Despite not following some of the gardening strategies that I had mentioned earlier this year, like planting by the moon and companion planting, our gardens have produced abundant crops. For the last several weeks we have been blessed to be enjoying meals prepared with fresh home grown vegetables. We are thankful to be eating well.
Some of the meals we’ve enjoyed include:
Yesterday’s Dinner – Beef Stew (with home grown potatoes, swiss chard, celery, tomatoes and garlic)
Thursday’s Dinner – Pepper Steak over White Rice (with home grown bell peppers, tomato and garlic)
Wednesday’s Dinner – T-bone Steak, Garlic Mashed Potatoes, Acorn Squash and Sautéed Swiss Chard. (with home grown potatoes, garlic, squash, and Swiss chard)
Spaghetti – with home made/ home grown sauce
Corn on the Cob
Green Beans with Garlic Butter
Banana Pepper Poppers
All this, my friends, is why we do what we do.
The Banana Pepper Poppers are one of our favorite side dishes. They are easy to make so I decided to share the recipe. (Please note that I am one of those cooks who does “a little of this and a little of that” so the amounts do not need to be exact. Feel free to put the word “about” in front of each ingredient listed.)
Banana Pepper Popper Recipe
6 – 3 to 4 inch banana peppers
4 ounces cream cheese softened
1/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
three strips of bacon cooked and cut into bits
a few shakes of crushed red pepper (optional)
bread crumbs (optional)
Slice peppers in half lengthwise and remove stem and seeds. Place in baking dish. Mix together the cream cheese, mozzarella cheese, parmesan cheese, bacon bits and crushed red pepper. Fill each pepper half with cheese mixture. Sprinkle each pepper with bread crumbs (optional). Bake at 350 degrees Fahrenheit for 20 to 30 minutes (until peppers have softened). Enjoy! 🙂
Leftovers keep well in the refrigerator they are even good eaten cold.
Are you eating any in season vegetables?
Do you have a favorite seasonal recipe you would like to share?