Pork Recipes

Black Beans and Rice with Bacon and Andouille Sausage

Success-thai-jasmine-white-rice-the-cheap-gourmetAs a food blogger, I am often asked to test and review products. Such is the case with Success® Rice. You're likely familiar with the brand, as they revolutionized the boil-in-bag process; making it a breeze to prepare perfect rice in 10 minutes.

Success Rice sent a package of their fragrant Thai Jasmine white rice, which has a nutty flavor and flowery fragrance. Jasmine rice is one of my favorites and I use it often.

I was given free reign to prepare any type of dish I wanted. As one who loves to experiment with different techniques and flavor profiles, I decided to try a Brazilian-Thai fusion entree.

I scoured Success Rice Pinterest page for ideas. I was inspired by several pins and am now armed with a new arsenal of rice recipes. It offers a wealth of information and great options for easy family dinners, comfort foods, lunch recipes, seasonal dishes and much more.

I also visited the Success Rice website, which offers hundreds of recipes for everything from breakfast to dessert. They have a great Healthy Living section and provide an abundance of product information, cooking tips, and frequently asked cooking questions.

The following recipe is a take on Brazilian black bean stew and Thai garlic butter rice. 


Black Beans and Rice with Bacon and Andouille Sausage
Serves 4
Prep Time: 15 minutes
Cook Time: 45 minutes


 Bacon, Sausage, Black Bean Stew

 4-5 slices hickory smoked Bacon, diced

2 links Andouille Sausage, quartered and diced

1/2 large White Onion, finely chopped

1 medium Green Bell Pepper, finely chopped

2 (16 oz) cans Black Beans, drained and rinsed

3 large Garlic cloves, minced

1 tsp dried Oregano

1 tsp dried Parsley

1 tsp Adobo seasoning

1 tsp ground Cumin

1 tsp ground Black Pepper

1 Bay leaf

2 cups Beef Broth

1 medium Tomato, medium chopped

2 individual packages Success Jasmine Rice


 1. Heat a large skillet over medium heat for 2-3 minutes. Add chopped bacon and stir frequently to render fat. Cook until edges begin to brown, then add sausage. Stir together and cook for about 5 minutes or until sausage skin begins to crisp.

 2. Add onion and green pepper. Cook for 5-7 minutes until onion becomes translucent. Stir frequently.

 3. Add the black beans, garlic, seasonings, and bay leaf. Stir together and cook for 2-3 minutes.

 4. Add beef broth and reduce heat to medium low. The stew needs to simmer for about 25 minutes, or until beans begin to break down and easily mashed with a fork.

 5. In a large saucepan, add 3 quarts water and rice packages.  Bring to a boil and cook uncovered for 8-10 minutes. 

 6. Remove rice with tongs or fork and drain thoroughly. Cut bag open and pour into a serving dish.

 7. Add chopped tomatoes and gently fold into stew.

8. Transfer stew to a bowl and serve items side by side or spoon the stew on top of the rice.


I'm very glad I had the opportunity to experiment with Success Jasmine Rice and hope I've inspired you to try something new. One thing is certain, the company lives up to their name and provides a no-fail rice that is aromatic, flavorful and easy to prepare.

 Get more recipe ideas from Success Rice via their Facebook page and join their "Riceipe Club"® to receive coupons and special offers, contests and sweepstakes, customer surveys, product taste tests, and e-newsletters. 

Italian Sausage Pasta e Fagioli Soup

If you're looking for soup with substance you'll love this Italian Sausage Pasta e Fagioli Soup. Not only is it packed with a tremendous amount of flavor, it's incredibly easy to make and ready in about 30 minutes.

The following Italian Sausage Pasta e Fagioli Soup was adapted from a copycat recipe I found for Olive Garden's soup. I tweaked the ingredients to make it more suitable for our palates. I added Italian sausage and used a combination of white and red kidney beans. Feel free to adapt it for your tastebuds!


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Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes


1 pound ground Italian Sausage
4 cloves Garlic, chopped
1/2 white Onion, chopped
2 medium Tomatoes, diced
2 cups organic Chicken Broth
2 teaspoons dried Oregano
1 teaspoon Black Pepper
1 teaspoon Sea Salt
1 can (15-ounce) Red Kidney Beans (undrained)
1 can (15-ounce) Cannellini (White Kidney) Beans (undrained)
1/4 cup fresh Parsley, chopped
8 ounces Ditalini Pasta
1/4 cup Parmesan cheese, grated
6 cups water, plus 1 teaspoon salt and 1 teaspoon olive oil (for pasta)


1. In a large saucepan, heat Italian Sausage over medium-high heat until cooked, about 7 minutes.

2. Add garlic and onion and sauté until translucent, about 4 minutes.

3. Add tomatoes, chicken broth, oregano, pepper and salt. Reduce heat to medium and cook for 5 minutes, stirring frequently.

4. Add kidney beans with brine, and parsley. Cook for 10-12 minutes, stirring frequently.

5. In a medium-size saucepan, add 6 cups of water, 1 teaspoon salt and a teaspoon of olive oil and bring to a boil. Add pasta and cook until just barely tender, about 9 minutes. Drain and add to soup. Cook for 5 minutes, stirring frequently.

6. Transfer to serving bowls and top with parmesan cheese.



Italian Sausage, Bacon, and White Beans Casserole

This Italian sausage, bacon, and white beans casserole is a hearty meal that will keep you warm on chilly winter nights. It's packed with amazing flavor and topped with refrigerated biscuits for a complete one-dish meal.


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Servings: 4
Prep Time: 15 minutes
Bake Time: 20 to 25 minutes


6 slices thick Bacon, chopped
1 pound bulk Italian Sausage
1 medium Onion, chopped
3 large cloves Garlic, finely chopped
1 can (15 ounces) Cannellini Beans, drained and rinsed
2 medium Tomatoes, diced
1 teaspoon dried Basil
1 teaspoon dried Oregano
1 teaspoon dried Parsley
1 can (12 ounces) refrigerated Buttermilk biscuits


1. Preheat oven to 375 degrees Fahrenheit. Spray 2-quart casserole dish with cooking spray.

2. In a 12-inch nonstick skillet, cook chopped bacon over medium-high heat until crispy. Transfer bacon to a small bowl lined with a paper towel to absorb grease.

3. Add Italian sausage to skillet and cook until no longer pink inside; about 8 minutes.

4. Add onions and garlic and cook until translucent; about 2-3 minutes.

5. Stir in beans, tomatoes, and herbs. Heat to boiling over high heat; about 2 minutes. Remove from heat and transfer to casserole dish.

6. Separate refrigerated biscuits and arrange over casserole.

7. Bake 20-25 minutes or until casserole is thoroughly heated and biscuits are golden brown. Let sit for 5 minutes and transfer to serving plates.

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BBQ Turkey Crostini Appetizer

Looking for something different to make from Thanksgiving leftover turkey? Try this tangy BBQ turkey crostini. It's super easy to make and only requires a few basic ingredients. Best of all, this tasty appetizer is ready in less than 30 minutes.

The BBQ turkey crostini appetizer is perfect year-round. If you don't have leftover turkey, a good alternative is packaged turkey meat chunks, smoked turkey legs, or use chicken or pork instead.


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Yield: 6
Prep Time: 10 minutes
Bake Time: 10 minutes


6 slices Farmer's Bread
1-1/2 cups Turkey meat, chopped
1/4 small Red Onion, diced
2/3 cup BBQ Sauce (try this homemade sweet and tart BBQ sauce)
4 slices cooked Bacon, chopped
6-8  slices Sharp Cheddar Cheese


1. Preheat oven to 350 degrees Fahrenheit.
2. Add turkey, onion, and BBQ sauce to a small skillet. Cook over medium heat for 5-6 minutes or until sauce begins to bubble. Stir frequently.

3. Place bread slices on ungreased baking sheet. Top each slice with 1/4 cup BBQ turkey mixture.


4. Add 1-2 tablespoons chopped bacon.


5. Top with cheddar cheese. If bread slices are long, you might need to break cheese slices into smaller pieces to cover the entire crostini.

6. Bake for 10 minutes or until cheese bubbles and begins to turn brown.
7. Let sit for 2-3 minutes. Transfer to serving dish and enjoy!



Chevilotta Cheese Stuffed Sausage and Bowtie Pasta with Tomato Sauce

I recently discovered Chevilotta cheese stuffed sausage through my local butcher, Gaff's Quality Meat and Specialty Food in Port Orange, FL. This tasty carnivorous treat consists of sweet Italian sausage, herbs, spices, mozzarella and parmesan cheese. It is wrapped in a coil and held together by two wooden skewers. 

Unfortunately, there aren't many Chevilotta cheese stuffed sausage recipes available online. It seemed logical to create a pasta dish, although I think this sausage would be fantastic with pancakes or waffles.

My first cooking adventure with Chevilotta involved pan frying the sausage in olive oil, but I imagine it would be great on the grill, broiled, or baked. I added sautéed green and red peppers, onion, and garlic, along with penne pasta. I tossed the mixture in olive oil, added fresh basil and parsley, and topped with grated Parmigiano-Reggiano cheese. It was quite delicious and very filling!

Last night, I prepared a similar dish, but this time used bow tie pasta and added chunky tomato pasta sauce. The tomatoes really brought out the distinct flavor notes of the cheeses and sweet sausage. This sausage-pasta dish is super easy to prepare and can be ready in less than 30 minutes. It's great for those nights when you don't feel like cooking or have a hectic schedule and little time to cook.

Chevilotta sausage can sometimes be hard to locate by that name. If there's a local butcher in your area ask if they sell cheese stuffed sausages. Some specialty shops carry it as well. If you're feeling adventurous make your own Chevilotta sausage using the recipe provided at Epicurious.com


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Serves: 2
Prep Time: 10 minutes
Cook Time: 10-12 minutes

1 pound Chevilotta cheese stuffed sausage
6 ounces Bow Tie pasta, cooked
1-2 Tablespoons Olive Oil
1 teaspoon Sea Salt
1 medium green Bell Pepper, seeds removed and chopped into bite-size pieces
1/3 medium white or yellow Onion, chopped into bite-size pieces
3 to 4 medium Garlic cloves
1-1/2 to 2 cups Pasta Sauce
1/2 cup Parmigiano-Reggiano cheese, freshly grated
Salt and pepper to taste, optional


1. Fill 2-quart saucepan two-third full of water. Add 1 tablespoon olive oil and 1 teaspoon sea salt. Bring water to boil over high heat. Add pasta, stir and cook for 10 to 12 minutes until al dente (soft to the tooth). Drain and set aside.

NOTE: If you can multi-task, prepare sausage and veggies while pasta is cooking.

2. Add 1 tablespoon olive oil to 12-inch skillet and preheat to 350 degrees Fahrenheit. When oil begins to smoke, carefully place sausage coil in skillet and cook for 3 to 4 minutes. Using tongs, flip sausage and cook for 3 to 4 minutes. Reduce heat to medium and cook sausage for 2 minutes.


3. Transfer sausage to a paper towel lined plate to absorb excess grease.

4. Add vegetables to remaining oil and sauté for 3 to 4 minutes. If necessary, add one teaspoon of oil. Salt and pepper veggies, if desired. Vegetables should still have a bit of crunch. If overcooked they will become mushy.

5. Remove wooden skewers from Chevilotta sausage and slice into bite-size pieces. Return to vegetable mixture and gently stir to combine ingredients.


6. Add pasta and pasta sauce to sausage ingredients. Gently stir to incorporate ingredients.

7. Simmer for 3 to 4 minutes. Transfer to serving dish. Top with grated Parmigano-Reggiano cheese and serve immediately.


Bon Appétit!

Grilled Pork Rib Roast Recipe

Grilled pork rib roast is a great entree for special occasions, holiday parties, and Sunday dinners. It requires about two hours of grilling time using indirect residual heat to yield a moist rack of pork chops, but is well worth the wait.

This was my first attempt making grilled pork rib roast. During a grocery shopping trip, I spotted the rib roast which looked like a rack of lamb. The nearly 3-pound roast was on sale for $2.59 a pound, which was too good of a deal to pass up.

After returning home, I searched recipe databases to find out the best way to prepare it. The following recipe is a combination of three different recipes which all sounded good. I pulled the ingredients I had on hand and hoped for the best. Fortunately, it turned out great and has officially moved to the top of my Favorite Foods list. I hope you enjoy it as well!


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Prep Time: 10 minutes
Serves: 3-4


2-1/2 to 3-pound pork end roast with rib bones, about 6 ribs
1 teaspoon Sea Salt
1 teaspoon freshly ground Black Pepper, coarse
1 teaspoon Old Bay Seasoning
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon sweet Paprika
1/4 teaspoon ground Allspice
2 tablespoons Olive Oil


1. In a small bowl, mix together seasonings.
2. Wash and pat dry pork roast. Drizzle 1 tablespoon olive oil per side.
3. Sprinkle half of seasoning mixture per side and gently press to create a char crust. Wrap rib bones in aluminum foil to prevent burning.


4. Heat gas grill to 350 degrees Fahrenheit or prepare a medium-hot fire in charcoal grill.
5. Turn heat off on one side of gas grill or move coals to outer edges using tongs.
6. Grill pork roast over indirect heat for 1-1/2 to 2 hours, until internal temperature reads 150 degrees. 7. Place roast over direct heat and grill for 10 minutes, or until internal temperature of roast is 155 degrees.
8. Remove from grill and let pork roast rest for 10 minutes. Remove foil and slice pork between bones.


9. Transfer to serving plate and serve immediately.


Gourmet Red Beans and Rice Recipe

Tired of the same old red beans and rice recipe? Looking for a way to spice up this protein-packed, high carbohydrate meal? If so, you're going to love today's gourmet red beans and rice recipe. Best, of all, it's easy to prepare and is super affordable.

My husband was raised on red beans and rice. When I suggest making it for dinner, he gives me that "I'll eat it if I have to, but I'd rather not" look. Personally, I could eat red beans and rice at least three times a week. I love it!

Did you know that eating a high carbohydrate meal before bedtime can help you sleep better? I'm an insomniac. Or, maybe I'm a night owl. I've always been one who prefers to stay up 'till the wee hours of the morning and sleep in. That's why I love being self-employed as a writer. I can make my own hours and don't have to crawl out of bed at the crack of dawn. But, I digress...

I haven't been sleeping well lately and really needed a good night of rest. I knew red beans and rice would do the trick, but also knew my husband would prefer something else. So, I decided to get a little creative and see how I could jazz the recipe up to suit both of our tastes.

We were blown away by the results and think you will be too! I used Zatarain's Red Beans and Rice New Orleans Style box mix. Personally, I think their brand is the best. It doesn't leave an aftertaste in your mouth like some of the other packaged red beans and rice mixes. For those reducing their salt intake, Zatarain's has three new reduced sodium products, one of which is red beans and rice.

In case your wondering, I had a wonderful night of sleep after consuming this meal. If you have trouble sleeping, I hope this recipe can help you get your zzzzz's.


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Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes


1 box Zatarain's Red Beans and Rice New Orleans Style
1/2 package Johnsonville New Orleans Brand Smoked Sausage (3 sausages, sliced 1-inch thick, then quartered)
2 Toufayan Bakeries Whole Wheat Flatbreads
1/2 cup Cheddar Cheese, shredded


  1. Slice Johnsonville New Orleans Smoke Sausage into 1-inch thick rounds, then slice rounds into halves or quarters, depending on your preference.
  2. In a 2-quart pot, add sausage and cook over medium heat for 5 to 7 minutes, or until edges start to brown. Place a paper towel on a small plate and place sausage on top to drain.
  3. Add sausage to Zatarain's Red Beans as Rice and cook per package instructions.
  4. Place one Toufayan Whole Wheat Flatbread on a plate.
  5. Top with red beans and rice and spread mixture to the edges.
  6. Top with 1/4 cup shredded Cheddar Cheese and serve immediately.
Red Beans and Rice topped with cheddar cheese

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Gourmet Sweet and Tart BBQ Country-style Spare Ribs Recipe

I'm excited to share this gourmet BBQ Country Spare Ribs recipe with you. What began as an experiment turned out to be the best barbeque sauce I've ever tasted. The leftovers yield tastebud-exploding pulled pork BBQ that will leave you begging for more!

Country-style ribs aren't actually ribs. They are pork chops cut from the front of the loin near the shoulder. The attached bone is usually the shoulder blade. Country style ribs are meatier, yet less fatty than other rib cuts.

Packaged country-style ribs typically contain various sizes and thicknesses, making it difficult to cook to an even level of doneness. For this reason it is best to cook spare ribs in the slow cooker. Doing so will yield fall-off-the-bone meat infused with flavor.

The Sweet and Tart BBQ County Spare Ribs were served with homemade garlic, green onion, parmesan mashed potatoes; green beans with Canadian bacon; and Jalapeno corn muffins.

Keep an eye out at the grocery store and stock up on country-style spare ribs. These ribs generally sell for $3 to $4 per pound. Our grocer recently had them on sale for $1.99 pound. We purchased a 5-pound package and divided it in half. The entire meal cost less than $10 for two.

Gourmet Sweet and Tart BBQ Country-style Spare Ribs Recipe

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Serves: 2
Prep Time: 20 minutes
Cook Time: 6 hours


2-1/2 to 3 pounds Country-style Spare Ribs
1 Tablespoon Vegetable Oil
1 onion, quartered and sliced into 1/4-inch strips


1/3 cup Tamari Sauce (can substitute with Soy Sauce)
1/2 cup bottled Ketchup
1 Tablespoon prepared Mustard
2 Tablespoons Balsamic Vinegar
3 Tablespoons Brown Sugar
2 cloves Garlic, minced
1 teaspoon Celery Seed
Dash of salt and freshly ground black pepper (optional)

Cooking Directions:

  1. Trim excess fat from ribs.
  2. In a 12-inch round skillet, heat vegetable oil over medium-high heat until it begins to evaporate from the pan.
  3. Carefully add ribs and sear for 3 minutes per side.
  4. Transfer to slow cooker Crockpot.
  5. Place onion slices on top of ribs.
  6. Mix sauce ingredient together and pour over onions and ribs.
  7. Cover and cook over high heat for one hour.
  8. Reduce heat to medium and cook for one hour.
  9. Reduce heat to low and cook for four hours.
  10. Transfer to serving dish or individual plates and serve immediately.


Gourmet Italian Sausage

If you're looking for freshest homemade Italian sausage, pasta, sauces, and Italian specialties, than today is your lucky day! Landi's Pork Store in Brooklyn, NY offers their line of specialty products via their website. Landi's original rice balls were featured on "Road Tested"; one of the Food Network's programs.

Not only will you find a multitude of fine food choices, you'll also be privy to an assortment of recipes. My personal favorite is Sausage, Cabbage and Potatoes.

To learn more about Landi's Pork Store, visit their website at www.BrooklynPorkStore.com.


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All-Purpose Meat Marinade Recipe

Here's a recipe for an easy-to-prepare all-purpose meat marinade. You can use this marinade for white fish, chicken, turkey, red meat (it's awesome for London Broil), ribs, hamburgers, meatloaf and more. If you try it, stop back and let me know how you used it and how you like it!

All-purpose-meat-marinade-the-cheap-gourmetALL-PURPOSE MEAT MARINADE
Makes 1 cup


1/3-cup Soy Sauce (reduced sodium is a healthier choice)
1/3 cup Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
1/2 teaspoon Adobo Seasoning
1/2 teaspoon Kosher Salt
1 teaspoon Black Pepper, freshly ground


  1. Using a small wire whisk, combine all ingredients together.
  2. Place your choice of meat in a glass baking dish and pour marinade over meat. Flip meat and coat the other side.
  3. Place meat in refrigerator for 30 minutes and no longer than 2 hours.
  4. Transfer meat to oven or grill and cook until done.

Note: If using the marinade to season hamburgers or meatloaf, use just enough to moisten the meat. Otherwise, you'll end up with a liquidy mess that won't be pretty or edible.

Tip: You can double or triple the recipe and store in a shaker bottle. Store in the refrigerator and use to season rice, vegetables, potatoes, or whatever strikes your fancy.


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Balsamic and Olive Oil Marinated Pork Shoulder Steak Recipe

Here is a quick and easy way to turn ordinary pork shoulder steaks into mouth-watering delicacies. Serve with your favorite sides such as green beans, mashed potatoes, corn, cucumber and tomato salad, roasted potatoes,  or try something new like bacon wrapped new potatoes.

Balsamic-olive-oil-pork-shoulder-steak-the-cheap-gourmetBALSAMIC AND OLIVE OIL MARINATED PORK SHOULDER STEAK RECIPE
Serves 2
Prep Time: 5 minutes
Marinade Time: 15 minutes
Cook Time: 10-12 minutes


2 6-ounce Pork Shoulder Steaks, sliced approximately 1/2-inch thick
1/3-cup Balsamic vinegar
1/3 cup Extra Virgin Olive Oil
2 cloves Garlic, minced


  1. Combine Balsamic vinegar, olive oil and garlic in a small bowl and whisk to incorporate ingredients.
  2. Place Pork Shoulder Steaks in a glass baking dish and pour marinade over each steak. Use a pastry brush to evenly distribute marinade.
  3. Place pork steaks into refrigerator for about 15 minutes.
  4. Preheat broiler.
  5. Place steaks on broiler pan and insert into oven.
  6. Broil pork steaks for 5-6 minutes, then turn and broil for another 5-6 minutes.
  7. Let stand for 2-3 minutes. Transfer to serving plate and serve immediately.


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Gourmet Meatloaf Recipe

I have many fond memories of meatloaf. It smells so yummy when it's baking. It's super easy to make and best of all, it's relatively inexpensive. Below is one of my favorite versions of meatloaf. You can use different types of meat if you like. You can also add in additional spices such as parsley and basil, cayenne pepper or garlic salt. Feel free to get creative and experiment with the recipe to find the flavors that suit your taste buds.


Gourmet Meatloaf Recipe 

Serves 4
Prep Time: 10 minutes
Cook Time: 45 minutes





2 Tablespoons Extra Virgin Olive Oil
1 cup Onion, finely chopped
2 Garlic Cloves, minced
2 teaspoons Salt
1-1/2 teaspoons freshly ground Black Pepper
1/2 teaspoon Red Pepper flakes
2 teaspoons Worcestershire sauce
1-1/2 pound Extra Lean Ground Beef or Turkey
1/2 pound Ground Pork or Italian Sausage
2 large Eggs, slightly beaten
1 cup plain Bread Crumbs
1 14-ounce can Italian Tomatoes, diced


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large heavy skillet saute the onion and garlic in olive oil, over medium-low heat for about 5 minutes; stir occassionally.
  3. Add salt, pepper, red pepper flakes and Worcestershire sauce. Cook for 1 minute.
  4. In a large bowl, combine the meats, eggs, bread crumbs, and sauteed vegetables.
  5. Form into a loaf and place in a lightly greased rectangular baking pan.
  6. Bake meatloaf in oven for 45 minutes.
  7. Drain juice from tomatoes and pour over the top of the meatloaf.
  8. Return to oven and continue baking for 15 minutes.
  9. Remove from oven and let sit for 5 minutes.
  10. Transfer to serving platter and voila - you have a delicious Gourmet Meatloaf!




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