The 2 Spoons

the best stuffed peppers.

August 9, 2021 by Becky Spoon

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I’m proud to cook the Southern foods I grew up on, like these Stuffed Peppers. I am so fortunate to have grown up with strong Southern women that could cook! Oh, my gosh, I continue to try to duplicate things my mother or grandmother made, like granny’s fried chicken. I will never know what she did to make that chicken so good!

Anyway, we’re not cooing chicken, but these Stuffed Peppers like the ones my mother made growing up. I added a few things different, but pretty much the same. These are the perfect comfort food specially when you add creamed new potatoes, fried okra, field peas with tomatoes and feta, and jalapeno cornbread. That’s a pretty southern meal.

Stuffed peppers, Field Peas with Tomatoes and Feta, Fried Okra, Creamed New Potatoes and Jalapeno Cornbread

the best stuffed peppers.

I decided to make these when a friend brought me okra, small bell peppers (perfect for me) and fresh tomatoes and cantaloupe from her garden. It just happened that I had received the latest edition of Southern Living, where I found recipes using the ingredients I had which inspired this meal and recipes.

It just made sense to make these to go along with the other vegetables. I promise you that I probably have had this meal or very similar my entire life! I don’t put rice in my peppers, it is basically a meat loaf that I’ve stuffed into a pepper. I had a combination of red and green! Perfect for my photos. I always par boil my peppers so they will be tender. These peppers were small but they would likely not be soft by the time the filling cooked. I cooked them in my Staub cookware. I only have 2 pieces and I got those on sale. The pieces I do have are small casserole dishes, but perfect for me. These are the sizes I have but they are in white. https://amzn.to/3ymUEUz.

the best stuffed peppers.

Serve these with mashed potatoes or my Creamed New Potatoes that I served them with! Delicious! these are delicious creamed new potatoes.

For the side dishes:

these are delicious creamed new potatoes.

love this crispy fried okra.

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

Stuffed Peppers

The peppers I used for this recipe were small, I was cooking for one. Because of that you can double the recipe to serve 4-6.

5 from 1 vote

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Course Main Course

Cuisine American, Southern

Servings 2 servings

Ingredients

2 small bell peppers, red or green or combined
1/2 lb ground beef
2 tbsp chopped onions
2 tbsp chopped green onion
1/4-1/2 finely chopped jalapeno (optional)
1 clove garlic, finely chopped (optional)
1 egg
1-2 tbsp tomato sauce
1/3 cup plain bread crumbs
1/4-1/2 tsp salt
1/2 tsp black pepper

For the Topping

2/3 cup tomato sauce
2 tbsp ketchup
1 tbsp brown sugar

Instructions

Preheat the oven to 350 degrees.
Bring a medium pot of water to boil with a large pinch of salt. Half your bell peppers down the middle through the stem. Remove the seeds and the membranes. Add the peppers to the water and par boil about 2 1/2 to 3 minutes (longer if they are larger peppers). Remove and drain on paper towels.
Combine all the ingredients in a bowl like you are making a meatloaf. Add the topping ingredients to a bowl.
In a casserole dish just large enough to hold the peppers. Add a small amount of the topping sauce to the bottom of the pan with a little water. Divided the meat mixture among the 4 halves. They will be pretty full. Top each of the peppers with a little of the sauce.
Place in the oven and cook about 15 minutes. Remove from the oven and add the remaining sauce and cook an additional 15 minutes until done. You can tell if the peppers are done with a meat thermometer or when you press on the top they will be firm. If your peppers are large, you likely will need more cook time.
Remove from the oven and serve immediately. Enjoy!

Keyword comfort food, meat loaf, peppers, southern food, stuffed bell peppers, stuffed peppers

these are delicious creamed new potatoes.

August 7, 2021 by Becky Spoon

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These creamed new potatoes are definitely a memory from the past! Mom always made these but she used the new potatoes that were canned. Remember those? We still have them and they’re good but I always have new potatoes in the pantry.

There are so many entrees that these would be delicious with; I made them a a side for my Stuffed Peppers. Whether it’s a meatloaf or the stuffed peppers, pork chops, fried chicken, these will definitely go with them. Here is the recipe for my stuffed peppers:

the best stuffed peppers.

Here’s the recipe for the Crispy Fried Okra:

love this crispy fried okra.

These potatoes are the perfect side to almost any meal, especially a Southern entrée!

delicious creamed new potatoes.

I left the skins on the potatoes, but you can peel if you prefer. You want to cook them until soft because you want them to be between mashed and smashed. Such a very simple recipe.

Creamed New Potatoes

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Course easy side dish, Side Dish, Vegetable

Cuisine American, Southern

Servings 6 servings

Ingredients

2 lbs new potatoes, quartered
2 tbsp unsalted butter
1 tbsp all purpose flour
1-1/2 cups milk (you can sub with 3/4 cup milk and 3/4 cup heavy cream and cut down on the flour)
3/4 tsp black pepper
1/2 tsp salt
2 tbsp chopped fresh chives

Instructions

Step 2
Place potatoes in a large saucepan; cover with salted cold water by 1 inch. Bring to a boil over high. Reduce heat to medium; simmer until potatoes are tender, about 15 minutes. Drain.
Add butter to saucepan, and melt over medium. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil over medium, whisking occasionally. Boil, whisking occasionally, until slightly thickened, about 2 minutes. Stir in pepper and salt. Add potatoes. Cook, stirring constantly, until potatoes start to break apart and mixture is thickened, about 2 minutes. Sprinkle with chives.

Keyword cream sauce, dish with new potators, heavy cream, new potatoes, potatoes, side dish, southern potato dish

love this crispy fried okra.

August 7, 2021 by Becky Spoon

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This is a little different breading than you would normally have on Southern fried okra as it does not contain cornmeal. The breading is rice flour and cornstarch with a little cajun seasoning! This is a really light batter and stays on the okra because you dredge it in a little egg first, then into the flour/cornstarch mixture!

This was fresh okra from a friends garden (thank you). Instead of the small rounds we are used to I just halved each piece of okra down the middle. I like it that way!

I fried the okra in peanut oil. Another need to know, this recipe does not result in slimy okra!

love this crispy fried okra.

I buy Bob’s Red Mill rice flour because I can easily find it. Here’s a link if your are not familiar with it. https://amzn.to/3rXHtag.

I have made this same recipe with all purpose flour and it works as well. Rice flour is gluten free if you’re looking for that, and it is used in Japanese food for that light and crispy tempura batters they make.

Here is another recipe for fried okra that I also make: Super Southern Fried Okra with Creamy Buttermilk Dip.

And, this Gumbo with Okra is delicious! Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top.

here’s the recipe!

This is a perfect side dish or it can be the perfect appetizer. I served it alongside stuffed peppers! Delicious! Hope you try the recipe! I’m buying okra my next trip to the grocery store so I can make this again.

love this fried okra!

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Course Appetizer, easy side dish, Side Dish

Cuisine American, Southern

Servings 4 servings

Ingredients

1 lb fresh okra, sliced down the long side in half
2 eggs
1 cup cornstarch
1 cup rice flour
1 tbsp creole seasoning
peanut oil

Instructions

Add beaten eggs to a large bowl with a pinch of salt.
Place the cut okra into the bowl and toss to completely cover. Allow to sit for a couple of minutes.
In a separate container, large enough to toss the okra, add the dry ingredients and combine and combine. Add the okra a few at a time and toss in the dry ingredients until completely coated. Place on a sheet pan and continue to coat until all is coated.
Meanwhile, add enough oil to a skillet, about an inch and heat to about 350 degrees. Cook the okra in batches to make sure you aren't crowding the pan. When the okra is crisp and golden brown remove and drain on a wire rack. Repeat until all okra has been cooked.
Serve immediately.

Keyword fried okra, okra, southern, summer okra

better than ever, Homemade Biscuits.

July 31, 2021 by Becky Spoon

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I actually have a few Homemade Biscuit recipes on my blog, and here is a new one, I actually saw Jake Cohen make these on TikTok. He made a really big recipe with 5 cups of flour and a proud of butter! I know! A pound. But they were so gorgeous, I had to make them. I mean his were gorgeous; Mine? Not so much. But, they are to die for!

These biscuits are made the day before, cut into squares and frozen, Yes. When I saw Jake’s video I thought he said cook at 400 degrees. I think I heard that wrong because I believe after starting them out at 400 degrees, I didn’t get the lift on them. So, in the recipe I’ll suggest a cooking temperature of 425 degrees. If they look like they are browning too quickly, reduce the heat a little.

Did I mention that I had these for breakfast this morning with with Chicken Fried Steak and Cream Gravy? Delicious! Here’s the recipe for the Steak Fingers! Best Texas Chicken Fried Steak Fingers

better than ever, Homemade Biscuits.

Oh, and here’s some of my other recipes: wonderful – flaky buttermilk biscuits.Easy, Self-Rising Flour Buttermilk Biscuits

Because I promised a recipe today, I’m going to go ahead and post this recipe. I’ll come back and fill in the blanks.

better than ever, Homemade Biscuits.

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Course Bread

Cuisine American

Servings 8 biscuits

Ingredients

2 1/2 cups flour (plus more for the counter)
1.5 tsp salt
1.5 tsp sugar
4 tsp baking powder
1/4 tsp baking soda
2 sticks of very cold butter
1 cup buttermilk

Instructions

Whisk all of the dry ingredients together. With the large size of the grater, grate the very cold butter into the flour mixture. Toss and combine, rubbing the butter and flour between your fingers.
Add the buttermilk and combine with a fork. Turn the scraggly dough onto a floured work surface and knead a couple of times. When the dough comes together and is smooth roll into a rectangle. Fold the dough into thirds. Turn and repeat. Roll again into a rectangle and fold into fourths, then repeat. Roll into a final rectangle and trim the edges. Cut into squares and place on a sheet pan, covered in parchment paper. Place the sheet pan into the freezer and freeze overnight.
Preheat the oven to 425 degrees. Remove the biscuits from the freezer and place into the oven. Cook until golden brown.
`

Keyword biscuits, homemade

Chicken and Dumplings – ultimate comfort food.

July 29, 2021 by Becky Spoon

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I love Chicken and Dumplings. I realize that this is not the time of the year; however, the other day I had chicken leftover, just enough for a soup or dumplings. I made the right decision because they hit the spot and made me happy. There’s a lot of truth in the statement “comfort food”. How amazing is it that that very thing we need to survive brings us so much comfort?

Chicken and Dumplings – ultimate comfort food.

I had poached a chicken to use in tacos and I had some left over and the homemade chicken stock. I like to poach a chicken because the chicken remains tender and flavorful. Poaching is boiling that never boils! I just use a soup pot to poach a chicken. This is a great soup pot if you need one: https://amzn.to/3iY7e67. I have just a few pieces of All-Clad and I really love the product. I have a very small saucepan that I’ve used for even frying an egg and “IT DOESN’T STICK”. I love those products that foods don’t sticik.

I have another recipe on the blog Chicken and Dumplings – the Ultimate Comfort Food

The difference in the above Chicken and Dumplings is that the dumpling recipe is different. For the dumplings I’m currently posting, they are made using self-rising flour and I love them. I was surprised! And they held up. you know how dumplings can dissolve? And, this recipe is so fast, yet so delicious!

Something that I do but not required is I add carrots, celery, onions and peas. I sauté the carrots, onions and celery until tender, the I add a little flour to form a roux. Not a lot of flour, but enough to insure you have a thickened sauce . It’s much easier to add more chicken stock if the sauce is too tight than to thicken the sauce after the dumplings are done. The dumplings will thicken the sauce some.

Chicken and Dumplings – ultimate comfort food.

If you’d like a side dish I think Green Beans would be great, fried okra in Texas is a favorite, asparagus, or if you add the carrots and peas, you need nothing more. If you want something with crunch and is acidic, add a nice simple salad with some arugula and a mustardy vinaigrette!

Chicken and Dumplings

I love Chicken and Dumplings. I realize that this is not the time of the year; however, the other day I had chicken leftover, just enough for a soup or dumplings. I made the right decision because they hit the spot and made me happy. There's a lot of truth in the statement "comfort food". How amazing is it that that very thing we need to survive brings us so much comfort?

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Course Main Course

Cuisine American, Southern

Servings 4 servings

Ingredients

2 tbsp unsaltd butter
1/4 onion, diced
1 carrot diced or thinly sliced
1 rib celery, thinly sliced
1 heaping tbsp all purpose flour
6 cups chicken stock (more if needed)
2 cups chicken, cubed or shredded
1 cup frozen pes
salt and pepper to taste

For the Dumplings

2 cups self rising flour
1/3 cup shortening or butter
3/4 cups buttermilk

Instructions

If you are cooking your chicken, place in 3 quarts of water with 4 tsps kosher salt, 1 medium onion, 2 cloves garlic and about 8 whole peppercorns. Bring these ingredients to a boil, lower the heat and simmer for about 15 minutes to flavor the water. Add the chicken pieces, allow to come back to a boil and immediately adjust the heat to the barest simmer. Allow the chicken to poach until the meat reaches an internal temperature of 165 degrees. As the pieces are done, remove from the pot, spoon a little of the broth over to keep moist and allow to cool. When you can handle the chicken shred or dice into bite-size pieces, discarding skin and bones. If you are refrigerating for later, ladle a little more broth and cover with saran wrap.
Strain the broth and set aside for later or refrigerate.

For the Dumplings

Cut the shortening or butter into the flour using a fork, pastry cutter or your hands until well distributed and in small pieces.
Add the milk and mix with a fork until well mixed. Turn out onto a floured surface and knead a few times. Roll out to about 1/8 inch thick and cut into strips about 1.5 inches wide and what ever length you like. I like about 3 or 4 inch long dumplings. Set aside until ready to add to your broth.

To assemble and complete the dish

Add the butter to a stock or soup pot. Add your diced onions, celery and carrots. Sauté a few minutes until the vegetables begin to soften a little. Add the flour and cook a few minutes. Add the stock, stirring to make sure sure there are no lumps. Bring to a boil, then reduce to a low boil. Add the dumpling strips, separating with a spoon or knife to allow to add more to the simmer broth, When all have been added cover and simmer about 20 minutes until the dumplings are set and cooked through.
Add the chicken and peas and gently stir to combine. The pea will cook in the hot broth, so there is no need to continue cooking. You can turn off or keep warm if you are serving immediately.
Enjoy!

Keyword chicken, chicken and dumplings, comfort food, Dumplings, southern chicken and dumplings, southern food

the best beer battered fish tacos.

July 28, 2021 by Becky Spoon

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I love beer battered fish tacos! I had a couple of pieces of red snapper and decided to batter and fry them for tacos. I’m so glad I did because they were the best.

Just look at how delicious they look! I just served them topped with an avocado salsa and fresh tomatoes and a little shredded lettuce. Many serve fish tacos with cabbage, I do sometimes, but I really wanted to use fresh tomatoes from my garden.

The beer batter is so easy. The only ingredients are flour, salt, baking powder and beer. I used a lime flavored beer because i wanted the lime flavor. Not sure it made a big difference, but I knew I didn’t want a dark beer. I actually used the lime infused Michelob ULtra. It’s a great batter and will work on any fish, onion rings, mushrooms, the sky’s the limit!

the best beer battered fish tacos.

I really like red snapper that I used in these fish tacos. It is a salt water fish which is mild and flaky, perfect for the tacos. I sometimes buy whole or I will buy from Sam’s club that has a bag of individually wrapped filets that are perfect, especially when there are just two to feed, like I have. Mahi Mahi is also a great fish for fish tacos. Here’s a link for the Mahi Mahi. https://www.samsclub.com/p/members-mark-mahi-mahi-portions-2lbs/prod23102227

the best beer battered fish tacos.

I made the avocado salsa and here is a link for it:

I like to store salsas like this in these squeeze bottles. They are so easy to dress your tacos before serving for a great presentation: https://amzn.to/325UCmw.

If you need a short cut this is a great alternative, Herdez Guacamole Salsa. It’s delicious! https://amzn.to/2W6ttMw. We like medium, but it does come in mild.

Want another recipe for red snapper? This is delicious: https://the2spoons.com/pan-roasted-red-snapper-edamame-chorizo-ragout/.

Pan-Roasted Red Snapper with Edamame -Chorizo Ragout

Here’s the very easy recipe for the fish tacos!

Beer Battered Fish Tacos

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Course dinner, Lunch, Main Course

Cuisine Mexican, Texmex

Servings 4 servings

Ingredients

For the Beer Batter

1 cup All purpose flour
1 tsp baking powder
1 tsp salt
1 – 1 1/4 beer, I used a lime flavored beer

For the Avocado Salsa

2 ripe avocados
2 cups water
2 tbsp white wine vinegar or white vinegar
juice of one to 2 lemons
1-2 jalapenos, seeded and stemmed
1/2 white onion
1/2 cup cilantro
1/2-1 tsp salt

For the Fish Tacos

3/4-1 lb red snapper, mahi mahi or fish of your choice
beer batter
8 flour or corn tortillas
avocado salsa
limes quartered for serving
shredded lettuce
diced ripe tomatoes
oil for frying

Instructions

Combine the ingredients for the batter and allow to sit about 10 minutes.
Meanwhile, place all the ingredients for the avocado salsa in a food processor. Start with the juice of one lime and one jalapeno, then adjust after processing. Process until smooth, a couple of minutes. Check for salt, lime juice and spiciness and adjust to your preference. I used 2 limes and 2 jalapenos. I like the tartness of the jalapenos and we like a little heat from the jalapenos. If not using immediately, store in the refrigerator
Cut the fish into 8 pieces or strips. Pat dry. Heat the oil in a pan and bring to medium high. When the oil is sizzling (place the end of a wooden spoon in and if bubbles form around the spoon, it is ready) dredge a piece of fish in the batter and place into the hot oil. Cook turning until golden brown. Do not crowd the pan, cook in batches and keep in a warm oven if you are frying a bunch of fish.
Heat the tortillas on a griddle. Place a piece of fish in each tortilla, top with shredded lettuce and diced tomato. Serve with the avocado salsa and lime quarters. Enjoy!

Keyword baja fish tacos, beer batter, beer battered fish tacos, fish, fish tacos, mexican food, tacos, texmex