The 2 Spoons

easy lemon strawberry dutch baby with whipped cream.

August 1, 2020 by Becky Spoon

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

CourseBreakfast, brunch

CuisineAmerican

Keywordblueberries, dutch baby, strawberry

Servings 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.

you will love this 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. I love a crisp and this one is delicious. delicious fresh berry crisp.

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

Peaches and Cream Pretzel Crust

Print Recipe

CourseDessert

CuisineAmerican

Keyworddessert, peaches, peaches and cream, peaches and cream pie, peaches and cream pretzel pie, pretzel crust, texas peaches, whipped cream with peaches

Servings 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.

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

Coursedinner, Lunch, Main Course

CuisineItalian

KeywordItalian sausage, pepperoni, pizza, sausage and pepperoni pizza

Servings 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.

easy mexican spiced pork tenderloin tacos.

July 21, 2020 by Becky Spoon

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Just look at these mexican spiced pork tenderloin tacos! I had this pork tenderloin in my freezer and felt I needed to make it and because Allen loves tacos of any kind I decided to add some mexican spices and make tacos with it. So glad I did because he loved the tacos. Just look how juicy this tenderloin looks!

Pork tenderloin is so tender if you don’t over cook it. First you sear the meat on all sides, then place in the oven until the internal temperature reaches 145 degrees for medium rare, the recommended temperature for pork tenderloin.

easy mexican spiced pork tenderloin tacos.

I marinated the tenderloin brushed with olive oil and a mixture of spices that will be left on while cooking. It’s basically ready to cook when you brush with the oil and rub with the spices, but I wanted it to sit for at least an hour before cooking. That just adds to the flavor. You want to cook the meat at room temperature, so I just allowed it to marinate on my counter with the oil and spices to come to room temperature.

If you want a quick spice blend, I love Tajin and it’s perfect for pork. It’s got a little heat and has a lot of lime…so it would work perfectly.

Here’s a link for the Tajin. https://amzn.to/30usoQe

I used flour tortillas and i love to buy the flour tortillas that have not been cooked yet. They aren’t always easy to find, but if you do be sure and get some. https://amzn.to/2OHGt7p

I also served Herdez Guacamole Salsa with these. So good. Here’s a link for the Herdez salsa. https://amzn.to/2Ctekyu

If you don’t want tacos with this pork tenderloin, it would be perfect with my smashed potatoes and a side dish like a salad or a green vegetable. Here’s the recipe for my smashed potatoes: https://the2spoons.com/delicious-smashed-potatoes/

Want another taco recipe? Try these Spicy Chicken Tacos! https://the2spoons.com/spicy-chicken-tacos-with-broccoli-slaw/

Here’s the so easy recipe for the pork tenderloin!

easy mexican spiced pork tenderloin tacos

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican

Keywordfor tacos, mexican, mexican spiced, mexican spiced pork tenderloin, pork tenderloin

Servings servings

Ingredients

1 pork tenderloin
olive oil
salt and pepper
1/4 tsp each garlic powder, paprika, red chile powder, cumin, mexican oregano.

For the Tacos

8 flour tortillas
shredded lettuce
diced tomatoes
grated cheese of your choice, I used Monterrey Jack
Salsa of your choice.

Instructions

Preheat the oven to 375.
Combine all the spices, excluding the salt and pepper, crushing the Mexican oregano.
Pat the pork dry and rub with olive oil. Lightly salt and pepper on all sides. Add the spice blend to all sides.
Allow to sit at room temperature for about an hour. Heat a cast iron or similar skillet to medium high heat.
Add a little oil to the skillet and add the pork. Brown on all sides, turning as it browns.
When all sides are browned, place the skillet into the oven and cook until the internal temperature reaches 145 degrees. This may take 15 minutes to 20 minutes, but I start checking at 10 minutes especially if your tenderloin is not very thick.
Remove the pork from the pan onto a cutting board or plate, tent with foil and allow to rest for at least 15 minutes.
Slice and serve in tacos like I did or with your favorite side dishes. .

For the Tacos

Slice the tenderloin into thin slices after you have allowed it to rest. Heat your tortillas. Add the pork, lettuce, tomatoes and cheese to the tortillas. Serve with your favorite salsa. I used Herdez Guacamole Salsa!

decadent blueberry cheesecake.

July 20, 2020 by Becky Spoon

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Just look at this Blueberry Cheesecake! A creamy cheesecake filling in a graham cracker crust, piled with bursting blueberries!

This was actually on the cover of Food and Wine magazine for August and I knew I had to make it! Summer berries are the best!

decadent blueberry cheesecake.

These spring form pans are a must for a cheesecake. You can make this in a 9 inch or a 10 inch. https://amzn.to/3fOG0w0 is a link of a set of 3. I use the small one a lot since there’s just 2 of us.

Before I give you this recipe, here’s another recipe using summer fruits! It’s delicious! https://the2spoons.com/the-best-spicy-summer-fruit-salad/

Here’s the recipe!! Enjoy!

Blueberry cheesecake

Print Recipe

CourseDessert

CuisineAmerican

Keywordblueberry cheesecake, cheesecake, summer, summer berries

Servings Servings

Ingredients

2 Cups Crushed graham crackers
1/2 Cup Unsalted butter melted
1/2 Cup Plus 2 tbsp light brown sugar, divided
2 8 oz Packages cream cheese, softened
4 Large Eggs, separated
3/4 Cup Plus 3 tbsp granulated sugar, divided
1 1/2 Tsp Vanilla extract, divided
2 Cups Sour cream
2 Cups Fresh blueberries

Instructions

Preheat oven to 375°F. Stir together crushed graham crackers, butter, and 1/2 cup brown sugar in a bowl. Press mixture into bottom of a 10-inch springform pan; wrap bottom of pan in aluminum foil, or place on a rimmed baking sheet. Bake in preheated oven until golden brown, about 8 minutes. Let cool 10 minutes. (Leave oven temperature at 375°F.)
Meanwhile, beat cream cheese, egg yolks, 3/4 cup granulated sugar, and 1 teaspoon vanilla in a medium bowl with an electric mixer on medium-high speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Using clean beaters, beat egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold egg whites into cream cheese mixture in 3 additions. Pour mixture into prepared crust, and smooth top.
Bake cheesecake at 375°F until filling is puffed and top begins to dry out, 22 to 25 minutes. Let cool on a wire rack 1 hour.
Whisk together sour cream, remaining 2 teaspoons brown sugar, and remaining 1/2 teaspoon vanilla in a bowl. Gently spoon onto cheesecake; smooth using an offset spatula.
Bake cheesecake at 375°F until center is set (center will wobble slightly), 18 to 22 minutes. Let cool on a wire rack 1 hour. Place in refrigerator until chilled, at least 6 hours or up to 8 hours or overnight.
Meanwhile, stir together blueberries and remaining 3 tablespoons granulated sugar in a small saucepan; cook over medium-high, stirring often, until blueberries start to release juices and sugar dissolves, about 4 minutes. Remove from heat; let cool.
Run a knife around edges of cheesecake in pan. Remove springform ring from cheesecake, and transfer to a serving platter. Spoon blueberry sauce over cheesecake just before serving.

the best – chicken fried pork steak with cream gravy.

July 18, 2020 by Becky Spoon

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I think this Chicken Fried Pork Steak with Cream Gravy is as good as beef Chicken Fried Steak! We know our chicken fried anything in Texas and these are amazing!

Just like a requirement in chicken fried steak, I used cubed pork steaks. They really are a good buy right now because beef is so expensive. As of today the tenderized pork steak is $1.35 a pound and the beef cubed steak was $5.64 a pound. Big difference.

I served these with my smashed potatoes and of course the cream gravy and it all just worked together so well. Just look how yummy these potatoes look. They are just like eating a loaded baked potato.

Here’s the link for the Smashed Potatoes: https://the2spoons.com/delicious-smashed-potatoes/.

I also served them with Okra and Tomatoes. If you’re making Southern food you might as well throw in some okra! So good! Here’s the link for the okra: https://the2spoons.com/best-okra-and-fresh-summer-tomatoes/.

the best – chicken fried pork steak with cream gravy.

I like to fry these in a cast iron skillet. I have cast iron skillets that were my mother’s, and you know after they are seasoned, it’s like frying in a non stick pan. Here’s a link for a Lodge cast iron skillet if you are just starting to buy them. https://amzn.to/2ZIYZmh.

Can’t wait for you to try this recipe!

Chicken Fried Pork Steaks

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordchicken fried, chicken fried pork steak, pork, pork steak, southern food

Servings servings

Ingredients

4 pork steak cutlets
2 1/2 cups flour
1 1/2 tsp salt
1/2 tsp pepper
pinch of cayenne pepper (optional)
3 eggs, beaten
oil for frying

For the Cream Gravy

2-3 tbsp oil
2 tbsp flour
1 1/2 cups milk
salt and pepper to taste

Instructions

Combine the flour, salt and peppers in a shallow pan. Beat the eggs in another pan or dish.
Place each cutlet in the flour, pressing in the flour a little. Add to the egg covering each side, then back into the flour mixture, covering completely, pressing to make sure it is thoroughly coated. Continue until all have been battered.
Add oil to a skillet about 1/3 up the side of a skillet. I use an iron skillet. Heat to medium high. Add the cutlets to the hot oil. Fry on the first side until browned, then turn and brown the other side. Remove and drain on paper towels.
Pour off all but 2 to 3 tablespoons oil from the pan. Add the flour and cook for a minute or so. While whisking, add the milk to the pan. Cook until thick, adding more milk if needed. Season with salt and pepper to taste.