who needs help with Thanksgiving sides and more?

November 19, 2024 by Becky Spoon Leave a Comment

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Let A Cook Named Rebecca cook for you! Here’s what we have.

Thanksgiving Take Out Menu

Pricing

These Prices are for 6-8 serving size. Any and all can be ordered.

Juicy Smoked Turkey 10-12 pounds $85.00. Smoked Spiral Ham $85.00. Southern Cornbread Dressing $24.99. Giblet Gravy $17.99 or Turkey gravy only $14.99. Au Gratin or Scalloped Potatoes 24.99 Buttery Mashed Potatoes $19.99. Lemony Sauteed Green Beans with toasted almonds. $17.99. Traditional Green Bean Casserole 26.99. Broccoli Wild Rice Casserole $26.99 Tini’s Mac ‘n Cheese $26.99. Sweet potato casserole $18.99. Corn Casserole $16.99. Roasted Carrots $14.99. Roasted Brussel Sprouts $14.99. Bacon Wrapped Asparagus $19.99. Homemade Dinner Rolls $12.00. Pumpkin Pie $14.99. Apple Pie, $16.99.

love this. a perfect apple pie, my # 1 Go-To!

October 15, 2024 by Becky Spoon

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This is the perfect Apple Pie! Not only is this pie loaded with Honeycrisp apples, it is laced with Boiled Cider! I learned about Boiled Cider from King Arthur Flour where you can purchase it, or you can make it yourself, which I do!

The photo is the boiled cider that I make. That is all it is, boiled cider. I take a bottle of good apple cider, bring to a boil, reduce the heat and cook, stirring occasionally, until cooked down to a syrup. https://amzn.to/30rTMPw

this. perfect apple pie.

I also precook the filling before baking. Have you ever made an apple pie, piled it high with apples, then after baking, your apples sunk and you just have a crust on top and 3 inches below is your filling? I have and that’s why I cook a little first.

What are the best apples for apple pie? Here’s a list from Taste of Home:

Braeburn

If you’re looking for a good balance between sweet and tart, Braeburn is an excellent choice. It has a very concentrated apple flavor that becomes more pronounced when it’s baked. Add the fact that it naturally contains cinnamon and nutmeg-like flavors, and this New Zealand apple is a no-brainer to use in apple pie. It doesn’t hurt that it has a super crisp, firm texture that doesn’t lose its form as it bakes, either.

Cortland

Unlike most apples, Cortlands don’t turn brown after they’re sliced, so you don’t have to worry about storing them in water while you prepare the rest of the ingredients. That said, you’ll want to use these New York-grown apples soon after they’re harvested because their super sweet, slightly tart flavor fades quickly. This McIntosh variety is extra juicy and has a crisp texture, making it perfect for something like Mom’s Fried Apples.

Golden Delicious

These bright yellow apples certainly don’t stand out as an eating apple; they have a mealy texture and a not-too-sweet, not-too-tart flavor. The heat of the oven coaxes out their sweetness, though, and they take on honeyed notes. Golden Delicious will break down and lose their shape more than some of the apples on this list, so don’t reach for these if you’re hoping for firm chunks of apples. They’re absolutely perfect in softer recipes like custard apple pie.

Granny Smith

If you ask most chefs about their go-to baking apple, this one will be it. Granny Smiths are available year-round, and you’ll immediately recognize them by their bright green skin and extra tart flavor. The high acidity contributes to the apple’s flavor as well as its ability to hold together as it bakes. If you like the texture but want a sweeter filling, try blending them with some of the sweeter apples on this list.

Jonagold

This apple is a cross between a Jonathan and Golden Delicious, giving it an appealing greenish-yellow color with red splotches. It has the same honeyed flavor as Golden Delicious, but it’s sweeter with a bolder, more puckery finish. The firm-fleshed, crisp, acidic apple is a great choice for slow-cooked apple desserts, like this Apple Comfort recipe.

Honeycrisp

These are one of our favorite snacking apples because they’re so intensely sweet. They have become wildly popular in the last few years, driving up the price tag, but they’re worth it. When baked, they don’t break down too much but their sweet flavor intensifies, becoming fun and complex. That’s why we use them in this wow-worthy apple pie recipe.

McIntosh

McIntosh is a classic apple with bright red with green splotches. The early harvests tend to be more acidic, while late-season McIntosh are sweeter and juicier. They have an incredible warming spice flavor, but they do tend to break down as they cook. That makes them the ideal sweet apple to pair with something tart (like Granny Smith) for pies and baked goods.

Here’s another favorite pie in our home! The Cherry Pie. Here’s the link: Allen’s Favorite, Delicious Cherry Pie

Here’s the recipe for this delicious apple pie!

Perfect Apple Pie

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Course Dessert

Cuisine American

Ingredients

1 Prepared pie crust (I used Pillsbury store bought, but use your favorite)
8 Cups peeled, sliced apple (from about 3 1/4 pounds whole apples) I used a combination of Grammy Smith and Honey Crisp
2 Tbsp Lemon juice
3/4 Cup Sugar
2 Tbsp All purpose flour
2 Tbsp Cornstarch
1/4 Tsp Salt
1 Tsp Cinnamon
1/4 Tsp nutmeg
1/4 Tsp Allspice
1/4 cup boiled cider or undiluted apple juice concentrate (see comments in post how to make your own)
2 Tsp Vanilla (optional)
2 Tbsp Butter

Instructions

Preheat the oven to 425 degrees. Place the bottom crust in the bottom of your pie pan.
Combine the spices, flour and cornstarch and set aside.
Melt the butter in a large pan and add the apples. Cook turning periodically until the apples begin to soften. Add the sugar and lemon juice and combine along with the vanilla.
Stir in the dry ingredients and mix well. Pour the apple mixture into the crust evening out.
Place the top crust and crimp the edges, and put vents in the top of the pie. You can also make the top a lattice top. Brush the top of the pie with a beaten egg or with heavy cream.
Place on a cookie sheet, place in the oven and cook until golden brown. Let the pie fool before slicing if you can wait! Serve with vanilla ice cream or whipped cream.

Keyword apple pie, dessert, holidays, perfect apple pie, pie

Love this simple mexican pizza, a super easy snack

August 30, 2024 by Becky Spoon

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These pizzas are really so simple and just fun. Just a great snack for lunch or a night time supper and your kids will love this. There’s nothing authentic about these though; they are more TexMex. Tortillas, beans, taco meat, taco sauce, lots of cheese how can you go wrong? And they take minutes to make!

I had actually forgotten that I had this in my blog recipes to post until I ran across it while I was looking at photos! I just love these.

simple mexican pizza, easy snack

I used flour tortillas, but you can use corn if you like. I used Hatch Red chile Enchilada sauce and Taco Bell taco seasoning. See how easy this is? Oh, and of course lots of cheddar cheese! I had refried beans in my freezer, but you can buy canned. This is the price for six cans https://amzn.to/2BNKpk0

Here is the seasoning mix I used: https://amzn.to/2CZUPxL

So, again, this is just a simple little snack to throw together with store bought ingredients. Here’s another pizza I think you will love! easy sausage and pepperoni pizza – frozen cheese pizza upgrade

simple mexican pizza, easy snack

Here’s the simple recipe!

Mexican Pizza

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Course dinner, Lunch, Main Course, mexican

Cuisine American, Mexican

Servings 4 servings

Ingredients

1 lb ground beef
1 pack taco seasoning
3/4 cup water
1 cup vegetable oil for frying the tortillas
8 taco size flour tortillas (I like to use the flour tortillas that are packaged but have not been cooked)
1 15 oz can refried beans or homemade
1 10 oz can enchilada sauce
2 cups shredded cheddar, monterrey jack or a blend

Toppings

diced tomatoes
sliced green onions
shredded lettuce
sliced olives, optional
sliced avocados

Instructions

Preheat oven to 400f.
In a large skillet, brown and and crumble the ground beef
.Drain excess grease. Place cooked beef back in skillet and add taco seasoning packet and water and stir. Bring to a boil then reduce heat and simmer until thickened.
In a large skillet, heat up oil over medium heat. Add tortillas (one at a time) and cook for 3-4 minutes (flipping frequently) until crisp. Continue with the rest of the tortillas. Set aside
.Meanwhile, heat up the refried beans in a microwaveable-safe bowl. This will make it easier to spread the beans onto the tortilla shells.
On each tortilla, slather a generous layer of refried beans. Then top with seasoned ground beef.
Place another tortilla on top. Slather about two tablespoons of the enchilada sauce on top. Then place some shredded cheese on top of the sauce. Continue assembling the rest of the pizzas.
Place the pizzas on a large nonstick baking sheet and bake for about 8-10 minutes until cheese is melted. Serve with your favorite toppings!

Keyword cheese, flour tortillas, mexican food, mexican pizza, pizza, refried beans, snack

love this awesome penne with tomatoes, sausage, olives and cheese.

August 1, 2024 by Becky Spoon

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Wow, this Penne with Tomatoes, Italian Sausage, Olives and Two Cheeses is incredibly flavorful and mouthwatering! It’s the ultimate pasta dish for any occasion, whether you’re hosting a big gathering or just want to indulge yourself with a smaller portion.

This recipe, originally published in Bon Appetit in 1995, is quite well-known. However, I personally feel that the original ingredients lack sufficient juiciness, prompting me to make a few adjustments. Additionally, I’ve included Italian sausage which I believe greatly enhances the overall flavor.

what ingredients do you need to make this delicious recipe?

olive oil
Italian sausage links, casings removed or ground Italian sausage
chopped onion
minced garlic
Italian Plum tomatoes I use San Marzano
dried basil
dried crushed red pepper
canned low-salt chicken broth or homemade
penne, rigatoni or ziti I used ziti
grated Havarti Cheese
sliced pitted brine-cured olives like Kalamata
parmesan cheese
chopped fresh basil

which tomatoes are the best or this recipe?

I chose Cento San Marzano organic tomatoes, but there are other brands just as good. Cento is readily available at my local HEB. Regardless of the brand, I recommend using authentic San Marzano tomatoes from Italy. You might come across San Marzano tomatoes labeled Italian Style, which are also good, but I prefer the ones that are the Product of Italy. They are sweet, in a thick broth, and truly the best. Click this link for my preferred Italian tomato choice in this dish: https://amzn.to/3LMOMML

Here is another favorite:https://amzn.to/4c5G72t

Need another great recipe using these delicious tomatoes?

Try my Chicken Cacciatore. Here’s the link: http://chicken cacciatore. This is a delicious recipe. It is a perfect dish when you are craving comfort food.

Try this easy recipe that uses a San Marzano pureed tomatoes; Instant Pot Meat Sauce easy instant pot meat sauce with pasta…

I hope you try these delicious recipes! They are delicious!

the best – penne with tomatoes, italian sausage, olives and two cheeses.

Hope you like this recipe and try it soon! I think it will become a favorite!

Penne with Tomatoes, olives and Two Cheeses

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Course dinner, Lunch, Main Course

Cuisine Italian

Servings 8 servings

Ingredients

6 tbsp olive oil
3-4 Italian sausage links, casings removed
2 cups chopped onion
2 tsp minced garlic
4 28 oz cans Italian Plum tomatoes I use San Marzano
2 tsp dried basil
1 1/2 tsp dried crushed red pepper
2 cups canned low-salt chicken broth or homemade
1 lb penne, rigatoni or ziti I used ziti
2 1/2 cups packed grated Havarti Cheese
1/2 cup sliced pitted brine-cured olives like Kalamata
1/2 cup parmesan cheese
1/4 cup chopped fresh basil

Instructions

Heat 3 tablespoons of oil in heavy large Dutch oven over medium-high heat. Add the Italian sausage and cook breaking up with a wooden spoon. Add the onion and garlic and sauté until onion is translucent about 5 minutes. Mix in tomatoes dried basil and crushed red pepper. Crush tomatoes with a potato masher or with the back of your spoon to break into smaller pieces. Add the broth and bring to a boil. Reduce heat then place a lid and simmer about an hour. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
Preheat the oven to 375. Cook the pasta in a large pot of boiling salted water until tender, but still firm. Drain well.
Return the pasta to the same pot. Toss with 3 tablespoons oil. Pour the sauce over and toss to blend. Mix in the Havarti Cheese. Transfer to a 13×9 baking dish. Sprinkle with the 1/2 cup of olives, then Parmesan.
Bake until pasta is heated through, about 30 minutes. Sprinkle with fresh basil.

Keyword havarti, Italian, Italian Food, kalamata olives, pasta, penne, tomatoes, two cheeses

The Best! Simple Cheesy Meatloaf – Cracker Barrel’s Recipe

July 25, 2024 by Becky Spoon

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The Cheesy Meatloaf I made is different from my usual recipe, although the ingredients are quite similar. However, this version includes cheese and uses buttery Ritz Crackers as a binder. It is absolutely delicious and I couldn’t resist eating more! The meatloaf is moist with a delightful cheesy filling and topped with ketchup. There is no dryness to be found in this Cracker Barrel Cheesy Meatloaf!

I retuned from a trip to Mexico and I was craving my Southern comfort food. Foods that I grew up with; foods on many Southern tables when I was young and to this day. This is all of the delicious things I made to go with my meatloaf. Mashed potatoes delicious buttery mashed potatoes!! Fried Okra love this crispy fried okra. Southern cornbread along with some fresh purple hull peas from my sisters garden and some slices of fresh tomatoes.

What are the ingredients or this delicious Cracker Barrel Cheesy Meatloaf!

eggs
milk
Ritz Crackers, crushed
onion, chopped
shredded sharp cheddar cheese
black pepper
ground beef
ketchup
brown sugar
mustard

I always buy the Ritz crackers in bulk! There are so many uses for them. https://amzn.to/2URPr4q

Check this link out for many recipes and uses for these buttery crackers: http://www.ritzcrackers.com/Recipes

The Best! Cheesy Meatloaf

I’ve always loved meatloaf! Sometimes I hear folks say that they hate meatloaf and never understood that. Growing up, Mom would make meatloaf at least once a week! She made great meatloaf. Here’s a little history of Meatloaf! Seems it’s been around for a long time and is here to stay:https://www.bonappetit.com/story/history-of-meatloaf.

Of course, along side there would be creamy mashed potatoes or new potatoes cooked in some fresh green beans. Of course there was a dessert too! The green beans would always be the slow simmered green beans usually with salt pork or bacon and sauteed onions and cooked with new potatoes ! ! Here’s my green bean recipe if you want to add those to your dinner when you make this delicious meatloaf! https://the2spoons.com/country-style-fresh-green-beans-and-new-potatoes/

If you decide on mashed potatoes I love my garlic mashed potatoes with this too. https://the2spoons.com/chunky-garlic-mashed-potatoes/.

My Mac n’ Cheese recipe is another great side dish! https://the2spoons.com/delicious-five-cheese-macaroni-and-cheese/

Here’s the meatloaf recipe! Enloy!

The Best! Cheesy Meatloaf

Cracker Barrel's Recipe

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Course dinner, Lunch, Main Course

Cuisine American

Servings 8 servings

Ingredients

2 eggs
2/3 cup milk
1 1/2 sleeves Ritz Crackers, crushed
1/2 cup onion, chopped
4 oz. shredded sharp cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 tsp mustard

Instructions

Preheat oven to 325. Whisk the eggs in a bowl then add the milk and crackers. Stir in onion and cheese. Add ground beef, salt and pepper. Mix well. Shape into a loaf. Bake at 350 for 30 minutes. Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after the 30 mins of baking. Return loaf to oven for 15 more minutes of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.
Slice and serve!

Keyword cheesy meatloaf, comfort food, dinner, main course, meatloaf, southern food, the best

this is amazing – louisiana shrimp and grits.

July 4, 2024 by Becky Spoon

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I had shrimp and grits for breakfast this morning. Yes, breakfast! I absolutely love it! In New Orleans, shrimp and grits is commonly found on breakfast menus, and it’s a meal I can’t say no to. The shrimp are perfectly seasoned and the grits are creamy and rich. It’s the perfect way to start your day. #ShrimpAndGrits #BreakfastOfChampions

This recipe for Louisiana Shrimp and Grits is from John Besh’s Cookbook “My New Orleans The Cookbook”. Great Cookbook. Here’s the link https://amzn.to/2WbKTr7.

What do you need for this recipe?

FOR THE GRITS:

White Stone-ground grits
butter
heavy cream
salt

FOR THE SHRIMP:

olive oil
jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
Basic Creole Spices
andouille sausage or other smoked sausage
garlic
onion
green bell pepper
red bell pepper
fresh thyme
Basic Shrimp Stock
butter
fresh lemon juice
heavy cream
chives or the tops of green onions plus a couple of whole green onions sliced for serving

BASIC CREOLE SPICES

celery salt
sweet paprika
coarse sea salt
freshly ground black pepper
garlic powder
onion powder
cayenne pepper
ground allspice

A few years back, I attempted his recipe and it didn’t quite meet my expectations, probably due to a mistake on my part. However, I recently gave it another shot, meticulously adhering to his instructions, and the outcome was truly astonishing! This recipe is a fantastic rendition of the beloved New Orleans dish, boasting an absolutely delightful taste.

Making your own shrimp stock is crucial or buying high-quality seafood stock is necessary. The homemade shrimp stock enhances the richness, flavor, and depth of this dish. Prior to beginning your cooking, here is a recipe for shrimp stock: Basic Shrimp Stock

I had quick grits for breakfast, and they turned out well. However, I prefer longer-cooking stone ground grits and they are worth the extra time if you have . This recipe includes butter and mascarpone in the grits. Since I didn’t have mascarpone, I used cream cheese as a substitute. The grits tasted amazing! I might consider adding cream cheese to my grits in the future. Here’s a link to the stone ground grits:https://amzn.to/4cnzIRg

I like to buy the large head on shrimp because that is the best for making a rich stock. Not only do they make a better broth, they are actually about half price. When I’m cleaning the shrimp, I just remove the head portion, shell them and save for broth. I like to leave the tail because it prevents the shrimp from drawing up so much. I peel down to the last shell which holds the tail on. Then I cut a shallow slit down the back to devein and run under cold water. You always want to properly devein your shrimp.

Here’s another recipe I have from this cookbook, Barbecue Shrimp. It is amazing! https://the2spoons.com/love-this-easy-barbecue-shrimp/

awesome shrimp and grits.

You have to make this recipe soon! It is a favorite in our household! You need nothing more with this dish than a crusty French bread to sop up all the delicious juices in this dish.

Shrimp and Grits

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Course Appetizer, Breakfast, dinner, Lunch, Main Course

Cuisine cajun, creole

Ingredients

For the Grits

1 tsp salt
1 cup White Stone-ground grits
2 tbsp butter
splash of heavy cream

For the Shrimp

2 tbsp olive oil
24 jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
Basic Creole Spices **** Below****
1/3 cup minced andouille sausage or other smoked sausage
2 cloves garlic, minced
1/2 onion, minced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
2 tsp chopped fresh thyme leaves
2 cups Basic ShrimpStock (see my link below in links)
2 tbsp butter
1 tsp fresh lemon juice
splash or two of heavy cream
chives or the tops of green onions plus a couple of whole green onions sliced for serving

Basic Creole Spices Makes 1/2 Cup

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
1/2 tsp ground allspice

Instructions

For the Grits

Bring 4 cups water with the salt to a boil in a medium saucepan over high heat. Slowly stir in the grits, then reduce the heat to low; stir constantly to make sure the grits don't stick to the bottom. Simmer until all the water has been absorbed, about 20 minutes. Stir in the butter and mascarpone or cream cheese. Remove the grits from the heat and place a piece of plastic wrap on the surface to keep a crust from forming.
For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt and sauté them in batches until they begin to brown but are not yet cooked all the way through; set aside.
In the same skillet, sauté the andouille or smoked sausage, garlic, onion, peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and heavy cream and simmer until the sauce has thickened, 3–5 minutes.
Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice and chives or just the green ends of the green onions thinly sliced. .
Divide the grits among the bowls. Arrange the shrimp in each bowl, spoon sauce around them, and garnish with sliced green onions. Enjoy!

Notes

Basic Shrimp Stock

Keyword grits, louisiana, New Orleans food, shrimp, shrimp and grits