The 2 Spoons

CRAZY GOOD! Carne Asada Tacos

October 16, 2019 by Becky Spoon

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I made these Carne Asada tacos for Taco Tuesday last night! They really are CRAZY GOOD! I wasn’t going to post another Mexican Food recipe for a while, but I just had to post this recipe!

I used a thin and really marbled piece of ribeye steak for this recipe. Honestly, all I did was sprinkle the ribeye all over with Julio’s All Purpose Seasoning. Here’s a link for the seasoning: Julio’s All Purpose Seasoning. Then I rubbed the steak with extra virgin olive oil and placed it in a zip lock bag and marinated for a couple of hours. When I was ready to cook, I removed the steak from the refrigerator, let the steak come to room temperature before I placed them on a hot grill!

I have lot’s of taco recipes on the blog. Here’s a couple of others we love!

So simple, these tacos are really delicious. I threw the flour tortillas on the grill to heat them a little, slathered some avocado on the bottom, added the steak, then I topped the steak with finely chopped onions that I cooked in a skillet for just a minute or so, just to take the rawness away, then I finished the tacos with cotija cheese and chopped cilantro! I used Cacique Brand Cotija Cheese: http://cheese.com/cotija/.

Crazy Good! Carne Asada Tacos

Here’s a quick recipe for the Carne Asada Tacos! Easy and Delicious. I have many taco recipes on the blog; here’s a few favorites: https://the2spoons.com/yes-baja-fish-tacos/ and https://the2spoons.com/easy-texas-tex-mex-soft-corn-tortilla-beef-tacos/.

Carne Asada Tacos

Print Recipe

Course Appetizer, Breakfast, dinner, Lunch, Main Course

Cuisine Mexican

Servings 2 servings

Ingredients

1 lb thin ribeye steak with good marbeling
Julio's All Purpose Seasoning or other mexican seasoning (salt, pepper, garlic, paprika, cumin, chili powder)
extra virgin olive oil for coating the steak
1-2 avocados
4-6 flour tortillas
cotija cheese, crumbled
chopped cilantro
1/2 chopped onion, cook a little if you don't like the raw onion

Instructions

Generously coat the steak on both sides with the Julio's All purpose seasoning or other Mexican seasonings. Coat both sides with extra virgin olive oil and place in a plastic bag. Marinate for a couple of hours or even overnight. Bring to room temperature before cooking.
Start a gas gril, charcoal grill or heat a heavy iron skillet. When your grill or skillet is ready place the steak and sear on both sides until your desired doneness. We like a medium reare to medium for carne asada. When the steak is done, remove to a plate and let it rest.
Meanwhile, heat your flour tortillas in a heavy skillet or on your grill. Slather with the avodaco. When the steak has rested, slice very thin and you can also cut the slices into small pieces.
Pile the steak on top of the avocado then top with the chopped onions, cotija cheese and the cilantro. Serve with lime and your favorite salsa if you like! Enjoy!

Keyword carne asada, carne asada tacos, Easy, mexican food, tacos

Simple, Delicious Buttermilk Pancakes

October 13, 2019 by Becky Spoon

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Buttermilk Pancakes make me think about the weekend. Aren’t pancakes the perfect breakfast food for the weekend? Everyone gathered around the table, drinking coffee and waiting for the next batch off the griddle? Buttermilk Pancakes reminds me of my Mom. She would make them before school and my friends would come in and eat her pancakes. I can still remember her pancakes. Just so plump and delicious with the buttermilk.

This is such a simple recipe. The dry ingredients are combined in a large bowl, then topped with the wet ingredients and stirred until it’s all incorporated. There’s no need for a bunch of separate bowls.

Simple, Delicious Buttermilk Pancakes

Here’s a list of some secrets to making the best Buttermilk Pancakes from the blog Fine Cooking: https://www.finecooking.com/article/the-secrets-to...

I love the simplicity of these pancakes finished with just a pat of butter and syrup, or add Blueberries that you cook with a little sugar and water.

I do love Buttermilk Pancakes with Blueberries or even bananas like these: https://the2spoons.com/banana-buttermilk-pancakes-with-butter-pecan-syrup/. However you finish them, start with this simple recipe!

Here’s the easy recipe!! Have Breakfast with your family! Or with friends! Or just yourself!

Buttermilk Pancakes

Print Recipe

Prep Time 10

Course Breakfast, brunch, dinner

Cuisine American

Servings 6 servings

Ingredients

For the Pancakes

2 cups all purpose flour
3 tbsp sugar
3 tsps baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
2 1/2-3 cups buttermilk (Start with 2 and add more as needed)
2 eggs, large
3 tbsp melted butter
oil or butter for your gridlde

Instructions

For the Pancakes

Whisk all the dry ingredients together in a large bowl. Make a well and add the buttermilk, the eggs, and the melted butter. Combine the ingredients. The batter will be a little lumpy.
Heat a griddle to hot, but not smoking. Melt butter or apply some oil to your griddle and add 1/4 to 1/2 cup batter to your hot griddle. Cook until bubbles have formed and holes start to appear.
Turn the pancakes and let them briefly brown on the other side. This won't take long because they are mostly cooked when you turn them.
As you remove the pancakes add a pat of butter. If you are making several put them on a sheet pan into a warm oven. Serve with your favorite fruit and heated syrup.

Keyword breakfast, breakfast, casserole, italian, sausage, spinach, brunch, buttermilk, buttermilk pancakes, pancakes, simple

Crazy Leftover Texas brisket Chili and Beef Queso Dip Burger

October 12, 2019 by Becky Spoon

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These Leftover Chili And Beef Queso Dip Burgers are to die for! Remember the chili and the Queso I posted the other day? Well, what is leftover makes a crazy good burger!! Yes! Pass the napkins because you’ll need many!

Leftover Chili And Beef Queso Dip Burgers
These Leftover Chili And Beef Queso Dip Burgers are to die for! Remember the chili and the Queso I posted the other day? Well, what is leftover makes a crazy good burger!! Yes! Pass the napkins because you’ll need many! — Leftover Chili And Beef Queso Dip Burgers

How can you resist a burger like that and another perfect game day recipe!

Let’s talk about the Chili and the Beef Queso Dip first. Make both at least a day ahead so you’ll have everything together when you build your burgers. Here’s the link for the chili http://No Beans! Essential Texas Brisket Chili! Click the link for the recipe!! https://the2spoons.com/essential-texas-brisket-chili/. Here’s the link for my Beef Queso Dip https://the2spoons.com/oh-so-good-beef-queso-dip/.

This is so easy it’s almost “not” a recipe, but here goes!

Leftover Chili and Beef Queso Dip Burgers

Print Recipe

Course dinner, Lunch, Main Course, Sandwiches

Cuisine American

Ingredients

1 Lb 80/20 Ground Beef
Salt and pepper
4 Hamburger Buns of your choice
Leftover Texas Brisket Chili https://the2spoons.com/essential-texas-brisket-chili/
Leftover Beef Queso Dip https://the2spoons.com/oh-so-good-beef-queso-dip/

Instructions

Divide you pound of ground beef into 3 or 4 Patties. Salt and pepper each side.
I like to cook my burgers on a griddle or iron skillet, but cook them how you like and to the fineness you like. They’d be great even on a charcoal grill.
Lightly butter your buns and cook them also on the griddle.
To build your burger: Spoon a little of the cheese dip on the bottom of your bun. Top with your patty, then a heaping of the Texas Brisket Chili and then a final heaping of the Beef Queso Dip. Put the top on, pass the napkins and enjoy!!

Keyword beef queso dip, burgers, cheeseburgers, chili, Texas Brisket Chili

Delicious Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas

October 8, 2019 by Becky Spoon

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I made this recipe, Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas, while I was in New Mexico a few weeks ago. The lighting was bad in the condos I was staying in, so the photo isn’t the greatest, but boy, is this dish good! It’s actually delicious!

The perfect dish for meatless Mondays, this dish has two types of mushrooms. Along with the mushrooms, there is chickpeas. I love chickpeas. They are actually good for you are loaded with nutrients. Here’s a link giving you a list of some of the benefits: https://www.healthline.com/nutrition/chickpeas-nutrition-benefits.

I saw this recipe on Instagram from Half Baked Harvest blog. Like all recipes, I tweaked because of available ingredients, like the burrata Tieghan used. I honestly can’t find burrata at my local grocery stores, so I substituted Bocconcini, you know, the little fresh mozzarella balls.

Besides loving all the other ingredients in this recipe, I love the polenta. Adding the basil pesto to the polenta adds another level of flavor. Here’s another recipe I have on the blog with polenta:https://the2spoons.com/chicken-agrodolce-with-creamy-polenta/.

Delicious Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas

Here’s the recipe! Enjoy!

Delicious Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 6 servings

Ingredients

1/4 cup extra virgin olive oil
1 1/2 lbs mushrooms, roughly chopped (I used baby bella and shitake)
1 can chickpeas, drained and patted dry
3 sprigs fresh thyme
6 cloves garlilc, smashed
salt and pepper
pinch of red pepper flakes

For the Polenta

1 1/2 cups dry instant polenta
3 tbsp butter
1/2 bunch spinach or dale, chopped
1/3 cup basil pesto, homemade or store-bought
8 oz burrata cheese, at room temperature, or fresh mozzerella if you can't find burrata.

Instructions

Preheat the oven to 325 degrees F. Position the oven rack in the upper 1/3 of the oven.
On a rimmed baking sheet, combine the olive oil, mushrooms, chickpeas, thyme, garlic, and a pinch of salt., pepper and crushed red pepper flakes.
Transfer to the oven and bake for 25-30 minutes. Increase the heat to 475 degrees F. Toss the mushrooms and chickpeas, then return to the oven and continue to cook for another 5-10 minutes until crisp on the edges. Watch closely.
Meanwhile, make the polenta. In a medium saucepan, bring 4 cups water to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Stir in the butter with olive oil, kale or spinach and 2 tablespoons pesto, stirring until the spinach or kale has wilted, about 3 minutes. If the polenta thickens too much, thin with water.
Divide the polenta between bowls and break the burrata over the polenta. Spoon the mushrooms and chickpeas over the polenta. Drizzle with additional pesto and garnish with fresh thyme.

Keyword fresh thyme, mushrooms, pesto polenta, polenta,

Delicious! Easy Mexican Picadillo

October 6, 2019 by Becky Spoon

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I love this Mexican Picadillo. It is versatile! It is easy! It is delicious. Mexican Picadillo can include so many ingredients, or you can just add a few. You can add olives, raisins, and carrots and If I were to add olives to this dish, I’d add a Spanish Olive like these you can get at your local grocery store. If not, on Amazon.com: https://www.amazon.com/Mezzetta-Super-Colossal-Spanish-O.

The first time I had Mexican Picadillo was over 30 years ago when a friend of mine from Mexico cooked it for me. I loved it then and still do. It’s not a taco filling you can make in 10 minutes by browning some meat and adding a package of Taco Bell seasoning; it takes just a little time to soften the potatoes, but well worth it.

Easy Mexican Picadillo

The first night I made this Mexican Picadillo I served it with my Mexican Rice and flour tortillas for scooping. The next day I used the leftovers for tacos and wow, were they delicious! Here’s the link for my Essential Mexican Rice: https://the2spoons.com/essential-mexican-rice/.

Honestly, these tacos with the Mexican Picadillo are beautiful. You don’t have to load them up with a bunch of “stuff”, I just added a little lettuce, some grated cheese, a little finely chopped fresh jalapeno and a few dices of tomatoes. I finished them off with a sprinkling of New Mexico red chile powder, a favorite in our house.

Delicious! Easy Mexican Picadillo

Hope you make this recipe soon! I think you’ll love it!

Mexican Picadillo

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Mexican

Servings 6 Servings

Ingredients

1 1/2 lb ground beef
1 tbsp Extra virgin olive oil
1 Small onion, diced
2 Baking potatoes, diced
2 Cloves garlic, minced
2 Large tomatoes, diced
1/2 tsp Salt
1/2 tsp Ground black pepper
1/2 tsp Ground cumin
1 tbsp Chile powder
1/2 tsp Dried Mexican oregano
1 Jalapeno, seeded and minced
1-2 cups beef Broth

Instructions

Add the oil to a skillet and heat. Add the ground beef and cook until browned.
Add the onions and cook until translucent. Add the garlic and cook for a little. Add the salt and pepper along with the cumin, Chile powder and oregano. Combine and cook a few minutes.
Add the potatoes, tomatoes and beef stock. Bring to a boil, reduce the heat to a simmer, cover and cook until potatoes are soft and most of the liquid has absorbed. Check for seasoning and adjust.
Serve with rice and tortillas or use as a filling for tacos, burritos, etc.

Keyword mexican, mexican food, mexican picadillo, picadillo

Easy Essential Mexican Rice

October 6, 2019 by Becky Spoon

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This Mexican Rice recipe is my go to for all my Mexican food dishes. Easy and delicious, and it takes 20 minutes to finish.

I use a long grain rice for this recipe. I love Basmati because it doesn’t get gummy, stays flaky. I buy the burlap bags of basmati from Sams Club. Here’s a link for it : https://www.samsclub.com/p/royal-basmati-rice-20-lbs/131053.

Want more rice recipes? Try my Rice Pilaf! https://the2spoons.com/so-easy-instant-pot-cilantro-lime-rice/.

Mexican Rice

Here’s the simple recipe! Enjoy

Mexican Rice

Print Recipe

Servings 4 Servings

Ingredients

1 cup long grain rice
1-2 tbsp extra virgin olive oil
1 cube Knorr Tomato Bullion with Chicken flavor
2 cups water
1 garlic clove, minced

Instructions

Add the oil to a saucepan. When heated add the rice and cook until the rice has browned a little.
Add the garlic and cook about a minute stirring to prevent it from burning.
Add the water and Tomato Bullion. Stir to dissolve the Bullion cube. Reduce the heat to simmer, place a lid on the saucepan and cook about 20 minutes until the water has absorbed. Toss with a fork.