Imagine the sweet, tangy scent of pineapple melding with tender, succulent pork – a combination that’s sure to tantalize any palate. This Slow Cooker Pineapple Pork recipe isn’t just a dish; it’s an experience, a culinary journey to a tropical paradise without leaving your home. Envision lounging on a sun-drenched beach, palm trees swaying, as you relish each bite of this delectable dish.

Last summer, my friends and I celebrated the end of a taxing year with a beach vacation, craving relaxation, adventure, and, naturally, exquisite cuisine. One sunset-lit evening, we gathered around a rustic table under a thatched-roof terrace, the ocean stretching before us. The aroma of slow-cooked pork mingled with tropical pineapple filled the air, making our mouths water in anticipation. Heaping portions of juicy pork coated in a sticky pineapple glaze awaited us. The first taste was heavenly, a blend of flavors transporting us straight to culinary nirvana. This dish quickly became our beach vacation tradition, a reminder of laughter and joy.

Slow Cooker Pineapple Pork Recipe:

Ingredients:

2-3 lb pork loin roast

1 sliced onion

2 tbsp extra virgin olive oil

½ cup dark brown sugar

¾ cup apple cider vinegar

½ cup honey

¼ cup soy sauce

2 tsp salt

3 minced garlic cloves

2 cups fresh pineapple chunks

Optional: 1 tsp crushed red pepper flakes

PREPARATION:

Brown the pork loin roast in olive oil in a skillet.

Transfer the roast to a slow cooker, surrounding it with sliced onion.

Mix apple cider vinegar, soy sauce, honey, brown sugar, garlic, salt, and red pepper flakes (if used) to create a marinade.

Pour this marinade over the pork and onions in the slow cooker.

Add pineapple chunks around the roast.

Cook on low for 6-8 hours or high for 4-5 hours until pork is tender.

Optional: Thicken the sauce with a cornstarch slurry if desired.

Enjoy !

Cheese and Bacon Rolls

2 cans of pizza dough.

Bacon (you can use pepperoni, ham, etc.)

Cheese (You can use mozzarella, swiss, cheddar, provolone, etc.)

Roll out one of the pizza dough to a rectangular shape. Spread cheese and bacon on top of the dough. Now roll out the other round of pizza dough and lay it on top of the other to sandwich the bacon and cheese.

Now roll up both rounds into one long tube. Slice an inch from the end of the tube for your bacon and cheese swirl. Continue slicing until your tube’s finished.

Add some extra cheese on top of your swirls. Bake at 350 degrees for about 20 minutes or until golden brown.

stuffed cabbage rolls

INGREDIENTS

FOR THE TOMATO SAUCE
▢2 tablespoons butter
▢1/2 cup onion finely chopped
▢1 teaspoon garlic minced
▢28 ounce can crushed tomatoes do not drain
▢15 ounce can tomato sauce
▢salt and pepper to taste
▢2 tablespoons brown sugar
▢1 tablespoon red wine vinegar
FOR THE CABBAGE ROLLS
▢1 pound ground beef I use 90% lean
▢1 cup cooked rice
▢1/2 cup onion finely chopped
▢1 teaspoon garlic minced
▢1 teaspoon salt
▢1/2 teaspoon pepper
▢1/4 cup fresh parsley leaves chopped, divided use
▢1 egg
▢1 head cabbage
▢cooking spray

INSTRUCTIONS

For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
Stir in the brown sugar and red wine vinegar. Bring to a simmer.
Cook for 10-15 minutes, stirring occasionally.
While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
Preheat the oven to 350 degrees F.
Coat a 9″x13″ pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
Sprinkle with remaining 2 tablespoons of parsley, then serve.

Easy Cabbage Casserole Recipe

Cabbage casserole is a delightful dish that combines the earthy flavor of cabbage with the comforting warmth of a casserole. Perfect for a cozy family dinner or a potluck gathering, this recipe is both easy to make and incredibly satisfying. Let’s dive into how to prepare this delicious dish step by step.

Ingredients for Easy Cabbage Casserole

To whip up a batch of cabbage casserole, you’ll need the following ingredients:

• 1 head of cabbage, chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 pound of ground beef, turkey, or sausage (optional for vegetarians)
• 1 cup of rice, cooked
• 1 can of diced tomatoes
• 1 cup of shredded cheese (cheddar or mozzarella work well)
• 1 teaspoon of paprika
• Salt and pepper to taste
• Optional add-ins: bell peppers, mushrooms, carrots

Preparation Steps

1. Preparing the Cabbage: Start by chopping the cabbage into bite-sized pieces. You can also shred it if you prefer a finer texture.
2. Cooking the Other Ingredients: In a large skillet, sauté the diced onion and minced garlic until translucent. Add the ground meat of your choice and cook until browned. Season with salt, pepper, and paprika for extra flavor.
3. Assembling the Casserole: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked rice, diced tomatoes, cooked meat mixture, and chopped cabbage. Mix well to ensure all the ingredients are evenly distributed.

Baking Instructions

Pour the cabbage mixture into a greased casserole dish and top with shredded cheese. Cover the dish with aluminum foil and bake in the preheated oven for 30-40 minutes, or until the cabbage is tender and the cheese is melted and bubbly.

Variations and Substitutions

• Vegetarian Options: Skip the ground meat altogether and bulk up the casserole with extra veggies like mushrooms, bell peppers, or carrots.
• Gluten-Free Alternatives: Use cooked quinoa or cauliflower rice instead of traditional rice to make this dish gluten-free.

Tips for Serving and Storage

Serve your cabbage casserole hot, straight from the oven, for maximum enjoyment. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Health Benefits of Cabbage

Cabbage is not only delicious but also incredibly nutritious. Packed with vitamins, minerals, and antioxidants, cabbage offers a range of health benefits, including improved digestion, heart health, and immune function.

Conclusion

In conclusion, this easy cabbage casserole recipe is a fantastic way to incorporate more veggies into your diet while indulging in a hearty and flavorful meal. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to be a hit. Give it a try and enjoy the wholesome goodness of cabbage casserole!

FAQs

1. Can I use a different type of cheese for this recipe?Absolutely! Feel free to experiment with different cheeses to find your favorite flavor combination.
2. Can I make this dish ahead of time?Yes, you can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just be sure to adjust the baking time accordingly if the dish is cold when it goes into the oven.
3. I’m not a fan of rice. Can I use another grain?Of course! You can substitute cooked rice with quinoa, couscous, or even pasta if you prefer.
4. Is cabbage casserole suitable for freezing?While you can freeze cabbage casserole, keep in mind that the texture may change slightly upon reheating. It’s best enjoyed fresh or stored in the refrigerator for a few days.
5. Can I add other vegetables to this recipe?Absolutely! Feel free to customize the recipe by adding your favorite vegetables or whatever you have on hand. Just make sure to adjust the cooking time accordingly to ensure everything is cooked through.

Dive into the irresistible world of Chocolate Peanut Butter Balls, a decadent treat that perfectly combines the creamy richness of peanut butter with the smooth allure of chocolate. These no-bake delights are not only a cinch to prepare but are guaranteed to satisfy your sweet tooth cravings. Ideal for holiday treats, special occasions, or as a homemade gift, these chocolate peanut butter balls are a surefire way to bring joy and sweetness into any moment. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises to be a crowd-pleaser, delivering a burst of flavor in every bite.

My journey with Chocolate Peanut Butter Balls began as a quest to recreate a cherished childhood memory. Growing up, these treats were the highlight of family gatherings, always disappearing from the dessert table within minutes. Determined to capture the magic of those moments, I set out to perfect the recipe, experimenting with proportions and techniques until I got it just right.

The first batch I made as an adult brought back a flood of nostalgia, and sharing them with friends and family only multiplied the joy. Each ball was a tiny capsule of happiness, evoking memories and creating new ones. It wasn’t long before these chocolate peanut butter balls became my signature treat, requested at every event and eagerly anticipated. Through this simple recipe, I found a way to connect with loved ones and pass on a piece of my heritage, one delicious bite at a time.

Why You’ll Love Chocolate Peanut Butter Balls

• Irresistible Flavor Combo: The classic pairing of chocolate and peanut butter is universally loved.

• • No-Bake Ease: Simple to make with no oven required, making them perfect for any skill level.
  • Versatile: Easily adaptable with different types of chocolate or additions like crushed nuts or sprinkles for decoration.
  • Perfect for Sharing: Ideal for gifting, holiday parties, or as a special treat for family and friends.

Ingredients Notes For Chocolate Peanut Butter Balls

• Peanut Butter: Use creamy peanut butter for a smooth texture, or crunchy if you prefer a bit of bite.
• Butter: Helps to bind the mixture and adds richness.
• Powdered Sugar: Sweetens the peanut butter and helps create a dough-like consistency.

• Chocolate: Semi-sweet or milk chocolate can be used for coating. Dark chocolate is a great option for a less sweet version.
• Add-Ins: Consider incorporating crushed nuts, rice krispies, or mini chocolate chips into the peanut butter mixture for extra texture.

Recipe Steps

1. 1. Mix Filling: Combine peanut butter, softened butter, and powdered sugar in a bowl until well blended and dough-like.

1. 1. Shape Balls: Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
   2. Chill: Refrigerate the balls for at least 30 minutes to firm up.
   3. Melt Chocolate: Gently melt your chocolate using a double boiler or in short bursts in the microwave.

1. 1. Dip: Dip each peanut butter ball into the melted chocolate, ensuring a uniform coat, and place them back on the parchment paper.
   2. Cool: Let the chocolate set by cooling the balls at room temperature or chilling them in the refrigerator.
   3. Serve: Enjoy these delicious treats once the chocolate has fully hardened.

Storage Options

• Refrigerate: Keep in an airtight container in the refrigerator for up to 2 weeks.
• Freeze: Freeze for longer storage, and enjoy directly from the freezer for a firmer texture

Ingredients

Ingredients

Let’s look at the things you’ll need to make this delicious dinner before we get into the preparation:

The basis of our dish is the adaptable and low-calorie zucchini.

Salt: To improve taste and assist the zucchini to release more moisture.

3–4 tablespoons of oatmeal: A full, nutritious grain that provides fiber and texture.

100g Grated Cheese: Offers that deliciously cheesy element.

Two eggs: The glue that keeps everything together.

To Taste Pepper: Offers a little flavor and spice.

Fresh chives provide a taste and color explosion.

Making the Dish

Having prepared our supplies, let’s go to the detailed instructions for creating this delicious oatmeal and zucchini dish:

Starting with the Zucchini

Grate the zucchini, then put it through a sieve.

Grinate the zucchini and toss in some salt; let for ten minutes or so. The extra liquid from the zucchini will be helped to drain by this.

Squeeze the shredded zucchini well after ten minutes to get rid of the last of the fluid.

Mixing the Ingredients, Step 2

Toss together the grated cheese, eggs, chopped chives, drained zucchini, and pepper in a mixing dish.

Get all the ingredients well mixed. You’ll see the ingredients mixing together to create a tasty, corny combination.

Baking to Perfection, Step 3

Set your oven to 180°C (360°F).

Spoon equally onto a baking dish the zucchini mixture.

The dish should be well cooked inside and golden brown on top after 20 minutes in the preheated oven.

The dish should be out of the oven and shown after 20 minutes. To get the top crisp and wonderfully golden brown, put it back in the oven for a further ten minutes.

Ingredients

1 package white cake mix

1 cup eggnog

2 eggs

½ cup vegetable oil

For the Topping:

2 cups whipped cream or Cool Whip

2 cups eggnog

3.4 oz instant vanilla pudding mix

1 teaspoon cinnamon

½ teaspoon nutmeg

Preparation

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

In a mixing bowl, blend the cake mix, 1 cup of eggnog, 2 eggs, and ½ cup of vegetable oil until smooth.

Pour the batter into the prepared baking dish.

Bake as per the cake mix instructions, approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the topping by whisking 2 cups of eggnog, instant pudding mix, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg until thick.

After the cake cools, poke holes throughout with a wooden spoon’s end.

Evenly spread the thickened eggnog pudding mixture over the cake. Chill in the fridge for 20 minutes to set.

Top with 2 cups of whipped cream, spreading it evenly. Optionally, add a sprinkle of cinnamon or nutmeg for garnish.

Slice, serve, and savor the festive and comforting flavors of your Eggnog Poke Cake! This dessert is a delightful addition to any holiday celebration, combining the beloved taste of eggnog with the joy of cake.

Indulge in the delightful fusion of “Berry Bliss: Blueberry Cheesecake Tacos,” where the crispiness of taco shells meets the creamy, luscious texture of blueberry cheesecake filling. This innovative dessert combines the fun format of a taco with the decadent flavors of a classic cheesecake, topped with a vibrant blueberry sauce. Perfect for parties, family gatherings, or as a unique treat to brighten any day, these dessert tacos are sure to captivate and impress with every bite.

Why You’ll Love Blueberry Cheesecake Tacos:

• Unique Presentation: A fun and unexpected way to serve cheesecake, perfect for making any occasion special.
• Delicious Combination: The crunchy taco shells contrast beautifully with the smooth, rich cheesecake filling.

• Easy to Assemble: Simple ingredients come together quickly, allowing for last-minute preparation.
• Customizable: Easily adaptable with different berries or toppings to suit your taste preferences.

Ingredients Notes For Blueberry Cheesecake Tacos:

• • Taco Shells: Use mini taco shells for a bite-sized dessert or standard ones for a more generous serving. You can make them from scratch using small tortillas, baked until crispy.

• • Cream Cheese: The base of the cheesecake filling; ensure it’s softened to room temperature for smooth mixing.
  • Sugar: Sweetens the cheesecake filling and can be adjusted based on your preference.
  • Vanilla Extract: Enhances the flavor of the filling.

• Heavy Cream: Whipped into the filling to add lightness and creaminess.
• Blueberries: Fresh or frozen blueberries can be used to make a quick compote for topping.
• Lemon Juice: Adds a bright note to the blueberry topping, enhancing the berries’ natural flavors.

Recipe Steps:

1. 1. Prepare the Taco Shells:
      • If using store-bought crispy taco shells, warm them slightly in the oven to refresh. If making from scratch, shape small tortillas into a taco shape and bake at 350°F (175°C) until crispy.
   2. Make the Cheesecake Filling:
      • • Beat the softened cream cheese with sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture until well combined.

   3. Cook the Blueberry Topping:
      • In a saucepan, combine blueberries, a bit of sugar, and lemon juice. Cook over medium heat until the berries burst and the sauce thickens slightly. Allow to cool.

1. Assemble the Tacos:
   • Spoon or pipe the cheesecake filling into each taco shell. Top with a generous amount of cooled blueberry compote.
2. Serve:
   • • Serve immediately to maintain the crispiness of the taco shells, or chill for a short time if preferred.

Storage Options:

• Prep Ahead: Keep the cheesecake filling and blueberry topping refrigerated in separate containers until ready to serve.
• Best Served Fresh: Assemble the tacos close to serving time to prevent the shells from becoming soggy.

Ingredients

Experience a delightful twist on classic Italian cuisine with “Comfort Twist: Stuffed Spaghetti Bread.” This innovative dish takes all the beloved flavors of a hearty spaghetti dinner and encases them in a beautifully golden, crusty bread loaf. Perfect for gatherings, potlucks, or a fun family dinner, this stuffed bread is both satisfying and visually impressive, making it a guaranteed crowd-pleaser.

Why You’ll Love Stuffed Spaghetti Bread:

• All-in-One Meal: Combines pasta, sauce, and bread into a single, easy-to-serve dish.
• Great for Sharing: Perfect for slicing and sharing, making it ideal for social events or family meals.
• Customizable: Easily adaptable with different fillings based on your favorite pasta dishes.
• Convenient: Excellent way to use leftover spaghetti, transforming it into a new and exciting meal.

Ingredients Notes For Stuffed Spaghetti Bread:

• Bread Dough: Use either homemade or store-bought pizza dough as the base for wrapping the spaghetti.
• Spaghetti: Cooked al dente, preferably cooled or from leftovers. Mix with your sauce of choice.
• Marinara Sauce: Rich and hearty, mixed with the spaghetti. You can also add meat, vegetables, or cheese to the sauce.
• Cheese: Mozzarella works well for its meltiness, but you can also incorporate Parmesan for added flavor.
• Garlic Butter: Melted butter mixed with minced garlic to brush on the bread for a savory finish.
• Herbs: Fresh or dried herbs like parsley, basil, or oregano to sprinkle on top for added flavor and color.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Bread Dough:
   • Roll out the pizza dough into a rectangle on a lightly floured surface.
3. Assemble the Bread:
   • Spread the cooked, sauced spaghetti evenly over the rolled-out dough, leaving a small border around the edges.
   • Sprinkle shredded mozzarella and any additional toppings like cooked sausage or vegetables over the spaghetti.
   • Carefully roll the dough over the spaghetti, starting from one long side, similar to rolling a cinnamon roll. Pinch the seams to seal.
4. Add Finishing Touches:
   • Place the roll seam-side down on the prepared baking sheet.
   • Brush the top with garlic butter and sprinkle with herbs and a little extra cheese if desired.
5. Bake:
   • Bake in the preheated oven for about 25-30 minutes, or until the bread is golden and sounds hollow when tapped.
6. Serve:
   • Let the bread cool slightly before slicing. Serve warm slices with extra marinara sauce for dipping if desired.

Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm slices in the oven or microwave to refresh the bread and melt the cheese.

Greek Chicken Gyros are a beloved dish that brings the flavors of the Mediterranean right to your table. These delicious wraps are filled with tender chicken, fresh vegetables, and a creamy tzatziki sauce, all wrapped in warm pita bread. Whether you’re craving a quick and flavorful dinner or planning a casual gathering with friends, this Greek Chicken Gyros recipe is sure to impress with its vibrant colors and satisfying taste.

Greek Chicken Gyros offer a perfect blend of fresh ingredients, bold flavors, and the comforting warmth of freshly grilled chicken wrapped in soft pita bread. Whether enjoyed as a quick weeknight meal or served at a gathering with loved ones, this recipe brings a taste of Greece to your home with every bite. Embrace the simplicity and richness of Mediterranean cuisine and delight in the joy of preparing and sharing this delicious dish!!

INGREDIENTS:

• For the chicken marinade:
  • 1 lb (about 450g) chicken breast, thinly sliced or pounded to an even thickness
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
• For the tzatziki sauce:
  • 1 cup Greek yogurt
  • 1 cucumber, grated and excess water squeezed out
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
• For serving:
  • Pita bread or flatbreads
  • Sliced tomatoes
  • Sliced red onion
  • Sliced cucumber
  • Lettuce or fresh herbs (such as parsley or mint)
  • Kalamata olives (optional)
  • Feta cheese, crumbled (optional)

INSTRUCTIONS:

Method:

1. Marinate the Chicken:
   • In a bowl, combine the minced garlic, lemon juice, olive oil, dried oregano, dried thyme, salt, and pepper.
   • Add the thinly sliced chicken breast to the marinade, making sure each piece is well coated.
   • Cover and refrigerate for at least 30 minutes, or up to 4 hours to allow the flavors to develop.
2. Make the Tzatziki Sauce:
   • In another bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out excess water), minced garlic, chopped dill, olive oil, lemon juice, salt, and pepper.
   • Stir well to combine. Taste and adjust seasoning as needed.
   • Cover and refrigerate until ready to serve.
3. Cook the Chicken:
   • Heat a grill pan or skillet over medium-high heat.
   • Remove the chicken from the marinade and cook for 4-5 minutes on each side, or until fully cooked through and nicely browned.
   • Remove from heat and let the chicken rest for a few minutes before slicing into strips.
4. Prepare the Gyros:
   • Warm the pita bread or flatbreads briefly in the oven or on the grill until just heated through.
   • Spread a generous amount of tzatziki sauce on each pita bread.
   • Arrange sliced chicken, tomatoes, red onion, cucumber, lettuce or herbs, and any optional toppings (like Kalamata olives or crumbled feta cheese) on top of the tzatziki sauce.
5. Wrap and Serve:
   • Fold the sides of the pita bread over the fillings to form a wrap or roll.
   • Secure with toothpicks if needed and serve immediately.
6. Enjoy Your Greek Chicken Gyros:
   • Serve the Greek Chicken Gyros warm, accompanied by extra tzatziki sauce and your favorite Mediterranean-inspired sides like Greek salad or roasted vegetables.

Savor the Flavors of the Mediterranean!!

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1 carrot, peeled and finely diced
1 rib celery, finely diced
Salt
Black pepper
4 cloves garlic, pressed through garlic press
1 pound ground beef (85/15 ratio lean to fat)
1 ½ teaspoons Italian seasoning
½ teaspoon white pepper
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
3 level tablespoons all-purpose flour
1 ¼ cups beef stock or broth
1 medium russet potato, peeled and diced into ¼ -½ inch cubes
2 teaspoons fresh thyme leaves, plus extra for garnish
1 tablespoon finely chopped parsley
¼ cup green peas
2 (17.3 ounce) packages puff pastry sheets, frozen
1 egg, whisked for egg wash
Flaky salt, optional garnish

Methods:

Begin by gathering and prepping all of your ingredients (except for the puff pastry sheets—keep those frozen) according to the ingredients list above.
Place a large, deep skillet or Dutch oven oven medium-high heat, and add the butter and the olive oil. Once the butter is melted, add in the onion, carrot, celery, plus a couple of good pinches of salt and pepper, and saute the veggies for a few minutes until just softened.
Add in the garlic, and once aromatic, add in the ground beef along with the Italian seasoning, the white pepper plus a couple more pinches of salt and pepper, and use your spoon or spatula to crumble the beef into a fine consistency, cooking it for a few minutes until no longer pink.
Next, add in the tomato paste along with the Worcestershire sauce and stir that into the beef mixture, then sprinkle in the flour and stir that in to blend well.
Add in the beef stock or broth, followed by the diced potato, and stir to combine. Cover the pan and allow the filling to gently simmer just until the potatoes are tender and the sauce thickened, roughly 25-35 minutes.
To finish the filling, add the thyme leaves, the chopped parsley and the peas, and stir to combine. Check to see if any additional salt or pepper is needed, and allow the beef filling to completely cool.