Mexican Street Corn and Certified Hereford Beef Tri-tip on the Grill - Family, Friends & Food with 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”

Weekly Ad Recipes – Game Day Dips

Weekly Ad Recipe - Cheesy Pizza Dip

Cheesy Pizza Dip
  • 8 oz. Cream Cheese, softened
  • 1 tsp. Italian Seasoning
  • 8 oz. Shredded Mozzarella Cheese, divided
  • 1 Cup Food Club Pizza Sauce
  • Snack Crackers
  1. Heat oven to 350°.
  2. Beat cream cheese and seasoning with mixer until well blended.
  3. Spread onto bottom of a 9 inch pie plate; top with 1 cup of mozzarella, pizza sauce and remaining mozzarella.
  4. Bake 15-20 minutes or until dip is heated through and cheese is melted.
  5. Serve with crackers or sliced French bread.

Weekly Ad Recipe - Mexican Cheese And Bean Dip

Mexican Cheese and Bean Dip
  • 16 oz. Velveeta, cut into ½” slices
  • 15 oz. Black Beans, rinsed
  • 11 oz. Corn with Red and Green Bell Peppers, drained
  • 1 Cup Salsa
  • Tortilla Chips
  1. Combine all ingredients except chips in microwavable bowl.
  2. Microwave on high for 5 minutes or until Velveeta is completely melted, stirring after 3 minutes.
  3. Serve with tortilla chips.

BBQ Chicken Spread Recipe -

Click Here for this BBQ Chicken Spread Recipe.

Weekly Ad Recipe – Turkey Tacos

Turkey Tacos Recipe -

This is a great recipe for after work or after school and it’s healthy too.  Great flavor, easy to make and low in fat.   I will definitely  be making this recipe on a regular basis.  Enjoy…I did!

– Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Turkey Tacos
Serves: 6
  • 1 lb. Ground turkey
  • 1 T. Dried onion flakes
  • 1 T. Mexican seasoning OR 2 tsp. Chili powder
  • 1 tsp. Ground cumin
  • 2 tsp. Minced garlic
  • ¾ Cup Taco sauce
  • 12 Taco shells
  • 1½ cups Shredded Mexican or Cheddar Cheese
  1. Cook turkey as specified on the package.
  2. Always cook to an internal temperature of 165°F.
  3. Add onion, seasoning, cumin, garlic and taco sauce.
  4. Spoon into taco shells; top with cheese.
Suggested Wine Pairing: Starling Castle Gewurztraminer


Authentic Cinco de Mayo Meal

Authentic Cinco de Mayo Meal - Add some culture to your meal. Celebrate Cinco de Mayo with this authentic meal. - Fun with Family with 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, “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 -

Mole Poblano Chicken
  • 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
  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.
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 -

Chile Lime Corn on the Cob
  • 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
  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 - Authentic Cinco de Mayo Meal ideas -

  • 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
  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 -

Fried Ice Cream
  • 3 Cups Cinnamon Toast Crunch cereal, crushed
  • 6 Scoops Vanilla Ice Cream
  • ¼ Cup Honey
  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


Click Here for more articles written by Rebecca. - Fun with Family with Rebecca