Access Hollywood Live: Bobby Deen’s Healthy & Delicious Fall Food Recipes

Chef Bobby Deen stopped by Access Hollywood Live to talk about the New York Food and Wine Festival, and to show Billy and Kit how to transform from summer foods to healthy & delicious fall foods in cool weather!

Man-in-Motion Chicken Kabobs

2 pounds boneless, skinless chicken breast, cut into 1-inch chunks

1 red bell peppers, cut in 2-inch pieces

1 large onion, cut into 2-inch pieces

1 (8-ounce) package baby bella mushrooms

1/2 cup vegetable oil

1/2 cup soy sauce

1/3 cup honey

3 tablespoons sesame oil

2 tablespoons minced fresh ginger

3 cloves garlic, minced

1 teaspoon crushed red pepper

1 pineapple, peeled, cored, and cut into 2-inch chunks

Teriyaki sauce (optional)

In a large bowl, combine the chicken, red bell peppers, onion and mushroom.

In a small bowl, whisk together vegetable oil, soy sauce, honey, sesame oil, ginger, garlic, and crushed red pepper. Pour over chicken mixture; toss gently to combine. Cover and refrigerate for up to 4 hours.

Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

Drain chicken, discarding marinade. Thread chicken, vegetables, and pineapple on skewers as desired. Grill skewers, covered with grill lid, for 6 to 8 minutes, turning skewers occasionally or until vegetables are tender and chicken is cooked through. Serve immediately with teriyaki sauce, if desired.

Makes 8 to 10 servings

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Portabello Pesto Burgers

4 portabello mushroom caps (about 3/4 pound)

1/4 cup olive oil, plus additional for brushing

1 teaspoon salt, plus additional to taste

1 teaspoon freshly ground black pepper, plus additional to taste

3 pounds ground beef

1 cup prepared pesto (found in refrigerated section of the supermarket) or Homemade Pesto (following)

8 hamburger buns

6 ounces mozzarella cheese, thickly sliced, for serving (optional)

Grill basket (optional)

In a bowl, gently toss the mushroom caps with the olive oil and the additional salt and pepper to taste.

In a separate bowl, mix together the ground beef, ½ cup of the pesto, and the 1 teaspoon each of salt and pepper until just combined. Form the beef mixture into eight 1-inch-thick patties.

Preheat the grill to medium-high heat and brush the grate with oil or spray with nonstick cooking spray.

Arrange the mushrooms in a single layer on the grill 9or in a grill basket). Close the cover and cook until the mushrooms are tender and juicy, 2 to 3 minutes per side. Transfer the mushrooms to a plate and cover with aluminum foil to keep warm.

Place the burgers on the grill. Close the cover and cook to the desired doneness, 3 to 5 minuts per side. Let the burgers rest off the grill while toasting the buns.

Meanwhile, place the buns on the grill, cut side down, until lightly toasted, about 1 minute.

Thinly slice the mushrooms. If using the mozzarella cheese, place it on the burgers and transfer the burgers to the upper rack of the grill or away from direct heat until the cheese melts, 1 to 2 minutes.

Sandwich the burgers, mushrooms, and the remaining pesto inside the buns and serve.

Serves 8

Homemade Pesto

Makes about 1 cup pesto

4 ounces fresh basil, rinsed and trimmed, about 5 cups

3/4 cup extra-virgin olive oil

1/2 cup pine nuts or slivered almonds

2 garlic cloves, coarsely chopped

1/2 teaspoon salt

Combine the basil, olive oil, pine nuts, garlic, and salt in the bowl of a food processor or blender; puree until smooth. The sauce can be stored in the refrigerator, covered, for up to 1 week or frozen for up to 6 months.

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Espresso Brownies

12 ounces semisweet chocolate chips
2 ounces bittersweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons instant espresso powder
1 1/4 cups granulated sugar
3 eggs
2 teaspoons vanilla

FROSTING:
6 tablespoons unsalted butter
1 pound sifted confectioners’ (powdered) sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons coffee flavored liqueur
1 teaspoon instant espresso powder dissolved in 1 tablespoon
boiling water
2 teaspoons milk

Instructions:
Preheat oven to 350 degrees. Grease a 9-inch square baking pan; set aside.

In a double boiler or a microwave set on low power, melt the chocolates and 1/4 cup butter, stirring frequently; set aside. In a large bowl, sift together the fl our, 3 tablespoons cocoa, the baking powder, salt, and 2 tablespoons espresso powder. In the bowl of an electric mixer, beat granulated sugar, eggs, and vanilla on medium-high speed for 2 to 3 minutes or until light colored. Add the melted chocolate mixture; beat until combined. Gradually add the fl our mixture; mix until blended.

Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out mostly clean (these brownies should be fudgy in the center). Cool completely in pan on a wire rack.

For the frosting, in the bowl of an electric mixer, cream together the 6 tablespoons butter and the confectioners’ sugar. Add the 3 tablespoons cocoa, the liqueur, espresso, and milk; beat until smooth. Use a spatula to spread the frosting over the brownies. Cut the brownies into squares.

Serves 16

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Bulldog Bloody Marys

1 (32 ounce) bottle Bloody Mary mix
3/4 cup vodka
1/4 cup pepper-flavored vodka
1/4 cup fresh lemon juice
Garnish: pickled green beans, lemon slices, green pimento-stuffed olives

In a large pitcher, combine Bloody Mary mix, vodkas, and lemon juice. Cover and chill. Serve over ice. Garnish with pickled green beans, lemon slices, and olives, if desired.

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Texas Margaritas

6 ounces (3/4 cup) frozen limeade concentrate
6 ounces (3/4 cup) tequila
4 ounces (1/2 cup) beer
2 ounces (1/4 cup) orange juice
2 cups ice cubes
Coarse salt (optional)

In a blender, combine all ingredients except salt. Blend on high until smooth and slushy. Serve in salt-rimmed glasses, if desired.

(Recipes Courtesy of Bobby Deen)