Albondigas - Mexican Meatballs

I am aware that Mexico is not part of our Southwest but you have to admit that southwestern cuisine is very much influenced by Mexico and Mexican flavors. I thought this recipe would be a good addition to Southwestern week. So here goes. . .

This is a recipe that I have had in my possession for quite a while but I haven't tried yet. I figure that if I go ahead and post it on this blog, I'll finally make it. I found the recipe in the July 8, 2008 issue of Woman's Day Magazine. That is how long I've been holding onto it. I'm going to also include a recipe for Enchilada Sauce because after reading the ingredients on a few cans/jars of this stuff, I'm not happy with the ingredients. Emeril's recipe looks straight forward and easy so I'm going to try it instead of a jar of sauce with these meatballs.

If you have every tried these, please let me know how you like them. They sound yummy to me.

ALBONDIGAS

12 oz lean ground pork
1/2 cup grated zucchini
1/2 cup crushed tortilla chips
1/4 cup each chopped scallions and cilantro
1 egg
1 teaspoon each minced garlic, ground cumin and dried oregano

Roll into 24 meatballs. Brown in a little oil in a large nonstick skillet. Add a 15 oz. can tomato sauce or (for more heat) a 10 oz can enchilada sauce. Cover; simmer 5 minutes or until meatballs are cooked.

Serves 4

Emeril's Easy Enchilada Sauce


3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Another Southwestern Recipe!

This is another recipe that I was holding onto in hopes of making it for the Wining Women event. I didn't make it then but I did make it this past weekend when we had some friends over for a cookout in our back yard. It was very well received. It reminded me of the Buffalo Chicken dip that I make frequently. If you are a vegetarian or thinking of becoming one, this is a great alternative to the chicken dip.

Southwest Artichoke Dip

from www.grouprecipes.com

Ingredients

1-1/2 cups sharp cheddar cheese, shredded
1 tsp cumin
1 (14 oz) can artichoke hearts
1/2 cup mayonnaise
1 tablespoon garlic, minced
1 (4 oz) can sliced green chiles
1 tablespoon chili powder
1-2 teaspoons hot sauce, mild
1/2 cup sour cream

Directions

Step 1: Drain artichoke hearts and chop

Step 2: Add chiles, mayonnaise, sour cream and garlic

Step 3: Mix well

Step 4: Add in spices and hot sauce, then 1 cup of cheese

Step 5: Transfer to small casserole sprayed with non-stick spray

Step 6: Top with remaining cheese and bake for 30-40 minutes at 350 degrees until cheese is melted and dip is heated through

Step 7: Serve with tortilla chips or scoops

Enjoy the Southwest Artichoke Dip!

The Creative Cook