Appetizer

the best fresh corn and shrimp beignets.

February 13, 2022 by Becky Spoon

Savory Beignets? Yes! These Corn and Shrimp Beignets are delicious. They are so light! Just like a cloud! This is that dish you can’t stop eating and everyone loves.

Easy fresh off the cob Corn and Shrimp Beignets

Here’s a few tips when making these delicious little pastries!

Don’t overmix the batter. Overmixing will make the beignets tough.
Use a pan that is larger than you think you will need. I find a 2-quart saucepan to be the perfect size for this small batch corn and shrimp beignets recipe.
Don’t overcrowd the saucepan when frying the beignets. Fry 2-3 at a time. Adding the batter to the pan will cause the temperature of the oil to drop which will cause the beignets to take longer to cook, resulting in them being undercooked on the insides.
Try to maintain a constant temperature of 350 degrees. You will need a thermometer to make sure the oil is always at the correct temperature. Make sure that the tip of the thermometer is not touching the bottom of the pan.
Allow the fried beignets to drain on a wire rack. Draining them on paper towels will cause them to get soggy.

Serve these as an appetizer or snack or as a side dish with gumbo! Serve them with a spicy chile sauce or remoulade. This is a good remoulade sauce one can find at most stores. https://amzn.to/3jmGlcv.

Easy fresh off the cob Corn and Shrimp Beignets

As is said previously, this is a side dish for gumbo. Here ‘s my gumbo recipe if you deecide to ,make it. I personally love gumbo! Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Here’s the recipe for the beignets!

Corn and Shrimp Beignets

Print Recipe

CourseAppetizer, easy side dish, Side Dish

Cuisinecajun

Keywordbrignets, cajun, corn, corn and shrimp beignets, louisiana, shrimp

Servings beignets

Ingredients

vegetable oil for frying
2 cups all purpose flour
1/2 tsp cayenne pepper
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 whole lemon
1/4 cup thinly sliced chives
1 cup fresh corn kernels (2 ears corn)
6 ounces peeled and deveined shrimp, coarsley chopped
1 1/4 cups seltzer water or club soda
1/4 cup sour cream
sweet red chile sauce for serving or remoulade

Instructions

Line a sheet pan with a wire rack. , Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don’t have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature.
Transfer the beignets to the rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.

Still a Favorite – Retro Pigs In A Blanket

February 9, 2022 by Becky Spoon

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These Retro Pigs In A Blanket continue to be on the list of most popular appetizers! Simple is the word to use describing them, just two ingredients, yet so delicious and everyone wants them!

I served these with Zatarain’s Creole Mustard, but you can use any mustard.

Other sauces that would be delicious are:

BBQ Sauce
Cheese Sauce
Ranch Dressing
Spicy Mayo
Maple Dijon
Ketchup
Chile Cheese Sauce

how do we make these?

I just use the Li’l Smokies for this recipe and a can of crescent rolls that I slice in half, making 16 triangles. Starting at the fat end I just roll up. When they’ve all been rolled up, I brush them with an egg wash and for these I sprinkled with Poppy Seeds. Sesame seeds would be great or the Everything Bagel seasoning would be delicious too! I cook them on a sheet pan lined with parchment to prevent burning the bottoms until they are golden brown.

This the perfect game day appetizer. This will be the first thing to go and you will wish you had made more!

what other sausages can be used?

hot dogs
smoked sausage
chicken sausage links
andouille

need another game day recipe?

Try these delicious hot wing recipes!

Here’s the recipe: Game Day – The Best – Frank’s RedHot Buffalo Wings!

Here’s the recipe for the Tandoori wings: these are perfect for game day! easy tandoori chicken wings.

Hope you try these recipes! Enjoy!

Retro Pigs In A Blanket

Print Recipe

CourseAppetizer

CuisineAmerican

Keywordappetizer, holidays, party, pigs in a blanket

Ingredients

16 Li’l Smokies
1 Can Crescent Rolls
1 Egg for Egg Wash
1 Tsp water for egg wash
Sesame seeds, poppy seeds, or everything bagel seasoning
Mustard, ketchup, spicy ketchup, cheese or Chile cheese dip for serving. I served with a simple Zatarains Creole mustard.

Instructions

Unroll the crescent rolls from the can and cut each triangle in half. Place a li’l smokie on the fat end of each triangle and roll up. Place on a parchment lined cookie sheet.
Beat the egg and water together. Brush each roll with the egg wash and add poppy seeds, sesame seeds or everything bagel seasoning.
Preaheat oven time 350 degrees F. Bake until golden brown. Serve with your favorite mustard, ketchup, spiced ketchup, or a cheese dip!

Game Day – The Best – Frank’s RedHot Buffalo Wings!

February 5, 2022 by Becky Spoon

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I love the Frank’s RedHot Buffalo Wings because I love their sauce! The Original Hot Wings, before hot wings became exotic, are still delicious! I made them for years with melting a lot of butter, adding Tabasco, frying my wings and tossing! This is the simplest recipe ever! Chicken wings and Frank’s Red Hot Sauce! That easy!

Here’s an article from Time Magazine about the Buffalo Wing history. Here’s the link: https://time.com/3957370/buffalo-wings/. The story reads:

“A good sports bar needs three things: beer on tap, a television on the wall and a menu that offers Buffalo wings. Wings can be found at nearly every Super Bowl party and barbecue outing in the country, and they are the favored excuse of businessmen who want to visit Hooters. Yet the greasy, finger-staining bar-food staple is only 45 years old. The Buffalo wing was invented in 1964, which makes it younger than Demi Moore, Johnny Depp — and even Barack Obama. On Sept. 5, Buffalo, N.Y., will hold its fourth annual National Buffalo Wing Festival, a two-day celebration for all things wing. But how did the spicy snack come about? And why is it served with celery?

There are at least two different versions of the Buffalo wing’s origin, although they contain the same basic facts. The first plate of wings was served in 1964 at a family-owned establishment in Buffalo called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available. Except for the occasional naysayer who claims to be the true inventor, these facts are reasonably undisputed. The rest of the story is anybody’s guess.”

There you go…..the history of Buffalo Wings!!

Game Day – Simple Frank’s RedHot Buffalo Wings!

I serve these with just blue cheese dressing and celery sticks. You can make your own blue cheese or use your favorite. My favorite Blue Cheese dressing is Lite House Chunky Blue Cheese. I keep it on hand when I’m not making my own. It is really good. Here’s a link for that dressing: https://www.samsclub.com/p/litehouse-premium-blue-cheese-dressing-dip-32-fl-oz/prod22761221?sr=Lite+House+blue+cheese.

Game Day – Simple Frank’s RedHot Buffalo Wings!

These are so easy, you really can’t call it a recipe! Simple! Want a few other game day appetizers? Here’s my Tandoori Chicken Wings recipe: https://the2spoons.com/perfect-for-game-day-tandoori-chicken-wings/.

Here’s my classic Shrimp Cocktail: https://the2spoons.com/super-bowl-game-day-food-classic-shrimp-cocktail/.

Another favorite: Italian Beef Sandwiches: https://the2spoons.com/game-day-chicago-italian-beef/.

Game Day – Simple Frank’s RedHot Buffalo Wings!

Here’s my Buffalo Wing recipe!

Game Day – Simple Frank’s RedHot Buffalo Wings!

I love the Frank's RedHot Buffalo Wings because I love their sauce! The Original Hot Wings, before hot wings became exotic, are still delicious! I made them for years with melting a lot of butter, adding Tabasco, frying my wings and tossing! This is the simplest recipe ever! Chicken wings and Frank's Red Hot Sauce! That easy!

Print Recipe

CourseAppetizer

CuisineAmerican

Keywordappetizers, blue cheese dressing, Buffalo Wings, Game Day, game day food, hot wings

Ingredients

2 1/2 LBS Chicken Wing Pieces
3/4 cup Frank's RedHot Hot Sauce
1/2 cu butter

Instructions

PREHEAT oven to 450F. Mix butter and Red-hot Sauce in medium bowl; set aside.
ARRANGE wings on large foil-lined pan. Bake on lowest oven rack for 30 minutes or until crispy, turning once.
TOSS wings in sauce mixture until well coated. Serve with blue cheese and celery, if desired.
Alternatively and how some prefer is to fry in a deep fryer with peanut oil at 350 degrees until golden brown. Remove and drain on a wire rack, toss in the sauce and butter mixture.

love this chile con queso.

November 17, 2021 by Becky Spoon

This chile con queso is beefy with the addition of ground beef, loaded with tomato and green chile, and cream of mushroom soup!! The soup just makes it yummy and delicious!

love this chile con queso.

Always a favorite in Texas this is quick and easy! I made the tortilla chips with those street taco tortillas that Mission Brand makes. I just quartered then, fried them in a little vegetable oil, then sprinkled them with a little New Mexico Chile Powder! Yum! Here’s the link for the Mission Street taco tortillas: https://www.missionfoods.com/products/street-tacos-white-corn-tortillas/.

I love to serve this with my brisket chili!! It is the perfect accompaniment! Here’s the link for my Brisket Chili! You have to try it! Delicious and perfect for game day treats and all your holiday cmpany coming! https://the2spoons.com/essential-texas-brisket-chili/.

love this chile con queso.

Here’s the recipe!! Enjoy! Make it this weekend! Perfect fall weather food, Queso and homemade chili.

As a bonus, make my Crazy Leftover Texas brisket Chili and Beef Queso Dip Burger

leftover chli and beef queso dip burgers

chile con queso

Print Recipe

CourseAppetizer, Cheese, mexican

CuisineMexican, Texmex

Keywordbeef queso dip, dip, game day food, queso

Ingredients

1 Lb ground beef
2 Lbs Velveeta Cheese, cut into cubes
1 Can Rotes (tomatoes and green chile)
1 Can Cream of mushroom soup
Pickled jalapeños (optional) New Mexico Red Chile Powder (optional)

Instructions

Add the ground beef to a large skillet or pot and cook breaking up with a spoon until brown. Drain, then season with a little salt and pepper to taste.
Add the meat back to the pan and add the Cream of mushroom soup and combine. Add the Rotel tomatoes and green chile and heat through. Add the cubed velveeta, lower the heat and cook until all the cheese has melted and the dip is creamy and ingredients are combined.
Add pickled jalapeños if you like. I add a little chile powder too!! Enjoy!

this shrimp ceviche is easy & so delicious.

September 8, 2020 by Becky Spoon

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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

Print Recipe

CourseAppetizer

CuisineMexican

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

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.

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

CourseAppetizer, dinner, Lunch, Main Course

CuisineAsian

Keywordbibb lettuce, chicken lettuce wraps, fish sauce, healthyish, lettuce wraps, sambal oelek, soy sauce, sriracha

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.