Avocado Salsa

1 (16 ounce) package frozen corn kernels, thawed
1 red bell pepper, chopped

1 yellow bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lime juice
3 tablespoons cider vinegar
Fresh cilantro (however much you want)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced (I probably used 6)

DIRECTIONS:
1. In a large bowl, mix corn, olives, bell pepper, cilantro and onion.
2. In a small bowl, mix garlic, olive oil, lime juice, cider vinegar, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. Stir avocados into the mixture before serving.

Baby Greens with Goat Cheese, Beets and Candied Pecans

Ingredients:
4 oz Chavrie goat cheese log
8 cups mixed baby greens
4 small red beets, cooked and cut*
2 oz glazed pecans (I used Emerald Pecan Pie)

For the honey balsamic vinaigrette:
2 tbsp balsamic
2 tbsp extra virgin olive oil
1 tbsp honey

Directions:

Make vinaigrette by whisking olive oil, balsamic and honey until smooth. In a large bowl toss greens with vinaigrette and mix well.

Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. Serve immediately.

Asian Glazed Drumsticks

Ingredients:

8 medium chicken drumsticks, skin removed
olive oil spray
1 cup water
1 tbsp Sriracha
1/3 cup balsamic vinegar
1/3 cup low sodium soy sauce
1 tbsp honey (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds


Directions:

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour sauce on top. Top with chives and sesame seeds and serve.

8/2/13: the sauce was very potent so next time I will try less soy sauce and vinegar and more water. But it was very yummy!