Follow that Chef !!!!

I don’t know about you, but I have always wanted to be an amazing cook. In my dreams I am the person who all of my children and friends go to for their favorite dish. It may be silly, but I would love to be the home in the neighborhood that always smells like a well-made meal even when you walk by. In my search for chef perfection I have found these incredible Chefs. Special thank you to the New York Times for making such an incredible article called: 16 Black Chefs Changing Food in America by John Eligon and Julia MoskinJuly 16, 2019. You haven’t seen the article? Well here you go!

Chef #2
Max Hardy
35, River Bistro and COOP, Detroit

Shaped By: His childhood in a historically black neighborhood in Detroit. His mother’s Bahamian roots and his own teenage years in Miami. Dreaming of a basketball career, pivoting to culinary school, and winding up as personal chef to Amar’e Stoudemire.

“I came back to see what was going on and sold out a whole weekend of pop-up dinners. Growing up in Detroit, you didn’t see chefs and restaurants elevated like that. It was Motor City, not Food City. Now I can invent a dinner based on the recipes of Hercules, a slave who was George Washington’s personal chef, and I can have my restaurant, and I can teach kids in the community. There are so many more ways to strive for greatness as a chef.”

Turkey Burgers and Slaw with Sweet Potato Chips Recipe

This year I have been on a cooking journey! Deep inside of my soul I  have always wanted to be the mom in the neighborhood that all of the kids visit because dinner is so delicious. After purchasing a few cookbooks, Ayesha Curry’s recipes topped them all. Every time a make a dish from this book my husband and children ask for more. So today I would like to introduce you to this meal that put smiles on my family’s face.

Make a comment if you try the recipe!

SLiM- See. Learn. Inspire. Make Moves

Ayesha Curry- “My 4-year-old daughter, Riley, isn’t afraid to dig in and help me out in the kitchen,” Ayesha Curry, the author of The Seasoned Life cookbook, says. “Burgers are always a great way to get her involved—sometimes we even play around and use large cookie cutters to make fun-shaped patties!”

YIELDS:4 servings

TOTAL TIME:0 hours 35 mins



3 tbsp. fresh lime juice

1 tbsp. red wine vinegar

1 tbsp. honey

Kosher salt and pepper

8 oz. savoy cabbage, cored and thinly sliced

1 Granny Smith apple, cut into matchsticks

1 jalapeño, seeded and thinly sliced


4 c. sweet potato chips

1 tsp. smoked paprika

1/2 c mayonnaise1 tbsp. 


1 tbsp. fresh lemon juice


1 1/2 tbsp. chili paste (like sambal oelek)

1 tbsp. low-sodium soy sauce

1 tbsp. fresh grated ginger

1/2 small onion, finely chopped

1 lb. ground turkey

2 tbsp. olive oil, for skillet

4 buns, split and lightly toasted

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  1. Heat oven to 400°F. In a large bowl, whisk together the lime juice, vinegar, honey, and a pinch each salt and pepper. Add the cabbage, apple, and jalapeño and toss to coat. Let sit, tossing occasionally, until ready to serve.
  2. Line a large rimmed baking sheet with foil and spread the potato chips in an even layer. Bake just until warm (this releases the oils and helps the spice stick), about 5 minutes. Toss with the paprika.
  3. Meanwhile, in a small bowl,whisk together the mayonnaise, Sriracha, and lemon juice; set aside.
  4. In a large bowl, whisk together the chili paste, soy sauce, and ginger; stir in the onion, then add the turkey and mix to combine. Form the mixture into four 3⁄4-inch-thick patties.
  5. Heat a grill, or the oil in a large cast-iron skillet, to medium-high heat. Grill or cook the burgers until an instant-read thermometer registers 165°F, 7 to 8 minutes per side on the grill or 4 to 5 minutes per side in the skillet.
  6. Spread the buns with a touch of the Sriracha mayonnaise, then top with the burgers and slaw. Serve with the potato chips and remaining mayonnaise.

PER SERVING 735 CAL, 43 G FAT (7 G SAT FAT), 86 MG CHOL, 944 MG SOD, 29 G PRO, 58 G CAR, 7 G FIBER