Breakfast/Brunch

delicious tostada chilaquiles.

June 21, 2020 by Becky Spoon

These tostada chilaquiles are so delicious! Layered with black beans and sauced with hatch green chile sauce or a delicious tomatillo sauce, how could you go wrong? I topped them with a sunny side up egg, queso fresco, thinly sliced radishes and avocado chunks. Yum!

delicious tostada chilaquiles.

I used hatch green chile sauce because I had it on hand but you could easily use a tomatillo sauce. I honestly like the green chile sauce much better than a tomatillo sauce, but that is our personal preference. I am including a recipe for the green chile sauce and the tomatillo sauce.

We make the green chile from frozen green chiles that have been roasted, then we remove the seeds and stems. So good!

delicious tostada chilaquiles.

There’s just something about crunchy corn tortillas, green chile’s or tomatillo, fresh avacado and the yellow of an egg that creates another layer that makes the most amazing breakfast! You have to try this breakfast! You can use any tostado shells; these are what I used https://amzn.to/2YY4Pyr but there are great tostados in most grocery stores.

You can actually make your own…just fry some corn tortillas until crisp! Here is a little different breakfast with flat corn tortillas that you fry crispy! https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

These are delicious!

Here’s the recipe! Hope you make it soon!

Tostada Chilaquiles

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Servings: 4

Course: Breakfast, brunch

Cuisine: Mexican

Ingredients Method

Ingredients

For the Hatch Green Chile Sauce

2 tbsp vegetable oil
1/2 – 1 medium onion, finely chopped
2-3 garlic cloves, minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been removed.
2 cups water
1/4-1/2 tsp ground cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt (or to taste)

For the Tomatillos Sauce

4 lbs tomatillos, husked and rinsed
1 large jalapeno, stemmed
2 cups cilantro leaves and stems chopped
1/4 cup garlic cloves
salt
pepper

For the Assembly

1/4 cup canola oil
1 small onion, thinly sliced
12 6 inch tostadas
4 large eggs
1 15 ounce can black beans, rinsed, drained, warmed and seasoned with salt
sliced radishes, sliced avocado, sliced jalapenos and crumbled queso fresco for garnish

Method

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the Tomatillo Sauce

In a large saucepan, combine the tomatillos and jalapeño  and add 8 cups of water. Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Add 1 cup of the cooking liquid to the blender. Add the chopped cilantro and garlic cloves and puree until smooth. Season the salsa with salt and pepper. Discard the remaining cooking liquid.

For the Assembly

In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Stir in the tomatillo salsa or the green chile sauce and simmer for 5 minutes. Dip 1 tostada at  a time in the preferred sauce, turning, until some of the sauce s absorbed but the tostada still holds its shape, about 15 seconds. Transfer the tostada to  a large plate; repeat with the remaining tostadas. Transfer the remaining salsa to a bowl.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
Place 1 tostada on each of 4 plates. Spoon some of the beans on top and cover with another tostada. Repeat with the remaining beans and 4 remaining tostadas. Top each stack with a fried egg. Garnish with the radishes, avocado slices, jalapeños, queso fresco  and cilantro sprigs and serve with the remaining salsa.

awesome spring asparagus and ham quiche.

April 21, 2020 by Becky Spoon

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I love a quiche, especially this Spring Asparagus and Ham Quiche. The good thing is, I had everything in my pantry to make the crust and all of the ingredients to make the filling. They are not complicated ingredients, mostly eggs, milk and cream or half and half, cheese, a meat product, some vegetables and that’s it.

This quiche can be made in the min muffin tins for an appetizer or in the small tart tins. Love to use the Tart tins. I love a quiche for breakfast, lunch or dinner!

I used ham, asparagus and gruyere cheese in this quiche. You could make this with crab and gruyere with a little hot sauce, or bacon with cheddar and green onions would be delicious. Ham and spinach with feta or even sharp cheddar or swiss would be delicious. I honestly love a quiche with chicken, mushrooms and swiss cheese.

spring asparagus and ham quiche.

I made my crust homemade because I didn’t have the Pillsbury Pie Crust. Love that I made it homemade because this crust is delicious. It has butter and shortening and it is flaky and delicious. If you want to use bought, I really like the Pillsbury that comes in a roll because it is much more like homemade.

Whether using store bought or homemade, you want to blind bake the pie crust to prevent your bottom crust from being soggy. I use pie weights. If you don’t have pie weights, this is a great investment if you like to bake. I just place parchment in the bottom of my crust that goes up the sides, careful not to disturb my crust, then add my pie weights. I have ceramic pie weights and here is a link for you to check them out: https://amzn.to/2ys9bnN

If you don’t have pie weights, try dried beans or rice. They will work also.

Other tools I use for the pie crust is a pastry blender and a pie shield. Here’s a link for those too! https://amzn.to/3eG31RG

Here’s the pie shield I use: https://amzn.to/2VqnRgf

Here’s another delicious quiche recipe. I made this in little tart tins and they were so pretty, Mushroom, Pancetta and Shallot quiche. Here’s the link: https://the2spoons.com/mushroom-pancetta-and-shallot-quiche/

spring asparagus and ham quiche.

Here’s the recipe for this delicious spring quiche. Hope you try it! The crust in this recipe makes two crust. I saved the other for a Lemon Meringue Pie that I will post later! So good!

Asparagus and Ham Quiche

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Servings: 7 servings

Course: Breakfast, dinner, Lunch

Cuisine: American

Ingredients Method

Ingredients

1 unbaked Flaky Pie Crust (below) or store bought crust
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream or heavy whipping cream
1/4 tsp salt
1/4 tsp pepper
1 cup grated gruyere, swiss or cheddar
1 cup diced ham
1 bunch asparagus, just the tops

Flaky Pie Crust

2 1/2 cups All purpose flour, spoon and level
1 1/4 tsp salt
6 tbsp unsalted butter, chilled and cubed
3/4 cup vegetable shortening
1/2 cup ice water

Method

Flaky Pie Crust

Mix the flour and salt together in a large bowl. Add the butter and shortening.
Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat. A pastry cutter makes this step very easy and quick.
Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup of water and a little more in dry winter months (up to 3/4 cup).
Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected.
Proceed with the pie per your recipe’s instructions.

For the Quiche

Make the dough the night before if possible or allow to chill in the refrigerator for at least 2 hours.
Preheat oven to 400°F (204°C). On a floured work surface, roll out one of the disks of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.
Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you’re freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.
Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish.
Place the crust in the preheated oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
Reduce oven temperature to 350°F.
In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute.
To your partially baked pie crust, add your cheese to the bottom, then add your diced ham and your asparagus last. Pour your egg mixture over the ham and asparagus and cheese.
Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie shield or foil to prevent the pie crust edges from over-browning. If the entire quiche is browning too rapidly, loosely place a sheet of foil over the top. Allow to cool for 15 minutes. Enjoy!

Easy – Sausage and Mushroom Breakfast Casserole for 2

March 5, 2020 by Becky Spoon

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This Sausage and Mushroom Breakfast Casserole is for 2! It is easy and did I mention, it is delicious? So good! You can double, triple or increase the ingredients in this recipe to suit your particular number you are cooking for. Loaded with sauteed mushrooms, red peppers, onions, breakfast sausage, just to name a few of the ingredients, this casserole is loaded with flavor.

Sausage and Mushroom Breakfast Casserole

I love a breakfast casserole. I didn’t make this 24 hours in advance and store in the refrigerator overnight, but I could have. This is a perfect weekend dish or the perfect dish for a week day. This casserole is layered with cheese that makes this creamy and delicious. This dish can be reheated after cooking if you wanted to make ahead and just reheat in the microwave for your hectic weekday breakfast. Regardless of the size, this casserole takes about 45 minutes to bake in the oven.

I used provolone because I think it goes so well with mushrooms. You know, kind of like a pizza! Or a delicious lasagna with Italian sausage and provolone cheese with lots of mushrooms. So good!

I always buy the large packs of provolone from Sams Club. Here’s a link for provolone cheese at another store https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=651354299&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCastlewood-Sliced-Provolone-Cheese-8oz%2F651354299.

I can’t find it at my rural grocery store, but the larger stores will have it. It’s a creamy and delicious cheese.

Before you go to the recipe for this delicious breakfast casserole, here’s another casserole I have on the blog! https://the2spoons.com/italian-sausage-and-peppers-breakfast-casserole/.

Italian Sausage and Peppers Breakfast Casserole

Sausage and Mushroom Breakfast Casserole

Easy – Sausage and Mushroom Breakfast Casserole for 2

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Course: Breakfast, brunch, Main Course

Cuisine: American

easy breakfast all in 1 – ham and cheese grits bowl.

March 1, 2020 by Becky Spoon

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I love a ham and cheese grits bowl! I actually love all things that you can put in a bowl! I mean why not have a bowl of cheesy grits that you top with ham, some spinach, more cheese and a fried egg? So good and all in one yumminess!

I used quick grits in this recipe which are simple and take minutes to make. If you have stone ground grits, they are perfect, I just didn’t have any. Stone ground grits do take longer to cook but they are well worth the effort.

Here’s a link for the grits I used: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=170834708&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FQuaker-Quick-5-Minute-Grits-40-Oz%2F170834708.

Here’s a link for some stone ground grits that I have used that I love: https://amzn.to/2IjcXBP

Whichever grits you decide to use will work in this bowl. Just follow the directions on the package!

For the ham I used some black forest deli ham that i heated in a pan in a little butter, reserving the skillet to fry my egg. For the Spinach, i just sauteed in a separate skillet and set aside to add to the bowl.

easy breakfast all in 1 – ham and cheese grits bowl.

Want more ideas for breakfast? Try some of these from the blog. https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

These are amazing and one of my 10 minute breakfast!

Ok, here’s the simple recipe for this so very easy grits bowl! Enjoy!!

easy breakfast all in 1 – ham and cheese grits bowl.

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Servings: 2 servings

Course: Breakfast, dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Grits

1 cup quick grits (you can use stone ground grits and follow the recipe on the packaging)
4 cups water ( or 2 cups water and 2 cups milk)
1/4 tsp salt or to taste
2 tbsp butter
1/2 cup cheddar cheese or cheese of your choice

To finish the dish

2-4 eggs cooked to your liking ( I fried eggs over medium)
2-4 oz deli ham or ham of your choice
2 tsp olive oil (divided)
1 lb fresh spinach (will cook down to 1 cup)
fresh parsley
your favorite hot sauce like Louisiana Hot Sauce or Cholua (optional)

Method

For the Grits

Bring the water or the milk/water combination to a boil. Add the grits whisking at the same time to prevent lumps.
When the water comes back up to a boil, reduce the heat to simmer, place a lid on and cook until the grits have thickened.
Remove the lid when the grits have thickened, add the butter and cheese and combine. Turn off the heat, replace the lid and keep warm while you are completing the dish.
In a small skillet add the teaspoon of olive oil. When heated add the ham and cook just until heated through. Remove to a plate and add your eggs to the skillet, one or two at a time and fry to your liking. If you decide to scramble, use a different skillet, add a little butter scramble as you normally would.
In a separate skillet, add a little oil. When heated add the spinach tossing until the spinach has wilted down. Season with a little salt and pepper
To serve, divide the grits among two bowls. Top with the ham, the spinach and your eggs. Garnish with a little fresh parsley and add your favorite hot sauce if desired. Enjoy!

love, love these blueberry-banana lemon ricotta pancakes.

February 26, 2020 by Becky Spoon

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Blueberry-banana lemon ricotta pancakes just say weekend to me! I love any kind of pancakes but these really are special!

I’m not sure which one to talk about first, the lemon or ricotta? Wow! The lemon zest and juice in these pancakes combined with the fresh blueberries burst in your mouth! Then the ricotta! These pancakes are light and fluffy and like I said before, luscious!

Honestly, what brings back childhood memories more than homemade pancakes. The smell of butter sizzling on a griddle and the sweet smell of syrup heating? The best.

blueberry-banana lemon ricotta pancakes

I used whole milk ricotta in this recipe. I actually always use whole milk. There are just somethings that I don’t want a reduced fat because I think it really does change things in your recipe, milk and ricotta are two of those things. I always buy whole milk for cooking along with whole milk ricotta. Sargento is a fairly inexpensive yet good brand. Here’s a link for this product: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=108098214&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSargento-Whole-Milk-Ricotta-Natural-Cheese-15-Oz%2F108098214.

I had a container of HEB brand whole milk ricotta that I used. Both brands are good, and there are many great brands depending on the store you shop.

I also used real maple syrup. I know it’s a little more expensive, but it really is worth it. https://amzn.to/2HWGqB2. I’ve used this brand before and it’s good.

blueberry-banana lemon ricotta pancakes.

Need another pancake recipe? Try my delicious Buttermilk pancakes. They are melt in your mount good also. Here’s the link for those. https://the2spoons.com/simple-delicious-buttermilk-pancakes/

Here’s the recipe for these blueberry-banana lemon ricotta pancakes. Enjoy!

blueberry-banana lemon ricotta pancakes.

Print Recipe

Servings: 4 servings

Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

1 1/2 cups buttermilk
3/4 cup whole milk ricotta cheese
2 eggs
2 tbsp butter, melted
1 tbps sugar
2 tsp vanilla
2 tbsp lemon zest
2 tbsp lemon juice
1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 cups fresh blueberries (you can use frozen also)

For the Lemon Syrup

1 cup maple syrup
2 tsp lemon zest

Method

Add the buttermilk, eggs, ricotta, butter, sugar, vanilla, lemon juice and lemon zest in a large bowl. Stir in the flour, baking powder and salt. Stir to combine but don't overwork. There will be some lumps.
Add the blueberries and combine. Allow the batter to sit a few minutes before making the pancakes.
Heat a large skillet or griddle to medium high. Add a little butter. Pour either 1/4 cup or 1/3 cup batter for each pancake, but try to be consistent with your size. Allow the pancakes to sit until all the bubbles have popped and there are wholes on the surface. One you turn them it will only take a minute or so for them to finish cooking. Repeat until all of the pancakes are made.
If you are making several you can place on a sheet pan and place in an oven on warm.

For the lemon syrup

Warm the maple syrup and lemon zest over very low heat while you are making your pancakes.
Serve the pancakes with pats of butter, the warm syrup and additional blueberries if you like.

So Easy! My Texas Take on Avocado Toast

February 24, 2020 by Becky Spoon

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My Texas Take on Avocado Toast is how I like the popular Avocado Toast! I mean, which you rather have, a crispy corn tortilla or bread? Both are delicious but I really like the corn tortilla. And, it’s only 50 calories! Win-win!

I topped it with a medium cooked poached egg and this just makes a perfect breakfast! Sprinkling with red pepper flakes adds a little kick to already delicious avocado!

So Easy! My Texas Take on Avocado Toast

I poached the eggs in a saucepan that I brought water to a boil and added a little vinegar. I started a swirl in the middle and slipped the egg in. The vinegar helps the eggs set. I then cook to the desired doneness. I have an egg poacher that’s great just don’t usually drag it out. I do recommend one of you don’t feel comfortable poaching an egg the saucepan method. Here’s one I’d recommend: https://amzn.to/2T7Uaye

I have so many breakfast recipes on my blog! Try these delicious Entomatadas! http://www.the2spoons.com/delicious-entomatadas-for-breakfast-or-anytime/ They’re delicious!

So Easy! My Texas Take on Avocado Toast

Here’s the recipe for this easy breakfast!!

My Texas Take on Avocado Toast

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Servings: 2 Servings

Course: Breakfast, brunch

Cuisine: American, Mexican

Ingredients Method

Ingredients

2 corn tostados
2 Ripe avocados
salt and pepper to taste
1/4-1/2 lemon
red pepper flakes (optional)
2 eggs poached or sunny side up

Method

Scoop out the avocado into a bowl and mash with a fork. Add the lemon juice and salt and pepper to taste. Combine and set aside .
Poach your eggs until your desired doneness. I just lift with a slotted spoon and feel for firmness. Remove and drain on a paper towel. If you prefer cook your eggs sunny side up or how you prefer.
Heat your tostados under the broiler or in your oven. Spread each with the avocado. Top with your eggs. Add a little salt and pepper to your eggs and red pepper flakes if you like. Serve with your favorite salsa if you like.