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The next time you’re sitting in your doctor’s office, waiting for an appointment, don’t be surprised if you see Liz! For the past year, Liz has hosted the “Meal Makeover” TV segment for EverWell, a health and wellness video series now running in physician office waiting rooms nationwide. Last week while shooting a few of the segments in Atlanta – including our recipe for Caesar Salad with Feta and Dill which we talked about in this week’s Cooking with the Moms radio podcast -- Liz had the privilege of working with food stylist, Virginia Willis, author of Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking. Since Virginia spent the day making Liz’s food look great for the cameras, we thought we’d return the favor by sharing one of her delicious recipes with y'all.
Corn Spoon Bread
Serves 4 to 6 
2 tablespoons unsalted butter, melted, plus more for the pan
2 cups whole milk
1 cup very fine yellow cornmeal
Coarse salt and freshly ground black pepper
Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
2 tablespoons chopped fresh chives
2 large eggs, separated
Preheat the oven to 375°F.
Butter an ovenproof casserole or round 2-quart soufflé mold. To prepare the batter, in a medium saucepan, combine the milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes. Season with salt and pepper. Transfer the mixture to a large bowl. Add the corn kernels, chives, and the 2 tablespoons melted butter. Season with salt and pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition. To beat the egg whites, in a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture. Transfer the lightened cornmeal mixture to the prepared pan; smooth the surface with a spatula. Bake until puffed and risen and the inside is firm, but moist, and the top is golden brown, 35 to 40 minutes. Serve immediately while puffed and risen.
Reprinted with permission from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press.
Photo credit: Ellen Silverman © 2008
http://www.tenspeed.com/
When we asked for your favorite recipe using eggs for our recent giveaway (for a one-year supply of Eggland's Best Eggs, an Emerilware Cast-Iron Skillet, and an All-Clad Reversible Griddle) we received an interesting assortment of dishes -- from Cauliflower Custard to Breakfast Casserole to the winning recipe for Scrambled Omelet Breakfast Burritos shown below. We chose this recipe for its simplicity and the fact that Michele M. from Albion, IL used bell peppers in the dish (we took some creative license by leaving out the green bell pepper and using only red bell pepper but you use half of each if your kids like green peppers). We hope you enjoy this delicious breakfast burrito as much as we did.
Scrambled Omelet Breakfast Burritos
Makes 4 Servings
1 tablespoon olive oil
1/2 cup chopped onion
3/4 cup chopped red bell pepper
6 large Eggland's Best eggs
2 tablespoons milk
Sea salt to taste
3/4 cup diced natural smoked deli turkey
4 large flour tortillas, warmed
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
Picante sauce or salsa
Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and bell pepper to the skillet. Cook and stir until crisp-tender, 3 to 5 minutes. Whisk together the eggs, milk, sea salt, and turkey. Add to the skillet. Cook, stirring occasionally, until eggs are cooked through. Mix together the cheeses. Fill warm tortillas with egg mixture. Sprinkle each with 1/4 cup cheese. Top with picante sauce, if desired. Roll up burrito-style.
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Nutrition Information per serving: 400 calories, 20g fat (6g saturated), 780mg sodium, 31g carbohydrate, 2g fiber, 25g protein, 30% vitamin A, 60% vitamin C, 30% calcium, 20% iron
Just a reminder that it's not too late to enter our latest giveaway for a one-year supply of Eggland's Best eggs, an Emerilware Cast-Iron Skillet, and an All-Clad Reversible Griddle. Simply send us an email at Moms@MealMakeoverMoms.com and share your favorite recipe(s) featuring eggs. We’ll pick the winning recipe based on creativity, kid appeal, and of course, flavor! We'll announce our winner in our June Meal Makeover Moms’ Newsletter.
One of our entries inspired us to go to the kitchen and cook up a couple of "Eggs in a Basket" for our mid-morning snack. Meal Makeover Moms' Club member Diane had shared this recipe on her own blog and passed it along to us. They were really quite delicious! Keep those recipes coming and you could be our next winner. Happy Cooking!
This week, the American Egg Board launched a new advertising campaign touting the health benefits of eggs. "Healthy!" you say? "Aren't eggs bad for my family, and shouldn't I be tossing all those yolks in the trash?" NO!!! We're huge fans of eggs (especially omega-3 eggs) and hope the following egg facts will change your opinion about this incredibly nutritious food:
- The yolk gets its color from the yellow-orange plant pigments, lutein and zeaxanthin. Lutein and zeaxanthin have been shown to reduce the risks of cataracts and age-related macular degeneration, the leading cause of blindness in those 65 and older.
- Egg yolks are one of the few foods that naturally contain vitamin D, essential for healthy bones.
- One egg has 13 essential nutrients in varying amounts – including high-quality protein, choline, folate, iron, zinc, and vitamins A, D and E ... all for just 75 calories.
- When shopping for eggs, look for Omega-3 eggs. They come from chickens fed a special dietof algae, fish oil, or flaxseed. Omega-3 eggs may cost a few pennies more, but we think it’s well worth it for the heart-health benefits.
For more information on eggs, visit http://www.incredibleegg.org/. Also, be sure to check out our Pantry Tip/Omega-3 Foods video clip at http://www.mealmakeovertv.com/
The next time you’re sitting in your doctor’s office, waiting for an appointment, don’t be surprised if you see Liz! For the past year, Liz has hosted the “Meal Makeover” TV segment for EverWell, a health and wellness video series now running in physician office waiting rooms nationwide. Last week while shooting a few of the segments in Atlanta – including our recipe for Caesar Salad with Feta and Dill which we talked about in this week’s Cooking with the Moms radio podcast -- Liz had the privilege of working with food stylist, Virginia Willis, author of Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking. Since Virginia spent the day making Liz’s food look great for the cameras, we thought we’d return the favor by sharing one of her delicious recipes with y'all.
