Since I’m officially done practicing for the Sutter Home “Build A Better Burger” contest, I’m left with a few pounds of ground pork that didn’t make the trial runs. (We leave for Napa tomorrow, eeeeek!) I have lots of veggies needing to be put to use and this is a fast and easy skillet that came together in about 10-12 minutes. (I had a disaster with one of the children during the creation of this so the timeframe isn’t exact).
This dish is easy, fresh and can be whipped up in a cinch with a variety of veggies to accompany the ground pork. You can leave this as a meat and veggie dish only or fold in some al dente shaped noodles (even wheat noodles work) of your choice or serve over rice if desired. *Full recipe at the end of post.
PS: Have you entered my giveaway? As soon as I get home from Napa, I’m drawing the winner of the Pork Prize Pack! Enter via Facebook by leaving a comment on the Perfect Iowa Chops & Giveaway post or you certainly can leave a comment on the original blog post here and I’ll throw you in the drawing also!
The other day we visited a nearby barn that is absolutely beautiful. Here are some of the pictures of the beautiful historic barn and amazing silo.
Masterfully crafted. Beautiful.
A lot bigger up close… than it looks from the road.
This is breathtaking.
Parmesan Pork and Veggie Skillet
1 lb. ground pork (80/20)
1 1/2 tsp seasoned salt
1 C water
3/4 C parmesan cheese, divided
1 1/2 tsp Italian Seasoning
1/2 large red pepper, chopped 1″ pieces
2 stalks of celery, chopped at a diagonal 1/2″
1 C baby carrots, chopped 1/2″ chunks
3 scallions chopped, divided
1 small zuchinni, chopped 1″ chunks
1 small yellow squash chopped 1″ chunks
1/2 1 lb. box of shaped pasta, cooked to al dente.
Brown ground pork, drain if needed. Over medium heat, add water, 1/2 C parmesan cheese, Italian seasoning and firm veggies: pepper, celery and carrots. Simmer for 3 minutes. Add remaining veggies minus a few scallion tops for garnish, simmer until liquid is reduced and thickened. Stir in noodles. Add remaining 1/4 C cheese. Stir and serve warm. Makes 4-6 servings.