Appetizer

Super Bowl Game Day Food! Classic Shrimp Cocktail

January 30, 2020 by Becky Spoon

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

Print Recipe

CourseAppetizer

CuisineAmerican

Keywordappetizer, cocktail sauce, game day food, party foods, seafood, shrimp, shrimp cocktail

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.

The Best Green Chile Deviled Eggs & Corn Salsa

January 2, 2020 by Becky Spoon

Jump to Recipe

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

CourseAppetizer, easy side dish, Side Dish

CuisineAmerican, Mexican

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

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

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/.

Yay!! Easy Homemade Onion Rings

November 17, 2019 by Becky Spoon

Who doesn’t love homemade Onion Rings?
They are crunchy and absolutely delicious!

We love these Onion Rings with steaks, a burger, or just by themselves served with a great dip as an appetizer. And they freeze great! If there are any leftover I freeze and save for a recipe like a Green Bean Casserole.

What’d be better than the Classic Green Bean Casserole with homemade onion rings! Here’s the link for my Green Bean Casserole: https://the2spoons.com/classic-green-bean-casserole-with-a-twist/.

Yay!! Easy Homemade Onion Rings

I use a sweet onion for onion rings. Sweet onion varieties include Walla Walla, Maui, Vidalia, as well as others with the word “sweet” in the name, like Texas sweet. https://www.thespruceeats.com/uses-for-different-onion-types-4008831.

Here’s the easy recipe!! You’ll be making these all the time.

Homemade Onion Rings

Print Recipe

CourseAppetizer, easy side dish, easy side dish, vegetable

CuisineAmerican

Keywordhomemade onion rings, onion rings, onions

Ingredients

1 Large Sweet onion, sliced and separated
2 Cups Buttermilk + 2 tablespoons flour
1 Tbsp Salt
1/2 Tsp Black pepper or a combination a a little black and cayenne
2-3 Cups Flour
1 Qt Canola oil or vegetable oil

Instructions

Slice onion in less than 1/4 inch slices and pull the layers apart being careful not to break them. In a large mixing bowl add the buttermilk and the 2 tablespoons flour. I use an emulsion blender to combine, but you can whisk it in also. I add the flour to help the make the buttermilk a little thicker which will help the flour adhere to the rings. Add the onion rings and let them soak for about an hour or so.
Place 2 to 3 cups flour into a large bowl. I find a large bowl is much easier to toss the onion rings in a few at a time. Add the salt and black pepper to taste and thoroughly combine.
Heat the oil in a large stockpot to about 365-375. Add a few onion rings at a time to the flour mixture, tossing with the flour to coat, shaking off excess. you don't want to pack the flour because it will make them tough, so I just toss them until they are coated.
Add the onion rings, a few at a time, to the hot oil and cook turning with a large rounded spatula and cook until golden brown. Remove to a rack lined sheet pan and keep in a warm oven until all are done.

My Ever So Easy Guacamole

July 7, 2019 by Becky Spoon

When I need a fast easy Guacamole that is delicious, this is always my go-to. It literally has avocado, lemon juice, granulated garlic, salt and pepper.

Most times, when I’ve planned ahead, I’ll make the guacamole in a Mexican Molcajete, their version of a mortar and pestle. Here’s a link explaining the Molcajete if you are not familiar: https://www.directfrommexico.com/ccm570.html. Mine is a very heavy volcanic lava stone which is typical. I’ve seen lighter versions, but the lava stone helps grind everything together, pretty much pulverizing the ingredients, like the jalapeños and garlic.

When I make it with the Molcajete I add onions, jalapeños, tomatoes, garlic, and lots of cilantro. It’s a great recipe!

Since I didn’t plan ahead and needed a quick guacamole for some Steak Quesadillas, this recipe is perfect. Here’s the link for my Steak Quesadillas, a must have:

https://the2spoons.com/quick-yet-yummy-steak-quesadillas/

Hope you remember this easy recipe when you need to whip up some quick guacamole!

Easy Guacamole

Print Recipe

CourseAppetizer, easy side dish, Side Dish

CuisineMexican, Texmex

Keywordavocado, easy guacamole, guacamole, mexican, texmex

Servings Servings

Ingredients

juice of one lemon, plus more to taste
1/2 tsp granulated garlic, plus more to taste
salt and pepper
3-4 ripe avocados

Instructions

Half the avocados and scoop out into a bowl. Add the lemon juice, garlic, and salt and pepper. Combine mashing the avocado with a fork until creamy. Taste and adjust seasonings.

Super Southern Fried Okra with Creamy Buttermilk Dip

July 5, 2019 by Becky Spoon

Do ya’ll like Fried Okra? Yes I said ya’ll! I guess posting this Southern recipe really brings out the “South” in me! LOL! I saw this recipe in one of Emeril’s cookbooks and I’ve made it many times!

I love the foods of the South I grew up eating. I love this okra! It’s crispy and the buttermilk dressing is so yummy and it can be used for so many other fried things or even for a crudité platter! Salad Dressing? Yes, it’d be great! Oh, and it’d be a great dip for potato chips!

I like to just spit the okra down the middle for presentation purposes, but I think most are more familiar with the sliced in about a 1/2 inch thick round. So, either way works, whatever is your particular preference.

I have a few different ways I fry okra. For one, you can just toss in some seasoned flour and fry. Another way I cook fried okra is to have a batter station set up with flour, beaten eggs, then seasoned cornmeal. I coat each piece in flour, then the beaten eggs and then seasoned cornmeal. It’s really good, very similar to this, but this recipe has fewer steps and is really easy.

Super Southern Fried Okra with Creamy Buttermilk Dip

Before I start the recipe let’s talk ingredients, specifically the buttermilk. I have made this buttermilk dressing with a low-fat readily available brand, but it just seemed so thin, resulting in a watery consistency. I want thicker buttermilk for this dip. I mean, it’s a dip! You don’t want a thin coating from a watery dip, you want a dollop of dip!

With all that said, use whole buttermilk, not low-fat. I only use whole milk even if it’s not buttermilk. It’s like using the real thing, like butter. The real thing is healthier in the long run because it is more natural, it doesn’t have a lot of “stuff” to change its character. My philosophy is always “everything in moderation”. And, honestly, how can the “real” stuff as it is intended to be, be bad for you? I don’t want to lead you wrong so here’s a link that will give you certain health benefits of both. https://healthyeating.sfgate.com/whole-vs-lowfat-buttermilk-1947.html.

I just love Fried Okra. I guess I just love okra! I love okra as in Okra and Tomatoes. I love okra fried with potatoes and onions. Oh, and in Gumbo. Absolutely one of my favorite uses for okra! So, the other day my have to have meat hubby was gone so I made Macaroni and tomatoes from my garden and I made this along with it. Here’s that link because you need that recipe too! https://the2spoons.com/macaroni-with-fresh-tomatoes/.

Super Southern Fried Okra with Creamy Buttermilk Dip

Here’s the super easy recipe! Hope you try this!

Southern Fried Okra

Print Recipe

CourseAppetizer, Side Dish

CuisineAmerican

Keywordappetizer, easy side dish, fried okra, okra, side dish, southern food, southern fried okra

Servings servngs

Ingredients

For the Okra

vegetable oil for frying
1 cup buttermilk
1 egg
2 tbsp Louisiana hot sauce or your favorite
1 cup all purpose flour
1 cup yellow cornmeal
2 tsp. cayenne pepper (omit if you don't like the heat or reduce the amount)
2 tsp garlic powder or granulated garlic
1 tbsp salt plus more for seasoning
1 tsp black pepper
2 lbs okra, either sliced into 1/2 inch thick rounds or sliced down the middle like I did)

For the Buttermilk Dip

3/4 cup buttermilk, not low fat
1/2 cup mayonaise
1/4 cup sour cream
1/2 tsp cayenne pepper (optional)
1 tsp minced garlic
1 tbsp green onion tops
salt to taste

Instructions

For the Okra

Heat the oil in a deep-fryer to 360°F or in a heavy iron dutch oven, or similar.
In a small bowl, whisk the buttermilk, egg, and hot sauce to combine. In a second bowl, combine the flour, cornmeal, cayenne, granulated garlic, the 1 tablespoon salt, and the black pepper.
Working in batches, dredge the okra first in the buttermilk mixture, allowing any excess to drip off, then in the flour mixture. Shake to remove any extra breading. Repeat until all of the okra is breaded.
Fry the okra, in batches, in the hot oil, turning it as necessary, until lightly golden, about 5 minutes. Transfer the fried okra to paper towels to drain, and season lightly with salt. Repeat with the remaining okra.
Serve the okra hot, with the Creamy Buttermilk Dip on the side for dipping.

For the Buttermilk Dip

Combine the buttermilk, mayonnaise, sour cream, cayenne, garlic, and chives in a small bowl, and stir to mix well. Add salt to taste. Serve immediately, or cover and refrigerate until ready to serve (up to 1 day in advance).

Southern Fried Okra
Macaroni and Tomatoes