Corn and Avocado Salad

Just a quick post for the awesome salad I fixed a couple of days ago.  Actually I loved it so much I fixed it two days in a row!

  • 1/2 cup corn (I used frozen corn; thawed)
  • 1 small tomato ~ diced
  • 1 jalapeno ~ finely diced
  • 1 Tbs diced onion
  • a few sprigs of cilantro ~ minced
  • juice of half of a lime
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 avocado – cut into chunks

Combine all ingredients except for the avocado; stir well and set aside for 20 minutes or so before serving to allow the flavors to combine.

Add the avocado just before serving.

Enjoy ~ Kimberly

Spaghetti Squash and Toasted Garlic

I still had half of a spaghetti squash leftover from my post the other day and decided I should make a tasty side dish.  I went with butter and toasted garlic.  We really enjoyed it; the squash still had plenty of body to it and the garlic added a delicious touch. Very quick and easy to make; of course you will need the par-baked squash to get started.

Spaghetti Squash and Toasted Garlic

  • 1/2 spaghetti squash (about 1 1/2 cups)
  • 2 Tbs butter ~ divided
  • 1 large clove garlic ~ minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 dash cayenne pepper

Prep spaghetti squash.  In medium skillet melt 1 Tbs butter;  add garlic, salt, pepper, and cayenne. Simmer for  about 2 minutes until garlic is toasted.

Add squash and remaining butter and toss together.  Heat another minute until hot.

Enjoy ~ Kimberly