Bobby Deen, the host of the Cooking Channel’s ‘Not My Mama’s Meals’ was here to share one of his diabetes-friendly recipes and talk about the American Diabetes Association Expo this weekend where he will be doing cooking demonstrations and meet and greet with attendees.
Celebrity Chef Bobby Deen and Diabetes-Friendly Recipes
As the son of chef Paula Deen, Bobby has grown up around Southern food his whole life. In support of his mother’s announcement that she has type 2 diabetes, he, along with his mother Paula and brother Jamie, partnered with Novo Nordisk on Diabetes in a New Light® to demonstrate that diabetes management doesn’t have to stand in the way of enjoying life and delicious food. As part of the campaign, the Deens have created diabetes-friendly recipes in conjunction with diabetes experts, and are cooking them at events across the country, including the American Diabetes Association Expo at the Los Angeles Convention Center on May 4. During two cooking demonstrations, he will prepare a diabetes-friendly recipe and throughout the day, he’ll be at the Novo Nordisk booth to meet and greet attendees.
American Diabetes Association Expo
Saturday, May 4th
Cooking demonstration at 12:30pm
Los Angeles Convention Center
South Hall HJ
1201 S. Figueroa St.
Los Angeles, CA 90015
Bobby Deen’s Recipe for Gold Medal Sizzling Fajitas in a new light, adapted from Paula’s original Gold Medal Sizzling Fajitas recipe.
Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
1 tablespoon plus two teaspoons canola oil, divided 3 tablespoons lemon juice 1 garlic clove, minced 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1/8 teaspoon hot sauce 1/2 teaspoon salt, divided
Freshly ground black pepper 1 1/2 pounds skinless chicken breast, or peeled and deveined shrimp 1 medium onion, halved and sliced lengthwise 1 large green bell pepper, sliced 1 large red bell pepper, sliced
8 (8-inch) whole-wheat flour tortillas 1 cup salsa, for topping
1/2 cup plain nonfat Greek yogurt
Lime wedges, to garnish
In a heavy duty resealable plastic bag, combine 1 tablespoon of oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, 1/4 teaspoon of salt, and pepper to taste; add chicken or shrimp. Seal and toss the bag around to coat. Marinate in the refrigerator; 20 minutes for chicken, 15 minutes for shrimp.
Place onions and peppers in a large bowl and toss with the remaining 2 teaspoons oil, 1/4 teaspoon salt, and pepper to taste; set aside.
Preheat your cast iron servers in a preheated 400°F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove chicken or shrimp from the marinade and place it on the hot grill. (Discard the marinade.) Cook chicken until no longer pink in center, about 5 minutes per side, and shrimp until pink but still barely translucent in center, about 2 minutes per side. Slice chicken into strips. Tent with foil and keep warm.
Transfer onions and bell peppers to a grill basket and grill, turning occasionally, until crisp-tender and blackened along the edges, about 5 minutes.
Wrap tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the chicken or shrimp and grilled vegetables on them. They will immediately start to sizzle from their fat and moisture. Serve immediately with warm tortillas, salsa, yogurt, and lime wedges.
Per serving made with chicken (1 tortilla with 2 ounces chicken, 2 tablespoons salsa and 1 tablespoon yogurt): 330 calories, 8 g fat (1 g saturated, 0 g trans), 45 mg cholesterol, 400 mg sodium, 32 g carbohydrate, 4 g fiber, 24 g protein.
Per serving, made with shrimp (1 tortilla with 3 ounces shrimp, 2 tablespoons salsa, and 1 tablespoon yogurt): 330 calories, 8 g fat (0.5 g saturated, 0 g trans), 130 mg cholesterol, 480 mg sodium, 33 g carbohydrate, 4 g fiber, 24 g protein.
- Share Story