The 2 Spoons

love this crispy fried okra.

August 7, 2021 by Becky Spoon

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

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!

Print Recipe

CourseAppetizer, easy side dish, Side Dish

CuisineAmerican, Southern

Keywordfried okra, okra, southern, summer okra

Servings 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.

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.

Print Recipe

CourseBread

CuisineAmerican

Keywordbiscuits, homemade

Servings 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.
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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?

Print Recipe

CourseMain Course

CuisineAmerican, Southern

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

Servings 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!

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

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican, Texmex

Keywordbaja fish tacos, beer batter, beer battered fish tacos, fish, fish tacos, mexican food, tacos, texmex

Servings 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!

delicious shakshuka or eggs in tomatoes.

September 24, 2020 by Becky Spoon

Have you had Shakshuka before? If not, you have to make it! This dish is so easy, yet soooo delicious.

What is Shakshuka? Shakshouka (Arabic: شكشوكة‎, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish has existed in Mediterranean cultures for centuries. There you go! I see many variations of the recipe! One thing I did was add Harissa paste, which I love, love! It adds a little heat and lots of spice to the dish. This is the Harissa I buy: https://amzn.to/302WXNe

Here’s a link from Food and Wine that gives some other uses for Harissa https://www.foodandwine.com/lifestyle/9-ways-use-harissa.

1. Burgers. Mix harissa paste into the burger meat itself or blend it into ketchup or mayo for a zingy condiment.

2. Roasted vegetables. Harissa’s heat is especially good with sweet vegetables like squash, carrots and fennel; toss the chopped vegetables with the paste before roasting.

3. Salad dressing. Add a spicy kick to salad by whisking harissa into a lemony dressing. It’s delicious tossed with raw julienned carrots.

4. Rub. The spice paste becomes an instant rub for luxe cuts of meat like a crown roast of pork or a leg of lamb or more humble chicken legs.

5. Hummus. Mix it into store-bought hummus or make your own, like this one with carrots.

6. Yogurt. Whisk harissa into yogurt to make a hot-and-cold sauce for grilled meats, like lamb chops.

7. Pasta. Southern Italy is not so far from North Africa, so using it in pasta dishes isn’t a huge stretch. Try it in a basic tomato sauce or with roasted broccoli rabe.

8. Chicken wings. Any spicy condiment always ends up on a chicken wingand harissa is no exception. Try these sticky wings made with harissa honey.

9. Eggs. More complex than Tabasco and even everyone’s beloved Sriracha, harissa is insanely delicious on a breakfast sandwich.

and of course, Shakshuka.

delicious shakshuka or eggs in tomatoes.

This dish came together so fast! I didn’t have any, but a delicious flat bread would work so well with this, or even just a piece of toast or a tortilla!

To make this I sautéed onions, garlic and peppers, added some smoky paprika, fresh tomatoes and the harissa! I used fresh tomatoes, but you can use a good canned tomato too like San Marzano. I then made a couple of nest in the sauce and added some eggs, allowed them to cook and had a delicious breakfast! I dotted it with some feta cheese too. If I had Haloumi cheese I would have used that.

Need another breakfast dish ? Try this cream cheese and salmon toast! https://the2spoons.com/toast-with-cream-cheese-and-salmon/

Here’s the recipe for the Shashuka! Enjoy!

Shakshuka with Feta

Print Recipe

CourseBreakfast, brunch

CuisineAfrican

Keywordbreakfast, brunch, eggs, feta, fresh tomato sauce, harissa, peppers, shakshuka

Servings servings

Ingredients

2 tbsp extra virgin olive oil
1/2 white onion, sliced
1/2 red or green bell pepper, or a combination
2 cloves garlic, chopped
5-6 roma tomatoes, diced or 14 1/2 oz can tomatoes
1 tsp smoked paprika
1 tsp harissa
2-4 eggs

Instructions

Add oil to a non stick skillet. Add the onions, peppers and garlic and cook until the onions are translucent. Stir in the smoked paprika and harissa and toast, stirring to prevent burning.
Add the tomatoes , lower the heat to medium low and cover the pan. Continue to cook tomatoes about 10-15 minutes , stirring occasionally.
When ; your tomatoes have broken down and a nice sauce has formed, create a nest or in the sauce. Crack eggs into each next, or hole.
Cover your pan with a lid and cook until the whites have set and are cooked through, yet your yolks are still runny. Doneness of your eggs are a personal preference. When done, garnish with fresh parley or cilantro.

love these double-pork carnitas on homemade corn tortillas.

September 22, 2020 by Becky Spoon

These Double-Pork Carnitas are perfect for your Taco Tuesday! Double Pork, yes! These carnitas have a combination of boneless pork shoulder (Boston Butt) and pork belly. Yes pork belly. If you haven’t tried pork belly you must! I get my pork belly from the specialty meat market at my local HEB. Ask your meat department how you can get it because it is delicious.

I also made homemade tortillas to go with these. Of course you do not have to make homemade, but they sure make a huge difference. They were delicious. I’m still trying to perfect the art of tortilla making, because there is a a process. here’s a video I watched. https://www.youtube.com/watch?v=HzKuWBDDLPg.

If you don’t have a tortilla press, here’s the one I purchased. It just makes it so much easier and you can get a good consistency. This is the press I have: https://amzn.to/32SV8EH.

love these double-pork carnitas on homemade corn tortillas.

I started the carnitas by cutting the pork shoulder into 1 1/2 inch pieces and cutting the pork belly into 1 inch pieces then adding them to a pot with the stock and salt and pepper. Bring this to a boil, then reduce the heat and simmer for about 2 hours.

Then I transfer the pork in batches along with some pan juices to a non-stick skillet and cook over high heat until the liquid evaporates and the pork begins to fry in its rendered fat.

I serve these with chopped white onion, lime wedges, dried oregano, cilantro, shredded cabbage and sometimes I serve with green pica de gallo!

Or, with my homemade salsa! I’ll share those recipes when I post them! But, until then these are perfect with chopped onions, cilantro, limes, and your favorite red or green salsa!

Heres my carne asada tacos, since were talking tacos! https://the2spoons.com/simple-favorite-red-chile-marinated-carne-asada-tacos/

Here’s the recipe for the carnitas! Enjoy!

Double-pork Carnitas

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican

Keywordcarnitas, double pork, double pork carnitas, pork belly, pork butt, pork shoulder, taco tuesday, tacos

Ingredients

3 Lbs Boneless pork shoulder (Boston butt) cut into 1 1/2 inch pieces
1 Lb Pork belly cut into 1 inch pieces
1 Cup Chicken stock or low sodium broth
1 Tbsp Kosher salt
1 Tsp Freshly ground pepper
warm tortillas, chopped white onion, limes, avocados, chopped cilantro, favorite salsa, chopped cabbage for serving

Instructions

Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.
Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.
Do Ahead: Pork can be braised (do not fry) 3 days ahead. Cover and chill.