Weekly Ad Recipe – Seasoned Standing Pork Rib Roast

Weekly Ad Recipe Seasoned Standing Pork Rib Roast www.cobornsblog.com

This is one of the best pork roasts I have ever served! The pork was tender and juicy. Then add the Four Brothers Montreal Steak Seasoning and you have outstanding flavor. Enjoy…I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Seasoned Standing Pork Rib Roast
Serves: 8
 
Ingredients
  • One Standing Pork Rib Roast
  • Olive Oil
  • Four Brothers Montreal Steak Seasoning
Instructions
  1. Preheat oven to 450 degrees.
  2. In a roasting pan place rack fat side up.
  3. Apply liberal amount of olive oil, rubbing it into the meat.
  4. Sprinkle with Four Brothers Montreal Steak Seasoning.
  5. Place pan in preheated oven for 15 minutes.
  6. After 15 minutes reduce heat to 325 and continue to roast for 1.5 to 2 hours or until internal temperature has reached 145 degrees.
  7. Remove the rack from the oven placing on a cutting board and allow to rest for 15 minutes before slicing the meat.
  8. This will allow all the juices to remain in the rack, rather than have them run out making the meat dry.
  9. Cut the rack along the bones, making even portions of the pork, and serve with your favorite sides.
Notes
Suggested Wine Pairing Shannon Ridge Wrangler Red

 

Weekly Ad Recipe – Italian Style Beef Roast

Weekly Ad Recipe Italian Style Beef Roast www.cobornsblog.com

If you like an Italian blend of spices like myself, this is the roast for you! The tomato mixture combined with fresh garlic and tomatoes was fantastic! This was such an easy recipe to throw together before I left for work in the morning. Plus, it was awesome to come home and have dinner already done. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Italian Style Beef Roast
Serves: 8
 
Ingredients
  • ½ Cup Onion, chopped
  • 14.5 Oz. Can Diced Tomatoes, undrained
  • 3 Lbs. Boneless Beef Rump Roast
  • 2 Slices Bacon, chopped
  • 1 Clove Garlic, finely chopped
  • 1 T. Italian Seasoning
  • 3 T. Cornstarch
  • ¼ Cup Water
  • 8 Oz. Whole Fresh Mushrooms
Instructions
  1. In 5 quart slow cooker, mix onion and tomatoes.
  2. Place beef in slow cooker.
  3. In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
  4. Cover; cook on low heat setting 8 to 10 hours.
  5. Remove beef from cooker.
  6. In small bowl, mix cornstarch and water; stir into tomato mixture.
  7. Return beef to cooker.
  8. Cut large mushrooms in half and arrange around beef.
  9. Increase heat setting to high.
  10. Cover; cook 20 to 30 minutes until tomato mixture has thickened and beef has reached an internal temperature of 135 degrees.
Notes
Suggested Wine Pairing Gnarly Head Cabernet Sauvignon

 

Simple Summer Meals on the Run

Simple Summer Meals on the Run! www.cobornsblog.com

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

We’re getting into my favorite season of the year: lake season! For those who are lucky enough to live on the water year round, perhaps the excitement doesn’t overcome them quite like it does me. This is the time of year when my family gives up dusting and vacuuming for the summer, doesn’t invite company to visit our home, and perpetually leaves the suitcases out on the coffee tables in our family room – always in packing and unpacking mode throughout the week – all summer long until the new school year starts. When each Thursday night comes, we tuck the kids into bed, then load up the car so that at 5:00 on Friday, we can hit to the road!

During particularly hectic weeks, I order groceries for the weekend menu and a bag of ice from CobornsDelivers and have them deliver my order to my office. I meet them in the parking lot with a cooler in my trunk and voila! I’m all set for the weekend.

In order to survive the madness of constantly being on the go, we plan our weekend meals to be as simple as possible. Yes, sometimes we bring a box of cereal for breakfast or PB&Js for a boat ride, but we honestly eat pretty delicious food by simply planning smart. For instance, we don’t ever bring loaves of bread – they always get smooshed; instead we use pitas, tortillas or sandwich rounds. And there’s nothing wrong with the occasional meat/cheese/crackers combo or veggie tray on the boat if it’s too nice to come in to shore for a meal.

This year for Memorial Day weekend, here’s what we are bringing.

Friday Dinner – BLT Wraps & Grapes

Simple Summer Meals on the Run - BLT Wraps

Time- Saving Tip: Use precooked bacon.


Saturday Breakfast – Campfire Omelets & Sliced Watermelon

Simple Summer Meals on the Run - Campfire Omelets

Time- Saving Tip: At home, mix eggs, cooked sausage, chopped peppers and onions, milk and cheese and bring along in a Ziplock.


Saturday Lunch: Tacos in a Bag

Simple Summer Meals on the Run - Tacos in a Bag

Time- Saving Tip: At home, brown taco meat and simply reheat before filling chip bags. Have kids help chop olives, avocado, lettuce and tomatoes.


Saturday Dinner: Pie Iron Pizza Pockets, Lettuce Salad & S’mores

Simple Summer Meals on the Run - Pie Iron Pizza Pockets

Time- Saving Tip: Use pizza sauce in a squeeze bottle and Deli Flats for the crust


Sunday Brunch: Campfire Oatmeal, Skewered Bacon & Cut Watermelon

Simple Summer Meals on the Run - Campfire OatmealSimple Summer Meals on the Run - Campfire Bacon

Time- Saving Tip: At home, combine all the dry ingredients for the oatmeal and bring along in a Ziplock.


Sunday Lunch: Tabbouleh Salad in Pitas, Celery and Hummus

Simple Summer Meals on the Run - Tabbouleh Salad in Pitas

Time- Saving Tip: At home, prepare Tabbouleh – the longer it marinates, the better the flavor.


Sunday Dinner: Sausage Hobo Dinners, Jiffy Pop & Fruit Pies on the Fire

Simple Summer Meals on the Run - Sausage Hobo Dinners

Time- Saving Tip: If you’ve caught some fish, you can easily sub fish for the sausage.
Use biscuits in a tube for pie crust – simply flatten one out inside each pie iron side, then scoop in some pie filling and close them tightly before cooking on the fire.


Monday Breakfast: Cereal, Milk, Yogurt & Leftover Fruit


Monday Lunch: Leftovers!

It never hurts to resort to PB&J if you run out of leftovers; although, I’ve never once had that happen. Ever.


 

The key to all of this is to relax and go with however the weekend flows. You might have an impromptu potluck with neighbors or a rainstorm that sends you to a nearby restaurant. Or maybe you’ll get lucky like we once did and find a fantastic wild blueberry patch and eat an entire lunch of blueberries. Wherever your summer weekends take you, make some memories without having to spend your weekend in the kitchen!

Rebecca
Coborn’s, Inc. Communications Manager

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

Weekly Ad Recipe – Corned Beef & Cabbage

Weekly Ad Recipe - Corned Beef and Cabbage www.cobornsblog.com

It wasn’t until last year that I decided to try Corn Beef for the first time. I heard so many comments from my friends that they look forward to having this on St. Patrick’s Day, so I decided why not? It is a very easy recipe to make and to my surprise it was wonderful. I love the different flavors that this roast has. Adding the carrots and cabbage makes this a very hearty recipe during our cold winter months. Enjoy….I did, and will again this year on St. Patrick’s Day!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Corned Beef & Cabbage
Serves: 6
 
Ingredients
  • 3 Lbs. Corned Beef Brisket with Spice Packet
  • 10 Small Red Potatoes
  • 5 Carrots, peeled and julienned
  • 1 Large Head Cabbage, cut into small wedges
Instructions
  1. Place corned beef in large pot or dutch oven and cover with water.
  2. Add the spice packet that came with the corned beef.
  3. Cover pot and bring to a boil.
  4. Reduce to a simmer.
  5. Simmer approx. 50 minutes per pound or until tender.
  6. Add whole potatoes and julienned carrots, cook until the vegetables are almost tender.
  7. Add cabbage and cook for 15 minutes.
  8. Remove meat and let rest for 15 minutes.
  9. Place vegetables in a bowl and cover.
  10. Add as much broth (cooking liquid reserved in the dutch oven or large pot) as you want.
  11. Slice meat across the grain and serve hot.
Notes
Suggested Wine Pairing Josh Cellars Legacy Red

 

A Crock Pot kind of day

Well we got through 2014 and going full speed ahead into the year 2015.

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

It’s January and I think the most “Blah” month of the year.  It’s usually the coldest and along with that comes the snow. What else is there to do in January except keep warm and cook, right? Are you like me when I get home from being gone all day I just dread trying to come up with something for dinner that is quick and easy? When cooking, one of my favorite things to do is find recipes using my slow cooker.  I just love walking into my house after being at work all day and there sits my dinner smelling so good and completely ready for my husband and me to eat.  Here are a couple of my favorite slow cooker recipes I want to share with you. They are quick and easy to prepare and once fully cooked all you have to do is set the table and Enjoy….I did!

Slow Cooker Beef Stew

Slow Cooker Beef Stew Recipe - www.cobornsblog.com

Slow Cooker Beef Stew
 
Ingredients
  • 1 Cup Celery, sliced
  • 6 Carrots, sliced
  • 6 Potatoes, sliced
  • 1 Yellow Onion, chopped
  • 2 lbs. Stew Meat
  • 2 Small Cans Tomato Sauce
  • 1 Cup Water
  • 2 T. Sugar
  • 3 T. Minute Tapioca
Instructions
  1. Mix all ingredients together in slow cooker and heat on low for 8 hours.

 

Slow Cooker Mouthwatering Pot Roast

Slow Cooker Mouthwatering Pot Roast Recipe - www.cobornsblog.com

Slow Cooker Mouthwatering Pot Roast
 
Ingredients
  • 3 lbs. Chuck Roast
  • 1 Envelope Dried Onion Soup Mix
  • 10.5 oz. Cream of Mushroom Soup
  • 12 oz. Regular or Diet Cola
Instructions
  1. Mix mushroom soup, onion soup and cola together in a separate bowl.
  2. Place roast in slow cooker and pour soup mixture over the roast.
  3. Cover and cook on low for 8 hours.
Notes
If you like extra gravy just add an extra can of Cream of Mushroom Soup to this recipe and you will have the smoothest creamiest gravy ever.

 

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