Tag Archives: Mizkan

Holland House Cooking Wine starter kit giveaway

Holland House cooking wine starter kit giveawaybadge

One of the benefits of being a food blogger is that I get to try out – and fall in love with – products I wouldn’t normally have the chance to try. That’s certainly the case with Holland House cooking wines! That’s why I’m giving away a starter kit of three bottles of Holland House cooking wines, a recipe booklet, and an Amco stainless steel measuring cup and spoon set to help inspire you to use their cooking wines in all your meals. Enter below!!

Holland House cooking wine starter kit giveaway

Another way to get inspired to use Holland House Cooking Wines in your kitchen is to sign up for the Splash Recipe Club e-newsletter to receive coupons, special offers, and recipe ideas using all of Mizkan’s great products, like Holland House, NAKANO rice vinegars, and more!

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Enter the NAKANO Splash Shootout! #NAKANOSplash

Enter the Nakano Splash Shootout!

I’m thrilled to announce that I’ve signed up once again to be a brand ambassador for NAKANO and Holland House. It’s my third year working with these awesome products and their parent company, Mizkan. One of my duties is to let you know when they’re running a special promotion or contest, like NAKANO’s Splash Shootout giveaway on Facebook. The sweepstakes is running through April 12th, so enter soon to win one of three great prizes:

  • One Grand Prize: $500 pre-paid Visa® Gift Card.
  • One First Prize: $100 pre-paid Visa® Gift Card and a $50 NAKANO product prize pack.
  • One Second Prize: a NAKANO product prize pack worth $50.

All you need to do is fill out the form with your contact info and vote for your favorite Nakano rice vinegar in their March shootout bracket. Make sure to check the box to sign up for their Splash Recipe Club newsletter too! It’s full of recipes, serving tips, and discount coupons.

After voting, make sure you click on the recipe button to check out all sorts of Mizkan product recipes. Or you can check out the NAKANO recipes and Holland House recipes I’ve created here at This Mama Cooks! On a Diet. Finally, don’t forget to check the Mizkan website for coupons!

Roasted Marinated Vegetables

Roasted Marinated Vegetables at This Mama Cooks! On a Diet - thismamacooks.com

Here’s how I usually make roasted vegetables – combine root veggies, olive oil, salt and pepper and some seasonings and cook until done. Since we were having company last week, I wanted to try something new and this recipe from Mizkan caught my eye. I’ve had much experience marinating meats, but have never tried it with vegetables. The original recipe has you grill the vegetables, but I thought roasting them in the marinade would be even better. However, during grilling season, I bet this recipe would work well as a shish kabob marinade for both vegetables, beef, pork and chicken.

I served this for some of my husband’s friends from his bowling team along with my family. I never know how a vegetable dish will go over with people since some folks don’t like veggies. Needless to say, this dish disappeared and one of our guest asked for the recipe. It was such a success that I’ll be marinated my roast vegetables from here on out.

Note: The recipe originally used Holland House Red Wine Vinegar, but since I had none in the house, I used NAKANO® Italian Herb Seasoned Red Wine Vinegar instead knowing that the seasoning would only add more flavor to the dish.

Roasted Marinated Vegetables at This Mama Cooks! On a Diet - thismamacooks.com

Roasted Marinated Vegetables

Based on this recipe from Mizkan

Ingredients

  • 1/3 cup NAKANO® Italian Herb Seasoned Red Wine Vinegar
  • 1/4 cup olive oil
  • 1 teaspoon fresh thyme, chopped
  • 2 teaspoons fresh oregano, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 medium red bell peppers
  • 1 medium zucchini
  • 1 medium yellow crookneck squash
  • 1 large yellow onion
  • 1 large eggplant

Directions

  1. For marinade, combine all ingredients except vegetables in a small bowl; set aside.
  2. Cut all vegetables into bite sized pieces – about 1 inch x 1 inch or so.
  3. Place in a large bowl or rimmed platter. Drizzle marinade over vegetables, toss to coat, and let stand for 30 minutes.
  4. Heat oven to 375 degrees F.
  5. Place vegetables in a large oven safe pan, place in oven and cook for 20 minutes.
  6. Stir vegetables and cook until soft and slightly brown around the edges – about 10 to 15 minutes more.
  7. Stir vegetables and cook until soft and slightly brown around the edges – about 10 to 15 minutes more. Serve and enjoy!
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 1 Minute
Servings: 8 to 10
  • Serving size: 1 to 2 cups

Save money with NAKANO

You can download a coupon for 50 cents off your next purchase of NAKANO rice vinegar here. Also, for more recipes using NAKANO rice vinegars, sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is NAKANO’s parent company.)

You can connect with NAKANO online on Facebook, Twitter and Pinterest.

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Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions are my own.

Apple Ginger Marinade for Smoked Beer Can Chicken

Apple Ginger Marinade for Smoked Beer Can Chicken at This Mama Cooks! On a Diet - thismamacooks.com

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Crock Pot Shredded Pork with Sherry-Orange Dijon Sauce

Crockpot Shredded Pork with Sherry-Orange Dijon Sauce at This Mama Cooks! On a Diet - thismamacooks.com

Do you have a favorite crock pot shredded pork recipe? I bet that you make it with barbecue sauce! How about slow cooking some shredded pork with a Sherry-Orange Dijon Sauce with Holland House Sherry Cooking Wine instead? I made this for Christmas dinner and served it over brown rice – delicious! I loved combining the pork with the dried cherries, though you could use dried cranberries, golden raisins or even dried plums. It’s an elegant twist on an old favorite and very easy to make any night of the week.

Serve the shredded pork over brown rice or quinoa. Or buy some whole wheat or gluten free buns and make sliders for your next football watching party!

Crockpot Shredded Pork with Sherry-Orange Dijon Sauce at This Mama Cooks! On a Diet - thismamacooks.com

Crockpot Shredded Pork with Sherry-Orange Dijon Sauce

Based on Mizkan’s recipe for Glazed Ham with Sherry-Orange Dijon Sauce

Ingredients

  • 1 (2 pound) pork tenderloin
  • 1 1/2 cups ham stock*
  • 2 tablespoons Holland House Sherry Cooking Wine
  • 1/2 cup amber or raw agave nectar
  • 1 tablespoon cornstarch
  • 2 whole cloves
  • dash ground nutmeg
  • 2 tablespoons Dijon-style mustard
  • 1/2 cup Holland House Sherry Cooking Wine
  • 1/2 cup orange juice
  • 1/3 cup golden raisins or dried cherries
  • 1 teaspoon grated orange peel

Directions

For Shredded Pork:

  1. Place pork tenderloin in the slow cooker.
  2. Combine the ham stock and Holland House Sherry Cooking Wine and pour over the meat.
  3. Cover and cook on low until well cooked and the pork shreds easily with a fork – about 6 to 7 hours depending on your crock pot.
  4. Drain well and pour the Sherry-Orange Dijon Sauce over the shredded pork.
  5. Stir and serve.

For Sherry-Orange Dijon Sauce:

  1. Combine agave nectar , cornstarch, cloves and nutmeg in a 1-quart saucepan.
  2. Whisk in mustard, sherry cooking wine and orange juice until well blended.
  3. Add dried cherries.
  4. Cook sauce over medium-high heat, stirring frequently, until mixture boils.
  5. Reduce heat and boil gently 3 to 5 minutes.
Prep Time: 15 Minutes
Cook Time: 6 Hours
Total Time: 6 Hours 15 Minutes
Servings: 6 to 8 servings
  • Serving size: 1/6 to 1/8 of recipe

*Note: you can find my method of making ham stock at the end of my recipe for Tangy Collard Greens. If you’re pressed for time, you can use vegetable or chicken stock instead.

Save money with Holland House

You can download a coupon for 50 cents off your next purchase of Holland House cooking wine here. Also, for more recipes using Holland House, sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is Holland House’s parent company.) Finally you can connect with Holland House on Facebook.

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Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions and experiences are my own.

Tangy Collard Greens

Tangy Collard Greens at This Mama Cooks! On a Diet - thismamacooks.comI wanted to make a Southern style Thanksgiving this year, so of course collard greens had to be part of the meal. While it's a great dish for holiday meals, you can make collard greens any time of year, from fancy sit down dinners to backyard barbecue parties.

Usually, collard greens are made with a bacon or slices of fatty pork, so I tried to health up the recipe – and keep the taste – by using turkey bacon instead. The original recipe also called for six pounds of greens, so I halved it as that was way too much for one meal. Even so, you’ll need to make this in a large pot.

If three pounds of collard greens are too much for your pot, fill it with as much collard greens as possible and cover with a lid. Wait awhile until they cook down and add some more. It’s amazing how much collard greens will shrink down. Also, use presliced collard greens to save time and hassle if they're available in your area of the country.

I used NAKANO’s Red Pepper Seasoned Rice Vinegar instead of cider vinegar. I love how NAKANO’s rice vinegars are already seasoned and sweetened, saving you a few steps in the cooking process. Make sure to keep a bottle on the table in case your dinner guest want to splash on some more!

Finally, to make ham broth, simmer water with a ham bone for two to three hours, then refrigerate and skim off fat. I used the leftover bones and skin from the pig we grilled for our open house party that I had frozen. I put a gallon freezer bag’s worth in a stock pot, covered it with water, and brought it to a boil over high heat. After reducing the heat, I simmered the pig leftovers for a couple of hours and then let the broth cool. Finally, I ran the broth through a fine mesh colander and froze any ham broth I didn’t need for this recipe for my next batch of collard greens!

Tangy Collard Greens at This Mama Cooks! On a Diet - thismamacooks.com

Tangy Collard Greens

Based on a recipe by Chef Ted Lahey of Table and Main, a Southern Tavern in Roswell, Georgia from Local Palate magazine

Ingredients

  • 1/2 pound turkey bacon
  • 1/4 pound yellow onions, chopped
  • 1/2 ounce minced garlic
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 tablespoon kosher salt
  • 3 pounds collard greens, chopped
  • 1 tablespoon powdered stevia
  • 3 tablespoons NAKANO Red Pepper Seasoned Rice Vinegar
  • 1 cup ham broth

Directions

  1. Cook bacon until it starts to render.
  2. Add onion and garlic and cook until onions are translucent.
  3. Add spices, collard greens, stevia, NAKANO vinegar, and broth. Bring to a simmer.
  4. Reduce heat, cover and cook until green are tender (about one hour).
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Servings: Makes 8 servings.
  • Serving size: 3/4 cup

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Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions and experiences are my own.

Making dips with World Harbors marinades

Making dips with World Harbors marinades at This Mama Cooks! On  a Diet - thismamacooks.com

I love using  World Harbors premade marinades when grilling steak or fish or making Beer Can Chicken, but was always frustrated when I had a shelf of half-used up bottles in the refrigerator. So I started to experiment and realized that World Harbors can also be turned into great dips! You don’t have to use their marinades straight from the bottle either. Instead you can combine them with low fat sour cream, Greek yogurt or my favorite tofu sour cream to make yummy and somewhat healthy dips.

My family and I tried the Maui Mountain Sweet ‘n’ Sour two ways – plain and with no fat lemon flavored yogurt on a 1:1 ratio – with our sweet potato fries. Hands down both dips were a hit with my family, so I encourage you to experiment with other flavors. For example:

  • Honey Dijon, Lemon Pepper or Italian would all be terrific with veggie sticks as a party snack. Again, combine the marinade with sour cream, yogurt, etc. for your guests!
  • Island Mango would be wonderful for French fries or sweet potato fries.
  • Just about any World Harbors marinades combined with yogurt or sour cream would go great with pretzels, too!

If you have children who are reluctant to eat their veggies, serve up your World Harbor dip alongside their dinner plates in small ramekins. Kids can use fondue forks, toothpicks, skewers or regular forks to dip their veggies in the marinades. I bet they’ll like it so much that they’ll ask for veggies and World Harbors dip during snack time!

Also, you can combine fruit flavored yogurt with a sweet marinade, like Island Mango, for a fun dip for apple slices, grapes, sliced strawberries, and so on.

Save money on World Harbors

World Harbors is offering a coupon on Facebook. Also, don’t forget to sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is World Harbors parent company.) Even if you don’t win, you’ll receive a terrific e-newsletter filled with with recipes and tips using World Harbors marinades.

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Disclosure: Mizkan, the parent company of World Harbors, provided compensation for this post. All opinions are my own.