oz. Cans Diced Tomatoes with Green Chilies, undrained
- 28 Oz. Can Diced Tomatoes, undrained
- 2 4 oz. Cans Chopped Green Chilies
- ½ tsp. Pepper
- 4 Oz. Velveeta Process Cheese
- In a large saucepan, cook the beef, onions and garlic until the internal temperature of meat reaches at least 160 degrees.
- Stir in the tomatoes, chilies and pepper.
- Bring to boil.
- Reduce heat.
- Simmer, uncovered, for 10-15 minutes.
- Stir in cheese until melted. (You can add more cheese if you like it cheesier.) Serve immediately.
M & M Snack Bars
- 2½ Cups Pretzel Sticks, broke in half
- 2 Cups Corn Chex
- 1½ Cups M & M’s
- ½ Cup Butter
- ½ Cup Creamy Peanut Butter
- 5 Cups Miniature Marshmallows
- In a large bowl, combine pretzels, cereal and M & M ‘s.
- In a large saucepan over low heat, melt butter and peanut butter.
- Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth.
- Pour over pretzel mixture.
- Stir to coat.
- Press into a greased 13 x 9 inch pan.
- Cool until firm, cut into squares and serve.
Here are a couple extra hints to make your next tailgating party a success with your guests.
- Keep the menu simple and the recipes quick and easy.
- When planning the menu choose food that is easy to eat while standing.
- Choose food that can be made ahead of time.
- Don’t forget those special decorations like, your favorite team colors for plates, napkins and tablecloths, football dishware, balloons, etc.
Last but not least…..GO VIKINGS!! And enjoy….I did!
Coborn’s, Inc. Meat and Seafood Merchandiser
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Quinoa (pronounced keen-wah) is an ancient grain that originated in the Andean region of South America, mainly Peru and Bolivia. Although it is a grain crop, quinoa is grown primarily for its edible seeds. Because it is high in protein and gluten free it makes a great substitute for side dishes made with pasta and rice. On the store shelves you can find pasta, chips and even veggie burgers made from this incredible seed.
A nutrition powerhouse–one cup of this nutty tasting, creamy-yet crunchy-versatile grain is very low in sodium and cholesterol. It packs 24 grams of protein in a one cup serving and is a good source of magnesium, phosphorus and an especially good source of manganese (173% DV) which helps to fight free-radicals and helps to prevent high blood pressure.
In 1955 researcher Philip White pronounced, “While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any in the plant or animal kingdom.” Even with such a great proclamation quinoa is just now starting to gain some popularity as a good for you, good tasting food, and even then mostly in the Natural/Organic section of the grocery store.
I put together and tested out a couple of recipes on some family, friends and co-workers. The response was a big ‘umm-umm good!’ I adapted recipes I’ve used rice or pasta in in the past on the first two and swapped out some of the oatmeal for quinoa on the last.
Give these recipes a try and wow your family too…not just with a great tasting dish but with your new found knowledge and ability to pronounce the oddly spelled featured ingredient…Quinoa (remember—keen-wah!)
Southwestern Quinoa Salad/Dip
- 1 Cup Quinoa
- 2 Cups Water
- 1 Pint Grape or Cherry Tomatoes, quartered
- 4 Green Onions sliced
- To Taste Cilantro, finely chopped
- 15 Oz. Can Black Ceans, drained and rinsed
- 2 Limes, juiced
- ¼ Cup Olive Oil
- ¾ tsp. Ground Hot Pepper Blend or Red Pepper Flakes
- 1 ½ tsp. Ground Cumin
- ¾ tsp. Sea Salt
- ¼ tsp. Fresh Ground Black Pepper
- To Taste Sea Salt and Fresh Ground Black Pepper
- Bring quinoa and water to boil in a small saucepan.
- Reduce heat to low and cover.
- Simmer for 15- 18 minutes or until quinoa is softened and all water has been absorbed.
- Combine quinoa, tomatoes, onions and black beans in a 2 quart bowl
- In a small bowl or blender bottle mix well the peppers, cumin, salt, black pepper into lime juice and olive oil.
- Pour over quinoa mixture, gently stir to coat well.
- Serve immediately or refrigerate to serve chilled later.
- Sprinkle with sea salt and fresh ground pepper.
Cheesy Broccoli with Quinoa
- 2 Cups Fresh or Frozen Broccoli, coarsely chopped
- 1 ½ Cups Vegetable or Chicken Broth
- 1 Cup Quinoa
- 1 Cup Shredded Sharp Cheddar Cheese
- To Taste Sea Salt and Fresh Ground Black Pepper
- Combine broccoli, broth and quinoa in a medium size saucepan; bring to a rolling boil.
- Reduce heat, cover and simmer until the quinoa has been softened and all the liquid has been absorbed.
- Gently stir in cheese, season with sea salt and fresh ground pepper and serve.
Apple Crisp with Quinoa
- 4-6 Medium Size Tart Apples, sliced
- ¾ Cup Brown Sugar, packed
- ½ Cup Flour
- ⅓ Cup Thick Rolled Oats
- ⅓ Cup Quinoa
- ⅓ Cup Butter, softened
- ¾ tsp. Cinnamon
- ¾ tsp. Nutmeg
- Heat oven to 375º.
- Spread out apples in a greased 8x8x2 square pan.
- Mix the rest of ingredients and sprinkle over apples.
- Bake until golden brown & apples are softened, about 25-35 minutes.
I hope you enjoy these tasty Quinoa recipes!
Coborn’s Natural Foods Manager, Clearwater, MN
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