Best BBQ Chicken Recipes

Best barbecue chicken recipes
Courtesy: Food Network

How to Barbecue Chicken

If you want to save money and time at the grill this summer – plan on cooking some delicious barbecue chicken at your weekend cookout! Bone-in chicken breasts, drumsticks and thighs from Gold ‘n Plump are on sale through June 30 at Coborn’s and CobornsDelivers so it’s a great time to stock up and start grilling!

How to Make the Best Barbecue Chicken

Choose your meat wisely! Dark meat – like those legs and thighs – are great to grill. The meat is very tender and can be more forgiving than white meat if you overcook it!

It’s all about the sauce. Great BBQ chicken is all about the sauce since you’re basting the meat with it while it cooks and when it comes off the grill. So – either make your own (as the recipes below will advise you to) or grab a bottle of your favorite sauce from Coborn’s and CobornsDelivers. We have an incredible variety of local and national brands to choose from.

Marinate or brine. Before you start grilling chicken, we recommend either marinating the chicken pieces overnight or letting them hang out in a ‘dry brine’ – that’s a fancy way of doing a dry spice/salt rub on the chicken for a few hours before cooking. Either technique will help you create delicious, juicy chicken when it comes off the grill.

Marinate or Brine Chicken Before Grilling

This marinade is a great one for soaking chicken overnight. It uses a barbecue seasoning that’s sweet with a little kick to it. This recipe also has you make your own barbecue sauce and it’s worth the effort to make. This recipe for Tyler Florence’s Ultimate Barbecue Chicken is great if you don’t have a ton of time – you can brine the chicken for two hours – or even as little as 15 minutes to start creating great barbeque chicken. This recipe also calls for making your own sauce to baste the chicken with – and it gets some great flavor from bacon, cumin and smoked paprika. Continue reading “Best BBQ Chicken Recipes”

Food on a Stick – Recipes

Courtesy: Williams-Sonoma

Delicious Foods on a Stick

As anyone who loves the Minnesota State Fair knows – food on a stick is a beautiful thing. But you don’t have to go for something fatty and fried! We’ve found some great recipes for food on a stick that are also good for you.

Caprese Salad on a Stick: Skewer fresh cherry tomatoes, chunks of fresh mozzarella and a basil leaf for a quick and elegant appetizer. Drizzle with olive oil, balsamic vinegar and salt and pepper for a delicious treat.

Veggies Your Kids will Eat: Kids love having fun with their food and kabobs can help you get them to eat their veggies! Thin carrot ribbons made with a vegetable peeler or mandolin look cool on a skewer. Add “shapes” of cheese, round cherry tomatoes, bell peppers can be cut into triangles to keep your kabob whimsical. Skewer a snap pea on top and you’re set! Dip in ranch dressing or hummus and your kids may be asking for more in no time. Continue reading “Food on a Stick – Recipes”

Great Stew Recipes

Wonderful Meals for Winter

When the temperature drops and snow starts to fall, there’s nothing better than a great pot of food cooking for a long time on the stove. That’s why soups and stews are so wonderful this time of year – and why stew is a great comfort food. What’s even better about those meals is that you can often use a very affordable cut of meat as the base. You’ll be cooking the meat for a long time, so a “tougher” piece of meat is going to be transformed by this method. Right now stew meat is on sale at Coborn’s and so you can really whip up a feast for very little money!

If you can’t decide what type of stew to make, check out this list of great stew recipes – covering everything from beef to chicken to lamb to seafood. Better Homes and Gardens compiled its list of the best Beef Stew Recipes as well, covering everything from a classic beef stew to Mexican and Greek twists on the classic recipe. Continue reading “Great Stew Recipes”

Onions: A New Super Food

Courtesy: Food Network

Recipes for Onions

Mention onions and you might think of tearing up while chopping or not-so-fresh breath after eating. But, it’s time to embrace the onion. It turns out onions are a key part of staying healthy.

Studies have shown onions can increase bone density – especially if you eat some onions each day. Onions are high in sulfur and that can help our connective tissue. Like garlic, onions can also help with some inflammatory problems like arthritis thanks to the sulfur content and antioxidants. And last, but certainly not least, onions have been shown to lower our risk of several cancers – colorectal, laryngeal and ovarian – if eaten in moderate (at least twice a week) amounts.

Right now Peruvian Sweet Onions are on sale at Coborn’s and CobornsDelivers so why not start peeling and chopping? We have some wonderful recipes to get you started. Continue reading “Onions: A New Super Food”

Cooking With Pistachios

Midwest Northern Nut Pistachios

Happy National Pistachio Day! January 26th is dedicated to this little green nut.

While the pistachio is a truly historical nut (there are even references to it in the Bible), the flavor of pistachios didn’t became popular in the U.S. until the 1940s. That’s when a man named James Parkinson created pistachio ice cream in Philadelphia. There wasn’t even a pistachio industry here until the 1970s. The pistachios you get now are likely from California – that state produces more than 300 million pounds of pistachios.

Want to keep your heart healthy? Pistachios are tree nuts, which studies have shown to lower your risk of heart disease. The reason is that they’re packed with phytosterols which actually¬†compete with cholesterol to be absorbed in your body. They’re also a good snack because they contain “good” unsaturated fat. Pistachios also contain antioxidants to help your heart and overall health and have 3 grams of fiber per serving to keep you feeling full, longer. When you eat a handful you’re also getting vitamin B6, copper, potassium and magnesium.

Continue reading “Cooking With Pistachios”