The 2 Spoons

The Ultimate! 11 Herb and Spice Fried Chicken

September 14, 2019 by Becky Spoon

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This 11 Herb and Spice Fried Chicken is perfect for your Sunday lunch or for that matter, any day of the week. So flavorful, crispy yet so tender, is the perfect description for this chicken.

I have other fried chicken recipes on my blog; oven fried chicken, southern fried chicken are a couple that come to mind. Fried Chicken was always a favorite growing up. My Mom would make pot roast or fried chicken almost every Sunday. I mean, let’s face it, fried chicken just says Sunday lunch with your family. I have a few more fried chicken recipes on my blog. Here’s the link for my Oven Fried Chicken that is really my Mom’s fried chicken recipe. It is absolutely delicious! oven fried chicken

The Ultimate! 11 Herb and Spice Fried Chicken

I made mashed potatoes and cream gravy to go with the chicken. Don’t you have to? It’s kind of a must in a southern home. I also made homemade creamed corn! Yum, so delicious. Fresh corn cut off the cob; then the cob is scraped down to release all of that sweet milk, it’s fried a little in butter, heavy cream is added and all this lusciousness is cooked until the corn is tender and the cream is cooked down!

The Ultimate! 11 Herb and Spice Fried Chicken

I made deviled eggs too to go with my Southern meal. I used Chef Jessee Houston’s recipe for deviled eggs (minus the caviar and fried shallots) that is on the menu at the restaurant Fine & Dandy in Jackson, Mississippi. I’ll add the recipe to the blog later, but until then here is the link from Garden & Gun: https://gardenandgun.com/recipe/jesse-houstons-fine-deviled-eggs.

Jesse Houston's Deviled Eggs — Jesse Houston’s Deviled Eggs

Hope you enjoy this recipe and have Sunday dinner with your family. If you don’t do that already, start a tradition. This is one of my favorite traditions started by my parents and it continues to this day in my home. It may be a couple of tables full of folks or it may just be my husband and I, but we always have Sunday lunch or dinner and it is always a little bit more special than other meals. Enjoy!

11 Herb and Spice Fried Chicken

Print Recipe

CourseAppetizer, Breakfast, dinner, Lunch, Main Course

CuisineAmerican

Keywordchicken, fried chicken, southern food

Ingredients

For the Herbs and Spices

1 tsp salt
1/2 tbsp thyme, dried
1/2 tbsp basil, dried
1/3 tbsp oregano, dried
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dried mustard
4 tbsp paprika
2 tbsp garlic salt
1 tbsp ground ginger
3 tbsp white pepper

For the Coating

1 tbsp seasoning mix or more to taste
2 cups flour

For the Fried Chicken

6-8 pieces of chicken
some of the seasoning mix for dry bringing the chicken
3-4 cups buttermilk
the 2 cups coating mixture
Peanut oil, canola oil or other neutral oil for frying

Instructions

For the Herb and Spice

Combine all the ingredients and store in an air tight container for later use.

For the Coating

Combine the 1 tbsp seasoning mix with 2 cups of flour.

For the Fried Chicken

Sprinkle the chicken pieces with a light coating of the seasoning mix. Cover with plastic wrap and place in the refrigerator for at least 2 hours up to overnight.
When ready to cook, remove the chicken from the refrigerator. Pour the buttermilk into a container large enough to cover the chicken. Add the chicken pieces to the buttermilk and let it sit on the counter to come to room temperature.
Meanwhile place the coating mixture either in a paper sack for shaking or in a large bowl for coating the chicken.
In a large cast iron skillet or Dutch oven heat your oil to about 335 to 350. Remove pieces from the buttermilk, place in the flour to coat shaking off the excess. Place the chicken skin side down in the heated oil in batches or as much as your pan will hold in a single layer. Brown on the first side about 10 minutes or so then turn. When you turn, place a lid on the skillet, reduce the heat a little and cook for about 15 minutes. After about 15 minutes, remove the lid, turn the chicken over, increase the heat to medium high and continue to cook without a lid until the internal temperature reaches 165. Drain on a rack fitted over a sheet pan and repeat until all your pieces have cooked. Keep in a warm oven until ready to serve.

Essential – Classic Fish Chowder Recipe

September 12, 2019 by Becky Spoon

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This Classic Fish Chowder is an essential recipe you need to have in your repertoire. Once you have the recipe for the chowder base you can use different fish or seafood to complete the dish. You could easily make this a clam chowder. Add a little celery when you sauté the onions, use clam juice instead of the fish stock, finish with some cooked and diced salt pork for garnish and you’ll have the perfect clam chowder.

The base is loaded with heavy cream, butter, onions and lemon zest. What is not to love? The recipe calls for whole milk and heavy cream, so no worries you’re not using all heavy cream. But who are we kidding? Heavy cream and butter? To die for!

I love chowders any time of the year, but I really love soups, chowders and stews in the cooler months. You will want to try this recipe. I gobbled it up so fast it was so delicious! It is one of those dishes that you just can’t take a break from eating!

Essential – Classic Fish Chowder Recipe

I used Red Snapper because #1. I love it! #2. I had it on hand. Other white fish that is good in chowder are: Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking. Here’s a link with same information from the Kitchen: http://Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking.

Essential – Classic Fish Chowder Recipe

Another favorite is my Fisherman’s Stew. The stew is loaded with mussels, cod and sea scallops! Here’s the recipe link for your review: https://the2spoons.com/fishermans-stew-or-cioppino-hearty-robust/.

Here’s the recipe for the Classic Fish Chowder! Enjoy!

Classic Fish Chowder

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CourseAppetizer, dinner, Lunch, Main Course

CuisineAmerican, Seafood

Keywordappetizer, chowder, classic fish chowder, cod, dinner, fish, main course, white fish

Ingredients

2 tbsp butter
2 garlic cloves
1 medium onion, finely diced
1 cup diced celery
1 bay leaf
1 tsp fresh thyme leaves
2 large Yukon Gold Potatoes, peeled and diced
2 cups fish stock
1 1/2 cups whole milk
1 1/2 cups heavy (whipping) cream
1/2 tsp smoked paprika
zest of one lemon
2 cups chopped white fish
2 tbsp fresh dill leaves for garnish
1 tbsp finely diced fresh chives
sea salt and freshly ground black pepper

Instructions

In a large stockpot, melt butter over medium-heat. Add the garlic and cook for 30 seconds, keeping a close watch that it doesn't burn. Add the onion, celery, bay leaf, thyme, and a pinch of salt, and sauté until softened, about 8 to 10 minutes.
Add the potatoes and fish stock, and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer until the potatoes are almost fork tender (6-8 minutes).
Stir in the milk, heavy cream, smoked paprika, and lemon zest. Season with salt, and bring the chowder back to a simmer. Add the fish and simmer about 5 minutes until the fish is cooked through, opaque and easily flakes with a fork. Taste and adjust the seasonings. Divided the chowder into bowls, then garnish with fresh dill, chives and freshly ground black pepper.

Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top

September 11, 2019 by Becky Spoon

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This Shrimp, Okra and Andouille Smoked Sausage Gumbo really is over the top! It is absolutely delicious!

Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish is from the okra. You start with a portion of the okra being cooked in oil over pretty high heat for several minutes, then adding seasonings, continuing to cook and scraping the bits from the bottom to make a roux that will thicken your dish. Not only will the initial spices browned and cooked with the okra thicken your gumbo, but this adds layers of flavor. The flavors are crazy in this dish.

I served this with basic Louisiana rice which is a perfect addition! All I did was saute a little onion in butter or extra virgin olive oil until translucent, then I added 1 1/2 cups rice, 3 cups chicken stock, a bay leaf and a pinch of salt. Then brought it to a boil, reduced the heat to simmer, placed a lid on it and cooked and cooked about 20 minutes on a simmer.

This is another recipe from one of my favorite chef’s from Louisiana, Chef Paul Prudhomme. I bought his book ” Chef Paul Prudhomme’s Louisiana Kitchen” in the 1980’s. My cook book is tattered with food stains and pages almost falling out…that’s how much I’ve made his recipes. You can still get this awesome cookbook. Here’s the link: https://www.amazon.com/Chef-Paul-Prudhommes-Louisiana-Kitchen/dp/0688028470.

Over the Top – Super Shrimp, Okra and Andouille Smoked Sausage Gumbo

Another Gumbo dish I love and that is on my blog is a delicious Seafood Gumbo. Here’s the link for that recipe: https://the2spoons.com/delicious-louisiana-seafood-gumbo/. I hope you enjoy this new recipe for gumbo.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

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CourseAppetizer, dinner, Lunch, Main Course

Cuisinecajun, creole

Keywordgumbo, louisiana, okra, shrimp, shrimp okra smoked sausage gumbo

Servings servings

Ingredients

1/3 cup pork lard (preferred, or use chicken fat or vegetable oil)
2 1/2 lbs okra, quartered lengthwise and sliced (8 1/2 cups in all
1 1/2 tsp white pepper, in all
1 1/2 tsp ground red pepper (preferably cayenne) in all
1 tsp black pepper
2 cups finely chopped onions
10 cups Basic Seafood Stock (recipe follows) ***If you don't want to make you can purchase, but as always homemade is the best***
2 cups peeled and chopped tomatoes
2 tsp salt
1 tsp minced garlic
3/4 tsp onion powder
1/2 tsp dried thyme leaves
1/4 lb (1 stick) unsalted butter
1 lb andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4 inch slices
1 lb peeled medium shrimp
1/2 cup chopped green onions
2 1/4 cups Basic Cooked Rice (In the content of the post)

For the Basic Seafood Stock

1 1/2-2 lbs shrimp heads and shells,or crawfish heads and shells or crab shells.
2 qts cold water
1 medium onion, unpeeled and quartered
1 large garlic clove, unpeeled and quartered
1 rib celery

Instructions

For the Seafood Stock

Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to keep about 1 quart of liquid in the pan. Cover with a lid if you like leaving it askew. Strain and refrigerate until ready to use. ****If you have an Instant Pot, you can make this stock rich and delicious in about 2 hours*** Even if you don't have the 4 to 8 hours, any homemade stock is far better than using water…the stock just makes these Louisiana dishes.

For the Gumbo

In a 5 1/2 quart saucepan or large dutch oven (preferably cast iron) melt the fat over high heat until it begins to smoke, about 3 minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper; stir well.
**Remember to not add all the okra because you will add the remaining 2 1/2 cups at the end. Most of the okra you add now will be pretty cooked down, as this is what makes your sauce. The last 2 1/2 cups will remain in it's form.****
Continue cooking until well browned, about 10 minutes, stirring frequently. Stir in the onions; cook for 5 minutes, stirring fairly often and scraping pan bottom as needed. Add 1 cup of the stock; cook 5 minutes, cook 5 minutes, stirring occasionally and scraping pan bottom sell.
Stir in the tomatoes and cook about 8 minutes, stirring and scraping frequently. Add another 2 cups stock; cook for 5 minutes, stirring occasionally. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the pan bottom well.
Add the remaining 7 cups stock, stirring well. Bring to a boil, stirring occasionally. Add the andouille and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 /2 cups okra; simmer 10 minutes, Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the survace and serve immediately.
To serve, place a mounded 1/4 cup in the center of each serving bowl if you like, spoon 1 1/2 cups gumbo around the rice. This is a great appetizer also…just decrease the serving by half.

Easy, Sausage Egg and Cheese Biscuit

September 7, 2019 by Becky Spoon

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This Sausage Egg and Cheese Biscuit is so easy and one of my favorite things to eat for breakfast. Do you remember the Self Rising Flour Biscuits I posted the other day? That recipe is the recipe I used for these biscuits.

You can make these biscuits ahead of time, individually freeze them and pull them out as you need them. You can even go ahead and cook the sausage and add them to the biscuit before freezing. Take them out the night before and place them in your refrigerator, turn your oven on warm and heat through while you’re doing other things the next morning. Fry or scramble some eggs with a little cheese. Voila! Getting kids to school and getting yourself off to work is a challenge, so a little prep on the weekend or night before can mean a super easy breakfast to throw together.

Easy Sausage Egg and Cheese Biscuit

Here’s the recipe for my Self Rising Flour Biscuits. https://the2spoons.com/easy-self-rising-flour-buttermilk-biscuits/.

I hope you will make these Easy Sausage Egg and Cheese Biscuit’s soon! They are yummy!

Easy Sausage Egg and Cheese Biscuit

Print Recipe

CourseBread, Breakfast, dinner, Lunch

CuisineAmerican

Keywordbiscuits, buttermilk, buttermilk biscuits, self-rising

Ingredients

2 1/2 cups Self-Rising Flour
2 tsp. sugar
1/2 cup butter or shortening
3/4-1 cup buttermilk, more if needed
Green tops of scallions, finely chopped (optional)
Fresh Ground Black Pepper

For the Sausage Egg and Cheese Biscuits

Breakfast Sausage of your choice
Eggs
Sliced Cheddar or a cheese of your choice
Louisiana Hot Sauce (optional)
butter for cooking the eggs

Instructions

Heat oven to 450 degrees. In a medium bowl, stir together the flour and sugar. I grate the butter with a box grater. Using your hands (that's what I do) or a pastry cutter, blend the butter in until it is crumbly. If you are adding the chopped scallions and black pepper, add them to the dry ingredients. Stir in the buttermilk until dough comes together adding more buttermilk as needed. I prefer a wetter dough than dry. You can add more flour as you knead.
Knead a couple of times on a floured surface until a smooth dough forms. Roll to 1/2 inch thickness. Cut the dough with floured 2 1/2 floured biscuit cutter or cutter of your choice. Sometime I make small for appetizers that I fill with ham and mustard.
On an ungreased sheet pan, place touching if you want soft sides or 1 inch apart if you want crusty sides. Bake 10-12 minutes or until golden brown.

For the Sausage Egg and Cheese Biscuit

This biscuit recipe will make 10-12 biscuits depending on the size of your biscuit cutter. You can half the recipe easily.
Cook breakfast sausage of your choice for the number of biscuit sandwiches you are making. If you are making enough for the recipe, then make that many slices of breakfast sausage. Cook the breakfast sausage in a skillet on medium until done or until the juices are running clear. Top each piece of sausage with a slice of cheese and let the cheese melt.
Meanwhile, either pan fry your eggs on medium to low heat until your desired doneness. I like mine medium with a yolk that is still running but if you like hard, then fry hard. If you prefer a scrambled egg, then you will scramble one egg per biscuit. Combine the number of eggs you are using in a bowl and whisk. Pour into a skillet with butter and cook to your desired doneness. Don't forget to season your eggs with a little salt and pepper.
To assemble: Half each biscuit. Top with the eggs, then the sausage and cheese. Drizzle with Louisiana Hot Sauce. Add the top of the biscuit and enjoy!!

Favorite – Hearty Smoked Chicken Hash and Eggs

September 6, 2019 by Becky Spoon

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I love this Smoked Chicken Hash with Eggs! I actually love hash anyway. When I was growing up my mother would make hash with leftover pot roast with potatoes and onions and add the leftover gravy in and it was absolutely delicious. It seems I make more these days with smoked sausage, smoked brisket, and chicken.

As you see in this picture, adding parmesan is a great addition! A really beautiful dish, this is great for company or just for your family. Loaded with bell peppers, leftover baked potatoes, chicken, onions, fresh herbs, this is a hearty dish and would be great for inner. This is something you could make the night before, re-heat the next morning and just cook your eggs to top the hash. Add some buttered toast, and you are all set!

Smoked Chicken Hash with Eggs

I love a one-pot meal! The clean-up is easy and what’s not to love but cooking an entire meal in one pot? The blog Delish had several recipes of one-pot meals. Here’s the link for you to review: –https://www.delish.com/cooking/g1461/easy-one-pot-dinner-recipes.

Here’s my recipe for brisket hash if you want additional hash recipes: https://the2spoons.com/favorite-breakfast-hash-bowls/

Can’t wait for you to try this! Let me know what you think!

Smoked Chicken Hash and Eggs

Print Recipe

CourseBreakfast, brunch, dinner

CuisineAmerican

Keywordchicken, chicken hash, chicken hash with eggs, hash

Ingredients

2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 cup finely chopped bell pepper or a mixture of red, green, yellow or orange
3/4 cup finely chopped onion
2 large jalapenos–stemmed, seeded and minced
2 garlic cloves, minced
1/2 tsp finely chopped thyme
Kosher salt
Fresh Ground Black Pepper
1 large baked potato, peeled and cut into 1/2 inch dice 2 1/2 cups
2 cups diced or shredded cooked chicken (I used smoked and it was delicious)
Freshly grated Parmigiano-Reggiano cheese or Parmesan Cheese

Instructions

In a large cast-iron skillet, melt the butter in the olive oil. Add the green pepper, onion, jalapeños, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the potato and chicken and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, about 5 minutes. Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
Using the back of a spoon, make 4 depressions in the hash. Carefully crack the eggs into the depressions and season with salt and pepper. Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes. Sprinkle the hash with grated cheese and serve right out of the skillet.

Best Pasta and Clams

September 5, 2019 by Becky Spoon

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This is the Best Pasta and Clams! It really is! This dish is loaded with garlic, lemon, anchovy to name a few, and the dish is finished with buttery breadcrumbs. The buttery breadcrumbs thicken the sauce and brings the dish together.

Best Pasta and Clams

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I always check out the seafood department to see what is fresh that day. While shopping at my favorite HEB the other day, they had these fresh calms and I could not resist. Pasta and Clams is one of Allen’s favorite dishes and one of his most requested. These are Littleneck Clams. Here’s a link that describes the difference in clams: https://www.thekitchn.com/whats-the-difference-little-ne-61333.

If you like this recipe, try my recipe for delicious mussels, another favorite: https://the2spoons.com/mussels-with-tomatoes-garlic-lemons/.

Best Pasta and Clams

Here’s the recipe! Hope you enjoy!

Best Linguine with Clams

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineAmerican, Italian

KeywordItalian, pasta, pasta with clams, seafood

Ingredients

2 tbsp. kosher salt for the pasta water, plus more for seasoning
12 garlic cloves, divided
4 oz sourdough or country-style bread, crusts removed, cut into 1/2 inch pieces
2 tbsp plus 1/4 cup olive oil, plus more for serving
2 tsp finely grated lemon zest
2 oil-packed anchovy filets (optional)
1/2 tsp crushed red pepper flakes, plus more for serving
1/3 cup dry white wine
2 lbs littleneck clams (about 24) or cockles (about 32) scrubbed
12 oz linguine or spaghetti
1/2 cup finely chopped parsley
2 tbsp unsalted butter

Instructions

Bring 2 Tbsp. salt and 10 cups water to a boil in a large pot.
Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread and pulse several times until fine crumbs form.
Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5–7 minutes. Transfer to a medium bowl. Add lemon zest, season with salt, and toss to combine; set aside.
Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.
Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.
Remove from heat. Add parsley and butter and toss until butter is melted. Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you can add more or less depending on how much liquid is in bottom of pot—you want them to absorb some of the sauce but not make it dry). Give pasta a taste; you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, more breadcrumbs, red pepper flakes, and a drizzle of oil. Bon Appetit!