Friday, June 22, 2012

Summertime Burgers with Sauteed Mushrooms

It's summertime, which means backyards (YEA! We finally have one!), barbecues, and beers.  Everyone has their own variations of the burger.  Some like those uber huge burgers, loaded with everything but the kitchen sink.  I on the other hand, do not.  I like a simple, healthy burger, that's full of flavor, and can easily be made in 15-20 minutes.


1 lb. All natural, organic ground beef (90%/10%)  
3/4 cup chopped onions
1 egg (organic)
1/4 cup bread crumbs (I actually used just a smidgen more)
1 tsp. garlic powder
1 tsp. basil
1 tsp. oregano 
1 package fresh mushrooms - stems and pieces
1 tbsp. minced garlic
1 tbsp. olive oil
100 calorie whole wheat pits


In a large bowl, combine the ground beef, onions, egg, bread crumbs, and spices.  Use your hands to mix until combined.  Break the mixture into four patties and wrap individually in tin foil until ready to cook.  (These will still be great to cook the next day as left-overs!)

To cook burgers:

Heat a pan on medium-high and coat with cooking spray.  Cook the burgers for about 5-7 minutes a side, with the cover on the pan.  Use a meat thermometer to test the inside (who likes over-cooked burgers anyways?!?!).

While the burgers are cooking, heat a small pan on medium heat.  Add 1 tbsp. olive oil and 1 tbsp. minced garlic.  Once hot, add in the mushrooms to saute.  These will take about 7 minutes, or until the mushrooms are mostly brown... be sure to stir often.

Toast pitas, if desired.

Build your burger... bottom bun, burger, Wholly Guacamole, sauteed mushrooms, top bun.

Be sure to pair with your favorite beer.  Lately I'm loving Magic Hat Elder Better.

What's your favorite burger topping?  What are other healthy ways you have prepared this summer essential?

~Eat Well and Be Happy~

Tuesday, June 19, 2012

Summer Veggie Spring Rolls

There have been lots of "happenings" in the Yellow Apron world during these last 2 months of a hiatus.  1.  We moved apartments, and 2. A new addition has joined the household.  Meet Cooper.

School has ended, which means my little blog gets much more attention.  And to kick off the summer, I have a great dish to share.  I originally got the idea from Clean Eating magazine, my absolute favorite magazine for recipes.

We had them as a side dish to our dinner, but they would also make a great appetizer, or a lunch.  What's even better, is they are very customizable to suit your taste buds! (C gave these a 10 too).


1 cup shredded broccoli shaw (carrots, broccoli, red cabbage)
1 cup shredded carrots
1/4 cup chopped onions
1 cup mango chunks
2 tbsp. fresh cilantro chopped
2 tbsp lime juice
2 tbsp soy sauce
1 tsp olive oil
1 1/2 tbsp sesame seeds
12 rice paper sheets (I only used 8, but they come in a pack of 12)

Someone wanted to help.

Keeping my feet warm

1.  In a large bowl mix all ingredients except for the rice paper.

2.  Take a shallow dish (like a casserole dish) and fill it with warm water and place to the side.  Lay a damp tea towel on your work station (dining room table for me).

3.  Take 1 sheet of the rice paper and soak it in the water for 15 seconds.  Then remove it and blot it with the damp tea towel.  It should be sticky.

4.  Using a spoon, place filling across the center, in a line.

5.  Fold up the two short ends.

6.  Fold over one long side, then roll over the remaining wrapper.

7.  Serve with soy sauce on the side.

~Eat Well and Be Happy~