The 2 Spoons

love these duchess baked potatoes.

November 19, 2021 by Becky Spoon

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If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Sometimes you want a potato dish a little more special and these Duchess Baked Potatoes are just that.

This dish would be a great alternative to standard mashed potatoes for Thanksgiving and perfect for your Christmas prime rib.

love these duchess baked potatoes.

This recipe is decadent with garlic, heavy cream, rich egg yolks and Yukon gold potatoes.

Lighter than a twice baked potato, I think these are a perfect side dish for any entree.

Want another potato recipe? Try my buttery mashed potatoes! They are delicious: delicious buttery mashed potatoes!!

Duchess Baked Potatoes

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Course Side Dish

Cuisine American, holiday

Servings 8 Servings

Ingredients

12 Medium Youkon Gold Potatoes 3 1/2 -4 pounds)
Kosher salt
5 Large egg yolks
2 Garlic cloves, finely grated
1 1/4 Cups Heavy cream
3/4 cup sour cream
10 Tbsp Unsalted butter, melted
2 Tsp pink or black peppercorns, finely ground

Instructions

Place potatoes in a large pot and pour in water to cover by 2”; season with salt. Bring to a boil over medium-high heat. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25-36 minutes. Drain and let cool slightly.

Preheat the oven to 425 degrees F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl. Season generously with salt.
Peal Potatoes.
Pass peeled potatoes through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps).
Shred them right into the bowl with the egg mixture. Fold in gently being careful not to overmix. Transfer to a 3 quart baking dish and decoratively shingle or swirl the surface. Bake, rotating once, until golden brown and slightly puffed, 30 or 40 minutes.

Keyword potatoes, youkon, bakedpotatoes, holiday, sidedish

You’ll love this Delicious Sweet Potato Casserole!

November 18, 2021 by Becky Spoon

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Who doesn’t love a sweet potato casserole for the holiday meal, especially Thanksgiving?

This is my sisters recipe and my Mom loved it. We always had a sweet potato dish for Thanksgiving, sometimes with marshmallows, sometimes candied but this one topped with a brown sugar mixture and pecans make it extra special. Thank you for the recipe sister Jackie!

Simply Delicious Sweet Potato Casserole

This recipe has the following ingredients:

sweet potatoes
sugar
butter
eggs
vanilla
cup milk

For the topping:

butter
light brown sugar
flour
pecans

How can you go wrong with such delicious ingredients? I added some pomegranate to the top for color.

Serve this as a side dish to this beautiful Turkey!

Beautiful Dry Brined Spiced Roast Turkey

Simply Delicious Sweet Potato Casserole

Here’s the recipe for this delicious casserole! Follow “the 2 spoons” for so many more delicious recipes!

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Prep Time 45

Cook Time 25

Total Time 1 10

Course Side Dish

Cuisine American

Servings 10 servings

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Ingredients

6 cups sweet potatoes boiled and mashed up about 5 large sweet potatoes
1/2 cup sugar
1/2 cup butter, melted
2 eggs, beaten
1 tsp vanilla
1/3 cup milk

For the Topping

1/3 cup butter, melted
1 cup light brown sugar
1/2 cup flour
1 cup pecans, chopped

Instructions

Preheat oven to 350.
Mix cooked and mashed sweet potatoes with next five ingredients , the sugar, butter, eggs, vanilla and milk. Put mixture in a buttered 9×13 casserole dish.
Mix the melted butter, light brown sugar, flour and pecans and sprinkle on the top.
Bake for about 25 minutes. Casserole will be puffed and begin to brown on top! Delicious!

love this chile con queso.

November 17, 2021 by Becky Spoon

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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

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Course Appetizer, Cheese, mexican

Cuisine Mexican, Texmex

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!

Keyword beef queso dip, dip, game day food, queso

delicious buttery mashed potatoes!!

November 14, 2021 by Becky Spoon

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Honestly? How can you have Turkey and dressing and gravy without mashed potatoes? Our favorite way for Thanksgiving is just simple and loaded with butter. Yes, there is a lot of butter, but this is Thanksgiving and a special occasion calls for special side dishes. These are so delicious and so easy.

Everyone ask, what potatoes should I use? The answer is the Russet Potato. They are starchy, not waxy, they are dry and mealy, perfect for mashing. A great alternative is Yukon Gold Potato.

Another question is, what’s the best way to mash them? I use a potato ricer. You can also use a hand masher or a food mill if you have one. This is the kind I have: https://amzn.to/2YMBAmb. They are the best!

Delicious Buttery Mashed Potatoes

Here’s another mashed potato recipe I love! It has fried shallots on top! Yes! So delicious and a great presentation. Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots

Creamy and Buttery Mashed Potatoes with Fried Shallots

Serve these with my perfect Turkey and Dressing!https://the2spoons.com/the-best-southern-cornbread-dressing/ and https://the2spoons.com/beautiful-dry-brined-spiced-roast-turkey/. Best dressing and turkey recipe!

Hope you like this recipe!

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Ingredients

4 or 5 lbs Russet potatoes
1-2 Tbsp Kosher Salt
1 1/2 stick unsalted butter, sliced
1/2 to 2 cup heavy cream or whole milk
2 tbsp melted butter for pouring over the finished mashed potatoes
Chopped fresh parsley for garnish

Instructions

Dice potatoes and cook in a pan of salted water until very tender, about 20 minutes, checking near the end with a fork for doneness. Try to have uniform pieces to allow even cooking. When done drain well in a colander. Rice the potatoes back into the pan, put them through a food mill or mash your favorite way. Add the butter and salt and pepper and stir. Check one more time for the seasoning.
Add the potatoes to a serving bowl, pour the melted butter and add chopped parsley.

Notes

If you are not serving the mashed potatoes soon, you can keep them warm over a pan of simmering water. Add the parsley at the last minute along with the final melted butter if you do this.

Dry Brined Spiced Roast Turkey — Buttery Mashed Potatoes

No Beans! Essential Texas Brisket Chili

November 12, 2021 by Becky Spoon

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Texas Brisket Chili
This Texas Brisket Chili has "No Beans". That is because we don't eat beans in our chili in Texas. Truth. We do like lots of toppings like cheese, onions, jalapenos, sometimes sour cream and even guacamole. So good! — Texas Brisket Chili

This Texas Brisket Chili has “No Beans”. That is because we don’t eat beans in our chili in Texas. Truth. We do like lots of toppings like cheese, onions, jalapenos, sometimes sour cream and even guacamole. So good!

There are so many dishes we make with our chili. Enchiladas, Chili Cheeseburgers, just a bowl of chili, nachos, chili cheese fries and a topping for a brisket sandwich, you know, brisket on brisket! Oh, yum!

No Beans! Essential Texas Brisket Chili

My go to meat for chili in the past was “chili meat” which is a large ground beef…I guess like hamburger, but ground large. I still use that, but a while back I started making my Texas Brisket chili with the flat of a whole brisket and it is so good. The flavor of the brisket itself, along with the fat that adds additional flavor combined renders an amazing chili. The flat is the lean end of the brisket, unlike the point, so you’re not having all that fat, just enough to add so much flavor!

Chili requires either whole dried chilies or a chili powder. I like to use a mild to medium New Mexico Red Chile powder I always have on hand. The last time I purchased was on line from “Made in Mexico”. Here’s a link if you are interested: http://www.madeinnewmexico.com/. I buy mild and medium because they both usually have a little kick. I do have some hot right now, but it is really hot.

Before I give you this Texas Brisket Chili, here’s a link for a burger I made with this leftover chili!

Crazy Leftover Texas brisket Chili and Beef Queso Dip Burger

No Beans! Essential Texas Brisket Chili

Here’s the recipe! Hope you make this! It is so good!!

No Beans! Essential Texas Brisket Chili

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Course Appetizer, dinner, Lunch, Main Course, mexican

Cuisine Mexican

Servings 6 servings

Ingredients

4 slices thick cut bacon
3-4 lb the flat of a beef brisket, trimmed and cubed into 1/4 inch pieces
salt, pepper and onion powder for liberally sprinkling on the meat while browning
2 cups white onion, small diced
5 garlic cloves, finely minced
1 tbsp smoked paprika
1 tbsp ground cumin
3 1/2-4 tbsp Chili powder ( I use New Mexico red chili powder, if not use a good Texas chili powder)
1/2 tsp dried thyme
1 tsp Mexican oregano
1 quart beef broth (not heavily salted, or your chili will be too salty. If you use beef bullion cubes, omit the salt in the first step of sprinkling the meat while browning)
1/2 cup strong black coffee
28 oz can whole tomatoes, in juice
Garnish with your choice of shredded cheddar cheese, chopped onions, jalapenos, sour cream, Fritos, avocado, etc.

Instructions

For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes.
In a large stock pot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.
Increase the heat to medium high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will insure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.
Season liberally with salt, pepper, and onion powder while browning to season the meat.
Remove the previous batch to a bowl before starting on the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.
In the same pot, add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
Add in all of the spices and stir into the onions. Cook 2 minutes.
Add the pressed garlic and stir. Cook 1 minutes.
Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.
Open the tomatoes, and using your hands break them up as you add them to the pan. Add tomato juice to the pan.
Stir well and crumble in the bacon. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ – 3 hours. Add the additional 2 c. beef broth as necessary.
Finish off with fresh tabasco pepper sauce if desired.
Top with any and all of the toppings your prefer! Enjoy!

Keyword chili, mexican food, no beans chili, no beans texas brisket chili, Texas Brisket Chili, Texas Chili

a great smoked turkey breast.

November 10, 2021 by Becky Spoon

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This Smoked Turkey Breast turned out juicy and delicious! Not the dry turkey breast we get sometimes, but loaded with flavor and so tender. I had this in my freezer and thought it’d be great to smoke and use it for sandwiches.

I smoked this on my Big Green Egg! Before smoking I injected the turkey with a mixture of butter, chicken stock and a little garlic powder. This is the injector I used is by JY COOKMENT and I purchased it from Amazon. Here’s a link if you’re interested: https://amzn.to/2ubfaM9.

A Great Smoked Turkey Breast

You want to use a turkey breast that is not already loaded with added broth. A natural turkey or turkey breast works better since you are adding a liquid with butter. I did this while my smoker was getting ready. I didn’t brine overnight but you could. All I seasoned this with was I rubbed the outside with olive oil and seasoned with a mixture of salt, pepper and garlic powder.

Want more smoked meat recipes? Try my smoked brisket, always a favorite! https://the2spoons.com/the-best-awesome-smoked-brisket/.

After you smoke the turkey, try a recipe using the leftovers: Amazing! The Best Ever Smoked Turkey Sandwiches

Leftover Smoked Turkey Sandwich — Leftover Chili And Beef Queso Dip Burgers

Here’s the recipe for this Turkey Breast! Enjoy!

A Great Smoked Turkey Breast

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Course dinner, Lunch, Main Course, Sandwiches

Cuisine American

Ingredients

1 turkey breast (Natural preferred)
1 stick butter
1 cup chicken broth
granulated garlic
black pepper
salt
olive oil

Instructions

Prepare you smoker with desired wood or charcoal. I use a combination of a hardwood charcoal with wood. I used Pecan wood this time.
Melt the butter and add the chicken stock. Add about 1/2 teaspoon granulated garlic. Allow to cool down, then inject the turkey a dozen or so times with the solution.
After injecting, rub the turkey all over with a little olive oil and season with salt, pepper and granulated garlic.
Cook at about 250-300 degrees until the internal temperature reaches 160. Remove from the heat and allow to rest for at least 30 minutes before slicing.

Keyword big green egg, big green egg smoked turkey breast, smoked turkey, smoked turkey breast, turkey