Make Ahead Meal #2- Chicken Meatballs

Like I said in the previous post, we had a lot of time on our hands at home this weekend with the Tropical Storm, so it was the perfect opportunity to make lots of food to store and freeze for the nights when we don't have time to cook.  Besides pot roast, we also made a giant batch of tomato sauce and chicken meatballs.  Now I will never claim to be a true Italian cook, but I do think I make a darn good batch of spaghetti/tomato sauce and even better meatballs.  This is kind of a spin on traditional meatballs, using ground chicken instead, but it'd be just as good with ground turkey or beef.

Ingredients for spaghetti/tomato sauce:

2 large cans of crushed tomatoes (preferably San Marzano)

1.5 large onions, diced

4 cloves of garlic. diced

2 tablespoons olive oil

1/2 cup dry red wine

1 tablespoon dried oregano

1 tablespoon fresh chopped basil

1 pinch red pepper flakes (to taste)

Salt and pepper to taste

2 Bay leaves

In a large pot, heat the oil over medium heat and when hot, add the onions and salt and pepper.  Stir frequently and cook until onion is completely caramelized (about 15-20 minutes).   Add the garlic, bay leaves, herbs, and red pepper flakes and stir for a minute.  Add the red wine and cook for 5 minutes or until it has almost completely reduced.  Add the tomatoes and some more salt and pepper.  Once sauce starts to bubble, reduce to low and put a lid on it.  At this point the sauce is done, but the longer it simmers, the better it will taste (I recommend at least an hour).  

Sauteing onions for sauce

Ingredients for chicken meatballs:

1 pound ground chicken

1/2 large onion diced

1 large egg

1 tablespoon ketchup

1 tablespoon Worcestershire sauce

1/2 cup or more of bread crumbs

1 teaspoon red pepper flakes

Salt and pepper 

1 tablespoon olive oil

Pre-heat the oven to 350 degrees.  In a small frying pan on medium heat, add the oil and onion.  Stir and cook for 5 minutes, or until onion begins to soften (doesn't need to caramelize), turn off the heat and allow to cool slightly..  In a large bowl add the rest of the ingredients and stir to combine.  Once the onions are cooled, add those as well. If mixture is too wet, then add more breadcrumbs.  Now you're ready to form your meatballs.  The size is totally up to you, in this case, I made small ones (about 1/2 inch in diameter).  Once meatballs are formed, add to a greased baking dish and bake for 25 minutes or until browned.   

Meatballs formed and ready to be baked

Now that you're sauce and meatballs are done, there are a few options for serving.  You could boil some pasta and serve it as spaghetti and meatballs with some fresh basil and Parmesan on top.  Or you could make meatball sliders and serve on small rolls with shredded mozzarella on top (place sandwich under the broiler for a minute to melt the cheese.  Or you could serve the meatballs and sauce as is with a side salad.  Whatever you do, it will be delicious, because the base for your meal is tasty sauce and tender and moist meatballs!

Make Ahead Meals

I don't know if it's because it's the beginning of the school year or what, but it seems like there just aren't enough hours in the day.  Too often with our family and many others, that means family dinners get cut and replaced with take out or fast food (nothing wrong with either, as long as it's not too frequent).  One of the ways we solve this problem is by making a big batch of food on the weekend and then storing or freezing the leftovers to use later in the week.  Since this weekend we had Tropical Storm Isaac holding us indoors, it was a perfect opportunity to make some food ahead of time.  I will post a few of these recipes during the week, first up is our spin on pot roast.

Ingredients:

Top round roast (round 4 lbs)

2 tablespoons flour

6 slices of bacon (we didn't have any, so we used prosciutto instead)

2 tablespoons olive oil

2 tablespoons butter

1 bag of baby carrots (you can get regular carrots, but I didn't feel like peeling and chopping!)

2 pounds of baby yukon gold potatoes (if they are small leave whole, but if not, just cut into pieces)

2 large onions

3 bay leaves

1 pint of button or baby portobello mushrooms (cleaned with a damp rag and remove the stem)

1/4 cup of chopped fresh thyme

1/4 cup marsala wine

1 cup good quality, dry red wine

2-3 cups beef stock

Salt and pepper to taste

Vegetables cooking

Pot roast, just before going into the oven

Pre-heat the oven to 300 degrees.  In a dutch oven, heat the olive oil over medium heat and add 4 slices of the bacon or prosciutto and cook until crispy (you're not using the meat in the dish, just the rendered fat) and remove meat.  On a plate, add the flour and salt and pepper, roll the beef in the flour mixture until it is covered on all sides and then add to the dutch oven.  Brown the beef on all sides, then take out.  In the same pan, add one of the onions (diced) and some salt and pepper.  Cook the onion for 5 minutes and then add the potatoes, carrots, bay leaves, and half of the thyme.  Stir until all the vegetables are well covered in the oil and seasoning.  Return the beef to the dutch oven, creating a little well for it in with the veggies.  Turn up the heat to medium-high and add the red wine.  Add the beef stock, the amount will vary, but you want enough liquid to cover the beef and vegetables. Once the liquid is boiling, put the lid on the dutch oven and place it in the oven.  Every thirty minutes, take out and stir.  It should cook at least 2.5 hours (the more the better) in the oven. 

Meanwhile, in a large frying pan, heat the remaining bacon or prosciutto slices over medium heat.  Once they are cooked, remove from pan, leaving the grease.  Add 1-2 tablespoons of butter.  Once that's melted add the other onion (sliced) and the mushrooms.  Cook over medium heat for about 10 minutes, or until the onions start to brown.  Turn the heat down to low, add 1 tablespoon fresh thyme and salt and pepper.  Cook for at least 30 minutes, or until both the onions and mushrooms are completely caramelized.  Turn the heat back to medium, and add the marsala.  Cook while stirring until the wine has reduced completely.  Turn off the heat. 

Mushrooms and onions cooking

 Once the meat is pull-apart tender, take out of the oven and place on top of a burner on the stove.  This is where your preferences come into play, if you like the liquid thicker and more reduced, then simmer without the lid. If you're like me, leave it more "stew" consistency, then just add the remaining thyme and the mushroom/onion mixture and serve!

Pot roast, after cooking in the oven for 3 hours

My two helpers!

Carter, my future sous chef, helping stir

This dish tastes even better the next day and freezes really well.  Hope you enjoy!

Spiced Chicken and zucchini

We've made it a week and a half with healthier eating...mostly good days, a few slip ups (ahem...chicken wings, oops!).  I've worked out every day since last Wednesday which Carter thinks is just hilarious, he giggles and laughs the whole time.  In order to compensate for the lack of fat in cooking, we've tried to make some really flavorful and spicy dishes.  This is one we made on Friday night and turned out really delicious.  The zucchini recipe is one we've posted on before (http://andcartermakesthree.blogspot.com/2012/07/best-vegetable-dish-ever.html )

and this chicken dish was quite simple but really good.

Ryan tossing the zucchini

The spice combination for the chicken actually came from my mom and were from an Ethiopian recipe she made (she gave us the leftover spices to use).  

Spiced Chicken cutlets

These are the spices:

• 2 Tbsp sweet paprika
• 1 Tbsp hot paprika, or 1-2 teaspoons cayenne
• 2 teaspoons garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon ground fenugreek
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

 In a freezer bag, mix all the spices and 1 tablespoon vegetable and then add 1 pound of chicken cutlets (or any kind of chicken, the original recipe used drumsticks and then grilled them).  Let the chicken marinade for a couple of hours.  You could grill, broil, or pan sear them (I did the later) on each side for about 5 minutes.  Serve with some warmed pita bread and zucchini and you have a tasty and healthy dinner.

Tasty Salads...no really!

Well week one of "get back on track" is under way, and so far so good.  We've eaten a lot healthier and have even managed to get in some exercise each day (walking and Jillian Michael's 30-day Shred).  Like for most people watching what they eat, that means consuming a lot of salads.  I wish I could say I was one of those people that would be satiated by some lettuce and raw veggies, but I am not.  I think the biggest killer with salads is the dressing.  While I love a good chunky blue cheese dressing as much as anyone, I prefer to make my own vinaigrettes to control oil/fat contents.  Here are a couple salads we've had this week that have been flavorful and actually filling. 

Healthy, Spicy Chicken Taco Salad:

For the chicken-

1 pound of ground chicken (or chopped up boneless, skinless breasts)

1 tablespoon vegetable or canola oil

1 teaspoon each of dried oregano, cumin, coriander, chili flakes, onion powder, garlic salt, and black pepper

1 tablespoon of chili powder

Heat oil in a skillet over medium-high heat.  When oil is hot, add in chicken and spices.  Cook until browned and cooked through.

For the salad-

1 pound spicy chicken (from recipe above)

3 cups lettuce (whatever you prefer, we used iceberg)

2 cups thawed, frozen corn

1 avocado (we unfortunately had to omit this because Publix had not one single ripe avocado)

Juice of 2 limes

1 tablespoon canola oil

2 tablespoons favorite salsa (we used a spicy salsa verde)

Crumbled goat cheese (amount is up to you!), or any kind of cheese

Mix everything together and enjoy!! Filling would also be good without the lettuce and served inside of a tortilla.

Taco Salad

Fresh Peach (or nectarine) Salad:

4 slices of cooked bacon, crumbled

1 fresh white peach or nectarine, chopped

2 tablespoons dried cranberries

2 cups mixed greens

Juice of 1 lemon
1 tablespoon Dijon mustard

1 tablespoon olive oil

1 oz crumbled blue cheese

Salt and pepper to taste

Peach Salad

Mix all together and serve immediately.  Or mix everything but the lettuce and can be kept in the fridge for a few hours until ready to eat.

One Last Hoorah...

So these past few weeks have been an absolute blast, cooking all kinds and types of food that we've never done before.  Unfortunately they have not been so much fun for our waistlines! So starting today, we're going to try to eat healthy, or at least healthier than we have been.  We decided to go out with a bang of sorts last night for dinner.  

During the day yesterday we got to spend some time with family from out of town (and family that lives in town) and it was really nice to see them and introduce Carter to more family members.  For dinner we were inspired by a sense of family and made one of Ryan's mom's classic dishes: fried chicken cutlets and rice.  We also had apple crisp for dessert (I'm sure this was a nutritionist nightmare of a dish).  While it was not the most vegetable-filled (okay, there were none!) dinner, it reminded us of family and made for a nice comfort meal on a rainy Sunday evening.  

Ingredients for the Chicken Cutlets:

1 package (about a pound) of chicken cutlets

1 large egg

1 teaspoon garlic salt

1/2 cup flour

2 cups (plus more if needed) of seasoned panko breadcrumbs

Salt & pepper

Olive oil for frying

In a shallow bowl, beat the egg with a splash of water and the garlic salt.  On one plate, add the flour and season with salt and pepper.  On a different plate, add the breadcrumbs.  This will be your dredging station.  Pat dry with a paper towel your cutlets and then begin coating them: first with the flour, then dip in the egg mixture, and finally the breadcrumbs.  Place on a separate plate when coated.  Repeat this process until all the chicken pieces have been breaded.  You can cook them immediately after breading, but they taste better and the coating adheres better if you let them sit in the fridge for at least an hour.  When you're ready to cook, add olive oil to a large frying pan (enough oil to coat the bottom of the pan) and heat on medium-high.  When oil is ready, add the chicken pieces (probably will have to do two batches).  Cook on the first side for about 5 minutes or until golden brown, and then turn the heat down to medium and cook on the other side for another 3 minutes or so.  When they're done frying, place on a paper-towel lined plate and sprinkle with salt.  Serve with some buttered rice and you have the most delicious, comfort food ever!

Chicken cutlets frying in olive oil

Ingredients for Apple Crisp:

For apple mixture-

 

4 granny smith apples, peeled and sliced

Juice of 1/2 lemon

2 tablespoons of butter, cut into small pieces

1/4 cup of flour

1/4 cup of white sugar

1/4 cup of brown sugar

1 teaspoon cinnamon 

Mix all these ingredients in a bowl and then pour into a baking dish or a ceramic pie dish.

For crisp-

1 cup of flour

1 1/2 cup of quick cooking oats

1/4 cup of brown sugar

1/4 cup of white sugar

1/8 teaspoon salt

6 tablespoons cold butter, chopped into small pieces

Mix all these ingredients in bowl with your hands until butter has been completely incorporated (should look like wet sand).  Place on top of apple mixture.

Bake crisp at 350 degrees for 45 minutes until apples are bubbly and crisp is crispy!  Serve with ice cream or whipped cream, or in our case if you forgot to buy any of these, just a cold class of milk.

Apple Crisp

Night #10- Mexico

Last night we had tacos in honor of Mexico.  Now granted if we wanted to be really authentic we would have made everything from scratch, but alas I do not have a tortilla press or the desire/time to make homemade tortillas, etc.  With a little help from the store, we made easy and delicious taco and a cool, refreshing aqua fresca to drink.

Ingredients for Meat for Tacos:

1 pound ground chicken (could use beef or turkey)

1 cup chicken stock

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil

In a frying pan over medium high heat, heat the oil and add the ground chicken and all the seasonings.  Cook until browned and cooked through.  Turn heat down to the lowest setting and add 1/2 cup of chicken broth.  Stir.  Continue to simmer and stir periodically until ready to eat (add more stock if it gets dry).

Simmering chicken

Chicken tacos with corn & avocado salsa

Serve tacos with your favorite tortilla (I like La Tortilla Factory white corn), avocado and corn salsa (recipe is under Cuban night), crumbled goat cheese (I'm not a big queso blanco fan), and your favorite salsa (we use the jalapeno salsa verde from Taco Bus). 

Ingredients for Aqua Fresca:

3/4 glass full of favorite juice, nectar, or fruit puree (we used 100% peach nectar)

1/4 glass full of soda water

Garnish with fruit slices

peach aqua fresca

**this would be even better with your own fruit puree (just peel and slice favorite and blend, strain into a glass....watermelon, strawberry, peach, etc.)

Night #9- China

Well maybe not technically China, but the Americanized version of Chinese food: chicken fried rice.  According to Ryan, it was the best he's had (and I might have to agree!).  It was pretty simple, most of the time is prepping and chopping.  So here's our version of this popular dish:

Ingredients for Fried Rice:

2 cups room temperature Jasmine Rice (cooked in a rice cooker or on the stovetop; it fried much better if it's slightly cooled)

1 pound chopped uncooked chicken breast (boneless, skinless)

1 large onion, sliced

4 eggs, beaten slightly with a fork

1 cup of thawed frozen peas

Vegetable oil

Salt & Pepper

For the sauce:

4 tablespoons reduced sodium soy sauce

1 tablespoon sugar

1 tablespoon rice wine vinegar

1 tablespoon worchestershire sauce

1 teaspoon siracha sauce

1/8 teaspoon cracked pepper

Salt to taste (probably won't need much)

Chicken Fried rice

In a large frying pan oven medium heat, add a few tablespoons of vegetable oil and the sliced onions and seasoning.  Cook for 15 minutes or until slightly caramelized.  Take out the onions with a slotted spoon and put them in a large bowl.  In the same pan (add more oil if needed), add the chopped chicken and more seasoning.   Cook until browned on both sides and cooked through (about 10 minutes on the first side and 5 on the second).  Take chicken out with a slotted spoon and add to the same bowl that the onions are in.  Add the beaten eggs to the pan and cooked until scrambled (will take less than a minute).  Take out and add to the bowl of chicken and onions.  Next, turn the heat up on the pan to medium-high and add more oil.  Add the rice and spread out until it's an even layer.  Cook without stirring for 2 minutes, then stir, continue this until all of the rice is slightly fried and browned.  After about 10 minutes, add the sauce and the chicken, eggs, and onions back in.  Turn stove burner off.  When ready to serve, add the peas to the pan and stir to incorporate.  Serve immediately (makes delicious leftovers too).  You can add lime, herbs, or extra siracha, depending on your tastes.

Night #8- Spain

Our culinary travels landed us in Spain last night.  Ryan and I are a fan of tapas, so we decided to make a couple at home.  On the menu for last night was peach sangria, chipotle potatoes, and clams with chorizo. 

Ingredients for Peach Sangria:

2/3 bottle of dry white wine

1 cup peach nectar

1 sliced fresh peach

Club Soda

Peach sangria

In a pitcher, mix together the first three ingredients.  Let sit in the fridge for at least an hour to chill and let flavors meld.  Serve over ice and top with a splash of club soda. (Could make into a virgin drink, and just double the peach nectar instead of the white.)

Ingredients for Chipotle Potatoes:

1-2 pounds diced Yukon gold potatoes

2 tablespoons olive oil

Salt & Pepper to taste

1/2 cup mayo

2 chipotle peppers in adobo sauce

Spicy Potatoes

Pre-heat oven to 400 degrees.  In a blender, mix together the mayo and peppers.  On a sheet tray, mix together the potatoes, oil, and seasoning; spread into a single layer.  Roast for 15 minutes or until fork tender, then broil until crispy and browned (about 10 minutes).  Mix cooked potatoes and pepper-mayo in a bowl.  Can be serve warm or they are good leftover served cold.  

Ingredients for Clams with Chorizo:

2 small chorizo links (about 4 oz total) chopped into small pieces

1 dozen clams

1/2 small onion minced

2 garlic cloves minced

1 tablespoon olive oil

1/3 bottle of white wine

Juice of 1 lemon

1/4 cup chopped fresh parsley (I prefer flat leaf)

In a large frying pan over medium heat, cook the chorizo, oil, and onions for about 15 minutes, or until onion is completely translucent and chorizo is crispy.  Add the garlic, but stir constantly for 1 minute so it doens't burn.  Add the lemon and wine.  Bring to a boil and then reduce heat to a simmer.  Add parsley and clams, and then put a lid on it.  You're ready to eat when clams are all opened (discard any closed clams).  Serve with additonal parsley and crusty bread for dipping. 

Chorizo and onions

Clams steaming in broth

Clams with chorizo & white wine broth

Night #7-Great Britain

In honor of the host city, we had a British-inspired meal last night.  Originally we planned on deep frying fish and "chips," but we decided to make them a teeny bit healthier and baking the potatoes and pan-frying the fish.  They both turned out really great, so well that Ryan claimed it was the best fish he's ever had!

Ingredients for the fish:

2 small cod filets 

The whites of 2 eggs

1/4 cup flour

1 cup panko bread crumbs

Salt and pepper

Lemon wedges for serving

Start by wisking the egg whites until they have soft peaks.  Next, set up a dredging station, with the flour (seasoned with salt and pepper) on one plate, the egg whites in a bowl, and the panko on an additional plate.  Dredge the fish filets in the flour mixture, then the egg whites, and then the panko.  Let sit in the fridge for at least an hour before cooking.  When you're ready to go, heat vegetable oil in a frying pan (just enough the coat the bottom of the pan).  Fry on eat side on medium heat, until golden brown on all sides.  Serve with lemon.

Whipped egg whites

Fish, ready for cooking

Fish, after cooking

Chase version of fish & chips

 Ingredients for potatoes:

4-5 small/medium Yukon gold potatoes

Olive Oil 

Salt & Pepper

Finished potatoes

Potatoes before baking

Pre-heat oven to 400.  Clean potatoes and then cut into 1/2 inch pieces.  Toss in a bowl with oil, salt, and pepper.  Spread in a single layer on a baking sheet.  Bake for 15 minutes.  Then broil for another 5-10 until crispy.  Put back in bowl and add more oil or seasoning if needed. 

Night #6-Greece

Last night we took a return trip to Greece for dinner.  While we were running errands in Sarasota, we picked up some feta from Sahara (we are totally spoiled now and won't even buy it from any other place) and some groceries for Publix, and we were set to cook, marinade, and watch Olympics!  The main course was a burger, and we made the same burger as in the past, but this time it was even better (link for recipe: http://andcartermakesthree.blogspot.com/2012/07/best-burger.html).  We also made a Greek-marinated chicken kabobs to use for salads later in the week (marinade- 1/4 cup Greek yogurt, 1 tablespoon each of lemon zest, fresh chopped oregano, and olive oil, salt and pepper), tzatziki sauce, and a Greek salad. 

Chicken kabobs

Marinading chicken

Burgers fresh off of the grill

For dessert we made a peach/blueberry crisp (actually Ryan made that).  Everything else we've posted the recipes for, but I'll fill you in on how Ryan made the dessert.  In my opinion the best part about crisps is that they don't have to be precise measurements like typical baking, so feel free to adjust the amounts to your preference.  

Ingredients for Peach/Blueberry Crisp:

2 1/2 cups peeled, sliced peaches (frozen or fresh)

2 cups fresh blueberries

1 cup brown sugar

1 cup white sugar

3/4 cup flour

1/4 cup quick cooking oats

1/4 teaspoon salt

1 stick of butter, cold, cut into small pieces

1/2 teaspoon lemon zest

Juice of 1/2 lemon

Before baking

In a bowl, mix together the fruit, 1/2 cup brown sugar, 1/2 cup white sugar, 1/4 cup flour, 1 tablespoon chopped butter, lemon zest, and lemon juice.  Let sit for at least an hour to macerate.  In another bowl, add the remaining ingredients.  Mix with a stand mixer, or your hands, until it has the consistency of wet sand.  Pre-heat oven to 350 degrees.  Add fruit mixture into a pie pan or baking dish and top with crisp mixture.  Bake for 1 hour or until crisp is brown and fruit is bubbly.  Let sit for at least 15-20 minutes before serving.  Serve with whipped cream!

Fresh out of the oven

Night #5- Vietnamese

Toppings for banh mi

Our version of banh mi with chicken meatballs

 As we continue to go around the world, so to speak, we landed in Vietnam last night.  We made banh mi sandwiches and salad.  They both were flavorful and different.  For the banh mi, we used the leftover potsticker filling and turned them into meatballs; just added 1 egg and 1/2 cup of panko breadcrumbs to the mix.  I cooked it in the oven for 40 minutes, flipping half way through, in a baking dish.  To make the sandwiches, just take store-bought French bread, and spread with a spicy mayo (2 tablespoons mayo, 1 teaspoon siracha, 1 teaspoon Worcestershire, and 1/2 lime juice).  Add the meatballs and then top with whatever condiments you like (I used cilantro, basil, green onion, shredded carrots, and cucumber).  For the salad, it was simply: lettuce, radish, cucumber, shredded carrot, and store-bought ginger dressing.  It was a fun dinner and delicious!

Ready to start building sandwiches

Salad with ginger dressing

Night #4- USA!!

Pancakes and Syrup

It was hard deciding on what to make for our USA night, but we ended up choosing a childhood favorite of both Ryan and mine....breakfast for dinner! I hate to brag, but I really do make a killer pancake.   So to celebrate the USA's medals, we chowed down on some pancakes and sausage.

Ingredients for pancakes:

1 1/2 cups flour

1 1/2 tablespoons baking powder

1 teaspoon salt

4 tablespoons sugar

3 tablespoons butter (plus more for cooking and serving)

2 eggs

1 1/2 cups half & half (you can use milk too, but half & half really makes them thick and fluffy)

1 teaspoon vanilla

Mix all dry ingredients together.  In a separate bowl, melt 3 tablespoons butter and add the remaining ingredients to that bowl.  Slowly wisk wet ingredients into dry.  You can make batter ahead of time or start cooking.  Scoop out desired amount of batter (I use 1/2 cup) into a frying pan on medium heat with some melted butter.  Cook on first side until lots of bubbles have formed, and then flip.  Serve with butter and real maple syrup (don't bother with the fake stuff!). 

Night #3- Cuba!

Last night we attempted to make our own version of Cuban/Caribbean meal.  We made Cuban sandwiches and corn & avocado salad/salsa.

Ingredients for Cuban Sandwich:

1 loaf of Cuban bread

1/4 lb. sliced roasted pork (we used the Publix deli brand)

1/4 lb. thinly sliced ham

1/8 lb. sliced cheese (I prefer swiss, while Ryan likes American)

Sliced dill pickles

2 tablespoons mayo

1 tablespoon dijon mustard

2 tablespoons butter or cooking spray

Combine the mayo and mustard and spread on the bread (you can cook a giant sandwich and then portion it out or make separate ones), then add meat, cheese and pickles.  Spread room temperature butter on bread and then cook on a panini press (or on a frying pan with something heavy on top of the sandwich.  Cook until cheese is slightly melted and bread is crunchy.

Cuban sandwich

Ingredients for Corn & Avocado Salad:

2 cups frozen corn kernels thawed

2 diced avocados

Juice of 2 limes

2 minced green onions

1 minced jalapeno, seeds removed

Salt to taste

corn and avocado

Mix all ingredients together in a bowl.  The longer it sits in the fridge, the better it tastes, I recommend at least 1 hour.  Serve as a salad or with tortilla chips as a salsa.