I am so excited about sharing this favorite Burger recipe: Turkey Burgers with Belle Chevre, a recipe by Chef Marvin Woods, Emmy Award Winner Nominee, Cookbook Author, and one of the first chefs to join the “Obama’s Let’s Move Campaign”. He has teamed up with Belle Chevre Creamery to create a new E-Cookbook filled with fabulous summer recipes. I am honored that Belle Chevre has featured me on their blog this week. These Turkey Burgers are so easy to prepare, and my kids loved them too. Using Vidalia onion and panko breadcrumbs adds wonderful flavor and crunch. Enjoy these this summer on the grill or anytime of the year using a grill pan. Sliced Belle Chevre Artisan Goat Cheese makes these a winner.
My kids are already out of school for the summer, and they are so excited. They love having friends over, of course, and I like to ask them if they want to help out in the kitchen. My kids (and their friends) love being in the kitchen. It’s the center of our home. Most of their friends know that I’m a Recipe Developer and Cookbook Author and that I’m always taking pictures in the kitchen. We made these Sausage-Vegetable Pizzas the other day, and they had a blast. Making pizzas is a fun kid’s activity. I love to set up an array of toppings, and I let them create their own. Try this for an awesome summer activity.
For Memorial Day weekend, I want to share one of my favorite burgers: Brie-Mushroom Burger. The first time I made this, my kids were a little leery of the Brie and mushrooms. When they tried it, they were hooked. This is a great way to get your children to eat mushrooms and try new ingredients. If you’re grilling this weekend for adults, you will definitely enjoy this burger with a cold beer (or glass of red wine). Happy Memorial Day everyone!
My three kids love Asian flavors. This easy and healthy Beef and Broccoli recipe is a hit every time that I make it. It’s so quick to prepare using very simple-to-find ingredients. I love using skirt steak as it’s very tender after being simply marinated with honey, fresh ginger, reduced-sodium soy sauce, sesame oil, garlic and red pepper flakes. Just marinate the steak for an hour or overnight, and dinner is on the table in less than 30 minutes. This dish is perfect for busy weeknights. I served with rice and some edamame beans, and everyone loved it (and was full).
2010 has been so busy for me for work and my family. I had a fantastic year working on my upcoming cookbook, “400 Best Sandwich Recipes: For Every Meal and Occasion”, Television Appearances, Spokesperson work, Recipe Development, and recipe testing and judging. I feel so lucky to be blessed to work with so many great clients and have wonderful support from subscribers, friends, fans, fellow bloggers and, of course, family. Thanks to everyone for all of your support. I am looking forward to an even better 2011 with the release of my upcoming book this spring, television appearances and many speaking engagements scheduled across the U.S. To end the year, I thought I would share some of my personal favorites and most popular recipes from 2010:
My sister, Natalie, asked me for some main-dish dinner ideas since her two daughters are now home from college for the summer. This recipe for Flank Steak with Tomatoes and Feta is perfect for weeknights and weekends, especially since it’s grilling season (and Memorial Day is coming up). It’s so simple to prepare using fresh basil, oregano, garlic, fresh lemon juice and red wine vinegar. And who says beef isn’t healthy? Flank Steak with Tomatoes and Feta only has 185 calories, 29 grams of protein and only 2 grams of fat and carbohydrates per serving.