Black-eyed Peas are delicious! Good luck for the New Year!

January 5, 2025 by Becky Spoon

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Black-eyed Peas on New Year’s Day is a longstanding southern tradition. I have done this even if it’s just a tiny amount my entire life. I actually love them!

Do you know why it’s good luck to eat black-eyed peas on New Year’s Day? As with most superstitions, there are several answers to the question.

Most Southerners will tell you that this culinary custom dates back to the Civil War. Black-eyed peas were considered animal food. The peas were not deemed worthy of serving to General Sherman’s Union troops. When Union soldiers raided the Confederates’ food supplies, legend says they took everything except the peas and salted pork. The Confederates considered themselves lucky to be left with those meager supplies, and survived the winter. Peas then became symbolic of luck.

“According to historian and food scholar Adrian Miller, black-eyed peas represent coins, collard greens represent paper money and cornbread represents gold,” the Food Network states. “Some say you’ll have the best chance at luck if you eat exactly 365 peas, one for each day of the year.”

What do you need for these Black-eyed peas?

I don’t necessarily think this pea has a lot of flavor alone, so I cook mine with chicken stock and added water as they cook. I add salt pork, ham hock or bacon or like n this case smoked sausage. I add chopped onions and peppers and I finish with sliced jalapeno at the last 15 minutes of cooking sometimes!

Although this is considered a side dish; however this dish is a little like a soup and is great without anything else but a piece of Southern Cornbread.

Here’s the ingredients for this recipe:

Olive Oil
Yellow Onion
Carrots
Celery
Fresh Garlic
Crushed Red Pepper
Chicken Stock
Fresh thyme
Collard Greens
Fire roasted diced tomatoes (optional)
Dried black-eyed peas
Red Wine Vinegar
Salt and Pepper

I love these bowls I served the peas in. I actually bought them off amazon because I was looking for a black and white soup or salad bowl for a tablescape. You really can’t see the sides of the bowls from this angle. Here’s a link: https://amzn.to/3Pnfv47

I love the black plates that they are sitting on also. Here’s the link for them: https://amzn.to/3W7Jxg7

What to serve with this dish?

You have to have cornbread with the peas and greens! Here’s one of my great recipes for cornbread! 1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

Hope you enjoy my recipe!

Black-eyed Peas with Greens and Smoked Sausage

Black-eyed Peas on New Year's Day is a longstanding southern tradition. I have done this even if it's just a tiny amount my entire life. I actually love them!

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Course: Main Course, Side Dish

Cuisine: American

Ingredients Method

Ingredients

1 tbsp Olive Oil
1 cup Yellow Onion, chopped
1 cup Carrots, Chopped
1/2 cup Celery, Chopped
1/2 cup Red bell pepper, Green bell pepper, Yellow or combination
2 large Garlic cloves, crushed
1/4 tsp Crushed Red Pepper
4 Oz Salt pork bacon, ham hock or smoked sausage
6 Cups chicken stock
3 Fresh Thyme sprigs
2 lb. dried black eyed peas (soaked overnight if you like) or 1 lb. frozen (I used frozen this time)
2 cups Roughly chopped collard or mustard greens
1 can Fire roasted diced tomatoes, drained (optional)
Additional water as the peas cook
2 Tbsps. red wine vinegar
Salt and pepper to taste
jalapeno, sliced if desired

Method

In a medium size pot, add olive oil and heat to medium low. Add onion, carrots, celery, bell peppers and celery; cook, stirring often until all vegetables are softened. Add your garlic and crushed red pepper. Cook for a second and add the chicken stock, thyme, greens, tomatoes, your meat of choice and your black-eyed peas.
Bring to a low boil, then reduce the heat to a simmer, adding water or more chicken stock as needed.
Cook until your peas are tender. If you are using ham hock, you may want to remove it and shred the meat and add it back to the beans.
Serve as a side dish or as a complete meal with Southern Corn Bread.

Brioche Buns – my new favorite recipe for bread!

January 3, 2025 by Becky Spoon

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Brioche Buns – The Ultimate Recipe for Homemade Bread Brioche Buns are my newfound passion when it comes to baking bread. The delectable blend of flavors and the impeccable texture make them an irresistible choice for any bread enthusiast. As I embark on my culinary journey, I am determined to prioritize the art of bread-making, for there is sheer joy in savoring a sandwich crafted with love on homemade white bread or indulging in the simple pleasure of warm, buttered brioche buns with a hint of jam. Join me in experiencing the true essence of freshly baked bread.

Brioche buns enhance the enjoyment of your burger or sandwich!. They possess a light, tender texture and are surprisingly easy to make, not to mention fast. I began crafting my own buns mainly due to the additives and flavorings found in store-bought options. Brioche buns are extremely rich in butter and incredibly soft, to the point where they are exceptionally delicate.

I have made Brioche buns before. When I ran across the recipe on Tiktok by @tastelessbaker I had to try it. This is his recipe that is a little different than my recipe. The recipe has a mixture incorporated into it called Tang Zhong. What is a Tang Zhong?

It is an Asian baking technique. It involves cooking a small amount of flour and liquid to create a paste that improves the texture of bread. I think it made a big difference. Its like a roux. On low heat you mix specified amounts of flour, water and milk. Cook the mixture on low heat to form a roux or paste., t to make a paste like substance that you then cool to use in the recipe.

what do you need to make these delicious buns?

Bread Flour
Instant dried yeast
water
milk
salt
sugar
egg
milk power
unsalted butter

how do you make these delicious buns?

Make the Tang Zhong and allow to come to room temperature
Add the flour, yeast, salt, sugar and milk powder to a bowl of a stand mixer and mix.
Then add tepid water
Add one egg at room temperature
Add the Tang Zhong
Mix and gradually add the soften butter
Knead with the dough hook for 5-10 minutes
Turn out on a clean surface and form into a ball
Place in a bowl and cover it to allow to double in size.
Follow the additional steps in the recipe to finish.

These are the flour choices that I use:

And this is the dry milk that I used in the recipe….I think any powdered milk will work, like Carnation.

What are some items I use in breadmaking:

https://amzn.to/41YoUXr

https://amzn.to/41XFXJ6

https://amzn.to/3DzXjBF

Need another dough recipe?

love my best dinner rolls! a must have for Thanksgiving

Here is the recipe! Enjoy!

Brioche Buns

Brioche Buns – The Ultimate Recipe for Homemade Bread Brioche Buns are my newfound passion when it comes to baking bread.

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Servings: 6 rolls

Course: Bread

Cuisine: American

Ingredients Equipment Method

Ingredients

For the Tang Zhong

20 grams Bread Flour
30 ml water
60 grams milk

For the Dough

320 grams Bread flour (11.5% protein)
9 grams instant dried yeast
7 grams salt
25 grams white granulated sugar
1 large egg (room temp)
12 grams milk powder
45 grams softened unsalted butter at room temperature

Egg Wash

1 large egg
1 tbsp water

Optional

Melted butter for glazing
black or white sesame

Equipment

Stand Mixer
Large bowl for proofing your dough
Sheet Pans
Bench scraper
parchment paper
plastic wrap
clean thin cloth for the final rise

Method

For the Tang Zhong

In a small pan over low heat add the the ingredients and form a roux or paste. Set aside and allow to cool.

For the Dough

Add the flour, yeast, salt, sugar and milk powder to a bowl of a stand mixer. With the dough hook in place turn the mixer on and just combine these ingredients. Add the tepid water, one egg, the Tang Zhong. With the mixer on low to medium add the butter and knead for 5-10 minutes.
Turn the dough out onto a clen surface and form into a ball. Place in a lightly oiled bowl and cover with plastic and allow to double in size.
After the first rise, punch the dough down, and turn out onto a floured surface. Flatten the dough out a little and cut into six pieces. Form each piece into a ball and place on a parchment lined baking sheet. Cover with a loose cloth and allow to double in size.
Gently brush each roll with your egg wash and add the sesame seeds if you desire. Completely optional.
Place into a preheated 375 oven and bake about 15 minutes. I used my convection so I lowered it 25 degrees.
Remove from the oven and use for your favorite burger!

Bob Armstrong Dip – You will love this TexMex favorite!

December 31, 2024 by Becky Spoon

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Bob Armstrong Dip is a TexMex favorite! This is perfect for anytime, but especially necessary for parties, game day, you name it. Who doesn’t love the combination of seasoned beef with delicious queso and guacamole? If you’re from Texas you know exactly what I mean if you’ve been to Matt’s . Run to the store in the morning, get the ingredients you need and you can throw this together! And it is so good!

I should say this is a “Copycat” recipe, and there are many out there. I added my own touches here and there trying to very closely find the same taste as the original in his restaurant Matt’s El Rancho in Austin. This recipe is from an Austin magazine that and I hope its as close to Matt’s as possible. Just like I did, add your own twist to these simple ingredients, but this will get you started.

what do you need for this recipe?

For the Meat:

Ground beef
Red or green bell pepper
onions
celery
garlic powder
cumin
chili powder (my addition)
salt
pepper

For the Guacamole:

Ripe Avocados
Juice of a lemon or lime
Granulated garlic powder
vegetable oil
Small Roma tomato, very finely diced (you can omit the tomato)

For the Queso:

Celery
Red bell pepper
White onion
Poblano pepper (I used jalapeno)
Roma tomato
American Cheese

The History of Famous Bob Armstrong Dip

Do you know the history of Bob Armstrong Dip? Here you go!

The History of Bob Armstrong Dip, According to Bob Armstrong

Whenever Bob Armstrong dines at classic Tex Mex restaurant Matt’s El Rancho, he gets up from his table and circles the room. If he spots a group gathered around a bowl of queso heaped with taco meat and guacamole, the former Texas Land Commissioner leans in and asks, “Are you enjoying that?”

They usually are. The appetizer is the restaurant’s most popular dish; Matt’s chef estimates they sell at least four hundred a week. Most patrons order it by asking for “a small Bob” or “a large Bob.” Its full name is Bob Armstrong Dip.

After discovering the table is enjoying his namesake, he announces, “I’m Bob Armstrong.” Matt’s El Rancho tends to be packed with regulars who have been ordering the Bob for years. People gasp. They request photos and autographs. Even during this interview, Armstrong could not stop himself from visiting tables. Matt’s could not have picked a better regular to name a menu item after. Bob Armstrong’s dip is famous, and he loves it.

Matt’s El Rancho opened in 1952 on what is now Cesar Chavez downtown, and quickly evolved from a tiny restaurant serving plate lunches to a Tex Mex destination for politicians, sports writers, and other movers and shakers in mid-century Austin, including LBJ.

In the Matt’s El Rancho cookbook MexTex: Traditional Tex-Mex Taste, Matt Martinez Jr. tells the following story of the dip’s creation: Bob Armstrong came into the kitchen and asked a teenaged Matt Martinez to whip him up “something different.” On a whim, Martinez added taco meat and guacamole to a bowl of queso, and when Bob Armstrong tasted it, “his eyes got as big as saucers.” Back at the Capitol, Armstrong ignited a craze for the new dish he’d had, which politicians started calling “that Bob Armstrong dip.”

Now in his 80’s, Armstrong does not get out to Matt’s as much as he used to. But along with his wife Linda Aaker and son William he recently joined Eater to talk about his unlikely namesake. It was not uncommon for politicians and other regulars to go into the kitchen at Matt’s; Bob and Matt, Jr. knew each other well by the time he made his famous request.

As Armstrong recalls, he was starving, and poked his head in the kitchen asking for a quick snack, something filling and fast. As to why the dip became an icon, Armstrong says that like everything else at Matt’s, their use of fresh and good quality ingredients “makes all the difference.”

There you go! The story behind this dip. Matt Martinez has a great simple cookbook too! Here’s a link for that: https://amzn.to/2UidcE4.

I have this cookbook. It does not disappoint!

More appetizers:

chicken lettuce wraps

Here’s the easy Bob Armstrong Dip Recipe!

Bob Armstrong Dip

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Course: Appetizer

Cuisine: Texmex

Ingredients Method

Ingredients

8 oz ground beef
1/4 cup white onion, finely diced
1/4 cup red bell pepper, finely diced
1 stalk celery, finely diced
1/2 tsp granulated garlic (plus more to taste)
1/2 tsp ground cumin (plus more to taste)
1/2 tsp chili powder (plus more to taste)
salt and pepper to taste

For the Queso

1 stalk celery
1/2 1/4 white onion
1 large jalapeno (seeded if you like)
1 roma tomato
1/4 red bell pepper
enough water to cover the above ingredients
American Cheese
I added juice from pickled jalapenos and a pinch of cumin

For the Guacamole

2 avocados, peeled and pits removed
juice of 1/2 lemon or lime or to taste
1/2 tsp granulated garlic
salt and pepper
1 roma tomato, finely diced (optional)

Method

For the Meat

Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.
Note: Because I didn't want large pieces of onions, celery and peppers I added the vegetables to a food processor and pulsed them to almost a puree with, still some texture, but no big pieces.
Do Ahead: The meat can be made 1 day ahead. Cover and chill. Reheat before assembling.

For the Queso

To a saucepan add the celery, bell pepper, onion, jalapeno and tomato and add enough water to barely cover. Bring to a boil and cook until the skin starts to come off the tomato and the vegetables have started to soften. With a slotted spoon remove the vegetables to a food processor and puree. While you are doing continue to simmer the water that you cooked the vegetables in allowing it to reduce a little. After it has reduced a little, add the vegetable mixture back in to the water, turn the heat down to low, and gradually whisk in the cheese. Cook until the cheese has completely melted, stirring consistently. If you walk away, you may scorch the cheese and you will have to start over. At this point, taste to see if you want to add a little more cumin, and I added some of the liquid from a jar of pickled jalapenos.
Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
How to assemble
Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about 1/2 cup of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
Enjoy!

LOVE these AMAZING Stuffed Mushrooms! They are a 10!

December 30, 2024 by Becky Spoon

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I have made these mushrooms for over30 years! Guest that thought they did not like mushrooms changed their mind after eating these!

You’ll LOVE these Yummy Stuffed Mushrooms! These stuffed mushrooms are a perfect appetizer to pass around at a party or they make a delicious side dish. I used button mushrooms but you can use just as well Baby Bella (Cremini) mushrooms for your stuffed mushrooms. Panko breadcrumbs are what I used because you want dry, firm breadcrumbs. Also, you want them to be unseasoned in this stuffed mushrooms recipe.

This recipe is ideal for cocktail hour, gatherings, watching football, and also as a complement to a delicious steak dinner! It’s simple, requires minimal preparation, and only needs a short time in the oven to bake.

What ingredients are used for this recipe?

Large White Stuffing Mushrooms
Scallions
Grana Padano or Parmigiano Reggiano
Red bell pepper
Fine Bread crumbs
Italian Parsley
Salt
Olive oil
Butter
Chicken Stock
White Wine

How do you make these?

Preheat oven to 425 degrees F. Remove stems from mushrooms, finely chop the stems and put in a large bowl. Add the scallions, peppers, breadcrumbs, 3 tablespoons of the grated cheese, 2 tablespoons of the parsley and the salt. Stir in 2 tablespoons of the olive oil to moisten all of the crumbs and make a fairly tight stuffing.
Spread the butter in the bottom of a 9-by-13 glass baking dish. Fill the mushroom caps with the stuffing and fit them in the baking dish. Sprinkle mushrooms with the remaining 3 tablespoons grated cheese and drizzle with the remaining olive oil. Pour the white wine and ½ cup hot water around the mushrooms in the baking dish. Season the cooking liquid with remaining ½ teaspoon salt.
Cover the baking dish with foil. Bake until mushrooms are almost tender and juices are bubbling, about 15 minutes. Uncover and cook until mushrooms are cooked all the way through and crumbs are crisp and tender, about 25 minutes more. If there is too much juice left in the baking dish, pour in a small pan and reduce down to thicken. Stir in the remaining tablespoon parsley and serve with the mushrooms.

Here are some of my favorite cooking pieces that I used for the recipe:

https://amzn.to/4gQmuhI

https://amzn.to/4fGeT4v

Need more appetizers? Try these:

Crab Cakes

Here you go!! Stuffed Mushrooms! Enjoy!

Stuffed Mushrooms

Serve these yummy mushrooms hot or at room temperature, as an appetizer or a side dish!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6

Course: Appetizer, Main Course, Side Dish

Cuisine: Italian

Ingredients Method

Ingredients

24 White Button Mushrooms with caps 1 1/2 inches in diameter
2 Tbsp Extra-virgin olive oil, plus more for the tops of the mushrooms
1/2 Cup Finely chopped green onions or scalllions
1/2 Cup Finely chopped red bell peppers
1/2 Cup Coarse bread crumbs ( I used Panko)
1/2 Cup Parmigiana -reggiano cheese
1/4 Cup Finely chopped fresh Italian parsley
Salt
Freshly ground pepper
4 Tbsp Unsalted butter
1/2 Cup Chicken stock
1/4 Cup Dry white wine, optional

Method

Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the green onions and cook until wilted, about one minute. Stir in the red peppers and chopped mushrooms and cook, stirring until tender, about 3 minutes. Remove and cool.
Toss the bread crumbs and grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling , pressing it in with a teaspoon until even with the sides of the mushrooms.
Using 2 tablespoons of the butter, grease a 12 X 18 inch low sided baking pan. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like drizzle the top of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes.
Serve on a warmed platter. Pour the pan juices into a small pan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms.

love this Chicken Pot Pie, the ultimate comfort food.

November 29, 2024 by Becky Spoon

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Chicken Pot Pie is a recipe that brings about a comforting and nostalgic feeling. It reminds me of the individual boxed pies I enjoyed during my childhood, and the excitement that built up while waiting for them to cook in the oven for about 30 minutes. Back then, microwavable Chicken Pot Pies with a deliciously brown and crispy top were not readily available like they are today.

Chicken Pot Pie is a classic dish that evokes a sense of warmth and familiarity. Its creamy filling, packed with tender chicken and vegetables, is encased in a golden, flaky pastry crust. This comforting meal has stood the test of time and continues to be cherished by many. Whether enjoyed on a cozy winter evening or as a heartwarming family dinner, Chicken Pot Pie never fails to bring a smile to my face. Its timeless appeal and delicious flavors make it a beloved staple in American cuisine.

I prefer the double crust made with a basic pie crust for my homemade chicken pot pie. Today, I used Pillsbury store-bought crusts to make it even easier.

The filling in this recipe remains consistent, while the crust can vary based on personal preference. Some options for the crust include a lattice design, a single crust with vents, or a separate baked puffed pastry topping. Each of these choices offers its own unique taste and adds to the overall delight of the dish. As a twist, I have even experimented with topping the chicken pot pie with flaky biscuits, creating a scrumptious variation.

Here’s a couple of more photos with the different crust I’ve used. This is with a puffed pastry:

lattice top:

and individual pot pies with single crust:

I love to make individual pot pies in these large ramekins: https://amzn.to/3nmDelR

Delicious Homemade Chicken Pot Pie

I usually have either a homemade roasted chicken or a store-bought rotisserie chicken on hand, and there’s always some leftover. I don’t like wasting food, so when I have leftover chicken, I typically prepare dishes like Chicken Noodle Soup, Chicken and Rice Soup, a Chicken Casserole such as my Chicken and Green Chile Tortilla Casserole, Chicken and Dumplings, or even a Chicken Pot Pie, which I’m really in the mood for today! The possibilities are endless!

Chicken and Green Chile Tortilla Casserole http://chicken and green chile casserole

New Mexico Green Chile Chicken Casserole

Chicken and Dumplings

An alternative to the roasted chicken is the chicken you use in making a homemade stock that I generally use for chicken salad or dumplings. I just take a whole chicken, add onions, celery, carrots, bay leaves, a little salt, and pepper, cover with water and cook until the chicken begins to fall off the bone. Here’s the link for these delicious dumplings: Chicken & Dumplings, the Perfect Comfort Food

Delicious Homemade Chicken Pot Pie

I hope you love this recipe as much as we do!

Homemade Chicken Pot Pie

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Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

3 tbsp butter
1 tbsp vegetable oil
3 tbsp all purpose flour
1/2 onion, diced
1 1/2 cups carrots, thinly sliced
1-2 stalks celery, thinly sliced
1 1/2 cups potatoes (I used red becasue they hold better)
1/2 tsp salt
1/2 tsp pepper
Fresh thyme springs and rosemary tied together with kitchen twine.
3-5 cups chicken broth (start with the lowest amount and add more to your desired thickness)
1 Knorr chicken bullion
4 cups chicken or turkey, diced, cubed or shredded
1 cup frozen peas
2 9 inch pie crust
1 egg +1 tsp water for the egg wash

Method

Heat the butter and oil over medium heat in a large saucepan. Add the onions, carrots, ptatoes and celery. Sauté for 3 to 5 minutes. The vegetables will not be tender. They will finish cooking after your stock is added.
Add the flour to your sauteed vegetables and cook a minute or two, stirring to eliminate a flour taste.
Add the chicken broth and the chicken bullion. Stir to prevent lumps and bring up to a simmer, adding more stock if needed. Add your tied herbs. When you reach the desired thickness, lower the heat to a low simmer and cook until the carrots are tender. Add salt and pepper to taste, but remember the bullion adds saltiness so do a taste test first.
Remove from the heat and add your chicken and peas. Just stir to combine.
While the filling is cooling, par-bake the bottom crust at 425 for 15-17 minutes. I always fit my crust in the pan I'm using then place foil over the crust tucking the foil over the top of the crust, being careful not to hurt your crust, but securing in hopes your crust will not fall down the sides. You can also add pie weights or beans which will help even more.
When the crust is par-baked, remove the foil and add your filling.
Add your top crust either as a lattice or a solid sheet. If you use a solid crust, cut a few slits so the steam can escape. You can use puffed pastry as I described in the content of the post.
Beat the egg and water and brush your pie with the mixture. I check the pie after about 15 minutes and brush again, but not necessary.
Bake the pie until it is bubbling and it is golden brown. Bon Appetite!

who needs help with Thanksgiving sides and more?

November 19, 2024 by Becky Spoon

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Let A Cook Named Rebecca cook for you! Here’s what we have.

Thanksgiving Take Out Menu

Pricing

These Prices are for 6-8 serving size. Any and all can be ordered.

Juicy Smoked Turkey 10-12 pounds $85.00. Smoked Spiral Ham $75.00. Southern Cornbread Dressing $24.99. Giblet Gravy $17.99 or Turkey gravy only $14.99. Au Gratin or Scalloped Potatoes 19.99 Buttery Mashed Potatoes $19.99. Lemony Sauteed Green Beans with toasted almonds. $17.99. Traditional Green Bean Casserole 24.99. Broccoli Wild Rice Casserole $24.99 Tini’s Mac ‘n Cheese $24.99. Sweet potato casserole $18.99. Corn Casserole $16.99. Roasted Carrots $14.99. Roasted Brussel Sprouts $14.99. Bacon Wrapped Asparagus $19.99. Homemade Dinner Rolls $12.00. Pumpkin Pie $14.99. Apple Pie, $16.99.