Sashi Made a Recipe: Chorizo Your Own Adventure Burger (from Bob's Burgers)

 

Bob's Burgers is, by far, one of my most favorite shows. Ever! I have rewatched it more times than I can count. Same with the movie. The show is so smartly written and I adore all of the puns! If you haven't seen the show, Bob's Buger of the Day changes every day and is extremely punny. In the first episode, he has the "New Bacon-ings Burger" which comes with bacon. An appropriate first Burger of the Days! 

I have the cookbook which features real recipes of many joke burgers from the first 5 seasons and I have made many of those recipes in the past.

My husband and I thought it'd be fun to make some of the joke burgers on our own and I figured this one would be appropriate for the first one. It's the Chorizo Your Own Burger from the 2nd season episode "Food Truckin'"

Bob's Burgers "Food Truckin'" Season 2

It's simple! Half ground beef, half Mexican-style chorizo, some seasoning, Cheddar, and a creamy, slightly spicy sauce on a toasted bun. 

Chorizo Your Own Adventure Burger

Makes 4 burgers

• 1/3 cup sour cream
• 1 tsp hot sauce (I used Cholula)
• 1 tsp lime juice
• 1 tsp dried cilantro
• 8 oz 92% lean ground beef
• 8 oz Mexican-style chorizo (remove casings if necessary)
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp anchor chile powder (or 1/2 tsp chili powder)
• 1/2 tsp kosher salt
• Fresh ground black pepper, to taste
• 4 slices sharp Cheddar
• 4 buns, split and toasted

1. In a small bowl, mix together the sour cream, hot sauce, lime juice, and cilantro. Refrigerate until ready to use.
2. In a medium bowl, add the ground beef, chorizo, cumin, garlic powder, anchor chile, salt, and pepper. Mix until well blended and form into 4 patties, each about 3/8"-1/2" thick.
3. Heat a 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 cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
4. Meanwhile, slather the bun tops and bottoms with the prepared sauce. Place a patty and each bun bottom and top with, you guessed it, the bun top.

Sashi Made A Recipe: Chipotle Jackfruit Tacos

 

I am obsessed with these tacos. I've literally had them 3 times this week and have leftovers for tomorrow. The spice blend and the process of baking the mixture in a hot oven gives these the texture of crispy pulled pork but without the extra fat and calories!

Chipotle Jackfruit Tacos 

• 20 oz can jackfruit, drained
• 1 Tbsp minced chipotle with adobo sauce (depending on the size of the peppers in the can, this could be 1 or 2 peppers)
• 1 tsp ground cumin
• 1 tsp ground coriander 
• 1 tsp lime juice
• 1 tsp olive oil
• 1/2 tsp kosher salt
• Ground black pepper, to taste

1. Preheat the oven to 400°F and line a baking sheet with parchment. Set aside.
2. In a medium bowl, shred the jackfruit with your fingers or 2 forks. I prefer using my fingers so I can easily feel hard pieces of core which I often discard.
3. Add the rest of the ingredients and mix well to combine and coat the jackfruit.
4. Spread the mixture in an even thin layer on the parchment covered baking sheet.
5. Bake for 15-20 minutes until crispy and starting to brown.

Makes 2 servings of 3-4 tacos

On WW Blue 💙: 1 pt per serving

Sashi Made A Recipe: Roasted Lime Cauliflower Tacos

 

I've been trying to incorporate more meatless meals into the rotation and this is one that I think is going to become a regular around here.  It's very slightly adapted from the first Thug Kitchen (now called Bad Manners) cookbook which never fails me when it comes to recipes and good food. I have all 3 of their books and plan to get the newest one when it comes out in November... or after Yule if I don't get it as a gift. (*wink, wink*)

Roasted Lime Cauliflower Tacos with Quick Lime Slaw

adapted from the Roasted Beer and Lime Cauliflower Tacos recipe on pg 166 

For the tacos

• 1 head of cauliflower (~1.5 lbs)
• 1 cup vegetables or chicken broth (I used 1 packet of sodium free chicken bouillon from Herb-ox mixed with 1 cup hot water)
• 1.5 Tbsp hot sauce (I used Cholula)
• 1 Tbsp lime juice
• 1 1/2 tsp coconut aminos or low sodium soy sauce
• 1 1/4 tsp garlic powder, divided 
• 1 Tbsp extra virgin olive oil
• 1 1/2 tsp chili powder
• 1 tsp paprika 
• 1/4 tsp cumin
• 1/4 tsp kosher salt
• 8 corn or flour tortillas
• Quick Lime Slaw, below
• Optional toppings: sliced avocado, diced tomatoes, roasted corn, etc.

For the Quick Lime Slaw 

• 2 Tbsp lime juice
• 2 Tbsp rice vinegar
• 1 tsp olive oil
• 1 tsp dried cilantro,  optional
• 1/4 tsp kosher salt 
• 12-16 oz package of cole slaw mix (shredded cabbage and carrots)

1. Preheat oven to 400°F. Line a large baking sheet with foil and spritz lightly with cooking spray. Set aside.
2. Cut the cauliflower into small bite size pieces. In a large saucepan, mix together the broth, hot sauce, lime juice, coconut aminos/soy sauce, and 1 tsp garlic powder.  Heat over medium-high heat until it starts to simmer. Add the cauliflower and stir to coat the cauliflower. Let simmer for 2-3 minutes, stirring frequently. Drain and set the cauliflower aside. 
3. In a large bowl, stir together the olive oil, chili powder,  paprika,  remaining 1/4 tsp garlic powder,  cumin, and salt. Add the drained cauliflower and toss to coat well.
4. Spread the cauliflower on the prepared baking sheet and bake for 20 minutes,  stirring once halfway through.
5. Meanwhile,  rinse out the large bowl and dry it with a clean towel. In it, stir together the lime juice, rice vinegar,  olive oil, dried cilantro, and salt. Stir in the cole slaw mix until well coated. 
6. Serve the cauliflower on tortillas topped with the slaw and any additional toppings that catch your fancy.

Makes ~8 tacos

On WW Blue 💙: 1 pt for 2 tacos, not counting the tortillas 

Sashi Made A Recipe: Sheet Pan Chicken Fajitas with Cauliflower Tortillas

 

Not gonna lie, I am kind of obsessed with this meal. I've been making these fajitas once a week for about a month and a half now because they are SO EASY! I usually end up eating mine over riced cauliflower because flour tortillas make my stomach hurt and I'm just not a fan of corn tortillas. Tonight, though, I wanted to eat my fajitas like a real person. So I modified the cauliflower pizza crust I've been making (post to come soon) and tortillas.  They were so soft and tasty!

Cauliflower Tortillas  

• 10-12 oz bag frozen riced cauliflower (I use Birds Eye because it is a finer texture)
• 1 oz part-skim mozzarella cheese, as finely grated as possible (I used a microplane grater - put it in the freezer for 10 minutes to make it a little firm, if needed)
• 1 egg
• Optional: 2 tsp of seasoning of your choice (I used garlic powder)

1. Microwave or cook the cauliflower according to package directions.  Let cool until cool enough to handle.
2. Empty the package on a clean tea towel or buttload of paper towels. (That's the official measurement for A LOT of paper towels.)
3. Gather up the edges of the towel. Over the sink or a bowl, SQUEEZE as much of the moisture out of the cauliflower as you can. You want the cauliflower as dry as possible.
4. Optional step: spread the cauliflower out in a fine mesh sieve and let it set for at least 10 minutes to dry out more.
5. Preheat the oven to 400°F. Line a large sheet pan with parchment.
6. Add the riced cauliflower to a medium bowl and add the rest of the ingredients. Mix well with a spoon.
7. With clean hands, take 1/4 of the mixture and press it into a ball with your hands. Place it on the parchment on the baking sheet and gently press it into a 5"-6" circle,  making it as thin as possible without creating holes.
8. Repeat with the rest of the mixture to make a total of 4 tortillas. 
9. Place the pan in the oven and bake for 10 minutes or until starting to brown around the edges. Very carefully flip the tortillas and bake for another 5 minutes.
10. Remove the tortillas from the pan and let cool on a wire rack. 
11. I served them right away after making the fajitas so I don't know yet how they hold up after time. I've read that you can store them in the fridge or freezer then reheat for a couple minutes in a skillet but I've personally not tried it. Yet.

Makes 4 tortillas 

On WW Blue 💙: 2 points for all 4, 1 point for 2

Sheet Pan Chicken Fajitas 

• Nonstick cooking spray 
• 3 bell peppers, deseeded, cut into quarters and cut into 1/2" slices (or 2 peppers and a small onion, sliced)
• 1 - 1.5 lbs boneless skinless chicken breast, cut into 1/2" slices
• 1 Tbsp low sodium taco or fajita seasoning (I used  FlavorGod's Fiesta Sweet and Tangy)
• Pinch of kosher salt 

1. Set the broiler to high with the rack in the top 1/3 of the oven
2. Cover a large sheet pan with heavy duty foil and spray with nonstick spray.
3. Spread out the peppers (and onion, if using) on the outer parts of the pan.
4. Spread the chicken pieces in a single layer in the center. Sprinkle the chicken with taco seasoning. Sprinkle the entire pan with a pinch of salt.
5. Broil for 10 minutes, watching to make sure the chicken and peppers don't burn, stirring once halfway through. Cut the thickest piece in half. If it's white, you're done! If not, broil for a couple more minutes. 
6. Serve on tortillas with your favorite toppings 

Serves 4-6

On WW Blue 💙, 0 points per serving!

Sashi Made A Recipe: Cauliflower "Nachos"

This isn't so much a recipe as it is...an idea? Technique? I have no idea. I just know it was yummy and healthier than loading it with tortilla chips. And it was very simple. My favorite! It starts with roasted cauliflower. I am lazy so I usually try to buy my cauliflower (and broccoli) precut. The extra cost is worth it to me. Either way, make sure the florets are cut into bite-sized pieces.

Cauliflower "Nachos"

1. Preheat the oven to 425°F. Line a large baking sheet with foil and spray lightly with olive oil cooking spray. 
2. Spread the cut up cauliflower in an even layer on the baking sheet. Spritz very lightly with oil then sprinkle with your favorite taco seasoning or Tex-Mex flavors.
3. Bake for 15-20 minutes until you can easily pierce the pieces with a sharp knife.
4. Remove from the oven and stir the cauliflower pieces.
5. Bunch the cauliflower in the center of the pan and top with your favorite nacho toppings. I used some of the Mexican Street Corn Style Salad I made the other day.
6. Sprinkle with shredded cheese and return the pan to the oven for about 5 minutes to warm the topping and melt the cheese.

Sashi Made a Recipe: Mexican Street Corn Style Salad

You can make this with fresh corn that has been boiled on the cob for 5-7 minutes or use your favorite canned variety or frozen that has been thawed. If using fresh, you will need 3-4 ears to get roughly 3 cups of kernels. I served this with Squash Taco Boats!

Mexican Street Corn Style Salad

• 3 c of corn kernels (I used 2 15oz can of no salt added corn that had been drained
• 15 oz can of reduced sodium black beans, drained and rinsed well
• 3 Roma tomatoes, chopped
• 2 Tbsp chopped fresh cilantro or parsley 
• 1/4 c nonfat plain Greek yogurt*
• 1/4 c lowfat cottage cheese*
• 1 Tbsp lime juice
• 1 tsp chili powder
• 1 tsp hot sauce, more or less to taste (I used Cholula)
• 1/4 tsp kosher salt 
• Fresh ground pepper to taste
• 2 oz finely shredded part-skim mozzarella 

1. In a large bowl, add the corn, black beans, tomato, and cilantro or parsley. 
2. In a medium bowl, stir together the yogurt, cottage cheese, lime juice, chili powder, hot sauce, salt and pepper.  Mix well.
3. Add the dressing to the vegetables and the shredded cheese. Stir well to combine everything.
4. Serve immediately or refrigerate for 2 hours before serving.

Makes 8 ~ 1 cup servings 

On WW Blue 💙: 1 pt

* When buying lowfat or nonfat versions of things, I look at the ingredient list before buying. Oftentimes, lowfat products have ingredients that most people can't pronounce, so I look for brands that start with skim milk or are still minimally processed. This is just my preference. 🙂

Sashi Made A Recipe: Zucchini/Squash Taco Boats

I was planning on doing these with zucchini but the ones I had were super tiny. Thankfully,  yellow squash is just as good. I made these with ground chicken breast but you could easily use ground turkey or beef. And feel free to use more cheese if you're not watching calories like I am. 😁 You can easily halve this recipe...which is what I actually did. I served this with Mexican Street Corn Style Salad.

Zucchini/Yellow Squash Taco Boats

• Cooking spray 
• 4 medium zucchinis or yellow squash 
• Pinch of salt
• 1 lb ground chicken breast  (or turkey or beef)
• 14 oz can Rotel
• 2 Tbsp taco seasoning  (If I don't make my own, I use FlavorGod)*
• 2 oz or 1/2 c shredded cheese (cheddar, Monterey Jack, or pepperjack) or more!

1. Preheat oven to 400°F. 
2. Cover a large baking sheet with foil and spritz it lightly with the cooking spray.  Set aside.
3. Slice each zucchini or squash in half the long way. If a half doesn't lay flat, slice a very thin piece off the bottom so it does.
4. Using a spoon, scoop out the meat of the squash, leaving at least 1/4" shell inside the skin. Reserve the parts you scoop out. Place the on the sheet pan and repeat for all the halves. 
5. Sprinkle the halves with salt then bake for about 18-23 minutes or until the zucchini or squash are tender.
6. Meanwhile, preheat a large nonstick skillet over medium heat. Add the chopped squash or zucchini, ground chicken, Rotel, and taco seasoning.  Break up the meat with a spoon and stir until everything is well blended. Stir frequently until the chicken is white and not pink. If there is a lot of liquid from the squash, turn the heat up to medium-high and stir until the liquid evaporates. 
7. When the halves are done in the oven, fill them with the taco meat, carefully piling it on, if needed.
8. Sprinkle each half with the cheese and put back in the oven for 5 minutes or until the cheese is melted. 

Makes 8 boats

On WW Blue 💙: 1pt per boat

* I am not an affiliate of FlavorGod, just a huge, huge fan!