A cook named Rebecca

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lets go to Naples and Tuscany, Italy for Chicken Cacciatore and Meatballs, then back to Texas for some very southern favorites!……week of June 2.

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Meatballs
Meatballs
Spaghetti and Meatballs
Spaghetti and Meatballs
LaScala Chopped Salad
Chicken Cacciatore
Chicken Cacciatore
Chicken Cacciatore
Chicken Cacciatore
Oven Fried Chicken
Oven Fried Chicken
Oven Fried Chicken
Oven Fried Chicken
Garlic Mashed Potatoes
Garlic Mashed Potatoes
Crispy Bacon-Wrapped Asparagus Spears
Crispy Bacon-Wrapped Asparagus Spears
Summer Peas
Skillet-Roasted Lemon Chicken
Skillet-Roasted Lemon Chicken
Dinner Rolls
Dinner Rolls
Southern Cornbread Dressing
New York Style Cheesecake with a Berry Sauce
Banana Pudding
Banana Pudding
Scalloped Potatoes
Scalloped Potatoes

For Delivery on Tuesday, Wednesday, Thursday, maybe Friday: The Italian meals will be available Tuesday and Wednesday unless we make other arrangements. The Back to our Southern Roots will be available on Thursday and Friday if needed.

Get your White or Red wine ready for these two Italian favorites of mine. These Meatballs melt in your mouth with the addition of ricotta and I have made this chicken cacciatore for over 50 years and it is always a comfort dish everyone loves! Each will be served with Spaghetti, a Chopped Italian Salad, Garlic Bread and because I think everyone needs beans, I love to serve the Chicken Cacciatore with a small side of Cannellini Beans that are cooked with garlic and drizzled with EVOO! Yum!

Meatballs in Tomato Sauce served with Spaghetti, a chopped Italian Salad and Garlic Bread. $16.00 – + $2.00 for delivery Tuesday and Wednesday. The Corsicana deliveries are now made on Tuesday and Thursday unless otherwise noted or planned.

Chicken Cacciatore (Thighs and legs unless you specify Breast) served with Spaghetti, a chopped Italian Salad, a side of Cannellini Beans and Garlic Bread. $16.00- plus 2.00 for delivery Tuesday and Wednesday. The Corsicana deliveries are now made on Tuesday and Thursday unless otherwise noted or planned.

Back to Texas……

My Mothers Oven Fried Chicken (if you have had it, you know!) or Oven Roasted Chicken (Both will be thighs, legs, or breast – please specify) $16.00 + $2.00

Served with:

Southern Cornbread Dressing with Giblet Gravy, Scalloped Potatoes, Seasonal Asparagus wrapped in bacon or seasonal green peas in a buttery lemon dill sauce – Dinner rolls. (The giblet gravy is typical with boiled eggs and giblets) specify if you want without.

WHILE IT LAST –

A slice of New York Style Cheesecake with a strawberry sauce – $5.00 a slice/Magnolia Bakery Banana pudding – $5.00 a serving offered by daiseycakes after our Grandmother – Daisey Odom.

let’s go to New Mexico.

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Harvest – hanging bunches of drying chiles.
Fire roasted chili peppers, or roasted green chiles as they are called in New Mexico
New Mexico Hatch Red Chile
New Mexico Hatch Red Chile
New Mexico Hatch Red Chile Beef Enchiladas
New Mexico Hatch Red Chile Beef Enchiladas
New Mexico Hatch Red Chile Beef Enchiladas
New Mexico Hatch Red Chile Beef Enchiladas
New Mexico Hatch Red Chile Sauce
Chile Con Carne Colorado
Chile Con Carne Colorado
Chile Con Carne Colorado
Chile Con Carne Colorado
Carne con Chile Colorado
Carne con Chile Colorado

BACK BY POPULAR DEMAND AND PERSONAL REQUEST FROM MY CUSTOMERS, THIS WEEKS OFFERING WILL BE MEXICAN FOOD. THIS OFFERING WILL BE NEW MEXICO HATCH RED CHILE ENCHILADAS, HATCH GREEN CHILE ENCHILADAS OR CHRISTMAS ENCHILADAS!

NEW MEXICO HATCH RED AND GREEN CHILE ARE MY PERSONAL FAVORITES. ALONG WITH THE ECHILADAS, WE WILL OFFER CHILE CON CARNE COLORADO, TENDER CHUNKS OF PORK SHOULDER COOKED IN A HATCH RED CHILE SAUCE WITH POTATOES.

I wanted to clarify the enchiladas and sauces. There will be 3 cheese enchiladas that are filled with onion and cheese only and the beef will have beef, onion and cheddar cheese. So you can order cheese enchiladas with your choice of red chile sauce or green chile sauce or “Christmas” if you want your enchiladas topped half with green and half with red. Then each order is topped with a generous amount of cheddar cheese on top that will be melted. @highlight

I think it may be confusing when I stated ask me about queso….I have prior to this menu offered chile con queso dip and chips. If you want queso and chips, tell me and I’ll check to see what I ordered last time.

So the queso was to be considered as an enchilada topping, however, if you have someone that wants cheddar cheese and onion enchiladas or the beef, onion and cheese enchiladas with a cheese sauce, I could do that.

I hope this all makes sense…If not, just ask me.

3 CHEESE ONLY OR BEEF AND CHEESE ENCHILADAS, RICE AND BEANS. YOUR CHOICE OF RED OR GREEN CHILE ENCHILADA SAUCE. IF YOU WANT BOTH, ORDER CHRISTMAS!

CHILE COLORADO SERVED WITH REFRIED BEANS, MEXICAN RICE AND CORN TORTILLAS.

$15.00 PER PERSON. ORDERS TWO AND OVER TO WILL BE PACKAGED FAMILY STYLE WHEN APPLICABLE.

EACH ORDER SERVED WITH SIDE CHIPS AND HOMEMADE SALSA.

5.5 OZ CONTAINER GUACAMOLE – ADDL $2.00 8 OZ ADDITIONAL $4.00

this is amazing – louisiana shrimp and grits.

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Shrimp and Grits
Shrimp and Grits

I had shrimp and grits for breakfast this morning. Yes, breakfast! I absolutely love it! In New Orleans, shrimp and grits is commonly found on breakfast menus, and it’s a meal I can’t say no to. The shrimp are perfectly seasoned and the grits are creamy and rich. It’s the perfect way to start your day. #ShrimpAndGrits #BreakfastOfChampions

This recipe for Louisiana Shrimp and Grits is from John Besh’s Cookbook “My New Orleans The Cookbook”. Great Cookbook. Here’s the link https://amzn.to/2WbKTr7.

What do you need for this recipe?

FOR THE GRITS:

  • White Stone-ground grits
  • butter
  • heavy cream
  • salt

FOR THE SHRIMP:

  • olive oil
  • jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
  • Basic Creole Spices
  • andouille sausage or other smoked sausage
  • garlic
  • onion
  • green bell pepper
  • red bell pepper
  • fresh thyme
  •  Basic Shrimp Stock
  •  butter
  •  fresh lemon juice
  • heavy cream
  • chives or the tops of green onions plus a couple of whole green onions sliced for serving

BASIC CREOLE SPICES

  •  celery salt
  •  sweet paprika
  •  coarse sea salt
  •  freshly ground black pepper
  •  garlic powder
  •  onion powder
  •  cayenne pepper
  •  ground allspice
Shrimp and Grits
Shrimp and Grits

A few years back, I attempted his recipe and it didn’t quite meet my expectations, probably due to a mistake on my part. However, I recently gave it another shot, meticulously adhering to his instructions, and the outcome was truly astonishing! This recipe is a fantastic rendition of the beloved New Orleans dish, boasting an absolutely delightful taste.

Making your own shrimp stock is crucial or buying high-quality seafood stock is necessary. The homemade shrimp stock enhances the richness, flavor, and depth of this dish. Prior to beginning your cooking, here is a recipe for shrimp stock: Basic Shrimp Stock

Basic Shrimp Stock
Basic Shrimp Stock

I had quick grits for breakfast, and they turned out well. However, I prefer longer-cooking stone ground grits and they are worth the extra time if you have . This recipe includes butter and mascarpone in the grits. Since I didn’t have mascarpone, I used cream cheese as a substitute. The grits tasted amazing! I might consider adding cream cheese to my grits in the future. Here’s a link to the stone ground grits:https://amzn.to/4cnzIRg

I like to buy the large head on shrimp because that is the best for making a rich stock. Not only do they make a better broth, they are actually about half price. When I’m cleaning the shrimp, I just remove the head portion, shell them and save for broth. I like to leave the tail because it prevents the shrimp from drawing up so much. I peel down to the last shell which holds the tail on. Then I cut a shallow slit down the back to devein and run under cold water. You always want to properly devein your shrimp.

Here’s another recipe I have from this cookbook, Barbecue Shrimp. It is amazing! https://the2spoons.com/love-this-easy-barbecue-shrimp/

Barbecue Shrimp
Barbecue Shrimp

awesome shrimp and grits.

You have to make this recipe soon! It is a favorite in our household! You need nothing more with this dish than a crusty French bread to sop up all the delicious juices in this dish.

Shrimp and Grits

Shrimp and Grits

Print Recipe Pin Recipe
Course: Appetizer, Breakfast, dinner, Lunch, Main Course
Cuisine: cajun, creole
Ingredients Method Notes

Ingredients
  

For the Grits
  • 1 tsp salt
  • 1 cup White Stone-ground grits
  • 2 tbsp butter
  • splash of heavy cream
For the Shrimp
  • 2 tbsp olive oil
  • 24 jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
  • Basic Creole Spices **** Below****
  • 1/3 cup minced andouille sausage or other smoked sausage
  • 2 cloves garlic, minced
  • 1/2 onion, minced
  • 1/4 cup green bell pepper, diced
  • 1/4 cup red bell pepper, diced
  • 2 tsp chopped fresh thyme leaves
  • 2 cups Basic ShrimpStock (see my link below in links)
  • 2 tbsp butter
  • 1 tsp fresh lemon juice
  • splash or two of heavy cream
  • chives or the tops of green onions plus a couple of whole green onions sliced for serving
Basic Creole Spices Makes 1/2 Cup
  • 2 tbsp celery salt
  • 1 tbsp sweet paprika
  • 1 tbsp coarse sea salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • 1/2 tsp ground allspice

Method
 

For the Grits
  1. Bring 4 cups water with the salt to a boil in a medium saucepan over high heat. Slowly stir in the grits, then reduce the heat to low; stir constantly to make sure the grits don't stick to the bottom. Simmer until all the water has been absorbed, about 20 minutes. Stir in the butter and mascarpone or cream cheese. Remove the grits from the heat and place a piece of plastic wrap on the surface to keep a crust from forming.
  2. For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt and sauté them in batches until they begin to brown but are not yet cooked all the way through; set aside.
  3. In the same skillet, sauté the andouille or smoked sausage, garlic, onion, peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and heavy cream and simmer until the sauce has thickened, 3–5 minutes.
  4. Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice and chives or just the green ends of the green onions thinly sliced. .
  5. Divide the grits among the bowls. Arrange the shrimp in each bowl, spoon sauce around them, and garnish with sliced green onions. Enjoy!

Notes

Basic Shrimp Stock

Summer is coming..

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Tuesday May 20 pick up at 250 HCR 3350 N Hubbard, or at the Pink Peony, Corsicana. Delivery $2.00 additional.

Smoked chicken, potato salad, baked beans and Texas Toast.
15.00 per person. Over 2 orders packaged family style.

Thursday May 22

Salisbury Steak with Brown Mushroom Gravy or Chicken Chicken Fried Steak with cream gravy (or both) 😄

Buttery Mashed Potatoes, Fresh Country Style Green Beans, Texas Toast.

15.00 per person

Salisbury Steak with Mushroom Gravy
Salisbury Steak with Mushroom Gravy
Chicken Fried Pork Steak with Cream Gravy

WHO’S READY FOR SOME TEXAS FAVORITES?

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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.

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A Cook Named Rebecca menu is:

Lasagna Bolognese
Lasagna Bolognese
Lasagna Bolognese
Lasagna Bolognese
easy chicken parm
easy chicken parm

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.