Slow Cooker Baked Beans

I love baked beans - a lot.  I don't like many canned baked beans, but I used to love these: yes, baked beans with chicken.  I used to eat half a can and call it dinner.  Kind of gross, huh?  I'm not sure that they even still make these because I haven't seen them on the shelf in years (trust me, I've looked). 

The next time I fell in love (instead of just "like" with baked beans, it was at the Fiery Foods Festival at the North Market this spring.  A vendor was selling his BBQ sauce on baked beans and it was intriguing enough to try - Apple Cinnamon Baked Beans?  Why not?  Ole Ray definitely got this right.  He even told us how to make them - buy Bush's Vegetarian Baked Beans, drain the sauce off them (don't rinse, just drain) and add as much of Ole Ray's Apple Cinnamon BBQ Sauce as you like.  They sell this at the North Market and other various places for $5/bottle, so it isn't for everyday use. 

I wanted to try my hand at making homemade baked beans and I found this recipe on A Year of Slow Cooking, but I made some adaptations.  The beans in the linked recipe got a little too dry, so I'd suggest increasing the "sauce" ingredients below and/or adding some bottle bbq sauce at the end (which takes away from the homemade idea, I suppose).  But anyway, I loved these and they were so easy and made plenty.  I don't know what "we" did with the bacon after cooking - I suppose throw it out?  Or you could probably cut it in pieces and stir it in, though I'm not sure how cooked it got and I like my bacon crispy.  Lo turned these off when he got home with work and I never asked him what he did with the bacon (he likes bacon a lot, so consumption is likely).  These were pretty sweet, so if you don't love very sweet beans, cut down on the brown sugar a little.  Actually, if you're totally unsure of how the sauce will turn out, you're better off pre-mixing all of the sauce ingredients (br. sugar, molasses, ketchup, hot sauce, salt, mustard, and pepper) and adding ingredients to taste.  Not everyone is going to like the same sauce, so what worked for me may be hated by you.  Since we used the original recipe, we had to add some bottled BBQ after cooking - just whatever we had in the fridge at that time.   Wow, that was an incredibly long introduction to a very easy recipe - enjoy! 

Slow Cooker Baked Beans

serves 8-10
adapted from A Year of Slow Cooking (which is an awesome blog)

3 cans kidney beans, drained and rinsed (or 2 cans kidney, 1 can pinto, like I did)
2 medium onions, chopped finely, or 2 T dried minced onion
3/4 cup brown sugar
1/3 cup molasses
1/2 cup ketchup
squirt of sriracha or hot sauce, as much as you prefer or some red pepper flakes, optional
1 1/2 tsp salt
2 tsp dried mustard - I was out so I used a squirt of dijon
1/2 tsp black pepper
A couple of slices of bacon or chicken sausages (I used bacon, but am excited to use chicken sausages next time since I loved the baked beans with chicken)
Drain and rinse beans, and add them to a medium size crockpot (or whatever they will fit in). Add onion and brown sugar. Pour in the molasses, ketchup, and hot sauce, if using. Add spices and stir to combine. Lay slices of uncooked bacon on top of the beans, or slice chicken sausage and lay it over the top. Cover and cook on low for 5-7 hours, or high for about 4.
*If using bottled bbq sauce, check for gluten if you're GF.

Swiss Chard and Chickpeas

Swiss Chard and Chickpeas

Servings: 2 servings

2 tablespoons olive oil

Swiss chard

1/4 cup green garlic (Sub 1/4 c green onions and 1 clove of garlic)

1/2 cup garbanzo beans drained and rinsed

1 teaspoons thyme, crushed with your fingers

1/4 cup feta

1 cup cooked brown rice or quinoa, optional - I precook this and freeze

In a medium skillet, heat 1 tablespoon of olive oil and add in the green garlic (or green onions and garlic).  Stir in garbanzo beans and let cook until they begin to brown slightly (4-5 minutes.)  From there stir in swiss chard, thyme, and remaining tablespoon of olive oil.  Let chard cook saute until it cooks down.  Remove from heat and toss with brown rice and feta. 

Mashed Cheddar Chili Zucchini

This was a tasty side dish and a great way to use up extra zucchini.  The picture is ugly, but it's tasty and easy

Mashed Cheddar Chili Zucchini

 

1/2 tablespoon canola oil or cooking spray

2-3 medium zucchini, halved lengthwise and sliced

1 medium onion, sliced thin

1 4-ounce can diced green chiles, drained

1/4 teaspoon salt

pepper, to taste

1/2 cup grated extra-sharp Cheddar cheese

Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes. Stir in chiles and salt; cook until heated through, 1 minute more.

Mash until chunky. Stir in cheese and serve immediately.

Roasted Sweet Potatoes with Teriyaki and Cilantro

This was a super-simple recipe that I made in March.  It was tasty - nothing that blew my mind, but I'd make it again.

Roasted Sweet Potatoes with Teriyaki and Cilantro

6 T (about 1/3 cup) teriyaki sauce (San-J Teriyaki sauce is gluten-free)
3 large sweet potatoes, peeled and cut into ½-in. chunks
6 T (about 1/3 cup) fresh cilantro
pepper to taste

Preheat oven to 400. Coat a baking sheet with aluminum foil, and then coat that with cooking spray. Whisk teriyaki sauce and cilantro together in a bowl. Add sweet potatoes and stir. Put mixture on baking sheet and cook 35-40 minutes, stirring every few min.

Sautéed Mushrooms with Spinach and Pepper

I'm on a quest to like mushrooms, and I think I'm part-way there.  I don't know that I'll ever love them raw, but cooked with some sort of sauce, I'm becoming a fan.  This would be excellent served over quinoa, rice, cooked rye berries, or your grain of choice.  I honestly can't remember how I served it, but I think it may have been over shredded pork, just because we had leftover.  It was quite tasty - and would be excellent with chicken, of course.  Even my husband ate it, and he's less fond of mushrooms than I.

Sautéed Mushrooms with Spinach and Pepper

2 tablespoons butter or olive oil
1/2 red onion, diced
8 ounces crimini mushrooms, sliced ¼ inch thick
Salt and freshly milled pepper
1-2 garlic cloves, slivered
1 bag of baby spinach, washed and dried
1 cup broth (beef, chicken, or veggie)
2 T cornstarch
1/2 cup cold water

Melt 2 tablespoons of the butter in a large skillet, add the mushrooms, and cook over high heat until they’ve browned, about 6 minutes. Season with salt and plenty of pepper and dump mushrooms in a bowl.

Return the pan to the heat and add the garlic. Add the spinach and broth, sprinkle with salt, and cook until tender and half of the liquid has evaporated, about 4 minutes. Return the mushrooms to the pan and toss with the spinach.  Mix cornstarch and water together and pour into pan.  Stir and cook until sauce is at your desired thickness - if it gets too thick, stir in some more broth or water.  Taste for salt and check to be sure everything is good and peppery. Serves 2 to 4

Swiss Chard and Carrot Gratin

I have a gratin problem.  Ever since we had the cabbage and cheddar gratin, we want it all of the time.  I know we'll get sick of it if I keep making it, plus I get all of this other amazing produce from Greener Grocer Market Bag and Grean B.E.A.N. Delivery, that I hate to buy any other produce at the grocery.  In my last Market Bag, I got swiss chard.  Other than it being a member of the "greens" family, I essentially knew nothing about it.  I started looking for recipes and came upon some simple saute preparations...and then...a gratin recipe!  I didn't like the sound of the sauce recipe for the gratin (olive oil bechamel), so I decided to stick a recipe that we love (cabbage and cheddar gratin, of course), with a few changes.  As always with my recipes, use whatever cheese you want and whatever spices you want. 

Swiss Chard and Carrot Gratin

1 cup sharp white cheddar, divided
1 bunch Swiss Chard
1 large carrot, shredded. (I use a veggie peeler to "shred" carrots)
2 cloves garlic, minced
1/2 cup broth, chicken or vegetable
1/3 cup yellow cornmeal (used GF)
Couple of shakes of dried parsley, dill, thyme, and red pepper flakes
1 tablespoon dijon mustard (I used whole grain)
Salt and ground black pepper to taste

Prepare the swiss chard first; you'll use the stems and greens. Bring a large pot of water to a boil while you stem the chard. Wash the stems thoroughly, trim away the ends and slice crosswise about 1/2 inch thick.  When the water in the pot comes to a boil, salt generously and add the chard stalks. Turn the heat down to medium, and boil gently for five to seven minutes until the stalks are just cooked through. Remove from the pot with a skimmer or a slotted spoon, and drain on paper towels or in a strainer. While the stems are boiling, wash the greens in two changes of water, and tear or cut into 2-3 inch pieces. Fill a bowl with ice water.  After removing the stems from the pot, bring the water in the pot back to a boil and add the greens. Blanch for one to two minutes until tender, and transfer to the ice water. Allow to cool for a couple of minutes, then drain and squeeze out excess water.
Preheat oven to 375°F. Set aside 1/4 cup of the cheese. Toss remaining ingredients together in a large bowl, along with the chard greens and stems, and transfer to a lightly greased 8 inch baking dish or 2 qt. gratin dish. Cover with foil and bake 45 minutes. Uncover, top with reserved cheese and bake until golden brown, 10 to 15 minutes more.

Yield: Serves four as a side dish.

Warm Potato Toss with Spinach and Feta

This was a tasty side dish to go with some grilled grub. Neither of us really like typical potato salad, so this was a nice substitute.  The bean sprouts were a great addition for a little crunch, though I wouldn't go out of my way to purchase them next time specifically for this.  The potatoes, spinach, celery, and red onion came from my Green B.E.A.N. delivery, and the local feta, shallot, and bean sprouts came in  my Greener Grocer Market Bag.

Warm Potato Toss with Spinach and Feta

2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces
2 handfuls of spinach
Coarse salt and freshly ground pepper
2 tablespoons white wine or red wine vinegar
1 1/2 teaspoons Dijon mustard (I used whole grain dijon)
2 tablespoons extra virgin olive oil
3 ounces crumbled feta cheese (1/2 cup)
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat leaf parsley
lots of pepper, to taste
red pepper flakes, if desired
handful of bacon pieces, optional
1/2 cup bean sprouts, optional
1/2 chopped red onion, optional

Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cooking liquid. Let potatoes cool for 5 minutes.  Cook spinach and bean sprouts (if usin) in small pan or skillet with a bit of oil until wilted.

Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.

Transfer potatoes, spinach, and sprouts to a bowl, and drizzle with vinaigrette. Gently stir in feta cheese, celery, shallot, and parsley. Season with salt and lots of pepper, plus red pepper flakes, if desired.

Cabbage and Cheddar Gratin

I got a head of green cabbage in my Market Bag and was disappointed because I don't really like cabbage, or at least I never knew what to do with it.  I searched around for some ideas that wouldn't involve making it into some sort of "slaw", because neither of us would really eat that.  But this - we LOVED.  So much.  For some reason, we both thought it tasted a little like hashbrowns, which makes no sense at all.  We liked it so much that we made another batch 2 days later with the other half of the cabbage.  My suggestions is to just double the recipe in the first place - what in the heck are you going to do with a half a head of cabbage anyway?
Seriously, I'm already eagerly awaiting the day I get another head of cabbage in my Market Bag or produce delivery... LOVE.

Cabbage and Cheddar Gratin
adapted from Whole Foods

1 1/4 cups shredded cheddar, divided (or your preferred cheese - freshly shredded is recommended)
3 cups (about 1/2 head) chopped or thinly sliced green cabbage
3/4 cup vegetable or chicken broth (I had chicken open, so I used that)
1/2 cup medium-grind yellow cornmeal (used GF)
3 tablespoons mixed chopped herbs, such as parsley, dill and thyme (or a couple of shakes of these dried herbs)
2 tablespoons dijon mustard (I used whole grain, check for gluten)
Salt and ground black pepper to taste
crushed red pepper, to taste

Preheat oven to 350°F. Set aside 1/4 cup of the cheese. Toss remaining ingredients together in a large bowl and transfer to an 8-inch square baking dish. Cover with foil and bake 45 minutes. Uncover, top with reserved cheese and bake until golden brown, 15 minutes more.

*if you double the recipe, just use a 9x13 dish.  Go ahead and double.  I ate this for breakfast once!

LOVE.

*UPDATE - I made this in the slow-cooker too and it turned out great.  I cooked on high for about 4-5 hours, if on low go 8-9 hours.

Roasted Brussels Sprouts with Dijon and Crispy Topping

I'm always looking for ways to prepare brussel sprouts without using lots of fatty ingredients - mainly heavy cream, as so many brussel sprout recipes do.  While this appears to use quite a bit of oil, most is used to roast the sprouts, so not as much actually ends up in the dish as would appear.  I added the balsalmic reduction before topping with the crumbs to give it a little extra flavor- I try to always keep a reduction in the fridge to spruce up recipes that need a little something, something.

Roasted Brussels Sprouts with Dijon and Crispy Topping

1/8 cup plus 1/2 Tbs. extra-virgin olive oil
1 Tbs. Dijon mustard
1/2 tsp. Worcestershire sauce (Lea & Perrins is GF)
1/4 tsp. kosher salt; more to taste
Freshly ground black pepper
1 lb. Brussels sprouts, ends trimmed, cut through the core into quarters
1/2 Tbs. unsalted butter
1/2 cup coarse fresh breadcrumbs (use GF bread if necessary)
1/4 cup chopped walnuts
balsamic reduction, if desired

Heat the oven to 400°F. Line two rimmed baking sheets with parchment. In a large bowl, whisk 1/8 cup of the olive oil with the mustard, Worcestershire sauce, 1/8 tsp. of the salt, and about 5 grinds of pepper. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on sheets. Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes. While the sprouts are roasting, make the topping: Line a plate with two layers of paper towel. Heat the remaining 1/2 Tbs. oil with the butter in a medium (10-inch) skillet over medium-high heat. When the butter has stopped foaming, add the breadcrumbs all at once; toss to coat with the fat. Reduce the heat to medium, add the walnuts and the remaining 1/4 tsp. salt, and cook, stirring constantly, until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. Dump the breadcrumb mixture onto the paper towels to drain the excess fat. Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Drizzle with balsamic reduction, if using.  Sprinkle the crumbs over the sprouts just before serving.

Crock Pot Quinoa Casserole

Crock Pot Quinoa Casserole
Adapted from A Year of Slow Cooking (which is awesome, by the way)

1 cup quinoa (I prefer red quinoa, but used white this time)
2 cups broth (I used 1 c. beef that was leftover and 1 cup turkey broth)
1/2 T olive oil
1/2 t salt
Dash of freshly ground pepper
1/2 t cinnamon
1/3 cup dried unsweetened cranberries
handful of baby spinach
handful of chopped sun-dried tomatoes
1/2 block feta cheese, crumbled (or goat cheese)

I used the 2.5 quart slow cooker, 4 qt. would probably work better as it got a little crowded to stir.  Rinse the quinoa like the instructions say (though I didn't feel like it and it was fine) and put it in the slow cooker.  Stir in the oil, broth, salt, pepper, and cinnamon. Add the cranberries and sun-dried tomatoes. Cover and cook on low for 4-6 hours, or on high for 2-4. When the quinoa is done, most of the liquid will be absorbed and the germ will separate from the grain slightly like a little curly tail - try not to overcook it. Fluff the quinoa with a fork, and add the sun-dried tomatoes and feta cheese. Stir gingerly to mix. Add a large handful of baby spinach to the top of the crockpot, and close the lid. Cook on high for about 20 minutes, or until the spinach has wilted. Stir again to distribute the spinach.

My verdict:
This has a great flavor, but I didn't love the texture.  I cooked mine for closer over 3 hours on high and that was a little too long and it became a bit mushy.  Next time I'd stir in the extras before all of the water is absorbed so it doesn't overcook in the end.  I'd probably actually just cook it on the stovetop instead of in the slow cooker - it would only take about 20 minutes on the stove and if I have to watch it more closely in the slow cooker, it doesn't save me any time/effort.  I would also use red quinoa - I definitely prefer it to the white as it always seems to end up more firm and nuttier - and I don't seem to overcook it like the regular. The cinnamon flavor was fantastic though - especially with the sweet of the cranberries, the savory of the sun-dried tomatoes, and the salty of the feta.

Roasted Red Potatoes with Bacon & Cheese

I made these roasted potatoes to serve with Coffee-Rubbed Roasted Chicken.  They turned out tasty, even though I forgot to stir them and they were a little crispier on one side.  The chipotle ranch dressing was from Whole Foods - the 365 Brand, so it wasn't expensive.  I have this thing...when I see the word chipotle on something I have a really hard time not buying it because I love it so much!  Occasionally, I end up with some failures, like the Spectrum Pomegranate Chipotle Salad Dressing for which I paid WAY too much.  I love pomegranates and chipotle, but this dressing isn't very good - especially for the cost - I think it was $5+!  I typically don't have ranch or chipotle ranch dressing, so in the future I'd probably just toss the potatoes in some oil and sprinkle it with dry ranch seasoning and the rest.  Leave out the real bacon bits if you don't have them - they gave it a nice smokey flavor, but it won't make or break the dish - just don't use those crappy dried bacon bits - make sure they are the "real" bacon bits or "real" turkey bacon bits. 


Roasted Potatoes with Bacon & Cheese
Makes: 8 servings

1/2 cup chipotle ranch dressing or regular lowfat ranch (check for GF)
1/2 cup shredded cheese
1/4 cup real bacon bits
2 lb. potatoes, quartered (red or white)
Sprinkle of garlic powder
Couple of shakes of chipotle flakes or red pepper flakes

Preheat oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes and seasonings; toss lightly. Dump in a lightly greased 13x9-inch baking dish and cover with foil. Bake for 40 minutes. Remove foil and stir; bake an additional 15 min. or until potatoes are tender.

Oven Braised Fingerling Potatoes In Wine

Oven Braised Fingerling Potatoes In Wine
1 ½ Pounds fingerling potatoes
1 Teaspoon sea salt
3 Tablespoons dry white wine (I used leftover champagne that I had from a random champagne Saturday)
3 Tablespoons extra virgin olive oil
1 Teaspoon herbs de Provence or your choice of herbs - I bought these in France, so it seemed like I should use them

Preheat oven to 350 degrees.  Cut 1 1/2 pounds fingerlings in half lengthwise.  In shallow roasting pan, toss spuds with 1 teaspoon sea salt, 3 tablespoons dry white wine and 3 tablespoons extra-virgin olive oil.  Scatter with herbs de Provence and toss. Potatoes should be crowded in pan in single layer.  Cover and place in middle of oven 20 to 30 minutes or until very tender.  Serve immediately.

Roasted Carrots and Turnips

I got carrots and turnips with my weekly market bag and I've recently discovered that I love turnips, so I was excited to try this recipe.  It turned out really well - when these veggies roast, they develop a naturally sweet/caramelized taste, which contrasts nicely with balsamic. 

Roasted Carrots and Turnips

6-8 small carrots, peeled and cut into diagonal slices
2 large turnips, peeled, sliced, then cut into diagonal strips slightly larger than carrots
1-2 T olive oil, enough to coat vegetables
2 tsp. plus 1 tsp. balsamic vinegar
couple of sprinkles preferred seasonings (garlic, sage, rosemary) I used 21 Season Salute from Trader Joes
sea salt and fresh ground black pepper to season if desired

Preheat oven to 350 F. Peel carrots and turnips and cut into diagonal pieces, making the turnips slightly larger than the carrots, since turnips cook faster. Put vegetables into ziploc bag, pour in olive oil and 2 tsp. balsamic vinegar, then add seasoning. Seal the bag and squeeze to move the vegetables around until they are well-coated with oil and the vegetables are mixed around.
Spray a roasting pan with oil. Or if you don't want to wash the pan, line it with foil and spray that.  Pour veggies out onto pan and spread around so they're in a single layer. Roast 35-45 minutes, until vegetables are softened and starting to brown. Put into serving bowl and toss with remaining 1 tsp. balsamic vinegar*, and season with salt and pepper if desired. Serve immediately.

*I had a balsamic reduction that I'd made previously and I used this as a topping instead of the straight balsamic.  I would highly recommend making a reduction for this.  To do so...simmer balsamic vinegar until it...well...reduces by about half.  When you drag a spoon across the bottom of the pan, it should leave a little path for a second or two.  Some people add a little brown sugar while reducing for a little more sweetness.

Creamy Lentils and Brown Rice

I made these lentils and rice to serve with Cajun Meatloaf and Roasted Veggies...the meatloaf was okay but not awesome.  I won't be featuring that recipe.  But I would definitely make these again - it would be a great one-dish meal with some shredded chicken or cooked ground beef (or maybe the "just okay" meatloaf crumbled up!). 

Creamy Lentils and Brown Rice

5 cups water (or 5 cups chicken broth)
2 tsp chicken bouillon (omit if using broth)
1 cup brown rice
3/4 cup dried lentils
1 cup chopped carrots
1 clove garlic, minced
salt & pepper to taste
1 cup grated cheddar cheese

Place broth in large pot, cover and bring to a gentle simmer. Add rice, lentils, carrots and garlic. Cover and simmer over low heat until liquid is absorbed, about 50 minutes. Add S&P, and stir in cheddar cheese.

Green Beans with Brown Butter & Pecans

Grab some green beans at a farmer's market and try this easy recipe. For more, check out the In Season Recipe Swap at Tammy's Recipes. I served these with turkey kielbasa and baked sweet potato fries.

Green Beans with Brown Butter & Pecans

Kosher salt
2 lb. green beans, trimmed
1/4 cup unsalted butter, cut into pieces
1/4 cup finely chopped shallots
1/2 cup chopped toasted pecans
2 Tbs. fresh lemon juice; more to taste
Freshly ground black pepper

Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5 minutes. Drain and reserve. In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.

Black Bean Asparagus Salad

This is a great recipe for get-togethers because it can be served at room temp. As with most recipes, adjust the seasonings to your taste...don't worry about screwing it up--cooking should be customized and it's usually difficult to totally ruin a recipe (except with baking...you should measure for baking).


Black Bean Asparagus Salad

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil (maybe could use less)
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper

Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Plunge into cold water to stop the cooking process. Drain. In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.

Calories: 100 Fat: 5 g Sodium: 252 mg Carb: 10 g Fiber: 3 g Protein: 3 g

Want more salad recipes? Check out the Ultimate Recipe Swap at Life as Mom.

Chipotle Corn Salad

Need a quick dish to take to a gathering this summer? Chipotle Corn Salad is perfect because it can be served chilled or at room temperature and you won't have to worry about it spoiling like you would for a mayo-based salad. Serve as is, or with tortilla chips (as a corn salsa). Taste the dressing before pouring it on and don't be afraid to add more of something to get the taste you prefer--these amounts are just approximately what I used.

Chipotle Corn Salad

5 ears of fresh corn (or 3 C frozen kernels, thawed)
2 roma tomatoes, seeded and chopped (more if you want it to be like a salsa)
4 tablespoons fresh cilantro, minced
4 tablespoons sweet onions, minced
4 tablespoons Extra Virgin Olive Oil
2 tablespoon white wine vinegar (or preferred vinegar)
2 canned chipotle chili in adobo sauce, seeded and minced (or put through garlic press) (at the grocery store, this will be in a small can near the mexican food)
1 teaspoon adobo sauce from canned chipotles
3 teaspoons fresh lime juice
1/4 teaspoon salt

Simmer corn 7 minutes, if using fresh. Remove the kernels from the ears of corn. Combine corn, tomatoes, cilantro, and onion. In a small jar shake together the remaining ingredients. Pour over corn. Serve at room temperature or chilled.

**If you decide to eat some of this after you've been drinking, don't drop the entire bowl on the floor and spill it all. Not that I did that or anything...

Asparagus Season!

Sometimes I have an obsession with asparagus. This recipe never lets me down. Especially when I find 4 bunches of perfectly fresh asparagus at Anderson's for 99 cents. I have no idea why it was marked down because the bunches that I didn't cook right away lasted over a week in the fridge. Find other good asparagus recipes at Tammy's Recipe Swap.

Roasted Asparagus with Balsamic Browned Butter
Cooking Light

20 asparagus spears, trimmed (I just use the bunch that I buy it in)
Cooking spray
1/8 teaspoon kosher salt
1/16 teaspoon black pepper
1 tablespoons butter
2 teaspoon low-sodium soy sauce (check for gluten)
1 teaspoon balsamic vinegar

Preheat oven to 400°. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately. Serves 4.

45 calories, 3 g fat

*You could grill the asparagus if it's too hot for the oven
**I usually double the soy sauce and vinegar so there is more deliciousness per spear. I don’t find the need to increase the butter.
***If you don't know how to trim asparagus, just wash it and then try to bend it at the bottom of the stem...it will snap where it's supposed to (where it gets woody)

Let me know what you think!