Today, as part of the series I’m doing this week about Frito-Lay’s chefs and their favorite snack recipes, I’d like you to meet Andrea Edwards, Certified Culinary Scientist, and share with you two of her favorite recipes -- one featuring Stacy's Bagel Chips and the other Fritos Scoops. Both dishes would be great to serve your family and friends this Labor Day weekend. (Check Snack Chat again tomorrow to meet another Frito-Lay chef and learn about his favorite recipe.)
Andrea knows great recipes and has had a passion for cooking all of her life. "When I was growing up, my dad did the cooking and my mom mowed the lawn," Andrea told me. "I spent most of my time in the kitchen with my dad. He was a great teacher and encouraged me to turn my passion for food into a career."
(It makes me feel old to say this, but I worked with Andrea's dad, John Ivers, years ago when I was part of Frito-Lay's Research & Development team. Before retiring five years ago, John spent many years as one of Frito-Lay’s leading food scientists.)
Andrea pursued her passion by getting her master's degree in food science from Texas A&M University, and then followed in her father's footsteps and joined Frito-Lay's Research & Development team. Then, she took another big step for her career and went back to school to become a certified chef. "Food science is about the chemistry of food,” Andrea explained to me. “But, being a chef is about the culinary art of blending flavors to make the food taste great, and at the same time, making it look delicious -- it's the total experience. I wanted to bring this total experience to life in my cooking.”
Today, Andrea works on the Doritos brand innovation team. Young adults love Doritos, and they’re continually looking for us to provide them with new taste experiences. “My job requires that I stay on top of evolving food trends and identify flavor innovations for Doritos," Andrea told me. "I get my inspiration from restaurants, food stores and even my own recipes.”
Andrea also has a secret weapon in her corner -- her dad, who she sometimes calls for cooking advice -- although it’s hard to reach him when he's fishing in the Gulf of Mexico!
Below you’ll find two recipes Andrea created -- both sound just delicious. So, try one or both of them this weekend and give your family and friends something to talk about!
Stacy's Bagel Chips Bruschetta
Recipe by Andrea Edwards, Certified Culinary Scientist, Frito-Lay
1 6-oz bag of Stacy's Simply Naked Bagel Chips
1 package of soft herbed cheese (like Boursin)
1 pint of grape tomatoes
2 cloves garlic, minced
1-2 Tbsp extra virgin olive oil
1-2 teaspoons balsamic vinegar
6-8 fresh basil leaves, chopped
Salt and freshly ground black pepper, to taste
• Slice grape tomatoes into quarters.
• Mix tomatoes with garlic, olive oil and vinegar. Season with salt and pepper.
• Let tomato mixture sit for 10 minutes to marinade.
• Spread a small dollop of the soft cheese on a bagel chip, top with the tomato mixture and sprinkle with basil.
• Repeat above step to prepare enough for your crowd, and serve on platter.
(One bag of Stacy’s Bagel Chips will make approx. 24 pieces of the bruschetta).
Fritos Scoops with Chicken & White Bean Chili
Recipe by Andrea Edwards, Certified Culinary Scientist, Frito-Lay
1 large bag of Fritos Scoops
¼ c olive oil
1 medium onion, chopped
6 garlic cloves, chopped
1-2 jalapenos, chopped (optional depending on heat level preferred)
2 lbs of ground chicken
3 ½ Tbsp of chili powder
2 Tbsp of tomato paste
1 Tbsp of cumin
1 Tbsp of dried oregano
2 15-oz cans of white bean, drained (keep juice)
2 15-oz cans of diced tomatoes, do not drain
Salt and freshly ground pepper, to taste
½ c cilantro, optional
• Heat half of oil in skillet. Add ground chicken and cook until it starts to brown, approx. 6-8 minutes. Set aside.
• Using the same pan, add rest of oil, onions, garlic, and jalapenos and sauté for 5 minutes.
• Add chicken back into skillet. Add chili powder, tomato paste, cumin, oregano, canned tomatoes, beans and 1 c reserved bean juice.
• Simmer mixture for 20–25 minutes to marry flavors. Note: You can add more bean juice, water or chicken broth if chili is too thick.
• Season to taste with salt and pepper, and add cilantro as a garnish.
• Top a plate of Fritos Scoops with the bean chili, or serve as a side dish.
(Serves 6-8 people)
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