Well, we’ve teased you all enough, contests are over and here is the full episode and the answers revealed!
Last fall we traveled to Ada, Oklahoma to take part in the Blake Shelton Block Party to celebrate the release of his record Bringing Back the Sunshine and to announce the naming of a street after ole BS! Charlie, ace cameraman Joey Herro and I had a great time with all his fans and friends, but the highlight of the day was getting to cook with Blake’s mom, Dorothy Shackleford. An author, songwriter, artist and…..hair stylist, too! Dorothy showed me an easy way to make a delicious breakfast when you have a lot of guests and we had a lot of fun! Spending time with her made it easy to see where Blake gets his humor and fun disposition.
A big thank you to our friends Larry and Carol Large, Sarah Jane Johnson of the Ada Chamber of Commerce and Governor Bill Anoatubby of the Chickasaw Nation for setting up our visit and flying us to Ada in style! And of course, Dorothy for inviting us into her kitchen and spending time sharing a meal and some great conversation.
So sit back and spend a few minutes with me and Miss Dorothy. You’ll learn a new way to cook eggs, you might pick up some crafting ideas and you’ll see firsthand what Oklahoma hospitality looks like!
- One dozen eggs
- 1 cup milk
- 1/4 cup water
- salt to taste
- olive oil or butter for coating pan
- 1 cup mild cheddar cheese
- Sauteed onions
- chopped jalapeños to taste
- cooked bacon for topping
- Preheat oven to 350 degrees.
- In a large bowl, whisk together eggs, milk and water. Add salt to taste.
- Grease a 9x13 inch baking pan with a little olive oil or butter.
- Pour in eggs and bake in oven for about 10-12 minutes.
- Remove eggs from oven and stir eggs to loosen from sides.
- Add in cheese, onions and jalapeños and stir to blend.
- Return to oven for a couple of minutes to heat through.
- Top with cooked bacon and serve.
- This is great as is or you can try your own favorite omelet ingredients--feta cheese and olives, ham and green peppers, etc…I loved it with a little salsa. Perfect for company or feeding a big family. Thanks again, Dorothy for sharing 🙂