Cheese Of The Month: Salemville Blue-Veined Cheeses

Cheese of the Month: Salemville Blue-Veined Cheeses

This month features Salemville Blue-Veined Cheeses. The cheese flavors are Amish Blue and Gorgonzola.

The Amish Blue cheese has a creamy ivory color and is elegantly laced with blue and green veins. Salemville Amish Blue is created by a group of mold spores Penicillium Roquefori and cow’s milk that has been professionally aged for 60 days. This cheese pairs perfectly with pears, walnuts and beef. If you are thinking of serving a beverage with this cheese, it pairs quite nicely with Pinot Noir or a Late Harvest Riesling. Continue reading “Cheese Of The Month: Salemville Blue-Veined Cheeses”

Jayne's Favorite Things!

The Holidays are here and it’s time to entertain! So for this month’s blog I have decided to introduce you to “Jayne’s Favorite Things”. When I say they are my favorite I really do mean it, not only for the taste but also for the convenience. These are some great items to serve when you are entertaining during the holidays.

I thought I should start with a couple appetizers. My first favorite is Simek’s Meatballs. These meatballs are so convenient especially when you do not have time to make homemade. You can find them in the frozen area of the Meat Department. I also have to mention that Simek’s has a “new” mini size meatball and these are awesome when making homemade pizza or for egg bakes when you have to prepare breakfast for your family on Christmas Day. These meatballs are so easy to prepare, just toss into a slow cooker and add my 2nd favorite item which is Ol’ West Barbecue Sauce. Once you have tried this sauce I doubt if you will ever try any others. You can find the BBQ Sauce in the condiment aisle in the Grocery Department. I also have one of my favorite dips that I make using Ol’ West BBQ Sauce and I also use our Rotisserie Chicken from the Deli Department. Make this dip and you will be the hit of the party and trust me there will be no leftovers. Don’t forget to serve with Nabisco’s “new” Triscuit Balsamic Vinegar & Basil.

BBQ Chicken Spread
 
Ingredients
  • 8 Oz. Cream Cheese
  • 8 Oz. Sour Cream
  • Rotisserie Chicken, shredded
  • 8 Oz. Mozzarella Cheese, finely shredded
  • BBQ Sauce
  • Snack Crackers
Instructions
  1. Mix together the cream cheese and sour cream and spread on a platter.
  2. Pour BBQ sauce over cream cheese mixture and then put chicken over BBQ sauce.
  3. Sprinkle finely shredded mozzarella cheese over the top and serve with snack crackers.
Notes
You can dice tomatoes and place that on top of the cheese.
Suggested wine pairing: Beringer Chenin Blanc.

Another “new” item to our stores is the Four Brothers Positively Parmesan Dressing, which you can find in our Produce Department. Wow! This is awesome. Just pour it over your favorite salad and you have a great quick and easy salad. If you are serving a vegetable tray at your next party consider using this dressing for the vegetable dip.

Now it’s time to move onto the main entrée. My family loves ribs and the only time they get them is on weekends because they take so long to make. Not anymore!! We now have Four Brothers Flame Seared Ribs and they are scrumptious!! You can find them in the Full Service Meat Case. They are fully cooked, so all you have to do is pour some BBQ Sauce over the top of them (yes only O’l West) and place in a glass dish in a 350 degree oven and heat for about 20 to 30 minutes. Since they take less than a half hour to heat I can pop these in the oven right after work and we are ready to eat in less than an hour. What a great convenience especially on a weeknight.

My next favorite entrée is our Norwegian Salmon. If you haven’t had a chance to try this salmon in the Meat Department you haven’t had the experience of awesome salmon. This salmon is so fresh and cuts like butter and has such a mild flavor. Seriously I can’t eat enough of it. Here is how I prepare it:

I always leave the skin on because that has all the good Omega 3’s that I’m looking for in my diet. Next I place it in a glass dish and spread my most favorite item on my list “Smude’s Sunflower Oil”. Let me tell you a little bit about this product. First it is locally made in Pierz, MN and I’m all about local! It is the only oil that I use when cooking or baking. Sunflower oil is high in Vitamin E and low in saturated fat. One of my favorite snacks is popcorn and if it is yours you just have to try using this oil when popping homemade popcorn. Its buttery flavor is wonderful and I don’t even have to put butter over the top of my popcorn because the flavor is already there. When using Sunflower Oil for baking cakes I have noticed that the cake becomes moister each day as it sits. What is really great is Coborn’s carries several flavors of the Sunflower Oil and I use them as toppings over salads, when cooking chicken, fish or anything else that calls for oil.

The next step to preparing the salmon is to pour a little of the Sunflower Oil over the top of the salmon and sprinkle our Four Brothers Prime Rib Seasoning. This is my favorite seasoning and I use it over everything. Skip the salt and pepper when you have this flavorful seasoning. Then let the salmon rest for about 15 to 20 minutes with the oil and seasoning on the fish. Then place the salmon in a 400 degree oven and heat until the internal temperature reaches at least 145 degrees. This salmon is so good I usually eat it as an entrée but it is fabulous on crackers as an appetizer or with leftover I serve it over a salad. Oh how yummy!!

Now my next move is towards the sweets because we can’t forget those. Earlier I told you that popcorn is one of my favorite’s and Angie’s Popcorn has so many flavors you just can’t imagine. Again this is a local company made right here in the great state of Minnesota and I love to promote them because they are local. The two flavors that I like at Christmas time are White Chocolate & Peppermint and Frosted Sugar Cookie. Check this company out because they have so many festive flavors especially during holiday time. Once you start eating their popcorn you’ll never be able to stop. Mmmmm so good!

Found in the Frozen Department is Kemps Pink Peppermint Bark Moosetracks Frozen Yogurt, another one of my favorite desserts and this is to die for. It’s loaded with peppermint flavored frozen yogurt, with crunchy peppermint bark, and famous Moose Tracks Fudge. What a great dessert to serve to your guests!

Now last but not least the beverage category. I want to talk about Kemps/JR Watkins Hazelnut Egg Nog. Again another local company right here in Minnesota. They have so many other flavors of Egg Nog that you just have to try. Try using it in your next glass of chocolate milk or in your coffee or even in an Egg Nog Cake. I’ve loved Egg Nog since I was a kid and especially love it added to my chocolate milk. Other flavors they have are Vanilla, Vanilla Almond and Buttered Rum, which you will find in the Dairy Department.

Now I know the next item is not a beverage but it pairs so good with wine I just had to pass it on to you. One of my favorite cheeses is Flagship cheese, which is located in the Deli Department. It is unbelievably good and goes so well with one of my favorite wines called Covey Run, which is a Riesling out of Washington. Serve these two items anytime as an appetizer or with dinner and you will have a hit on your hands.

So now that you know some of my very favorite things and in the spirit of the holidays I want to give a basket of “Jayne’s Favorite Things” away to one lucky winner. So like & share the video to qualify for a chance to win this gift. Have a Safe & Happy Holiday Season.

Simply Spooky Oreo Cookies

Simply Spooky Oreos

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

Halloween is almost here and it is one of my favorite holidays. It is so fun decorating, dressing up and trick-or-treating with the kids. This year my sister-in-law is hosting a Halloween Party and we are all to bring something to share. I will be bringing these “Simply Spooky” Oreo Cookies.

Pumpkin Spice Pumpkins

I don’t know about you but Oreos are my all-time favorite cookies. Every variety they come out with are absolutely delicious. This year I noticed they have a Pumpkin Spice Oreo. I was intrigued… and not disappointed. They are amazing. I decided to “Spice” them up a bit, pun intended, and make them into little pumpkins. I added a half of a pretzel stick in the frosting to create the look of a stem I then added orange frosting to the tops and a little fleck of green near the stem to look like leaves. I made the frosting by mixing heavy whipping cream and powdered sugar until I reached a desired consistency. I then added some yellow and red dye to make my orange and green with a bit of yellow to make my bright green for the leaves. This frosting combination works well because it sets up nice and gets a little firm, but still tastes good and does not take away from the flavor of the cookie.

Oreo Spiders

For my Oreo spiders I used the original Oreos. I again mixed up my heavy whipping cream and powdered sugar frosting to dab on some eyes and simply opened the cookies and put in some Pull ‘N’ Peel Twizzlers to look like legs. After I finished these cookies I felt that they appeared to resemble little crabs. So even though I am not a black licorice fan, I think I will use black next time to make them look more like spiders.

Monster Cookies

These “Monster Cookies” I made really are Monster Cookies. I simply purchased a package of fresh Monster Cookies from the Coborn’s Bakery and added Monster Eyes. I made the Monster Eyes by carefully twisting apart Mini Oreos. Using the side with the frosting as the eyeball and adding a brown Reese’s Pieces as the pupil. I then smeared a small amount of frosting on the back of the eye and attached it to my Monster Cookie. Three Cookies in one, and oh so spooky!

I hope you enjoy these Simply Spooky Oreo Cookies this Halloween!

Party On,
Holly

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Weekly Ad Recipes – Game Day Dips

Weekly Ad Recipe - Cheesy Pizza Dip www.cobornsblog.com

Cheesy Pizza Dip
 
Ingredients
  • 8 oz. Cream Cheese, softened
  • 1 tsp. Italian Seasoning
  • 8 oz. Shredded Mozzarella Cheese, divided
  • 1 Cup Food Club Pizza Sauce
  • Snack Crackers
Instructions
  1. Heat oven to 350°.
  2. Beat cream cheese and seasoning with mixer until well blended.
  3. Spread onto bottom of a 9 inch pie plate; top with 1 cup of mozzarella, pizza sauce and remaining mozzarella.
  4. Bake 15-20 minutes or until dip is heated through and cheese is melted.
  5. Serve with crackers or sliced French bread.


Weekly Ad Recipe - Mexican Cheese And Bean Dip www.cobornsblog.com

Mexican Cheese and Bean Dip
 
Ingredients
  • 16 oz. Velveeta, cut into ½” slices
  • 15 oz. Black Beans, rinsed
  • 11 oz. Corn with Red and Green Bell Peppers, drained
  • 1 Cup Salsa
  • Tortilla Chips
Instructions
  1. Combine all ingredients except chips in microwavable bowl.
  2. Microwave on high for 5 minutes or until Velveeta is completely melted, stirring after 3 minutes.
  3. Serve with tortilla chips.


BBQ Chicken Spread Recipe - www.cobornsblog.com

Click Here for this BBQ Chicken Spread Recipe.

Guilt-Free Thanksgiving Leftovers

Guilt-Free Thanksgiving Leftover - www.cobornsblog.com

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

Each year, no matter which side of the family we celebrate Thanksgiving with, we are always faced with leftovers from a heavy holiday meal. While some folks love to stuff themselves with stuffing, taters and gravy, turkey, etc., others of us dread the heaviness of the meal. In goes the food, out goes the energy. Add to that the mushy factor (let’s face it, there’s rarely much crunch in a typical Thanksgiving meal), and my kids are starving for the fresher fare within just a few hours of washing the dishes.

Thanksgiving leftovers are inevitable, but it doesn’t mean you have to be confined to the couch for the long weekend. The following three recipes transform your leftover turkey, cranberry sauce and pumpkin puree into light and delicious favorites that you’re sure to love.

Turkey-and-Gruyère Radicchio Cups

Turkey-and-Gruyère Radicchio Cups - www.cobornsblog.com

Turkey-and-Gruyère Radicchio Cups
Author: 
Prep time: 
Total time: 
Serves: 8
 
Light and crunchy, this refreshing dish features leftover turkey, creamy cheese and fresh apples and jicama.
Ingredients
  • 1 Tbsp. low-fat mayonnaise
  • 1 Tbsp. cider vinegar
  • 2 tsp. Dijon mustard
  • 1.5 oz. Gruyère or Jarlsberg cheese, cut julienne style
  • 1 Granny Smith apple, cut julienne style
  • 1 peeled jicama, cut julienne style
  • 1 small celery stalk, cut julienne style
  • 6 ounces cooked cubed turkey
  • 8 radicchio leaves (from 1 small head)
  • Fresh chives, for garnish
Instructions
  1. Stir together mayo, vinegar and mustard in a medium bowl. Add cheese and next 4 ingredients (through turkey), and toss to combine.
  2. Spoon the mixture evenly into the radicchio leaves. Garnish with chives and serve immediately.

Brie and Cranberry Pizza

Brie and Cranberry Pizza - www.cobornsblog.com

Brie and Cranberry Pizza
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Decadent flavors of creamy Brie cheese and tart cranberry sauce top a light crust for a grown-up pizza with flair.
Ingredients
  • 1 whole wheat thin crust 12” premade pizza crust
  • 8 ounces cubed Brie cheese
  • ¾ cup whole berry cranberry sauce
  • ½ cup chopped pecans
Instructions
  1. Preheat oven to 425 degrees.
  2. Place pizza crust on a pan, then sprinkle with cubes of cheese.
  3. Spoon the cranberry sauce over the cheese and top with pecans.
  4. Bake for 8-10 minutes or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.

Harvest Pumpkin Soup

Harvest Pumpkin Soup - www.cobornsblog.com

Harvest Pumpkin Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Any time you need freshly pureed pumpkin, there are always leftovers. This soup turns 2 cups of pumpkin puree into the ultimate comfort food that's brimming with Vitamin E.
Ingredients
  • 2 Tbsp. unsalted butter
  • 1 large potato, peeled and chopped
  • 1 large onion, chopped
  • 4½ cups chicken broth (or 3 cups chicken broth and 1 cup of turkey gravy)
  • 2 cups pureed pumpkin
  • Salt
  • Freshly ground pepper
  • ¼ tsp. ground nutmeg
  • 3 Tbsp. heavy cream
  • 3 Tbsp. sour cream for garnish (optional)
Instructions
  1. In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
  2. Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in ½ teaspoon salt, ⅛ teaspoon pepper, and nutmeg.
  3. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes.
  4. Stir in cream and heat thoroughly. Season with salt and pepper, if desired and garnish with sour cream. Serve hot.

As you use up your Thanksgiving leftovers in these lighter recipes, you now have room for taste testing for the next season: cookies!

Rebecca
Communications Manager
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