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!”

Weekly Ad Recipe – Tilapia Fish Sandwich

Weekly Ad Recipe Tilapia Fish Sandwich

Are you looking for something to serve your family during lent? Well hold on because this recipe blows the fish right out of the water and on to your plate. I just love the cornmeal mixture with the Lemon Pepper. This is such a refreshing sandwich for lunch or for your main entrée at dinner. Quick, easy and you’re ready to eat! Enjoy… I did! Continue reading “Weekly Ad Recipe – Tilapia Fish Sandwich”

Weekly Ad Recipe – Fish Chowder

Weekly Ad Recipe - Fish Chowder

This soup was great and the fresh cod was wonderful. This is a great meal to serve during lent for your family on those cold winter nights. Just make sure to place the entire fillet of fish in the soup instead of cutting it up ahead of time. That way as it cooks it will break apart on its own and you have nice size chunks of fish for your soup. Enjoy….I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Fish Chowder
Serves: 5
  • 2 tsp. Canola Oil
  • ¼ Cup Onion, chopped
  • ½ Cup Celery, chopped
  • 2 Cups Frozen Potatoes O’Brien, with onions and peppers
  • 1 Can Cream Style Sweet Corn
  • 1-3/4 Cup Chicken Broth
  • 1-1/2 Lb. Fresh Cod
  • 1 Cup Milk
  • 2 tsp. Corn Starch
  • Salt & Pepper to Taste
  1. In 3-quart saucepan, heat oil over medium heat.
  2. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  3. Stir in potatoes, corn and broth.
  4. Heat to boiling.
  5. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
  6. Add whole fish fillets.
  7. Cover; cook 5 to 7 minutes or until fish reaches an internal temperature of 145 degrees.
  8. In measuring cup, mix milk and cornstarch; stir into chowder.
  9. Cook; stirring constantly, until mixture boils and thickens.
Suggested Wine Pairing Kendall Jackson Vintners Reserve Pinot Gris


Gumbo for Mardi Gras

Courtesy: Southern Living

Recipes for Mardi Gras

Fat Tuesday is coming up – marking the end of Mardi Gras and the beginning of Lent. This final day of Mardi Gras is full of parties and great food.

Gumbo is a big part of Louisiana cooking – and of Mardi Gras. This one-pot stew dates back to the first French settlers in that region. They brought their love of bouillabaisse to America – but needed to substitute local ingredients in order to make the classic fish stew. The Spanish, Africans, and Native Americans then added their own flavors and preferences to create what we now call gumbo.

Where did the name “gumbo” come from? It’s actually from African words used for okra. This vegetable is often used to thicken the stew. The big key to a great gumbo is a great roux. A roux is a cooked mixture of flour and fat to thicken sauces. Dark-colored roux adds flavor and color to a finished gumbo and is a huge part of the amazing flavors in this stew. Continue reading “Gumbo for Mardi Gras”