Spicy Asian-Style Chicken Burgers with Sweet Chili Sauce

No picture taken when I made this recipe 2 months ago...next time. 

Inspired by Once Upon a Plate 

Chicken Patties

1 pound ground chicken  

2-3 tablespoons EVOO (Extra Virgin Olive Oil)

2 tablespoons panko (Japanese breadcrumbs)

1 medium size apple, peeled and diced  (preferably organic Granny Smith)

1 tablespoon fresh ginger root, finely grated

freshly crackled pepper 

2 teaspoons pepper hot sauce (more if you like spicy)

1 garlic clove, finely minced

1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest

1 tablespoon soy sauce

1 tablespoon scallions, sliced (white and green parts)

2 to 3 tablespoons cilantro leaves, chopped

Spicy Mayo Spread (See the recipe below)
Cole slaw for garnish (optional)

Sweet Chili Sauce to taste for garnish (It's a MUST or the burgers won't be tasty without the sauce)

Spicy Mayo Spread
1/2 cup light mayonnaise, mixed with 1 teaspoon hot sauce.

Directions:

Add the ground chicken in a medium-large mixing bowl. Add the remaining ingredients, mix thoroughly so ingredients are evenly distributed through the meat.  Divide the mixture into 4 regular-size patties.  Chill in refrigerator for at least 1 hour or more (this step is necessary to firm the patties so they hold their shape while cooking---no egg to bind them in this recipe)  

Preheat a heavy frying pan over medium heat. Add EVOO and add patties to hot oil (don't crowd). Cook for 6 to 7 minutes on each side (depending upon how thick the burgers are), turning once, until meat is thoroughly cooked.  Transfer them to a plate and keep warm by tenting with foil.

To assemble, toast buns halves until golden.  Spread the spicy mayo over toasted bun bottoms.  Place a pattie over spicy mayo; top with cole slaw (optional) and sweet chili sauce.  Repeat with the remaining patties and serve immediately.  Enjoy!

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Spicy Zucchini Curry (Tori Ki Subzi)

Recipe by Food Connection

4-6 green zucchinis, peeled and thinly sliced

3-4 tablespoons canola oil

1 small yellow onion, thinly sliced

1 teaspoon red chili powder 

1 teaspoon turmeric

1 teaspoon whole cumin

1-2 medium tomatoes, chopped(optional) 

finely chopped cilantro and 1 whole green chili for garnish

Salt to taste

Directions
Heat the canola oil in non-stick pan on medium-high, add zucchinis and onion and cook for a couple of minutes.  Add tomatoes(optional), red chili powder, turmeric, cumin, salt and pour approximately 1/2 cup of water in the saucepan and simmer on low heat until the zucchinis are tendered.  Increase to medium-high heat and stir frequently until the water evaporates.  Add cilantro and green chili for garnish and simmer for 10 minutes.  Serve with naans (flatbreads).  Enjoy!

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Random Quote of the Day

“C is for cookie, that’s good enough for me!”

 
Cookie Monster from Sesame Street

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Random Quote of the Day

"Generosity is giving more than you can, and pride is taking less than you need." 

Khalil Gibran

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Chicken Tortilla Soup with Crisp Tortillas

Inspired by Food Network

2-3 tablespoons EVOO (Extra virgin Olive Oil)

1 cup yellow onions, chopped

1/2 cup celery, chopped

1-2 green chili pepper, seeded and chopped (if you want it more spicy, add more)

1 1/2 teaspoons whole cumin

1/2 teaspoon ground coriander

1 medium tomato (See note)

1/4 cup salsa (See note)

5-6 cups chicken broth

1 cup frozen corn

2-3 cups shredded chicken
spice mix(paprika, salt, garlic powder, freshly black pepper, red chili powder, dried oregano, dried thyme) to taste

squeeze of fresh lime juice
shredded light Mexican blend cheese for topping

cilantro for topping 

Corn Tortilla Strips
4-5 corn tortillas
EVOO (Extra Virgin Olive Oil)
Salt
Preheat oven to 350 degrees. Brush the baking sheet with EVOO.  Brush each side of all the tortillas & stack tortillas and cut into 1/2 inch wide strips.  Spread strips across the baking sheet, then season with salt.  Bake in the oven until crisp and lightly browned (make sure to watch them carefully, because they burn easily).  Set aside.

Directions:

In a large stock pot, heat the EVOO on medium high heat.  Add the onions and celery and saute them until they turn translucent.  Add garlic, green chili pepper, cumin, and coriander and stir for one minute.  Add the fresh tomato and salsa and cook, stirring, for 1 minute. Add the chicken broth, corn, and add all the spice mix and bring to a simmer.  Simmer for an hour to allow the flavors to come together.  Add shredded cooked chicken and simmer for 15-30 minutes.  Re-season the soup, if needed.  Ladle soup into bowls. Add some  tortilla strips, lime juice, a sprinkle of cheese and cilantro. Enjoy! 

Note: A 15-ounce canned of crushed tomato with juice(no added salt) is preferable, but I did not have it in my pantry, so I used a fresh tomato and salsa combined instead.

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Simple Spicy Potatoes with Cumin (Aloo Zeera)

Recipe by Food Connection

 

5-8 red potatoes, peeled and cut into cubes

2-3 tablespoons canola oil

1 teaspoon crushed red peppers

1/2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon whole cumin

sea salt to taste
cilantro leaves for garnish

Directions:

Heat oil in a non-stick saucepan on medium-high and stir fry potatoes for 5-8 minutes.  Add crushed red peppers, paprika, turmeric, cumin, and salt and stir to coat the potatoes.  Reduce the heat, cover with a lid, simmer on low heat.  Cook, stir frequently to prevent sticking, until the potatoes has tendered. Garnish with cilantro.  Serve with naans (flatbreads). Enjoy!

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Random Quote of the Day

"We cannot become what we need to be by remaining what we are."

Max Depree

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