Gas Station Stuffed Pork Chops

Crab stuffing:
1/4 of each, red, yellow and green bell peppers, chopped
1/4 red onion, chopped
2 tablespoons garlic butter
1 pound fresh crabmeat
2 tablespoons freshly chopped parsley leaves
1 tablespoon fresh chopped basil leaves
1/4 cup bread crumbs
1 fresh egg
Salt and freshly ground black pepper
Pepper jack cheese

Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.

Asiago Sauce:
About 1/2 pound shredded asiago
2/3 cup half and half
2/3 cup heavy whipping cream

For the sauce:
Bring whipping cream and half and half to a boil. Add the asiago cheese, remove from heat. Pour over cooked capellini pasta.

Blackened seasoning:
1/2 cup Spanish paprika
1/2 cup cayenne pepper
1/2 cup Black pepper
1/2 cup salt
1 cup chili powder
1 cup granulated garlic
1 cup granulated onions

For the seasoning:
Combine all ingredients in a container with a tight fitting lid.
Cut a pocket into the pork chop and stuff it with the crab mix. Season with the blackening seasoning. Grill pork chop.

Place grilled pork chop over noodles and sauce, serve.

Blue & Yellow Muffins

6 Tbl unsalted butter
1/2 cup finely diced red onion
4 finely chopped garlic cloves
1 1/2 c milk
4 eggs
2 Tbl honey
1/2 c finely diced red bell pepper
2 jalapeno finely chopped
1/2 cup fresh or frozen corn
2 Tbl finely chopped cilantro
1 cup blue cornmeal
1 cup yellow cornmeal
1 1/3 cup flour
1 Tlb baking powder
1/2 tsp baking soda
4 tsp kosher salt

1. Spray a muffin tin with cooking spray and preheat oven to 400.
2. In a small pan melt butter, add onion and cook until soft. Add garlic and cook for 30 sec. Remove from heat and let cool slightly. Divide mixture evenly between 2 bowls.
3. In another bowl whisk together the milk, eggs, honey red pepper jalapenos, corn and cilantro. Pour mixture into a measuring cup and add half of the mixture to each of the large bowls with the onion mixture.
4. Put the blue cornmeal and yellow cornmeal in 2 separate bowls. To each bowl add 2/3 cup flour, 1 1/2 tsp baking pwd, 1/4 tsp baking soda and 2 tsp salt. Mix each cornmeal mixture into a bowl with the liquid mixture.
5. Pour an equal amount of each batter side by side into each muffin cup and bake for 16 minutes. Let the muffins cool in the pan for 5 min and then remove to a cooling rack. The batters can be made up to 1 day in advance and refrigerated. Makes 18 muffins