Jayne’s Top 10 Holiday Appetizers

Jayne's Top 10 Holiday Appetizers

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

December is one of my favorite months of the year because it’s so festive everywhere you look. From pine trees and snow to tinsel and gold, it’s the kickoff to all the holiday parties with family and friends.

As we go into the holidays I want to share my Top 10 Holiday Appetizers to help you along the way and to make your parties a great success. So, here are 10 recipes that are quick and easy, allowing you even more time with your loved ones.  Continue reading “Jayne’s Top 10 Holiday Appetizers”

Cast Iron Cooking

Cast Iron Cooking - www.cobornsblog.com

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Jayne

September has officially arrived and I have to accept the fact that summer has passed. As much as I love our fall season it is always so sad when the kids go back to school and the summer fun at the lake starts to quiet down. Oh well, on to the next season! When I spend time at the lake, especially during the fall, I usually make comfort foods and oh how I love them. One of my favorite things to use in my kitchen at the cabin is a cast iron skillet. I remember as a kid my mom using only her skillet to make bacon, eggs and hash browns every Saturday morning. I can still hear the sizzling of the bacon and how the scent filled the entire cabin. No food could compare when she used her cast iron skillet. There are so many myths about the cast iron skillet that I thought this would be a perfect subject to talk about in my September blog. I hear from so many of my friends that they have received one of these skillets as a wedding gift and store it in the cupboard because they have no idea how to use it. So here are a few hints to get you started with being a Cast Iron Skillet Professional!

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Benefits to using a Cast Iron Skillet

  • Using a cast iron skillet instead of a non-stick skillet allows you to avoid the fumes that accompany most non-stick cookware.
  • Besides the stove, you can use a cast iron skillet in the oven, at any temperature.
  • By using a cast iron skillet you can create quality homemade fish sticks, potato pancakes, and French toast, complete with golden brown, crispy exteriors. Contrast this with non-stick cookware, which makes browning nearly impossible.
  • Since cast iron does not scratch, you don’t need to use plastic utensils, and there is no fear of using your silverware to stir or scoop. It lasts for so long that many people still use cast iron cookware that they have inherited.

How to Season a Cast Iron SkilletHow to season a Cast Iron Skillet - www.cobornsblog.com

  • Preheat oven to 325°F.
  • Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not be normally washed with soap, but its fine here since the pan is about to be seasoned.
  • Rinse and thoroughly dry the skillet.
  • Using a cloth or paper towel, apply a thin coat of vegetable oil to the inside an outside of the skillet.  Vegetable oil is most commonly recommended for seasoning.
  • Place the skillet upside down on the oven’s center rack.
  • Place a sheet of aluminum foil below the rack to catch any drips.
  • Bake for an hour.
  • Turn off heat and allow the skillet to cool completely before removing from the oven.
  • A seasoned skillet is smooth, shiny, and non-stick. You’ll know it’s time to re-season if food sticks to the surface or if the skillet appears dull or rusted.

How to Clean a Cast Iron SkilletHow to clean a Cast Iron Skillet - www.cobornsblog.com

  • Clean the skillet immediately after use, while it is still hot or warm. Avoid soaking the pan or leaving it in the sink, because it could rust.
  • Wash the skillet by hand, using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan’s seasoning.
  • To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Boiling water in the pan may also loosen stubborn food residue.
  • Thoroughly towel-dry the skillet or dry it on the stove over low heat for 5 minutes and let cool.
  • Using a paper towel, apply a light coat of vegetable oil to the inside of the skillet.

After you have seasoned your cast iron skillet you are ready to start a whole new world of cooking.

I’ve always loved the fall season because of the cooler nights and the beautiful colors, so when I’m at the cabin my cooking skills become a hobby and I get the chance to experiment with more recipes than I normally do at home during the busy work week. I’m still into simple and quick recipes because I want to spend as much time as I can on the pontoon and with family and friends, so here are a couple recipes that I would like to share with you to get you started with your own Cast Iron Skillet. Enjoy…..I did!

Cast Iron Cooking – Chicken Fajitas


Cast Iron Cooking - Chicken Fajitas
Serves: 6
 
Ingredients
  • 4 T. Vegetable Oil, divided
  • 2 T. Lemon Juice
  • 1.5 tsp. Seasoned Salt
  • 1.5 tsp. Dried Oregano
  • 1.5 tsp. Ground Cumin
  • 1 tsp. Garlic Powder
  • ½ tsp. Chili Powder
  • ½ tsp. Paprika
  • ½ tsp. Crushed Red Pepper Flakes, optional
  • 1.5 Lbs. Boneless Skinless Chicken Breast, cut into thin strips
  • 1 Medium Sweet Red Pepper, julienned
  • 1 Medium Green Pepper, julienned
  • ½ Cup Onions, thinly sliced
  • 6 - 8" Flour Tortillas, warmed
  • Shredded Cheddar Cheese
  • Taco Sauce
  • Salsa
  • Guacamole
  • Sour Cream
Instructions
  1. In a large re-sealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken.
  2. Seal and turn to coat; refrigerate for 1-4 hours.
  3. In a large cast iron skillet, sauté peppers and onions in remaining oil until crisp-tender.
  4. Remove and keep warm.
  5. Discard marinade.
  6. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until internal temperature reaches 165°F.
  7. Add peppers back in with the chicken and heat until warm.
  8. Spoon filling down the center of tortillas; fold in half.
  9. Serve with cheese, taco sauce, salsa guacamole and sour cream.

 

Cast Iron Cooking – Kit Kat Skillet Cookie

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Cast Iron Cooking: Kit Kat Skillet Cookie - www.cobornsblog.com

Cast Iron Cooking - Kit Kat Skillet Cookie
 
Ingredients
  • ½ Cup Butter, softened
  • 1 Cup Dark Brown Sugar
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 2 Cups Flour
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 2 Cups Kit Kat Bites
  • 1 Cup Chocolate Chips
  • Drizzle of Caramel flavored topping
  • Drizzle of Chocolate flavored topping
Instructions
  1. Preheat oven to 350°F.
  2. Spray a large cast iron skillet with non-stick baking spray.
  3. In large bowl add butter, brown sugar, eggs and vanilla in bowl and mix with electric mixer.
  4. Beat at medium speed until creamy.
  5. Add flour, salt and baking soda, beat at low speed until flour is combined, turn to medium speed and beat 2 minutes.
  6. Fold in Kit Kat bites and Chocolate Chips.
  7. Pour cookie dough into skillet and spread evenly.
  8. Bake 35 minutes or until golden brown.
  9. Drizzle caramel and chocolate flavored topping over warm cookie.
  10. Set aside and cool for 30 minutes before slicing.

 

Cast Iron Cooking – S’more Dip

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Cast Iron Cooking: S'more Dip - www.cobornsblog.com

Cast Iron Cooking - S'more Dip
Serves: 4
 
Ingredients
  • 1 Cup Chocolate Chips
  • 8 Large Marshmallows
  • Graham Crackers for dipping
Instructions
  1. Preheat the oven to 450°F.
  2. Spray a cast iron skillet with non-stick baking spray.
  3. Add the chocolate chips.
  4. Snip the large marshmallows in half and top the chocolate chips with them.
  5. Place skillet in oven.
  6. Bake 7 to 9 minutes, until marshmallows turn golden brown.
  7. Serve with graham crackers for scooping.

 

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

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

Layered Taco Dip

Layered Taco Dip

As I am adding the details to this blog, it is a dreary Wednesday. It’s already been a long week of work and I am ready to relax, but of course my day doesn’t end at the 5:00pm hour- we have a potluck to go to tonight. You know I love a good potluck, but I’m burnt out, have a case of the mid-week blues and need an easy recipe. For tonight, I decided to make a taco dip to share. It’s easy, quick, you don’t need a lot of ingredients and it’s always sure to be a hit.

In my recipe I simply top my sour cream, cream cheese, taco seasoning mixture with shredded lettuce, green onions, chopped tomatoes and shredded cheese. That is only because I have a picky family, you could add many more ingredients to this for some extra flavor. For example I’ve tried things like sliced black olives, black beans, chopped jalapeños, sliced avocado, salsa, taco sauce, diced chilies, etc. You get the idea. So be creative, add what you like and serve with your favorite tortilla chips. I hope you enjoy this yummy dish and that you keep calm and carry on through the rest of your work week. Stay strong- the weekend is in sight!

Layered Taco Dip
 
Ingredients
  • 2 - 1 Oz. Packages Taco Seasoning Mix
  • Shredded Lettuce
  • 16 Oz. Cream Cheese
  • 16 Oz. Sour Cream
  • Shredded Cheddar Cheese
  • 1 Cup Tomatoes, chopped
  • 6 Green Onions, chopped
Instructions
  1. In a large bowl mix together cream cheese and sour cream. Use electric mixer to obtain a less lumpy texture, or stir by hand to create a cottage cheese texture.
  2. Add both packages of taco seasoning mix.
  3. Spread evenly onto a serving platter.
  4. Evenly layer shredded lettuce, onions, cheese and tomatoes on top of cheese mixture.
Notes
Add more layers by using black olives, black beans, chopped jalapenos, sliced avocado, salsa, taco sauce, diced chilies, etc.
You can also season the top of the dip with a Mexican seasoning mix.

 

 

Spreadable Dubliner Cheese

Dubliner Spreadable Cheese - www.cobornsblog.com

Cheese Please with Kevin
Kevin

One of my new favorite snacking cheeses is Kerrygold Spreadable Dubliner. Unlike any other brand on the market, Kerrygold is made from the milk of grass-fed cows that graze on Ireland’s lush, green pastures for up to 312 days a year. The traditional practices upheld by generations of Irish dairy farmers ultimately yield a product that has a golden color and creamy flavor that is unparalleled in the category. It’s the way butter and cheese should always look and taste, the way nature intended; the new Kerrygold Dubliner Spreadable Cheese is no exception.

As one of the most beloved Kerrygold cheese varieties, Dubliner boasts the brand’s grass-fed goodness with a nutty and naturally sweet flavor that has captivated cheese-lovers everywhere. Luckily, for avid fans of the brand, the irresistible taste of Kerrygold Dubliner Cheese is now available in a spreadable option.

This creamy and delicious cheese pairs perfectly with everything from crisp vegetables and fresh fruit to crunchy baguettes and crackers, making it easier than ever to host friends for cocktails.

So when you’re debating on a perfect snacking cheese to have, don’t debate, simply pick up a container of Kerrygold Spreadable Dubliner Cheese and enjoy this amazing new cheese spread! Or try a twist on a classic recipe by trying one (or ALL) of the delicious recipes below!

Creamy Dubliner Pickle Roll Ups

Creamy Dubliner Pickle Roll Ups - www.cobornsblog.com

Creamy Dubliner Pickle Roll Ups
Author: 
Serves: 12
 
Ingredients
  • 8 Oz. Deli Ham, sliced
  • 10-16 Pickles, medium size
  • 6 Oz. Kerrygold Spreadable Dubliner Cheese
Instructions
  1. Pat dry ham and pickles.
  2. Spread Kerrygold Spreadable Dubliner Cheese on ham slices.
  3. Place 2-3 pickles end to end on top of cheese.
  4. Roll and slice into ½ inch sections.
  5. Refrigerate until ready to serve.

 

Artichoke Dip with Creamy Dubliner Cheese

Artichoke Dip with Creamy Dubliner Cheese - www.cobornsblog.com

Artichoke Dip with Creamy Dubliner Cheese
Author: 
Serves: 12
 
Ingredients
  • 14 Oz. Can Artichoke hearts, chopped and drained
  • 1 Cup Mayonnaise
  • 1 T. Garlic, minced
  • 2 T. Oregano, chopped
  • 2 T. Onion, chopped
  • 12 Oz. Kerrygold Spreadable Dubliner Cheese
Instructions
  1. Preheat oven to 300°F.
  2. Combine all ingredients.
  3. Spoon mixture into an 8 inch baking dish.
  4. Bake for 30 minutes.
  5. Serve with tortilla chips, crackers, pita chips or flat bread.

Garlic and Herb Dubliner Cauliflower Mash

Garlic and Herb Caluliflower Mash - www.cobornsblog.com

Garlic and Herb Dubliner Cauliflower Mash
Author: 
Serves: 6-8
 
Ingredients
  • 1 Large Cauliflower, trimmed into florets
  • 2-4 T. Kerrygold Garlic & Herb Butter, salted
  • 6 Oz. Kerrygold Spreadable Dubliner Chaeese
  • 2 T. Chives, minced
  • 2 T. Oregano, minced
  • 2 T. Basil, minced
  • To Taste Salt and Pepper
Instructions
  1. Steam cauliflower florets until quite tender, about 10-15 minutes.
  2. Transfer cauliflower to food processor.
  3. Begin processing with 2 tablespoons butter and 3 ounces Kerrygold Spreadable Dubliner Cheese.
  4. Add remaining ingredients except salt and pepper and continue processing until mixture resembles mashed potatoes; make it as smooth or lumpy as you like.
  5. Add salt and pepper to taste
  6. Serve while warm.

Kevin
Coborn’s, Inc. Director of Deli

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Cheese Please with Kevin - www.cobornsblog.com

Hearty Game Day Recipes

Hearty Game Day Recipes: Chili Cheese Dog, Loaded Twice-Baked Potatoes & BBQ Chicken Spread - www.cobornblog.com

Holly - Practial Party Planning - www.cobornsblog.com
Holly

I’m a Vikings watching, meat-and-potato eating, Minnesota girl. However, not to my surprise, the Vikings cease to make it to the Superbowl, or even the Playoffs yet again. Well, I still enjoy a good Superbowl party and great food. This year, I will be serving some hearty eats, including, but not limited to, loaded twice-baked potatoes, chili cheese dogs and a barbecue chicken spread. Here are my recipes, be sure to pin and save for later!

BBQ Chicken Spread Recipe - www.cobornsblog.com

How to make BBQ Chicken Spread - www.cobornsblog.comBarbecue Chicken Spread

First let’s start with the spread. Honestly, when I first read this recipe it didn’t sound the best, but trust me, it is delicious and you will not be able to stop at just one, or two, or three. I serve this dip with Ritz Bacon crackers, because… everything is better with bacon, right?

Barbecue Chicken Spread
 
Ingredients
  • 8 Oz. Cream Cheese, softened
  • 8 Oz. Sour Cream
  • 9 - 10 Oz. White Chunk Canned Chicken Breast, drained
  • 8 Oz. Finely Shredded Mozzarella Cheese
  • Barbecue Sauce
  • Snack Crackers
  • Green Onions (Optional)
Instructions
  1. Mix together cream cheese and sour cream and spread onto platter.
  2. Pour barbecue sauce over cream cheese mixture and evenly spread.
  3. Sprinkle chicken breast evenly on top of barbecue sauce.
  4. Top with shredded mozzarella and serve with snack crackers.
Notes
Chop green onions and add on top of the mozzarella. Get creative with this recipe and add your favorite ingredients, like green olives or tomatoes.

 

Chili Cheese Dog Recipe - www.cobornsblog.com

Chili Cheese Dog

Chili Cheese Dog Recipe - www.cobornsblog.comI have to be honest with you, I had never eaten a Chili Cheese Dog before I decided to make them for my Superbowl party. As I made them for this blog, I was excited to give them a taste. Well, let me tell you, this will not be the last time I eat them. I honestly think the key is the kind of “dog” you use. I chose the Coborn’s Signature Smokehouse ground course wieners. To put it lightly… delicious! I made it easy with canned Hormel Chili, but you could certainly make a chili from scratch. I topped my chili with chopped onion and Food Club chipotle shredded cheese. The chipotle shredded cheese is my go to – whenever I make a taco dip or baked potatoes with cheese, I like to use the chipotle cheese just to add a little extra flavor. It’s not too spicy, but just adds a little something more. Of course, I used the Coborn’s Own Hot Dog buns. These buns are made fresh in our own bakery each day. They are fresh, fluffy and delish!

Chili Cheese Dogs
Author: 
 
Ingredients
  • Coborn’s Signature Smokehouse Course Ground Wieners
  • Coborn’s Own Hot Dog Buns
  • 2 or 3 Cans Hormel Chili with Beans
  • 1 Red Onion, chopped
  • 1 Bag Food Club Shredded Chipotle Cheddar Cheese
Instructions
  1. Heat wieners and chili on stove-top or in microwave to desired temperature.
  2. Chop onion.
  3. Fill hot dog bun with wiener and top with chili, onions and cheese.
Notes
You could serve these buffet-style by keeping the dogs and chili in warmers and creating a buffet of toppings such as onion, cheese, sour cream, etc.

 

Loaded Twice-Baked Potato Recipe - www.cobornsblog.com

Loaded Twice-Baked Potatoes

Like I said, I am a meat-and-potatoes girl, so what better than topping your potato with meat? You could simply make baked potatoes and top with Hormel Chili, or you could take it a step further, like I did, and make a twice-baked potato by removing the filling, adding cheese and butter and baking again with chili and cheese. Serve with sour cream and your guests will love it!

Loaded Twice-Baked Potatoes
Author: 
 
Ingredients
  • 6 Russet Potatoes
  • ¼ Cup Butter
  • 1 Cup Shredded Cheddar Cheese
  • 2 Cans Hormel Chili with Beans
  • 2 tsp. Kosher Salt
  • Sour Cream
  • Pepper
Instructions
  1. Bake potatoes in 350° oven until soft, about one hour depending on size.
  2. Remove from oven and slice off a lid and set aside.
  3. Remove potato pulp from 4 potatoes and place in a bowl, keeping skins in tact.
  4. Remove potato pulp from 2 potatoes and reserve, keeping skins in tact.
  5. Add ½ cup cheese, butter and salt to 4 potato pulp mixture and mash.
  6. Season potato mixture with pepper to taste.
  7. Refill potato skins with potato mixture, pressing it into the bottom and against the sides, leaving a “bowl” to add the chili.
  8. Set filled potatoes back onto baking sheet and place lids skin side down on baking sheet as well.
  9. Fill potatoes with Hormel Chili with Beans and top with remaining cheese.
  10. Bake in oven until heated through and cheese is melted and browned, about 12 minutes.
  11. Remove potatoes from oven and transfer to a platter, top with a dollop of sour cream and place lid on top, if desired.
  12. Serve immediately.
Notes
Only use the pulp from 4 potatoes so that you have room to fill the skins with chili. Use the remaining pulp as you wish.

 

This year at your Superbowl party, forget about the popcorn and chips and fill those bellies with hearty, meaty and delicious food!

 

Party On,
Holly

 

Coborn’s, Inc. Social Media/Creative Specialist

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www.cobornsblog.com - Practical Party Planning with Holly