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Pork and Sauerkraut for Luck in the New Year on Fox 19

Growing up, we always ate some form of pork and sauerkraut for New Year’s Day.  This varied from pork roast and kraut, ribs and kraut, hot dogs or sausage and kraut, to pork chops and kraut.  Regardless of which type of pork we ate, mashed potatoes sat either on the side of or underneath our pork and sauerkraut.  I asked my parents what they knew of this tradition, and both, with German and Irish roots, didn’t know necessarily why they ate this good luck dish, just that it was an important tradition.  So I did a little digging.

Getting ready for Fox 19.

Why pork?  Here’s what I’ve learned:

  • The pig roots forward when they eat unlike chicken and turkey which scratch back; pigs = progress
  • Pigs do not look sideways or back; thus, we should also look forward
  • Pork was far more common than beef in Germany
  • Peasants who raised pigs slaughtered them in the fall; the freshest cuts of meat were available on New Year’s Day
  • Pigs were considered sacred in old Irish religions

So why add sauerkraut?

  • Cabbage is a late harvest crop; it takes 6-weeks for cabbage to become Kraut- just in time for the holidays
  • Long pieces of kraut are a symbol of long life
  • Some believe that fortune, health, and prosperity are tied to the number of sauerkraut shreds on the plate

The recipe I demonstrated on Fox 19 (TV video here) is simple, convenient, and features a family favorite, Keystone Meats.  If you are unfamiliar with Keystone, it’s an Ohio based company and the product contains only two ingredients: meat and sea salt.

Good Luck Pork and Sauerkraut Recipe-


Vegetable oil

2 pounds Keystone pork

2 pounds sauerkraut, undrained

Salt, pepper, and garlic to taste

1 small yellow onion, peeled and minced

1 medium apple, peeled, cored, and diced

Mashed potatoes, for serving (optional)

Applesauce, for serving (optional)


  • Heat a tablespoon or two of oil in a skillet and sauté onion with salt, pepper, and garlic.
  • Combine the meat, sauerkraut, onion and apple in the slow cooker.  Cover and cook on high for 6 hours.  When done, the pork will be fork-tender.
  • Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.

That’s it.  Easy peasy!  Make it ahead of time if you wish!  It will still be tasty!  

What’s your tradition?

My parents still call me, long after I’ve left the house, to make sure I have some form of pork and sauerkraut on New Year’s Day.  It’s a tradition I gladly continue.  What are your New Year’s Day foods for good luck, health, and fortune?

GO THERE (Fox 19; Kroger or Walmart for Keystone Meat)!  TRY THAT (Pork and Sauerkraut on New Year’s Day)! 


Creamy Coffee Pie and WKRC Local 12 (video included)

Coffee Pie with Carabello Coffee

It’s no secret at this point how much I adore all things coffee.  So, as I mentioned to Bob and Sheila this morning on WKRC Local 12, I wanted an extra jolt this holiday season.  This coffee cream pie is sure to keep you awake well past midnight on New Year’s Eve.  Plus, this creamy goodness actually tastes like a frozen mocha latte!  Delicious!

Check out segment below:

This is a recipe I found on Pinterest from The Domestic Rebel,  linked here.  I did adapt it a bit after a few trial runs just to give it more of that true coffee flavor.

  • 1 box instant vanilla pudding mix (could do sugar free as well)
  • 1 cup cold brew coffee (I made my own using Carabello Coffee)
  • 1 Tbsp sweetened condensed milk
  • ½ cup milk
  • 1 Tbsp pure coffee extract
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 prepared Oreo cookie crust
  • Whipped cream, for garnish
  • Dark chocolate-covered espresso beans, for garnish (my faves come from Trader Joes)


  • Optional: add in a bit of Kahlua (I used peppermint Kahlua once) or Bailey’s in the mix.
  • Optional: add some crushed oreo on top or add a drizzle of chocolate syrup on top.
  • Either make your own cold brew, or feel free to buy cold brew already made.
  1. In a large bowl, whisk together the instant pudding dry mix, cold brew, sweetened condensed milk, milk, and coffee extract. Whisk until combined and slightly thickened. Fold in the Cool Whip completely.
  2. Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
  3. Just before serving, decorate with whipped cream and garnish with dark chocolate-covered espresso beans. Cut and serve!
  4. If you do not eat it all at once, put it back in the freezer.

Making pie with Bob and Sheila!

If you have any favorite dishes using coffee, please share!  I can never get too much! Have a safe and blessed New Year!

GO THERE (WKRC Cincinnati, Carabello Coffee)! TRY THAT (Coffee Pie, Cold Brew)!