TV segment | The Artful Gourmet :: Food Stylist | Photographer | Blogger

I recently did a fun food styling TV segment for Mario Lopez and Avocados from Mexico on the Bethenny show and NBC New York Live. The segment featured Mario discussing his new cookbook Extra Lean, demonstrating how to use fresh avocados in your everyday cooking for delicious healthy meals. I made his Chicken Enchiladas with Black Bean, Corn and Avocado Salsa for the show – it turned out absolutely delicious and was a hit backstage! I also made some gorgeous Avocado, Mozzarella and Tomato Salad Bites for the Bethenny Show that were super cute and delicious. Here’s the recipes and some fun behind the scenes photos from the show!

WATCH THE VIDEO FROM NY LIVE NBC SHOW

Chicken Enchiladas with Black Bean, Avocado and Corn Salsa

Serves 3

Ingredients:

6 corn tortillas
2 tsp olive oil
1/2 cup diced bell pepper
1/2 cup diced onion
1/2 tsp salt
1/2 tsp dried oregano
6 oz cooked chicken breast, shredded
2 tbsp canned green chiles
1/2 cup mild tomato salsa, divided
1/2 cup low fat shredded cheese (cheddar or Monterey Jack recommended)
Chopped scallions
Hot sauce (optional)
Nonstick cooking spray

Directions:

Preheat oven to 375°F.
Wrap tortillas in aluminum foil and place in the oven to warm.
Heat oil in large skillet over medium heat; add onions and peppers. Season with salt and oregano and sauté for 5 minutes.
Add chicken, green chiles, 1/2 cup salsa, and spinach and cook until spinach is wilted.
Remove tortillas from the oven and spray a 9 x 9 inch baking dish with non-stick cooking spray
Place 1/4 cup of chicken mixture in a tortilla, roll up and transfer to baking dish; repeat with remaining tortillas.
Top tortillas with Black Bean, Avocado and Corn Salsa and cheese and bake for 10 minutes until cheese is melted.
Garnish with chopped scallions, additional Black Bean, Avocado and Corn Salsa and serve with hot sauce, if desired.

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Black Bean, Avocado and Corn Salsa

Serves 4 – 8

Ingredients:

1/4 cup vinaigrette salad dressing
1/4 cup sliced scallions
2 tbsps chopped fresh cilantro
1 tsp grated lime peel
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced red pepper
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Directions:

In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper. Add avocado; toss gently. Season with salt, if desired.

photo: Kristen Hess

Avocado, Mozzarella and Tomato Salad

Serves: 4 – 6

Ingredients:

2 Hass Avocados from Mexico, sliced
2 ripe tomatoes
1 pound mozzarella
1 1/2 ounce bunch of fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper to taste

Directions:

With a small knife or “shark”, cut the little stem end out of the tomato using a serrated knife, cut the tomatoes into 1/3 inch slices.
Slice the mozzarella 1/4 inch thick.
Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates.
Drizzle on the olive oil and vinegar.
Season with salt and pepper.

photo: Avocados from Mexico

Set and Mario Lopez photos: Kristen Hess

Birds Eye Veggie Mission on CBS The Couch with Jennette McCurdy

Last week I got a really fun, unique food styling assignment for Birds Eye Vegetables for a TV segment featuring brand ambassador Jennette McCurdy (Nickelodeon I AM CARLY and Sam & Cat star) on CBS morning show The Couch. Jennette McCurdy talked about her new role in a healthy eating initiative for Birds Eye Vegetables for a multi-week challenge for families to seize the fun and ‘Rewrite the Dinnertime Rules’ leading up Nickelodeon’s 10th annual Worldwide Day of Play this fall.

I was asked to create three veggie portraits of Jennette and The Couch hosts Carolina Bermudez and John Elliot using Birds Eye Vegetables to feature on the show. I picked up a few packages of frozen carrots, peas, green beans and corn and had a fun evening drawing faces and glueing veggies on white plates to create the portraits. Not as easy at it looks! Here’s a few photos of them along with some photos and videos from the TV Segment. Read on to find out Jennette’s Dinnertime Rules for eating healthier by incorporating fresh veggies into your kids meals!

Food Styling for Birds Eye and Jennette McCurdy segment on CBS The Couch

Veggie Portraits for Birds Eye & Jennette McCurdy CBS TV Segment

On set with Jennette McCurdy on CBS The Couch

McCurdy and Birds Eye have some suggestions for getting started ‘Rewriting the Dinnertime Rules.’

Rule #1: Role Reversal. Kids pick the menu and the veggies, help shop for the groceries and are in charge (with a little help from mom and dad) in the kitchen. Plus, they get to pick the theme and dress and decorate accordingly, whether it’s hitting the “beach,” bringing out your family’s wild side in the “jungle” or cheering on your favorite sports team.

Rule #2: Play with Your Birds Eye Veggies! You can use your veggies to make smiley faces or create colorful rainbows on your plate. You can even give your broccoli a mohawk haircut (really!) – just have fun!

Rule #3: Celebrate Every Bite. It can take up to 12 times for a kid to try a new type of veggie, or any new food before he or she begins liking it (http://www.choosemyplate.gov). So, keep it up! And while you’re at it, give yourself a high five for every bite your kid takes.

Rule #4: Be a Veggie Explorer. There are all sorts of cool and surprising ways to serve veggies. Like smoothies (mixed veggies with yogurt, OJ and honey), popsicles (carrots and OJ) and salad dressings (carrot ginger). You AND your kids will be amazed at all the cool ways you can eat your veggies.

For easy advice on getting kids to eat their veggies, more dinner “rules” and recipe ideas created for and tested by kids, visit www.BirdsEye.com.

Enter to win a trip to Nickelodeon’s Worldwide Day of Play on September 21st in New York City!