The 2 Spoons

better tuna casserole.

March 23, 2020 by Becky Spoon

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

Coursedinner, Lunch, Main Course

Keywordcomfort food, pantry cooking, tuna

Servings 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.

better than ever salmon croquettes

March 20, 2020 by Becky Spoon

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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

Coursedinner, Lunch, Main Course

CuisineAmerican

KeywordAlaska Salmon, appetizers, delicious, Easy, salmon, salmon croquettes

Servings 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.

lovely french apple cake.

March 18, 2020 by Becky Spoon

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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

CourseDessert

CuisineFrench

Keywordapples, cake, dessert, french, french apple cake

Servings 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.

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

March 18, 2020 by Becky Spoon

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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

Coursedinner, Lunch, Main Course, Salad

CuisineAmerican

Keywordsalad, shrimp, shrimp wedge salad, wedge salad

Servings 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.

best easy cheesy chicken spaghetti.

March 16, 2020 by Becky Spoon

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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

Coursedinner, Main Course

CuisineAmerican

Keywordcheesy, chicken, chicken spaghetti, dinner, Easy, main course, spaghetti

Servings 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!

so good. simple harissa chicken

March 8, 2020 by Becky Spoon

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This harissa chicken recipe was in the Food and Wine magazine issue for March 2020 and I just had to make it! I’m so glad I did because it is delicious!

Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers or serrano peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.

I purchase it in a tube, however; I’ve seen it also in jars. Here’s a link to the brand and tube I buy. You can order it online or I am seeing it in grocery stores, like my local HEB now, so it is available in larger stores. https://amzn.to/2TGdxP8

so good. simple harissa chicken

Food and Wine Magazine had dried edible rose petals scattered over the finished chicken. i didn’t have any, but they made a beautiful presentation.

I wanted to serve these with something creamy to absorb the wonderful dishes. I thought about scalloped potatoes would be perfect and they were.

The potatoes were delicious. I used Yukon gold potatoes, sharp cheddar cheese, Parmesan cheese and lot’s of thyme in this recipe. Oh, don’t forget the onions too. Here’s a link for the delicious potatoes. you won’t regret making them. https://the2spoons.com/easy-cheesy-scalloped-potatoes/

so good. simple harissa chicken

Here’s the recipe for the chicken. Enjoy!

Harissa Chicken

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMoroccon

Keywordchicken, dinner, harissa, Harissa chicken, leg quarters, main course, moroccon, spicy

Servings servings

Ingredients

3/4 cup plain whole milk Greek yogurt
1/4 cup fresh lemon juice
3 tbsp plus 2 tsp harissa paste, divided
1 1/2 tsp kosher salt, divided
2 tsp grated garlic
1 tbsp black pepper, divided
4 10 oz chicken leg quarters
2 large shallots, halved
1 garlic head, halved crosswise
1 small lemon, halved
1/4 cup water
1 tbsp paprika

Instructions

Whisk together yogurt, lemon juice, 3 tablespoons harissa paste, 1 1/2 tablespoons salt, thyme leaves, grated garlic, and 2 teaspoons pepper. Place chicken quarters in a large ziplock plastic bag. Pour yogurt mixture over chicken, and seal bag. Refrigerate at least 8 hours or up to 24 hours, turning bag occasionally.
Preheat oven to 375°F with oven rack in upper third of oven. Let chicken stand at room temperature 30 minutes. Scatter shallots, garlic, and lemon halves, cut sides down, in a heavy-duty roasting pan or 13- x 9-inch baking dish. Add thyme sprigs. Remove chicken from marinade, allowing excess marinade to drip off. Discard marinade. Sprinkle chicken with remaining 2 teaspoons salt and remaining 1 teaspoon pepper; arrange chicken, skin sides up, in a single layer in roasting pan. Add 1/4 cup water to pan.
Roast chicken in preheated oven until a meat thermometer inserted in thickest portion registers 140°F, 30 to 35 minutes. Turn broiler to high. Baste chicken with pan juices, and sprinkle chicken with paprika. Broil, basting chicken with pan juices every 2 to 3 minutes, until thermometer registers 165°F, 8 to 10 minutes.
Transfer chicken to a channeled cutting board; let rest 10 minutes. Meanwhile, squeeze 1 roasted lemon half and 6 roasted garlic cloves into pan juices; reserve remaining lemon half for serving and remaining garlic cloves for another use. Mash shallots and garlic with a fork. Pour pan juice mixture through a fine wire-mesh strainer into a bowl, pressing to extract liquid; discard solids. Whisk in remaining 2 teaspoons harissa paste. Pour accumulated juices from cutting board into harissa mixture in bowl, and stir. Pour pan juice mixture onto a serving platter, and top with chicken. Serve immediately with reserved lemon half.