Tag Archives: Green Onion



How we love guacamole! But how do we not love the store-bought weird grey- looking stuff! Our quest for the perfect guacamole started a couple of years ago thanks to the generosity ( and overstock) of a neighbors guacamole tree. Although avocados might have a bad rap or being fatty,  they contain 0 trans fats and do contain 20 vitamins a a cargo load of minerals such as potassium.  In our search for the perfect flavor we discovered a couple of useful facts: you MUST use lime, lemons an guacamole do not jive, and second: you must use fresh peppers. Use serrano peppers if you prefer mild, use jalapenos is you prefer a bit more spice.  ENJOY!


Ingredients: (for 2 cups)

2 large ripe avocados
3 firm medium tomatoes, diced
3 jalapenos or Serrano peppers, finely chopped
1 medium sweet yellow onion, chopped
1 green onion with the stalk, chopped
the juice of 1/2 or 1 lime
salt to taste

Cut the avocados in half, remove the seeds. Using a spoon, scoop out the flesh and place it in a large mixing bowl. Add the lemon juice and mix. Place the diced tomatoes and onions into the bowl, mix well and add jalapenos and salt to taste, depending on the desired spiciness. Toss all the ingredients together evenly. Let stand for 10 minutes to let the flavors blend. Taste for salt and spiciness. As with all salsas, if too mild add more peppers; if too spicy, add more tomatoes

Use as a dip or as a condiment for fajitas and grilled meats.

California Fresh Salsa

What to spice it up without adding mega-calories? This salsa will definitely do it! If you never made salsa, don’t worry :it’s quick and easy and has very few ingredients. Take your time to make your own salsa it is really worth it, The flavors exude to compliment the best of fire-roasted chicken, steak or mahi-mahi

This Recipe was given to us by “MasterChef RoD” the definite king  of spicy chiles.  Thank you oh great master of spice for showing us the right way to spice!

Ingredients:( for one cup of salsa)
2 tomatoes, peeled
1 jalapeno with seeds
1 green onion white and green parts
4 or 5 stalks cilantro
1 or 2 cloves fresh garlic ( the fresher the better)
1 pinch sea salt
1 Tbsp lime juice

Chop all ingredients into 1/4 inch bits. Mix in a large bowl and let cool in refrigerator for about 20 minutes. Serve at once, since it is not recommended to save. Those who like it hot, add two Thai-Sri Lanka peppers per tomato. Serve with salt free blue corn chips or as a compliment to fire roasted meats. Enjoy!

Easy Low Carb Chile


BRRRRRR it’s cold outside just in tim for this simple chile. How can something so good be low carb? It’s done Texas style…with NO BEANS! 

This is a hearty dish that stores well for a couple of days. The best part is that you can adjust the heat to your taste.

Use cayenne, ground chipotle, Anaheim or simple hot sauce if you are in a jam!

3 tsp canola oil
2 Lbs ground or chopped sirloin
1 large onion chopped
1 yellow, orange or red bell pepper chopped into quarter size cubes
2 cloves garlic, roughly chopped
1 large can of crushed tomatoes
chili powder ( enough to your taste)
1Tbs ground oregano
salt and pepper to taste
HOT pepper ( to taste)
Shredded cheese and chopped green onion to top off

In a large skillet, heat the oil and cook the onions and the chopped peppers till onions are translucent.
Remove from skillet and set aside.
Add meat to the same skillet, and add chili powder, little by little, as you brown.
How much ? you may ask, just enough so it smells right. About 1/4 to 1/2 cup Add salt and pepper to taste.

Once all meat has browned, add the cooked onions and peppers, the tomatoes and the hot pepper.

Let cook on low heat for 20- 30 minutes till it “becomes chile”.

Serve in a bowl topped with shredded cheese and chopped green peppers.

A trick of the trade: if you added TOO much spice, add a little sugar and cheese to the chile ( it should cool it off)

Ricotta Stuffed Tomatoes

Sometimes you can’t pass a good deal on Roma tomatoes! And thanks to modern markets, they are available year round. 
That’s what inspired this delicious appetizer that can be served hot or cold.
Try these for Christmas parties, wine tastings, barbecues or a nice brunch. The leftovers ( if any) go very well cold on top of greens or hot with pasta.



8 Roma tomatoes, cut on a diagonal, cored & drained, (put upside down on paper towel for 10 minutes)
1 cup ricotta cheese
1/2 cup chopped scallions sautéed in olive oil
4 Tbls grated Pecorino Romano or Parmesan
pinch of grated nutmeg to (leave out in case of nut allergies)
 salt & pepper to taste

Mix the ricotta with the other ingredients in a bowl. Salt and pepper to taste.
Spoon the mix in the tomatoes. Garnish with green onion, grated cheese or olives.
If served hot, broil in a 450 Degree oven for 5 minutes

Paprika Potatoes Tapas

Three lovely ingredients, that’s all it takes to make this dish: potatoes, smoked Spanish paprika and a good olive oil for drizzling.

Potatoes are America’s favorite vegetable, and why not? They available year round , versatile, delicious and easy to cook and eat. Although indigenous to the American continent, potatoes are grown and eaten world wide. There are many varieties and colors, we used small red “boiling potatoes” for this dish.

The potatoes were washed and  boiled (skin on) in salty water and left to cool to room temperature before slicing.

Smoked Spanish paprika are actually peppers which have been smoked with oak and then dries and ground . This paprika infuses the aroma of the typical of Spanish cuisine. It comes in sweet, bittersweet hot and extra hot. We used the sweet variety, but the recipe works well with any type.

Ingredients:( for a tapas portion for four)

4 boiled potatoes room temperature
1/4 tsp Spanish paprika
3 Tbsp olive oil to drizzle
salt and pepper to taste


Wash potatoes with a vegetable brush till clean. Boil potatoes (skin on) in salty water till fork tender. Drain and let cool to room temperature. Slice 1/3 inch thick slices and place on plate, sprinkle with the paprika, salt and pepper to taste. Drizzle with a good quality extra virgin olive oil.
We used a sliver of green onion as garnish, this gave a wonderful hint of flavor.


Serve with grilled chorizo or any of your favorite tapas, Enjoy!