What Makes our Beef Better?

Kevin C.What makes the Beef you buy at our stores better? Is it the Butcher or the beef? We know it’s the beef (although our Meat Specialists are the best around). We did our homework and we took the guessing game out of play when it comes to selecting beef. We choose to offer Certified Hereford Beef because of the Superior Genetic Traits and the consistent results we receive each and every time that you, our Guest, purchases this Brand of Beef. Continue reading “What Makes our Beef Better?”

Weekly Ad Recipe – Baby Back Ribs With BBQ Sauce

Weekly Ad Recipe Baby Back Ribs With BBQ Sauce www.cobornsblog.com

These are some awesome ribs with a great spicy sauce. When you cook them in the oven first, then grill them for indirect cooking, they are awesome. So tender the pork just falls off the bone. Serve with a side of coleslaw and your favorite glass of wine and you have the best meal ever. Enjoy… I did! Continue reading “Weekly Ad Recipe – Baby Back Ribs With BBQ Sauce”

Weekly Ad Recipe – New England Pot Roast

Weekly Ad Recipe New England Pot Roast www.cobornsblog.com

Here is a great winter roast that will surely make your taste buds tingle! Great flavor and the meat is so tender. Enjoy… I did!

Continue reading “Weekly Ad Recipe – New England Pot Roast”

Weekly Ad Recipe – Skillet Chicken Thighs

Weekly Ad Recipe Skillet Chicken Thighs www.cobornsblog.com

I love skillet recipes because they are convenient and easy to prepare! The best part is how tender and moist the chicken thighs are. Add bacon and spinach and you have an awesome meal in less than 30 minutes. Enjoy… I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Skillet Chicken Thighs
Serves: 4
 
Ingredients
  • 8 Bone-In Chicken Thighs
  • 3 Slices Bacon, chopped
  • 2 Large Carrots, chopped
  • 1 Small Onion, sliced
  • 3 Cloves Garlic, chopped
  • ½ Cup Chicken Broth
  • 6 Cups Fresh Baby Spinach Leaves
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 1 T. Grated Lemon Peel
Instructions
  1. In 12-inch skillet, cook chicken and bacon over medium-high heat 5 minutes, turning chicken once.
  2. Stir in carrots, onions, garlic and broth.
  3. Cook uncovered 15 to 20 minutes, turning chicken and cooking until the internal temperature of chicken reaches 165 degrees and vegetables are tender.
  4. Remove pan from heat; add spinach, salt and pepper.
  5. Stir in mixture about 3 minutes until spinach wilts.
  6. Stir in lemon peel until well blended.
Notes
Suggested Wine Pairing Menage a Trois Chardonnay

 

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