I made a dish very similar to this last year, or perhaps it was even two years ago, when we had an abundance of banana peppers. I remember that we really enjoyed it, I just didn’t remember the exact recipe because I did not write it down. Last week when our neighbors sent over a bunch of banana peppers from their garden I decided to try it again. This time I am writing it down and sharing it with you as well.
I wasn’t sure what to call this and my first thought was stuffed banana peppers. That name reminded me too much of stuffed bell peppers but this really has no similarity. It is much closer to the jalapeno poppers that I love, so I decided to call it banana pepper poppers. Besides that is just fun to say. 🙂
* It is really not necessary to have the exact amount of any ingredient listed – a little more of this or a little less of that will not make a great difference. Feel free to add the word “about” in front of the amount of each ingredient.
Banana Pepper Poppers
8 Fresh Banana Peppers
4 oz. cream cheese softened
1/2 cup grated mozzarella cheese
2 or 3 jalapeno peppers
3 slices of bacon cooked crispy
Slice the banana peppers in half long ways a remove seeds. Remove core and seeds from jalapeno peppers and chop them into small pieces. Chop bacon into small (bacon bit like) pieces. Mix cream cheese, mozzarella cheese, bacon bits and jalapeno peppers. Place banana pepper halves on baking sheet and fill each one with cream cheese mixture. Sprinkle bread crumbs on top of each pepper. Bake at 350 degrees Fahrenheit for 20 to thirty minutes.
In my last post about asparagus season I asked if anyone had any great recipes for asparagus I didn’t get too many replies to this question so I thought I would share some of the ways that we eat asparagus this spring.
This morning when my husband went to open up the chicken coop I asked him to go to the garden and cut the asparagus that was ready. I knew there were at least a few shoots that were the right size. He came back with four or five shoots and that was just the right amount for what I had planned.
Now when I think breakfast I usually don’t think vegetables. I’m sure it’s because of the way I was raised and perhaps even a cultural thing but veggies are usually eaten later in the day. The exception is when I make an omelet.
My recipe this morning included –
3 Eggs (farm fresh)
4 shoots of Asparagus
1 pre-cooked Sausage Patty – (This was left over from yesterdays breakfast)
Asiago and Swiss Cheese
I started by putting a little oil in the pan and lightly cooking the asparagus. I beat the eggs then added them to the pan and covered it and let it cook a little while I cut the sausage into small pieces. I then added the sausage and covered it again and let it cook on low. I cut some asiago cheese and tore a slice of Swiss cheese into a few pieces. Once the egg looked mostly cooked (no more runny stuff) I placed the cheese pieces on top and covered it to let the cheese melt. I am really am not good at folding an omelet and making it look good so I usually just leave it open.
My husband wanted his to go so I made it into a sandwich.
I made a new soap yesterday.
When it was all mixed and ready to pour into the mold it very much resembled tomato soup. It is not something to leave unattended in the kitchen for fear that the first person who walks in would grab a bowl, ladle some in, add some crackers and be very disappointed with their lunch. Don’t Eat It!
This soap recipe has six ingredients and all but one of them are included in my diet on a regular basis, they are olive oil, coconut oil, water, yogurt and turmeric. The sixth ingredient is sodium hydroxide, also known as lye, and that is what turns oils and liquids into soap.
This soap will be ready in about six weeks, and I will be sure to let you know how it turns out. I am certain that the yogurt will give it the same bubbly, creamy lather that we have experienced with both Salad Bar and Aloe but I am very curious the see what properties turmeric brings to the
Until next time be well.
I started crocheting curlicues and I think I am hooked. (pun intended)
I made pony tail holders. These make me miss having little girls and putting fancy ponytails in their hair.
I made bookworms,
and this octopus that was a gift for my Grandson, Jackson.
These things work up very quickly and I love using the variegated color yarn for this.
I also found another hat pattern that I like. It was a free pattern that you can find at the following link.
I have made a two so far.
I have been using some of my yarn stash to make these, so finding complimentary colors that work is a challenge.
This is my precious granddaughter Addy modeling the hat I made for her,
and my beautiful, great-niece, Kenzie wearing the hat (with curlicues) that I made for her. You can see more of this style hat in this post.
While crocheting all this has been lots of fun, I have to admit that I am really anxious for the nice weather to get here, when I will trade in my crochet hook for garden tools. Bring on spring!