Upcoming Events and Appearances
Nick’s Garden Center Chile Fest – Saturday, September 12th at 12:00 PM
Cooking up Lindita’s Traditional Family Calabasitas Recipe (zucchini squash dish) and
Nick’s Garden Center Chile Fest – Saturday, September 12th at 2:00 PM Lindita’s Mango Salsa
Talking Chile Talk – Saturday, September 12th, 10 AM-12 PM
Learn about the types of Chiles and flavors ~ www.nicksgardencenter.com
El Grito Race Event. www.elgrito.com – September 13th, 8-11:30 AM
I’ll be the MC with Anchor Tom Mustin of Channel 4 ~
Recipe of the Month
KUSA – Calabasitas is a Mexican zucchini squash and corn side-dish.
Lindita from Lindita’s salsa stopped by 9NEWS to share her take on the dish and to talk about Nick’s Garden Center’s Chile Fest this weekend.
There will be music, lots of cooking demonstrations and contests.
The annual chile cook off is Saturday from 1 to 2 p.m. First place winners can take home up to $150. There is also a salsa contest Saturday from 3 to 4 p.m., where winners can get $100. Find information on the two contests here: http://bit.ly/1K5Hoqh.
The festival is at Nick’s Garden Center and Farm Market, located at 2001 South Chambers Road in Aurora.
For more information on the chile festival, visit: http://bit.ly/1K5Hoqh.
Lindita will be a guest speaker Saturday at 10 a.m. at the festival. She will talk all things chile: How to peel, seed and freeze roasted peppers as well as give a cooking demonstration.
Lindita’s Calabasitas (zucchini squash)
- 1 tablespoon olive oil
- 1 can whole kernel corn, drained (or fresh shaved corn on the cob)
- ½ yellow onion, diced
- 3 small to medium zucchini, cut in half length, cut thick diced
- 1 teaspoon garlic salt
- 1 cup Mexican grated cheese
- 1 cup of Linditas’ Salsa for a spicier flavor (optional)
- 1 teaspoon cilantro, finely chopped (optional)
In a large skillet, heat oil, add onion and corn and cook for 3 minutes. Then add zucchini, salsa and spices. Simmer for 20 minutes. Top with cheese, cover to melt cheese. Serve.
This can also be a main dish too. Makes four to six servings.