The 2 Spoons

WHO’S READY FOR SOME SOUTHERN FOOD?

April 18, 2025 by Becky Spoon Leave a Comment

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HERE’S THIS WEEK OFFERINGS FROM A COOK NAMED REBECCA (acooknamedrebecca.com) Please message me, text or call me at 903 879 0430 to order. If you are not in my contacts please state your name so that I can add you to my contact list.

AVAILABLE FOR PICKUP at 250 HCR 3350 N, Hubbard, Texas. Monday pickup will be available after 12:00. Tuesday pickup will be before 11:00 or after 5:00. Wednesday after 12:00, Thursday before 11:00 or after 5:00, Friday available after 12:00. Delivery is available for an additional 2.00 fee. Orders for Corsicana are available for pick up at The Pink Peony/Rachel without an additional charge.

Meatloaf with Creole Sauce with 2 sides and homemade buttermilk cornbread. $12.99 per serving. See below for side choices.

This meatloaf was a favorite menu item at my restaurant, the Jubilee. This will be served with a side of skin on hand mashed potatoes and I like to provide seasonal vegetable choices. Sides will be in season southern fried cabbage or Greens with pot liquor. 4 cheese Macaroni and cheese will be available for an additional charge of 2.00.

And Homemade Chicken Pot Pie with Caesar Salad Ingredients to build your own at home with Homemade Caesar Dressing. Caesar Salad is the perfect side to but to add something acidic to compliment the richness of the Pie. $13.99 Per Serving

A COOK NAMED REBECCA Preorder Food Service

March 30, 2025 by Becky Spoon Leave a Comment

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PRE-ORDER FOR WEDNESDAY, April 9, 2025 FOR PICKUP AT 250 HCR 3350 N. HUBBARD. AVAILABLE FOR PICKUP AFTER 3:00. PM me or text me at 903 879 0430 TO PLACE YOUR ORDER. IF I HAVE 4 OR MORE ORDERS IN CORSICANA, I CAN OFFER PICK UP AT THE PINK PEONY BOTIQUE IN CORSICANA.

NEW MEXICO HATCH GREEN CHILE CHICKEN CASSEROLE WITH FRIJOLES AND TORTILLA CHIPS.

$24.00 for 2 (Includes casserole, side of pinto beans and tortilla chips). Servings are hearty.

This is an absolute family favorite. This casserole layered with corn tortillas layered with cheese and a delicious chicken cream sauce is delicious. Perfect for a weeknight meal

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.

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

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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,

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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

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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

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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

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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

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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

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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.

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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