The 2 Spoons

the best fresh corn and shrimp beignets.

February 13, 2022 by Becky Spoon

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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

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Course Appetizer, easy side dish, Side Dish

Cuisine cajun

Servings 24 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.

Keyword brignets, cajun, corn, corn and shrimp beignets, louisiana, shrimp

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

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Course Appetizer

Cuisine American

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!

Keyword appetizer, holidays, party, pigs in a blanket

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!

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Course Appetizer

Cuisine American

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.

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

you will love this brisket stew.

January 31, 2022 by Becky Spoon

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This brisket stew is the best ever! It is rich in flavor partly because of tomato paste and red wine, but the brisket has the right amount of marbling that adds to the richness and flavor.

Stews are perfect this time of the year. I actually saw this being prepared on the Today Show and I had to make it. Let’s face it, we Texans love our brisket,

let’s talk brisket.

When I saw this recipe being prepared the chef was using the point. There’s two parts to the brisket, the point and the flat. The point is the most fatty part and the flat has less fat and is thin. I had a flat in my freezer that was very well marbled that I wanted to use and it turned out perfect. Not too much fat but enough to add great flavor.

what’s in this delicious stew?

Other than obvious ingredients, brisket, hearty vegetables, a thickening, seasonings, this dish has:

tomato paste
sherry vinegar
red wine
French onion soup mix
fresh thyme
pearl onions
mushrooms

It’s like a bourguignon with a few extra ingredients and we’re using brisket!

and, what to serve alongside?

I served cornbread muffins alongside using my buttermilk cornbread recipe. Here’s the link if you’d like to check it out. Southern Cornbread.

This would be delicious served over polenta or mashed potatoes!

how did i cook this brisket stew?

Because I wanted to develop deep rich flavors I chose to cook this in a Dutch oven. I also used a cast iron Dutch oven that is well seasoned. There are so many great Dutch ovens from the La Cruset to a old cast iron one like mine that was my grandmothers, If you want to purchase one and don’t want to invest in the several hundred dollar type, a Lodge cast iron is a good choice to start and not too expensive, Don’t get me wrong, I love the La Cruset, but it’s pricy. Here’s one at a good price: https://amzn.to/3ANX8NF

the recipe……

This brisket stew is really delicious. Let me know what you think?

Top off this meal with a delicious southern dessert! magnolia bakery banana pudding

Brisket Stew

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Course dinner, Lunch, Main Course

Cuisine American

Servings 6

Ingredients

l 1/2 lb brisket point , cut into one inch cubes
6 tbsp all purpose flour
1 tsp salt
1 tsp black pepper
1/2 cup vegetable oil
4 cloves garlic, smashed
4.5 oz can tomato paste
2 tbsps sherry vinegar
1 1/2 cups red wine
4 cups beef broth
2 cups vegetable broth
1 packet french onion soup mix
3 bay leaves
6 sprigs fresh thyme
1 14 oz bag frozen pearl onion
2 cups diced carrots
2 cups diced celery
8 oz button mushrooms (optional)
1 lb baby red potatoes, cut in half

Instructions

In a large mixing bowl, toss the beef brisket cubes with flour, salt and ground black pepper.
Warm a large Dutch oven with the vegetable oil over medium-high heat until you start to see ripples in the oil. Gently place the floured brisket cubes in the pot, making sure not to overcrowd the Dutch oven to ensure browning, and sear until golden-brown on all sides. Remove the browned brisket from the pot and reserve on a plate. Keep all the remaining fat in the pot to continue cooking with.
Reduce the heat to medium-low, then add the smashed garlic cloves and cook until aromatic and lightly golden, then add the tomato paste and cook for 1 minute using a wooden spoon to stir into the oil in the pot and gently "fry" the tomato paste to develop its sweetness. Pour in the sherry vinegar and red wine to deglaze the bottom of the pot, using the wooden spoon to scape up all the brown bits, and continue to cook the wine until it is reduced by half.
Once the wine has reduced, return the browned brisket cubes to the Dutch oven and cover the meat with the beef and vegetable broths. Stir in the French onion soup packet and bring the pot to a simmer. Once the pot comes to a simmer, add in the bay leaf and thyme, cover with the lid and reduce the heat to low.
Cook the stew for 1½ hours, stirring occasionally. After cooking for 1½ hours, add in all the remaining vegetables and potatoes, cover and continue to cook for an additional 30 to 45 minutes or until all the vegetables and meat are tender.
Ladle the stew into bowls and serve with crusty bread or ladle over mashed potatoes and enjoy.

Keyword beef, beef, stew,, brisket, stew,, winter stews

love this spicy smoked sausage and potato hash

January 28, 2022 by Becky Spoon

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This smoked sausage and potato hash is a perfect example of more cooking from my pantry, especially during these times that we are trying to find ingredients available. I always keep smoked sausage in my freezer for hash and other dishes and all of the other ingredients are always on hand.

what are the ingredients?

potato
white onion
red pepper
green pepper
jalapeno
smoked sausage

love this spicy smoked sausage and potato hash

You do not have to spend a lot of money to have a wonderful everyday meal. Some of the best meals are those you just make from things you have on hand like this smoked sausage and potatoes. Sometimes recipes aren’t about a flashy dish, but a reminder to make something and many times just learning a technique that works better. Eat what brings you joy.

a couple of tips.

Use a nonstick pan if you have one. Using a non tick pan prevents you from having to use so much oil, actually you just need you to lightly coat the bottom of the pan.
Start your heat on high before you add the potatoes. Once you’ve added them to the skillet brown the potatoes on the first side before turning them without really softening them.
dice your potatoes in uniform cubes to cook evenly.

You can add most vegetables of your choice. Mushrooms would be great! We love to add okra! An added bonus is to top with a fried egg that makes its own sauce and is absolutely delicious!

If you are on a budget and can’t afford one of the more expensive brands, this is a great price for two non-stick skillets. https://amzn.to/3rXEyie

love this smoked sausage and potato hash

Whether for breakfast or for your main meal at night, this is an inexpensive and a filling, delicious dish for your family that can include many of the things you need for your daily requirements. We love this for breakfast topped with a fried egg! It is the best. This morning I had spinach I needed to use so I tossed in some fresh spinach!

My black pepper buttermilk biscuits will be perfect with this dish! https://the2spoons.com/decadent-black-pepper-buttermilk-biscuits/

Hope you make this soon! Economical yet delicious and hearty! Be sure to have hot sauce on hand.

Smoked Sausage and Potato Hash

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, dinner, Lunch

Cuisine American

Servings 2 Servings

Ingredients

3 Large potatoes, diced
1 Onion, diced
1/4 bell pepper, diced
1/4 red bell pepper, diced
1 small jalapeno, diced or 1/2 of a whole
1/2 Lb Smoked sausage, sliced or diced
Oil for cooking potatoes
2 tbsp oil or butter for frying your eggs

Instructions

Pour enough oil to cover the bottom of a large skillet. I use a a nonstick skillet. Heat the skillet to high, not smoking and add the potatoes . Brown the potatoes on one side and turn. Add the other ingredients except the sausage, combine. Lower the heat to very low or a simmer and cover and cook until the potatoes have softened, but not done. You don’t want them to be mushy because you are going to remove the lid and brown them more.
Remove the lid, turn your heat to high, and quickly brown the potatoes turning until you have a crispy potato. Add the smoked sausage and heat through. Add fresh greens if you are adding, and just toss. Serve in individual bowls or plates and top with your fried eggs.

Keyword biscuits, biscuits and gravy, hash, homemade biscuits, potato, smoked sausage, smoked sausage potato hash

love these delicious italian meatballs.

January 26, 2022 by Becky Spoon

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I love these Italian meatballs! They are tender and delicious! They are browned in olive oil, then plunged into a delicious tomato sauce.

what’s in the meatballs

So the meatballs are a blend of 80/20 ground beef, ground pork and ground veal. Eggs, Italian bread crumbs, salt and pepper, fresh parsley and pecorino ramono are the other ingredients. Sometimes I add grated onion and grated garlic. Sometimes I add dried oregano. I didn’t in this recipe, but I love the taste of oregano in homemade meatballs.

don’t forget the cheese

Make sure you have parmigiana reggiano on hand to grate over the top! Or your favorite parmesan will work or more pecorino Romano.

In Italy meatballs aren’t served over spaghetti! That was started my Italian Immigrants in America. So, don’t think you have to serve with pasta, just grab some bread to sop the sauce. I did make some spaghetti as I like meatballs both ways! Mashed potatoes are excellent to serve these alongside.

Of course most kiddos love it with spaghetti! And don’t we all? Spaghetti with meatballs is delicious! So many of us grew up eating Spaghetti and meatballs.

Let’s talk about the sauce

I have a simple marinara sauce that is perfect for meatballs. Here’s the link for the meat sauce: Basic Marinara Sauce. In this instance I used a jar of Rao’s marinara because that’s what I had in my pantry. I love all the Rao sauces. One of my favorites of theirs is the Arrabbiaita sauce. It is a little spicy and has a kick to it.

Because I needed more sauce than what’s in a regular size jar of sauce, I added a large can of San Marzano tomatoes. I only had whole tomatoes so I poured them into a bowl and broke them up with my hands. To the saucepan that I’m heating the sauce, I add the can of broken up San Marzano tomatoes. If I did not have a the tomatoes from Italy that are ripe, sweet and delicious, I would have made a homemade sauce with my recipe and use any can of whole tomatoes and just add a little sugar.

These tomatoes are some that I buy: https://amzn.to/3u0C2dz.

let’s get the recipe for these delicious Italian Meatballs.

Italian Meatballs

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Course Main Course

Cuisine Italian

Ingredients

1/2 Lb 80/20 ground beef
1/2 Lb ground veal
1/2 Lb ground pork
2 Large eggs, lightly beaten
1/2 Cup pecorino Romano finely grated
4 garlic cloves, minced or grated
1/4-1/2 Cup Italian breadcrumbs
1/4 Cup fresh parsley, chopped
1/2 Tsp salt
olive oil for frying

for the sauce

2 28 oz San Marzano tomatoes
1/2 Cup extra virgin olive oil
4-5 garlic cloves minced
1 Pinch red pepper flakes
1 Tsp salt
6 fresh basil leaves, thinly sliced.
a little sugar if tomatoes are bitter

Instructions

meatballs

Gently combine all meatball ingredients, (except the oil), in a large bowl making sure to not overwork.
Roll into 1+1/2 inch balls.
Roll into 1+1/2 inch balls.
Heat the oil in a large sauce pan or Dutch oven over medium heat.
Add the meatballs to the pot and bown them in batches, for a few minutes on each side. They won't be cooked all the way through.
Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.

For the sauce

If you are using your favorite tomato sauce you’ll need 2 jars at least add it to the sane pan as you cooked your meatballs. Heat through and add the meatballs and cook covered for about 30 minutes on a simmer.
I used a jar of my favorite and a can of whole San Marzano tomatoes that I crushed.
If you’re making from scratch:
Pour tomatoes into a large bowl and crush with your hands. Pour a little water into can and slosh it around to get tomato juices. Reserve.
In the same pot you cooked the meatballs, over medium heat, add the garlic and red pepper flakes. As soon as the garlic and red pepper flakes start to sizzle (do not let it brown), add the tomatoes, then the reserved tomato water. Add the salt and stir. Bring to a gentle boil then reduce the heat. Add the meatballs and simmer about 45 minutes.
Add the basil and serve with your favorite pasta or with mashed potatoes!

Keyword ham, cheese, breakfast, eggs, cheddar, omelette, delicious, homemade, Italian, italian meatballs, meatballs, spaghetti, tomato sauce