Tag Archives: sweet jalapeño sauce

Squash Puppies with Jalapeño Cream Dip

Squash Puppies with Jalapeño Cream Dip {Little Leopard Book}

After eating at Sissy’s Southern Kitchen while in Dallas, I became obsessed with re-creating their Squash Puppies with Jalapeño Jelly!

Healthy Squash Hush Puppies Recipe

I started playing around in the kitchen this week and came up with a similar version of their hush puppies recipe that is gluten-free and baked, not fried!

Healthy Squash Puppies Ingredients

Ingredients (makes 24 puppies)

  • 2 medium yellow squash
  • 2 cups yellow cornmeal
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 2 tsp pepper
  • 1/3 cup milk
  • 2 eggs
  • 1/2 cup onion (chopped)
  • 2 tbsp butter (softened)
  • 1 jalapeño (de-seeded and diced)

Slice the squash into cubes. Boil the squash in a large pot of water for 10 minutes (or until soft).

Squash Hush Puppies Recipe

Combine the cornmeal, sugar, salt and pepper in a mixing bowl.

Squash Hush Puppies Recipe

In a separate bowl combine the milk, eggs, butter, diced onion and jalapeño.

Squash Hush Puppies Recipe

Drain the squash.

Squash Hush Puppies Recipe

Add the squash to the mixture and puree.

Squash Hush Puppies Recipe

Next, add the cornmeal mixture.

Squash Hush Puppies Recipe

Combine well then form into balls and place on a baking sheet.

Squash Hush Puppies Recipe

Bake for 30-35 minutes at 350°F then remove when firm.

Squash Hush Puppies Recipe

Next, make the jalapeño cream dipping sauce.

Jalapeno Cream Dipping Sauce Ingredients

Ingredients

  • 4 jalapeños (de-seeded and roughly chopped)
  • 8 oz cream cheese
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • 1 tbsp apple cider vinegar
  • 1 lime (juiced)

Start by seeding and chopping the jalapeños.

Jalapeno Cream Dipping Sauce Recipe

Place the jalapeños, as well as the other ingredients into a food processor and puree into a creamy consistency.

Jalapeno Cream Dipping Sauce Recipe

Serve on side of the squash puppies for dipping.

Healthy Hush Puppies Recipe

These are the perfect guilt-free alternative to the delicious seafood side dish favorite!

Healthy Hush Puppies Recipe

Crunchy on the outside, chewy on the inside, slightly salty with a little jalapeño kick!

Baked Squash Puppies with Sweet Jalapeño Sauce

These squash puppies are perfect as a snack or side dish!

Gluten Free Squash Puppies

 

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Squash Puppies with Jalapeño Cream Dip

This recipe for Squash Hush Puppies is baked instead of friend and gluten free. It's a delicious, healthy snack or side side!

Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 hush puppies
Calories 109 kcal
Author Whitney Bond

Ingredients

Squash Hush Puppies

  • 2 yellow summer squash
  • 2 cups yellow cornmeal
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 1/3 cup milk
  • 2 eggs
  • 1/2 cup onion diced
  • 2 tbsp butter softened
  • 1 jalapeño seeded and diced

Jalapeño Cream Dip

  • 4 jalapeños de-seeded and roughly chopped
  • 8 oz cream cheese
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • 1 tbsp apple cider vinegar
  • 1 lime juiced

Instructions

Squash Puppies

  1. Start by slicing the squash into cubes.
  2. Boil the squash in a large pot of water for 10 minutes (or until soft).
  3. Combine the cornmeal, sugar, salt and pepper in a mixing bowl.
  4. In a separate bowl combine the milk, eggs, butter, onion and jalapeño.

  5. Drain the squash.

  6. Add the squash to the milk and egg mixture then puree.
  7. Add the cornmeal mixture.
  8. Combine well then form into balls and place on a baking sheet.
  9. Bake for 30-35 minutes at 350°F then remove when firm.

Jalapeño Cream Dip

  1. Start by seeding and chopping the jalapeños.

  2. Place the jalapeños, as well as the other ingredients into a food processor and puree into a creamy consistency.

Sweet Potato Jalapeño Fritters

These bites of yumminess were another original blog recipe created for my Memorial Day Weekend BBQ!

My Mom loves sweet potatoes and Dad loves jalapeños, so I combined the two into a healthy baked fritter recipe!

Ingredients

  • 2 large sweet potatoes
  • 1/2 red onion (finely chopped)
  • 1 jalapeño (de-seeded and chopped)
  • 2 garlic cloves (crushed)
  • 2 tbsp chopped cilantro
  • 4 oz can green chilies
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 2 eggs
  • 1 cup greek yogurt
  • 1 cup corn meal

Start by peeling and grating the sweet potatoes.

We used a salad shooter, but you could also use the large holes on a hand grater.

Once the potatoes are shredded, chop the onions, jalapeños, garlic and cilantro then add to the bowl.

Add the green chilies and top with the paprika and cumin, mix well.

Then add the eggs, greek yogurt and cornmeal to combine.  Use your hand to form the mixture into small balls.

Place onto a baking sheet and in the oven at 375° for 30-35 minutes.

Remove from oven and place onto a serving dish.

I served them with the Sweet Jalapeño Sauce from my Mexican Chorizo Meatball recipe.

These were a huge hit at the party and perfect if you are looking for a healthy potato side alternative to french fries!

Mexican Chorizo Meatballs with Sweet Jalapeño Sauce

Mexican Soyrizo Meatballs are a deliciously spicy vegetarian recipe, top them with Sweet Jalapeno Sauce to calm down the heat in the meatballs!

Meatballs in the middle of “Meatless May”, say it ain’t so! Don’t worry people, I used Soy Chorizo to make these spicy, scrumptious Mexican Meatballs!

To cool down the spiciness I topped them with a Sweet and Creamy Jalapeño sauce then added a Roasted Tomatillo and Corn Couscous for the side.

This recipe also gave me a great reason to use my new Meatball Grilling Basket from Sur La Table (love this place!)

My newest culinary gadget was easy to use and worked perfectly!!!

Ingredients (makes 12 meatballs)

  • 12 oz soy chorizo
  • 1/4 cup bread crumbs
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/2 cup red onion (diced)
  • 1/4 cup green onions (chopped)
  • 2 tbsp fresh cilantro (chopped)
  • 2 cloves garlic (crushed)
  • 1 large egg
  • 4 oz can green chilies

Combine the soy chorizo, bread crumbs, cumin, cayenne pepper and chili powder in a large bowl.

Add the red and green onions, cilantro and garlic.

Add the green chilies and egg to combine the ingredients.

Mix well then form into meatballs. Spray the grill basket with olive oil cooking spray then place the meatballs in the basket. (If you do not have a grill basket, or a grill for that matter, you can cook the meatballs in a skillet with a tablespoon of olive oil on the stove.)

Now close the basket and place on the grill over medium heat.

Grill for about 6 minutes on each side. While the meatballs are grilling, prepare the sauce and side.

Sweet Jalapeño Sauce

Ingredients (makes app 1/2 cup)

  • 1/2 cup greek yogurt
  • 1 jalapeño (de-seeded and chopped)
  • 2 tbsp honey
  • 1 tsp cumin

Place all ingredients in a blender.

Blend until smooth.

Now, prepare the Roasted Tomatillo and Corn Couscous:

Ingredients (makes app. 2 cups)

  • 1 cup couscous
  • 1 cup water
  • 1/2 tsp salt
  • 2 tomatillos (husks removed)
  • 1 ear corn (kernels removed)
  • 1/4 cup tomatoes (chopped)
  • 1/2 cup red onion (chopped)
  • 1 jalapeño (de-seeded and chopped)
  • 1 lime (juiced)
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)

Boil the water and salt in a medium saucepan.

When the water comes to a boil, remove from the heat and add the couscous. Cover and let stand for 5 minutes. In the meantime chop the vegetables and remove the kernels from the ear of corn.

At this time roast the tomatillos on the grill until slightly charred.

Remove from the grill and chop.  Add these, as well as the other vegetables to the couscous and mix well.

Top with the lime juice, cilantro and cumin.

Mix together and your side is ready!

At this time the meatballs should be cooked through and ready to come off the grill.

Now remove the meatballs from the grill basket.

Place on a plate with the couscous and jalapeño sauce.

A unique and delicious dinner, but not for the faint of heart, this one is spicy!

One of my new favorite meals!