What’s Happening Today – May 16, 2017
Today on DelmarvaLife:
You’re probably familiar with identity theft, tax scams, credit card fraud, and mail fraud. But have you ever heard of dental fraud? It’s happening more than you think. How do you protect yourself from dental fraud? Dr. Joseph Harmon with Delmarva Dental Services in Salisbury helps us answer that question today.
Healthcare is changing constantly. Not just the way it is administered, but in the way the patient is involved in their healthcare. The Delaware Health Information Network, or DHIN, is making sure they have all the information that you as a patient with choices, may have questions about. Lisa talks with Director of Provider Relations at DHIN to learn more.
When you send your children off to school, you want to be sure that the teachers and staff hold the same values as you. Most Blessed Sacrament in Berlin is a perfect place for that. Lisa talks with administrators and parents from the catholic school to learn more about what makes Most Blessed Sacrament different than other schools in the area.
We heard that WBOC’s Madeline Overturf loves to cook. So we decided to show off her cooking skills in the DelmarvaLife kitchen today. We’re making cauliflower nuggets.
- olive oil spray
- 30 cauliflower florets (24 oz)
- 3 large eggs
- 1 1/4 cups finely ground whole wheat bread crumbs
- 1/3 cup fresh grated parmesan cheese
- 1/2 tsp kosher salt
- black pepper, to taste
- Preheat the oven to 450°F. Spray the large rimmed baking sheet with olive oil.
- In a shallow bowl, beat the eggs. In another shallow bowl, combine the breadcrumbs, Parmesan, salt, and pepper. Set half the breadcrumb mixture aside in a separate bowl.
- Designate one hand as your “wet hand” (for the eggs) and one as your “dry hand” (for the breadcrumbs). Using your wet hand, drop some cauliflower pieces into the egg mixture and coat them evenly. Shake off any excess egg, then drop the coated pieces into the breadcrumb mixture.
- Using your dry hand, sprinkle some breadcrumbs on top and roll them around until evenly coated. Transfer the coated pieces to the prepared baking sheet and repeat with the rest of the cauliflower (when you run out of breadcrumbs, use the second bowl—this keeps the crumbs from getting too soggy).
- Spray the top of the cauliflower pieces with a light coating of oil. Bake until the pieces can easily be pierced with a fork, about 20 minutes, flipping the pieces over halfway through. Serve warm.