Rocco DiSpirito on The Doctors TV Show

Rocco DiSpirito on The Doctors TV Show

Celebrity chef Rocco DiSpirito visited The Doctors TV show today to talk about how to get your kids to eat healthier meals. DiSpirito shares his top five must-have ingredients for your kitchen and five foods that could put your health at risk. Here are some meals from DiSpirito’s recipe book that are lower-calorie treats that were highlighted on the show today: 

Flash-Fried Finger-Lickin’ Chicken

• 3 cups low-fat, low-sodium chicken broth
• Salt
• 4 skinless, bone-in chicken thighs
• 2 quarts grapeseed oil
• 1 ½ cups whole wheat flour
• 1 tablespoon sweet paprika
• 1 ½ teaspoons celery salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• 2 cups low-fat buttermilk

1. Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover, and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter; cover with foil to keep them warm.
2. While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400 degrees F over high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.
3. Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Shake off any excess flour.
4. Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.


• Nonstick cooking spray
• 1 ½ cups canned black beans, rinsed and drained
• ½ cup unsweetened cocoa powder
• 1 tablespoon espresso powder
• ¾ cup egg substitute
• 2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
• 2 tablespoons reduced-fat sour cream, such as Breakstone’s
• 1 tablespoon unsalted butter, melted
• 24 packets Truvia (84 g) or 8 tablespoons granulated Splenda
• 1 teaspoon vanilla extractDirections:
1. Preheat oven to 350 degrees F. Spray an 8×8-inch glass baking dish with cooking spray.
2. Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
3. Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
4. Pout the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
5. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

Better Than Mashed “Potatoes”

• Nonstick cooking spray
• 2 ½ cups roughly chopped cauliflower
• Salt and freshly ground black pepper
• ½ Greek yogurt

1. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it with cooking spray.
2. Spread the cauliflower out on the prepared baking sheet. Season it with salt and pepper to taste. Top the cauliflower with another sheet of foil, and roll up the edges to form a sealed package.
3. Roast the cauliflower for 20 minutes. Remove the top foil, being careful of the steam, and continue roasting the cauliflower until it is tender, another 15 to 20 minutes.
4. In the bowl of a food processor, combine the cauliflower with the yogurt. Puree until the mixture is smooth. Season with salt and pepper to taste, if desired, and serve.

Be Sociable, Share!
View Comments (14)


  1. bodyhacker

    March 26, 2010 at 1:05 pm

    Thanks so much for sharing. I have wanted to try making the ‘Mashed Cauliflower’ for sometime but couldn’t find a good recipe. Now I will definitely try it. :-)

    By chance did he mention the calorie content of the brownies. They sound delicious too and I was curious about the calorie content.

    Thanks so much again for sharing and look forward to reading more!

  2. Chris

    March 29, 2010 at 3:00 pm

    On the show they stated the brownies were 53 calories a piece, the mashed cauliflower was 48 calories per cup and I can’t remember the chicken calorie count.

  3. mmnutrition

    March 29, 2010 at 4:28 pm

    The brownies have only 53 calories each. i found this on the episode of “The Doctors” on March 25, 2010

  4. Sarebear

    March 30, 2010 at 7:56 pm

    i made the brownies and they turned out terrible. i dont know if i did something wrong, or i just dont like it…

  5. Joyce

    April 4, 2010 at 7:06 pm

    I decided to try the better than mashed potatoes recipe and I don’t know what went wrong but it was terrible. I had to throw it out and find something quick to serve with our marinated grilled chicken. I’m not a big cauliflower fan to begin with so this recipe won’t be a keeper for me.

  6. Jeanie

    April 14, 2010 at 11:43 am

    I tried the cauliflower mashed potatoes. They weren’t horrible but definately need more flavor to cover up the cauliflower flavor. I will try them again with stronger seasoning. I’m trying the brownies today.

  7. Jeanie

    April 15, 2010 at 4:19 am

    Well the brownies were disgusting!! In no way would these ever be a substitution for the real thing. They were very bland with a texture that is less than appealing. I believe these would only make you crave a real brownie even more. I can’t believe “The Doctors” actually liked these. But when you are on national TV, you have to lie don’t you?
    These brownies get an F from me.

  8. sherry

    April 23, 2010 at 9:51 am

    BLECH on the mashed cauliflower. They never were smooth no matter how long I puree’d them. They just tasted like already chewed cauliflower. I love cauliflower too. What a shame and waste of ingredients.

  9. Kathy

    May 10, 2010 at 6:36 pm

    How much yogurt is required for the mashed cauliflower? It says “1/2″ but not 1/2 of what…

  10. Danelle Botha

    June 4, 2010 at 10:55 am

    Hi, from Franschhoek, South Africa.

    I tried the mash tonight and yummmeeeeee! Will never eat cauliflower any other way!\
    For those that said it was a waste…this is what I did:
    I used a hole cauliflower and actually used a small amount of extra virgin olive oil and a brush to coat the tinfoil, added rock salt & crushed pepper – then folded it closed on the sides, placed it in the oven and steamed for 20 min – then took opened it up and roasted for only another 10 min on 230 degrees celsius – then it should be soft already (it will not go smooth if it’s not cooked soft). The cauliflower must have little signs of brown roasting. Added 1/2cup of Greek Yoghurt (we have Dairybelle in SA – used that)- liquidised…..yummee!

    Thank you to theb The Doctors show & Rocco.

    Kind Regards,


  11. Loyd Mcdannell

    August 6, 2010 at 1:57 am

    It is just not cheaper and producers now don’t care if it is sustainable, that will only matter when we use up other fuels.

  12. deanna

    August 26, 2010 at 4:10 pm

    I tried the better than mashed potatoes recipe and they were nasty. I’m talking get you in the back of your throat nasty! I can’t imagine anyone liking it!

  13. Skysigner

    September 2, 2010 at 8:26 am

    Can anyone list the complete nutritional data for the cauliflower, brownie and chicken recipes? Thanks.

  14. bethany

    September 5, 2010 at 12:15 pm

    Hi I made the brownies and they were terrible….I tried again and this is what I did…I added 1 of my daughters apple sauce things from her lunch and pureed the beans for like 5 minutes until they were soup. I added real sugar (5 TBS) and 2 TBS of corn starch. Everything else was the same. I poured the mixture into small mini cupcake pans. I added 4 chocolate chips to each brownie (dark roasted) and cooked the same amount of time. They are fabulous. Of course the calorie content changed but since the serving size is smaller it evened out about the same. In my experience truvia and splenda don’t cook well. I may buy some agape or honey instead of real sugar. anyhow with these modifications they are really really good!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


More in Agriculture

Refugio Beach CA Oil Spill

BREAKING NEWS: California Oil Spill update

Shawn NMay 20, 2015

France Bans Genetically Modified Corn

SarahMarch 19, 2012
heritage turkey

Where To Get a Heritage Turkey

SarahNovember 19, 2011

Taco Bell Meat Doesn’t Have Much Meat

LauraJanuary 26, 2011

Tucson Eatery to Serve Lion Meat

LauraJanuary 21, 2011
geothermal power

Birds and Fish Dying a Coincidence Experts Say

LauraJanuary 6, 2011
Montel Williams

Montel Williams Busted for Marijuana Pipe

LauraJanuary 4, 2011
Birds Fall From Sky

Did Fireworks Cause Birds to Fall From the Sky?

LauraJanuary 3, 2011
Heather Mills

Heather Mills’ Vegan Restaurant in Trouble?

LauraSeptember 19, 2010