The 2 Spoons

So Good! The Best Leftover Thanksgiving Turkey Pot Pie!

December 2, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

Leftover Thanksgiving Turkey Pot Pie
This Leftover Thanksgiving Turkey Pot Pie is really good! And, who doesn't love a Pot Pie? Pot pies bring back memories of childhood eating those little pot pies from Swanson that you had to patiently wait for them to finish cooking because we didn't have microwaves. When you have left over turkey from the holidays or just a rotisserie chicken, this is perfect any time of the year. — Leftover Thanksgiving Turkey Pot Pie

This Leftover Thanksgiving Turkey Pot Pie is really good! And, who doesn’t love a Pot Pie? Pot pies bring back memories of childhood eating those little pot pies from Swanson that you had to patiently wait for them to finish cooking because we didn’t have microwaves. When you have left over turkey from the holidays or just a rotisserie chicken, this is perfect any time of the year.

This pie is loaded with vegetables and turkey in a creamy sauce, then baked in a pastry crust until golden brown. It is absolutely flaky and delicious. There is no reason rally to serve anything else with this dish. If you do a nice green salad would be perfect.

I used Pillsbury pie dough that you find in the refrigerated section of your grocery store, usually by the butter because I wanted to make this recipe even easier than it already was. And let’s face it, these pie crust are hard to beat! Here’s a link for the crust:https://www.pillsbury.com/products/pie-crust.

Here’s another recipe for you to make using the leftover turkey: https://the2spoons.com/chicken-and-wild-rice-soup/. This recipe is with chicken, but yoou can easily substitute the chicken ofr turkey. It’s a delicious soup!

So Good! The Best Leftover Thanksgiving Turkey Pot Pie!

Hope you enjoy this recipe!

Leftover Thanksgiving Turkey Pot Pie

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 6 servings

Ingredients

2 tbsp butter
1 tbsp oil
1/2 large onion chopped or one small
1 cup celery, chopped
2 cups carrots, thinly sliced or diced
3 cups potatoes, diced
4 tbsp flour
4 cups chicken or turkey broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp fresh thyme
1/2 tsp ground savory
zest of one lemon
3 cups chicken, diced
2 cups frozen green peas
1 package Pillsbury pie crust

Instructions

Preheat the oven to 350. In a large saucepan, heat the butter and oil over medium heat. Add the onions, celery, and carrots and cook until the onions are translucent. Add the flour, stir to combine, and cook for about 2 minutes,
Add the chicken broth, whisking or stirring constantly to prevent lumping. Add the potatoes and cook, stirring occasionally until the sauce has thickened and the potatoes and carrots are tender. Gently fold in the chicken and the green peas and remove from the heat.
Add the bottom crust to your cassserole dish, no need to add butter or oil. You may need to roll out a little to enlarge for your dish! Pour your pot pie mixture in. Place your remaining rolled out pie crust on the top and seal the edges. Add a few slits on the top to release the steam. Bake until golden brown! Serve hot. Leftovers are great the next day. You can also make individual pot pies and freeze before cooking. I do this a lot for my Mom.

Keyword leftovers, pastry, pie, roasted turkey, thanksgiving, turkey, turkey pot pie

the best tamale pie.

November 30, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

I love tamale pie. There’s just something about a spicy meat mixture with cheese that’s topped with a cornmeal cooked topping that just says comfort food. The cornmeal topping is my favorite part of this dish. I like it to be a little loose that just melts into the meat mixture.

Not only is this dish perfect right out of the oven but it is even better the next day leftover. And, it freezes well! I don’t always add cheese to the top because it’s included in the meat mixture like in the photo below, but the last time I made it I added a little Monterrey Jack cheese after I took the casserole out of the oven.

The Best Tamale Pie

I like to serve it with Pinto beans or Black Beans and tortilla chips! Here’s the link for my pinto beans that are delicious! https://the2spoons.com/pinto-beans-for-refried-beans/.

I also use this pinto bean recipe for re-fried beans because they are very simple, no added spices, but absolutely delicious!

I used Julios All Purpose Seasoning in this Tamale Pie. i just discovered this seasoning recently and It makes a huge difference. Here’s the link: https://www.amazon.com/groceries/seasonings.

You’ll love this recipe! Enjoy!

The Best Tamale Pie

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American, Mexican, Texmex

Ingredients

1 1/2 lbs Ground beef
1 onion diced
2 Cloves Garlic, minced or grated
4 Green onions, thinly sliced
1 Jalapeno, seeded and sliced or chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 tsp Salt
1/2 tsp black pepper
1/2 Tsp Ground cumin
1/2 Tsp smoked paprika
1/2 -1 Tsp Julios all purpose seasoning
1 Tbsp Chili powder, I use New Mexico red chile powder
15 oz Can tomato sauce
1 Cup Frozen or canned (drained) whole kernel corn
1 Small can Sliced black olives, optional
1 Cup Sharp cheddar cheese, grated
Cheddar cheese or Monterrey jack for topping
fresh cilantro chopped

For the Cornmeal Topping

1 Cup Yellow cornmeal
2 1/2 Cups Water, salted (about 1 tsp)
2 Tbsp Butter

Instructions

Preheat the oven to to 375 degrees F. Butter a medium large casserole dish.
Heat a large skillet and add the ground beef. I used 80/20 so I didn’t add extra oil, but if you’re using a lean ground beef you probably need to add a little oil to your skillet.
When your meat has started to brown, add your onions, bell peppers, green onions, garlic and jalapeños. Cook until your onions are translucent and your meat is completely cooked.
Add your seasonings and the tomato sauce. Cook until heated through and your spices are well mixed. Add the corn and olives if using. Now add the 1 cup cheddar cheese and combine.
Add the beef mixture to the buttered casserole dish.
Bring salted water to a boil and whisk in the cornmeal whisking constantly. If the mixture is too thick, add hot water a little at a time and continue to whisk until a smooth, spreadable, kind of pourable, mixture results. Remove from the heat and add 2 tablespoons butter and whisk until melted. I like my topping a little soft, not dry.
Spread the cornmeal mixture over the meat mixture, completely covering. Place in the oven and cook until bubbly on the sides and the topping has set. Remove from the oven and add additional cheddar or Monterrey Jack cheese. Sprinkle with a little chile powder if you like and chopped cilantro. Enjoy!

Keyword baked chicken meatballs, best tamale pie, casserole, cheesey, cornmeal topping, tamale pie

Yay!! Easy Homemade Onion Rings

November 17, 2019 by Becky Spoon

Please follow and like us:

Who doesn’t love homemade Onion Rings?
They are crunchy and absolutely delicious!

We love these Onion Rings with steaks, a burger, or just by themselves served with a great dip as an appetizer. And they freeze great! If there are any leftover I freeze and save for a recipe like a Green Bean Casserole.

What’d be better than the Classic Green Bean Casserole with homemade onion rings! Here’s the link for my Green Bean Casserole: https://the2spoons.com/classic-green-bean-casserole-with-a-twist/.

Yay!! Easy Homemade Onion Rings

I use a sweet onion for onion rings. Sweet onion varieties include Walla Walla, Maui, Vidalia, as well as others with the word “sweet” in the name, like Texas sweet. https://www.thespruceeats.com/uses-for-different-onion-types-4008831.

Here’s the easy recipe!! You’ll be making these all the time.

Homemade Onion Rings

Print Recipe

Course Appetizer, easy side dish, easy side dish, vegetable

Cuisine American

Ingredients

1 Large Sweet onion, sliced and separated
2 Cups Buttermilk + 2 tablespoons flour
1 Tbsp Salt
1/2 Tsp Black pepper or a combination a a little black and cayenne
2-3 Cups Flour
1 Qt Canola oil or vegetable oil

Instructions

Slice onion in less than 1/4 inch slices and pull the layers apart being careful not to break them. In a large mixing bowl add the buttermilk and the 2 tablespoons flour. I use an emulsion blender to combine, but you can whisk it in also. I add the flour to help the make the buttermilk a little thicker which will help the flour adhere to the rings. Add the onion rings and let them soak for about an hour or so.
Place 2 to 3 cups flour into a large bowl. I find a large bowl is much easier to toss the onion rings in a few at a time. Add the salt and black pepper to taste and thoroughly combine.
Heat the oil in a large stockpot to about 365-375. Add a few onion rings at a time to the flour mixture, tossing with the flour to coat, shaking off excess. you don't want to pack the flour because it will make them tough, so I just toss them until they are coated.
Add the onion rings, a few at a time, to the hot oil and cook turning with a large rounded spatula and cook until golden brown. Remove to a rack lined sheet pan and keep in a warm oven until all are done.

Keyword homemade onion rings, onion rings, onions

New Mexico Green Chile Stew

November 15, 2019 by Becky Spoon

Please follow and like us:

Not only is New Mexico Green Chile Stew a favorite in New Mexico, but a favorite in the Spoon household! This is one of Allen’s favorites! Loaded with chunks of tender pork and lots of green chile, this dish is delicious!

New Mexico Green Chile Stew

I keep Hatch Green Chile in my freezer. If you didn’t get your supply from your local grocery store when they were in season you can find them in the freezer section of your grocery store or order online. The last order I made online was from Made in Mexico. Here’s a link for the site: https://www.madeinnewmexico.com/. I used a combination of mild and hot. Allen likes it pretty spicy. I start with the mild, then add the hot a little at a time. You can easily make the stew too hot to eat if you have a really hot batch of chiles.

If you follow the 2 Spoons you know we love our green chile. Here’s another recipe using them on the blog, my New Mexico Green Chile Chicken Casserole: https://the2spoons.com/new-mexico-green-chile-chicken-casserole/.

Here’s the stew recipe! It’s so good with some heated flour tortillas. I love to add avocado and sometimes a little sour cream! Enjoy!!

New Mexico Green Chile Stew

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Mexican

Servings 6 Servings

Ingredients

2 Tbsp extra virgin olive oil
2 Lbs Boneless pork, cut into 1-inch cubes
1/2 Cup Onion, chopped
1 Clove garlic, minced
1/4 Cup Flour
2 Cups Fresh tomatoes, peeled and chopped
2 Cups Fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles
1 Fresh jalapeño pepper, seeded and chopped
1 Tsp Salt
1/2 Tsp Freshly ground black pepper
1/2 Tsp Sugar
1-2 Cups Chicken or beef stock

Instructions

Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.

Keyword green chile stew, hatch green chile sauce, new mexico green chile stew, pork stew, stew,

Easy Spaghetti and Meatballs

November 11, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

I call this recipe Easy Spaghetti and Meatballs because I’m using a jar of one of my favorite marinara sauces rather than the homemade I usually make!! After realizing I didn’t have fresh basil, I had already planned on the meatballs, I was happy to find I had jars of marinara in my pantry. I didn’t want to run to the store so it worked out great! And easy! I used Rao’s Homemade Marinara Sauce. Here’s the link if your not familiar: https://www.amazon.com/Raos-Homemade-Marinara-Sauce-24-Ounce/dp/B004TQPJAM. Use your favorite sauce, you don’t have to use my choice, I just happened to have this on hand and like it.

I think Spaghetti and Meatballs is a great dish when it’s cold and the weather is bad. It’s just one of those cozy comfort foods. Make your favorite garlic bread, add a green salad with a good vinaigrette and your meal is complete. This is a meal you can make ahead, either the day before or the morning of your dinner. Additionally, he meatballs and sauce freeze well.

The meatballs are homemade and delicious! They are loaded with spices, lots of parmesan cheese along with 3 meats, ground beef, ground pork and Italian sausage. I used hot Italian Sausage but use mild if you prefer. I simmer the meatballs in the jarred sauce for about an hour to allow the flavors to come together.

Easy Spaghetti and Meatballs

After your initial recipe, these meatballs make the perfect meatball sub. I make them all the time with my leftover meatballs. Just get a good French bread, toast it on both sides with a little butter (just the insides) heat your leftover meatballs, then add mozzarella. Place them under the broiler until your cheese has melted! A delicious sub!

Another use for the leftover meatballs and marinara is a delicious Leftover Meatballs Lasagna. Here’s the recipe: https://the2spoons.com/leftover-meatballs-lasagna/.

Easy Spaghetti and Meatballs

Don’t forget to finish your dish with shaved parmesan or Parmigiano Reggiano as I did in this case. Parmigiano Reggiano is a little expensive but I think it’s well worth it. A small portion last a while. The rind left is perfect for adding to soups or pasta sauces too.

A couple of tips before you start your recipe. Always save a little pasta water when to help with your sauce. Never rinse your pasta. And, always dress your pasta with some of the sauce first, then complete your final dish.

Here’s the recipe!! Enjoy

Easy Spaghetti and Meatballs

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Italian

Servings 4 servings

Ingredients

For the Meatballs

1 lb ground beef
1 lb ground pork
2 links Italian Sausage or 1/2 pound ground (I used hot)
1 cup Italian Bread Crumps (I used Progresso)
1 1/2 tsp salt
1 1/2 tsp black pepper
2 tbsp fresh Italian Parsley (Use dried if you don't have fresh)
1 1/2 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder
5 small eggs or 3 large or extra large
1 1/2 cup finely grated parmesan cheese
3 tbsp olive oil for frying the meatballs

For the Final Spaghetti and Meatballs

1 recipe Meatballs
2 jars of your favorite marinara sauce or other sauce-
1/2 jar water
1 lb spaghetti
Parmesan or Parmigiano Reggiano for serving

Instructions

Combine all of the ingredients for the meatballs (except he olive oil) and using your hands, thourly combine. Form each meatball in a unifor 1/2 cup portion.
Heat the oil in a large skillet. When medium hot add the meatballs. Cook on one side, then turn to all other sides to brown each side.
Meanwhile, empty the jars of marinara into a large saucepan. Add 1/2 jar of water to the sauce. Heat the sauce. As the meatballs are browned, add them to the sauce. When all the meatballs have been removed and added to the sauce, I ladle some of the sauce into the skillet and deglaze the pan, then pour that into the sauce with the meatballs.
Simmer the meatballs in the sauce for about an hour. you could lessen the time, but I really like the meatballs to absorb the sauce.
Bring a large pot of water heavily salted to boil. Add the spaghetti and cook for about 20 minutes. I like my pasta fairly sauce, more than al dente but cook the spaghetti to your desired doneness.
When the spaghetti is done, using tongs, remove the spaghetti to a large serving bowl, reserving some of the pasta water. You can drain the pasta, do not rinse, but reserve some of the water. Ladle some of the sauce over the spaghetti adding a little of the pasta water and toss until well coated. Plate the pasta into 4 serving plates. Top with some of the meatballs, more of the sauce and the parmesan cheese. Bon Appetite.

Keyword Italian Food, meatballs, spaghetti, spaghetti and meatballs

Beautiful Roast Chicken with Sauce Chasseur

November 9, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

This Roast Chicken with Sauce Chasseur recipe was in the October, 2019 issue of Food and Wine and I just had to make it. As with all recipes, mine isn’t exactly the same. I feel a recipe is a guide and you make your version as close to the recipe with what you have on hand or what you have available locally, like the Airline Chicken Breast the recipe calls for. What’s an Airline Chicken Breast?

Airline chicken is a food dish comprising a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint and tenderloin attached, otherwise boneless. The cut is also known as a frenched breast. https://en.m.wikipedia.org/wiki/Airline_chicken. If you don’t have a butcher that can cut an airline chicken breast, if you don’t want to cut it yourself, or you can find from a specialty store like Central Market, a bone-in, skin on chicken breast works just as well. That is what I used. You don’t quite have the dramatic presentation, but the taste is the same!

Beautiful Roast Chicken with Sauce Chasseur

Another Roast chicken recipe I think you will love is my Lemon and Garlic Roast Chicken. Here’s the link! https://the2spoons.com/lemon-and-garlic-roast-chicken/. This recipe is on my blog and it is a delicious recipe also!

Beautiful Roast Chicken with Sauce Chasseur

Here you go with the Roasst Chick with Sauce Chasseur recipe. Hope you Enjoy! I served it with a Basmati Rice that I steamed and just added a little salt, pepper and butter. The rice was the perfect accompaniment.

Beautiful Roast Chicken with Sauce Chasseur

5 from 1 vote

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Ingredients

1 tbsp neutral oil
4 skin-on airline chicken breasts or skin-on, bone in chicken breast
11/2 tsp salt, plus more to taste
1/2 tsp black pepper
4 large shallots, halved lengthwise, root ends trimmed
8 thyme sprigs
1/2 cup dry white wine
2 cups low-sodium chicken broth
2 tbsp unsalted butter
8 oz fresh wild mushrooms, cleaned and cut into bite size pieces (about 3 cups)
1/2 cup heavy cream
1 large plum tomato, chopped
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh tarragon (I used dried because I wasn't able to find fresh)

Instructions

Preheat oven to 350°F. Heat oil in a 12-inch stainless steel ovenproof skillet over medium-high. Season chicken with salt and pepper. Sear chicken in skillet, skin side down, until skin is crisp and golden brown, about 4 minutes. Flip chicken; add shallots, cut sides down, and press into skillet. Cook chicken and shallots until shallots are browned, about 4 minutes. Add thyme and wine to skillet. Bring to a simmer over medium-high; add broth, and return to a simmer. Carefully transfer skillet (so skin of chicken stays dry) to preheated oven, and roast until thermometer inserted into thickest part of breast registers 155°F, about 20 minutes.
Remove skillet from oven. Using tongs, place chicken breasts and shallots on a plate; tent with aluminum foil to keep warm while making sauce. Pour broth mixture through a fine wire-mesh strainer into a heatproof bowl or measuring cup, and set aside. Wipe skillet clean, and return to high heat.
Melt butter in skillet, and add mushrooms in a single layer. Cook, without stirring, until browned on one side, about 2 minutes. Shake skillet to loosen mushrooms; cook, without stirring, until mushrooms just begin to release their juices, about 2 minutes. Add strained broth mixture and cream to skillet, and bring to a boil over high. Reduce heat to medium-low, and simmer, stirring occasionally, until mushrooms are tender and sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Remove from heat, and stir in tomato, chives, and tarragon; season with salt to taste.
Slice chicken breasts crosswise into 1-inch-thick pieces. Divide chicken among plates, and serve with sauce chasseur.

Keyword chicken, roast chicken, roast chicken with sauce chasseur, sauce chasseur