The 2 Spoons

Easy Egg and Cheese English Muffins with Sausage

February 12, 2020 by Becky Spoon

These drool worthy Sausage, Egg and Cheese English Muffins are super easy! There’s cheese folded into the eggs, then again on top. The sausage is a spicy breakfast sausage and I used good ole American cheese, but cheddar or almost any cheese would work.

Easy Sausage, Egg and Cheese English Muffins

For the eggs I beat them like I’m scrambling eggs. Then pour them into a non stick skillet with butter. Allow the eggs to start to set them lift the edges to allow the eggs to run out to continue to firm up a little.

When the eggs are almost set, add your cheese, fold one side over like making an omelette, then fold from the top over to make a small package. Your cheese is inside melting. I like to place another piece of cheese in the skillet to melt, then top the eggs with it!

Egg and Cheese English Muffins with Sausage

I used Thomas’ English Muffins. I really like these but there are many brands you can get. Here’s a link for the Thomas’ English Muffins https://amzn.to/2tXUaIE.

I like to have english muffins for breakfast because they have less calories than bread. Sometimes I purchase the wheat muffins and they are great.

Here’s another breakfast recipe on the blog! https://the2spoons.com/whole-wheat-bagel-with-smoked-salmon-and-whipped-cream-cheese/

Here’s the easy instructions for these delicious breakfast muffins.

Easy Egg and Cheese English Muffins with Sausage

Print Recipe

CourseBreakfast, brunch

CuisineAmerican

Keywordbreakfast, brunch, cheese, cheesy eggs, eggs, english muffins, sausage, spicy sausage, Thomas English Muffins

Servings servings

Ingredients

2 Separated English Muffins
4 eggs divided into two bowls, beaten with a fork or whisk
salt and pepper for the eggs
2 sausage patties smashed to fit the size of the muffin
4 slices of cheese of your choice, I used American, Cheddar would be great
2 tbsp butter to cook the eggs, divided
butter to spread on the English muffins after toasted
Tabasco or other hot sauce for serving (optional)

Instructions

Place two eggs in separate bowls. Add a pinch of salt and pepper. Beat the eggs with a fork or whisk them to break them up and combine.
Place your sausage patties in a skillet and cook until done.
While the sausage is cooking, cook your eggs two at a time. To cook the eggs, heat one tablespoon butter in a non stick skillet. Pour the eggs in a bowl at a time and allow the eggs to sit until they start to set. When they start to set, with a spatula, lift the sides, tilt your pan and allow the wet eggs to flow out so they will continue to cook. When most of the liquid has set and the top is just still a little wet, lay a slice of cheese onto eggs. Fold one side over like you are making an omelet, then fold over one more time either from the top or bottom, to form a little square. Remove from the skillet and place the other piece of cheese into your skillet. It will immediately start to melt, scoop it up with your spatula and place on top of the cooked eggs. Place in a warm oven if you like so the first will stay warm while you cook the other eggs.
Place your muffins in the toaster, and butter them after they have been toasted. Place the sausage on the muffin bottom, top with your eggs, your Tabasco or other hot sauce. Place the top muffin and enjoy! Yummy!

The Best FOCACCIA with FRESH MOZZARELLA, OLIVE, TOMATO and SALAMI

February 10, 2020 by Becky Spoon

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This Fresh Mozzarella, Olive, Tomato and Salami Focaccia really is more than awesome! This is delicious. I get the Christopher Kimball’s Milk Street magazine and this recipe was in it. It looked so delicious I had to try it. I am thrilled that I did.

Bocconcini, Olive, Tomato and Salami Focaccia

This is a recipe that you start in the morning early to have for dinner, so maybe if you work or weekdays are too hectic, this would be a great weekend recipe, but it is well worth it. This is not a difficult recipe, it is just a recipe that requires a long rise to achieve the best results! The rise is about 6 1/2 hours total, but again, it is well worth the time spent. I’ve added photos of how your dough should look in different steps. This is a really wet dough, so I thought it’d help to see the photos of how it should look. These photos are in the actual recipe too.

MIX THE DOUGH – THIS IS HOW THE DOUGH WILL LOOK WHEN IT HAS BEEN PROPERLY MIXED.

REST DOUGH (BELOW)

PREPARE OVEN

PREPARE PAN

ADD TOMATOES AND OLIVES

BAKE AND SERVE

OUT OF THE OVEN

The dough makes this recipe work and it is a very wet dough, almost a pourable dough as they describe it in Milk Street. Here’s an excerpt from their article.

“This recipe recreates the light, open-crumbed focaccia we ate in Bari, Italy. To achieve that texture, the dough must be wet—so wet, in fact, it verges on a thick, yet pourable batter. Resist the temptation to add more flour than is called for. Shaping such a sticky, high-hydration dough by hand is impossible.

Instead, the dough is gently poured and scraped into the oiled baking pan; gravity settles it into an even layer. To cut the baked focaccia for serving, use a serrated knife and a sawing motion to cut through the crust and crumb without compressing it. If you like, serve with extra-virgin olive oil for dipping. If you have trouble finding Castelvetrano olives, substitute any plain pitted green olive.”

AWESOME, FRESH MOZZARELLA, OLIVE, TOMATO AND SALAMI FOCACCIA

Just a couple of notes before I post the recipe. The Milk Street recipe didn’t include mozzarella or salami, but my “always have to have meat” husband would most likely want the salami and cheese. After all, that focaccia now becomes an amazing pizza.

I used fresh mozzarella that was marinated with oils, herbs and spices, that were the very small boconcinni. https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=50346375&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FFormaggio-Fresh-Mozzarella-Cheese-12-oz%2F50346375.

The recipe also calls for Castelvetrano olives that aren’t always easy to find. Here’s a link from Whole Foods for these delicious olives: https://amzn.to/31CK78f.

I love to make bread! Here’s another recipe on the blog you may like, my homemade dinner rollshttps://the2spoons.com/my-best-dinner-rolls-yet/.

AWESOME, FRESH MOZZARELLA, OLIVE, TOMATO AND SALAMI FOCACCIA

Here’s the recipe for this almost like pizza bread! Enjoy!

AWESOME, FRESH MOZZARELLA, OLIVE, TOMATO AND SALAMI FOCACCIA

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineItalian

Keywordcherry tomatoes, focaccia, Italian, Italian Food, main course, mozzarella, olives, pizza, salami, tomato and olive focaccia

Ingredients

3 1/3 cups bread flour (spoon into the cup and level)
5 tsp instant yeast
1 tsp white sugar
2 cups water, cool room temperature
4 tbsp extra virgin olive oil, divided, plus more for drizzling
3 1/2 tsp kosher salt, divided
11 cup cherry tomatoes, halved
1 cup Castelvetrano olives, pitted If you can't find Castelvetrano olives, use another pitted green olive
fresh mozzarella like boconcinni in oil and herbs (small fresh mozzarella balls)
Salami (I used dry salami)
1 tsp dried oregano
ground black pepper

Instructions

MIX DOUGH
In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds.
With the mixer on low, drizzle in the water, then increase to medium and mix until the ingredients form a very wet, smooth dough, about 5 minutes.
Turn off the mixer, cover the bowl and let stand for 10 minutes. Meanwhile, coat the bottom and sides of a large bowl with 2 tablespoons of oil; set aside.
REST DOUGH
Sprinkle 2 teaspoons of salt over the dough, then knead on medium until smooth and elastic, about 5 minutes; the dough will be wet enough to cling to the sides of the bowl.
Using a silicone spatula, scrape the dough into the oiled bowl. Dip your fingers into the oil pooled at the sides of the bowl and dab the surface of the dough until completely coated with oil.
Cover loosely with plastic wrap and let stand at room temperature for 5½ to 6 hours; during this time, the dough will double in volume, deflate, then rise again (but will not double in volume again).
PREPARE OVEN
After the dough has risen for about 4½ hours, heat the oven to 500°F with a baking steel or stone on the middle rack.
Mist a 9-by-13-inch metal baking pan with cooking spray, then pour the remaining 2 tablespoons oil in the center of the pan; set aside.
PREPARE PAN
When the dough is ready, gently pour it into the prepared pan, scraping the sides of the bowl with a silicone spatula to loosen; try to retain as much air in the dough as possible.
The dough will eventually settle into an even layer in the pan; do not spread the dough with a spatula, as this will cause it to deflate. Set aside while you prepare the tomatoes.
ADD MOZZARELLA, SALAMI, TOMATOES AND OLIVES
Scatter the mozzarella on the dough. In a medium bowl, use a potato masher to lightly crush the tomatoes. Scatter the olives evenly over the dough, then do the same with the tomatoes, leaving the juice and seeds in the bowl. Scatter the desired amount of salami slices.
If the dough has not fully filled the corners of the pan, use your hands to lightly press the tomatoes to push the dough into the corners. Let stand uncovered at room temperature for 20 minutes.
BAKE AND SERVE
Drizzle the dough with ¼ cup oil, making sure to oil each tomato. Sprinkle evenly with oregano, the remaining 1½ teaspoons salt and ¾ teaspoon pepper.
Place the pan on the baking steel or stone and bake until golden brown and the sides have pulled away from the pan, 20 to 22 minutes. Cool on a wire rack for 5 minutes.
Using a wide metal spatula, lift the focaccia from the pan and slide it onto the rack. Cool for at least 30 minutes before serving.

Amazing – Smoked Beef Short Ribs!

February 8, 2020 by Becky Spoon

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Have you smoked Beef Short Ribs yet? Oh, my gosh! If you haven’t you have to. Ok, so this was my first time to smoke them too. You know I kept seeing them served in Texas barbecue restaurants and on different social media sites like Instagram and I had to try.

These pictured are after smoking for about 10 hours, just like smoking a brisket. I didn’t smoke with barbecue sauce, but after I removed them, let them rest, sliced them, I slathered with a little barbecue sauce.

I have looked for beef short ribs forever. Lately, I have finally found them at my grocery store. These aren’t just that little package of short ribs you see in the grocery store that are usually pretty expensive, but these are a big slab of Beef Chuck Short Ribs. I think the one I purchased had 4 maybe 5 rib bones. But, these ribs are huge! And Delicious!

Amazing – Smoked Beef Short Ribs!

I slathered the rubs with mustard before adding my seasonings. The mustard just helps your seasoning stay on. I just seasoned with salt, pepper, granulated garlic and smoked paprika.

I’ve learned the most from Aaron Franklin’s book “Franklin Barbecue – A Meat Smoking Manifesto” about smoking meats, especially Texas style like brisket. Here’s the link for his book: https://amzn.to/2tF2hcL. It is a great book. He is pretty technical in some parts but once you muddle through that there is great technique and recipes!

Here’s my smoked brisket recipe if you want another smoked beef recipe I have on the blog: https://the2spoons.com/the-best-awesome-smoked-brisket/.

Amazing – Smoked Beef Short Ribs!

Here’s the recipe for these short ribs! You have to make.

Smoked Beef Short Ribs

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbeef, chilli, texas, tolberts, original, ribs, short ribs, smoked beef short ribs, smoked ribs, texas smoked beef ribs

Ingredients

3-5 lb rack
1 tbsp mustard or hot sauce
1/3-1/2 cup Brisket and Beef Rib Rub
Spray bottle of water, vinegar or other liquid
firewood like oak or hickory

For the Rub

1/4 cup black pepper
1/4 cup salt
Optional add-ins: granulated garlic, granulated onion, paprika

Instructions

Start your fire in your smoker and get it to about 285 degrees.
Most ribs are already trimmed, so unless you find big chunks or flaps of fat that you want to trim away, you probably won't need to trim.
Apply our slather. I suggest mustard or hot sauce, but you can even use water. You just want something to help your rub adhere to the surface of the meat.
It's best to have your rub in a shaker and hold about a foot above the ribs, generously applying. You will apply 1/3 to 1/2 cup to your rack of ribs.
Place your ribs in the smoker meat side up. You will cook the ribs for 8 to 9 hours until done. The internal temperature will be at about 203 when they have reached the desired doneness.
During the last 5 hours, spritz your ribs frequently to prevent the ends from burning.
Allow the ribs to sit about 30 minutes. Serve them on the bone, but if you have cooked them to the proper internal temperature they will be falling off the bone. Serve as is or I like to serve with a little of my favorite barbecue sauce!

Quick & Spicy Breakfast Tostadas – Great for Dinner too!

February 6, 2020 by Becky Spoon

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Everyone knows I love breakfast and these Quick & Spicy Breakfast Tostadas will not disappoint! Layered with black beans, breakfast sausage, chile con queso, then topped with a fried egg and homemade guacamole! The absolute best breakfast!

I used store bought tostadas which makes this breakfast even easier. I used the brand from HEB which is Mi Tienda by HEB. I purchased the Amarillas yellow corn but they have red also. Here’s the link for those https://www.heb.com/product-detail/mi-tienda-amarillas-yellow-tostadas/2275018.

This brand from Walmart is good too: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=17804102&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCharras-Corn-Tostada-12-3-oz-Pack-of-8%2F17804102.

Quick & Spicy Breakfast Tostadas

I used a spicy breakfast sausage and the black beans and the queso and guacamole were left over from Super Bowl Bob Armstrong Dip which is great! Here’s the link for the dip: https://the2spoons.com/famous-bob-armstrong-dip/.

Can’t wait for you to make these tostadas! Oh, and try the Bob Armstrong Dip! The queso, black beans and guacamole can be made ahead so that when you make these you can just really assemble.

Here’s another breakfast recipe from the blog:https://the2spoons.com/easy-brisket-breakfast-burritos/.

Spicy Breakfast Tostadas

Print Recipe

CourseBreakfast

CuisineMexican, Texmex

Keywordbreakfast, guacamole, mexican food, queso, spicy breakfast tostadas, texmex, tostadas

Ingredients

For the Black Beans

1 tbsp vegetable oil
1/2 red onion, finely chopped
1 clove garlic, finely
1 jalapeno, finely chopped
1 15 oz can black beans, rinsed
2 tbsp fresh lime juice
salt and pepper to taste

Queso

3 tbsp unsalted butter
1/2 medium onion, finely chopped
1 large poblano chile, chopped
3 jalapenos, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
salt
2 tbsp all purpose flour
1 1/2 cups milk (or more depending on the thickness you desire)
1/2 lb Monterrey Jack cheese, grated
1/2 lb medium or sharp cheddar cheese, grated
1/4 lb velveeta

For the Guacamole

3-4 avocados
1-2 Serrano or jalapeno chile, seeded and finely chopped
2 tbsp diced white onion
2 garlic cloves
juice of 1/2 to 1 lemon (I just taste after I add a little)
1 Roma tomato, diced
salt to taste
fresh ground pepper (optional)

For the Tostadas

2 Crispy Tostadas of your choice (see blog content for suggestions)
Black Beans
Queso
2 servings of breakfast Sausage browned and crumbled
guacamole
2-4 eggs fried sunny side up

Instructions

For the Black Beans

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

For the Guacamole

If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash. At this point, it is pretty much done but you want to add your lemon and salt to taste. After you get your seasoning and lemon as you want it, add the tomatoes and combine. Store refrigerated until ready to use.

For the Queso

Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Final Assembly of Tostados

Heat the broiler. Cook the sausage breaking up with a spoon or spatula. Heat the beans and the queso. Add your eggs to a skillet with a little butter over medium heat and cook to desired doneness. Spread some of the black beans over the tostados and place on a sheet pan. Place under the broiler for just a minute or until the tostado is browned on the edges and warmed through. Remove to two plates. Top each with a little of the queso, then the crumbled sausage. Top them with your sunny side up eggs or over medium eggs and top with a little more of the queso. Serve with your favorite salsa if you like. Enjoy!

Amazing! The Best Ever Smoked Turkey Sandwiches

February 5, 2020 by Becky Spoon

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Remember the Smoked Turkey Breast I posted? Well, this Smoked Turkey Sandwich was my number 1 favorite use for it! A buttered and toasted bun, spread with barbecue sauce, over loaded with slices of the smoked turkey, more barbecue sauce, a creamy cole slaw, spicy bread and butter pickles! So, so good. Honestly, this is as good as a loaded smoked brisket sandwich. Well, almost as good!

Amazing! The Best Ever Smoked Turkey Sandwiches

I used a hamburger bun but a hoagie bun would work too. I like to butter and toast it because not serving on a cold bun adds so much. I also put a slice of provolone on the sandwich, but it’s not necessary. If you decide on cheese, a medium to sharp cheddar would be great too, even Swiss cheese.

I make my barbecue sauce from Aaron Franklin’s cookbook. He has his actual sauce recipe that he sells retail. His cookbook is a great instructional cookbook for smoking in the Texas style, especially smoking brisket. Here’s a link for his book: https://amzn.to/2vTVLjg.

Here’s a link for his barbecue sauce! All of his sauces are excellent! They are my favorites. https://amzn.to/2UswFSJ.

If you love smoking meats as much as we do, check out some of my other smoked meats. Here’s my smoked brisket recipe which is a favorite and we make it all of the time. https://the2spoons.com/the-best-awesome-smoked-brisket/

And, look at this smoked brisket sandwich!

If these photos don’t make you want to go smoke a turkey or brisket?? They make me so hungry!

Amazing! The Best Ever Smoked Turkey Sandwiches

Here’s the recipe! Enjoy!

Smoked Turkey

Print Recipe

Coursedinner, Lunch, Main Course, Sandwiches

CuisineAmerican

Keywordbig green egg, big green egg smoked turkey breast, smoked turkey, smoked turkey breast, turkey

Servings sandwiches

Ingredients

1 turkey breast (Natural preferred)
1 stick butter
1 cup chicken broth
granulated garlic
black pepper
salt
olive oil

For the Cole Slaw

1 cup store bought prepared cabbage with shredded carrots (cole slaw)
3 tbsp mayonaise
pinch of sugar
1/2 tsp red wine vinegar
salt and pepper to taste

To Build the Sandwich

8-10 thin slices smoked turkey breast (you can substitute store bought smoked turkey if you don't have time to smoke:
cole slaw
Barbecue Sauce of your choice
2 slices cheese of your choice, optional
2 buns of your choice
butter for toasting the buns
dill pickles or a spicy bread and butter pickle

Instructions

Prepare you smoker with desired wood or charcoal. I use a combination of a hardwood charcoal with wood. I used Pecan wood this time.
Melt the butter and add the chicken stock. Add about 1/2 teaspoon granulated garlic. Allow to cool down, then inject the turkey a dozen or so times with the solution.
After injecting, rub the turkey all over with a little olive oil and season with salt, pepper and granulated garlic.
Cook at about 250-300 degrees until the internal temperature reaches 160. Remove from the heat and allow to rest for at least 30 minutes before slicing.

For the Cole Slaw

Combine the mayonnaise and vinegar in a small bowl. Add a pinch of sugar and a little salt and pepper. Stir and adjust seasoning. Add to your cole slaw and combine.

To Build your Sandwich

Have your barbecue sauce heated a little, being careful not to boil because it will separate. Heat your broiler. Place the sliced turkey in two piles on a sheet pan and top with the sliced cheese of your choice. Place under the broiler and cook until your cheese has melted.
Heat a skillet or griddle. Butter the inside of the top and bottom of your bun. Place on the grill top side up until lightly browned. Flip and allow the top to brown for a couple of seconds. Yes, seconds.
Place the toasted buns on each plate. Spread the heated barbecue sauce on the top and bottom of the buns. Place the turkey with the melted cheese on the bottom bun. Pour a little barbecue sauce over. Then top with the creamy slaw and the pickles. Place the top bun on and pass the napkins! You will need lots!! Enjoy! So delicious!

Love these for Game Day! Spicy Chicken Lettuce Wraps

January 30, 2020 by Becky Spoon

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Game Day doesn’t mean everything has to be loaded with carbs and far (even though we do love them)!! These healthyish Spicy Chicken Lettuce Wraps make a great addition to the spread! Give those that may want something a little lighter a spicy and delicious alternative.

Not only are these lettuce wraps delicious, but they are beautiful! Love the presentation they make! Beautiful and bright, load a tray with the bibb lettuce, the sauces, the spicy ground chicken mixture or larb and some lime wedges!

Before you get started pick up some sambal oelek or Sriracha and some fish sauce. If you can’t find them at your local grocery store, here’s a link for both. I can find them now, but years ago I couldn’t and I would have to order them. They are really popular ingredients now, so stores like my local HEB carries both ingredients. Sambal Oelek https://amzn.to/2RD603R

Fish Sauce https://amzn.to/2tfhS2E

Love these for Game Day! Spicy Chicken Lettuce Wraps

Want more recipes for Game Day? Here’s a couple of other Game Day recipes, Perfect for Game Day Tandoori Chicken Wings: https://the2spoons.com/perfect-for-game-day-tandoori-chicken-wings/

and Classic Shrimp Cocktail: https://the2spoons.com/super-bowl-game-day-food-classic-shrimp-cocktail/

Love these for Game Day! Spicy Chicken Lettuce Wraps

Here’s the easy recipe for the Chicken Lettuce Wraps! Enjoy!

Love these for Game Day! Spicy Chicken Lettuce Wraps

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineAsian

Keywordbibb lettuce, chicken lettuce wraps, fish sauce, healthyish, lettuce wraps, sambal oelek, soy sauce, sriracha

Ingredients

2 tbsp soy sauce
1 tbsp dark brown sugar
1 tsp fish sauce
1 tbsp vegetable oil
3 scallions, white and pale green parts only, thinly sliced
2 garlic cloves, finely chopped
1 lb ground chicken
kosher salt
Bibb lettuce leaves, lime wedges, soy sauce and tender herbs like cilantro for serving

Instructions

Mix soy sauce, brown sugar, fish sauce, and 1 Tbsp. sambal oelek in a small bowl; set aside.
Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5–7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.