What's New:

In Recipes: Simple Pork Chop Cacciatore

• I’ve got another one for you to help banish that Millennial hatred of the dreaded pork chop, and this time we’re taking things slow with a pork chop cacciatore. Braising the chops in the stew helps lock in moisture and adds additional flavor to the meat without the risk of drying them out while they cook. I find that this style of cacciatore is best served on top of a mashed potato since the sauce is not quite the right consistency for a pasta, but if you prefer pasta or rice as an accompanying grain, go for it!

​ In Restaurant Reviews: Brunch at Deliliah's is Another Perfect Weekend Treat

• It feels like ages ago when Delilah’s opened in downtown Green Bay, and for whatever reason, I never made it out there despite countless Farmer’s Market Saturdays taking me within blocks of the location. Perhaps it was because I loved their sister location, Toast and Co., in East De Pere so much that I expected to find very similar things at Delilah’s. This past weekend, however, I shook those expectations to visit with some friends when they came up to Green Bay for Memorial Day. ​

In Green Bay Coffee: Two Birds' Latte is One of the Best

• Two Birds is another location that I have visited before, and at the time of my previous article, I didn’t do much coffee drinking. It seemed only right to return and add them to our Coffee Run series as well. What better time to do it than when I had my father in town for a visit. Two Birds has historically been one of my favorite places to grab breakfast whenever I am out and about, so sharing it with family and friends is an option always. 

In Cookbook of the Month: Make it Japanese by Rie McClenny

• ​I don’t eat heavily, and I live alone. Cookbooks that often include recipes to serve a family of four are too much for me in my current life. In all of the recipes I have tried while cooking from Make it Japanese, I come out with smaller portions of leftovers than I have while trying recipes from other sources. I am learning how to cook simple, worthwhile foods from Rie’s culture and her current lifestyle as a new mom. I’m not wasting my time.

This Week's Video:

@eatingnormal I’ve got another one for you to help banish that Millennial hatred of the dreaded pork chop, and this time we’re taking things slow with a pork chop cacciatore. Braising the chops in the stew helps lock in moisture and adds additional flavor to the meat without the risk of drying them out while they cook. I find that this style of cacciatore is best served on top of a mashed potato since the sauce is not quite the right consistency for a pasta, but if you prefer pasta or rice as an accompanying grain, go for it! This recipe creates enough cacciatore to freeze about half and repeat the process with another two pork chops whenever the pork chop sales command you to buy another package of them. The bone in chops are the best for the recipe. Ingredients: 2 bone in pork chops 1 cup pinot noir 2 15 oz cans diced tomatoes 3 oz baby bella mushrooms, chopped 1 red bell pepper, chopped 1 yellow onion, chopped 2 stalks of celery, chopped 2 cloves of garlic, minced Salt and pepper 2 tablespoons olive oil 2 tablespoons tomato paste. Chop your bell pepper, onion, and celery and set aside. Salt and pepper both sides of your pork chops while a large dutch oven is preheating over medium heat. Add your oil to the pot before laying your pork chops in to brown. Allow 2-3 minutes on each side. When both sides have browned, remove to a plate and set aside. Add your vegetables to the pan with a pinch of salt. Stir frequently while they cook, allowing the moisture from the vegetables to begin deglazing the pan. Mince garlic and chop your mushrooms on the side while the vegetables cook. Add to the bottom of the pot with your tomato paste after giving the vegetables about 5 minutes to cook. Spread the tomato paste on the bottom of the pan to fry for about one minute before pouring in your pinot noir. Stir the pinot into your vegetables, then add both cans of diced tomatoes. Stir these into the stew, then cover to cook for ten minutes to allow the flavors to combine. After ten minutes have passed, remove the lid and slide your pork chops in under the stew. Allow the pork chops to braise in the mixture for 20-30 minutes before serving over mashed potatoes. #foodblog #foodie #recipes #comfortfood #porkchops #dinner #cooking ♬ original sound - Eating Normal

​In Writing: Paulie's Chop Shop Brings Local, Award Winning Meats to Ashwaubenon

• Ahead of the Draft, Paulie’s Chop Shop opened in Ashwaubenon, and I didn’t go to check it out despite the fact that I often shop at Hy-Vee, which is right down the road from Paulie’s. That changed this past weekend. My favorite markets where I usually seek out local meat don’t come back until the end of the month, and many of these vendors have their animals processed at Paulie’s. Luckily for me, Paulie’s knows no season. They’re available regardless of the farmer’s market season, and you can be assured that almost everything in the building is processed locally. ​