Sauces, Compound Butters, Condiments

WHO’S READY FOR SOME TEXAS FAVORITES?

May 1, 2025 by Becky Spoon Leave a Comment

King Ranch Chicken Casserole. Per Southern Living “With roots in the Lone Star State—some Texans even consider it to be the state’s official casserole—King Ranch chicken casserole, or King Ranch chicken as it’s sometimes called, showcases the piquant flavors that are an integral part of Tex-Mex cuisine.”

Tamale Pie. The ultimate one pan meal. Beef loaded with spices, vegetables and other ingredients all piled into a dish and covered with a delicious corn meal topping and cheese.

Both dishes will include Mayocoba Beans that are a favorite in Mexico. The beans are cooked with Avocado leaves and Epazote, important herbs in Mexican cuisine, similar to our use for bay leaves.

and, Ensalada De Col, a dish that is liked so well from The La Posta Restaurant in Old Mesilla! It’s shredded cabbage with a simple vinaigrette that will break up the richness in these dishes and enhance the flavors.

King Ranch Chicken Casserole with above sides – $12.99 per serving

Tamale Pie with above sides – $12.99 per serving

Call or text me at 903-879-0430. Pick-ups and deliveries will be on Tuesday, and by noon on Thursday.

Who’s ready for Italian food? Week of April, 28.

April 26, 2025 by Becky Spoon Leave a Comment

A Cook Named Rebecca menu is:

Lasagna Bolognese.

Marcella Hazen’s Bolognese. A creamy ricotta mixture. A Velvety bechamel. A luxurious finishing tomato sauce. You Will love this dish served with a side salad and garlic bread. Family style meals will be prepared in that manner. Served with a side Italian Salad with Garlic Bread.

$15 per serving.

Chicken Parmesan.

Very thinly pounded out chicken breast that are then dredged in flour, dipped in egg then breadcrumbs, all made from scratch. The kit will be prepared with all separate components for you to finalize the dish with instructions for the best outcome.

Served with a side Italian Salad with Garlic Bread.

$15 per serving.

Chicken Parm Caesar Salad.

A Chicken Breast pan fried in olive oil the way of a Chicken Parm but served on a Caesar Salad with all the trimmings. Delish! All Components will be packed separately to give you the freshest ingredients. Served with garlic bread.

$12.00 per serving.

Ask me about large orders.

WHO’S READY FOR SOME SOUTHERN FOOD?

April 18, 2025 by Becky Spoon Leave a Comment

HERE’S THIS WEEK OFFERINGS FROM A COOK NAMED REBECCA (acooknamedrebecca.com) Please message me, text or call me at 903 879 0430 to order. If you are not in my contacts please state your name so that I can add you to my contact list.

AVAILABLE FOR PICKUP at 250 HCR 3350 N, Hubbard, Texas. Monday pickup will be available after 12:00. Tuesday pickup will be before 11:00 or after 5:00. Wednesday after 12:00, Thursday before 11:00 or after 5:00, Friday available after 12:00. Delivery is available for an additional 2.00 fee. Orders for Corsicana are available for pick up at The Pink Peony/Rachel without an additional charge.

Meatloaf with Creole Sauce with 2 sides and homemade buttermilk cornbread. $12.99 per serving. See below for side choices.

This meatloaf was a favorite menu item at my restaurant, the Jubilee. This will be served with a side of skin on hand mashed potatoes and I like to provide seasonal vegetable choices. Sides will be in season southern fried cabbage or Greens with pot liquor. 4 cheese Macaroni and cheese will be available for an additional charge of 2.00.

And Homemade Chicken Pot Pie with Caesar Salad Ingredients to build your own at home with Homemade Caesar Dressing. Caesar Salad is the perfect side to but to add something acidic to compliment the richness of the Pie. $13.99 Per Serving

A COOK NAMED REBECCA Preorder Food Service

March 30, 2025 by Becky Spoon

PRE-ORDER FOR WEDNESDAY, April 9, 2025 FOR PICKUP AT 250 HCR 3350 N. HUBBARD. AVAILABLE FOR PICKUP AFTER 3:00. PM me or text me at 903 879 0430 TO PLACE YOUR ORDER. IF I HAVE 4 OR MORE ORDERS IN CORSICANA, I CAN OFFER PICK UP AT THE PINK PEONY BOTIQUE IN CORSICANA.

NEW MEXICO HATCH GREEN CHILE CHICKEN CASSEROLE WITH FRIJOLES AND TORTILLA CHIPS.

$24.00 for 2 (Includes casserole, side of pinto beans and tortilla chips). Servings are hearty.

This is an absolute family favorite. This casserole layered with corn tortillas layered with cheese and a delicious chicken cream sauce is delicious. Perfect for a weeknight meal

For those who are new to my page my website is https://acooknamedrebecca.com. Not only have I written recipes, photographed them and posted them on my site, I have a long history of cooking. I started cooking at 12 years old. I grew up with amazing cooks, spending summers in my grandmothers restaurant. A dream came true in the 1980’s for me to own my own restaurant. It was called “The Jubilee” on Camp Bowie. We made all food from scratch concentrating on Southern recipes. It was a Fort Worth favorite for breakfast and lunch.

I started this food blog in 2016 and now we are testing the waters to see if there is a market for pre-ordered food in my community. The way it works is that we will post meals that can be preordered in advanced to be ready on a designated time for picked up.

You may ask if I am licensed. Yes I have a food handling certificate and I am Cottage Business certified from A&M.

Soon you can order and pay online. In the meantime message me or call me at 903-879-0430.

who needs help with Thanksgiving sides and more?

November 19, 2024 by Becky Spoon

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.

A Favorite – New Mexico Hatch Green Chile Sauce Recipe

August 19, 2019 by Becky Spoon

Jump to Recipe

Hatch Green Chile
We love New Mexico Hatch Green Chile. Every year during harvest time (late summer into September, varies at times) we start looking for green chiles. We happened to be in Ruidoso this year during that time, but unfortunately. we were leaving before they were roasting again. I checked on a Monday and they weren't roasting again until the weekend. I could have bought them not roasted but I really wanted them roasted because they are just so much easier when they are placed in the big roaster's they have. — Hatch Green Chile

We love New Mexico Hatch Green Chile. Every year during harvest time (late summer into September, varies at times) we start looking for green chiles. We happened to be in Ruidoso this year during that time, but unfortunately. we were leaving before they were roasting again. I checked on a Monday and they weren’t roasting again until the weekend. I could have bought them not roasted but I really wanted them roasted because they are just so much easier when they are placed in the big roaster’s they have.

A Favorite – New Mexico Hatch Green Chile Sauce

Thanks to my favorite HEB in my area I have my New Mexico Hatch Green Chile! Booyah! Still in New Mexico and feeling very disappointed I called the Produce Manager of my favorite HEB on S Valley Mills in Waco! This was on a Monday and they weren’t roasting until the weekend. I told him I wanted a case of hot and a case of mild! No problem! He got my name but didn’t get my phone number and afterward I thought, hmmm….oh well, we’ll see!

Saturday comes and I decide I’m going to call them and see if this actually happened. To my surprise, because I hadn’t paid for them, they didn’t have my number, just my name, my chiles were roasted, in the cooler and ready for me to pick up. Amazing. This is the link to my favorite HEB Plus! They kind of cater to the Baylor students so you can get items you can’t get at other locations. https://www.heb.com/heb-store/US/tx/waco/valley-mills-h-e-b-plus!-672.

I picked up my roasted chiles and I place a dozen in quart size freezer bags. These were beautiful chiles. They are big and they peeled so easily!

A Favorite – New Mexico Hatch Green Chile Sauce

There are so very many recipes using Hatch Green Chile. Green Chile Enchiladas are always a favorite, but there are so many more recipes I use them in. Like this morning, I couldn’t resist! I had to have Green Chile! I made a Breakfast Burrito that was amazing. I’ll post this as an actual recipe later, but you need a little peek! Here is the link for my New Mexico Hatch Green Chile Beef Enchiladas https://the2spoons.com/new-mexico-hatch-green-chile-beef-enchiladas/.

Yum. I know. So delicious. Hope you enjoy the recipe!! I hope you learn to love green chile as much as we do! It is a staple in our home!

New Mexico Hatch Green Chile Beef Enchiladas

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Mexican

Ingredients

2 tbsp vegetable oil
1/2 to 1 medium onion, finely chopped
2-3 garlic cloves minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been romoved.
2 cups water
1/4 tsp cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt or to taste

For the filling and assembly

1 lb ground beef
1/2 white onion, finely chopped
12 corn tortillas
oil for frying the corn tortillas
1/2-1 lb cheddar cheese grated or a combination of cheddar and monterey jack (the amoun djust depends on how much cheese you want…some for stuffing and some for topping).
salt and pepper to season the ground beef
Prepared Green Chile Sauce

Instructions

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes.
Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the filling and assembly

Heat a large skillet with a little oil. When sizzling, place a corn tortilla in the oil for just a second to soften and remove to a paper towel. I place one side of the tortilla in oil, place the not oiled side up, repeat the process and put the oil side onto the unoiled previous tortilla. Sounds complicated, but not turning in the skillet and letting both sides into the oil helps with the tortillas holding together and to not fall apart…so basically your first tortilla is oil on the bottom, none on top but you'll top that with the oiled one, on and on. Set the tortillas aside.
Grate your cheese and chop your onions.
Cook your meat in a skillet with salt and pepper just until lightly browned.
Preheat your oven to 450 degrees. Get a large baking dish or individual plates if you prefer. Line up all your ingredients so easy folding.
place a tortilla down on a flat surface. Add your desired amount of beef, onion and cheese. Roll the tortilla with the seam side down and place in the baking dish or in a plate. Continue until all the tortillas have been used. You want to kind of eye the filling to make sue you have enough to the last tortilla or that you have used all of it by the last tortilla.
Ladle some of the sauce over the enchiladas, insuring the ends have sauce and the entire enchilada is covered in a little sauce. Add cheese down the middle of your enchiladas. You can cover if you really like them cheesy, but remember ou have cheese in the filling.
Place the enchiladas in the hot oven and cook just until your cheese has melted.
I serve these with Mexican rice and pinto beans! Yum! Delicious!

Keyword hatch green chile, hatch green chile sauce, new mexico green chile sauce