Memorial Day Weekend

Wow! I didn’t think Memorial Day Weekend would ever get here with all the snow that we had this spring. It’s the official week to summer kickoff and that means, fishing, camping, graduation parties and family reunions. I usually entertain that weekend and I am always looking for easy quick ideas because I want to be outside in the fresh air by the lake and enjoying my company. So, I have a recipe that I want to share with you that you can make ahead of time and it’s so quick and easy you to will be able to enjoy your company outdoors instead of working in the kitchen! 

Creamy Pesto Pasta Salad

  • 7 oz. Classico Traditional Basil Pesto Sauce
  • ¼-cup Mayonnaise
  • 2-1/2 cups Rotini Pasta, cooked
  • ½-cup Ripe Olives, sliced
  • 3-Tablespoons Oil Packed Chopped Sundried Tomatoes, drained
  • ½-teaspoon black pepper
  • ¼-cup Shredded Parmesan Cheese, Optional
  1. Mix pesto and mayonnaise in large bowl. 
  2. Add remaining ingredients. Mix lightly. 
  3. Chill for 1 hour and serve. 
  4. Optional:  Sprinkle shredded Parmesan cheese on top. Serves 6

Now to top that great salad off make sure to pick up Simply Lemonade out of our Dairy Department. Exciting news they now have Peach Lemonade and it is awesome and so refreshing. I promise you will want to serve this all summer long!

Have a great and safe holiday weekend!!
Jayne,
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

Chicken with Creamy Cilantro Lime Sauce

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

Jayne

Welcome back! I’ve said it time and time again, I’m a busy woman. When I get home from work I don’t always have time to spend hours in the kitchen, and I have a feeling there are those of you out there who feel the same. So, I came across this quick 30 minute meal that I just had to share. It’s not only quick, but it is delicious and a nice healthy meal I can feed my family in under a half an hour. Try it and comment to my blog, I would love to hear what you think!

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Sun-dried Tomato Pesto Chicken with Asparagus

Sun-dried Tomato Pesto Chicken with Asparagus www.cobornsblog.com

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

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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Simply Delicious Citrus Glazed Salmon

Simply Delicious Citrus Glazed Salmon - cobornsblog.com

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

Jayne

It’s the first of the year where we set our new resolutions and start those dreaded diets. I actually look forward to starting a diet because I know the results always make me feel so much better and I have so much more energy. Continue reading

Quiche’n It Real

Quiche'n It Real!

Brandon

Brandon

Let me start out by saying, this is NOT an egg bake. Granted, there are eggs in it, and you do bake it – but it won’t be tasting anything like an omelet. This French inspired dish screams brunch and tastes amazing with a smooth velvety texture. It’s pretty awesome, and won’t cost much to make. In fact, I saved a ton using all Food Club products and the taste still surpasses any quiche I’ve ever had.

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Marshmallow Flowers

Marshmallow Flowers www.cobornsblog.com

Ashley M. www.cobornsblog.com

Ashley M.

Spring is one of my favorite times of the year. I love the bright colors that come with the season. It’s also a busy time of the year for most people. So here is a quick, fun project to make by yourself or with the kids for all the events that will be popping up on the calendars this season! These are great since they work for Easter, weddings, birthday parties and so much more.

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Lemon Garlic Chicken

Weekly Ad Recipe Lemon Garlic Chicken www.cobornsblog.com

This chicken recipe is not only extremely easy to make, it’s also very refreshing. Even though you have to bake it in the oven now, I plan on making this same recipe on the grill to make a wonderful summer recipe too. The lemon and garlic pair so well together and it really has a wonderful flavor. Enjoy… I will!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

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Valentine’s Puppy Treats

Valentine's Puppy Treats www.cobornsblog.com

Ashley Maurer www.cobornsblog.com

Ashley Maurer

Last October we brought home a furry little bundle of joy that we call Bella. Having a new puppy definitely had its challenges, but now we can’t imagine our lives without her! The way she wiggles and squeaks with excitement every time we come home, regardless of how long we were gone, is something that never gets old. I’m sure many other pet owners can relate!

With Valentine’s Day coming up soon I thought it would be fun to make something creative to celebrate our first Valentine’s Day with Bella in our lives. And since she’s a dog, and all dogs love treats, I thought it would be fun to make her some homemade treats. Bella approved! The recipe is very simple and versatile as well. I cut out heart shapes and painted a variety of words on them to make them festive. You could always skip the food coloring and the words if you are short on time, or change the colors and the shape to go with the seasons!

Keep in mind if you have several dogs you can always increase the recipe to accommodate or if you have large dogs you can use a larger cookie cutter as well. I would roll them a little thicker if you’re going to make them larger so they don’t break apart.

Have fun and Happy Valentine’s Day!

 

Valentine’s Puppy Treats
 
Ingredients
  • 1 cup brown rice flour
  • 1 jar (4 oz.) pureed apple baby food
  • Food coloring
  • 2-inch heart-shaped cookie cutter
  • Parchment paper
  • Fine-tipped artist’s brush
Instructions
  1. Preheat oven to 350ºF.
  2. Cover 2 baking sheets with parchment paper.
  3. In large mixing bowl, combine flour and applesauce; mix until crumbly dough forms.
  4. Add a few drops of water to mixture if needed to help mixture stick together and form a soft, non-sticky dough.
  5. Divide flour into as many equal parts as needed depending on how many different colors you will be using.
  6. Add a few drops of food coloring and knead until well mixed, adding more as needed until desired color is reached.
  7. If needed add extra flour to help dough from becoming sticky.
  8. Repeat for all colors.
  9. Roll each color of dough between two sheets of parchment paper.
  10. Use a 1-2 inch heart shaped cookie cutter to cut shapes into dough.
  11. Place on baking sheets; bake for 7-10 minutes, or until treats are firm and appear dry; let cool.
  12. Using fine tipped artist brush, use small amount food coloring to write on treats.
  13. Store in air tight container.
 

Ashley Maurer
Coborn’s Inc. Graphic Designer

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Homemade Made Easy

How to Ice a Cake with Roll Fondant

How to Ice a Cake with Roll Fondant

www.cobornsblog.com The art of Cakes with Amanda

Amanda

Time to get fancy! Let’s talk fondant. Get out your rolling pin and nonstick mat and prepare those arm muscles for a little work out. I’ve included a little video to see the process but let’s also discuss the process from supplies to cake.

First thing you’ll need, a few special supplies. A cake, lightly iced. When you put the fondant on top it can get a bit too squishy and create a mess if your frosting is too thick. I’m going to be covering an 8” round, double layered, cake. I used 1 lb. of fondant to cover my cake but you could use a little more to give yourself a little wiggle room when covering. You should also have a fondant smoothing tool, a paddle like looking device, and a nonstick silpat mat for rolling on. Most important you need a rolling pin. I like a big heavy rolling pin for the job. You’ll also need to sprinkle powdered sugar, I like to use a shaker for this, but you could do it by hand too. I also like to use a pizza cutter for trimming my cake. It will roll smoothly around the cake. I don’t use a knife, those I keep far away from the silpat mat. Any knicks or cuts you leave behind when using a blade will show up forever after when you roll out fondant.

Ok, now to get rolling. If you want to color your fondant go ahead and do that first, then cover it up to keep it from getting crusty. Next I base ice my cake and then keep it close as I go back to start on the fondant again.

Knead your fondant, a lot. Keep kneading until it feels silky and smooth. Your hands should warm it up and make it pliable. The more you knead it the better your fondant covering experience will go. If your fondant feels dry and stiff, keep kneading. There should be a little stretch. Once it’s warmed up you can start rolling it out.

SuppliesDust your mat with powdered sugar and place your flattened ball of fondant in the center of the mat. I usually squish it out a little into the shape I want, a circle or a square. Dust the top a little with powdered sugar then start rolling. Keep rolling and rolling. Work the fondant into the shape you want. Rotate your pin, rotate the fondant. If it gets too oval or rectangular don’t be afraid to stretch back into the shape you want with your hands. Covering your cake will be easier if you can keep your fondant in a shape relatively similar to your cake. Keep checking the thickness. Give a little more muscle to the parts that are thicker. It can be tempting to use a thick a slab of fondant on your cake in the excitement of covering your cake, but be patient. A thick slab isn’t going to taste good and can squish your cake down creating slouching and puckering after an hour or so. Go thin. Shoot for about ¼” or less for a typical cake, but a little on the thicker side of that for a shaped cake to allow for stretching.

Now that you are at your desired thickness and size you are ready to cover. How big should it be? The height of your cake x 2, plus the width of the top. Then add a couple inches to allow for fidgeting and fussing.

You want to do the next steps in one, uninterrupted step. Don’t answer the phone, don’t stop for a snack. The fondant is already drying and getting a skin and if you walk away it will wrinkle and tear when you try to do anything with it, then you get to start all over.

Move your iced cake over next to your fondant slab. There are many way and tricks to picking up fondant. I don’t use them. I just pick it up like a pizzeria guy. Do it quick, yet gentle, and keep the fondant moving and you shouldn’t get any tears. If you stand around thinking with it draped over your fingers, yes, it will get deformed, but why are you just standing there? Place your fondant over the cake. There should be a little moisture left in the frosting to make it stick. If you think you are going to take more than 15 minutes to roll out your fondant covering your cake wouldn’t be a bad idea.

Lay your fondant across the top, let the sides drape down. Use your hand to smooth out the fondant from the middle to the outside. Then use your smoothing tool to briskly rub the surface. Apply pressure, just enough to work out any air bubbles. Try to work from the middle to the outside to move out any bubbles. Work quickly; your sides are starting to firm up.

Now for the tricky part, the sides. You need to start smoothing the fondant to the frosting. Work in small areas, going in a circle around your cake. You Using Fondant Icingdon’t need to stick it all at once. Imagine there are horizontal lines on your cake, about an 1 or so apart, just work from the top imaginary ring down to the next. By the time you get to the bottom half you’ll need to gently tug and stretch at the fondant to avoid the folds and pleats. Keep moving, keep working at it, and keep being patient. Smooth as you go to avoid air bubbles.

Once you have your cake covered you can trim the excess off from around the bottom with your pizza cutter. Now pick up your smoother again and start rubbing all over. At this point you are trying to polish the fondant up. Rub out any ripples, move any air bubbles down and out. If you have any stubborn bubbles you can poke a small hole with a thin pin and let the air out. This will leave a hole, but sometimes it’s worth the trade off on stubborn bubbles.

Congratulations! You did it! You have a smooth fondant cake. Have fun dressing it up from this point. You can paint it, stick fondant to it, and quilt it. And don’t forget the important part, you can eat it.

Amanda
Coborn’s Cake Decorator
Sartell, MN – Pine Cone Road

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www.cobornsblog.com - The Art of Cakes with Amanda