EDIBLES
Create showstopping holiday meals with recipes featuring premium pork

(Family Features) If you’re wondering what to serve for a delightful holiday meal, look no further than pork – a perfect match for festive menus as it’s easy to prepare, versatile, budget-friendly and pairs well with seasonal ingredients.
With flavorful, mouthwatering recipes like Apple Cider Balsamic Glazed Pork Loin and Stuffing-Filled Pork Chops, Coleman All Natural Meats offers trusted premium pork sourced from American farmers who humanely raise livestock with no antibiotics ever and no added hormones. All its pork is made of Heritage Breed Duroc, which is known for its tenderness, superior marbling, juiciness and flavor.
These elevated, seasonal pork recipes offer a delicious and unexpected twist your friends and family will love at your next holiday gathering.
For more recipe inspiration, visit ColemanNatural.com.

Apple Cider Balsamic Glazed Pork Loin
Prep time: 10-15 minutes
Cook time: 45-60 minutes
Servings: 6
- 1 Coleman Pork Loin (4 pounds)
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil
Glaze:
- 1 cup apple cider vinegar glaze
- 6 tablespoons whole grain mustard
- 4 teaspoons balsamic vinegar
- 1 teaspoon minced rosemary
- 1 teaspoon minced sage
- 1 teaspoon minced thyme
- 2 teaspoons minced garlic
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 4-6 sliced apples
- Preheat oven to 350 F and line sheet pan with parchment paper. Set aside.
- Remove pork from packaging and pat dry with paper towel. Season all sides with salt and pepper, to taste.
- To make glaze: In bowl, whisk apple cider vinegar glaze, mustard, balsamic vinegar, rosemary, sage, thyme and garlic. Add salt and pepper, to taste. In steady stream, slowly add olive oil to emulsify while whisking.
- In large skillet, heat oil over medium-high heat. Sear pork loin 2-3 minutes on each side.
- Move pork to lined baking sheet and brush on about half the glaze. Roast 30 minutes.
- Remove pork from oven and spread sliced apples around pork loin. Brush remaining glaze over pork and apples. Bake 20-30 minutes, or until internal temperature reaches 150 F.
- Let pork loin rest at least 10 minutes before slicing.

Stuffing-Filled Pork Chops
Prep time: 10-15 minutes
Cook time: 30-45 minutes
Servings: 6
Stuffing:
- 1 small box biscuit mix
- 1 stick butter
- 2-3 stalks finely diced celery
- 1 finely diced onion
- 1 teaspoon poultry seasoning
- 1-2 cups chicken broth
- 1 bag cornbread stuffing mix
- 2 eggs, beaten
- salt, to taste
- pepper, to taste
- 6 Coleman Natural bone-in or boneless pork chops
- oil
- 1 teaspoon minced garlic
- 1 teaspoon minced sage
- 1 teaspoon minced thyme
- 1 teaspoon minced rosemary
- To make stuffing: Bake biscuits according to package directions 1 day ahead. Dry biscuits will absorb more broth.
- Preheat oven to 350 F.
- In skillet, melt butter then add celery and onions. Saute until onions are translucent then add poultry seasoning and half the broth. Set aside to cool.
- In bowl, combine stuffing mix, crumbled biscuits and eggs.
- Add onion mix to bowl and mix well. Add leftover broth if mixture is too dry. Set aside.
- Slit each chop on rounded side, cutting almost through to bone, to create deep pockets for stuffing.
- Season chops with garlic, sage, thyme and rosemary. Fill each chop with stuffing mixture. Use toothpicks to keep chops closed.
- Preheat skillet with oil over medium-high heat and sear each chop 2-3 minutes on each side.
- Once chops are seared, add remaining stuffing to pan, cover with foil and bake 30-45 minutes until chops reach 140 F in center. Remove foil for last 10 minutes to brown top of stuffing, if desired.
SOURCE:
Coleman Natural Foods
EDIBLES
Celebrate Spring’s arrival with a skillet fish fry

(Family Features) Nothing says spring like a fish fry with the catch of the day. This Pan-Fried Catfish recipe is perfect for enjoying flaky fillets without the mess. Find more springtime favorites by visiting Culinary.net.

Pan-Fried Catfish
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1/3 cup flour
- 2 tablespoons mesquite seasoning (or seasoning of choice, such as lemon pepper)
- 1 stick butter
- 1/4 cup avocado oil (or oil of choice)
- 1-2 pounds thawed catfish fillets (1/2 pound each)
- cooked rice, for serving
- In pie dish, mix flour and seasoning.
- In skillet over medium heat, melt butter and add oil. Coat fish fillets in flour mixture on both sides. Place fish in skillet and fry 5 minutes then flip and fry 5 minutes.
- Place fish on paper towel to drain excess oil then serve with rice.
Tip: If skillet is large enough, fry two fillets at once. If frying more than four fillets, discard butter and avocado oil then start fresh before frying more.
SOURCE:
Culinary.net
EDIBLES
Spring arrives and it is prime time for hosting

Spring is widely considered a season of rejuvenation. The warmer post-winter air that is a hallmark of spring certainly adds an extra hop to the steps of millions of people each year, but a number of notable events also lend a festive feel to this beloved time of year.
This this week’s On The Table finds some colorful selections to make for a Spring brunch or tips to plan a college hoops watching party.
Find it in your Thursday Bowie News.
EDIBLES
Savory favorites to make St. Patrick’s Day special

Hearty recipes for celebrating from the comfort of home
(Family Features) While some St. Patrick’s Day celebrations call for green beer and large gatherings, you may instead opt for a cozy evening at home with comforting foods and close friends. Whether your shamrock spirit leads you out for a local parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.
If a quieter night cooking at home is up your alley, you’re in luck. You can put a meal worthy of gold on the table with these festive Irish favorites from “Cookin’ Savvy.”
A hearty home-cooked meal loaded with flavor and sure to fill you with cheer, Irish Beef and Beer Pot Pie is made piping hot to warm up any St. Patrick’s Day party. Full of hashbrowns, carrots, peas and beef, it’s a twist on tradition served with puff pastry topping the tasty stew. A cup of your favorite stout beer, of course, will come in handy for deglazing the skillet to ensure you enjoy every bit of beefy flavor.
Perfect for serving as a sweet complement to coffee or tea, or all on its own as a nightcap nibble, Irish Sweet Soda Bread comes together in a snap so you can let it bake while enjoying the main course. Offering an easy way to participate in the festivities, it might just become a household favorite to be savored year-round.
Make your home a St. Patrick’s Day haven with these hearty recipes then discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net.

Irish Beef and Beer Pot Pie
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 pound ground beef
- 1 cup stout beer
- 3 tablespoons flour
- 1 can (15 ounces) tomato puree
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 cup beef broth
- 1 bag (28 ounces) hashbrowns with peppers and onions
- 1 can (14 ounces) carrots, drained
- 1 can (14 ounces) peas, drained
- salt, to taste
- pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg
- Heat oven to 400 F.
- In large skillet or Dutch oven, brown ground beef; drain and set aside.
- Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.
- Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.

Irish Sweet Soda Bread
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 4 tablespoons butter, melted
- 1 cup sugar
- 1 1/2 cups buttermilk
- 4 cups self-rising flour
- 1 cup currants
- 2 tablespoons sanding sugar (optional)
- coffee or tea, for serving (optional)
- Heat oven to 375 F.
- Mix melted butter and sugar then add buttermilk. Mix in flour and currants.
- Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball.
- Grease small Dutch oven or pie plate and bake 40 minutes. Serve with coffee or tea, if desired, or as a dessert.
Substitutions: Raisins can be used in place of currants.
SOURCE:
Culinary.net
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