The Doctors: Diners, Drive-ins and Dives’ Guy Fieri
Guy Fieri of the Food Network’s Diners, Drive-ins and Dives visited The Doctors to sample the “Doc’s Healthy Diners, Drive-ins and Dives” three course meal. Get his Stuffed Tomatoes, Veggie Burgers and Key Lime Pie recipes.
Fieri said that he felt like he was receiving an intervention and joked that the doctors were going to make him ride a stationary bike for the rest of the show. The doctors had the chef sample some healthy, but still tasty dishes that they came up with.
The Doctors: “Doc’s Healthy Diners, Drive-ins and Dives”
First up was a stuffed tomato with goat cheese, grilled corn, cilantro, garlic and lime juice. Fieri said that we eat with our eyes before we eat with our palate, and the tomato looked like it was going to be delicious.
After giving it a taste, he said it was great. Fieri loved that it was light, fresh and not over seasoned.
Dr. Travis Stork had Fieri try dish number two before he told him what it was. It ended up being a veggie burger with beans, corn, caramelized onions, mushrooms and arugula.
Fieri said that he loved the way the burger came together, and he thought it was very meaty with a great texture. Dr. Stork was impressed that Fieri knew exactly what was in it without being told.
The last dish was Key lime pie with fat-free yogurt, fat-free cream cheese and low fat graham crackers. Before the fat-free movement got started, Fieri said someone asked him if anything at his restaurant, Johnny Garlic’s, was fat-free. He responded that all the fat at the restaurant was free.
Fieri said that he hates desserts that are too sweet, and that you need to find a good balance. He said the Key lime pie’s crust had a great texture, and the filling had nice creaminess and a good amount of sour and sweet. The good thing about including yogurt in the pie was that it gives you some protein.
Here are the recipes featured on The Doctors:
The Doctors: Corny Tomatoes Recipe
- 2 ears of corn
- 4 round tomatoes (large)
- 1/4 cup olive oil
- 2 tbsp. lime juice
- 1 tsp lime peel, grated
- 1 garlic clove, pressed
- 2 tbsps. shallots, chopped
- 2 tbsps fresh cilantro, chopped
- 1/2 cup fresh goat cheese, crumbled
- Lightly oil grill racks and bring your grill to medium-high heat. Grill the corn until it’s tender and begins to brown in spots, turning occasionally, for about 12 minutes. Cut the kernels off the cobs after your corn has cooled.
- Cut the tomatoes crosswise in half. Scoop out the insides and place them in a small bowl. Sprinkle the inside of the tomatoes with salt and place them cut side down on paper towels to drain for 30 minutes.
- Discard the seeds and juices from the tomato, and coarsely chop the tomato solids and add to the corn.
- Whisk oil, lime juice, lime peel, and garlic in a small bowl until blended, then add this to the corn mixture. Mix in the shallots and cilantro and season with salt and pepper
- Spoon your corn salad into the tomato shells, cover them and chill. This recipe can be made four hours ahead of time. Before serving, sprinkle the tomatoes with the cheese.
Guy Fieri: Bean There, Ate That Burger Recipe
Ingredients – Burger
- 2 tbsp olive oil
- 1 15 oz. can kidney beans, rinsed and drained
- 1 15 oz. can black beans, rinsed and drained
- 1/3 cup Panko breadcrumbs
- 1/4 cup canned whole kernel yellow corn, drained
- 1/4 cup red onion, chopped
- 1 large egg
Ingredients – Ketchup
- 1/3 cup ketchup
- 1 tsp honey
- 1 tsp lime juice
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
Ingredients – Bun/Toppings
- 1 slice reduced fat Swiss cheese
- Handful of arugula
- Grilled onions and mushrooms
- Roasted garlic
- 1 whole wheat bun, low calorie
- Heat oil in a large nonstick skillet over medium-high heat.
- Combine kidney beans and black beans in a large bowl and partially mash them with a fork.
- Add breadcrumbs, corn, onion, and egg and stir until blended.
- Form the mixture into four 1/2 inch thick patties. Add the patties to the pan and cook four minutes on each side or until crisp and starting to brown.
- To prepare your ketchup, combine ketchup, honey, lime juice, chile powder, and cumin. Stir with a whisk.
- Spread 1 tbsp ketchup on the bottom of each bun and top each bun with a patty. Add your additional toppings and serve.
Key Lime Pie Recipe
- 2 tbsp cold water
- 4 regular limes, juiced
- 1 1/2 tsp unflavored gelatin
- 4 oz softened fat-free cream cheese
- 18 oz fat-free yogurt
- 1 1/2 tsp lime peel, grated
- 1/2 cup frozen reduced-fat whipped topping, thawed
- 1 cup low-fat graham cracker crumbs
- Mix water and lime juice in saucepan and sprinkle gelatin on the mixture. Let it stand for around one minute, then stir constantly over low heat, until the gelatin has dissolved.
- Cool for about two minutes. In medium bowl, beat the cream cheese with a mixer on medium speed until smooth.
- Add yogurt and the lime mixture then beat on low speed until well blended. Fold in the whipped topping and lime peel and pour into crust. Refrigerate until set, around two hours.