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!!!

Needed:
Scallops
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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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.


Needed

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

Filling

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.

Filling

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.

Fried Frog Legs

Ransome and his cousins were at the creek last night and came home with a pouch full of frog legs. Now those are some fresh legs...heehee I fried them for their lunch today and Ransome did not care for them, go figure. Now Ransome's little sister, Raine, just loved them,
she is such a country girl. :) Ransome and his cousins have brought in a bounty this week from Beaty's Creek. We've had fish, crawdads, and now frog legs courtesy of these young men. This is What's Cookin on Beaty's Creek today.

Needed:

20 frog legs-cleaned
2 cups white cornmeal
1 cup flour
3 T black pepper
3 T cayenne pepper
5 T sea salt
3 eggs
2 cups of milk
Oil


Soak frog legs in a mixture of 3 beaten eggs and 2 cups milk for 30 minutes. Mix together all of your dry ingredients. Add your frog legs a few at a time to the dry mix. Shake until well coated. Add to a caste iron skillet that has about an inch of oil in it that has been heated up until a tiny bit of four sizzles when added. Cook until browned on one side and then flip and brown the other side. I cooked mine for about 4 minutes on each side but time really depends on the size of the frog legs. Serve hot.

Tostada

This is a quick and really good dinner. Everyone makes their tostada a little different so it is great if you have picky eaters. I like lots of sour cream on mine and Raine loves refried beans on hers. However you make them I bet this will be a dinner you will make often. This is What's Cookin on Beaty's Creek today.

Needed:

12 corn tortillas
Oil
Hamburger-browned and seasoned with salt and pepper
Cheese-shredded
Sabra Salsa
Guacamole
Sour Cream
Refried Beans

Heat oil in a cast iron skillet, when hot, fry tortilla until crispy. I cook each one for about 2 minutes on each side. I keep mine in a warm oven so they will stay hot. That is really all you have to do. Layer with what you like on a tostada. I like, hamburger, cheese, salsa, and loads of sour cream! When I don't have homemade salsa the Sabra Salsa is my favorite one to use. It tste fresh!

KODAK and Foodbuzz Tastemaker Outreach

I was so happy to be selected to get a FREE photobook from KODAK! I just love to scrapbook but always seem to run short of time. I have always wanted to make a photo book online but never have until now! Once I figured out what pictures I wanted to use and how to use them, it was a breeze. Believe me, I am totally old school when I scrap. KODAK made it so easy to make them online that this will definitely be a way for me to make Christmas or birthday gifts for the grandparents! Below is a link that Kodak is giving to readers of my blog for 40% off of a medium or large photo book!! How great is that?? Copy and paste the link below and get started. It is too hot to cook much, so scrap for the day.

www.kodakgallery.com/creativity

Order by August 31-2011

Today's Tulsa World

I was surprised this morning when I read the Tulsa World and found an article about my Dashboard Dried Apples. Thanks Natalie!

Dried Apples

I have so many great memories of my Granny West's dried apples that she would make every year. It was a big treat for a kid who never got anything sweet. My Grandpa West made a screen sheet of sorts to place the apple pieces on with another sheet of screen placed over the top. In the morning he would climb a ladder and place this screened contraption with apples on the roof top for the day. In the evening he would climb that same ladder and bring them in the house for the night. In the morning he would climb up the ladder (mind you he was in his late 80's while doing all of this) flip the screen contraption over and leave them to bake in the sun. It usually only took a couple of days in Oklahoma to make dried apples. Granny would let me eat a few but the rest were saved for winter and her fried pies. In my case baked pies and I can still smell them. Well, this Summer on Beaty's Creek has been a scene straight out of Death Valley. We have had 15 days OVER 100' and more to come. Yesterday's temp was 107' with a heat index of 115 degrees! So, I came up with a fun little thing to do.....Dry apples on the car dash board....yep and it works!!!So if you want to have a little fun and make your car smell yummy, give this a try. This is What's Cookin on Beaty's Creek today.

Needed:

5 pounds of Granny Smith apples- peeled and slice 1/8 inch thick
Cinnamon to taste
Parchment lines baking sheets
A car or truck dashboard ;)

Place sliced apples on your parchment lined baking sheets. Sprinkle with cinnamon and place on your dashboard. Leave all day. Bring into your home overnight. Place back on your dashboard the next day. At the end of that day your apples are ready to be stored. I store mine in a ziplock bag with all the air removed.