Category: Pork


May
2014

Tonkatsu Pork

categories: Asian, Main Dishes, Pork
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Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy. Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

Did you say Tankatsu Pork…huh? Never heard of it before. Well, I had never heard of it, until I saw a recipe for it while searching the internet for pork recipes.

Wikipedia describes Tonkatsu Pork as a “Japanese food, which consists of a breaded deep-fried pork cutlet, which originated in Japan in the 19th century.” It was originally called Katsu, and is believed to have been served for the first time at the Regatei Restaurant in Tokyo in 1899.  At the time it was thought of as the Japanese version of fine European cuisine.

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

So What Is Tonkatsu Pork ?

Basically, Tonkatsu Pork is a thin pork cutlet, seasoned, and fried with a Panko crumb coating. The panko crumbs give the cutlet a wonderfully crunchy texture. It is ridiculously easy to prepare, and tastes really good.

This entree is really not hard at all to make, and I must say, the pork was wonderful! I served it with a side dish of Orzo With Parmesan, which is a great tasting side dish! This recipe would also be good served with homemade rice pilaf! I sure hope you will give this recipe for tonkatsu pork a try! I really do think you will enjoy it. Have a great day!

Looking For More PORK Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Adapted From: http://www.lifesambrosia.com/2010/10/tonkatsu-pork-recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tonkatsu Pork
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

Category: Entree
Cuisine: Japanese
Keyword: tonkatsu pork
Servings: 4 servings
Calories Per Serving: 363 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless pork cutlets (or boneless chops, pounded to 1 1/4 " thick)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1 large egg , beaten
  • 1 1/2 cups Panko bread crumbs
  • 1 Tablespoon Vegetable or Canola oil , plus more, for frying
US Customary - Metric
Instructions
  1. Lightly season the pork cutlets with salt and pepper (not the measured amounts in ingredient list, just a light sprinkle on both sides to help season the meat)
  2. Set up an "assembly line" for dipping the pork in this order: A bowl with the flour, a bowl with the beaten egg, and a bowl with the Panko crumbs.
  3. Season the flour with 1/2 teaspoon of the salt, 1/4 teaspoon of the flour, and the garlic powder.
  4. Mix the rest of the salt and pepper in with the Panko crumbs.
  5. Dip pork cutlets (one at a time) into the flour (turning to coat both sides), then dip into the egg mixture (fully coating cutlet). Let egg mixture run off of pork, then dip into the Panko crumb coating (fully cover the cutlet on both sides). Set aside and repeat.
  6. Pour oil into large skillet until you have 1/4 " depth covering the bottom. Heat on medium high until hot. You can test the heat...put a couple of panko crumbs into the oil. If they sizzle, the oil is ready.
  7. When oil is hot, carefully add the 4 cutlets (the meat should sizzle). Cook 4-5 minutes on one side, then carefully flip the cutlet over and cook the other side for 4-5 minutes. When done, the coating on the cutlets should be a beautiful golden brown.
  8. When fully cooked, remove from heat, and serve. Enjoy!
Nutrition Facts
Tonkatsu Pork
Amount Per Serving (1 serving)
Calories 363 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 129mg43%
Sodium 827mg36%
Potassium 594mg17%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 1g1%
Protein 36g72%
Vitamin A 60IU1%
Calcium 54mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

 

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Mar
2014

Shredded Pork Smothered Burritos

categories: Main Dishes, Mexican / Southwestern, Pork
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You’ll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!You'll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!
I love Mexican food… it’s my FAVORITE! Recently my son and his girlfriend got me “hooked” on Shredded Pork Smothered Burritos at a local restaurant!  When I saw a recipe on Pinterest for a recipe that looked similar, I was determined to try and make them at home!

A few days ago I made them! I ended up merging 2 recipes together, added a few tweaks of my own – and let me tell you…they were fantastic! Our oldest son joined us for dinner and we all agreed these were absolutely “restaurant quality” burritos!

My cooking experiment was a bit time-consuming, because I also made a homemade mole sauce (an ingredient in the sauce) instead of going to the store and purchasing it. I made enough of both sauces used in this recipe (mole and red) to make another batch of these delicious burritos in the future. My time investment will pay off next time I make these…and there will definitely be a next time!

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

Tips To Save Time When Making These Burritos

If you want to make this meal quicker and easier to prepare:

  • Buy a can of mole sauce in the Hispanic section of your grocery store.
  • Use shredded rotisserie chicken or leftover pork or shredded roast beef, and it will shave down your prep time, with the same great results!
  • Prepare the red sauce ahead of time, then these will be really quick to prepare! 

Making Homemade Red Sauce For Shredded Pork Smothered Burritos

Melt vegetable shortening in large pan on medium heat. Sprinkle in flour and continue whisking while the shortening and flour melt together and slightly begin to bubble. Add the mole sauce. Here is a link to my recipe: DIY Mexican Mole Sauce.

Making homemade mole sauce in large pan, to add to shredded pork smothered burritos.

Once the mole sauce has been incorporated, add the beef stock and whisk until sauce is smooth. Add in the rest of the spices and mix again. Whisk in the milk.

Beef stock and milk are added to mole sauce for shredded pork burritos. It cooks until thickened.

Mexican spices are added to mole sauce in large pan, for burritos.
 
Pour in the tomato sauce, tomato paste and the water. Whisk sauce until completely smooth; cover pot and let simmer for about an hour. Make sure to stir the sauce about every 10-15 minutes to make sure it doesn’t stick to the bottom of the pan. Reheat the sauce when you are ready to assemble the shredded pork smothered burritos.
 
Homemade red sauce for shredded pork smothered burritos is complete after adding tomato paste and sauce to pan.

To Cook the Pork (or Chicken) For Burritos

For the sake of this recipe, I am going to start with the assumption that you already have cooked pork (or chicken or roast beef). I cooked a pork roast recently and found it easy to use the leftover pieces for this recipe. I threw the pieces of pork back into a crock pot with a little bit of water and salsa and let it cook for a couple extra hours to be tender enough to shred.

If you don’t have leftovers, then plan ahead! Put a small seasoned pork roast or chicken breasts in a slow cooker with some water and salsa early in the morning. Let it cook…all day, in order to be “shred-able” when you are ready to build the burritos.

Seasoning The Shredded Pork

Saute the onions and peppers in a teaspoon of oil in a large skillet, then add the shredded meat, onions, peppers, taco seasoning, and 1/4 cup water. Cook over medium high heat until water has cooked away and meat is thoroughly seasoned.

Cooked pork and onions are shredded for burrito filling.

Add 3 ladles of the red sauce to the meat; mix well to combine. Stir in precooked rice. Heat to serving temp, then keep heat on low, while assembling the burritos.

Homemade red sauce is added to shredded pork burrito filling in skillet, to season.
Assemble The Shredded Pork Smothered Burritos

Preheat your oven’s broiler. (Make sure your plates are oven-proof– just sayin’). Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don’t spread the beans all the way to the edges!).

Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot – most of the cheese will go on top!) Roll the burrito up. Make the first fold shown in the photo below. Fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.

Flour tortilla is folded over the shredded pork filling.

Ladle red sauce over the top of burrito; sprinkle with a good amount of cheese. Place the ovenproof plate a few inches from the broiler and heat until cheese has melted. Carefully remove plate (remember it will be HOT!).

Shredded Pork Smothered Burrito is covered with red sauce, then grated cheddar and jack cheese before heating.

 Garnish And Then EAT!

Garnish the top of each of the shredded pork smothered burritos with shredded lettuce, dollops of guacamole and sour cream, and cilantro.

Shredded Pork Smothered Burritos are garnished with sour cream, guacamole, lettuce and cilantro for serving.

Serve (remember plates are hot) and ENJOY! These shredded pork smothered burritos are truly wonderful! They taste like they were ordered in a restaurant. The homemade red sauce tastes very authentic and awesome! It’s really worth the extra effort to make!

A look at the inside of shredded pork smothered burritos! YUM.
I really hope you enjoy these delicious shredded pork smothered burritos. Have a great day, and come back soon.

Looking for More MEXICAN FOOD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious Mexican food recipes you’ll enjoy, 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 adapted from: http: www.nutmegnanny.com/2013/05/03/smothered-burritos-tortilla-land-giveaway/
 
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Shredded Pork Smothered Burritos
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
 
You'll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!
Category: Entree
Cuisine: Mexican
Keyword: shredded pork smothered burritos
Servings: 6 burritos
Calories Per Serving: 1012 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Homemade Red Sauce
  • 1/2 cup vegetable shortening
  • 3/4 cup all purpose flour
  • 1 Tablespoon mole sauce (heaping Tablespoon) (found in Hispanic section)
  • 4 cups beef stock
  • 2 Tablespoons chili powder
  • 1-1/2 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon red pepper flakes
  • 1/2 cup milk
  • 16 ounces tomato sauce (two 8 oz. cans)
  • 6 ounces tomato paste
  • 2 cups water
For Burritos
  • 3 cups precooked pork , shredded (can substitute shredded chicken or beef if you prefer)
  • 1 envelope taco seasoning
  • 1/2 medium onion , chopped
  • 1/2 green pepper , chopped
  • 1 1/2 cups cooked white rice
  • 16 oz. can spicy refried beans
  • 3 ladles prepared Red Sauce
  • 6 flour tortillas (burrito size)
  • 2 cups Pepper Jack cheese , grated
  • 2 cups Cheddar cheese , grated
  • 1/2 cup guacamole (for garnish)
  • 1/2 cup sour cream (for garnish)
  • 1/2 cup shredded lettuce (for garnish)
  • 1/4 cup Cilantro , chopped (for garnish)
US Customary - Metric
Instructions
To Make Homemade Red Sauce:
  1. Melt vegetable shortening in large pan on medium heat. Sprinkle in flour and continue whisking while the shortening and flour melt together and slightly begin to bubble. Add the mole sauceOnce the mole sauce has been incorporated, add the beef stock and whisk until sauce is smooth. Add in the rest of the spices and mix again. Whisk in the milk.
  2. Pour in the tomato sauce, tomato paste and the water. Whisk sauce until completely smooth; cover pot and let simmer for about an hour. Make sure to stir the sauce about every 10-15 minutes to make sure it doesn't stick to the bottom of the pan. Reheat the sauce when you are ready to assemble burritos.
For Burrito Filling:

  1. For sake of this recipe, I am going to start with the assumption that you already have pre-cooked pork (chicken or beef). If not, then throw a small seasoned pork roast, beef roast or chicken breasts in the crock pot with some water and salsa...and let it cook...all day, in order to be "shred-able".

  2. Saute the onions and peppers in a tsp. of oil in a large skillet, then add the shredded meat, onions, peppers, taco seasoning, and 1/4 cup water. Cook over medium high heat until water has cooked away and meat is thoroughly seasoned.
  3. Add 3 ladles of the red sauce to the meat; mix well to combine. Stir in precooked rice. Heat to serving temp, then keep heat on low, while assembling the burritos.
To Assemble Burritos:

  1. Preheat your oven's broiler. (Make sure your plates are oven-proof). Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don't spread the beans all the way to the edges!). Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot - most of the cheese will go on top!) Roll the burrito up. Make the first fold like this (see below), then fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.

  2. Ladle red sauce over the top of burrito and sprinkle with a good amount of cheese. Place the ovenproof plate a few inches from the broiler and heat until cheese has melted. Carefully remove plate (remember it will be HOT!).

  3. Garnish the top of burrito with shredded lettuce, dollops of guacamole and sour cream, and cilantro. Serve (remember plates are hot) and ENJOY!

Recipe Notes

NOTE: The estimated caloric calculation does not include the optional garnishes of sour cream, guacamole, shredded lettuce, and cilantro. NOTE: The prep time does not include time to cook/shred pork. 

Nutrition Facts
Shredded Pork Smothered Burritos
Amount Per Serving (1 burrito)
Calories 1012 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 23g144%
Cholesterol 125mg42%
Sodium 3632mg158%
Potassium 1087mg31%
Carbohydrates 87g29%
Fiber 9g38%
Sugar 31g34%
Protein 48g96%
Vitamin A 3100IU62%
Vitamin C 24.9mg30%
Calcium 744mg74%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!

 

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Feb
2014

Marinated Grilled Pork Chops and Portabella Mushrooms

categories: For The BBQ Grill, Main Dishes, Pork, Sauces and Dressings
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My husband is the “Grill-Master” in our family. He recently grilled these Marinated Grilled Pork Chops and Portabella Mushrooms, and the dish was outstanding! Marinated Grilled Pork Chops and Portabella Mushrooms / The Grateful Girl Cooks!
When the weather is decent (in Oregon that means “not raining heavily”), he loves to grill on our Weber BBQ.  He’ll stand out there (yes, sometimes even in the rain) with the smoke pouring out of that BBQ into his eyes and permeating his clothes…and grill our dinner! While I love to prepare the food, I am so grateful he loves to GRILL the food! Yay!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I found this simple marinade recipe for pork chops online; then decided to use half of the marinade for the pork chops, and the other half to make a reduction sauce to saute baby portabella mushrooms in (to top the grilled pork chops with). Yum.  If you don’t eat mushrooms, then use the entire marinade for the chops. Fantastic, either way!

The Grill Master, busy at work (Should I tell him the lighter fluid goes on the briquets?)- ha ha.

The grillmeister at work, before making marinated grilled pork chops.

Hope you give these yummy pork chops a try. They are such a simple and delicious entree! Have a great day.

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some really yummy 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 signatureMarinade Recipe adapted from: http://www.cooks.com/recipe/rc9vt5im/marinade-for-grilled-pork-chops.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Marinated Grilled Pork Chops and Portabella Mushrooms
Prep Time
10 mins
Cook Time
50 mins
Marinating Time
4 hrs
Total Time
5 hrs
 
Marinated grilled pork chops, with portabella mushrooms in a delicious sauce.
Category: Entree
Cuisine: American
Keyword: marinated grilled pork chops
Servings: 4 servings
Calories Per Serving: 544 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Marinade:
  • 1 medium onion , finely chopped
  • 1/3 cup oil
  • 1/3 cup pineapple juice
  • 1/4 teaspoon garlic powder
  • 1/2 cup soy sauce
  • 2 Tablespoons brown sugar
  • 4 large pork chops , bone in
  • 1 package baby portabella mushrooms , sliced
  • 1 Tablespoon butter
US Customary - Metric
Instructions
  1. Combine the first 6 ingredients (onion, oil, pineapple juice, garlic powder, soy sauce, and brown sugar) in a bowl. Whisk ingredients until fully blended. Pour HALF of the sauce over the pork chops to marinate. To marinade the chops, I use a gallon sized plastic resealable bag (you can also use a covered pan).
  2. Set aside the remaining 1/2 of the sauce (to cook the mushrooms in later).
  3. Marinate the chops in the refrigerator for at least 4 hours (overnight is even better), turning several times to make sure the chops are fully coated. Once BBQ is ready to go, grill chops until done, basting occasionally with sauce (from the bag or pan).
  4. While pork chops are cooking, add the reserved marinade (that you set aside earlier) to a skillet. Add the sliced mushrooms and saute on medium low for approximately 5-8 minutes. Sauce should reduce a bit as it cooks. Stir to coat the mushrooms. About a minute or so before the mushrooms are done, add the Tablespoon of butter to the sauce. Stir in and keep the sauce warm.
  5. When pork chops are done, place on serving plates and spoon some of the mushrooms and skillet sauce over the top of each chop. ENJOY!
Recipe Notes

PLEASE NOTE: Almost all of the prep time in INACTIVE prep time while the pork is marinating.

Nutrition Facts
Marinated Grilled Pork Chops and Portabella Mushrooms
Amount Per Serving (1 pork chop)
Calories 544 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 21g131%
Cholesterol 124mg41%
Sodium 1188mg52%
Potassium 910mg26%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 10g11%
Protein 38g76%
Vitamin A 90IU2%
Vitamin C 4mg5%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Marinated Grilled Pork Chops and Portabella Mushrooms / The Grateful Girl Cooks!

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Feb
2014

Italian Sausage and Spinach Quiche

categories: Breakfast, Main Dishes, Pork
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This delicious Italian sausage spinach quiche (with mozzarella and Parmesan cheeses) is a meal you can enjoy for breakfast, lunch or dinner! This delicious Italian sausage spinach quiche (with mozzarella and Parmesan cheeses) is a meal you can enjoy for breakfast, lunch or dinner! Nothing like a great piece of Italian Sausage Spinach Quiche to satisfy your hunger pangs, right? I think it’s going to be a great day!  It’s a great day to make a yummy Italian Sausage Spinach Quiche!

I woke up this morning with such peace and anticipation about what God will bring into my life today. I am so grateful He has proved Himself over and over through the years to be completely worthy of my trust and whole heart. “I lift up my eyes to the hills – where does my help come from? My help comes from the Lord, the Maker of heaven and earth”. (Psalm 121:1-2). I sure do love that Bible verse.

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

Breakfast For Dinner!

Sometimes I feel like having “breakfast” for dinner. Do you ever feel that way? Yesterday I asked my husband for his input on choices for dinner. One of the ideas I gave him was quiche, but I really didn’t think (i.e. never dreamed) he would choose this option. But he did! He constantly surprises me. Hmmm… breakfast for dinner (I know some think of quiche as a lunch entree, but for us it’s been a breakfast option). This sounded like a good plan to me.

So… in the afternoon I checked out the ol’ refrigerator to see what my options were. I also found my old “faithful, tried and true” Quiche Lorraine recipe (handwritten on a 3×5 card), that I’ve used for over 25 years, but since I didn’t have any bacon or Swiss cheese in the fridge (bummer!), I decided to experiment with my original recipe a bit and make a quiche with what I DID have!

Necessity Is The Mother Of Invention, Right?

This monumental decision was influenced by the fact that 1) I was sick, 2) I remembered my car battery had died (again…ugh) during our recent snowstorm and 3) my husband was away working on inspections for the afternoon. I knew I wasn’t going to be headed to the grocery store any time soon.

So…being the determined woman I am, I decided to make our quiche with Italian sausage, Parmesan and mozzarella cheeses, and spinach. Sounded promising…I mean, really…how bad could THAT be? Right?

One More Mouth To Feed!

Success! It turned out to be quite delicious. Our oldest son, the same one who asked me a few weeks ago to teach him how to make quiche since he was craving it, but our schedules never came together, happened to drop by after work. He was surprised we were having quiche for dinner.

I was pleasantly surprised and thrilled to have an extra mouth to feed. Perfect! It was wonderful to have him join us. We really enjoyed the quiche, and even had seconds (yep…it WAS good)!  I promised him I would put the recipe on my blog so he could make one, also! So here ya go, Michael…this one’s for YOU! Hope you enjoy it! Love, Mom.

Preparing The Italian Sausage Spinach Quiche

Cooking the Italian sausage and onion…

Italian sausage slices and onions are cooked in skillet.

Spinach and garlic added to Italian sausage and onion…

Spinach and garlic are added to the skillet of sausage and onions.

Pie crust is pricked, and is ready to add the ingredients for quiche.

Pie crust is made and is ready to fill.

Ingredients added to pie crust… now for the egg filling…

Cheeses and meat mixture is added to the unbaked pie crust.

Whipping cream/egg mixture is added to pie shell, and ingredients are gently mixed together. In to the oven it goes!

A whipping cream and egg mixture is added to the quiche filling.

Hot and straight out of the oven!

The Italian Sausage Spinach Quiche is golden brown after baking is complete.

Time for a delicious slice of Italian sausage spinach quiche!

A side view of a slice of Italian sausage spinach quiche on a plate.

Hope you enjoy this Italian sausage spinach quiche! Have a great day.

Looking For Other QUICHE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple quiche recipes you might enjoy 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Italian Sausage and Spinach Quiche
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This delicious Italian sausage spinach quiche (with mozzarella and Parmesan cheeses) is a meal you can enjoy for breakfast, lunch or dinner!

Category: Breakfast
Cuisine: American
Keyword: Italian sausage quiche
Servings: 8 servings
Calories Per Serving: 484 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 unbaked deep dish pie crust (make sure it is a deep-dish crust/pan)
  • 2 links mild Italian sausage , sliced 1/2 " thin, then quartered (**slice while sausage is still partly frozen...makes it so much easier to slice. You can also remove sausage casing and crumble the sausage, if you prefer!)
  • 1/3 cup onion , finely chopped
  • 1 teaspoon minced garlic
  • 1/3 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese (the real stuff)
  • 2 Tablespoons grated Kraft Parmesan cheese
  • 1/2 box frozen chopped spinach (thawed, cooked according to pkg. and drained well)
  • 2 cups heavy whipping cream
  • 4 large eggs
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • small pinch of red pepper flakes (optional)
US Customary - Metric
Instructions
  1. Preheat oven to 425 degrees. While oven is preheating, cook the Italian sausage and onion in a non-stick skillet, till completely cooked through. (5-10 minutes approx.). Drain grease.
  2. In a separate saucepan, cook the spinach per pkg. instructions. Remove from heat, and drain really well to get excess moisture out. Add the cooked/drained spinach and the minced garlic to the skillet with sausage/onion mixture and mix well. Cook for an additional 1-2 minutes.
  3. Prepare the unbaked pie shell by piercing shell with the tines of a fork - (this is to prevent the crust from creating air pockets and puffing up too much while baking)
  4. Add cooked sausage, mozzarella and Parmesan cheese, garlic, onions, and spinach to the unbaked, prepared pie crust.
  5. In a separate bowl, whisk together whipping cream, eggs, sugar, cayenne pepper, salt, and red pepper flakes, until well blended.
  6. Pour egg mixture on top of the sausage/spinach/cheese mixture in pie crust. Gently mix ingredients together (I use a fork-be careful not to mix too hard or you will damage the crust. Just enough to blend the ingredients evenly together!)
  7. Carefully put quiche into the preheated 425 degree oven. Don't spill it!
  8. Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees and bake for an additional 35-40 minutes. (quiche is done when a knife comes out clean).
  9. Remove quiche pan to a wire rack. Let it cool a bit, slice, serve... and enjoy!
Nutrition Facts
Italian Sausage and Spinach Quiche
Amount Per Serving (1 slice)
Calories 484 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 21g131%
Cholesterol 194mg65%
Sodium 720mg31%
Potassium 189mg5%
Carbohydrates 16g5%
Protein 13g26%
Vitamin A 1110IU22%
Vitamin C 1.6mg2%
Calcium 170mg17%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This delicious Italian sausage spinach quiche (with mozzarella and Parmesan cheeses) is a meal you can enjoy for breakfast, lunch or dinner!

 

 

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Feb
2014

Orange Glazed Pork Roast

categories: Main Dishes, Pork
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You’ll really enjoy this delicious Orange Glazed Pork Roast, with dry rub spices, baked until tender, coated and served with a sweet citrus glaze.You'll really enjoy this delicious Orange Glazed Pork Roast, with dry rub spices, baked until tender, coated and served with a sweet citrus glaze.
Today’s recipe is for an Orange Glazed Pork Roast I made recently for the first time.  We loved the flavor the pork receives from the orange sauce… totally scrumptious!

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

Why I Decided To Try This Recipe For Orange Glazed Pork Roast

So here’s the “back story”…  My husband and I shop at Costco occasionally when we feel the urge to buy a 20 pound jar of peanut butter or some other “can’t live without this” product.

This was the case recently when we decided to buy a 4 pack of pork roasts. The price was right, so even though it’s usually just the two of us here for dinner, we grabbed a package and threw it into the cart. Can you believe it? FOUR roasts for TWO people.

What On Earth Do You Make With FOUR Pork Roasts?

Then the fun of figuring out new ways to cook 4 pork roasts began for me. Hmmmm. Well, let’s see- the first one I threw in the crock pot with seasonings. This was used for shredding, for pork enchiladas. The next roast was used to make BBQ pork for sandwiches.

Now for the one I pulled out of the ol’ family freezer this morning. I’ve been sick for a week now and snowed in. Really snowed in. I needed to fix something that would taste good with food items we already had around the house. Dinner needed to be not too hard…not too fancy…but tasty. I searched online for recipes and came up with this one to try.

A Dry Rub And Orange Glaze Give This Pork Roast GREAT Flavor!

A dry rub on the pork (garlic, ginger, brown sugar, thyme, etc.) gives GREAT flavor to the roast. The real star is the the orange flavored glaze that is “brushed” onto the meat for the second half of cooking! Orange marmalade and juice in the citrus glaze is a perfect flavor addition for this orange glazed pork roast.

My husband and I totally enjoyed our dinner, and look forward to the leftovers! Hope you will enjoy this recipe as much as we did. My husband declared it “A KEEPER”! It is delicious!

Prepare The Pork Roast

A small pork roast is coated with a dry rub mix (including garlic!), then it is baked. The original recipe calls for a 4 pound roast, but I used a 2.5 pound roast, with no problem.

Pork Roast is covered with spice rub (including garlic).

While the pork roast is baking, a simple orange glaze is mixed together. The glaze is simmered on the stove top while the pork bakes.

Orange glaze for pork roast is cooked on stove.

Orange Glaze Is Added To Pork During Baking Time

After the first 2 hours of baking, the glaze is brushed onto the pork roast. The glaze is brushed on, in 15 minute intervals for the rest of the baking time. The slow baking time ensures this orange glazed pork roast is tender and juicy. Who wouldn’t want that, right?  As an added benefit, your kitchen will sure smell good while it bakes!

Here’s a photo of the first time the orange sauce was added to make this a true orange glazed pork roast!

The Pork Roast being brushed with orange glaze part way through baking time.

Continue to glaze the pork roast with the orange sauce every 15 minutes.  Think of it as adding layer upon layer of delicious orange flavor! The pork roast is ready when it reaches an internal temperature of 160 degrees F.

Orange Glazed Pork Roast is ready when internal temperature reaches 160 degrees F.

Orange Glazed Pork Roast Is Ready To Eat!

Here is the finished orange glazed pork roast! The roast is golden brown on the outside, and rests for a few minutes before being sliced.

Orange glazed pork roast is finished baking and rests for a few minutes before slicing.

To serve the orange glazed pork roast, place a couple thin slices of pork on plate. Spoon some of the orange glaze over the top. Once that is done, all that is left to do is dig in! I served the pork slices with mashed potatoes and garden peas on the side. It tasted so GOOD! the pork was very juicy, full of flavor, and quite tender!

Mashed potatoes and peas are served with orange glazed pork roast.

I really hope you enjoy this delicious recipe for orange glazed pork roast! We sure did! Hope you have a wonderful day, full of encouragement and good things!

Looking for More PORK Recipes?

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

Interested In More Recipes?

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Recipe Adapted from: Cookingwithdoyle.com/index.php/orange-glazed-pork-roast  

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Orange Glazed Pork Roast
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 
You'll really enjoy this delicious Orange Glazed Pork Roast, with dry rub spices, baked until tender, coated and served with a sweet citrus glaze.
Category: Entree
Cuisine: American
Keyword: orange glazed pork roast
Servings: 8 servings
Calories Per Serving: 358 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 lb. boneless pork roast
For the rub:
  • 1 teaspoon salt
  • 1 clove garlic , minced
  • 1/4 teaspoon thyme (dried)
  • 1/4 teaspoon ginger (dried)
  • 1/4 teaspoon black pepper
For the orange glaze:
  • 1/4 cup packed brown sugar
  • 1 Tablespoon cornstarch
  • 1 cup orange juice (I use fresh squeezed)
  • 1/3 cup water
  • 1 Tablespoon Dijon mustard (I used Dijon - original recipe calls for spicy brown)
  • 1 Tablespoon soy sauce (I added this just because I thought it would be good.)
  • 2 Tablespoon orange marmalade ( I added this to original recipe)
US Customary - Metric
Instructions
  1. Combine the rub ingredients in a small bowl. Rub this mixture over the entire pork roast; then place the roast in a baking pan that has been sprayed with non-stick spray. Bake uncovered at 350 degrees for 2 hours.
  2. While roast is cooking, make the orange glaze. In a saucepan, combine the brown sugar and cornstarch, then stir in the remaining glaze ingredients. Bring this mixture to a simmer over medium heat. Simmer for two minutes, then remove pan from the heat. The mixture should have thickened a little bit. Set aside 1/3 of the glaze to drizzle over the meat slices when you serve them.
  3. After the roast has cooked for the first two hours, remove it from oven. With a pastry brush, "paint" the rest of the glaze (the non-reserved) over the roast every 15 minutes for another 60-90 minutes, or until the roast reaches an internal temperature of 160 degrees (check in the thickest part of the meat with a meat thermometer). Once the internal temperature of the roast has reached 160 degrees, remove it from oven. Let it stand for 10 minutes before slicing (if you cut into it too soon, all those great juices will run out...be patient).
  4. When meat has rested for 10 minutes, slice and serve, with additional glaze spooned over the slices of roast. Enjoy!
Recipe Notes

NOTE: I used a smaller 2 1/2 lb. roast and adapted the baking times to match, but have kept the recipe as originally written for a 4 lb. roast. I also used the glaze and rub ingredients in the amounts as originally written.

Nutrition Facts
Orange Glazed Pork Roast
Amount Per Serving (1 g)
Calories 358 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 142mg47%
Sodium 494mg21%
Potassium 919mg26%
Carbohydrates 14g5%
Sugar 12g13%
Protein 51g102%
Vitamin A 60IU1%
Vitamin C 15.8mg19%
Calcium 22mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll really enjoy this delicious Orange Glazed Pork Roast, with dry rub spices, baked until tender, coated and served with a sweet citrus glaze.

 

Save

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