Banana Pepper Poppers

My garden is a champ at producing peppers. I wanted to try something different with them other than pickling and candying them. We aren't that big on heat, so we have a lot of banana peppers. I decided to turn them into poppers using the filling from my VooDoo Eggrolls! They turned out delicious!!!

Banana Pepper Poppers

12 Banana Peppers, halved and seeded
1 1/2 cups Crawfish Tails, chopped or shrimp*
2 tsp Old Bay Seasoning
1 tsp Butter
1/4 cup Onion, minced
3 cloves Garlic, minced
3/4 cup Andouille Sausage, cut in a small dice
4 tbsp Worcestershire Sauce
1 1/2 cups Shredded Mozzarella Cheese
1 cup corn
1/2 block of Cream Cheese (4 oz, room temp)

Preheat oven to 400 degrees F.

In a large bowl, add crawfish and seasonings.

In a skillet, sauté onions and garlic in butter and Worcestershire sauce,
until tender. Add crawfish and sausage. Sauté for 2-3 minutes.
Dump back into the large bowl to cool.

Stuffed Banana Pepper Poppers

Mix cheeses and corn until well mixed. Add to the cooled meat mixture.
Stuff peppers with the mixture and bake for 18 to 20 minutes. Let cool a little, about 5 minutes and enjoy!

*If you don't have access to crawfish, substitute shrimp. I used a combo of both in this recipe.

Pork Moscato

Yesterday, I set out to make several special dishes and a few new dishes to try out before company arrives for the holidays. I made my list for the hubby to pick up while he was out. He planned to do the manly thing a make a run to Lowes, so I tacked on a trip to The Pig (Piggly Wiggly grocery store). It was rainy and cold so he tells me late in the afternoon that he has talked himself out of going because its cold and raining. I'm left in mid-cook mode with unfinished dishes. Time to switch gears and go into improvise and save mode... after ditching the kill hubby mode! Sooooo... I came up with the Pork Moscato and made a simple dressing and gravy. Oh my goodness, after tasting the pork, the hubby says that I should thank him for making me do the pork this way! Yeah! That's gonna happen!!!

4 lbs Pork Roast

1 cup Moscato Wine

Carrots, cut into sticks

Onions, quartered

Cherry Tomatoes

Banana Pepper Rings

4 cloves garlic

Kosher Salt

Black Pepper

Preheat oven to 400 degrees. Mince garlic and combine with salt and pepper to make a paste. Rub on the fat side of the pork. Pour wine into the roasting pan. Place pork, skin side up in the wine. (so the garlic rub doesn't wash off) Place the rest of the ingredients in the pan and cover. Cook for 1 1/2 hours or until the internal temperature reaches 160 degrees. Uncover and either broil or cook until the fat is browned and a crust forms. 

 Ready for the oven!

After 1 1/2 hours in the oven and browning time for the crust... 

Prettiest view :-) 

Remove the pork and slice. Spoon the juices over the meat.

Add the veggies to the plate and serve!

My plate with a side of dressing and gravy! It was yummy!