Sun-dried Tomato Pesto Chicken with Asparagus

Sun-dried Tomato Pesto Chicken with Asparagus - Family, Friends & Food with Jayne

Hi Everybody!

One of my favorite things when looking through recipes or cookbooks are entrees that take less than 30 minutes to make and serve. When I found one I’m all over it. Well I found one the other day that peaked my interest and when I made it the recipe was not only a WOW but is now on my list for top favorites especially if you love sundried tomatoes and basil pesto which I personally love to devour. So here is a great 30-minute meal that you and your family can enjoy and it’s great for those weeknight meals when you don’t have a lot of time.

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Weekly Ad Recipe – Mahi Mahi With Salsa

Coborn's Weekly Ad Recipe Mahi Mahi With Salsa

Mahi Mahi is one of my absolute favorite fish and this recipe is so easy to make. Adding salsa and fresh basil over the top of the fish makes it burst with flavor. Enjoy… I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Mahi Mahi With Salsa
Serves: 4
  • 4, 4 Oz. Filets Of Mahi Mahi
  • 2 tsp. Olive Oil
  • ¼ tsp. Salt
  • 1 Cup Diced Tomato
  • 2 T. Diced Shallot
  • 2 Cloves Garlic, finely chopped
  • 2 T. Lemon Juice
  • ¼ Cup Shredded Fresh Basil Leaves
  1. Heat oven to 425 degrees.
  2. In a medium bowl, mix salsa ingredients together; set aside.
  3. Rub fish with 1-teaspoon oil, and ¼-tsp. of salt; set aside.
  4. In 10-inch skillet, heat remaining 1 teaspoon oil over medium-high heat.
  5. Sear fish 4 to 5 minutes, or until it releases easily from the pan.
  6. Turn; cook 4 to 5 minutes on other side until internal temperature of fish reaches at least 145 degrees.
  7. Top each piece of fish with salsa and basil and serve.
Suggested Wine Pairing Dark Horse Sauvignon Blanc


Eichten’s Tomato Basil Gouda

Eichten's Tomato Basil Gouda -

Cheese Please with Kevin

Eichten’s cheesemakers and mother Mary saw the future in the category of spiced cheeses. Eichten’s was the first farm in the United States to produce an all-natural cheese direct from the farm in 1976.

Italian Seasonings were commonplace in large families in the 1980’s, and Eichten’s knew that this seasoning would be a amazing hit for cooking and eating by itself. Just slice on crackers or fresh baked crusty breads this cheese is sure to please!

Eichtens developed a true European style Gouda with tantalizing sun dried tomatoes and sweet basil that brings out the essence of Italy.

Produced in Shafer, Minnesota, this is one of our states outstanding flavored Goudas. And don’t forget about the other fine Goudas that Eichten’s produces, they are all wonderful!

A great pairing with a sweet white or red wine, light amber beers and or Italian dishes.

Make sure to enjoy this fine Minnesota cheese!

Eichten’s Classic Quiche

Eichten's Classic Quiche Recipe -

Eichten’s Classic Quiche
Serves: 6
  • 9” Pie Crust
  • 4 Eggs
  • 1.5 Cups Half and Half
  • 8 Oz. Bacon Crispy Bacon, chopped
  • 10-12 Oz. Eichten’s Tomato Basil Gouda, shredded
  • 1 T. Parsley, chopped
  • 1 tsp. Paprika
  1. Prepare crust and flute edges.
  2. Preheat oven to 400°F.
  3. Beat eggs slightly.
  4. Stir in half and half, bacon, cheese, parsley and paprika.
  5. Pour into prepared pie crust.
  6. Bake for 30-40 minutes until eggs are cooked.
  7. Serve Warm.


Coborn’s, Inc Director of Deli

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Cheese Please with Kevin -

Weekly Ad Recipe – Avocado & Tomato Salad

Weekly Ad Recipe - Avocado And Tomato Salad

This recipe was amazing. The oil and vinegar mixture with a couple of drops of red pepper sauce gave this recipe a real zing to it. It was a hit at last nights dinner. Just a quick tip: if you are in a hurry, use fully cooked bacon and it will save you some time. Enjoy….I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Avocado & Tomato Salad
Serves: 4
  • 6 Slices Bacon
  • 3 T. Vegetable Oil
  • 1 T. White Vinegar
  • ½ tsp. Salt
  • ⅛ tsp. Pepper
  • 3 Drops Red Pepper Sauce
  • 2 Med. Avocados, peeled and cubed
  • 2 Small Tomatoes, diced
  • ¼ Cup Small Onion, chopped
  • 4-6 Cups Salad Greens
  1. Cook bacon in 10-inch skillet over medium heat, turning occasionally, until crisp; drain and crumble.
  2. Mix oil, vinegar, salt, pepper, and red pepper sauce.
  3. Pour over avocados in medium bowl; toss.
  4. Stir in bacon, tomatoes and onion.
  5. Cover and refrigerate approximately 2 hours before serving.


Weekly Ad Recipe – Bacon, Tomato and Avocado Grilled Cheese


Weekly Ad Recipe - Bacon, Tomato and Avocado Grilled Cheese
Serves: 4
  • 8 Oz. Cheddar Cheese, shredded
  • 8 Slices Bread, white or whole wheat
  • 1 Small Onion, chopped (optional)
  • 8 Slices Bacon, crisply cooked
  • 1 Medium Tomato, thinly sliced
  • 1 Medium Avocado, pitted, peeled and thinly sliced
  • ⅓ Cup Butter, softened
  1. Place ¼-cup cheese on each of 4 bread slices.
  2. Divide onion, bacon, tomato and avocado evenly onto bread slices.
  3. Top with remaining cheese and bread slices.
  4. Spread 2 teaspoons butter over each top slice of bread.
  5. Place sandwiches, buttered side down, in 12” skillet over medium heat.
  6. Spread remaining butter over top slices of bread.
  7. Cook uncovered about 5 minutes or until bottoms are golden brown.
  8. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted.

This is a great, quick and easy recipe for any type of lunch or dinner, especially when you are in a hurry. I just love avocado on anything, and when you add it to your normal BLT Sandwich it puts it over the top. This is one of my favorite recipes. Enjoy…I did!

Coborn’s, Inc. Meat and Seafood Merchandiser