The 2 Spoons

The Best Green Chile Deviled Eggs & Corn Salsa

January 2, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

These Green Chile Deviled Eggs are topped with fresh Corn Salsa and they are delicious. I think they’re really pretty too!

I cooked the eggs in the Instant Pot. If you haven’t tried eggs in an Instant Pot you have to. One cup of water, the number of eggs you want to use on a single layer, set the pressure cook mode and set for 10 minutes. Then I quick release, remove, crack the eggs all over (I find cracking the ends and rolling them works well) then remove the shells. This is so easy.

I keep frozen Hatch Green Chile in my freezer but for this recipe just a can of green chile is all you need. You can get from most supermarkets, but here is a link that will help: https://amzn.to/2sx132Y.

I made a quick corn salsa for the top of the deviled eggs that just adds texture and more flavor to these delicious deviled eggs. https://the2spoons.com/spicy-corn-salsa/. Yum. These are so good.

The Best Green Chile Deviled Eggs & Corn Salsa

Here’s the easy recipe for these deviled eggs!

Green Chile Deviled Eggs with Spicy Corn Salsa

Print Recipe

Course Appetizer, easy side dish, Side Dish

Cuisine American, Mexican

Equipment

Instant Pot

Ingredients

12 eggs
6 tbsp mayonnaise
2 tsp Dijon Mustard
4 tsp chopped canned Hatch Green Chile
2 tsp freshly squeezed lime juice
2 tsp finely chopped fresh cilantro
salt to taste
freshly ground black pepper to taste
Corn Salsa (https://the2spoons.com/spicy-corn-salsa/)

Instructions

For the Eggs

Place the eggs in the steamer basket or in the metal insert of your Instant Pot. Add one cup water. Set the Pressure Cooker on high and set for 10 minutes. When finished, quick release, remove the eggs from the pot. With the cold water running so you can handle them, crack each end of the eggs and gently roll the eggs on a counter top which will easily release the shells. Remove the shells and discard. Cut each egg in half, removing the yellow and placing into a bowl for mixing the other ingredients. *If you don't have an Instant Pot, that's ok, just hard boil your eggs your preferred method.

To Finish the Eggs

Combine the egg yolks, mayonnaise, mustard, chiles, lime juice, and cilantro in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with corn salsa.

Notes

http://spicy corn salsa

Keyword deviled eggs, eggs, green chile, green chile deviled eggs, hatch green chile, hatch green chile deviled eggs, Spicy Corn Salsa

Easy Brisket Breakfast Burritos

January 2, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

These Brisket Breakfast Burritos are loaded with cheesy scrambled eggs, hashbrowns, leftover brisket, refried beans and pico de gallo. All rolled up in a large flour tortilla, these are delicious!

I used the leftover smoked brisket from the other day, which is absolutely perfect in these burritos! It adds a smokiness and really? How much more Texan can you get than burritos and brisket? Here’s a link for my smoked brisket: https://the2spoons.com/the-best-awesome-smoked-brisket/.

If you don’t want to smoke a whole brisket, pick up a pound from your favorite BBQ joint! We have them everywhere in Texas. There are good choices in local grocery stores; however, I prefer the freshly smoked from a local smoke shop than the grocery store selection, but still, the grocery store selection is good!

My refried beans were from scratch. So to make the most perfect beans, in my onion, make them in your Instant Pot. Soak the pintos the night before in enough water that they are completely covered and a little more because they will double in size.

Then set the Instant Pot on the bean mode. When the time has lapsed The next day I add lard (yes lard) because it makes the absolute best original style Mexican pinto beans especially for refried beans. I go ahead and add salt. I then do the quick release to test for doneness. If they need a little more I go an additional 10 to 15 minutes in the Instant Pot.

To make the refried beans I start a little oil in a saucepan. Then I scoop out ladles of the beans and mash them with a masher designed specifically for making refried beans. If you don’t have one, here’s a link: https://amzn.to/37tAxWP. I love this thing! Best $8.00 I’ve ever spent!!

Here’s a link for the refried beans: https://the2spoons.com/pinto-beans-for-refried-beans/. Pico de Gallo? Here you go: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

Easy Brisket Breakfast Burritos

I love to wrap these burritos in foil, then wrap them in this colorful sandwich wrap paper I buy online. I use this for wrapping sandwiches, burgers, lining serving baskets and of course, these burritos: https://amzn.to/2rS8ZLK.

Here’s the simple recipe, which is more of an instruction for these breakfast burritos! Enjoy!

Smoked Brisket Breakfast Burritos

Print Recipe

Course Breakfast, brunch, Main Course

Cuisine Mexican, Texmex

Servings 2 servings

Ingredients

4 slices Smoked Brisket (here's my link but you can use any smoked brisket https://the2spoons.com/the-best-awesome-smoked-brisket/)
1/2-3/4 cup Refried Beans (here's my link but you can use any refried beans, canned is fine (https://the2spoons.com/pinto-beans-for-refried-beans/)
2-3 eggs
greated cheddar cheese
1 cup hashbrowns (homemade, frozen or fresh like Simply Potato)
pico de gallo (https://the2spoons.com/fresh-and-simple-pico-de-gallo/)
2 burrito size flour tortillas
salt and pepper for the eggs
1 tbsp butter for eggs

Instructions

Slice the brisket, warm if it's cold and set aside. Grate your cheese for the scrambled eggs. Heat your refried beans. Prepare your Pico De gallo.
Heat a large skillet or griddle to heat your flour tortillas. Meanwhile, beat your eggs, add a little salt and pepper and scramble in skillet with the melted butter. Add the cheese to the eggs while scrambling. Remove from the heat and set aside.
To assemble: Heat your flour tortilla by flipping back and forth on a heated griddle or a large skillet. Lay on a flat surface. In the middle of the tortilla, leaving room to fold on each side, apply a layer of refried beans. Then in strips…add the brisket, then the cheesy eggs, then the hashbrowns, and lastly a strip of the pico de gallo.
Fold each side in, then start rolling, tucking to make a tight roll, making sure the sides are secure, until the burrito is complete. Wrap in foil. I like to half, but serve anyway you want. Serve with your favorite salsa, more pico if you want, some sour cream and guacamole. Enjoy!

Keyword breakfast, breakfast burrito, brisket burrito, brunch, burritos, cheesy eggs, pico de gallo, refried beans, texas smoked brisket, texas smoked brisket breakfast burritos

Always a Favorite! Charcuterie and Cheese Board

December 30, 2019 by Becky Spoon

Please follow and like us:

Charcuterie and Cheese Boards are the perfect addition to your casual get together with friends, or your family gatherings, or an easy dinner at home. Luckily, you still have time to add this to your New Years Eve or New Years Day party. Let everyone prepare that perfect little bite! Here are some easy steps for an epic board!!

Step 1: Find the right boards to build your platters. Large cutting boards, marble slabs, slate boards or ceramic platters are great options.

Step 2: Choose a variety of cured meats and salame. I’ve included Sopressata, a dry salame, prosciutto, pancetta, and dry coppa.

Italian meats are favorites for a board. Here’s an example of some:

Step 3: Use a variety of soft and hard cheese options. I’ve used a blue cheese, triple cream brie, aged cheddar, and gouda. Add your favorites making sure you have soft and hard cheeses, and they are at room temperature. Here’s some other cheeses that would be great:

Step 4: Add some cured olives. I have Kalamata and Castelvetrano. I had a hard time finding the Castelvetrano olives. Here’s a link that may help: https://www.amazon.com/Sanniti-Castelvetrano-Olives-FRESH/dp/B004X9IN9Y.

Step 5: Add some spreads if you like, jams, honey and mustards. You can add some roasted red peppers, artichokes, and a nice pate. On this tray I added honey and a spicy mustard.

Step 6: Mix in grapes, dried fruits like apricots, and some nuts. I have Pistachios, seedless red and green grapes.

7. Add some nice crackers and a sliced baguette and you are all set!

Be sure and include this in your holiday gatherings! Enjoy!

Always a Favorite! Charcuterie and Cheese Board

There’s so many trays or boards you can use. Here’s some photos of different types:

These are from Pottery Barn but you can find so many different shapes and designs from quality stores.

Always a Favorite! Charcuterie and Cheese Board

Something I like to serve along side a charcuterie and cheese Board are my cheese straws. They are delicious and the perfect addition. Here’s the recipe: https://the2spoons.com/easy-so-cheesy-puff-pastry-cheese-straws/.

Super Easy Mississippi Pot Roast

December 30, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

I always forget about Mississippi Pot Roast! I saw a relative posting it the other day and he gave me his recipe! Yum! Perfect as a pot roast but our favorite way to serve is on a toasted bun with melted mozzarella or provolone cheese. Delicious!

Super Easy Mississippi Pot Roast

The recipe blends together five distinct and rather unexpected ingredients: one packet of ranch seasoning, one packet of au jus gravy mix, Several jarred pepperoncini (I used quiet a few) a full stick of butter, and a 3- to 5-pound chuck roast. If you aren’t familiar with the pepperoncini, here’s a link: https://www.walmart.com/tp/pepperoncini. Not only are these great for this recipe, I use them with a blend of olives, pickles, tomatoes and onions for an Italian salad mix.

This recipe originally was created using the slow cooker but I used the Instant Pot. I wanted my roast really tender, so I set the time for an hour. I used a chuck roast but you can use any roast similar that’s perfect for a braise. If you don’t already have an Instant Pot, you will not regret the purchase! Here’s a link: https://amzn.to/2Z9dcbx

Mississippi Pot Roast

Want another roast recipe for your Instant Pot? Try my Sunday Pot Roast: https://the2spoons.com/?s=Pot+roast. It’s a must!

Let me know after you make this Mississippi Pot Roast what you think! My husband loved it! He asked for it a couple of times with the leftovers. When I make it as a sandwich, I strain some of the au jus and serve it for dipping. Yum!

Mississippi Pot Roast

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American, Italian

Ingredients

1 3-4 lb boneless beef roast, your choice of cut (I used chuck)
1 1 stick (8 tablespoons) butter
1 Pkg au jus gravy mix
1 Pkg
dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired

Instructions

Slow Cooker Method:
Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
Instant Pot Method:
Put the roast in an Instant pot: Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper . Set the pressure cook for 45 minutes to 1 hour.

Keyword chuck roast, Instant Pot, mississippi pot roast, pepperoncini, perfect roast beef, pot roast, sandwiches

Easy Penne in a Loads of Garlic Meat Sauce

December 29, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

If you like garlic, you will love this Penne in a Loads of Garlic Meat Sauce. Loaded with garlic, this recipe is easy and delicious. Loads of Garlic is an understatement! This has about 15 cloves of garlic! The garlic is not overpowering however, just great adds great flavor to the meat sauce.

Pasta is a great dish anytime of the year, but I just think when it’s cold, pasta is even better. Cozy up with a bowl of this pasta and watch your favorite movie! Serve this with some crusty bread, and you are set! A salad with be delicious with this dish. Here’s a link to my Italian Salad that I love to serve with pasta: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Italian Salad with Lemon and Olive Oil Vinaigrette

Penne in a Loads of Garlic Meat Sauce

I cooked this recipe in the Instant Pot. You can cook on the stovetop if that is your preferred method of cooking. The difference is just the time to cook.

Not only does this recipe have Parmigiano Reggiano shaved on top when you serve, but I added the rind that I saved to the cooking pot. If you haven’t done that before, try it! It is amazing the flavor you get from the rind of the cheese.

Parmigiano Reggiano is a little expensive. It doesn’t take a lot though if you use it for shaving on top of your salads and pasta dishes. I wrap it in foil, then place it in a zip lock bag to keep it from drying out which becomes very hard. When I’m finished, I keep the rind to add to my sauces. If you can’t find Parmigiano Reggiano in your local store, here’s a link: http://Shop Parmigiano Reggiano – Free 2-day Shipping w/ Prime.

See that rind? Perfect for your sauces!

Penne in a Loads of Garlic Meat Sauce

So, first, this sauce is loaded with garlic. Second, you can make it delicious in your Instant Pot. Third, the recipe calls for dried spices that you most likely already have and fourth, you can use jarred sauce!

Yes! Just use your favorite jarred sauce! I used Rao’s, but there’s so many brands that are delicious and definitely a timesaver! Sometimes you want to spend the day cooking a slow cooking sauce that takes hours, but as an easy, quick meal, jarred sauce is available and a delicious alternative. Here’s a link to Rao’s that I used: http://Rao’s Homemade All Natural Marinara Sauce, 24 Oz – Walmart.com. Win! Win! With this recipe!

Just a couple of more notes before I post the recipe. I used ground beef in this recipe because I had purchased some fresh, I hadn’t frozen it yet and I wanted to use it instead of freezing. I could have used Italian sausage and I could have used ground turkey or chicken or a chicken sausage would have been great too.

Penne in a Loads of Garlic Meat Sauce

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Italian

Servings 6 servings

Ingredients

1 cup extra virgin olive oil
15 garlic cloves, finely chopped or grated
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried parsley
1 pinch crushed red peper flakes
2 24 oz jars of your favorite marinara sauce
salt and pepper to taste
1 lb ground beef, italian sausage, chicken sausage, ground chicken or a combination of any of these
Rind of Parmigiano Reggiano (optional)
1 lb dry penne pasta
grated Parmigiano Reggiano or other parmesan for serving
garnish with fresh oregano or parsley

Instructions

In the instant pot, brown the ground beef, italian sausage or ground chicken. Drain and set aside. Combine the olive oil, garlic, dried oregano, dried basil, dried parsley, and red pepper flakes. Set the instant pot to sauté and cook until the garlic is golden and caramelized, about 5 minutes. Stir in the marinara sauce and season with salt and black pepper. It may appear the ingredients are not coming together, but they will.
Add the meat to the sauce along with the parmesan rind. Set the Instant Pot on high for 20 minutes. Let the Instant Pot release on it's on.
When ready to serve, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente or longer if you desire a softer pasta. Drain and return to the pot or a large bowl. Add the sauce and toss to coat completely. Place in individual plates or bowls and serve with more shaved parmesan and fresh oregano or parsley. Bon Appetite!

Keyword Easy, garlic, Instant Pot, Italian, Italian Food, meat sauce, pasta, penne

Easy Texas Smoked Brisket Breakfast Tacos

December 28, 2019 by Becky Spoon

Please follow and like us:

Just look at this Texas Smoked Brisket Breakfast Tacos! Wow! So pretty and so delicious. Corn tortillas are topped with refried beans, then cubed fried potatoes, a couple of slices of smoked brisket, a fried egg and either pico de Gallo like I made or your favorite salsa!

Just like anything you too with a sunny side up egg, a sauce is created by the runny yellow. If you don’t like a fried egg, switch to a scrambled egg! We do both, but I wanted a fried egg this morning.

Easy Texas Smoked Brisket Breakfast Tacos

I used leftover smoked brisket that I had smoked. Here’s the link if you want to smoke your own: https://the2spoons.com/the-best-awesome-smoked-brisket/.
Don’t want to smoke you’re own? Then buy a pound of your favorite smoked brisket from a local BBQ joint. There is even good smoked brisket in the local grocery stores in Texas.

I made homemade refried beans and here’s my recipe: https://the2spoons.com/pinto-beans-for-refried-beans/. And, I topped with my homemade Pico De Gallo which I love for the freshness! Just adds so much to the dish! Here’s the link for the pico: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

The potatoes can be either potatoes you make by dicing a large of couple of potatoes into cubes or a frozen cubed hash brown potatoes like Ore-Ida makes. https://www.walmart.com/ip/Ore-Ida-Southern-Style-Diced-Hash-Brown-Potatoes-32-oz-Bag/10794791.

Not sure this is really a recipe or just an instruction, but here goes! You have to try these brisket breakfast tacos.

Texas Smoked Brisket Breakfast Tacos

Print Recipe

Course Breakfast, brunch

Cuisine American, bbq, Texmex

Servings 2 Servings

Ingredients

2 White corn or flour tortillas
4-5 Slices Smoked brisket
1 Cup Refried beans see link in body of post or canned
1 1/2-2 Cups Cubed hashbrowns
2-4 Eggs Either fried sunny side up or scrambled
2 Tbsp Butter for cooking the eggs
Pico de Gallo or salsa See link in body of post

Instructions

Heat your brisket and keep warm. Cook your potatoes and keep warm. Do the same with your refried beans, heat and keep warm.
Heat your tortillas while you’re frying your eggs. Cook your eggs to desired doneness sunny side up or scramble.
To assemble: place a tortilla on a plate. Top with the divided refried beans. Top with the Hashbrowns, then the slices of brisket. Finally, top with the egg or eggs and the salsa or pico de Gallo.
I didn’t but you can add cheese or even Queso. Enjoy!

Keyword breakfast tacos, smoked brisket tacos, tacos, Texas, texas smoked brisket, traditional