Sashi Made A Recipe: The Sweet Chili O'Mine Burger (from Bob's Burgers)

 

This one from a season 5 episode checks a bunch of boxes for me!

✔ A good pun

✔ A good burger

✔ 80s rock music

Originally,  I thought of doing a basic burger with chili but my husband suggested incorporating sweet chili sauce instead which was a brilliant choice! We had talked about glazing the burgers with it but  because of the sugar content, that would have burned too easily and/or smoked out the apartment.  So I chose to mix it into the beef with a little soy sauce (I used coconut aminos) and garlic powder. Then I also mixed it in a 1:1 ratio with mayo as the condiment which was quite pleasant! I used havarti for these but you could also use provolone or Monterey jack.

Bob's Burgers 
"L'il Hard Dad"
Season 5

Sweet Chili O'Mine Burger

Makes 4 burgers

• 6 green onions, greens and whites separated,  both thinly sliced (optional)
• 1 lb lean ground beef
• 6 Tbsp sweet chili sauce, divided (1/4 c + 2 Tbsp)
• 2 Tbsp low sodium sauce (or regular or coconut aminos)
• 1 tsp garlic powder
• 2 Tbsp mayonnaise 
• 4 slices havarti cheese (or provolone or Monterey Jack)
• 4 potato hamburger buns,  toasted

1. In a large nonstick skillet over medium heat, cook the chopped white parts of the onion until toasted and golden brown, 5-7 minutes. You may need to add a spritz of oil or water if they start sticking. Remove to a small bowl and set aside. Wipe out the skillet and set aside until ready to make the burgers
2. In a medium bowl, add the green parts of the onion, ground beef, 1/4 cup sweet chili sauce, soy sauce and garlic powder. Use your hand to gently blend the ingredients together. Form into 4 patties, each 3/8"-1/2" thick.
3. Heat the large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cooked white onion then cover with the cheese slices and turn off the heat. Cover to melt the cheese for 2 minutes.
4. While the burgers cook, in a small bowl, stir together the mayonnaise and remaining 2 Tbsp of the sweet chili sauce. Spread on the tops of the toasted buns.
5. To serve, add the burger patty to the bottom half of the bun and top with the sauced top half.

Sashi Made A Recipe: Sheet Pan Chicken Fried Rice or Riced Cauliflower

The 2 best things about this is that it only takes 15 minutes to cook with very little hands on work AND it only dirties 1 pan. Oh, so 3 best things: AND you can make it the same way no matter what kind of rice you use. Just make sure it's cooked and either at room temperature or cold. My husband doesn't eat eggs but if you prefer eggs in your fried rice, just stir them onto the pan with the chicken halfway through the chicken's cooking time and break up the egg while stirring everything together. 

Sheet Pan Chicken Fried Rice or Riced Cauliflower 

• 8 oz boneless skinless chicken breast, cut into 3/4" cubes
• 10 oz pkg frozen mixed vegetables, thawed (or you can cook the veg according to the package directions while the chicken is cooking)
• 2 c cooked rice, cooled
• OR 2 ~ 8.5 oz pkgs of precooked rice (like Ben's Original Ready Rice)
• OR 10 oz pkg of frozen riced cauliflower 
• 3 Tbsp low sodium soy sauce
• 2 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder 
• 1/4 tsp ground black pepper 

1. Preheat oven to 400°F. 
2. Line a large baking sheet with foil and spray lightly with nonstick spray.  
3. Arrange the chicken pieces evenly across the pan. Bake 10 minutes.
4. While the chicken is cooking, if your vegetables are still frozen, cook them in the microwave for 1 minute less than the package directions. If using precooked rice or frozen riced cauliflower, cook according to the package directions.  
5. While either of those are cooking, mix together the soy sauce,  sesame oil,  ginger, garlic powder and pepper.
6. When the chicken is done, remove it from the oven. Using a large spoon, push the chicken to the center of the pan. Pour the vegetables on top of the chicken, then the rice, then the sauce. Stir everything together until it is all coated with sauce.
7. Spread the mixture evenly across the pan and bake for 5 minutes more.
8. Remove from the oven and serve.

Makes 2 large servings

On WW Blue 💙, 3 points per serving with the riced cauliflower, 9 points per serving with cooked rice, 13 points with Ben's Original Ready Rice 

Sashi Made A Recipe: Thai Lettuce Wraps

 

Both Andy and I had been craving Asian food for a few days so we had a sort of Panasian night with these wraps and Spicy Korean Inspired Cauliflower. The 2 flavor profiles really worked well together! In the past, I'd made the wraps with ground pork, but since I'm on my umpteenth (and hopefully final) weight loss journey,  I tried it with ground chicken breast and really enjoyed it! This is extremely easy and quick so would be great for a weeknight meal. 

Thai Lettuce Wraps 

• 1/4 c chopped cilantro
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 2 tsp sweet chili sauce
• 1 tsp brown sugar
• 1 Tbsp canola oil
• 4 cloves garlic, minced
• 1 lb ground pork
• 1 head romaine, butter or iceberg lettuce, leaves removed in whole pieces if possible

1. In a small bowl, mix the cilantro, lime juice, fish sauce, sweet chili sauce and brown sugar. Mix well; set aside.
2. Heat the oil in a large nonstick skillet over med-high heat. Add the garlic and cook, stirring, 1 minute. Add the pork and cook, stirring to break up clumps, until the pork is cooked through.
3. Remove from the hear, drain, and stir in the sauce. Serve with the lettuce leaves to make wraps.

Serves 4

On WW Blue 💙, if using ground chicken breast or turkey breast, just 0 pts per serving!

Sashi Made A Recipe: Spicy Korean Inspired Cauliflower Bites

 I have a mild-to-moderate obsession with cauliflower.  I really do. It and broccoli are my go-to for side dishes, but cauliflower is also the star in some main dishes as well. My grocery store was out of pre cut florets this week so Andy was sweet and cut this up for me. This ended up being really spicy but in a very good way! I made it as a side for Thai Lettuce Wraps and ended up using the lettuce leaves for this as well. I'm excited for the leftovers tomorrow!

Spicy Korean Inspired Cauliflower Bites

• 12-14 c cut cauliflower florets (~2 small heads, 1 lg head, or 24oz bag)
• Nonstick olive oil spray
• 2 Tbsp and 1/2 c gochujang paste, divided
• 1/4 c low sodium soy sauce 
• 1 Tbsp sesame oil
• 1 Tbsp maple syrup or honey
• 1 Tbsp chile garlic paste
• Up to 2 Tbsp water, for thinning

1. Preheat oven to 450°F. Line a large baking sheet with foil and spritz lightly with oil spray. Set aside. 
2. In a large bowl, toss the cauliflower and 2 Tbsp gochujang together until the cauliflower is well coated. Spread the florets evenly on the baking sheet and spritz very lightly with the oil spray. Reserve the large bowl. No need to clean! Bake for 10 minutes. 
3. Meanwhile, in a small bowl, whisk together the remaining gochujang and the rest of the ingredients, adding in only enough water to make the sauce pourable but still on the thick side.
4. Remove the cauliflower from the oven and turn the temperature up to 500°F. (Yes, 500°. Trust me!) Put the florets back into the large bowl and pour the sauce over the cauliflower.  Using tongs, toss the florets until they are well coated with the sauce.
5. Spritz the pan with additional oil and, using the tongs, arrange the cauliflower back on the baking sheet.  Bake for 10-12 minutes or until the cauliflower is tender and has started to brown.
6. Serve with lettuce cups, optional

Makes 4 servings

On WW Blue 💙, each serving is 4 pts