Thursday, July 28, 2011

California Club Salsa

This recipe idea came to me mainly because I had an "Appetizer Party" to attend and I had avocados in the fridge that I needed to use.

Oh.. And it's really hot outside.

And I like salsa and I happened to have roasted corn, tomatoes, cilantro, lime, and one teenie tiny little jalapeno that hadn't been taken in the storm. 

I started dicing and mincing not knowing exactly where I was headed. Much like I do almost everything. I put one foot in the middle of the road without looking both ways.
Don't blame my parents. They taught me right, I just stopped practicing safe techniques and going by feel. Sometimes I go get hit by that perverbial 'car' and other times it's a slam dunk.

Like this California Club Salsa. It started with avocado, tomato, onion, lime, cilantro, and jalapeno.

Then I noticed that we had some ham and at an appetizer party I felt a little remise in just bringing salsa. If all we were going to be eating was appetizers then they better be damn filling.

So I added the ham. Then I went for a long walk and thought about what to name this crazy concoction that we would be using as a slider for shoving corn chips in our mouths.
It reminded me so much of a club sandwich, but with avocado.. Oh! A california club, but those always had cheese in it. 

So, what the hell I was committed now and in went the shredded cheddar cheese right before we left so it wouldn't get to soggy.

And let me tell you...
There wasn't a bite left when we departed so no pictures with chips. It went to fast, sorry. The party was a success and so was this crazy-hair-brained invention of mine.

Here's the recipe.. You could also use cooked bacon.. Yum.. I may try that next time that would be a great substitution for the ham if you have that around intead. Or even canadian bacon would be great!

California Club Salsa
2 Vine Ripened Tomatoes; Diced
2 Avocados; Diced
1/2 Medium White Onion; Diced
2 Cups Roasted Corn (you can also use frozen if you are short on time)
3 Cloves Garlic; Minced
Juice of 2 limes
2 Cups Cooked Ham; diced small
1/4 Cup Fresh Cilantro; Minced
1/2 Cup Shredded Cheddar Cheese
1. Preheat the oven to 350. Husk the corn and spray the corn with cooking spray and sprinkle each ear with salt and pepper. Place on a cookie sheet and roast for 45 minutes. Once cooked remove from oven and allow to cool before slicing the corn kernels off the cob. ***Speedy Note: If you are a little rushed on time, you can add 2 cups of frozen corn and skip this step.
2. Slice your tomatoes, avocados, onion, and garlic. Add to a large bowl. Then add the roasted corn. Stir all together.
3. Add the lime juice, diced ham, and fresh cilantro. Cover and refrigerate until you are ready to serve.
4. When you are ready to serve, add the shredded cheddar cheese, stir to combine and serve with corn chips!

Servings: 24

Nutritional Skinny:

 47.5 calories / 3 g fat / 4.5 g carbohydrates / 1.5 g fiber / 2.1 g protein

Mental Health Benefit: Let's see... the benefits of this recipe. Well, you probably have everything in your fridge to make it, your friends will think you are a creative genius (or crazy), and it tastes great on a tortilla chip with a cold bottle of beer enjoyed with friends in your backyard. Sounds like a benefit to me!

Cheers! :)

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