Make It A Meal!

St. Patrick’s Day is coming up fast! Get ready to celebrate with some traditional Irish meals!  Continue reading “Make It A Meal!”

St. Patrick’s Day Appetizers - Family, Friends & Food with Jayne

Happy St. Patrick’s Day!

A few years ago, I tried Corned Beef and Cabbage for the first time and found a new comfort food. The combination of Cabbage, Carrots and Corned Beef was fantastic. This year I thought why not try some appetizers for those St. Patrick’s Day parties. Continue reading “St. Patrick’s Day Appetizers”

Peppermint Cream Hot Cocoa

Neat or On The Rocks with Harley -

Hello January! Old man winter it here with vengeance, blasting us with wind, cold and of course SNOW, so I thought a nice hot cocktail was just what we needed and this recipe does not disappoint.

If you love a Peppermint Andes Chocolate Mints, then you are going to love this Peppermint Cream Hot Cocoa recipe. Using only three ingredients, we step up your traditional Hot Cocoa to an adult beverage that you will not want to put down. And if you want to step it up a notch, topping with mini marshmallows and peppermint is recommended. Simply print the recipe below, pin in on Pinterest, watch the video… but please try it, because this is sure to become a new winter favorite! Continue reading “Peppermint Cream Hot Cocoa”

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage - - Family, Friends & Food with Jayne

It’s March 10th and I’m just counting the days until spring. I love Minnesota winters but enough is enough, bring on spring!  In one week it’s time to celebrate St. Patty’s Day and what is this celebration without Corned Beef and Cabbage?  I may not be Irish but I love an excuse to prepare this delicious entrée. I didn’t know much about Corned Beef a few years ago because I thought it was something technical to make.  This is so not true and is probably one if the easiest recipes.

Corned Beef is traditionally the brisket that is cured in a brine solution along with various seasonings, and then slowly simmered until it’s tender and flavorful. It is best cooked by slow, moist-heat cooking. A good corned beef is tender with a delicious salty flavor. The brine for making corned beef is similar to the brine used for making pickles.

Whether you are simply making corned beef sandwiches or the classic corned beef and cabbage, it’s important that you always slice the corned beef against the grain.

When I purchased the corned beef there are two kinds to choose from, either Flat Cut or Point Cut.  The Point Cut has a little more fat than the flat. The higher fat content the brisket will produce a moister corned beef.

This is how easy it was for me to do.

Slow Cooker Corned Beef and Cabbage
Serves: 6
  • 3.5 lbs. Corned Beef Brisket & Seasoning Packet included with brisket
  • 1 Onion, cut into wedges
  • 10 Baby Red Potatoes, peeled and quartered
  • 16 Oz. Baby Carrots, cut into chunks
  • 3 Cups Water
  • 1 Small Head of Cabbage, cut into wedges
  1. Place the onion, potatoes and carrots in a 5-quart slow cooker.
  2. Pour water over vegetables along with the brine from the Corned Beef.
  3. Place Corned Beef Brisket over vegetables and sprinkle seasoning packet on top of brisket.
  4. Place cabbage on top.
  5. Cover and cook on low until meat and vegetables are tender and internal temperature of brisket reaches 145°F, for approximately 8-9 hours.

If you are lucky enough to have leftovers shred the brisket because they make perfect hot or cold sandwiches the next day.  Enjoy….I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne. - Family, Friends and Food with Jayne

Kerrygold Dubliner Natural Cheese

Kerrygold Dubliner Natural Cheese -

Cheese Please with Kevin -

One of my all-time favorite Kerrygold cheeses is Kerrygold Dubliner. This cheese boasts the brand’s grass-fed goodness with a nutty and naturally sweet flavor that has captivated cheese-lovers everywhere.

Unlike any other brand on the market, Kerrygold is made from the milk of grass-fed cows that graze on Ireland’s lush, green pastures for up to 300 days a year. The traditional practices upheld by generations of Irish dairy farmers ultimately yield a product that has a golden color and creamy flavor that is unparalleled in the category. It’s the way butter and cheese should always look and taste; the way nature intended.

Dubliner is complex. Worldly. Somewhat sweet, somewhat nutty. All of these words just as easily describe our Dubliner Cheese as they do the city of Dublin, Ireland itself. So it isn’t hard to see where we drew our inspiration for this decidedly Irish cheese.

Dubliner is a robust aged cow’s milk cheese with a bit of a hard texture similar to a Cheddar. In one bite, you can taste the diversity of flavors – from nutty to sharp to sweet – that can only come from a natural cheese made from the milk of grass-fed cows. What might seem ambiguous is actually a well-balanced mix of cheese cultures and naturally occurring amino acids. This diversity pays off in its ability to be served alongside a full-bodied wine like Cabernet, a freshly pulled pint of Guinness,  simply melted between a few slices of crusty brown bread or in this delicious recipe below.

Kerrygold Dubliner Stuffed Chicken

Kerrygold Dubliner Stuffed Chicken -

Kerrygold Dubliner Natural Cheese
  • 8 Oz. Kerrygold Dubliner Cheese
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Oz. Fresh Bread Crumbs
  • 1 Oz. Pack Fresh Mediterranean Herbs, finely chopped
  • 2 Medium Eggs, Beaten
  • ½ tsp. Salt
  1. Preheat the oven to 400° F.
  2. Grate 3½ Oz. Kerrygold Dubliner Cheese and cut the remainder into thin slices. Cut a pocket in each chicken breast and insert the slices of cheese.
  3. In a bowl, mix together the bread crumbs, herbs and grated Dubliner Cheese. Place the beaten eggs in a shallow dish and dip the chicken breasts into it, until evenly coated, then press firmly into the crumb mixture.
  4. Place on a buttered baking sheet and bake for 35 – 40 minutes or until cooked through.
The chicken portions can be sliced into four and served with salad and spinach or tomato pasta tossed in melted butter.

Coborn’s, Inc. Director of Deli

Click Here for more articles written by Kevin

Cheese Please with Kevin -