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.

 

Weekly Ad Recipe – Roasted Red Potatoes

Weekly Ad Recipe - Roasted Red Potatoes www.cobornsblog.com

Weekly Ad Recipe - Roasted Red Potatoes
Serves: 4
 
Ingredients
  • 12 Small Red Potatoes
  • 2 T. Olive Oil
  • 2 Medium Green Onions, sliced
  • 2 tsp. Dried Rosemary Leaves, crushed OR
  • 2 T. Fresh Rosemary, chopped
Instructions
  1. Heat oven to 350 degrees.
  2. In ungreased 13 x 9 inch glass pan, place potatoes.
  3. Drizzle oil over potatoes, turn potatoes so all sides are coated.
  4. Sprinkle onions and rosemary over potatoes; stir.
  5. Roast uncovered about 1 hour and 15 minutes, stirring occasionally, until potatoes are tender.

Here is a great recipe to serve with a roast, steak or even chicken. It has lots of flavor and the potatoes are moist and very tender. The best part of this recipe is the fact that it is so easy to make. Enjoy…I did!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Quick and Easy, Cooking with Grains

www.cobornsblog.com Check out this blog for two very easy recipes using grains!

Quick and easy cooking grains – yes, really!

www.cobornsblog.com Check out this blog for two very easy recipes using grains!Trying to add healthier for you foods can be a challenge. We are all seeking products that are better for us and be honest it is difficult and time consuming. WELL, I recently discovered easy quick grains from Full Circle. Full Circle now offers grains that cook in 8-12 minutes, who knew! I used to spend hours preparing healthy dishes using grains.

I was also wowed by the options; Bulgur Red Quinoa, 5-Grain Blend, Barley Peas & Lentils, Basmati Oats & Lentils and then last but not least there is an Italian Farro. Okay, I was familiar with all the varieties except Italian Farro, I must have been hiding under a rock. In case you are not familiar with Italian Farro it is very versatile and favored by many Chefs’. Farro tends to have a subtle nutty flavor. Consider this headline from “The NewYork Times” – Farro, Italy’s Rustic Staple: The Little Grain That Could.

Thank you Full Circle for sourcing grains that are sustainable and grown by small family farmers who contribute everyday to preserve ancient varieties and protect the environment.

Here’s a quick side dish for when you are in a hurry and need to make something simple but nourishing.

Italian Farro Side Dish
 
Ingredients
  • ½ Cup Full Circle Italian Farro per person
  • Full Circle Extra Virgin Olive Oil
  • Parmesan Cheese
  • Diced Carrots
  • Onions (Optional)
Instructions
  1. Boil a large pan of water (similar to making pasta)
  2. Add ½ cup of Full Circle Ancient Grains – Italian Farro per person which is very generous once cooked.
  3. Simmer 10 minutes
  4. Strain if needed (I didn’t need to remove any water)
  5. Drizzle with Full Circle Extra Virgin Olive Oil and add parmesan cheese.
  6. OR let cool drizzle with Full Circle Extra Virgin Olive Oil, squeeze ½ lemon, and add cross cut onions and a few diced carrots

Far off from another room I hear a few simple but joyful words that make my heart sing “What are you making? It smells good!”  Score!

That was too easy, how about one more.

Barley Peas and Lentils Side Dish
 
Ingredients
  • ½ cup of Full Circle Barley Peas & Lentils, per person
  • Green Onions, cross cut
  • Parsley, chopped
  • Full Circle Extra Virgin Olive Oil
  • Lemon Juice
  • Salt and Pepper
Instructions
  1. Boil a large pan of water
  2. Add ½ cup of Full Circle Ancient Grains – Barley Peas & Lentils, per person which is very generous once cooked
  3. Simmer 10 minutes
  4. Strain if needed (I didn’t need to remove any water)
  5. Toss in cross cut green onions, and chopped parsley
  6. Drizzle with Full Circle Extra Virgin Olive Oil and lemon juice.
  7. Add a little salt and pepper if desired

As my kids say easy peezy lemon squeezie.

That’s it, done, ENJOY!

Sonja B.
Private Brands Director of Business Development

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www.cobornsblog.com - Sonja - Food Club, it's the brand I bring home.