Candy Shoppe Birthday Party!

Candy Shoppe Birthday Party - cobornsblog.com/holly

Holly - Practial Party Planning - www.cobornsblog.com
Holly

It’s a Candy Shoppe Birthday! For each of my kids’ birthdays I picked something they liked and themed a party around it. For my little “Claire Bear”… she loves CANDY! And so was born the Candy Shoppe Theme. Continue reading “Candy Shoppe Birthday Party!”

Weekly Ad Recipe – Mahi Mahi With Salsa

Coborn's Weekly Ad Recipe Mahi Mahi With Salsa www.cobornsblog.com

Mahi Mahi is one of my absolute favorite fish and this recipe is so easy to make. Adding salsa and fresh basil over the top of the fish makes it burst with flavor. Enjoy… I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Mahi Mahi With Salsa
Serves: 4
 
Ingredients
  • 4, 4 Oz. Filets Of Mahi Mahi
  • 2 tsp. Olive Oil
  • ¼ tsp. Salt
Salsa
  • 1 Cup Diced Tomato
  • 2 T. Diced Shallot
  • 2 Cloves Garlic, finely chopped
  • 2 T. Lemon Juice
Garnish
  • ¼ Cup Shredded Fresh Basil Leaves
Instructions
  1. Heat oven to 425 degrees.
  2. In a medium bowl, mix salsa ingredients together; set aside.
  3. Rub fish with 1-teaspoon oil, and ¼-tsp. of salt; set aside.
  4. In 10-inch skillet, heat remaining 1 teaspoon oil over medium-high heat.
  5. Sear fish 4 to 5 minutes, or until it releases easily from the pan.
  6. Turn; cook 4 to 5 minutes on other side until internal temperature of fish reaches at least 145 degrees.
  7. Top each piece of fish with salsa and basil and serve.
Notes
Suggested Wine Pairing Dark Horse Sauvignon Blanc

 

Tons of Tomatoes!

Neighborhood-Salsa

www.cobornsblog.com - Coborn's Blogger - Rebecca K.
Rebecca

Does it ever seem like you have tomatoes coming out of your ears? Each fall, my family pulls in the last of the half-green tomatoes and sets them on the front porch to finish ripening. It never seems like much, until pail after pail is unloaded and eventually we realize we overplanted once again.

Typically, this means we have a wonderful salsa-making session in store, along with making a bunch of spaghetti sauce. The whole family gets involved in the tomato prep process, and it’s great to involve even itsy bitsy children. Our little guy has the very important job of making sure the tomatoes are clean. We give him a couple of big bowls of water, a wooden spoon and some towels. He sticks some tomatoes into one water bowl, dunks them with the spoon, and then transfers them to the next bowl of water to rinse, dunking them again with the spoon before moving them to the towels. We found that one of our twins is naturally persnickety, which makes her a perfect tomato skin peeler. HerSalsa-Chefs twin sister loves getting messy. Her job is to take the skinned tomato, shove her thumbs up inside the walls of it, and scrape the seeds down into the sink.

Last year, our autumn got away from us, so I simply washed those tomatoes, stuck them in zippered freezer bags, and froze them until we had a free weekend later in the year. Sure enough, as they thawed, the skins slid right off, saving us a step of having to par-boil in order to remove the bitter skins.

A few years ago, our neighbors were trading jars of salsa, everyone sampling the others and enjoying the variety of flavors. We discovered that our next door neighbors’ salsa tasted remarkably similar to ours. A comparison of “family” recipes revealed that our recipes were nearly identical – the only difference was that ours included carrots! We all had a good laugh over that and both adjusted our recipe cards to say “Neighborhood Salsa.”

This year, we’re freezing a bunch of tomatoes again for salsas and sauces, but not before pulling out a handful of the reddest cherry tomatoes out for my favorite lunch dish: Tabouli. This fresh meal originates from Lebanon and is very healthy and delicious (it’s sometimes spelled Tabbouleh). It’s full of parsley, tomatoes, onion, herbs, lemon, quinoa and bulgur wheat, which is a rich source of protein, fiber and minerals, and yet is low in calories and fat. I like to serve it in pitas and while it may look pretty earthy, even my meat-loving family enjoys it.

Below are the recipes for my favorite Neighborhood Salsa and Tabouli. Enjoy!

Neighborhood Salsa
 
Ingredients
  • ⅓ Cup Sugar
  • 8 Cups Tomatoes, peeled and seeded
  • 2½ Cups Onions, chopped
  • 1½ Cups Green Pepper, chopped
  • 1 Cup Jalapeño, diced
  • 6 Cloves of Garlic, minced
  • 2 tsp. Cumin
  • 2 tsp. Ground Pepper
  • ⅛ Cup Canning Salt
  • ⅓ Cup White Vinegar
  • 15 Oz. Can Tomato Sauce
  • 12 Oz. Can Tomato Paste
  • 1 Cup Carrots, shredded (if you need to mellow out the heat of the Jalapeños)
Instructions
  1. Combine all ingredients and bring to a slow boil for 10 minutes.
  2. Taste test. If it’s too hot, add a half cup of shredded carrots and let cook for another 10 minutes.
  3. Taste test again. If it’s still too hot, add another half cup of carrots and look for 10 more minutes.
  4. Seal in jars and cook in a hot bath for 10 minutes. (I follow the Ball canning instructions exactly for food safety.)
Notes
Tomato skins and seeds both are bitter, so you can get rid of them.

 Tabouli

Tabouli

Tabouli
 
Ingredients
  • 2 Cups Prepared Quinoa/Bulgur Blend (Full Circle brand in the Natural Foods department)
  • 1 Pinch Salt
  • ¼ Cup Olive or Grape Seed Oil
  • ½ tsp. Pepper
  • ¼ Cup Lemon Juice
  • 3 Medium Tomatoes, diced
  • 2 Bunches Green Onions, diced
  • 1 Bunch Fresh Parsley, destemmed and chopped coarsely
  • 2 tsp. Fresh Mint, chopped finely
Instructions
  1. Combine all ingredients and cover tightly.
  2. Let the mixture marinate in the refrigerator for a couple days.
  3. Serve in pita pockets, in lettuce wraps, or on crackers.
Notes
• Invite others to help with plucking the parsley off the stems. The stems are bitter. It’s a tedious process, but the kids are great helpers and it’s an easy way for them to use their fine motor skills.
• Some chefs mince the parsley up very finely, but we prefer ours a little heartier. It stays fluffier – more like a salad and less like a dip.
• If your tabouli is not flavorful enough, add more salt and more lemon juice. My family prefers the recipe as listed above, but I always set aside some for myself and then I sprinkle a lot more lemon juice over the top of it.

 

Rebecca
Coborn’s, Inc. Communications Manager

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www.cobornsblog.com - Fun with Family with Rebecca

 

Homemade Salsa

Homemade Salsa www.cobornsblog.com

Ashley Maurer www.cobornsblog.comSalsa has always been something we had on hand growing up, and that is still true for me today. It’s a great addition to many recipes and is always a hit when put out with chips for an appetizer. One of the best things about salsa is it can be made so many different ways using such a large variety of ingredients.

I decided to try canning salsa this year for the first time and I am definitely happy with the result. I’ll be adding this to my yearly canning list from now on! This is such a fun thing to make since you have so much control over what to put in it.

Here is how I did mine:

 

Ingredients:

5 Cups Tomatoes, peeled & cored (about 13-15 medium)
2 ½ Cups Bell Peppers, chopped & seeded (2-3 medium)
2 ½ Cups Onions (2 Large)
1 Cup Hot Peppers, chopped & seeded (10-20 Jalapeno, Serrano, etc.)
¾ Cup Cider Vinegar
1 Tbsp. Cilantro, finely chopped

Equipment:
8-10 Half Pint Jars, with lids and rings
Knife
Cutting Board
2 Medium Bowls
2 Large Pots
Small Pot
Slotted Spoon
Funnel Or Glass Measuring Jar With Handle
Jar Lifter (optional)
Jar Separator (optional)

Homemade Salsa Steps www.cobornsblog.comDirections:
Start by putting hot water into pots. If you bought tomatoes, make sure to remove any stickers and vines. Put tomatoes into one of the large pots and bring to a boil.

In the other large pot, bring half pint jars to a boil to sanitize. Bring lids to a simmer in small pot.

While those are going, start chopping other veggies, making sure to wear gloves while cutting peppers. This can be time consuming so keep an eye on the tomatoes as you chop. Just toss all the finished veggies in a bowl.

The skins of the tomatoes will split, meaning they are ready to take out. We let ours cook for a while even after they split since it softens them further. It’s not an exact science; so don’t worry if they stay in a little longer while you are finishing up chopping other veggies.

Take a slotted spoon and carefully scoop out tomatoes setting them in a separate bowl. Empty water out of the pot and set back on stove. Carefully take each tomato in the slotted spoon and run under cold water so you are able to peel off the skins without burning your fingers. Once the skin is removed, take a knife and cut out the core. Discard cores and skins.

Place cored tomatoes back into the same pot they were boiled in. Cut up any large chunks. Add all the other veggies and vinegar to the tomatoes. Bring to a medium boil and stir frequently so the bottom doesn’t burn. Mixture should thicken up as it cooks, about 10-15 minutes.

Once thickened, pull out jars from boiling water using a tongs and pour water out of them. Set them on a towel (open side up) and space them out. Then take a glass measuring cup with handle, or a ladle, and carefully fill each jar. If you don’t have a funnel, use a spoon to direct salsa into jars. Leave half inch of space at the top.

This recipe should make about 8-9 half pint jars of salsa, but it can vary. If you have a partial jar you can set that one in fridge to use first since they need to be filled to seal properly.

After they are filled, carefully wipe the rims if needed. Take lids out of simmering water and place on jars, followed by rings. Using a towel or hot pad, carefully screw rings on to tighten lids in place. Try to avoid touching the center of lid.

Once lids are on, place jars into boiling water again. The water should not cover the lids, so remove some water if needed. Boil for 15 minutes and remove, setting on a towel to cool. The small half pint jars seal relatively fast, so within a few minutes you may hear the “pop” of the seal setting. Let them sit and cool overnight before moving them. Store in a cool dry place out of the sun.

Now you will have salsa you can enjoy all year round, if it lasts that long! Don’t be afraid to play with the ingredients. I did 3 different colors of bell peppers and 2 different colors of onions. This can be adjusted depending on what you may have growing in your garden or what you are able to buy. Just try to keep the amount the same even if you change the variety of that ingredient. I’ve also included another free printable label sheet you can use to show the date it was made and what flavor it is.

Have fun and happy chopping!

Ashley
Coborn’s Inc. Graphic Designer

Homemade Made Easy www.cobornsblog.com

Weekly Ad Recipe – Tuna With Avocado Salsa

Weekly Ad Recipe - Tuna With Avocado Salsa www.cobornsblog.com

If you like tuna on the grill you are going to love this recipe. Adding the salsa to this recipe puts it over the top. The flavor of lime juice, cilantro and a little spice from the jalapeño is fantastic! Enjoy… I did!

Jayne,
Coborn’s Inc. Meat And Seafood Merchandiser

Tuna With Avocado Salsa
Serves: 6
 
Ingredients
  • 1-1/2 Lbs. Fresh Tuna Steaks
  • ¼ Cup Lime Juice
  • 2 tsp. Chili Oil
  • 2 T. Fresh Cilantro, finely chopped
  • 1 Clove Garlic, finely chopped
  • ½ tsp. Salt
Salsa
  • 1 Cup Avocado, pitted, peeled and chopped
  • 1 Kiwi Fruit, peeled and chopped
  • 1 Med. Green Onions, Chopped
  • 1 Jalapeno Chile, seeded, finely chopped
  • 2 T. Lime Juice
  • 2 T. Fresh Cilantro, chopped
Instructions
  1. In small glass dish, mix remaining tuna ingredients.
  2. Add tuna; turn to coat with marinade.
  3. Cover; refrigerate, turning once, at least 30 minutes but no longer than 2 hours to marinade.
  4. In medium bowl, mix all salsa ingredients; refrigerate.
  5. Spray grill rack with cooking spray.
  6. Heat gas or charcoal grill.
  7. Remove tuna from marinade; reserve marinade.
  8. Place tuna on the grill.
  9. Cover grill; cook over medium heat 11 to 15 minutes brushing 2 or 3 times with marinade and turning once until internal temperature of tuna reaches 145 degrees.
  10. Discard any remaining marinade.
  11. Top tuna with salsa.
Notes
Suggested Wine Pairing Toad Hollow Chardonnay