1. We didn't take any pictures of them.
2. They weren't very good.
We were searching for one starchy side dish and one vegetable side dish.
The contenders for side dish were. . .
Mexican Cornbread
Jalapeno Cheddar Cornbread
Mexican Rice
Zucchini Oven Fries
Mexican Zucchini
Spicy Mexican Salad (includes Fritos)
And, we ended up with. . .
Mexican Cornbread
Taken from Ezra Pound Cake who took it from The Nashville Cookbook
Serves 8
1 1/2 C self-rising cornmeal
1 C buttermilk
2 eggs
1 Tbsp chopped green bell pepper
1 C cream-style corn
2 Tbsp finely chopped jalapenos
1 1/2 C grated sharp Cheddar cheese
1/2 C cooking oil or bacon drippings (!!!)
Preheat oven to 400 degrees F.
Combine the cornmeal, buttermilk, eggs, bell pepper, corn, and jalapenos.
Heat oil in 8" cast-iron skillet for about 7 minutes.
Pour oil from skillet into batter. Stir lightly, and pour half of the mixture into the hot skillet. Sprinkle half the cheese on the mixture in the skillet, then pour the remaining cornmeal mixture over this. Sprinkle the remaining cheese on top.
Bake for 40 minutes. Serve hot.
My Notes:
This didn't have a lot of flavor and was really oily. I will not make it again.
Mexican Zucchini
Taken from CD Kitchen
Makes 6 servings
Ready in less than 30 minutes
1 lb zucchini
3 Tbsp olive oil
2 ears corn
1 red bell pepper
1 small onion
1 tsp chili powder
1 tsp salt
1 teaspoon pepper
Trim the zucchini and cut it into discs about 1/2" thick. Heat the olive oil in a wide, deep skillet set on medium-high heat. Put the zucchini discs in the skillet and cook them until they become a deep brown. Remove with a slotted spoon to a dish.
While the zucchini cooks, slice the corn off the cob. Remove and discard stem and seeds from red pepper (or a mildly hot chili pepper), and mince the pepper. Mince the onion.
Add the corn, pepper, and onion to the skillet and cook over fairly high heat to soften the onion. Add chili powder, salt, pepper, and zucchini to the skillet. Reduce heat to medium and cook to heat through, about a minute.
My Notes:
This wasn't all that great, either. Maybe it was because corn and zucchini weren't in season when we made it. It was bland and watery.
While the zucchini cooks, slice the corn off the cob. Remove and discard stem and seeds from red pepper (or a mildly hot chili pepper), and mince the pepper. Mince the onion.
Add the corn, pepper, and onion to the skillet and cook over fairly high heat to soften the onion. Add chili powder, salt, pepper, and zucchini to the skillet. Reduce heat to medium and cook to heat through, about a minute.
My Notes:
This wasn't all that great, either. Maybe it was because corn and zucchini weren't in season when we made it. It was bland and watery.
Barb next time try adding cheese to the zucchini dish. We call them Calabasitas, I just add the zucchini, corn, onion, salt, pepper and cheese. I try to add yellow squash also.
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