Sashi Made A Recipe: The Troy Oinkman Burger (from Bob's Burgers)

 

I truly love all the puns in Bob's Burgers.  Even on the rare episode that leaves me feeling meh, the puns make up for it. For those, like me, who don't follow the sports ball of the regional team, this one is a pun on Troy Aikman. And like Troy Aikman, this burger is a big one!

It's really just a basic bacon cheeseburger, but I made it a little extra by adding chopped cooked bacon into the burger mixture and covering it with aged white cheddar then smearing both bun halves with thousand island dressing. Definitely roll up your sleeves and have a bunch of napkins handy!

Bob's Burgers 
"Easy Com-mercial, Easy Go-mmercial"
Season 4

The Troy Oinkman Burger

Makes 3 Burgers

• 8 slices thick cut bacon
• 1 lb lean ground beef (I used 92% lean)
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1 tsp Worcestershire sauce 
• 3 slices aged white Cheddar 
• 3 potato buns, toasted 
• 6 Tbsp Thousand Island dressing 
• 1 cup chopped lettuce
• 1 Roma tomato, thinly sliced

1. In a large nonstick skillet over medium heat, cook the bacon, flipping occasionally until golden brown and crispy but not burnt, about 7-8 minutes.
2. Lay the slices on paper towels to drain and cool while carefully wiping out the pan for the burgers.
3. Cut or break the 8 bacon strips in half so you have 16 half strips. Take 7 half-strips of the bacon and cut them crosswise into 1/4" pieces. Set the other 9 half slices aside. Mix the cut up bacon gently into the ground beef along with the garlic powder, chili powder, salt, and Worcestershire.  Form into 3 large patties, each 3/8"-1/2" thick.
4. Add the patties to the heated pan. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again then cover with the cheese slices and turn off the heat. Cover to melt the cheese for 2 minutes.
5. To serve, spread 1 Tbsp of dressing on each bottom bun half. Top with lettuce and tomato slices. Add a burger patty on top of the tomatoes then top each with 3 half slices of bacon. Spread the cut side of the top bun half with 1 Tbsp of dressing and add to the top of each burger.

Sashi Made A Recipe: The To Thine Own Self Be Bleu Burger (from Bob's Burgers)

 

There are multiple bleu cheese references in the Burgers of The Day on Bob's Burgers, but this one was closer to my heart because William Shakespeare will always have a special place for me. Plus, this episode pays homage to Stand By Me which ALSO has a special place in my heart.

It would have been easy for me to just crumble some blue/bleu cheese on a burger patty and call it a night but I needed it to be a little extra. So this has bleu cheese STUFFED inside of it and the mushrooms were cooked down in a beefy glaze which helped cut the richness and sharpness of the cheese. It took a little extra work but not much and totally worth it!

Bob's Burgers 
"Stand By Gene"
Season 6

The To Thine Own Self Be Bleu Burger 

Makes 4 burgers

• 8 oz sliced button mushrooms
• 1 cup low sodium beef broth (I used 1 packet of sodium free beef Herbox in 1 cup of hot water. You can find it on Amazon)
• 3 Tbsp Worcestershire, divided
• 1 tsp garlic powder
• 1 tsp cornstarch
• 1 Tbsp steak seasoning (I used this from FlavorGod)
• 2-3 oz bleu cheese crumbles
• 4 hamburger buns, toasted 

1. In a medium nonstick skillet over medium-high heat, cook the mushrooms, stirring frequently,  until they start releasing their juices, about 5 minutes. 
2. Meanwhile, in a small bowl, whisk together the broth, 2 Tbsp of the Worcestershire,  garlic powder, and cornstarch. Pour over the mushrooms, stir, and bring to a simmer. Turn the heat down to medium-low and simmer, stirring every few minutes, until the sauce is thick and mostly cooked down. Once it reaches your desired thickness, remove from heat and cover to keep warm.
3. While the mushrooms simmer, in a medium bowl, gently mix together the ground beef, remaining 1 Tbsp of Worcestershire,  and steak seasoning until well blended. Divide into 8 equal portions. (Keep an eye on the mushrooms and stir occasionally.)
4. On a piece of parchment, press the portions into large thin disks 4"-5" wide. On 1 of the disks, spread 1 heaping Tbsp of the bleu cheese crumbles in the center, leaving at least 1/2" of meat uncovered. Repeat with 3 more disks. Cover the tops of each with another thin patty and press the edges together to seal the bleu cheese inside.
5. Cook in a large nonstick skillet over medium-high heat for 4 minutes, flip, and cook for 4 minutes more.
6. Place a burger patty on the bottom of a bun then top with the cooked mushrooms and a sprinkle of bleu cheese crumbles before adding the top bun.

Sashi Made A Recipe: The "It's My Havarti and I'll Rye If I Want To" Burger (from Bob's Burgers)

 

I really do love this show, so I don't think I'm going to stop coming up with burgers based on Bob's burger of the day any time soon! Since we had havarti left over from last week's punny burger, it sort of made sense for this to be the next one in my line up. Plus, I've been on a turkey reuben sandwich kick so we already had rye on hand. I personally prefer light rye with no seeds but you do you! I treated this basically like a patty melt so feel free to leave the onion off as well. That's how my husband had his since he abhors onions.

I used bottled dressing this time but you could easily make it. Here's my recipe for an easy sauce on my old blog. In fact, the seasoning I used for the patties in this burger is from that same post!

Bob's Burgers 
"A Few Gurt Men"
Season 7

The "It's My Havarti and I'll Rye If I Want To" Burger

Makes 3 burgers

• 1/2 large sweet onion cut into thin slices
• 1 lb lean ground beef
• 1 Tbsp Worcestershire sauce 
• 1/4 tsp cayenne pepper 
• Fresh ground black pepper, to taste
• 3 slices havarti cheese
• 6 slices rye bread, toasted
• 3-6 Tbsp Thousand Island dressing

1. Heat a large nonstick skillet over medium-high heat and add the onion. Cook, stirring frequently,  until the onions are golden brown and tender, ~10-12 minutes. If the onion starts to stick, add 1-2 Tbsp of water. I usually use up to 4 Tbsp when sauteing onion this way. Once the onion is cooked, transfer to a small bowl and cover to keep warm. Wipe out the pan and put the pan back on the heat.
2. While the onion cooks, in a medium bowl, gently blend together the ground beef, Worcestershire, cayenne, and black pepper. Form into 3 large oval patties, each 3/8"-1/2" thick and a little larger than the bread.
3. Add the patties to the heated pan. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cooked onion on top of each patty then cover with the cheese slices and turn off the heat. Cover to melt the cheese for 2 minutes.
4. Spread the dressing on the tops of 2 slices of bread. Add the patty on top of the dressing of one slice and add the 2nd slice dressing side down. Repeat for the other 2 sandwiches.

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: The Chimichurri Up and Wait Burger (from Bob's Burgers)

 

When I saw this burger on the list, my brain immediately went to a recipe I made YEARS ago called Tango Joes so I based these burgers off that recipe which was modified from another recipe. It love how that happens! These had just a little bit of spice from the massive amount of garlic which paired well with beef, swiss, and mayo.

But I'm just going to say this now: I don't make authentic chimichurri sauce and I'm okay with that! Feel free to sub a different recipe if you feel so inclined. 🙂 A food processor is also very handy for making the sauce but you could also mince everything together manually if you need/ want to. I just used my mini 2 cup processor for this.

Bob's Burgers 
"Bob Belcher and the Terrible, Horrible, No Good, Very Bad Kids"
Season 11

The Chimichurri Up and Wait Burger

Makes 4 burgers

• 3 celery ribs, roughly chopped
• 6 - 8 cloves of garlic
• 1/4 cup red wine vinegar 
• 1 tightly packed cup of parsley leaves
• 1/4 cup tightly pack other herbs (I used 2 Tbsp cilantro leaves, 1 Tbsp thyme leaves, 1 Tbsp rosemary leaves)
• 1/3 cup olive oil
• 1 lb lean ground beef
• 1 Tbsp Worcestershire sauce 
• 1 Tbsp ketchup
• 1/2 tsp paprika
• 1/4 cup mayonnaise 
• 4 hamburger buns, toasted
• 4 slices baby swiss cheese

1. In a food processor, add the celery, garlic, and vinegar then pulse on high until it makes a chunky paste. Add the parsley, herbs, and olive oil and blend to form a leafy sauce. I like mine on the smoother side but this is really a matter of preference. Set aside the sauce.
2. In a medium bowl, use your hand to blend together the ground beef, Worcestershire, ketchup, and  1/3 cup of the chimichurri. The mixture will be a little wet and loose. Form into 4 patties, each 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. While the patties are cooking, in a small bowl, mix the mayonnaise with 2 Tbsp of the chimichurri. 
5. Spread the mayo/chimichurri mixture on the cut sides of both the top and bottom buns. Add the burger patty to the bottom bun and cover with the top.
6. There will be leftover chimichurri sauce. Cover and refrigerate that green liquid gold and use it on things like scrambled eggs or potatoes!

Sashi Made A Recipe: The Parme-Jean Claude van Hamburger (from Bob's Burgers)

 

My husband and I actually watched the episode this is from last night and I knew immediately what I wanted to do for this week's burger. I modified my homemade Italian sausage recipe to work with beef and adjusted my usual marinara sauce to make just enough to be a condiment. You could also use the jarred stuff but this was stupidly easy and tastes much better!

While slightly messy, just like the Belcher family, it turned out better than I had imagined. The only change I would make is to use an 80%-85% lean ground beef instead of 92%. The beef got a bit overworked while blending in the season so was a little tougher than I would have like. Plus, fat is more delicious anyway. 😁

Bob's Burgers 
"Steal Magazine-olias"
Season 11

Don't be intimidated by the long list. It's just seasonings which take seconds to measure out!

Parme-Jean Claude van Hamburger

Makes 4 burgers

• For the burger patties:
• 1 lb ground beef (If you usually use lean ground beef, I suggest 80%-85% lean for this one)
• 1/4 cup freshly grated parmesan (do not use the dried powdery stuff)
• 1 tsp dried parsley *
• 1 tsp garlic powder *
• 1/2 tsp onion powder*
• 1/2 tsp dried basil *
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper 
• 1/4 tsp dried oregano *
• 1/4 tsp thyme *
• 1/8 tsp red Chile flakes (optional)
• * You could also use 1 Tbsp Italian seasoning as a substitute for these
•  
• For the sauce:
• 8oz can tomato sauce (not spaghetti sauce)
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp oregano 
• Pinch kosher salt 
• A few grinds of fresh black pepper
•  
• 4 burger buns, toasted
• 4 slices mozzarella 

1. In a medium bowl, gently mix together the ingredients for the burger patties with your hands until well blended. Form into 4 patties, each 3/8"-1/2" thick.
2. 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.
3. Meanwhile, in a small saucepan,  mix together the ingredients for the sauce and heat over low until bubbling and hot. Turn off the heat.
4. Serve the patties on the buns topped with sauce.

Sashi Made A Recipe: The Cole Came, Cole Slaw, Cole Conquered Burger (from Bob's Burgers)

 

The name is a mouthful,  just like this burger! From season 6 episode "The Cook, The Steve, The Gayle and Her Lover," I made this as a play on a pulled BBQ sandwich with cole slaw, BBQ sauce, and pickles. You'll definitely need a bunch of napkins.

I used 92% lean ground beef mixed with BBQ sauce, steak rub, and a bit of seasoned salt. Then the burger is topped with cheddar, more sauce, cole slaw, and a couple of pickle slices. I used short cuts like jarred slaw dressing (Marzetti's is my favorite) and bagged shredded cabbage and carrots. 

Bob's Burgers 
"The Cook, The Steve, The Gayle and Her Lover"
Season 6

The Cole Came, Cole Slaw, Cole Conquered Burger

Makes 4 burgers

• 16 oz bagged shredded cole slaw mix 
• 16 oz cole slaw dressing (I used Marzetti's)
• 1 lb lean ground beef
• 1/3 cup bottled BBQ sauce (I used Sweet Baby Ray's)
• 1 Tbsp steak seasoning (I used Flavor God)
• 1 tsp seasoned salt (I used Lawry's)
• 4 slices cheddar cheese
• 4 hamburger buns, toasted
• Dill pickle slices, optional
• Additional BBQ sauce

1. In a large bowl, mix together the cole slaw mix and dressing until well coated. Cover and refrigerate until needed.
2. In a medium bowl, mix together the ground beef, BBQ sauce, steak seasoning, and seasoned salt until well blended.  Form into 4 patties, each 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. To assemble: spread BBQ sauce on bottom bun, top with burger patty then smother with cole slaw and optional pickle before adding the top bun.
5. Grab a bunch of napkins and enjoy!

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: Spicy Roasted Cherry Tomato "Pasta"

 

If you don't like spicy, you can leave out the red pepper flakes or use less if you don't mind a little spice. I used Palmini linguine here, but you can use 16oz of regular linguine if that is more your speed. Just cook it for about 2 minutes less than the package before draining and adding the sauce in step 6.

Spicy Roasted Cherry Tomato "Pasta"

• 4 pints (40 oz) cherry tomatoes, halved
• 6 cloves garlic, thinly sliced
• 3 Tbsp chicken broth (I used Herbox)
• 1 Tbsp balsamic vinegar 
• 1 Tbsp olive oil
• 1 tsp crushed red pepper flakes, or less to taste
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper 
• 1/2 cup julienned fresh basil leaves
• 2-3 Tbsp chopped fresh Italian parsley leaves
• 1 Tbsp chopped fresh oregano leaves 
• 2 - 8oz cans Palmini linguine, drained
• 1/2 cup ricotta cheese 
• Freshly grated parmesan, to taste (optional)

1. Preheat oven to 350°F with rack in middle position in the oven.
2. In 9x13 baking dish, combine the tomatoes,  garlic, broth, vinegar, oil, red pepper flakes, salt and pepper. Mix to coat well.
3. Bake for 45 minutes, stirring every 5-10 minutes.
4. At the 35 minute mark, place a large pot of water over high heat and bring to a boil. Add the 2 cans of drained Palmini and boil for 5 minutes. Drain.
5. Remove the tomatoes from the oven and stir in the basil, parsley, and oregano.
6. Add the Palmini back to the pot then add the all of the tomatoes and juices. Cook over medium heat for a couple of minutes then stir in the ricotta until melted.
7. Serve with optional grated parmesan sprinkled on top.

Makes 4 servings

On WW Blue 💙: 3 points per serving using Palmini, not counting any Parmesan

Adapted from allrecipes.com 

Sashi Made A Recipe: Cauliflower Burger "Buns", "Tortillas", and "Pizza Crust"

 

A few years ago, I was diagnosed with a wheat intolerance and I really do feel better when I avoid it. But bread is GOOD! So, so good. So I try to not have wheat more than once a day, if at all. I have tried so many (bad) wheat-free alternatives that, most of the time, I'd rather just do without bread or pasta. So coming up with a "bun" made with just cauliflower, egg, and cheese is a wonderful, wonderful thing! This same mixture can be used to make "tortillas" and "pizza crust!"AND they use frozen riced cauliflower to make it even easier!

Cauliflower "Buns"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like garlic powder

1. Preheat oven to 425°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/4 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 3" circle. Repeat with the rest of the mixture for a total of 4 "bun" halves.
5. Bake for 20 minutes then flip each one. Bake for 5-10 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 2 "buns" 

On WW Blue 💙: 1 point for 1

Cauliflower "Tortillas"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like taco seasoning or chili powder

1. Preheat oven to 400°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/3 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 5-6" circle. You want it as thin as possible but not so thin you get holes. Repeat with the rest for a total of 3.
5. Bake for 10 minutes then flip each one. Bake for 5 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 3 "tortillas"

On WW Blue 💙: 3 pts for all 3

Cauliflower "Pizza Crust"

• 2 ~ 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 2 eggs
• 1.5 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 2 tsp seasoning of your choice, like garlic powder and oregano 

1. Preheat oven to 400°F. Line a baking sheet or pizza pan with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Form the mixture into a ball on the prepared baking sheet and gently press it into a flat 11" circle. 
5. Bake for 25 minutes then carefully flip it on the pan. Bake for 5-10 minutes more.
6. If you have the time, let it cool on a wire rack before using it, but it's not necessary. 
7. Top it with minimal sauce (too much will make it soggy) and whatever topping you like. Bake for 10-12 minutes. 
8. Cut and serve.

Makes 1 ~ 11" crust

On WW Blue 💙: 4 points for the whole crust

Served with my Jalapeño Black Bean Burgers

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 Creole Chicken & Shrimp

 I am definitely obsessed with sheet pan dinners right now.  Sheet pan fajitas and sheet pan fried rice are 2 that I make almost every week because they are so simple AND tasty!  So finding another recipe that is a hit for both my husband and I is a definite winner in my book.  Especially since chicken breast and vegetables are 0 points on WW Blue. AND this one incorporates shrimp which I loooooooove.

Sheet Pan Creole Chicken & Shrimp

adapted from EatingWell.com

• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1/4 tsp cayenne pepper
• 2 Tbsp extra virgin olive oil, divided
• 3 bell peppers, any color, deseeded and cut into 1" pieces
• 2 c. cherry tomatoes
• Cooking spray
• 12 oz boneless, skinless chicken breast, cut into 1" pieces
• 10-12 oz raw shrimp, peeled and deveined
• 3 c. corn kernels: fresh, frozen, or canned & drained

1. Line a large rimmed baking sheet with foil.  Place it on the middle rack of the oven and preheat to 425ºF.
2. In a small bowl, combine garlic powder, paprika, thyme, black pepper, salt, and cayenne.  Reserve 2 tsp of the mixture in another small bowl.  
3. Add the remainder of the spice mix to a large bowl.  Whisk in 1 Tbsp of the olive oil until spices are smooth.  Add the peppers and tomatoes and stir coat well.
4. Remove the baking sheet from the oven and coat with cooking spray.  Spread the coated vegetable mixture on the baking sheet and return it to the oven.  Roast for 10 minutes.
5. Meanwhile, add the remaining 2 tsp of the spice mixture and 1 Tbsp olive oil to the same large bowl used for the vegetables.  Whisk until smooth.
6. Add the chicken pieces and whole shrimp to the large bowl and toss until all are well coated.
7. When the vegetables are done, remove the baking sheet from the oven.  Add the chicken/shrimp mixture and the corn to the pan; stir to combine then spread evenly across the pan.
8. Roast until the chicken and shrimp are cooked through and the vegetables are tender, 10-15 minutes longer.
9. Serve as-is or over rice or riced cauliflower.

Makes 4 servings

On WW Blue 💙: 2 points per serving

Sashi Made A Recipe: Boom Boom Sauce

 

I was first introduced to Boom Boom Sauce at work in the cafeteria.*  It was on a shrimp po'boy and I was immediately hooked.  Once I knew they had this spicy ambrosia over at the hot sandwich station, which was also open for breakfast sandwiches, I started getting a small cup of it to put on my eggs as well as fries and pretty much anything else I could think of.

When I found a recipe for it on It Is A Keeper, I knew I had to make a slightly healthier version so, instead of mayo, I just used nonfat plain yogurt.  Easy peasy and just as tasty!  AND, on WW Blue, it's only 1 point for 2 Tbsp!

Boom Boom Sauce

• 1/4 c. plain nonfat yogurt OR plain nonfat Greek yogurt (either one works)
• 1 Tbsp ketchup
• 1 Tbsp sweet chile sauce (I use Maggi which is available in many major grocery stores)
• 2 tsp garlic powder
• 1/2 - 1 tsp sriracha sauce, depending on your level of spice tolerance

Mix everything together in a small bowl until well mixed.  Refrigerate in a covered container until needed.  This is definitely better if you can make it ahead of time.

Makes 6 Tbsp

On WW Blue 💙, 1 point for 2 Tbsp

*Pre-pandemic, there were about 6,000 people that worked in our office buildings.  While this made parking a challenge for those who came in late, it meant that our company provided a lot of things to make it easier to stay in the building.  We had a Starbucks, CVS, Minute Clinic, drycleaners, and bank on site.  But our cafeteria was ah-ma-zing!  At breakfast, they had a short order grill, an omelet station, a breakfast sandwich station, a bagel/pastry station, and premade breakfast sandwiches as well as oatmeal, grits, cold cereal, etc.  At lunch, though, SO MANY options.  Short order grill, cold sandwiches made to order, hot sandwiches made to order, a self-serve salad bar, chopped salads made to order, pasta made to order, Mexican, Italian, Indian, Chinese, sushi, and spa cuisine (baked and steamed options).  I'm sure there is more that I am not remembering.  It was cheaper than going out to eat and, for the price, pretty darn good.  I read once that they served about 3,000 meals for breakfast and lunch.

The cafeteria is only opened partially right now since 95% of us are still working from home, but when the office opens up again, I hope the cafeteria will be back full capacity!

Sashi Made A Recipe: Roast Beef Po'Boys

 

My husband requested that I make these and who am I to say no to him? The only issue is that I usually use chuck roast which is not low in calories/WW points. So after a little research, I decided that eye of round roast would probably work since it's a lot leaner and should get nice and tender in the slow cooker.  I was right! And by getting long hot dog buns instead of hoagie rolls (delicious, delicious hoagie rolls), it was easier for portion control. And, the best part, 1/2 cup is only 2 points!

Mini Roast Beef Po'Boys (slow cooker)

• 3 lb eye of round beef roast
• 1 Tbsp parsley flakes
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 tsp kosher salt
• 1 tsp brown sugar
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 2 1/2 c low sodium beef broth (I used 3 packets of beef Herbox sodium free beef bouillon mixed with 2 1/2 c boiling water)
• 1 Tbsp red wine vinegar
• 1 Tbsp Worcestershire sauce
• 2 Tbsp cornstarch
• 10 oz bag shredded lettuce
• 2 tomatoes, thinly sliced
• Long hot dog style buns

1. Place the roast in the bottom of a 4qt slow cooker.
2. In a small bowl, mix the parsley flakes, onion powder, garlic powder, salt, brown sugar, turmeric and pepper. Sprinkle over the roast.
3. In a medium bowl, mix the broth, red wine vinegar, and Worcestershire. Pour over the roast slowly, mixing up the seasonings as you pour.
4. Cover and cook on low 9-10 hours or high for 4.5-5 hours.
5. When ready to eat, remove the roast to a large rimmed baking sheet, leaving the juices in the slow cooker. Turn the cooker up to high and leave the lid off. Mix the cornstarch and 2-4 Tablespoons of juices from the slow cooker until smooth. Drizzle back into the juices in the slow cooker, stirring while pouring. Let cook and thicken while shredding the beef with 2 forks, discarding any pieces of fat. Add the beef back to the slow cooker.
6. Serve with lettuce and tomato on the buns.

Makes 16 ~ 1/2 cup servings

On WW Blue 💙, 2 points for just the filling

The next day, I used the leftover beef to make rice bowls.  Here I have riced cauliflower, corn, diced fresh tomatoes with roasted garlic sauce.  Same yummy taste without the bread!

Sashi Made A Recipe: Jalapeño Black Bean Burgers

 

I often end up disappointed in black bean burgers from most restaurants because they end up being mushy. Like flavorful paste the squishes out of the bun on the first bite.  No bueno.  And so many of the frozen ones are either high in sodium or taste bland or both. I happened across these from Slender Kitchen and immediately realized I found my go-to with very tweaks. The main thing I switched up is using full fat cheese. I do not like fat free or low fat cheese at all. It just doesn't taste good to me. I also added a touch more mustard. I sometimes use regular yellow and sometimes Guldens. It depends on my mood. And my husband loves these, too, so it's all kinds of winning!

Jalapeño Black Bean Burgers 

• 1/2 c old-fashioned oats
• 15 oz can no-salt-added black beans, drained and rinsed
• 1 egg
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• Few grinds black pepper
• 1 jalapeño pepper, deeded, deveined, and chopped small
• 2 oz cheddar, finely shredded (1/2 cup)
• 1 Tbsp mustard 

1. In a small food processor, process the oats for 4-5 pulses until chopped fine. Add half the beans, the egg, cumin, salt, and pepper. Process on high until everything has been combined into a semi-smooth paste, about 30-60 seconds. Scrape into a medium bowl.
2. Add the rest of the ingredients and stir until well blended.
3. Line a plate with a piece of parchment.  Divide the bean mixture into 4 parts and form each into a 3"-4" patty on the lined plate. It will be sticky. 
4. Place the plate in the freezer for 7-10 minutes or the refrigerator for 15 minutes to let the patties firm up. Don't leave in the freezer for longer than 10 minutes.
5. Heat a nonstick skillet over medium heat and spritz with cooking spray.
6. Cook each for 4-5 minutes per side or until golden brown and crispy.
7. I like mine with BBQ Ranch and my husband likes his with taco sauce. 

Makes 4 patties

On WW Blue 💙, 3 points per patty

I tried the L'oven Fresh Keto Buns from Aldi that people have been raving about on WW Connect because they are only 1 point. They were okay but had a stale texture and made my tummy really hurt. 🙁 I'm not surprised, really, based on how processed they are but the flavor/texture are not worth it. So I probably won't use them again. BUT I plan to try making cauliflower buns soon! 😁

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: Pan-seared Okra

 

I know a lot of people don't like okra because of the slimy texture, which I get. But fried okra was the 2nd food I fell in love with when I moved from Minnesota to Georgia.  (Pimento cheese was the first, obviously.) Even though fried okra is not exactly weight loss friendly,  I am a believer that you can still indulge on occasion. But, when I'd rather go the healthy route, I figured out this method which yields a crispy side, a non-slimy interior and tender exterior.  And all you need is a nonstick pan and some salt. No oil needed!

Pan-seared Okra

• Fresh whole pieces of okra (however much you want - the pic shows 12oz)
• Kosher salt

1. Trim the ends off the okra pieces and slice them in half lengthwise. 
2. Lay them cut side up on a plate or cutting board and sprinkle them with a very generous pinch or two of salt.
3. Heat a large nonstick skillet over medium-high heat.
4. Place the okra cut side down on the pan. Depending on the size of your pan and how much you are making, you may need to cook this in batches.
5. Cook for 3-4 minutes then place a lid on the pan; cook for 4-5 minutes longer until the pieces are browned and dry on the cut side as well as tender throughout.
6. That's it! Serve immediately. I like mine with Bolthouse Farms Honey Barbecue Ranch (2 points on WW Blue for 2 Tbsp).

On WW Blue 💙, 0 points regardless of amount! 

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: Easy Spicy Pasta Sauce with Homemade Italian Sausage

 

For the longest time, I made my own quick pasta sauces and sausage... then I got lazy. Now that I am trying to eat a little healthier, I'm reminded of how much more I enjoy my own sauces which only take a couple minutes longer to measure out the spices. If I were smarter, I would make a batch of the blends but, well, I am lazy.  😂  

For the sausage, you can use pork, chicken, or turkey with the same success. Again, it only takes a few minutes longer than opening a package of premade sausage. If possible, mix the sausage ahead of time to let the flavors meld, but it's still delicious if made right before you cook it.

I also use Palmini linguine instead of pasta for mine, but Andy still has regular pasta. Palmini is hearts of palm cut into strips. That's it! You just drain it, rinse it, then let it simmer in the sauce for a few minutes. It takes on the flavor of the sauce and has the look and mouthfeel of al dente pasta but without the additional refined carbs...which I save for garlic bread. 😉

Homemade Sweet Italian Sausage

• 1 lb ground chicken, turkey, or pork (I used ground chicken breast)
• 1 Tbsp red wine vinegar
• 2 tsp dried parsley
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika
• 1/2 tsp fennel seeds
• 1/4 tsp brown sugar
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)

1. Mix all of the ingredients together. You can cook it right away but if you can wait at least 30 minutes or the next day, it's even better!
2. Cook the sausage over medium heat, breaking up the pieces until crumbled and golden brown, 5-7 minutes. 
3. Add the ingredients for the pasta sauce below.

Makes 4 servings

On WW Blue 💙, 0 points per serving with ground chicken breast or turkey breast

Easy Spicy Pasta Sauce

• 28-29 oz can no-salt-added tomato sauce
• 15 oz can no-salt-added diced tomatoes, drained
• 1 Tbsp jarred minced garlic
• 1 Tbsp dried parsley
• 2 tsp sugar
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (more if you like it spicier)

1. In a large saucepan, mix everything together and bring it to a simmer over medium heat. Simmer, stirring often, for 10-15 minutes or longer if you prefer a thicker sauce. 
2. I usually let it simmer while I make my pasta.

Makes 4 servings

On WW Blue 💙, 1 point per serving