Archive of ‘Pork’ category

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions

Ever have leftover pork roast or pork tenderloin and wonder what you can do to use it up creatively?  Recently I had leftover pork from dinner, so I made a Grilled Pork Tenderloin Sandwiches with Mozzarella and Caramelized Onions for lunch!  It tasted wonderful!Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
I enjoy having leftovers in the fridge, unlike my little sister who hates having them around. I think it’s awesome when you can cook once, then take some of the leftovers and “morph” them into a completely different meal.  That was how this sandwich came into existence.  I was looking for something in our refrigerator for lunch, but didn’t want to have leftover pork… unless I could transform it into something else!  I put my thinking cap on and came up with the idea for this sandwich!  Here’s how to make it:

Sliced onions are cooked slowly in a skillet with a bit of olive oil for several minutes, until they have browned and caramelized.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Melt butter in a skillet on medium-low heat.  Butter one side of a large piece of sourdough bread and place it butter side DOWN in skillet. Generously layer it with thin slices of leftover cooked pork tenderloin. If necessary, lightly season pork with salt and pepper.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Spread the caramelized onions on top of the pork slices.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Spread a thin layer of sliced mozzarella (or grated) on top of the onions.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Butter one side of the other pieces of sourdough bread, and place them on top of the sandwich, butter side UP.  Cook on medium-low until bottom side has lightly browned.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Carefully turn sandwich over (think grilled cheese sandwich here).  See how nice and golden brown the bread is now? Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!).

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

When sandwich is done cooking, remove from skillet.  Carefully cut sandwich in half… and enjoy!  The tender pork slices, crunchy buttery sourdough bread, gooey melted mozzarella cheese and the slight sweetness of the caramelized onions really make this sandwich special.  It is very filling, so if you don’t want to eat a whole sandwich, you can get 4 servings out of the deal.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Hope you will consider creating a sandwich like this when you have leftover pork roast or tenderloin!  The sandwich was very good!

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions
 
Prep time
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Grilled sourdough sandwich featuring pork tenderloin slices, mozzarella cheese and caramelized onions.
As Prepared By:
Recipe type: Sandwich
Cuisine: Sandwich
Serves: 2 servings
Ingredients
  • 4 large slices sourdough bread
  • 1 Tablespoon butter (for skillet)
  • enough butter to spread on bread (for grilling)
  • 8-10 thin slices precooked pork tenderloin (enough to cover each sandwich)
  • ½ onion, thinly sliced
  • 1 Tablespoon olive oil
  • thin slices mozzarella cheese (enough to cover sandwich)
Directions
  1. Heat olive oil in skillet on medium heat. Add sliced onions; cook slowly, stirring occasionally, for several minutes, until they have browned and caramelized.
  2. Melt butter in a skillet on medium-low heat. For each sandwich, butter one side of bread and place it butter side DOWN in skillet.
  3. Cover bread with thin slices of leftover cooked pork tenderloin. Lightly season pork with salt and pepper.
  4. Divide and spread caramelized onions on top of pork.
  5. Spread a thin layer of sliced mozzarella (or grated) on top of onions.
  6. Butter one side of remaining pieces of sourdough bread, and place on top of the sandwich, butter side UP. Cook on medium-low until bottom side has lightly browned.Carefully turn sandwich over. Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!).
  7. When sandwiches are done cooking, remove from skillet. Cut sandwich in half... and enjoy!

 

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Easy Island Glazed Pork Tenderloin

If you are looking for an easy to prepare, budget friendly AND flavor-filled dinner, then you just have to try this Easy Island Glazed Pork Tenderloin! It tastes FANTASTIC!Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

I enjoy cooking pork tenderloin, because it is fairly inexpensive (this one was one and a half pounds and cost $6.99, but gave us enough for 4 good sized servings), AND it cooks in less time than a large pork roast or thick chops.  This recipe is very easy to prepare, because there are not a lot of steps. A dry rub of “Island-inspired” spices are used to coat the tenderloin, the meat is seared, a simple sweet n’ slightly spicy glaze is added to the tenderloin, then it bakes for about 25 minutes. That’s it! There is so much phenomenal flavor on the pork, I really think you will enjoy this just as much as we did… it’s THAT good!  Here’s what you do to prepare this dish:

Preheat your oven to 350 degrees F. While oven is preheating, mix together the spices for the dry rub (salt, cinnamon, cumin, chili powder, and black pepper).  One mixed, rub the spices over the entire tenderloin (top, bottom and sides). Make sure to rub the spices into the meat, using your fingers.

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Heat olive oil in an OVENPROOF skillet (see NOTES section of printable recipe for tip). Heat oil on medium-high. Once oil is very hot (but not smoking), add the seasoned tenderloin to the hot skillet. It should sizzle as it hits the hot oil.  Let it sear on one side for a couple minutes, then turn it over and brown the other side for two or three minutes. Turn the meat onto its side, as well, to give the tenderloin a nice brown appearance all over.

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Mix up the glaze ingredients with a fork or spoon in a small bowl (brown sugar, minced garlic and sriracha sauce) until you end up with a thick glaze.

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Coat the tenderloin (top and sides) with the glaze. I used a spoon, and spread it all over. Some will run down the sides into the pan. No problem… it will be a wonderful sauce to drizzle over the cooked pork slices, when done.

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Bake, uncovered, in a 350 degree oven for about 23-25 minutes. Cooking times will vary slightly, depending on the size tenderloin you are cooking, but make sure pork is cooked through, to an internal temperature of at least 145 degrees.  When done, remove hot skillet from oven. Let pork sit, undisturbed for about 5 minutes to let the juices redistribute inside the pork.  Carve into one inch slices, place on serving plates, and make sure to spoon up some of that delicious glaze and drizzle over the pieces of pork before serving!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Here is how I served this dish… delicious Island glazed pork tenderloin, with a small baked potato and sautéed vegetable medley on the side. It was amazingly delicious; the meat was very tender (cut with a fork tender), and the flavor was outstanding!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

I really hope you will consider making this recipe for pork tenderloin. It is quick and easy to prepare, easy on the budget (4 servings for about $7) and truly… the spice combination is wonderful. We loved this dish, and I will definitely make it again.  Have a blessed day, and may God bless the work of YOUR hands in all you do for others!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Recipe Source:  http://www.lecremedelacrumb.com/2015/09/island-glazed-pork-tenderloin-html

Easy Island Glazed Pork Tenderloin
 
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Easy to prepare in about 30 minutes, this scrumptious pork tenderloin is coated with Island-inspired spices and sweet/spicy glaze.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1½ - 2 pounds pork tenderloin (can use one medium-large tenderloin or 2 small)
  • 2 Tablespoons olive oil
For Spice Rub:
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
For Glaze:
  • ¾ cup brown sugar (light or dark)
  • 2 Tablespoons minced garlic
  • 1 Tablespoon Sriracha sauce (SEE NOTES SECTION)
Directions
  1. Preheat your oven to 350 degrees F.
  2. Mix together the spice rub (salt, cinnamon, cumin, chili powder, and black pepper) in a small bowl. Sprinkle the spice rub mix all over the pork tenderloin (on all sides). Use your fingers to rub the spices into the meat. Set aside.
  3. Measure the olive oil into an oven-proof skillet. Heat the oil on medium-high until it is pretty hot (but not smoking). Once oil is hot, add the pork to the skillet. Sear the meat for about 4-5 minutes total, turning pork occasionally until sides/top and bottom are all browned. Remove from heat.
  4. In a separate small bowl, mix the glaze ingredients together (brown sugar, minced garlic, and sriracha), until it becomes a thick glaze. Spread the glaze over the top and sides of the pork, to coat. Place the pork (in same ovenproof skillet) into your preheated oven. Cook, uncovered for 23-25 minutes at 350 degrees, until pork is cooked through. The length of cook time will vary, depending on size of tenderloin used (cooked pork tenderloin or pork roast should have a minimum internal temperature of 145 degrees). Once done, remove hot skillet from oven and let pork sit undisturbed for 5-6 minutes (to let juices redistribute through meat).
  5. To serve: Slice, place on serving plates, drizzle meat with extra glaze from skillet...and enjoy!.
Notes
Not familiar with Sriracha Sauce? It is an mildly hot chili sauce (usually located in Asian section at grocery store. Other hot sauces may be substituted, but sriracha is the best way to go for this recipe!
No ovenproof skillet? No problem. Sear meat in regular skillet. Place into casserole dish, add glaze, then bake!

 

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Italian Sausage & Potato Casserole

If you’re looking for an easy to prepare, yet hearty and flavorful main dish to make for those you love, this Italian Sausage & Potato Casserole might be just for YOU!Italian Sausage & Potato Casserole / The Grateful Girl Cooks!
The casserole is very simple to prepare (in 3 easy steps!), and features the flavors of Italian sausage, green and red bell peppers, onions, and Italian seasoning. I stumbled upon it online recently, thought it sounded promising, and made it for my husband and I.  The recipe as written (below) serves 4. Note: My photos only reflect half of the total amount (I cut recipe in half since we were the only two to eat it!).

Here’s how easy it is to prepare: Oven is preheated to 400 degrees. While it is pre-heating, cook the Italian sausage pieces in 2 teaspoons olive oil, on medium heat, until cooked through (and no longer pink). Once cooked, drain the sausage on paper towel to absorb grease, then add to baking dish.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Drain grease from skillet, then wipe pan with paper towel (do not wash).  Heat 2 Tablespoons olive oil in skillet, add potato slices, and cook until they are a light golden brown, and almost tender. You will need to turn the potatoes as they cook to ensure they brown lightly on both sides.  Once potatoes are finished cooking, place them on top of the Italian sausage in the baking dish.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Using the same skillet, cook the red pepper, green pepper, and onion slices until they have softened (a few minutes).

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Add the cooked veggies on top of the potatoes in the baking dish. Pour chicken stock over veggies, potatoes and sausage.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Sprinkle with Italian seasoning, salt and pepper. Stir gently to combine.  Cover dish with aluminum foil; bake at 400 degrees for 25 minutes.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

When done baking, remove foil, and dish it up while hot! That’s it! This “meat and potatoes” casserole tastes great with a side salad and/or a piece of garlic bread.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

I hope you have the opportunity to make this delicious, simple casserole for those you love. Spending time together enjoying a meal is a gift!  Have a blessed day!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Recipe Source: http://www.barbbrinker.blogspot.com/2011/01/sausage-potato-casserole.html

Italian Sausage & Potato Casserole
 
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Simple yet hearty casserole, featuring Italian sausage, potatoes, red peppers, green peppers, onions, and Italian spices!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 teaspoons olive oil
  • 1 pound Italian sausage (sweet OR hot), cut into 2 inch pieces
  • 2 Tablespoons olive oil
  • 4 medium red potatoes, unpeeled (cut in half lengthwise, then into ½ inch slices (half moons)
  • 1 green bell pepper, seeded, then roughly chopped
  • 1 red bell pepper, seeded, then roughly chopped
  • 1 large brown onion, sliced thin
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Directions
  1. Preheat oven to 400 degrees F. Spray a 9x13 baking dish with non-stick spray.
  2. Heat 2 Teaspoons olive oil on medium heat in a LARGE skillet. Add Italian sausage chunks; cook, stirring occasionally until sausages are cooked through and no longer pink (about 6-8 minutes). Remove sausage to a paper towel to absorb grease, then place in 9x13 baking dish. Drain grease from skillet (but do not wash-just wipe it down with a paper towel before cooking potatoes).
  3. Add 2 Tablespoons olive oil back into skillet. Turn heat to medium. Add potato slices. Cook potatoes until light golden brown (they will be "almost tender"). You will need to turn the potatoes occasionally as they cook to make sure both sides cook well. When done, remove the potatoes from skillet and place them on top of the sausage in the baking dish.
  4. In same skillet, cook the red and green peppers, and sliced onion until they soften up and lightly brown (about 3-5 minutes). When done, remove vegetables and place them on top of potatoes in baking dish.
  5. Pour the chicken stock over the sausage/potato/vegetables in baking dish, then sprinkle with Italian seasoning, salt and black pepper. Stir to combine ingredients. Cover baking dish with aluminum foil.
  6. Bake at 400 degrees for 25 minutes. Remove from oven, uncover, and dish it up while hot!
Notes
Because I was only cooking for two, I cut the recipe in half. I DID, however, leave the amount of chicken stock exactly the amount as written (1/2 cup). For all other ingredients I cut the quantity in half, and casserole was cooked in a smaller baking dish.

 

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Pork Chops Olé

If you enjoy pork chops, easy to prepare dinners, and Southwestern flavors, then this recipe for Pork Chops Olé might be just the recipe you’re looking for!Pork Chops Olé / The Grateful Girl Cooks!
I was on the phone with my sister a couple days ago, and I told her I had some pork chops laid out for dinner, but hadn’t decided on HOW to cook them yet. She told me about a recipe she had made previously, and it sounded promising. I got off the phone, tweaked the recipe just a tiny bit, and a couple hours later we were eating it for dinner… and it was GOOD!

Here’s how I made it (NOTE:  the recipe, as written serves 6 – I made everything exactly the same as written in the recipe, but only used 3 pork chops for my hubby and I):

Season the chops with a sprinkling of salt, pepper, chili powder, cumin, and garlic powder.

Pork Chops Olé / The Grateful Girl Cooks!

Heat oil on medium high until hot. Carefully place pork chops into hot oil. Do not move them once they hit the pan.

Pork Chops Olé / The Grateful Girl Cooks!
After 2-3 minutes (when they have a good “sear” on the bottom), flip them over and cook the other side for 2-3 minutes until golden brown. Brown on all sides, as well (I stand them up using tongs, to get nice brown color on the sides).

Pork Chops Olé / The Grateful Girl Cooks!

Spray a 9×13 casserole dish with non-stick spray. Add uncooked rice, can of diced tomatoes (including juice), water, diced green peppers, and a packet of taco seasoning to the dish. Stir to combine. Place seared pork chops on top of the rice/tomato mixture

Pork Chops Olé / The Grateful Girl Cooks!

Garnish the top of each piece of pork with thin strips of green pepper.

Pork Chops Olé / The Grateful Girl Cooks!

Cover the dish with aluminum foil, and bake for 90 minutes in a preheated 350 degree oven. At the end of 90 minutes (when your kitchen smells amazing!), carefully remove the dish from oven. Remove foil (and discard), then top each piece of pork with grated Cheddar cheese. Put the dish back into the oven (uncovered) for a couple more minutes, until cheese has melted.

Pork Chops Olé / The Grateful Girl Cooks!

When cheese has fully melted, remove dish from oven. Use a spatula and place a serving of pork (and the Spanish rice it is sitting on) onto individual serving plates. Serve hot… and enjoy! The pork chop and the rice will have a wonderful Southwestern flavor. I served it with some sautéed yellow and green zucchini from our garden!

Pork Chops Olé / The Grateful Girl Cooks!

Hope you will give this recipe a try! Once you brown the pork chops, the rest of the meal is cooked in one dish, all together!  The rice cooks under the pork chops and comes out light, fluffy, and full of flavor!  Can’t beat that!  Have a fantastic day, friends.

Pork Chops Olé / The Grateful Girl Cooks!Recipe Source: My sister, Joni.

Pork Chops Olé
 
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Southwestern flavors shine in this baked pork chop and rice "all-in-one-dish" meal!
As Prepared By:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 6 pork chops, about 1½" thick (I used boneless, but bone-in would work, too!)
  • Salt, pepper, garlic powder, chili powder & cumin (to season chops)
  • 2 Tablespoons vegetable oil
  • 1 cup uncooked rice
  • 1¾ cups water
  • 1 can (14.5 ounces) diced tomatoes (use entire can, plus juice)
  • 1 envelope taco seasoning
  • ⅓ cup chopped green peppers (goes in with rice)
  • 3-4 thin slices green pepper per pork chop (as garnish for pork chops)
  • 1 small handful grated cheddar cheese for each pork chop
Directions
  1. Preheat oven to 350 degrees. Lightly season pork chops with salt, pepper, garlic powder, chili powder and cumin.
  2. Heat oil in large skillet. Once oil is hot, lightly brown pork chops on all sides (2-3 minutes per side).
  3. Spray a 13x9 inch baking dish with non-stick spray. Add the UNCOOKED rice, water, diced tomatoes (including juice), chopped green peppers, and envelope of taco seasoning.Stir to combine.
  4. Place the browned pork chops on top of the rice/sauce mixture. Garnish each pork chop with several thin slices of green pepper.
  5. Cover dish with aluminum foil and bake at 350 degrees for 1½ hours. When done, remove dish from oven. Remove foil. Cover each pork chop with a handful of grated cheddar cheese. Place dish back into oven, (uncovered). Let cook for a couple minutes, until cheese has completely melted.
  6. Remove dish from oven, and serve. I found it easiest to use a spatula and remove rice and pork chops at the same time. Enjoy!
Notes
Prep time is very fast... then it bakes for 90 minutes, so this is very simple to prepare. Find a quiet spot to put your feet up... and enjoy the wonderful aromas coming out of your kitchen as it bakes!

 

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Balsamic Brown Sugar & Rosemary Pork Chops

I recently found a recipe for Balsamic Brown Sugar & Rosemary Pork Chops on Pinterest and decided to give it a try. The recipe was incredibly easy, and the pork chops had a nice flavor, due to it’s completely “simple to prepare” marinade.Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!
The marinade is very simple to prepare, and includes balsamic vinegar, brown sugar, fresh rosemary leaves, garlic, salt and pepper. (Simple enough, right?) You mix the marinade ingredients together in a freezer bag or covered container. Drop the pork chops into the container, then pour the marinade over it. Seal the bag and marinate the chops for at least an hour in the refrigerator (I made mine up in the morning, and let the chops swim in the marinade all day).

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

When ready to cook the pork chops, heat olive oil in a cast iron skillet or a non-stick skillet on medium-high. When skillet and oil are very hot, add the pork chops, then pour the remaining marinade over the chops in skillet.  Cook pork chops on both sides, occasionally spooning the sauce over the top of the chops. Cook until sauce has slightly thickened, darkened, and caramelized on the pork chops. Cooking time will vary slightly due to different thicknesses of pork chops (these were about an inch thick). I cooked mine for about 4-5 minutes per side (until they reached the current recommended internal temperature of 145 degrees).

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

I let them sit in the skillet for a couple minutes once done, then transferred them to plates. I spooned a little bit of the thickened sauce over the tops of the pork chops, and served them with a baked potato and home grown green beans. YUM!  And the added benefit is that you only have ONE pan to clean up after you are done cooking! I like that part!

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

Hope you will consider trying this recipe. It’s so simple, and the pork chops really do have a nice flavor… slightly sweet, with lots of flavor!

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

Recipe Source:  http://www.tablerpartyoftwo.com/balsamic-brown-sugar-rosemary-pork-chops/

Balsamic Brown Sugar & Rosemary Pork Chops
 
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Enjoy this one pan dish, featuring pork chops, coated in a balsamic, brown sugar, garlic, and rosemary marinade
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 pork chops (bone in or boneless- about 1 inch thick))
  • ½ cup brown sugar
  • 2 Tablespoons balsamic vinegar
  • 2 sprigs rosemary leaves (removed from stem)
  • 1 teaspoon minced garlic
  • pinch of salt and black pepper
Directions
  1. Combine brown sugar, balsamic vinegar, rosemary leaves, garlic and salt and pepper. Mix ingredients until well combined. Pour into a plastic freezer bag or a covered container.
  2. Add pork chops. Seal bag Let chops marinade in the refrigerator for AT LEAST one hour (I made this up early in the day and let it marinade all day).
  3. When ready to cook, heat a cast iron skillet or a non-stick skillet on medium-high. Add 1 Tablespoon olive oil to skillet and let it get hot. Add pork chops to hot skillet, then pour remaining marinade over the top.
  4. Cook pork chops on both sides until sauce has become dark brown and has slightly caramelized on the pork chops. Cooking times will vary depending on thickness of the pork chops used. It averages about 4 minutes per side, but might take longer to reach internal temperature of 145 degrees. (New cooking guidelines from the nation's food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.)
  5. Place pork chops onto serving plate and spoon some of the sauce over the chops before serving.
  6. Enjoy!

 

Marinated Grilled Pork Chops

I recently tried a new recipe for Marinated Grilled Pork Chops that I found online. Talk about EASY and tasty!!! Boneless pork chops are marinaded in a simple sauce of lemon juice, olive oil and a few basic herbs, then are grilled and served to the “hungering mob”.  Easy!Marinated Grilled Pork Chops / The Grateful Girl Cooks!

The process couldn’t have been simpler! Here’s the ingredients for the simple marinade: Lemon juice, olive oil, garlic powder, basil, oregano, salt and pepper. (I was happy to be able to use dried basil and oregano from our garden as part of this marinade – note my “classy” labels on the jars! Ha Ha).

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

In a small bowl, add the ingredients for the marinade. (*Note: This recipe makes 4-6 servings. I only made 3 pork chops, since I was cooking only for my husband and myself, but still used the original amount of marinade as called for in the recipe).

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Use a fork or whisk to completely blend these ingredients together. It will look like this.

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Place the pork chops in a container (with a lid) or a large sealable freezer bag. I used a bag, then placed it in a bowl (to stabilize bag and to catch any leakage). Pour the marinade over the pork chops, squishing the bag around to coat all pieces with marinade.

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Let the chops marinade for several hours in the refrigerator. (I made mine up early in the morning and let them soak in the marinade all day). The olive oil will congeal after several hours refrigeration, but take the chops out of fridge about 30 minutes before grilling, and it will return to a liquid stage, as it warms up.

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

When ready to cook, preheat your BBQ grill (or indoor grill) on medium-high heat.  Discard the extra marinade from the bag. Grill the pork chops for 5-7 minutes per side. Don’t overcook the chops (or they will be DRY). When done, they should have reached an internal temperature of 145 degrees (you can check with a meat thermometer if you have one). My husband grilled these outside on our Weber BBQ, and they were full of smoky flavor!

When done, let them sit for about 5 minutes to let the juices redistribute, then serve them to the ones you love, and enjoy this simple to prepare main dish. It’s a perfect recipe for summertime, when you don’t want to heat up the kitchen!

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Have a wonderful day! Think of someone you might encourage with a kind word or deed today… they may need that boost of encouragement more than you thought!

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Recipe Source: http://www.spendwithpennies.com/lemon-herb-grilled-pork-chops/

Marinated Grilled Pork Chops
 
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Boneless pork chops marinated in a lemon and herb sauce, then grilled... what could be easier?!
As Prepared By:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
  • ½ lemon, juiced
  • 4 Tablespoons olive oil
  • 2 Tablespoons water
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Salt and pepper, to taste
  • 4-6 boneless pork chops (about 1 " thick)
Directions
  1. Mix marinade ingredients in a small bowl until fully blended.
  2. Place pork chops in a large sealable freezer bag (or a large container with lid). Pour marinade over the chops. Squish bag around to fully cover the chops, then marinade in refrigerator for at least 2-3 hours.
  3. Remove bag with pork chops from fridge about 30 minutes prior to grilling.
  4. Preheat grill on medium-high heat.
  5. Remove chops from bag (discard marinade) and place on pre-heated grill. Grill pork chops for 5-7 minutes per side, or until the pork reaches an internal temperature of 145 degrees. Do not overcook the chops or they will be DRY.
  6. When chops are done, remove them from heat, and let them sit for 5-6 minutes, to allow the juices time to redistribute inside the meat.
  7. Serve, and enjoy!
Notes
Please note that prep time does not include the minimum of 2-3 hours marinating time.

 

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Cheesy Ham, Spinach & Macaroni Bake

Ever have one of those days when you can’t think of anything you want to fix for dinner? Well, that was my predicament recently… so I put my “thinking cap” on, grabbed some things from my refrigerator, and came up with this recipe for Cheesy Ham, Spinach & Macaroni Bake!Cheesy Ham. Spinach & Macaroni Bake / The Grateful Girl Cooks!

With a few ingredients and a little imagination, this meal actually turned out very well! Ham and veggies are cooked, a basic cheese sauce is made, elbow macaroni noodles are cooked, then it is all mixed together and baked, and BOOM… dinner is served (without too much work!). And guess what? It tasted great! Here’s what I did to make this dish:

In a large skillet, I sauteéd ham, fresh spinach, red pepper, green onions, and mushrooms in a bit of butter for 3-4 minutes. The spinach will reduce down quite nicely as it cooks. Set aside when done.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

In separate pan, cook 2 cups of macaroni noodles according to package instructions, then drain. It saves some time if you cook the pasta while cooking the ham and veggies. (yippee for multi-tasking!)

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Make the cheese sauce by cooking butter and flour on medium low in large pan for a couple minutes until butter is melted, and flour is cooked (to reduce “pasty” taste).

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add milk to flour/butter mixture, and whisk to combine. Continue cooking (and whisking) until mixture has thickened (approximately 3-4 minutes)

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add cheddar cheese to sauce. Cook (and stir) until cheese is melted and fully incorporated into sauce.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add the sauteéd ham and veggie mixture to the sauce. Stir to combine.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Add the macaroni noodles. Stir to combine.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Pour the pasta, ham and veggie mixture into a buttered (or sprayed) casserole dish.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Sprinkle the top of casserole with Panko crumbs (or bread crumbs); top with grated cheese.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Cover pan with foil, then bake in preheated 350 degree oven for 25 minutes. Remove foil from casserole, then bake an additional 10-15 minutes, until heated through and bubbly.

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Remove from oven, let cool for just a second, then dish it up onto individual dinner plates. Enjoy this simple, yet filling and tasty dish!

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Hope you enjoy this meal. It has a little bit of everything in it: Meat, Cheese, Pasta, and Veggies! We enjoyed the leftovers the next day for lunch, too (Yum!) Hope you will consider making this “comfort food” kind of dinner, and really hope you enjoy it like we did.

Have a great day!

Cheesy Ham, Spinach & Macaroni Bake / The Grateful Girl Cooks!

Recipe Source: My brain (once I put my “thinking cap” on).’

Cheesy Ham, Spinach & Macaroni Bake
 
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A comforting casserole, filled with pasta, ham, cheese, spinach, mushrooms, and red bell peppers, in a light cheese sauce.
As Prepared By:
Recipe type: Entree
Serves: 6
Ingredients
  • 2 Tablespoons butter
  • 1 cup ham (cubed in bite sized pieces)
  • ¼ red bell pepper, chopped
  • 2 green onions, sliced
  • 2 cups fresh spinach, chopped
  • 8-10 mushrooms, chopped
  • 1 heaping teaspoon minced garlic
  • 2 cups elbow macaroni noodles, cooked and drained
  • 2 Tablespoons butter
  • 2 heaping Tablespoons flour
  • 1½ cups milk
  • 1 cup grated cheddar cheese
  • ⅓ cups Panko crumbs (or bread crumbs) for garnish
  • Additional grated cheddar cheese (for garnish)
Directions
  1. Melt 2 Tablespoons butter in large skillet. Add diced ham, red bell pepper, green onions, spinach and mushrooms. Cook for 4-5 minutes or until mixture (spinach) is dramatically reduced. Add minced garlic and cook for an additional minute (but do not burn garlic). Set skillet aside.
  2. While cooking ham and veggies, also cook elbow macaroni according to package instructions; drain, rinse, and set aside.
  3. In a separate large skillet, melt 2 Tablespoons butter. Add flour; stir to combine. Cook this mixture on low for 1-2 minutes (this helps the pasty taste of the flour to cook out). Add milk. Whisk to combine, and cook for 3-4 minutes on medium low, stirring constantly, until mixture thickens, and is heated through. Add 1 cup grated cheddar cheese; stir until cheese has melted into sauce.
  4. Add the ham and veggie mixture to the sauce, then add the macaroni noodles. Stir well, to fully combine ingredients.
  5. Place mixture into a greased or buttered casserole dish. Cover dish with aluminum foil.
  6. Bake at 350 degrees for 25 minutes. Remove foil and continue cooking for 10-15 additional minutes or until heated through and slightly bubbly.
  7. Remove from oven; let sit for a minute or two to solidify a bit, then cut and serve. Enjoy!

 

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Seared Pork Chops in a Lemon, Wine & Herb Sauce

Anyone out there in this big, old world want to try a DELICIOUS, QUICK, and EASY recipe for Seared Pork Chops in a Lemon, Wine & Herb Sauce? If you’re interested, then have I got a recipe for YOU!  These pork chops are a perfect choice when you don’t have a long time to fix dinner, but want something really tasty, and packed with flavor!Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!
I found the recipe on Pinterest, and made it for my husband and myself a couple of nights ago…Wow! we both LOVED it, and it was so incredibly simple to make! We even loved the leftovers the following night (score one for me for not having to cook again! Yippee!)  Seriously – these pork chops are so good, and the sauce is what sends them over the top! How can you go wrong with lemon, white wine, garlic, rosemary, etc in the sauce? YUM.

Here’s how you make this dish:

Season boneless pork chops with salt and pepper.

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Heat olive oil in a large skillet on medium-high until very hot. Add the pork chops, seasoning side down,  to hot skillet and let them cook without disturbing them for 4-5 minutes (pork will be browned).

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

After 4-5 minutes, when bottom of chop has a good brown “sear” on it, carefully flip the pork chops over and continue cooking 4-5 minutes, until second side is cooked.

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Chops should be cooked through. Remove the pork chops from the skillet onto a large plate. Cover and keep the pork chops warm. (I covered with foil, and placed the plate in a 200 degree oven to keep warm, while I finished the sauce).

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Do not wipe or clean out the skillet. Add additional olive oil, and cook on medium heat. Add minced garlic to the hot oil and cook for 30 seconds, stirring constantly to prevent burning.

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Add white wine and chicken broth. Turn the heat up to high, and cook, making sure you get all the brown bits stuck onto the skillet bottom scraped up (there’s a lot of flavor in them). Continue cooking until the liquid has reduced in volume by about 50 percent (this will take 5-6 minutes).

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Once liquid has been reduced, remove the pan from the heat and stir in lemon zest, lemon juice, additional salt and pepper, and the fresh chopped rosemary and parsley. Stir to combine.

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Place the pork chops onto serving platter, and spoon sauce all over the top. Serve immediately.

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

I served our pork chops with a side of rice and some green beans from our garden. Absolutely delicious!

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!

Hope you enjoy this easy, quick and delicious meal! I know WE SURE DID! Have a great day!

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!Recipe Source: http://www.themountainkitchen.com/2013/06/14/sexy-pork-chops/

Seared Pork Chops in a Lemon, Wine & Herb Sauce
 
Prep time
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Total time
 
Pan-Seared Pork Chops, covered in a Lemon, Wine & Herb Sauce. Easy, quick and delicious!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 boneless pork chops (about 1 inch thick)
  • salt & pepper
  • 2 Tablespoons olive oil (divided)
  • 2 cloves garlic, minced
  • ⅓ cup white wine
  • ½ cup chicken broth
  • zest from 1 lemon
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon fresh parsley, chopped (must use fresh, for flavor!)
  • 1 teaspoon fresh rosemary, chopped (must use fresh, for flavor!)
Directions
  1. Lightly season the pork chops with salt and black pepper.
  2. Heat 1 Tablespoon of the olive oil in a large skillet on medium-high. When skillet is very hot, add the pork chops, seasoned side down. Do not disturb or move the chops for 4-5 minutes. After 4-5 minutes and bottom of chops are browned, flip the chops over and cook the other side for 4-5 minutes (until brown and cooked through). Remove pork chops to a platter. Cover them with aluminum foil to keep warm. (I place the covered plate in a preheated 200 degree oven to keep warm while I finished the sauce.
  3. Do NOT wipe or clean out the skillet. Add 1 Tablespoon of olive oil to skillet and turn pan to medium. When hot, add the minced garlic, and stir constantly (to prevent burning) for 30 seconds. Add the white wine and the chicken broth to the skillet. Turn the heat to HIGH, and continue to cook for 5-6 minutes, scraping up all the brown bits that were stick to the bottom of the pan as you go, until the amount of liquid in the skillet has reduced by at least 50 percent. Remove pan from heat.
  4. Add lemon juice, lemon zest, chopped rosemary and parsley, along with a bit more salt and pepper to sauce. Stir well, to combine.
  5. Place pork chops onto serving platter. Spoon sauce all over the top of each pork chop.
  6. Serve, and enjoy!

 

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Pork Enchiladas With Cilantro Lime Sauce

Today I thought I’d post the recipe for some delicious Shredded Pork Enchiladas With Cilantro Lime Sauce I made recently. I made these enchiladas as a way to use up some leftovers in our refrigerator (pork chops and rice), but LOVE the “yumminess” that came out of that brainstorming session!Pork Enchiladas with Cilantro Lime Sauce / The Grateful Girl Cooks!
I used a green enchilada sauce that I made and canned this summer, and totally recommend making it (Cilantro-Lime Enchilada Sauce). It’s a very quick & easy fresh-tasting sauce to flavor the enchiladas (you don’t have to can it!), but if you are pressed for time, just use a good quality grocery store bought green enchilada sauce instead. I made this recipe up just using my feeble old brain and some food items I had in our refrigerator, so I used leftover shredded pork, and some leftover wild rice… but you can make it work with whatever you have lurking in your fridge. Chicken, pork, wild rice or white rice… you really can’t hurt these enchiladas. Here’s what you do to make 4 large enchiladas (large enough we only needed one each to be full!):

Start with pre-cooked shredded pork or chicken. (I threw some leftover pork chops into the crock pot early in the day with some broth and re-cooked them until they shredded easily).

Pork Enchiladas with Cilantro Lime Sauce / The Grateful Girl Cooks!
I also used some leftover cooked wild rice I found in the fridge (but you can substitute any cooked rice!)

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!I placed the pork and rice into a large skillet, stirred to combine, then added 1/2 cup of my homemade cilantro-lime enchilada sauce, mixed it together, then heated it through.

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
In another skillet, I quickly sauteed onions, red, green, and orange bell peppers, along with some garlic. Once they were cooked, I added them to the pork/rice mixture.

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I added a small amount of sour cream, water, salt, cumin, chili powder, and fresh cilantro to the pork/rice mixture and stirred it all to combine (off the heat).

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I poured a bit of the enchilada sauce onto the bottom of my baking dish, to slightly cover.

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I spooned some of the pork/rice/veggie mixture down the middle of 4 medium sized (8 inch) flour tortillas. I added grated pepper jack cheese, then folded one end of the tortilla over the filling, rolled it and tucked in the other end of the tortilla. I laid the filled & rolled enchiladas seam-side down on top of the sauce.

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!Pork enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I poured the rest of the enchilada sauce over the surface of the tortillas (cover as much as you can with the sauce), then added additional pepper jack cheese to cover.

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I covered the pan with aluminum foil, then baked the enchiladas at 350 degrees for 25 minutes. I removed the foil about 5 minutes before they were done baking, and continued cooking. Once done and the cheese and sauce was bubbly, I removed pan from the oven, let it sit for a minute to firm up the cheese slightly, then served the enchiladas onto individual dinner plates with a garnish of sour cream and chopped cilantro. Each enchilada was pretty large, so my husband and I only ate ONE, and then enjoyed the leftovers for lunch the next day (and FYI- they were just as wonderful as the night before!).

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!
I really enjoyed coming up with this recipe from leftovers from our fridge. It’s a great way to use up what you have, without wasting it!  I normally use corn tortillas and red enchilada sauce when I make our enchiladas, but these were so amazingly delicious, I will be making them again and again. Sure hope you will give them a try… and hope you enjoy them like we did!

Have a fantastic day!

Pork Enchiladas With Cilantro Lime Sauce / The Grateful Girl Cooks!Recipe Source: My brain, with a refrigerator full of leftovers!

Pork Enchiladas With Cilantro Lime Sauce
 
Prep time
Cook time
Total time
 
Shredded pork enchiladas, covered in a delicious cilantro lime enchilada sauce.
As Prepared By:
Recipe type: Entree
Cuisine: Mexican
Serves: 4 servings
Ingredients
For Cilantro Lime Enchilada Sauce (may substitute store bought green sauce):
  • 6 cups tomatillos, husks removed and quartered
  • ½ cup brown onion, chopped
  • 3 cloves garlic (sliced thinly, or use equivalent amount of minced garlic)
  • 2 medium jalapenos, finely chopped
  • 3 Tablespoons cilantro, chopped
  • ½ teaspoon cumin
  • 1½ teaspoons salt
  • 1½ cups water
  • olive oil
  • ¼ cup fresh lime juice
For Enchilada Filling:
  • 2 cups pre-cooked, shredded pork (may substitute chicken)
  • 1 cup cooked rice (I used wild rice, but any kind is okay)
  • ½ cup brown onion, chopped
  • ½ cup chopped bell peppers (I used mix of red, orange, and green)
  • 1 teaspoon minced garlic
  • 2 Tablespoons sour cream
  • 2 Tablespoons water
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • 4 medium sized (8 inches) flour tortillas
  • 2 cups pepper jack cheese
  • ½ cup sour cream (for garnish)
  • chopped cilantro (for garnish)
Directions
  1. To make the lime-cilantro enchilada sauce:
  2. Remove husks from tomatillos; rinse, then cut into quarters. Place into large stockpot, along with garlic /jalapenos; drizzle with olive oil. Cook veggies on medium high heat for 4-5 minutes.
  3. Add water, cilantro, cumin, and salt to pan. Cover pan; simmer on low for 10 minutes, until tomatillos have softened. Once softened, use a blender, food processor, or immersion blender to process sauce until smooth. Stir in ¼ cup of fresh lime juice;stir to combine. Set sauce aside.
To make enchiladas:
  1. Combine shredded pork, and cooked rice in a large skillet. Add ½ cup of the enchilada sauce. Stir to combine.
  2. In separate skillet, saute onions and bell peppers for 3-4 minutes, until soft. Add minced garlic and cook an additional minute. Add the cooked vegetables to the pork/rice mixture, and heat through (1-2 minutes). Remove skillet from heat.
  3. Add 2 Tablespoons sour cream, water, cumin, chili powder, and salt to the pork/rice mixture. Stir well to combine.
  4. Spoon some of the remaining enchilada sauce over the bottom of a baking dish.
  5. Spoon equal amounts of filling onto the flour tortillas. Add a generous sprinkling of pepper jack cheese to the top of the pork/rice mixture, making sure to save some to top the enchiladas with. Roll the enchiladas up, burrito style, then place, seam-side down on top of the sauce in baking dish.
  6. Cover the enchiladas with additional sauce to ensure tortillas are fully covered.
  7. Sprinkle remaining pepper jack cheese all over the top of the enchiladas.
  8. Bake at 350 degrees (dish covered with aluminum foil) for 20 minutes. Remove foil, and continue cooking for 5 more minutes, or until sauce and cheese is bubbly.
  9. Remove dish from oven. Let sit for a minute to let the cheese firm up. Serve enchiladas onto individual serving plates. If desired, garnish with a dollop of sour cream, and additional chopped cilantro. Enjoy!
Notes
If using my recipe for lime cilantro sauce, you will have extra sauce left over. It is easily freezable (freezer bags), if you wish to do so.

 

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Easy Spaghetti Sauce With Italian Sausage

When I make spaghetti sauce, I cook the sauce for several hours… BUT sometimes I don’t have time to spare, so I make this EASY and quick spaghetti sauce which is flavored with Italian sausage, mushrooms, green peppers, onions, and lots of spices. It’s delicious and filling, especially on a “cool weather” kind of day, like today in the Pacific Northwest.Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!The sauce only takes about 10 minutes of prep work, then the rest of the time (30 minutes) is inactive “simmering” time. Not too much time to invest, and the results are wonderful! I like to make extra sauce to freeze for another day (the recipe serves 4-6 depending on serving size, but it’s always nice to have extra made up).

Start the party off by sautéing Italian sausage (which has been removed from the casing) with some chopped onion.

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!

Add chopped green pepper and continue cooking until sausage is fully cooked.

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!

Drain the grease from the skillet, then add tomato paste, a large can of diced tomatoes, and water. Sometimes I add in 1/2 cup red wine, if I have an open bottle (optional, though).

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!
Next add the spices (oregano, basil, Italian seasoning, garlic powder, red pepper flakes, salt & pepper).

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!

Add mushrooms. I used some of my dehydrated mushrooms (they ARE kind of handy to have around and re-hydrate wonderfully in the sauce), but of course, you can use the same amount of fresh, sliced mushrooms. If you don’t like mushrooms, just leave ’em out!

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!
Bring the sauce to a boil, then reduce heat to a low simmer and cook for about 30 minutes or so. The sauce will reduce a bit, and all those yummy flavors will permeate the sauce. While the sauce is cooking, I cook the spaghetti noodles (or any other pasta I am using), drain, then place the drained pasta on individual serving plates, and top with a ladle of sauce, then some grated Parmesan cheese. That’s it! So easy… yet such a very quick… inexpensive, and delicious hearty meal.

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!
I grew up eating my Mom’s spaghetti sauce with ground beef in the sauce. My husband and I prefer the great taste of Italian sausage in our sauce. If you’ve never tried it, hope you will consider giving it a try.  Have a great day, and Buon Appetito (Italian, for “enjoy your meal!)!

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!Recipe source: My brain, in Italian mode.

Easy Spaghetti Sauce With Italian Sausage
 
Prep time
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Quick, inexpensive, and easy to prepare, this delicious spaghetti sauce is flavored with Italian sausage, onions, green peppers, and spices!
As Prepared By:
Recipe type: Entree
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 3 Italian sausage links (mild or hot), casings removed.
  • ¾ cup chopped brown onion
  • ⅓ cup chopped green pepper
  • 1 can (6 oz.) tomato paste
  • 1 large can (28 oz.) diced tomatoes
  • 1 cup water (or substitute ½ cup water and ½ cup red wine, if desired)
  • 1½ teaspoons oregano (dried)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon basil (dried)
  • 1¼ teaspoons garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (dried)
  • 1½ cups sliced mushrooms
  • Grated Parmesan cheese, for garnish (if desired)
Directions
  1. Remove casing from sausage links by cutting with a knife down the length of the link, and removing the sausage. Discard the casing. Crumble the sausage into a large skillet.
  2. Sauté the sausage and chopped onion on medium heat. Add the green pepper; cook until sausage is fully cooked. Drain the grease out of the pan (discard), and return skillet to stovetop.
  3. Add tomato paste, can of diced tomatoes (including juice), and water to skillet.
  4. Add oregano, Italian seasoning, basil, garlic powder, salt, pepper and red pepper flakes.
  5. Add sliced mushrooms. Stir all ingredients well, to combine.
  6. Bring sauce to a boil, then reduce heat to low and continue to cook for about 30 minutes. The sauce will reduce down a bit, and the flavors will permeate the sauce. Taste test the sauce and add additional salt or spices as desired.
  7. While sauce is cooking, prepare the pasta according to package directions. Drain pasta, then serve with sauce ladled over the top.
  8. Garnish with Parmesan cheese, if desired, and serve HOT!

 

Recipe Source: My brain

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