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

 

4 New Year's Eve Recipes You Need To Try

4 New Year's Eve Recipes You Have To Try

It’s almost 2016! How that happened, I’m not so sure. The past year flew by! As the clock strikes midnight on Thursday evening many of us will be surrounded by loved ones, family, friends and of course… Food and Drink! These delicious recipes will be sure to have your party guests celebrating far past midnight as they toast towards a great year behind them and look towards new opportunities and celebrations in the future. Be sure to check out these 4 Simple New Year’s Eve Party Hosting Recipes and utilize the Free Printable Recipes that are included with them.

Spinach Artichoke Dip

Spinach and Artichoke Dip

This first recipe is my absolute favorite. If you’ve never tried Spinach and Artichoke Dip, you’ve been missing out. It’s truly heaven on a flatbread wedge!

Is there anything that tastes better? I’ll answer that. No, no there isn’t. I challenge you to try this recipe for New Year’s Eve. Make sure you have recipe cards on hand, everyone will love this dip and be sure to ask you to share the secret of how it tastes so darn good.

Spinach Artichoke Dip
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 T. Butter
  • 4 T. Garlic, Minced
  • 1 Bag Spinach
  • Salt and Pepper, to taste
  • 2 Cans Artichoke Hearts, rinsed and drained
  • 3 T. Butter (additional)
  • 3 T. Flour
  • 1-1/2 Cup Milk
  • 1 Package (8 Oz.) Softened Cream Cheese
  • ½ Cup Crumbled Feta
  • ½ Cup Grated Parmesan
  • ¾ Cups Grated Pepper Jack Cheese
  • ¼ tsp. Cayenne
  • Extra Grated Pepper Jack
  • Pita Wedges, Tortilla Chips or Crackers
Instructions
  1. Melt 3 tablespoons butter in a skillet over medium heat.
  2. Add the minced garlic and cook for a couple of minutes.
  3. Crank up the heat a bit and throw in the spinach.
  4. Stir around and cook for a couple of minutes until the spinach wilts.
  5. Remove the spinach from the skillet and put it in a small strainer.
  6. Squeeze the excess juice back into the skillet.
  7. Set the spinach aside.
  8. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color.
  9. Remove the artichokes.
  10. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste.
  11. Cook over medium-low heat for a minute or two, then pour in milk.
  12. Stir and cook until slightly thickened; splash in more milk if needed.
  13. Add cream cheese, feta, parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth.
  14. Chop artichokes and spinach and add to the sauce. Stir to combine.
  15. Pour into buttered baking dish.
  16. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
  17. Serve with pita wedges, chips or crackers!

Shrimp Cocktail

Shrimp Cocktail Sauce

Shrimp and cocktail sauce go with New Year’s Eve Parties like Turkey goes with Thanksgiving Dinner. This Cocktail Sauce is delicious because it is 100% homemade. You won’t believe how truly easy this recipe is. I love Shrimp and Cocktail sauce, and when I can tweak the recipe to my choosing I love it even more than usual!

Shrimp Cocktail
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Shrimp
  • 2 Lbs. (12 to 15-count) Shrimp
  • 1 T. Olive Oil
  • ½ tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper
  • Sauce
  • ½ Cup Chili Sauce (Recommended: Heinz)
  • ½ Cup Ketchup
  • 3 T. Horseradish
  • 2 tsp. Lemon Juice
  • ½ tsp. Worcestershire Sauce
  • ¼ tsp. Hot Sauce (Recommended: Tabasco)
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Peel and devein the shrimp, leaving the tails on.
  3. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer.
  4. Roast for 8 to10 minutes, just until pink and firm and cooked through.
  5. Set aside to cool.
  6. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, worcestershire sauce, and hot sauce.
  7. Stir together.
  8. Let cool.
  9. Serve as a dip with the shrimp.

White Pizza Dip

White Pizza Dip

New Year’s Eve is all about snacking and indulging on all things not-so-good for you for one last evening before the ever popular New Year’s Resolution time begins the following day! Everyone knows that pizza is the ultimate party treat, so why not make a delicious dip fashioned after this delicious food staple. 

When it comes to appetizers, there’s nothing better than a creamy, cheesy dip! And this White Pizza Dip is just that. It’s really easy to throw together in the midst of the holiday rush, and it’s the kind of oozy gooey appetizer that makes a great conversation starter. I like this dip in a French Boule, but if that’s not your style feel free to toss it in a medium sized dish and you can create an equally delicious app. We promise this tasty comfort food dip will disappear just as soon as you set it out, so maybe have a second batch on hand! Serve with crackers, bread or chips and enjoy the instant satisfaction of this White Pizza Dip.

White Pizza Dip
 
Ingredients
  • 1 Small Boule
  • 1½ C. Ricotta Cheese
  • 2 C. Shredded Mozzarella Cheese
  • ½ tsp. Dried Basil
  • ½ tsp. Dried Oregano
  • Red Pepper Flakes
Instructions
  1. Preheat oven to 350°F.
  2. In a small bowl, stir together ricotta cheese and 1½ cups shredded mozzarella cheese.
  3. Stir in dried basil and oregano.
  4. Cut top off inch or so off of boule.
  5. Hollow out inside, leaving about a 1-inch or so rim.
  6. Add mozzarella mixture to hollow.
  7. Top with remaining ½ cup mozzarella cheese and red pepper flakes, to taste.
  8. Grease a sheet of aluminum foil and lightly cover.
  9. Place on a baking sheet.
  10. Bake for 20 minutes covered.
  11. Remove foil, and continue baking for 10-15 uncovered, or until hot and bubbly and cheese is melted.

Pomegranate Moscow Mules

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We believe the more festive the drink the better the New Year! Try out these Pomegranate Moscow Mules and have a deliciously festive twist on this traditional cocktail. Welcome to your new favorite beverage of 2016 Coborn’s Bloggers!

Hint: Try these with tasty cocktails in Copper Mugs. It’s the signature way to serve the drink and it makes the Moscow Mule even better! Here’s why:

  • The most scientific benefit of using a Copper Mug for Moscow Mules is the temperature difference. When ice and the liquid is combined in the mug, the Copper instantly takesCopper Moscow Mule Mugs on the icy temperature of the cocktail. The handle of the mug keeps your hands from growing cold from holding the mug and the cocktail keeps cold because it’s not making contact with your hands. (The metal also helps with reflecting the heat from the sun and keeping drinks cold int he summer sunshine, that’s why Moscow Mules are very popular in the warm months!)
  • It has been said that Moscow Mules enhance the individual flavors of the ginger beer, vodka, and lime. Some experts say that when vodka touches the walls of the mug, the copper begins to oxidize. This boosts the aroma, and enhances the taste of the vodka. Cold copper also has a tendency to heighten the amount of bubbles in the carbonated ginger beer, bringing maximum fizziness to the Moscow Mule, compared to when it is served in a plastic or glass container. The lime juice is also brought to life by the cold copper, and this heightens the the tangy citrus.
  • Finally Moscow Mules look wonderful in Copper Mugs. It enhances the experience of the drink and makes the overall presentation of it look stunning.

Whether temperature, taste or experience is your reason, you will no doubt enjoy sipping these delicious Pomegranate Moscow Mules from beautiful Copper Mugs.

Pomegranate Moscow Mules
 
Ingredients
  • 2 Oz. vodka
  • 1 Oz. pomegranate juice
  • 1 T. pomegranate seeds
  • 1 T. Lime Juice
  • 1 tsp. Honey
  • ½ Cup Ice
  • Ginger Beer
  • Sprig of Rosemary
Instructions
  1. In a cocktail glass fill with ice.
  2. Stir together vodka, pomegranate juice, pomegranate seeds, tbsp. lime juice, honey, and ice.
  3. Top off with ginger beer and garnish with a sprig of fresh rosemary.

Whether it be a tasty dip with crackers, shrimp cocktail sauce or a festive beverage to toast with as the clock strikes midnight, food and drinks are a main aspect of many holidays. Coborn’s loves to be a part of your holidays and bring you food or the ingredients you need to make one of our recipes for your loved ones. We hope you have a blessed Holiday and we’ll see you in 2016!

 

Weekly Ad Recipe – Tuna With Avocado Salsa

Weekly Ad Recipe - Tuna With Avocado Salsa www.cobornsblog.com

If you like tuna on the grill you are going to love this recipe. Adding the salsa to this recipe puts it over the top. The flavor of lime juice, cilantro and a little spice from the jalapeño is fantastic! Enjoy… I did!

Jayne,
Coborn’s Inc. Meat And Seafood Merchandiser

Tuna With Avocado Salsa
Serves: 6
 
Ingredients
  • 1-1/2 Lbs. Fresh Tuna Steaks
  • ¼ Cup Lime Juice
  • 2 tsp. Chili Oil
  • 2 T. Fresh Cilantro, finely chopped
  • 1 Clove Garlic, finely chopped
  • ½ tsp. Salt
Salsa
  • 1 Cup Avocado, pitted, peeled and chopped
  • 1 Kiwi Fruit, peeled and chopped
  • 1 Med. Green Onions, Chopped
  • 1 Jalapeno Chile, seeded, finely chopped
  • 2 T. Lime Juice
  • 2 T. Fresh Cilantro, chopped
Instructions
  1. In small glass dish, mix remaining tuna ingredients.
  2. Add tuna; turn to coat with marinade.
  3. Cover; refrigerate, turning once, at least 30 minutes but no longer than 2 hours to marinade.
  4. In medium bowl, mix all salsa ingredients; refrigerate.
  5. Spray grill rack with cooking spray.
  6. Heat gas or charcoal grill.
  7. Remove tuna from marinade; reserve marinade.
  8. Place tuna on the grill.
  9. Cover grill; cook over medium heat 11 to 15 minutes brushing 2 or 3 times with marinade and turning once until internal temperature of tuna reaches 145 degrees.
  10. Discard any remaining marinade.
  11. Top tuna with salsa.
Notes
Suggested Wine Pairing Toad Hollow Chardonnay

 

Weekly Ad Recipe – Salmon With Lime Sauce

Weekly Ad Recipe - Salmon With Lime Sauce www.cobornsblog.com

Do you love salmon as much as I do? Then here is an outstanding recipe for you to try. I have always preferred lime over lemon and the lime in this recipe is what makes it delicious. It’s very easy to make and it gives the salmon an extra burst of flavor that puts it over the top. Enjoy…I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Salmon With Lime Sauce
Serves: 6
 
Ingredients
  • 1 tsp. Lime Peel, grated
  • ¼ Cup Lime Juice
  • 2 T. Honey
  • 1 tsp. Dried Dill Weed
  • 2 tsp. Olive Oil
  • 1-1/2 Lbs. Fresh Salmon
  • ½ tsp. Salt
Lime Sauce
  • ⅓ Cup Lite Mayonnaise
  • 1 tsp. Lime Peel, grated
  • 2 tsp. Lime Juice
Instructions
  1. In small bowl, mix 1 teaspoon lime peel, with ¼ cup lime juice, honey, dill weed and oil.
  2. In 2 quart baking dish, arrange salmon pieces, skin sides up, in single layer.
  3. Pour marinade over salmon; turn in marinade to cover all sides.
  4. Cover with plastic wrap and refrigerate 30 minutes.
  5. Heat gas grill.
  6. Carefully brush grill rack with oil.
  7. Remove salmon from marinade, discard marinade.
  8. Sprinkle salmon with salt.
  9. Place skin side down on grill over medium heat.
  10. Cover grill; cook 10 to 15 minutes or until salmon reaches an internal temperature of at least 145 degrees.
  11. In a small bowl, mix lime sauce ingredients together and serve with the salmon.
Notes
Suggested Wine Pairing Seaglass Pinot Noir