Side dish

LOVE these AMAZING Stuffed Mushrooms! They are a 10!

December 30, 2024 by Becky Spoon

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.

The Best! Southern Cornbread Dressing

November 16, 2023 by Becky Spoon

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This is the best Southern Cornbread Dressing! In my opinion, the best part of the Thanksgiving meal is the dressing, and in Texas we make cornbread dressing! Most of us in Texas don’t stuff our turkey either. You know by the time the stuffing is done, the turkey would be over cooked! Cornbread Dressing really is that perfect side dish, topped with the Southern giblet gravy.

I subscribe to Food and Wine monthly and here’s their take on Dressing vs Stuffing: https://www.foodandwine.com/fwx/food/stuffing-or-dressing.

The Best! Southern Cornbread Dressing

Most families have a favorite dressing or stuffing recipe. My recipe has been passed down from generation to generation. My earliest recollection of this recipe was my Great Grandmother. My Great Grandmother, my Grandmother, my Mother and all my sisters make this same recipe and we have taught our children how to make this recipe. That will never change.

This recipe is simple. However, there are things you have to do. First is that you have to make your cornbread a few days in advance. You do this because you want it to be a little stale or dried out. I either make the cornbread 2 or three days in advance and leave it on the kitchen counter to dry out or I make it a week before, freeze it, then take it out at least 2 days before actually making the dressing so it can dry out at room temperature.

Serve this cornbread dressing with my beautiful Roast Turkey. Here’s the link: https://the2spoons.com/beautiful-dry-brined-spiced-roast-turkey/.

Here’s how to make this delicious dish.

Here’s the recipe!! Make traditions this Thanksgiving!

Southern Cornbread Dressing

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Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

For The Southern Cornbread

1 cup Yellow cornmeal I use stoneground but regular works
1 Cup All purpose flour
4 Tsp Baking powder
1/8 Cup Sugar
1/2 Tsp Salt
Grinding or pinch of black peppers.
1 Cup Plus more if needed Buttermilk
2 Large eggs
3 Tbsp Canola oil or vegetable oil 2 for the skillet and 1 for the batter

For the Dressing

1 Recipe Southern Cornbread, made ahead of time and frozen or at least 2 days in advance at left at room temperature, broken into pieces so it can dry out.
2 pieces dry or stale white bread
1 onion, diced
2 stalks celery, thinly sliced
1 bunch green onions
1 stick butter (8 tbsp)
1 + poultry seasoning
2-3 sage leaves, rolled and cut into thin slices like you would basil
salt and pepper to taste
2-4 cups chicken broth

Method

For the Cornbread

Preheat the oven to 400 degrees F. Heat an iron skillet with 2 tablespoons oil in the oven until hot.
While the skillet is heating, add all the dry ingredients to a bowl. Make a well and add the oil, eggs and buttermilk. Stir until combined adding more milk if needed.
Pour the batter into the hot skillet and cook for 25-30 minutes until the top is golden brown.
Note: If using this for dressing make ahead and freeze or make ahead at least two days before and leave at room temperature, broken into pieces or in cubes so it can dry out.

For the Dressing

If you have not allowed your bread to dry or become stale, heat the oven to 200 and cook the bread until lightly toasted and completed dried out.
Turn the oven to 375 degrees. In a large bowl or pan add he cornbread and break up with your hands, not to fine, leaving some larger pieces. Tear and crumble the bread and combine.
Heat a saucepan with chicken broth. In a large skillet melt the butter and add the onions, celery and the green onions. Sauté until the onions are translucent being careful not to burn. When done, pour into the cornbread mixture.
Add the poultry seasoning, fresh sage and a little salt and pepper. Add the chicken broth starting with two cups and continue to add until you reach your desired consistency. If you are using pan drippings add a ladle and check for salt and pepper. Add more salt and pepper if needed along with the poultry seasoning. I'm careful with salt because your drippings have salt along with the cornbread and the broth, so I just check and add as needed. Pour the dressing into a buttered casserole dish.
Place into oven and bake until golden brown checking after about 30 minutes. Cook time will be between 30 and 45 minutes. If you like scrape the browns sides and stir back into the dressing, as this just adds more flavor.
Enjoy! Happy Thanksgiving!

You’ll love this Delicious Sweet Potato Casserole!

November 18, 2021 by Becky Spoon

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Who doesn’t love a sweet potato casserole for the holiday meal, especially Thanksgiving?

This is my sisters recipe and my Mom loved it. We always had a sweet potato dish for Thanksgiving, sometimes with marshmallows, sometimes candied but this one topped with a brown sugar mixture and pecans make it extra special. Thank you for the recipe sister Jackie!

Simply Delicious Sweet Potato Casserole

This recipe has the following ingredients:

sweet potatoes
sugar
butter
eggs
vanilla
cup milk

For the topping:

butter
light brown sugar
flour
pecans

How can you go wrong with such delicious ingredients? I added some pomegranate to the top for color.

Serve this as a side dish to this beautiful Turkey!

Beautiful Dry Brined Spiced Roast Turkey

Simply Delicious Sweet Potato Casserole

Here’s the recipe for this delicious casserole! Follow “the 2 spoons” for so many more delicious recipes!

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Prep Time 45

Cook Time 25

Total Time 1 10

Servings: 10 servings

Course: Side Dish

Cuisine: American

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Ingredients Method

Ingredients

6 cups sweet potatoes boiled and mashed up about 5 large sweet potatoes
1/2 cup sugar
1/2 cup butter, melted
2 eggs, beaten
1 tsp vanilla
1/3 cup milk

For the Topping

1/3 cup butter, melted
1 cup light brown sugar
1/2 cup flour
1 cup pecans, chopped

Method

Preheat oven to 350.
Mix cooked and mashed sweet potatoes with next five ingredients , the sugar, butter, eggs, vanilla and milk. Put mixture in a buttered 9×13 casserole dish.
Mix the melted butter, light brown sugar, flour and pecans and sprinkle on the top.
Bake for about 25 minutes. Casserole will be puffed and begin to brown on top! Delicious!

delicious buttery mashed potatoes!!

November 14, 2021 by Becky Spoon

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Honestly? How can you have Turkey and dressing and gravy without mashed potatoes? Our favorite way for Thanksgiving is just simple and loaded with butter. Yes, there is a lot of butter, but this is Thanksgiving and a special occasion calls for special side dishes. These are so delicious and so easy.

Everyone ask, what potatoes should I use? The answer is the Russet Potato. They are starchy, not waxy, they are dry and mealy, perfect for mashing. A great alternative is Yukon Gold Potato.

Another question is, what’s the best way to mash them? I use a potato ricer. You can also use a hand masher or a food mill if you have one. This is the kind I have: https://amzn.to/2YMBAmb. They are the best!

Delicious Buttery Mashed Potatoes

Here’s another mashed potato recipe I love! It has fried shallots on top! Yes! So delicious and a great presentation. Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots

Creamy and Buttery Mashed Potatoes with Fried Shallots

Serve these with my perfect Turkey and Dressing!https://the2spoons.com/the-best-southern-cornbread-dressing/ and https://the2spoons.com/beautiful-dry-brined-spiced-roast-turkey/. Best dressing and turkey recipe!

Hope you like this recipe!

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Prep Time 10

Cook Time 20

Total Time 30

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

4 or 5 lbs Russet potatoes
1-2 Tbsp Kosher Salt
1 1/2 stick unsalted butter, sliced
1/2 to 2 cup heavy cream or whole milk
2 tbsp melted butter for pouring over the finished mashed potatoes
Chopped fresh parsley for garnish

Method

Dice potatoes and cook in a pan of salted water until very tender, about 20 minutes, checking near the end with a fork for doneness. Try to have uniform pieces to allow even cooking. When done drain well in a colander. Rice the potatoes back into the pan, put them through a food mill or mash your favorite way. Add the butter and salt and pepper and stir. Check one more time for the seasoning.
Add the potatoes to a serving bowl, pour the melted butter and add chopped parsley.

Notes

If you are not serving the mashed potatoes soon, you can keep them warm over a pan of simmering water. Add the parsley at the last minute along with the final melted butter if you do this.

love this crispy fried okra.

August 7, 2021 by Becky Spoon

Stuffed peppers, Field Peas with Tomatoes and Feta, Fried Okra, Creamed New Potatoes and Jalapeno Cornbread

This is a little different breading than you would normally have on Southern fried okra as it does not contain cornmeal. The breading is rice flour and cornstarch with a little cajun seasoning! This is a really light batter and stays on the okra because you dredge it in a little egg first, then into the flour/cornstarch mixture!

This was fresh okra from a friends garden (thank you). Instead of the small rounds we are used to I just halved each piece of okra down the middle. I like it that way!

I fried the okra in peanut oil. Another need to know, this recipe does not result in slimy okra!

love this crispy fried okra.

I buy Bob’s Red Mill rice flour because I can easily find it. Here’s a link if your are not familiar with it. https://amzn.to/3rXHtag.

I have made this same recipe with all purpose flour and it works as well. Rice flour is gluten free if you’re looking for that, and it is used in Japanese food for that light and crispy tempura batters they make.

Here is another recipe for fried okra that I also make: Super Southern Fried Okra with Creamy Buttermilk Dip.

And, this Gumbo with Okra is delicious! Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top.

here’s the recipe!

This is a perfect side dish or it can be the perfect appetizer. I served it alongside stuffed peppers! Delicious! Hope you try the recipe! I’m buying okra my next trip to the grocery store so I can make this again.

love this fried okra!

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Servings: 4 servings

Course: Appetizer, easy side dish, Side Dish

Cuisine: American, Southern

Ingredients Method

Ingredients

1 lb fresh okra, sliced down the long side in half
2 eggs
1 cup cornstarch
1 cup rice flour
1 tbsp creole seasoning
peanut oil

Method

Add beaten eggs to a large bowl with a pinch of salt.
Place the cut okra into the bowl and toss to completely cover. Allow to sit for a couple of minutes.
In a separate container, large enough to toss the okra, add the dry ingredients and combine and combine. Add the okra a few at a time and toss in the dry ingredients until completely coated. Place on a sheet pan and continue to coat until all is coated.
Meanwhile, add enough oil to a skillet, about an inch and heat to about 350 degrees. Cook the okra in batches to make sure you aren't crowding the pan. When the okra is crisp and golden brown remove and drain on a wire rack. Repeat until all okra has been cooked.
Serve immediately.

delicious smashed potatoes.

July 18, 2020 by Becky Spoon

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These smashed potatoes taste just like the best loaded baked potato. They are absolutely delicious! Butter, sour cream, bacon, green onions and Monterrey Jack cheese make these the best. I saw Ree Drummond make them on her show and had to try them! Glad I did! I’ve actually made these many times and seeing Ree make them just reminded me to do so!

I made Chicken Fried Pork Cube Steaks the other day and I made these potatoes as a side dish. They were perfect! And, the cream gravy I served alongside was to die for! Here’s the link for the Chicken Fried Pork Cube Steaks: https://the2spoons.com/the-best-chicken-fried-pork-steak-with-cream-gravy/

You have to make those! They are delicious!

delicious smashed potatoes.

I used red potatoes. They weren’t the really small ones, they were medium size. You leave the skin on and boil them whole in a large pot of water until they are fork tender. Then you add all the other ingredients and just like they say you smash them with a potato masher and add the other ingredients. Did I mention how easy they are? They are so easy.

You can also make these in the Instant Pot, even faster. Pierce the potatoes, add a cup of water and secure the lid. Set for 12 minutes, and allow the pressure to release on it’s on. Voila! All done! Here’s the Instant Pot I have: https://amzn.to/2ZBWW3e

delicious smashed potatoes.

Here’s the recipe! Enjoy!

Smashed potatoes

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Servings: 4 servings

Course: easy side dish, easy side dish, vegetable

Cuisine: American

Ingredients Method

Ingredients

6-7 medium red potatoes, whole and skin on
1 stick butter, softened
3/4 cup sour cream
1/4 cup heavy cream
4 slices bacon, cooked and crumbled
3 green onions, thinly sliced
3/4 cup Monterey Jack or Cheddar Cheese
salt and pepper to taste

Method

Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain.
If in the instant pot, pierce the potatoes and add along with a cup of water to the Instant Pot. Secure the lid and set on 12 minutes. After the time is up allow the pressure to release naturally.
Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.