Fresh Meal Planning (11/6-11/12)

Meal Plan 11/6

The Holiday’s are coming up fast! Keep on budget with another week filled with delicious meals.  Continue reading “Fresh Meal Planning (11/6-11/12)”

Weekly Ad Recipe – Baby Back Ribs With BBQ Sauce

Weekly Ad Recipe Baby Back Ribs With BBQ Sauce www.cobornsblog.com

These are some awesome ribs with a great spicy sauce. When you cook them in the oven first, then grill them for indirect cooking, they are awesome. So tender the pork just falls off the bone. Serve with a side of coleslaw and your favorite glass of wine and you have the best meal ever. Enjoy… I did! Continue reading “Weekly Ad Recipe – Baby Back Ribs With BBQ Sauce”

Weekly Ad Recipe – Slow Cooker Beef Sandwiches

Weekly Ad Recipe Slow Cooker Beef Sandwich www.cobornsblog.com

Wow! This is a great sandwich! The meat is so tender and the flavor is awesome!! Best of all it’s easy to make and ready for you right out of the crock pot. Enjoy… I did! Continue reading “Weekly Ad Recipe – Slow Cooker Beef Sandwiches”

Weekly Ad Recipe – Skillet Chicken Thighs

Weekly Ad Recipe Skillet Chicken Thighs www.cobornsblog.com

I love skillet recipes because they are convenient and easy to prepare! The best part is how tender and moist the chicken thighs are. Add bacon and spinach and you have an awesome meal in less than 30 minutes. Enjoy… I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Skillet Chicken Thighs
Serves: 4
 
Ingredients
  • 8 Bone-In Chicken Thighs
  • 3 Slices Bacon, chopped
  • 2 Large Carrots, chopped
  • 1 Small Onion, sliced
  • 3 Cloves Garlic, chopped
  • ½ Cup Chicken Broth
  • 6 Cups Fresh Baby Spinach Leaves
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 1 T. Grated Lemon Peel
Instructions
  1. In 12-inch skillet, cook chicken and bacon over medium-high heat 5 minutes, turning chicken once.
  2. Stir in carrots, onions, garlic and broth.
  3. Cook uncovered 15 to 20 minutes, turning chicken and cooking until the internal temperature of chicken reaches 165 degrees and vegetables are tender.
  4. Remove pan from heat; add spinach, salt and pepper.
  5. Stir in mixture about 3 minutes until spinach wilts.
  6. Stir in lemon peel until well blended.
Notes
Suggested Wine Pairing Menage a Trois Chardonnay

 

Weekly Ad Recipe – Mediterranean Pot Roast

Weekly Ad Recipe Mediterranean Pot Roast www.cobornsblog.com

This recipe is outstanding and the Mediterranean flavor puts this roast over the top. I love the sun-dried tomato and olive flavors in this roast. Since I love olives I also added a few Kalamata olives to this recipe. Enjoy… I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Mediterranean Pot Roast
Serves: 8
 
Ingredients
  • 3 Lb. Boneless Rump Roast
  • 1 tsp. Salt
  • 1 Tbsp. Italian Seasoning
  • 1 Large Garlic Clove, finely chopped
  • ⅓ Cup Sun-Dried Tomatoes In Oil, drained and chopped
  • ½ Cup Sliced Pitted Ripe Olives
  • ½ Cup Beef Broth
  • ½ Cup Frozen Pearl Onions
Instructions
  1. Spray 12-inch skillet with cooking spray; heat over medium-high heat.
  2. Cook beef in skillet about 5 minutes, turning once, until brown.
  3. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
  4. Place beef, seasoned side up, in 4 or 5 quart slow cooker.
  5. Spread tomatoes and olives over roast.
  6. Add broth and onions.
  7. Cover and cook on low heat setting for 7-8 hours until beef reaches an internal temperature of 145 degrees.
  8. Remove beef from slow cooker; cover and let stand 15 minutes.
  9. Slice beef; serve with beef juice and onions from slow cooker.
Notes
Suggested Wine Pairing: 14 Hands Cabernet