Last Minute Christmas Gift Ideas

Last Minute Christmas Gift Ideas

Ashley M. www.cobornsblog.com
Ashley M.

I can’t believe Christmas is right around the corner! Even though I try to get my shopping done early, there always seems to be a need for last minute gift ideas. Running out to the store isn’t always an option, so here’s a couple gift ideas that I was able to make with things around the house.

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Halloween Party Ideas

 

The Kitchen Witch

Halloween is right around the corner and it’s time to start planning your Halloween menu for those great Halloween parties. With the help of the very best Social Media and Video crew we put together our 2nd Annual Coborn’s Halloween Video. It was completed with a lot of laughs and a lot of makeup. We hope you enjoy watching it as much as we enjoyed creating it! Continue reading “Halloween Party Ideas”

Cast Iron Cooking

Cast Iron Cooking - www.cobornsblog.com

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

September has officially arrived and I have to accept the fact that summer has passed. As much as I love our fall season it is always so sad when the kids go back to school and the summer fun at the lake starts to quiet down. Oh well, on to the next season! When I spend time at the lake, especially during the fall, I usually make comfort foods and oh how I love them. One of my favorite things to use in my kitchen at the cabin is a cast iron skillet. I remember as a kid my mom using only her skillet to make bacon, eggs and hash browns every Saturday morning. I can still hear the sizzling of the bacon and how the scent filled the entire cabin. No food could compare when she used her cast iron skillet. There are so many myths about the cast iron skillet that I thought this would be a perfect subject to talk about in my September blog. I hear from so many of my friends that they have received one of these skillets as a wedding gift and store it in the cupboard because they have no idea how to use it. So here are a few hints to get you started with being a Cast Iron Skillet Professional!

→ View all the recipes listed in this blog on our YouTube channel!

Benefits to using a Cast Iron Skillet

  • Using a cast iron skillet instead of a non-stick skillet allows you to avoid the fumes that accompany most non-stick cookware.
  • Besides the stove, you can use a cast iron skillet in the oven, at any temperature.
  • By using a cast iron skillet you can create quality homemade fish sticks, potato pancakes, and French toast, complete with golden brown, crispy exteriors. Contrast this with non-stick cookware, which makes browning nearly impossible.
  • Since cast iron does not scratch, you don’t need to use plastic utensils, and there is no fear of using your silverware to stir or scoop. It lasts for so long that many people still use cast iron cookware that they have inherited.

How to Season a Cast Iron SkilletHow to season a Cast Iron Skillet - www.cobornsblog.com

  • Preheat oven to 325°F.
  • Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not be normally washed with soap, but its fine here since the pan is about to be seasoned.
  • Rinse and thoroughly dry the skillet.
  • Using a cloth or paper towel, apply a thin coat of vegetable oil to the inside an outside of the skillet.  Vegetable oil is most commonly recommended for seasoning.
  • Place the skillet upside down on the oven’s center rack.
  • Place a sheet of aluminum foil below the rack to catch any drips.
  • Bake for an hour.
  • Turn off heat and allow the skillet to cool completely before removing from the oven.
  • A seasoned skillet is smooth, shiny, and non-stick. You’ll know it’s time to re-season if food sticks to the surface or if the skillet appears dull or rusted.

How to Clean a Cast Iron SkilletHow to clean a Cast Iron Skillet - www.cobornsblog.com

  • Clean the skillet immediately after use, while it is still hot or warm. Avoid soaking the pan or leaving it in the sink, because it could rust.
  • Wash the skillet by hand, using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan’s seasoning.
  • To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Boiling water in the pan may also loosen stubborn food residue.
  • Thoroughly towel-dry the skillet or dry it on the stove over low heat for 5 minutes and let cool.
  • Using a paper towel, apply a light coat of vegetable oil to the inside of the skillet.

After you have seasoned your cast iron skillet you are ready to start a whole new world of cooking.

I’ve always loved the fall season because of the cooler nights and the beautiful colors, so when I’m at the cabin my cooking skills become a hobby and I get the chance to experiment with more recipes than I normally do at home during the busy work week. I’m still into simple and quick recipes because I want to spend as much time as I can on the pontoon and with family and friends, so here are a couple recipes that I would like to share with you to get you started with your own Cast Iron Skillet. Enjoy…..I did!

Cast Iron Cooking – Chicken Fajitas


Cast Iron Cooking - Chicken Fajitas
Serves: 6
 
Ingredients
  • 4 T. Vegetable Oil, divided
  • 2 T. Lemon Juice
  • 1.5 tsp. Seasoned Salt
  • 1.5 tsp. Dried Oregano
  • 1.5 tsp. Ground Cumin
  • 1 tsp. Garlic Powder
  • ½ tsp. Chili Powder
  • ½ tsp. Paprika
  • ½ tsp. Crushed Red Pepper Flakes, optional
  • 1.5 Lbs. Boneless Skinless Chicken Breast, cut into thin strips
  • 1 Medium Sweet Red Pepper, julienned
  • 1 Medium Green Pepper, julienned
  • ½ Cup Onions, thinly sliced
  • 6 - 8" Flour Tortillas, warmed
  • Shredded Cheddar Cheese
  • Taco Sauce
  • Salsa
  • Guacamole
  • Sour Cream
Instructions
  1. In a large re-sealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken.
  2. Seal and turn to coat; refrigerate for 1-4 hours.
  3. In a large cast iron skillet, sauté peppers and onions in remaining oil until crisp-tender.
  4. Remove and keep warm.
  5. Discard marinade.
  6. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until internal temperature reaches 165°F.
  7. Add peppers back in with the chicken and heat until warm.
  8. Spoon filling down the center of tortillas; fold in half.
  9. Serve with cheese, taco sauce, salsa guacamole and sour cream.

 

Cast Iron Cooking – Kit Kat Skillet Cookie

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Cast Iron Cooking: Kit Kat Skillet Cookie - www.cobornsblog.com

Cast Iron Cooking - Kit Kat Skillet Cookie
 
Ingredients
  • ½ Cup Butter, softened
  • 1 Cup Dark Brown Sugar
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 2 Cups Flour
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 2 Cups Kit Kat Bites
  • 1 Cup Chocolate Chips
  • Drizzle of Caramel flavored topping
  • Drizzle of Chocolate flavored topping
Instructions
  1. Preheat oven to 350°F.
  2. Spray a large cast iron skillet with non-stick baking spray.
  3. In large bowl add butter, brown sugar, eggs and vanilla in bowl and mix with electric mixer.
  4. Beat at medium speed until creamy.
  5. Add flour, salt and baking soda, beat at low speed until flour is combined, turn to medium speed and beat 2 minutes.
  6. Fold in Kit Kat bites and Chocolate Chips.
  7. Pour cookie dough into skillet and spread evenly.
  8. Bake 35 minutes or until golden brown.
  9. Drizzle caramel and chocolate flavored topping over warm cookie.
  10. Set aside and cool for 30 minutes before slicing.

 

Cast Iron Cooking – S’more Dip

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Cast Iron Cooking: S'more Dip - www.cobornsblog.com

Cast Iron Cooking - S'more Dip
Serves: 4
 
Ingredients
  • 1 Cup Chocolate Chips
  • 8 Large Marshmallows
  • Graham Crackers for dipping
Instructions
  1. Preheat the oven to 450°F.
  2. Spray a cast iron skillet with non-stick baking spray.
  3. Add the chocolate chips.
  4. Snip the large marshmallows in half and top the chocolate chips with them.
  5. Place skillet in oven.
  6. Bake 7 to 9 minutes, until marshmallows turn golden brown.
  7. Serve with graham crackers for scooping.

 

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

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

Weekly Ad Recipe – Grilled Chicken & Herbs

Grilled Chicken & Herbs - www.cobornsblog.com

I haven’t tried doing a whole chicken on the grill in a long time so what a better time to kick off the month of June with some great summer grilling. This recipe was so easy to make and the flavors of rosemary, parsley, lemon and garlic were fantastic together.  The chicken was extremely tender and  I definitely will make this recipe on a regular basis throughout the summer. Enjoy….I did!

Jayne
Coborn’s Meat and Seafood Merchandiser

Grilled Chicken & Herbs
Serves: 4
 
Ingredients
  • ½ Cup Green Onions, chopped
  • 1 tsp. Dried Rosemary Leaves
  • 1 tsp. Dried Parsley Flakes
  • 2 T. Lemon Juice
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • 1 Clove Garlic, finely chopped
  • 2.5-3 Lb. Whole Chicken
Instructions
  1. Mix all ingredients except chicken in small bowl.
  2. Rub mixture over skin of chicken and place 2 tablespoons mixture in cavity of chicken.
  3. Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill and 4-6 inches from medium-high heat.
  4. Rotate chicken one-half turn once.
  5. Heat until thermometer reads 165°F when placed into the thickest part of the breast and thigh.
Notes
Suggested Wine Pairing: Middle Sister Chardonnay

 

Peak Citrus Season

www.cobornsblog.com - Peak Citrus Season

It’s a new year! For me, that means I need to lay off all those wonderful tasting holiday sweets and snack mixes that are still around and which I am oh so addicted too, and get back to a much healthier eating habit. Since I work in the produce division, I would like to share with you some of what I think are awesome eating fruits this time of year – citrus.

www.cobornsblog.com - Peak Citrus Season - Halos & CutiesMandarin/Clementines

Who doesn’t like these easy to peel zipper skin favorites? I like them because there is no mess peeling, they’re quick and easy, and you can take them anywhere for a sweet snack. There has been such a craze the last few years in advertising these little gems that people are getting to know them now only as Cuties, or now Halos, thinking that is what they are. Oh well, I guess the advertising is working because we sure love them.

 

White Grapefruit VS. Pink/Red Grapefruit Nutrition Facts - www.cobornsblog.comGrapefruit

By this time of year, the grapefruit is coming in to its peak. Coming from Texas, sweet and ruby red, I use it as a major part of a diet that I do each year. Grapefruit, with all of the acidity, is a good fat burner. They are nice and sweet now so there is no sugar needed. Just cut in half, take knife and cut between fruit and rind, all the way around fruit. Cube into sections by cutting from middle to edge, spoon, eat, and enjoy.  There is also white grapefruit available, which has less acidity a few less calories, but usually is a little more tart eating. Below are a few nutrition facts comparing the two.

Navel Oranges

We have many great eating navel oranges, but none in my opinion is greater than the heirloom navels, that are just starting now until about April. The sugar and flavor is tough to match by any other navel orange. Their looks are the same as your standard navel, but it is really easy to get hooked on them and keep coming back for more. Starting out they will only be available in a bag, as first ones tend to be smaller, but after a couple weeks will be available in bulk. I got to tour this orange grove and learned a lot. Most orange trees are quite small, but these are big old trees with big trucks, growing on the side hills of a mountain, which is where they got their name, Sky Valley heirloom navels. If you’re looking for a great piece of fruit, hopefully you will enjoy these as much as I do.  The regular navels are really good right now as well, but to me, this one is a little more special.

www.cobornsblog.com - Peak Citrus Season - Learn more about all kinds of Citrus

Cara Cara Navels

This is the orange my wife like the best. The flesh is kind of pink, almost like a grapefruit. The flavor to me is a hint of berry/cherry. Again, the outside skin looks the same as regular navel but once you cut or peel you know something is different.  Enjoy!

Minneola Tangelo

This is a cross between a grapefruit and a tangerine. Many tangerines that come from Florida are full of seeds but this fruit comes from California and Arizona, is seedless and fairly easy to peel and tastes like an awesome tangerine with lots of tang. They are easy to recognize with the big knob on the end. This is a very good piece of fruit to try if you like the sweet tart tangerine flavor.

Moro Orange

Known to many as the blood orange, this fruit has a purple flesh with a raspberry like flavor. The skin on the outside could be completely orange, to having purple blush on it. They are a real eye catcher when cut up as you get a lot of, “What’s that?”  They are in peak season now.

I have a great, simple recipe for all these wonderful fruits. Peel and eat!!  It is that easy, but you might want a bib, as they are dripping good.

www.cobornsblog.com - Produce Philosophy with Mike
Produce Philosophy
with Coborn’s Produce
Merchandiser Mike P.

These are some of the fruits I will be enjoying over the next couple months. They will all be going on sale from time to time, which is when I like to take advantage of buying variety, getting some great fruit at a great price. They are loaded with vitamin C which will help fight off colds and give you lots of energy. I hope you will try a few of my favorites, and enjoy them the same way I do.   Mike

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