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Food & Recipes

Vegetable Fajitas (Calabacitas)

  • Serves: 4 – 6
  • Preparation Time: 20 minutes
  • Total Cooking time: 20 minutes

I absolutely love summertime, although honestly I could do without the breathtaking heat but without it, the wonderful parade of colorful and delicious summer vegetables would not be around to be enjoyed and appreciated. This dish is a celebration of those beautiful veggies and, to some extent of the heat. Garden-fresh vegetables are mixed with a spicy blend of chili powder and garlic hot sauce and just a splash of lime juice and tequila. All of these flavors come together in an amazing burst of flavors and aromas that quickly wakes up and refreshes a heat exhausted palate on a summer evening. Whether this recipe is served as a side dish or as filler in a corn tortilla as a taco this is a great dish to try at your next potluck or Mexican night.

Amount Measure Ingredients
2 small Zucchini halved lengthwise and sliced thinly (about 1/8”)
2 small yellow crookneck summer squash halved and sliced thin
1 medium potato, peeled and diced into ¼” cubes
1 small red onion, peeled and sliced thinly
1 cup fresh tomatoes seeded and diced (about 1 medium tomato)
1 cup sweet white corn either cut off of the cob or use frozen corn
1 Tablespoon Lime juice (about ½ of a lime)
1   shot of good tequila
2 Tablespoon Garlic flavored Hot sauce (I used Pepper Plant Brand) or to taste
1/2 teaspoon chili powder
    Salt and pepper to taste

To prepare:

Heat a large heavy skillet over a medium high burner. Add about 1-2 tbsp vegetable oil to the pan and let heat thru. Next, add in the diced potatoes and let cook for about 3 minutes then stir to turn when slightly browned. Add in the sliced onion and stir constantly, sauté for about 2-3 minutes or until the onions just begin to soften and turn translucent. Next, add in the zucchini, yellow squash, and the diced tomatoes, chili powder, and the garlic hot sauce, stirring well to mix. Lower the heat to medium and stir occasionally another 10 minutes or so or until the squash is just tender. Stir in the sweet corn, then season to taste with the salt and pepper. Lastly, add in the lime juice and tequila, returning to the heat and simmering another 5 minutes or until tender. Serve as vegetarian tacos with sour cream and cheese in some heated corn tortillas or as a side dish with your favorite Mexican dish.

Zucchini Muffins (Vegan)

  • Ammount: 12 muffins
  • Preparation Time: 15 minutes
  • Total Cooking time: 20-22 minutes
Amount Measure Ingredients
2 cups shredded zucchini
1 cup mashed ripe banana
1/2 cup applesauce*
2 tsp vanilla
3/4 cup sugar
1 1/2 cup flour
1 tsp cinnamon
1 pinch nutmeg
3/4 tsp baking soda
1/2 tsp salt
1 cup raisins

To prepare:

  • Preheat the oven to 350 degrees; grease a 12 cup muffin tin.
  • Mix the mashed banana, applesauce, sugar and vanilla together in a bowl.
  • Stir in shredded zucchini.
  • Add 1 cup flour, cinnamon, nutmeg, baking soda, and salt to zucchini mixture and combine.
  • Stir in remaining 1/2 cup of flour and raisins.
  • Scoop into muffin tins at 3/4 full.
  • Bake in oven for approximately 20-22 min, or until toothpick inserted comes clean.
  • Cool and enjoy!

***NOTE*** Don’t overdo the applesauce in this recipe as they will become WAY too moist and resemble bread pudding rather than a muffin!

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!

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