Danny Boome joined forces with Crest Pro Health System team to host the ADHA Annual Session: P&G Oral Health Breakfast Event at Caesars Palace Las Vegas, Friday July 25th 2010. Danny was joined on stage by Dr.Leslie Winston, Director for North America Professional & Scientific Relations and Wendy Bebey, RDH, BS, Professional & Academic Relations, in the one hour presentation held in the Forum Ballroom in Caesars Palace.
Danny designed a special breakfast menu that helped promote the importance of oral health by using foods that naturally help clean and strengthen teeth and also remind us to floss. Recipes and pictures of the event are below.
The Perfect Omelet
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 2 eggs
- 2 Tbsp. whole milk
- 2 Tbsp clarified butter or whole butter
- Salt and ground white pepper, to taste
Preparation:
- Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
- Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
- When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
- Repeat with the other edges, until there’s no liquid left.Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
- If you’re adding any other ingredients, now’s the time to do it. (See note.) Spoon your filling across the center of the egg in straight line. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown.
- Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
NOTE: There’s no limit to the number of fillings you can use with this basic omelet recipe.
Some suggestions include:
- Grated cheese
- Sautéed mushrooms
- Diced and sautéed onion
- Chopped cooked bacon
- Diced ham
Yummy!
Super Smoothie!
Ingredients
1 container (6 oz) Fat Free French vanilla yogurt
1/2-cup water
1 cup frozen raspberries or fresh raspberries
1 medium banana, sliced (1 cup)
1/2 cup Blue Berries
Method
1. Place ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth.
2. Pour into 2 glasses. Serve immediately.
Morning Glory Fruit Salad
Ingredients
3 Pears, peeled, pitted, and chopped
3 Apples, peeled, pitted and chopped
1/2-pound seedless red grapes
3 bananas, peeled and diced
1 cantaloupe melon, diced
1 cup crushed cashew nuts
Dressing
1/2-cup pineapple juice
1-teaspoon chili flakes
1tbls honey
Method
1: Combine chopped and sliced fruits in a large serving bowl; toss gently.
2: Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine.
3: Cover and chill the fruit salad thoroughly before serving.
This fruit salad recipe makes enough to serve about 10 to 12 people.
(Photo/Robin Goodman, Group Editor Dental Tribune America, www.dental-tribune.com)
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