Tag Archives: pork

This Week: National Blueberry Pie, Oatmeal Cookie & Raisin Days

Perfect Match Blueberry Lemon Pie recipe

I love food holidays. There is a food holiday for everything, and it gives me direction on what to eat and cook. Today for instance, is National Blueberry Pie day, so I promptly started searching for blueberry pie-ish recipes. I found this Perfect Match Blueberry Lemon Pie; it would be even better with a little Meyer lemon added.

Red, White and Blueberry Torte recipe

Next I found this Red, White and Blueberry Torte, which adds a chocolatey cake-like crust and more berries. Another great option for Blueberry Pie day. And if you really want something different, try these Whole-Wheat Pumpkin Blueberry Pancakes or Corn Blueberry Muffins.

Oatmeal Crunch Cookies recipe

Saturday April 30 is Oatmeal Cookie day, which means cookies for breakfast. I just love oatmeal cookies with coffee and what better way to eat oatmeal? This Oatmeal Crunch Cookies recipe is great for an after-Easter treat: something to do with that leftover Easter candy. Or check out the rest of our oatmeal cookie recipes.

Pork Chops in Tomato Raisin Sauce recipe

Saturday is also National Raisin Day. There are many ways to use raisins, especially if they are chocolate-covered. But, I think I’ll try this recipe for Pork Chops in Tomato Raisin Sauce for something savory.

Chocolate Chocolate Raisinets Cookies recipe

Then, for a real chocolate-covered treat, I’ll try these Chocolate Chocolate Raisinets Cookies. Baking cocoa plus chocolate-covered raisins in this recipe really doubles the fun!


Related blueberry recipes:

Whole-Wheat Pumpkin Blueberry Pancakes recipe
Pumpkin Blueberry Pancakes
Corn Blueberry Muffins recipe
Corn Blueberry Muffins

Celebrate Drink Wine Day with a One-Pot Meal

Written by Liz –

Red Wine-Braised Pork One Pot Meal recipe

It’s National Drink Wine Day! This holiday is in the same week as International Syrah Day (it was Wednesday if you missed it), which makes for a long week if you’ve celebrated properly. I thought pairing wine with a dish for this post would be a good idea, but then thought using the wine in the dish was even better. I also wanted a one-pot meal to warm up my house and my belly in this cold weather we’re having.

I found a recipe from Chris for Oven Irish Stew, a one-pot meal using beef, vegetables and beer (remember this recipe for St. Patrick’s Day!) and decided to change it up using pork, winter root vegetables and red wine. The result is what I call Drunken Pork or Red Wine-Braised Pork: a big pot of hearty, spicy goodness for the winter months (don’t worry, the alcohol cooks off, so the dish is not really drunk). This dish, with red wine on Drink Wine Day will be the best pairing I’ll make all year.

Some tips:

  • Use any combination of winter root vegetables you like; get the freshest ones at your local farmer’s market.
  • Pick a red wine that goes well with chocolate, like Syrah or Zinfandel.
  • You can make your own dry rub using more exotic spices like cumin and smoked paprika.
  • For a gorgeous twist, use a knife to poke holes in the pork loin, then insert thin slices of garlic and carrot (this will show when slicing the finished pork, see end of post for a photo).

Red Wine-Braised Pork

Red Wine-Braised Pork One Pot Meal recipe

Ingredients for 8-10 servings (shown above):

  • 2 Tablespoons MAGGI Instant Beef Flavor Bouillon
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 4 pounds pork loin or pork loin roast, tied with cooking string if desired
  • 6 carrots, peeled, cut in half and thinly sliced (or 2 cups peeled baby carrots, thinly sliced)
  • 4 cloves garlic, thinly sliced
  • 2 Tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 beet, diced
  • 1 turnip, diced
  • ½ cup diced celery
  • 1 dried Ancho or New Mexico chile
  • 2 bottles red wine (or 1 bottle red wine & 2-3 cups Apple JUICY JUICE® All Natural 100% Juice)
  • 1 cup (6 ounces) TOLL HOUSE® Semi-Sweet Chocolate morsels
  • 1 Tablespoon each dried oregano and thyme leaves, rubbed between fingers to release flavor
  • 8 fresh thyme sprigs, for garnish


Preheat oven to 375° F. Combine bouillon, salt, pepper, garlic powder, cumin and stir.

Red Wine-Braised Pork One Pot Meal recipe

CUT thin slits all over the pork loin; insert some carrot and garlic slices into the meat slits. You will have carrots and garlic left over.

Red Wine-Braised Pork One Pot Meal recipe

HEAT Dutch oven over medium to medium-high heat. Sprinkle bouillon mixture over pork loin; pat with hands. Turn loin and repeat until all sides are coated.

Red Wine-Braised Pork One Pot Meal recipe

Add pork to Dutch oven. Cook on each side until browned, searing each side of the loin (shown above). Remove from Dutch oven.

Red Wine-Braised Pork One Pot Meal recipe

ADD olive oil and onion to Dutch oven; cook, stirring frequently, for 3 to 5 minutes or until softened and translucent. Add beet, turnip, celery and leftover garlic slices. Cook, stirring frequently, until edges are browned. Add leftover carrot slices; cook until slightly softened (photo above). Add dried chile.

Red Wine-Braised Pork One Pot Meal recipe

REMOVE Dutch oven from heat; add pork loin back on top of vegetables. Pour in wine or wine/juice combination, chocolate morsels, dried oregano and dried thyme (you may have to adjust the amount of liquid depending on the size of your Dutch oven). Stir for about 1 minute or until morsels are melted; cover.

Bake, checking for doneness near end of cook time, for 2 hours or until center of pork is no longer pink.

Red Wine-Braised Pork One Pot Meal recipe

To serve, slice pork and top with vegetables and sauce (notice carrot slivers in pork in photo above). Garnish with fresh thyme.

Final step: pair with Syrah, Pinot Noir or Gamay. Pour and enjoy!


Related one-pot meal recipes:

Lasagna Cucina recipe
Lasagna Cucina
One-Pot Pasta With Tomatoes, White Beans & Pesto recipe
One-Pot Pesto Pasta

Make Christmas Ham & Mashed Potatoes into Holiday Tapas

Potato Pancakes with Applesauce Recipe

If you’re like my family, you have mashed potatoes at every holiday meal. They are a classic. We like to keep the skins on, then mash them with garlic, cream cheese, milk and butter to make them creamy and tangy…and delicious.

I wanted to find a way to make these favorite mashed potatoes into another dish, with a different flavor. I decided to use this Potato Pancakes with Applesauce recipe as a base, but replace the applesauce with a tapas-meets-middle-east tapenade. You can add diced leftover ham to the tapenade, or serve this alongside the ham. (And of course, you can also serve it with applesauce as in the original recipe – this would be great with ham too!)

For the tapenade, you’ll need:

  • 1 jar Kalamata olives
  • 1 clove garlic, diced
  • orange zest + orange pieces from 1 orange
  • 1/2 cup orange/tangerine juice
  • 1/4 cup olive oil
  • fresh basil, chopped
  • salt & freshly ground pepper
  • cooked ham, diced (optional)

Potato Pancakes with Applesauce Recipe

Chop the olives and cut the orange pieces in half, then combine the rest of the ingredients in a medium bowl and mix. Set aside. Mold leftover mashed potatoes into golf-sized balls.

Potato Pancakes with Applesauce Recipe

Pour enough cooking oil into a large skillet to cover bottom with thick film. Heat to very hot but not smoking, and drop potato balls in. Flatten immediately. Fry for 3 to 5 minutes or until golden brown; flip and brown other side, as shown above.

Potato Pancakes with Applesauce Recipe

Drain on paper towels. Serve with tapenade (photo above). Or, try the original recipe and serve with applesauce and sour cream.


More leftover holiday ham recipes:

Ham-It-Up White Bean Soup Recipe
Ham-It-Up White Bean Soup
"Best"-over Ham & Pesto Pasta Recipe
“Best”-over Ham & Pesto Pasta
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