Diabetes Awareness Month

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com
Ashley

Hey all! November celebrates Diabetes Awareness Month! We have written blogs in the past on diabetes basics and have several handouts on diabetes as well. So, for this blog I wanted to do a bit of myth busting in regards to diabetes- my personal favorite. Continue reading “Diabetes Awareness Month”

Weekly Ad Recipe – Slow-Cooker Pork Chops

Weekly Ad Recipe - Slow Cooker Pork Chops www.cobornsblog.com

It’s the start of a new season and that means it’s time to get out the slow cooker. Here is a perfect recipe on the days you know you won’t have a lot of time after work. It was great! The pork chops were moist and the vegetables were tender with a lot of good flavor. If you don’t care for the flavor of basil you can leave it out. Enjoy… I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Slow-Cooker Pork Chops
Serves: 4
 
Ingredients
  • 1-1/2 tsp. Seasoned Salt
  • 1 tsp. Garlic-Pepper Blend
  • 2 T. Olive Oil
  • 4 Boneless Pork Chops, ½ inch thick
  • 1 Cup Baby Carrots
  • 4 Small Red Potatoes, cut in half
  • 1 Onion, cut into thin wedges
  • 1 Small Yellow Summer Squash, thinly sliced
  • 2 T. Dried Basil
Instructions
  1. In small bowl, mix salt and garlic-pepper blend.
  2. Sprinkle half of seasoning mixture over pork.
  3. In 12-inch skillet, heat 1 tablespoon of the oil over medium-heat.
  4. Cook pork chops in oil for about 4 minutes, turning once, until just browned.
  5. Spray 5-quart slow cooker with cooking spray.
  6. Place pork chops in slow cooker; top with carrots, potatoes and onion.
  7. Cover and cook on low heat setting for 6-7 hours.
  8. In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker.
  9. Increase heat setting to High.
  10. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.
Notes
Suggested Wine Pairing Gnarly Head Pinot Noir

 

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage - www.cobornsblog.com

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

It’s March 10th and I’m just counting the days until spring. I love Minnesota winters but enough is enough, bring on spring!  In one week it’s time to celebrate St. Patty’s Day and what is this celebration without Corned Beef and Cabbage?  I may not be Irish but I love an excuse to prepare this delicious entrée. I didn’t know much about Corned Beef a few years ago because I thought it was something technical to make.  This is so not true and is probably one if the easiest recipes.

Corned Beef is traditionally the brisket that is cured in a brine solution along with various seasonings, and then slowly simmered until it’s tender and flavorful. It is best cooked by slow, moist-heat cooking. A good corned beef is tender with a delicious salty flavor. The brine for making corned beef is similar to the brine used for making pickles.

Whether you are simply making corned beef sandwiches or the classic corned beef and cabbage, it’s important that you always slice the corned beef against the grain.

When I purchased the corned beef there are two kinds to choose from, either Flat Cut or Point Cut.  The Point Cut has a little more fat than the flat. The higher fat content the brisket will produce a moister corned beef.

This is how easy it was for me to do.

Slow Cooker Corned Beef and Cabbage
Serves: 6
 
Ingredients
  • 3.5 lbs. Corned Beef Brisket & Seasoning Packet included with brisket
  • 1 Onion, cut into wedges
  • 10 Baby Red Potatoes, peeled and quartered
  • 16 Oz. Baby Carrots, cut into chunks
  • 3 Cups Water
  • 1 Small Head of Cabbage, cut into wedges
Instructions
  1. Place the onion, potatoes and carrots in a 5-quart slow cooker.
  2. Pour water over vegetables along with the brine from the Corned Beef.
  3. Place Corned Beef Brisket over vegetables and sprinkle seasoning packet on top of brisket.
  4. Place cabbage on top.
  5. Cover and cook on low until meat and vegetables are tender and internal temperature of brisket reaches 145°F, for approximately 8-9 hours.

If you are lucky enough to have leftovers shred the brisket because they make perfect hot or cold sandwiches the next day.  Enjoy….I did!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne.
www.cobornsblog.com - Family, Friends and Food with Jayne

Weekly Ad Recipe – Fish Chowder

Weekly Ad Recipe - Fish Chowder www.cobornsblog.com

This soup was great and the fresh cod was wonderful. This is a great meal to serve during lent for your family on those cold winter nights. Just make sure to place the entire fillet of fish in the soup instead of cutting it up ahead of time. That way as it cooks it will break apart on its own and you have nice size chunks of fish for your soup. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Fish Chowder
Serves: 5
 
Ingredients
  • 2 tsp. Canola Oil
  • ¼ Cup Onion, chopped
  • ½ Cup Celery, chopped
  • 2 Cups Frozen Potatoes O’Brien, with onions and peppers
  • 1 Can Cream Style Sweet Corn
  • 1-3/4 Cup Chicken Broth
  • 1-1/2 Lb. Fresh Cod
  • 1 Cup Milk
  • 2 tsp. Corn Starch
  • Salt & Pepper to Taste
Instructions
  1. In 3-quart saucepan, heat oil over medium heat.
  2. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  3. Stir in potatoes, corn and broth.
  4. Heat to boiling.
  5. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
  6. Add whole fish fillets.
  7. Cover; cook 5 to 7 minutes or until fish reaches an internal temperature of 145 degrees.
  8. In measuring cup, mix milk and cornstarch; stir into chowder.
  9. Cook; stirring constantly, until mixture boils and thickens.
Notes
Suggested Wine Pairing Kendall Jackson Vintners Reserve Pinot Gris

 

Weekly Ad Recipe – Beef Stew

Weekly Ad Recipe - Beef Stew www.cobornsblog.com

This is a very hearty recipe and oh so delicious. This is a perfect recipe if you don’t want to spend all your time chopping vegetables. Serve with a cold glass of milk and you have the prefect meal for those snowy winter nights. Enjoy….I did!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Beef Stew
Serves: 6
 
Ingredients
  • 1-1/2 lbs. Beef stew meat
  • 12 Medium New Potatoes, cut in half
  • 1 Medium Onion, chopped
  • 8 oz. bag Baby Cut Carrots
  • 2 cups Water
  • 1-1/2 tsp. Seasoned Salt
  • 1 Bay Leaf
  • ¼ cup Cold Water
  • 2 T. All-Purpose Flour
  • 14.5 oz. Canned Chopped Tomatoes
Instructions
  1. Heat oven to 325 degrees.
  2. In 4-quart ovenproof bean pot or casserole dish place all ingredients except cold water, flour and tomatoes.
  3. Cover and bake about 2 hours and 30 minutes or until beef is tender.
  4. In small bowl, mix cold water and flour; gradually stir into beef mixture.
  5. Stir in tomatoes, Bake about 20 minutes longer or until slightly thickened and beef reaches an internal temperature of 135 degrees.
  6. Remove bay leaf.
Notes
Suggested Wine Pairing Menage a Trois Cabernet