The 2 Spoons

#1 – delicious guacamole!

June 26, 2020 by Becky Spoon

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I love Guacamole! Last night we had fajita’s, which I’ll post later, and I made guacamole. If you don’t have a molcajete, you need one. I’ve had this for years. It is really heavy, I hate dragging it out of the cabinet, but it makes the best guacamole ever. It is a volcanic rock mortar and pestle and these have been around for thousands of years. This is similar to mine: https://amzn.to/2Yy6fAK.

delicious guacamole!

I start this deliciousness by placing my garlic and some jalapeno in the bottom with some salt. The salt helps break down the garlic and pepper. I mash and break up until a paste has formed. I then add some chopped onion and I break up just a little but I don’t form a paste with the onion. I kind of like a couple of chunks of onion in mine. Then I add my avocado and stir to combine with the avocado, onion and jalapeno. I add the juice of one lemon or lime, salt and pepper to taste. Taste before you add salt because if you added salt when you were breaking up your ingredients you don’t want to over salt. I then add fresh chopped tomatoes and some chopped cilantro! That’s it and so good.

If you don’t have a molcajete you can do the same in a shallow bowl allowing you to break up ingredients with a fork. You can also use a food processor and use the pulse. I do think that breaking up these ingredients and making a paste allows the flavors to meld and you don’t have big chunks of onion, jalapeno or garlic.

delicious guacamole!

I have a simple recipe that just has lemon juice, garlic powder, salt and pepper. This is good especially when you want a quick recipe and you have avocados you need to use. Here’s the link for that recipe: https://the2spoons.com/my-ever-so-easy-guacamole/.

I served my guacamole with fajitas as I mentioned before and here is the link for my delicious fajitas: https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

Charro Beans were another side dish and here is the link for those: https://the2spoons.com/love-these-charro-beans/

Here’s the recipe!
Enjoy!

Guacamole

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Course Appetizer, Salad

Cuisine Mexican

Ingredients

3-4 avocados
1 jalapeno, stemmed and seeded, sliced (just use half if you don't want it too hot)
2 tbsp onion, diced
2 garlic cloves, diced
juice of one lemon
1 tomato, diced
handful of cilantro, chopped
salt and pepper to taste

Instructions

Place the jalapeno and garlic in the molcajete if using or in a shallow bowl and add a pinch of salt. Mash the garlic and jalapeno with the salt to make a paste.
Add the onion and mash a little but don't completely break up. Add the avocado and combine. Add your lemon juice, stir and check your seasoning. Add salt and pepper as needed.
Add your diced tomatoes and chopped cilantro. Serve immediately or store in an airtight container in the refrigerator. I find that a container that doesn't leave too much room after your guacamole works the best or keeps it from getting brown on top quicker. Enjoy!

Keyword appetizer, avocado, dip, guacamole, mexican food, salad

perfect grilled salmon salad with summer vegetables

June 24, 2020 by Becky Spoon

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This grilled salmon salad is perfect to top fresh lettuce I just picked along with my vine ripened tomatoes, grilled summer squash, grilled corn on the cob, English cucumbers, sliced avocado and a few more delicious things! I love using these summer vegetables in a salad.

I added boiled eggs, capers and olives! I didn’t want a heavy dressing, i was trying to keep it fresh, so I dressed the salad in a couple of steps. First I placed my lettuce in a bowl and squeezed the juice of a lemon them tossed a little. Then I added about a half a cup of good extra virgin olive oil and added blue cheese chunks to it. I whisked that together and poured the desired amount over the salad when I was ready.

grilled salmon salad with blue cheese.

I used my lodge cast iron grill for the salmon, corn and squash. I love having this piece of equipment! Here’s a link for the grill/griddle: https://amzn.to/2B8J5YL.

I love this reversible grill/griddle. Perfect for making pancakes, grilling meats and vegetables and for making those famous smash burgers!

I used 1 pound of fresh salmon for two. I used wild salmon and it was absolutely delicious. We like our salmon medium rare. These salmon sides were pretty thin, my grill was pretty hot, so I cooked on the first side for about 4 minutes, flipped and cooked 2 more minutes. When you start seeing little white beads forming, you’ve overcooked. Overcooked salmon that is dry is not what you want.

Wild salmon is a little more expensive, but I really prefer this over the farm raised. Here’s a good tutorial on grilling salmon. https://cooking.nytimes.com/guides/19-how-to-cook-salmon.

perfect grilled salmon salad with summer vegetables

Need another salmon recipe? https://the2spoons.com/yes-crazy-good-salmon-rice-bowl/.

Wow! How good does this salmon rice bowl look! I absolutely love a rice bowl!

Ok, here’s the recipe for this delicious salmon and summer vegetables!

Grilled Salmon Salad with Summer Vegetables

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 2 Servings

Ingredients

1 lb salmon, I used wild salmon and a side portion but you can use filets or steaks
lettuce of your choice (I used romaine from my garden) torn
1 ear corn that has been par cooked either in your microwave or in boiling water until tender.
2 small summer squash, sliced lengthwise
1/4 cup olives, chopped or sliced
1-2 tbsp capers (optional)
1/2 English cucumber sliced
1 avocado, sliced
1-2 hard boiled eggs
1 large or 2 small tomatoes, quartered
1/2 cup extra virgin olive oil
1/4 cup blue cheese chunks, plus more if you want to finish with more on top
1 juice of one lemon, plus more for drizzling over the salmon when finished cooking
salt and pepper to taste
olive oil for cooking salmon and vegetables

Instructions

Prepare your grill or gridle and heat to medium high. While your grill is heating, brush your salmon, corn and squash with extra virgin olive oil. Salt and pepper each side.
When your grill is ready, add your corn, squash and salmon. Cook your salmon on the first side about 4 minutes. If you want crisscross grill marks, cook 2 minutes, do a quarter turn and continue to cook 2 more minutes. Flip the salmon. Continue to cook another 2 minutes, being careful not to overcook. These times are just a guideline. If your salmon is really thin and cooking too fast, flip and shorten your cooking time. You will regret cooking it until it is dry. When done, remove to a plate and set aside.
Cook your corn until you have some char and cook your squash, depending on how tick you cut it until you have some grill marks and you can tell it is done because it will become a little translucent. Remove from heat and when cool enough to handle, remove the kernels from the cob reserving for your salad and roll your squash slices up.
When ready to assemble your salad, place the lettuce in a bowl. Squeeze the lemon juice over and toss. Then arrange your other ingredients over your lettuce. I don't toss, I just place each ingredient on top of the lettuce.
Add the 1/2 cup EVOO to a small bowl along with your blue cheese chunks. Whisk slightly to combine and form a dressing. Drizzle a little over the first ingredients, without mixing, then place your salmon on top in each bowl and drizzle the remaining blue cheese dressing. Bon Appetite!

Keyword corn on the cob, grilled salmon, grilled vegetables, salad, salmon, summer, summer squash

the best 3 ingredient fried chicken.

June 23, 2020 by Becky Spoon

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I have tried so many recipes for fried chicken and I always come back to this basic 3 ingredient recipe! Flour, salt and pepper. That is it. Oh, you do need a paper sack to toss it all in. Well, that’s what I use, but if you don’t have one…toss in a big plastic bag or place the flour in a dish and just toss it around to evenly coat.

This is the fried chicken I grew up eating. Mom and Granny made it just like this. I brine because they brined. They knew that brining would just make the juiciest, most tender chicken ever. It would usually be a Saturday night that Mom and Granny would cut up a whole chicken or two and soak overnight in salted water to fry on Sunday. They would use Crisco in a cast iron dutch oven to fry the chicken. Never greasy, just the best chicken ever. I think the cast iron dutch oven is the best thing to fry chicken in. Mine is very, very old, but if you don’t have one, this is a great place to start. https://amzn.to/3fPoffO.

the best 3 ingredient fried chicken.

One of my favorite memories was actually going to see Granny. We lived in Grand Prairie, Texas and Granny lived about an hour and a half away. There were 7 of us. There were no McDonalds or other fast food restaurants and even if there were, they probably couldn’t have afforded to take all of us out to eat anyway. Mom would fry this beautiful chicken, make some potato salad, pack up a loaf of bread and we would stop at a road side park on the way and have lunch. Beautiful memories.

Mom is incredible. She is now 91. Just a side note, we grew up in the 50’s and 60’s. Mom fed a family of 7 on $25.00 a week and had a balanced meal on the table every night, plus breakfast and lunch everyday.

I too made potato salad with this fried chicken. Here’s the recipe: https://the2spoons.com/delicious-2-step-potato-salad/. There is nothing better than fried chicken and potato salad.

Here you go with this so simple recipe! My recipe is for 4 pieces of chicken, two thighs and two legs because that’s what we like, but just adjust for the amount you use. Bon Appetite!

3 ingredient fried chicken

5 from 1 vote

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Course Main Course

Cuisine American

Servings 2 servings

Ingredients

2 chicken legs, skin on, bone in
2 chicken thighs, skin on, bone in
1 cup all purpose flour
1/4 tsp salt
1/2 tsp black pepper
vegetable oil for frying

Instructions

Place your chicken pieces in a bowl after lightly salting each piece. Add enough water to just cover. Seal with a lid or clear wrap. Refrigerate overnight or at least for 4 hours.
Place the flour in a paper sack. Add your salt and pepper. I always taste a little to see if there's enough salt, but remember you brined your chicken in salt water so you don't want to over do it.
Add enough oil to come up about 1/3 to the sides of your pan. Heat on medium high until a pinch of flour begins to sizzle or the end of a wooden spoon placed in the hot oil sizzles, about 335 to 350 degrees. You do not want to cook your chicken in oil that is too hot because it will brown too quick and be raw in the middle.
While your oil is heating, remove the chicken from the water one piece at a time, allowing access water to fall off and add to the flour. Shake, shake, shake and turn until completely coated. Place on a sheet pan until all is coated.
When your oil is ready, add the chicken to the oil skin side down. Cook until the chicken is brown and crispy on that side, then turn. If your heat is too high, lower to medium high and add a lid and let it sit ajar. Cook, checking after about 10 minutes to see if the bottom has browned. When the bottom is brown, turn again, remove the lid and cook turning until the internal temperature reaches 165-170, raising the heat if needed. At this time you want to be close by, watching and turning as the chicken continues to brown on each side.
When done, drain on a wire rack and allow to rest for at least 10 to 15 minutes. If I am frying a large amount I will keep warm in my oven on the warm setting. Enjoy!!

Keyword 3 ingredient, chicken, comfort food, fried chicken, main course, southern food

delicious 2 step potato salad with smoked paprika.

June 23, 2020 by Becky Spoon

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I call this 2 step potato salad because I literally make it in two steps. Wow, what a difference it makes too! You know how you eat potato salad sometimes and there are lots of ingredients but when you bite into a big potato there is no flavor in the potatoes!

Because I want my potatoes to be well seasoned and flavorful, I make it in 2 steps. While my potatoes are still hot I add my seasonings, white or red wine vinegar and a little mayonnaise. I roughly mash the potatoes just to break them up so that all the flavors will be in every single bite. I then store in the refrigerator for a while to allow the flavors to meld. If you don’t have one of these bean mashers to make refried beans, which was perfect for breaking up my potatoes slightly, you have to have one. https://amzn.to/3hScK91.

Another reason I do this is because in this case I used red potatoes which are waxy and the seasonings will not get into the potatoes. I have found that if you allow your potatoes to cool then add your vinegar and mayonnaise, you will have a watery salad. This way it is creamy and so flavorful! So good.

delicious 2 step potato salad with smoked paprika.

You know how your Mom always put paprika on the top of your potato salad? I still do this, but I use a smoked paprika. So much difference and depth of flavor because of the smokiness. https://amzn.to/2Nn2ZBW.

delicious 2 step potato salad with smoked paprika.

I made this over the weekend with my 3 ingredient fried chicken. I think potato salad is the perfect side dish for fried chicken especially in the summer time. Pack up a picnic lunch of fried chicken, along with this perfect side, some bread, cheeses, maybe some wine or beer, fresh summer fruit and you will have the perfect meal!

Here’s the link for my fried chicken:

Here’s the recipe for this 2 step potato salad!

Southern Potato salad

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Course Side Dish

Cuisine American

Servings 6 servings

Ingredients

7-8 whole Youkan Gold Potatoes
2 tbsp red wine vinegar or apple cider vinegar
4 hard boiled eggs, diced
1/4-1/2 red onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1-2 celery stalks, thinly sliced
2-3 tbsp dill relish (depends on your preference)
1 tsp sweet relish
1 tsp fresh dill, chopped or a pinch of dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Old Bay (optional)
pinch of cayenne (optional)
pinch of smoked paprika
1/2 tsp yellow mustard
quality mayonnaise like Hellman's or Dukes
salt and pepper to taste

Instructions

Add the potatoes whole, skin on to a pot of salted water. Cook until fork tender. When done, drain and place the potatoes in a large bowl that you can easily mix your ingredients. When the potatoes are cool enough to handle, yet still warm, remove the skin. If you leave some of the skin on that's fine.
Dice your eggs and add to your potatoes that you have allowed to sit with the vinegar and a little salt and pepper. Add your onions, bell peppers, celery and your dill and sweet relish. Add your seasonings, your mustard, and start with a little mayonnaise at a time until you reach the creaminess you desire. Check for salt and pepper.
Place your potato salad in a serving dish and sprinkle with a little smoked paprika. Chill until ready to serve.

Keyword easy side dish, picnic, potato salad, potatoes, salad, side dish, southern, southern potato salad, youkon gold potatoes

delicious tostada chilaquiles.

June 21, 2020 by Becky Spoon

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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

Print Recipe

Course Breakfast, brunch

Cuisine Mexican

Servings 4

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

Instructions

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.

Keyword breakfast, brunch, eggs, green chile, mexican food, tomatillo, tortillas, tostadas

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

Print Recipe

Course Breakfast, dinner, Lunch

Cuisine American

Servings 7 servings

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

Instructions

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!

Keyword asparagus, ham, ham and asparagus quiche, quiche, spring, spring quiche