Corn Jalapeno and Zucchini Casserole

This casserole is a perfect side to any Sunday or Holiday dinner. It has a little bite from the jalapenos, but you can leave these out if you want or just use less. I think it is a meal all by its self. Try it. This stuff is awesome! 1 Package 8.5 ounces corn bread or corn muffin mix (I used Jiffy) 2 1/2 to 3 cups shredded zucchini 2 eggs, beaten 1/8 cup jalapeno rings (canned or jarred), minced  8 ounces shredded cheese (your choice) I used Monterrey Jack  1 can 15.25 ounce (or about) sweet yellow corn or frozen 1/4 cup sour cream 2 teaspoons Greek seasoning salt and pepper to taste Mix all ingredients together in a large bowl and pour into a sprayed or greased casserole dish. Bake in a preheated oven at 375 degrees for 30 to 35 minutes or until set in the middle and golden brown.   

 

Southern Fried Fusion!

Jalapeno Spiked Zucchini Fritters

Serves up to 6

This recipe easily goes vegetarian by using egg substitute.

Ingredients:
3 large zucchini or equivalent, shredded
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 eggs ( use egg substitute, if desired)
2 cloves of garlic, minced
½ cup white or yellow onion, minced
2 medium to large jalapeno pepper, minced (seeds and membrane removed)
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon dry basil
½ cup, fresh Parmesan cheese, grated
vegetable or sunflower oil for frying
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Note: If you like it hot, add more jalapeno.

Directions:
Shred zucchini. Place shredded zucchini in a paper towel and squeeze as much excess liquid out, as possible. Add flour, baking powder and basil to a bowl and mix well. Add eggs, salt, pepper, shredded zucchini, onion and jalapeno. Mix, but don’t over-mix. Add grated parmesan and combine. Heat oil in heavy skillet on medium high. Using a tablespoon, drop fritter mixture into hot skillet and fry 1 to 2 minutes on each side until golden brown. Fritters should be about 3 inches in diameter. Spread with spoon, but don’t spread too thin. Add more fritter batter if necessary. Make larger fritters if it will be your main course. Drain on paper towels. Serve with a dollop of plain yogurt, sour cream or a guacamole salad.

Albondigas Soup

A girl that I play games with on facebook mentioned that she was sick and her husband had brought her albondigas soup? I'd never heard of it. And being an Angelino for most of my life, I thought it was odd I had never even heard the word before. I guess in life you're always missing something, because when I googled it, I found many versions of this wonderful soup. Albondigas simply means meatball, or meatball soup in Spanish. I have to tell you I went straight to work on a version of a recipe that I felt had all the ingredients my family would like. I think I did it. My family loves it! Albondigas soup is truly Mexican soul food. It is colorful, comforting and flavorful. I hope you like this soup as much as we did. It is what I believe, the best of several recipes, all authentic with a few twists and turns of my own. I made it for dinner tonight and it is delicious!

Albondigas Soup
Servings:
8 to 10
Ingredients:

Meatballs
½ pound lean ground beef
1 pound Mexican chorizo sausage *See instructions below to make your own.
1 egg, beaten
2 cloves garlic, minced
¾ cup rice, cooked
1 good handful of cilantro leaf, chopped
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon ground cumin

Soup
8 cups chicken broth
½ cup onion, chopped
2 carrots, diced
3 stalks celery, diced
2 cans (10 ounce) tomato & green chile mix, such as Rotel (Do not drain)
½ teaspoon ground cumin
1 teaspoon oregano
1 handful cilantro, chopped
2 to 3 zucchinis (depending on size), cubed
½ teaspoon salt
½ teaspoon pepper

Directions:
Preheat oven to 350 degrees.
To make meatballs, combine all ingredients and mix thoroughly. Roll into balls.
You should make around 25 to 30 meatballs. Place meatballs in a lightly sprayed baking dish and bake for about 15 to 20 minutes or until browned. Remove and let sit until soup is ready.

In a heavy bottom pot, saute onion until tender. Add broth, carrots, zucchini, celery and cook until soft. Add both cans of tomatoes and green chiles, cumin, oregano and cilantro leaves. Bring to boil and drop baked meatballs in the soup. Return to simmer and cook another 15 minutes. Taste and season with salt and pepper as needed.

*For those of you that don’t care for packaged chorizo: To make your own, use 1 pound ground pork or turkey and add:
2 tablespoons chili powder
1 tablespoon sweet paprika
½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon crushed dried oregano
1/4 teaspoon cayenne pepper
1/4 cup red wine vinegar

In a bowl, mix all ingredients well and let sit in refrigerator for 2 hours to let flavors to meld, then follow directions above.