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The Flavorful Scoop, Southlake, TX (2025)

08/04/2025

Aspic Jelly

Ingredients
- 1 bay leaf
- carrot
- celery
- 1 sprig savory
- whites 3 eggs
- 1 box gelatine
- juice 1 lemon
- 7/8 cup white or Madeira wine
- onion
- 2 sprigs parsley
- 1/2 teaspoon peppercorns
- 1 quart brown stock for dark meat
- 1 quart white stock for vegetables and white meat
- 2 sprigs thyme
- 2 tablespoons each, cut in cubes

Preparation

Aspic jelly is always made with meat stock, and is principally used in elaborate entrees where fish, chicken, game, or vegetables are to be served molded in jelly.

In making Aspic Jelly, use as much liquid as the pan which is to contain the molded dish will hold.

Put vegetables, seasonings, and wine in a saucepan; cook for eight minutes, and strain, reserving liquid.

Add gelatin to stock, then add lemon juice and strained liquid. Season with salt and cayenne and the whites of eggs slightly beaten.

Add slowly to the remaining mixture, stirring constantly until boiling-point is reached.

Place it on the back of the range and let it stand for thirty minutes.

Strain through a double cheese-cloth placed over a fine wire strainer, or through a jelly bag.

Source: Foodista

07/23/2025

Brown Rice Mushroom Pilaf

Ingredients
- 1 large onion, chopped
- 1 cup brown rice
- 1 cup sliced fresh mushrooms
- 1 tbsp unrefined sunflower oil
- 2 cups water
- sea salt, to taste
- 1/3 tsp ground pepper

Preparation

Heat oil in a large saucepan over medium heat.

Sauté chopped onion and sliced mushrooms for 5 minutes.

Add brown rice and stir to coat in oil.

Add water.

Bring to a boil, then simmer for 30 minutes.

Remove from heat and cover with a lid.

Let it rest until all liquid is absorbed.

Source: Foodista

07/15/2025

Slow Cooked Beef Chili

Ingredients
- 28 ounces can crushed tomatoes
- 14 ounces can diced tomatoes
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 3 carrots, coarsely chopped
- 4 stalks celery, coarsely chopped
- 1 medium onion, coarsely chopped
- 2 cloves garlic, minced
- 1 pound beef chuck, trimmed and cut into 1" pieces
- 15 ounces can kidney beans

Preparation

In a medium bowl, stir together the crushed tomatoes, diced tomatoes, chili powder, cumin, paprika, brown sugar, and salt.

Set aside.

Place the carrots, celery, onions, garlic, beef, and kidney beans into the base of a slow cooker.

Pour the tomato sauce mixture evenly over the top of the beef and vegetables.

Cover and cook on high for 6 hours.

Taste and adjust seasoning as necessary- adding more chili powder if you'd prefer more spice.

Source: Foodista

06/28/2025

Tropical Pineapple Cupcakes

Ingredients
- 1-1/2 cups all purpose flour
- 1-1/2 teaspoons baking powder
- 2 tablespoons melted butter
- 2 pounds confectioners' sugar
- 8 ounce cream cheese, softened
- 4 eggs, plus 1 egg yolk
- 1 cup granulated sugar
- 18 maraschino cherries
- 1 quart
- 1/2 cup crushed pineapple with juice
- 20 ounce can pineapple chunks (each chunk cut in half)
- pineapple rings (garnish, cut into wedges)
- 1/4 teaspoon salt
- 1 ½ teaspoon pure vanilla extract

Preparation

For the Cupcakes:

Preheat the oven to 350F degrees.

Line cupcake tin with 18 cupcake liners and set aside.

In a medium bowl combine the flour, baking powder and salt.

Beat together the butter and sugar until fluffy.

Add the vanilla and eggs one at a time until well combined.

Add the flour mixture alternating with the milk.

Mix until just combined.

Add 1 teaspoon of batter to the bottom of each cupcake liner.

Add a cherry.

Top with 1 tablespoon of batter. This batter is thick.

In order to spread the batter easily dip your fingertips in water. Then spread.

Add 4 pieces of pineapple, that will be originally 2 chunks cut in half.

Top with another tablespoon of batter.

Use the same spreading method you did for the first layer.

Bake for 20 - 23 minutes.

Cool on a wire rack in cupcake pans.

Frost with pineapple cream cheese frosting when completely cooled.

Top with a pineapple wedge (optional).

For the Pineapple Cream Cheese Frosting:

Cream together the cream cheese and butter until fluffy.

Add the vanilla and pineapple and mix until well combined.

Add the confectioners sugar 1 cup at a time.

Store frosted goods in the refrigerator.

Source: Foodista

06/06/2025

Vegan Spiced Cranberry Swirl Ice Cream

Ingredients
- 5 bananas frozen (and ripe)
- 3 cups fresh cranberries
- 1/2 cup sugar
- 1/2 cup orange juice
- 1 tsp orange zest
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pinch ground cloves

Preparation

To make the cranberry sauce, add all ingredients (except the frozen bananas) into a medium sized saucepan, and heat on a low heat until the cranberries are soft and have burst, leaving you with a thick, sticky sauce.

Set aside.

Add the frozen bananas into a food processor and blend until you have a smooth ice cream consistency.

This can take a while and keep scraping down the sides of the processor to incorporate all the bananas.

In a loaf tin, add one third of the banana mixture and spread so it covers the bottom.

Add some blobs of cranberry sauce and swirl it into the banana mixture to create a marbled effect.

Then repeat until you've used all the banana mixture.

You will probably have some cranberry sauce leftover, so store this in an airtight container in the fridge.

Cover the loaf tin with cling film and put in the freezer for 2 hours.

Let sit out for 5-10 minutes before scooping and serving.

Source: Foodista

05/22/2025

Simply amazing and appealing 🍳🍔🧀

Tortilla Burger Loco Vaca

Ingredients
- 1 avocado
- 4 slices of bacon
- 2 slices cheddar cheese
- cilantro
- cumin
- 400g ground beef
- oil for frying
- pepper
- 1 large red onion
- salt
- 2 wheat tortillas

Preparation

Put the tortillas in the oven at about 80°C just to get them warm.

Fry the strips of bacon until crispy, then put the bacon in the oven to keep it warm.

Spice the ground beef with salt, pepper, and cumin.

Form 2 large patties and start frying the patties in a well heated pan.

Slice the avocado and the red onion.

Get the tortillas out of the oven and prepare them with the onion, avocado, bacon, cheddar, cilantro, and the patties.

Wrap it all up and then wrap your teeth around it.

Source: spoonacular

05/08/2025

Creamy spiced pumpkin cheesecake, an irresistible dessert! 🎃🧀🍰

Spiced Pumpkin Cheesecake

Ingredients
- 2 tablespoons melted butter
- 1 3/4 packages (8 oz.) cream cheese, at room temperature
- 3 large eggs
- 1 1/4 cups graham crackers crumbs
- 3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- ½ cup heavy cream
- 1/4 teaspoon grated nutmeg
- 1 cup pumpkin puree
- 1/4 teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla extract

Preparation

Combine butter, granulated sugar, ginger, cinnamon and cloves in a bowl.

Stir until sugar has dissolved.

Add graham cracker crumbs and toss in the spiced butter mixture.

Transfer the crumbs to the springform pan and press firmly into an even layer on the bottom of the pan. (I used a measuring cup)

Bake until browned at the edges for about 15 minutes at 350F.

Set aside and allow to cool.

Wrap the outside 9-inch springform pan tightly with two pieces of foil.

PUMPKIN FILLING:

Preheat the oven to 325 F and place an oven rack in the lower-middle position.

Combine the sugar, spices and salt in a small bowl; whisk to blend and set aside.

In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and softened, about 1 minute.

Add about a third of the sugar-spice mixture to the bowl and beat at medium-low speed until incorporated, about 1 minute.

Scrape the sides of the bowl as needed and repeat, adding the remaining sugar mixture in two additions.

Add the pumpkin puree and vanilla; beat at medium speed until blended, about 45 seconds.

Add 3 of the eggs and mix on medium-low until incorporated; repeat with the remaining two eggs.

Add the heavy cream and beat at low speed until combined, about 45 seconds.

Use a rubber spatula to give the mixture a final stir by hand.

Pour the filling into the springform pan, over the crust.

Smooth the top.

Put the springform with the covered bottom into a larger roasting pan.

Pour enough simmering water into the roasting pan to come halfway up the sides of the springform pan.

Bake until the cake is slightly wobbly when the pan is shaken.

Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to 3 days.

Source: Foodista

04/29/2025

Yummy pastry loaded with flavorful tastes! 🌿🍞🥧🍮

Leek Bread Pudding

Ingredients
- 2 cups ½-inch-thick slices leeks (white and light green parts only)
- kosher salt
- 4 tablespoons unsalted butter
- freshly ground black pepper
- 12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf
- 1 tablespoon finely chopped chives
- 1 teaspoon thyme leaves (used parsley)
- 3 large eggs
- 3 cups whole milk
- 3 cups heavy cream
- freshly grated nutmeg
- 1 cup shredded Comté or Emmentaler

Preparation

Preheat the oven to 180C.

Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl.

Set a medium saute pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan.

Season with salt and cook, stirring often, for about 5 minutes.

As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid.

Stir in the butter to emulsify, and season with pepper to taste.

Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes.

If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce.

Remove and discard the parchment lid.

Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold.

Transfer to a large bowl.

Leave the oven on.

Add the leeks to the bread and toss well, then add the chives and thyme.

Lightly whisk the eggs in another large bowl.

Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.

Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan.

Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese.

Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese.

Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk.

Let soak for about 15 minutes.

Add the remaining custard, allowing some of the soaked cubes of bread to protrude.

Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.

Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Source: Foodista

04/22/2025

Loaded with herbs & wonderful flavor! 🌿🧅🍞

Rosemary And Red Onion Focaccia

Ingredients
- 1/4 cup lukewarm water
- 1 package of dry active yeast
- 1 teaspoon honey
- 1 cup cold water
- 1 zest of lemon
- 3 tablespoons olive oil extra for bowl and pans
- 1 teaspoon salt
- 2 tablespoons fresh chopped rosemary
- 3 tablespoons chopped red onion (or shallot)+ extra slices for top
- 4 cups all-purpose flour
- salt and Pepper

Preparation

Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment.

Add one package of dry active yeast and swirl around.

Allow the yeast to foam for 10 minutes or so.

Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions.

Turn the mixer on low and slowly add the flour.

Once all the flour is in the bowl, switch the paddle to the bread hook attachment.

Knead on low for about 10 minutes.

Pull the dough away from the sides and rub the bowl down with oil.

Cover the bowl with plastic wrap and allow the dough to rise for 1 to 2 hours.

Remove the plastic wrap and turn the mixer back on for 30 seconds.

Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans.

As you press the dough to the edges, don't be afraid to let your fingers puncture the doughthis will create the bumpy, rustic texture of traditional focaccia.

Cover both pans with a clean, damp towel.

Allow the dough to rise again for another 2 hours.

Preheat the oven to 400 F.

Before baking use the remaining tablespoon of oil and brush the tops of the loaves.

Sprinkle with salt and pepper and decorate with thin onion slices, if you like.

Bake for 25-30 minutes, until the tops are golden-brown.

Turn out the bread loaves.

Source: Foodista

04/16/2025

With a buttery pastry crust and hearty egg filling with cheese 🧀🥚🌿

Vegetable Cheddar Quiche

Ingredients
- 1 cup broccoli florets
- 1 tsp cayenne pepper
- cilantro for garnish
- 1 cup sliced fresh mushrooms
- 2 cloves minced garlic
- 1/3 cup mayonnaise
- 1/3 cup milk
- 2 Tbs olive oil
- 1 cup chopped onions
- 3 Tbs parmesan cheese, freshly grated is best
- ½ tsp pepper
- 1 refrigerated pie crust
- ½ tsp salt
- 1 cup shredded sharp cheddar cheese
- 1 cup fresh spinach

Preparation

Preheat the oven to 375F degrees.

Unroll pie crust and place into pie plate, crimp edges and set aside.

Cook vegetables and garlic in a frying pan over medium heat on stove top for about 5 minutes until tender stir occasionally.

Add salt, pepper and cayenne pepper while cooking.

After the vegetables are tender, remove the pan from the heat and set aside to cool.

In a bowl, beat the eggs, mayonnaise and milk with a whisk until all is blended and smooth.

Once vegetables have cooled, add them to the egg mix.

Add the cheese as well and then pour the mixture into the pie crust.

Top with the 3 tbs of grated parmesan cheese.

Bake for 40-45 minutes until you can jiggle the pie plate and the center of the quiche is set and not jiggly.

The top should be golden brown.

Let the quiche stand for 10 minutes before cutting to serve.

Garnish with cilantro.

Source: Foodista

04/10/2025

Always a winner and simply irresistible! 🍿🌶️🥄

Freaky Hot Wing Popcorn

Ingredients
- ½ tsp baking soda
- melted butter
- ¼ tsp cayenne pepper
- ¾ cups granulated sugar
- ¼ cup hot sauce
- 1 tsp kosher salt
- 8 cups of plain popped popcorn

Preparation

Preheat the oven to 300F degrees.

Line a rimmed baking sheet with parchment paper to allow enough that you can fold the sides and ends up.

Coat the parchment paper and a large kitchen bowl with cooking spray.

Bowl should be large enough to hold all of the popcorn.

This is where you will coat the popcorn. Set the bowl and the baking sheet aside.

Have the popcorn in a separate bowl for now.

Bring sugar and cup water to a boil over medium high heat in a saucepan.

Stir to dissolve the sugar.

Once the mixture is boiling, lift the pan and give it a swirl every 30 seconds or so.

Do not mix with a spoon and do not try to scrape what forms on the sides of the pan into the mix. Just swirl. In 10-12 minutes the mixture will turn a deep amber caramel color.

Remove the pan from the heat now.

Stir in the butter and hot sauce. This will cause a lot of sizzling noise and the mix will bubble furiously.

Return to the stove top and return to a boil for another 3 minutes.

Remove from the heat and work quickly add the salt, baking soda and cayenne and stir those in.

When adding the baking soda a strange reaction will happen and the mix will change to an orange color don't worry, it is supposed to just keep working.

Into the prepared bowl, add some popcorn and a little sauce, then more popcorn and more sauce.

Make about 4 layers.

Then with a spatula or wooden spoon gently mix the popcorn so that it all become coated with the sauce.

Pour the popcorn into your prepared baking dish and continue to stir to coat the popcorn.

Immediately put the saucepan and the bowl in the sink and run warm water into them.

Spread the popcorn out onto the baking sheet and place into the oven.

Bake for 10 minutes, remove the tray and mix the popcorn.

Place back in the oven and bake for another 5-10 minutes.

Allow to cool slightly before serving.

Source: Foodista

04/01/2025

So aromatic and creamy, wonderful blend of flavors 🐔🐄🧀🍠

Cutlets With Balsamic Vinegar, Thyme And Parmesan Mashed Potatoes

Ingredients
- 2 ½ Tbsp balsamic vinegar
- 1 Tbsp fresh thyme, crumbled
- 1 clove garlic, finely chopped
- ½ tsp ground pepper
- 4 Tbsp milk
- 1 pinch nutmeg
- 1 Tbsp olive oil
- 2 Tbsp olive oil
- 2 Tbsp grated Parmesan cheese
- 2 pork chops
- 4 medium potatoes, cubed
- ½ tsp salt
- salt and freshly ground pepper

Preparation

With a sharp knife, make several incisions in the meat.

Rub pork chops with salt, pepper and thyme.

Brown the pork chops in olive oil over medium heat for about 3 minutes on each side.

Add balsamic vinegar to the pan, simmer for 2-3 minutes or until the sauce slightly thickens.

Remove the chops from the pan, set aside and keep warm.

Add 2 tablespoons of water to the sauce, stir until smooth.

Pour sauce over the pork chops, serve with hot mashed potatoes and a salad.

Mashed potatoes with Parmesan cheese

Cook potatoes in salted water for about 10-15 minutes.

Drain. MWC: put the potatoes, with one cup water into the microwave safe dish, cover and cook for 8 minutes on max.

Drain.

Mash the potatoes. Stir grated cheese into milk over low heat.

Add nutmeg and garlic.

Blend in olive oil, stir and combine.

Add the mixture to the mashed potatoes, mash some more until smooth.

Source: Foodista

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