Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Sunday, March 12, 2017

Southwest Breakfast Spinach Wrap / #SundaySupper

Sometimes I feel as if breakfast is the toughest meal of the day to create something that is different, delicious, good-for you, and to make it something my family would want and enjoy. However, this Southwest Breakfast Spinach Wrap may just be the answer. The best thing about making this wrap is that parts of it are made ahead of time, and really all you are doing when you are ready to eat; in the wee morning hours, is putting it all together! 
One of the main things I love about this wrap is that I use pork in the recipe. But not just any pork. I used pork tenderloin, and it is awesome! I love pork for any meal, but I think it works great for breakfast, and the fact that it is tenderloin is just a bonus, because I found it at a great price, and I couldn't say no!
 Southwest Breakfast Spinach Wrap
(printable recipe at end of post)

1/4 cup Black Beans (cooked or canned)
4 ounces Shredded Pork Tenderloin
Garlic Powder
Ground Pepper 
4 ounces Fresh Spinach Leaves
Monterrey Jack Cheese (shredded)
2-3 Egg Whites
1 Green Spinach Herb Tortilla
1/2 Ripe Avocado
1 scoop Reduced Fat Sour Cream 


Cook the black beans according to package directions. Let them cool. If you would prefer, use canned beans and skip this step.

Slice the pork into approx. 1/4" thick pieces. Cook on the stove top in a skillet, on medium heat. Sprinkle the pork with garlic powder and ground pepper. Pork should be cooked to 145℉.  This is something you can do the night or day before making the wraps. Let pork cool a bit and then shred pork by pulling it apart. Keep in covered container overnight. 
Take 10-15 leaves of spinach, pull the stems off, and chop the spinach into small bite size pieces. Place the shredded pork, beans, and spinach in the skillet, and heat ingredients over medium heat.
Add the cheese and cook some more until it is melted.
While the cheese is melting, scramble the egg whites in another frying pan.
Start putting the tortilla together. Melt a tiny bit of butter in the pan, place the tortilla in it, with a little bit of cheese. Use as much or as little as you want. Let the cheese melt slightly as the tortilla starts to toast lightly. 
Add the pork and spinach mix to the tortilla. Roll the tortilla tightly. If you have difficulty rolling it in the skillet, remove it to a cutting board, roll, and place back in pan. Turn in pan as the tortilla browns.
Sprinkle more cheese on to the top of the wrap.
To help the cheese melt quickly, cover the pan with foil lightly wrapped around the plate. 
Garnish with avocado chunks and a scoop of sour cream. Slice wrap in half and have a great morning! 
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Looking for more healthy green recipes? Just keep scrolling down to find some yummy recipe ideas from the rest of the #SundaySupper family!

Thank you to Christie from A Kitchen Hoor's Adventures for hosting today's tasty and healthy green recipes!

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

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yield: 1 burritoprint recipe

Southwest Breakfast Spinach Wrap

INGREDIENTS:

  • 1/4 cup Black Beans (cooked or canned)
  • 4 ounces Shredded Pork Tenderloin
  • Garlic Powder
  • Ground Pepper
  • 4 ounces Fresh Spinach Leaves
  • Monterrey Jack Cheese (shredded)
  • 2-3 Egg Whites
  • 1 Green Spinach Herb Tortilla
  • 1/2 Ripe Avocado
  • 1 scoop Reduced Fat Sour Cream

INSTRUCTIONS:

  1. Cook the black beans according to package directions. Let them cool. If you would prefer, use canned beans and skip this step.
  2. Slice the pork into approx. 1/4" thick pieces. Cook on the stove top in a skillet, on medium heat. Sprinkle the pork with garlic powder and ground pepper. Pork should be cooked to 145℉. This is something you can do the night or day before making the wraps. Let pork cool a bit and then shred pork by pulling it apart. Keep in covered container overnight.
  3. Take 10-15 leaves of spinach, pull the stems off, and chop the spinach into small bite size pieces. Place the shredded pork, beans, and spinach in the skillet, and heat ingredients over medium heat.
  4. Add the cheese and cook some more until it is melted.
  5. While the cheese is melting, scramble the egg whites in another frying pan.
  6. Start putting the tortilla together. Melt a tiny bit of butter in the pan, place the tortilla in it, with a little bit of cheese. Use as much or as little as you want. Let the cheese melt slightly as the tortilla starts to toast lightly.
  7. Add the pork and spinach mix to the tortilla. Roll the tortilla tightly. If you have difficulty rolling it in the skillet, remove it to a cutting board, roll, and place back in pan. Turn in pan as the tortilla browns.
  8. Sprinkle more cheese on to the top of the wrap.
  9. To help the cheese melt quickly, cover the pan with foil lightly wrapped around the plate.
  10. Garnish with avocado chunks and a scoop of sour cream. Slice wrap in half and have a great morning!
Created using The Recipes Generator











 

Wednesday, October 7, 2015

Pork Meatball Mini Sub/#FoodieExtravaganza

Every fall when football season rolls around, I try to make at least one new sandwich or appetizer that we haven't served in the past. This year our special sandwich is this Pork Meatball Mini Sub! This mini sub is a made up of ground pork with a little ground chuck mixed in, some seasoning and parmesan cheese, and they are served on the cutest little buns ever! They look great and taste even better, making them perfect for friends and family!

Today for #FoodieExtravaganza, everyone is cooking with pork. Once you have checked out my recipe, keep scrolling down the page to see what the rest of the #FoodieExtravaganza family created.


Pork Meatball Mini Sub

Wednesday, April 1, 2015

Southern Grilled Cheese/#FoodieExtravaganza

     It is Foodie Extravaganza day and grilled cheese is on the menu! Southern Grilled Cheese, that is! I grew up eating grilled cheese sandwiches every Friday for dinner. They were made on white bread with american cheese, and we usually had tomato soup to go along with it. It was okay when I was a child, but my tastes have changed, and for the better!
     I wanted a grilled cheese that was different, but made with ingredients that are loved by pretty much everyone. So, I present to you: Southern Grilled Cheese, made with breaded pork, swiss and manchego cheese, and an avocado and cream cheese spread, served on grilled wheat bread. I think you are going to like it!

Grilled cheese with pork
Southern Grilled Cheese

Saturday, May 26, 2012

Cafe Rio Barbacoa Pork

 It's time for another Holiday Recipe Club, and for Memorial Day we could choose between 3 ingredients to use. Our choices are watermelon, pork, or beer. You can also choose two or all of the ingredients, if you would like. I chose pork because I love it. I love to cook with it at home, and I do so very often. I also love to get it when we go out to eat. When it comes to my favorite place to eat out, I guess I go in cycles, just like anyone else. Sometimes, it's a slice of pizza and a great salad bar. Other times it's an all you can eat sushi place. Right now it is a Mexican, stand in line and order kinda of place called Cafe Rio. I just love it! I went searching for a copy cat recipe mostly because my husband is sick and tired of Cafe Rio being the only place I want to go eat.Oh, he likes it too, but he is not obsessed anxious to have it all the time.  He doesn't say anything, but sometimes you just know. Ya know? Anyway I found one, and it is delicious. You will love it! For the true Cafe Rio experience you need to make the pork and the enchilada sauce.

Cafe Rio Barbacoa Pork
(adapted from barbarabakes.com)
2 pounds boneless Pork Ribs
12 ounce can Coke (not diet)
1/4 cup Brown Sugar
dash Garlic Powder
1/4 cup Water 

Place the pork and the brown sugar  in a plastic bag.
Pour in the coke. Marinate for a few hours
or even overnight.
Pour the meat and the marinade into the crock pot.
Add the garlic powder and the water.
Cook on high for 4 hours or on low for 8 hours.
When done, drain the liquid and shred the pork.
Now make the enchilada sauce:
Barbacoa Enchilada Sauce
1 cup Coke (not diet)
1 small can diced green Chilies
1 cup red Enchilada Sauce
1/2 cup brown Sugar

Put all ingredients in food processor or blender and blend.
 Put shredded pork and enchilada sauce in to 
crock pot and cook on high for 2 hours.
Then it is ready to serve.
I put my pork on top of white rice on a flour tortilla.
I also added sauteed onions and peppers.
At Cafe Rio their burrito is served with Cilantro Lime Rice
and Black or Pinto Beans. I have some recipes
for those that I will be posting in the near future.
I topped my burrito with the enchilada sauce
and some shredded cheddar.
So delicious! 

Thanks for joining me today! 


Stop and see what everyone else made:








 

Monday, May 21, 2012

Slow Cooked Carnitas

Today is reveal day for Secret Recipe Club. Yay! It's always such a fun time. This month my assigned blog was Cooking in Stilettos! What a wonderful blog! Aly has lots of recipes, but as soon as I saw her Slow Cooked Carnitas, I knew I had my recipe. These carnitas are full of flavor, easy to make in the slow cooker,  (no hot kitchen!) and so delicious! I will definitely be making these again and again.

Slow Cooked Pork Carnitas
printable recipe
3-4 pound Pork Roast
1 tablespoon Olive Oil
1 teaspoon Cumin
1 teaspoon ground Coriander
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1 tablespoon Brown Sugar
1/4 teaspoon Cayenne Pepper
1-15 ounce can Tomatoes
1/4 cup Orange Juice
Zest and juice of 1 Lime
2 Bay Leaves
Salt and Pepper
The recipe said to cut the roast into 4 pieces, but because
I used a bone in roast, I cut it into 2 pieces.
I heated the olive oil in a pan , and browned the pork pieces
on all sides.
I placed the pork in the slow cooker,
and added all the ingredients. The original recipe said to use 
fire roasted tomatoes. Because the hot stuff does not always go
over well in my house, I used a can of crushed tomatoes. They 
worked out great! 
Cook on low for 6-7 hours until the pork is tender,
and can be shredded with a fork.
Preheat your broiler. Line a baking sheet with foil,
and set aside.  
Shred the cooked pork, and set aside.
Remove the bay leaves from the tomato mixture.
Blend the tomato mixture with an immersion blender,
or pour it into a stand blender and blend until smooth.
Set some sauce aside to put on your carnitas in the tortilla.
Mix the rest of the sauce with the shredded pork 
and place on the baking sheet.
Broil the shredded pork, turning once, until brown and 
carmelized around the edges, about 5-7 minutes.
I sauteed up a few red and green peppers and some onions
to add to my tortilla.
Fill your tortilla with the carnitas, sauce, peppers, and
onions. Top with avocado slices and a scoop
of sour cream.
Enjoy!

Thanks so much Aly, for this delicious recipe! 
I will be back soon, as I have my eye on your 
Pork Tinga!

Check out what everyone else cooked up today:



Monday, October 31, 2011

BBQ Pork Sandwiches w/ Slaw

BBQ Pork sandwiches is THE Halloween meal to me. When I was a little girl, we would have BBQ sandwiches every Halloween. And so, the tradition lives on.  It just so happens that I love BBQ of any kind, so this is one tradition that I love continuing!!
Spray a baking pan with pan spray.
Place a pork loin in the pan. 
Sprinkle with garlic powder.
Fill the pan with water, to cover 1/4 of the pan.
Cover the pan with plastic wrap.
Then cover the plastic wrap with foil.
Cook at 350 degrees until a thermometer placed in
the pork loin reads 145 degrees.
Take out oven and let pork rest for 30 minutes.
To let the meat rest you are allowing the juices to stop flowing.
Cutting into the pork to soon will make the meat dry.
To make the pork sandwiches,
cut thin slices from the pork loin.
A slicer works great for this, or just cut by hand.
Build your sandwich by toasting the bun, then piling on the 
pork, topped with a taste of BBQ sauce.
Add some cole slaw.
We made some back in May.
Your BBQ sandwich is done!

Happy Halloween!