Wednesday, March 27, 2013

Bobby Deen Recipes

Here are the recipes as promised! If you forget why I'm posting them, check this post. All of these recipes came from Bobby's book called From Mama's Table to Mine. I had the chance to try the Black eyed Pea Salad, and the Sweet and Savory meatballs. Both were very delicious. I put my comments using an asterisk. (*)

Black-eyed Pea Salad

2 cans black eyed peas, rinsed and drained
1 large red bell pepper, finely chopped
1 large yellow bell pepper, finely chopped
4 ounces low fat pepper Jack cheese, cut into pea sized cubes
1/2 cup coarsley chopped scallions (white and green parts only)
1/4 cup coarsley chopped fresh parsley
3 tablespoons olive oil
3 tablespoons fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons coarsley chopped oregano
Freshly ground black pepper to taste

In a bowl, mix orange juice, red wine vinegar, oil, oregano, and pepper. Mix with whisk. Then add the black eyed peas, bell peppers, pepper Jack, scallions, parsley.  Mix all together to combine. Let sit for an hour for the flavors to combine. Enjoy!

*This is a great alternative to a green salad. I could see this being served with hamburgers that were grilled, or even some chicken. This is also better served room temperature.

Sweet and Savory Meatballs

1 pound 95% lean ground beef
1/2 cup fat free ricotta cheese (or low fat)
1/2 cup raisins, coarsley chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped onion
1 can tomato sauce
1 tablespoon balsamic vinegar
3/4 coarsley chopped parsley

In a medium bowl combine the beef, ricotta, raisins, salt, and pepper and mix gently. Roll into 40 1 inch meatballs. Spray a large nonstick skillet with cooking spray and place over medium heat. Add the meatballs in batches and brown on all sides, 7 to 8 minutes total. Set the meatballs aside on a plate.

Add the onions to the skillet and cook, stirring, until browned 2-3 minutes. Add the tomato sauce and vinegar and bring to a gentle boil. Return the meatballs to the pan and cook, stirring carefully to coat with sauce, for 5 mintues until cooked through. Serve the meatballs in small bowls topped with a generous amout of the sauce and a sprinkling of the parsley.

*These are a great appetizer! They have a sweet taste because of the raisins, but you wouldn't know raisins were in there unless you were told.

Spinach and Cheese Stuffed Mushrooms

1 package frozen chopped spinach, thawed, drained, and squeezed dry
1 1/2 cups crumbled feta cheese
1/2 cup finely chopped scallions (white and green parts)
1/4 cup low fat sour cream
1/2 teaspoon House seasoning
1 1/2 poundss white mushrooms (about 36) stems removed
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees and position a rack in the upper third of the oven.
In a medium bowl, combing the spinach, feta, scallions, sour cream, and House seasoning and stir well. Fill the mushroom caps with the mixture and top with the Parmesan. Place mushrooms on a rimmed baking sheet and bake for 15-20 mintues, until the topping is golden.

*I can see this filling being placed in lasagna noodles and topped with an alfredo sauce as well!

If you make any of these dishes, please leave me a comment and let me know how you liked them!
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