(Family Features) Whether Cinco de Mayo means an opportunity to celebrate your family’s heritage or it’s simply an excuse to gather with the ones you love, every holiday truly is about the same thing: special moments together. While those treasured times at the table revolve around camaraderie and conversation, it can start with a filling meal and end with a sweet treat.

Take this year’s festivities the traditional route with recipes that combine familiar favorites with ingredients you normally may not use otherwise, such as cactus. This Mexican Cactus Pork Stew makes Cinco de Mayo a cinch with the use of a Dutch oven. Just brown fresh pork shoulder (or reheat leftover pork) in the Dutch oven and combine with onion and jalapeno for the right mixture of flavor and spice. Once pork is cooked or warmed through, add broth, beans, spices, seasonings and a cup of chopped cactus for a southwestern spin.

After some lively chatter or friendly competition, you’re bound to work up the appetite for dessert. Call the kids to the kitchen to lend a hand with these Kid-Friendly Mexican Cinnamon Cookies – they’ll love working with the dough and rolling warm cookies in the cinnamon-sugar mixture after baking. Remember, they don’t have to be perfect; you can ensure a bit of fun and flavor by letting their creativity shine.

Visit Culinary.net to find more family-friendly recipes perfect for celebrating holidays throughout the year.

Mexican Cactus Pork Stew

Recipe courtesy of "Cookin' Savvy"

• 1 pound pork shoulder (leftover or fresh)
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped
• 3 cups beef broth
• 1 can (28 ounces) diced tomatoes
• 2 cans (15 ounces each) mild chili beans
• 1 cup chopped cactus (nopales)
• 1 tablespoon garlic powder
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• salt, to taste
• pepper, to taste
• 4 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

1. If using fresh pork, in Dutch oven, cube and brown it with onion and jalapeno pepper. If using leftover pork, reheat in Dutch oven with onion and jalapeno pepper.
2. Add beef broth, diced tomatoes, chili beans, cactus, garlic powder, smoked paprika, cayenne pepper and salt and pepper, to taste.
3. Simmer 25 minutes then garnish with green onions and cilantro.

Kid-Friendly Mexican Cinnamon Cookies

Recipe courtesy of "Cookin' Savvy"

• 4 sticks butter, at room temperature
• 4 cups self-rising flour, plus additional for coating workspace
• 2 teaspoons cinnamon
• 1 egg
• 3/4 cup sugar

Topping:

• 2/3 cup sugar
• 4 teaspoons cinnamon

1. Preheat oven to 375 F.
2. In bowl, combine butter, 4 cups flour and cinnamon. Add egg and sugar then knead into ball.
3. Spread additional flour on counter and cut ball into six sections. Roll each section into 24-inch ropes then cut into 1-inch pieces and place on cookie sheet.
4. Bake 10 minutes.
5. To make topping: In bowl, combine sugar and cinnamon.
6. Roll warm cookies in mixture and let cool on rack.

(Family Features) If St. Patrick’s Day inspires feelings of hearth and home rather than leprechauns and green beer, you can celebrate tradition with warm, filling meals that harken back to Irish heritage. Soups and stews are certain to conjure up some nostalgia while soft, delicious cake is a perfect way to honor tradition regardless of your ancestry.

This Irish Sláinte Stew offers a warm welcome to guests with your own way of toasting to the holiday – Sláinte is “cheers” in Gaelic. This hearty meal is perfect for a crowd with traditional stew meat slow-cooked in a Dutch oven with beef broth, spices, carrots, potatoes, herbs and an Irish draught beer. Serve alongside crusty bread that’s ideal for soaking up each delicious drop.

Share a sweet way to complete the meal in style with Irish Apple Cake, a classic dessert to top off a filling celebration. This version is easy enough to prepare with a handful of everyday ingredients for the cake, a crumbly topping and homemade custard for the finishing touch.

If you’re looking for additional ways to honor tradition this St. Patrick’s Day, consider a few other cozy Irish dishes:

• Boxty (potato pancakes, similar to latkes)
• Boiled cabbage
• Irish soda bread
• Shepherd’s pie
• Corned beef and cabbage
• Potato soup
• Irish coffee
• Colcannon (mashed potatoes and greens)
• Coddle (typically including pork sausage, potatoes and onions)
• Seafood chowder

To find more ways to celebrate St. Patrick’s Day, visit Culinary.net.

Irish Sláinte Stew

• Oil, for drizzling
• 1 pound stew meat
• 1-2 pinches salt, plus additional to taste, divided
• 1-2 pinches pepper
• 3 tablespoons flour
• 48 ounces beef broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 3cups potatoes, diced
• 1/2 onion, diced
• 2 tablespoons garlic pepper
• 1 tablespoon dried thyme
• 1/2 tablespoon dried rosemary
• 1 tablespoon dried chives
• 1 bottle Irish draught beer of choice
• crusty bread, for serving

1. In Dutch oven over medium heat, drizzle oil and brown stew meat with salt and pepper. Sprinkle flour over meat.
2. Add beef broth, carrots, celery, potatoes, onion, garlic pepper, thyme, rosemary and chives. Add Irish draught beer.
3. Bring to boil, stirring, 5 minutes. Simmer 2 hours, stirring occasionally.
4. Serve with crusty bread.

Irish Apple Cake

Cake:

• 3 cups self-rising flour
• 1/2 tablespoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 stick butter, cubed
• 3/4 cup sugar
• 4 apples of choice, peeled and cubed
• 2 eggs
• 1 cup half-and-half

Topping:

• 1/2 stick butter
• 3/4 cup flour
• 1 cup brown sugar

Custard:

• 6 large egg yolks
• 6 tablespoons sugar
• 1 1/2 cups half-and-half
• 2 teaspoons vanilla

1. Preheat oven to 375 F. Grease and flour 9-inch round springform pan.
2. To make cake: In large bowl, sift flour with cinnamon, cloves, nutmeg and ginger. Using fork, cut butter until mixture resembles crumbs. Add sugar and apples; mix well. Stir in eggs and half-and-half until mixture reaches thick, dough-like batter. Pour batter into prepared pan.
3. To make topping: In bowl, mix butter, flour and sugar to create crumbled mixture. Sprinkle on top of batter in pan. Bake 1 hour. Check with toothpick to make sure middle is completely done. If not, bake 5-10 minutes. Let cool on rack.
4. To make custard: Whisk egg yolks and sugar. In saucepan, bring half-and-half to boil. Add one spoonful half-and-half at a time to egg mixture, whisking while adding. Once whisked together, return to saucepan and stir over medium heat until thickened, about 4 minutes. Remove from heat and whisk in vanilla.
5. Serve custard over cake.

 Source: Culinary.net

(Family Features) As winter chills settle in, one way to warm up from the inside-out is with family meals centered around a delicious bowl of comfort food like pasta, soups and stews.

By planning your weeknight menu to include wholesome, organic foods made with no artificial flavors, artificial colors or high-fructose corn syrup, you can create hearty and flavorful dishes in the New Year that will have everyone in the family eager to dig in.

With a high quality, organic sauce in your pantry like one of the Bertolli USDA-certified Organic Pasta Sauces, available in red- and white-sauce varieties, you can quickly whip up a warming and indulgent winter dish while still keeping your resolutions to cook with more quality ingredients. For example, this recipe for Campanelle with Prosciutto and Peas uses Creamy Alfredo Sauce, made with organic cream, aged parmesan cheese and spices, is sure to become a cold-weather family favorite!

Find more recipes to kick-start taste-tempting family mealtimes through every season at Bertolli.com.

Campanelle with Prosciutto and Peas

Cook time: 10 minutes
Prep time: 10 minutes
Servings: 6

• 12 ounces uncooked campanelle pasta
• 1 tablespoon Bertolli Extra-Virgin Olive Oil
• 1 large shallot, finely chopped
• 1/2 cup dry whitewine
• 1/2 cup frozen peas
• 3 ounces thinly sliced prosciutto
• 1 jar (15 ounces) Bertolli Organic Creamy Alfredo Sauce
• 4 ounces Fontina cheese, shredded
• 6 eggs
• 1 teaspoon freshly ground black pepper

1. In pot of salted water, cook pasta 2 minutes less than directed on package. Drain pasta.
2. In large skillet over medium-high heat, heat oil and shallots. Cook 3-4 minutes, or until softened. Add wine; cook 3-4 minutes, or until most liquid has evaporated. Stir in peas, prosciutto, Alfredo sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 minutes to coat pasta with sauce.
3. In saucepan, bring water to boil and add eggs. Cook 6 minutes. Transfer eggs to ice water and cool before peeling.
4. Top each serving with soft-set egg and black pepper.

Note: Gouda or Gruyere can be substituted for Fontina. Unpeeled, cooked eggs can be stored in refrigerator up to one week.

Source: Bertolli

(Family Features) When cooler temperatures call for something to warm you up, good, old-fashioned soups and stews may be just what you need.

You can create delicious, steaming pots that taste like they’re straight out of mom’s kitchen with flavorful, convenient ingredients such as Aunt Nellie’s Pickled Beets and READ Salads to help streamline preparation. With these contemporary recipes, you’re in and out of the kitchen in under an hour without any long simmering required.

Find more recipes to warm yourself from the inside out at AuntNellies.com and READsalads.com.

German Potato Salad Soup

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 1          cup chopped onion
• 1          cup chopped red bell pepper
• 1          tablespoon olive oil
• 2          cans (15 ounces each) READ German Potato Salad, chopped
• 1          bottle (12 ounces) light beer
• 3/4       cup reduced-sodium, fat- free chicken broth
• 6          ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage (optional)
• 1/2       teaspoon salt (optional)
• 1/4       teaspoon pepper
• 1          tablespoon chopped parsley
• rye croutons (optional)
• crumbled bacon (optional)

1. In Dutch oven or 3-quart saucepan over medium heat, cook onion and bell pepper in oil until onion starts to brown, 5-7 minutes, stirring occasionally.
2. Add potato salad, beer, broth and meat, if desired, and stir to combine. Bring to boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
3. Serve topped with rye croutons and bacon, if desired.

Rustic Vegetable Beet Soup

Prep time: 30 minutes
Cook time: 15 minutes
Servings: 6

• 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
• 2          tablespoons olive oil
• 2          medium onions, coarsely chopped
• 2          medium carrots, coarsely chopped
• 1          medium sweet potato, peeled and chopped
• 2          large cloves garlic, minced
• 2          zucchinis (about 5 ounces each), coarsely chopped
• 2          cans (about 14 ounces each) vegetable broth
• 1          teaspoon seasoned salt (optional)
• 1          can (15 1/2 ounces) chickpeas, drained and rinsed
• salt, to taste
• pepper, to taste
• 2          tablespoons finely chopped fresh parsley
• 2          tablespoons finely chopped fresh dill
• Gremolata (optional)

Gremolata:

• 1          tablespoon minced fresh parsley
• 1          tablespoon minced fresh dill
• 2          cloves garlic, minced
• 1          teaspoon grated lemon peel

1. Coarsely chop beets; set aside.
2. In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
3. Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.
4. To prepare Gremolata: In small bowl, combine all ingredients.
5. Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.

Tex-Mex Bean and Butternut Squash Stew

Prep time: 30 minutes
Cook time: 10 minutes
Servings: 4

Stew:

• 1          can (15 ounces) READ Southwestern Bean Salad, divided
• 1          teaspoon ground cumin
• 1/4-1/2  teaspoon chipotle chili powder
• 1          clove garlic, chopped
• 2          cups cubed or chopped butternut squash, fresh or frozen (about 1/2- 3/4-inch pieces)
• 1          can (14 1/2 ounces) no-salt-added diced tomatoes
• 1 1/2    cups low-sodium vegetable or chicken broth
• 1          teaspoon lime zest, plus additional for garnish (optional)
• Chipotle-Lime Crema
• chopped cilantro (optional)

Chipotle-Lime Crema:

• 1/4       cup plain nonfat yogurt or sour cream
• 1          teaspoon lime zest
• 1/8       teaspoon chipotle chili powder

1. To prepare stew: Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.
2. Add remaining bean salad to large saucepan. Stir in butternut squash, tomatoes, broth, pureed bean salad mixture and lime zest. Bring to boil. Reduce heat and simmer 10 minutes, or until squash is tender and stew reaches desired thickness.
3. To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.
4. Serve topped with Chipotle-Lime Crema, cilantro and lime zest, if desired.

Notes: If using frozen butternut squash, add to stew during last 2-3 minutes of cooking to prevent overcooking. Orange zest can be used instead of lime zest, if desired. Recipe can be doubled.

Bacon-Apple Red Cabbage Soup

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 2          slices thick-cut bacon, chopped
• 1          medium red onion, chopped (about 1/2 cup)
• 1          clove garlic, minced
• 1          jar (16 ounces) Aunt Nellie's Sweet & Sour Red Cabbage, not drained
• 2          cups low-sodium, fat-free chicken or vegetable broth
• 1          medium apple, chopped (about 1 cup), plus additional for garnish (optional)
• 1/4       teaspoon ground cinnamon (optional)
• 1/8       teaspoon ground allspice (optional)
• 1/8       teaspoon ground cloves (optional)
• plain yogurt or sour cream (optional)
• crumbled cooked bacon (optional)

1. In large saucepan or Dutch oven over medium heat, cook bacon 2-3 minutes, or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon to pan; discard remaining drippings.
2. Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and chopped apple. Stir in cinnamon, allspice and cloves. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering about 3-5 minutes, until apples are tender and soup reaches desired consistency.
3. Spoon into bowl. Garnish with apples, yogurt and crumbled bacon, if desired.

Source: Aunt Nellie’s

(Family Features) Fall is the perfect time to welcome warm, robust flavors to your kitchen as well as your wine glass. With its bold, spicy, dark fruit flavors, cabernet sauvignon is a perfect wine for crisp fall weather.

Cabernet sauvignon is more versatile for pairing than some believe. It pairs well with different cheeses, meats, hearty vegetables and even fish. The key to creating a great dining experience is balancing the flavor of the meal with an elegantly balanced wine. When cooking, consider the three main flavors: sweet, salty and sour.

Sweet sauces can make cabernet sauvignon taste harsh and astringent, which takes away from the fresh fruit flavors in the wine. However, sour and salty flavors can make the wine taste more vibrant, creating a velvety mouthfeel of soft tannins while making the fruit taste more pronounced.

A well-balanced cabernet, such as Sequoia Grove Winery’s Napa Valley Cabernet Sauvignon, pairs well with any meat or fish that is prepared with an acidic sauce or when given a squeeze of lemon juice. The winery, located in the heart of the Rutherford region in Napa Valley, specializes in the production of elegant, food-friendly cabernet sauvignon. Crafted by winemaker Molly Hill, the wine has aromatics of bright black cherries and blackberry, followed by cinnamon with a touch of black pepper. The palate is elegant with a round, full body, soft tannins and tasty blackberry flavors.

This recipe for a savory lamb shank stew has just the right amount of salt, acid and spice to create a deliciously balanced meal that is perfect to pair with an elegant glass of cabernet sauvignon. Learn more about Sequoia Grove’s wines and tasting seminars that include pairing suggestions at SequoiaGrove.com.

Slow Cooker Lamb Shank Stew

Serves: 4

• 1          yellow onion, diced
• 2          celery stalks, diced
• 2          carrots, peeled and diced
• 3          garlic cloves, crushed
• 2          cups chicken stock
• 1          cup peeled, seeded and chopped tomatoes
• 2          tablespoons tomato paste
• 1          teaspoon chopped fresh thyme
• 1          bay leaf
• 4          lamb shanks, external fat trimmed
• salt, to taste
• freshly ground pepper, to taste
• 2          tablespoons olive oil
• lemon juice

1. In slow cooker, combine onion, celery, carrots, garlic, chicken stock, tomatoes, tomato paste, thyme and bay leaf; stir.
2. Season lamb shanks with salt and pepper. In large saute pan over medium-high heat, warm olive oil until nearly smoking. Add shanks and brown on all sides, about 5 minutes. Transfer to slow cooker and cook on high 6 hours.
3. Transfer lamb shanks to large serving dish. Remove bay leaf from cooking liquid. Using blender or stick blender, add generous squeeze of lemon juice to cooking liquid and puree until smooth. Pour some sauce over shanks. Serve with cauliflower puree and glass of Sequoia Grove Cabernet Sauvignon.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits

(Family Features) Keep warm with hearty dishes that satisfy appetites and comfort food cravings. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort dishes. Bring out the flavors of your down-home creation by pairing it with a perfectly suited wine.

Comforting Complements
A spicy red with raspberry and peppery flavors, Zinfandel pairs particularly well with the flavors of winter — the season where comfort food is king. When searching for the perfect complement to your hearty, comfort fare, go for wines that deliver on quality at a fair price.
Discover Amador County, an up-and-coming wine region nestled in the rolling Sierra Foothills of California, through the wines of Renwood Winery. The winery runs under the direction of Joe Shebl, a talented winemaker whose artistic vision and passion for both Zinfandel and Amador County shows in every bottle.
For more information, visit www.renwood.com.

One Healthy Spud
Beyond their appearance in some of the most beloved dishes, potatoes also boast many benefits to your diet. Here are few reasons to add this versatile vegetable into meals:
Potassium — Potatoes are a great source of potassium, which may help lower high blood pressure, making them a heart-healthy choice. In fact, potatoes contain more potassium than a banana or spinach.
Vitamins — A spud a day may keep the cold germs away. One medium-sized spud has nearly half the recommended daily value of vitamin C and is also a good source of vitamin B6.
Dietary fiber — Potatoes are also a source of dietary fiber, a complex carbohydrate, which is known to increase satiety and help with weight loss.
Gluten free — Potatoes are a naturally gluten-free food, so those with gluten sensitivity can enjoy this flavorful vegetable.

For more on potatoes and healthy recipe ideas, visit www.eatwisconsinpotatoes.com.

Country Stew

Pair with Renwood Zinfandel, California
Yield: 6 servings

• 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 2 cups water
• 1 1/3 cups Renwood Zinfandel
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 beef bouillon cubes
• 6 large Wisconsin potatoes, washed, peeled and quartered
• 1/2 pound small fresh mushrooms, cleaned and trimmed
• 1 package (10 ounces) frozen whole green beans
• 1 can (16 ounces) peeled whole tomatoes, undrained

1. Dredge ribs in flour to coat; reserve leftover flour.
2. Heat oil in 8-quart Dutch oven on moderate heat.
3. Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
4. Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
5. Return ribs to the pan.
6. Add onion, garlic, salt, pepper and bouillon and bring to a boil.
7. Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
8. Remove ribs with slotted spoon and cover with foil to keep warm.
9. Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
10. Add ribs and tomatoes with liquid, and heat through.
11. Use slotted spoon to remove meat and vegetables to large serving platter.
12. Remove gravy to serving container and serve with ribs.

Healthy Potato Lasagna

Pair with Renwood Premier Old Vine Zinfandel, Amador County
Yield: 4 servings

• 2 links Italian turkey sausage (3 1/2 ounces each)
• 1 1/2 cups chopped onion
• 1 cup fat-free ricotta cheese
• 1 teaspoon dried basil or Italian seasoning
• 1/2 teaspoon garlic powder
• 1 egg white
• 2 cups marinara sauce, divided
• 1 1/4 pounds Wisconsin Yukon gold potatoes, peeled and thinly sliced, divided
• 1 cup part-skim shredded mozzarella cheese, divided

1. Remove sausage from casing and crumble into medium skillet with onion.
2. Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
3. Stir together ricotta, basil, garlic powder and egg white in small bowl.
4. Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
5. Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
6. Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
7. Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
8. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
9. Top with last layer of potatoes, remaining sauce and mozzarella.
10. Cover with plastic wrap and make small slit to vent.
11. Microwave on high for 30 minutes or until potatoes are tender.

Quick & Healthy Slow Cooker Chicken & Potatoes

Pair with Renwood Zinfandel, Fiddletown

• 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
• 1 teaspoon garlic salt
• Freshly ground pepper to taste
• 1/2 cup flour
• 1 tablespoon canola oil
• 4 small (2 pounds) bone-in-chicken breasts, skin removed
• 1 1/4 pounds small Wisconsin red potatoes
• 3/4 cup frozen, thawed pearl onions
• 1 cup small baby carrots
• 3/4 cup reduced-sodium chicken broth
• 8 ounces small baby bella or white mushrooms
• Chopped fresh thyme (optional)

1. Combine Herbs de Provence, garlic salt, and pepper on a dinner plate.
2. Spoon flour onto a second dinner plate.
3. Coat each chicken breast with herb mixture; then dredge in flour.
4. Heat oil in a large skillet.
5. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3 to 4 minutes per side). If necessary, cook chicken in two batches so as not to crowd the pan.
6. Once browned, place chicken in large slow cooker and add all remaining ingredients, except fresh thyme.
7. Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
8. Sprinkle with fresh thyme before serving, if desired.

Source: Renwood Winery / Wisconsin Potatoes

(Family Features) Variety certainly is the spice of life, but after a long day, it’s easy to get stuck in a mealtime rut and turn to the same dishes each week. With fast-paced lifestyles, many families are left with little time to come up with new, creative meals.

However, with freshly seasoned ingredients like Smithfield Marinated Fresh Pork, a delicious, healthy and hassle-free meal can be made in 30 minutes or less. These 100 percent fresh pork products are slow-marinated in delicious seasonings like Roasted Garlic & Herb and Applewood Smoked Bacon, and can be grilled, roasted, sauteed or slow-cooked for a fast mealtime solution any night of the week.

Take an extra step to simplify dinner with an easy slow-cooker recipe such as this Cheesy Pork and Enchilada Stew, or try Pork Chops Smothered in Onions and Mushrooms for a quick, savory supper. With effortless recipes like these, you’ll always have an answer to the age-old question “what’s for dinner?”

For more recipe ideas, and to see what you can do with 30 minutes, visit SmithfieldRealFlavorRealFast.com.

Cheesy Pork Enchilada Stew

Prep time: 10 minutes
Cook time: 4-5 hours
Servings: 8

• 1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas
• 1/2 cup corn flour
• hot sauce
• 2 cans (10 ounces each) red enchilada sauce
• 1 can (10 ounces) diced tomatoes and green chiles
• 1 can (4 ounces) chopped green chiles
• 1 1/2 teaspoons minced garlic
• fresh cilantro
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup no-salt-added chicken stock
• 1/2 large red onion, diced
• sour cream
• 4 ounces cream cheese
• 2 cups (8 ounces) shredded sharp cheddar cheese

1. Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat.
2. Add all remaining ingredients except cream cheese and shredded cheddar. Cover and cook on high 4-5 hours (low 7-9 hours).
3. Break meat apart with spoon. Add cheeses and stir until melted.

Tip: Leftover stew can be made into dip. Heat 6 cups stew; add 2 cups shredded cheddar cheese and 4 ounces cream cheese; stir until melted. Serve with tortilla chips.

Pork Chops Smothered in Onions and Mushrooms

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 5

• 6 slices Smithfield Hickory Smoked Bacon, cut into 1-inch slices
• 1 Smithfield Garlic & Herb Marinated Fresh Pork Sirloin Roast, cut into five 1-inch chops
• 2 tablespoons butter
• 1 large sweet yellow onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup no-salt-added chicken stock
• 2 tablespoons balsamic vinegar
• 1 teaspoon minced garlic

1. In large skillet over medium-high heat, cook bacon until browned and crisp. Carefully remove bacon and drain on paper towels.
2. Brown pork chops in bacon grease over medium-high heat, about 2 minutes per side; remove chops from skillet.
3. Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.
4. Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150° F, turning once, about 10 minutes.

Source: Smithfield Foods

(Family Features) Turn your St. Patrick’s Day celebration into a chance to enjoy Irish heritage with hearty foods and a lively atmosphere. When it’s the one day each year it’s acceptable to pinch non-conforming friends and family, it’d be a shame not to go all out.

These few simple tips can help you put together the perfect party to revel in all things green – and tasty.

• Decorate with purpose. Everyone knows that green is the color of the day, but go one step further by incorporating it into different items. Banners and streamers work fine, but setting out green candles or even adorning your light fixtures with green bulbs can help you take an extra step forward.
• Create active fun. Instead of limiting your guests to dining and conversation, plan some simple activities to help the fun flow. Games like a “treasure hunt” for gold coins, limerick-writing competitions or even just turning up Irish-themed music can help get the party started.
• Eat festively. Turn your party’s food and drinks into true Irish dining with some delicious recipes like this American Irish Stew, which includes beef, onion, carrots and potatoes for a tasty cultural meal to fill all of your hungry guests.

For more hosting tips and the perfect themed recipes for any occasion, visit culinary.net.

American Irish Stew

Reprinted with permission from the American Institute for Cancer Research
Servings: 6

• 1 tablespoon extra-virgin olive oil
• 1 1/4 pounds beef, top round, cut into 3/4-inch pieces
• 3 cloves garlic, minced
• salt, to taste
• pepper, to taste
• 1 medium onion, coarsely chopped
• 3 medium carrots, peeled and cut into 3/4-inch pieces
• 2 medium parsnips, cut into large chunks (optional)
• 3 cups low-fat, reduced-sodium beef broth
• 4 medium russet potatoes, peeled and cut into large chunks
• 1 tablespoon chopped fresh rosemary
• 1 leek, coarsely chopped
• 2 tablespoons chopped fresh parsley

1. In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
2. Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
3. Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
4. Serve hot and garnish with parsley, if desired.

Nutritional information per serving: 370 calories, 8 g total fat (2 g saturated fat), 43 g carbohydrate, 32 g protein, 6 g dietary fiber, 427 mg sodium.

Photo courtesy of Getty Images

Source: Culinary.net

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Alaska Pollock Fish Stick Tacos
Alaska Surimi Seafood Breakfast Bake
Thai Fishermen's Stew

(Family Features) - Surprise! You already know this mild-tasting, delicately textured fish that swims wild in clean, icy Alaskan waters. You just didn't realize it.

Like the boy next door who's so friendly and easy going he's taken for granted - until his superman talents are revealed - genuine Alaska Pollock is finally making a name for itself. A kissing cousin to cod, this whitefish is the one you love to eat in so many good things, from fish sticks and fish tacos, to fish sandwiches, fillets and surimi seafood. It's a rock star in fish and chips, too.

Versatility is where Alaska Pollock scores top points. Alaska Pollock is flash-frozen within hours of harvesting and processed for breaded fish sticks, frozen fillets or surimi seafood. Its mild flavor and snow-white, tender flesh are particularly kid-friendly and appealing.

On the nutrition side, Alaska Pollock is a terrific source of protein and minerals, making it especially popular during Lent. Low in fat and calories, it's a product worth seeking out year-round.

Add sustainability as another plus for Alaska Pollock, harvested from the largest sustainable fishery in the world. Alaska Pollock fishery managers strive - and have for more than 30 years - to maintain the quality and capacity of the biannual catch while protecting the species' habitat and ecosystem in the Bering Sea and Gulf of Alaska. The result of their long-term dedication is an abundant, economical fish.

The versatility of Alaska Pollock is highlighted with the cross-cultural flavors in the trio of recipes here. Traditional Thai ingredients such as red curry paste, ginger, green chiles and coconut milk spark Thai Fishermen's Stew, a zesty dish with built-in warmth for an evening meal. Classic south-of-the-border seasonings give Alaska Pollock Fish Stick Tacos lively flavor with plenty of family appeal. What's not to like about pairing fish sticks with guacamole, taco seasoning, lime juice, green onions and cilantro? Or prepare Alaska Surimi Seafood Breakfast Bake. It's an easy-to-make frittata-type dish that matches Mexican seasonings with Alaska surimi seafood.

Add everything together and there's no question genuine Alaska Pollock is one tasty fish worth looking for in all its delicious forms. To find more recipes featuring this versatile fish, visit alaskaseafood.org.

Alaska Pollock Fish Stick Tacos

Ingredients

• 8 frozen Alaska Pollock fish sticks (about .75 ounces each) or 4 frozen breaded/battered fish fillets (about 1.5 ounces each)
• 8 taco shells or flour tortillas (5- to 6-inch each)
• 2 cups shredded lettuce
• 1 cup prepared guacamole
• 1 cup chopped tomatoes
• 1 teaspoon Mexican or taco seasoning
• 1 lime, cut in 8 wedges
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions

Preparation

1. Prepare fish sticks/fillets according to package directions.
2. In each taco shell, layer 1/4 cup lettuce, 2 tablespoons guacamole, 2 tablespoons tomato, and 2 fish sticks or 1 fish fillet.
3. Sprinkle on small amount of Mexican or taco seasoning. Squeeze juice of a lime wedge over fish.
4. Top with 1 tablespoon cilantro and 1/2 tablespoon green onions.

Preparation Time

15 minutes

Cook Time

15 minutes

Calories: 322g Total Fat: 18g
Cholesterol: 10mg Protein: 8g
Carbohydrates: 34g Sodium: 260mg

Serves

Servings 4

Alaska Surimi Seafood Breakfast Bake

Ingredients

• 1 large bell pepper, cut into strips
• 2 cups sliced mushrooms
• 1 can (4 ounces) sliced black olives, drained
• 1/3 cup sliced green onions
• 12 ounces Alaska Surimi Seafood (Imitation Crab)
• 1-1/2 to 2 teaspoons Cajun, Creole or Mexican seasoning
• 1 cup (4 ounces) shredded Colby Jack or Mexican cheese blend, divided
• 8 eggs
• 3/4 cup water

Preparation

1. Preheat oven to 400°F.
2. Spray coat 9- to 10-inch baking dish. Place peppers, mushrooms, olives and green onions in baking dish. Sprinkle seasoning over Alaska Surimi Seafood; stir to coat. Add surimi and 3/4 cup cheese to baking dish. Blend eggs and water; pour over surimi. Top with remaining 1/4 cup cheese.
3. Bake 18 to 20 minutes, until puffed and center is firm.

Preparation Time

10 minutes

Cook Time

20 minutes

Calories: 324g Total Fat: 19g
Cholesterol: 374mg Protein: 25g
Carbohydrates: 14g Sodium: 1171mg

Serves

Servings: 4 to 6

Thai Fishermen's Stew

Ingredients

• 2 bottles (8 ounces each) clam juice
• 1 can (14.5 ounces) organic
• tomatoes with basil and garlic
• 1 can (4 ounces) chopped green chiles
• 2 teaspoons Thai red curry paste, or to taste
• 1 tablespoon grated fresh ginger
• 1 tablespoon brown sugar
• 1-1/2 tablespoons fish sauce, or to taste
• 1 can (14 ounces) regular or light coconut milk
• 1-1/2 pounds Alaska Pollock fillets, fresh, thawed or frozen
• 2 tablespoons grapeseed oil
• 1/2 cup chopped fresh basil leaves

Preparation

1. In Dutch oven, combine first 7 ingredients. Simmer covered 15 minutes. Stir in coconut milk and continue to simmer but do not boil.
2. Meanwhile, preheat broiler oven to 450°F. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Brush both sides of fillets with oil and place in baking pan. Broil 4 to 5 inches from heating element until opaque, about 5 to 6 minutes for frozen Alaska Pollock or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
3. Remove fillets from pan and break into large chunks. Stir into stew; bring to a simmer. Sprinkle with basil leaves and serve piping hot.

Calories: 241g Total Fat: 10g
Cholesterol: 83mg Protein: 25g
Carbohydrates: 10g Sodium: 839mg

Serves

Servings 6

Source

Alaska Seafood Marketing