Simply Delicious Citrus Glazed Salmon

Simply Delicious Citrus Glazed Salmon - cobornsblog.com

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

It’s the first of the year where we set our new resolutions and start those dreaded diets. I actually look forward to starting a diet because I know the results always make me feel so much better and I have so much more energy. Continue reading “Simply Delicious Citrus Glazed Salmon”

3 ways to prepare Sweet Corn

3 ways to prepare sweet corn - www.cobornsblog.comIt’s good to see all the gardens starting to produce. After the wet spring that we have had in the Midwest, it looks like Local Sweet Corn will start real soon. Many people, including myself, consider sweet corn a real favorite that goes well with many meals, Summer BBQ’s, or it can be a meal in itself. By the second week of August until freeze, sweet corn should be available for all to enjoy.

When selecting sweet corn to purchase, look for corn that is good sized, fresh with green leaves, with plump ears, and not dented.

Some of the ways I like to prepare sweet corn are determined by how I am preparing the rest of my meal that day.  If I am planning to grill, then I will grill the sweet corn.  If cooking inside, I prepare using stove or microwave.  Here are a few ways I like to prepare my sweet corn.

GRILLING Sweet Corn

  1. Peel husk down to about 2 inches from bottom of cob, remove silk & pull husk back up.
  2. OPTIONAL- Tie string around cob to hold husk in place
  3. Soak cob in cold water for about an hour before grilling.
  4. Place on heated grill for about 20 minutes, rotating every 5 minutes or so. Corn will appear done earlier; leave on as it will take that long to be done.  Take off grill, and enjoy.

MICROWAVING Sweet Corn

Easiest method

  1. Husk off all leaves and silk.
  2. Place in microwave safe bowl, or tray & cover with plastic wrap.
  3. Microwave on high for 7 minutes if you have a couple in bowl.
  4. Carefully remove plastic & you are ready to eat.

BOILING Sweet Corn

  1. Fill pot half full of water and turn on high.
  2. Husk and peel corn.
  3. Place corn in pot of rapidly boiling water.
  4. Bring water back to a boil (about 20 minutes).
  5. Using tongues, carefully remove hot corn from pot. Let cool for a moment or so, and you are ready to eat.

Sweet corn has only about 125 calories per ear of corn, and has a perfect NuVal score of 100. What you decide to put on that corn is up to you.  Some favorites of mine are salt and butter, but if you are watching your health and/or calorie intake, just plain old corn is delicious too.

We have waited for this season. Hope you enjoy as much as my family does.

www.cobornsblog.com - Produce Philosophy with Mike
Mike P.

Mike P.
Coborn’s, Inc. Produce Merchandiser

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Produce Philosophy with Mike - www.cobornsblog.com

Clean. Cook. Separate. Chill.

www.cobornsblog.com - Coborn's Food Safety Coordinator, Kim
Kim

Happy National Nutrition Month!  Wait, isn’t this supposed to be a food safety blog?!?  Well, what’ya know!  Being a Registered Dietitian, National Nutrition Month is very near and dear to my heart and it is important to note that food safety melds in very well with National Nutrition Month and in planning our meals to be both healthy and safe.

The theme for this year’s National Nutrition Month, from the Academy for Nutrition and Dietetics, is “Enjoy the Taste of Eating Right.”  When a person thinks of “eating right”, it often brings visions of fresh fruits and veggies, lean meat, low fat dairy and whole grain bread choices, right?  Right!  Well, for me, this also brings to mind visions of how do we make sure these food products are all handled safely?  So, how do we do this?….You guessed it!….by following the Food Safety “Recipe for Success” which includes the four key food safety practices of Clean, Cook, Separate and Chill.

CLEAN - Step one in preparing safe foods for your family. Learn more at www.cobornsblog.comCLEAN – Let’s take the fresh fruits and veggies for example.  Most of the items sold in our produce department are not “ready to eat.”  Unless the bag or package states it has been washed or it is ready to consume, it is up to you to wash it before eating or using it in a recipe.  This can easily be accomplished by placing the item under running tap water and gently scrubbing those items with a firmer peel or rind with either a clean vegetable/fruit brush or even your fingers.  The reason these are not washed and then put out on display for sale is that it greatly impacts the shelf life and the quality of the product.  REMEMBER: Even those produce items in which you do not eat the peel or rind, like melons, must be washed/scrubbed prior to cutting.  If not, those germs potentially contained on the rind may end up on what you are eating just with a single cut of the knife!

Keeping our attention on the word CLEAN – always make sure even the simplest of meal preparation and enjoyment starts with clean hands and surfaces.

COOK - Step two in preparing safe foods for your family. Learn more at www.cobornsblog.comCOOK – Lean meat, seafood and poultry should always be cooked to the proper internal cooking temperature.  Have you treated yourself to purchasing a food thermometer?  I can guarantee it will be one of the best purchases you make to “Enjoy the Taste of Eating Right” (and Safely). Food thermometers not only ensure that the right temperature is reached, it also keeps us from overcooking our food, which really can take the enjoyment out of eating!  I think most would prefer a moist and juicy meal rather than dry and tasteless – nothing enjoyable about that!

SEPARATE - Step three in preparing safe foods for your family. Learn more at www.cobornsblog.comSEPARATE – Keeping on the topic of raw meat, seafood and poultry, these items should be kept away from ready to eat foods in storage and during preparation.

CHILL - Step four in preparing safe foods for your family. Learn more at www.cobornsblog.comCHILL – The last topic of today, but certainly not the least!  It is critical to keep dairy items, meat, seafood and poultry items and prepared fruits and veggies out of “The Danger Zone” for any extended periods of time.  These items should be kept below 41°F.   Quick quiz question …does anyone remember “The Danger Zone?”  Absolutely right!  It is from 41°F – 140°F, I knew you knew it!

Enjoy National Nutrition Month and “Enjoy the Taste of Eating Right” (and Safely)!

Kim
Coborn’s, Inc. Food Safety Manager

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www.cobornsblog.com - The Ktichen Detetive