Sunday, September 25, 2011

Spicy Shrimp Skillet

The people at Anderson Seafood were kind enough to send this very inland Okie some of the best shrimp I have ever eaten. So large and tasty that I am now spoiled from most of the shrimp we usually get in Oklahoma.


2 pounds large shrimp-deveined and cleaned but with tail still on
3 sticks butter
1 T Cayenne Pepper
1 T Black Pepper
1 T Sea Salt
1 T Crushed Red Pepper Flakes
4 Garlic Cloves-minced
1 cup Parsley-minced

Heat a large cast iron skillet over medium heat, add in butter, cayenne pepper, black pepper, salt, and crushed red pepper flakes. When butter is melted add in shrimp and garlic. Cook over medium heat until shrimp are done. Right before serving add parsley and toss well. Serve with baguettes and the gravy from the shrimp.

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Saturday, September 17, 2011

Garlic Knots

I was sent Crisco's Olive Oil for being a Foodbuzz Featured Publisher. I was thrilled because I use tons of Crisco's Olive Oil and to get some for free was like Christmas for this foodie. The first time I had garlic knots it was love at first bite. I knew that I had to make these and I did. I think mine are better than the ones we have had in restaurants though. Give them a try with your spaghetti dinner or as an appetizer and you will not be disappointed. They are simple to make once you get the tying of the knot down. This is "What's Cookin" today.


10 cloves of garlic-minced
1/4 pound Parmesan cheese-finely grated (Buy the chunk and grate it, none of the canned junk.)
Salt and Pepper to taste
Crisco Extra Virgin Olive Oil
5 cups of all purpose flour
1/2 t salt
2 T yeast
3 cups of warm water

Sift flour and salt into a large bowl, make a hole in the middle of flour and add all of your water, now place your yeast in water and let sit for 5 minutes. Mix until all of the water is incorporated into the flour, you may need a little more water depending on humidity in your area. Once you have a good dough, meaning one that will pull back after being stretched. Let dough rise for 45 minutes.Break off golf ball size pieces of dough and roll into a rope, this is what you are going to tie into a knot, once tied place on a parchment lined baking sheet and bake at 350' until golden brown, this usually happens in 18 minutes. Once baked, place your minced garlic, Parmesan cheese, salt, pepper and olive oil over the top of your knots and enjoy!!

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Wednesday, September 7, 2011

Bacon Wrapped Scallops

Here on Beaty's Creek, good seafood is hard to come by. I was ogling the Anderson Seafood website and debating what I really wanted. I emailed them to tell them how great their seafood looked and how I wished we lived closer as to buy such fresh seafood. Much to my surprise, they called me and offered to give me some seafood to feature on my blog!!!! Yes, I said GIVE!!!! How great was that?? My family was so excited when our box came that they could not wait to sample the seafood!!! I told Alberto at Anderson Seafood that I had not had a good scallop since my wedding almost 20 years ago. How great was it to receive some of the bests scallops in my package??? Thank-you Anderson Seafood for some great seafood! This is What's Cookin on Beaty's Creek today!!!

1 pound bacon
Salt and Pepper to taste
Juice of one lemon
Wooden picks

Dry each scallop and wrap with 1/2 slice of bacon. Place a wooden pick in each scallop to hold bacon on. Salt and pepper to taste. Broil for 4 minutes, then flip scallops and cook for 4 more minutes. Squeeze lemon juice over scallops and serve.

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Monday, September 5, 2011

Crack Pie

I saw this recipe in Bon Appetit Magazine and knew I would have to make it. Not much was changed and just mainly for my personal taste on salt. This pie is my "Crack" and will be yours also when you make it for the first time. This is What's Cookin on Beaty's Creek.


Oat Cookie Crust

9 T butter-room temperature-divided
6 T brown sugar-split up
2 T sugar
1 large egg
3/4 cup old-fashioned oats
1/2 cup flour
1/4 t baking powder
1/4 t baking soda
1/2 t sea salt


3/4 cup sugar
1/2 cup brown sugar
1/2 t salt
1/2 cup butter-melted
7 T heavy whipping cream
4 large egg yolks
1 vanilla bean-scraped

Oat Cookie Crust

Preheat oven to 350°. Line 13x9x2-inch metal baking pan with parchment paper. Combine 6 T butter, 4 T brown sugar, and 2 T sugar in medium bowl. Beat mixture until light and fluffy, occasionally scraping down sides of bowl. Add egg, beat until pale and fluffy. Add oats, flour, baking powder, baking soda, salt and beat until well blended. Turn oat mixture out onto prepared baking pan and press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Remove from oven and cool completely.

Now using hands, crumble oat cookie into large bowl and add 3 T butter and 2 T tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Now pour mixture into a pie plate an shape into a pie crust with your hands.


Whisk both sugars, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes at 350' (filling may begin to bubble). Reduce oven temperature to 325°. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill covered overnight.