The 2 Spoons

easy lasagna roll ups.

April 6, 2020 by Becky Spoon

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These Lasagna Roll Ups are exactly what the title says “easy”. They are so easy because I used jarred tomato sauce. Exactly the kind of recipe we need right now. I had 6 lasagna strips in the pantry, perfect for 2 or 3 or even 6 if you are serving with a salad or a side and some yummy garlic bread.

I cooked three Italian sausage links that I added some of the jarred sauce to. I added the sausage mixture after I had added a layer of ricotta, then a little mozzarella cheese. I then rolled them up and finished with the jarred sauce and more mozzarella.

For the two of us we had a salad and garlic bread. I made my Italian Salad which is always a favorite of ours. Simple. Here’s the link for the salad: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Italian Salad with Lemon and Olive Oil Vinaigrette

easy lasagna roll ups.

You can use any jarred sauce that you have on hand. I used a jar of Bertoli Organic Olive Oil, Basil and Garlic which is perfect for the lasagna. Here’s a link for the sauce: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=592671332&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FProduct-of-Bertolli-Organic-Olive-Oil-Basil-Fresh-Garlic-Sauce-3-ct-24-oz%2F592671332.

Here’s the recipe for this easy lasagna dish! Bon Appetite!

Lasagna Roll Ups

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Italian

Ingredients

1-2 24 oz Jarred pasta sauce of your choice (I used Bertolli Organic Olive Oil, Basil and Garlic) I always have 2 on hand just in case I need more and for serving.
6 lasagna strips or sheets
12 tbsp whole milk ricotta cheese, 2 tablespoons per roll up
1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley (Use dried if you don't have fresh)
1 egg, beaten
salt and pepper
grated mozzarella cheese

Instructions

Preheat the oven to 350 degrees.
Bring a pot of water to a boil. Add the lasagna and cook according to package directions. When done, remove and rinse under cold water. Drain on a dish towel or paper towels, separating so they don't stick together. Allow to cool a little so you can handle.
Brown the sausage in a skillet until there is no trace of pink. Add enough of the jarred sauce so that the meat is coated. Set aside.
In a bowl add the ricotta cheese, Parmesan cheese, parsley and salt and pepper to taste. Add a little salt and pepper and taste, add more salt if needed. Your Parmesan cheese is salty so that is why it is by taste and I always check the seasoning before I add the egg. When you are good with your seasoning, add the egg and combine.
To assemble, take one lasagna strip or sheet and add about 2 tablespoons of the ricotta cheese spreading to cover the entire strip. Then add a little of the Italian sausage mixture, distributing a little over the entire strip or sheet. Lastly, add a little grated Mozzarella cheese to each roll.
Pour a little of the sauce to cover the bottom of a casserole dish large enough to hold the rolls. Starting with the end closest to you, roll each strip and place in the casserole dish, seam side down. Continue until all of the strips or sheets have been rolled.
Pour the remaining sauce over the pasta making sure it's covered from side to side. As I said in the ingredients list, I always have an extra jar on hand just in case I need a little extra.
Cover the casserole with saran wrap, then with foil. Place in the oven and cook for about 30 minutes. Remove from the oven, remove the foil and saran wrap. Add grated mozzarella cheese over the rolls. Allow to sit until the cheese has melted. Serve with additional sauce on the side. Enjoy!

Keyword Italian, Lasagna, lasagna rollups, main course, pantry cooking

beautiful white bean and spring vegetable stew.

April 1, 2020 by Becky Spoon

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I love this beautiful white bean and spring vegetable stew! Probably because I love beans so much! Not only does this have white beans but there is seasonal fresh asparagus, and green peas that are best this time of the year. Radishes too are a vegetable that makes early in our gardens.

I used baby Lima beans. You could use large Lima beans, Great Northern Beans, Navy Beans and even Cannellini beans, which are a little harder to find in the dried state.

I love the Bob Red Mill products and that was the brand of baby Lima beans I had. They are a little more expensive, so use your favorite brand. Here’s the link for the Bob Red Mill Baby Lima Beans: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=135125638&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FBobs-Red-Mill-Baby-Lima-Beans-28-Oz%2F135125638

beautiful white bean and spring vegetable stew.

Unlike the usual method of cooking beans on the stove-top or in a pressure cooker or slow cooker, these beans are soaked overnight and cooked in a 300 degree oven.

Another recipe I have on the blog that I love is a vibrant greek bean salad. It is a delicious salad that I make a lot! Here’s the link for the recipe: https://the2spoons.com/vibrant-greek-bean-salad/

Here’s the recipe for the simple stew! Enjoy! One of my favorites!

White Bean and Spring Vegetable Stew

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American, Greek

Servings 8 servings

Ingredients

1 lb dried large white beans, small white beans soaked overnight, drained
1 onion, trimmed, peeled, halved trough core
3 ribs celery, trimmed, halved
10 large shiitake or button mushrooms
8 sprigs parsley, plus 3/4 cup parsley leaves with tender stems
1 head of garlic, halved, plus 1 garlic clove, finely grated
1 tbsp plus 1 tsp kosher salt, plus more
3/4 cup plus 3 tsp extra virgin olive oil, plus more for drizzling, divided
3/4 cup mint leaves
1 bunch radishes
1 bunch medium-size asparagus (about 1 lb)
1 10 oz bag frozen peas, thawed
8 thick slices country or sourdough bread
1 lemon, cut into 8 wedges

Instructions

Preheat oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)
Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on stovetop, uncovered, until ready to serve.
While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. (A dull knife will just mash your herbs and cause them to turn dark around the edges.) Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.
Trim and wash radishes, then slice as thinly as possible into coins (a mandoline really helps here). Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.
Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside.
When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat, taking care not to stir too much—you don’t want to bust up those beans!
Generously drizzle oil into a large cast-iron skillet and heat over medium until shimmering. Working in two batches, fry bread slices until golden brown on both sides, about 2 minutes per side. Season with salt and transfer to a plate. (You may have to add more oil between batches, as the bread will soak some of it up.)
When beans are simmering, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy, about 2 minutes.
Drain reserved radishes. Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, and lemon wedges.

Keyword spring, spring vegetables, stew,, white bean, white bean and spring vegetable stew

easy mexican grilled chicken cobb salad.

March 31, 2020 by Becky Spoon

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Wow! This mexican grilled chicken cobb salad is crazy good! Just look at it! Lettuce, tomato, grilled chicken, avocado, lettuce, beans, olives, cheese, eggs??? I’m sure I’m missing something because there’s so many ingredients! I actually had grilled corn I was going to add and I forgot it! Do you all do that?

The chicken is coated with a mixture of olive oil and taco seasoning mix. I used Taco Bell taco seasoning that I buy at my grocery store. Here’s a link for the taco bell seasoning: https://amzn.to/2vXl9F4

easy mexican grilled chicken cobb salad.

For the dressing I used a Chipotle Ranch Dressing that I made from adding a chipotle pepper and the adobo sauce to ranch dressing that I had made from the Hidden Valley spice mix. You can buy the Chipotle Peppers in Adobo Sauce in cans. Here’s the link for the brand I had this time, but I’ve bought different brands. https://amzn.to/39teWhO

Before I work on the recipe, here’s another great salad I have on the blog: https://the2spoons.com/the-best-beautiful-chicken-taco-salad/

This is a great salad using ground chicken and it was A-M-A-Z-I-N-G!!

Here’s the recipe for this new chicken Cobb salad. I think you will love it!

Mexican Grilled Chicken Cobb Salad

Print Recipe

Course dinner, Lunch, Main Course, Salad

Cuisine American, Mexican

Servings 4 servings

Ingredients

For the Tortilla strips

4-6 corn tortillas
oil for frying
salt to sprinkle after cooking

For the Chipotle Ranch Dressing

1-1 1/2 cups ranch dressing bottled or homemade
1-2 chipotle peppers from canned chipotle in adobo sauce
1-2 tbsp adobo sauce

For the Chicken

1 lb boneless, skinless chicken breast
1 packet Taco Bell taco seasoning mix or taco seasoning mix of your choice
3-4 tbsp extra virgin olive oil

For the remaining salad ingredients

2 heads romaine lettuce, chopped
1 cup cooked black beans rinsed and drained or pinto beans rinsed and drained
1 cup fresh grilled corn on the cob kernels
1 cup cherry tomatoes, halved
4 hard boiled eggs, sliced
1 can ripe olives
2 avocados, sliced and divided
1 cup Monterrey jack or cheddar cheese, grated
sliced limes for serving
salt and pepper to taste

Instructions

For the Tortilla strips

Cut the tortillas in half, then stack them on top each of other and cut into about 1/4 inch strips. Heat the oil in a skillet and add the tortilla strips, a few at a time and cook until golden brown. Repeat the process until all have been cooked. Sprinkle with salt and set aside.

For the Chipotle Ranch Dressing

Either use a bottled ranch dressing or use a homemade dressing. I used the Hidden Valley Ranch Dressing with the packet of ranch dressing mix with milk and mayonnaise. To that, add one or two chopped chipotle peppers and the adobo sauce to the desired heat that you like.

For the Grilled Chicken

In a gallon zip lock add the Taco Bell seasoning mix or the taco seasoning mix of your choice and the olive oil. Add the chicken breast and coat them on all sides. After your grill is ready, cook the chicken breast, turning until done. Chicken should reach an internal temperature of about 160, then allowed to rest for at least 5 minutes that the temperature will rise to 165 degrees.

To assemble the salad

In a large bowl combine the lettuce, cheese, beans, corn, olives and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 plates. Slice each chicken breast and top each of the salad plates. Top each with the divided deviled eggs and the divided avocado, Top with the dressing and serve with limes if you like.

Keyword chicken, chipotle ranch dressing, cobb salad, Grilled Chicken, mexican

delicious catfish parmesan.

March 28, 2020 by Becky Spoon

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This catfish parmesan is so good! We love catfish! Our go to normally is grilled or fried with Zatarain’s fish fry. For a little variety I baked it with this parmesan/breadcrumb coating and it was delicious. Another plus with this recipe is that catfish was readily available in the fresh fish market and in the frozen section of the grocery store.

I serve this dish with my homemade tarter sauce and lemon wedges. Here’s the link for the simple tarter sauce that is so good and you can serve with any fish dish you make. It is great along side some fried shrimp, oysters, and a must for that seafood platter! Here’s the link for the recipe for the tarter sauce: https://the2spoons.com/so-good-simple-tarter-sauce/

I used Progresso Plain bread crumbs, but you could use the Italian Bread Crumbs too. Here’s a link for the Progresso Italian Bread Crumbs: https://amzn.to/2QQt2n9

Panko is another great choice. I didn’t use Panko bread crumbs, but I will try them next time because I think they will produce a crispier finished product. You are baking these catfish fillets so they don’t have the crisp that you have when you fry fish. I stick them under the broiler the last minute to crisp up a little. I say use any parmesan cheese you have on hand.

delicious catfish parmesan.

As I said before we love catfish and sometime I fry it using Zatarain’s fish fry. Here’s my recipe that’s on the blog for the fried fish which is so delicious! https://the2spoons.com/the-best-southern-fried-catfish/.

Ok! Here’s the recipe for the star dish! Enjoy and make soon!

Catfish Parmesan

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 6 servings

Ingredients

1 cup dry bread crumbs or Panko bread crumbs
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley (use dried if you don't have fresh)
1/2 tsp salt
1/4 tsp paprika
1/8 tsp each pepper, dried oregano and basil
6 fresh or frozen catfish fillets
1/2 cup (1 stick) butter, melted
tarter sauce and lemon wedges for serving

Instructions

In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange on a sheet pan.
Bake, uncovered, at 375° until fish just begins to flake easily with a fork, 20-25 minutes. In the last minute or so, turn your broiler on and while watching closely, crisp up or add a little more browning to the fish. I think this helps to solve the lack of crispiness you have because you are not frying the fish in hot oil.
If desired, serve with tartar sauce and lemon wedges.

Keyword baked fish, catfish, catfish parmesan, fish, main course, parmesan, southern food

easy fresh tomato pasta – my #1 go to in a pinch

March 28, 2020 by Becky Spoon

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This fresh tomato pasta is another perfect recipe for cooking things you have on hand and a great use for those ripe tomatoes that we need to use up. I’m looking daily in my refrigerator and at my non perishable items trying to make sure I don’t let anything go to waste!

Other that the olive oil and salt and pepper, this recipe has 4 ingredients! I used very ripe Roma tomatoes, a few leftover sweet cherry tomatoes I had on hand, fresh garlic, crushed red pepper flakes, and fresh basil or Italian parsley, whichever you have on hand. In a pinch you could use dried basil if you don’t have fresh.

fresh tomato pasta.

I used spaghetti, however any pasta would work. I tubed pasta or fusilli or other spiral shaped pasta would work well. This recipe is not one to just make with fresh tomatoes when you need to! I’ve been making this recipe for years and I have used a canned diced tomato before. I would use a really good tomato like Mutti or a San Marzano brand. Here’s a link for the Mutti: https://amzn.to/2Jhwseb

Need another pasta receip? https://the2spoons.com/best-pasta-and-clams/. This pasta with clams is also a great recipe for cooking from your pantry. While at the grocery store the other day they had canned clams which work well in the pasta with clams dish.

Here’s the easy recipe for the fresh tomato pasta! Bon Appetit!

Fresh Tomato Pasta

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Italian

Servings 2 servings

Ingredients

12 oz pasta of your choice, I used spaghetti
8-10 Roma tomatoes, diced or good quality Italian diced canned tomatoes like Mutti or San Marzano.
handful of cherry tomatoes (optional)
2 garlic cloves, minced
1/4 tsp red pepper flakes
fresh basil, several leaves torn, or 1/4 cup fresh Italian Parsley chopped (If you only have dried, add about 1/2 teaspoon of basil, parsley, or a combination of both)
2 tbsp extra virgin olive oil plus more for drizzling while plating
salt and pepper to taste and salt for the pasta water
1 cup reserved pasta water or more if needed
Parmesan cheese for serving

Instructions

Bring a salted pot of water to a boil and add your pasta.
While the pasta is cooking, heat the olive oil to medium in a large skillet. Add the red pepper flakes, cook about a minute, then add the garlic. Stirring constantly add the garlic and do not allow the garlic to brown. Reduce the heat if you need to. After about a minute, add the tomatoes and cook until the tomatoes are broken up and a sauce has formed. Salt and pepper to taste.
Remove the pasta from pot with tongs or a spider and add to the sauce in the skillet, tossing with tongs and adding a little pasta water at a time as needed to make a nice sauce.
Check for salt and add your fresh herbs. Toss then serve in bowls or on plates drizzled with a little extra virgin olive oil and grated or shaved Parmesan cheese. Enjoy!

Keyword fresh tomatoes, pasta, spaghetti, tomatoes

who’d love a patty melt?

March 24, 2020 by Becky Spoon

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Yum! We would and we really do LOVE a patty melt anytime! It is actually one of Allen’s all time favorites. What is there not to love? Caramelized onions, Swiss cheese all melted on some delicious buttery toasted rye bread. Total comfort food and deliciousness!

Another satisfying recipe for you to make for your family with items you probably have on hand, especially ground beef and onions. I always have ground beef and I always have onions, I always have butter, and I just happened to have 4 slices of Swiss left and I had rye bread. In an ideal world of which we don’t have right now because of sheltering in place, etc., we could run out to the store to grab the essential ingredients, so if you don’t have Swiss cheese, use what you have.

Don’t have rye bread? Use what you have. It won’t be authentic but you will have a delicious sandwich your family will love with the luscious caramelized onions, buttery bread whatever bread it is and melted cheese that doesn’t end!

What we eat isn’t always about that grocery list that we are going to make and run out and buy things we don’t have on hand to make that particular recipe! Use what you have on hand and just create dishes that give you comfort. I look forward to mealtime because it’s just a time you can forget everything and eat delicious, yummy food! It just takes a little effort to create delicious food!! Is a grilled cheese one of the most comforting foods there is? Add some caramelized onions and a ground beef patty and you will truly be in heaven.

who’d love a patty melt?

I never buy ground beef above 80/20 and occasionally I buy it with even less lean and more fat, like 73/27 if I’m making a smash-burger. You honestly need the fat to create a wonderful ground beef patty. Speaking of smash-burgers, here’s my recipe that you have to try!: https://the2spoons.com/heavenly-homemade-smashburgers/

I just used a regular Swiss cheese on the patty melt and I used Oroweat Jewish Rye bread. Here’s a link if you can look for when you do get out to the store: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=10533690&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FOroweat-Jewish-Rye-Bread-16-Oz%2F10533690

Here’s the recipe for these great patty melt’s!! Enjoy!

Patty Melts

Print Recipe

Course dinner, Lunch, Main Course, Sandwiches

Cuisine American

Servings 4 servings

Ingredients

4-6 tbsp unsalted butter
2 large onions, peeled and thinly sliced
kosher salt and fresh ground black pepper
1 1/2 lbs ground beef, at least 20 percent fat (80/20 or 73/27)
8 slices seeded rye bread
8 slices Swiss cheese, about 1/2 pound

Instructions

Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you’re ready to cook.)
Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.
Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2 1/2 minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)
Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

Keyword caramelized onions, comfort food, dinner, lunch, main course, patty melt, sandwiches