The 2 Spoons

easy salisbury steak with mushroom gravy.

August 22, 2020 by Becky Spoon

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This Salisbury Steak with Mushroom Gravy recipe is quick and I bet your family will love it. Allen loves dishes like this. This time I served it with buttered egg noodles, but mashed potatoes would be great.

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.

Because of the gravy, I love this with creamy mashed potatoes. Try this recipe for buttery mashed potatoes! They would be delicious with this! https://the2spoons.com/delicious-buttery-mashed-potatoes/

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 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.

I’ve shown this pan on other post, but it is worth posting again. This is a carbon steel pan that is amazing! It is heavy, takes high heat, non stick…I will be buying more carbon steel pans soon. This is the one I used for this. By the way, your food just slides around, never sticks which makes so easy for clean up.https://amzn.to/3aOcEMp

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

Salisbury Steak

Print Recipe

Course dinner, Main Course

Cuisine American

Servings 5 servings

Ingredients

Salisbury Steak

1/2 white or yellow onion
1/2 cup panko breadcrumbs
1 lb ground beef
1 garlic clove, minced
1 egg
2 tbsp ketchub
1 beef bullion cube, crumbled
1/2 tsp Worcestershire sauce
3 tsp dijon mustard

Mushroom Gravy

1 tbsp olive oil 2
2 garlic cloves, minced
1/2 onion, finely chopped
6 oz mushrooms
2 tbsp unsalted butter
3 tbsp all purpose flour
2 cups beef broth
1 cup water
2 tsp dijon mustard
2 tsp Worcestershire sauce
salt and pepper to taste

Instructions

Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
Add remaining steak ingredients into the large bowl. Use your hands to mix until just combined.
Divide into 5 and pat into oval patties around 3/4" / 1 2/3 cm thick.
Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then turn and brown the other side (they will still be raw inside). Remove onto plate.
Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
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.

Keyword mushroom gravy, salisbury, salisbury steak

delicious birria tacos with consommé.

August 19, 2020 by Becky Spoon

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Birria Tacos with Consome — Birria Tacos with Consommé

These Birria Tacos with Consommé are delicious. Remember the birra de res, Mexican stew that I posted the other day? These tacos are from the leftover beef and the consommé for dipping them in. These are loaded with cheese, the meat and the toppings that you used in the stew which were onions, cilantro and cabbage, served with a bowl of the broth for dipping.

delicious birria tacos with consommé.

To make these I dip corn tortillas in the consommé, then in the chile oil that I made with the birria and place on a hot gridle or pan. I then add a handful of cheese, the meat and the onions, cilantro and cabbage. Then I fold them over, and flip until done on both sides. I have a griddle built into my stove but here’s a great griddle to use. https://amzn.to/3kVVt05

or this comal would work great…also great for making homemade tortillas. https://amzn.to/2Ed7P39

delicious birria tacos with consommé.

Here’s the birria I made: https://the2spoons.com/amazing-birria-a-mexican-stew/

Here you go for the Birria Tacos with Consome!

Birria Tacos with Consomme

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Course dinner, Lunch, Main Course

Cuisine Mexican

Servings 8 servings

Ingredients

water (See note in instruction)
2 lbs beef bones (optional)
5 lbs chuck roast or brisket (I prefer brisket)
1 large onion
1 whole garlic, halved through the middle
4 bay leaves
2-3 epazote or bay leaves
5 carrots, halved or quartered
5 5 guajillo chiles or New Mexico chile,
5 pasilla chiles
2 ancho chiles
3 tbsp chicken bullion or cubes
1 tbsp salt
dried chile powder if needed

Birria Chili Oil

4 Guajillo chiles plus 1 extra for infusing the oil
2 bay leaves
1/2 tbsp Mexican Oregano
1/2 tbsp chicken bullion
1/2 tsp black pepper
1/4 tsp ground cloves or 2 whole cloves
1/2 tsp granulated garlic powder
1/4 tsp sugar
1 cup canola or vegetable oil
For a spicier add 1/2 tsp cayenne pepper

Toppings

1/2 chopped white onion
1/2 bunch chopped cilantro
1/4 head finely shredded green cabbage
lemon or lime to taste

For the Tacos

Corn tortillas
Good melting cheese like Mozzarella, Munster or Oaxaca
leftover toppings, onions, cabbage and cilantro
leftover consommé
leftover beef
chile oil

Instructions

Bring the water to almost a boil. If you're using a large pot start with about 16 cups of water. If not add maybe 8 to 10 cups, add your ingredients, then add more water to cover the ingredients. You want the roast and bones covered. Add the beef bones and the chuck roast to the water. Then add your onion and your dried chiles. Add the whole garlic, bay leaves and carrots. Add the salt and the chicken bullion.
Make sure you have enough water to cover the meat. Start the meat to a boil and when the impurities start to come out from the beef bones, remove with a skimmer. Allow the beef and other ingredients to continue to simmer for about an hour.
Meanwhile, prepare your chile oil. Remove the seeds and stems from the 4 Guajillo Chile. Place the chiles, bay leaves, chicken bullion, pepper, cloves, garlic powder, and the sugar (reserving the oregano for later) into a blender or coffee grinder and make a powder. Crumble the other chile and set aside.
Heat the chile oil to frying point, then remove from heat. Add the crumbled chile and cook, stirring until the crumbled chile is crisp. Remove the chile and reserve.
In a bowl, add the spice blend, the oregano and add the hot oil, mixing quickly.
Go back to the simmering meat and check your seasoning, If you need a little more flavor add a little more chicken bullion, a little at a time until the desired saltiness is reached. Now, remove the chiles in the simmering meat pot and and add to a blender . Blend the chile with a little broth until it's smooth. Add a little broth to our blender so you can get all the puree out. Now add the chile that you fried into a blender with a little broth and puree, then add it to your beef stew mixture. Continue to cook for 2 to 3 hours until the meat it falling apart and tender.
At this point I like to remove the meat, carrots and the bones to a bowl. you don't have to, but at this time I like to strain the broth because you added a whole garlic with the skins on. When you strain, press the garlic trough the strainer as much as possible with a spoon.
Add the broth back to the pot and your meat that you took off the bones and the roast itself that you have cut into pieces. Some do not strain at this point, so you don't have to. Also, if you want to add fresh carrots and cook until they are tender.
To serve, add some of the meat to a bowl along with the consommé. Add your toppings and a little of the chile oil drizzled on. Serve with some lime juice! Delicious!

For the tacos

Heat your grill or gridle to medium high. Dip each corn tortilla into the consommé, then the chile oil and place them on the griddle or grill. Top with some cheese first, then the meat, then the onions, cilantro and cabbage, more cheese, fold over and cook on both sides flipping until a little crisp and cheese is melted.
Serve with a cup of the consommé for dipping and additional chile oil.

Keyword beef, birria, birria de res, consomme, dried chile, guallio chile, instant pot beef stew, mexican stew

amazing birria – a mexican stew.

August 19, 2020 by Becky Spoon

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This Birria – a Mexican Stew is so good! I’ve been trying to post this recipe all week while in Cabo but the internet has been so slow I haven’t been able to. Ugh! Every time I travel I think I’ll be able to post as I’m there with local foods and experiences, but the internet is often a problem.

I’ve made this twice, once at home and once in Cabo which we made last week. This is a beef stew that you cook with dried guajillo chile and others if you like, that you remove after about an hour of cooking and they are soft, and then purée and add back in to the stew and allow to cook until fork tender. Absolutely delicious!

amazing birria – a mexican stew.

I used chuck and beef bones to make the stew. This is so similar to an American beef stew. Typically potatoes aren’t added, but you could. I also add carrots that I don’t think are typical, but I like to add them for added flavor. The stew is started with adding the beef and beef bones to simmering water along with the chiles, garlic, onions and some carrots to add flavor. Then I bring it to a boil, skimming off the impurities caused from the beef bones to insure a clear consommé. I then cook for about an hour, remove the chile and puree, add it back in and allow to continue cooking.

To serve, you spoon the meat and consommé into a bowl and top with fresh onions, cilantro and shredded cabbage! Serve with some limes and tortillas and you have a delicious Mexican stew! Everyone loved it.

I served this in a beautiful plain white bowl. They’re a little oversized, but I like that. Here’s a link for the bowls I used: https://amzn.to/3avR53a

amazing birria – a mexican stew.

I make extra when I make this recipe because the best, in my opinion is the leftovers in tacos! I make a chile oil that I dip tortillas in after I have dipped them in the leftover consommé, then place them on a hot griddle and load them with leftover beef, the onions, cilantro, cabbage and a good melting cheese like mozzarella or Monterrey Jack, then fry them on the griddle until they have crisped a little and the cheese is melted and oozing! Yum! so delicious.

When they are done, serve them with a cup or bowl of the consommé and more of the chile oil, fresh limes.

Here’s the recipe for the tacos!!

Ok, here you go, the recipe for the Birria. It’s not complicated and I promise you will love it!

Birria Tacos with Consomme

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Course dinner, Lunch, Main Course

Cuisine Mexican

Servings 8 servings

Ingredients

water (See note in instruction)
2 lbs beef bones (optional)
5 lbs chuck roast or brisket (I prefer brisket)
1 large onion
1 whole garlic, halved through the middle
4 bay leaves
2-3 epazote or bay leaves
5 carrots, halved or quartered
5 5 guajillo chiles or New Mexico chile,
5 pasilla chiles
2 ancho chiles
3 tbsp chicken bullion or cubes
1 tbsp salt
dried chile powder if needed

Birria Chili Oil

4 Guajillo chiles plus 1 extra for infusing the oil
2 bay leaves
1/2 tbsp Mexican Oregano
1/2 tbsp chicken bullion
1/2 tsp black pepper
1/4 tsp ground cloves or 2 whole cloves
1/2 tsp granulated garlic powder
1/4 tsp sugar
1 cup canola or vegetable oil
For a spicier add 1/2 tsp cayenne pepper

Toppings

1/2 chopped white onion
1/2 bunch chopped cilantro
1/4 head finely shredded green cabbage
lemon or lime to taste

For the Tacos

Corn tortillas
Good melting cheese like Mozzarella, Munster or Oaxaca
leftover toppings, onions, cabbage and cilantro
leftover consommé
leftover beef
chile oil

Instructions

Bring the water to almost a boil. If you're using a large pot start with about 16 cups of water. If not add maybe 8 to 10 cups, add your ingredients, then add more water to cover the ingredients. You want the roast and bones covered. Add the beef bones and the chuck roast to the water. Then add your onion and your dried chiles. Add the whole garlic, bay leaves and carrots. Add the salt and the chicken bullion.
Make sure you have enough water to cover the meat. Start the meat to a boil and when the impurities start to come out from the beef bones, remove with a skimmer. Allow the beef and other ingredients to continue to simmer for about an hour.
Meanwhile, prepare your chile oil. Remove the seeds and stems from the 4 Guajillo Chile. Place the chiles, bay leaves, chicken bullion, pepper, cloves, garlic powder, and the sugar (reserving the oregano for later) into a blender or coffee grinder and make a powder. Crumble the other chile and set aside.
Heat the chile oil to frying point, then remove from heat. Add the crumbled chile and cook, stirring until the crumbled chile is crisp. Remove the chile and reserve.
In a bowl, add the spice blend, the oregano and add the hot oil, mixing quickly.
Go back to the simmering meat and check your seasoning, If you need a little more flavor add a little more chicken bullion, a little at a time until the desired saltiness is reached. Now, remove the chiles in the simmering meat pot and and add to a blender . Blend the chile with a little broth until it's smooth. Add a little broth to our blender so you can get all the puree out. Now add the chile that you fried into a blender with a little broth and puree, then add it to your beef stew mixture. Continue to cook for 2 to 3 hours until the meat it falling apart and tender.
At this point I like to remove the meat, carrots and the bones to a bowl. you don't have to, but at this time I like to strain the broth because you added a whole garlic with the skins on. When you strain, press the garlic trough the strainer as much as possible with a spoon.
Add the broth back to the pot and your meat that you took off the bones and the roast itself that you have cut into pieces. Some do not strain at this point, so you don't have to. Also, if you want to add fresh carrots and cook until they are tender.
To serve, add some of the meat to a bowl along with the consommé. Add your toppings and a little of the chile oil drizzled on. Serve with some lime juice! Delicious!

For the tacos

Heat your grill or gridle to medium high. Dip each corn tortilla into the consommé, then the chile oil and place them on the griddle or grill. Top with some cheese first, then the meat, then the onions, cilantro and cabbage, more cheese, fold over and cook on both sides flipping until a little crisp and cheese is melted.
Serve with a cup of the consommé for dipping and additional chile oil.

Keyword beef, birria, birria de res, consomme, dried chile, guallio chile, instant pot beef stew, mexican stew

easy lemon strawberry dutch baby with whipped cream.

August 1, 2020 by Becky Spoon

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I love this lemon strawberry dutch baby! It is so easy and the perfect dish when you don’t want to make a bunch of pancakes. Perfect for breakfast, brunch and why not dinner? This is not hard to make but so delicious and looks great!

Who doesn’t love dishes that are loaded with fresh berries in the summer? The berries are tossed with sugar and the zest of a lemon and added to the final dish after it has cooked in the oven.

easy lemon strawberry dutch baby with whipped cream

I made these in a small iron skillet I’ve had for years. I think the iron skillet is perfect to make these in because you heat the butter on your stovetop, pour the batter in then place it in the oven. The iron skillet holds the heat beautifully that helps the pancake puff up. Here’s the 10 inch skillet I use: https://amzn.to/2D5nRMc.

easy lemon strawberry dutch baby with whipped cream

Here’s a similar recipe on the blog, my Blueberry Banana Lemon Ricotta Pancakes! They are delicious too. Here’s the link: https://the2spoons.com/blueberry-banana-lemon-ricotta-pancakes/

Here’s the new recipe for this delicious Dutch baby.

lemon strawberry dutch baby

Print Recipe

Course Breakfast, brunch

Cuisine American

Servings 4 servings

Ingredients

For the Berries

2 cups fresh strawberries
1 cup blueberries (optional)
1/3 cup sugar
zest of one lemon

For the Dutch Baby

3 large eggs, room temperature
1/3 cup whole milk, room temperature
3/4 cup All purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 tsp ground cinnamon
4 tbsp unsalted butter, divided
1 cup whipped cream
1 tsp vanilla
2 tbsp powdered sugar
Pancake syrup, optional

Instructions

Preheat oven to 425 degrees. In a bowl, combine the sugar and lemon zest. Toss the sliced strawberries and blueberries with 2-3 tablespoons of the lemon sugar and set aside.
Whisk eggs, milk, flour, vanilla, salt, and 1/2 teaspoon cinnamon in a medium bowl until smooth.
Melt 2 tablespoons butter in a 10 inch skillet, preferably cast iron, over medium heat allowing it to brown a little. Pour the batter into the skillet. Arrange 4-5 strawberries and some of the blueberries over the batter, then sprinkle with 1 – 2 teaspoons of the lemon sugar.
Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven while cooking and cook for 12-15 minutes.
Serve with the remaining berries, the lemon sugar and the whipped cream. Serve with syrup if you like.

Keyword blueberries, dutch baby, strawberry

heavenly summer peaches and cream pretzel pie.

July 30, 2020 by Becky Spoon

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This Peaches and Cream Pretzel Pie screams summer with those delicious Texas Peaches! Texas peaches are in season from May until the first week of August. These were freestone which I much prefer over the clingstone peaches. So much easier and I just think you get more peach. You probably want to make this the day before you plan on serving it because it does require several hours to firm up.

I got this recipe from Teigen’s blog, Half Baked Harvest and made a couple of changes. Her recipe called for crème fraiche or cream cheese, and I use sour cream instead that was perfect. Certainly wanted to give her the credit for this pie, as I’m not sure I would have thought of a pretzel crust. It is delicious though.

Just look how delicious this pie looks. It basically is peaches and cream in a pretzel pie crust. I used a deep dish pie pan like thishttps://amzn.to/309rjOz

heavenly summer peaches and cream pretzel pie.

You refrigerate this pie for a while before slicing and I actually placed it in the freezer to get a cleaner cut.

Here is another fruit dessert I have on the blog https://the2spoons.com/my-favorite-dessert-delicious-fresh-berry-crisp/. I love a crisp and this is delicious.

Here’s the recipe for this delicious Peaches and Cream Pretzel Pie.

Peaches and Cream Pretzel Crust

Print Recipe

Course Dessert

Cuisine American

Servings 8 Servings

Ingredients

Pretzel Crust

1 1/2 cups finely ground salted pretzels
1 stick butter, melted
2 tbsp honey or brown sugar
1/2 tsp cinnamon

For the Peaches and Cream Filling

2 cups heavy cream
2 tsp vanilla
8 ounces sour cream
4-6 tbsp powdered sugar
2 tbsp raspberry or peach jam or preserves
1/3 cup honey
3 ripe, but firm peaches, sliced
1/2 cup fresh raspberries

Instructions

To make the Crust: Preheat the oven to 350 degrees F.
In a medium bowl, combine the pretzel crumbs, butter, the 2 tbsp honey and cinnamon, and mix until combined.
Remove 2 tablespoons of the pretzel mixture and spread on a small baking sheet. Press the remaining dough into and 8-9 inch pie plate. Transfer both to the oven and bake until toasted, about 8 minutes. Let cool completely before filling. Break the extra toasted pretzel crumbs and set aside.
To make the cream. In a large bowl, using an electric mixer, beat the cream, sugar and vanilla on high speed until stiff peaks form. Fold in the sour cream. Chill until ready to assemble.
To Assemble, spread the raspberry or peach jam over the bottom of the cooled crust. Add the cream mixture. Refrigerate for at least 6 hours or overnight.
To make the beaches, bring the honey to a low boil in a medium saucepan, and simmer one minute and remove for the heat and stir in the peaches, tossing to combine. Let sit about 10 minutes.
To serve spoon a few peach slices over the cream, reserving the remaining peaches and honey for serving individually. Add a handful of raspberries and sprinkle on the reserved pretzel crumbs. Slice and serve immediately, topped with additional peaches and honey sauce.
To make a frozen pie, which I did because it makes a cleaner slice. Complete the recipe through the 4th step and chill the pie while you make the peaches, then top the pie with the peaches and freeze until firm, 3-4 hours or overnight. To serve remove the pie 10 minutes before slicing. Slice and serve as directed above.

Keyword dessert, peaches, peaches and cream, peaches and cream pie, peaches and cream pretzel pie, pretzel crust, texas peaches, whipped cream with peaches

easy sausage and pepperoni pizza – frozen cheese pizza upgrade

July 26, 2020 by Becky Spoon

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This Sausage and Pepperoni Pizza started out just a frozen cheese pizza. Allen wanted pizza yesterday and this was his suggestion. I was at my local HEB and he said just pick up a frozen pizza with just cheese and we can add our own toppings. Well, that was a great idea! Everything doesn’t have to be completely from scratch and these grocery store prepared items that we upgrade are life savers sometimes. It sure was for me because I was running behind a little.

easy sausage and pepperoni pizza – a frozen cheese pizza upgrade

The frozen pizza I bought was a Digiorno 4 Cheese Hand Tossed Pizza. https://www.heb.com/product-detail/digiorno-pizzeria-quattro-formaggi-four-cheese-pizza/1650110.

DiGiorno PIZZERIA! Quatro Formaggi/Four Cheese Hand-Tossed Style Frozen Pizza

So how did I upgrade this pizza? I added hot Italian sausage, a quality pepperoni that I purchased from the deli section of the supermarket, thinly sliced red onions and green peppers, kalamata olives and drizzeled with a little extra virgin olive oil be serving. I also added fresh basil.

Here are some other toppings that are delicious on a pizza:

asparagus
mushrooms
pancetta
prosciutto
Canadian bacon
green olives
roasted red peppers
chorizo
deli sliced chicken

Topping ideas are endless. Another thing I sometimes do is toss some arugula with lemon and extra virgin olive oil and place it on the pizza after it has cooked like this prosciutto and arugula pizza.

I’ve made homemade pizza at home for years and pizza dough is really easy to make. I have used this easy dough recipe for years. https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714. If you decide to make your own dough and follow the rest of the recipe, just add your favorite pizza sauce or some crushed Italian tomatoes, then your favorite cheese, like fresh mozzarella or provolone.

easy sausage and pepperoni pizza – frozen cheese pizza upgrade

Sometimes we just need those cheat recipes or those really easy recipes like picking up a rotisserie chicken. Like these easy TexMex tacos https://the2spoons.com/easy-texas-tex-mex-soft-corn-tortilla-beef-tacos/.

Here’s the recipe for this delicious pizza.

Sausage and Pepperoni Pizza

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Italian

Servings 2 Servings

Ingredients

1 Medium store bought cheese pizza
2-3 Links italian sausage
4-5 Large slices pepperoni
1/2 Green pepper, thinly lived (I used a mandolin)
1/4 Red onion, shaved like using a mandolin
1/2 cup chopped black olives or combination of black and green
Fresh basil for serving
Parmesan cheese for serving
Red pepper flakes for serving
Extra virgin olive oil to drizzle

Instructions

Remove the pizza from the box and heat your oven according to you’re package instructions. I cooked this at 350 with the pizza directly on the oven rack.
Cook your italian sausage and slice your pepper and onions.
Chop or slice the olives.
Place the pizza on a work surface and distribute the cooked sausage. Now add the pepperoni. Add your sliced peppers and onions, then sprinkle your olives over the pizza. Bake until golden brown and cheese is melted.
Remove the pizza from the oven and drizzle with extra olive olive oil and top with lots of fresh basil, chopped or whole.
Serve immediately with red pepper flakes, parmesan cheese if desired. Enjoy!
Don't forget to keep some simple cheese pizzas in the freezer to build your own spectacular pizza at home.

Keyword Italian sausage, pepperoni, pizza, sausage and pepperoni pizza