Welcome to our monthly Dish segment. This month, we asked Dana Kizer to provide us with his favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Dana

Dana has been with Forté Benefits for over five years. He is involved with Business Development and currently works with his client’s senior leadership teams to build and manage effective employee benefit plans that will help attract and retain top employee talent. He is very thankful that many of his clients have been with him since he began his time with the company.

Dana also works with the Forté Account Management team to handle daily client needs. Prior to joining Forté, Dana was a District Manager for ADP in the Dallas/Fort Worth area where he worked with mid-market clients on evaluating and implementing Human Capital Management programs.

Dana prides himself on being a proactive, “out of the box” thinker. His sweet spot lies in his ability to ask the important questions and grasp a client’s deepest concerns. As a strategic partner, Dana dedicates himself to being a resource and sphere of influence for each client.

Dana has a Bachelor of Science in Business with an emphasis in Finance and Accounting from the MJ Neely School of Business at Texas Christian University. He was a scholarship athlete with the Swimming and Diving team.


The Turkey Lover’s Turkey Burger

Ingredients

Directions

  1. Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
  2. Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
  3. Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
  4. Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

 

This recipe was provided by Food Network. If you’d like to visit the original source, please click here.


When It’s a Great Time to Go Out

Dana enjoys Hard Eight BBQ in Roanoke, TX.

“Hard Eight BBQ is a one-of-a-kind eating experience. The rustic atmosphere, authentic food and unique cooking and serving approach are aspects their fans have fallen in love with. Hard Eight BBQ is known for much more than just BBQ. Other favorites include the 2” pork chop, hand cut 16 oz. ribeye served with onions, and their famous prime rib, cut to order.” Get more about Hard Eight BBQ on the restaurant’s website.

Hard Eight BBQ is rated 4.0 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.