Back to School

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com
Ashley

Well folks it’s that time of year again- I hope you all had a fabulous summer and remember we do still have 1 more month let of summer season before,  its BACK TO SCHOOL! Continue reading “Back to School”

My Top Five Favorite Food Brands for Kids


Christie - cobornsblog.comHappy Spring! As a Mom of two toddlers I have definitely found my favorite brands that are must-haves for every grocery trip. Toddlers (at least mine) tend to be creatures of habit so I am always trying to find a balance between getting foods that I know that they will eat and Continue reading “My Top Five Favorite Food Brands for Kids”

Simek’s Mini Sausage Meatball Omelets

Simeks-Mini-Omelettes-Final

infoimage2The long Memorial Day Weekend is upon us!

We are sure you are getting prepped and ready for times on the boat, campfires with s’mores, and lots of good food. With a crew of family and friends coming up to the cabin a delicious menu is a must!

You have the grilling essentials for dinner ready, evening, late night hot dogs for the grill, and delicious salads to share at the pot luck.

With all the planning you can’t forget about the most important meal of the day!

The last meal on your list is breakfast… You want something easy, healthy and that will feed your whole group, including the kiddos and picky eaters.

Cereal? Too simple.

Doughnuts? Not very healthy.

Scrambled eggs? Too boring… This weekend is supposed to be fun… So let’s start with breakfast!

LET’S MAKE THIS MEALTIME EASY!

If you are looking for more time saving, protein filled recipes so you can avoid the kitchen, stay outdoors and fuel your family for a fun filled day, check out Simek’s additional varieties of meatballs sizes and flavors – they are sure to make your mealtime even easier.

Check out this Simek’s Mini Meatball Omelet Recipe at the bottom of the blog. The recipe card is printable and includes all the direction you need to make your Memorial Weekend breakfast a hit for everyone!

Want to make this meal even more simple? Have your onions and bell peppers prepared prior to adventuring away from your home for the weekend and place them in an air tight plastic container. This will make your prep time cut in half and leave you with one less step!

It’s about to be an Eggcelent long weekend with a little help from Simek’s, Coborn’s and some meal planning!

Have a safe, fun and sun-filled weekend Coborn’s Bloggers!

Simek's Mini Meatball Omelete Recipe
Serves: 12
 
Ingredients
  • 1 Bag Simek’s Mini Sausage Meatballs
  • 8 Eggs
  • ¼ Cup Milk
  • ¼ Cup Water
  • ½ Cup Red Bell Pepper, Diced
  • ½ Cup Green Bell Pepper, Diced
  • 2 Green Onions, diced
  • 1 Cup Shredded Cheese
  • 1 Bag smiley fries, tator tots, or potato cake
Instructions
  1. Heat Oven to 400 degrees.
  2. Spray muffin tin with non-stick cooking spray.
  3. Place 1 round smiley fry, tator tot, or potato cake in each muffin pit and bake for 10 minutes.
  4. Remove from oven and lower temperature to 350 degrees.
  5. Set aside.
  6. Prepare diced onions and peppers.
  7. Whisk together eggs, milk, and water.
  8. Top your potatoes with 3 Simek’s Mini Sausage Meatballs, chopped bell peppers and diced onions.
  9. Pour egg mixture over ingredients, filling each muffin tin to the top.
  10. Sprinkle cheese on top of each muffin tin.
  11. Bake at 350 degrees for 25 minutes or until cooked through.

 

Quiche’n It Real

Quiche'n It Real!

Brandon
Brandon

Let me start out by saying, this is NOT an egg bake. Granted, there are eggs in it, and you do bake it – but it won’t be tasting anything like an omelet. This French inspired dish screams brunch and tastes amazing with a smooth velvety texture. It’s pretty awesome, and won’t cost much to make. In fact, I saved a ton using all Food Club products and the taste still surpasses any quiche I’ve ever had.

Continue reading “Quiche’n It Real”

3 Easter Egg Leftover Recipes

3 Easter Egg Leftover Recipes - www.cobornsblog.com

3 Easter Egg Leftover Recipes - www.cobornsblog.com

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

Each year at Easter, we enjoy the typical holiday traditions including dying eggs and hiding Easter baskets. My side of the family has recently adopted an Easter tradition from my parents’ best friends. The Polish Egg Tap is now as much a part of our holiday as the ham dinner. In case you’re unfamiliar, each person grabs a colored egg and takes turns smashing the end of their egg into the end of another person’s egg, hoping to break the other without smashing their own egg. One always cracks, and the stronger one does not. Through unofficial rounds of elimination, the owner of the strongest egg not only wins the game, but also bears good luck for the rest of the year.

After the festivities come to a rest, we always wonder what to do with all the leftover hard-boiled eggs. I went searching for recipes and came up with two new ones this year. These Beet Pickled Eggs grabbed my attention because they are just so pretty. What a surprise to learn that they not only look nice, but they also taste like deliciously mellow pickled eggs! The Rainbow Trout and Wild Rice Salad caught my eye because I knew I had a beautiful rainbow trout in my freezer – one that I’d caught myself this past summer. It’s my new favorite fish because it’s so very fun to catch and absolutely delicious! The final recipe is my old stand-by and still one of my favorites: Grown-Up Egg Salad Sandwiches. The trick is to add some crunch and use croissants instead of plain old bread.

Wild Rice and Rainbow Trout Salad
 
Ingredients
  • 1 tsp. Salt
  • 2 Cups Wild Rice, cooked
  • 1 lb. Sugar Snap Peas, trimmed
  • 3 T. Apple Cider Vinegar
  • 3 T. Coarse-Grain Mustard
  • 2.5 tsp. Sugar
  • ¼ Cup Olive Oil
  • ½ lb. Grilled Rainbow Trout, skin discarded and fish flaked into bite-size pieces
  • 4 Green Onions, thinly sliced
  • 6 Hard-Boiled Large Eggs, quartered lengthwise
Instructions
  1. Rinse peas and pat dry, then cut each pod diagonally in half or thirds.
  2. Whisk together vinegar, mustard, sugar, and salt in a bowl, then add oil in a slow stream, whisking until well combined.
  3. Combine peas, trout, onions, and eggs with wild rice in a large bowl.
  4. Drizzle with dressing and gently toss.
  5. Scoop onto a lettuce leaf and enjoy.

 
Grown-Up Egg Salad Sandwich
 
Ingredients
  • ½ Cup Mayonnaise
  • 1 T. Prepared Mustard
  • 1 tsp. White Vinegar
  • 1 tsp. Sugar
  • 1 tsp. Dill
  • 8 Hard-Boiled Eggs, peeled and chopped coarsely
  • ¼ Cup Green Onion, chopped
  • ¼ Cup Celery, chopped
  • ½ Cup Sliced Black Olives
  • ½ Cup Cherry Tomatoes or Grape Tomatoes, sliced
  • ¼ Cup. Toasted Almond Slivers or Sunflower Seeds
  • 1 Avocado, in slices
  • Salt and Pepper to taste
  • 6 Croissants, sliced
Instructions
  1. Make sauce by stirring together mayonnaise, mustard, vinegar, sugar, and dill, and then set aside.
  2. In a large bowl, combine eggs, onion, and celery, and then pour sauce over the top and mix well.
  3. Scoop onto the bottom halves of the croissants.
  4. Top each croissant with olives, tomatoes, nuts, avocado slices, and croissant top.
  5. Salt and pepper to taste.

 
Beet Picked Eggs
 
Ingredients
  • Juice from 1 large jar of Pickled Beets
  • 12 Hard-Boiled Eggs, peeled
  • 1 tsp. Cumin
  • ⅓ Cup Mayonnaise
  • 1 T. Grainy Mustard
  • 1 tsp. Dill
  • 1 T. Parsley, finely chopped
  • Extra Parsley for Garnish
Instructions
  1. Place peeled eggs into a glass bowl and cover in beet juice.
  2. Marinate in the refrigerator for 2 hours or more.
  3. Gently stir occasionally.
  4. Remove eggs from beet mixture and pat dry (discard beet mixture).
  5. Cut eggs in half lengthwise and remove yolks.
  6. Mash yolks with mayonnaise, mustard, dill, parsley, and half of the cumin.
  7. Season with salt and pepper, and then scoop into the egg whites.
  8. Sprinkle with remaining cumin.
  9. Garnish with parsley.

 

Whether you celebrate Easter or simply enjoy protein-rich egg foods, I hope you enjoy my left-over egg recipes. I brought each to work for lunches and boy, were they good! And if you appreciate a new tradition, I hope your egg is the winning tapper. Good luck!

Rebecca
Coborn’s, Inc. Communication Manager

Click Here for more articles written by Rebecca

www.cobornsblog.com - Fun with Family with Rebecca