Food Network stars Jamie and Bobby Deen have whipped up a new cookbook called "Y'All Come Eat."
The book is filled with no-fuss recipes guaranteed to get you out of any food rut.
Try out some of the easy-to-make meals featured on the show today by checking out the recipes below.
Recipe courtesy Bobby Deen
2 - 15 ½ ounce cans black-eyed peas, drained and rinsed
1 large tomato, finely chopped (3/4 cup)
In a large bowl, stir together the peas, tomato, green onions, bell peppers, jalapeno pepper, parsley, basil and cilantro. In a small bowl, whisk together the oil, vinegar, and salt and black pepper to taste. Pour the vinaigrette over the salad and toss to combine. Serve at room temperature or chilled.
Makes 6-8 servings
Recipe courtesy Jamie Deen
8 ounces ground beef
2 teaspoons ketchup
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
All- purpose flour, for dusting
1 sheet puff pastry (from a 175-ounce package)
2 ounces cheddar cheese, shredded (about ½ cup)
1 large egg beaten with 1 teaspoon water
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
2. In a large bowl, mix together the beef, ketchup, mustard, salt and pepper. Form the mixture into 8 equal sized patties. In a large skillet, heat the oil over medium-high heat until shimmering. Brown the patties in oil about 1 minute per side.
3. On a lightly floured surface, unfold the pastry. Cut the pastry lengthwise into four equal strips, then cut strips in half crosswise. Place one patty on each strip and top with cheese. Fold the pastry up around the burgers and pinch the edges together to seal, molding to fit around the patties. Brush the tops of the pastries with the egg wash.
4. Place the mini burgers on the prepared baking sheet. Bake for 12-15 minutes or until puffed and golden. Let stand for 5 minutes before serving.