Add Color and Nutrition to Your Grill

Eat Healthy, Shop Smart with Ashley.

Hey all- in my world- its grilling season already! We have had a few nice days and you can bet my grill was out cooking away! There is nothing more appetizing than the smell of freshly grilled food! Continue reading “Add Color and Nutrition to Your Grill”

Weekly Ad Recipe – Steak & Mushrooms With Grilled Balsamic Onions

Weekly Ad Recipe - Steak And Mushrooms With Grilled Balsamic Onions

You are hearing more and more about Balsamic vinegar and there is a reason why… it’s GREAT! Mixing the mushrooms and onions with the vinegar really adds flavor to this whole recipe. Then taking the extra step of adding chili powder, garlic pepper and cumin to the steak puts it over the top. Enjoy….I did!

Coborns Inc. Meat and Seafood Merchandiser

Steak & Mushrooms With Grilled Balsamic Onions
  • 1 Med. Yellow Onion, thinly sliced
  • ¼ Cup Balsamic Vinaigrette Dressing
  • 1 Cup Sliced Fresh Mushrooms
  • 4 Beef Boneless Ribeye Steaks
  • ½ tsp. Salt
  • ½ tsp. Chili Powder
  • ½ tsp. Garlic Pepper Blend
  • ¼ tsp. Ground Cumin
  1. Heat closed grill for 5 minutes.
  2. In medium bowl, toss onion with dressing.
  3. Remove onion from dressing with tongs; place on foil on grill.
  4. Reserve dressing in bowl.
  5. Close grill. Grill 4 minutes.
  6. Meanwhile, toss mushrooms with dressing in bowl.
  7. Add mushrooms to grill with onions.
  8. Close grill. Grill 2 to 4 minutes or until vegetables are tender.
  9. Remove vegetables from grill; cover to keep warm.
  10. Brush beef steaks with remaining dressing in bowl.
  11. Sprinkle both sides of steaks with salt, chili powder, garlic pepper and cumin.
  12. Place on grill.
  13. Close grill. Grill until internal temperature of steak reaches at least 145 degrees.
  14. Serve onions and mushrooms with steaks.
Suggested Wine Pairing Toad Hollow Cabernet Sauvignon


Collier's Welsh Cheddar

Collier's Welsh Cheddar -

Cheese Please with Kevin

Collier’s Cheddar is made by master cheese-makers at a single creamery in the beautiful Welsh mountains of Denbighshire, but is named for those who practiced their dangerous trade deep underground. Coal mining features proudly and prominently in Welsh history and the preferred food of the colliers (miners) was cheese: an easy to keep, no waste, key source of nutrition that kept colliers going as they worked the dark, hazardous mines. Powerfully flavored cheese penetrated the pervasive coal dust and allowed the miners to actually savor lunch, often the only break in their long, strenuous days.
Multiple award-winning Collier’s is made to a closely guarded, traditional recipe that passionately captures the integrity and preference of that bygone mining era, as well as Wales’ ancient Celtic cheese-making heritage. Every stage of the Collier’s cheese-making approach is rigorously quality controlled from the pasteurization of the milk, solely collected from local farms, through the careful maturation method of up to 20 months.

Collier’s savory and strong, yet slightly sweet taste releases slowly and smoothly, lingering delightfully on the palate. Visible salt deposits deliver a fine crunch, which contributes to Collier’s exceptional character and texture and is indicative of superior aging techniques and high quality. Collier’s Welsh Cheddar reflects both the past and present appreciation for an extraordinary taste sensation.

Collier’s Cheddar is great with cold meats, adds deep flavor to salads and sandwiches and is excellent anytime a dramatic cheddar taste is desired. Collier’s powerful, tangy and slightly salty flavors work particularly well with a rich, fruity California Cabernet Sauvignon.

One of my favorite imported cheddars, Collier’s is sure to be the highlight for your summer time gathering! Discover what the Welsh colliers (miners) have known for years!

Collier’s Cheese Stuffed Mushrooms

Collier's Stuffed Mushrooms Recipe -

Collier's Welsh Cheddar
Serves: 2
  • 1 T. Olive Oil
  • ½ Red Onion, finely chopped
  • 1 clove Garlic, minced
  • 2 Medium Portobello Mushrooms, stalks removed
  • 5 Small Cherry Tomatoes, roughly chopped
  • ½ Cup Collier’s Welsh Cheddar, grated
  • 1 T. Parsley, roughly chopped
  • Zest from Half of a Lemon
  • To Taste Salt and Pepper
  • ¼ Cup Bread Crumbs, chunky
  1. Heat oven to 350° F.
  2. In a frying pan heat oil, onion and garlic until soft.
  3. Set a side to cool.
  4. Place mushrooms into a dish and drizzle with a little olive oil.
  5. In a bowl combine the tomatoes, half the Collier’s Cheddar, parsley, lemon zest, salt and pepper and cooked onions and garlic.
  6. Pile the filling into the mushrooms.
  7. Mix the remaining cheese and breadcrumbs together and sprinkle over the top. Drizzle with a little more olive oil. Place in the oven for 20 minutes or until the mushrooms are cooked and the cheese is a golden brown.
Serve with a green salad.


Coborn’s, Inc. Director of Deli

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Gouda Goodness Cheese Soup

Gouda Goodness Cheese Soup - - Livin' on the Wedge with James

Well, folks, summer isn’t quite here yet and that means we still have to put up with a few chilly days. So why not spend some time in the kitchen cooking a decadent, creamy Gouda cheese soup? More precisely, one that’s Gouda for you…

Feel free to experiment with this one and try using different Goudas, such as smoked vs. plain. We have quite a few Goudas to choose from at our Coborn’s Deli departments in the gourmet cheese case. Each one truly has a different personality. One of my favorites is the Van Kaas Gouda, which is imported from Holland. It is available as both smoked and plain.

Gouda Goodness Cheese Soup
Serves: 6
  • ½ Cup Butter, cubed
  • ½ Cup All-Purpose Flour
  • ½ tsp. Ground Allspice
  • 32 oz. Chicken Broth
  • ½ Cup Sherry or additional Chicken Broth
  • ½ Cup Heavy Whipping Cream
  • ½ Lb. Fresh Mushrooms, sliced
  • 4 Garlic Cloves, minced
  • 2 Cups (8 oz.) Smoked Gouda Cheese, shredded
  • Chives and Smoked Paprika
  1. In a large saucepan, melt butter.
  2. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream.
  3. Bring to a boil, and then add mushrooms and garlic.
  4. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender.
  5. Add cheese; cook and stir until melted.
  6. Garnish servings with chives and paprika.


Cheese Specialist, Coborn’s Sauk Rapids, MN

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Livin' on the Wedge with James

Imported Old Croc Sharp White Cheddar Cheese

Imported Old Croc Sharp White Cheddar Cheese -

Cheese Please with Kevin -

Australia is a land like no other. Its geographic isolation has meant that much of its flora and fauna is very different from species in other parts of the world. High rainfall, fertile soil and lush, green pastures encourage dairy farming in Australia.

Old Croc cheeses are crafted with pure Australian milk from cows that graze on these rich pastures.  This all-natural cheese is also made from Non-GMO ingredients and has no added hormones.

Old Croc Sharp White Cheddar is aged 9+ months for a full, rich flavor that’s bold, sharp and a little nutty. The texture is crumbly, yet creamy, so it slices and shreds perfectly.  It melts beautifully, making it great for cooking, so try it on grilled paninis, in macaroni & cheese or on baked potatoes.

Keep plenty of Old Croc on hand for snacking.  Enjoy it with sweet pear or apple slices, water crackers, dry sausage and roasted almonds.

Entertaining? No gathering is complete without the Croc. Pair it with a citrusy Sauvignon Blanc, medium Cabernet Sauvignon with warm vanilla tones or a cold, crisp Pale Ale.

 Aussie Stuffed ‘Shrooms

What could be better than mushrooms, cheese and bacon? This is a very easy recipe that is sure to please.

Old Croc Sharp White Cheddar - Aussie Stuffed 'Shrooms -

Aussie Stuffed ‘Shrooms
Serves: 4
  • 12 Button Mushrooms
  • 6 Slices Bacon
  • 1 T. Butter
  • 1 Small Onion, chopped
  • 7 Oz. Old Croc Sharp or Extra Sharp White Cheddar, shredded
  • To Taste Chopped Chives
  1. Cook bacon over medium high heat until crispy.
  2. Drain, chop and set aside.
  3. Preheat oven to 400ºF.
  4. Remove mushroom stems.
  5. Finely chop stems.
  6. In a large saucepan over medium heat, melt butter and slowly sauté chopped stems and onion until onion is soft.
  7. Remove from heat.
  8. In a medium bowl, combine mushroom stem mixture and bacon.
  9. Stuff mixture into mushroom caps.
  10. Bake in preheated oven approx 15 minutes.
  11. Top with cheese.
  12. Heat until cheese is melted.
  13. Sprinkle with chives.
  14. Serve warm.

Crinkey Baked Macaroni and Cheese

Here is another excellent recipe using Old Croc cheese. With the bite of sharp cheddar and the creamy texture of the sauce, it is sure to become a family favorite.

Old Croc Sharp Cheddar Cheese - Crikey Macaroni and Cheese -

Crikey Baked Macaroni and Cheese
  • ½ Lb. Elbow Macaroni
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Butter
  • 1½ Tbsp. Flour
  • ¾ Cup Whole Milk
  • 14 Oz. Old Croc Sharp or Extra Sharp Cheddar Cheese, shredded
  • ¼ Cup Fresh Chives, chopped
  • To Taste Cayenne Pepper
  • To Taste Salt & Pepper
  • ⅛ Cup Plain Breadcrumbs
  1. Preheat oven to 375°F.
  2. Butter large baking dish or individual baking bowls.
  3. Boil macaroni about a minute less than the instructions say on the box.
  4. Drain pasta.
  5. Set aside.
  6. In large, deep skillet, melt oil and butter together over medium heat.
  7. Whisk in flour until mixture is smooth.
  8. Cook for about 3 minutes.
  9. Slowly add milk, whisking continuously.
  10. Bring mixture to a slow bubble for about 10 minutes, until thickened.
  11. Stir in about ⅔ of the shredded Old Croc, adding only a handful at a time so that it stays smooth and creamy.
  12. Season with chives and a few dashes of cayenne, salt and pepper.
  13. Remove skillet from heat.
  14. Add cooked pasta.
  15. Stir until pasta is completely coated in the sauce.
  16. Pour macaroni and cheese into buttered baking dish and cover evenly with remaining cheese and breadcrumbs.
  17. Bake for 30 minutes or until bubbly and golden brown.

Old Croc is an ‘Aussome’ good time!

Coborn’s Inc. Director of Deli

Cheese Please with Kevin -