Wednesday, December 16, 2009

Gingerbread Pancakes

A friend dragged me to I-hop a couple of weeks ago for breakfast and I had the gingerbread pancakes they are featuring for the holidays. They were amazing! I don't usually use this term when discribing food from I-hop. I have been craving them since so I decided to try to make them myself. I scoured the internet looking for recipes -I was suprised to find there were so many! I finally decided to take a little from all of the recipes I had seen. They came out really good as I am not a fan of pancakes typically. Next time I will add a bit more of the spices. The pancakes were a nice light brown color but I was hoping for something darker. Maybe I will add a little cocoa powder next time for coloring.


-2 and 1/2 cups all-purpose flour
-1 cup dark brown sugar (come to think of it I used brown sugar not dark brown sugar - is there a difference?)
-1 tablespoon baking powder
-1 and 1/2 teaspoons baking soda
-1 teaspoon salt
-2 teaspoons ground cinnamon
-1 and 1/2 teaspoon ground ginger
-1/2 teaspoon ground nutmeg
-1/8 teaspoon ground cloves
-1/2 cup water
-1/2 cup brewed coffee
-4 eggs
-1 stick (1/2 cup) unsalted butter, melted (I used margarine)
-1/4 cup lemon juice

Mix the first 9 ingredients (all the dry stuff) together in one bowl and mix all the wet stuff: water, coffee, eggs, butter and lemon juice in another large bowl.

When ingredients in both bowls are combined add the dry ingredients to the large wet ingredient bowl. Mix everything together until smooth and let stand for 15 minutes. Heat griddle or skillet on high heat and brush with oil.

When 15 minutes are up take a 1/4 cup measure and scoop pancake mixture onto griddle. I could fit 4 in my skillet at a time. Wait until pancake is bubbling on top and browned at the edges to flip over. Once on side is cooked the second side cooks pretty quickly. Brush skillet with oil inbetween batches. Sprinkle with powdered sugar and cinnamon when ready to serve.

Pancakes starting to bubble slightly.

First four pancakes!

The finished product covered in sugar and cinnamon!

Sufganiyot for Hanukkah - Jelly Filled Donuts

I am not a fan of jelly donuts but it is a tradition to eat them on Hanukkah. Anything fried is really traditional for hanukkah but sufganiyot has become a staple - especially in Israel. Typically my mom just picks them up from Dunkin Donuts, I eat a bite and thats it. This year I decided to try to make them ourselves and she loved the idea. I loved these dark cherry filled donuts that we made and I couldn't stop eating them! They are pretty small, only a few inches and oh so cute! I found this Israeli recipe online posted by Ciaran from Momfluential:

Step one: dissolve 2 tablespoons of yeast and one teaspoon of sugar in a half cup of warm water. After 15 minutes it gets nice and bubbly. While the yeast is working its magic begin step 2: place 2.5 cups of flour and 2 tsp salt in a large bowl and sprinkle with a little bit of allspice.

Step 3: When the 15 minutes has pst and the yeast and sugar mixture is bubbly make a well in the center of the flour mixture. Pour in the yeast mixture, two tablespoons of room temp butter, 1/3 c sugar, and 2 large eggs.

Step 4: Mix everything together well and knead dough until it is smooth and bounces back when touched. This should take 10-15 mintues. Dough will be super sticky so make sure your hands are well floured to knead the dough.

Step 5: Let stand to rise for 2 and a half hours in a warm place (my mistake was putting it in the fridge - didnt really rise!)

Step 6: When the two and a half hours are up roll dough out on a well floured surface and cut with a round cookie cutter or in my case (I dont do a lot of baking) with round glass. Once circles are cut cover with plastic wrap and leave to rise for 15 more minutes.

Step 7: While donut circles are rising heat several inches of vegetable oil in a skillet - it hanukkah - these donuts are deep fried! Make sure to test the oil with a small strip of dough before putting dough circles in oil.

Step 8: Once the 15 minutes are up and oil is hot enough begin to add dough to hot oil in batches of 4-5. Use a slotted spoon to flip over or roll over donuts once bottom side is browned. When donuts are browned on both sides remove from oil and place on a plate or baking sheet. Continue like this until all donuts are cooked.

Step 9: Pick a jelly to fill your dougnuts with - strawberry is common or cherry. We used black cherry jelly. Cut a small slit into one side of the donut and use a baby spoon to insert some jelly into the donut.

Step 10: sprinkle with fine sugar and enjoy!!

Completed donuts waited to be consumed the next day for Hanukkah! We made these a day early but of course we had to "sample" some to make sure they were fit for consumption. I must say they were a lot better all nice and warm when they were first made. I would recommend making them the day you want to eat them. They dont store well - after about 2 days they were pretty stale.

My mother filling them with jelly - mmm!
Happy Hanukkah!

Thanksgiving Feast

A few weeks ago was Thanksgiving 2009. This was the most amazing Thanksgiving in years....most thanksgivings something terrible happens: the family cat gets deathly sick and needs to have an operation on thanksgiving, I break a bone and end up in the emergency room (this happened serveral times), I'm in the middle of moving and dont have the energy for Thanksgiving.

This Thanksgiving my mother, several of her friends and I went over a cousin's house. It was amazing, no one hurt themselves, no animals died (well maybe the turkey and pig that we ate - but no pets) and I didn't have to do any work! Everything was great - here is shot of dinner:

We had everything - green beans, sweet potato, ham, turkey, creamed corn casserole, stuffing, and stuffed mushrooms!

Me and my mom - we don't have enough pictures together.

Wednesday, December 2, 2009

Boursin and Cherry Stuffed Chicken Breast

So I moved this past weekend and before I moved I had some things in my fridge/pantry that I wanted to use up. I decided to combine a few things and make a stuffed chicken breast.

I had some herbed spreadable cheese - Boursin, boneless chicken breast, some dried cherries and some mamasita fiesta sauce.

I cut the chicken breast in half to make two cutlets and spread some cheese on each cutlet and dotted with the dried cherries. I rolled up the chicken and secured with toothpicks, placed them in a casserole dish and heated them in the oven at 400 degrees until the chicken was golden brown and the cheese was bubbly.

I served with a side of stuffing and green bean casserole. I ate the first piece of chicken with nothing on it and it tasted really good. I decided that I would try heating up a little mamasita's fiesta sauce and water in a saucepan and pouring it over the second piece. It was so good I decided to make the same exact meal for my mom a few days later.

This is a meal that was so easy to make and the combination of herbs and sweet cherries tasted so good I would make it again and again!

Eggplant and Ziti Casserole

At work we get all types of free samples of produce for various reasons. Last month I got a few eggplants and had to think of some creative ways to use them. I also had some non-fat ricotta cheese that I needed to use up. I decided to try to make a casserole. I had seen something similar on a recipe website a few months before. I love casseroles! Not alot of work or clean up, plenty of leftovers and the food is so hearty!

I cut the eggplant up into long slices about 1/4 inch wide and fryed until brown on both sides. I lined the bottom of a casserole dish with the eggplant and set aside.

I used Ronzoni smart taste penne rigati- its suppose to have vitamins and be healthier for you. I used 3/4 of the box of penne - boiled some water and cooked the pasta until tender.

While the pasta was cooking I mixed the carton of non-fat ricotta cheese with a little parmesan cheese, cracked black pepper, italian seasoning, a little crushed red pepper and garlic salt.

When the penne was done cooking I drained and mixed with the ricotta cheese mixture. Layered half of the penne/cheese mixture over the eggplant and then add a layer of red sauce and the rest of the penne/cheese over that. Bake at 400 degrees until the cheese and noodles on top turn golden brown.

What I got looked like this:

It was sooo good and pretty healthy too!

Tuesday, December 1, 2009

Baby Butternut Squash Risotto

We got some baby butternut squash in at work last month and I couldn't figure out what to do with it - then it came to me - risotto! I have cooked butternut squash or risotto myself before so it was alot of fun.

The first thing I got to was cooking the butternut squash - I decided to split them in half and scoop out the huge amount of seeds inside. Then I filled each half with butter and sprinkled with sea salt and cracked black pepper. I put them in the oven at 400 degrees until all the butter was melted.

The most fun for me was all the seeds which I wasn't really expecting! I baked them with the butternut squash. I sprinkled them with garlic salt, cracked black pepper, olive oil and parmesan cheese...mmm!

Before it went in the oven it looked something like this:

And after it came out of the oven:

While the butternut was cooking I got started on the risotto. Being the first time I cooked risotto I went with a basic recipe.

You need the following ingredients:

1 cup white arborio rice

1 tablespoon Olive oil

1 large yellow onion diced

1/4 cup grated Parmesan cheese

5 cups hot chicken stock

1/2 cup white wine

Start with heating oil in a pan on medium and sauté the diced onions until translucent. Add dry arborio rice and stir...continue stirring until a white dot shows in the middle of the rice. Add white wine and stir until absorbed. Then add 1/2 of the stock and stir constantly until the stock is absorbed. Once stock is absorbed add more stock 1 ladel at a time and stir until absorbed, continue doing this until all stock is gone. This should take about 20 minutes and the rice should have a creamy consistancy when you are done. When the last of the stock is absorbed remove from heat and stir in parmesan cheese. Season with salt and pepper.

I couldn't believe that this:

Ended up looking like this:

I made a huge mess and it is very time consuming but it was so good!

By the time the risotto was finished the butternut squash hadn't really had a chance to cool down yet so I scooped it out with an ice cream scoop and mixed it into the risotto.

The end product looked something like this:

But really my favorite out of all of it was really the pumpkin seeds, finally made it feel like fall was here:

Tuesday, October 13, 2009

Asian Feast

I took a little break for a while from camera broke so I couldn't get all of my tasty creations up...I started cooking again a few weeks ago and I have been slow to get pictures up. I will be posting a lot in the next few day to catch up!

It's been a while since I have cooked some Asian food so I thought I would really cook it up last night: I made a version of Filipino lumpia that they serve in a restaurant close to my house, some Japanese chicken katsu with tonkatsu sauce over white rice with some yaki udon on the side.

It's all pretty easy to make and if you cook alot or cook any asian food you will probably have a lot of the ingredients lying around.

*depending on how many you want to make you need to increase the amount of ingredients - I just wanted to test it so I only made two Lumpia (wish I made more)


spring roll wrappers (2)
ground beef (1 cup)
1 carrot chopped into small pieces
green peas (1/4 cup)
1 teaspoon garlic salt
1/2 teaspoon cornstarch
1 teaspoon soy sauce
a couple of dashes of hot sauce
(I also threw in a dash of powdered ginger)
*thai sweet chili sauce for dipping

1. Brown beef in skillet or wok...while you are browning beef boil water and add carrots and green peas. Continue to boil until they are soft. When vegetables and beef are cooked through add to bowl and mix with the rest of the ingredients

2. Take one spring roll wrapper with point facing you and begin to fill by spooning mixture 2 inches from point of wrapper facing you. Begin to wrap, folding corners into the inside of the spring roll as you wrap. close spring roll by pressing firmly or sealing with water

3. Heat oil in a non-stick wok and add spring rolls one at a time - they cook fast so watch them!

4. Take spring rolls out of wok when brown and crispy and drain on a paper towel. Enjoy with thai sweet chili on the side.

Yaki Udon:
I just made veggie yaki soba but you can really add anything to yaki udon: meat, chicken, scallops, pork...

dry udon noodles
2 cloves of garlic (chopped)
1 inch of ginger (shreeded)
shreeded cabbage to your liking
shreeded carrot to your liking
1 packet of yaki udon/soba sauce

1. boil water and add udon noodles (do not add salt to water as udon is very salty already)

2. while udon noodles are cooking add garlic and ginger to a heated and oiled wok - note that they will brown fast so be ready with veggies to throw into the wok

3. add any desired vegetables - like carrots and cabbage

4. drain noodles and add to wok

5. after noodles have cooked for a few mintues add powdered yaki udon sauce

6. you may need to add a little water to the wok at this point to evenly distribute sauce and make it more...well....saucey..mix well and cook for another minute or two and then you are ready to enjoy

Chicken Katsu:

chicken cutlet
white flour
panko (japanese bread crumbs)

set out four plates:
On plate one: mix flour with salt to taste
on plate 2: one beaten egg
on plate 3: panko
plate 4 leave empty for breaded cutlets

Dredge cutlets in flour, coat with egg and then cover with panko. Press panko into cutlets and then place on empty plate and repeat.

Heat oil in a non-stick frying pan and fry cutlets until golden brown on both sides.

Slice and serve over white rice. Traditionally Chicken Katsu Don is the cutlet sliced served over fried egg and white rice. Drizzle tonkatsu sauce over chicken.


Thursday, August 13, 2009

Some yummy things to do with avacado

The secret to making a good meal with avacados is using the right kind of avacado...always use Hass avacados when available. Hass avacados should be black on the outside when ripe and just a little soft. If you are using the avacado right away it doesn't need to be refrigerated but if you want it to keep for a few days refrigerating will slow down the ripening process. The two followong recipes use Hass avacados:

Tropical Scallop Salad

-1 Hass avacado
-1/4 a yellow or red onion
-2 cups whole sea scallops
-1 cup orange juice
-1/4 cup lime juice
-salt and pepper to taste


1. boil a pot of lightly salted water and add scallops, cook scallops for no more than 3 minutes

2. take scallops out of water and chop into bite size pieces

3. in a bowl mix scallops, orange juice, lime juice, salt and pepper

4. mince onion and add to bowl, mix all ingredients together

5. refridgerate for an hour

This is what mixture should look like when refrigerated

6. after the hour is up take mixture out of fridge and add *chopped avacado and more salt and pepper to taste....mix and serve

*To chop an avacado: Start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves in different directions to separate. Take a spoon and scoop the seed out. You can either then scoop out the rest of the avacado with a spoon or use a knife and cut the avacado into bite size pieces and peel from skin.

Tropical scallop salad on the left and guacamole on the right - guac made with yellow tomatoes

-1 Hass avacado
-garlic powder
-1/2 lime
-1 tomato
-salt and pepper
1. Cut up avacado and totmato into small chunks, mash avacado with a spoon or in a mortar and pestle....i still leave it a little chunky.
2. mix in tomatoes and season with garlic powder, salt and pepper
3. squeeze 1/2 lime over mixture and mix thoroughly...serve with tortialla chips!

Fried Paneer

Anyone who is a fan of Indian food has probably had Paneer - Indian cheese. I love the light taste. It's their version of cottage cheese only it is formed into a block. Paneer tastes great in currys but also tastes good as an appetizer fried. Paneer is sold in Indian stores in the freezer/cooler section in 1 pound blocks. All you would need to make fried paneer is paneer and olive also tastes good breaded so you would just need to dip the paneer pieces in egg and flour.

Directions to make fried paneeer:

1. chop up block into bite size pieces (or desired amount)
2. heat generous amount of olive oil in pan
3. fry paneer until it is golden brown on both sides

Serve with some mixed pickle and some other indian appetizers....

I had some dahl samosas and spinach pakora...mmm...

Wednesday, August 5, 2009

Blue cheese brie fondue

I bought a huge block of blue brie cheese at the local farmers market...I have had blue cheese and I have had brie before but never the two together. I decided that this sounded like a really fun combination to make fondue with. My mother had bought me an electric fondue maker and it was just basically just gathering dust in the closet. I took it down, brushed it off and made the following recipe:

Blue cheese brie fondue

Everything waiting to get started

Ingredients for fondue:

-1 lb of blue brie cheese, rind cut off and cut into cubes

-2 tsp cornstarch or flour

-1 yellow onion finely diced

-2 tbsp olive oil

- one clove garlic minced

-1/2 teaspoon dried chives

-1/4 cup shredded mozzarella cheese

-3/4 cup dry white wine

-salt and pepper to taste- I added 1/2 teaspoon salt and 1/2 teaspoon pepper

For dipping:
Bread, grapes, carrots, tomatoes, apples (granny smith is especially good with cheese fondue!)
I had yellow carrots, yellow tomatoes, gala apples, black grapes, pepperoni and the only bread I had- some nan broken up into bite size pieces


***make sure you have all ingredients ready before you begin

1. turn electric fondue pot on to medium-high heat

2. pour in 2 tbsp olive oil and heat for a few moments

3. toss onions and garlic into pot and cook for about one minute

4. add wine and chives and heat to boiling

5. while oil is heating mix cheeses with cornstarch/flour

6. when wine is boiling reduce heat to low-medium

7. begin to slowly add cheese...wait for cheese to melt and mix before adding more...continue to add cheese until it is all disolved

8. season with salt and pepper and mix

Dip items of your choice into fondue...leave fondue on low-medium heat when serving...enjoy!

fondue pizza...mmm

Apples and fondue...granny smith is much better....

For my first attempt at fondue I am really happy with how it turned out...I will definitely make it again!

Crab Cakes

I had bought some canned jumbo lumped crab and didnt know what to do with it for some time. Finally I decided to make some crab cakes with it. I suggest using fresh crab though because I found the canned crab too fishy tasting.

-1 lb fresh lump crab
-2 teaspoons mayo
-3 tablespoons flour
-1 teaspoon seafood seasoning like old bay
-salt and pepper to taste
-panko (japanese breadcrumbs)
-1 egg
-oil to fry

To make:
1. make sure to pick over crab for peices of shell, mix crab, seasoning, salt and pepper, and flour in a bowl.
2.heat some oil in a frying pan
3.dip cakes in egg and coat in panko
4. place cakes in frying pan and fry until brown on both sides
5. plate with some tartar sauce or cocktail sauce and some lemon slices
6. sprinkle some lemon juice over cakes
When finished they should look something like this:

Friday, July 31, 2009

Pero Sweet Pepper Thai Chicken with Peanut Sauce

I work in sales at a produce company. My company's name is Pero Vegetable Company. We grow peppers, squash, cucumbers and all sorts of other produce and we sell anything from blueberries to rain chard. If you live anywhere on the east coast of the United States, the mid-west or even in Canada chances are you have eaten at least one of our peppers before. We are most widely known for our 3 count peppers trays:

We write recipes using our products and we send these to customers and put them out in trade publications. Unfortunately, the end consumer doesn't usually get ahold of these recipes. The following recipe is using Pero mini sweet peppers. If you havent cooked with mini sweets before you must really try them-they are packed with flavor! I have sliced them on home made pizza's and stuffed them with rice, beans and cheese as appetizers.

Pero Sweet Pepper Thai Chicken with Peanut Sauce

1 lb of chicken tenderloins
3 oz. of seasoned corn starch
(add a pinch of salt, pepper and garlic starch)
3 oz. of vegetable oil

1package of Pero's Mini Sweet Peppers (sliced into strips)

6 scallions (white tops only)

1/8 cup of carrot sticks

1 clove of minced garlic

1 tsp of grated ginger

5 tbsp of roasted crushed peanuts (garnish)


Combine all of the ingredients together in a bowl

1 tbsp of creamy peanut butter

2 tbsp of coconut milk

2 tsp of brown sugar

1 tsp of 5 spice powder

1/2 tsp of rice wine vinegar

pinch of garlic powder and salt

Heat oil in a large saute pan (medium high heat). Dredge tenderloins in the seasoned corn starch and saute until golden brown. In the same pan add mini sweet peppers, carrots, garlic, ginger and scallions and saute lightly. Incorporate the peanut sauce and serve immediately.

Wednesday, July 29, 2009

Chamorro Food

Hafa Adai! Hafa Adai (pronounced half-a-day) is Chamorro for Hello. Chamorro is the languange, food and culture of the people of Guam. Guam is an Island 3 hours south of Japan by plane. It's also a US territory. Their currency is the US dollar and everyone also speaks English. A lot of people also still speak Chamorro and Japanese. Guam was occupied for 8 years during and after WWII by the Japanese and all childern in school were forced to learn and only speak Japanese during that time. Anywhere you go signs are in three languages: English, Korean and Japanese. This is because of all of the tourists that visit from Asia.

Guam is a beautiful island, the people were warm and inviting the the food was wonderful. The key to a successful party or "fiesta" in Guam is to have a ton of people show up and they happily welcome strangers. I was there for a parade and strangers offered me some of their good! There is a lot of soy sauce, lemon juice, scallions, hot red pepper (donne) and coconut milk traditionally used in Chamorro cooking. The food is delicious and usually served at BBQ's and fiestas. The food unfortunately is not that healthy so I wouldn't recommend eating it on a regular basis. Actually a lot of native chamorros get diabetes because of their diet. There are not a lot of fruit or vegetables consumed in the Chamorro diet. When they are consumed they are soaked in salt and soy sauce or coconut milk!

When I visited I was lucky enough to stay with a family there. The husband was an ex marine from Kentucky that had been stationed there and met his wife, a native Chamorro woman there.
They cooked native dishes for me every day and they were more than happy to let me in the kitchen to watch how they prepared the food and to give me recipes.

Tuesday, July 28, 2009

Vegetarian Chamorro Meal

This meal consists of a lot of key staples of Chamorro cuisine that would be served at a fiesta. Usually these things would be served with some sort of meat, chicken or fish dish but these things are way more than enough just by themselves.

The meal consits of red rice with finadene sauce, cucumber salad and eggplant finadene.

Red Rice -All you need to make red rice is some sort of white rice (as much as you want per person and annatto/achiote powder or liquid. You can also used annatto seeds that you strain the pigment out of...this is a lot of work and annatto seeds are harder to find than the powder. I tried to make red rice for a friend years ago and had a hard time finding seeds. Today, they sell annatto powder in the regular grocery store and also in asian and spanish markets. I bought some achiote liquid online at and am I really pleased with it. If you do go the liquid route just know it does stain...I found this out the hard way.

-white rice, any variety
-achiote powder/liquid
Cook rice according to package directions, when the package instructs to add rice, add achiote seasoning and salt and pepper. The more powder or liquid that you add the more deeper in color the rice will be so the amount is really up to you. I add a tablespoon of the liquid. Also add as much or little salt or pepeper as desired according to your taste.
This is my pot of red rice before it boiled. You will notice the green flecks- I sauteed some onions and peppers and added them to the bottom of the pot before I put the rice in. I like the flavor they give to the rice. Some red rice in Guam does contain onion and some contain bacon as well.

Finadene Sauce- Finadene is served everywhere in Guam, even KFC has finadene for your meal. There are different variations of finadene but they all have the same main ingredients: scallions (green onion), red hot pepper (donne), yellow onion, and lemon juice. In some finadene's coconut milk is added, some add soy sauce and still others include a combination of soy sauce and cocunut meat. This finadene uses soy sauce. This finadene can be used as a topping for rice, a marinade for meat or chicken or just on as a sauce on top of the meat. These ingredients are sometimes used in a dish called Kelaguen. In Kelaguen meat, chicken, fish and shrimp are marinated in finadene. Sometimes it is then cooked, in the case of shrimp or fish they are not cooked because the lemon juice in the marinade "cooks" the dish. Finadene tastes great on anything-even pizza!
Some donne (hot red peppers) that I smuggled back from Guam - these little guys pack a lot of heat!

Ingredients: soy sauce, lemon juice, 1 stalk scallion, 1-2 red hot pepper(s), yellow onion
Directions: In a small bowl/container mix 4 parts soy sauce with 1 part lemon juice, slice scallion into small pieces and add to mixture, use about 1/5 of the onoin and slice into small/thin slices and add to mixture, dice up hot red pepper as much or as little as you want (i take the seeds out because then the sauce is way too hot for me!) put this mixture in the fridge to let the flavors mix until you are ready to use it. Finadene will stay for about a week in the fridge.
You may notice the lack of scallions in my finadene...I bought some at a local farms market and they were pretty slimy when I went to use them so I omitted them-tasted just as good!
Cucumber Salad-
Ingredients: 1 cucumber (sliced), soy sauce, white vinegar, salt, pepper, onions sliced
Directions: Slice 1 cucumber and half of an onion and place in a container/bowl. Pour in enough soy sauce to cover 75% of the cucumbers, cover the other 25% with vinegar and add salt and pepper to taste. Mix and place in fridge until ready to eat so flavors can combine.

Salad before adding soy sauce and vinegar

This is approximately how much soy sauce should be in the dish/container before you add the vinegar.

Eggplant Finadene-

Ingredients: 1 eggplant, 1 stalk scallion, coconut milk, lemon juice, 1/2 a yellow onion sliced, 1-2 hot red pepper(s) diced


1. cut eggplant in half and place on a baking tray, lightly salt and drizzle olive oil over both sides of eggplant. Bake in oven at 450 degrees for about a half hour or until the eggplant is golden.

This is what the eggplant should look like when you take it out of the oven. Be careful because the eggplant will be very hot. Give it some time to cool down. Cut eggplant into small slices on a cutting board. The skin should just peel off easily at this time. The eggplant should be so soft it almost breaks apart for you without much effort. If the eggplant it still hard on the inside then it should go back in the oven for a little while. Put slices in a dish or bowl.

2. Cover eggplant with coconunt milk. Add sliced scallions, yellow onions and hot peppers.

3. Start adding lemon juice, a few drops/squeezes at a time to taste. It should be sweet, spicy and sour all at the same time. Serve this immediately. Do not refridgorate beforehand.