The 2 Spoons

A COOK NAMED REBECCA Preorder Food Service for local pick-up.

March 30, 2025 by Becky Spoon Leave a Comment

Please follow and like us:

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.

PRE-ORDER FOR WEDNESDAY, April 2, 2025

PENNE WITH TOMATOES, ITALIAN SAUSAGE, OLIVES AND TWO CHEESES

This is an excellent dish with the most delicious tomato sauce that is loaded with Italian Sausage, Havarti Cheese, Kalamata Olives, Penne, lot’s of fresh basil.

$20.00 for 2

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

love this dish – spaghetti and meatballs

March 6, 2025 by Becky Spoon Leave a Comment

Please follow and like us:

Jump to Recipe

This recipe for Spaghetti and Meatballs is very easy with simple ingredients. I watched an old school chef from Italy make the meatballs that adds ricotta cheese and it is a game changer. I made a simple marinara using techniques like making a base sauce by going back to Marcella Hazen’s onion and butter sauce tomato sauce, then adding ingredients that I like in a marinara; for example fresh basil and a little red pepper flakes.

By the way, if you don’t have Marcella Hazen’s book here’s a link. https://amzn.to/43aT6z1. It is an authentic Italian book that she wrote that introduced America to Italian food. Although my exact sauce is not in her book, the onion and butter sauce is. I will have that in the recipe portion of this post.

What ingredients will you need for this recipe?

FOR THE MEATBALLS

Ground Pork
Ground Beef
eggs
pecorino Romano
shallots
parsley
fresh white bread
milk
ricotta cheese
garlic
garlic powder
salt
black pepper
red pepper flakes
water
oil

TOMATO SAUCE

San Marzano tomatoes from Italy
butter
onions
garlic
red pepper flakes
fresh basil
olive oil

To make the best tomato sauce for your Italian dishes, San Marzano from Italy are the best. You may find some that say San Marzano “style” but they are not the same. I’ll show you some brands.https://amzn.to/41waw83

I make the onion and butter tomato sauce first which is the Marcella Hazen recipe. I prefer to use a sweet onion for this recipe because sometimes tomatoes can be a little acidic so a little sweet helps. You can also add a pinch of sugar.

When I am preparing the sauce for the meatballs, in a separate pan I add EVOO, heat to low and add the garlic and red pepper flakes You can omit the pepper flakes but I like them. Make sure you don’t burn the garlic. I immediately add the prepared tomato sauce at that point that the garlic is fragrant and has not started to brown. Add a hearty sprig of basil leaves and allow the sauce to simmer. Another trick is that I add leftover Parmigianino Reggiano rind. Adds amazing flavor to your sauce.

What would you serve with this?

I like a good salad and garlic bread with my Spaghetti and Meatballs. It just seems like the perfect fairing. Here’s my recipe for my Caesar Salad which just makes sense to have with meatballs to me. A Classic – Beautiful Caesar Salad.

My favorite things I used making this recipe:

I love a bowl for a meal better than a plate. These are my favorites at home and they are perfect for any meal. https://amzn.to/3VejQcs

Rotary Grater:https://amzn.to/4bOFZoY

Need another recipe?

Try this meatball lasagna that is perfect for your leftovers. Love this! Leftover Meatballs Lasagna

More pasta recipes:

Here’s the link for this sauce: easy instant pot meat sauce with pasta…

Here is the recipe for this homemade spaghetti and meatballs. Enjoy!

Spaghetti and Meatballs

These meatballs are so tender they will melt in your mouth,

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Ingredients

1 lb ground beef (I prefer 80/20)
1 lb ground pork
6 oz grated Pecorino Romano
1 small shallot, diced
1/3 cup chopped parsley
3 large eggs
1 cup soft breadcrumbs (I use white sandwich bread)
enough milk to soften the breadcrumbs
3-4 oz Ricotta Cheese
2 minced garlic cloves
1/2 tsp garlic powder
1/4 tsp salt
1 tsp black pepper
a pinch of red pepper flakes
water and oil for the sheet pan

For the Sauce

2 28 oz cans Italian San Marzano Tomatoes
10 tbsp butter
1 onion, halved
salt to taste

Instructions

For the Meatballs

Preheat the oven to 450 degrees.
Place the ground beef and pork in a bowl. Add the cheese, shallot, parsley, eggs, grated garlic and fresh parsley. In a separate bowl combine the breadcrumbs with the milk. Toss together until the breadcrumbs have absorbed the milk. Add the breadcrumbs, the ricotta cheese, the minced garlic, the garlic powder, the salt and pepper and red pepper flakes. Gently fold the ingredients together and form the meatballs to the size you prefer.
Place the prepared meatballs on a sheet pan. Combine 90 percent water and 10% oil in a container to hold enough water to drizzle over the meatballs leaving a thin later on the bottom of the pan. Place in the oven and cook for 20 minutes.

For the Marinara Sauce

In a bowl or food processor add the tomatoes and break them up with your hands for more of a pureed consistency. I used my food processor and pulsed them to make a chunky puree. Additionally, you can use the canned pureed tomatoes.
In a pot large enough, add the tomatoes, the onions, butter and salt and cook uncovered very slow, about 45 minutes until fat forms on top stirring from time to time.

To finish the dish

At this point you can add the meatballs to the sauce and simmer for about 20 minutes.
At this time you can (if you want) remove the meatballs for plating. In a separate large skillet, add just enough tomato sauce to cover your spaghetti. I add a little pasta water, maybe about a quarter cup, then add the pasta straight from the pasta cooking pot allowing excess water to drain off and then toss until completely coated. Pile the sauced pasta in a large bowl, or individual plates or bowls. And the desired number of meatballs and top with a little more sauce. Top with fresh basil if desired and a generous shaving of parmesan cheese. Bon Appetit!

Keyword affordable, Easy, Italian, marinara sauce, meatballs, parmesan reggiano, san Marzano

you’ll love this easy Salisbury steak with mushroom gravy.

February 23, 2025 by Becky Spoon

Please follow and like us:

Jump to Recipe

This Salisbury Steak with Mushroom Gravy recipe is quick, easy and the ingredients won’t break the bank. Even though, it can be an elegant dish. I think you and your family and friends will love this delicious comforting dish. What’s not to love about a tender meat patty that is loaded with yummy ingredients then slow cooked in a homemade mushroom gravy.

I’ve made this dish for the last 50 years+ for my family, especially for my boys. They loved it too. Not with the exact same seasonings, I’d make hamburger steaks with onions, salt, pepper, bread crumbs, eggs and Worcestershire sauce with a gravy of Cream of Mushroom soup and beef stock. When you were a single Mom with not a lot of money, these types of meals were perfect. We still to this day love comfort foods like this.

Homemade Savory Salisbury Steaks with Peas and Mashed Potatoes

What you need for this recipe.

Onions
Bread crumbs
Fresh garlic
Eggs
Milk
Ketchup
Beef Bullion
Worcestershire sauce
Olive Oil
Garlic Powder
Onion Powder
Mushrooms
Butter
Flour
Dijon mustard
Salt and Pepper

What to serve with this dish.

Because of the gravy, I love this with creamy mashed potatoes. Try my recipe for buttery mashed potatoes! They would be delicious with this! delicious buttery mashed potatoes!!

Although mashed potatoes are delicious alongside this delicious Salisbury steak, rice or egg noodles would work perfectly.

easy salisbury steak with mushroom gravy.

Just one pound of ground beef will make about 5 patties, so this really stretches for a family. With the mashed potatoes or buttered egg noodles or rice and a side vegetable like green beans this makes a satisfying meal. Even a can of green beans that you add extras too is a great side dish. Try this recipe: https://the2spoons.com/taste-like-fresh-easy-green-beans-with-pork/

easy salisbury steak with mushroom gravy.

This is one of those dishes I love to eat in a bowl! My new favorite dish for meals! Here are some of my favorites: https://amzn.to/3DdOjCn

Black dishes are a favorite of mine. I also love a simple white bowl. https://amzn.to/3D5JF9K

Here’s the recipe for this delicious easy dish! Enjoy!

Salisbury Steak with Mushroom Gravy

Print Recipe Pin Recipe

Course dinner, Main Course

Cuisine American

Ingredients

1 lb ground beef
2 slices fresh white bread or wheat torn into pieces I crumble them in a food processor
3/4 cup milk for soaking the breadcrumbs
1/2 onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground thyme
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp dijon mustard

Mushroom Gravy

1 tbsp olive oil 2
2 tbsp butter
1 garlic clove, minced or grated
1 onion, medium sliced
6 oz mushrooms (I used Baby Bella's)
3 tbsp all purpose flour
2 cups beef broth
1 cup water
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 fresh thyme sprigs
salt and pepper to taste

Instructions

Place breadcrumbs in a bowl. Cover with the milk and allow to sit for a few minutes.
Add the beef to a large bowl and add the softened bread crumbs, the egg and the remaining ingredients. Use your hands to gently mix until just combined.
Divide into 4 to 6 balls and form into a thick patty. You don't want them flat like a Smashburger.
Heat oil in a skillet over high heat. Add the patties and cook the first side until browned, then turn and brown the other side (they will not be completely cooked inside but they will finish in the gravy). Remove onto plate.
Add the onion and cook until the onions are a bit translucent.
Add the garlic and mushrooms to the skillet and cook until the mushrooms are browned and they are tender. Don't add the salt until all of the water has released from the mushrooms and has been absorbed or cooked out.
Turn heat down to medium to medium low. Add butter. Once melted, add flour and cook stirring constantly to get the raw flour taste is gone. Maybe a minute or so.
Gradually add in beef broth, stirring as you go. Whisk in remaining Gravy ingredients.
Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste. Serve the steaks topped with the mushroom gravy with mashed potatoes or buttered egg noodles. Enjoy!

Keyword affordable, comfort food, Easy, ground beef, inexpensive, mushroom gravy, onions, salisbury, salisbury steak

I love these #1 Go-To Sticky Baked Chicken Wings

February 5, 2025 by Becky Spoon

Please follow and like us:

Jump to Recipe

These sticky baked chicken wings will be perfect for your Super Bowl party or your next get together. And they are baked! Super easy but so delicious. The marinade is sweet and sour, and of course a little sticky.

Not only are these delicious, but they are on the healthier side since they are baked. Very few ingredients but those ingredients pack a punch!

What ingredients do you need for these delicious sticky baked chicken wings?

1 cup ketchup
1 cup unseasoned rice vinegar
1/2 cup soy sauce
2 tbsp honey
2 tbsp gochujang (Korean red pepper paste)
5 lbs chicken wings (split)
1/4 cup canola oil
salt and pepper
scallions thinly sliced, toasted sesame seeds and chopped cilantro for the garnish

If you aren’t familiar with gochujang, here’s a photo so that you can find it easier. https://amzn.to/3ErQqTB

I cook these on Sheet Pans and here are some favorites! https://amzn.to/4jMWy8V

Here’s another wing recipe I think you will love!

Serving a couple of different wings at your party is a great idea. It offers a variety to all your guest! These are a great option to add to your spread! these are perfect for game day! easy tandoori chicken wings.

Here’s the recipe for these delicious wings! Enjoy! Leave me a note if you have questions or if you make them!

Sticky Baked Chicken Wings

Print Recipe

Course Appetizer

Cuisine American

Ingredients

1 cup ketchup
1 cup unseasoned rice vinegar
1/2 cup soy sauce
2 tbsp honey
2 tbsp gochujang (Korean red pepper paste)
5 lbs chicken wings (split)
1/4 cup canola oil
salt and pepper
scallions thinly sliced, toasted sesame seeds and chopped cilantro for the garnish

Instructions

In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes.
Meanwhile, preheat the oven to 325 degrees F. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper, Arrange in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450.
Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to 15 minutes more. Transfer the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges.

Keyword hotwings, chickenwings, appetizer, chicken, gochujang

Ultimate comfort food – Old Fashioned American Goulash

February 3, 2025 by Becky Spoon

Please follow and like us:

Jump to Recipe

Ultimate comfort food - Old Fashioned American Goulash — Ultimate comfort food – Old Fashioned American Goulash

Old Fashioned American Goulash is always a favorite in my home. It is comfort at it’s best. Curl up with a bowl of goulash on a cold night with the fire going and you are in heaven! At least I am.

So easy to make, all done in one pot on the stovetop. Loaded with macaroni, ground beef, tomatoes and spices, it really is delicious. This recipe also chipotle and I added cheddar and mozzarella cheese at the end. I love it with the cheese!

Always a Favorite, Old Fashioned American Goulash

Don’t confuse American Goulash which is normally referred to as just “Goulash” with Hungarian Goulash where apparently Goulash originated. According to Wikipedia:

American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply “goulash”. As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika. http://en.wikipedia.org/wiki/American_goulash.

ground beef or turkey
minced garlic
yellow onion diced
water
beef broth
olive oil
tomato sauce
diced tomatoes
Chipotle (optional)
seasoning
Adobo Seasoning
bay leaves
seasoned salt
black pepper
elbow macaroni uncooked
Mozzarella Cheese
Cheddar Cheese

What to serve with American Goulash?

On this particular evening I just served this with my Southern Jalapeno cornbread. We really didn’t feel a need for more; however, if you have a young family or many that you are serving, you may want to add a side dish and maybe even a salad and a side dish.

Here’s the recipe for my jalapeno cornbread: so easy, the best jalapeno cornbread.

A nice green salad would work well. I’d dress it with a lemon and olive oil or a similar vinaigrette. Steamed broccoli would be good if your family likes broccoli, or you know, just a can of green beans or a can of corn would be great. We can’t always do the “fresh” vegetable route, so do the next best thing is to add a frozen or canned vegetable element.

I love these bowls I served this in. They are very inexpensive. Here is the link: https://amzn.to/4aMxwTf

Always a Favorite, Classic Beef Goulash

Hope you enjoy this recipe! It’s great!

Old Fashioned American Goulash

This dish is the ultimate comfort food. Loaded with noodles, beef, tomatoes, spices and last but not least cheddar and mozzarella cheese. My recipe has optional chipotle pepper because I just love the flavor it adds to this dish.

Print Recipe Pin Recipe

Course dinner, Lunch, Main Course

Cuisine American

Ingredients

1/3 cup extra virgin olive oil
2 lbs. ground beef (you could use chicken or turkey)
1 large onion, diced
1 bell pepper, diced
3 tsp. minced garlic
2 15-oz cans tomato sauce
2 15-oz cans diced tomatoes
2 1/2 cup water
1 cup beef broth (you can use Knorr beef bullion and add more water if needed)
3 Bay leaves
1 tbsp. Adobo seasoning
1 tbsp. Italian seasoning
1/2 tsp. seasoning salt (just salt if you don't have)
1/2 tsp. black pepper
2 cups elbow macaroni
1 cup Grated Cheddar Cheese (Optional)
1 cup Grated Mozzarella Cheese

Instructions

Heat a large pan to medium and add the olive oil. Add the ground and cook to about half cooked. Then add the onions, bell peppers and cook until the onions are translucent. Add your garlic, your seasonings. Easy on the salt at this time because the beef broth or beef bullion is salty and if you use seasoned salt you already have some salt which may be enough. You can actually not add anymore salt until the dish has simmered a little or even wait until the last.
Add the water, broth, tomato sauce, diced tomatoes along with the bay leaves. Bring to a boil and lower the heat and simmer covered for about 20 minutes stirring occasionally.
After simmering for the 20 minutes add the uncooked pasta and continue cooking for an additional 30 minutes or until your past is to your desired doneness.
Remove the bay leaves, and stir in the cheddar cheese. Right before serving, add the mozzarella cheese and enjoy!

Keyword Amerian Goulash, beef goulash, cheesey, classic Beed goulash, comfort food, Easy, goulash, macaroni, old fashioned, pasta

I love Flautas de Pollo Ahogadas En Salsa Verde!

February 1, 2025 by Becky Spoon

Please follow and like us:

Jump to Recipe

Flautas de Pollo Ahogadas En Salsa Verde

Chicken and Potato Flautas drowned in salsa Verde! Doesn’t this sound amazing? They are crunchy to the bite and the chicken that is mixed with soft mashed potatoes and cheese and seasonings as the filling is tender, so flavorful and absolutely mouth watering. All rolled up and quickly fried to a golden brown, these just hit the spot. They are then plated and covered with the delicious salsa Verde, lettuce, cheese and other topping of your choice These flautas stay crispy until the end and when you are finished you are looking forward to the next time you can eat them. Let’s get started with how to make these delicious flautas!

I had seen taquitos or flautas in I guess a TexMex way. I was happy when my friend that lives in Mexico taught me how to make these the right way, from Mexico. Even after her instructions I also watched several videos to make sure I was making them right. Now I do! I hope you will too!

They are not difficult, once you have your ingredients prepared. You can start the day before cooking the potato mixture with the chicken and cheese. You can make your salsa Verde a couple of days in advance and you can even roll your flautas ahead of time, safely store them covered well in your refrigerator. This will actually help them to hold together in the frying process.

These Flautas de Pollo Ahogadas En Salsa Verde, or rolled tacos filled with chicken, potato and cheese, fried and covered in salsa verde, topped with cotija cheese and crispy lettuce, truly are an absolute favorite! They are crunchy, with a well seasoned filling, and a little kick is added my topping off with a little spicy salsa verde!

Flautas de Pollo Ahogadas En Salsa Verde

These flautas will be excellent for game days this fall! or a weeknight meal. You can make the flautas ahead of time and freeze them. You can make the salsa Verde ahead also and freeze in small containers. When you are reheating the flautas, heat them in an air fryer or in the oven so they will crisp up again. Thaw your salsa and heat in a sauce pan, then top with cheese of your choice (I like the more authentic cotija crumbles) and add the crispy shredded lettuce! Perfection!

Game day, place them on a heating plate similar to this along with the salsa Verde. Have the cheese and shredded lettuce in a container on a bed of ice to keep it chilled, along with extra salsas you may want to have available. You could add chopped onions, cilantro, tomatoes and radishes as additional garnishes.

Your guest can build their own perfect Flautas. Here’s the link for the heating tray: https://amzn.to/3RKWxHh. By the way, this heating tray is on sale right now! I am a real stickler about my food being served hot!

What do you need to make these delicious flautas?

For the Salsa Verde:

Tomatillos
Poblano
White onion
Garlic
Jalapeno
Salt and Pepper
Oil

For the Filling:

Chicken
Potatoes
garlic
Onions
Muenster or Monterey Jack Cheese
Salt and Pepper

Garnishes:

There are a number of garnishes you can eat on flautas! Here’s a few you can chose from:

Thinly sliced radishes
Thinly sliced red onions or pickled red onions
Shredded lettuce.
More cheese, try cotija too

Need a guacamole recipe? Try this: #1 – delicious guacamole!

This recipe is small. Feel free to double or triple! Let me know what you think.

Flautas de Pollo Ahogadas En Salsa Verde

Print Recipe

Servings 4 servings

Ingredients

For the Filling

1.5 lbs chicken breast
1/2 white onion
1 head of garlic
2 bay leaves
salt and pepper
2-4 medium potatoes, skin on
shredded muenster cheese

Salsa Verde

1 lb tomatillos
4 cloves garlic
1-2 whole jalapeno peppers, stems removed
1/4 white onion
1 whole poblano pepper
1/2 cup cooking water
1 tsp oregano
small bunch of cilantro
salt to taste
oil

To assemble

12-16 corn tortillas softened in oil or microwave
shredded lettuce
Cotija Cheese
oil for frying the flautus

Instructions

For the filling

PLace the chicken along with the other ingredients and cover with water. Bring to a boil and cook until tender. Boneless chicken breast will cook in 12-15 minutes, bone in will take a little longer.
Remove from heat when done and allow to cool so you can shred it.
Add the unpeeled potatoes to a pot of salted water and cook until tender. When done, remove from the heat and allow to cool. When you are able to handle, peel the potatoes.
Shred the chicken and add to a bowl. In another bowl, roughly mash the potatoes. Combine the chicken and the potatoes along with the grated muenster cheese. Salt and pepper to taste. Set aside

To assemble

Heat a skillet with a little oil. Heat to medium high and one at a time add the corn tortillas to soften and quickly remove them.
Fill each tortilla with the chicken mixture until all are complete. Heat a skillet and fill with enough oil to fry the flautas. Heat to medium high and continually turn them to prevent burning.
Drain on a wire rack or paper towels.
To assemble:
Spoon some of the Salsa verde onto the plate, Place 3 or 4 flautas on top. Ladle more sauce on top. Add shredded lettuce, Cotija cheese. Enjoy,
Additional garnishes can be thinly sliced onions or pickled onions. Crema would be great. Guacamole or sour cream, yum.