Appetizer

this shrimp ceviche is easy & so delicious.

September 8, 2020 by Becky Spoon

Shrimp Ceviche is something you will see throughout Mexico, especially the coastal towns like Cabo San Lucas, Cancun, and Puerto Vallarta. That poolside menu always has a great ceviche on it served with lots of chips for scooping up the deliciousness. This takes me back to my last time in Cabo when we made Ceviche and ordered it poolside. My friends I visited always make Ceviche while I’m there. It’s always a treat because you can get such fresh seafood.

This Ceviche is with shrimp but other common fish are scallops, halibut, red snapper, flounder, or swordfish. You want to use the absolute freshest ingredients you can get. Freshest fish and freshest vegetables are a must. The fish is actually cooked by the lime juice.

this shrimp ceviche is easy & so delicious.

Other than fresh fish and lime juice the authentic recipe has jalapeno, red onions, cucumbers, tomatoes, cilantro, avocados, seasoning like salt and pepper and sometimes some pequin chile. Then they add Clamata juice. I think the Clamata is the difference that probably what we may have had in the US. If you can’t find the pequin chile, here is a link:https://amzn.to/2Fb9Rl0

You don’t use much, so you could use the red pepper flakes that you can buy in a jar like you put it on pizza. This is what Clamata Juice looks like if you aren’t familiar with it: https://amzn.to/3bxZBPO

this shrimp ceviche is easy & so delicious.

You can eat this with a bowl of tortilla chips, or you can slather mayonnaise on a tostado, then top it with the shrimp ceviche, like this:

Here is another favorite recipe with scallops using lime juice that is authentic Mexican https://the2spoons.com/scallops-in-aguachile/.

Here’s the recipe for this delicious ceviche! Enjoy!

Shrimp Ceviche

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Course Appetizer

Cuisine Mexican

Ingredients

1 1/2 lbs shrimp, peeled and devined
1/2 cup lime juice
salt and pepper
1/2 red onion, diced
2 jalapeno, thinly sliced
Pequin chile crushed or red chile flakes
1 cucumber, peeled and seeds removed, then diced
1 bunch cilantro
1 avocado, diced
1/2 lb roma tomatoes, diced
1/4 cup Clamata juice
slash of Maggi seasoning sauce
Tortilla chips for serving

Instructions

After you have peeled and deveined the shrimp, cut into 1 inch pieces and place in a bowl. Add the lime juice and allow the shrimp to sit in the lime juice for a couple of minutes, tossing until they are opaque. Add the additional ingredients and check for salt. Serve with tortilla chips or add mayonnaise to a tostado and top with some of the ceviche. Delicious.

Keyword avocados, ceviche, cherry tomatoes, cilantro, cooking in lime, fresh tomatoes, jalapeno, mexican food, onions, shrimp, shrimp ceviche

#1 – delicious guacamole!

June 26, 2020 by Becky Spoon

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I love Guacamole! Last night we had fajita’s, which I’ll post later, and I made guacamole. If you don’t have a molcajete, you need one. I’ve had this for years. It is really heavy, I hate dragging it out of the cabinet, but it makes the best guacamole ever. It is a volcanic rock mortar and pestle and these have been around for thousands of years. This is similar to mine: https://amzn.to/2Yy6fAK.

delicious guacamole!

I start this deliciousness by placing my garlic and some jalapeno in the bottom with some salt. The salt helps break down the garlic and pepper. I mash and break up until a paste has formed. I then add some chopped onion and I break up just a little but I don’t form a paste with the onion. I kind of like a couple of chunks of onion in mine. Then I add my avocado and stir to combine with the avocado, onion and jalapeno. I add the juice of one lemon or lime, salt and pepper to taste. Taste before you add salt because if you added salt when you were breaking up your ingredients you don’t want to over salt. I then add fresh chopped tomatoes and some chopped cilantro! That’s it and so good.

If you don’t have a molcajete you can do the same in a shallow bowl allowing you to break up ingredients with a fork. You can also use a food processor and use the pulse. I do think that breaking up these ingredients and making a paste allows the flavors to meld and you don’t have big chunks of onion, jalapeno or garlic.

delicious guacamole!

I have a simple recipe that just has lemon juice, garlic powder, salt and pepper. This is good especially when you want a quick recipe and you have avocados you need to use. Here’s the link for that recipe: https://the2spoons.com/my-ever-so-easy-guacamole/.

I served my guacamole with fajitas as I mentioned before and here is the link for my delicious fajitas: https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

Charro Beans were another side dish and here is the link for those: https://the2spoons.com/love-these-charro-beans/

Here’s the recipe!
Enjoy!

Guacamole

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Course Appetizer, Salad

Cuisine Mexican

Ingredients

3-4 avocados
1 jalapeno, stemmed and seeded, sliced (just use half if you don't want it too hot)
2 tbsp onion, diced
2 garlic cloves, diced
juice of one lemon
1 tomato, diced
handful of cilantro, chopped
salt and pepper to taste

Instructions

Place the jalapeno and garlic in the molcajete if using or in a shallow bowl and add a pinch of salt. Mash the garlic and jalapeno with the salt to make a paste.
Add the onion and mash a little but don't completely break up. Add the avocado and combine. Add your lemon juice, stir and check your seasoning. Add salt and pepper as needed.
Add your diced tomatoes and chopped cilantro. Serve immediately or store in an airtight container in the refrigerator. I find that a container that doesn't leave too much room after your guacamole works the best or keeps it from getting brown on top quicker. Enjoy!

Keyword appetizer, avocado, dip, guacamole, mexican food, salad

Love these for Game Day! Spicy Chicken Lettuce Wraps

January 30, 2020 by Becky Spoon

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Game Day doesn’t mean everything has to be loaded with carbs and far (even though we do love them)!! These healthyish Spicy Chicken Lettuce Wraps make a great addition to the spread! Give those that may want something a little lighter a spicy and delicious alternative.

Not only are these lettuce wraps delicious, but they are beautiful! Love the presentation they make! Beautiful and bright, load a tray with the bibb lettuce, the sauces, the spicy ground chicken mixture or larb and some lime wedges!

Before you get started pick up some sambal oelek or Sriracha and some fish sauce. If you can’t find them at your local grocery store, here’s a link for both. I can find them now, but years ago I couldn’t and I would have to order them. They are really popular ingredients now, so stores like my local HEB carries both ingredients. Sambal Oelek https://amzn.to/2RD603R

Fish Sauce https://amzn.to/2tfhS2E

Love these for Game Day! Spicy Chicken Lettuce Wraps

Want more recipes for Game Day? Here’s a couple of other Game Day recipes, Perfect for Game Day Tandoori Chicken Wings: https://the2spoons.com/perfect-for-game-day-tandoori-chicken-wings/

and Classic Shrimp Cocktail: https://the2spoons.com/super-bowl-game-day-food-classic-shrimp-cocktail/

Love these for Game Day! Spicy Chicken Lettuce Wraps

Here’s the easy recipe for the Chicken Lettuce Wraps! Enjoy!

Love these for Game Day! Spicy Chicken Lettuce Wraps

Print Recipe

Course Appetizer, dinner, Lunch, Main Course

Cuisine Asian

Ingredients

2 tbsp soy sauce
1 tbsp dark brown sugar
1 tsp fish sauce
1 tbsp vegetable oil
3 scallions, white and pale green parts only, thinly sliced
2 garlic cloves, finely chopped
1 lb ground chicken
kosher salt
Bibb lettuce leaves, lime wedges, soy sauce and tender herbs like cilantro for serving

Instructions

Mix soy sauce, brown sugar, fish sauce, and 1 Tbsp. sambal oelek in a small bowl; set aside.
Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5–7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.

Keyword bibb lettuce, chicken lettuce wraps, fish sauce, healthyish, lettuce wraps, sambal oelek, soy sauce, sriracha

Super Bowl Game Day Food! Classic Shrimp Cocktail

January 30, 2020 by Becky Spoon

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You can never go wrong with a Classic Shrimp Cocktail for you Super Bowl Game Day food, or for that matter any game, party or just at home with your family! Shrimp, cocktail sauce, lemon, chilled to perfection – what’s not to love!

Super Bowl Game Day Food! Classic Shrimp Cocktail

You can do this in advance. The shrimp can be poached and peeled the day before and keep it chilled in the refrigerator. You can make the sauce the day before also, keeping it chilled. The day of your get together, layer a large platter with ice, add your shrimp with some lemon wedges, the beautiful cocktail sauce! Voila! A scrumptious, always a favorite appetizer staged in a few minutes!

I buy the large head on shrimp that I get from HEB because I like to keep the heads and shells for making stocks. Here’s the link for my shrimp that I buy: https://www.heb.com/product-detail/previously-frozen-raw-texas-white-head-on-farm-raised/546265. They are actually on sale this week. I usually pay $7.47 a pound for the head on and those that the head has been removed are double that price. Another reason to buy the head on!

You want to devein the shrimp before cooking. Here’s a tool to easily complete that task:https://amzn.to/2u6z1fl.

Super Bowl Game Day Food! Classic Shrimp Cocktail

Here’s another recipe for your game day! My Tandoori Chicken Wings: https://the2spoons.com/perfect-for-game-day-tandoori-chicken-wings/.

Here’s the simple recipe for the Classic Shrimp Cocktail!

Classic Shrimp Cocktail

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Course Appetizer

Cuisine American

Ingredients

For the Shrimp

2 tbsp kosher salt
1/4 cup sugar
2 lemons
1 lb jumbo shell on shrimp, deveined

Cocktail Sauce and Assembly

1 cup chili sauce (preferably Heinz)
3/4 tsp finely grated lemon zest
2 tbsp fresh lemon juice
2 tbsp prepared horseradish
2 cups freshly ground black pepper
3/4 tsp hot sauce (I use Tabasco)
Lemon Wedges for serving

Instructions

Shrimp

Scoop 8 cups ice into a large bowl; set aside. Combine salt, sugar, and 6 cups water in a large saucepan. Cut lemons in half, squeeze juice into pot, and toss in lemon halves. Bring liquid to a boil, stirring to dissolve salt and sugar, then remove pot from heat. Add shrimp and poach, uncovered, 3½ minutes.
Immediately add reserved ice to saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in ice bath 10 minutes. Drain, pat dry, and peel. Pat dry again. Cover and chill until ready to serve.
Do Ahead: Shrimp can be poached and peeled 1 day ahead. Keep chilled.

Cocktail Sauce and Assembly

Mix chili sauce, lemon zest, lemon juice, horseradish, pepper, and hot sauce in a small bowl. Cover and chill until ready to serve.
Serve shrimp on cracked ice with lemon wedges and cocktail sauce alongside.
Do Ahead: Sauce can be made up to 1 day ahead. Keep chilled.

Keyword appetizer, cocktail sauce, game day food, party foods, seafood, shrimp, shrimp cocktail

The Best Green Chile Deviled Eggs & Corn Salsa

January 2, 2020 by Becky Spoon

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These Green Chile Deviled Eggs are topped with fresh Corn Salsa and they are delicious. I think they’re really pretty too!

I cooked the eggs in the Instant Pot. If you haven’t tried eggs in an Instant Pot you have to. One cup of water, the number of eggs you want to use on a single layer, set the pressure cook mode and set for 10 minutes. Then I quick release, remove, crack the eggs all over (I find cracking the ends and rolling them works well) then remove the shells. This is so easy.

I keep frozen Hatch Green Chile in my freezer but for this recipe just a can of green chile is all you need. You can get from most supermarkets, but here is a link that will help: https://amzn.to/2sx132Y.

I made a quick corn salsa for the top of the deviled eggs that just adds texture and more flavor to these delicious deviled eggs. https://the2spoons.com/spicy-corn-salsa/. Yum. These are so good.

The Best Green Chile Deviled Eggs & Corn Salsa

Here’s the easy recipe for these deviled eggs!

Green Chile Deviled Eggs with Spicy Corn Salsa

Print Recipe

Course Appetizer, easy side dish, Side Dish

Cuisine American, Mexican

Equipment

Instant Pot

Ingredients

12 eggs
6 tbsp mayonnaise
2 tsp Dijon Mustard
4 tsp chopped canned Hatch Green Chile
2 tsp freshly squeezed lime juice
2 tsp finely chopped fresh cilantro
salt to taste
freshly ground black pepper to taste
Corn Salsa (https://the2spoons.com/spicy-corn-salsa/)

Instructions

For the Eggs

Place the eggs in the steamer basket or in the metal insert of your Instant Pot. Add one cup water. Set the Pressure Cooker on high and set for 10 minutes. When finished, quick release, remove the eggs from the pot. With the cold water running so you can handle them, crack each end of the eggs and gently roll the eggs on a counter top which will easily release the shells. Remove the shells and discard. Cut each egg in half, removing the yellow and placing into a bowl for mixing the other ingredients. *If you don't have an Instant Pot, that's ok, just hard boil your eggs your preferred method.

To Finish the Eggs

Combine the egg yolks, mayonnaise, mustard, chiles, lime juice, and cilantro in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with corn salsa.

Notes

http://spicy corn salsa

Keyword deviled eggs, eggs, green chile, green chile deviled eggs, hatch green chile, hatch green chile deviled eggs, Spicy Corn Salsa

Always a Favorite! Charcuterie and Cheese Board

December 30, 2019 by Becky Spoon

Charcuterie and Cheese Boards are the perfect addition to your casual get together with friends, or your family gatherings, or an easy dinner at home. Luckily, you still have time to add this to your New Years Eve or New Years Day party. Let everyone prepare that perfect little bite! Here are some easy steps for an epic board!!

Step 1: Find the right boards to build your platters. Large cutting boards, marble slabs, slate boards or ceramic platters are great options.

Step 2: Choose a variety of cured meats and salame. I’ve included Sopressata, a dry salame, prosciutto, pancetta, and dry coppa.

Italian meats are favorites for a board. Here’s an example of some:

Step 3: Use a variety of soft and hard cheese options. I’ve used a blue cheese, triple cream brie, aged cheddar, and gouda. Add your favorites making sure you have soft and hard cheeses, and they are at room temperature. Here’s some other cheeses that would be great:

Step 4: Add some cured olives. I have Kalamata and Castelvetrano. I had a hard time finding the Castelvetrano olives. Here’s a link that may help: https://www.amazon.com/Sanniti-Castelvetrano-Olives-FRESH/dp/B004X9IN9Y.

Step 5: Add some spreads if you like, jams, honey and mustards. You can add some roasted red peppers, artichokes, and a nice pate. On this tray I added honey and a spicy mustard.

Step 6: Mix in grapes, dried fruits like apricots, and some nuts. I have Pistachios, seedless red and green grapes.

7. Add some nice crackers and a sliced baguette and you are all set!

Be sure and include this in your holiday gatherings! Enjoy!

Always a Favorite! Charcuterie and Cheese Board

There’s so many trays or boards you can use. Here’s some photos of different types:

These are from Pottery Barn but you can find so many different shapes and designs from quality stores.

Always a Favorite! Charcuterie and Cheese Board

Something I like to serve along side a charcuterie and cheese Board are my cheese straws. They are delicious and the perfect addition. Here’s the recipe: https://the2spoons.com/easy-so-cheesy-puff-pastry-cheese-straws/.