The 2 Spoons

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

July 4, 2020 by Becky Spoon

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

Coursedinner, Lunch, Main Course

CuisineAmerican

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

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!

the best spicy summer fruit salad.

July 4, 2020 by Becky Spoon

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I started eating this spicy summer fruit salad and could not stop eating it! So delicious. Tart, sweet, spicy, salty…are just a few words to describe. This fruit salad is loaded with mango, papaya, pineapple, watermelon, cucumber, YES CUCUMBER, unsweetened coconut, oranges, lime juice and Tajin which is a chile-lime salt! Do you know what Tajin is? I didn’t until I visited friends in Mexico, had it and realized that we can get it in the US. This is the Tajin seasoning: https://amzn.to/2NVTERz.

the best spicy summer fruit salad

I actually saw this recipe on the Food Network the kitchen a couple of weeks ago. They were doing their COVID -19 episodes and this was Katie Lee made this salad for the show. I’m telling you, my mouth was watering the entire time. I had to make this salad and I’m so happy I did. It’s one of those dish’s that while I was eating it I was shoveling it in my mouth saying “oh, my gosh” the entire time!

Before I give you this new recipe, here’s another salad with fruit, strawberries and blueberries. https://the2spoons.com/colorful-spinach-and-berries-salad-with-dill/. I’ve made this salad for at least 10-15 years.

the best spicy summer fruit salad

Here’s the recipe for this mouth watering salad!

Spicy Fruit Salad

Print Recipe

CourseSalad

CuisineAmerican

Keywordcoconut, fruit, fruit salad, mango, papaya, pineapple, spicy, spicy fruit salad, tajin, watermelon

Servings servings

Ingredients

2 cups cubed mango
2 cups cubed papaya
2 cups pineapple
2 cups watermelon
1 English cucumber chunks
1/2 cup unsweetened coconut flakes
2 oranges, sliced into wheels
Juice of 1 lime
chile-lime salt, such as Tajin to taste

Instructions

Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

awesome homemade ben and jerry’s chocolate ice cream.

July 3, 2020 by Becky Spoon

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This ben and jerry’s chocolate ice cream recipe is so good!! I love to make homemade ice cream. This is actually the first time I have ever made chocolate. This is fudgy and velvety, luscious best describes this ice cream.

I actually have a Ben and Jerry’s ice cream recipe book which I got this recipe from. I have tried many of the recipes and they are great! Here’s a link for the recipe book: https://amzn.to/3iszWuG. It’s a really inexpensive book but has some great ice cream recipes.

awesome homemade ben and jerry’s chocolate ice cream.

Homemade ice cream obviously for those my age brings back memories of the hand crank machine. Ice, ice cream salt….all required. I remember my dad making ice cream and when it got almost ready, dad would put a towel over the ice cream maker and we’d sit on it to help in turning I guess. Wow! wonderful memories.

These days I use an attachment for my Kitchenaid. I’ve had it for a long time but they just keep on. My 91 year old mother actually has a Kitchenaid that was my Grandmother’s and it still works great. I have a Kitchenaid Professional. All of the mixer’s come with the ability to add attachments. That’s where the ice cream making with my Kitchenaid comes in because I have the attachment. If you will look, you’ll see this mixer go on sale and try to grab one when you can. Here’s a link for a great price and a great mixer: http://awesome homemade ben and jerry’s chocolate ice cream

and, this is the ice cream maker that I use: https://amzn.to/3dSq2Px.

awesome homemade ben and jerry’s chocolate ice cream.

The chocolate ice cream calls for unsweetened chocolate and cocoa. I try and have a good quality cocoa on hand. Here’s one of my favorites: https://amzn.to/3eYkFQm.

Here is another recipe I have on the blog for ice cream! https://the2spoons.com/homemade-french-vanilla-ice-cream/.

There are so many recipes out there that don’t require even an ice cream maker, so let’s make ice cream! Here’s the recipe for this delicious chocolate ice cream! Enjoy!

Ben and Jerry’s Chocolate ice Cream

Print Recipe

CourseDessert, Ice Cream

CuisineAmerican

KeywordBen and Jerr’s Chocolate ice cream recipe, chocolate ice cream, homemade chocolate ice cream, homemade ice cream, ice cream, summer

Ingredients

2 oz unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 tsp vanilla extract

Instructions

Melt the chocolate in the top of a double boiler over hot but not boiling water.
Gradually whisk in the cocoa and heat, stirring constantly, until smooth.
The chocolate may seize or clump- the milk will fix this when it's added.
Whisk in the milk, a little at a time and heat until completely blended.
Beat the eggs in the bowl of your mixer until light and fluffy using the whisk attachment if you have one. Add the sugar, a little at a time, then continue beating until completely blended, about 1 minute more.
Add the cream and vanilla, whisk to blend
Pour the chocolate mixture into the cream mixture and blend.
Cover and refrigerate until cold, about 1 to 3 hours, depending upon your refrigerator.
Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.

easy italian sausage puttanesca

July 3, 2020 by Becky Spoon

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This italian sausage puttanesca was the perfect dish for using tomatoes from the garden. If you don’t have fresh tomatoes just use a quality can of tomatoes like San Marzano. I love both of these brands. They are more expensive, but if you are going to go to all the trouble to make a spectacular Italian dish, splurge a little on these tomatoes. You will be happy you did. Here’s my favorites:https://amzn.to/2VGaubx

and these also:https://amzn.to/2C1pl9k.

easy italian sausage puttanesca

You do not have to put italian sausage in this recipe. I do because Allen thinks everything has to have meat. That’s ok. The italian sausage certainly is delicious in it. However, it is equally delicious without.

This dish is bursting with flavor! Garlic, anchovies, Kalamata olives, capers, oregano, basil, good extra virgin olive oil, how can you go wrong. This is also one of those sauces you can throw together in minutes, reduce your heat to simmer and go about your day because you can cook this up to two hours. You can lessen the time, but the intensity of flavors developed over time are worth the wait. Then all you have to do is cook your pasta and add it to the sauce with a little of the pasta water.

You may not need to add any salt because your anchovy and the capers are salty, so check before you add salt. I just served this with some garlic bread, but if you want a side, a nice salad would be good or garlicy sautéed spinach would be delicious. Here’s my garlicy sautéed spinach recipe: https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Garlicky Sautéed Spinach with Red Pepper Flakrs

I love to serve pasta in individual bowls or any meal for that matter, I really love everything in a bowl. If you serve the spinach with this dish, just the spinach next to your pasta because they accompany each other very well, especially the fresh tomatoes. These bowls are similar to the ones I used for serving this dish:https://amzn.to/2BwBvay

I love white dishes!! They just make your food stand out!

easy italian sausage puttanesca

Before I add the recipe for this puttanesca, here is another recipe using fresh tomatoes on my blog: https://the2spoons.com/spaghetti-with-fresh-tomatoes/. This is delicious. I think these were the Sungold Cherry Tomatoes, which I just eat off the vines.

Spaghetti with Fresh Tomatoes from the Garden

Here’s the recipe! Enjoy!

Italian Sausage Puttanesca

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordanchovy, capers, dinner, fresh, fresh tomato sauce, fresh tomatoes, garden, garlic, Italian, Italian sausage, main course, pasta

Servings servings

Ingredients

2-3 Italian Sausage Links, or about 1/2 pound if loose
3 cloves garlic
anchovies in oil
10 Kalamata olives, pits removed if not already pitted
1/2 cup extra virgin olive oil
1/2 cup capers
2 tbsp dried oregano
2-3 cups fresh ripe tomatoes or good Italian tomatoes (see my post)
8 oz dry pasta

Instructions

Add garlic cloves, anchovies and black olives to a blender and pulse until slightly chunky.
Add the olive oil to a medium to large skillet and heat. Remove the casing from your Italian sausage and cook in the heated oil until all pink is gone, breaking up as you go.
Then,, add the olive oil and add the garlic-anchovy-olive paste, the capers and dried oregano. Cook until paste begins to dissolve in the oil slightly, about 1 minute, then add the tomatoes with 1 cup water. Lover the heat to a simmer and let the sauce simmer for 2 hours, adjust for seasoning, add the basil and reserve.
When serving, toss with your prepared pasta, a ladle of pasta water if needed and drizzle with olive oil!

yummy beef tenderloin french dip with homemade au jus.

June 30, 2020 by Becky Spoon

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This! Beef Tenderloin French Dip with Homemade IS DELICIOUS! Remember that beef tenderloin from the other day? Well, we had leftovers, and when you have leftovers of a filet of beef you make sandwiches. In this case, French dip with homemade au jus! So good!!!! We love a sandwich like this especially you can dip it in some yummy beef broth.

filet of beef with bernaise mayonnaise — f

This sandwich is on some delicious french bread. First I split it in half and placed it outside up under the broiler for just a couple of seconds to toast a little. Then I turned it over, slathered with butter, placed it back under the broiler and toasted a little until it starts to get a little brown around the edges. THEN…..I placed swiss cheese, but you could use any sliced cheese and allowed it to just melt. I made a horseradish mayonnaise, slathered that over the horseradish mayonnaise, loaded it wish jarred roasted red peppers and a spring mix that had lots of peppery arugula.

yummy beef tenderloin french dip with homemade au jus.

I cooked this in a roasting pan that has a rack which allows for even cooking. Here’s a similar roasting pan to the one I used. https://amzn.to/38d4lZz. This is a great roasting pan for a turkey or chicken too!

Can’t wait for you to make this recipe. Here is the original recipe for the Filet of Beef https://the2spoons.com/favorite-filet-of-beef-with-bearnaise-mayonnaise/.

If you use a whole loaf of French bread for the sandwiches, I love a good serrated knife. It will keep your bread from smashing. https://amzn.to/2ZgOYLi

Love these little dipping bowls for the au jus. https://amzn.to/38fnQR2

beef tenderloin french dip with homemade au jus.

Here’s the recipe for this yummy sandwich! Enjoy!

beef tenderloin french dip with homemade au jus.

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbeef tenderloin, filet of beef, french dip, french dip with au jus, leftover beef tenderloin, leftovers, sandwiches

Ingredients

4 French bread rolls or Hoagie Rolls
1 lb or more leftover filet of beef, prime rib or other beef roast that has been thinly sliced link for the recipe:https://the2spoons.com/favorite-filet-of-beef-with-bearnaise-mayonnaise/
1 cup plus jarred roasted red peppers
8 sliced cheese of your choice
horseradish mayonnaise (recipe follows)
warmed au jus in individual bowls
spring mix or arugula
room temperature butter for toasting the bread

Horseradish mayonnaise

1/2 cup Mayonnaise
3 tbsp jarred horseradish
juice of one half lemon
salt and pepper

au jus

2 tbsp extra virgin olive oil
1 carrot, cut into about 1/2 inch slices
1 stalk celery, cut into about 1/2 inch slices
1/3 cup leaks , thinly sliced
2 cups beef stock or broth
1 tbsp whole peppercorns
1 tsp red pepper flakes

Instructions

Combine the mayonnaise, horseradish and lemon juice. Add salt and pepper to taste. Store in the refrigerator until ready to use.
In a saucepan add the olive oil and heat to medium. Add the carrots, celery and leaks and sauté until softened. Add the stock, peppercorns, red pepper flakes and bring to a simmer. simmer for about 15 minutes. Strain the broth, discarding the solids and keep warm for serving.
Preheat the broiler. Thinly slice your beef tenderloin and set aside. Split your french bread or hoagie rolls if not already split. Place on a sheet pan, outside up and toast for just about a minute or less. Remove and slather with butter. Return to the sheet pan and under the broiler until the roll is toasted and starting to brown a little on the edges. Remove, add the cheese and return and just melt.
Remove from the oven, slather the horseradish mayonnaise on each side, pile high with the beef, red peppers and the greens. Serve with individual bowls of the au jus.

favorite filet of beef with béarnaise mayonnaise

June 29, 2020 by Becky Spoon

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Filet of Beef is my favorite cut of beef to prepare. Whether in a large piece like this that I roasted whole in the oven or just a filet mignon, it’s just a beautiful piece of beef. I love to buy a whole tenderloin, cut some of it into individual filets, and leave large portions to roast. I saw Ina Garten make this recipe the other day and I had to try it.

There are so many uses for a beef tenderloin. It is as delicious served cold. I have made it many times for a party or gathering with rolls and a horseradish sauce for mini sandwiches. Perfect for a salad or a sub sandwich layered with cheese and fresh vegetables. It is perfect for serving with your favorite chimichurri sauce. Additionally, there are so many sauces that are perfect for beef tenderloin. Peppercorn sauce, rosemary butter sauce, blue cheese sauce, or a red wine sauce.

I made a Ina’s béarnaise mayonnaise to serve alongside this beef. Wow, am I glad I did. It is so delicious and easy. Béarnaise is one of my favorites! Loaded with fresh tarragon, white wine, lemon and shallots, it is the perfect condiment for this dish!

favorite filet of beef with béarnaise mayonnaise

Buying a whole tenderloin then figuring our what to do can seem to be a daunting task. There are just a few steps to prepare your tenderloin. Here’s a little tutorial. https://youtu.be/Z9Z9I_9d4Xg. They can also be expensive, but look at how many steaks you can get from just one whole tenderloin and occasionally you can find them on sale.

Here’s a video teaching how to tie a beef tenderloin: https://youtu.be/N_EWIbybSEU.

One of my favorite ways is on a sandwich or a crostini. Toasted bread with some kind of cheese and a sauce with beef tenderloin just makes an amazing combination.

Filet of Beef with Béarnaise Mayonnaise

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbearnaise sauce, beef, beef tenderloin, bernaise, Easy, filet of beef, main course, mayonnaise, tarragon, whats for dinner

Ingredients

1 whole 4-5 pound beef tenderloin, trimmed and tied
6 tbsp unsalted butter, melted
Kosher salt and black pepper
3/4 cup minced shallots (about 3 shallots)
4 tbsp minced fresh tarragon leaves, divided
1/2 cup dry white wine
1/4 cup tarragon vinegar or white wine vinegar
3 extra large egg yolks, at room temperature
3 tbsp freshly squeezed lemon juice, at room temperature
1 tbsp Dijon Mustard
1 cup vegetable or canola oil, at room temperature
1/2 cup good olive oil, at room temperature

Instructions

Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it's important.
Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes.
Place the egg yolks, lemon juice, mustard, 2 1/2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly pour the vegetable oil and olive oil through the feed tube to make a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until ready to serve.
Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side.