The 2 Spoons

Just Right – Easy Hush Puppies Recipe

March 4, 2019 by Becky Spoon

What is better than a hush puppy out of the fryer dipped in butter? Honestly, not many things!

I love hush puppies and I believe they are a necessary side for a fish fry! My recipe developing of hush puppies is a work and progress and I believe this recipe is the best yet!

When I was growing up my mother made hot water cornbread. Have you had that? So delicious. The corn bread has cornmeal, a little flour if you want, salt, a little bacon drippings and boiling water. I decided I’d try my hush puppy recipe using this hot water cornbread recipe as a base! I think I may need a little more tweaking for my hush puppies recipe , but thus far, they’re my best yet! I used self rising flour instead of all purpose flour, Cajun seasonings and a lot of onion. The Cajun seasoning I used was https://slapyamama.com/

Just Right – Easy Hush Puppies Recipe

These hush puppies are the perfect side for my Southern Catfish!

Just Right – Easy Hush Puppies Recipe

Not only are these hush puppies a must for my Southern Catfish, but they make a great appetizer with a great dipping sauce or just slathered in butter as a snack. You can easily use these in place of cornbread with your meal! Hope you enjoy! Here’s the link for my Southern Fried Catfish: https://the2spoons.com/the-best-southern-fried-catfish/

Just Right – Easy Hush Puppies Recipe

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CourseAppetizer, Bread, Side Dish

CuisineAmerican

Prep Time10

Ingredients

1 cup cornmeal
1/2 cup self rising flour
1/2 tsp sugar
1/2 to 1 tsp cajun seasoning (I used Slap Yo Mama)
1/2 tsp onion powder
2 tsp grated onion and the juices
1 cup boiling water
1 tbsp butter
oil for frying

Instructions

Combine all of the ingredients except the boiling water and butter. Bring the water to a boil with the butter and add to the dry ingredients. Stir to combine. The batter will be kind of wet. Heat the oil in a skillet to medium-high and drop the hush puppies by teaspoon or tablespoon into the hot oil. Cook until golden brown on the first side, flip and cook until browned completely. I cook these at medium high instead of high heat because they will be doughy if you brown them to fast. Serve as an appetizer, with fried fish or just a snack. Don’t forget to slather them in butter!

Delicious – Two Squash Casserole

March 2, 2019 by Becky Spoon

I saw this recipe, Two Squash Casserole in the magazine Garden and Gun, which is full of old Southern recipes. It sounded so good that I had to try. I’m sure glad I did, because I really liked it!

This Casserole is Cheesy with a crunchy topping of crushed ritz crackers and crushed onion rings! Yum!

So when you have all the over abundance of squash this summer, try this recipe!

Delicious – Two Squash Casserole

This recipe would be a great side dish for my Meatloaf with a Creole Sauce: Here’s the link: https://the2spoons.com/so-good-easy-meatloaf-with-a-creole-sauce/

Hope you enjoy!

Delicious – Two Squash Casserole with a Buttery Ritz Cracker Topping

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Ingredients

2 Lbs Yellow squash
1 Lb Zucchini
6 Tbsp Butter, divided
1 Large onion, diced
1 Bell pepper, diced
1 Cup Sour cream
1 1/2 Cups grated cheddar cheese
1 Tbsp Dora’s Savanna Seasoning
1 Cup Crushed ritz crackers
1/2 Cup Canned dried fried onions, crushed

Dora’s Savanna Seasoning

1/3 Cup Lawry’s seasoning salt
1/4 Cup Salt
2 Tsps Garlic powder
1 Tbsp Black pepper

Instructions

Preheat oven to 350 degrees.
Put the squash and zucchini in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and simmer just a few minutes, until the squash is tender. Drain well and let it cool, then dry the squash between two towels or paper towels. (It’s important to drain and pat the squash dry, so the casserole isn’t too soupy.)
Melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and bell pepper and cook until soft, 6-7 minutes.
Scrape the onions and peppers into a large mixing bowl. Add the squashes, sour cream, cheese, and seasoning and stir to mix well. Spread in a 9-by-7-inch or 8-inch-square casserole dish.
Melt the remaining 2 tablespoons butter. In a small bowl, combine the cracker crumbs, fried onions, and butter and mix well. Sprinkle over the casserole and bake until golden brown and bubbling, 25 to 30 minutes. Serve hot or warm.

Delicious Two Squash Casserole
Delicious Two Squash Casserole

This Squash Casserole recipe came from the cookbook: A Real Southern Cook in Her Savanna Kitchen by Dora Clark. Here’s a link to her cookbook: https://amzn.to/2udlSxG

I love these easy Szechuan Beef Lettuce Wraps

March 1, 2019 by Becky Spoon

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These Szechuan-style Beef Lettuce Wraps are delightful to prepare and enjoyable to devour! Butter Lettuce was my choice, but feel free to opt for romaine or any other leaf lettuce.

This is a dish I start to crave and I have to make it! The beef is spicy from red pepper flakes, and there is a marinade for the beef of soy sauce, sherry, sugar, and salt. The stir fry is with ginger and garlic, a beautiful flavor combination. I always have to have mine with Huy Fong Sriracha http://www.huyfong.com or their Sambal Oelek. Yum.

What you need for these simple lettuce wraps!

soy sauce
sugar
dry sherry, cooking sherry, white wine or Shaoxing wine cornstarch
salt (optional if you aren’t using low sodium soy sauce, they will be a little salty)
ground beef
Vegetable oil
red pepper flakes
fresh ginger chopped garlic red pepper flakes
chopped green onion
asian sesame oil
letuce leaves, such as bibb, butter, romaine, boston, iceberg, leaf lettuce

Quick & Easy - Szechuan Beef Lettuce Wraps

You could actually add this meat from this recipe to my breakfast stir-fry! Delicious, Easy Shrimp Fried Rice.

Here’s an additional lettuce wrap recipe! Love these for Game Day! Spicy Chicken Lettuce Wraps

Quick & Easy – Szechuan Beef Lettuce Wraps

Print Recipe

CourseAppetizer, dinner

CuisineAsian

Keywordasian food, beef, szechaun

Prep Time10

Cook Time10

Marinate the beef15

Total Time20

Servings servings

Ingredients

3 tbsp soy sauce
2 tbsp dry sherry, cooking sherry, white wine or Shaoxing wine
2 tsps cornstarch
1/2 tsp sugar
1/2 lb ground beef
2 tbsp Vegetable oil
2 tbsp chopped fresh ginger
1 tbsp chopped garlic
1/2 tsp red pepper flakes
3 tbsp finely chopped green onion
1 tbsp asian sesame oil
letuce leaves, such as bibb, butter, romaine, boston, iceberg, leaf lettuce

Instructions

In a small bowl, combine the soy sauce, sherry, cornstarch, sugar, and salt, and stir well to dissolve the cornstarch and combine everything into a smooth sauce.
Place the ground beef in a medium bowl, and use a spoon to separate it into five or six big clumps. Add about half the soy sauce mixture, and gently mix the seasonings into the ground beef, using your hands or a large spoon. Set aside for 10 to 15 minutes.
To cook, heat a wok or a large, deep skillet over medium-high heat until very hot. Add the vegetable oil, swirl to coat the pan, and then toss in the ginger and garlic. Cook for about 1 minute, tossing once, until fragrant but, not browned.
Crumble in the seasoned ground beef, and use your spatula or a git, slotted spoon to break it up and spread the meat out over the hot pan to help it cook evenly. Let it cook until it changes color on one side, 1 to 2 minutes.
Toss the meat just enough to turn the uncooked side onto the hot pan, and let it cook another minute undisturbed. Then toss well, using your spatula to break up any large chunks. When the meat is cooked, ad the red pepper flakes and the green onion and toss well. Add the sesame oil and remove from the heat, tossing once more to mix everything well.
Transfer to a serving plate and serve hot, warm, or at room temperature. Arrange lettuce cups on a serving platter and fill each one with a spoonful or two of the cooked beef.

Chicken and Wild Rice Casserole, 1970’s Style

February 27, 2019 by Becky Spoon

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Chicken and Wild Rice Casserole is a casserole I’ve made since the 1970’s. It is one of those ultimate comfort foods that everyone loves.

Chicken and Wild Rice Casserole - 1970's Style — Chicken and Wild Rice Casserole – 1970’s Style

I can’t remember where this Chicken and Wild Rice recipe came from. Maybe some of you know. Did it come from a cookbook? or a recipe passed along? I’m not sure but it is definitely a keeper and to this day a favorite recipe for those that try it.

1970's Style - Chicken & Wild Rice Casserole — 1970’s Style – Chicken & Wild Rice Casserole

1970’s Style Chicken and Wild Rice Casserole

I cook for my 90 years old Mother and she wanted this casserole the other day. Instead of the half and half or heavy cream this recipe calls for, I used Fairlife Milk which is lactose-free, has 50% more protein and 50% less sugar. https://fairlife.com Fairlife. This is not a recommendation for that brand, there are so many other brands of milk, but for those of you who need lactose free, I wanted you to know this worked perfectly. There may have been a little richness lost, but honestly, because of rich chicken stock, the substituted lactose-free milk was equally delicious.

Crunchy from the slivered almonds, flavorful wild rice, sautéed mushrooms, onions and celery, fresh parsley and thyme….this casserole is beyond yummy!

A dinner roll is nice with this luscious casserole! Here’s the link to mine if you are up to homemade: https://the2spoons.com/my-best-dinner-rolls-yet/

Chicken and Wild Rice, 1970’s Style

Print Recipe

Coursedinner, Lunch, Main Course

KeywordChicken and Wild Rice

Ingredients

1 lb chicken tenders, cooked and cubed or 1 lb mixed dark and white about 3 cups cooked chicken
4 oz button mushrooms or baby bella
2 4.3 oz packages wild rice
1 small onion or 1/2 large, chopped
1 stalk celery, sliced
2 green onions
4 tbsp butter plus 1 tbsp oil for sauteing
2 tbsp flour
2 cups chicken broth, more if needed
1 cup half & half or heavy cream I have tried with a lactose free milk and it worrks well
1/2 tsp dried thyme
1 tbsp fresh parsley plus a little for garnish
1/2 cups toasted sliced almonds
olive oil for browning the chicken
salt and pepper to taste

Instructions

I cooked the chicken tenders by lightly salting and peppering, and browned them on both sides with a little olive oil. I then added about 1/4 cup water, put a lid on, reduced the heat to simmer and cooked them a few minutes until cooked through. You can also use a chicken you have boiled or even a rotisserie chicken leftover. I then diced the chicken and set aside. This will be about 3 cups of cooked chicken.
Preheat the oven to 350 degrees. Cook the rice according to package directions
Meanwhile, saute the onions, celery and green onions in the butter and oil. After the onions have become tender and translucent, add the flour and cook for about a minute or so. Add the chicken broth and the half and half or heavy cream, whisking to ensure no lumps. Add the thyme, parsley and salt and pepper. Since you are using chicken stock, and you salted and peppered your chicken check to see if the sauce needs a little salt. You will want to add a little pepper; however, if you want to wait to salt after the casserole is put together, this would ensure you would not over salt. If you need more chicken stock because your sauce seems too thick, add a little at a time to adjust.
In a dry skillet, toast your almond slices until lightly browned.
In a buttered casserole, add your cooked ingredients and top with the toasted almonds Cook for about 20 minutes until bubbling around the edges and it is golden brown on the top!

Notes

This recipe is easily doubled or tripled!

Crazy Good BBQ Chicken & Grilled Vegetables

February 27, 2019 by Becky Spoon

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Bbq Chicken is probably one of the most popular foods for the grill. It is that one meat that almost everyone loves and can eat! I think it epitomizes summer grilling!

This bbq chicken really is crazy good! It also makes a beautiful presentation for those you’re serving!

I spatchcocked the chicken so it would cook more evenly which actually cut down on the cooking time. Here’s a link that shows how to spatchcock a chicken. https://www.seriouseats.com/2017/01/the-food-lab-how-to-roast-a-butterflied-spatchcocked-chicken.html

I cooked the bbq chicken on the gas grill. After heating the grill to 350 degrees I placed the chicken on the top rack and turned off the burners directly below and I left the burners on the opposite side burning, basically I cooked with indirect heat. I also did not add bbq sauce until the last few minutes.

The day before I cooked the bbq chicken I rubbed it with olive oil, salt and pepper on both sides and I stored in the refrigerator uncovered overnight. Leaving the chicken uncovered will allow the skin to crisp even more!

Crazy Good BBQ Chicken & Grilled Vegetables

I’d serve the bbq chicken and grilled vegetables with a nice salad. My garlic green beans would be a great side dish. https://the2spoons.com/perfect-browned-butter-and-garlic-green-beans/

Here’s the recipe! Enjoy!

Crazy Good BBQ Chicken & Grilled Vegetables

Print Recipe

CourseBBQ, dinner, Main Course

CuisineAmerican, bbq

Keywordbbq chicken

Prep Time10

Ingredients

For the Chicken

1 – 3 or 4 Lb Whole chicken, spatchcocked See above link for spatchcock chicken
olive oil for rubbing the chicken
salt and pepper
barbecue sauce of your choice

For the Grilled Vegetables

2 yellow squash, sliced lengthwise
2 zucchini, sliced lengthwise
enough red potatoes for your your number of servings
Salsa verde to drizzle on the potatoes if you like, and a lemon to drizzle on the vegetables

Instructions

For the Chicken

The day before grilling the chicken, spatchcock your chicken, rub with olive oil, season with salt and pepper and place uncovered in the refrigerator overnight.
Remove from the refrigerator one hour before grilling to allow to come to room temperature. I used my gas grill, but you can use a charcoal grill. I heated my gas grill to 350 degrees. I placed the chicken on the top rack, turned the burner off directly below and left the burners low to medium on the opposite side. Maintaining the 350 degrees, cook until your chicken registers an internal temperature of 165 degrees. After about 45 minutes start brushing your chicken with barbecue sauce. It will take an additional 30 minutes to 45 minutes to reach the desired temperature. Brush again in about 15minutes and again if you like.
When done, remove from the grill and allow to rest 10 to 15 minutes.

For the Grilled Vegetables

Slice the red potatoes in half and boil in water seasoned with salt and a little oil until they are tender. Gently remove from the heat to not tear the skin to tear. If you are not placing the potatoes immediately on the grill, cover with saran wrap.
Slice the two squashes. Brush the potatoes and squash with oil and season with salt and pepper. Place on the hot grill. Allow the vegetables to cook until you have nice grill marks. Turn, and do the same on the other side. It’s not really necessary to get grill marks on the other side of your potatoes. When done, remove to a serving platter. I drizzled a salsa verde on the potatoes and some lemon juice on the vegetables.

amazing texas smoked brisket beans.

February 25, 2019 by Becky Spoon

These Texas smoked brisket beans are amazing! A little spicy from the seasoning mixture and a lot smoky from the smoked brisket! They are delicious and a great side for any BBQ meat and burgers.

I got this recipe from Aaron Franklin of Franklin Barbecue! His recipe is in his book “Franklin Barbecue – A Meat-Smoking Manifesto”. Here’s the link for his book if you don’t already have you need it, especially if you want to learn his technique for smoking meats. https://amzn.to/2Sfm6A1

amazing texas smoked brisket beans.

I love these pinto beans! Sometimes I make them along side a smoked brisket, but usually I make them as a meal with cornbread.

Always a Favorite - Texas Smoked Brisket — Always a Favorite – Texas Smoked Brisket

I freeze the leftover brisket if there is any and just add it to these beans while they’re cooking. The brisket is so tender and adds so much flavor to the beans.

If you don’t smoke brisket and want to make these anyway, just stop at your local bbq joint and get some burnt ends or a half pound or so of brisket pieces. Chunks are better because you don’t want them breaking up in the beans. The lean end is usually what I use because it is less fatty which means the pieces will stay together, yet they have just enough fat to make these beans really good. Here’s the link for my Texas Smoked Brisket if you want to try it. https://the2spoons.com/always-a-favorite-texas-smoked-brisket/

Here’s the recipe for these delicious beans! Enjoy!

Texas Smoked Brisket Beans

Print Recipe

CourseBBQ, easy side dish, vegetable, Side Dish

CuisineAmerican

Keywordbeans, brisket, brisket beans, pinto beans, Smoked Brisket, Texas, texas smoked brisket, Texas smoked brisket beans

Ingredients

For the Beans

1 lb dreid pinto peans, picked over and rinsed
1/2 cup diced yellow onion
1/2 cup bean seasoning (recipe following)
8 cups water, plus more if needed
1 cup chopped brisket bark and 1 inch meat chunks

For the Bean Seasoning

1 cup chile powder
1/2 cup kosher salt
1/4 cup coarse black pepper
2 tbsp onion powder 2
2 tbsp garlic powder
1 tsp ground cumin

Instructions

For the Bean Seasoning

Combine all of the ingredients and mix well. Store in an airtight container

For the Beans

Combine the beans, onion, bean seasoning, and water in a large pot and let soak for 4 to 6 hours or for up to overnight, which is actually what I do.
Add the brisket bark and the meat to the soaked beans and bring to a boil. Lower the heat to a slow simmer, cover, and cook for 3 to 4 hours until the beans are tender.