Parmesan Acorn Squash

 

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

Happy Fall Everyone!

It’s officially here and the kids have returned to school.  Now is time for a little “mom” time during the day until they return.   A lot of time, this is where when I had kids at home I got more work done than ever, but the time would fly.  Continue reading “Parmesan Acorn Squash”

Mexican Street Corn and Certified Hereford Beef Tri-tip on the Grill

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

Next week is July 4th and it is my very favorite holiday. I love the weather and all the fun that comes along with this time of year. Getting together with family and friends is got to be the best. Continue reading “Mexican Street Corn and Certified Hereford Beef Tri-tip on the Grill”

Fresh Meal Planning (04/23-04/29)

4/23/17 Coborn's Meal Plan - cobornsblog.com

We have another great week filled a wonderful and tasty variety of meals for you. Weather you make them on the grill, stove or a slow cooker, these meals are sure to win over the whole family!

How it works:

While following along with this week’s meal planning blog, please keep in mind that your grocery list may vary slightly from ours depending on what you need for this week’s meals or what you do not already have on hand that we do from previously meal planning creations, as well as diet restrictions or alterations to our recipes. Reminder that we also calculate the average prices for items based on the weekly ad for all locations or with prices averaged out from CobornsDelivers.com. However, this week of meal planning is sure to give you 7 meals for a family of 4 all for under $75! That’s an awesome amount of savings! Read on to see what we have prepared for you this week!

Continue reading “Fresh Meal Planning (04/23-04/29)”

Castello Havarti Cheese

Castello Havarti Cheese - www.cobornsblog.com

Cheese Please with Kevin
Kevin

Castello Creamy Havarti - Coborn's May Cheese of the Month - www.cobornsblog.comIt’s getting warmer every day and when I’m thinking of a cheese to snack on or to top my favorite sandwich I reach for the Coborn’s May “Cheese of the Month”, Castello Havarti. This semi soft cheese has a buttery, creamy taste and a mellow aroma. It’s a versatile, gourmet cheese that’s easy to cook with and delicious as a snack.

Havarti originated in Denmark in the 1800’s and is named for Havartigaard, the dairy where it was invented. Castello master Danish cheese makers continue this proud tradition, and today Havarti is favored around the world by home cooks and professional chefs alike.

To give your favorite dishes a twist, try Castello Havarti Creamy:

  • As a Snack, sliced in sticks and drizzled with honey, preserves or chutney
  • On a Gourmet sandwich, such as a Panini, grilled cheese or slider
  • In Comfort Food, such as macaroni and cheese or French onion soup
  • On a Cheese Board, with subtly sweet and savory pairings
  • Pairs well with Pinot Noir, Pilsner or sparking apple cider

Or you can try this creamy, delicious recipe I have provided for you here.

Cauliflower Macaroni & Havarti Cheese

Cauliflower Macaroni & Havarti Cheese - www.cobornsblog.com

Cauliflower Macaroni & Havarti Cheese
Serves: 4-6
 
Ingredients
  • 1 Head Cauliflower, cut into small florets
  • To Taste Salt
  • To Taste Black Pepper, freshly ground
  • 2 Cups Heavy Cream
  • ½ Cup Mascarpone
  • 1 Cup Castello® Creamy Havarti
  • To Taste Hot Sauce
  • ½ Cup Chives, finely chopped
  • ½ Cup Panko Breadcrumbs
Instructions
  1. Bring a large pot of water to a boil.
  2. Add salt to water.
  3. Place cauliflower florets to the water and cook until tender but still crisp, about 5 minutes.
  4. Drain well, pat dry and set aside.
  5. Preheat your broiler to high.
  6. While preheating oven, in a 2-quart sauce pan add the cream, salt, pepper and hot sauce to the pan and bring it to simmer on medium heat.
  7. Reduce the cream by ⅓, about 3 minutes.
  8. Whisk in Mascarpone and Havarti.
  9. Keep the sauce at a simmer, the sauce will be slightly thickened at this point.
  10. Add in cauliflower and chives, stirring well to coat the cauliflower.
  11. Pour into oven-proof dish and top with breadcrumbs in an even layer.
  12. Place under the broiler for 2-3 minutes, until golden brown and bubbly.
  13. Remove from the broiler and let set for 5 minutes before serving.
Notes
If you cannot find Mascarpone, cream cheese will work in a pinch.

 

So when you are trying to come up with a tasty cheese that will tantalize your taste buds, try our May “Cheese of the Month” Castello Havarti!

Kevin
Coborn’s, Inc. Director of Deli

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Cheese Please with Kevin - www.cobornsblog.com

Authentic Cinco de Mayo Meal

Authentic Cinco de Mayo Meal - Add some culture to your meal. Celebrate Cinco de Mayo with this authentic meal. www.cobornsblog.com

www.cobornsblog.com - Fun with Family with Rebecca
Rebecca

May is a month of celebrations at our house, starting with May Day on the first, the twins’ birthday on the third, Cinco de Mayo on the fifth, my husband’s birthday on the seventh, lots of other relatives’ birthdays, and countless school-related activities to carry us through to the cabin opener on Memorial Day weekend.

With all this celebrating going on, we opt to bring a little culture into our lives so we don’t get burned out on grilled hot dogs and birthday cake. On the technical side, we don’t have any Mexican ancestry that we know of, but we do make a point to add a little history lesson into the mix, along with a fabulous meal to observe Cinco de Mayo.

According to History.com, “Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.”

Each year on May 5th, we make a wonderful meal at our house that consists of Mole Poblano Chicken, which has often been called the jewel of Puebla food, Chile Lime Corn on the Cob, Horchata, which is a cinnamon-y rice milk drink, and Fried Ice Cream.

Mole Poblano Chicken

Mole Poblano Chicken - Authentic Cinco de Mayo Meal ideas - www.cobornsblog.com

Mole Poblano Chicken
 
Ingredients
  • 2 T. Butter
  • 1 Onion, chopped
  • 1 Clove Garlic, minced
  • 9 Minced Ancho Chiles, (dried poblano peppers) seeds and stems removed
  • 1 Bay Leaf
  • ½ tsp. Fresh Black Pepper
  • ½ tsp. Ground Cloves
  • 1 Cup Tomato Sauce
  • 1 Cup Chicken Broth
  • ¼ tsp. Anise Seed
  • ½ tsp. Cinnamon
  • 1 tsp. Sugar
  • ½ Cup Chunky Peanut Butter
  • 2-3 Biscuits or Hard Rolls, cut into chunks
  • ½ oz. Mexican Chocolate, grated
  • 4 lb. Chicken, cut into pieces
  • 2 T. Sesame Seeds, toasted
Instructions
  1. Brown onion, garlic and chiles in butter in a large sauce pan.
  2. Add in the bay leaf, pepper, cloves, tomato sauce, chicken broth, anise, cinnamon, sugar, peanut butter, and bread.
  3. Simmer over medium-low heat for 10-15 minutes, stirring occasionally.
  4. Stir in chocolate until it melts, then add chicken, covering each piece with mole sauce.
  5. Simmer on medium-low heat for at least 30 minutes, until chicken is cooked.
  6. To serve, pour mole over enchiladas or tostadas and top with sesame seeds.
Notes
DOÑA MARÍA also has a Mole sauce in a jar that is available in the Mexican Food section of our stores. It’s pretty similar to my recipe, only much quicker to prepare. The contents include chile peppers, soybean oil, crackers, sugar, sesame seeds, peanuts, salt, and cocoa.

Chile Lime Corn on the Cob

Chile Lime Corn on the Cob - Authentic Cinco de Mayo Meal ideas - www.cobornsblog.com

Chile Lime Corn on the Cob
 
Ingredients
  • 6 Ears Corn on the Cob, cleaned
  • ½ Cup Lime Juice
  • 1 T. Chipotle or Chili Powder
  • ¼ Cup Grated Parmesan
  • To Taste Salt and Pepper
Instructions
  1. Preheat your grill for medium-high heat and lightly oil the grate.
  2. While the grill is warming, soak the husked ears of corn in water for 10 minutes.
  3. Mix lime juice, chili powder, salt, and black pepper in a separate bowl.
  4. Remove the corn from water and grill, turning it frequently, until corn is golden brown on all sides, 3 to 5 minutes per side.
  5. As you turn the corn, brush it with the seasoned lime juice.
  6. As you serve the corn, sprinkle with parmesan, salt and pepper.

 

Horchata

Horchata - Authentic Cinco de Mayo Meal ideas - www.cobornsblog.com

Horchata
 
Ingredients
  • 2 Quarts Rice Milk
  • 1 Cup Water
  • ½ Cup White Sugar
  • ½ Cup Light Coconut Milk
  • ¼ tsp. Ground Cinnamon
  • ¼ tsp. Vanilla
  • ¼ tsp. Almond Extract
  • Cinnamon Sticks for Garnish
Instructions
  1. Heat water, sugar, coconut milk, cinnamon, vanilla and almond extract in a saucepan over medium heat.
  2. Simmer until sugar dissolves, about 5 minutes.
  3. Remove mixture from heat for 10 minutes.
  4. Pour rice milk into a large pitcher and add the sugar water mix.
  5. Serve over ice or blended with ice.
  6. Garnish each glass with a cinnamon stick.

 

Fried Ice Cream

Fried Ice Cream - Authentic Cinco de Mayo Meal ideas - www.cobornsblog.com

Fried Ice Cream
 
Ingredients
  • 3 Cups Cinnamon Toast Crunch cereal, crushed
  • 6 Scoops Vanilla Ice Cream
  • ¼ Cup Honey
Instructions
  1. Pour crushed cereal in a bowl.
  2. Quickly roll scoops of ice cream in the cereal to fully coat the ice cream.
  3. Place the coated scoops on a jelly roll pan, then freeze the ice cream for at least an hour.
  4. Just before serving, remove the pan from the freezer, drizzle honey over the balls and broil the ice cream about 6 inches from the broiler for about 30-45 seconds, just enough to brown the tops and crisp up the cereal coating.

 

– Rebecca
Coborn’s Communications Manager

 

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www.cobornsblog.com - Fun with Family with Rebecca