The 2 Spoons

better tuna casserole.

March 23, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

More pantry cooking for you! I did not like Tuna Casserole when I was young. Funny how our taste changes! I decided I’d give it another try and for some reason I really thought it sounded good the other day. This turned out delicious!

I honestly had never made it before. I was searching for the original that our Moms made in the 60’s so I searched and searched and found a post stating what James Beard said about cream of mushroom soup in 1972 and this recipe followed! The article was from the Washington Post published in 1996. Here’s a link for the article: https://www.washingtonpost.com/archive/lifestyle/food/1996/03/06/true-confessions-of-a-confirmed-casserole-cook/79df5092-0657-4118-b9df-706ab0a3cd9d/. Found the article interesting. Anyway…..

There are a couple of things I really like about this recipe. The first is that it has sour cream. The second is that it has Old Bay seasoning which I love and thirdly, this casserole is topped with Ritz crackers. And of course it has obligatory cream of mushroom soup!

I just served it with a simple lettuce and tomato salad and a piece of toasted bread. Delicious!

better tuna casserole.

I don’t even know what brand tuna I used. I do know it was a tuna in water. I drained the tuna of course before adding to the recipe. These are just simple items we have, no frills, but a delicious meal that is good for your family!

As you all know, I’m trying to provide recipes from the pantry or with ingredients that you have on hand!

These Salmon croquettes are another dish from the pantry that are a hit! https://the2spoons.com/better-than-ever-salmon-croquettes/

better tuna casserole.

Here’s the simple recipe!! Please try this. I think you’ll love it!

Tuna Casserole

Print Recipe

Course dinner, Lunch, Main Course

Servings 6 servings

Ingredients

2 tbsp butter, plus extra for the casserole dish
1 cup chopped celery
1 cup chopped onion
6 oz flat egg noodles, cooked according to package instructions, drained
1 cup frozen peas
2 cans (6 ounces each) flaked tuna in water, drained
1 cup milk
1/2 cup plain yogurt or regular sour cream
4 oz shredded brick, colby or cheddar cheese
10 oz can cream of mushroom soup
2 tsp minced fresh parsley (substitute dried if you don't have fresh)
1/2 Tsp Dried dill or 1 tsp fresh
1/4 tsp Old Bay seasoning
salt and pepper to taste

For the Topping

20 Ritz crackers, coarsely crumbled
additional butter, melted (optional)
paprika to taste

Instructions

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch casserole or two smaller ones.
In a small skillet, saute celery and onion in margarine or butter until softened.
In a large bowl, combine the cooked noodles with the celery, onion, peas, tuna, milk, yogurt, cheese, soup, parsley, dill and Old Bay seasoning. Toss well and season to taste with salt and pepper.
Spoon noodle mixture into casserole(s).
Add the crushed crackers to the top.
Bake in a preheated oven for about 30 to 35 minutes until top is browned and casserole is evenly hot throughout.

Keyword comfort food, pantry cooking, tuna

better than ever salmon croquettes

March 20, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

Still cooking from the pantry! These salmon croquettes are easy, oh so delicious, and I used canned salmon from the pantry! You know most of us have canned salmon in the pantry “just in case”. Also, as I’ve said in earlier post regarding our current situation with lack of choices at the grocery store, canned meats like salmon and tuna were readily available. And folks, I’m telling you that produce is abundant! The fresh produce also helps us fight this virus with the loaded vitamins we get!

This is a link for the salmon I used which was a can of wild Alaska salmon. https://amzn.to/3bckaQu

You don’t have to use wild Alaska salmon, there are other great choices in the grocery store or if you’re shopping online these days.

better than ever salmon croquettes

Mom made great salmon croquettes growing up! I kicked up the recipe we grew up with by adding fresh herbs, Panko breadcrumbs and I’ve added a little Dijon and mayonnaise to the ingredients!! They really are delicious! Sides that would be good are potatoes, mashed or pan fried, Mac n cheese would be great, and a simple salad or any green vegetable would work. Sautéed spinach would be great.
I served these with just a simple tarter sauce. Here’s my tarter sauce recipe which we love!!
http://www.the2spoons.com/so-good-simple-tarter-sauce/.

Want another recipe from cooking things we readily have? Here’s my chicken spaghetti! It was great!
https://the2spoons.com/easy-cheesy-chicken-spaghetti/

Here’s the recipe for the salmon croquettes! Enjoy!

Salmon Croquettes

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 4 Servings

Ingredients

1 14.5 oz Can salmon
1 Cup Panko breadcrumbs divided (if you don’t have Panko, crush crackers)
1 Tbsp Fresh parsley (dried if you don’t have fresh)
2 Green onions, tops and bottom, diced
1/2 Tsp Garlic, minced
1 Tsp Mayonnaise
1/2 Tsp Dijon mustard (you could use regular mustard if you don’t have Dijon)
1/2 Tsp Old Bay
Zest of one lemon
1/4 Tsp Salt
1/4 Tsp Black pepper
1 Egg yolk
1/2 Cup Panko for dredging
6 Tbsp Olive oil

Instructions

In a large mixing bowl stir together 1/2 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/4 tsp salt (or to taste) and 1/4 tsp pepper.
Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 4 equal portions.
Pour remaining 1/2 cup panko into a shallow dish. Press and shape portions into 3-inch patties.
Pour the oil into a large non-stick skillet. Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn’t already). Let fry until golden brown on bottom, about 2 minutes. Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
Let drain on paper towel. Serve warm with lemon wedges for spritzing over and tarter sauce if you’d like.

Keyword Alaska Salmon, appetizers, delicious, Easy, salmon, salmon croquettes

lovely french apple cake.

March 18, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

I made this french apple cake before the pandemic crisis began. I never got around to posting it. Lately, I’ve been trying to post recipes that will help you cook from your pantry and with limited supplies from the grocery store. I wasn’t going to post this but after I saw all the produce and fresh vegetables that are at the grocery store I decided I would. So many apples!

There is only 2/3 cups of flour in this recipe, so most of this recipe is apples, which are good for you. This would be a delicious treat for your kids that are having to stay home. Better yet, make it with them. It’s an easy recipe that comes together fast.

lovely french apple cake.

I used a 9 inch springform pan for this cake. I like to use a nonstick springform pan. Even though it is nonstick, you are going to coat the pan with butter and dust with flour like you would any other cake pan. This is the springform pan I use: https://amzn.to/2Qpf7UV

I use these pans for cheesecake and they are the best!

Want another easy dessert? https://the2spoons.com/delicious-cherry-pie/

Here’s the French Apple Cake recipe! Enjoy!

French Apple Cake

Print Recipe

Course Dessert

Cuisine French

Servings 8 servings

Ingredients

8 tbsp butter, plus more for pan
1/4 tsp ground allspice
1 1/2 lbs granny smith apples, cored and cut into 1/4 inch slices
1 lb golden delicious apples, peeled, cored and cut into 1/4
**Note – If you can only find granny smith apples that is fine. Any apple that you would use in baking should be fine.
12 tbsp white sugar, divided
1/2 tsp kosher salt
2 tbsp brandy (substitute apple juice if you don't have, or apple cider vinegar)
2/3 cup all purpose flour, plus more for the pan
1 tsp baking powder
2 large eggs
2 tsp vanilla extract

Instructions

Heat the oven to 375ºF with a rack in the middle position. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes.
Pour into a small heatproof bowl without scraping out the skillet. Stir the allspice into the butter and set aside.
Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar. Gradually whisk in the browned butter.
Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter. Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar.
Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.

Keyword apples, cake, dessert, french, french apple cake

shrimp wedge salad with old bay breadcrumbs & hot sauce dressing.

March 18, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

Easily attainable iceberg lettuce makes this shrimp wedge salad with old bay breadcrumbs & hot sauce dressing a great meal choice. I always have frozen shrimp in my freezer, and always have lettuce, either iceberg or romaine. The hot sauce dressing is from mayonnaise and milk and your favorite hot sauce (I used Louisiana hot sauce) which we most have on hand and if you don’t have breadcrumbs, they are easily made.

This recipe was in the March, 2020 issue of Food and Wine and I just had to make it! So happy I did! It is beautiful! It is delicious! It is a keeper!

And you know, just because we can’t eat out doesn’t mean we can’t have restaurant style food. If the kids don’t like the shrimp, leave them off. The dressing spiciness is controlled by you. Make the kids a wedge salad with breaded chicken nuggets or a grilled chicken breast. Want a more substantial meal? Add a bowl of soup! This tomato soup would be a great accompaniment for this salad. Here’s the recipe that’s on my blog also: https://the2spoons.com/tomato-soup/

shrimp wedge salad with old bay breadcrumbs & hot sauce dressing.

I buy my shrimp fresh from my favorite HEB and I also buy the frozen shrimp from Sams Club. I usually buy the large to jumbo shrimp. Either are great. The frozen are flash frozen fresh so they are always great. I purchase the fresh from my HEB because they have these large shrimp with the heads on which I like because they make great stock fro making mostly gumbos and other Louisiana dishes. I always have shrimp in my freezer. Here’s a link for the Sam’s club shrimp I purchase: https://www.samsclub.com/p/raw-jumbo-shrimp-21-25-members-mark/prod21422506?xid=plp_product_1_1

The salad finishes with capers as a garnish. You can leave those off if you don’t have, but I keep them. Capers are delicious! Here’s a link if you aren’t familiar! https://www.amazon.com/Sanniti-Spanish-Pareil-Capers-Vinegar/dp/B07MLSQFNQ/ref=sr_1_1?crid=1LPQ04NT5TJA&keywords=capers+non+pareil+32+oz&qid=1584403795&sprefix=capers%2Caps%2C683&sr=8-1

shrimp wedge salad with old bay breadcrumbs & hot sauce dressing.

Just posting this recipe makes me want it so bad because it was so delicious! Hope you enjoy it!

Shrimp Wedge Salad

Print Recipe

Course dinner, Lunch, Main Course, Salad

Cuisine American

Servings 4 servings

Ingredients

1 tbsp vegetable oil
20 peeled and deveined raw large shrimp (about 1 pound)
1/2 tsp kosher salt
1/8 tsp black pepper
1 1/4 cups fresh breadcrumbs
1/2 tsp Old Bay seasoning
1/2 cup mayonnaise
2 tbsp whole milk
4 tsp hot sauce
1 20 oz head iceberg lettuce, cut into 4 wedges
capers, for garnish

Instructions

Heat oil in a 12-inch nonstick skillet over medium-high. Add shrimp; cook until pink and cooked through, 1 to 2 minutes per side. Sprinkle with salt and pepper. Remove from skillet; set aside.
Add breadcrumbs and Old Bay seasoning to skillet; cook over medium, stirring occasionally, until golden brown, about 4 minutes. Remove from heat; set aside.
Whisk together mayonnaise, milk, and hot sauce in a small bowl until smooth.
Arrange lettuce wedges on a platter. Top with shrimp, dressing, and breadcrumbs. Garnish with capers.

Keyword salad, shrimp, shrimp wedge salad, wedge salad

best easy cheesy chicken spaghetti.

March 16, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

Yum. This easy cheesy chicken spaghetti is delicious.! Not only is this casserole delicious but it will feed six and if you do have leftovers this dish is even better the next day.

During these times that we are trying to eat from our pantry’s, make meals stretch and feed the family dishes everyone will love, this dish checks all of those boxes along with the economical box. If you are feeding a crowd, double, triple, how many times over it works wonderfully. This is actually a great recipe to feed a crowd.

Every item in this recipe can actually be from your pantry expect for the fresh ingredients like onions and peppers, and of course the cheese. I used fresh mushrooms and chicken that I had leftover, but you could use jarred mushrooms and canned chicken! I did top it with a mixture of cheddar cheese and Italian bread crumbs but you could leave the bread crumbs out all together.

My boys loved this growing up. When my youngest son moved from home and shared a place with friends, I’d make a huge recipe of this and send it home with him! This makes a great dish to serve a crowd, and it is a perfect make ahead dish that you can freeze before baking!

easy cheesy chicken spaghetti.

So the main ingredients in this dish, other than the spices, oil and a little butter are spaghetti, bell peppers (I used red and green), onions, cooked chicken, mushrooms, pimiento, and of course cream of mushroom soup. Some recipes call for cream of mushroom soup and cream of chicken soup. You can add both if you like. I’ve seen recipes that add a can of rotel tomatoes instead of the pimiento.

As you can see most of the ingredients are common ingredients most of us always have on hand. I ALWAYS have cream of mushroom soup so I buy them in 6’s like you get a Sams club or online at amazon for a 4 pack. Here’s a link for the amazon 4-pack: https://amzn.to/2Wi5dbg.

easy cheesy chicken spaghetti.

Keeping the “cooking from the pantry” theme going, you can open a can of green beans to serve with this and that would be a great addition. Here’s my simple recipe for canned green beans: https://the2spoons.com/taste-like-fresh-easy-green-beans-with-pork/.

My Mom would have probably thrown in a green salad and bread because she always served complete meals that covered the food wheel and she would include dessert!

Here’s the easy recipe! Hope you enjoy!

Chicken Spaghetti

Print Recipe Pin Recipe

Course dinner, Main Course

Cuisine American

Servings 6 servings

Ingredients

12 oz spaghetti
2-3 cups cooked chicken
2 cups grated cheddar cheese (I use a combination of mild and sharp)
2-3 oz Velveeta cheese, cubed ( Optional, but I really like it in the dish)
2 cans cream of mushroom soup
6-8 large mushrooms, sliced
1/2 onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
2 tbsp butter
1 tsp extra virgin olive oil
1 4 oz jar pimentos, drained
1 can sliced ripe olives, optional
2 cups chicken broth
1 tsp Lawry's seasoned salt
1/8-1/4 tsp cayenne pepper
salt and pepper to taste
1 cup additional grated cheddar cheese for the top

Instructions

Preheat oven to 375 degrees.
Dice the chicken from a chicken you have cooked or a rotisserie chicken. I cooked mine in the instant pot. I placed the chicken in the pot, adding water up about 3/4 to the top of the chicken. I added 2 bay leaves, a stalk of celery, 2 carrots, 1/2 onion and a little salt. I set the Instant Pot for 30 minutes and allowed it to release on it's on. I then remove the chicken and strain the broth, discarding the vegetables. When cool, you can dice or tear the chicken into pieces. You will probably have more chicken than you need left, so use it for another recipe.
If you have a rotisserie chicken it will work, you'll just need some chicken broth in your pantry.
Cook your spaghetti according to packaged instructions.
While your pasta is cooking heat the butter and oil in a large pot. Add your onions and peppers and cook until the onions are translucent. Add the mushrooms and cook until the water has evaporated from the mushrooms and they are starting to brown. Don't salt your mushrooms until they begin to brown because the salt will just release the water. When they start to brown add the seasoning salt and pepper. Now add the cream of mushroom soup, and your chicken broth. Cook and stir until your soup has completely heated through and all is combined. At this point I turn off the heat, allow the sauce to cool a little, then add the pimentos and olives.
When the spaghetti is cooked, drain and add it to a container large enough you can toss all the ingredients in. I usually add a touch of oil so the pasta won't stick. Add the chicken and toss. Then add the sauce that has cooled and has all the remaining ingredients in it, along with the cup of cheese. I combine again the pasta, chicken the sauce and cheese. You're going to add cheese to the top so you want the cheese combined throughout your dish. Now that it's all combined, dot with the Velveeta cubes and top with the remaining cheese.
Place mixture into a prepared casserole dish. Cover and cook for 30 minutes until bubbly, then remove the foil or cover and add your cheese. Cook an additional 15 minutes or until your cheese has melted. Enjoy!

Keyword cheesy, chicken, chicken spaghetti, dinner, Easy, main course, spaghetti

delicious pozole rojo with pork.

March 10, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

This mouth-watering pork and hominy stew, pozole rojo, is a popular dish in Mexico. There is a white pozole that is with pork and hominy in a delicious broth, but I prefer the rich red that is made with the addition of red chile.

This time I used a combination of Guajillo and Ancho Chile Sometimes I use New Mexico dried red chile, which is a favorite of ours. We always have an abundance of New Mexico dried chiles on hand.

If I haven’t been to New Mexico to buy, I order on line. Here’s a link for brand I have purchased several times. https://amzn.to/2TKESQe

delicious pozole rojo with pork.

You make a red chile sauce by seeding the chiles, then they are submerged in very hot water and allowed to steep a little, then pureed in a blender or food processor.

I use a Nutribullet because it really pulverizes the chile. https://amzn.to/2ZwyuQB.

They are then strained to form a paste. You can use this red chile sauce or salsa for so many different dishes. Here is a link for new Mexico Red Chile Sauce that I keep on had for making enchiladas and other Mexican or New Mexico foods. Here is https://the2spoons.com/new-mexico-red-chile-sauce/. The sauce has the addition of other ingredients like Mexican oregano, onions and garlic. You will fall in love with red chile if you start making it. Here’s my Red Chile Enchiladas that are so good.https://the2spoons.com/new-mexico-hatch-red-chile-beef-enchiladas/.

New Mexico Hatch Red Chile Beef Enchiladas

delicious pozole rojo with pork.

Another note before the recipe is that I prefer the dried pozole.

The day before I boil the pozole in a pot for 2 minutes, then I let it soak overnight. If you will look at the top, there’s a little yellow “thing” that attached the kernel to the cob.

So, it is a little tedious, but you want to remove that because it is tough. I drain the pozole, remove this, then add back to a large pot, add enough water to completely cover and cook for about 2 hours before you add salt or any other ingredients.

This picture is after cooking the two hours. It has puffed up, it’s beginning to get really tender.

The next step is you will add your pork and your red cause and cook another hour and a half to two hours or until your pork is fork tender.

One of the reasons I like dried pozole is that it adds thickness to your stew. You can use the canned but it will lack that thickness, which really is ok. I have used the canned before, many times…I just prefer the dried for this dish. If you do use the canned hominy, I would simmer it with added water for about an hour before you add your pork and red chile.

This soup is not complicated, just takes a while to cook because of the pork. You want the pork to be very, very tender.

Here’s the recipe! Enjoy

Pozole Rojo

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Mexican, new mexico

Servings 6 servings

Ingredients

1.5 lbs dried hominy
1 whole head garlic, sliced through the middle
1 onion
water to cover the hominy plus
salt to taste
1 lb pork neck bones
3 lbs pork shoulder, cubed
4 large garlic cloves, peeled and minced
3 bay leaves
1 tsp cumin
2 tbsp dried oregano (Mexican oregano if best)

For the condiments

shredded lettuce
radishes, thinly sliced
1 1/2 finely chopped onion
lime quarters
avocado slices
tostados or chips

For the Red chile Sauce

6 ancho chile
6 guajillo chile
6 garlic cloves
1 onion
1 tsp salt
1 tsp Mexican oregano
2 tbsp canola oil

Instructions

The day before boil the pozole or hominy in enough water to cover plus about an inch for 2 minutes. Let the hominy stand overnight. Drain the pozole and remove the stem at the top of each kernel that was connected to the cob. Takes a few minutes, but worth it.
Bring a large pot of water (covering the pozole by 2 inches) to a boil and add the pozole. Add the whole head of garlic that has been halved through the middle. Cook for at least 2 hours adding boiling water as needed.
Remove the garlic head and add the meat, the onion, salt, the salsa and cook for about an hour and a half or until the pork and pozole is tender. Check for salt.
To serve ladle the stew into large bowls, top each one with a little shredded lettuce, chopped onions, sliced radishes, avocados, cilantro if you like and lots of lime juice! Enjoy!
Note: If you use canned hominy, add a 28 oz. can to a large pot and add about 2 cups of water. Bring to a boil and simmer for about an hour before you add the other ingredients. The benefit of dried pozole is it adds thickness to the stew.

For the Red chile salsa

Remove and discard the stems, seeds, and large veins from the chili pods. Bring a pot of enough water to submerge the chile to a boil. Remove from the heat and add the chile. Allow to soak for at least 30 minutes.
Transfer the chile to a blender or food processor along with the onion, garlic, salt and Mexican oregano and about a ladle and a half of the soaking liquid. Puree until a smooth.. Transfer from the processor to a strainer and strain over a bowl, pushing the chile through the strainer with a back of a spoon, discarding any of the seeds and skins remaining in the strainer. Heat the canola oil and add the red chile salsa. Cook on low 20 to 30 minutes.

Notes

Keyword hominy, New Mexico Red Chile, pork, pork and hominy soup, pozole, pozole rojo, red chile, soup