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Bobby Flay & Kelsey Nixon recipes

Posted November 4, 2010

Star chefs Bobby Flay and Kelsey Nixon shared some of their recipes with WRAL Morning News viewers.

TURKEY REUBEN WITH THOUSAND ISLAND COLESLAW

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes Cook Time: 10 minutes

Star chefs share recipes Star chefs share recipes

  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
  • 1/4 cup finely chopped dill pickle
  • 2 Tbsp. ketchup
  • 1 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 2 cups coleslaw mix
  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 1 lb. sliced cooked turkey

Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside. 

Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown. 

TURKEY PAELLA WITH LEMON-SMOKED PAPRIKA AIOLI

A Bobby Flay Recipe
6 servings
Prep Time: 25 minutes Cook Time: 35 minutes

  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2-1/2 Tbsp. lemon juice
  • 1 tsp. grated lemon peel
  • 1/2 tsp. paprika
  • 2 Tbsp. canola oil
  • 1/2 lb. spicy turkey sausage or pork sausage, cut into 1/2-inch thick slices
  • 1 small Spanish onion, chopped
  • 2 roasted red bell peppers, cut into thin strips
  • 3 cloves garlic
  • 1-1/2 cups uncooked regular or converted rice
  • 3 cups chicken broth
  • 1 cup green peas
  • 1 lb. leftover turkey, finely chopped
  • 1/4 cup finely chopped fresh parsley

Combine Hellmann's® or Best Foods® Real Mayonnaise, lemon juice, lemon peel and paprika with wire whisk in small bowl. Season, if desired, with salt and pepper; set aside.

Heat oil in 4-quart Dutch oven over high heat and cook sausage, stirring occasionally, 5 minutes or until golden brown and just cooked through. Remove to paper-towel-lined plate.

Cook onion in same Dutch oven over medium heat, stirring occasionally, 4 minutes or until onion is tender. Stir in red peppers and garlic and cook 30 seconds. Stir in rice and cook, stirring occasionally, 3 minutes. Stir in broth. Bring to a boil over high heat. Reduce heat to medium and simmer covered 15 minutes or until rice is tender and liquid is absorbed. Stir in peas and turkey and let stand covered 5 minutes. Gently fold in lemon-paprika aioli and parsley. Season, if desired, with salt and pepper. 

BALSAMIC-GLAZED STUFFED MUSHROOMS

A Bobby Flay Recipe
6 servings
Prep Time: 15 minutes Cook Time: 25 minutes

  • 20 cremini mushrooms, stems removed and finely chopped
  • 2 Tbsp. olive oil, divided
  • 2 medium shallots or 1 small onion, finely chopped
  • Pinch crushed hot pepper flakes
  • 2 Tbsp. finely chopped fresh parsley
  • 2 tsp. fresh thyme leaves, chopped
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
  • 2 Tbsp. balsamic vinegar, divided
  • 4 Tbsp. grated Parmesan cheese, divided
  • 1/4 cup plain dry bread crumbs, toasted

Preheat oven to 400°.

Toss mushroom caps with 1 tablespoon oil in large bowl. Season, if desired, with salt and pepper. Arrange mushroom caps in 13 x 9-inch baking dish, stem-side-down. Bake 10 minutes or until golden brown. Remove mushrooms; drain liquid. Return mushrooms to baking dish, stem-side-up.

Heat remaining 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook shallots, stirring occasionally, 1 minute. Stir in mushroom stems and cook, stirring occasionally, 8 minutes or until tender. Stir in hot pepper flakes, parsley and thyme. Season, if desired, with salt and pepper. Turn into medium bowl. Stir in 1/4 cup Mayonnaise, 1 tablespoon vinegar, 2 tablespoons cheese and bread crumbs. Evenly spoon mixture into mushrooms.

Combine remaining 1/4 cup Mayonnaise with remaining 1 tablespoon vinegar in small bowl. Season, if desired, with salt and pepper. Drizzle over mushrooms, then sprinkle with remaining 2 tablespoons cheese. Bake 15 minutes or until mushrooms are golden and heated through.

ROASTED STONE FRUIT

A Kelsey Nixon Recipe
Appeared on "Kelsey's Essentials," Episode: "Roasting"
4 Servings
Prep Time: 10 minutes, Cook Time: 20 minutes

  • 1/4 cup sugar or honey
  • 1/2 teaspoon ground spices (recommended: cinnamon, nutmeg or cardamom), optional
  • 3 to 4 cup (about 1 1/2 pounds) fresh fruit, pitted, sliced, or halved (recommended: peaches, plums, nectarines, apricots, pears, apples, pineapple, mangos, strawberries or bananas)
  • 1 teaspoon pure vanilla extract or 1/2 vanilla bean
  • 1/4 cup fresh orange or lemon juice
  • 1 tablespoon unsalted butter
  • Roasted Stone Fruit Variations, recipes follow

Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.

In another bowl, toss the fruit with the vanilla, and orange juice.

In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.

Roast for approximately 20 minutes or until the fruit is fork tender.

Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.

Roasted Fruit Variations:

Peaches and Cream: Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.

Cranberry-Pear Walnut: Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar, and add cinnamon. After the pears are roasted, top with toasted walnuts.

Vanilla-Roasted Nectarines: Roast the nectarines seasoned with cardamom, and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.

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