Category: Pork


Sep
2016

Italian Sausage & Potato Casserole

categories: Casseroles, Main Dishes, Pork
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This simple, hearty, baked Italian Sausage Potato Casserole, with sausage, potatoes, red and green peppers, onions, and Italian spices is delicious!This simple, hearty, baked Italian Sausage Potato Casserole, with sausage, potatoes, red and green peppers, onions, and Italian spices is delicious!
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!

The Italian sausage potato casserole is very simple to prepare (3 easy steps!), and features the flavors of Italian sausage, green and red bell peppers, onions, and Italian seasonings. I stumbled upon it online recently, thought it sounded promising, and made it for my husband and I.

The recipe as written (below in printable recipe card) 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!).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Italian Sausage Potato Casserole

Preheat your oven 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).

Italian sausage pieces brown in olive oil in a skillet.

Browned Italian sausage slices, cooking in skillet.

Once fully cooked, drain the sausage on paper towel to absorb the grease, and then place them in a baking dish.

The browned sausage is placed into a baking dish, to begin the casserole.

Cook The Potatoes In The Same Skillet

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.

Sliced red potatoes are cooked in olive oil in skillet.

Cooked red potato slices are placed on top of Italian sausage in baking dish.

Cook the Vegetables In The Same Skillet

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

Onion slices and red and green peppers are cooked in skillet.

Chopped bell peppers and sliced onions are cooked until golden brown.

Assemble The Italian Sausage Potato Casserole

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

Peppers, onions, and chicken stock are poured over the Italian sausage potato casserole.

Sprinkle with Italian seasoning, salt and pepper. Stir the casserole ingredients gently to combine.

Bake The Italian Sausage Potato Casserole

Cover the Italian sausage potato casserole dish with aluminum foil. Bake the casserole at 400 degrees, for 25 minutes.

Italian Sausage Potato Casserole, after it is baked for 25 minutes.

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

The casserole is very hot, and is now ready to serve.

Chunks of potato and Italian sausage feature prominently in this casserole.

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

Looking For More CASSEROLE Recipes?

You can find all of my casserole recipes in the Recipe Index, located at the top of the page. A few of our family favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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

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Italian Sausage & Potato Casserole
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
This simple, hearty, baked Italian Sausage Casserole, with sausage, potatoes, red and green peppers, and Italian spices is delicious!
Category: Entree
Cuisine: American
Keyword: Italian sausage potato casserole
Servings: 4 servings
Calories Per Serving: 659 kcal
Author: JB @ The Grateful Girl Cooks!
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 1/2 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
  • 1/2 cup chicken stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
US Customary - Metric
Instructions
  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!
Recipe 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.

Nutrition Facts
Italian Sausage & Potato Casserole
Amount Per Serving (1 g)
Calories 659 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 14g88%
Cholesterol 87mg29%
Sodium 1495mg65%
Potassium 1442mg41%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 6g7%
Protein 21g42%
Vitamin A 1055IU21%
Vitamin C 84.6mg103%
Calcium 59mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This simple, hearty, baked Italian Sausage Potato Casserole, with sausage, potatoes, red and green peppers, onions, and Italian spices is delicious!

 

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Aug
2016

Pork Chops Olé

categories: Main Dishes, Mexican / Southwestern, Pork
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Pork Chops Olé is a flavor-filled “all in one pan” Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!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!

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):

Scroll Down For A Printable Recipe Card At The bottom Of The Page

Prepare The Pork Chops

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

Pork chops are lightly seasoned with Southwestern spices.

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

Pork chops are pan-seared in oil until browned on both sides.
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).

Seasoned pork chops are pan-seared until brown.

Into The Baking Dish They Go…

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.

Seared pork chops are placed on top of tomato/rice mixture in baking dish.

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

Each one of the pork chops olé is garnished with strips of green bell peppers.

Bake The Pork Chops Olé

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 pork chops olé 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.

Baked pork chops olé are covered with cheese, placed back in oven to melt cheese.

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.

Ready To EAT!

Serve immediately while hot, and enjoy! The pork chops and rice have a wonderful Southwestern flavor. Pork Chops Olé is ready to be gobbled up!  I served it with some sautéed yellow and green zucchini we grew in our garden!

Pork Chops Olé with rice, out of the oven, and ready to eat!

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!  It couldn’t be easier! The rice cooks under the pork chops olé, and comes out light, fluffy, and full of flavor!  OLÉ!  Can’t beat that!  Have a fantastic day, friends.

Looking For More PORK CHOP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of great recipes using pork chops, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: My sister, Joni.

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Pork Chops Olé
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 
Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!
Category: Entree
Cuisine: Southwestern
Keyword: pork chops ole
Servings: 6 servings
Calories Per Serving: 457 kcal
Author: JB @ The Grateful Girl Cooks!
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
  • 1/3 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
US Customary - Metric
Instructions
  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!
Recipe 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!

Nutrition Facts
Pork Chops Olé
Amount Per Serving (1 chop and rice)
Calories 457 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 92mg31%
Sodium 279mg12%
Potassium 1042mg30%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 8g9%
Protein 37g74%
Vitamin A 1370IU27%
Vitamin C 229.8mg279%
Calcium 124mg12%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!

 

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Jun
2016

Balsamic Brown Sugar & Rosemary Pork Chops

categories: Main Dishes, Pork
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Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you’ll love!Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you'll love!

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.

I’m pretty sure you will love this easy pork chop recipe… all cooked in one pan on the stove top!  Meat is marinated, then cooked until done. BOOM. That’s it! Super simple, and we loved it.  Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Marinade

The marinade is very simple to prepare, and includes balsamic vinegar, brown sugar, fresh rosemary leaves, garlic, salt and pepper. 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).

Ingredients for marinade plus fresh rosemary sprig

Marinade for pork chops in small metal bowl

Marinade being poured into plastic bag over pork

Cooking The Pork Chops

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 each piece. Cooking time will vary slightly due to different thicknesses (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).

Four boneless pork chops cooking in a black cast iron skillet

Time To Eat The Balsamic Brown Sugar Pork Chops!

Let them sit in the skillet for a couple minutes once done, then transferred them to plates. Spoon a little bit of the thickened sauce over the tops of the meat. We enjoyed the pork chops, served along with a baked potato and home grown green beans. YUM!

The added benefit is that you only have ONE pan to clean up after you are done cooking! I really like that part!

Cooked pork with rosemary sprig in skillet

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

Looking For More PORK CHOP Recipes?

You can find all of my pork recipes in the Recipe Index, located at the top of the page. I have quite a few pork chop recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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

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Balsamic Brown Sugar & Rosemary Pork Chops
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you'll love!
Category: Entree
Cuisine: American
Keyword: pork chops
Servings: 4 servings
Calories Per Serving: 321 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 pork chops (bone in or boneless- about 1 inch thick))
  • 1/2 cup brown sugar
  • 2 Tablespoons balsamic vinegar
  • 2 sprigs rosemary leaves (removed from stem)
  • 1 teaspoon minced garlic
  • 1 dash of salt and black pepper
US Customary - Metric
Instructions
  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. Enjoy!
Nutrition Facts
Balsamic Brown Sugar & Rosemary Pork Chops
Amount Per Serving (1 pork chop)
Calories 321 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 89mg30%
Sodium 83mg4%
Potassium 545mg16%
Carbohydrates 28g9%
Sugar 27g30%
Protein 29g58%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
Calcium 32mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you'll love!

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May
2016

Marinated Grilled Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork
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Marinated grilled pork chops feature thick boneless chops, seasoned in a light lemon juice, olive oil and herb marinade, then grilled to delicious perfection!Marinated grilled pork chops feature thick boneless chops, seasoned in a light lemon juice, olive oil and herb marinade, then grilled to delicious perfection!

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

I really think you will enjoy these easy to prepare pork chops. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Marinade

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).

Spices are assembled to make marinade for pork chops

In a small bowl, add the ingredients for the marinade. (*Note: This recipe makes enough marinade for 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).

Olive oil and herbs are used to make pork chop marinade.

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

Marinade is blended with a fork for pork chops.

Marinate The Pork Chops

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.

Lemon marinade is poured over pork chops in resealable bag.

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.

Pork chops marinade in sauce in refrigerator for a couple hours.

Cooking Marinated Grilled Pork Chops

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).

Once done, the marinated grilled pork chops 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!

Remove the pork chops from the grill and let them sit for about 5 minutes to let the juices redistribute. After that, 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 are served with fruit, asparagus, and potatoes.

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!

Looking For More PORK CHOP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some really delicious pork chop recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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

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Marinated Grilled Pork Chops
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Marinated grilled pork chops feature thick boneless chops, seasoned in a light lemon juice, olive oil and herb marinade, then grilled to delicious perfection!
Category: Entree
Cuisine: American
Keyword: marinated grilled pork chops
Servings: 6 servings
Calories Per Serving: 256 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 lemon , juiced
  • 4 Tablespoons olive oil
  • 2 Tablespoons water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Salt and pepper , to taste
  • 6 boneless pork chops (about 1 " thick)
US Customary - Metric
Instructions
  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. Preheat grill on medium-high heat. 

  4. 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.

  5. 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. Serve, and enjoy!

Recipe Notes

Please note that prep time does not include the minimum of 2-3 hours marinating time.

Nutrition Facts
Marinated Grilled Pork Chops
Amount Per Serving (1 pork chop)
Calories 256 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 88mg29%
Sodium 66mg3%
Potassium 531mg15%
Carbohydrates 1g0%
Protein 30g60%
Vitamin C 4.8mg6%
Calcium 9mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Marinated grilled pork chops feature thick boneless chops, seasoned in a light lemon juice, olive oil and herb marinade, then grilled to delicious perfection!

 

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Feb
2016

Cheesy Ham, Spinach & Macaroni Bake

categories: Casseroles, Main Dishes, Pork
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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:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

In a large skillet, sauté 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

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!

Prepare Cheesy Ham Spinach Macaroni Bake For The Oven

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

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

Sprinkle the top of the cheesy ham spinach macaroni bake casserole with Panko crumbs (or dried bread crumbs). Top this mixture with grated cheddar cheese.

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

Time To Bake!

Cover the pan with foil, then bake in preheated 350 degree oven for 25 minutes. Remove foil from the cheesy ham spinach macaroni bake, then cook 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 cheesy ham spinach macaroni bake. 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!

Looking for More Cheesy Pasta Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious cheesy pasta dishes there, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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

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

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Cheesy Ham, Spinach & Macaroni Bake
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
A comforting casserole, filled with pasta, ham, cheese, spinach, mushrooms, and red bell peppers, in a light cheese sauce.
Category: Entree
Cuisine: American
Keyword: ham spinach macaroni bake
Servings: 6 servings
Calories Per Serving: 530 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons butter
  • 1 cup ham (cubed in bite sized pieces)
  • 1/4 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
  • 1 1/2 cups milk
  • 1 cup grated cheddar cheese
  • 1/3 cups Panko crumbs (or bread crumbs) for garnish
  • Additional grated cheddar cheese (for garnish)
US Customary - Metric
Instructions
  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!
Nutrition Facts
Cheesy Ham, Spinach & Macaroni Bake
Amount Per Serving (1 serving)
Calories 530 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 57mg19%
Sodium 564mg25%
Potassium 344mg10%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 4g4%
Protein 20g40%
Vitamin A 1710IU34%
Vitamin C 12.2mg15%
Calcium 228mg23%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Ham. Spinach & Macaroni Bake / The Grateful Girl Cooks!

 

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Nov
2015

Seared Pork Chops in a Lemon, Wine & Herb Sauce

categories: Main Dishes, Pork
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You will LOVE Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, delicious 20 minute dish!You will LOVE these Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, and delicious 20 minute dish!
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!

I found the recipe on Pinterest, and made it for my husband and myself a couple of nights ago…Wow! Both of us 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.

How To Make These Pan Seared Pork Chops

Season each of the boneless pork chops lightly with salt and pepper.

Boneless pork chops are seasoned with salt and pepper.

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

Pork chops are cooked in oil in a hot skillet.

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 skillet.

Remove Pork Chops And Keep Warm

The pan seared pork 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 them with foil, and placed the plate in a 200 degree oven to keep warm, while I finished the sauce.

Seared pork chops are placed on serving platter.

Make The Lemon, Wine & Herb Sauce In Same Skillet

Do not wipe or clean out the skillet. Add additional olive oil, and heat it until very hot (but not smoking) on medium heat. Now add the minced garlic to the hot oil and cook for 30 seconds, stirring constantly to prevent burning.

Garlic is added to skillet drippings and heated to begin making sauce.

Add white wine and chicken broth to the skillet. 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 the sauce until the liquid has reduced in volume by about 50 percent (this will take 5-6 minutes).

Wine and chicken broth added to skillet for sauce for seared pork chops.

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.

Rosemary, parsley, and lemon juice added to pan sauce for pork chops

Time To Serve The Seared Pork Chops!

Once the sauce is finished cooking, it is time to serve these delicious seared pork chops! Place the chops onto a serving platter, and spoon all of the skillet sauce over the top. Serve immediately.

Lemon, wine and herb sauce is served on top of seared pork chops.

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

Seared pork shops, served with green beans and rice.

Hope you enjoy these delicious seared pork chops in a lemon, wine and herb sauce! I know WE SURE DID! Have a great day.

Looking For More PORK CHOP Recipes?

You can find all of my recipes using pork in the Recipe Index, located at the top of the page. A few favorite pork chop recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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/

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Seared Pork Chops in a Lemon, Wine & Herb Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

You will LOVE these Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, and delicious 20 minute dish!

Category: Entree
Cuisine: American
Keyword: seared pork chops
Servings: 4 servings
Calories Per Serving: 253 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless pork chops (about 1 inch thick)
  • salt & pepper
  • 2 Tablespoons olive oil (divided)
  • 2 cloves garlic , minced
  • 1/3 cup white wine
  • 1/2 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!)
US Customary - Metric
Instructions
  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. Place chops back into sauce, spoon sauce over chops. Reheat briefly, only if necessary.

  5. Transfer pork chops onto serving platter. Spoon sauce over the top of each pork chop.  Serve and enjoy!

Nutrition Facts
Seared Pork Chops in a Lemon, Wine & Herb Sauce
Amount Per Serving (1 pork chop)
Calories 253 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 88mg29%
Sodium 175mg8%
Potassium 556mg16%
Carbohydrates 1g0%
Protein 30g60%
Vitamin A 85IU2%
Vitamin C 5.3mg6%
Calcium 9mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will LOVE these Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, and delicious 20 minute dish!

 

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Oct
2015

Pork Enchiladas With Cilantro Lime Sauce

categories: Main Dishes, Mexican / Southwestern, Pork
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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.

The enchiladas were placed 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!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: My brain, with a refrigerator full of leftovers!

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Pork Enchiladas With Cilantro Lime Sauce
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
 
Shredded pork enchiladas, covered in a delicious cilantro lime enchilada sauce.
Category: Entree
Cuisine: Mexican
Keyword: pork enchiladas
Servings: 4 servings
Calories Per Serving: 628 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cilantro Lime Enchilada Sauce (may substitute store bought green sauce):
  • 6 cups tomatillos , husks removed and quartered
  • 1/2 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
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons salt
  • 1 1/2 cups water
  • olive oil
  • 1/4 cup fresh lime juice
For Enchilada Filling:
  • 2 cups shredded pork , shredded (may substitute chicken)
  • 1 cup cooked rice (I used wild rice, but any kind is okay)
  • 1/2 cup brown onion , chopped
  • 1/2 cup chopped bell peppers (I used mix of red, orange, and green)
  • 1 teaspoon minced garlic
  • 2 Tablespoons sour cream
  • 2 Tablespoons water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 4 8" medium sized (8 inches) flour tortillas
  • 2 cups pepper jack cheese
  • 1/2 cup sour cream (for garnish)
  • chopped cilantro (for garnish)
US Customary - Metric
Instructions
  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 1/4 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 1/2 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!
Recipe 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.

Nutrition Facts
Pork Enchiladas With Cilantro Lime Sauce
Amount Per Serving (1 enchilada)
Calories 628 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 16g100%
Cholesterol 113mg38%
Sodium 2072mg90%
Potassium 798mg23%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 28g31%
Protein 34g68%
Vitamin A 1190IU24%
Vitamin C 57.4mg70%
Calcium 564mg56%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pork Enchiladas with Cilantro Lime Sauce / The Grateful Girl Cooks!

 

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Sep
2015

Easy Spaghetti Sauce With Italian Sausage

categories: Italian, Main Dishes, Pasta, Pork, Sauces and Dressings
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Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices. Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.

When I make spaghetti sauce, I typically cook the sauce for several hours. However, sometimes I don’t have time to spare, so I make this EASY and quick spaghetti sauce. The sauce is 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.

I grew up eating my Mom’s spaghetti sauce, which she cooked with ground beef in the sauce. While that is good, my husband and I prefer the taste of Italian sausage in our sauce. I’ve been making it this way for YEARS! If you’ve never made sauce with Italian sausage, I hope you will consider it. The spaghetti 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 spaghetti sauce to freeze for another day! The recipe serves 4-6 depending on serving size. Even if you can’t use that many servings in a single meal, it’s nice to have extra sauce available, for other meals).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Spaghetti Sauce With Italian Sausage

Start the party off by sautéing Italian sausage (which has been removed from the casing) with chopped onion. The meat and onions are cooked on medium heat in a large skillet.

Cooking Italian sausage and onions in skillet for spaghetti sauce.

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

Chopped green peppers are added to sausage, and onions for spaghetti sauce.

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).

Tomato paste, diced tomatoes and water are added to skillet with spaghetti sauce.
Next add the spices (oregano, basil, Italian seasoning, garlic powder, red pepper flakes, salt & pepper). Stir the spaghetti sauce well, to combine.

Dried Italian spices are added to skillet to season spaghetti sauce.

Add mushrooms. I used some of my dehydrated mushrooms (they ARE kind of handy to have around and re-hydrate wonderfully in the sauce).

Of course, you can use the same amount of fresh, sliced mushrooms. If you don’t like mushrooms, just leave ’em out!

Mushrooms (dehydrated or fresh) are added to spaghetti sauce.
Cook the Spaghetti Sauce

Bring the spaghetti sauce to a boil, then reduce heat to a low simmer. 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, cook the spaghetti noodles (or any other pasta). Drain the cooked pasta, then place the spaghetti noodles onto individual serving plates. Top pasta with a ladle of this yummy spaghetti sauce, then garnish with grated Parmesan cheese.

Easy Spaghetti Sauce With Italian Sausage is served on top of pasta!
That’s it! It’s such an inexpensive and delicious hearty meal, with an amazing tasting Italian spaghetti sauce! Thanks for stopping by, and I hope you will come back again soon. Have a GREAT day!

Looking For More PASTA Recipes?

You can find all of my pasta recipes in the Recipe Index, located at the top of the page. I have lots of them, including:

You can find many other pasta recipes in my Recipe Index at the top of each post. Have a great day, and Buon Appetito (Italian, for “enjoy your meal!)!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe source: My brain, in Italian mode.

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Easy Spaghetti Sauce With Italian Sausage
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.
Category: Entree
Cuisine: Italian
Keyword: spaghetti sauce
Servings: 6
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Italian sausage links (mild or hot), casings removed.
  • 3/4 cup chopped brown onion
  • 1/3 cup chopped green pepper
  • 1 can (6 oz.) tomato paste
  • 1 large can (28 oz.) diced tomatoes
  • 1 cup water (or substitute 1/2 cup water and 1/2 cup red wine, if desired)
  • 1 1/2 teaspoons oregano (dried)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon basil (dried)
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (dried)
  • 1 1/2 cups sliced mushrooms
  • Grated Parmesan cheese , for garnish (if desired)
US Customary - Metric
Instructions
  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. Add oregano, Italian seasoning, basil, garlic powder, salt, pepper and red pepper flakes. Add sliced mushrooms. Stir all ingredients well, to combine.

  4. 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.

  5. While sauce is cooking, prepare the pasta of your choice according to package directions. Drain pasta, then serve with spaghetti sauce ladled over the top. Garnish with Parmesan cheese, if desired, and serve HOT!

Recipe Notes

Caloric calculation does not include pasta of your choice. It also does not include optional Parmesan cheese topping (optional).

Nutrition Facts
Easy Spaghetti Sauce With Italian Sausage
Amount Per Serving (1 g)
Calories 278 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 42mg14%
Sodium 1199mg52%
Potassium 950mg27%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 10g11%
Protein 12g24%
Vitamin A 780IU16%
Vitamin C 28.1mg34%
Calcium 83mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.

 

 

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Jun
2015

Pork Paprikash

categories: Main Dishes, Pork
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Pork Paprikash is a classic Hungarian pork dish in a flavorful sauce, served over bow-tie pasta or egg noodles, and on the dinner table in under half an hour!Pork Paprikash is a classic Hungarian pork dish in a flavorful sauce, served over bow-tie pasta or egg noodles, and on the dinner table in under half an hour!

I recently tried a recipe for Pork Paprikash that I found on Pinterest. I’d never made the dish before, but was looking for a traditional dish that uses Hungarian sweet paprika (which I received as a gift from a friend).

My husband and I LOVED this meal of pork paprikash with it’s amazing flavors. I just gotta say, I was practically GIDDY with excitement over how quick and easy it was to prepare!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Where Does Pork Paprikash Get Its Name?

The dish gets its name from the generous use of paprika (in Hungarian it is “paprikás”). It can be prepared with either chicken or pork. I prepared it using boneless pork, cut into bite-sized cubes.

It is typically served with egg noodles, but I used bow-tie pasta this time, because it is what I had in the pantry. This is such a quick meal to prepare… it only took about 25 minutes, from start to finish! The Hungarian paprika can be found in most spice sections at the grocery store (FYI).

How To Make Pork Paprikash

Tip: Bring a pot of salted water to a boil, so that you can cook the pasta noodles while you are preparing the pork paprikash. Once the pork is done, serve it on top of the cooked noodles.

Cut the boneless pork into bite sized pieces. Season it lightly with salt and pepper.

Boneless pork seasoned with salt and pepper is used to make pork paprikash.
Heat olive oil in a large skillet. Add the pieces of pork, and cook for about 4 minutes, turning to brown all sides.

Pork cubes for pork paprikash, cooking in oil in silver skilletPork cubes browning in skillet, to be used in pork paprikash.
Once the pork is browned on all sides, remove pork from the skillet. Set aside. Add more olive oil to skillet, and reduce heat to medium. Sauté the chopped onions, garlic, salt and pepper until onions are softened (about 3-4 minutes).

Onions and garlic used in pork paprikash sauce, cooking in skillet.
Make The Sauce

Measure out the flour, tomato paste, thyme, and paprika to the skillet. Stir the ingredients together, and cook for one more minute.

Spices and tomato paste added to cooked onions in skillet to make pork paprikash sauce.
Add the chicken stock into the skillet. Whisk to combine it fully with the other sauce ingredients. Add the vinegar, and bring the sauce to a boil.

Chicken stock added to pork paprikash sauce in skillet
Return the Pork To the Skillet

Transfer the cooked pork back into the skillet, and stir to combine. Reduce the heat under the skillet, and simmer the pork paprikash for 5 minutes.

The pork paprikash, simmering in skillet.
By now the pork paprikash is looking and smelling really good. After cooking the pork and sauce for 5 minutes, remove the pan from the heat. Stir in the sour cream. Mix well, to combine. This yummy pork paprikash is just about ready to serve!

Sour cream is added to pork paprikash in skillet.
Time To Serve the Pork Paprikash

By now your pasta noodles should be done cooking. Drain them and place onto serving platter or individual plates. Spoon the pork paprikash over the pasta. You can garnish the dish with some chopped fresh or dried parsley, if desired. Serve this dish nice and hot, and enjoy!

Pork paprikash and noodles on a plate with peas.
Sure hope you will give this delicious pork paprikash dinner a try! We had it with a side of peas, fresh from our garden on the side (the first picking of the Spring!). This easy, flavor-filled pork paprikash was a delicious meal, and we’ll be having it again!

Looking For More PORK Recipes?

If you’re looking for other pork recipes, be sure to check out all of mine in the Recipe Index at the top of the page. These recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signatureRecipe Source: http://dinnersdishesanddesserts.com/pork-tenderloin-paprikash/

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Pork Paprikash
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Pork Paprikash is a classic Hungarian pork dish in a flavorful sauce, served over bow-tie pasta or egg noodles, and on the dinner table in under half an hour!
Category: Entree
Cuisine: Hungarian
Keyword: pork paprikash
Servings: 4 servings
Calories Per Serving: 357 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 lb. pork tenderloin (or boneless pork chops), cut into 1 inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely ground black pepper
  • 2 teaspoons olive oil (for cooking meat)
  • 1 Tablespoon olive oil (for cooking onions, etc.)
  • 1 1/2 cups chopped brown onions
  • 2 teaspoons minced garlic
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Hungarian sweet paprika (found in most spice sections at grocery store)
  • 1 1/2 cups chicken stock
  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons sour cream
  • Egg noodles (or bow tie pasta) -prepare per pkg. instructions while pork is cooking!
US Customary - Metric
Instructions
  1. Cut the pork into cubes. Season with salt and pepper.
  2. Heat 2 teaspoons olive oil in large skillet. When skillet and oil are hot, add the pork pieces; cook the pork for about 4 minutes, turning to brown the meat on all sides. When browned, remove the pork from skillet. Set aside.
  3. Turn the heat down to medium. Add 1 Tablespoon olive oil back into the skillet. Add the chopped onions, garlic, salt and pepper. Stir and cook for 3 minutes, or until onions have softened up, then add minced garlic and cook for one more minute, stirring constantly.
  4. Add flour, tomato paste, dried thyme, and paprika to onion mixture. Stir together; cook for one minute.
  5. Pour in the chicken stock; use a whisk to mix the ingredients into a sauce. Add the apple cider vinegar; bring the mixture to a boil.
  6. Once sauce begins to boil, reduce the heat to low, and add the pork cubes back into the sauce. Stir to coat the pork with sauce. Simmer for 5 minutes.
  7. Remove skillet from heat. Stir in sour cream. Mix sauce well to fully incorporate sour cream.
  8. Place cooked and drained egg noodles (or bow tie pasta) onto serving platter or individual plates. Spoon the pork and sauce over the pasta. Serve while hot... and enjoy!
Nutrition Facts
Pork Paprikash
Amount Per Serving (1 g)
Calories 357 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 97mg32%
Sodium 556mg24%
Potassium 779mg22%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 5g6%
Protein 30g60%
Vitamin A 425IU9%
Vitamin C 6.7mg8%
Calcium 45mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Pork Paprikash is a classic Hungarian pork dish in a flavorful sauce, served over bow-tie pasta or egg noodles, and on the dinner table in under half an hour!

 

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Apr
2015

Pork Chops With Mushroom And Onion Gravy

categories: Main Dishes, Pork
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Pork chops with mushroom and onion gravy is a quick and easy meal for on-the-go families. Recipe makes 4 servings and tastes GREAT! Pork chops with mushroom and onion gravy is a quick and easy meal for on-the-go families. Recipe makes 4 servings and tastes GREAT!

A few weeks ago, I made these delicious Pork Chops With Mushroom And Onion Gravy for our dinner. I had some pork chops thawed out, that I wanted to use for our meal.

After thinking about HOW I wanted to cook them, I decided spontaneously to make a delicious gravy to cook with them for flavor, AND could be served on top of them.

I used a mushroom and onion gravy from a Salisbury Steak recipe I had posted previously, to cook with the pork chops. That was a very good decision!

These pork chops were easy to prepare AND incredibly delicious with the mushroom and onion gravy! We love them, and I’m confident you will too! Here’s how to make them.

Pan-Sear The Pork Chops Then Sauté The Onions

Sear bone-in pork chops in olive oil in a large skillet, over medium/high heat, until lightly browned on both sides. This usually will take about 3-4 minutes per side.

NOTE: You are not going to cook them all the way through at this point, but get them nice and browned on both sides. 

OPTIONAL: If desired, you can lightly season the pork chops (before cooking) with seasoning salt (optional, but good).

Once the pork chops are nicely browned on both sides, transfer them out of the skillet and keep them warm while you make the gravy.

Bone-in pork chops are being pan-seared in a large skillet.After the bottom is browned, the pork chops are turned over to cook the other side.

Drain off remaining grease left in the skillet (but do not wipe the pan clean!). Add thinly sliced onions and sauté them in the same skillet until tender.

Sliced onions are cooked until tender in a large skillet.

Make The Mushroom And Onion Gravy

Now add the rest of the gravy ingredients to the tender onions, and cook, stirring often until the gravy thickens. These gravy ingredients are beef broth, sliced mushrooms, Worcestershire sauce, ketchup and corn starch. Add salt and pepper, to suit your taste.

Place the previously browned pork chops back into the gravy in the skillet, and spoon mushroom and onion gravy over the top. Continue cooking until the pork chops are fully cooked through.

This usually will take about 10-12 minutes to fully cook the pork chops through, but if the chops you are using are quite thick, it may take a couple minutes longer.

Serve The Pork Chops With Mushroom And Onion Gravy

Serve the hot pork chops with the gravy and lots of mushrooms and onions spooned over the top of each one.

Pork chops with mushroom and onion gravy cooking in skillet.That’s it… I told you it was easy! And trust me when I tell you that these pork chops are wonderfully delicious. They are even better when accompanied by a serving of mashed potatoes, topped with a bit of the gravy. Yum, yum, yum.

Sure hope you’ll give this recipe for pork chops with mushroom and onion gravy a try! Thanks for stopping by, and please come back again soon for more family-friendly recipes!

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes using pork chops, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Pork Chops With Mushroom And Onion Gravy / The Grateful Girl Cooks!Original gravy recipe is from:  http://tastykitchen.com/recipes/main-courses/salisbury-steak-4/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Pork Chops With Mushroom And Onion Gravy
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pork chops with mushroom and onion gravy is a quick and easy meal for on-the-go families. Recipe makes 4 servings and tastes GREAT!

Category: Entree
Cuisine: American
Keyword: pork chops
Servings: 4 servings
Calories Per Serving: 370 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 bone-in pork chops can lightly season w/ seasoning salt (opt.)
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
For gravy:
  • 1 whole brown onion , halved then thinly sliced
  • 2 cups beef broth
  • 1 small can sliced mushrooms
  • 4 dashes Worcestershire sauce
  • 1 Tablespoon ketchup
  • 1 teaspoon corn starch , (mixed with a little bit of the beef broth to blend into a thin paste)
  • Salt and pepper , to taste
US Customary - Metric
Instructions

  1. In large skillet, heat the olive oil and butter on medium high until very hot.

  2. Add pork chops in single layer to skillet. They should sizzle. Cook chops 3-4 minutes, then turn and cook other side for 3-4 minutes. Pork chops should be nicely browned in color. Remove pork chops to wire rack. Drain grease, but do NOT wipe the pan clean.

  3. Prepare gravy: Reduce heat to medium; add sliced onions to the skillet. Cook onions, stirring occasionally, for several minutes until golden brown and tender.

  4. Mix cornstarch with a little bit of beef broth to make a paste. Add this, plus remaining beef stock, mushrooms, Worcestershire sauce, and ketchup to onions in skillet. Stir well, to combine. If desired, season to taste with salt and pepper. Cook on medium heat until sauce comes to a light boil and thickens (1-2 minutes).

  5. Gently add pork chops back into skillet. Spoon gravy, onions and mushrooms over the meat; continue to cook on medium heat for 10-12 minutes, until pork chops are fully cooked/heated through. Continue to spoon gravy, onions, and mushrooms over pork chops while they cook.

  6. When done, transfer pork chops to serving plates. Spoon some mushrooms, onions, and gravy over top of meat. Serve, and enjoy!

Recipe Notes

The bone-in chops I used were about an inch thick. If using thicker pork chops, add more cooking time, to ensure they are fully cooked.

Nutrition Facts
Pork Chops With Mushroom And Onion Gravy
Amount Per Serving (1 g)
Calories 370 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 124mg41%
Sodium 610mg27%
Potassium 698mg20%
Carbohydrates 4g1%
Sugar 2g2%
Protein 36g72%
Vitamin A 105IU2%
Vitamin C 2.1mg3%
Calcium 46mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pork chops with mushroom and onion gravy is a quick and easy meal for on-the-go families. Recipe makes 4 servings and tastes GREAT!

 

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