The 2 Spoons

Who doesn’t love a delicious pozole rojo with pork?

February 5, 2026 by Becky Spoon

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Who doesn’t love a delicious pozole rojo with pork? This mouth-watering pork and hominy stew is a staple in Mexican homes. There are different types of pozoles, like white pozole and pozole verde. I lean towards the red because I love the chiles of Mexico. Their flavors are reminiscent of New Mexico Hatch Red Chile, of course, and even the TexMex that I grew up loving in Texas that was made from dried chile. Pozole has a rich history in Mexico, dating back to pre-Hispanic times, and it brings people together for celebrations and family gatherings. Making pozole rojo is not just about the food; it’s about sharing warmth and tradition with loved ones.

What ingredients do you need for this Pozole Rojo?

Pork ribs
Pork shoulder
onion
bay leaves
precooked hominy
guajillo chile
ancho chile
chicken bullion
Mexican orgegano
cumin seeds

For the garnishes:

Shredded lettuce or cabbage
diced white onion
chopped cilantro
lime wedges
sliced radishes
Mexican oregano

If you are not able to locate the chile in your area, here is a link What tools I use to make the red sauce:https://amzn.to/4rjviCF

I use a Nutribullet because it really pulverizes the chile which omits the necessity to strain the sauce. Here is the link for the model I use because it’s multi purpose: https://amzn.to/4r29Fqd

Here is an additional recipe I think you will love:a favorite – authentic carne con chile colorado.

Here’s the recipe for this delicious bowl of goodness!

Pozole Rojo

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican, new mexico

Keywordhominy, New Mexico Red Chile, pork, pork and hominy soup, pozole, pozole rojo, red chile, soup

Servings servings

Ingredients

1 lb pork ribs
2 lbs pork shoulder, cubed
tbsp salt
2-4 large garlic cloves, peeled
1/2 white onion
2-3 14oz cans white hominy, drained
3-4 quarts of water adding more as needed

For the Red chile Sauce

2 ancho chile
8 guajillo chile
2 garlic cloves
1/4 onion
1 tbsp chicken bullion
1 tsp Mexican oregano
1 tbsp cumin seeds

For the condiments

shredded lettuce or cabbage
sliced radishes
fresh cilantro
lime wedges
dried mexican oregano

Instructions

For the pork and broth

To a large pot add the water and the salt. Add the pork and bring to a boil. Skim off all of the im[urities from the meats and discard. Add the onion, garlic and bay leaves. Reduce the heat to medium low and allow to cook for about an hour and a half or until the pork is tender.
After the meat is tender, add your hominy and your chile pods. Allow the chile pods to cook a couple of minutes then remove them and place in your blender. Blend until smooth. Add the sauce to the broth, strain if necessary. Continue to cook for about 30 minutes.
At this point, ladle into bowls and garnish as desired. Enjoy!

Notes

Black-eyed Peas are delicious! Good luck for the New Year!

December 30, 2025 by Becky Spoon

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On New Year’s Day, a longstanding southern tradition is to enjoy these delicious peas. I have done this even if it’s just a tiny amount my entire life. I actually love them!

These black-eyed peas are not just delicious; they are also a symbol of prosperity and good luck!

In many households, eating black-eyed peas on New Year’s Day is a must for attracting good fortune.

Black-eyed peas have been cherished for generations, contributing to a rich cultural heritage in the South.

When preparing black-eyed peas, you can enhance their flavor by adding spices or cooking them with savory meats.

These peas are not only versatile in recipes but also carry a significant meaning in Southern tradition.

Eating them brings a sense of comfort and joy during celebrations!

Do you know why it’s good luck to eat these on New Year’s Day? As with most superstitions, there are several answers to the question.

Most Southerners will tell you that this culinary custom dates back to the Civil War. They were considered animal food. The peas were not deemed worthy of serving to General Sherman’s Union troops. When Union soldiers raided the Confederates’ food supplies, legend says they took everything except them and salted pork. The Confederates considered themselves lucky to be left with those meager supplies, and survived the winter. They then became symbolic of luck.

“According to historian and food scholar Adrian Miller, they represent coins, collard greens represent paper money and cornbread represents gold,” the Food Network states. “Some say you’ll have the best chance at luck if you eat exactly 365 of them, one for each day of the year.”

What do you need for these Black-eyed peas?

I don’t necessarily think this pea has a lot of flavor alone, so I cook mine with chicken stock and added water as they cook. I add salt pork, ham hock or bacon or like n this case smoked sausage. I add chopped onions and peppers and I finish with sliced jalapeno at the last 15 minutes of cooking sometimes!

Although this is considered a side dish; however this dish is a little like a soup and is great without anything else but a piece of Southern Cornbread.

Here’s the ingredients for this recipe:

Olive Oil
Yellow Onion
Carrots
Celery
Fresh Garlic
Crushed Red Pepper
Chicken Stock
Fresh thyme
Collard Greens
Fire roasted diced tomatoes (optional)
Dried black-eyed peas
Red Wine Vinegar
Salt and Pepper

I love these bowls I served the peas in. I actually bought them off amazon because I was looking for a black and white soup or salad bowl for a tablescape. You really can’t see the sides of the bowls from this angle. Here’s a link: https://amzn.to/3Pnfv47

I love the black plates that they are sitting on also. Here’s the link for them: https://amzn.to/3W7Jxg7

What to serve with this dish?

You have to have cornbread with the black-eyed peas and greens! Here’s one of my great recipes for cornbread! 1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

Hope you enjoy my recipe!

Black-eyed Peas with Greens and Smoked Sausage

Black-eyed Peas on New Year's Day is a longstanding southern tradition. I have done this even if it's just a tiny amount my entire life. I actually love them!

Print Recipe

CourseMain Course, Side Dish

CuisineAmerican

Keywordblackeyed-peas, Easy, good luck, New Years, smoked sausage, vegetables

Ingredients

1 tbsp Olive Oil
1 cup Yellow Onion, chopped
1 cup Carrots, Chopped
1/2 cup Celery, Chopped
1/2 cup Red bell pepper, Green bell pepper, Yellow or combination
2 large Garlic cloves, crushed
1/4 tsp Crushed Red Pepper
4 Oz Salt pork bacon, ham hock or smoked sausage
6 Cups chicken stock
3 Fresh Thyme sprigs
2 lb. dried black eyed peas (soaked overnight if you like) or 1 lb. frozen (I used frozen this time)
2 cups Roughly chopped collard or mustard greens
1 can Fire roasted diced tomatoes, drained (optional)
Additional water as the peas cook
2 Tbsps. red wine vinegar
Salt and pepper to taste
jalapeno, sliced if desired

Instructions

In a medium size pot, add olive oil and heat to medium low. Add onion, carrots, celery, bell peppers and celery; cook, stirring often until all vegetables are softened. Add your garlic and crushed red pepper. Cook for a second and add the chicken stock, thyme, greens, tomatoes, your meat of choice and your black-eyed peas.
Bring to a low boil, then reduce the heat to a simmer, adding water or more chicken stock as needed.
Cook until your peas are tender. If you are using ham hock, you may want to remove it and shred the meat and add it back to the beans.
Serve as a side dish or as a complete meal with Southern Corn Bread.

A Classic – Beautiful Caesar Salad

December 21, 2025 by Becky Spoon

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I love a Caesar Salad. I love the richness of the dressing and the crunchy croutons on top and don’t forget about the Parmigiano Reggiano shavings!

The garlic croutons that top this classic salad are wonderful (included the recipe within the salad recipe) as is the anchovy-infused, very creamy dressing… A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian Bread if you like.

What to serve this with?

This is the perfect side dish for my cast iron skillet ribeye steak. Here is the link for my ribeye steak: https://the2spoons.com/happy-birthday-cast-iron-skillet-ribeye-steak.

Happy Birthday - Iron Skillet Ribeye Steak — Happy Birthday – Iron Skillet Ribeye Steak

This salad can be served as a side dish or as a main course. I love to add grilled shrimp or grilled chicken when I’m serving as a main course. When I add grilled shrimp I merely coat the shrimp in olive oil and season with a little salt and lemon pepper and grill until pink. Here’s the link for my ribeye steak! Happy Birthday – Iron Skillet Ribeye Steak

Don’t stop at grilled shrimp or chicken for your salad, Try these toppings for an even more delicious and healthy dish.

Shaved Carrots– take a vegetable peeler to already washed and peeled carrots to add to your salad.

Sunflower Seeds– sunflower seeds give an extra crunch and an extra boost of vitamin E and magnesium.

Sweet Potato Croutons– these are just like the croutons you’re probably used to seeing expect that they’re made from sweet potatoes, which means they’ll give your salad an addition of vitamin A and antioxidants.

Tomatoes– tomatoes are classic additions to salads, but not traditional additions to the salad; therefore, adding them to your remixed version will give it an extra boost of flavor.

Chopped, Cooked Bacon– the saltiness and natural taste of bacon (pork or turkey) goes perfectly with the other savory flavors of the Caesar salad.

Sprouts– adding in sprouts gives the Caesar salad a different spin in taste and nutrition. Mixing in a handful to your newly revised creation packs a serving size addition of necessary vitamins and minerals.

Sliced Hard Boiled Egg– hard boiled eggs gives these traditional salads extra flavor, and texture.

Chopped Nuts– chopped nuts gives the Caesar salad a crunchy texture, just as with sunflower seeds, as well as being another great source of protein, not to mention the variety to choose from, including cashews, peanuts, almonds, and walnuts.

what do you need to make the salad?

cloves of garlic
anchovies
egg yolks
dijon mustard
fresh squeezed lemon juice
worcestershire
olive oil
parmigiana reggiano
salt & pepper

Here is my homemade crouton recipe: So Easy – Crispy Homemade Croutons

Need a multi purpose food processor? I recently purchased this model and I love it! https://amzn.to/3KWXY4m

Here’s the recipe! Enjoy!

Caesar Salad with homemade dressing

Print Recipe

CourseAppetizer, Side Dish

CuisineAmerican, Italian, mediteranean, Mexico

Keywordcaesar, caesar salad, main course salad, side salad

Prep Time10

Ingredients

For the Dressing

2 garlic cloves
4-6 anchovies
2 large egg yolks
1-2 tsp dijon mustard
juice of 1/2 to whole lemon
1-2 tsp worcestershire sauce
2/3 cup extra virgin olive oil
1/4 cup Parmigiano Reggiano
salt & pepper

For the Salad

1-2 heads romaine lettuce using the hearts and not the outside leaves
Caesar dressing
extra virgin olive oil
lemon for drizzling
parmigiano reggiano
homemade croutons (link in main content)

Instructions

For the Dressing

Insert the chopping blade onto the food processor. With the machine running, drop the garlic through the tube to mince. Add the anchovies and chop to form a paste with the garlic.
Add the egg yolks, dijon mustard , lemon juice and Worcestershire sauce to the blender bowl. Process the until the mixture is combined, about 30 seconds.
With the machine running on low speed, add the olive oil very slowly through the feed tube. Emulsify for a minute or so to desired thickness.
Add the cheese and pulse a few times. Taste to see if you need a little salt as the cheese is salty. Add a little cracked black pepper.
Chill in the refrigerator before serving if desired. Store any left in an air tight container.

To assemble the salad

Either chop or tear the romaine into bite size pieces or line individual plates with romaine heart leaves. Drizzle a little lemon juice then followed by extra virgin olive oil. Lightly salt and pepper. Add the desired amount of dressing and toss. Top with slivers or sprinkling of cheese and the croutons. Bon Appetite!

Pumpkin Cheesecake Bars, Perfect for Thanksgiving, you will love these!

November 5, 2025 by Becky Spoon

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Pumpkin Cheesecake Bars
Just in time for Thanksgiving, these Pumpkin Cheesecake Bars are delicious! What's not to love? There's a graham cracker bottom layer, then a cheesecake layer, then a pumpkin layer! — Pumpkin Cheesecake Bars

Just in time for Thanksgiving, these Pumpkin Cheesecake Bars are delicious! What’s not to love? There’s a graham cracker bottom layer, then a cheesecake layer, then a pumpkin layer!

I’m more of a savory food person than a sweet food person. We honestly don’t eat a lot of sweets. That doesn’t mean we don’t love choclolate or that I don’t keep a stash of chocolate candy in a candy jar at all times. That just means I don’t

I made these in an 8×8 pan that I lined with foil so that I could easily remove the cheesecake from the pan. As you can see by looking at the photo, you want to be able to cut the cheesecake into bars.

The bottom layer is the graham cracker crust which is graham crackers that I processed in my food processer along with sugar and with the machine running, I added the melted butter and pulsed until the crumbs came together. I then poured the graham crackers into the prepared pan and pressed down in an even layer.

Next is the cheesecake layer which is cream cheese, eggs, sour cream, vanilla and sugar. This mixture is whipped with a mixer then spread evenly over the graham crackers and baked at 350 for about 20 minutes.

The pumpkin layer takes a little bit more time but it’s well worth the extra effort. The recipe calls for unflavored gelatin in the pumpkin portion of the recipe. The first time I made a recipe with gelatin, I have to honestly say, I didn’t know what to buy. Because of that and if you aren’t used to using gelatin in a recipe either, I’ll help you out. I used Know Unflavored Gelatin and here is a link that will save you lot’s of time because you’ll know what you are looking for! https://www.amazon.com/Knox-Gelatine-Unflavored-Count-Ounce/dp/B00BCMU7T4.

After it’s all said and done, you’ll be so proud you made this recipe! Not only will it make a great presentation at your gathering, it also taste so good! A win-win!

Easy Pumpkin Cheesecake Bars

Before we publish this recipe, I wanted to share a link for one of my other recipes that will be great for Thanksgiving. This is a link that was Allen’s favorite pie, Cherry Pie!Allen’s Favorite, Delicious Cherry Pie

There’s a couple of steps on this recipe, but don’t be discouraged by that, they’re well worth it. I am a multi-tasker so these recipes that may have a couple of steps don’t bother me because I’m doing something else! Let me know what you think about this recipe.

Pumpkin Cheesecake Bars

Print Recipe

CourseDessert

CuisineAmerican

Keywordcheesecake, dessert, pumpkin, pumpkin cheesecake

Servings servings

Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
3 tbsp granulated sugar
5 tbsp melted butter

For the Cheesecake Layer

8 oz cream cheese softened
1/4 cup sour cream
1/3 cup granulated sugar
1/2 tsp vanilla extract
2 eggs

For the Pumpkin Layer

3 egg yolks
15 oz can pumpkin puree
1/2 cup packed brown sugar
1/2 cup milk
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp vanilla extract
1 tsp unflavored gelatin
1/4 cup cold water
1/4 cup granulated sugar
3 egg whites
pinch of cream of tarter

For the Topping

Whipped Cream
Pinch of Pumpkin Pie Spice

Instructions

In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8×8-inch pan.
In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Add the eggs, mix just until combined, then pour over crust. Place in the oven and bake at 350° for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
Meanwhile, separate the three remaining eggs. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking every few minutes for 10 minutes or until mixture reaches 160°. Remove from the heat, whisk in the vanilla extract.
In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, for about 7-9 minutes, or until it's stiff and glossy. Remove it from the heat, and beat an additional 1-2 minutes.
Fold into the pumpkin mixture then spread evenly over cream cheese layer. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours or until firm. Garnish with whipped cream and pumpkin pie spice; if desired.

love my best dinner rolls! a must have for Thanksgiving

November 3, 2025 by Becky Spoon

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When I made these dinner rolls last night, I had one, but I could have easily eaten six! They were steaming hot out of the oven, I slathered butter on my dinner roll, and relished every single bite. I dreamed about these dinner rolls! First thing I thought about when I woke up! That is how delicious these dinner rolls are! So what did I do? I made breakfast sandwiches on these dinner rolls!

I split the dinner

roll and toasted under the broiler just a little, added American cheese to the top and bottom, back under the broiler to melt, out of the oven I added a piece of cooked breakfast sausage, and two not quite hard fried eggs! Oh, my, goodness! Oh, I forgot, I topped it all off with Louisiana Hot Sauce!

My Best Dinner Rolls Yet!

I started making homemade bread many years ago, but I finally figured out that it is the consistency of your dough that makes your bread, or really any dough, whether it’s these dinner rolls, a loaf of bread, pizza dough, focaccia, tender and delicious. A tough dough will not rise into a light, airy dough, it will always be tough!

The dough for these are very soft, almost sticky. Don’t keep adding flour to the mixer. While your forming on your floured work surface add a little flour to make the dough manageable.

This is my adaptation of the Amish Dinner Rolls from King Arthur Flour. Here is their recipe, which has good notes also. I do add more yeast, I start my yeast before adding other ingredients and I don’t add all the ingredients at once, I add all the other ingredients then add the flour gradually. https://www.kingarthurflour.com/recipes/amish-dinner-rolls-recipe

What do you need to make these dinner rolls?

eggs
sugar
salt
butter
potatoes
yeast
water
AP flour

These rolls would be perfect with these recipe’s to my heart, My Grandmother’s Fried Chicken., and of course on your Thanksgiving table.

Here’s the recipe! I promise you will not regret making these rolls!

My Best Dinner Rolls Yet!

Wow! Are these dinner rolls good! They are tender, light, they are the ultimate soft dinner rolls!

Print Recipe

CuisineAmerican

Keywordrolls, dinner rolls

Prep Time20

Total Time40

Ingredients

2 Large eggs
1/8 Cup Sugar
1 Tsp Salt
6 Tbsp Softened butter
1 Cup Mashed potatoes, unseasoned and lightly packed 1 medium to large baking potato will yield 8 ounces of mashed potatoes
2 1/2 Tsps Active dry yeast or instant yeast (1 pkg)
3/4 Cup Lukewarm water (water you boiled the potatoes in if possible)
3 -4 1/2 Cups All purpose flour

Instructions

Before you start making the dough, boil your diced potatoes until very tender, then mash saving the water they were cooked in. Let your water come to lukewarm.
In a stand mixer with a dough hook, add the yeast, the sugar and the 3/4 cup lukewarm water from boiling the potatoes. When your yeast becomes frothy it is ready to add the other ingredients. If it doesn’t, dump and start over, as the yeast has to activate.
Add the eggs, the salt, the softened butter, the mashed potatoes and start combining with your dough hook on low.
I never add all of the flour at once because it may not take the entire amount to reach the desired consistency. I start adding about 3 cups flour with the machine running. You want the dough to start leaving the sides to form a ball. This is a really soft dough and it will be really sticky. Continue adding flour until you have a manageable dough that comes together , but still a little pudding in the bottom. All the dough wil not leave the bottom and that’s fine. Then knead for about 7 minutes adding just a little flour at a time when needed or if needed.
I usually put a little oil on my hands to help me remove this dough from the bowl and place it in a lightly greased bowl.
Cover the bowl with plastic wrap and allow the dough to double in size.
Gently deflate the dough, pour it onto a floured work surface and divide into 16 large balls or 24 small balls. I start with dividing my dough in half, then each half into half, then each piece into half, then half again ending up with 16 uniform pieces. I like the large rolls, but you can make the smaller.
Smooth the rolls as much as you can, twisting and tucking the bottom. Place in a 9×13 lightly greased pan. I put about 3 a roll, about 1 inch apart. You want them to be tight because after they rise, they’ll be touching and you’ll have a pull apart roll. I use glass 9/13 casserole dishes because it prevents the bottoms from burning. Also, lightly oil with canola or cooking spray….butter will also make the bottoms burn.
Cover the pan with a light dish towel and let them double in size until they are quite puffy.
When the rising is almost complete, preheat the oven to 350 degrees F. Bake the rolls for for 20 to 25 minutes until golden brown and feel set. Brush with melted butter.
Serve warm or at room temperature. Store in zip lock bags for several days at room temperature or freeze for longer storage.

you’ll love this Simple Beer Can Cornish Hens

October 28, 2025 by Becky Spoon

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These Beer Can Cornish Hen recipe is so YUMMY and simple! I marinated the hens overnight in the spicy rub, then finished then baked them in the oven! No need to light the grill if you don’t want to, because they work so well in the oven!

I was kind of watching either the Cooking Channel or Food Network the other day and happened to pay attention when I saw this recipe on Burgers, Brew and Que and it happened to be a restaurant in Dallas, the Rustic. Thought this looked so good, so I wrote the recipe down and the rest is history!

The spice rub has brown sugar, salt, ancho chile powder, smoked paprika, cumin, garlic powder and onion powder. After rubbing the hens on both sides, every nook and cranny, I stored them in the refrigerator overnight to allow those flavors to penetrante them. Then I poured about half of each beer and placed a hen on each can. Then baked them in a 350 degree oven until internal temperature reached 165!

If you aren’t familiar with Cornish Hens, they are usually in the freezer section of your grocery store unless you are shopping at a store like Whole Foods or Central Market that have a fresh meat market where they are readily available. I bought mine from HEB and the brand was Tyson. Here’s a link for the hens I purchased: https://www.heb.com/product-detail/tyson-premium-twin-pack-rock-cornish-game-hen/87724.

Cornish game hen is the USDA-approved name for variety of broiler chicken, produced from a cross between the Cornish and White Plymouth Rock chicken breeds, that is served young and immature, weighing no more than two pounds ready to cook.

I used a Texas Pilsner from Independence Brewing Company. You know, I live in Texas, I wanted to use a Texas made beer! But you can use any beer.

I served this with my Gruyere Au Gratin Potatoes. That was an excellent side dish for this recipe because they are so cheesy and the potatoes just soaked up the juices from the sauce on this chicken. Here’s the link for the potatoes if you want to serve them too: Best Cheesy Au Gratin Potatoes

So Yummy – Simple Beer Can Cornish Hens

Here’s the easy recipe! Hope you make these.

Beer Can Cornish Hen

Print Recipe

Coursedinner, Lunch, Main Course, mexican

CuisineAmerican, Mexican

Keywordbeef, tacos, texmex, mexican,, beer can, beer can cornish hen, cornish hen, dinner, lunch, main course, poultry

Servings servings

Ingredients

For the Cornish Hen and Dry Rub

2 Cornish Hens
2 tbsp light brown sugar
2 tbsp salt
1 1/2 tbsp ancho chile powder
1 tbsp hot smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
2 8 oz or 12 oz beer of your choice, I used a Texas Pilsner

For the Sauce

The remainder of the beer after cooking the hens
1/2 stick butter at room temperature
1 tsp ancho chile powder
1 tbsp minced cilantro
2 tsp fresh squeezed lime juice
salt and pepper to taste

Instructions

Add all dry ingredients in a mixing bowl and stir with a wire whisk to evenly combine. Coat each game hen evenly with the dry rub inside and out, making sure to push rub into any crevices and openings in the hens. Allow the game hens to brine in the refrigerator for 24 hours before cooking.
Pop the top of each beer can, pour out about half of the beer and place the game hens aboard. Cook in a 350 degree oven for 40 – 50 minutes, until the hens reach an internal temperature of 165 degrees. Allow to rest for 10 minutes before serving.
You can make the sauce two ways. If you are using a mild beer you can add the butter and lime juice through the beer can opening shaking a little to combine, then pour over the hens and serve topped with cilantro. I used a pretty strong pilsner and it was a little bitter to my liking for a sauce, so I poured the remaining beer content into a skillet, reduced it by about half to get rid of the bitterness, added the butter and lime juice then poured that over each hen before serving.