The 2 Spoons

The Best Chili Mac

January 23, 2020 by Becky Spoon

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Remember the Texas Chili I made the other day? Well, this Chili Mac is from the leftover chili! Most recipes you find for this recipe are with ground beef and I can never differentiate them from Goulash. It just seems so many of the ingredients are what you put in goulash??!! Chili Mac to me says Chili and Macaroni! Isn’t that what you think? Like Cincinnati Chili and Spaghetti? Yes, Exactly. That’s what it should be.

The chili recipe is at this link: https://the2spoons.com/i-love-this-instant-pot-texas-chili/.

This recipe is so easy, loaded with macaroni and cheese, this is the ultimate casserole, ready and on the table in about 30 minutes! Also great for using up leftover chili well worth making straight from scratch!

The Best Chili Mac

I added sautéed onions and bell peppers along with diced tomatoes. I used Mutti tomatoes because they have a great flavor. Here’s a link if you’re not familiar https://amzn.to/37qBRKI.

Here’s the recipe! Enjoy!

Chili Mac

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Ingredients

1/2 onion, diced
1/2 green pepper, diced
2 tbsp olive oil
1 tbsp chipotle chili powder or regular chili powder
1 14.5 oz cans diced tomatoes
1/2-1 lb macaroni
leftover homemade chili, or a good quality store bought chili
1 cup cubed Velveeta cheese
1 – 1 1/2 cup medium cheddar cheese, grated
salt and pepper to taste
fresh parsley, chopped to garnish

Instructions

Preheat the oven to 350 degrees F. Cook your macaroni according to package directions. Drain and set aside.
Heat the olive oil in a skillet then add the onions and peppers. Saute until the onions are translucent. Add a little salt and pepper and the chili powder. Add the tomatoes and combine. Add the leftover chili, stir to combine and heat through. If you think it's not juicy enough, add a little water, tomato juice or beef stock to loosen the mixture. Remove from the heat and add 1/2 cup of the cheddar cheese.
Add the macaroni to the chili mixture and toss to combine, but don't over stir. . Butter a casserole dish and add the mixture. Dot the dish with the cubed Velveeta. Top with the remaining cheddar cheese and cook until bubbly and the cheese has melted. Enjoy!

Keyword casserole, cheese, chili, chili mac, dinner, leftovers, lunch, macaroni and cheese, maccaroni, supper, tomatoes

Taco Tuesday – Easy Tacos Al Carbon

January 21, 2020 by Becky Spoon

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Taco Tuesday could not be any more simple than these Tacos Al Carbon! Paper thin strips of steak tossed on the grill that are ready in minutes! Throw some onions slices on, make a quick Pico de Gallo with avocado and you have a delicious taco!

I have friends that live in Cabo and this is how they make tacos. They buy steak or beef and have the butcher cut it very, very thin. Just seasoned with salt and pepper, they throw it on the grill and it just takes a few minutes to cook. It is not cooked medium rare like we cook beef in the states, but they cook to well done and a little charred. Absolutely delicious! They then dice it into cubes! Perfection. They also throw onions on the grill or wrap in foil and place that on the grill.

Taco Tuesday – Easy Tacos Al Carbon

I used ribeye this time because I was at the store and they had ribeye steak cut paper thin. You know like you’d get for a Philly Cheese Steak Sandwich! Love those! Need to add those to my blog! Anyway, back to this recipe, they had a top round that was sliced super thin too.

I used flour tortillas. I used the fresh made flour tortillas from my local HEB. They are delicious! Here’s a link for those: https://www.heb.com/product-detail/h-e-b-select-ingredients-flour-tortillas/465326.

I topped it with a simple Pico de Gallo that I added avocado. Here’s the link for the pico. https://the2spoons.com/pico-de-gallo-with-avocado/.

Taco Tuesday – Easy Tacos Al Carbon

Here’s the easy recipe!

Tacos Al Carbon

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Mexican

Servings 2 servings

Ingredients

1 1b paper thin steak (ribeye, top round, sirloin)
extra virgin olive oil
salt and pepper
1 onion, sliced in thick slices
Pico de Gallo
4 flour tortillas

Avocado Pico de Gallo

Tomatoes
Purple Onions
Jalapeno
Cilantro
Salt
Lime Juice

Instructions

I didn't add amounts because you can use this recipe to make any amount. Dice the tomato, onions, jalapeno, cilantro and toss. Dice the avocado and add to the mixture. Add the lime juice and a little salt. Start with one lime and a little salt, then adjust as needed or to your taste. This won't keep a long time because all the ingredients are fresh but it won't last anyway…it is addictive!!
Start your gas grill, get your charcoal grill ready, whatever method you are using. Add a little olive oil to the onion slices and salt them. Place them on the grill, or an alternative is to wrap it in foil and place it on the grill.
Add a little extra virgin olive oil to the beef slices. Sprinkle with salt. Heat the grill you are using, charcoal or gas. When hot add the steak and cook until no red is showing, flip and cook the other side. This literally takes minutes. When done remove from the heat and tent with foil and allow to rest.
Cut the beef into cubes, or small bites. Heat your tortillas on a hot griddle or skillet. Place flour tortillas on a plate, add the grilled onions, top with the Avocado Pico de Gallo. Serve with lime wedges and your favorite salsa if you like!
Enjoy!

Keyword al carbon, pico de gallo, Steak Tacos, taco tuesday, tacos, tacos al carbon

Vibrant Greek Bean Salad

January 20, 2020 by Becky Spoon

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If you are looking for a hearty, protein packed meal without meat, this Greek Bean Salad is for you! Absolutely delish, this dish is loaded with white beans, red onion, avocado, fresh herbs and dressed with lemon and oil.

I get a little insert every now and then from Christopher Kimball’s Milk Street and this recipe was in it. Loving all of these ingredients and always up to a meatless meal, I made this and I couldn’t stop eating it! Milk Street described it as creamy, crunchy, savory, tangy, fresh and vibrant – all at once! I have to agree. Here’s a link to Milk Street: https://www.177milkstreet.com/.

Vibrant Greek Bean Salad

Milk Street’s recipe says to warm the beans for flavor and I agree! These are canned beans so warming them before adding the lemon juice and seasonings allow them to absorb all the flavors. This makes a huge difference. Just heat them in the microwave before adding the garlic, onion, vinegar, oil, salt and pepper. Toss and allow to sit at room temperature for about 30 minutes, stirring once or twice.

Want another healthy-ish salad? This Chicken Taco Salad is the best! https://the2spoons.com/the-best-beautiful-chicken-taco-salad/

Greek Bean Salad

Print Recipe

Course Appetizer, dinner, easy side dish, Lunch, Main Course, Salad, Side Dish

Cuisine Greek

Ingredients

4 15 1/2 oz cans Cannellini Beans, rinsed and drained
kosher salt and ground black pepper
2 medium garlic cloves, finely grated
1 small red onion, halved and thinly sliced
1/3 cup red wine vinegar
3 tbsp extra virgin olive oil, plus more to serve
1 ripe avocado, halved, pitted, peeled and cut into 1/2 inch pieces
1 cup lightly packed fresh flat-leaf parsley, torn if large
1/2 cup lightly packed fresh dill, chopped
1 tsp grated lemon zest, plus 1 tsp lemon juice

Instructions

In a large microwave-safe bowl, toss the beans with 1 teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
To the hot beans, add the garlic, onion, vinegar, oil, 2 teaspoons salt and ¾ teaspoon pepper; toss to combine. Let stand until cooled to room temperature, about 30 minutes, stirring once or twice.
Stir the beans once again, then stir in the avocado, parsley, dill and lemon zest and juice. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.

Keyword avocado, Bean Salad, Cannellini Beans, Greek, Greek Bean Salad, salad

Delicious Santa Fe Railroad French Toast

January 18, 2020 by Becky Spoon

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Our friend Marvin Quillen made us this Santa Fe Railroad French Toast a couple of weeks ago and it is delicious. Unlike the usual French toast we make, this French toast is finished in the oven which allows it to puff up! Yes it gets puffy and the inside becomes custardy, just like bread pudding. Yum, it really is delicious. Thank you Marvin for sharing and now here’s a recipe for you to refer to if you like in the future! Oh, don’t forget to make the easy blueberry sauce.

Just look at the lusciousness! After I plated the French toast, I sprinkled with powdered sugar, topped with some blueberry sauce, then finished with maple syrup and homemade whipped cream. Weekend breakfast or holiday breakfast just go better! You have to try this.

Delicious Santa Fe Railroad French Toast

You do want to use Maple Syrup if you can. It is a little more expensive, but well worth the money spent. Here’s a link for 365 Whole Foods Organic Grade A Maple Syrup that you can buy from Amazon or Whole Foods https://amzn.to/377qeYH. All of our local grocery stores will have a good Maple Syrup.

Any of my Buttermilk Pancake recipes need this Maple Syrup so be sure and try those too! https://the2spoons.com/best-ever-buttermilk-pancakes-with-blueberry-compote-and-whipped-cream/.

Delicious Santa Fe Railroad French Toast

Here’s the yummy recipe!

Santa Fe Railraod French Toasst

Print Recipe

Course Breakfast, brunch, dinner, Main Course

Cuisine American

Servings 4 servings

Ingredients

Blueberry Sauce

1 1/2 pints fresh blueberries, rinsed
1 cup sugar
1 tsp vanilla
1 tbsp fresh lemon juice

For the French Toasst

6 slices French bread, or challah bread, or other sturdy bread that has been sliced into 3/4 to 1 inch thickness
1 cup heavy cream
4 large eggs beaten
splash of vanilla
1/4 tsp salt
butter for frying

Instructions

Blueberry Sauce

Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
Serve hot or allow to come to room temperature, cover and refrigerate.
Preheat oven to 400 degrees. Position rack in middle of the oven. Arrange bread in a single layer in a baking dish. Whisk together cream, eggs, vanilla, salt. Pour over the bread and soak, turning occasionally until most of the liquid is absorbed but the bread is not falling apart. I think I ended up soaking about 30 minutes, but it may not take that long depending on the bread you may be using.
Heat an iron skillet to high heat, but not smoking hot. Add 2 tablespoons butter at a time and add about 2 pieces of the soaked bread at a time until golden brown and crisp. Add more butter, and fry the remaining bread. If all the bread will not fit into the skillet, place on a sheet pan. Place the sheet pan in the oven and bake until puffed.
Remove from the heat and dust with confectioner's sugar, maple syrup, blueberry sauce if you are using, and whipped cream if you are using! Enjoy!

Keyword blueberry sauce, breakfast, brunch, french toast, main course, maple syrup, santa fe french toast, santa fe railroad

Yummy Corned Beef Hash is so Easy

January 15, 2020 by Becky Spoon

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When you have leftover Corned Beef you must have Corned Beef Hash! As you all know breakfast is probably my favorite meal and hash is always a favorite when we have leftover meat. However, this hash is the perfect lunch, supper or dinner too.

If you cooked your corned beef with potatoes and carrots, you can use them in this too. I didn’t use those because they were a little mushy, so I used Simply Potato Cottage Fries which was wonderful and I grated carrots so they would cook faster and more evenly with the potatoes. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

Yummy Corned Beef Hash is so Easy

The leftover corned beef was from the weekend and I had cooked it in the Instant Pot, the easiest thing ever. Here’s the link for that recipe: https://the2spoons.com/simple-instant-pot-corned-beef/.

All I did on the hash was to first sauté the carrots and green onions in a little butter and extra virgin olive oil. Then I added my potatoes (which are cooked) and on high heat browned a little before I added my corned beef. After I added my corned beef, I continued to brown pressing down a little to form kind of a patty, making sure though that it doesn’t become mushy.

Yummy Corned Beef Hash is so Easy

Here’s the recipe! If you don’t have leftover corned beef you can use deli corned beef but have them slice thick. You want chunks of the corned beef. I poached eggs which are so easy after you get the hang of it. Perfectly cooked they add a sauce to the dish and bring everything together! Hope you try this recipe and enjoy!

Corned Beef Hash

Print Recipe

Course Breakfast, brunch, dinner, Lunch, Main Course

Cuisine American, Irish

Servings 4 servings

Ingredients

2 tbsp butter
1 tbsp extra virgin olive oil
3 carrots grated on your large hole box grater
1 bunch green onions, tops and bottoms
3-4 cups leftover or thick sliced deli corned beef cubed
poached or fried eggs

Instructions

Add your butter and evoo to a large skillet and heat to medium high. Add your grated carrots, stirring to make sure they don't burn until they are soft. Add your green onions and cook about 2 minutes. Add the cottage fries, combine with the carrots and onions, increase the heat and allow the potatoes to sit and brown on that side. After they have browned, turn them and allow the next side to brown a little. Add your cubed corned beef and continue to cook, pressing down just a little until browned and your corned beef is heated through.
Divide among 4 plates or bowls and top with one or two either fried or poached eggs. Serve with toast, biscuits ore a crusty French bread.
*To poach the eggs, Crack your eggs into a bowl, two at a time. Fill a small saucepan with water about halfway and bring to a boil. Add about a teaspoon vinegar. With a spoon or whisk, stir the water in a circular motion to create a whirlpool and add your first egg, then the second egg. Allow the eggs to cook. They will start to come together. After a few minutes, using a slotted spoon, lift the eggs one at a time so you can feel them for your desired doneness. When done, remove to a kitchen towel or paper towel, then top your hash with the desired amount of eggs per plate.

Keyword breakfast, corned beef, corned beef hash, cottage fries, dinner, hash, Instant Pot, Instant Pot Corned Beef, lunch, supper

The Best Instant Pot Corned Beef

January 14, 2020 by Becky Spoon

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Corned Beef and Cabbage
Ok, so Instant Pot Corned Beef & Cabbage isn’t just for St. Patrick's Day. Thank goodness because it’s really good. And what about the corned beef hash with the leftovers! Yes! The best part. Especially for breakfast topped with a poached egg or eggs. — Instant Pot Corned Beef

Ok, so Instant Pot Corned Beef & Cabbage isn’t just for St. Patrick’s Day. Thank goodness because it’s really good. And what about the corned beef hash with the leftovers! Yes! The best part. Especially for breakfast topped with a poached egg or eggs.

Corned beef is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are also added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

I cooked his corned beef in my Instant Pot! I think I ended up cooking it about 90 minutes, checking after 45 minutes, doing a quick rel are for tenderness, then resetting an additional 45 minutes! When done I added my carrots, potatoes and cabbage and cooked for 8 minutes! Basically what could be a 3 or 4 hour cooking time ended up with about an hour and 45 minutes with very little prep time!

The Best Instant Pot Corned Beef

You can find uncooked corned beef in the meet section of your grocery store. Here is a link with Walmart: https://www.heb.com/product-detail/fresh-premium-corned-beef/372349.

Want another similar recipe? Try my Sunday Pot Roast. It is perfect for another comforting meal: https://the2spoons.com/the-best-instant-pot-sunday-pot-roast/.

The Best Instant Pot Corned Beef

Here’s the easy recipe that almost makes itself! Enjoy!

Instant Pot Corned Beef

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American, Irish

Ingredients

1 3-4 lb Corned Beef with Spice Mix (Found in the meat department of your Grocer)
4-5 medium potatoes, cut into large wedges
6-8 carrots, whole or halved
1/2 -1 head of cabbage (I used 1/2 but depending on how many you are feeding, you may want to cook the whole head of cabbage)
water
salt and pepper

Instructions

Remove the corned beef from the packaging reserving the spice packet and wash thoroughly. Place in the Instant Pot liner. Add enough water to come up about half way on your beef. Place the lid on the pot and set the pressure on high and set for 45 minutes.
After 45 minutes, do a quick release and check for tenderness. I set for another 45 minutes with was ample time, but you will just have to determine. You want the beef to be fork tender.
When your beef is tender, remove from the instant pot to a platter and tent with foil. Add the carrots, potatoes and cabbage to the instant pot with the same water you used to cook the corned beef. Salt and pepper and set the Instant Pot for 8 minutes. After 8 minutes do a quick release and check for doneness. They should be done, but if not reset for another 2 minutes.
Slice your beef across the grain. This is very important, otherwise it will be stringy. Lay the beef on a serving platter and surround with your potatoes, carrots and cabbage. Ladle some of the juices over the meat and potatoes if you like. Enjoy!

Keyword brisket, dinner, Instant Pot, Instant Pot Corned Beef, lunch, main course, spicy