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“Family Favorite Frito Taco Pie”- A Take On My Childhood Favorite!

Another summer pool party, another appetizer to make!  This time I wanted to make something that I had as a kid when my aunt would force her boyfriend to take my sister and I to the public pool in Oklahoma City.  We would swim for a bit  or jump off the diving boards even though I didn’t know how to swim and my aunt’s boyfriend would be just out of reach to force me to swim to him.  For lunch we would get something known as a Frito Pie and I thought everyone knew of the glorious, salty goodness that is a Frito Pie, but apparently not so let me describe it for you:  It is a bowl filled with Frito Original Corn Chips, then covered in chili, shredded cheese, and then maybe onions and jalapeño’s; not for the feint of heart!!  As Kevin and I scoured the internet for something similar to bring, we found that this is pretty darn close, and you can cut it into squares for everyone to enjoy; this could be served as a meal since it also rather filling!

 

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INGREDIENTS:

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1 lb ground beef
1/4 cup chopped onion
8 oz tomato sauce
1 1/4 oz pkg taco seasoning mix
1/2 tsp ground cumin
1/2 tsp dried oregano
2.25 oz can sliced ripe olives, drained
8 oz can crescent roll dough
2 Cup coarsely crushed Fritos Corn Chips, divided
1 Cup sour cream
4 oz can chopped green chilies
1 1/2 Cup shredded cheddar Cheese
(optional: Sliced avocado, sour cream, cilantro, sliced scallions)

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DIRECTIONS:

Heat oven to 375 degrees. In a large skillet, cook beef and onion over medium heat until meat is browned; pour off any accumulated drippings. Stir in tomato sauce, seasoning mix, cumin, oregano, and olives.

Unroll crescent roll dough to cover bottom of ungreased 9-by-13-inch pan, gently patting the perforated seams of dough together. Sprinkle 1 cup of the crushed fritos on top of dough. Spoon on meat mixture.

Stir together sour cream and green chiles; spread over meat mixture. Sprinkle 1 cup remaining fritos over sour cream; top evenly with cheddar cheese.

Bake for 25-30 minutes, or until crust is cooked. Serve with optional ingredients, if desired.

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Kla-Foo-Whaaaa….?!! Cherry Clafoutis Limousin (from Saveur)

 

That was my reaction the first time I heard of this dish a long time ago, it is pronounced “Kla-Foo-Tee” and is this wonderful French dessert that is eggy, custardy and heavenly; the taste is akin to a very fluffy soufflé with a flan taste!  We were on Twitter when some followers of ours, @motoridersd and @brandiego mentioned it and it triggered some memory and intrigue for us.  We were really excited to try out a new recipe and take advantage of cherry season!!  We didn’t have a cherry pit remover so we left the pits in, which I found makes it a Limousin clafoutis.  According to Wikipedia, “A traditional Limousin clafoutis contains pits of the cherries.  The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor.”  We would love to say we did it because of this background knowledge, but in truth we were too lazy to remove the cherry pits with a knife (we didn’t notice a flavor difference with the pits left in).

When Kevin made it he omitted the Kirsch (a cherry flavored liquor) as well as dusting the final product with the powdered sugar, we were just too excited to do that step and the picture suffered.  In our oven, the dish wouldn’t set in the time allotted so we added a few more minutes, which caused the top to possibly over-brown, but this didn’t affect the taste at all.  When we make this dish again, we will include the kirsch and do a follow-up post on whether it would have made for a better dessert.  On a side note, we found that a drizzle of a good honey on top seemed to enhance the flavors of this dish!!  Overall, it is a delicious dish that is actually relatively low in calories due to the low amount of flour so you won’t feel so bad when you go get seconds!

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INGREDIENTS

1 tbsp. unsalted butter,softened
1 ¼ cups milk
6 tbsp. sugar
2 tbsp. kirsch
1 tbsp. vanilla extract
6 eggs
Kosher salt, to taste
¾ cup flour
3 cups black cherries, pitted or unpitted
Confectioners’ sugar, for dusting

 

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INSTRUCTIONS

1. Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners’ sugar before serving. Serves 8.

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Paula Deen’s Dr. Pepper Pecans

I have to admit, both Kevin and I are terrible at thinking up appetizers to bring to a party that isn’t just cheese, fruit, and crackers.  Should it be hot or should it be cold; should we bring homemade dip with chips or something something fancy?  Is there a theme and does whatever we look at match that theme?  This was a summer swim party in Dover, FL so we decided to bring the down-home to the party; I was hesitant at about the pecans because I was unsure how the end result would taste, but I fret for naught, this went over really well!!  We ended up cooking this a little longer since it would not cook down by half on our stove in the time cited, in the second batch we cooked the liquid lower/longer so that when the pecans were cooked in the syrup, the nuts would keep a crisper texture.

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Ingredients

  •   1 Cup Dr. Pepper
  •   1 Cup Pecan Halves
  •   1 tablespoons (1/4 stick) butter
  •   salt

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Preparation:

  1. Preheat the oven to 350 degrees F.  Line a rimmed baking sheet with foil.
  2. In a small saucepan, bring the Dr. Pepper and butter to a boil over medium high heat.  Simmer until the liquid reduces by half, roughly 15-25 minutes.
  3. Stir in the pecans and continue to cook until the liquid becomes a sticky glaze, 3-4 minutes.  Add a big pinch of salt, stir and transfer to the nuts to the prepared baking sheet.
  4. Bake, stirring once or twice, until toasted, about 10 minutes.

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Homemade Irish Cream a.k.a. Tuesday Night Dance Party!

Home Made Irish Cream

Home Made Irish Cream

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 blog posts I’ll be contributing to Scraping the Bowl but I may include some posts about my favorite blogs. Who knows?!

Today, I’m here to tell you about a recipe I just made for Home-Made Irish Cream. I didn’t even know you could make Irish cream until I stumbled upon a recipe on one of my favorite blogs: Design Sponge. It is a lifestyle and design blog that focuses on hand-made goods and natural cooking, two things that should be important to all of us. I won’t repost the recipe here because I believe that to be bad blog etiquette however, a link to the full recipe and insight into how I cook is below.

You can find the recipe here: Irish Cream. I did not deviate from the recipe, as I am a stickler for the rules. However, I did double-down on the directive to stir the cream mixture “frequently.” Instead of frequently, I stirred constantly. I’ve scorched enough milk and cream mixtures to know I never want to do that again!

So much stirring!

So much stirring!

I believe the key to having fun with this recipe is choosing the appropriate music to “stove dance” to while stirring the cream mixture for 20 minutes. Tonight, it was Bruno Mars’ album Unorthodox Jukebox. I challenge you to listen to “Locked Out of Heaven” and not step-touch in front of the stove. I know you are making Irish cream, but please do not Riverdance in front of the stove. That could create a safety issue.

The one thing that surprised me about this recipe is how chocolatey the cream mixture appears and smells before adding the whiskey. It looks like the thickest, most silky hot chocolate you’ve ever seen or exactly like the chocolate river Augustus Gloop falls into in Charlie and the Chocolate Factory.

It looks so chocolatey!

It looks so chocolatey!

However, rest assured, because the moment you add the whiskey, it changes into the color we all associate with Irish cream. I should know and understand the mechanism behind this phenomenon but I just blamed it on old Irish magic.

Taste Test Results

Qui and I both agree that the home-made version is far superior to the bottled version. The bottled version tastes much less chocolatey and has a processed taste that doesn’t lend itself well to drinking straight on the rocks.

The Verdict

Keep your bottle of Bailey’s for adding to coffee and recipes but take the 30 minutes to throw together the home-made version if you are drinking it over ice.  It is well worth the 20 minutes of stove dancing!

-Kevin