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1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

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Basic Cornbread with Bacon
Basic Cornbread with Bacon

We love cornbread and I have a few different recipes, and just like this Basic Cornbread recipe, they all are basically the same. Cornmeal, flour, a little sugar, baking powder salt and pepper, eggs, milk and oil or butter. Sometimes I’ll make Jalapeno Cornbread, or I’ll make cornbread with buttermilk, or with whole milk.

Because I was serving this cornbread with my Red Beans and Rice recipe from John Besh’s cookbook “My New Orleans” I decided I’d use the recipe in his cookbook that I’ve made many times. It does call for cayenne because the New Orleanians like their food pretty spicy and I added bacon. Love the bacon in it and I used bacon drippings. Oh, also, John Besh’s suggest using white cornmeal as they do in Louisiana. I din’t have enough white cornmeal so I used a cup of white and a cup of yellow cornmeal. Here’s the link for my Red Beans and Rice: https://the2spoons.com/simple-delicious-red-beans-and-rice/.

Red Beans and Rice
Red Beans and Rice

Here’s the link for John Besh’s cookbook: https://www.amazon.com/gp/product/0740784137/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=257043-20&creative=9325&linkCode=as2&creativeASIN=0740784137&linkId=377be1fc671e8f7acc141eb1fdf55871.

1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

Basic Cornbread

Here’s the recipe for this cornbread! Make sure the skillet is so hot that the batter begins to fry when you pour it into the pan.

Basic Cornbread Recipe with Bacon

Print Recipe
CourseBread
CuisineAmerican
Keywordbacon cornbread, basic cornbread, bread, corn bread

Ingredients

  • 3 tbsp rendered bacon fat
  • 1 cup white or yellow cornmeal (I used equal amount of white and yellow)
  • 1 cup all purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 pinch cayenne pepper
  • 2 eggs
  • 1 1/4 cups milk
  • 2 tbsp butter, melted

Instructions

  • Put the bacon fat into a medium cast iron skillet (about 9 inch round). Put the skillet into the oven and preheat the oven to 425 degrees.
  • Combine the cornmeal, flour, sugar, baking powder, salt and cayenne in a large mixing bowl.
  • Put the eggs, milk, and melted butter into a small bowl and mix well.
  • Pour the egg mixture into the cornmeal mixture, stirring until just combined.
  • Carefully remove the hot skillet from the oven and pour the batter into the skillet. Return the skillet to the oven and bake the cornbread until it is deep golden brown, 15-20 minutes. Serve immediately!

Easy Egg and Cheese English Muffins with Sausage

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Egg and Cheese English Muffins with Sausage
Egg and Cheese English Muffins with Sausage

These drool worthy Sausage, Egg and Cheese English Muffins are super easy! There’s cheese folded into the eggs, then again on top. The sausage is a spicy breakfast sausage and I used good ole American cheese, but cheddar or almost any cheese would work.

Egg and Cheese English Muffins with Sausage

Easy Sausage, Egg and Cheese English Muffins

For the eggs I beat them like I’m scrambling eggs. Then pour them into a non stick skillet with butter. Allow the eggs to start to set them lift the edges to allow the eggs to run out to continue to firm up a little.

When the eggs are almost set, add your cheese, fold one side over like making an omelette, then fold from the top over to make a small package. Your cheese is inside melting. I like to place another piece of cheese in the skillet to melt, then top the eggs with it!

Egg and Cheese English Muffins with Sausage

I used Thomas’ English Muffins. I really like these but there are many brands you can get. Here’s a link for the Thomas’ English Muffins https://amzn.to/2tXUaIE.

I like to have english muffins for breakfast because they have less calories than bread. Sometimes I purchase the wheat muffins and they are great.

Here’s another breakfast recipe on the blog! https://the2spoons.com/whole-wheat-bagel-with-smoked-salmon-and-whipped-cream-cheese/

Whole Wheat Bagel with Smoked Salmon and Whipped Cream Cheese
Whipped Cream Cheese

Here’s the easy instructions for these delicious breakfast muffins.

Easy Egg and Cheese English Muffins with Sausage

Print Recipe
CourseBreakfast, brunch
CuisineAmerican
Keywordbreakfast, brunch, cheese, cheesy eggs, eggs, english muffins, sausage, spicy sausage, Thomas English Muffins
Servings2 servings

Ingredients

  • 2 Separated English Muffins
  • 4 eggs divided into two bowls, beaten with a fork or whisk
  • salt and pepper for the eggs
  • 2 sausage patties smashed to fit the size of the muffin
  • 4 slices of cheese of your choice, I used American, Cheddar would be great
  • 2 tbsp butter to cook the eggs, divided
  • butter to spread on the English muffins after toasted
  • Tabasco or other hot sauce for serving (optional)

Instructions

  • Place two eggs in separate bowls. Add a pinch of salt and pepper. Beat the eggs with a fork or whisk them to break them up and combine.
  • Place your sausage patties in a skillet and cook until done.
  • While the sausage is cooking, cook your eggs two at a time. To cook the eggs, heat one tablespoon butter in a non stick skillet. Pour the eggs in a bowl at a time and allow the eggs to sit until they start to set. When they start to set, with a spatula, lift the sides, tilt your pan and allow the wet eggs to flow out so they will continue to cook. When most of the liquid has set and the top is just still a little wet, lay a slice of cheese onto eggs. Fold one side over like you are making an omelet, then fold over one more time either from the top or bottom, to form a little square. Remove from the skillet and place the other piece of cheese into your skillet. It will immediately start to melt, scoop it up with your spatula and place on top of the cooked eggs. Place in a warm oven if you like so the first will stay warm while you cook the other eggs.
  • Place your muffins in the toaster, and butter them after they have been toasted. Place the sausage on the muffin bottom, top with your eggs, your Tabasco or other hot sauce. Place the top muffin and enjoy! Yummy!

Easy, Sausage Egg and Cheese Biscuit

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Sausage Egg and Cheese Biscuit
Sausage Egg and Cheese Biscuit

This Sausage Egg and Cheese Biscuit is so easy and one of my favorite things to eat for breakfast. Do you remember the Self Rising Flour Biscuits I posted the other day? That recipe is the recipe I used for these biscuits.

You can make these biscuits ahead of time, individually freeze them and pull them out as you need them. You can even go ahead and cook the sausage and add them to the biscuit before freezing. Take them out the night before and place them in your refrigerator, turn your oven on warm and heat through while you’re doing other things the next morning. Fry or scramble some eggs with a little cheese. Voila! Getting kids to school and getting yourself off to work is a challenge, so a little prep on the weekend or night before can mean a super easy breakfast to throw together.

Easy Self-Rising Flour Buttermilk Biscuits
Easy Self-Rising Flour Buttermilk Biscuits

Easy Sausage Egg and Cheese Biscuit

Here’s the recipe for my Self Rising Flour Biscuits. https://the2spoons.com/easy-self-rising-flour-buttermilk-biscuits/.

I hope you will make these Easy Sausage Egg and Cheese Biscuit’s soon! They are yummy!

Easy Sausage Egg and Cheese Biscuit

Print Recipe
CourseBread, Breakfast, dinner, Lunch
CuisineAmerican
Keywordbiscuits, buttermilk, buttermilk biscuits, self-rising

Ingredients

  • 2 1/2 cups Self-Rising Flour
  • 2 tsp. sugar
  • 1/2 cup butter or shortening
  • 3/4-1 cup buttermilk, more if needed
  • Green tops of scallions, finely chopped (optional)
  • Fresh Ground Black Pepper

For the Sausage Egg and Cheese Biscuits

  • Breakfast Sausage of your choice
  • Eggs
  • Sliced Cheddar or a cheese of your choice
  • Louisiana Hot Sauce (optional)
  • butter for cooking the eggs

Instructions

  • Heat oven to 450 degrees. In a medium bowl, stir together the flour and sugar. I grate the butter with a box grater. Using your hands (that's what I do) or a pastry cutter, blend the butter in until it is crumbly. If you are adding the chopped scallions and black pepper, add them to the dry ingredients. Stir in the buttermilk until dough comes together adding more buttermilk as needed. I prefer a wetter dough than dry. You can add more flour as you knead.
    Knead a couple of times on a floured surface until a smooth dough forms. Roll to 1/2 inch thickness. Cut the dough with floured 2 1/2 floured biscuit cutter or cutter of your choice. Sometime I make small for appetizers that I fill with ham and mustard.
    On an ungreased sheet pan, place touching if you want soft sides or 1 inch apart if you want crusty sides. Bake 10-12 minutes or until golden brown.

For the Sausage Egg and Cheese Biscuit

  • This biscuit recipe will make 10-12 biscuits depending on the size of your biscuit cutter. You can half the recipe easily.
  • Cook breakfast sausage of your choice for the number of biscuit sandwiches you are making. If you are making enough for the recipe, then make that many slices of breakfast sausage. Cook the breakfast sausage in a skillet on medium until done or until the juices are running clear. Top each piece of sausage with a slice of cheese and let the cheese melt.
  • Meanwhile, either pan fry your eggs on medium to low heat until your desired doneness. I like mine medium with a yolk that is still running but if you like hard, then fry hard. If you prefer a scrambled egg, then you will scramble one egg per biscuit. Combine the number of eggs you are using in a bowl and whisk. Pour into a skillet with butter and cook to your desired doneness. Don't forget to season your eggs with a little salt and pepper.
  • To assemble: Half each biscuit. Top with the eggs, then the sausage and cheese. Drizzle with Louisiana Hot Sauce. Add the top of the biscuit and enjoy!!
Easy Self-Rising Flour Buttermilk Biscuits
Easy Self-Rising Flour Buttermilk Biscuits
Sausage Egg and Cheese Biscuit
Sausage Egg and Cheese Biscuit
Easy Self-Rising Flour Buttermilk Biscuits
Easy Self-Rising Flour Buttermilk Biscuits

My Ever So Easy Guacamole

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Easy Guacamole
Easy Guacamole

When I need a fast easy Guacamole that is delicious, this is always my go-to. It literally has avocado, lemon juice, granulated garlic, salt and pepper.

Easy Guacamole
Easy Guacamole

Most times, when I’ve planned ahead, I’ll make the guacamole in a Mexican Molcajete, their version of a mortar and pestle. Here’s a link explaining the Molcajete if you are not familiar: https://www.directfrommexico.com/ccm570.html. Mine is a very heavy volcanic lava stone which is typical. I’ve seen lighter versions, but the lava stone helps grind everything together, pretty much pulverizing the ingredients, like the jalapeños and garlic.

When I make it with the Molcajete I add onions, jalapeños, tomatoes, garlic, and lots of cilantro. It’s a great recipe!

Homemade Guacamole
Homemade Guacamole

Since I didn’t plan ahead and needed a quick guacamole for some Steak Quesadillas, this recipe is perfect. Here’s the link for my Steak Quesadillas, a must have:

https://the2spoons.com/quick-yet-yummy-steak-quesadillas/

Hope you remember this easy recipe when you need to whip up some quick guacamole!

Easy Guacamole

Print Recipe
CourseAppetizer, easy side dish, Side Dish
CuisineMexican, Texmex
Keywordavocado, easy guacamole, guacamole, mexican, texmex
Servings4 Servings

Ingredients

  • juice of one lemon, plus more to taste
  • 1/2 tsp granulated garlic, plus more to taste
  • salt and pepper
  • 3-4 ripe avocados

Instructions

  • Half the avocados and scoop out into a bowl. Add the lemon juice, garlic, and salt and pepper. Combine mashing the avocado with a fork until creamy. Taste and adjust seasonings.
Steak Quesadillas
Steak Quesadillas
Steak Quesadillas
Steak Quesadillas

Amazing and Delicious Guacamole

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Guacamole

I’ve been posting so many recipes for game day lately and I realized I had not posted a guacamole recipe! You have to have this on game day! Did you know they say there will be 65 Million avocados used on Super Bowl Game Day? Wow, that’s a lot of avocados!

I used a Molcajete for this homemade recipe, but if you don’t have one, you can mince the jalapeno, onions and garlic very fine. The Molcajete works really well though so if you can get one, you really should. You are able to grind the peppers and garlic with salt that really adds to the flavor.

Here’s a link for a Molcajete: https://amzn.to/2Seeu0g

We love guacamole, as I’m sure you probably do too. Sometimes, I just add lots of lemon with lots of salt and that is as simple as you can possibly get, but still a good to dip some chips in or to top your tacos!

Easy Guacamole

However, when I want to make a special guacamole, or add a lot more punch I dig out my Molcajete and start grinding fresh serrano or jalapenos, white onions and garlic until a paste forms. Then I add lemon juice and some chopped tomatoes, season well and there you go! A delicious dip!

Easy Homemade Guacamole

Love this recipe and it went so fast!! I wish I had a trick to keeping guacamole fresh longer, but I have learned when I use a container that the guacamole fits into the brim and you put the lid on tight, it last longer. I think the tightness of the ingredients in the container with a tight lid keeps air from coming in. Anyway, here’s my easy recipe!! Sereve this with some of my breakfast tacos or on some of my enchiladas like https://the2spoons.com/new-mexico-hatch-red-and-green-chile-enchiladas/

Here’s some more Game Day recipes: Frank’s RedHot Buffalo Wings, https://the2spoons.com/perfect-for-game-day-tandoori-chicken-wings/, Tandoori Chicken Wings.

Frank’s RedHot Buffalo Wings
Frank’s RedHot Buffalo Wings
Tandoori Chicken Wings
Tandoori Chicken Wings

Easy Homemade Guacamole

Here’s the recipe! Enjoy

Homemade Guacamole

Easy Homemade Guacamole

Print Recipe
CourseAppetizer
CuisineMexican, Texmex
Servings4 servings

Ingredients

  • 3 or 4 avocados
  • 1-2 serrano or jalapeno chile, seeded and finely chopped
  • 2 tbsp diced white onion
  • 2 garlic cloves
  • juice of 1/2 to 1 lemon (I just taste after I add a little)
  • 1 roma tomato diced
  • salt to taste
  • fresh ground pepper (optional)

Instructions

  • If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash.  At this point, it is pretty much done but you want to add your lemon and salt to taste.  After you get your seasoning and lemon as you want it, add the tomatoes and combine.  Store refrigerated until ready to use.  

Twice Baked Potatoes, Easy and Delicious

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Twice Baked Potatoes
Twice Baked Potatoes

I can’t make twice baked potatoes without thinking of a lifelong friend of mine. She and I would cook together every weekend – actually much more than that. Jan would make baked potatoes and add lemon pepper, cheese, and green onions, I think? They were delicious, and since then I always add lemon pepper because I loved her baked potatoes so much! These are loaded with other goodies, and of course lemon pepper. The lemon pepper makes these potatoes.

Twice Baked Potatoes
Twice Baked Potatoes

These twice baked potatoes are loaded with roasted garlic, green onions, various spices, sour cream, lemon pepper, fresh jalapenos, cheese, topped with bacon bits and green onions! I used a medium cheddar this time, but I’ve used many different kinds of cheese in this recipe.

Twice Baked Potatoes
Twice Baked Potatoes

I used large russet baking potatoes for this recipe. You could use a medium-size russet, but I do like the russet because they are less likely to tear while you are removing the potato. There are other great potatoes, but like a Yukon Gold, their skins are so thin, they aren’t my first choice.

Wondering which potato is the best for certain recipes, like mashing or french fries? Here’s a link that describes the best use for each type of potato. https://www.tasteofhome.com/article/what-types-of-potatoes-are-best-for-which-recipes/

These potatoes are the perfect side dish for my grilled steak. Here’s the recipe: http://www.the2spoons.com/lucies-oh-so-good-easy-steak-on-the-grill/

Twice Baked Potatoes

Twice Baked Potatoes

Print Recipe
CourseSide Dish
CuisineAmerican
Servings2 servings

Ingredients

  • 2 Large Russet Baking Potatoes, baked until fork tender Bake the potatoes salted and oiled with no foil
  • 4 green onions, diced, saving a little for garnish
  • 1 tsp roasted garlic
  • 4 tbsp sour cream
  • 1 tsp lemon pepper
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp jalapeno, finely chopped (optional)
  • 1/4 tsp black pepper
  • 1 cup grated cheese of your choice, reserving a little to top the potatoes
  • 2 slices bacon, cooked and chopped for garnish

Instructions

  • As noted in the ingredients, do not wrap your potatoes in foil, instead rub them in oil and salt them and place on a sheet pan and bake until fork tender. Then remove the potatoes from the oven and leave your oven on.  With your potatoes laying lengthwise slice a top portion of your potatoes (Not halfway down, maybe 1/4 down) and scoop out into a bowl your potato from that slice and from the entire potato, being careful not to break the skin. Place your potatoes back into the oven for maybe 10 minutes or so allowing them to dry out a little in the pulp portion and the skins crisp up a little, kind of like potato skins.
    Add all the ingredients to the potatoes, mashing and combining.  Remove the potato skins from the oven and load the potatoes with the mixture, top with a little cheese and place back into the oven until cooked through and the cheese on top has melted, maybe 10 or 15 minutes, making sure your cheese does not brown.  Garnish with sliced green onions and chopped bacon.