Sauces, Compound Butters, Condiments

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 Method

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

Method

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!

So Good! Simple Tarter Sauce

March 4, 2019 by Becky Spoon

I love Tarter Sauce! When you are a Southern gal and love Southern Fried Catfish, you have to have Tarter Sauce. It is essential!

Even though there are some good brands out there, I like to make my own Tarter Sauce because I like to add more ingredients than you may get in the store bought and it is just so much more fresh.

Honestly, Tarter Sauce is so delicious with your Southern Fried Catfish. Here’s the link for the catfish: https://the2spoons.com/the-best-southern-fried-catfish/

So Good! Simple Tarter Sauce

I like my Tarter Sauce spicy, so I use Louisiana Hot Sauce. http://www.louisiana-brand.com. You can use your favorite hot sauce also!

Tarter Sauce

Print Recipe Pin Recipe

Course: Condiment

Cuisine: American

Ingredients Method

Ingredients

1/3 cup sliced dill pickles
1/3 cup diced onions
juice of 1/2 lemon
1 1/2 cup mayoniaise of our choice
1/2 tbsp pickle juice
splash of worcestershire
splash of Louisiana Hot Sauce or your choice of a hot sauce (optional)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp fresh dill
1/4 tsp parsley
1 tsp capers
1 green onion, tops and the green portion, sliced
pinch of sugar (optional)

Method

Either chop the pickles and onions in your food processor or finely chop them. Add the rest of the ingredients and combine. I like to make this either the day ahead or at least 4 hours before use if possible. The sauce really needs a little time for the ingredients to blend.

Easy & So Cheesy Puff Pastry Cheese Straws!

February 17, 2019 by Becky Spoon

Don’t overthink these Cheese Straws! They are literally two ingredients – puff pastry and cheese!

Cheese straws are the perfect appetizer. They go great with a glass of wine or a mug of beer. They are also great as part of a spread with things like pickles, deviled eggs, dips, and a charcuterie and cheese board!

Cheese Straws would be perfect with my Charcuterie Board!https://the2spoons.com/charcuterie-and-cheese-board/

Easy & So Cheesy Puff Pastry Cheese Straws

And honestly, these Cheese Straws are so easy! I use Pepperidge Farms Puff Pastry sheets in the freezer section. https://www.pepperidgefarm.com/product/puff-pastry-sheets/

I think they are so pretty too! Serve these Cheese Straws in a jar standing up or on a beautiful white platter or on a wooden tray!

Easy & So Cheesy Puff Pastry Cheese Straws

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Ingredients Method

Ingredients

1 Puff pastry sheet
1/2 Cup Cheddar cheese, finely grated
1/2 Cup Pecorino Romano, finely grated

Method

Heat the oven to 375°F and line a baking sheet with parchment.
Sprinkle a work surface with 1/4 cup of the cheese.
Place 1 sheet of the unfolded puff pastry on the cheese.
Top with another 1/4 cup of cheese.
Using a rolling pin, roll the pastry out until 1/8-inch thick. This presses the cheese into the pastry and also smoothes out any seams or wrinkles.
Fold the pastry in half.
Top with another 1/4 cup of cheese.
Roll the pastry out again until 1/8-inch thick. The exact dimensions of the puff pastry doesnt matter. Aim for one side to be about 10 inches long to make longer puff pastry straws, or aim for 6 to 8 inches for shorter straws.
Using a knife and cutting straight down (do not saw), cut the pastry into long strips about 1-inch wide. Again, dimensions don’t really matter, but I like my long puff pastry straws to measure about 10 inches.
Transfer each strip to the baking sheet pans, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiraled look. If they start to untwist when you let go, gently press the ends into the parchment to make them stick.
Refrigerate at least 10 minutes or up to 1 hour. This helps firm up the straws and give them better puff in the oven. While they are chilling, prepare the rest of the straws using the second sheet of puff pastry and the remaining cheese.
Bake the cheese straws until they are puffed and crispy, feel dry to the touch, and are deep golden brown. The exact baking time will depend on the size of your straws. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes.
Let cool until the straws are firm enough to lift from the sheet without bending. Transfer to a cooling rack or serving plate.
Serve the cheese straws warm, or let them cool and then keep them in an airtight container until ready to serve. Puff pastry straws are best served the same day they are made.

Soft Boiled Eggs

February 3, 2019 by Becky Spoon

Start the desired amount of eggs in cold water in a pan large enough and cover the eggs by about 1 inch.

Bring to a boil and set your timer for 5 minutes. Immediately remove from the pan and gently tap both ends on the counter to ctack the shells, then roll for easy peeling making sure not to bust your eggs.

After peeled, slice and add a little butter, salt and pepper and serve with your favorite toast!

New Mexico Hatch Red and Green Chile Enchiladas

December 15, 2018 by Becky Spoon

**It’s beginning to look a lot like Christmas!**

Hatch Red and Green Chile Enchiladas

It’s beginning to look a lot like Christmas…..as in these Christmas Enchiladas like they call them in New Mexico.

We love Hatch chile and these enchiladas showcase both of them.

Not only is Mexican food delicious everyday but it’s a very popular menu for Christmas gatherings!!

Serve them with rice, refried beans, chips and dips, queso, guacamole, tamales… so many items for your Mexican fiesta!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

For the Enchiladas

12 Corn tortillas
1 Lb Ground beef
1/2 Onion, diced
2 Cups Hatch Red Chile Enchilada Sauce
2 Cups Hatch Roasted Green Chile Sauce
2-3 Cups Cheddar cheese or a combination of cheddar and Monterrey jack

For the Hatch Red Chile Sauce

2 Cups Red chile sauce either made from dried red chile or you can purchase already prepared Hatch red chile enchilada sauce which I did

For the Hatch Green Chile Sauce

1 13 oz Frozen New Mexico roasted green chile
2 tbsp Vegetable oil
1/4 Onion, chopped
1 clove Garlic, minced
1 cup Water
1 tsp Salt
1/4 tsp Mexican Oregano (optional)

For the Red Chile Sauce

1 14.5 oz can Hatch Red Chile Enchilada Sauce, heated in a small saucepan You can make from scratch from dried chiles, which I do many times, but this is a good substiture when you are in a hurry

For the Hatch Green Chile Sauce

Method

Heat the vegetable oil and saute the garlic and onion until the onion is translucent. Add the water and the frozen green chile.
Cook until the chile is defrosted, add the salt and oregano. Simmer for 10-15 minutes.
After you have simmered, the 10-15 minutes, pour into a food processor and process until smoothe. Set aside.

For the enchiladas

Add the meat and onion to a skillet, along with a little salt and pepper, and cook until the meat is browned and the onions are translucent.
Grate your cheeses and set aside.
Heat a skillet to medium high, add a little oil and quickly add your tortillas to soften and remove quickly to paper towels to drain. An alternative to this method is to wrap the tortillas in damp paper towels and microwave for 30 – 45 seconds.
Take each tortilla and add about 2 tablespoons of the meat mixture with a good pinch of cheese and roll them up. Lay them in a heatproof dish that you can stick under the broiler.
Ladle the red chile down one side of the rolled enchiladas and the green chile down the other side. Put a good portion of the cheese down the middle of the enchiladas. Place under the broiler and cook just until your cheese has melted.
Serve with Mexican rice and beans, your favorite salsa if you like, a side of tacos….you will love this and they will become a family favorite!