June 2010 | Black Girl Chef's Whites

Feathers Recipes

Mini Brie Stuffed Turkey Burger Recipe

June 30, 2010 Published by: CherylDLee

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Brie Stuffed Turkey Burgers with Garnishes

Summertime, and the living is easy. Well, I honestly don’t know how easy it is, but at least the weather is nice! Summer means days at the beach, picnics in the park, cold beer and lots of barbecue! (That was my life 20 years ago and before giving birth, but I can still dream.)

Burgers are as American as apple pie, and no barbecue is complete without one. Angus, Kobe and Wagyu beef burgers, turkey burgers, chicken burgers, tuna or salmon burgers and last but not least veggie burgers are fried, grilled, smoked, baked and barbecued. Lately the oh-so-trendy folks in the food world are all about the mini burger or slider. I like having a two or three bite burger, which then means I can have more than one without looking like a total pig. Of course, when you see me shoveling in the baked beans and potato salad, that theory goes right out the window. . .

While shopping at Trader Joe’s I found some mini burger buns, and on impulse picked them up. I then proceeded to stand in the middle of the aisle coming up with a recipe to go with the buns. After a few minutes a very nice Trader Joe’s employee asked if there was something she could help me with, as I was still standing in the aisle, my lips moving as I mentally prepared the burgers. I smiled and told her I didn’t need help, and casually moved back to my cart before she called the men in the white jackets. But I had come up with my burger; mini turkey burgers stuffed with cheese! My juicy little burgers would be fabulous with the addition of a nugget of soft, creamy, oozing brie cheese hidden in the middle of each burger.

Brie Stuffed Turkey Burger

Mini Brie Stuffed Turkey Burger

Makes 10 mini burgers

1 lb ground turkey, approximately (most packaged ground turkey weighs slightly more than a pound)

1 tsp poultry seasoning

1/2 tsp sea salt

1/4 tsp granulated garlic

1/4 tsp freshly ground black pepper

brie cheese

1 TB olive oil

bread and butter pickles

olive tapenade

mini burger buns

In a large bowl mix the turkey, poultry seasoning, garlic, salt and pepper. Using a 1/4 cup measure, portion out the seasoned turkey.

Quarter Cup Portions of Ground Turkey

Flatten each portion of turkey, then top with a small piece of brie, about the size of a teaspoon.

Brie on Ground Turkey

Fold the turkey meat around the brie, then roll it in your palm like you are rolling a meatball. Place the meat onto a plate and chill in the refrigerator for at least an hour.

Brie Rolled into the Ground Turkey

When ready to cook, heat the olive oil in a large skillet. Flatten the turkey balls into a burger shape, being careful to make sure the cheese is covered by the turkey meat. This will help prevent the cheese from oozing out of the burgers while they cook. But don’t be surprised if it does happen.

Cooking Brie Stuffed Turkey Burgers

Melted Brie Oozing from a Turkey Burger

Cook the burgers for 4 – 5 minutes, then turn them over. Cover the pan and cook for an additional 8-10 minutes, until the burgers are cooked through.

Garnish each burger with either a bread and butter pickle slice or a dollop of olive tapenade. The sweet tartness of the pickle or the tangy saltiness of the tapenade will compliment the rich and buttery cheese.

Brie Stuffed Turkey Burgers with Garnishes

Recipes Veggies

Stir Fried Udon Noodles with Shiitake Mushrooms and Bok Choy

June 17, 2010 Published by: CherylDLee

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Stir Fried Udon Noodles with Shiitake Mushrooms and Bok Choy

There are times when you need an easy to put together but really enjoyable meal, and noodles always fit that category. Whether Italian pasta, Chinese Lo Mein or Thai Pad Kee Mao, noodles are a comfort food appreciated the world around.

A particular favorite of mine are Japanese udon noodles. Thick and chewy, these noodles are often served in broth, with bits of meat, tofu and vegetables added. When I was pregnant one of my cravings was a big bowl of udon in broth with shrimp tempura, which I would dip in the broth before eating. My other craving was for an In ‘n’ Out Double Double with fries. Noodles and burgers, you cannot get more comfort foodie than that, can you?

Fresh udon noodles are available in the refrigerated section of most supermarkets now, or at your local Asian market. A fellow food blogger, La Fuji Mama, recently posted about how to make your own udon noodles, and I think I am going to have to give that a try. Especially because you walk on the dough to knead it! Love that!

This recipe for stir fried udon noodles is vegetarian, but you can add shredded or chopped cooked meat or tofu for more protein.

Fresh Shiitake Mushrooms and Bok Choy

Stir Fried Udon Noodles with Shiitake Mushrooms and Bok Choy

1 TB sesame oil

1 TB vegetable oil

1 cup thinly sliced shiitake mushrooms

3 packages (6 oz) fresh udon noodles

4 cups sliced bok choy or one large head bok choy

½ cup Mr Yoshida’s Marinade and Cooking Sauce, or your favorite teriyaki or stir fry sauce

In a wok or large nonstick skillet, heat the sesame and vegetable oil over medium high heat.

Add the shiitake mushrooms and cook 1 minute before stirring. Shiitake tend to stick if moved to quickly, so just let them cook. Stir the shiitake and continue to cook for another minute or two, until lightly golden brown and softened.

Add the udon noodles, breaking and separating them as you add them to the pan. Cook the noodles 5 minutes, stirring occasionally.

Stir Frying Shiitake Mushrooms and Udon Noodles

Add the bok choy and cook until wilted, about 3 minutes.

Wilted Bok Choy and Shiitake Mushrooms in Stir Fried Udon Noodles

Add your cooking sauce, and stirring occasionally, let the udon and vegetables cook for 4 – 5 minutes.

Serve immediately and enjoy!

Stir Fried Udon Noodles with Shiitake Mushrooms and Bok Choy

Recipes Sugar

Krack Krispies aka Browned Butter Rice Krispies with Almonds and Cherry Raisinets

June 10, 2010 Published by: CherylDLee

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Browned Butter Rice Krispies with Almonds and Cherry Raisinets

Rice Krispie treats are a fast and easy sweet snack to make. I remember making them as a child, and just this morning saw a commercial with a father and son making Rice Krispies together on a rainy day. Rice Krispie treats are as ingrained in the American culture as baseball.

Never one to blindly follow as recipe, I wanted to give my krispie treats a little oomph. I had some Cherry Raisinets in the pantry, which I had used to make Cherries Jubilee Ice Cream. The dark chocolate covered, chewy dried cherries would be very nice in a rice krispie. But I wanted more oomph. Nuts maybe? Yes! Toasted nuts? Yes! Toast the nuts in browned butter? Oh Yes!

I’ve nicknamed these rice krispies treats Krack Krispies, because I could not stop eating them! I was picking at them as I was trying to take a photo! They are that good. I managed to stop myself long enough to get off a few shots, and them stood next to my mini photo studio (my living room window) and ate even more of these krack krispies.

Marshmallows, Cherry Raisinets and Slivered Almonds

Krack Krispies

3 TB butter

2/3 cup blanched slivered almonds

1 pkg (10 oz) marshmallows

6 cups Rice Krispies

1 pkg (4 oz) Cherry Raisinets, roughly chopped

In a large saucepan over medium low heat, melt the butter. Add the almonds, and watching carefully, let the almonds and butter brown. Stir the almonds occasionally as they brown to insure even browning.

Slivered Almonds and Butter in Saucepan

When the almonds and butter are light golden brown they are done.

Slivered Almonds Browned in Butter

Add the marshmallows to the saucepan, and stirring continually, melt the marshmallows until smooth. Remove the sauce pan from the heat.

Smooth Melted Marshmallow with Almonds

Place the Rice Krispies into a large bowl. Pour the melted marshmallow over the cereal. If you have nonstick silicone spatulas use them to mix. If not, butter a large spoon and mix the cereal and marshmallow until well coated.