Hi everyone! This is Kevin. Welcome to my first blog entry on our new blog, Scraping the Bowl. I’m excited to finally be a blogger. Most of you don’t know this but I have been an avid blog follower for quite some time. I follow mostly design and lifestyle blogs. I’m not sure what sort of…
We bought this nice 12-inch cast iron skillet in an antique store in Plant City, FL and this is a picture of it being re-seasoned. I’ve never cooked with one before and I am really stoked to use it!!
This is a pleasant twist on sheperd’s pie with the sweet and savory flavors of picadillo in place of regular beef. I like picadillo and I like sheperd’s pie, so when I stumbled upon this recipe that brought both together, I HAD to try it! The result was delicious and the aromas floating through the…
I was excited to try this recipe out because it allowed me to use my re-seasoned cast iron skillet that we bought at an antique store for the first time!! You don’t have to use a cast iron skillet for this recipe, but I just used it as an excuse. This recipe is so easy,…
I was at the grocery store finding ingredients for my banana waffles and I found myself staring at the flour aisle for 15 minutes. It wasn’t that I could not find the all purpose flour that I needed, it was just the sheer amount choices for flour that gave me pause. Does my cookie and…
First, I have to admit that there are times when I am in such a rush that I would forget an ingredient or forget to add an ingredient (or sometimes two). In this case, it was ginger, luckily the taste of the dish didn’t seem to be amiss from the lack of it. In addition,…
Ingredients 1 cups granulated sugar 4 tablespoons butter melted 1 2/3 cups mashed ripe bananas (about 4) 1/4 C low-fat milk 1/4 cup sour cream 2 large eggs 1 cup all-purpose flour 1 cup all purpose whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt Cooking spray Preparation 1. Preheat oven to 350°. 2….
5 cups chopped peeled Braeburn apple (about 1 1/2 pounds)
1 teaspoon chopped fresh sage
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 garlic cloves, chopped
1/2 teaspoon salt, divided
8 chicken thighs (about 2 pounds), skinned $
1/4 teaspoon black pepper
Chopped parsley (optional)
Preheat oven to 475°.
Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.
Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475° for 25 minutes or until chicken is done and apple is tender. Remove chicken from pan; keep warm.
Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired.
Qui’s Notes: The apples made this dish, so I would double the amount of apples (and corresponding spices) called for.
Also, I used season salt instead of salt and pepper to flavor the chicken and I us
1 1/2 pound extra Lean ground beef 1/4 C finely chopped onion 1/2 C seasoned breadcrumbs 1/4 C finely chopped green bell pepper 1/4 C ketchup 2 TBSP prepared mustard 1/2 tsp garlic minced 1 tsp diced oregano 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 large egg, beaten cooking spray 2 TBSP…