2 Recipes, 1 Day

Yesterday I was feeling creative and willing to make 2(or 3 recipes). My mother-in-law had shown me a recipe a few weeks ago that she'd like to try so I obliged her request and had the crew over. This recipe actually comes from an American Heart Association magazine. So its definitely good for you! On the menu: Chilled Asian Asparagus Spears, Grilled Salmon, Homemade Mac & cheese and Hawaiian rolls. All yummy, but I'll focus on the asparagus right now.

What you need:

Asparagus spears, trim the bottoms, I used about 15 spears
2 tablespoons finely chopped green onion
1 tablespoon white vinegar
1 tablespoon honey
2 teaspoons orange juice
2 teaspoons soy sauce, save on the sodium
1 teaspoon toasted seasame oil
1 teaspoon Worcestshire sauce
1/2 teaspoon red pepper flakes

1 teaspoon seasame seeds for garnishing

What to do:

In a skillet large enought to house about 2 inches of water and to lay the asparagus flat, bring water to a boil and add aspatagus, arranging spears in a single layer. Cook for 2 minutes. Prepare an ice bath in a bowl- this is down simply by putting ice in a bowl with some cold water. Using tongs, plung spears into ice bath to stop cooking process. This will give your asparagus a crisp texture but still chewy. Yum. Dry the asparagus with a paper towel. Meanwhile, combine all ingredients EXCEPT for the seasame seeds. Place asparagus into a shallow dish and pour mixture over asparagus, turning to coat. Cover and refrigerate 4 to 24 hours. Note here**I did not read this part of the directions so I only had two hours for my dish to marinate. It was still delicious but I am sure that the flavors really get to mingle if you let them refrigerate longer. Sprinkle the sesame seeds prior to serving. My mother in law Michelle said some of the flavors that really stood out to her was the crisp orange juice and the green onion. She took some spears to go so she better have liked it!

Recipes 2 and 3

Black Bean Croquettes ended up being a great appetizer or light lunch. Delicious. I took a good portion of this recipe from the "Eating Well" website.

Ingredients:
2 15oz cans black beans, rinsed
1 teaspoon ground cumin
2 tablespoons finely chopped green onions
2 tablespoons finely chopped cilantro
1 teaspoon chili powder
1/4 teaspoon salt
1/3 cup plain breadcrumbs + 1/4 cup to roll croquettes in to coat croquettes
1 tablespoon extra virgin olive oil

Prep:

1. Preheat oven to 425 degrees and coat baking sheet with cooking spray
2. Mash the black beans and cumin with a fork until no whole beans remain. Stir remaining ingredients minus 1/4 cp bread crumbs for coating and 1 tablespoon oil.
3. Create patties with bean mixture, lightly mix remaining 1/4 breadcrumbs and oil and coat lightly the bean patties.
4. Bake patties until heated throughly and breadcrumbs are golden brown, about 20 minutes.

Fresh salsa~

Yummy! My favorite accompaniment to the black bean croquettes. Definitely a "Sara Original"

Ingredients here are:

1 cup frozen corn kernels, thawed
1 can (14.5 oz) petite diced tomatos,drained
2 tablespoons diced green onions
2 tablespoons chopped cilantro
1 tablespoon white vinegar
1 tablespoon sugar

*additon of 1 avocado diced can be mixed in BUT sometimes people are allergic so leave them out or add them in. I added them and it was a great add.

This is easy: Just mix all the above ingredients lightly until well combined. Refrigerate at least an hour before serving so the sugar and vinegar have time to bring out the juices in the tomatos and the cilantro adds flavor to the mix. Serve it on the side of the Black Bean Croquettes or use it as a dip for chips.

I am so happy with the recipes this weekend. Watch out for more this week, with easter coming I have a few good ideas, and some shortcake cups in the drawer.....

Also promising that I will upload pics to this post and prior. Believe me I take pictures when I plate the food!