Thursday , 27 April 2017

Asian Blue Plate Special

So did everyone have a fabulous Thanksgiving?  Mine was good but I think next year I’m going to see if my family will just come to my house.  My mom doesn’t cook so it basically means that there’s nothing in her kitchen (seriously, she has some canned goods and ready made items – the women stores plastic in her oven).

Anytime I make dinner I have to pack all of the groceries, along with pots, and pans, and knives, and spices, and oil, and cutlery, and you get the idea.  So basically if we forget anything (and this is even with me sending my husband up on a trip to take stuff the night before) he ends up running around and going back and forth all day.  So when you add in packing time and 30 minutes of driving time, for a total of an extra 2 – 3 hours, it all adds up to be a little bit too much to do on T-Day (i.e. turns a bit stressful for us).  I guess I could get up at like 5 am but I’m really, really not a morning person.

And speaking of that, was this morning a shock to anyone else’s system?  Gah!

I’ve been sleeping in and not getting up until 9 or 9:30am during the Thanksgiving break.  My husband woke me up for work at 7:30 and I was barely coherent.  Apparently I should have also taken off today too like it seems like everybody else in my office did.

But I digress.  Let’s talk about this awesome meal that ranks right up there among my favorites.  I like to call it my Asian Blue Plate Special (yay! fun) which consists of Sweet Chili Sauce topped Mini Meatloaf Muffins, Sesame Mashed Potatoes and *ahem* Stir Fried Green Beans.

And where exactly are the green beans in the picture?  Well I maybe, sorta, forgot to buy them and had to do a last minute sub of frozen peas and mushrooms but it was still good.  Keep it in mind though if you end up making this dish – stir fried green beans are super delicious.

I’m a huge, huge fan of meatloaf in general and I love making meatloaf “muffins” because it’s perfectly portioned out for you without doing all of the slicing.  Plus they look adorable on the plate.  Mixing in garlic, ginger and soy sauce, then topping with sweet chili sauce gives them a decidedly Asian twist.  Don’t forget to serve additional sweet chili sauce on the side, much like a traditional meatloaf the “topping” is the best part.

Asian Blue Plate Special

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6

Serving Size: 2 Meatloaf Muffins and 4 oz mashed potatoes

Calories per serving: 305

Fat per serving: 10.7

Asian Blue Plate Special

If you'd like to make the Sesame Mashed Potatoes: Steam 1 1/2 lb of potatoes and either mash or use a potato ricer. Combine with 1 1/2 Tbsp of melted butter, 1 Tbsp dark sesame oil, 2 Tbsp of fat free Greek yogurt or sour cream and salt and pepper to taste. If you have any chives on hand, some freshly minced ones are also delicious mixed in.

Note: Calorie and Fat Count are for 2 Meatloaf Muffins and 4 oz mashed potatoes

Ingredients

  • 1 teaspoon dark sesame oil
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped celery
  • 1/2 teaspoon minced peeled gingerroot or 1/8 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1/2 cup cooked long-grain rice
  • 2 tablespoons soy sauce
  • ½ Tbsp sriacha (optional)
  • 1/3 – 1/2 cup sweet chili sauce, divided
  • 1 pound ground turkey
  • Vegetable cooking spray
  • 2 tablespoons sesame seeds, toasted

Preparation

  1. Heat oil in a small nonstick skillet over medium-high heat. Add green onions, carrot, celery, ginger, and garlic; sauté 2 minutes or until tender. Note: I probably used a bit more than 2 Tbsp of the carrot, onion and celery. I just roughly chop what looks right then process it all in a mini-food chop to get it really finely minced together. It's a much better texture in a meatloaf (i.e. shreds of veggies versus chunks).
  2. Combine green onion mixture, rice, soy sauce, and either ½ Tbsp sriacha OR 1 Tbs sweet chili sauce in a large bowl; stir well. Crumble turkey over green onion mixture, and stir just until blended.
  3. Preheat oven to 350°. Divide meat mixture between muffin tins (cups will not be all the way full, just try to distribute it evenly). Top with remaining sweet chili sauce and sprinkle with sesame seeds. Bake for 20 - 25 minutes until done and internal temp is at 160. Left rest for 5 – 10 minutes.
http://foodjaunts.com/asian-blue-plate-special/

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9 comments

  1. I have to make this meal. I love the Asian flavors. That’s too funny that your mom stores plastics in her oven. I’m curious where you learned to cook?
    Kristi Rimkus recently posted..Time for a Change – Balsamic Marinated Pork ChopsMy Profile

    • All self taught 🙂 My mom always told me I had to eat what she made (which at the time was rice and fish) and in an effort to avoid that started teaching myself when I was about 10. The very first meal I ever “cooked” was Shake and Bake and Stove Top Stuffing! lol Memories…

  2. Ha! Sleeping in for me is like 7am 🙂 My husband is a morning person, which means I have no choice by default. Grumble.

    ANYHOO, fabulous dish darling! Pretty unique too, not sure I’ve seen anything like this before 🙂
    Parsley Sage recently posted..A Holiday Helping HandMy Profile

  3. We are not morning people, wish our three dogs knew that 🙂
    Love those meatloaf muffins, fantastic flavors!

  4. Thats a good twist to the meatloaf, usually I use beef and ketchup as the sauce, sweet chilli does makes perfect sense
    Raymund recently posted..Pad ThaiMy Profile

  5. Loving these little meatloaf muffins – perfect sizing! Asian flavours are always a delight but particularly warming and welcome this time of year… 🙂
    Kelly recently posted..Strawberry Tuesdays: Minted Strawberry Vanilla ClafoutisMy Profile

  6. This looks so good…

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