The 2 Spoons

Chicken & Dumplings, the Perfect Comfort Food

June 18, 2019 by Becky Spoon

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Yesterday I made Chicken and Dumplings for my 90-year old Mom. Allen and I had them too, because who can resist this dish? I can’t! They are delicious any time of the year. Mom made delicious dumplings growing up. These are a little different because they seem to be juicer, and I have the finished dumplings with peas and carrots. Not only are you getting added vegetables but look how pretty they are? I added a lot of fresh cracked black pepper because I love it on dumplings!

Some like drop dumplings so I’ve included a recipe from Food Network for those, but I honestly love this recipe for dumplings. They hold together yet they are so tender. If you are in a pinch for time Bisquick has a recipe for drop biscuits that is quick and you’d do everything else the same…but try my dumplings! they are the best! https://www.bettycrocker.com/…/bisquick-recipes/bisquick-dumpling-recipes

I cooked the chicken in my instant pot by cutting it into maybe 5 or 6 pieces, you don’t have to be precise, just as long as they are small enough for you to brown them before you add water and the other ingredients and start your pressure cooking. To add even more flavor, instead of water I used chicken stock with a carrot, onion, and celery.

Chicken and Dumplings, The Perfect Comfort Food

You honestly don’t need anything with this dish, but if you want something else I think a nice vegetable like asparagus would be great. https://the2spoons.com/prosciutto-wrapped-asparagus-screams-spring/

Chicken and Dumplings – the Perfect Comfort Food

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Course Main Course

Cuisine American

Servings 6 servings

Ingredients

For the Chicken (I cooked the chicken in my instant pot)

1 whole chicken pieces (cut into 5 or 6 pieces
onion, cut in chunks (does not have to be peeled), stalk of celery and one carrot for cooking the chicken, along with enough chicken stock to cover

For the Dumplings

2 1/4 cups flour
4 1/2 tsps baking powder
1 1/2 to 2 Cups milk
3 tbsp butter
1/4 tsp salt

For the Chicken and Dumplings

1/2 onion, chopped
1 carrot, thinly sliced
1 stalk celery, thinkly sliced
4 tbsp unsalted butter
8 tbsp flour
chicken broth from cooking your chicken
Cooked chicken, diced or shredded
1/2 cup english peas
1/4 cup fresh parsley, chopped

Instructions

For the Chicken

Brown the chicken pieces in a little oil in the instant pot or a stock pot. When browned add 1/2 onion, 1 carrot, 1 celery stalk. Cover with water or chicken stock and bring to a boil. Simmer until chicken begins to fall off the bone..45 minutes to 1 hour or about 30 minutes in the instant pot. Remove from the stock pot and after it has cooled, shred the pieces you want to use and save the remainder for another use.

For the Dumplings

Combine the flour, baking powder and salt in a medium bowl. Heat the milk and butter in a small sauce pan to a scald. Pour the milk mixture over the flour, baking powder and salt mixture.
Combine the mixture and form into a disc.
Roll the dough on a floured surface as think as possible.
Cut the rolled out dough into strips, then pieces.

For the Chicken and Dumplings

Strain your broth and return to the pan you cooked your chicken in and heat to medium high. Mix the butter and flour together with two cups of warm stock and add to your other chicken stock whisking to insure no lumps. This is your thickener. Add the chopped vegetables and cook until crisp tender.
Add the shredded chicken and the peas.
Add the dumpling strips one at a time. I use a table knife to just clear an opening, then add more until all used. Cook uncovered until for about 20 minutes until done. You want to not disturb as much as you can until they are cooked but I just shake my pan a little while they are cooking.
Spoon the dumplings into serving bowls and enjoy!!

Keyword chicken, chicken and dumplings, Dumplings

Easy Maryland-Style Crab Cakes

June 17, 2019 by Becky Spoon

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I love Crab Cakes! The other day when I made Seafood gumbo I had some crab left and I decided I’d make a couple of crab cakes. You know, it was one of those days, it’s just you, you want something to eat, and you look and you have just enough for about two cakes! Yay for me! Wonderful lunch.

There are some recipes for crab cakes that have peppers, onions, celery and other ingredients that are delicious, but this recipe is pretty much about the crab without a lot of other added ingredients. An egg, a little dijon mustard, mayonnaise, just a couple of the few ingredients.

I know crab is pretty expensive. I haven’t checked, but It would most likely be less expensive to buy crab legs and harvest the meat. I purchased a container of crab meat that was a quality brand. The lumps weren’t as jumbo as I wanted, so try to buy a large lump. I’ve ordered from Pike’s Fish Market in Seattle which was amazing and succulent, but it was costly. http://www.pikeplacefish.com/collections/shellfish/SHELLFISH-D-CRABMEAT.html.

Easy Maryland-Style Crab Cakes

Crab Cakes make an excellent appetizer!! I was in Vegas and went to Emeril’s restaurant, New Orleans Fish and ordered the Crab Cakes as an appetizer. They were totally amazing! There were a few other ingredients that I have not included but the majority of the cake was CRAB! Who doesn’t love crab? I didn’t take the time to make a sauce, I just had mine with a squeeze of lemon! Delicious.

These would be the perfect appetizer for my https://the2spoons.com/delicious-louisiana-seafood-gumbo/

Here’s my simple recipe! Enjoy!

Maryland-Style Crab Cakes

Print Recipe

Course Appetizer, dinner, Lunch

Cuisine creole

Servings 4 Servings

Ingredients

1/2 cup mayonnaise
1 tbsp dijon
1 tbsp Worcestershire sauce
1/2 tsp hot sauce
1 lb jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
lemon wedges

Instructions

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
The crab cakes can be prepared through Step 2 and refrigerated overnight.

Delicious Louisiana Seafood Gumbo

June 15, 2019 by Becky Spoon

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I love this Seafood Gumbo! My recipe has shrimp, sausage and crab! Oysters would be a great addition too. Okra? Yes, okra is great too. This recipe calls for okra, but it is delicious without okra if you have some that don’t like okra.

I actually love all the flavors of Louisiana, Louisiana Creole Cuisine and I especially love to go to New Orleans and taste those amazing flavors. Those folks can cook! Creole food for breakfast, lunch, and dinner in New Orleans! Heavenly!

If you’ve attempted creole cooking, especially a gumbo you know it takes a while to develop flavors. The roux http://dish.allrecipes.com/how-to-make-roux does take a few minutes to get to the desired color, and you have to remember not to have your burner cranked to high because this roux can scorch easily and you’ll have to start over. Don’t skimp on time on this task because the darker the roux without burning the better flavor your gumbo will have.

You definitely don’t want to leave while you’re making your roux because a fairly constant stir is required. I cook mine on a medium-low until I am right there stirring constantly and I’ll increase the heat, then lower a little again. Do what suits you. I actually saw a jar of already made roux in the grocery store the other day. I’ve never tried it, but I think I will so I can report about the store bought roux.

You also need a really rich seafood stock for this dish. Just like I explained on my Shrimp & Grits recipe, a good, rich seafood stock is essential. Here is my Basic Shrimp Stock that I keep in freezer bags frozen until I need for the next dish. https://the2spoons.com/basic-shrimp-stock/. I actually keep many stocks in my freezer that are homemade, a good habit that would be well worth your time. Your Instant Pot is the perfect tool for making stocks in an hour that taste like you’ve cooked them for 8 hours.

Louisiana Seafood Gumbo

This is another recipe I got from John Besh’s Cookbook – “My New Orleans” the cookbook. Just like all good cooks, my recipe may have something a little different than his. Here goes, hope you enjoy and try this yummy recipe soon! You honestly don’t need anything to serve with this meal except for a loaf of crusty French Bread and some butter to slather on it! Yum!

A side note is that if I have a lot of the sauce leftover, I strain and freeze the leftover sauce for the next time I want to make gumbo.

Delicious Louisiana Seafood Gumbo

The best Seafood Gumbo! Rich and absolutely delicious, full of flavors from Louisiana.

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Course Appetizer, dinner, Lunch, Main Course

Cuisine creole

Servings 10 servings

Ingredients

For the Gumbo

1 cup canola oil
1 cup flour
2 large onions, diced
Besh's recipe called for 6 jumbo blue crabs, each cut into 4 pieces as the next ingredient. I did not have, so I omitted. Add if you like because they will add amazing flavor!
1 lb spicy smoked sausage links, sliced 1/2 inch thick (I used Slovacek's Bar-B-Que Seasoned Link Sausage
1 stalk celery, diced
1 green pepper, seeded and diced
2 cloves garlic, minced
1 cup sliced fresh okra ( leave out if you some that don't like okra)
3 qts Basic Seafood Stock

Basic Creole Spices

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp onion powder
2 tsps cayenne pepper
1 tsp ground allspice

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 Basic Creole Spices

Using this spice blend is truly the easiest way to consistently achieve the flavors of Louisiana. Once combined, the spices will last for six months in an airtight container. (this recipe is for several dishes, you'll just add in "pinches" to this recipe until you get your desired flavor.

For the Basic Louisiana White Rice

The recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.
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 the rice with a fork, and serve

For the Gumbo

Make a roux by heating the oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a rich, dark brown, about 10 minutes.
Add the blue crabs (if you are using) and smoked sausage and stir for a minute before adding the celery, bell peppers, garlic, and okra. Increase the heat to moderate and cook, stirring, for about 3 minutes. Add the thyme, Shellfish Stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off any fat from the surface of the gumbo.
Add the shrimp, oysters, crabmeat, and green onions to the pot and cook for 15 minutes. Season with salt and pepper, Creole Spices, Worcestershire, and Tabasco to taste. I just add a little of these ingredients at a time, taste, then add more if needed. Serve in bowls over rice.

Another similar dish is my Shrimp & Grits:

Link on the Blog!

The Best Lemon Curd Tarts

June 13, 2019 by Becky Spoon

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When I tell you that this Lemon Curd Tart is the easiest lemon curd you’ll ever make and it is also the most delicious, it really is! This curd has so much lemon juice and zest in it for just the right amount of tartness! I think these are the perfect dessert for summer because you serve them cold and the lemon is so refreshing. With all the berries we have right now, the possibilities are endless with your toppings. There are so many uses for this lemon curd. You can use the same recipe for your lemon meringue pies, ice cream, sweet pastries, Dutch Babies, a beautiful mousse, our Texas Kolaches, in a decadent cake, the uses are endless!

The crust is a graham cracker crust that I added pistachios! So good! I just love graham cracker crust but I also love salty pistachios making the perfect crust for this tart. Use this recipe for any graham cracker crust you want to make and the addition of pistachios will work with almost any filling. I just love the nuttiness the pistachios add. And who doesn’t love a graham cracker crust?

The Best Lemon Curd Tarts

When the recipe calls for zesting, use a vegetable peeler because you want really large zest, I mean you really want some strips! You are going to pulverize the zest with sugar in a food processor which makes this so very lemony and absolutely delicious.

I made mini tarts but you certainly make a large tart using the full-size tart pans. I had ordered my from Amazon because I don’t live close to cooking stores, but I’m sure you can find them other places. https://www.Amazon.com/Kitchen. You want to use the type that has the removable sides, or that is the kind like. I served these with a dollop of homemade whipped cream and a couple of blackberries.

I think you will love this recipe! Oh, I forgot, it keeps well in the refrigerator for several days. It’s a perfect dessert for any meal! Try it with a dessert after making my Sunday Pot Roast: https://the2spoons.com/sunday-pot-roast/

Lemon Curd Tarts

Print Recipe

Course Dessert

Cuisine American

Ingredients

For the Graham Cracker and Pistacio Crust

7 tbsp butter, melted and cooled
10 sheets graham crackers (approximately 1/2 cups)
1/3 cup pistacios
3 tbsp sugar

For the Lemon Curd

3 lemons
1 1/2 cups sugar
1 stick butter, room temperature
4 large eggs
1/2 cup lemon juice (3-4 lemons)
1/8 tsp salt

Instructions

To make the crust: Melt the butter and set aside to cool. In the bowl of your food processor add your graham crackers, pistacios and sugar. Pulse or process until the crackers and pistacios are pretty fine. Add the melted butter and pulse until all is combined and you have a moist dough. This will make 4-6 tarts or one large pie. Place enough graham cracker mixture into your pans to cover the bottom and up the sides pressing to firmly pack it. Prebake the tarts at 375 degress for 7-10 minutes. Remove from the oven when lightly browned and cool.
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
After you have completely chilled the lemon curd in the refrigerator, add to each tart pan. Store back in the refrigerator until ready to serve. Serve with a dollop of whipped cream and berries of your choice.

Keyword Lemon Curd Tart

Basic Shrimp Stock

June 3, 2019 by Becky Spoon

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I almost always use homemade stocks, especially chicken and a basic shrimp stock. I try to keep both on hand in my freezer. I really think a basic shrimp stock is essential when making dishes, like Creole, New Orleans style dishes.

I buy the colossal Gulf white shrimp at one of the HEB stores I shop. They are always fresh, they sell out fast!! If you buy them with the heads removed, they are $14.97 a pound, but if you buy them with the heads on they are $7.97 a pound. Well, that is perfect because I’ll make a dish calling for peeled shrimp and I’ll keep the shells and heads in the freezer, then pull them out later and make this delicious stock. The Gulf white shrimp are a little sweet and when you leave the head on you get all the orange, like tomalley substance which also adds such a deliciousness and sweetness to your stock.

I cooked these shells in my Instant Pot for 40 minutes. I manually released the steam, I pressed on the shells with a large spoon to further release the flavors and then I put the lid back on and set the timer for another 40 minutes. It was well worth it! I mean, just look at that color!

This is John Besh’s recipe from his cookbook “My New Orleans Cookbook”. https://www.amazon.com/My-New-Orleans-Cookbook-John/dp/0740784137.

I had been dying for some Shrimp and Grits! He has a recipe in his book I wanted to re-visit and it called for shrimp stock. Realizing I didn’t have any, I remembered I had all the shells in the freezer, so with my Instant Pot, which ended up being so quick, considering you can literally cook a stock for 4-6 hours. Here’s the link for my Shrimp and Grits, but remember to prepare this stock beforehand. it is well worth it!

Basic Shrimp Stock

Print Recipe

Course Stocks

Cuisine creole

Ingredients

1/4 cup canola oil
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
4 cloves garlic, crushed
1 lb shrimp shells (heads included if you can find head on)
1 bay leaf
1 sprig fresh thyme
couple of black peppercorns

Instructions

Heat canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes.
Add the shrimp shells , the bay leaf, thyme, peppercorns, and 3 quarts of water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.
Strain through a fine sieve into a container with a cover. Allow the stock to cool. Cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.

Keyword Basic Shrimp Stock

So Good! Quick Pan-Fried Cod in Tomato Basil Sauce & Rice Pilaf

May 31, 2019 by Becky Spoon

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This Pan-Fried Cod in Tomato Basil Sauce was a hit! Don’t let “Pan-Fried” worry you if you are trying to avoid fried foods because this cod is cooked in a nonstick skillet with about a tablespoon of olive oil. Yes! That is all, and that was for 4 filets. This recipe is easy and so quick!

The tomatoes I used in the sauce were from my garden. I was so happy to finally get a few cherry tomatoes. Honestly, the fresh summer tomatoes just added so much to this sauce.

I wanted to serve it with something to soak up the delicious wine and tomato sauce and my rice pilaf was just perfect. Here’s the link for my rice pilaf. https://the2spoons.com/yummy-rice-pilaf-perfect-side-dish/

I think cod is really hard to get flavor into it so I took the cod filets out of the freezer, placed them in a dish and added enough Italian Dressing to marinate them. I allowed them to remain on my counter for about an hour or so until they started to thaw out, then I placed them into the refrigerator to finish thawing. If I had thought to do that in the morning I could have allowed them to thaw in the refrigerator the entire time.

The cod I used was from Sam’s Club. It was the Wild Pacific Cod https://www.samsclub.com/sams/pacific-cod-3-lb/prod21001020.ip. I always have really good luck with seafood from Sam’s Club if I can’t find fresh.

So Good! Quick Pan-Fried Cod in Tomato Basil Sauce & Rice Pilaf

You could use different types of fish for this recipe. You could use catfish, halibut, even shrimp would work beautifully! Hope you try this recipe!

Pan-Fried Cod in Tomato Basil Sauce

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Ingredients

For the Tomato Basil Sauce

2 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes (optional)
2 garlic cloves, minced
1 pint cherry tomatoes, cut in half
1/4 cup white wine (I used Pinot Grigio)
2 tbsp fresh lemon juice
zest of one lemon
1 tbsp unsalted butter
salt and pepper to taste

For the Cod

1-2 tbsp extra virgin olive oil
4 cod filets
1 cup Bottled Italian Salad Dressing
salt and pepper

Instructions

For the Tomato Basil Sauce

Heat oil in a large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring or tossing occasionally, until they're soft and blistered, but still hold their shape, about 10 minutes depending on the size of your tomatoes. Add in the white wine, and allow to reduce. Add the lemon juice, lemon zest, salt, and pepper to taste and simmer for a couple of minutes. Add the basil. Transfer the sauce into a bowl and set aside. (if you are making the sauce ahead and will not be using soon, don't add the basil until you are serving)

For the Cod

If the cod is fresh not frozen, place in a pan and add the Italian Dressing. Place in the refrigerator for at least an our up to 4 hours. If the cod is frozen and you are cooking it the same day remove from the freezer, place in a pan with the Italian Dressing and allow to sit at room temperature until the cod begins to thaw. At that time place in the refrigerator and allow to completely thaw. If you planned ahead, you can place the frozen cod with the Italian Dressing in the refrigerator overnight.
Heat the oil in a large nonstick sauté pan over medium heat. Remove the cod from the Italian Dressing and pat dry. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 3 minutes per side.
If you are serving with my rice pilaf, place a serving of the rice on a plate, top with the cod, then top with the tomato basil sauce, dividing among all 4 plates or two if you are making 2 servings with this recipe.

Keyword cod, pan-fried cod, pan-fried cod in tomato basil sauce