Jan's Calabacitas Con Queso (Zucchini with Cheese)

Calabacitas Con Queso

1 1/2# Zucchini cut in bite size peices

3 Cobs of Corn, cooked in microwave for 3 minutes and shuck cobs and cut off kernels

1 onion sliced and lightly browned in small amount of Evoo over medium heat

1 clove of Garlic pressed

Small to medium Poblano Pepper, seeded, deveined and minced

2-3 Plum Tomatoes with seeds removed and cut into bite size peices

1T Evoo

2t Sugar

1/2 t salt

1/2t Cumin or to taste

1/2t Chili Powder or to taste

2c or more Monterey Jack Shredded Cheese

In Saucepan add 1T EVOO. Zucchini, Corn, cooked onion, garlic, Poblano pepper, tomatoes, Cumin, Chili Powder and salt.  Cook covered over medium heat until tender (about 10 minutes).

Gently stir in the sugar.  Then add the cheese sprinkled on top of the pan.  DO NOT STIR.  Keep heating until cheese is melted.  Serve warm.
 

Baked Zucchini Sticks with My Own Ranch Dressing

Ingredients (Serves 4)

For the Zucchini
4 zucchini, cut crosswise in half, then cut in six pieces lengthwise
2 cups Panko bread crumbs
1 cup freshly grated Parmesan cheese
1 teaspoon garlic salt...

1 teaspoon oregano
2 eggs

For the Ranch Dressing
2 Cloves Garlic, Crushed & Minced or put through a Garlic Press
1 teaspoon Salt
3 Tablespoons of Finely Minced Flat Leaf Parsley
1 Cup Hellman's Mayonnaise
1/2 Cup Sour Cream
6 Tablespoons Buttermilk
1 1/2 teaspoons Vinegar
1/2 teaspoon Worcestershire Sauce
2 Tablespoons Minced Fresh Dill
1/2 teaspoon Paprika
1/4 teaspoon Dried Oregano

Instructions

For the Zucchini

Preheat oven to 400°F. Line baking sheet with parchment paper...or sprayed well with cooking oil. Combine bread crumbs, Parmesan cheese, salt and oregano. Beat eggs in shallow bowl until frothy. Dip zucchini sticks in egg, then coat in crumb mixture...one at a time. Place in single layer on baking sheet. Bake 20 minutes or until tender crisp and golden in colour. Serves 6

Now...you can serve these with a Marinara Sauce or Ranch Dressing, but I make my own Ranch Dressing. And, oh, is it DE-licious!!

For the Ranch Dressing

Combine all of the ingredients together, using more or less Buttermilk than the recipe calls for, to get the dressing the consistency you desire. Remember, you will be dipping Hot Zucchini Sticks into it, so you may want to leave it pretty thick, like I did. Chill the dip while you make the Zucchini Sticks.

I use this dip for veggies and even for potato chips! It's always a hit!

Parmesan Roasted Cauliflower

6 cups Cauliflower Florets
1 Tablespoon Olive Oil
Salt
Pepper
1/2 cup freshly grated Parmesan Cheese
1/4 cup Butter...

3 Cloves Garlic, finely minced
2/3 cup Slivered Almonds, chopped
2/3 cup Panko Crumbs
optional toppings: chopped chives, minced rosemary or thyme - use your imagination!

Preheat oven to 425°. Place cauliflower in a 15x10x1" baking pan and toss with olive oil, salt and pepper. Roast for 20 minutes. Toss and sprinkle with the Parmesan Cheese. Bake 5 minutes more. Meanwhile in a medium skillet, melt the butter. Add garlic and cook 20 seconds. Add almonds and panko crumbs and stir to coat with the butter. Cook over medium-low to medium heat until golden. Transfer cauliflower to a serving dish and top with the almond mixture. Yields 6 cups. Add additional toppings as desired and serve.

Roasted Cauliflower with Garlic, Lemon & Parmesan

5-6 cups cauliflower florets, in 1 1/2" pieces
1/4 cup extra virgin olive oil
1 tablespoon thinly sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper...
2-4 tablespoons grated parmesan
chopped chives, for garnish

Preheat oven to 450°. Place the cauliflower florets in a roasting pan or large sauté pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper; toss to coat.

Place the pan in the oven and cook for about 20 minutes or until cauliflower has brown spots and is cooked through. Stir every 5 minutes to ensure even roasting. Remove from the oven and sprinkle with the parmesan. Garnish with chopped chives and serve immediately while still warm.  (4 Servings)