Food from Sticky’s Finger Joint in NYC 😁🍗🍟
Chicken fingers with Cajun fries & sweet Thai chili sauce on the side (on the right)
Chicken poppers with Cajun fries & caramel sauce on the side (on the left)
It was yummy & I would definitely go back to this place😋
I have noticed these last two weeks I have been super satisfied with my meals and had points leftover for the day.
I know WW says to eat all your points, which there has been days that I have, but I am a firm believer that if you’re not hungry don’t force yourself to eat. (That’s part of the reason I don’t keep track of the blue dot system they do)
Anyways I am so ready for dinner tonight because I am cooking mahi mahi w/ shrimp and im going to use a Thai chili sauce with it. 😍
Here is a list with some alternatives/substitutes suitable for vegans. They are divided by type. If you have any product to add feel free to message me and I’ll update the list. Each one has a direct link to the corresponding websites so you can check the ingredients and where those are available.
Banh Xeo is one of those rare foodstuffs I’ve eaten at a restaurant and tried to make at home. Sometimes it’s really not worth the energy and effort to try and wrangle up those ingredients…but I love banh xeo - there’s something magical about that combination of sweet, salty and crunch that lingers with me for days after I eat one.
This is not an authentic banh xeo by any stretch, it’s just what I’ve come up with to satisfy my craving
Ingredients (makes 6-7 bahn xeo)
1 cup rice flour
¼ cup corn starch
¼ cup whole wheat flour
1 tsp msg
1 tsp cracked black or white pepper
1 tbsp non fat dry milk powder
3 tsps cane sugar
1 cup room temperature water
Oil to fry
Assorted bits - I like diced onions, Thai chilies, minced bacon, garlic and bok choi
Chili sauce (1 part fish sauce, 1 part like juice, chili flakes)
Sift together your dry ingredients
Add water and whisk until you get a smooth batter. Let it rest for at least 10 minutes.
Heat a pan and add oil, begin sizzling your fixings (bacon, onion and bok choi is the business for me)
Add your batter to the pan and make sure you roll and swirl so that its coating the sides. As the batter begins to sizzle and cook, add a small amount of your chili sauce to the top.
Cover and let fry and steam for 2-3 minutes
Fold your crepe like you’d do an omelette and remove from the pan.
To serve: break off a piece, wrap it with basil and a piece of lettuce, dip in chili sauce and enjoy.
6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
½ cup + 2 tbsp Thai sweet chili sauce, divided
2 - 3 tbsp green onions, chopped
In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.
This is really more of a cucumber salad than a pickle, but it’s so simple and yummy, and the prep is minimal. They’re great on sandwiches, with hummus, or alongside something barbequed or grilled.
1 small cucumber (I like English cucumbers because they’re a little crunchier and you don’t have to peel them)
3-4 tablespoons cider vinegar
1 tablespoon brown sugar
container with a tight-fitting lid (tupperware, mason jar, etc)
Slice up the cucumber into very thin rounds with a sharp knife and layer them in your container. Sprinkle the brown sugar over the top, drizzle with the vinegar, cover, and let them hang out in your refrigerator for at least 2 hours to let them get good and tangy. If you like, you can flip or shake the container about every 30 minutes to make sure all the slices get covered. And that’s it! They’ll keep for about a week.
I’ve also done a few variations on these. Try:
Replacing the cider vinegar with balsamic vinegar
Adding a few pieces of thinly sliced onion
Using 3 tablespoons of vinegar and 3 tablespoons of Thai style chili garlic sauce (like Mae Ploy) for a little bit of kick.