The 2 Spoons

love this hearty chicken cacciatore, a guest favorite

October 27, 2025 by Becky Spoon

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Chicken Cacciatore is a favorite and I’ve made it this way forever it seems. This dish is my ultimate comfort food. I have so many but this is one that I just crave and have to make. Chicken that has been seared on the outside, then braised in tomatoes, garlic, bell peppers and seasonings very slowly until it falls off the bone …..I have no words.

I like to serve it in a bowl like in the photo with pasta and some kind of white bean like Navy Beans, Great Northern Beans or Cannellini Beans. The combined flavors of all ingredients are magic. Add a piece of garlic bread or just a chunk of fresh french bread and you’re set.

What you need to make this…

4 pieces chicken, like 2 thighs and 2 legs
2 tbsp extra virgin olive oil
3-4 garlic cloves, minced
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
Tomato paste
1 14.5 oz. can diced tomatoes
tomato paste
1 cup chicken stock
1/2 tsp dried oregano
1/2 tsp Italian Seasoning
fresh basil for serving
parmesan cheese for serving
optional anchovy

I served this in white bowls that I absolutely love! I actually love to serve entrees in bowls many times rather than on a plate. Here’s the link for these bowls: https://amzn.to/3hFHFEK

About the ingredients….

I like to use an Italian tomato in this recipe, or really any recipe that’s Italian that I’m making a sauce. Usually I use Cento Whole Italian tomatoes or other brands of San Marzano. Here’s a link if you are not familiar. Here’s a link if you aren’t familiar with this brand. https://amzn.to/2Y8S5pJ

Here’s another brand that I love: https://amzn.to/4hnbyIE

What could I serve with this?

If you wanted to serve an appetizer before this meal I would suggest a salad, an antipasti or some stuffed mushrooms. Here’s a couple of my recipes: stuffed mushrooms

Chicken Cacciatore

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordchicken, chicken cacciatore, comfort food, Italian

Servings Servings

Ingredients

4 pieces chicken, like 2 thighs and 2 legs
2 tbsp extra virgin olive oil
3-4 garlic cloves, minced
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 tbsp tomato paste
1 14.5 oz. can diced tomatoes
1 cup chicken stock
1/2 tsp dried oregano
1/2 tsp Italian Seasoning
fresh basil for serving
parmesan cheese for serving
for a little kick add a little Calabrian Chile!

Instructions

Season the chicken on both sides with salt and pepper.
Heat a large skillet and add the olive oil. When heated add your chicken pieces skin side down and cook until golden grown. Turn the chicken and brown the other side.
When both sides have browned, remove the chicken to a plate.
Add the onions and garlic to the skillet and cook on medium heat for about 5 minutes until the vegetables have softened. Add the garlic and cook until it is aromatic. Add the tomato paste and combine.
Add the chicken stock and the tomatoes to the skillet, Scrape up the bits in the bottom of the pan. Add the oregano, a pinch of sugar if your tomatoes are bitter and a little salt and pepper if needed. Bring to a simmer, place a lid on the pan and cook for about 20 minutes.
Add your chicken and the juices to the tomato and vegetable mixture. Then, bring to a simmer, cover the pan and cook another 20 minutes until your chicken is cooked through. Remove the lid and check for doneness. The Internal temperature should be at 165 degrees and the meat will start to fall of the bone. If you need to cook a little longer, add the lid and continue cooking for another minutes. At this time if the chicken is at the desired temperature, remove the lid, increase the heat and allow your sauce to cook down a little.
Serve with polenta or pasta! I served this time with Polenta but many times I serve over a bowl of spaghetti! Bon Appetit!

Try My Best Fried Chicken

October 22, 2025 by Becky Spoon

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This “Best Fried Chicken” lives up to it’s name! Not only is the batter well seasoned, but the chicken itself is loaded with flavor! This well seasoned chicken is because of two brining’s. One is a water brine loaded with spices and the second brine is with buttermilk, also loaded with spices.

“Full of Flavor” Best Fried Chicken

Fried Chicken is something my mother always made on Sundays; well, didn’t matter when, she made amazing fried chicken. I’m posting this recipe on Friday for your Sunday lunch because it takes a little time with brining and soaking and you still have plenty of time.

The first brine is water, kosher salt, sugar, onion powder, garlic powder, black pepper and bay leaves. The second brine, or soak is with buttermilk, salt, pepper, garlic powder, smoked paprika and hot sauce. After all this the chicken is dredged in flour that has been seasoned with salt, pepper, onion powder, garlic powder, and more smoked paprika.

“Full of Flavor” Best Fried Chicken

What’s the best oil to use? I used peanut oil, but you can use vegetable oil, corn oil or canola oil. I fry my chicken in a large iron skillet or a Dutch oven that is also cast iron. These are great cast iron skillets: https://affiliate-program.amazon.com/home#:~:text=https%3A//amzn.to/3kQZntS.

I love all of these sizes and use them all!

“Full of Flavor” Best Fried Chicken

Just look how juicy and delicious this chicken looks! I’m dying to make it again by just looking at these photos! I served this with chunky mashed potatoes. I just boiled Idaho potatoes, drained them, put them back into the pan with the heat still on and allowed the water to evaporate. Then I added butter, salt and pepper, and milk if needed. I made cream gravy which is kind of a must for fried chicken in the South.

To serve, I piled the potatoes on a plate, topped with the chicken and some gravy, then sliced some green onions to scatter around. So delicious! This is another potato dish I love that would be perfect with this chicken: delicious smashed potatoes.

These garlic Green Beans would be a great addition: Perfect Green Beans with Garlic and Lemon in Browned Butter

Here is another wonderful recipe…and the recipe for the creamed gravy: the best – chicken fried pork steak with cream gravy.

and, don’t forget the bread for sopping up the delicious gravy! These rolls are delicious!My Best Dinner Rolls Yet!

Here’s the recipe for this delicious fried chicken! Enjoy!

Best Fried Chicken

I wish you could taste this "Best Fried Chicken". Not only is the batter well seasoned, but the chicken itself is loaded with flavor! This well seasoned chicken is because of two brining's. One is a water brine loaded with spices and the second brine is with buttermilk, also loaded with spices.

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbuttermilk brined, buttermilk fried chicken, chicken, fried chicken, southern fried chicken

Ingredients

Buttermilk Brine

enough buttermilk to cover your chicken
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp smoked paprika
hot sauce like Louisiana hot sauce (to your liking)

For the seasoned Flour

3 cups all purpose flour
1 tsp kosher salt
1 tbp onion powder
1 tbsp garlic powder
1 tsp smoked paprika
1 tsp freshly ground pepper

The Chicken

8-10 pieces chicken (breast, thighs, legs)
1 quart oil for frying

Instructions

In a large stockpot, add 2 quarts water. Add the salt, sugar, onion powder, garlic powder, pepper, and bay leaves. Allow the mixture to come up to a rolling boil. Reduce the heat and simmer for about 10 minutes.
Remove the pot from the heat and pour in remaining 1 quart of water. Transfer the brine into the refrigerator to cool down completely. Once the brine is chilled, place the chicken pieces into a large bowl or container and proceed with the next step.
Pour the brine over the chicken pieces and make sure all of the chicken pieces are fully covered. Transfer the container to the refrigerator and brine the chicken for at least 6 hours. Remove the chicken from the brine and discard the liquid.
In a large bowl, combine the buttermilk, salt, pepper, garlic powder, paprika, and hot sauce together. Add chicken pieces into the buttermilk mixture. Make sure all pieces are in the mixture. Transfer the bowl to the refrigerator for at least 6 hours.
After soaking in the buttermilk mixture, place the chicken pieces into a colander or other vessel to drain the chicken and then discard the buttermilk soak.

Frying the Chicken

Heat a 10-inch or larger cast-iron skillet (or a heavy bottomed pot such as a dutch oven), over medium-high heat and pour in the oil. Allow the oil to reach a temperature of 350°F (using a deep fry thermometer will help to know when you achieve optimal frying time!).
While the oil is heating, prepare the seasoned flour dredge. In a large shallow bowl combine the flour, salt, onion powder, garlic powder, paprika, and black pepper.
Dredge each piece of chicken in the seasoned flour, making sure to fully coat the chicken on all sides. Shake off any excess flour. Transfer the chicken to a baking sheet. Repeat this process until all of the chicken pieces are dredged.
Once the oil has reached 350°F add a few pieces of chicken- making sure to not crowd the pan. Fry the chicken until an internal temperature reaches 160-165 and is golden brown.
Transfer the fried chicken to a wire rack to drain and repeat the process until all of the chicken is fried. Serve with our favorite side dishes and enjoy!

love this delicious guacamole! my #1 go-to

October 21, 2025 by Becky Spoon

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I love this delicious Guacamole! Last night I made Touchdown Dip and I had to make this to go along side for a kind of “grazing” meal. Chips, salsa, Touchdown Dip which is a queso with white cheddar and green chile, of which I will share the recipe! It is so good. Add both of these to your next party or game day!

I best results I make mine in a molcajete. It’s so easy to grind the salt, garlic and cilantro to form a paste to prevent having bites of garlic or cilantro, imparting wonderful flavors.

This is a good price on amazon: https://amzn.to/49fkzCN

delicious guacamole!

I start this deliciousness by placing my garlic and some jalapeno in the bottom with some salt. The salt helps break down the garlic and pepper. I mash and break up until a paste has formed. I then add some chopped onion and I break up just a little but I don’t form a paste with the onion. I kind of like a couple of chunks of onion in mine.

Then I add my avocado and stir to combine with the avocado, onion and jalapeno. I add the juice of one lemon or lime, salt and pepper to taste. Taste before you add salt because if you added salt when you were breaking up your ingredients you don’t want to over salt. I then add fresh chopped tomatoes and some chopped cilantro! That’s it and so good.

If you don’t have a molcajete you can do the same in a shallow bowl allowing you to break up ingredients with a fork. You can also use a food processor and use the pulse. I do think that breaking up these ingredients and making a paste allows the flavors to meld and you don’t have big chunks of onion, jalapeno or garlic.

I have a simple recipe that just has lemon juice, garlic powder, salt and pepper. This is good especially when you want a quick recipe and you have avocados you need to use. Here’s the link for that recipe: https://the2spoons.com/my-ever-so-easy-guacamole/.

I served my guacamole with fajitas as I mentioned before and here is the link for my delicious fajitas: easy grilled skirt steak fajitas and shrimp

Charro Beans were another side dish and here is the link for those: https://the2spoons.com/love-these-charro-beans/

Here’s the recipe!
Enjoy!

Guacamole

Print Recipe

CourseAppetizer, Salad

CuisineMexican

Keywordappetizer, avocado, dip, guacamole, mexican food, salad

Ingredients

3-4 avocados
1 jalapeno, stemmed and seeded for less spicy, sliced (just use half if you don't want it too hot or if its large)
2 garlic cloves
handful of cilantro
juice of one lime
about a quarter cup of diced tomato or more if you like
2 tbsps. diced white or red onions
salt to taste

Instructions

Place the jalapeno and garlic in the molcajete if using or in a shallow bowl and add a pinch of salt. Mash the garlic and jalapeno with the salt to make a paste.
Add the cilantro and some lime juice and mash to all has been broken down and no large pieces are visible. Add the avocado, mash and combine. Add your lime juice, stir and check for salt. To finish add in your tomatoes and onions and stir to combine.
Serve immediately or store in an airtight container in the refrigerator. I find that a container that doesn't leave too much room after your guacamole works the best or keeps it from getting brown on top quicker. Enjoy!

Delicious! So Easy – Louisiana red beans and rice.

October 18, 2025 by Becky Spoon

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I love beans of any kind, but I especially love beans that have tons of flavor like Red Beans and Rice! These beans have are cooked with ham hocks, Andouille sausage, the holy trinity, onions, peppers and celery, along with traditional spices of Louisiana creole cuisine. Add some rice and you have a complete, so inexpensive hearty meal that has so many things that are good for you.

Delicious Red Beans and Rice

I served this with hot water cornbread. Have you heard of hot water cornbread? It’s a very southern cornbread that I grew up eating. It’s so easy and basically is a fried cornbread. Here’s just a really quick recipe:

Hot Water Cornbread

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Ingredients

2/3 cup cornmeal
1/3 cup flour
1/2 tsp salt
1 tbsp oil
boiling hot water
oil for frying

Instructions

Add enough peanut oil, vegetable oil or canola oil to a skillet to fry the cornbread. Heat to medium high. You don't want it hot, because the outside will brown before the inside is done.
Bring a cup of water to boil (you may not need all of it). Combine all the ingredients.
Pour the hot water a little at a time into the mixture until completely combined. Your dough will be soft enough to form a disc with your hands. Too much water and you won't be able to do that.
Take golf size balls from the dough and form into a disc or a cylinder shape. Gently add to the hot oil and fry until golden brown.

An alternative is my basic cornbread with bacon:1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

delicious! so easy Louisiana red beans and rice.

I love food from Louisiana, especially New Orleans. I’ve made these beans many times but this time I kind of followed John Besh’s recipe from his cookbook “My New Orleans”. It’s pretty much the same as I always make but because I love this book and his recipes from New Orleans, I felt I needed to try it! He doesn’t use Kielbasa and I used pork belly to render my pork fat. I think the addition of these things added to his recipe. You could use Andouille Sausage, but it’s a little harder to find.

Here’s the link for John Besh’s cookbook: https://amzn.to/2SHF6ar. This is a great cookbook but you have to follow the instructions and not improvise. I only say that because the first recipe I tried from his book, I thought I knew what I was doing and didn’t necessarily follow to a T. The result was a recipe I really didn’t like. Years later I picked the book up and tried the recipe again following his instructions completely, and I loved it!

Other methods to cook this delicious dish.

I have cooked the beans in my instant pot many times making this recipe. I have also made them in a slow cooker. I think the hint I would have about a slow cooker it doesn’t really thicken your broth much and I do like my bean broth to cook down and thicken a little. This is the Instant Pot I use for so many things: https://amzn.to/4hHQ7m3.

Simple, Delicious Red Beans and Rice

Here are a couple more recipes I’ve made from his book. this is amazing – louisiana shrimp and grits.

Ok, add this new recipe to your Louisiana cooking repertoire!

Red Beans and Rice

Print Recipe

CourseAppetizer, dinner, easy side dish, Lunch, Main Course, Side Dish

Cuisinecajun, creole

Keywordcajun, creole, New Orleans food, red beans, red beans and rice

Servings servings

Ingredients

For the Beans

2 onions, diced
1 green bell pepper, seeded and diced
1 stalk celery, diced
2 tbsp rendered bacon fat (I used pork belly, you can use bacon or salt pork)
1 pound dried red kidney beans
2 smoked ham hocks
3 bay leaves
1/2 tsp cayenne pepper
3 green onions, chopped
salt
freshly ground black pepper
Tabasco
3 cups cooked Basic Louisiana White Rice (recipe follows)

For the Basic Louisiana White Rice

1 tbsp chicken fat, extra virgin olive oil or butter
1 small onion, minced
1 1/2 cups long grain white rice
3 cups chicken stock
1 bay leaf
1-2 pinches salt

Instructions

For the Red Beans

Sweat the onions, bell peppers, and celery in the rendered bacon fat in a heavy soup pot over medium-high heat.
Once the onions become translucent, add the kidney beans, ham hocks, bay leaves, and cayenne, then add water to cover by 2 inches.
Increase the heat and bring the water to a boil. Cover the pot, reduce the heat to low, and allow the beans to slowly simmer for 2 hours. Periodically stir the beans to make sure that they don't scorch on the bottom of the pot, adding water if necessary, always keeping the beans covered by an inch or more of water.
Continue cooking the beans until they are creamy and beginning to fall apart when they're stirred.
Remove the ham hock meat from the bones, roughly chop it, and add it back to the pot of beans.
Stir in the green onions and season with salt, black pepper and Tabasco. Serve with the Basic White Rice.

For the Basic Louisiana White Rice

Put the fat, oil or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.
Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff with a fork and serve.

love this extravagant taco meat loaded baked potato.

October 14, 2025 by Becky Spoon

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This taco meat loaded baked potato is right up my ally. I love a baked potato. To add another of my favorite foods…Mexican food just takes it over the top.

I see loaded baked potatoes with BBQ, vegetables, all kinds of different things. Why not loaded with taco meat, enchilada sauce, Mexican Crema, sour cream and guacamole? Don’t forget Pico, Carne Asada…..the possibilities are endless!

Baked potatoes are my go to when I don’t feel well, or I don’t want to cook or I just want the ultimate comfort food….a baked potato. It’s the perfect vessel to stuff a pretty complete meal into.

love this extravagant taco meat loaded baked potato.

So what’s in this loaded baked potato?

Butter
Sour Cream
Ground beef seasoned with your favorite taco seasoning
Red Chile enchilada sauce
Shredded Cheese
Mexican Crema
Guacamole
Cilantro
Fried corn tortilla strips (optional)

I made the red Chile sauce which is the same as I use for beef enchiladas. Here is the recipe: new mexico hatch red chile

You can use a store bought enchilada sauce, any will work. One of my favorites is Hatch Red Enchilada sauce.

Here’s my guacamole recipe if you decide to make it from scratch: #1 – delicious guacamole!

Here is a similar molcajete if you don’t have one. Honestly, it is the best thing to make homemade guacamole.https://amzn.to/3LYaE8g.

love this extravagant taco meat loaded baked potato.

Might as well post those red chile enchiladas I was talking about. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

Here’s the recipe for the loaded baked potatoes!!

Taco Meat Loaded Baked potato

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbaked potatoes, guacamole, Hatch red chile sauce, loaded baked potato, potato, potatoes, taco meat, vegetables

Servings servings

Ingredients

4 large baking potatoes
1 lb ground beef
1 package of your favorite taco seasoning mix
2 corn tortillas cut into strips
oil for frying your tortilla strips
butter
sour cream
red chile enchilada sauce
Mexican crema
shredded cheese like cheddar
sour cream
guamole (either homemade or store bought)
fresh chopped cilantro
salt and pepper

Instructions

Wash your potatoes and wrap them in foil. Set the oven to 400 degrees and cook the potatoes until they are fork tender.
While the potatoes are cooking cook your meat according to your taco seasoning instructions.
Prepare your guacamole if making from scratch.
When your potatoes are done remove them from the oven and slice an opening down the middle, without going all the way through. Push from each side to break up a little.
Add the desired amount of butter to each potato along with salt and pepper to taste. Add your shredded cheese.
Top with your taco meat. Add more cheese if you like. Drizzle back and forth with the enchilada sauce and the Mexican Crema.
Top with sour cream, guacamole, your fried tortilla chips and fresh chopped cilantro.

Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

October 13, 2025 by Becky Spoon

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These recipe for Baked Chicken Meatballs with Broccoli Pesto Pasta is so, so good! Sometimes it seems ground chicken recipes aren’t flavorful, but I tell you, these meatballs are loaded with flavors like the Italian seasoning I used and the parmesan cheese! They are moist, a little salty from the parmesan and they have a great texture.

I saw this dish on Instagram by The Modern Proper blog. My dish is a little different because I substituted the fennel seeds she used in her meatballs with Italian Seasonings. I couldn’t find my fennel seeds she used in her recipe so the Italian Seasonings worked perfectly. That’s what cooking is about! Taking a recipe and substituting what you have.

What ingredients do you need for this recipe?

For the Meatballs:

ground chicken
breadcrumbs
eggs
Italian seasoning
Parmesan Cheese
garlic

For the Broccoli Pesto Pasta:

broccoli
extra virgin olive oil
jar of pesto
spaghetti

The Modern Proper’s recipe calls for a roasted broccoli pesto with fresh basil. I didn’t have fresh basil and I didn’t want to drive 30 miles to get fresh basil, but I did have broccoli and a jar of basil pesto. I roasted my broccoli, put it in my food processor, pulsed it, then added my jar of pesto. I added a little more parmesan cheese, pulsed a couple of times and it’s a perfect broccoli pesto! I used a jar of pesto from my favorite HEB store in my area. Here’s the link for the brand I used Mezzetta Pesto Basil: https://www.heb.com/product-detail/mezzetta-basil-pesto/1491629 however, there are many great brands of pesto.

Baked Chicken Meatballs with Broccoli Pesto Pasta

Want another meatball recipe? This is another excellent recipe that I think you will love. Here’s the link for the recipe: Simply Delicious – Bucatini All’Amatriciana

Bucatini All'Amatriciana — Bucatini All’Amatriciana

I can’t wait for you to try this recipe!

Baked Chicken Meatballs with Broccoli Pesto Pasta

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordbaked, baked chicken meatballs, chicken, cicken meatballs, meatballs

Ingredients

For the Meatballs

2 lbs ground chicken
1 cup fresh soft breadcrumbs
2 large eggs, beaten
1 tbsp Italian Seasoning
1 cup finely grated parmesan cheese
4 cloves garlic, minced or grated on a box grater
1 tsp salt

For the Broccoli Pesto Pasta

1 large head of broccoli, roughly chopped
extra virgin olive oil for coating the broccoli
1 8 oz jar pesto of your choice (I used Mezzetta Branc)
1/4 cup parmesan cheese
extra virgin olive oil
1 lb spaghetti or similar pasta

Instructions

For the Broccoli Pesto

Preheat the oven to 400 degrees. Place on a sheet pan and toss with olive oil. Roast until the edges begin to crisp and the inside of the broccoli is tender, about 30 minutes.
Place a pot of water with salt on the burner and bring to a boil. Add the pasta and cook until your desired doneness. In a food processor, pulse the roasted broccoli until roughly ground. Add the jar of pesto and the parmesan cheese. Pulse several times to combine and add a little extra virgin olive oil adding more if you want a thinner consistency.

For the Meatballs

Preheat the oven to 450 degrees F. In the same bowl, use your hands to combine the ground chicken, salt, eggs, Italian seasoning, grated parmesan cheese, garlic and bread crumbs. Form into uniform meatballs, about 2 tablespoons each and arrange on a baking sheet.
Roast the meatballs for 15 minutes on center rack. Turn the heat to 500 degrees F and brush the meatballs with olive oil. Cook for another 5 minutes.
In a skillet or separate pan, remove the pasta from the water reserving the pasta water. Add a little pesto at a time, along with some pasta water, continuing adding pesto until the desired amount is reached. Serve topped with the Meatballs and more parmesan cheese. Bon Appetit!