Make the BEST for your Valentine

Make the best for your Valentine - cobornsblog.com/jayne

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

Valentine’s Day is only a couple weeks away and it is coming up quickly. I want to be prepared for it so I’m starting to plan now. It’s time to show the people in our lives how much we love them.

Continue reading “Make the BEST for your Valentine”

Weekly Ad Recipe – Slow-Cooked Swiss Steak

Coborn's Weekly Ad Recipe Slow-Cooked Swiss Steak www.cobornsblog.com

This is another very easy recipe that you can throw together before you leave in the morning that will be ready to go by the time you get home. The meat and vegetables are so tender and the gravy is stupendous. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Slow-Cooked Swiss Steak
Serves: 4
 
Ingredients
  • 2 tsp. Vegetable Oil
  • 1½ Lb. Boneless Beef Top Round Steak
  • 1 tsp. Salt
  • ¼ tsp. Pepper
  • 1 Medium Onion, thinly sliced
  • 1 Medium Carrot, shredded
  • 4 Oz. Can Mushroom Pieces and Stems, drained
  • 10.75 Oz. Cream Of Mushroom Soup
  • 8 Oz. Can Tomato Sauce
Instructions
  1. In 10-inch skillet, heat oil over medium-high heat.
  2. Sprinkle beef with salt and pepper; place in skillet.
  3. Cook 4 to 6 minutes, turning once until browned.
  4. Meanwhile spray 4 quart slow cooker with cooking spray.
  5. In cooker, mix onion, carrot and mushrooms.
  6. Cut browned beef into 4 pieces; place in cooker over vegetables.
  7. In same skillet, mix soup and tomato sauce.
  8. Pour over beef.
  9. Cover; cook on low heat setting 8 to 10 hours.
  10. Stir sauce well before serving over beef.
Notes
Suggested Wine Pairing Fetzer Vineyards Merlot

 

Weekly Ad Recipe – Swiss Steak

Weekly Ad Recipe - Swiss Steak www.cobornsblog.com

This is excellent comfort food for those cooler fall nights. It has such great flavor and the variety of vegetables you can add to it make it very versatile. A side of mashed potatoes goes great with this recipe. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Swiss Steak
Serves: 6
 
Ingredients
  • 1-1/2 Lbs. Tenderized Bottom Round Swiss Steak
  • 3 T. Flour
  • 1 tsp. Ground Mustard
  • ½ tsp. Salt
  • 2 T. Vegetable Oil
  • 14.5 Oz. Can Whole Tomatoes, drained
  • 2 Cloves Garlic, chopped
  • 1 Cup Water
  • 1 Large Onion, sliced
  • 1 Large Bell Pepper, sliced
Instructions
  1. Cut beef into 6 serving pieces.
  2. In small bowl, mix flour, mustard and salt.
  3. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet.
  4. Turn beef; pound in remaining flour mixture.
  5. In skillet, heat oil over medium heat.
  6. Cook beef in oil about 15 minutes, turning once.
  7. Add tomatoes and garlic to skillet, breaking up tomatoes with a fork.
  8. Heat to boiling; reduce heat.
  9. Cover and simmer about 1 hour until internal temperature of beef reaches at least 145 degrees.
  10. Add water, onion and bell pepper to skillet, heat to boiling; reduce heat.
  11. Cover and simmer 5 minutes or until vegetables are tender.
Notes
Suggested Wine Pairing Cono Sur Cabernet Sauvignon

 

Weekly Ad Recipe – Steak & Mushrooms With Grilled Balsamic Onions

Weekly Ad Recipe - Steak And Mushrooms With Grilled Balsamic Onions www.cobornsblog.com

You are hearing more and more about Balsamic vinegar and there is a reason why… it’s GREAT! Mixing the mushrooms and onions with the vinegar really adds flavor to this whole recipe. Then taking the extra step of adding chili powder, garlic pepper and cumin to the steak puts it over the top. Enjoy….I did!

Jayne,
Coborns Inc. Meat and Seafood Merchandiser

Steak & Mushrooms With Grilled Balsamic Onions
 
Ingredients
  • 1 Med. Yellow Onion, thinly sliced
  • ¼ Cup Balsamic Vinaigrette Dressing
  • 1 Cup Sliced Fresh Mushrooms
  • 4 Beef Boneless Ribeye Steaks
  • ½ tsp. Salt
  • ½ tsp. Chili Powder
  • ½ tsp. Garlic Pepper Blend
  • ¼ tsp. Ground Cumin
Instructions
  1. Heat closed grill for 5 minutes.
  2. In medium bowl, toss onion with dressing.
  3. Remove onion from dressing with tongs; place on foil on grill.
  4. Reserve dressing in bowl.
  5. Close grill. Grill 4 minutes.
  6. Meanwhile, toss mushrooms with dressing in bowl.
  7. Add mushrooms to grill with onions.
  8. Close grill. Grill 2 to 4 minutes or until vegetables are tender.
  9. Remove vegetables from grill; cover to keep warm.
  10. Brush beef steaks with remaining dressing in bowl.
  11. Sprinkle both sides of steaks with salt, chili powder, garlic pepper and cumin.
  12. Place on grill.
  13. Close grill. Grill until internal temperature of steak reaches at least 145 degrees.
  14. Serve onions and mushrooms with steaks.
Notes
Suggested Wine Pairing Toad Hollow Cabernet Sauvignon

 

Weekly Ad Recipe – Blue Cheesesteak

Weekly Ad Recipe - Blue Cheesesteak www.cobornsblog.com

I love Blue Cheese and it’s even better when it’s on a nice juicy steak! The tangy flavor of Blue Cheese pairs so well with any kind of steak. When you get home late from work, or are in a hurry, this is a great recipe to throw together last minute. It’s one of those 30 minute meals. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Blue Cheesesteak
Serves: 6
 
Ingredients
  • 4 Oz. Blue Cheese Crumbles
  • 1 T. Mayonnaise
  • 1 tsp. Worcestershire Sauce
  • 2 Cloves Garlic, minced
  • 1½ Lbs. Boneless Beef Top Sirloin Steak
Instructions
  1. Heat gas or charcoal grill.
  2. In small bowl, mix cheese, mayonnaise, Worcestershire sauce and garlic until blended; set aside.
  3. Place steak on grill.
  4. Cover grill; cook over medium-high heat 15 to 20 minutes, turning once, until internal temperature of steak reaches at least 145 degrees.
  5. Remove steak from grill.
  6. Spoon cheese mixture over steak; let stand 1 to 2 minutes or until cheese is slightly melted.
Notes
Suggested Wine Pairing Cline Ancient Vine Zinfandel