The 2 Spoons

The Best Roasted Tomatillo Salsa

February 25, 2020 by Becky Spoon

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

CourseCondiment, Salsa

CuisineMexican

Keywordcondiment, mexican food, roasted, roasted tomatillo sauce, salsa, tomatillo

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.

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

CourseBreakfast, brunch

CuisineAmerican, Mexican

Keywordavocado toast, corn tortillas, Texas

Servings 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.

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.

Print Recipe

CourseBreakfast, dinner, Lunch

CuisineAmerican

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

Prep Time10

Cook Time20

Total Time30

Servings 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!

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

CourseBreakfast, brunch

CuisineMexican

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

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.

Easy Buttermilk and Franks Red Hot Sauce Marinated Chicken Tenders

February 18, 2020 by Becky Spoon

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Buttermilk and Franks Red Hot Sauce Marinated Chicken Tenders
These easy buttermilk and Franks Red Hot Sauce marinated chicken tenders are so good! Doesn't everyone love chicken tenders? Honestly so tender and the best for making this kind of a recipe. You could use chicken breast that you slice which I have done many times, but the tenders really are so good. — Buttermilk and Franks Red Hot Sauce Marinated Chicken Tenders

These easy buttermilk and Franks Red Hot Sauce marinated chicken tenders are so good! Doesn’t everyone love chicken tenders? Honestly so tender and the best for making this kind of a recipe. You could use chicken breast that you slice which I have done many times, but the tenders really are so good.

I served these with my cream gravy that I added a splash of Franks Red Hot sauce for dipping! These would be great with a ranch or blue cheese too. So, the Ranks Red Hot Sauce is not real hot and I used it in the marinade to add that delicious flavor. These are not hot. I could have easily tossed these in straight sauce after frying them, but I didn’t want that intense heat like in a wing, just the flavor. I don’t know I’m just fond of a creamy gravy with chicken, but you choose the sauce you prefer.

Buttermilk and Franks Red Hot Sauce Marinated Chicken Tenders

I love Frank’s Red Hot Sauce. This is the original. here’s a link if you aren’t familiar with this brand: https://amzn.to/37EpOIO. Frank’s has several different sauces but this is the cayenne sauce. I happen to love cayenne.

The other day I made steak fingers, similar to the tenders! Here’s the link for those: https://the2spoons.com/texas-chicken-fried-steak-fingers/.

Easy Buttermilk and Franks Red Hot Sauce Marinated Chicken Tenders

To save time you can actually marinate these the night before. Just throw them in a zip lock with some buttermilk and Frank’s Hot Sauce and stick them in the fridge overnight. When you cook them all you’ll need to do is dredge them in some flour, fry them a couple of minutes in canola oil and you’re done. Make a quick gravy, some mashed potatoes and a side salad or a green vegetable and you have a great meal. Here’s a recipe for one of my mashed potato recipes: https://the2spoons.com/delicious-buttery-mashed-potatoes/.

Here’s the easy recipe! Enjoy!

Easy Buttermilk and Franks Red Hot Sauce Marinated Chicken Tenders

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbuttermilk marinated, chicken, chicken tenders, Franks Red Hot Sauce

Servings Servings

Ingredients

12-16 chicken tenders
1 cup buttermilk (more if needed to cover the tenders)
1-2 tbsp Frank's Red Hot Sauce (I used 2 tablespoons)
pinch of salt and pepper for the marinade
2 cups all purpose flour
1 tsp salt
1/2 tsp black pepper
3-4 cups oil for frying

Instructions

Combine the buttermilk and the Frank's Red Hot Sauce in a zip lock bag. Add a pinch of salt and pepper. Allow the chicken to marinade at least 4 hours up to overnight.
Place the flour with the salt and pepper in a dish large enough to bread your tenders and whisk together.
Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
When I'm frying more than a couple of pieces I like to put my oven on warm. I also take a sheet pan and line the bottom with paper towel then I place a wire rack on it so that any excess oil can drain onto the paper towels.
Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the wire rack to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat).
Serve hot with cream gravy, a ranch dressing or blue cheese dressing! These are great!

1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

February 15, 2020 by Becky Spoon

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We love cornbread and I have a few different recipes, and just like this Basic Cornbread recipe, they all are basically the same. Cornmeal, flour, a little sugar, baking powder salt and pepper, eggs, milk and oil or butter. Sometimes I’ll make Jalapeno Cornbread, or I’ll make cornbread with buttermilk, or with whole milk.

Because I was serving this cornbread with my Red Beans and Rice recipe from John Besh’s cookbook “My New Orleans” I decided I’d use the recipe in his cookbook that I’ve made many times. It does call for cayenne because the New Orleanians like their food pretty spicy and I added bacon. Love the bacon in it and I used bacon drippings. Oh, also, John Besh’s suggest using white cornmeal as they do in Louisiana. I din’t have enough white cornmeal so I used a cup of white and a cup of yellow cornmeal. Here’s the link for my Red Beans and Rice: https://the2spoons.com/simple-delicious-red-beans-and-rice/.

Here’s the link for John Besh’s cookbook: https://www.amazon.com/gp/product/0740784137/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=257043-20&creative=9325&linkCode=as2&creativeASIN=0740784137&linkId=377be1fc671e8f7acc141eb1fdf55871.

1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

Here’s the recipe for this cornbread! Make sure the skillet is so hot that the batter begins to fry when you pour it into the pan.

Basic Cornbread Recipe with Bacon

Print Recipe

CourseBread

CuisineAmerican

Keywordbacon cornbread, basic cornbread, bread, corn bread

Ingredients

3 tbsp rendered bacon fat
1 cup white or yellow cornmeal (I used equal amount of white and yellow)
1 cup all purpose flour
2 tbsp baking powder
1 tsp salt
1 pinch cayenne pepper
2 eggs
1 1/4 cups milk
2 tbsp butter, melted

Instructions

Put the bacon fat into a medium cast iron skillet (about 9 inch round). Put the skillet into the oven and preheat the oven to 425 degrees.
Combine the cornmeal, flour, sugar, baking powder, salt and cayenne in a large mixing bowl.
Put the eggs, milk, and melted butter into a small bowl and mix well.
Pour the egg mixture into the cornmeal mixture, stirring until just combined.
Carefully remove the hot skillet from the oven and pour the batter into the skillet. Return the skillet to the oven and bake the cornbread until it is deep golden brown, 15-20 minutes. Serve immediately!