Ultimate Sriracha Burger

I'm still on my spicy kick...I've said it once before and I'll say it again, Sriracha hot sauce is the shizz!  It's like the Frank's Red Hot of the Asian world...but...a million times more delicious.  Spicy, tangy, and sweet....it's perfect on pretty much everything.

I can't say I'm surprised that a burger features this delicious sauce.  It made it onto my list of dinner real fast and as suspected, it was...well, the shizz!  Go make it immediately...especially considering I *know * you don't want to turn on the oven in this record breaking mid-summer heat.  But heat in your mouth is a different story...that's an any-time delight!

Fair warning, it's not for the faint of heart....and it's so delicious I neglected to take a picture.

One Year Ago: Homemade Refrigerator Pickles

Ultimate Sriracha Burger
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Yields: 4 burgers plus extra sauce...would be great on fries!

Ingredients

• 1 1/2 lbs. ground grass-fed chuck
• 2 TBS. soy sauce
• 5 TBS. Sriracha, divided
• 2 tsp. freshly ground black pepper
• 4 slices thick cut bacon
• 1 large sweet onion
• 3/4 cup blue cheese dressing
• 4 brioche buns
• 4 thick slices Swiss cheese
• 1 tomato, sliced
• several handfuls of arugula (omitted...didn't have any on hand)

Directions

1. In a large mixing bowl, combine the ground beef, soy sauce, 2 1/2 TBS. of the Sriracha, and the pepper. Be careful not to overmix. Form the mixture into 4 patties, and set aside, covered, in the refrigerator.
2. Preheat grill to medium high heat. In a medium frying pan over medium-low heat, cook the bacon. While the bacon is cooking, peel and quarter the onions. Cut each section into 1/4-inch slices. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20 to 25 minutes.
3. Grill the burgers, turning once, 4 to 4 1/2 minutes on each side or until a meat thermometer registers 130° to 135°F for medium-rare.
4. While the burgers are cooking, combine the blue cheese dressing with the remaining 2 1/2 TBS. Sriracha in a small bowl. Lightly toast the buns on the grill during the last minute of cooking time.
5. Assemble the ultimate burger! Spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, slice of swiss cheese, bacon, caramelized onions, slice of tomato, and a small handful of arugula between each hamburger bun. Open jaw W.I.D.E. and devour!

Source: The Sriracha Cookbook as modified by and seen on Oiishi Food

Jerk Chicken with Mango Cilantro Relish

Just because it's hot outside doesn't mean that's any reason to turn off the heat happening inside of your mouth :).  I mean me personally?  I eat spicy food (and drink HOT soup) year round!  But no worries, the cool of the mango cilantro relish helps quench the fire.  I love all the complex, spice flavors that makes jerk chicken.  This recipe takes me back to the Caribbean and grilling is a summer necessity.

If you are in a pinch, you can make this meal in advance so that it's ready to be thrown on the grill or into the oven at moment's notice.  The relish would be great on other meats such as regular grilled chicken or an accompaniment to fish, used as taco toppings or even as tortilla dip!

One Year Ago: Cinnamon Chocolate Chip Sour Cream Coffee Cake - if you make this you're in for a treat because it's one of my favorite coffee cakes ever!
Two Years Ago: Grands! Taco Melts (AKA Homemade Hot Pockets) - change up the fillings for variety!


Jerk Chicken with Mango Cilantro Relish
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Ingreidents

For the Chicken

• 1/2 cup vegetable oil
• 1 onion, coarsely chopped
• 2 scallion, coarsely chopped
• 1 large jalapeno pepper, stem and seeds removed
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, coarsely chopped
• 1 tablespoon finely chopped fresh thyme (used 1 tsp dried thyme)
• 2 tablespoons red wine vinegar
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• Pinch ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lime juice
• 4 chicken thighs, skin on, bone in
• 4 drumsticks, skin on

For the Mango Cilantro Relish

• 2 mangoes, peeled and diced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro
• 3 tablespoons lime juice
• 3 tablespoons fresh orange juice
• Salt and freshly ground pepper

Directions

1. To make the Chicken: Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
   
   * To make ahead/freezer meal - Prepare the chicken as directed above and place in a gallon sized freezer bag to marinate. Seal and freeze chicken. When ready to prepare the chicken, defrost completely and following the cooking directions for either the grill or oven. 
   
2. To grill - preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. 
   To bake - preheat oven to 350 degrees. Place chicken on baking sheet lined with foil and bake in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 160 degrees.
   
3. To make the Relish: Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper. This relish can be made ahead.

Source: Bobby Flay as adapted by and seen on Joelen's Culinary Adventures and Macaroni and Cheesecake

Five-Minute (Healthy) Chunky Monkey "Ice Cream"

Did you catch some key words in that title?  It's healthy.  And it only takes 5 minutes.  And, if you closed your eyes, you'd think you were eating the richest custard-style ice cream.  But it's NOT really ice cream!

I'd heard of using frozen bananas for a quick ice cream before but had never gotten around to try it.  The moment I saw this recipe show up on Pennies on a Platter's website I knew I had to make it.  And, judging by the number of times it was pinned on Pinterest, everyone else had the same idea!  Seriously.  Go take a peek at that photo and tell me you didn't immediately start drooling all over your keyboard.  Yeah, that's what I thought.

What gave me that last push to decide to make this tonight (and post the recipe in the SAME NIGHT...very rare!!) was my friend Linda's suggestion to do iced treats.  And, I needed something to cool me off after a hard, sweaty session of Jazzercise!  L.O.V.E.D this and will be making it more often!  I had to put down my spoon to avoid eating it all in a single sitting :P.

Go freeze some bananas so you can make this in an hour or two!  If you hurry, you can still make it tonight.  Or, if not then maybe for breakfast?  It is, after all, bananas ;).

Five-Minute (Healthy) Chunky Monkey "Ice Cream"

 
Ingredients

• 3 peeled and chopped, then frozen, bananas (I think this would work best if they are frozen in a single layer or somehow broken up manually first...I had trouble getting my blender to break up the big chunk!)
• 1/4 cup walnuts, chopped
• Handful of chocolate chunks
• 2 Tablespoons peanut butter or Nutella (optional)

Directions

1. Puree the bananas in a food processor or blender until smooth.  Personally I love using my Cuisinart Smart Stick with the Chopper Attachment.  Blend and eat out of the same bowl!  Add the walnuts and chocolate chunks and pulse until mixed in.  Stir in the peanut butter or Nutella, if desired.  Top with extra yummy stuff like walnuts, chocolate chunks, and peanut butter chips if desired.  Serve immediately or freeze for later consumption.  It will be like soft serve initially but left to frozen it will harden up like regular ice cream.

Source: As seen on and adapted by Pennies on a Platter from Kitchen Simplicity