(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.
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.
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
- Dredge ribs in flour to coat; reserve leftover flour.
- Heat oil in 8-quart Dutch oven on moderate heat.
- Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
- Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
- Return ribs to the pan.
- Add onion, garlic, salt, pepper and bouillon and bring to a boil.
- Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
- Remove ribs with slotted spoon and cover with foil to keep warm.
- Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
- Add ribs and tomatoes with liquid, and heat through.
- Use slotted spoon to remove meat and vegetables to large serving platter.
- 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
- Remove sausage from casing and crumble into medium skillet with onion.
- Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
- Stir together ricotta, basil, garlic powder and egg white in small bowl.
- Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
- Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
- Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
- Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
- Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
- Top with last layer of potatoes, remaining sauce and mozzarella.
- Cover with plastic wrap and make small slit to vent.
- 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)
- Combine Herbs de Provence, garlic salt, and pepper on a dinner plate.
- Spoon flour onto a second dinner plate.
- Coat each chicken breast with herb mixture; then dredge in flour.
- Heat oil in a large skillet.
- 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.
- Once browned, place chicken in large slow cooker and add all remaining ingredients, except fresh thyme.
- Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
- Sprinkle with fresh thyme before serving, if desired.
(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
- 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
- Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat.
- Add all remaining ingredients except cream cheese and shredded cheddar. Cover and cook on high 4-5 hours (low 7-9 hours).
- 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
- 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
- In large skillet over medium-high heat, cook bacon until browned and crisp. Carefully remove bacon and drain on paper towels.
- Brown pork chops in bacon grease over medium-high heat, about 2 minutes per side; remove chops from skillet.
- 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.
- 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
- 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
- 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.
- 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.
- 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.
- 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
(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.
- 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
- Prepare fish sticks/fillets according to package directions.
- In each taco shell, layer 1/4 cup lettuce, 2 tablespoons guacamole, 2 tablespoons tomato, and 2 fish sticks or 1 fish fillet.
- Sprinkle on small amount of Mexican or taco seasoning. Squeeze juice of a lime wedge over fish.
- Top with 1 tablespoon cilantro and 1/2 tablespoon green onions.
Calories: 322g Total Fat: 18g
Cholesterol: 10mg Protein: 8g
Carbohydrates: 34g Sodium: 260mg
- 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
- Preheat oven to 400°F.
- 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.
- Bake 18 to 20 minutes, until puffed and center is firm.
Calories: 324g Total Fat: 19g
Cholesterol: 374mg Protein: 25g
Carbohydrates: 14g Sodium: 1171mg
Servings: 4 to 6
- 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
- In Dutch oven, combine first 7 ingredients. Simmer covered 15 minutes. Stir in coconut milk and continue to simmer but do not boil.
- 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.
- 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