This is awards season – and while you’re watching your favorite stars on the red carpet – we’re thinking about the food that makes us drool on the big screen! In honor of this weekend’s Screen Actors Guild Awards and the upcoming Oscars we’re recreating our favorite movie meals.

MSN has compiled a great list of movies and the foods the films are famous for. Here are a few of our favorites, along with recipes to make at home!

Courtesy: Wikipedia

“Chocolat” makes my sweet tooth swoon! The scenes in Juliette Binoche’s chocolate shop are beautiful tributes to dessert and the healing power of chocolate. Make homemade dark chocolate truffles and thank us later! (We can’t promise Johnny Depp will show up.) These would also be a wonderful gift for Valentine’s Day.

“Big Night” stars Stanley Tucci and is a tribute to Italian food and the passion behind the dishes. If you’re feeling ambitious – try your hand at making Timpano.

Courtesy: moviesandfood.tumblr.com

This dish is a show-stopper  - a pastry crust filled with pasta, sauce, meatballs and cheese. It’s cooked in layers and sliced like a cake to serve. It is magnificent and worth the work that goes into it. For a recipe to share – we love the creation from blogger Proud Italian Cook.

“My Big Fat Greek Wedding” is full of wonderful dishes – from Baklava to Bundt cake. Baklava is great to make – because you need to let it sit overnight before serving – and can even make it up to 5 days ahead of time! To create the famous Greek pastry – we love Alton Brown’s recipe. This Lemon Ginger Bundt Cake would be a delightful treat for a party or as a hostess gift – even if the recipient doesn’t know why there’s a hole in the middle. Watch this video clip and laugh.

And who can forget the gorgeous dishes in “Ratatouille?” A dish called Confit Byaldi from Thomas Keller is actually the inspiration for the ratatouille served to critic Anton Ego. The dish transports him back to his childhood and his true love of food. This recipe for the dish takes some time – but the flavors are worth the effort!

Courtesy: "Ratatouille"/Pixar

What’s your favorite movie? What’s your favorite meal from a movie?

Courtesy: MyRecipes.com

How to make a perfect pie crust

There’s just something about baking – the warmth it brings to your home, the smells that fill up your kitchen and the delicious food you create. And if you can follow a recipe – you can bake. In honor of National Pie Day today – we’re going to tackle how to make the perfect pie crust.

Making a pie crust can seem intimidating – but it doesn’t have to be. We promise! But, there are a few key things you have to keep in mind.

First – you need to use fat, and most cooks will recommend using shortening. If you want to use butter make sure it’s cold – you don’t want it melting into your crust until it’s baking. Second – you can’t overwork the dough. This is key to getting a light and flaky crust that really does make a difference. Mix the dough until it forms large pieces and will hold together when you squeeze it. Food Network has six great tips for making perfect pie crust – from how to roll it out to how to make those pretty crimped edges.

We love this simple Apple Pie recipe from Bobby Flay. If you’re too busy to bake you can still celebrate National Pie Day – thanks to Coborn’s pies baked fresh in the Coborn’s bakery and Key’s pies in the Local Favorites section on CobornsDelivers.com. From cherry to pumpkin to apple to Key Lime – we have your cravings covered.

What’s your favorite kind of pie?

Ingredients

3 Lb. Whole Chicken
1 Lemon
1 tsp. Olive Oil
1 T. Dried Rosemary Leaves, crushed
1/4 tsp. Pepper
1 1/2 Lb. Small Red Potatoes, cut into fourths
2 Medium Zucchini, cut into 1” pieces
14.5 Oz. Diced Tomatoes with Basil, Garlic & Oregano, drained

Directions

Heat oven to 400°F. Remove and discard giblets from chicken. In shallow roasting pan, place chicken, breast side up. Grate peel from lemon and cut lemon in half; squeeze and reserve juice from lemon. Place squeezed lemon halves inside chicken. In small bowl, mix lemon peel, lemon juice and oil until well blended. Drizzle half of lemon mixture over chicken. Sprinkle and pat down dried rosemary leaves and pepper over skin of chicken. Using string, tie legs and tail together. In large bowl, mix potatoes, zucchini, tomatoes and remaining lemon juice mixture. Arrange vegetables around chicken in pan. Bake 1 to 1.5 hours until internal temperature reaches 1800 and vegetables are tender. If desired, add salt and pepper to taste.
Makes 6 Servings

Suggested Wine Pairing

Columbia Crest Grand Estates Chardonnay

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Ingredients

1 Cup Asian Ginger Dressing
3.75 Oz. Almond Accents
9 Oz. Vermicelli
2 Cups Packaged Cole Slaw Mix, chopped
10 Oz. Romaine Mix
11 Oz. Mandarin Oranges, drained
1 Cup Mini Sweet Peppers, diced
2 Cups Rotisserie Chicken, shredded

Directions

Bring a pot of water to boil. Cook noodles according to package directions and rinse with cold water. Pat noodles dry. In a bowl, toss together noodles with 1/2 cup Asian Ginger Dressing. Add remaining ingredients to the bowl; pour remaining 1/2 cup Asian Ginger Dressing over all and toss. Sprinkle top of salad with Almond Accents and serve.
Makes 6 Servings

Suggested Wine Pairing

McManis Viognier

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Courtesy: HuffingtonPost.com/New Media Publishing

National Cheese Day

Cheese just might be a perfect food – delicious right out of the package, a perfect topping for crackers, downright decadent when melted and right at home in savory and even sweet dishes. Cheese is also a good source of calcium and protein. Since January 20 is National Cheese Day – we’re looking at the best ways to store and serve your favorite cheeses. We’re happy to offer a variety of cheese at Coborn’s and CobornsDelivers to keep you stocked!

How to Store Cheese

First – how are you storing the cheese you just bought? You want to make sure it keeps its freshness and flavor as long as possible. These tips for storing cheese will keep your fromage super fresh.

• The best place for cheese is in your refrigerator’s vegetable crisper.
• Use a fresh piece of plastic wrap or wax paper to rewrap cheese after each use.
• Typically, the harder the cheese the longer it will last.

Storing different types of cheese

• Hard, aged cheeses (Parmigiano-Reggiano, Gouda): Wrap in wax or parchment paper and then wrap in plastic wrap.
• Blue cheeses (Gorgonzola, Roquefort): Wrap in plastic wrap.
• Semi-hard and hard cheeses (Cheddar, Swiss, Gruyere): Wrap in plastic wrap.
• Soft and semi-soft cheeses (goat, Camembert, Brie): Store in a resealable plastic container.
• Fresh cheeses in water (mozzarella or Feta): Leave the cheese in the original packaging and change the water every couple of days.

Best Fondue Recipe

Fondue is a great way to enjoy cheese because the possibilities are endless. If you need a great dish for a party, fondue is a wonderful choice. It’s easy to make and everyone can have fun eating it! You can pair wine and cheese together in this easy fondue recipe and dip in vegetables and bread. Mix beer and cheese in this Reuben Fondue recipe and reach for pastrami, pickles and rye bread for your dippers!

Baked Brie

Brie is a wonderful cheese to use if you’re looking for a cheese recipe that is a bit sweeter. This recipe tops the Brie with jam and wraps it up in crescent roll dough for an easy and elegant appetizer.

Ultimate Macaroni and Cheese Recipes

Macaroni and Cheese might just be the ultimate comfort food. And while the instant varieties are convenient – sometimes you have to go from scratch. Here are 10 Ultimate Macaroni and Cheese recipes to get you started. Several of these recipes even add in some vegetables – so you can pack a bigger nutritional punch to the dish for your family.

What’s your favorite way to eat cheese?

Courtesy: Midwest Living

Hearty Dishes For Meatless Meals

When you’re eating a meal without meal – don’t just think you have to settle for a salad. While we love salads at Coborn’s and CobornsDelivers – sometimes you want a hearty dish to really stick to your bones! Look to beans, chickpeas and veggies that hold up well to grilling to make a dish heartier.

Flatbread stuffed with Curried Potatoes, Spinach & Chickpeas is like an Indian version of a calzone. It’s a great recipe to have children help make – they can help you roll out the dough, stuff the flatbreads and even mix the toppings!

Mushrooms are often mentioned when looking for hearty meatless dishes – or when creating a vegetarian dish that meat-lovers will enjoy. This mushroom lasagna is rich and perfect for feeding a crowd. You can also make it ahead of time, so it’s great if you’re busy! Want to create a vegetarian burger? Mushrooms are perfect. Drizzle olive oil and balsamic vinegar on a portobello mushroom and sprinkle with salt and pepper. Grill on both sides until you get nice char marks and the mushroom softens. Add a slice of Gruyere cheese, some arugula or baby spinach, roasted red peppers and a little red onion on a hearty bun and you have a delicious burger!  (Skip the cheese if you want it vegan).

Midwest Living Magazine highlighted 18 hearty meatless main dishes. The Apple Bagel Sandwiches with Pumpkin Cream Cheese would be a delicious breakfast or afternoon snack. If you want a pasta dish chock full of veggies, try the Rigatoni with Spinach, Walnuts, Sweet Potatoes and Goat Cheese. It’s a gorgeous, colorful meal that would be great for entertaining both vegetarians and non-vegetarians.

How about making your vegetable of choice your main dish – steak-style? A chef in New York whipped up this dinner – of Cauliflower Steak with Quinoa.

Courtesy: Pernille Pedersen for The Wall Street Journal

Time: 30 minutes Serves: 4

Make the quinoa: Sweat 1 cup well-rinsed quinoa with 1 tablespoon olive oil, add 2 cups vegetable stock and simmer over low heat until almost dry, about 15 minutes. Cover and set aside.

Make the cauliflower:At the largest part of 2 cauliflower heads, cut a cross-section to create 4 1-inch steaks. In a hot pan coated with olive oil, roast the steak on each side until golden brown. Season with salt and pepper and set aside in a 200-degree oven to keep warm.

Make the cauliflower sauce: Cut the remaining cauliflower into small florets and blanch in salted water until tender. Drain and spread florets out on a baking sheet and place in a 300-degree oven for about 15 minutes, until florets have dried. Wipe out the pan used for the steaks, add 1 tablespoon olive oil and sauté two sliced shallots, 1 sliced leek (white parts only), 1 small apple (peeled and diced) and one thinly sliced garlic clove. Add the cauliflower florets, season with salt and pepper to taste, and puree in a blender until very smooth.

Assemble the dish: Wipe out the pan, coat with olive oil and fold together cooked quinoa, ½ cup vegetable stock, ½ cup cauliflower puree (the rest can be combined with vegetable stock to make soup), 1 teaspoon chopped fresh thyme and 1 teaspoon chopped chives, and drizzle with high quality olive oil. On each plate, lay down a bed of quinoa and top with a cauliflower steak. This is also delicious with a ring of sautéed zucchini around the quinoa.

What’s your favorite vegetarian meal?

Coborn's Pharmacist - Amanda

Coborn’s Pharmacies are becoming better stewards of the environment with a new plastic recycling program. Coborn’s Pharmacies are now partnering with Bettendorf, Iowa-based Greystone MFG to recycle and repurpose the plastic vessels in which they receive bulk medications from manufacturers.

As a corporate citizen, Coborn’s believes that it is responsible for seeking out ways to become more engaged in reusing, reducing and recycling. This program is exciting because not only is it the right thing to do for the environment, but it will reduce the company’s garbage hauling expenses. It’s a win-win situation.

After Coborn’s collects and transports the stripped bottles to Greystone MFG, Greystone MFG shreds, washes and reduces the product to its rawest form before repurposing it into plastic pallets, which are then used by other businesses to ship new product to retailers such as Coborn’s.

When you consider that the plastic pallets in Coborn’s back rooms may now be made of plastic bottles the company has recycled, it reinforces that Coborn’s plays a real and tangible role in sustaining the environment. It’s a very real example of our business bringing the “reuse, reduce, recycle” process full circle.

In addition to this plastic recycling program, Coborn’s has recycling programs for paper, cardboard, and more! Everyone plays a part in preserving our planet and Coborn’s is proud to practice eco-friendly business operations.

Courtesy: Food Network

Delicious and Easy Recipes for Roast Pork

If you’re looking for a meal to wow dinner guests or feed a crowd – a prime pork roast is a great piece of meat to cook. It’s economical, flavorful and roasting is pretty simple to do! You just need to follow a few steps to create a delicious dinner your family will love.

No matter what recipe you use – you just season the meat, place it on a rack in a shallow pan and roast away. When the meat is nearly done, you remove from it pan and cover. Let it rest for at least 5 minutes before carving to let the juices redistribute. You can add in a step to brown the meat before putting it in the oven but honestly, it’s that easy to make a tasty dinner that you can entertain with! Plus, Farmland Natural 4 lb. Chef Prime Pork Roasts are currently on sale at Coborn’s and CobornsDelivers. This all natural pork has no added hormones or artificial ingredients and is minimally processed.

Roasting does take time – and a meat thermometer is a great tool to make sure the meat isn’t under or overcooked. For a 2 to 4 pound boneless roast it will take about an hour to get to 160 degrees. Recent guidelines have also allowed for cooking pork to 150 degrees (given that it will continue to cook while it rests).

Herb rubs are wonderful on pork roasts. Try this recipe for Herb-Crusted Pork from Paula Deen for a wonderful Sunday supper.

Ingredients

• 1 (4-pound) boneless pork roast, with fat left on
• 1 tablespoon salt
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
• 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
• 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions

Preheat oven to 475 degrees F. Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Ingredients

4 Cups Rice Chex Cereal
4 Cups Corn Chex Cereal
4 Cups Wheat Chex Cereal
4 Cups Life Cereal
3 Cups Pretzel Sticks
2 Cups Spanish Peanuts, roasted & salted
1 Cup Butter Or Margarine
1/4 Cup Worcestershire Sauce
1 T. Seasoned Salt
2 tsp. Garlic Powder
1 tsp.  Onion Powder

Directions

In a large roaster pan, mix together the Rice Chex, Corn Chex, Wheat Chex, Life, pretzel sticks and peanuts. In a saucepan, melt together the butter (or margarine), Worcestershire sauce, seasoned salt, garlic powder and onion powder. Pour mixture over cereal and mix well. Bake uncovered in preheated 250°F oven for 2 hours, stirring every 15 minutes. Spread on waxed paper to cool and store in an airtight container or Ziploc bags.

Suggested Beer Pairing

Blue Moon Belgian White Wheat Ale

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Ingredients

10 Cups Romaine Lettuce
2 Cups Fresh Mushrooms, sliced
2  Tomatoes, chopped
1 Zucchini, sliced
1/4 Cup Red Onion, chopped
1/4 Cup Fresh Basil Leaves, chopped (optional)
3/4 Cup Italian Dressing

Directions

Toss greens, vegetables and basil with dressing.

Suggested Wine Pairing

Fetzer Gewurtztraminer

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