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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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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Weekly Ad Recipe – Rigatoni Pasta Bake

www.cobornsblog.com Rigatoni Pasta Bake Recipe

Rigatoni Pasta Bake
Serves: 10
 
Ingredients
  • 1 Box Full Circle Rigatoni Pasta
  • 1 Jar Full Circle Pasta Sauce (approx. 3 cups)
  • 14.5 Oz. Can Full Circle Diced Tomatoes
  • 4 Oz. Can Full Circle Mushrooms
  • 1 Lb. Extra Lean Ground Beef, Browned & Drained
  • 1 Onion, diced
  • ½ Cup Low Fat Shredded Montery Jack Cheese
Instructions
  1. Begin to heat water to a boil for pasta.
  2. Add pasta and cook according to package directions while you prepare the rest of the ingredients.
  3. Brown and crumble ground beef with diced onion.
  4. Drain well and rinse if desired.
  5. Add jar of pasta sauce, can of mushrooms, and can of diced tomatoes to the ground beef and simmer while the pasta cooks or however long you wish to simmer.
  6. When pasta is cooked, drain well.
  7. Combine pasta and sauce in casserole dish or dishes.
  8. Toss to mix well.
  9. If desired, add spoonfuls of low-fat or fat free cottage cheese and fold in to mix slightly.
  10. Top with low fat shredded cheese.
  11. Bake in hot oven (400˚ F or whatever temperature you are using to bake other menu items is fine) till cheese melts and begins to brown slightly.
Notes
You may wish to saute small diced veggies such as zucchini or eggplant with the meat. You can add a shredded carrot if desired. Using ground turkey, chicken or a veggie meat substitute may lower the fat/calories. If preparing casseroles to freeze, you may wish to add extra tomatoes or sauce because while this freezes and reheats WONDERFULLY it does seem a bit dry if you don’t add extra.

 

Grilled Cheese has 'Grown Up'!

www.cobornsblog.com - NO KIDS ALLOWED, Adult Grilled Cheese Sandwich and Homemade Creamy Tomato Basil Bisque Recipe
No Kids Allowed – Adult Grilled Cheese Sandwich
www.cobornsblog.com - A Cut Above with Chef Todd
Chef Todd

Admit it, even though you’re considered an adult on the outside, the kid on the inside still loves a good grilled cheese sandwich. Well in celebration of National Grilled Cheese Month I am going to give you some tips on how to step up that traditional sandwich and make it a little more gourmet. Let’s call it the ‘Adult Grilled Cheese’, but trust me, even the youngsters will enjoy this sandwich.

Let’s first forget the traditional white or wheat bread and graduate to a Rustic French, Asiago Sourdough or Rosemary Sourdough bread. These breads are a good base because they are more flavorful and nutritious than white breads.  You will also need spreadable butter and fresh beefsteak or yellow pear tomatoes from Coborn’s. Don’t forget the fresh arugula or spinach, for taste and added nutrition. Time to add the meat. Meat in a grilled cheese sandwich you say? YES, add a fresh and thinly sliced prosciutto or ham to add amazing flavor and protein. What am I forgetting… Oh yes, the CHEESE! You will need goat cheese or a garlic herb Boursin cream cheese as well as a flavored Havarti or Baby Swiss. These cheeses will make your sandwich creamy, delicious and very gourmet!

Heat your skillet on the stove to medium heat. Spread butter on the outside of the sandwich and spread goat cheese or the herbed Boursin cheese on the other side. Place butter side of bread on the heated skillet. Layer arugula or spinach, tomatoes, ham and Havarti or Baby Swiss on the goat or Boursin cheese. Place the second slice of bread on top, butter side up. Heat until bottom side is golden brown and carefully flip and cook the other side until it becomes golden brown as well. Remove from the skillet and let stand for a couple minutes. Cut and serve with your favorite tomato soup.

Speaking of soup… What would grilled cheese be without tomato soup? In the spirit of upgrading, let’s move away from Campbell’s in a can and try some homemade Creamy Tomato Basil Bisque. Here is my favorite recipe below. Make it with fresh ingredients from Coborn’s or your own garden. I hope that you enjoy ‘growing up’ with your Adult Grilled Cheese and Creamy Tomato Basil Bisque!

Creamy Tomato Basil Bisque
Author: 
 
Ingredients
  • 2 T. Olive Oil
  • 1 Stalk Celery, diced
  • 1 Medium Size Carrot, peeled and diced
  • 1 Red Pepper, diced
  • 3 Cloves Garlic, minced
  • 1½ lb. Roma or Plum Tomatoes ⅛th
  • 1 tsp. Kosher Salt
  • 2 ½ Cups Chicken Stock
  • 1 T. Sugar
  • 1 t. black pepper
  • ⅓ c. fresh sweet basil, chopped
  • 1 c. half and half or heavy cream (room temperature)
  • 2 T. grated parmesan cheese
Instructions
  1. In a thick walled pot heat olive oil on medium heat.
  2. Add celery, carrots, red pepper and garlic.
  3. Cook for 5 minutes then fold in the tomatoes and salt.
  4. Cook an additional 10 minutes.
  5. Pour in chicken stock and bring to a boil.
  6. Cover, reduce heat to a simmer for 15 minutes.
  7. Using a potato masher begin to smash the tomatoes; don’t worry if you don’t get all the tomatoes.
  8. Remove from the heat.
  9. Stir in the sugar, black pepper and fresh sweet basil.
  10. In a food processor or a blender, blend tomato mixture in small batches to your desired consistency.
  11. Pour back into the pot on medium heat and warm slowly.
  12. Once soup is warmed, slowly add the cream and grated parmesan cheese.
  13. Continue to heat soup thoroughly.
  14. Season to your liking.

 

-Todd
Coborn’s Executive Chef/Retail Merchandiser

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