Garden Pasta - Family, Friends & Food with Jayne

Happy summer everyone!!!
I love this part of summer because my garden Is really taking off and I’m already getting some nice red tomatoes and some fresh zucchini.  Now it’s time to find a recipe to use these in. Continue reading “Garden Pasta”

October Cheese of the Month – il Giardino Parmigiano Reggiano

October Cheese of the Month

Cheese of the Month for October is il Giardino Parmigiano Reggiano and the region is comes from is Italy.

Celebrate the King of Cheese, Parmigiano Reggiano – aged 22 months. More than 700 years ago, Italian cheesemakers called “Casaros” took great pride in making Parmigiano Reggiano cheese, apprenticing for many years before being allowed to make even one wheel on their own. Today Parmigiano Reggiano cheese is still handmade with the utmost care, exactly the way it was in the 13th century. Made of partly skimmed cow’s milk, il Giardino brand’s Parmigiano Reggiano cheese is characterized by its rich flavor and compact, granular texture. High protein content, smooth digestion and natural ingredients make it not only a tasty choice, but a healthy one as well. Parmigiano Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads.

Continue reading “October Cheese of the Month – il Giardino Parmigiano Reggiano”

Weekly Ad Recipe – Italian Style Blue Marlin Steaks

Weekly Ad Recipe - Italian Style Blue Marlin Steaks

I absolutely loved this recipe because it was so quick and easy. The pairing of the onions, garlic, tomatoes and fresh basil put it over the top. I served it over rice with a side of fresh zucchini and summer squash. Enjoy… I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Italian Style Blue Marlin Steaks
Serves: 4
  • 4-6 Oz. Blue Marlin Steaks
  • 4 T. Olive Oil
  • 1 Cup Onion, chopped
  • 4 Garlic Cloves, minced
  • 28 Oz. Can Diced Tomatoes
  • 6 T. Fresh Basil, chopped
  • 2 T. Capers
  • 4 T. Italian Parsley, chopped
  • 1 Cup White Wine
  1. Heat the olive oil in a pan over medium heat and sauté the onions and garlic until the onions soften.
  2. Stir in the tomatoes, basil, capers, parsley and wine and simmer for about 5 minutes.
  3. Place the fish in a baking dish sprayed with cooking spray and pour the tomato mixture over the fish and bake in a 400 degree oven for 12-18 minutes and until internal temperature of fish reaches at least 145 degrees.
Suggested Wine Pairing Chateau Ste Michelle Chardonnay


Great Summer Grilling – Vegetables

Grilled Vegetables - - Family, Friends & Food with Jayne

Well, it is June and it is time to kick-off that “Great Summer Grilling.” I definitely enjoy grilling but I have to admit that my husband does most of the grilling. I prepare the item and get it ready for the grill but he actually does the cooking and believe me, he takes every opportunity he can to claim that he made the entire meal just by placing it on the grill. Oh well, I will let him think that, otherwise I will be doing it all myself. Every time we grill it is usually some kind of burger, steak, ribs or fish and along with that you need to have a side to serve with it. I usually try to make some kind of vegetable on the grill. The recipe that I’m sharing with you this month is great. It has all the vegetables that I love along with a little extra spice, but don’t worry it is not hot. It just has that little added flavor. I really like grilling this recipe towards the end of July because that is when all the fresh vegetables from the garden start to appear and wow, does that make a difference! I can hardly wait for fresh zucchini, red peppers and asparagus! Yummy, enjoy…..I will!

Grilled Vegetables
Serves: 6
  • 2 Cloves Garlic, finely chopped
  • 2 T. Olive Oil
  • 1 tsp. Kosher Salt
  • 2 Cups Zucchini, halved lengthwise, cut into 1” slices
  • ¾ Cup Red Bell Pepper, cut into 1” pieces
  • 1-lb. Fresh Asparagus Spears, cut into 2” pieces
  • 1 Cup Yellow Summer Squash, halved lengthwise, cut into 1” slices
  1. Heat gas or charcoal grill.
  2. In large re-sealable food storage plastic bag, place garlic, oil, salt, zucchini, bell pepper, asparagus and squash; seal bag and toss to coat.
  3. Place vegetables in grill basket.
  4. Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.
This recipe pairs really good with chicken, burgers and even any type of fish.

Coborn’s Meat and Seafood Merchandiser

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