Taste of the Classic 2015 | Florida Classic 2015
Once again, I am pleased to join Florida Blue at its Flavors Food Truck during the 2015 Florida Blue Florida Classic on November 21. The Classic represents the longest-running rivalry in college football between Bethune-Cookman and Florida A & M universities. It is one of the year’s most anticipated events for the two colleges and the Central Florida Community. I really look forward to seeing the fans dressed in the college colors representing an incredible legacy.
The Florida Blue Flavors Food Truck will set up in the Fan Fare area of the Citrus Bowl along with a full Florida Blue Here for You fan experience for photo opportunities, games, face painting, music and more.
I will share several recipes with attendees, offering a healthy twist to some of our favorite holiday foods like Black-Eyed Pea and Quinoa Salad. Quinoa has recently become a trending food item, even though it has been around for centuries. Native to Bolivia, it is called the “mother grain” and is closely related to Swiss chard, spinach and beets. Quinoa is also a complete protein, which means it has all nine essential amino acids necessary for good health. Just one cup contains over 8 grams of protein and 5 grams of fiber. The addition of black-eyed peas gives this ancient grain a ton of flavor and an added boost of protein.
I will also feature a great recipe for your leftover turkey. Ditch the sandwich and try this turkey vegetable flatbread and you will be glad you did. Your leftover cranberries add a taste of sweetness and antioxidants, since cranberries have more antioxidants ounce-for-ounce than other "superfoods" like spinach, blueberries and even kale.
We will end our holiday feast with a touch of color with a fabulous purple sweet potato pie. Yes, sweet potatoes come in different colors and it is important to eat the rainbow.
So join us at the fan experience for a chance to see how an ancient grain, leftover turkey and a purple sweet potato can add flavor to your holiday season.
If you can’t make the game, enjoy the recipes and our taste of the Classic.
Black-Eyed Pea and Quinoa Salad
2 cups cooked black-eyed peas
2 cups cooked quinoa (cook in salted water for 20 min)
¼ cup olive oil
¼ cup fresh lemon juice
2 tbs. fresh chopped basil
1 tbs. chopped cilantro
¼ cup diced tomato
2 tbs. diced red onion
¼ cup arugula
Mix all ingredients together and chill for 1 hour
Turkey and Vegetable Flat Bread
2 cups chopped turkey
4 each flat bread
¼ cup olive oil
2 cup cooked fresh cranberries (cook cranberries for 20 minutes in water with a pinch of salt)
1 cup mozzarella cheese
¼ cup chopped basil
1 cup sliced baby bella mushroom
¼ cup green onion
Brush the flat bread with olive oil and slightly toast it in a pre-heated oven at 375 degrees for 5 minutes. Place cranberries in a blender or food processor until smooth. Place the sauce on the flat bread and build the flat bread with remaining ingredients. Bake the flat bread for 15 minutes or until the cheese is golden brown.
Purple Sweet Potato Pie with Whipped Cream
4 baked purple sweet potatoes
¼ cup butter
½ tsp. cinnamon
½ tsp. nutmeg
2 Tbs. honey
6 mini prepared graham cracker crusts
For whipped cream:
2 cups heavy whipping cream
1 cup sugar
Bake the sweet potatoes at 350 degrees for 45 minutes. Remove the skin and mix the potato with eggs, butter and spices. Place the pie mixture in the shells and bake for 20 minutes at 350 degrees. In a mixer, add cream and sugar and whip until you have stiff peaks, about 10 minutes. Top the pie with whipped cream and enjoy.
Filed under: Prevention
Chef DeJuan Roy is a Food Network winning executive chef with over two decades of experience. DeJuan has presided over five-star kitchens, NFL catering services, and historic venues, most recently the Alhambra Dinner Theater in Jacksonville. He hopes to share his passion for fine dining and healthy eating since he firmly believes food nourishes body, mind and soul. He is married with two children and lives in historic Springfield in Jacksonville, Florida.