3 Ways to Enjoy Lantana Hummus

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

Hi Everyone!
I’m always looking for new recipes, new ideas and new products and I just have to tell you there is a new hummus in town. It’s called Lantana and it is so scrumptious. It comes in a variety of flavors and I have some great ideas for you to create when using hummus. Continue reading “3 Ways to Enjoy Lantana Hummus”

Parmesan Acorn Squash

 

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

Happy Fall Everyone!

It’s officially here and the kids have returned to school.  Now is time for a little “mom” time during the day until they return.   A lot of time, this is where when I had kids at home I got more work done than ever, but the time would fly.  Continue reading “Parmesan Acorn Squash”

Weekly Ad Recipe – Sausage Cranberry Stuffing

Weekly Ad Recipe Sausage Cranberry Stuffing www.cobornsblog.com

Thanksgiving is fast approaching and there are so many things to do that day. I tried this recipe at last year’s dinner and it was a hit. It was very easy to make and I was able to make this up the night before which gave me more time to spend with family. Enjoy… I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Sausage Cranberry Stuffing
Serves: 12
 
Ingredients
  • 8 Cups Lightly Packed ¾ Inch Cubes Of French Bread
  • 1 Lb. Spicy Pork Sausage
  • 2 Stalks Celery, chopped
  • 1 Medium Onion, chopped
  • ½ tsp. Dried Sage Leaves
  • ½ Cup Dried Cranberries
  • 1 Cup Chicken Broth
  • 1 Cup Milk
  • 2 Eggs, beaten
Instructions
  1. Heat oven to 350 degrees.
  2. Spray 13x9 inch glass baking dish with cooking spray.
  3. Place bread cubes in baking dish.
  4. In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage reaches an internal temperature of 160 degrees.
  5. Drain.
  6. Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes.
  7. In medium bowl, beat broth, milk and eggs with fork until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture.
  8. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  9. Bake uncovered 35 to 40 minutes and until golden brown.

 

Weekly Ad Recipe – Cauliflower & Mushrooms

Weekly Ad Recipe - Cauliflower and Mushrooms www.cobornsblog.com

This is the perfect recipe if you are looking for a great side dish for those summer parties. It usually take 5 minutes to put together and then in about 50 minutes it is ready for you to sample. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Cauliflower & Mushrooms
Serves: 4
 
Ingredients
  • 3 Cups Cauliflowerets
  • 1 Cup Chopped Fresh Mushrooms
  • ½ Cup Chopped Red Onion
  • 1 T. Olive Oil
  • 2 tsp. Lemon Juice
  • 2 tsp. Cider Vinegar
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 2 Garlic Cloves, finely chopped
  • ⅓ Cup Chopped Green Onions
Instructions
  1. Heat oven to 350 degrees.
  2. Spray square baking dish, 9x9x2 inches, with cooking spray.
  3. Mix all ingredients except green onions.
  4. Spread evenly in baking dish.
  5. Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown.
  6. Sprinkle with green onions.
Notes
Suggested Wine Pairing Firesteed Pinot Noir

 

Weekly Ad Recipe – Glazed Carrots

Weekly Ad Recipe - Glazed Carrots www.cobornsblog.com

What a great side dish for any entree. Quick and very easy to make. The glaze puts a nice shine on the carrots and is very tasty. Enjoy….I did!

Jayne
Coborn’s Inc. Meat and Seafood Merchandiser

Glazed Carrots
Serves: 6
 
Ingredients
  • 1 Lb. Carrots, ready-to-eat, sliced
  • ⅓ Cup Brown Sugar, packed
  • 2 T. Butter or Margarine
  • ½ tsp. Salt
  • ½ tsp. Orange Peel, grated
Instructions
  1. In 2-quart saucepan, heat 1” water to boiling.
  2. Add carrots.
  3. Heat to boiling; reduce heat.
  4. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
  5. In 12” skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
  6. Stir in carrots.
  7. Reduce heat to low.
  8. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.