Anaheim Pepper Stuffed with Pork

We first had this dish when we were in Des Moines and has always been in our favorite list. Every time I make it we enjoy it :)

Ingredients:

1. Anaheim peppers - 4
   
2. Pork - 1 Pound
3. Green Chilly - 1
4. Tomatoes - 2
5. Red chilly pepper crushed - 1/2 tsp
6. Onion - 1 medium
7. Butter - 1 Tbsp
8. Oregano - 1/4 tsp
9. Pepper - 1 tsp
10. Cilantro Leaves - diced  - 2 tbsp
11. Olives - 1/4 cup
12. Olive pickle water - 1/4 cup
13. Banana pepper - 5 rings
14. Mozzarella Cheese - 4 tbsp
15. Parmesan Cheese - 2 tbsp

Directions:

1. Preheat oven to 400 Degree F
2. Cook pork with salt and green chilly and mash it well
3. Melt butter in a heavy bottom pan
4. Add diced onions 
5. Once the onions are translucent, add cooked and mashed pork to the mix
6. Add tomatoes, oregano, olives, olive juice, banana peppers, pepper
7. Once all cooked - turn off the heat and add cilantro leaves
8. Slit the Anaheim peppers sideways and remove the seeds
9. Boil water in a separate pan and cook the Anaheim peppers for 3-4 mins - the pepper should still be crisp - not soggy
10. remove the Anaheim peppers and stuff them with the pork mixture and line them in a baking dish
11. Sprinkle shredded Mozzarella cheese and Parmesan Cheese and bake for 10-12 mins or till all the cheese has melted and browned a bit. 
12. Serve with any piece of bread and enjoy :)

Fig and Honey Bars

Ingredients:

1. Fig - 1 cup - i used the fry figs and soaked it in water for 1 hr 
2. Honey - 1/2 Cup 
3. Whole wheat - 1 1/2 Cup
4. Salt  - 1/2 tsp
5. Molasses - 1/2 Cup
6. Butter - 6 Tbsp
7. Egg - 1 
8. Vanilla Essence - 1 tsp

Directions:

1. Crush fig into a paste. 
2. In a heavy bottom pan add the fig paste and honey and cook it for 5 mins
3. Preheat oven on 350 degree
4. Mix butter, egg, Molasses, Vanilla Essence, Whole wheat, Salt
5. Use parchment paper to roll the dough into thin sheets
6. Fill with the fig paste mix 
7. Wrap the sheets on both sides and make it into a log
8. Cut the log into 1/2 inch thick slices
9. bake for 12 mins or till golden brown