The 2 Spoons

easy instant pot meat sauce with pasta…

February 26, 2020 by Becky Spoon

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This spaghetti and meat sauce is another easy recipe with ingredients you probably have in your pantry and freezer. I was craving Italian so I made this in my instant pot! I didn’t have spaghetti so I used linguine! Just as good.

I guess you would say this is an Italian-American Sauce. Many Italian sauces like a Sunday sauce will start with 3 or 4 different cuts of meat and they aren’t ground meats expect for some Italian sausage. This recipe has ground pork and ground beef, typical in an American style meat sauce. You know, the meat sauce we grew up with.

I started the recipe with sauteing onions and garlic in olive oil and then I added the ground beef and pork allowing it to brown. I then added wine scraping up the bits to get all the flavors. Even though I made this in the Instant Pot all of the steps to build flavors still apply. The use of the instant pot is just to cut down on the 2 to 3 hour simmer on the stove-top, not to cut out the steps to build the flavors necessary for a good meat sauce.

instant pot meat sauce with pasta…

You always want to use a good tomato in sauces. I used Mutti puree because I love their products and I didn’t have to squish a bunch of canned tomatoes. Here’s what I used: https://amzn.to/2w76AhM. You don’t have to buy this many, but if you can’t get them at your local grocery store, this is a good choice.

Honestly, how can something be so beautiful and not be good.

I added fennel seeds to this meat sauce because it adds a sweetness which I love in a meat sauce. I also added some red pepper flakes because I like a little kick. You don’t have to add either, but just some suggestions to add extra flavor.

I have made a bolognese many times, but you know we just need a simple meat sauce like this recipe. If you decide to make a bolognese here’s a great recipe: https://the2spoons.com/hearty-satisfying-bolognese-sauce/.

Here’s the recipe for this easy instant pot meat sauce with pasta…Bon Appetite!

instant pot meat sauce with pasta

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American, Italian

Ingredients

1/4 cup extra virgin olive oil
2 medium yellow onions, diced
6 garlic cloves peeled and chopped
1 lb ground beef
1 lb ground pork
salt
4 bay leaves
1 1/2 tsp dried oregano
1 tbsp fennel seeds (optional)
3/4 cup dry white wine
24 oz tomato puree plus
3 cups water
1 6 oz can tomato paste

Instructions

Heat the olive oil in the instant pot in the saute mode on normal. Add the onions and cook, stirring occasionally until golden. Add the garlic and cook stirring until it starts to brown. Add the ground beef and the ground pork. Season lightly with salt. Cook, stirring to break up the meat until the meat changes color and the water it gives of is boiled away about 10 minutes.
Continue cooking until the meat is browned about 5 minutes. Add the bay leaves, fennel and oregano, then pour in the wine. Bring to a boil and cook, scraping up the brown bits that cling to the pot until the wine is almost completely evaporated.
Pour in the tomato puree, then stir in the tomato paste until it is dissolved. Season lightly with salt.
Place the lid on and set for 35 minutes. When finished, do a quick release. Skim off the fat and check the seasoning. Add salt if needed. Serve over your favorite pasta.

Keyword Instant Pot, Italian, italian-american, meat sauce, meat sauce with pasta

Simple – Favorite Red Chile Marinated Carne Asada Tacos!

February 25, 2020 by Becky Spoon

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These Red Chile Marinated Carne Asada Tacos are so good! If you follow me you know the hubs favorite thing to eat ever is tacos! I can ask him every single day, “what do you want to eat?” and he says “tacos”. Obviously, that doesn’t happen but we do have a lot of Mexican food.

I used a thin rib eye steak that you can get at your supermarket. I see that much more than before, so it must be in demand. It’s just a ribeye steak that is sliced thin. If you can’t find it already prepared that way ask the meat market to slice some for you.

I purchased mine from HEB. Here’s a link so you can see what would be offered in a supermarket: https://www.heb.com/product-detail/h-e-b-beef-ribeye-steak-thin-value-pack-usda-select-3-4-steaks/371752.

Simple Favorite Red Chile Marinated Carne Asada Tacos!

These Carne Asada Tacos are kind of the best of two worlds. We love authentic Mexican food and we love Hatch Red Chile. In Mexico they simply season their steak and grill it which is delicious but I added our love of New Mexico sauces like the Hatch Red Chile. My Red Chile is on the blog and here’s the link: https://the2spoons.com/favorite-new-mexico-hatch-red-chile-sauce/. This red chile is well worth the effort and there are so many additional uses like enchiladas, our favorite!

Look at these enchiladas that I made with the Red Chile Sauce! They are to die for! Here’s the link for them! https://the2spoons.com/new-mexico-hatch-red-chile-beef-enchiladas/.

Simple Favorite Red Chile Marinated Carne Asada Tacos!

Here’s the recipe!! Enjoy!!

Red Chile Marinated Carne Asada

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Mexican, new mexico

Servings 2 servings

Ingredients

8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 medium onion, minced
3 garlic cloves, minced
1-2 tsp crushed Mexican oregano
1 tsp salt, or more to taste

For the Red Chile Marinated Carne Asada

1 lb very thin sliced ribeye steak
1/2 cup Red Chile sauce
4 flour tortillas
1/2 cup Monterrey jack cheese
2 avocados, sliced and divided
1 tomato diced
1/4 white onion diced

Instructions

Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce. Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!

For the Tacos

Place the thin sliced ribeye steak in a zip lock bag. Pour the red chile sauce over and massage the bag to make sure all the meat is covered. Zip the bag and place in the refrigerator for 24 hours.
Remove the beef from the refrigerator and place in a bowl or plate and allow to come to room temperature. Heat your grill or get your charcoal ready. When you're ready to cook, drizzle a little olive oil over the steak. Place on the grill and cook about 2-3 minutes on the first side, flip and continue to cook for an additional 2 to 3 minutes. This is very thin and you don't want to overcook.
Remove from the grill, place on a plate and allow to rest for a few minutes. Heat your flour tortillas on the grill flipping continuously to prevent from burning.
After the steak has rested, dice or slice the meat. Place a little cheese on each flour tortilla, add the meat, add a couple of avocado slices, some diced onions and tomatoes. Serve with your favorite salsa and enjoy!

Keyword carne asada, carne asada tacos, hatch, Hatch red chile sauce, mexican food, New Mexico, new mexico hatch red chile sauce

The Best Roasted Tomatillo Salsa

February 25, 2020 by Becky Spoon

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This Roasted Tomatillo Salsa is one of my favorite salsa’s. It really is the best. I like it with some heat but not to the point that I cry when I eat it! LOL!! You know how that is with some salsas. Luckily, you can adjust the heat with the number of Jalapeno or Serrano Chile’s you add.

Are you familiar with tomatillos? Here’s a brief explanation.

The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. A staple of Mexican cuisine, they are eaten raw or cooked in a variety of dishes, particularly salsa verde.

Wikipedia

The Best Roasted Tomatillo Salsa

Tomatillos can be used in their raw state or roasted for a salsa which i did.

Along with the tomatillos, I roasted garlic and onions to add to the salsa. Ijust drizzled them with a little olive oil before placing in the oven.

The Best Roasted Tomatillo Salsa

I served the salsa with my Red Chile Carne Asada Tacos and it was the perfect condiment! Here’s the link for those tacos that you also want to make! Really easy and delicious!

The Best Roasted Tomatillo Salsa

I also roasted the onions, garlic and jalapenos before processing all of the ingredients! This is a great Salsa Verde! Enjoy!

Roasted Tomatillo Salsa

Print Recipe

Course Condiment, Salsa

Cuisine Mexican

Ingredients

1 lb tomatillos, husk removed and rinsed
1/2 medium white onion, halved
1-2 jalapenos or Serrano's
2 whole garlic cloves, peeled
1/4 cup fresh cilantro
1/4 cup water
1/2 tsp kosher salt
1/2 tsp ground cumin
juice of one lime

Instructions

Turn your broiler on and roast the tomatillos, chile(s), onion and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Season with salt, usually 1/2 teaspoon.

Keyword condiment, mexican food, roasted, roasted tomatillo sauce, salsa, tomatillo

So Easy! My Texas Take on Avocado Toast

February 24, 2020 by Becky Spoon

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My Texas Take on Avocado Toast is how I like the popular Avocado Toast! I mean, which you rather have, a crispy corn tortilla or bread? Both are delicious but I really like the corn tortilla. And, it’s only 50 calories! Win-win!

I topped it with a medium cooked poached egg and this just makes a perfect breakfast! Sprinkling with red pepper flakes adds a little kick to already delicious avocado!

So Easy! My Texas Take on Avocado Toast

I poached the eggs in a saucepan that I brought water to a boil and added a little vinegar. I started a swirl in the middle and slipped the egg in. The vinegar helps the eggs set. I then cook to the desired doneness. I have an egg poacher that’s great just don’t usually drag it out. I do recommend one of you don’t feel comfortable poaching an egg the saucepan method. Here’s one I’d recommend: https://amzn.to/2T7Uaye

I have so many breakfast recipes on my blog! Try these delicious Entomatadas! http://www.the2spoons.com/delicious-entomatadas-for-breakfast-or-anytime/ They’re delicious!

So Easy! My Texas Take on Avocado Toast

Here’s the recipe for this easy breakfast!!

My Texas Take on Avocado Toast

Print Recipe

Course Breakfast, brunch

Cuisine American, Mexican

Servings 2 Servings

Ingredients

2 corn tostados
2 Ripe avocados
salt and pepper to taste
1/4-1/2 lemon
red pepper flakes (optional)
2 eggs poached or sunny side up

Instructions

Scoop out the avocado into a bowl and mash with a fork. Add the lemon juice and salt and pepper to taste. Combine and set aside .
Poach your eggs until your desired doneness. I just lift with a slotted spoon and feel for firmness. Remove and drain on a paper towel. If you prefer cook your eggs sunny side up or how you prefer.
Heat your tostados under the broiler or in your oven. Spread each with the avocado. Top with your eggs. Add a little salt and pepper to your eggs and red pepper flakes if you like. Serve with your favorite salsa if you like.

Keyword avocado toast, corn tortillas, Texas

the best, easy potato and smoked sausage hash biscuit and gravy.

February 23, 2020 by Becky Spoon

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This potato and smoked sausage hash biscuit and gravy is sooooo good! Perfect for your weekend breakfast, or this would make a great dinner! We love hash for breakfast, especially, but love like a pot roast hash for dinner.

Just look how yummy this looks! They start with my homemade buttermilk biscuits that are on the blog. They are absolutely flaky and delicious! You will not buy store bought biscuits again after you see how easy these biscuits are and how delicious they are!

Here’s the link for my biscuits:https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/

Here is another hash that I’ve made that really is delicious with a Mexican food twist: https://the2spoons.com/chorizo-breakfast-tacos-with-potato-hash/

Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

best breakfast – potato and smoked sausage hash biscuit and gravy.

You have to make this breakfast dish. I think you will love it. Yes, not something you’ll eat everyday, but on occasion who doesn’t need some good ole comfort food like this.

Potato & Smoked Sausage Hash & Biscuits & Gravy

The used Kielbasa in the dish. Here’s a link for the brand I used. https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=489589622&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FEckrich-Polska-Kielbasa-Smoked-Sausage-Loop-13-Oz%2F489589622

I always cook my potatoes and onions first until they are softened and starting to brown before I add the smoked sausage that you can cut in 1/2 inch rounds or dice it. The smoked sausage and the gravy with the onion flavor and the flaky biscuits are a complete win.

best breakfast – potato and smoked sausage hash biscuit and gravy.

Here’s the easy recipe!!! Enjoy!

potato and smoked sausage hash biscuit and gravy.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, dinner, Lunch

Cuisine American

Servings 4 Servings

Ingredients

3 Large potatoes, diced
1 Onion, diced
1 green bell pepper, diced
1 Lb Smoked sausage, sliced or diced
Oil for cooking potatoes
You can add bell peppers, mushrooms, jalapeños,

For the Biscuits

2 1/2 cups all purpose flour (spoon and leveled)
1 tsp salt
2 tsp baking powder
1/2 cup butter, cold and grated or shortening
1 cup plus 2 tablespoons cold buttermilk
2 tsp honey
melted butter for brushing when out of the oven

For the Gravy

2 tbsp butter, baking drippings or vegetable oil
2 tbsp flour
2-3 cups whole milk (add milk to your desired consistency)
salt and pepper to taste

Instructions

Pour enough oil to cover the bottom of a large skillet. I use a seasoned iron skillet. Heat to hot but not smoking and add the potatoes and onions. Brown the potatoes turning to brown on both sides. Cover and cook until the potatoes have softened, but not done. You don’t want them to be mushy because you are going to remove the lid and brown them more.
Remove the lid, turn your heat to high, a quickly browning the potatoes turning until you have a crispy potato. Add the smoked sausage and heat through.

For the Biscuits

Preheat the oven to 425 degrees F. Add the flour, salt, and baking powder to a large bowl. Grate the cold butter into the dry ingredients and with a pastry cutter, two forks or my favorite, your hands, cut the butter into the flour until coarse crumbs form. Make a well in the center of the mixture and add the buttermilk and the honey. Stir just to combine. Do not overwork.Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)Brush the tops with a little buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.Brush the tops with butter.

For the Gravy

Add the oil to a skillet. Add the flour and cook about 2 minutes. Then add the milk and whisk to prevent lumping. Cook until thickened adding more milk if needed. Season with salt and black pepper. Cayenne pepper optional.

To Assemble

Split the biscuits in half in individual bowls or plates for the number of servings you are making. Place the bottom of the biscuit down and ladle gravy over. Top with some of the potato and sausage hash with more gravy if you like. Place the top of the biscuit on and enjoy.
I really like to serve in a bowl with a ladle of gravy to the bottom, add the bottom biscuit, add the hash, more gravy if you like, then top with the lid!! Bon Appetite!

Keyword biscuits, biscuits and gravy, hash, homemade biscuits, potato, smoked sausage, smoked sausage potato hash

Awesome Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

February 19, 2020 by Becky Spoon

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Taco Tuesday started early with these Chorizo Breakfast Tacos with Potato Hash and Fried Eggs. This is Rick Martinez’s recipe from Bon Appetite. I love so many of his recipes and this one is a hit. Ok, so I have to say that the recipe calls for crumpled cotija cheese and I forgot to add!! Well, they were delicious without that! Cotija is a cow’s milk hard cheese that originated in Mexico. It is named after the town of Cotija, Michoacán. If you don’t like feta, use Monterrey Jack or a medium cheddar. Here’s a link for Cotija:https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=19757593&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FRancho-Grande-Part-Skim-Cotija-Cheese-10-oz%2F19757593.

I used homemade chorizo that is on the blog. Here’s the link for that recipe: https://the2spoons.com/homemade-chorizo-with-eggs-hashbrowns/. There are great brands at the local super markets that have great Mexican Chorizo which is what you use in this recipe. I’ve used this brand before and it’s good.

Awesome Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

Want another breakfast recipe? I have lots on the blog: https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

Here’s the recipe for these awesome breakfast tacos! You will love them. I you aren’t already having Mexican food for Breakfast, please do. It just takes breakfast to a new level.

Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

Print Recipe

Course Breakfast, brunch

Cuisine Mexican

Ingredients

1 large spring onion, tops removed, bulb thinly sliced, or 1 small shallot, thinly sliced
1 tbsp apple cider vinegar
kosher salt
2 tbsp vegetable oil, divided
4 oz chorizo, casings removed
1 small yellow onion, chopped
2 garlic cloves, thinly sliced
1 small russet potato
4 olive oil basted Fried Eggs
Warm tortillas, watercress or cilantro, crumbled cotija cheese (you can use Monterrey Jack) lime wedges for serving

Olive Oil Eggs

3 tbsp olive oil
2 large eggs
salt and freshly ground pepper

Instructions

Give spring onion, vinegar, and a pinch of salt a good toss in a small bowl. Let sit while you prepare the hash; this will be just enough time to lightly pickle the onion.
Heat 1 Tbsp. oil in a medium skillet over medium. Cook chorizo, breaking up with a wooden spoon and stirring occasionally, until brown and cooked through, about 5 minutes. Transfer chorizo to a plate with a slotted spoon.
Add yellow onion and garlic to fat in skillet and cook, stirring occasionally, until softened, 6–8 minutes.
Meanwhile, grate potato on the coarse holes of a box grater; squeeze firmly over sink to remove excess water.
Add potato, chorizo, and remaining 1 Tbsp. oil to skillet. Cook, turning hash occasionally and breaking up with a spoon, until potato is golden brown, cooked through, and crunchy around the edges, 8–10 minutes.
Assemble tacos with hash, fried eggs, tortillas, watercress, drained pickled spring onions, and cotija. Serve with lime wedges for squeezing over.

Olive Oil Eggs

Heat oil in a medium nonstick skillet (a 10" skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other (a rubber spatula can help nudge them apart if needed), until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel–lined plate to blot oil; season with salt and pepper.

Keyword breakfast tacos, chorizo breakfast tacos, eggs, fried eggs, potato hash, tacos