1 tablespoon olive oil
1 tablespoon butter
4 medium yellow summer squash, sliced in 1 inch cubes
1 yellow onion, chopped
3 celery stalks, chopped
Slap Ya Mama Cajun Seasoning or salt and pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup grated parmesan cheese
1 ½ cups shredded sharp cheddar
½ cup sour cream
½ cup of good salsa
1 sleeve Ritz crackers, crushed medium to fine
Preheat the oven to 350 degrees F. Heat the oil and butter in a large cast iron skillet over medium heat. Saute the squash, onion, celery and dry seasoning ingredients until soft. When done, remove from heat and stir in the parmesan, 1 cup of the cheddar, sour cream and salsa. Taste and add more seasoning if needed.
Mix cracker crumbs and the remaining ½ cup of cheddar together and sprinkle evenly over the top. Bake for 15 minutes or until the top is golden and bubbly.
For the last week my darling daughter Rachel has asked me to make her some “Smack Mackem” which is her silly term for Salmon Croquettes. I’m not sure if this is a Southern dish or if people everywhere eat Salmon Croquettes, but I’ve eaten them my whole life. When I was a kid we dipped them in ketchup, but now I like mine with a little Dill Remoulade. Since mayonnaise is forbidden in my household, (Rachel hates it) I always substitute it with sour cream or greek yogurt. Have you ever eaten Salmon Croquettes? If not, here’s my version. I hope you’ll try it sometime and let me know what you think.
1 egg beaten
14.75 oz can Wild Alaska Pink Salmon crumbled and bones removed
1/3 cup chopped onion
2 TBS Sour Cream
1 TBS Melted Butter
1/2 cup Flour
1/2 cup Yellow Corn Meal
1/2 tsp Slap Ya Mama Cajun Seasoning or use Salt, Pepper and dash of Garlic Powder
Oil for Frying
Mix all ingredients and form into 4 equal sized patties. Meanwhile in cast iron or heavy skillet add 1 inch of oil and heat on Medium setting. Place patties into hot oil and cook about 4 minutes per side or until browned. Place on parchment paper to drain.
Sour Cream Dill Remoulade:
1 Cup Sour Cream
1 1/2 tsp Dill Weed
Mix together and serve with Salmon Croquettes.