Zucchini corn cakes

This recipe is called a cake for lack of any other proper term. This is not a cake nor does it have sugar as an ingredient. But it turns out a bit sweet because of the natural sugars in corn

This is a great sports night snack

Zucchini corn cake (grilled corn and zucchini patty)

Zucchini Corn Cakes

Ingredients

1. 2 cups frozen corn thawed
2. 1/2 cup each of grated mozzarella cheese, bread crumbs
3. 11/2 cup grated zucchini (Squeeze some water out of it)
4. 1/2 -1 cup all purpose flour (Depending on how watery your zucchini and corn are)
5. 1/2 teaspoon each of salt and pepper or more to taste

Pulse the corn 5-7 times. Mix all the ingredients and divide it into 6-8 parts and make it into 1/2 inch thick patties and let it set in the fridge for 30-60 minutes. Heat a grill and grill on medium heat for 3-4 minutes in each sides

Let it cool a bit and serve 

Sesame Celery

Celery sticks are one amazing vegetable. They are salty and delicious with a side of ranch. But this amazing trick makes them super delicious and I served it as a vegetable dish for one of the game days

Sesame Celery

Sesame coated Celery

Ingredients

1. 3 sticks of Celery washed and cut into 6 inch long stick. Cut lengthwise to 2 or 3 sticks each
2. 2 tablespoons soy sauce
3. 2 tablespoons toasted sesame seeds
4. Black pepper Ranch for serving

Put the celery sticks in a bowl and toss with soy sauce Then toss in sesame seeds and toss to coat. Serve with a side of ranch
 

Sriracha lime chickpeas

Recently I have been craving chick peas and gobbling the Wasabi chickpeas. I can't make the wasabi chickpeas at home because I do not have the wasabi but I just got a new bottle of Sriracha sauce and so I made the Sriracha Lime Chickpeas. The main reason here is I can control the heat. The chickpeas I get from the super markets are not spicy enough for me

Sriracha Lime Chickpeas (Chickpeas smothered in Sriracha and baked crisp)

Crispy spicy Sriracha lime chickpeas

Ingredients:

1. 1  can of chickpeas, rinsed well and drained
2. 1 tablespoon sriracha
3. 1 tsp each of olive oil, garlic powder (optional), corn startch
4. 2 tablespoons lime juice
5. 1/2 tsp sea salt

Rinse the chickpeas and dry them and try to remove the skin by lightly rubbing them between your fingers or between paper towels .

Pre heat oven to 450 degrees

Mix all the ingredients together and add the chickpeas and mix well. On a baking sheet spray some cooking oil and layer the chick peas into one layer and bake for 20-25 minute. Let cool to room temperature and enjoy with friends

Southwestern egg roll

So, this was before Christmas and I went to attend one of neighbor's kids' birthdays and it was a huse family gathering. My neighbor's sis-in-law was there and she made these amazing egg rolls that I devoured. They were just super delicious to pass on.

Ofcourse the recipe is from food networks website and if you have read any of my posts you would know that I never made any recipe exactly. I HAVE TO CHANGE IT

With my Christmas potluck party just days away, I decided that these will be my contribution. And boy oh boy, they flew off the plate like they have wings. You need some effort to make them but the results are a whole lot of compliments

South Western Eggrolls (Eggrolls with black bean filling)

South Western Eggrolls

                                             

Ingredients

• Nonstick cooking spray
• 1 1/2 cups shredded Mexican blend cheese
• 2 cups frozen corn, thawed
• One 15-ounce can black beans, rinsed and drained
• 1/2 of canned chopped spinach, squeezed of all the water
• 2 tablespoons pickled jalapenos
• 4 scallions, chopped
• 1 teaspoon each of ground cumin, coriander
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
•  2 tablespoons plain cream cheese softened
•  2 tablespoons chopped cilantro
• One 16-ounce package egg roll wrappers
• 1 egg, slightly beaten
• Dipping Sauce:
• 
  1  clove garlic, minced
• 1 tablespoons pickled jalapenos, 
• 1 cup loosely packed cilantro leaves and stems, finely chopped
•      1 small ripe avocado or 1/2 if big avocado, 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon salt, 1 tablespoon chopped mint
  
  
  
  
  

  Directions

  For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
  In a large bowl, combine all the ingredients and Stir together, making sure to break up the clumps of spinach.
  Have a small bowl of water ready for moistening your fingers.
  Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
  Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
  For the dipping sauce:  In a food processor grind all the ingredients into a smooth paste. The consistency should be thick enough to stick to the back of the spoon. It is a dipping sauce afterall.
  
  

  
  
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