Category: PORK

COOKING THURSDAY ~ SWEDISH MEATBALLS aka SVENSKA KOTTBULLAR ~ BLOG 365.281A

Svenska Kottbullar directly translate to Sweidsh Meatballs” that are a blend of pork and beef blended with the perfect amount of spices. I have loved a good Swedish meatball since long before IKEA sold them at every check out. Make these your own. I often add FINELY diced red pepper, FINELY diced shallots and Beech mushrooms.

Swedish meatballs are a Christmas tradition in many families. Personally, we like to double or even triple the recipe and serve it directly from the slow cooker. Leftover meatballs are even better the next day!

SWEDISH MEATBALLS (SVENSKA KOTTBULLAR) serves 6
2 slices stale day-old white bread, crumbled
½ cup heavy cream
1 tablespoon butter
1 small onion, minced
⅔ pound ground beef
⅓ pound FINELY ground pork
1 LARGE egg
1 tablespoon brown sugar, optional
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground ginger, optional
1 tablespoon butter
¼ cup chicken broth
3 tablespoons AP flour, as needed
2 cups beef broth, as needed
1 cup sour cream

  • Preheat the oven to 350°.
  • Place bread crumbs into a small bowl.
  • Mix in cream and allow to stand 10 minutes until crumbs absorb the cream completely.
  • Melt 1 tablespoon butter in a skillet over medium heat.
  • Add onion, sautéing 10 minutes or so until light brown. Transfer onion to a mixing bowl.
  • Add ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl.
  • Gently fold in the bread crumb and cream mixture.
  • Melt 1 tablespoon butter in a large skillet over medium heat.
  • Pinch off about 1 ½ tablespoons meat mixture per meatball; form into balls.
  • Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. Insides of meatballs will still be pink.
  • Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
  • Bake 40 minutes until meatballs are tender, about 40 minutes.
  • Remove meatballs to a serving dish.
  • Pour pan drippings into a saucepan over medium heat.
  • Whisk flour into drippings until smooth.
  • Gradually whisk in enough beef broth to total about 2 ½ cups liquid.
  • Bring gravy to a simmer, whisking constantly for 5 minutes, until thickened.
  • Just before serving, whisk in sour cream.
  • Season with salt and black pepper.
  • Serve gravy with meatballs.

COOKING THURSDAY ~ FONTINA STUFFED PORK CHOPS with MASHED POTATOES & ONION SAUCE~ BLOG 365.274A

FONTINA STUFFED PORK CHOPS with MASHED POTATOES & ONION SAUCE
Adapted from BIG OVEN 

CHOPS
4 tablespoons, unsalted butter, divided 2 + 1 + 1
1 LARGE onion, thinly sliced
1-2 cloves garlic, FINELY minced
1 teaspoon FRESH thyme leaves
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE, THICK bone-in, center cut, pork chops
1 cup FRESHLY shredded Fontina cheese

  • Heat 1 tablespoon unsalted butter in a large nonstick skillet over medium heat.
  • Add onions, cooking and stirring occasionally 15-20 minutes, until lightly caramelized.
  • Stir in garlic, thyme leaves, paprika and FRESH ground sea salt and black pepper, to taste.
  • Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat: set aside.

 

  • Using a paring knife, cut a 2-inch slit in sides of pork chops, creating a pocket, cutting to the bone.
  • Stuff each with 1/4 cup shredded fontina cheese and 1 tablespoon onion mixture.
  • Set aside remaining onion mixture for later use.

 

  • Preheat oven to 375°.
  • Heat 1 tablespoon butter in nonstick skillet over medium-high.
  • Sprinkle both sides of pork chops evenly with FRESH ground sea salt and black pepper, to taste.
  • Cook stuffed pork chops 2 at a time in skillet, 3 minutes per side undisturbed, until golden brown on each side. Add more butter before adding more pork chops.
  • Transfer chops to a wire rack set inside a rimmed baking sheet.
  • Transfer baking sheet to preheated oven and bake pork about 18-22 minutes.
  • Remove from oven, let rest 10 minutes.

POTATOES
2 pounds Russet potatoes, peeled and cut into 2-inch pieces
1/4 cup WHOLE milk
1/4 cup sour cream
1 cup FRESHLY shredded Fontina cheese
5 tablespoons unsalted butter, divided 4 + 1 tablespoons
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken stock
1 tablespoon apple cider vinegar

  • While pork chops bake add potatoes to a large saucepan and cover with cold water. Bring to boil over medium-high and simmer until tender, about 15 minutes. Drain and return potatoes to saucepan.
  • Stir in milk, sour cream, Fontina cheese, butter, FRESH ground sea salt and black pepper, to taste until combined.
  • Mash to desired consistency.
  • Cover to keep warm.
  • Add 1 cup chicken stock and remaining onion mixture to skillet over medium.
  • Cook 5-6 minutes, stirring often, until slightly reduced.
  • Remove from heat, and stir in apple cider vinegar and remaining 1 tablespoon of butter.

ASSEMBLY

  • Plate pork chops and mashed potatoes.
  • Top with onion sauce and sprinkle with fresh thyme leaves.

COOKING THURSDAY ~ CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE & HOMEMADE ENCHILADA SAUCE ~ BLOG 365.246.A

Your cast iron will be your best friend for this recipe. It is simple one pan dish, but oh so tasty. The original recipe called for ground chicken, but I prefer a VERY small diced chicken. You can alternately used diced rotisserie chicken and if you do add the rotisserie chicken LAST.

The more veggies the better! You could incorporate red or green bell peppers, green chilies, shallots or red onion if you prefer. As for the seasonings they can also be adjusted to your personal tastes also. I often use a Pampered Chile Lime mix.

CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE adapted from HALF BAKED HARVEST 

2 tablespoons avocado oil
1 pound FINELY diced chicken – ground beef or pork work well also
1 Vidalia onion, small chopped
1 jalapeno, FINELY diced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken broth
12 ounces salsa verde ** see note
2 ounces cream cheese, at room temperature
1/2 cup FRESH chopped cilantro
1 1/2 cups shredded Mexican cheese blend
6 golden blend tortillas, warmed
Cotija cheese, avocado, sliced limes, sour cream, green onions, guacamole and/or jalapeños, for serving

  • Preheat the oven to 400°.

  • In a large oven-safe skillet over medium high heat add the oil,
  • Add the meat, onion, and peppers, cooking 5-7 minutes until completely browned and broken into small pieces.
  • Add the chili powder, paprika, and garlic powder, 1 cup homemade chicken broth, 1 cup salsa verde and season to taste with FRESH ground sea salt and black pepper.
  • Simmer 5-8 minutes.
  • Mix in the cream cheese until creamy.
  • Remove from the heat and stir in the cilantro.

  • Sprinkle shredded cheese down the center of each tortilla, tuck, and roll. Reserve some for topping.
  • Place the tortillas, seam side down over top of the meat layer.
  • Pour the remaining salsa Verde over top.
  • Top with the remaining shredded cheese.
  • Bake for 15-20 minutes, until the cheese has melted.

  • Serve warm, drizzled with sour cream, a squeeze of lime and season to taste.
  • Top with avocado, cilantro, chopped green onions, and jalapeños…
  • Enjoy!

NOTE: Homemade Enchilada Sauce works well as an alternative when using beef or pork.


HOMEMADE ENCHILADA SAUCE
2 cloves garlic, FINELY minced
2 tablespoons avocado oil
2 tablespoons WONDRA flour
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons Italian seasoning
1 tablespoon brown sugar
3 1/2 cups homemade chicken stock
4-6 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste

  • Blend all together.

COOKING THURSDAY ~ OLD SOUTH SODA SAUCE PORK LOIN ~ BLOG 365.225B

Using soda, whether it’s cola, 7UP, Dr. Pepper or even Orange Crush in recipes is truly something I learned from my southern grandmother.

OLD SOUTH SODA SAUCE PORK LOIN ~ serves 6
MARINADE
1 cup Coca-Cola OR Dr. Pepper
1/4 cup Bragg’s liquid aminos
3 tablespoon avocado oil
2 tablespoons Dijon mustard, optional
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard, optional
2 cloves garlic, minced
1 teaspoon FRESH ground ginger
2 tablespoons QUALITY balsamic vinegar
1 teaspoon FRESH chopped thyme
3-5 pound pork loin roast

  • Whisk marinade ingredients together in a baking dish.
  • Add pork loin and refrigerate overnight.

SODA SAUCE
1 tablespoon cornstarch
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon dry mustard, optional
2/3 cup Coca-Cola OR Dr. Pepper
1/3 cup balsamic vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk together sauce ingredients in a saucepan.
  • Bring to a SLOW boil then reduce to a simmer until thickened.
  • Preheat oven to 325°.
  • Remove pork from marinade.
  • Roast for 30-40 minutes per pound until meat registers 175°.
  • Pour sauce over pork and roast 30 minutes more.
  • Allow to rest 5 minutes before slicing to serve.

COOKING THURSDAY ~ BAKED PORK CHOPS & DRESSING ~ BLOG 365.218A

This is another antique recipe that I’ve pieced together. There was a list of ingredients, but no real direction. It has been a family favorite.

BAKED PORK CHOPS

PORK CHOPS
1 LARGE pork chop per person

  • Generously season pork chops on both sides.
  • Sear quickly 1-2 minutes per side over medium high heat.

DRESSING
2 cups stale bread cubes
1 LARGE egg
1 LARGE shallot
1-2 stalks celery, diced
1/2 pound pork sausage, browned and crumbled
1 tablespoon FRESH chopped thyme

  • Mix all together until well blended.

ASSEMBLY
1-2 cups homemade bone broth
1 tablespoon cream sherry

  • Preheat oven to 350°.
  • Generously oil a baking dish with avocado oil.
  • Layer half of the dressing mix on bottom.
  • Layer pork chops in a single layer.
  • Top chops with remaining dressing.
  • Whisk together the cream sherry and bone broth. Pour evenly over top.
  • Bake until pork chops are cooked through and dressing begins to crisp and turn golden.
  • Add bone broth as necessary to keep moist.

COOKING THURSDAY ~ CHICKEN CAMPFIRE STEW aka HOBO STEW ~ BLOG 365.204D

CHICKEN CAMPFIRE STEW serves 6

This recipe was originally one from my days as a girl scout where we cooked it in tinfoil pouches over an open fire, but over the years I’ve adapted it to grown up tastes cooked at home.

It is also VERY versatile and adapts to pork or beef quite easily. It can be cooked as easily over a campfire as on a stove.

2 pounds chicken breasts or thighs, cut into large bite sized chunks
2 tablespoons avocado oil
FRESH ground sea salt and rainbow peppercorns, to taste
¼ cup WONDRA flour
4 cups homemade chicken bone broth
2 tablespoons cream sherry
1 LARGE Vidalia onion, diced
1 pound baby potatoes or Golden Yukons cut into large chunks
3 large carrots, sliced
3 celery stalks, sliced
2 cloves garlic, FINELY minced
2 tablespoons tomato paste
1 teaspoon ground bay leaves
1 tablespoon FRESH chopped thyme
Pinch red pepper flakes, to taste

  • Season chicken generously with FRESH ground sea salt and rainbow peppercorns.
  • Place chicken in ziplock bag with the avocado oil to marinade for 30 minutes.

 

  • When ready to prepare heat a heavy duty dutch oven over medium high heat.
  • Add chicken along with the oil, stir and saute’ until slightly golden.
  • Add onions, celery, carrots, potatoes and garlic, stirring and sautéing 5-10 minutes until vegetables start to soften.
  • Whisk together the bone broth, tomato paste, bay leaves, thyme, pinch red pepper flakes and WONDRA flour until smooth.
  • Pour broth mixture into dutch oven, stirring to mix well and bring to a SLOW boil.
  • Reduce heat and simmer for an hour or so, stirring occasionally, until desired consistency. 

  • Season to taste with salt and pepper.
  • Serve warm with bread for dunking.


COOKING THURSDAY ~ MARDI GRAS CAJUN SEAFOOD PASTA ~ BLOG 365.204B

Mardi Gras Cajun Seafood Pasta brings the creamy Creole Cajun flavors and linguine together for a bright and bold weeknight feast.

MARDI GRAS CAJUN SEAFOOD PASTA copy cat SERVES 6

1 pound COLOSSAL (if you can find them) shrimp peeled and de-veined, patted dry
8 ounces smoked sausage sliced into ¼ inch rounds
2 ½ cups heavy whipping cream
15 ounce can crushed tomatoes with herbs (Rotel works great)
1 package Beech mushrooms, trimmed
12 ounces crawfish tail meat preferably fresh cooked, but canned is okay, drained (or lobster)
12 ounces linguine pasta
2-3 cloves garlic FINELY minced
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1-2 tablespoons Cajun seasoning, divided
2 tablespoons unsalted butter
1 red bell pepper diced
½ medium Vidalia onion, diced
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

  • Boil linguine 8-9 minutes in salted water until ALMOST al dente. Reserve 1 cup pasta water; drain.
  • Season shrimp with salt, pepper and cajun seasoning to taste.
  • Melt 1 tablespoon of the butter over medium-high heat.
  • Add sausage rounds and brown 3 to 4 minutes. Remove to a plate.
  • Add remaining butter and sauté 4-5 minutes bell pepper, onion and mushrooms until soft and lightly golden.
  • Add minced garlic and cook 30 seconds.
  • Stir in garlic powder, onion powder, paprika, and remaining Cajun seasoning; toast 30 seconds. Remove to the plate with the sausage.
  • Add shrimp to pan cooking 2 minutes per side until opaque. Remove to plate with sausage
  • Pour in crushed tomatoes; simmer for 2 minutes, scraping fond up as your stir.
  • Add heavy cream; GENTLY simmer 6 to 8 minutes until thick enough to coat a spoon.
  • Fold sausage, crawfish, shrimp and veggies, warm 2 minutes.
  • Toss in linguine, loosening with pasta water until glossy and well-coated.
  • Finish with lemon juice; taste and adjust salt, pepper, and spice.
  • Rest 2 minutes, then serve hot.

NOTES: Pappadeaux’s uses green bell pepper, but I can’t eat it so make it with red bell pepper and we actually prefer it.

Colossal shrimp are the largest commercially available shrimp, typically 8 to 12 pieces per pound.
Their massive, steak-like texture makes them perfect for upscale presentations like shrimp cocktails OR scampi.

COOKING THURSDAY ~ PIG SHOTS ~ BLOG 365.190B

My girlfriend made these for our participation in the DIGG’s BBQ competition this past May and they were AMAZING. While mine turned out delicious, they looked less than stellar so I have temporarily borrowed a google image.

PIG SHOTS adapted from MEAT CHURCH 
Pig Shots make a simple and amazing tailgating appetizer.

1 block (8 ounces) cream cheese, softened
1 can diced green chilies, drained or a FINELY diced Jalapeño
1 jar pimientos, WELL drained! (Optional)
4 ounces cheese, shredded (I like a Fontina or sharp White Cheddar)
1 1/2 teaspoons chili powder
2 tablespoons Honey Hog BBQ Rub (or sweet rub of choice)
1 pound bacon (not thick, but not too thin), cut in half
1 smoked sausage, sliced into 1/2″ discs

  • Prepare your smoker at a temp of 350°. I like pecan or cherry wood for this recipe.
  • Mix cream cheese, chiles or jalapeño if using, pimientos if using, shredded cheese, chili powder and BBQ rub thoroughly in a mixing bowl. Set aside.
  • Slice sausage into 1/2-inch slices.
  • Wrap bacon around the sausage, creating a “bowl” and secure with a toothpick.
  • Fill the “bowl” with the cream cheese mixture.
  • Top with a sprinkle of BBQ rub.
  • Smoke the pig shots in the smoker 45-60 minutes until the bacon looks just right.
  • Remove the pig shots from the grill and cool for at least 10 minutes as the cream cheese will be hot.
  • Enjoy!

NOTE: Homemade pimiento cheese works well in these also.

COOKING THURSDAY ~ CHILI MEATBALLS ~ BLOG 365.183A

CHILI MEATBALLS
1 pound chili grind ground beef
1 pound ground pork
1 LARGE egg
1/4 cup WHOLE milk ** see note
1/2 cup GF Panko crumbs
2/3 cup long grain rice
1 + 1 teaspoon chili powder
2 tablespoons butter or avocado oil
15 ounce can fire-roasted tomatoes with juice
2 cups homemade beef bone broth
1/4 cup cream sherry
FRESH ground sea salt and black pepper, to taste
2 LARGE shallots, FINELY minced and divided

  • Gently combine beef and pork.
  • Add egg, Panko crumbs, milk, 1 teaspoon chili powder, 1/2 of the shallots, rice and FRESH ground sea salt and pepper, combining JUST until mixed.
  • Form into large meatballs.
  • Melt butter or oil in a large, deep skillet.
  • Add meatballs, searing 2-3 minutes on each side. Set meatballs aside.
  • Add remaining shallot, searing 1 minute.
  • Add cream sherry, bone broth, remaining chili powder and tomatoes. Bring to SLOW boil.
  • Reduce heat to low.
  • Return meatballs to pan, cover and simmer 1 hour.
  • Serve over mashed potatoes with the gravy.

NOTE:

  • To OOMPH these up a bit I use Carnation Jalapeno condensed milk.
  • Making these smaller also works for using as a tailgating appetizer.

COOKING THURSDAY ~ HAM & RICE SKILLET ~ BLOG 365.155B

HAM & RICE SKILLET serves 4

1 tablespoon avocado oil
1/4 cup diced sweet white onion
2 cloves garlic, FINELY minced
1 small red pepper, small diced, optional
3/4 cup uncooked long-grain rice
1 1/2 cups homemade chicken broth
1 1/2 cups small diced country ham
1 cup shredded sharp cheddar cheese
2 green onions, sliced

  • In a deep saute’ pan, heat the oil over medium heat.
  • Add the sweet onion and garlic, sautéing until onion is soft.
Add the rice, chicken broth, and ham, stirring to combine.
  • Bring mixture to a boil, then lower to a simmer.
  • Cover and slowly simmer for 20 to 25 minutes or until liquid is absorbed and rice is tender.
  • Stir in half of the cheddar cheese and then sprinkle the rest on top.
  • Re-cover pan to melt the cheese.
  • Sprinkle with green onions.

COOKING THURSDAY ~ CAJUN COLA GLAZED PORK LOIN ROAST ~ BLOG 365.141D

CAJUN COLA GLAZED PORK LOIN ROAST

MARINADE
3 tablespoon avocado oil
1 cup Coca-Cola
1/2 cup dark brown sugar
1/4 cup Bragg’s liquid aminos
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons sweet aged balsamic vinegar
1 tablespoon spicy brown mustard (optional)
2 LARGE cloves garlic, minced, or 1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 teaspoon dried thyme
1 – 1 1/2 teaspoons Cajun seasoning such (Slap Ya Mama)
Juice of 1 LARGE lemon
1/4 teaspoon paprika

5 – 7 pound boneless pork loin roast
FRESH ground sea salt and black pepper

  • Whisk together all the marinade ingredients in a large ziploc bag or large glass measuring pitcher.
  • Generously season roast with FRESH ground sea salt and black pepper.
  • Place roast into bag with the marinade ingredients, seal well with as little air as possible. (see NOTE)
  • Let stand for 24 hours or overnight in the refrigerator, turning bag several times to ensure the meat marinates evenly. If using a baking dish, just let marinate overnight, then turn over, fat side-down the next morning for a few hours, then turn again before roasting while coming to room temp while oven preheats.
  • Remove roast from marinade and discard the marinade.
  • Tie up roast.
  • Generously re-season roast with FRESH ground sea salt and black pepper.
  • Place roast, fat side up onto prepared rack in roasting pan or large rimmed baking sheet, lined with foil.
  • Insert meat thermometer (if using one) into thickest part of roast. *Do not add water*. *Do not cover*.
  • Roast in preheated 325º oven until the thermometer reaches 165º. Allow 30 minutes per pound. TURN DOWN TO 300° HALFWAY THROUGH!
  • During last 1/2 hour of cooking time, brush on the glaze. I removed mine from the oven, cut off the string, and turned the roast over to meat side-up, fat side-down, then basted heavily (meat side and sides only), then a second time lightly during the last 20 minutes. I turned the roast over and basted with the rest of the sauce well, and baked 10 minutes longer. BASTE FREQUENTLY if necessary!
  • Remove from oven, place onto platter; cover with foil, tenting to seal steam, and let rest for 15 minutes before slicing.

GLAZE – Double the glaze if you’d like to serve some on the side for dipping or as a sauce for sandwiches.
1 tablespoon butter
1/2 cup dark brown sugar
1/2 tablespoon cornstarch
1/4 teaspoon dry mustard
3 tablespoon sweet aged balsamic vinegar
1/3 cup Coca-Cola
1 teaspoon jalapeño ketchup or your favorite barbecue sauce
FRESH ground sea salt and black pepper, to taste

  • While pork is roasting, mix together all ingredients in small saucepan, bring to a boil, reduce heat to a high simmer/low boil, and stir 2 minutes until thickened.
  • Remove from heat and let cool down.
  • Brush or spoon glaze on meat frequently during last 30 minutes.

NOTES:

  • If you don’t have a bag large enough, pour marinade into a baking dish, add pork and turn several times to coat, ending with fat side-up. Cover well with plastic wrap.
  • ALSO quite good with root beer or Dr. Pepper.

COOKING THURSDAY ~ OVEN BEEF BARLEY STEW ~ BLOG 365.64A

OVEN BRAISED BEEF BARLEY STEW

1 pound QUALITY stew meat, cut into 3/4 inch pieces
2 strips bacon, chopped small
3 tablespoons avocado oil, divided
3 tablespoons QUALITY tomato paste
3 cloves garlic, minced
FRESH ground sea salt & black pepper
1-2 teaspoons paprika, to taste
2 tablespoons FRESH chopped thyme leaves
2 cups homemade beef broth
1 cup red wine
2-3 tablespoons balsamic vinegar

  • Preheat oven to 325°.
  • In an oven proof braiser (preferably cast iron) heat 1 1/2 tablespoons of the avocado oil.
  • Add half of the stew meat and bacon, cooking 3-4 minutes until browned and well seared.
  • Remove cooked pieces with a slotted spoon to drain on paper toweling.
  • Add remaining oil to braiser to heat.
  • Add remaining beef and bacon cooking another 3-4 minutes until browned and well seared.
  • Add garlic and tomato paste, stirring 2-3 minutes to coat well.
  • Return first batch of meat and stir to combine.
  • Stir in red wine and half the broth, paprika, thyme and season to taste.
  • Bring to a SLOW boil.
  • Cover and braise 45 minutes to 1 hour.

1/8 cup WONDRA flour
1/4 cup pearl barley

  • In a small bowl whisk together the flour and remaining broth.
  • Stir into beef mixture.
  • Stir in barley.
  • Leave uncovered and bake 35-45 minutes until barley is tender.

1 tablespoon avocado oil
1 tablespoon butter, melted
3/4 pound baby potatoes, halved
2-3 carrots, rustically sliced
1 LARGE onion, sliced thin
8 ounces Beech mushrooms
FRESH ground sea salt & black pepper

  • In another braiser combine the carrots, mushrooms, potatoes and onions with the oil and melted butter, seasoning well with FRESH ground sea salt and black pepper.
  • Add to braiser.
  • Roast 45 minutes until tender.

1 cup frozen peas

  • Stir peas into veggies.
  • Stir veggies into meat mixture, cover and let stand 5 minutes while your prepare croissant topping.

TOPPING
2-3 croissants, chopped small
2 tablespoons butter, melted
1 tablespoon chopped flat leaf parsley

  • Increase oven to 425°.
  • Spray baking sheet with non-stick baking spray.
  • Toss croissants with melted butter and parsley.
  • Spread evenly over baking sheet and bake 5 minutes.
  • Serve over stew.

NOTES: Baby carrots are a great and easy substitution.