Three Quick Meal Featuring Johnsonville Flame Grilled Chicken

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

I think I spend most of my time in a grocery store but I’m thinking that is a good thing surrounded by all the fresh meat, seafood, vegetables and other goodies. I was shopping the other day and when I was in the Meat Department I discovered a new item that I just have to share with you.  It is called Johnsonville Flame Grilled Chicken Breasts.   Continue reading “Three Quick Meal Featuring Johnsonville Flame Grilled Chicken”

Weekly Ad Recipe – Garlic & Herb Rainbow Trout

Coborn's Weekly Ad Recipe Garlic and Herb Rainbow Trout www.cobornsblog.com

This was the first time I have ever tried Rainbow Trout and I was pleasantly surprised! I never realized how easy it was to prepare trout and how tasty it really is. Grab a great glass of wine and you will have a wonderful entrée! Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Garlic & Herb Rainbow Trout
Serves: 4
 
Ingredients
  • 4 Rainbow Trout, ¼ to ½ inch thick (about 1 pound)
  • 2 T. Lime Juice
  • ⅔ Cup Soft Bread Crumbs
  • 1 tsp. Italian Seasoning
  • 2 tsp. Canola Oil
  • ½ tsp. Garlic Powder
  • ¼ tsp. Pepper
Instructions
  1. Set oven control to broil.
  2. Spray broiler pan rack with cooking spray.
  3. Place fish on rack in broiler pan.
  4. Brush with lime juice.
  5. Broil with tops about 4 inches from heat for 3 minutes.
  6. While fish is broiling, mix remaining ingredients.
  7. Spoon bread crumb mixture on top of fish.
  8. Broil about 1 minute long or until internal temperature of fish reaches at least 145 degrees.
Notes
Suggested Wine Pairing Red Diamond Chardonnay

 

Weekly Ad Recipe – Baked Herb Chicken

Weekly Ad Recipe - Baked Herb Chicken www.cobornsblog.com

This super easy-to-make chicken is usually done in 30 minutes which makes it great for after work dinners. Don’t forget to serve with a side salad, veggie or some type of potato.
Enjoy…. I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Baked Herb Chicken
Serves: 4
 
Ingredients
  • ½ tsp. Dried Rosemary Leaves, crushed
  • ½ tsp. Dried Thyme Leaves, crushed
  • 1 T. Dijon Mustard
  • 1 T. Olive Oil
  • ½ tsp. Salt
  • 2½ Lbs. Chicken, cut-up
Instructions
  1. Heat oven to 400 degrees.
  2. Line cookie sheet with foil and spray sheet with cooking spray.
  3. In small bowl, mix rosemary, thyme, mustard, oil and salt.
  4. Brush or rub mixture over chicken.
  5. Place on cookie sheet.
  6. Bake 30 minutes, turning once until internal temperature of chicken reaches at least 165 degrees.
Notes
Suggested Wine Pairing Casa Lapostolle Chardonnay

 

 

Weekly Ad Recipe – Grilled Lemon and Herb Salmon

Weekly Ad Recipe Grilled Salmon and Herb Salmon www.cobornsblog.com

If you haven’t had a chance to try our new Norwegian Salmon you just have to. I am a salmon lover but this species of salmon puts all others over the top. This is such an easy recipe and the flavor of the salmon, rice and lemon are wonderful. With the aluminum foil packs this is a great recipe if you are camping and enjoying the great outdoors. Enjoy….I did!

– Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Grilled Lemon and Herb Salmon
Serves: 4
 
Ingredients
  • 2 Cups Instant Rice, uncooked
  • 1¾ Cup Chicken Broth
  • 1 Cup Carrots, matchstick cut
  • 4-6 Oz. Salmon Fillets
  • 1 tsp. Lemon Pepper Seasoning Salt
  • ⅛ tsp. Salt
  • ⅓ Cup Fresh Chives, chopped
  • 1 Medium Lemon, cut lengthwise in half, then cut crosswise into ¼" slices
Instructions
  1. Heat coals or gas grill for direct heat.
  2. Spray four 18" x 12" sheets of heavy-duty aluminum foil with cooking spray.
  3. Mix rice and broth in medium bowl.
  4. Let stand about 5 minutes or until most of broth is absorbed.
  5. Stir in carrots.
  6. Place salmon fillet on center of each foil piece.
  7. Sprinkle with lemon pepper seasoning salt and salt; top with chives.
  8. Arrange lemon slices over salmon.
  9. Spoon rice mixture around each fillet.
  10. Fold foil over salmon and rice so edges meet.
  11. Seal edges, making tight ½" fold; fold again.
  12. Allow space on sides for circulation and expansion.
  13. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon reaches an internal temperature of 145°F.
  14. Place packets on plates.
  15. Cut large X across top of each packet; fold back foil.
Notes
Suggested Wine Pairing: Edna Valley Vineyards Pinot Noir