Fiesta Pork Chops & Fritters

 

(2-3)  Pounds of pork shoulder blade steaks, cut in half 

 

(2)  Tablespoons olive oil

(1)  Teaspoon cumin

(1)  Teaspoon garlic powder

(1)  Teaspoon Mexican oregano

(1 ) Tablespoon chicken bouillon

(1)  Tablespoon Lindita's Mild Salsa Mix

(1) 16oz can kernel corn with liquid 

(2)  Small to medium poblano peppers, seeded and diced

(1)  Medium tomato, diced

(1/2) Yellow onion, diced 

         

Pinch of Cilantro (optional)

 

In a large skillet, drizzle with oil and pork shoulder blade steaks for up to 10 minutes per side at a medium heat, cover with a lid. After both sides have been cooked with a total of 20 minutes.

Add kernel can of corn with liquid (broth).

Add chopped vegetables over the top. In a half a cup of water, mix all the spices together and pour over the top.

Cover with lid and cook for an additional 20 minutes over medium to low heat. T

op with cilantro. Rest for 10 minutes before serving.

 

Serves 4 -6 peeps!

 

Dita's Zucchini Fritters

 

(2) Medium zucchini, shredded

(2)  Large eggs

(1/3)  Cup Bisquick flour, add more if needed to thicken

(1/4) Teaspoon baking powder

(1/4)  Cup tomato basil feta cheese, crumbled

(1) Tablespoon grated onion 

(1)  Teaspoon table salt 

(1/2) Teaspoon black pepper

(4-6) Twists of Lindita’s Hot Gourmet Spice Grinder

(2)  Tablespoons safflower oil or your favorite oil for frying

 

Cheese cloth or dish towel

 

Grate zucchini, then place on a cheese cloth in a bowl.

Squeeze as much liquid from the zucchini, then pat dry.

In a small bowl, whisk eggs, mix in the zucchini, grated onion, Bisquick flour, cheese, and baking powder.

Add salt, pepper, Lindita’s spice, and mix well.

 

Heat oil in skillet over medium heat. Oil should be fairly hot.

Drop heaping tablespoons of batter into the pan.

Cook fritters about 3 to 4 minutes on each side, or until golden brown.

Transfer the fritters onto paper towel on tray to drain and keep warm.

 

Makes 9-12 Dita Fritters, serve warm!