However, I love mini food–appetizers, sliders, small bites of this and that–it is all novel and absolutely delicious. And I love any opportunity to cook and eat mini bites.
Lily helped me with this last minute Super Bowl Sunday menu. We don’t have big plans; just the four of us hanging out. I expect oodles of leftovers–perfect for mid week snacking and delicious left overs. The Asian inspiration just sort of happened and I love the idea of having a theme–Lily says it makes it fancy!
Click on the links for the recipes!
Honey Mustard Chicken Wings and Drumsticks
I love Rachael Ray’s recipe–it is slightly sweet and slightly spicy. Plus it way healthier than the traditional hot wings. Instead of serving with celery and carrot sticks, slice up some cucumber. The recipe is here.
Lily’s Mango Salsa
Lily and I learned this easy and kid friendly version of mango salsa at a Wegman’s cooking class. It is so simple, chop the following: 1 mango, 1/2 red pepper, 1 shallot and a couple leaves of fresh mint. Mix together with 2 tablespoons of apricot jam and 1 tablespoon of rice vinegar. Serve with multigrain chips.
Mini Salmon Burgers
I adore a good burger. Try this recipe for soy glazed salmon burgers and make the patties mini. Serve on buns or go naked (I vote go naked leaves more room for other stuff.)
Black Bean Wontons with Green Salsa
Black Bean Wontons rock and they freeze great! Snag a pack of wonton wrappers, 1 cup of prepared black beans (homemade or from a can), and some feta. Mash up the beans. Then, put 1 teaspoon of black beans and a sprinkle of feta in the middle of each wonton wrapper. Follow the directions on the wonton package to fold. Then fry or bake until golden. Serve with either jarred green salsa or my favorite Green Salsa from the fabulous Beekman Boys .
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