The 2 Spoons

Simple and Delicious, Ham and Mushroom Frittata

October 31, 2019 by Becky Spoon

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I loved this Ham and Mushroom Frittata for breakfast and it was an absolute hit! Loaded with potatoes, Black Forest ham, green onions and mushrooms, this is simple and delicious!

Simple and Delicious, Ham and Mushroom Frittata

What’s the difference between a Frittata and a Quiche?

The biggest differences between a frittata and a quiche are the egg-to-dairy ratio, the presence of a crust, and the vessel that they’re baked in.

A frittata is made up primarily of eggs, with a bit of full-fat dairy (think: sour cream, yogurt, heavy cream, or crème fraîche) to prevent dryness and make it fluffy and custardy, and any combination of fully cooked add-ins for flavor. The cooking begins on the stovetop — you’ll sauté any veggies or cook any meat that’s being added in an oven-safe skillet — then pour the egg mixture (eggs, dairy, cheese, and any seasonings, spices, or herbs) overtop. You’ll continue to cook it on the stovetop just until the edges begin to set, then transfer it to the oven to finish cooking. One 10-inch frittata makes four very generous portions, or six smaller slices.

(Source: https://www.thekitchn.com/frittata-vs-quiche-22301377?amp=1.)

I made this recipe for two; however, you can double or triple easily, just make sure to increase your skillet size. I use a non stick pan because I want my eggs to easily move around in the pan, and they’ll be easy to remove when finished.

Here’s another Frittata recipe on the blog: https://the2spoons.com/ham-mushrooms-potato-asparagus-and-cheese-frittata/.

Hope you enjoy this easy recipe!

Ham and Mushroom Frittata

Print Recipe

Course Breakfast, Main Course

Cuisine American

Servings 2 Servings

Ingredients

1 Large potato, sliced in rounds, about 1/4 inch
1/2 cup Diced Black Forest ham
1 Cup Mushrooms, sliced or chopped
2 Green onions sliced
4 Eggs, beaten
1 Cup Gruyere cheese or other swiss or similar cheese, grated
Tbsp Olive oil
1-2 Tbsp Butter

Instructions

Preheat the oven to 375 F.
Add the oil to the skillet you will be finishing your Frittata in. Heat to medium and line the bottom of the pan with the potato rounds. Cook until brown and then turn. Lower the heat, place a lid on and cook until the potatoes are tender.
In a separate pan, add the butter and melt. Add the mushrooms and cook until done as nd liquid has evaporate. Add the green onions and chopped ham and cook , stirring often, until the onions have softened and the ham is heated through.
Beat the eggs in a separate bowl. Add a little cheese to the top of the potatoes, then add the ham, mushrooms and green onions. Pour the eggs over and cook, lifting the sides periodically allowing them to run under the cooked eggs. Continue until the eggs are set and add almost done.
Top the Frittata with the remaining cheese and place in the oven for about 10 minutes until the top is set s and slightly puffed, the cheese has melted and the top is beginning to grown. If you want a more golden brown, place under the broiler for about a minute! Serve immediately. Enjoy!

Keyword breakfast, eggs, frittata, ham, mushrooms

Best Cheesy Au Gratin Potatoes

October 29, 2019 by Becky Spoon

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I made these Cheesy Au Gratin Potatoes as a side dish for my Beer Can Cornish Hen because I though how good they’d bee to sop up all those yummy juices from the sauce on the hens and I was right. The hens had a beautiful spice rub that made an even more beautiful sauce and the gruyere cheese I used in this dish just all went together so well. Here’s the link for my Beer Can Cornish Hen that you have to try! https://the2spoons.com/so-yummy-simple-beer-can-cornish-hen/.

I used gruyere which alway works well because it melts beautifully. You can use cheddar or another good melting cheese of your choice. These are really simple. I cook my potatoes first to the point of “almost done”. I drain them and add them to some sautéed onions, Then I butter a baking dish and stack the potatoes a few at a time. When all the potatoes are in the dish, I pour the sauce over and add just a little more cheese to the top. I then bake them until browned and bubbly.

Best Cheesy Au Gratin Potatoes

What’s the difference between Scalloped Potatoes and Au Gratin Potatoes? Here’s a little explanation for you: “Au gratin, by definition, means “covered with breadcrumbs or cheese and then baked until brown,” while scalloped potatoes refers to tubers that have been baked in a creamy sauce and covered with seasoned bread or cracker crumbs. The big difference between the two, then, is the cheese component.” Here’s the link for this reference: http://www.leaf.tv/articles/the-difference-between-potatoes-au-gratin-and-scalloped-potatoes/.

Here’s the delicious recipe! Enjoy!

Cheesy Au Gratin Potatoes

Print Recipe

Course easy side dish, Side Dish, Vegetable

Cuisine American

Servings 6 servings

Ingredients

4 medium russet potatoes, medium sliced I used a mandolin and used the largest slice
chicken stock for cooking the potatoes
salt
2 tbsp butter
1 tbsp olive oil
1 medium onion, sliced
2 tbsp flour
1 1/2 cup cooking broth from the potatoes
1 cup heavy cream
1 fresh sage leaf (optional)
2-3 sprigs fresh thyme
salt and pepper to taste
3 oz gruyere cheese

Instructions

Slice the potatoes in a medium sliced round. I used a mandolin set on the largest cut. Place the potatoes in a sauce pan and cover with chicken stock. Season with a little salt. Bring to a boil and cook about 6 or 7 minutes. Remove the potatoes to a bowl with a slotted spoon reserving the cooking liquid.
While the potatoes are cooking add the butter and olive oil to a skillet and add the sliced onions. Cook until the onions are a beginning to brown. Remove them and add them to the bowl with the potatoes reserving the oil in your skillet. Gently distribute or combine the potatoes and onions, being careful to not break up the potato slices. If you break some, no worries, but you do want to keep them whole if possible.
Preheat the oven to 350 F. Butter the dish and start stacking the potatoes in the dish until all have been used. Use a dish that will just hold those potatoes, not too big.
To make the sauce: In the butter and olive oil skillet that you cooked the onions and reserved, heat and add 2 tablespoons flour and cook for a minute or so until it starts to brown a lilttle. Add the 1 1/2 cup of the cooking broth and whisk to prevent lumps. When the sauce has thickened, add the heavy cream and all of the cheese except just a small portion that you'll add to the top before baking. Cook until heated throgh. Check for salt and pepper and adjusst. Pour the sauce over the potatoes and bake until golden brown. If you want a little extra browning, place them under the broiler for just a few minutes watching closely until your desired browness. Remove from the oven and serve immediately. They can be brought to room temperature and re-heated later.

Keyword au gratin, au gratin potatoes, cheesy, cheesy au gratin potatoes

Beer Can Cornish Hen
Cheesy Au Gratin Potatoes

Super Easy Chicken Milanese

October 26, 2019 by Becky Spoon

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This Chicken Milanese is super easy, and so delicious. Boneless and skinless chicken breast are pounded out thin, then breaded in a mixture of bread crumbs and parmesan cheese. The chicken is pan fried in a little butter combined with olive oil and then finished with lemon juice and topped with a simple salad. This is a great main course dish!

Super Easy Chicken Milanese

The name “milanesa” comes from the traditional Milanese dish known as cotoletta alla milanese, which is a veal cutlet that is breaded and fried lightly in butter. Immigrants from Europe brought this dish, and similar dishes such as Wiener schnitzel, to South and Central America. Here’s a link about the history: https://www.wisegeek.com/what-is-milanesa.htm. Typically, you will see a Veal Milanese, but I really like it with a boneless, skinless chicken breast.

If you wanted to add a side my sautéed green beans with lemon would be perfect. Here’s the link for those: https://the2spoons.com/perfect-browned-butter-and-garlic-green-beans/.

Hope you try this easy recipe soon!

Chicken Milanese

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American, Italian

Servings 4 servings

Ingredients

4 boneless, skinless chicken breast
2 cups all purpose flour
3 eggs, beaten
2 cups Italian Breadcrumbs
kosher salt and fresh ground black pepper
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley leaves
1/2 cup blended oil (canola oil and olive oil)
4 tbsp unsalted butter
Juice of 2 lemons

For the Salad

4 Cups Arugula or a spring mix salad greens
1 lemon
1/2 Cup Kalamata olives
1/2 Cup Thinly sliced radishes
1/2 medium onion, thinly sliced
2 plum tomatoes, diced
Extra virgin olive oil
Salt and pepper
Shaved Parmesan cheese

Instructions

Preheat the oven to 375 degrees F.
For the chicken breastl: To pound the chicken breast, line a cutting board with plastic wrap and place a breast portion on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the chicken evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chicken aside; repeat with the rest of the chicken breast.
Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs. Season the flour and breadcrumbs with salt and pepper. Mix the Parmesan and parsley into the breadcrumbs. Season each breast with salt and pepper on both sides. Dredge a breast in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the breast is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the breast. Repeat the breading procedure with the remaining pieces.
Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded pieces to the pan. Cook for 3 minutes or until golden brown, then turn the breast gently with tongs and cook for another 3 to 5 minutes on the other side. Add 2 tablespoons of butter, and when the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp chicken. Remove the pieces and place them on a sheet pan. Drizzle the pan drippings over the breast. Repeat with the remaining 1/4 cup oil, remaining chicken breast, remaining 2 tablespoons butter and remaining lemon juice.
For the salad: In a medium bowl, combine the arugula or spring mix, radishes, olives, onion slices and tomatoes. Squeeze the lemon over the salad, add salt and pepper and toss. Drizzle with extra virgin olive oil and toss again.
To serve: Place a chicken breast on a serving plate and add some salad on top. Finish with some Parmesan shavings. Repeat with remaining chicken breast, salad and Parmesan and serve.

Keyword chicken, chicken milanese, dinner, lunch, main course, milanese

Fun! Super Good Oyster Po’Boy

October 24, 2019 by Becky Spoon

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This Oyster Po’Boy is super good and fun!! These delicious fried oysters are served on a buttered and toasted hoagie bun, slathered with homemade Remoulade! I love fried oysters!

Here’s a little history of the po’boy from this link: https://www.whereyat.com/the-history-of-the-po-boy

“No one is going to argue about how important food is to the very identity of New Orleans. The city has graced the culinary world with all kinds of savory (gumbo, crawfish etouffée, red beans and rice) and sweet (beignets, Bananas Foster, sno-balls) creations. One New Orleans food dish, however, is almost deceptive in its simplicity, and that is the humble po-boy.

For the uninitiated, a poor boy (aka po-boy, po’ boy, or po boy) is a sandwich that uses a six-inch or foot-long baguette-style bread that is more commonly known as French bread. Traditionally, po-boys are filled with either roast beef or fried seafood (oysters, shrimp, crab, what have you) and topped with pickles, lettuce, tomatoes, and mayonnaise. Nowadays, however, you can fill a po-boy with basically anything you want (burger patties, hot sausage, french fries, alligator meat, caprese salad, etc.). But for a sandwich with such a modest look, it has a pretty unique history behind it.

The sandwich itself has been present in New Orleans since around the late 1800s, when it was then called an oyster loaf (literally, fried oysters on French loaves). The origins of when it started being called a “po-boy” are actually not too certain, because a lot of different legends have attached themselves to the sandwich over the years. The most common consensus to explain the “po-boy” term, at least locally, comes from the story of the Martin brothers.

In the mid-1910s, Bennie and Clovis Martin moved to New Orleans from their home in Raceland, Louisiana, to work as streetcar conductors. In 1922, the brothers then decided to open up their own restaurant, Martin Brothers’ Coffee Stand and Restaurant, specializing in French loaf sandwiches with anything you wanted on them. These sandwiches wouldn’t be called po-boys until 1929, when members of the Amalgamated Association of Street and Electric Railway Employees of America, Division No. 194, went on a four-month- long strike, thereby leaving over a thousand union streetcar workers without a source of income.

The Martin brothers, to show their support for the workers affected by this strike, wrote a letter to one of the local newspapers, stating that they would give a free meal to any members of Division 194. Legend has it that when the brothers saw one of the union workers walk into their restaurant, one of them would yell, “Here comes another poor boy!” Since the free meal given to these workers often included the customary sandwich, the name “poor boy” gradually became associated with the sandwich itself.” Click on the link to read further.

Fun! Super Good Oyster Po’Boy

The oysters are very simple. I’ve seen a lot of recipes use cornmeal, some of the recipes use cornmeal and flour, some of the recipes use lots of spices, but I have found the best breading is a simple all purpose flour seasoned with salt and pepper.

Want another po’boy or sub type sandwich? Check out this recipe on the blog: https://the2spoons.com/perfect-roast-beef-and-provolone-sandwich/.

Here’s the simple recipe for this delicious oyster po’boy. You can substitute the oysters for shrimp if you don’t like oysters. Enjoy!

Fun! Super Good Oyster Po’Boy

Print Recipe

Course dinner, Lunch, Main Course

Cuisine cajun, creole

Servings 2 servings

Ingredients

For the RÉMOULADE

1 Cup Mayonnaise
1/2 Cup Creole mustard (like Zatarains)
2 Tbsp Louisiana hot sauce
1 Tbsp Honey
1 Tsp Finely chopped garlic
1/8 Tsp Cayenne pepper
1/2 Tsp file powder
1/4 Cup Minced green onions

For the Oysters

2 Pints Oysters
2 1/2 All purpose flour
1/2 Tsp Each Salt and pepper

To build the po’boy

rémoulade
Shredded lettuce
Sliced tomatoes
2-4 Hoagie Buns
Butter for roasting the buns

Instructions

For the RÉMOULADE

Place ingredients in mixing bowl and whisk until well combined. Transfer to storage container, cover, and refrigerate for up to one week.

For the Oysters

In a mixing bowl, combine the flour with salt and pepper .
Remove oysters from liquor, draining excess so oysters are still wet but not dripping.
One at a time, toss the oysters to coat all sides in the breading (gently press the breading onto the oyster to help it adhere). Transfer to waxed-paper-lined plate or cookie sheet until oysters are all breaded.
In a heavy stockpot with high sides fitted with a deep-frying (or candy) thermometer, bring at least two inches of peanut oil to 375ºF.
Keeping the heat at a steady 375ºF and working in batches of six, fry the oysters until they are golden brown and just cooked through, about 90 seconds. (The oysters will curl slightly when they are done.) Using a slotted spoon, remove oysters and drain on brown-paper-bag-lined plate.

to build the po’boy

Heat a large skillet or griddle. Slit the hoagie buns and butter the insides. Place on a griddle and toast until golden and browning on the side. Flip and cook just a few seconds just to warm.
Slather both sides with the rémoulade.
Pile some shredded lettuce on the bottom bun, then pile with the fried oysters. Top with the sliced tomatoes that have been lightly salt and peppered. Slice in half and enjoy!

Keyword appetizer, louisuana, oyster, oyster po’boy, po’boy

Love this! Sirloin Steak Udon Noodle Stir Fry

October 19, 2019 by Becky Spoon

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I really do love this Sirloin Steak Udon Noodle Stir Fry! The other night I had a piece of sirloin leftover from another recipe and decided I’d marinate it overnight and have stir fry the next day. Allen doesn’t like stir fry so I save it for when he’s gone for my indulgence!

I love Chinese, Japanese, Vietnamese, Cantonese…you name it, I love all Asian food that I’ve tried. It just seems so fresh, like the ingredients in a stir fry. The vegetables stay crispy and the meat isn’t overcooked because of the quick stir fry.

Sirloin Steak Udon Noodle Stir Fry

You could easily leave the Udon noodles out and make the steak and vegetables stir fry and serve over rice, but I really love Udon noodles. You can actually buy Udon Noodles that have already been cooked in the Asian section of your store. They come in a bag and you just toss them into your soup or your stir fry. This time I bought the dried version and cooked the noodles like spaghetti. I bought Hakubaku organic Udon noodles. Here’s a link for the noodles: https://www.amazon.com/Hakubaku-Organic-Authentic-Japanese-Noodles/dp/B000LKX6RS.

https://the2spoons.com/so-easy-beef-broccoli-noodle-stir-fry/ is another stir fry recipe I have on the blog!

Here’s the recipe! Enjoy!

Sirloin Steak Udon Noodle Stir Fry

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Asian

Servings 2 servings

Ingredients

For the Steak and the Marinade

8 oz sirloin steak or other similar steak, thinly sliced
2 tbsp soy sauce
1 tbsp asian fish sauce
1 tsp sesame oil
1 tsp corn starch
1/4 tsp baking soda (helps tenderize the meat)
1 garlic clove finely minced or grated
1 tsp fresh ginger

For the Beef and Udon Noodle Stir Fry

the marinated sirloin steak brought to room temperature and patted dry
9.5 oz Udon noodles cooked then rinsed in cold water
2 garlic cloves, minced
1 tsp fresh ginger, finely minced
1 cup bell peppers of different colors, julienned
1/4 cup carrots, julienned
1/2 cup snow peas
olive oil for cooking
soy sauce for finishing

Instructions

For the Steak and the Marinade

Combine the ingredients in a plastic bag and mix well. Add the steak slices and seal your bag. Marinate overnight if you can up to 48 hours. The longer the more tender your steak will be and the more flavorful.

For the Beef and Udon Noodle Stir Fry

Bring a pot of water to a boil. Add the carrots and blanch for about 2 minutes. Remove them from the water and place in a bowl of ice water. Drain and set aside.
Heat a wok to almost smoking. Add a little oil and immediately add your beef. Stir fry for 2 or 3 minutes until your desired doneness. Immediately remove and set aside. I usually remove the meat from the pan with a little pink still showing because you will add it back in and it will continue to cook after you remove it from the pan.
Add the ginger, garlic and blanched carrots and stir fry for a minute or so. Add the peppers and snow peas and cook for 2 or 3 minutes, stirring and tossing to keep everything from burning. Add your beef and cooked noodles and cook for an additional minute or two making sure everything is combined and flavorful from the soy sauce. Serve in bowls with chop sticks. Add Sriracha, Sambal Oelek, or other Asian hot sauces if desired.

Keyword asian, asian food, Easy, noodle stir fry, sirloin, sirloin steak, stir fry, udon noodles

Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

October 18, 2019 by Becky Spoon

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These recipe for Baked Chicken Meatballs with Broccoli Pesto Pasta is so, so good! Sometimes it seems ground chicken recipes aren’t flavorful, but I tell you, these meatballs are loaded with flavors like the Italian seasoning I used and the parmesan cheese! They are moist, a little salty from the parmesan and they have a great texture.

I saw this dish on Instagram by The Modern Proper blog. My dish is a little different because I substituted the fennel seeds she used in her meatballs with Italian Seasonings. I couldn’t find my fennel seeds she used in her recipe so the Italian Seasonings worked perfectly. That’s what cooking is about! Taking a recipe and substituting what you have.

The Modern Proper’s recipe calls for a roasted broccoli pesto with fresh basil. I didn’t have fresh basil and I didn’t want to drive 30 miles to get fresh basil, but I did have broccoli and a jar of basil pesto. I roasted my broccoli, put it in my food processor, pulsed it, then added my jar of pesto. I added a little more parmesan cheese, pulsed a couple of times and it’s a perfect broccoli pesto! I used a jar of pesto from my favorite HEB store in my area. Here’s the link for the brand I used Mezzetta Pesto Basil: https://www.heb.com/product-detail/mezzetta-basil-pesto/1491629 however, there are many great brands of pesto.

Baked Chicken Meatballs with Broccoli Pesto Pasta

Want another meatball recipe? Try my Bucatini and Meatballs. Here’s the link for the recipe: https://the2spoons.com/bucatini-and-meatballs/.

I can’t wait for you to try this recipe!

Baked Chicken Meatballs with Broccoli Pesto Pasta

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Italian

Ingredients

For the Meatballs

2 lbs ground chicken
1 cup fresh soft breadcrumbs
2 large eggs, beaten
1 tbsp Italian Seasoning
1 cup finely grated parmesan cheese
4 cloves garlic, minced or grated on a box grater
1 tsp salt

For the Broccoli Pesto Pasta

1 large head of broccoli, roughly chopped
extra virgin olive oil for coating the broccoli
1 8 oz jar pesto of your choice (I used Mezzetta Branc)
1/4 cup parmesan cheese
extra virgin olive oil
1 lb spaghetti or similar pasta

Instructions

For the Broccoli Pesto

Preheat the oven to 400 degrees. Place on a sheet pan and toss with olive oil. Roast until the edges begin to crisp and the inside of the broccoli is tender, about 30 minutes.
Place a pot of water with salt on the burner and bring to a boil. Add the pasta and cook until your desired doneness. In a food processor, pulse the roasted broccoli until roughly ground. Add the jar of pesto and the parmesan cheese. Pulse several times to combine and add a little extra virgin olive oil adding more if you want a thinner consistency.

For the Meatballs

Preheat the oven to 450 degrees F. In the same bowl, use your hands to combine the ground chicken, salt, eggs, Italian seasoning, grated parmesan cheese, garlic and bread crumbs. Form into uniform meatballs, about 2 tablespoons each and arrange on a baking sheet.
Roast the meatballs for 15 minutes on center rack. Turn the heat to 500 degrees F and brush the meatballs with olive oil. Cook for another 5 minutes.
In a skillet or separate pan, remove the pasta from the water reserving the pasta water. Add a little pesto at a time, along with some pasta water, continuing adding pesto until the desired amount is reached. Serve topped with the Meatballs and more parmesan cheese. Bon Appetit!

Keyword baked, baked chicken meatballs, chicken, cicken meatballs, meatballs