The 2 Spoons

best okra and fresh summer tomatoes.

July 18, 2020 by Becky Spoon

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This okra and fresh summer tomatoes is the best. Do ya’ll like okra & tomatoes? I love it! Canned tomatoes are most used but I had fresh summer tomatoes I needed to use and they worked so well. I didn’t peel them, just diced them and tossed them in and cooked them until broken up and a sauce formed.

Okra, bacon, onions, jalapeno, garlic, tomatoes are some of the ingredients. How can you go wrong? Some don’t like okra because of the slime. I’m one of those folks. To get rid of the slime in this recipe, I fry the okra first. Yes. I fry the okra until a little crisp. I then remove it from the pan and set aside. Then I make the stewed tomatoes, adding the okra back in at the every end.

best okra and fresh summer tomatoes.

I cooked this in a cast iron skillet. I love my cast iron skillets. If you don’t have one already, they are well worth the purchase! Here’s a link: https://amzn.to/3fzVAvk

Want another recipe with okra? https://the2spoons.com/shrimp-okra-andouille-smoked-sausage-gumbo/

Shrimp, Okra and Andouille Smoked Sausage Gumbo

This is a delicious dish using okra! And, southern fried okra is always in our home during okra season: https://the2spoons.com/southern-fried-okra-with-creamy-buttermilk-dip/

Here’s the new recipe! Enjoy!

Okra and Fresh Summer Tomatoes

Print Recipe

Course easy side dish, easy side dish, vegetable

Cuisine American

Servings 4 servings

Ingredients

2 tbsp olive oil
4 cups trimmed fresh okra cut into 1 inch pieces
4 slices bacon, shopped
1 tbsp reserved bacon fat
1/2 medium onion, thinly sliced
1 jalapeno stemmed, seeded, and finely chopped
3 garlic cloves, minced
3-4 cups diced fresh tomatoes
pinch of sugar
salt and pepper to taste
1 bay leaf
red pepper flakes (optional)
2 tbsp red wine vinegar
1 1/2 cups chicken stock or vegetable stock

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the okra and sauté for 5 to 8 minutes until the okra starts to slightly brown and most of the 'slime' has disappeared. Set aside.
In a medium skillet, cook the bacon until crisp. Remove and set aside. Remove all but a tablespoon or so of the bacon fat. Add the onion, jalapeno, and garlic and sauté for 3 minutes.
Add the tomatoes, a pinch of sugar, salt, pepper, bay leaves, red pepper flakes, and vinegar.
Cook for 10 minutes, until the tomatoes start to break down and start forming something like a paste.
Add the stock and simmer for 15 minutes longer over low heat.
Stir the okra into the tomato sauce, raise the heat to medium, and simmer for another 10 minutes.
Taste, and adjust seasonings, as needed. Remove bay leaves and serve at once.
Add the crumbled bacon to the top.

Keyword easy side dish, okra, okra and tomatoes, side dish, summer okra, summer tomatoes

a favorite – authentic carne con chile colorado.

July 12, 2020 by Becky Spoon

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When I first met Allen he wanted me to make Carne Con Chile Colorado which is meat with red chile. I didn’t really know what it was and I’d search for recipes to learn how. We didn’t have the tools then to search the Internet, I’d ask him what it was, I’d look at it and taste it at Mexican restaurants trying to figure out the ingredients. I tried to make it many times, not reaching the desired results.

Years later, I’ve finally learned how to make it. Little did I know how easy it really is. Simple. I’m sure making it many more times will improve it and I’m sure my friends in Mexico can teach me more things in cooking this dish, but I’m proud of my accomplishments and feel they will love my dish.

a favorite – authentic carne con chile colorado.

I used pork butt but I’ve seen this dish also with beef. So for the red sauce I used New Mexico red chile and ancho chile. I can find New Mexico chile in my store, but if you can’t you can order on line or you can use a California red chile.Dried chiles should be pliable and smell slightly fruity.

There are instructions in the recipe portion, but what you do to make the sauce is remove the seeds and stems from the dried chile. Then you add them to boiling or hot water and allow them to sit for about 30 minutes. After that add them to a blender along with cumin, Mexican oregano and onion, and a mixture of garlic and salt. Process until very smooth , then strain discarding any remaining skin or seeds. You can use a blender or food processor, but I really like to use my Nutribullet. It really pulverizes the chile making the straining so much easier. Here’s a link:https://amzn.to/3ek1C1G. Great for smoothies too!

One of the steps is to grind garlic and salt together in a Molcajete adding a little water to form a slurry to add to the chile puree that you can also do in the processor or Nutribullet. Here’s a link for the Molcajete. https://amzn.to/3fmnU4a.

a favorite – authentic carne con chile colorado.

I served this with refried beans and Mexican rice, along with flour tortillas. Here’s a link for those recipes: https://the2spoons.com/pinto-beans-for-refried-beans/.

and the rice https://the2spoons.com/essential-mexican-rice/

Here’s the recipe for this dish. Enjoy!

Carne con Chile Colorado

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Course Breakfast, dinner, Lunch, Main Course

Cuisine Mexican

Servings 6 servings

Ingredients

3 lbs pork cubed
10 New Mexico red Chile or California red chile, stems and seeds removed, or other red chile
2 ancho chiles, stems and seeds removed
1/4 cup water for the pork
1 tsp salt for the pork
2 tsp flour for the pork
2 cups water for the pork
boiling water for preparing the chile
1 tsp salt for the red chile puree
4 cloves garlic for the red chile puree
1 1/4 tsp Mexican oregano for the red chile puree
1 1/2 cups water for making the chile puree

Instructions

Remove the stems and seeds from the chile. Bring a pot of enough water to a boil just to cover the chile. Turn the water off and allow to sit for about 30 minutes. Strain pressing through with the back of your spoon, discarding any skin left behind.
Meanwhile, add the cubed pork to a heavy pot with 1 teaspoon salt and 1/4 cup water. Cover and cook on low heat checking about every 10 minutes and stirring until all the pink has gone.
While the pork is cooking make the chile puree. In a molcajeta or food processor, add salt and the garlic and make a paste. Add the oregano and crush, then 1/4 cup water to the mixture.
Remove the chile from the water and place in a food processor, blender or I use the Nutribullet. Add the garlic, salt and oregano mixture, along with the 1 1/2 cups water. Process until smooth. Strain, pressing with the back of a spoon until just some of the skin remains. Discard the remaining skin.
Then, remove the lid for your pork and cook uncovered for about 30 minutes, until the water has evaporated and the pork starts to brown.
Add 2 teaspoons flour to the pork mixture, stirring to combine. Cook for a minute or so.
Add the red chile and Stir. Add 2 cups water and cook on medium until the pork is tender.
I add a potato or two diced, because Allen likes it with potatoes.
Serve with refried beans, Mexican rice and flour tortillas. Pasar Bien! Enjoy!

Keyword carne, carne con chile colorado, New Mexico Red Chile, pork, pork with red chile, red chile pork

quick & easy avocado salsa.

July 11, 2020 by Becky Spoon

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I love an avocado salsa and this recipe is quick and easy! The ingredients are avocados, jalapeno, vinegar, lime juice, salt, onion, cilantro, water to emulsify, that’s it!

The recipe calls for one or two jalapenos. I start with one then add more if I want a little more heat. Same with the lime juice. I start with the juice of one lime, then add more. I really love the lime taste.

I made this to go with my beer battered fish tacos and it was absolutely the perfect salsa for them. Here’s the link for the tacos:https://the2spoons.com/the-best-beer-battered-fish-tacos/.

An alternative if you are short on time is the Herdez brand avocado salsa. It’s delicious too. Here’s a link for it: https://amzn.to/3fkc0I5.

quick & easy avocado salsa.

Avocado Salsa

Print Recipe Pin Recipe

Cuisine Mexican, Texmex

Ingredients

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

Instructions

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

Keyword avocado, avocado salsa, mexican food, salsa, texmex

easy skirt steak tostados with Texas’ #1 requested rotel dip.

July 7, 2020 by Becky Spoon

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When I say these Skirt Steak Tostados are easy I really mean that they are really easy. There is nothing difficult about this recipe. I do marinate the skirt steak overnight or for at least 4 hours. Other than that, getting your grill ready is probably the hardest.

These are so good though. I bought the tostado shells from my grocery store, layered them with homemade refried beans…easy, then I top with the sliced skirt steak, drizzle with the rotel dip, then garnish with lettuce, tomatoes and avocado. That is it! and… they are delicious.

easy skirt steak tostados with Texas’ #1 requested rotel dip.

I marinate the skirt steak in a mixture of soy sauce, extra virgin olive oil, lime juice, chopped garlic, onions and jalapeno. I do not buy the tenderized skirt steak but you can. If you marinate and cut across the grain this is so tender and delicious without buying tenderized which is more expensive.

We like medium to medium rare because, especially with a cut of meat like skirt, you don’t want to overcook or it will be tough. I said this earlier, be sure you cut across the grain. Skirt steak usually comes in long strips. After they are cooked, I stack them, cut them down the middle, stack again, then turn them clockwise or counter clockwise, doesn’t matter, as long as you will be cutting across the grain, and with a shar knife I slice into strips.

easy skirt steak tostados with Texas’ #1 requested rotel dip.

I cook my skirt on a grill. When I can’t cookoutside I have an indoor gas grill on my stove. If you don’t have either, this Lodge cast iron grill works perfectly. It will give you the char you want and some great grill marks: https://amzn.to/2O51N6h

Here’s my recipe for fajitas using skirt steak…another favorite in our home! https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

I used rotel dip which is super popular in Texas, because I had some already made. Any queso will work. The basic rotel I used is 1 pound velveeta cheese and 1 can rotel tomatoes and green chile.

This is a rotel dip below that has beef and other ingredients which is delicious! For these tostados you may not want queso with beef, maybe you do, but this is a delicious recipe for game day or a get together. Here’s a link for this Beef queso https://the2spoons.com/oh-so-good-beef-queso-dip/

I used refried beans that I had made from pinto beans. You can use canned refried beans if you like. Here’s the recipe for my refried beans. https://the2spoons.com/pinto-beans-for-refried-beans/

To make the refried beans I just heat a little oil, add the beans, using a bean masher, I mash them to the consistency I want, adding some of the bean juice or water as you go. Then I just adjust the seasoning. Here is the bean masher I use, which is one of my favorite kitchen tools!

easy skirt steak tostados with Texas’ #1 requested rotel dip.

Here’s the recipe for the tostados! Enjoy

Skirt Steak Tostados

Print Recipe

Course Main Course

Cuisine Mexican, Texmex

Servings 2 servings

Ingredients

1 lb skirt steak
4 tostados (you can make by frying until crisp a corn tortilla flat in hot oil, turning until done)
refried beans (canned or homemade, see link in the post)
rotel dip (recipe follows)
shredded lettuce for serving
diced tomato for serving
sliced avocado for serving

For the Marinade

1/2 cup soy sauce
1/2 cup extra virgin olive oil or vegetable oil
juice of 2 limes, and keep them to throw into the marinade
4 cloves garlic, chopped
1/2 onion, sliced
handful of cilantro
black pepper
pinch of salt (the soy sauce is salty, so not too much salt)

For the Queso

1 lb Velveeta cheese
1 can diced tomato and green chile (I use Rotel)

Instructions

Combine the soy sauce, oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
Remove the steak from the marinade. When your grill is ready, add the steak.
Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. I cook for about 3 minutes on the first side , then about 2 minutes on the other side. If you like it medium or well, continue cooking longer. When ready, remove, tent with foil and allow to rest for about 15 minutes. Slice your steak across the grain.
Warm your tostados according to package directions. Place 2 tostados on each plate. Spread with a layer of refried beans. Place a little skirt steak on each tostado, top with some of the Rotel Dip, then add the lettuce and tomatoes. Enjoy!

For the Queso

Add the Velveeta cheese to a microwave safe bowl along with the can of Rotel tomatoes. Cook for one minute, stir and repeat until the dip is completely melted and hot.

Keyword avocado, fajitas, grilling, mexican food, queso, refried beans, skirt steak, tostados

love this mayonnaise free potato salad.

July 5, 2020 by Becky Spoon

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I love, love, love this mayonnaise free potato salad. Rather than the usual mayonnaise based potato salad, this has a delicious vinaigrette and it is so easy.

Not only is this dish light, refreshing, a little tangy, it’s the perfect dish for serving outdoors in the summer rather than a mayonnaise based. No worries leaving this our for a while or just inside on our counter for a while. I serve it at room temperature, never refrigerated until it’s just the leftovers, if there are any.

love this mayonnaise free potato salad.

I served this dish with my barbecue chicken and some Mexican corn. Honestly, I can’t think of a better potato dish than this for both of those. Here’s the link for the barbecue chicken: https://the2spoons.com/best-summer-barbecue-chicken-on-the-grill-with-my-1-go-to-sauce/

and, here’s the recipe for the Mexican street corn: https://the2spoons.com/delicious-grilled-mexican-street-corn/.

love this mayonnaise free potato salad.

I used red potatoes in this dish that I sliced on my mandolin. I love to use the mandolin, but be careful, because you can cut yourself easily if you don’t use the guard. The mandolin is good for so many vegetables, but I love it for potatoes that I want uniform. I put it on the largest setting and they were perfect for this dish. Then, you cook until just done, not falling apart. While they are still hot, you add salt and pepper and apple cider vinegar for added flavor, which makes a huge difference.

I do that even with a mayonnaise based potato salad because of the added flavor. Here’s the link for a mayonnaise based potato salad which is equally good. I just like the vinaigrette based for summer especially outside. https://the2spoons.com/delicious-2-step-potato-salad/

Here’s a link for a mandolin if you don’t have one. They are well worth the purchase: https://amzn.to/38sHFEu

love this mayonnaise free potato salad.

Here’s the recipe for this deliciousness!! Hope you try this dish soon and enjoy!

Mayonnaise Free Potato Salad

Print Recipe

Course Side Dish, Vegetable

Cuisine American

Servings 6 servings

Equipment

mandolin

Ingredients

2 lbs red potatoes or Yukon gold
pinch of salt and pepper
1 tbsp apple cider vinegar or red wine vinegar
1 cup diced green onion
1/4 cup fresh chopped parsley

For the Dressing

2 1/2 tbsp spicy brown mustard, grainy mustard or dijon
1/4 tsp each salt and pepper
3 tbsp red wine vinegar (or white wine)
1 tbsp apple cider vinegar
3 tbsp good extra virgin olive oil
1/4 cup fresh chopped dill

Instructions

Wash potatoes, then slice into 1/4-inch slices. I used the largest setting on my mandolin. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Keep a close eye on them because you don't want to overcook or they will break apart too easily.
Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more. Adjust seasonings.
Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again. Allow to sit at room temperature until ready to serve.

Keyword mayonnaise free, mustard, new potatoes, potato salad, potatoes, viniagrette

best summer barbecue chicken on the grill with my #1 go to sauce.

July 4, 2020 by Becky Spoon

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I cooked this barbecue chicken on my gas grill and it turned out delicious. I love chicken cooked this way. There’s just something about summer grilling that screams this dish. It is absolutely so easy. I did brine overnight in salt water because I wanted to make sure it was juicy and the salt will help add some flavor to the chicken. I made my barbecue sauce that gets applied after the chicken has started brown and the skin begins to crisp.

To prepare the chicken for the grill, using poultry scissors, or a very sharp knife, I remove the back bone by first laying it flat, then cut down the middle on the breast side making two portionshttps://youtu.be/pZqqGnwWiaw. Here’s a quick video on how to half a chicken.

If you don’t have scissors, they are a must in my kitchen. Here’s a great pair! https://amzn.to/2NYwdac. These are great!

best barbecue chicken on the grill

You can use your favorite barbecue sauce or make the sauce in my recipe. It is from Franklin BBQ book by Aaron Franklin. It’s my favorite sauce, and it is so easy. Done in minutes, you never bring it to a boil, just heat through just to let the flavors combine. You most likely have all of the ingredients in your pantry or refrigerator already. If you don’t have Aaron’s cookbook, it is a must! It actually will teach you how to make the best BBQ. His restaurants are in Austin, Texas. Of course, he makes wonderful BBQ! Here’s the link for his book: https://amzn.to/31GxfQt.

If you can’t get his sauces in your area, it is well worth an order. All of them are wonderful sauces and I keep them in my pantry! Except this time I was out, so I made the original. Here’s the link for his sauces! https://amzn.to/2AsTePx

best summer barbecue chicken on the grill

Before I add the new recipe for this chicken, here’s another summer recipe for you: https://the2spoons.com/tender-grilled-chipotle-glazed-ribeye-steak/

Yum, makes me want to grill steaks! Nothing better!

Ok, here’s this delicious chicken recipe! Enjoy!

Barbecue Chicken

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Ingredients

For the Barbecue Sauce

1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 cup plus 1 1/2 teaspoon brown sugar
2 tbsp plus 1 1/2 tsp Worcestershire sauce
1 tbsp chile powder
1 tbsp ground cumin
1 1/2 tsp salt
1 1/2 tsp coarse black pepper

For the Dish

1 whole chicken that has been halved.
salt water for brining over night
a neutral oil like vegetable or canola for brushing
salt and pepper
prepared bbq sauce

Instructions

For the Barbecue Sauce

Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 1 month.

For the Chicken

You don't have to brine but I do like to because it makes a juicier chicken and the salt water adds salt to the inside of the chicken. Place the halved chicken (instructions in the post on how to half a chicken) into the brine just enough to cover in a plastic container or bag and place in the refrigerator over night.
When ready to grill, prepare your gas grill or charcoal grill. Remove the chicken from the brine and pat dry. When dry, coat the chicken with a neutral oil like vegetable or canola and salt and pepper the chicken.
If you are using a gas grill, place the chicken skin side up on the side that there is no direct heat. I don't place on direct heat to prevent it from charring too fast. If using a charcoal grill, move the charcoals to one side and place the chicken on the opposite side.
When the chicken starts to brown, I start to add barbecue sauce to top and bottom. Continue to cook, brushing with bbq sauce every 15 minutes until the internal temperature reads 165-170 degrees. Hope you enjoy!

Keyword barbecue chicken, barbecue sauce, bbq, bbq chicken, bbq sauce, chicken, Franklin BBQ Sauce recipe, grilling, summer, summer grilling