The 2 Spoons

Love this delicious Loaded Baked Potato Soup

March 11, 2026 by Becky Spoon Leave a Comment

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Whenever I indulge in this Loaded Baked Potato Soup, it transports me back to my childhood. As a grown-up, I am reminded of the times when my mother would whip up a potato-based soup for us whenever we fell ill. Although it was a simpler version compared to what we have now, it consisted of a delightful mixture of potatoes, milk, butter, and a touch of salt and pepper. This humble concoction served as the ultimate comfort food, magically working its wonders to make us feel better, regardless of the ailment we were facing.

Each spoonful of this delicious soup provides warmth and comfort reminiscent of cozy family gatherings. I can’t help but smile thinking of the love and care that went into preparing it. The aroma of the simmering soup fills the kitchen, inviting everyone to come and gather around the table.

Just like a loaded baked potato, this loaded baked potato soup starts with a baked potato. There’s sour cream added at the end, and I topped my bowl with all your favorite toppings for a baked potato like cheese, bacon bits, and green onions.

This soup is more than just a meal; it’s an experience. When I make this Loaded Baked Potato Soup, I often reminisce about how my family would sit around the table, sharing stories and laughter. This soup embodies that sense of togetherness. The creaminess combined with the savory toppings creates a symphony of flavors. I encourage my friends to customize their bowls, adding their favorite toppings like jalapeños for a spicy kick or roasted garlic for extra flavor.

Similar to a baked potato that has been loaded with toppings, this indulgent baked potato soup begins with a baked potato. Towards the end, sour cream is incorporated, and my bowl is garnished with beloved baked potato toppings such as cheese, bacon bits, and green onions.

When it comes to Loaded Baked Potato Soup, the quality of ingredients can significantly affect the final dish. Using russet potatoes gives a wonderful texture and flavor. If you have the time, consider roasting the potatoes with olive oil and sea salt before adding them to the soup base. This will deepen their flavor profile. Fresh herbs like chives can elevate the dish further, adding a refreshing contrast to the rich base.

Many recipes involve dicing and boiling the potatoes. It’s amusing how they still call it Loaded Baked Potato Soup when the potatoes aren’t actually baked. However, in my version, I bake the whole potatoes, peel them, and then dice them. This extra step really enhances the creaminess and flavor.

As for toppings, don’t shy away from experimenting! While cheddar cheese, bacon bits, and green onions are classic, try blue cheese crumbles or a sprinkle of smoked paprika for a unique twist. Each topping brings its own character, surprising family or guests with something new.

The lusciousness of a baked potato surpasses that of boiled potatoes. I genuinely enjoy potatoes in various forms, especially fried and baked. Planning ahead a bit to bake the potatoes is definitely worth it.

What ingredients do you need for the Loaded Baked Potato soup?

russet potatoes
unsalted butter
shallot or onions
flour
whole milk
heavy cream
chicken stock
sour cream
salt and pepper
cheese, I use cheddar
bacon bits for garnish
green onions for garnish

How do you prepare the soup?

Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
Remove potatoes from oven and cool. Peel potatoes and dice.
Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
Add flour and continue to cook for 3 to 4 minutes.
Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon.
Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
Using an immersion blender, blend soup but still leave some whole potatoes. If you don’t have an immersion blender, you can use a hand held potato masher or break some u with the back of your spoon
Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.

Great tools I keep in my kitchen!

This is a nice set up if you’re interested in a an immersion blender. I use mine often,

https://amzn.to/47Oprv3

This soup is heaven in a bowl. It taste like a loaded baked potato. You taste the baked potato, the butter, the sour cream, the cheese and it has milk and heavy cream. I know you’ll love this too.

I love soup bowls and here are some of my favorites:

https://amzn.to/3C9VDP4

Speaking of preparation, the process of making Loaded Baked Potato Soup can be quite enjoyable. From peeling the potatoes to sautéing the shallots, it’s a hands-on experience that brings a sense of fulfillment. I often play my favorite music while cooking, turning the kitchen into a joyful space filled with the sounds of laughter and creativity. Cooking this soup is not just about nourishment; it’s about connecting with the ingredients and savoring the process. As you stir the soup, you can feel the love and energy that goes into each batch, creating a dish that is truly made from the heart.

https://amzn.to/40va5dH

I like dinnerware that is solid colors usually, and in neutral colors unless you are making a soup from a part of the world that has amazing bowls and dishes they use like serving Ramen from Japan! I love these ramen bowls:

https://amzn.to/4hbtnKP

Need another soup recipe?

This is a delicious vegetable beef soup!

homemade vegetable beef soup

After the soup is blended, take a moment to taste it. Adjusting the seasonings can make all the difference. Sometimes, I add a splash of lemon juice to brighten the flavors or a pinch of cayenne pepper for a bit of heat. It’s all about finding that perfect balance that suits your taste. And when serving, consider pairing it with a crusty bread or a fresh salad. The combination of the warm, creamy soup with a crisp salad is simply divine. The contrast in textures and temperatures creates a delightful dining experience that makes every meal feel special.

In addition to my immersion blender, I also recommend having a good quality stock pot in your kitchen. A heavy-bottomed pot will distribute heat evenly, preventing any hot spots that could scorch the ingredients. This ensures your soup cooks gently and perfectly every time. Investing in quality kitchen tools enhances your cooking experience and makes it easier to achieve great results.

Well I hope you try both of these soups. They are both delicious. Here’s the Loaded Baked Potato Soup recipe! Enjoy!

When it comes to serving, I like to present my Loaded Baked Potato Soup in beautiful bowls that reflect the warmth of the dish. A rustic ceramic bowl or a vibrant colored one can set the mood for the meal. You can even add a fresh herb garnish on top for a pop of color. The presentation can elevate the dining experience, making it not only delicious but also visually appealing. It’s all about creating a feast for the senses.

Loaded Baked Potato Soup

Cold weathers coming!! You need this soup! Here’s the recipe! Enjoy!

Loaded Baked Potato Soup

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Servings: 4 Servings

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

4 Russet potatoes (about 1 1/2 pounds), scrubbed clean
5 Tbsp Unsalted butter
1/2 onion, diced or shallot
2 garlic cloves minced or thinly sliced
1/4 Cup Flour
1 Cups Milk
2 Cups Heavy cream( you can use all milk, or half and half, but I like some cream)
1 Cup Chicken or vegetable stock
1/2 Cup Sour cream
Salt and pepper to taste
Garnishes Shredded cheddar cheese, crumbled crispy bacon, sliced green onions, crispy onions or shallots

Method

Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.

Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
Remove potatoes from oven and cool. Peel potatoes and dice.

Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
Add flour and continue to cook for 3 to 4 minutes.
Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.

Using an emersion blender, blend soup but still leave some whole potatoes. Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.

Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced green onions, and crispy shallots or onions. Finish with more cracked black pepper.

In summary, this Loaded Baked Potato Soup is a labor of love that’s well worth the effort. It’s perfect for cold weather and will warm your heart and home. Enjoy the process of making it as much as the soup itself, and don’t forget to savor each delightful bowlful. Share it with friends and family, and create new memories around the dinner table. I can assure you, once you try this recipe, it will become a staple in your home. Enjoy!

Lastly, I encourage you to share this recipe with your loved ones. Cooking together can create lasting memories and traditions. Whether it’s a rainy afternoon or a chilly evening, making Loaded Baked Potato Soup can become a beloved ritual that brings everyone together. It’s a dish that not only satisfies hunger but also fosters connection and joy, making it a perfect addition to any family meal.

In summary, this Loaded Baked Potato Soup is a labor of love that’s well worth the effort. It’s perfect for cold weather and will warm your heart and home.

Lastly, I encourage you to share this recipe with your loved ones. Cooking together can create lasting memories and traditions.

love these delicious huevos rancheros for breakfast.

February 16, 2026 by Becky Spoon Leave a Comment

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It only takes a few minutes to prepare these Huevos Rancheros. The tomato sauce can be made quickly, beginning with fresh Roma tomatoes and jalapenos that add just the right amount of heat.

Apart from the sauce, all you need to do is fry a tortilla until it’s golden and crispy, cook an egg to your liking—whether sunny-side-up or over-easy—and add your preferred cheese, such as Cotija or queso fresco.

You can also consider adding refried beans for a creamy texture, and a choice of meat like chorizo, bacon, or ham for extra flavor. It’s delicious! Who wouldn’t love the combination of a flavorful sauce, warm corn tortillas, and a perfectly cooked egg?

To elevate the dish, consider garnishing with avocado slices, fresh cilantro, or a dollop of sour cream for an added creamy contrast.

What is a huevos rancheros?

In conclusion, huevos rancheros is a versatile dish that can be tailored to your tastes and preferences. Whether you enjoy it traditionally with a spicy tomato sauce or prefer a more modern twist, the key is to use fresh ingredients and cook each component to perfection. I hope you enjoy making and sharing this delightful breakfast with your loved ones!

A dictionary defines it as a meal consisting of eggs cooked by frying or poaching, served on a tortilla with a tangy tomato sauce enriched with spices. Variations include the addition of black beans, the familiar refried beans, and diverse sauces such as New Mexico’s Green Chile, which adds a distinct flavor profile. In Mexico, huevos rancheros are also accompanied by various meats, cheeses, and side dishes like avocado or salsa, enhancing the overall experience. The preparation of the sauce can vary greatly, with some opting for a smoother texture while others prefer a chunkier style, often incorporating fresh herbs for a burst of flavor.

What are the required ingredients for the recipe?

Roma tomatoes
Jalapenos
Serranos
white onions
salt
fresh garlic
beans of your choice (pinto or black beans)
meat of your choice (chorizo, ham, bacon are examples)_
eggs
corn tortillas
oil

What a out the refried beans?

Here is my recipe for beans for the refried bean portion. I honestly prefer making my own rather than using canned beans since homemade beans offer a richer flavor and better texture.

You can follow my recipe.Easy Refried Beans from Homemade Pinto Beans

One thing I did differently in this recipe is that before I added my cooked beans to the skillet, I sautéed a little onion in the oil and added some chile de arbol for added flavor and a slight kick.

You can adjust this recipe by experimenting with different beans, like black beans, and adding spices such as cumin or coriander to enhance the flavor further.

Here’s another recipe for huevos rancheros New Mexico style: Love New Mexico Red Chile Huevos Rancheros

Here’s another recipe I think you will love! Delicious Entomatadas for Breakfast or Anytime

I used Cotija Fresco. It’s a salty crumbly cheese, perfect for this dish and for that matter enchiladas and other Mexican dishes.

https://www.heb.com/product-detail/cacique-ranchero-queso-fresco/185664

Cacique Cheese, Part Skim Milk, Queso Fresco, Ranchero

Here is the recipe for this delicious breakfast! Hope you try them soon!

Cultural Significance of Huevos Rancheros

Huevos rancheros is more than just a breakfast dish; it holds cultural significance in Mexico and other Latin American countries. Traditionally served for breakfast, it symbolizes a hearty start to the day, often enjoyed during family gatherings or festive occasions. The dish can vary by region, showcasing local ingredients and culinary traditions. Understanding its history adds depth to the dining experience, making it not only a meal but also a connection to cultural heritage.

Variations of Huevos Rancheros

Huevos rancheros has several delicious variations you can try. For a healthier option, consider using whole wheat tortillas and adding spinach or kale to the dish. You can also swap out the traditional tomato sauce for a green salsa or tomatillo sauce for a different flavor profile. For a heartier meal, add ingredients like avocado, pickled jalapenos, or even a sprinkle of feta cheese on top. Experimenting with different cheeses can also lead to delightful results, as options like pepper jack can add a spicy kick.

Pairing Suggestions

When serving huevos rancheros, consider pairing them with sides that complement the flavors of the dish. A fresh fruit salad can provide a sweet contrast, while a side of Mexican-style rice can round out the meal.

For drinks, a traditional agua fresca, such as hibiscus or tamarind, can enhance the flavors and offer a refreshing palate cleanser.

For those who enjoy coffee, a rich Mexican coffee with warm spices can be a delightful accompaniment, enhancing the overall breakfast experience.

Tips for Perfecting Huevos Rancheros

To make the best huevos rancheros, consider these tips: use fresh ingredients for the sauce, as the quality of the tomatoes can significantly impact the flavor.

For the tortillas, try frying them in a mix of oil and butter for a richer taste.

The eggs can be tailored to your preference, but ensure they are cooked just right to maintain a runny yolk that will mix beautifully with the sauce.

Pair your dish with a refreshing side of pico de gallo or a simple green salad to balance the richness of the huevos rancheros.

Lastly, don’t forget to serve with extra lime wedges for that zesty finish!

Huevos Rancheros

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Servings: 4 servings

Course: Breakfast, brunch

Cuisine: Mexican

Ingredients Method

Ingredients

1 1/2 lbs roma tomatoes (about 7)
1/2 white onion (1/4 to remain whole, 1/4 diced)
1-2 jalapeno, whole
1-2 serrano (optional)
1 clove garlic, minced
pinch of salt
4 eggs for frying
4 corn tortillas
oil
Queso Fresco cheese or cheese of your choice.
refried beans (recipe in content of the post)

Method

On a comal or griddle that has been heated to medium high add a piece of aluminum foil for easy clean up then add your roma tomatoes, 1/4 of the onion that was not diced and the chiles. Depending on your heat tolerance add the jalapenos and serranos. I didn't add the serrano this time because they are sometimes hot, but they add excellent flavor. Experiment. Add a little of both. Roast the tomatoes, onion and chiles until they are charred, turning them periodically to char them a little on all sides.
When you have reached your desired amount of char, remove the chiles to a cutting board and chop up in large chunks and add to a blender along with the garlic, the 1/4 charred onion and a pinch of salt. Remove the tomatoes and add to a bowl. Blend the chile, onion , garlic and salt mixture, then add the tomatoes. Pulse or blend to a smooth consistency.
In a skillet add a couple tablespoons of oil and add the diced onions. Saute for a few minutes, then add your tomato mixture. Simmer for about 10 minutes,
While your tomato sauce is simmering, heat your refried beans. In another skillet heat a little oil and fry your tortilla to your liking For me they either have to be just softened or fried crispy because in between I think they can be a little tough. Drain them on a paper towel. In the same skillet add your egg and baste with a spoon to cook the whites to your desired doneness. Continue to baste if you like your yolk medium cooked. I like them sunny side up for presentation, but please cook them to your liking.
To assemble: Ladle a little of the sauce into a bowl or a plate, Top with your tortilla. To the tortilla add the refried beans, If you are adding chorizo or other meats, top your beans with that. Then add your egg. Finish the dish with a good ladle of the sauce and top with cheese and some avocado.

i love this Delicious Louisiana Seafood Gumbo

February 14, 2026 by Becky Spoon Leave a Comment

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This Seafood Gumbo is fantastic! My version includes shrimp, sausage, and crab. Oysters would also make a wonderful addition. As for okra, it’s definitely a great ingredient. While this recipe includes okra, it’s still tasty even without it for those who aren’t fans of it.

To truly appreciate this Seafood Gumbo, it’s essential to understand its roots and the culinary traditions of Louisiana. The dish is a melting pot of cultures, influenced by French, Spanish, African, and Native American cooking techniques and ingredients. This fusion is what makes gumbo so unique and flavorful. As you savor each spoonful, you can taste the essence of what makes Louisiana cuisine so celebrated around the world.

Every trip to New Orleans feels like a culinary adventure, with street vendors and local restaurants offering the best of Creole and Cajun dishes. From the bustling French Market to the historic French Quarter, the aromas of spices and freshly cooked seafood fill the air, enticing you to stop and try something new. Don’t miss out on the chance to enjoy a bowl of gumbo from a local chef who has perfected the art over generations.

Making seafood gumbo….

When making your gumbo, consider the importance of layering flavors. Start with the holy trinity of Cajun cooking: onions, bell peppers, and celery. This aromatic base sets the stage for deeper flavors. As the vegetables soften, add garlic and spices like thyme, bay leaves, and cayenne pepper to elevate the dish. Each ingredient plays a pivotal role in building that signature gumbo flavor profile.

I actually love all the flavors of Louisiana, Louisiana Creole Cuisine and I especially love to go to New Orleans and taste those amazing flavors. Those folks can cook! Creole food for breakfast, lunch, and dinner in New Orleans! Heavenly!

Be patient with your roux; it’s the heart of your gumbo. Achieving the perfect color is not just about aesthetics; it influences the flavor greatly. A darker roux adds a nutty taste, while a lighter roux offers a more subtle base. Experimenting with different roux colors can yield various results, so don’t hesitate to adjust based on your preference and the specific flavor you are aiming for.

If you decide to use store-bought roux, make sure it’s of high quality to maintain the integrity of your gumbo. However, there’s nothing quite like the satisfaction of making it from scratch. When you master your roux, you’ll unlock the possibility of creating various other dishes that require this essential component, like etouffee or even certain sauces.

The vibrant spices and fresh ingredients truly bring the dishes to life. Each bite tells a story of the rich cultural heritage and culinary traditions of the region. I can’t resist trying new variations whenever I visit, whether it’s jambalaya or a classic po’ boy. The lively atmosphere of the local eateries adds to the overall experience, making every meal unforgettable. I always leave craving more of that authentic southern flavor!

If you’ve attempted creole cooking, especially a gumbo you know it takes a while to develop flavors. The roux does take a few minutes to get to the desired color, and you have to remember not to have your burner cranked to high because this roux can scorch easily and you’ll have to start over. Don’t skimp on time on this task because the darker the roux without burning the better flavor your gumbo will have.

Gathering the right ingredients is crucial for this Seafood Gumbo. Besides fresh seafood, consider adding fresh herbs like parsley and green onions as garnishes to enhance the presentation and flavor. Pairing your gumbo with some rice or a side of cornbread can make it a hearty meal that’s perfect for family gatherings or special occasions.

You definitely don’t want to leave while you’re making your roux because a fairly constant stir is required. I cook mine on a medium-low until I am right there stirring constantly and I’ll increase the heat, then lower a little again. Do what suits you. I actually saw a jar of already made roux in the grocery store the other day. I’ve never tried it, but I think I will so I can report about the store bought roux.

What you need for this seafood gumbo

Serving gumbo can also be a delightful experience. Imagine a large pot in the center of the table, filled to the brim with steaming gumbo, surrounded by bowls of rice, hot sauce, and crusty French bread. Encourage your guests to serve themselves and customize their bowls with their favorite toppings. This communal aspect of the meal allows everyone to bond over delicious food and creates a memorable dining experience.

After enjoying your gumbo, think about the possibility of leftovers. Gumbo often tastes even better the next day, as the flavors continue to meld. Just be sure to store it properly and reheat it gently to preserve the seafood’s texture. Additionally, consider experimenting with what you do with leftovers; you could make a gumbo pasta or even a gumbo pizza for a fun twist on the classic dish.

For those interested in exploring more about this cuisine, joining a cooking class in New Orleans can provide hands-on experience and insider tips from local chefs. Learning from experts can enhance your skills and deepen your appreciation for the art of cooking gumbo and other Louisiana specialties.

To complement your newly acquired gumbo skills, try making a side dish that pairs well, such as a zesty coleslaw or a refreshing cucumber salad. These sides can balance the richness of the gumbo and provide a delightful contrast in textures and flavors, ensuring a well-rounded meal.

In addition to the following list, a high-quality seafood stock is crucial for this recipe. As mentioned in my Shrimp & Grits recipe, a flavorful seafood stock is key. I prepare my Basic Shrimp Stock and store it in freezer bags until I’m ready to use it. I also keep several homemade stocks in my freezer; it’s a great practice that saves time. The Instant Pot is an excellent device for creating stocks in just an hour that have the depth of flavor you’d expect from an 8-hour cooking process. Here’s a link for my basic seafood stock: http://basic seafood stock

For the Gumbo
1 cup lard
1 cup flour
2 large onions, diced
3-6 blue crabs
1 lb spicy smoked sausage links, sliced 1/2 inch thick
1 stalk celery, diced
1 green pepper, seeded and diced
2 cloves garlic, minced
1 cup sliced fresh okra ( leave out if you some that don’t like okra)
3 qts Basic Seafood Stock
Basic Creole Spices
2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp onion powder
2 tsps cayenne pepper
1 tsp ground allspice
For the Basic Louisiana White Rice
1 tbsp chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1 1/2 cups long grain white rice
3 cups chicken stock
1 bay leaf
1-2 pinches salt

Ultimately, making Seafood Gumbo is not just about preparing a meal; it’s about celebrating the vibrant culture and history of Louisiana. Each ingredient, each technique tells a story, and by cooking and sharing this dish, you’re part of that ongoing narrative. So gather your friends and family, and enjoy the delicious journey of creating and savoring this wonderful Seafood Gumbo.

Louisiana Seafood Gumbo

This is another recipe I got from John Besh’s Cookbook – “My New Orleans” the cookbook. Here’s the link:https://amzn.to/4kzPGg0.

My Shrimp & Grits. Here’s the link!this is amazing – louisiana shrimp and grits.

A side note is that if I have a lot of the sauce leftover, I strain and freeze the leftover sauce for the next time I want to make gumbo.

Delicious Louisiana Seafood Gumbo

The best Seafood Gumbo! Rich and absolutely delicious, full of flavors from Louisiana.

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Servings: 10 servings

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: cajun, creole, louisiana

Ingredients Method

Ingredients

For the Gumbo

1 cup lard
1 cup flour
2 large onions, diced
3-6 blue crabs
1 lb spicy smoked sausage links, sliced 1/2 inch thick
1 stalk celery, diced
1 green pepper, seeded and diced
2 cloves garlic, minced
1 cup sliced fresh okra ( leave out if you some that don't like okra)
3 qts Basic Seafood Stock

Basic Creole Spices

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

For the Basic Louisiana White Rice

1 tbsp chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1 1/2 cups long grain white rice
3 cups chicken stock
1 bay leaf
1-2 pinches salt

Method

For the Basic Creole Spices

Using this spice blend is truly the easiest way to consistently achieve the flavors of Louisiana. Once combined, the spices will last for six months in an airtight container. (this recipe is for several dishes, you'll just add in "pinches" to this recipe until you get your desired flavor.

For the Basic Louisiana White Rice

The recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.
Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.
Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve

For the Gumbo

Prepare shrimp stock, if using (recipe below.
Prepare homemade Basic Creole Spices, if using (recipe below).
Make sure all of your vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning.
In a large cast-iron or heavy-bottomed pan, heat the lard or beef tallow over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.
Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low, and continue stirring until the roux becomes a glossy dark brown, about 10 minutes.
Add the blue crabs and smoked sausage and stir for a minute before adding the celery, bell peppers, garlic, and okra. Increase the heat to moderate and cook, stirring, for about 3 minutes. Add the thyme, shellfish stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often. Add the shrimp, oysters, crabmeat and green onions to the pot and cook for 15 minutes. Make sure everything is ready to serve before adding the shellfish to the gumbo. DO NOT OVERCOOK your shellfish.
Season with salt and pepper, Creole Spices, Worcestershire, and Tabasco. Serve in bowls over the rice.

Touchdown Dip is fabulous and everyone will love it!

February 6, 2026 by Becky Spoon

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I have to give credit to this easy delicious dip to Southern Living! This is the grown up version of the Velveeta and Rotel dip that we grew up eating at every celebration and that we still love. This recipe elevates that dip to a different level. It is warm and cheesy and packs a little heat! It is so easy too! Nostalgia abounds with these cheesy concoctions bringing back childhood memories!

What ingredients will you need to make this Touchdown Dip?

8 oz. fresh Mexican chorizo, casings removed
1 (12-oz.) can evaporated milk
1 lb. white American cheese, chopped or torn
1 cup shredded pepper Jack cheese (about 4 oz.)
3 (4-oz.) cans diced green chiles, drained
Sliced jalapeño chile, fresh cilantro leaves, pickled red onions, and crumbled queso fresco, for garnish
Tortilla chips and green hot sauce (such as El Yucateco), for serving
I added a little taco meat and diced tomatoes or color; however, not a part of the original recipe

What are the steps?

Gather all ingredients.
Heat a 10-inch cast-iron skillet or other skillet of your choice over medium. Add chorizo; cook, stirring to crumble, until browned, about 8 minutes. Drain on a paper towel-lined plate; wipe skillet clean.
Add evaporated milk to the skillet; heat over medium until the edges begin to bubble, about 5 minutes. Reduce heat to medium-low. Add American and pepper Jack cheeses; cook, stirring constantly, until melted, 6 to 8 minutes.
Stir in green chiles; cook until heated through, about 2 minutes. Remove skillet from heat. Top with cooked chorizo, jalapeño, cilantro, pickled red onions, and queso fresco. Serve with tortilla chips and hot sauce.

By the way if you are interested in an iron skillet, I love the lodge iron skillet. They come in different sizes and I think they are a must have especially in a Southern Kitchen. Here’s a link: https://amzn.to/4kpCLNI

I have all three of these sizes and love them.

Other dips and appetizers to serve along side

Guacamole is a must! Here is my easy recipe!

Here is my Bob Armstrong Dip!

Here’s the recipe for this Touchdown Dip enjoy:

Touchdown Dip

This dip is chessy, loaded with flavor and packs a little heat

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Course: Appetizer

Cuisine: American

Ingredients

8 oz fresh Mexican Chorizo, casings removed
12 oz can evaporated milk
1 lb white American cheese
4 3 oz cans green chile, drind
sliced jalapeno peppers
fresh cilantro
pickled red onions or raw
crumbled queso fresco optional
tortilla chips
Note: I added a little taco meat and diced tomatoes

Who doesn’t love a delicious pozole rojo with pork?

February 5, 2026 by Becky Spoon

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Who doesn’t love a delicious pozole rojo with pork? This mouth-watering pork and hominy stew is a staple in Mexican homes. There are different types of pozoles, like white pozole and pozole verde. I lean towards the red because I love the chiles of Mexico. Their flavors are reminiscent of New Mexico Hatch Red Chile, of course, and even the TexMex that I grew up loving in Texas that was made from dried chile. Pozole has a rich history in Mexico, dating back to pre-Hispanic times, and it brings people together for celebrations and family gatherings. Making pozole rojo is not just about the food; it’s about sharing warmth and tradition with loved ones.

What ingredients do you need for this Pozole Rojo?

Pork ribs
Pork shoulder
onion
bay leaves
precooked hominy
guajillo chile
ancho chile
chicken bullion
Mexican orgegano
cumin seeds

For the garnishes:

Shredded lettuce or cabbage
diced white onion
chopped cilantro
lime wedges
sliced radishes
Mexican oregano

If you are not able to locate the chile in your area, here is a link What tools I use to make the red sauce:https://amzn.to/4rjviCF

I use a Nutribullet because it really pulverizes the chile which omits the necessity to strain the sauce. Here is the link for the model I use because it’s multi purpose: https://amzn.to/4r29Fqd

Here is an additional recipe I think you will love:a favorite – authentic carne con chile colorado.

Here’s the recipe for this delicious bowl of goodness!

Pozole Rojo

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Servings: 6 servings

Course: dinner, Lunch, Main Course

Cuisine: Mexican, new mexico

Ingredients Method Notes

Ingredients

1 lb pork ribs
2 lbs pork shoulder, cubed
tbsp salt
2-4 large garlic cloves, peeled
1/2 white onion
2-3 14oz cans white hominy, drained
3-4 quarts of water adding more as needed

For the Red chile Sauce

2 ancho chile
8 guajillo chile
2 garlic cloves
1/4 onion
1 tbsp chicken bullion
1 tsp Mexican oregano
1 tbsp cumin seeds

For the condiments

shredded lettuce or cabbage
sliced radishes
fresh cilantro
lime wedges
dried mexican oregano

Method

For the pork and broth

To a large pot add the water and the salt. Add the pork and bring to a boil. Skim off all of the im[urities from the meats and discard. Add the onion, garlic and bay leaves. Reduce the heat to medium low and allow to cook for about an hour and a half or until the pork is tender.
After the meat is tender, add your hominy and your chile pods. Allow the chile pods to cook a couple of minutes then remove them and place in your blender. Blend until smooth. Add the sauce to the broth, strain if necessary. Continue to cook for about 30 minutes.
At this point, ladle into bowls and garnish as desired. Enjoy!

Notes

Black-eyed Peas are delicious! Good luck for the New Year!

December 30, 2025 by Becky Spoon

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On New Year’s Day, a longstanding southern tradition is to enjoy these delicious peas. I have done this even if it’s just a tiny amount my entire life. I actually love them!

These black-eyed peas are not just delicious; they are also a symbol of prosperity and good luck!

In many households, eating black-eyed peas on New Year’s Day is a must for attracting good fortune.

Black-eyed peas have been cherished for generations, contributing to a rich cultural heritage in the South.

When preparing black-eyed peas, you can enhance their flavor by adding spices or cooking them with savory meats.

These peas are not only versatile in recipes but also carry a significant meaning in Southern tradition.

Eating them brings a sense of comfort and joy during celebrations!

Do you know why it’s good luck to eat these on New Year’s Day? As with most superstitions, there are several answers to the question.

Most Southerners will tell you that this culinary custom dates back to the Civil War. They were considered animal food. The peas were not deemed worthy of serving to General Sherman’s Union troops. When Union soldiers raided the Confederates’ food supplies, legend says they took everything except them and salted pork. The Confederates considered themselves lucky to be left with those meager supplies, and survived the winter. They then became symbolic of luck.

“According to historian and food scholar Adrian Miller, they represent coins, collard greens represent paper money and cornbread represents gold,” the Food Network states. “Some say you’ll have the best chance at luck if you eat exactly 365 of them, one for each day of the year.”

What do you need for these Black-eyed peas?

I don’t necessarily think this pea has a lot of flavor alone, so I cook mine with chicken stock and added water as they cook. I add salt pork, ham hock or bacon or like n this case smoked sausage. I add chopped onions and peppers and I finish with sliced jalapeno at the last 15 minutes of cooking sometimes!

Although this is considered a side dish; however this dish is a little like a soup and is great without anything else but a piece of Southern Cornbread.

Here’s the ingredients for this recipe:

Olive Oil
Yellow Onion
Carrots
Celery
Fresh Garlic
Crushed Red Pepper
Chicken Stock
Fresh thyme
Collard Greens
Fire roasted diced tomatoes (optional)
Dried black-eyed peas
Red Wine Vinegar
Salt and Pepper

I love these bowls I served the peas in. I actually bought them off amazon because I was looking for a black and white soup or salad bowl for a tablescape. You really can’t see the sides of the bowls from this angle. Here’s a link: https://amzn.to/3Pnfv47

I love the black plates that they are sitting on also. Here’s the link for them: https://amzn.to/3W7Jxg7

What to serve with this dish?

You have to have cornbread with the black-eyed peas and greens! Here’s one of my great recipes for cornbread! 1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

Hope you enjoy my recipe!

Black-eyed Peas with Greens and Smoked Sausage

Black-eyed Peas on New Year's Day is a longstanding southern tradition. I have done this even if it's just a tiny amount my entire life. I actually love them!

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Course: Main Course, Side Dish

Cuisine: American

Ingredients Method

Ingredients

1 tbsp Olive Oil
1 cup Yellow Onion, chopped
1 cup Carrots, Chopped
1/2 cup Celery, Chopped
1/2 cup Red bell pepper, Green bell pepper, Yellow or combination
2 large Garlic cloves, crushed
1/4 tsp Crushed Red Pepper
4 Oz Salt pork bacon, ham hock or smoked sausage
6 Cups chicken stock
3 Fresh Thyme sprigs
2 lb. dried black eyed peas (soaked overnight if you like) or 1 lb. frozen (I used frozen this time)
2 cups Roughly chopped collard or mustard greens
1 can Fire roasted diced tomatoes, drained (optional)
Additional water as the peas cook
2 Tbsps. red wine vinegar
Salt and pepper to taste
jalapeno, sliced if desired

Method

In a medium size pot, add olive oil and heat to medium low. Add onion, carrots, celery, bell peppers and celery; cook, stirring often until all vegetables are softened. Add your garlic and crushed red pepper. Cook for a second and add the chicken stock, thyme, greens, tomatoes, your meat of choice and your black-eyed peas.
Bring to a low boil, then reduce the heat to a simmer, adding water or more chicken stock as needed.
Cook until your peas are tender. If you are using ham hock, you may want to remove it and shred the meat and add it back to the beans.
Serve as a side dish or as a complete meal with Southern Corn Bread.