Jayne's Debut on Kare 11 | CelebrateMORE.com

Maple Chicken & Carrots - www.cobornsblog.com

We’re excited to announce that our own Jayne will be on a cooking segment with Pat Evans on Kare 11, Saturday, November 5th on the morning show. Be sure to tune in for these great recipes and Jayne’s network television debut!

UPDATE: The show has aired. You can watch Jayne’s debut below:

Maple Chicken and Carrots

Maple Chicken and Carrots - coboronsblog.com/jayne


Maple Chicken and Carrots
Prep time:
Cook time:
Total time:
Serves: 4
  • 4 Boneless Skinless Chicken Breasts
  • 2 T. Extra-Virgin Olive Oil
  • ¼ Cup Apple Cider Vinegar
  • 3 Cloves Garlic, minced
  • ¼ Cup Maple Syrup
  • 2 T. Ground Mustard
  • ½ tsp. Thyme Leaves
  • Juice of ½ Lemon
  • 3 Large Carrots, peeled and sliced into 1/4-“thick rounds
  1. Preheat oven to 425°F.
  2. Season chicken breasts with salt and pepper.
  3. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil.
  4. Add chicken breasts and sear 2 minutes on each side.
  5. Remove chicken and transfer to a plate.
  6. Save pan drippings.
  7. Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon.
  8. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer.
  9. Return chicken to skillet and spoon sauce over the chicken, right in the skillet.
  10. In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper.
  11. Nestle carrots into skillet and bake until chicken reaches an internal temperature of 165°F and carrots are tender.

Quinoa Almond Salad

Quinoa Almond Salad - cobornsblog.com/jayne


Quinoa Almond Salad
Serves: 6
  • 1 Cup Quinoa, uncooked and rinsed
  • 2 Cups Water
  • ½ tsp. Salt
  • ¼ Cup Sliced Almonds
  • ¼ Cup Dried Cranberries or Cherries
  • • Balsamic Vinaigrette
  • 2 T. Fresh Parsley, chopped
  • 2 T. Sunflower Oil
  • 2 T. Balsamic Vinegar
  • Salt & Pepper
  1. Heat quinoa, water and salt to boiling in 2 quart saucepan, stirring once or twice; reduce heat to low.
  2. Cover and simmer 12 to 15 minutes or until tender.
  3. Remove saucepan from heat; let stand for 5 minutes.
  4. Fluff quinoa with fork; cool 15 minutes.
  5. In small bowl, beat all vinaigrette ingredients with whisk.
  6. Mix vinaigrette, quinoa and remaining salad ingredients in large bowl.
  7. Serve warm, or cover and refrigerate until chilled.

Pear and Bleu Cheese Salad

Pear and Bleu Cheese Salad - cobornsblog.com/jayne


Pear and Bleu Cheese Salad
Serves: 4
  • 10 oz. Torn Mixed Salad Greens
  • 2 Fresh Pears, sliced
  • 1 Medium Red Onion, thinly sliced
  • ½ Cup Sliced Walnuts, toasted
  • ½ Cup Bleu Cheese Crumbles
  • ½ Cup Raspberry Vinaigrette Dressing
  1. Toss greens with pears, onions, pine nuts and cheese in a large bowl.
  2. Drizzle dressing over salad and mix together lightly.
  3. Serve immediately

Click here for more great recipes from Jayne!

Family Friends and Food with Jayne - cobornsblog.com/jayne