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The Flavorful Scoop, Southlake, TX (2025)

11/14/2025

Blackberry Peach Betty

Ingredients
- 1 can (21 oz) peach pie filling
- 16 ounces bag frozen blackberries
- 6 small Tbs. butter ( cut into cubes)
- 1 cup Graham cracker crumbs
- 3/4 teaspoon ground cinnamon
- ¼ cup sugar

Preparation

Spray the slow cooker with the cooking spray and set aside.

In a medium sized bowl mix the peaches, blackberries, sugar and cinnamon.

Pour half of the fruit mix into the bottom of the slow cooker and top with half of the crumbs and butter, repeat with remaining ingredients. Cover and cook on low for 3-4 hours.

Serve hot over French vanilla ice-cream.

Source: Foodista

11/12/2025

Tuna Balls In Tomato Sauce

Ingredients
- 2 teaspoons bread crumbs
- 1 handful broad-leaved parsley
- 1 can of whole tomatoes (400 g)
- 1 (6 ½ oz.) can tuna
- 1 cup chopped celery
- 1 egg
- fresh basil
- 1 garlic clove
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon marsala
- olive oil
- 1 tablespoon grated parmesan
- 2 teaspoons pine nuts
- salt/pepper
- 1 shallot
- spaghetti

Preparation

Finely chop garlic and parsley.

Drain the tuna from excess water or oil and mix well with garlic, parsley, parmesan, lemon zest, pine nuts, and bread crumbs.

Adjust with salt and pepper before adding the egg.

Again, mix well and leave cold and covered with a lid for 1/2 - 1 hour.

Heat up a pan with a little olive oil.

Form small balls with the size of a large walnut and fry at low-medium heat until well browned on all sides.

In the meantime prepare the sauce.

Finely chop shallot and garlic.

Slice up the celery stalks.

Heat up a medium sized pot and fry onions and celery for 2-4 minutes while stirring.

Add tomatoes and marsala and simmer under the lid for 20-30 minutes.

Adjust with lemon juice, salt, and pepper.

Pour the sauce over the fried tuna ball and simmer for another 10 minutes.

Prepare the spaghetti according to the manufacturer.

Add the cream to the tomato sauce just before serving.

Serve on spaghetti topped with freshly grated parmesan and torn basil.

Source: Foodista

11/10/2025

Hibiscus Cranberry Sauce

Ingredients
- 16 ounces package of fresh cranberries
- ½ cup dark brown sugar
- 1 Tbsp. dried hibiscus leaves
- 1 cup freshly squeezed orange juice, about 9 oranges
- 2 teaspoons orange zest
- ¼ cup red wine, I used Pinot Noir
- ¼ cup water

Preparation

Place hibiscus leaves on a piece of cheesecloth and tie into a tight bundle.

Set aside.

In a medium saucepan combine orange juice, red wine, water and brown sugar.

Bring to a boil over medium high heat.

Add hibiscus clove bundle to the liquid and boil for two minutes.

Stir orange zest into mixture and add cranberries.

Bring mixture back to a boil.

Reduce heat to low, cover and simmer for 8 minutes until the liquid reduces.

Pour cranberry sauce into a mason jar and let cool uncovered.

Store in the fridge for up to a week before Thanksgiving.

Source: Foodista

11/10/2025

Watermelon Aqua Fresca

Ingredients
- 1/4 cup + 1 tablespoon cane sugar
- slightly adapted from Chez Panisse Fruits by Alice Waters
- 2 limes (juiced)
- 2 cups of cold water
- 1 cup watermelon cut into pieces

Preparation

Cut and seed watermelon.

Push watermelon flesh through a juicer.

Add fresh lime juice and cane sugar.

Mix well.

Serve and garnish with lime.

Source: Foodista

11/02/2025

Kosambri (Carrot Salad)

Ingredients
- 1/4 cup yellow moong dal (optional) - soaked from night before
- 3 carrots - shredded
- 1/2 small cucumber - peeled, seeded, chopped
- little plum tomato chopped
- 1 small shallot - chopped
- 3 tablespoons fresh coconut
- juice of half a lemon
- cilantro chopped
- salt to taste
- 2 green chilis chopped
- 2 teaspoons oil
- 1 teaspoon mustard seed
- pinch of hing (asafoetida)
- 3 fresh curry leaves (or dried curry leaves)
- 1 inch dried red chilis - broken pieces

Preparation

Wash dals until the water is clear and soak overnight.

Drain dals the next day and place in a bowl with carrots, cucumber, tomato and shallot.

In a little pan, fry the oil with mustard seed and hing.

When the mustard seed starts to spurt, add fresh or dry curry leaves and dried red chili.

Stir for a few seconds until coated with oil.

Pour this oil mixture over ingredients in a bowl and mix.

Add lemon, coconut, cilantro and salt and mix well.

Taste and if you want more spice, add some chopped green chili.

Source: Foodista

10/30/2025

Homestyle Sloppy Joes

Ingredients
- 2 1/2 pounds lean ground beef
- 1 medium sized onion, chopped
- 1 medium sized green bell pepper, chopped
- 30 ounces tomato sauce
- 2 tablespoons light or dark brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 sandwich or hamburger buns, split

Preparation

In a large skillet, brown the ground beef with the onion and green pepper over medium-high heat for 7 to 9 minutes.

Drain off the excess liquid.

Add the remaining ingredients except the buns; mix well.

Reduce the heat to low and simmer for 8 to 10 minutes, stirring occasionally.

Serve over the hamburger buns.

Source: Foodista

10/29/2025

Poached Sole With Blood Orange Beurre Blanc

Ingredients
- 3/4 cup chicken or vegetable stock or broth
- 1/4 cup white wine
- 1/4 cup blood orange juice (or orange juice)
- 1 tablespoon lemon juice
- 1 shallot, chopped
- 7 to 8 peppercorns
- 2 pounds sole fillets
- 5 tablespoons to 6 unsalted butter
- salt and pepper, to taste

Preparation

Combine stock, wine, blood orange and lemon juices, shallots and peppercorns in a 10-inch saute pan over medium-low heat.

(Use a smallish saute pan so that poaching liquid covers most of the fish).

Bring to a simmer.

With a spatula, lower fillets into poaching liquid and cook for 2 to 3 minutes or until fish is opaque and flaky.

Remove from liquid and set aside.

Keep warm.

Increase heat to high and reduce poaching liquid to 1/4 cup, about 12 to 15 minutes.

Remove from heat and whisk in butter, one tablespoon at a time.

Season to taste.

Ladle sauce over fish and garnish with lemon or blood orange slices.

Serve immediately.

Source: Foodista

10/24/2025

Cheesy Cauliflower

Ingredients
- 4 Tbsp all purpose flour
- 1 medium head (approx. 2lbs) cauliflower
- pinch of cayenne pepper
- 1 1/2 cups grated cheese
- 2 tsp mustard powder
- salt and pepper to taste
- 1 T. unsalted butter
- 2 cups whole milk

Preparation

Preheat the oven to 400F degrees.

Trim cauliflower florets from the stalk. Discard stalk.

Cut florets into 1-2 inch pieces.

Steam the cauliflower for about 10 minutes until firm but tender.

Spread the florets out onto a paper towel to dry while making the cheese sauce.

In a medium saucepan, melt the butter over medium high heat, add the flour and whisk to combine. Cook for about 1-2 minutes to get rid of the flour taste.

Add the mustard powder, pinch of cayenne, black pepper and stir to combine.

Drizzle the milk in a steady stream whisking the whole time so that the mixture stays creamy. Season with salt and bring to a simmer, stirring constantly.

When mixture thickens, add the cheese one handful at a time.

Taste the sauce and adjust the salt/pepper as needed.

Spread the cauliflower florets into a 2 quart baking dish (or iron skillet), spoon the sauce over the top and sprinkle about 2 tablespoons of cheese over the top.

Bake until browned and bubbly about 30 minutes.

Garnish with fresh herbs if desired.

Source: Foodista

10/10/2025

Bridget Jones's Shepherd's Pie

Ingredients
- 2 onions, finely chopped
- 2 tablespoons olive oil
- 600 grams minced lamb
- 2 tablespoons plain flour
- thyme
- rosemary
- 1 small tin chopped tomatoes
- 100 milliliters chicken, beef or lamb stock
- salt and freshly ground black pepper
- 700 grams potatoes
- 55 milliliters milk
- 75 grams butter
- 1 free-range egg yolk

Preparation

Preheat the oven to 180 degrees Celsius.

In a large frying pan, heat a little olive oil and fry the chopped onion and garlic.

Add the mince, stirring, until browned all over.

While the meat is frying, break up any lumps with the back of the spoon.

Add the flour (this helps to thicken the juices) and stir.

Mix well and add the thyme and the rosemary and stir.

Add the chopped tomatoes and pour the stock mixture.

Add a pinch of salt and freshly ground black pepper and let it simmer for about 5 minutes.

For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl.

Add the milk, butter and egg yolk, and mash together.

Season with salt and freshly ground black pepper.

Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.

Put the dish into the oven and cook until the surface is bubbling and golden-brown.

Source: Foodista

09/16/2025

Guacamole Potato Salad

Ingredients
- 2 TBSP chili powder
- 1/4 cup cilantro, leaves removed from stem
- 4 cloves garlic
- 1 can green chilies
- juice of 2 limes
- 1/2 cup plain nonfat Greek yogurt
- 1 TBSP pepper
- 1/2 red onion, roughly chopped
- 2 lbs red potatoes
- 1 TBSP salt

Preparation

Fill a large pot 2/3 full with water.

Add potatoes.

Bring to a boil and simmer until fork tender, about 25 min.

Drain water and let potatoes cool.

Meanwhile make sauce: add avocado,lime juice, red onion, garlic, cilantro, chili powder, pepper, and salt to a food processor or blender.

Process until no chunks remain.

Pour into a medium bowl and stir in chilies and Greek yogurt.

Once cool, slice potatoes into quarters.

Place in a large bowl.

Stir in sauce, until it covers evenly.

Cover bowl with plastic wrap so that the plastic wrap is flush with salad, and then lid, to reduce oxidation and refrigerate at least 1 hour before serving.

Garnish with extra cilantro.

Source: Foodista

09/05/2025

French Dips With Au Jus

Ingredients
- 2 cans beef consomme
- 1 pinch garlic powder
- 1 pinch Montreal seasoning
- 1 tablespoon olive oil
- 3 slices Provolone cheese
- 3/4 pound roast beef
- 1 whole shallot
- 2 sub rolls

Preparation

Preheat the oven to 350F degrees.

In a large deep skillet, heat a splash of olive oil over med-high heat.

Add the finely chopped shallot to the pan.

Saute for about three minutes, until browned.

Next add the cans of beef consomme to the skillet.

Sprinkle in a small dash of garlic powder, bring to a boil and then simmer for a few minutes.

Reduce the liquid by about a quarter.

On a cutting board or large plate, loosely pile the roast beef.

Sprinkle the meat with the beef seasoning.

Slice the sub rolls in half but not all the way through and line with provolone cheese.

Put your sub rolls on a baking sheet.

Using tongs, grab some roast beef and dip into the au jus.

Toss the beef around to coat, then transfer into the sub roll.

Repeat until you've filled the sub rolls or run out of meat.

Top with more cheese if you want.

Put the sub rolls in the oven for 10 minutes to heat through, melt the cheese and toast the bread.

Cut in half and serve with a small bowl of au jus.

Source: Foodista

08/22/2025

Artichoke Pesto Pasta

Ingredients
- 1/4 cup pine nuts
- 1 can 15 oz artichoke bottoms
- 1/2 cup grated parmesan
- 1 (5 oz) container Alouette® Creme de Brie Fine Herbs
- 1 tablespoon Dijon
- 1 clove garlic
- 1 cup chicken broth
- 1/8 cup parsley
- 1/8 cup basil
- 1/4 teaspoon red pepper flakes
- 1/2 box Fusilli or Penne pasta

Preparation

Cook pasta according to package directions, drain and set aside.

Toast the pine nuts in a dry skillet.

In a food processor puree artichokes, 1/4 cup parmesan, Alouette Creme de Brie Fine Herb, mustard, garlic, basil, parsley, red peppers and 3/4 cup broth until they are smooth.

Add more broth if a thinner mix is desired.

Add pine nuts and spin blade a couple of times. Chunks of pine nuts are desired.

Heat and toss with cooked pasta.

Mix pasta with mixture. Top with remaining parmesan.

Can be tossed and served at room temperature if desired.

Source: Foodista

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