Beautiful Italian Wedding Soup

January 10, 2025 by Becky Spoon

Wow! This Italian Wedding Soup was delicious. Chicken meatballs, lots of garlic, lemon, more lemon and garlic, spinach, carrots and homemade chicken stock! So good and perfect for January! This could actually serve as your essential chicken soup because we have the delicious stock and chicken meatballs along with carrots, celery and fresh spinach. If that’s not enough, there’s orzo pasta and parmesan cheese!

What is not to love about these loaded with flavor chicken meatballs? I mean this soup is healthyish! Isn’t that the word everyone is using today, healthyish? Actually I think Bon Appetite came up with the word and they say: “you probably already know what Healthyish is.

“At some point a while back, we at Bon Appétit came up with a word that sums up the way so many of us eat now: healthyish. As in, we like knowing where our food comes from, what’s in it, and who made it. We care about how food makes us feel. But, also, we’re not losing sleep over it. We’re not nutritionists. We don’t count calories or fret about our cholesterol levels (the good or bad kind).” I like that, healthyish.

What do you need to make this delicious Italian Wedding Soup?

For the Meatballs

1 lb ground chicken
1 large egg
1/2 cup grated parmesan cheese
2 tbsp dried parsley or 1/4 cup fresh parsley (substitute 1/4 cup fresh parsley)
2 tbsp chopped fresh oregano (substitute 2 tsps dried)
2 tbsp fresh basil, chopped
2 tsp smoked sweet paprika
salt and pepper

For the Soup

1 recipe meatballs above
1/4 cup extra virgin olive oil
1 medium onion, diced
4 tsp chopped garlic
4-6 carrots, medium sliced
2-4 celery stalks, medium sliced
8 cups chicken broth
pinch of red pepper flakes
4-6 fresh spinach
zest of 1 lemon
juice of 1-2 lemons
1 cup orzo

Here’s another dish I made with chicken meatballs that is delicious, Baked Chicken Meatballs with Broccoli Pesto Pasta: Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

Ok, here’s the recipe for the Italian Wedding Soup! I can’t wait for you to try it! Let me know what you think!

Italian Wedding Soup

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican, Italian

Keywordchicken, rice, soup, dinner, healthyish, Italian, italian wedding soup, lunch, main course

Ingredients

For the Meatballs

1 lb ground chicken
1 large egg
1/2 cup grated parmesan cheese
2 tbsp dried parsley or 1/4 cup fresh parsley (substitute 1/4 cup fresh parsley)
2 tbsp chopped fresh oregano (substitute 2 tsps dried)
2 tbsp fresh basil, chopped
2 tsp smoked sweet paprika
salt and pepper

For the Soup

1 recipe meatballs above
1/4 cup extra virgin olive oil
1 medium onion, diced
4 tsp chopped garlic
4-6 carrots, medium sliced
2-4 celery stalks, medium sliced
8 cups chicken broth
pinch of red pepper flakes
4-6 fresh spinach
zest of 1 lemon
juice of 1-2 lemons
1 cup orzo

Instructions

Preheat oven to 350 degrees. Combine all the ingredients in a large bowl. Roll them into about 1 to 1/2 inch balls. Place them on a baking sheet. When you are finished rolling all of the chicken mixture, place the sheet pan in the oven and cook for about 10 to 15 minutes or until the meatballs have become a little firm to the touch. Remove them from the oven and set aside until needed to go into the soup.
Stovetop Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent. Add the garlic, carrots, celery, and a pinch each of salt and pepper. Cook about 5 minutes stirring to prevent the garlic from burning. Add the broth, the orzo and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes. If you have a parmesan rind, you can add it to the soup for additional flavor.
Stir in the spinach, lemon zest and lemon juice and cook an additional 5 minutes. Remove the parmesan and adjust the salt and pepper. Add some fresh basil if you want.
Serve in bowls with extra parmesan and a crust bread. Enjoy!
Instant Pot Instructions:
Follow the instructions above for the meatballs.
Set your Instant pot for sauté. Add the olive oil. When heated, add the onion, carrots and celery and cook about 5 minutes stirring to prevent browning. Add your garlic and a pinch of salt and pepper and continue to cook an additional 2 minutes or so, continuing to stir. Add the broth, parmesan rind if you are using, the orzo and a pinch of red pepper flakes. Stir in the meatballs and set the instant pot on high for 8 minutes.
Allow the steam to release on it's on. Remove the lid and add the spinach, the lemon zest and the lemon juice. Allow the spinach to wilt a little. Remove the parmesan rind and adjust your salt and pepper. Add some fresh basil if you want.
Serve in bowls with extra parmesan and a crust bread. Enjoy!

easy southern chicken and dumplings.

January 8, 2025 by Becky Spoon

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These chicken and dumplings bring back memories of my Mom’s exceptional comfort food. Despite being around 90 years old, she continued to make the most delicious chicken and dumplings until she could no longer be in the kitchen. I can still taste her dumplings. What an amazing comfort food dumplings are, right?

I don’t share many pictures of them because they are challenging to capture in a visually appealing way due to their somewhat plain appearance. However, their taste far surpasses their visual appeal, packing an incredible burst of flavor!

One of the reasons they are so flavorful is that I actually cook my chicken that I’ll use in the dumplings in chicken stock. I always have homemade chicken stock in my freezer. You can leave the chicken whole or you can cut up before adding to the stock. I cut mine up because I add the dark meat first and cook for 30 minutes, then I add the breast and cook just until they are done or the internal temperature reaches 165 degrees. I just don’t want the breast to be dry. Also, because I’m using chicken stock that was prepared with onions, carrots, celery, bay leaves and seasonings, you don’t have to do this while using stock.

If you do use plain water, you will need to add onions, celery, carrots, bay leaves, and salt and pepper to season the broth. Then you would remove your chicken, strain your broth and discard the vegetables to have just the broth left for your dumplings.

What you will need to make this dish:

4-5 pound fryer chicken whole or cut up
Chicken stock to just cover the chicken
*If you don’t have chicken stock already prepared, use water, add 1/2 onion, 2 carrots, 1 celery stick, 2 bay leaves, salt and pepper
All purpose flour
Crisco shortening
more hot chicken stock for making the dumplings
salt and pepper to taste

easy southern chicken and dumplings

I also use the hot chicken stock to make the dumplings. The dumplings are just flour, crisco shortening, salt and the hot chicken stock. The hot chicken stock makes a very nice, easy to roll out dough.

I like to use a large pot for cooking the chicken and the final dish. I used an 8 quart stock pot similar to this https://amzn.to/3gO1R6x3.

I like this because I can also use it on an induction burner that requires a certain material.

I have a little different dumpling recipe that adds carrots and peas that is maybe more like a soup. Here’s the recipe for those dumplings: Chicken and Dumplings – ultimate comfort food.

Here’s the new recipe! Enjoy!

Chicken and Dumplings

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CourseMain Course

CuisineAmerican

Keywordchicken, chicken and dumplings, comfort food, Dumplings, southern chicken and dumplings

Ingredients

1 4-5 pound fryer chicken whole or cut up
Chicken stock to just cover the chicken
*If you use water, add 1/2 onion, 2 carrots, 1 celery stick, 2 bay leaves, salt and pepper
4 cups flour
3/4 cups crisco shortening
1/2 tsp salt
1 cup plus more if needed, hot chicken stock
salt and pepper to taste

Instructions

In a large pot, add the chicken and enough chicken stock to cover. Add a whole chicken or cut up. If I cut up, I add the dark parts first and cook 30 minutes, then I add the breast and cook until done or the internal temperature of the breast reaches 165 degrees. Remove the chicken and when cook enough to handle, shred or cut the chicken into pieces and set aside.
(If you you are starting with water add the onion, carrots, celery and bay leaves. After cooking, remove the chicken, strain the broth discarding the vegetables. Add the stock back to the pan for the dumplings).
Bring the stock up to a medium boil. Place the flour and salt into a bowl. Work in the shortening until becomes like coarse meal. Add the hot broth, starting with 1 cup adding more if needed until the dough completely comes together and you are able to roll out without crumbling.
Roll out about a quarter inch and cut into about 3 inch by 1 inch pieces. Add a piece at a time to the boil of the broth, using a knife occasionally to make an open space to add the next dumpling. When all the dumplings have been added, lower the heat to a simmer, place a cover and set it ajar, and cook the dumplings for about 20 minutes until done. When done, check for salt and pepper. Add the Chicken and serve immediately.
If you have leftovers, you will need to add water to loosen as your dumplings will absorb the broth when stored in the refrigerator.

love these delicious Frijoles Charros!

January 7, 2025 by Becky Spoon

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Frijoles Charros is my absolute favorite! It’s a complete meal with flour tortillas, cornbread, or chicharron. This traditional Mexican recipe is known for its authenticity.

Charro beans are named after the famous and traditional Mexican cowboy horsemen, called “charros”, it’s such a comforting bean soup.

Frijoles Charros. What’s in the recipe?

Pinto Beans
oil for cooking the beans
salt
onion
tomato
jalapeno
Hot dogs or frankfurters
chorizo
cilantro

I enjoy preparing my own chorizo, which is both simple and tasty. What I appreciate most about it is its reduced greasiness compared to the store-bought chorizo in Texas, which tends to be very greasy unlike the cured chorizo. To address this, I prefer making my own. Here is the recipe for my delicious homemade chorizo: Delicious Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

I also make guacamole to go with my fajitas and here is that recipe: https://the2spoons.com/1-delicious-guacamole/.

Here’s the link for my fajitas that I served the Charro beans and guacamole with: https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

Fajitas, guacamole, these yummy beans, homemade flour tortillas….delicious meal.

Here’s the recipe! Enjoy!

Frijoles Charros

Print Recipe

CourseSide Dish

CuisineMexican, Texmex

Keywordcharro beans, mexican food, pinto beans, sidedish, texmex, vegetables

Servings servings

Equipment

Instant Pot or Pressure Cooker, or Slow Cooker

Ingredients

1 lb pinto beans, rinsed and soaked
1 tbsp salt
1 tbsp oil
1/2 small white onion, diced
1 jalapeno, removing the veins and seeds, diced
2 roma tomatoes, diced
1/2 lb bacon, sliced into 1/2 inch pieces
3 Frankfurter's of your choice
1/2 lb chorizo
Handful of chopped cilantro

Instructions

In a large pot add about 6 cups of water and one pound of beans. Add 1 tablespoon salt and one tablespoon oil. Cook until the beans are tender.
While the beans are cooking, dice 1/2 of a small onion, one jalapeno and 2 roma tomatoes. Slice the bacon into small pieces and slice the 3 Frankfurters into small pieces.
Start with sauteing the bacon until it starts to brown. Add the frankfurters and cook until they have slightly browned. Drain the excess fat and add the chorizo, cooking until it has cooked through. Then add the onions and jalapenos. Mix and cook for about a minute. Add the tomatoes and cook for another minute. Remove from the heat and set aside.
When your beans are tender, add your mixture and a handful of cilantro. Cook for another 5 minutes. Enjoy!

Notes

You can use vegetable broth instead of water. You don’t want to use too much water if using an Instant Pot or Slow Cooker because it does not cook down like cooking stovetop does. If you soaked your beans overnight they will take less water.

I Love this Texas Chili.

January 6, 2025 by Becky Spoon

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Let’s make some Texas chili that we grew up with but with real dried chile that originated from Mexico! Although I could never duplicate the amazing flavors of Mexico, using some of their techniques like dried chiles just shows us how the spices should be prepared and taste.

This recipe for my Texas Chili is exactly what we all need these next few days with the frigid temperatures that we have coming our way. Plus, this recipe is with dried chiles from Mexico that you can find from your local grocery store. If you haven’t cooked with dried chiles but don’t understand how; this recipe will teach you so that you can start taking advantage of these beautiful ingredients of Mexico.

By the way, you don’t have to serve this with Fritos like I did. Just loved how beautiful it all came together for a delicious dish.

These are some of my favorite toppings for this Texas Chili.

Avocado
Cotjia cheese or cheddar cheese
Cilantro
Green onion
Red onion
Sour cream
Chopped Jalapeno
Crushed tortilla chips or crumbled cornbread or Fritos if you’re classy! Frito Pie for the win!
Did I miss anything?
Ketchup? I don’t know but a lot of folks love it.

What do you need to make this so good Texas chili!

1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
3 dried ancho chiles, stems and seeds removed
3 dried pasilla chiles, stems and seeds removed
2 cups very hot water (I brought it to a boil on the stovetop)
1 tbsp salt, divided use
1 tbsp ground black pepper, divided use
4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
1 cup stock (beef or chicken) or water (I actually just used water)
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 15 oz can unsalted crushed tomatoes
2 tbsp sweet paprika (I used a sweet smoked paprika)
1 tbsp cumin
2 tsps dried mexican oregano
1-3 tsps cayenne (optional)
1/2 cup masa harina

Sometimes I make chili with spices, but this chili starts with dried chiles which I really like. There’s just something about using actual dried Chile that adds warmth and depth to the dish! If you aren’t familiar with these chiles, here’s a photo and a bundle on Amazon only if you can’t find chiles in your local grocery stores.

https://amzn.to/4gY99oh

Although I didn’t use Guajillo in this recipe, they are the sister (in my lowly opinion, they are similar) to the New Mexico Hatch Red Chile, just milder….not as bitter. I really like the Guajillo chile. So buy the bundle. I’ll show you how to use them.

Below is my Brisket Chili. I have so many mixed emotions about these recipes. The base that’s develped from the dried chile or the base that was develped from the cut of beef which happened to be brisket. Of Course.

That’s a later story but in the meantime, here’s the recipe. amazing texas smoked brisket beans.

But, All Hale to the Texas Chili that taste like what I grew up with made by my father who was a master cook in my mind. My Mom was a master cook also made a beautifully planned out Southern meal daily in the 1950’s.

Here you go! Let me know what you think.

Instant Pot Texas Chili

Print Recipe

Coursedinner, Lunch, texmex

CuisineAmerican, Texmex

Keywordchili, chili grind beef, chuck roast, dried chile, no beans chili, Texas, Texas Chili, texmex

Equipment

Instant Pot or other Pressure Cooker

Ingredients

1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
3 dried ancho chiles, stems and seeds removed
3 dried pasilla chiles, stems and seeds removed
2 cups very hot water (I brought it to a boil on the stovetop)
1 tbsp salt, divided use
1 tbsp ground black pepper, divided use
4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
1 cup stock (beef or chicken) or water (I actually just used water)
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 15 oz can unsalted crushed tomatoes
2 tbsp sweet paprika (I used a sweet smoked paprika)
1 tbsp cumin
2 tsps dried mexican oregano
1-3 tsps cayenne (optional)
1/2 cup masa harina

Instructions

Melt the tallow or lard in a large pan over medium-high heat either in the Instant Pot or in a separate skillet. Briefly fry the chiles until fragrant, about 10 seconds on each side. Remove the chiles to a blender or food processor (leaving the seasoned fat in the pan), cover with the very hot water, and let steep while you sear the meat. (Use a spoon or tongs to push the chiles down into the hot water if they’re not completely submerged.)
Season the beef with two teaspoons each salt and pepper. Sear the meat in the leftover chile oil over medium-high heat until well-browned, about 6 minutes total. (You may have to work in batches, depending on the size of your pan.) When all of the meat is browned, add it to the Instant Pot if you used a separate skillet up to this point.
Add the stock or water to the pan and use a metal spatula or a wooden spoon to scrape the browned bits off the pan. Add this liquid to the Instant Pot.
Add the garlic and onion to the blender and blend until nearly smooth. I wanted to strain the chile becasue sometimes there's skin left so I placed a strainer over the Instant Pot and poured the chili paste into the strainer and pressed with a back of a spoon, scraping the bottom of the strainer occasionally until there's nothing left in the strainer but the skin residue. Discard the residue.
Add the crushed tomato, 1 teaspoon salt, 1 teaspoon pepper, paprika, cumin, dried oregano, and cayenne (if using) to the Instant Pot. Seal the lid and run the high pressure setting for 40 minutes. Manually release the pressure.
Carefully open the Instant Pot and scoop out about a cup of the chili’s liquid into a heat-safe bowl. Whisk in the masa harina and add this mixture back into the Instant Pot. Stir to combine; the chili should thicken slightly.
Serve with whatever chili accompaniments you like best. I listed several we like in the body of this post!

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.

Print Recipe

CourseBread

CuisineAmerican

Keywordbread, bread making, brioche, brioche buns, delicious, King Arthur Flour, yeast

Servings rolls

Equipment

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

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

Instructions

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

Print Recipe

CourseAppetizer

CuisineTexmex

Keywordappetizer, dip, guacamole, pico de gallo, queso, sour cream, texmex

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)

Instructions

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!