The 2 Spoons

Vibrant Greek Bean Salad

January 20, 2020 by Becky Spoon

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

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

CuisineGreek

Keywordavocado, Bean Salad, Cannellini Beans, Greek, Greek Bean Salad, salad

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.

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

CourseBreakfast, brunch, dinner, Main Course

CuisineAmerican

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

Servings 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!

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

CourseBreakfast, brunch, dinner, Lunch, Main Course

CuisineAmerican, Irish

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

Servings 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.

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

Coursedinner, Lunch, Main Course

CuisineAmerican, Irish

Keywordbrisket, dinner, Instant Pot, Instant Pot Corned Beef, lunch, main course, spicy

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!

The Best! Beautiful Chicken Taco Salad

January 14, 2020 by Becky Spoon

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Still on that “healthyish” train, I made this Chicken Taco Salad and it is better than the taco salad I’ve been used to having. You know the one with loads of ground beef, Doritos, the Catalina dressing? Don’t get me wrong it is delicious! But you know January is a time we kind of want to cut back on a little fat.

Enter the ground chicken taco salad. No greasy residue, this salad is just loaded with flavors like the spicy ground chicken, black beans, power greens, cheese, avocado, just to name a few! This is beautiful, delicious and it is still what I was trying to achieve, a little healthyish, all at the same time!

And if you follow me, you know we eat a lot of tacos! And Mexican Food! We love it! The best thing ever. And those ground beef tacos loaded with salad, guacamole, sour cream, salsa, cheese are to die for! But why not lighten them up with spicy ground chicken or turkey and have them on a soft corn tortilla rather than a crispy taco or a flour tortilla. Well, that’s another post, but you get what I’m saying. you can still have those amazing flavors and favorite dishes if you just lighten them up a little and make them a little more “healthyish”.

When I make a dish that I have cut back on this or that or added more greens, chicken or turkey in place of ground beef, I am so worried my husband won’t like it. Well, not in this case at all. he loved this!

I used the same Avocado Ranch Dressing that I used on the Spicy Chicken Tacos with Broccoli Slaw from the post the other day. You need to try that recipe too! Here’s the link for both: https://the2spoons.com/spicy-chicken-tacos-with-broccoli-slaw/.

The black beans I used were some I had leftover. I just put them in a colander and rinsed them. You can use canned if you don’t want to make homemade. These are a good brand that you can get from HEB, Whole Foods or even Amazon: https://amzn.to/2tXnM8m.

The Best! Beautiful Chicken Taco Salad

I used chipotle chili powder in this. The local HEB I go to has bins of spices you can just get small amounts and that is where I found mine. The smoked paprika is the same, I got it from the bulk bins and it is a sweet paprika.

Here you go with the recipe! Let me know what you think after you make it! Delish!

Chicken Taco Salad

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineMexican, Texmex

Keywordhealthyish, salad, taco chicken salad, taco salad

Ingredients

2 tbsp extra virgin olive oil
1 lb ground chicken (you could use turkey)
2 tsp chipotle chile powder
1 tbsp smoked sweet paprika
1 tsp ground cumin
1 tsp garlic powder
salt and pepper
1/3 cup cilantro, chopped
6 cups mixed leafy greens or a mix of power greens
2-4 Roma tomatoes, quartered or diced
2-4 Radishes, sliced
1 Bunch Green onions, small sliced.
1 cup cooked black beans
1 sliced avocado
1 cup cubed cheddar cheese
1-2 cups tortilla strips homemade or store bought crushed (i made the strips)

For the Avocado Ranch Dressing

1/2 cup buttermilk
1 cup fresh cilantro
1 jalapeno, halved and seeded
juice from one lime
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper

Instructions

To make the tortilla strips, slice a couple of corn tortillas into very thin strips. Heat about an inch of oil in a skillet until hot. Add the tortilla strips, stirring to separate and cook until browned. Remove from the skillet and drain on a paper towel and set aside.
Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
Make the dressing by combining all ingredients in a blender and blend until smooth and creamy, adding additional buttermilk, 1 tablespoon at a time, as needed to thin the sauce.
In a large salad bowl, combine the greens, black beans, avocado, mango, and cheese. Top the salad with the chicken taco meat and then drizzle with the dressing . Toss to combine and then top with tortilla strips. Enjoy!

Easy Lemony Baked Steelhead Trout

January 13, 2020 by Becky Spoon

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This baked Steelhead Trout takes minutes to bake! Loaded with garlic and lemon, this dish was absolutely delicious. I purchased this trout fresh, immediately froze it, then allowed it to thaw in my refrigerator overnight. The trout was still as fresh as it had been the day I bought it!

Steelhead and Rainbow Trout are the same species of fish. The difference between the two are that the rainbow trout remain in fresh water, while the steelhead are anadromous – living in both fresh water and the ocean for parts of their lives.

Steelhead trout is a member of the salmon family that is commonly fished for sport in the United States. It is related to (and similar in many ways to) the rainbow trout, but steelhead trout are slightly larger, are less colorful.

Steelhead trout taste much like salmon. It is a little stronger in flavor, but you can easily substitute salmon in this recipe. It is a beautiful fish that makes a wonderful presentation.

I actually had this for breakfast. It was wonderful with some hashbrowns, fried eggs and toast.

This would be wonderful with just some buttered red potatoes, a nice salad or a vegetable like asparagus or sautéed spinach. Here is an asparagus recipe on the blog that would be delicious with this: https://the2spoons.com/sesame-roasted-asparagus-with-whipped-boursin/.

Easy Lemony Baked Steelhead Trout

When I bought this it was whole. Before cooking I removed the head and cut the fish down the middle. There is a line of bones that I removed, but all of this was easily done.

Melted butter with garlic and lemon juice, along with slices of lemon makes for such a delicious meal. I cooked I in a 400 degree oven for about 20 minutes, checking after about 10. You want to cook it until the fish is a little flaky, but you sure don’t want to overcook it.

Easy Baked Steelhead Trout

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Ingredients

1 Whole steelhead trout cut down the middle and bones removed (about 3-5 bounds)
1/2-1 stick butter depending on the size of your trout
1-2 tsp minced garlic
zest of one lemon
juice of one lemon
1 lemon sliced
salt and pepper

Instructions

Preheat the oven to 400 degrees. Prepare the fish by removing the head and slicing through but leaving it whole, so you can lay flat. Thoroughly wash the fish. Dry the fish and lay flat so you can remove the bones. There is a strip of bones I just easily removed with a sharp knife pulling them out, you can feel them and it's not hard to do. You may be able to buy your fish already prepped, but mine was whole, but still very easy.
Line a sheet pan or baking dish with foil. Place your fish in the dish. Melt your butter, then add the minced garlic, lemon zest and lemon juice. Brush on both sides of your fish, pouring the remainder on and around the fish. Sprinkle all over with salt and pepper. Lay the lemons on top of your fish on both sides.
Bake for about 10 minutes, then check for doneness. You want the fish to be a little firm but flaky. If not done, place back into the oven and cook an additional 10 minutes or until flaky. you could even cook under the broiler, watching closely so that it doesn't burn.
Use any leftover to make croquettes. Use just like flaked salmon. Enjoy