Hatch Chile Omelet

Hatch Chile Omelet

Yield: 1

Ingredients

  • Cooking Spray
  • 2 Large Eggs
  • 2 Tbsp Whole Milk
  • 1/4 tsp Salt
  • 1 Pinch Black Pepper
  • 1/3 Cup Shredded Low-Fat Pepper Jack Cheese
  • 1 Hatch Chile, roasted, peeled, stemmed, seeded and chopped
  • 2 Tbsp Sour Cream
  • 2 Tbsp Chopped Tomatoes

Instructions

  1. Lightly coat an 8-inch nonstick skillet with cooking spray, then preheat over medium-high heat.
  2. In a mixing bowl, whisk together eggs, milk, salt and pepper until blended, hen pour mixture into pan.
  3. As omelet cooks, gently lift the edges with spatula to allow uncooked egg mixture to run underneath. When egg mixture is no longer runny but still wet, use spatula to loosen edges of omelet and flip over.
  4. Quickly sprinkle cheese and chiles in a line down the center of the omelet and fold the omelet to cover the filling.
  5. Move omelet onto warm plate and top with sour cream, tomatoes or any other desired toppings.
http://celebratemore.com/home/hatch-chile-omelet/

Dijon Crusted Chicken Breasts

Dijon Crusted Chicken Breasts

Yield: 4

Ingredients

  • 1/3 cup whole wheat dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon olive oil

Instructions

  1. Place the first five ingredients in a shallow bowl.
  2. Brush chicken with mustard; roll in crumb mixture.
  3. Bake the chicken at 350 Degrees Fahrenheit for approx. 25 minutes and until the internal temperature 165°.

Notes

Dietitian's Tips: Serve on a bed of Zucchini Noodles with a side of your favorite fruit or vegetables!

http://celebratemore.com/home/dijon-crusted-chicken-breasts/

Hatch Chile Chicken Alfredo

Hatch Chile Chicken Alfredo

Yield: 8

Ingredients

  • 4 Boneless, Skinless Chicken Breasts
  • 4 Tbsp Olive Oil, divided
  • Melissa's Hatch Chile Powder
  • Salt
  • 3 Tbsp Minced Garlic
  • 1/4 Cup Dry White Wine
  • 3 Cups Heavy Cream
  • 1 Cup Roasted, Peeled, Stemmed, Seeded and chopped Hatch Chiles
  • 1 Lb. Uncooked Fettuccine or Zucchini Noodles
  • 3/4 Cup Grated Parmesan, divided
  • 1 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 Cup Thinly Sliced Green Onion, for garnish

Instructions

  1. Preheat oven to 350ºF. If using fettuccine noodles, bring large pot of salted water to a boil
  2. In large cast-iron skillet, heat 2 Tbsp olive oil over high heat until shimmering. Season chicken with Hatch Chile powder and salt. Brown chicken in skillet, 2-3 minutes per side.
  3. Transfer chicken to baking sheet and bake until internal temperature reaches 165ºF on an instant-read thermometer, about 10 minutes. Let cool slightly, then slice into strips.
  4. Heat cast-iron skillet over medium heat and ad the 2 remaining Tbsp of oil along with garlic. Sauté garlic 2-3 minutes until lightly browned. Stir in wine,then add in heavy cream. Bring mixture to a simmer and cook until sauce is creamy and reduced by half, 10-15 minutes.
  5. Add chiles and chicken to sauce, store to coat and keep warm.
  6. Meanwhile, cooke fettuccine al dente according to package directions; drain. If using zucchini noodles, heat medium saucepan with olive oil, add zucchini and any desired seasonings. Fry, stirring occasionally, to desired doneness.
  7. Add 1/2 cup parmesan to the sauce and season with sea salt and pepper.
  8. To serve, place pasta or zucchini on large rimmed plate and top with cream sauce. Garnish with green onions and remaining parmesan.
http://celebratemore.com/home/hatch-chile-chicken-alfredo/

Quesadilla Burgers

Quesadilla Burgers

Yield: 4

Ingredients

  • 1 lb. ground beef
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 tsp. chili powder
  • salt and pepper, to taste
  • 2 tbsp. vegetable oil, divided
  • 8 Small corn or flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup Pico de Gallo
  • 1 bunch fresh cilantro, chopped

Instructions

  1. Combine ground beef, garlic, jalapeño, and chili powder. Season with salt and pepper and mix well.
  2. Divide mixture into four large, thin patties.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook patties about 4 minutes per side, or until fully cooked.
  4. Set burgers aside, covered to keep warm, and wipe skillet clean. In same skillet over medium heat, heat remaining oil. Add one tortilla and top with cheese.
  5. Once cheese has melted and tortilla is browned, remove tortilla from pan and repeat with second tortilla.
  6. Once second tortilla is almost browned, place burger in center along with pico de galo and cilantro. Top with the first tortilla. Remove from pan and serve hot.
  7. Repeat for remaining ingredients and burgers.

Notes

Additional Topping Ideas: Avocado, Sour Cream, Lettuce, Tomato, Black Beans, Corn, Salsa

http://celebratemore.com/home/quesadilla-burgers/

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

Italian Roasted Chicken Leg Quarters

Italian Roasted Chicken Leg Quarters

Ingredients:

  • 2 chicken leg quarters
  • 2 Tbsp butter, melted
  • ¾ tsp Italian seasoning
  • ¼ tsp kosher salt
  • ¼ tsp crushed red pepper
  • 1 Tbsp lemon juice
  • Lemon slices and fresh rosemary sprigs, for garnish (optional)

Directions: 

  1. Preheat oven to 425 degrees F. Lightly oil a baking dish.
  2. Place chicken leg quarters skin-side-up in baking dish. Brush with melted butter.
  3. In a small bowl, combine Italian seasoning, salt and red pepper. Sprinkle seasoning mixture over chicken. Drizzle with lemon juice.
  4. Bake for 50-60 minutes (uncovered), until internal temperature reaches a minimum of 165 degrees F,  chicken is no longer pink and juices run clear.

Crunchy Enchilada Casserole

Crunchy Enchilada Casserole

Ingredients: 

  • 1 Lb. Ground Beef
  • 16 Oz. Can Refried Beans
  • 8 Oz. Bottle Taco Sauce
  • 1 Bag Tortilla Chips
  • 2 Cups Shredded Mexican Style or Cheddar Cheese 

Directions:

  1. Preheat oven to 375ºF
  2. Brown ground beef in large skillet; drain. Stir in beans and taco sauce; mix well. 
  3. Place generous layer of tortilla chips into ungreased baking dish. Top with meat mixture; cover and bake for 25 min. 
  4. Remove from oven, top with another layer of chips, and cover with cheese. Bake additional 10 minutes or until cheese is melted. 
  5. Serve hot. 

Hamburger & Noodle Soup

Hamburger & Noodle Soup

 
Ingredients
  • 1 Lb. Lean Ground Beef
  • 1-2 Celery Stalks, chopped
  • 1 Package Dry Onion Soup Mix
  • 1 Can Petite Diced Tomatoes
  • 6 Cups Water
  • Salt and Pepper, to taste
  • 2 Cups Frozen Mixed Vegetables, thawed
  • 2-3 Cups Egg Noodles
Instructions
  1. In large skillet, brown hamburger until thoroughly cooked; drain.
  2. In large pot, combine all ingredients except vegetables and noodles.
  3. Let simmer for 1 hour or until celery becomes tender, stirring occasionally.
  4. Add vegetables and noodles, bring to a boil, then reduce to a simmer.
  5. Cook until noodles are done, about 20 minutes. Serve hot.

Layered Beef Salad

Layered Beef Salad

Ingredients
  • 3 Oz. Cooked Lean Beef (Top Sirloin Steak, Strip Steak, Tenderloin Steak or Flank Steak), cut into slices
  • 3 Cups Mixed Salad Greens or Chopped Romaine Lettuce
  • 1/2 Cup Assorted Vegetables (Shredded Carrots, Sliced Cucumber, Grape Tomatoes, Sliced Radish, Sugar Snap Peas)
  • 1/4 Cup Cooked Small Pasta, Rinsed Drained Chickpeas or Great Northern Beans
  • Dressing
  • 1/4 Cup Greek or Plain Nonfat Yogurt
  • 1 tsp Honey
  • 1/8-1/4 tsp Chipotle Pepper Sauce
  • 1/8 tsp Ground Cumin
  • 2 tsp Orange Juice
  • 1/8 tsp Salt
Instructions
  1. Combine dressing ingredients in bottom of medium container or small bowl with lid.
  2. Layer salad greens, vegetables, pasta or beans and beef on top of dressing. Close lid securely or cover bowl tightly with plastic wrap; refrigerate until ready to use.
  3. Before serving, shake covered container to coat salad well.

 

Parmesean Acorn Squash

 

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

Jayne

Happy Fall Everyone!

It’s officially here and the kids have returned to school.  Now is time for a little “mom” time during the day until they return.   A lot of time, this is where when I had kids at home I got more work done than ever, but the time would fly.  Continue reading

Squash: Nutritional Benefits and Butter Squash Mac N Cheese Recipe

Amy

One of my favorite parts about fall is the change of the produce that’s in season. In my house growing up, we always could count on squash being served at the table, especially this time of year.  When you come in and shop at your local Coborn’s, you’ll have a variety of squash available. How do you know which one to choose? What do you do with it? Many of you, like myself, have recipes passed down from generations on the classic brown sugar squash that you have at Thanksgiving or maybe you’re one who only thinks of baby food when they hear squash. (oh come on, I know many of you are thinking it!)  If you haven’t tried squash before, or haven’t had it for a while, I challenge you to try my favorite squash recipe- see below. It’s been a hit with both adults and children in my house, plus it’s delicious- the whole family will love it! Continue reading