Weekly Ad Recipe – Grilled Salmon Kabobs

Weekly Ad Recipe - Grilled Salmon Kabobs www.cobornsblog.com

Want to impress your friends? Invite them over for a Salmon Kabob dinner right off the grill. These little beauties were fantastic. The Norwegian Salmon is like no other! They were such a hit with my family that they asked me to make them again this weekend. How can I turn them down? Enjoy….we really did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Grilled Salmon Kabobs
Serves: 4
 
Ingredients
  • 2 T. Fresh Oregano, chopped
  • 1 tsp. Ground Cumin
  • ¼ tsp. Crushed Red Pepper Flakes
  • 1½ Lbs. Skinless Norwegian Salmon Fillet, cut into 1” pieces
  • 2 Lemons, very thinly sliced into rounds
  • Olive Oil Cooking Spray
  • 1 tsp. Salt
  • 16 Bamboo Skewers, soaked in water 1 hour
Instructions
  1. Heat the grill on medium heat and spray the grates with oil.
  2. Mix oregano, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  3. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kabobs total.
  4. Spray the fish lightly with oil and season with salt and the reserved spice mixture.
  5. Grill the fish, turning occasionally, until the internal temperature of fish reaches
  6. degrees, about 8 to 10 minutes.
Notes
Suggested Wine Pairing McManis Pinot Noir

 

Weekly Ad Recipe – Lobster Bisque

Coborn's Weekly Ad Recipe - Lobster Bisque www.cobornsblog.com

I wanted to try a different lobster recipe so I dug around in my recipe books and found this. I am such a huge lover of lobster as well as soup so I thought this would be a win-win, and it was. I loved it! You can also substitute the lobster with other types of fish such as halibut or haddock and the recipe is still great. Enjoy….I did!

Jayne,
Coborn’s Inc Meat and Seafood Merchandiser

Lobster Bisque
Serves: 4
 
Ingredients
  • 3 T. Butter or Margarine
  • ¼ Cup Onion, finely chopped
  • 3 T. All-Purpose Flour
  • 1 T. Fresh Parsley, chopped
  • ½ tsp. Salt
  • ⅛ tsp. Pepper
  • 2 Cups Milk
  • 1 Cup Chicken Broth
  • 1-1/4 Cups Lobster, chopped fresh or frozen (thawed)
Instructions
  1. Melt butter in 3-quart saucepan over low heat.
  2. Cook onion in butter, stirring occasionally, until tender.
  3. Stir in flour, parsley, salt and pepper.
  4. Cook, stirring constantly, until mixture is bubbly; remove from heat.
  5. Stir in milk and broth.
  6. Heat to boiling, stirring constantly.
  7. Boil and stir 1 minute.
  8. Stir in lobster.
  9. Heat to boiling; reduce heat.
  10. Simmer about 3 minutes, stirring frequently, until lobster is cooked to an internal temperature of 145 degrees.
Notes
Suggested Wine Pairing Seaglass Chardonnay

 

Weekly Ad Recipe – Creamed Style Mushrooms

Weekly Ad Recipe - Creamed Style Mushrooms www.cobornsblog.com

Here is a recipe that you can use a couple different ways. I have served this as an appetizer at a party and I have also made this recipe and served the mushrooms over pasta. It’s perfect if you are looking for meatless meal options. Also, if you don’t have fresh parsley a teaspoon of dried parsley works just as good. You can also add some lite sour cream to top it off. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Creamed Style Mushrooms
Serves: 6
 
Ingredients
  • 2 Lbs. Whole White Mushrooms
  • 3 T. Butter or Margarine, melted
  • 3 T. Half and Half
  • 1 Clove Garlic, finely chopped
  • 1 Env. Beefy Mushroom Soup Mix (1.15 oz.)
  • ¼ Cup Sour Cream
  • 2 T. Chopped Fresh Parsley
Instructions
  1. Place mushrooms into a 3-quart slow cooker.
  2. Mix melted butter with half and half, garlic and soup mix in a small bowl.
  3. Stir soup mixture gently into mushrooms to coat.
  4. Cover and cook on high heat setting 2 to 3 hours or until mushrooms are tender and hot.
  5. Gently stir sour cream into mushrooms.
  6. Sprinkle with parsley before serving.
Notes
Suggested Wine Pairing Wine by Joe Pinot Noir

 

Getting Organized Before Thanksgiving

I will be the first to admit it—when it comes to the holidays, I have it easy.  My parents and in-laws, who live in the same state as me and my family, still take on the major duties at Thanksgiving, while I play a supporting role.  I’ve never hosted the meal or roasted the turkey (and I’m in my mid-30s!  I know!).  I do make a great cranberry salad, sweet potato casserole, and other side dishes.  But so far, the “main stars” of the feast have been left to the pros—my parents and in-laws, who are all amazing in the kitchen.

That doesn’t mean that I don’t have preparations to make before Thanksgiving, however.  And as I make my list of Thanksgiving Day preparations, I’ll include steps to help those of you who are doing more of the heavy lifting.

  • Menu Planning and Grocery List: There are certain family dishes that are a “must” at Thanksgiving.  For my side of the family, that includes turkey, stuffing, mashed potatoes, sweet potato casserole, a green vegetable (broccoli or green beans), a cranberry sauce or salad, lefse, and apple and pumpkin pie.  My husband’s side of the family also serves a noodle dish and pumpkin bread.  Look at the dishes you’re making and write out your grocery list.  You may want to order your turkey in advance.  For more help, click on CobornsDelivers.com and choose “Thanksgiving Planner.”
  • Assign Duties: You may want to ask guests to bring a particular dish for the main meal or an appetizer, beverage, or dessert.  As an adult who’s not hosting, it’s fun for me to make a special dish to share.  I enjoy contributing to the meal and I like participating in the special preps of the holiday—while feeling relieved that I’m not in charge of the turkey!
  • Continue reading “Getting Organized Before Thanksgiving”