The 2 Spoons

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

Coursedinner, Lunch, Main Course

CuisineMexican

Keywordmexican, mexican food, mexican picadillo, picadillo

Servings 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.

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 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.

Simple, Delicious Chicken Thighs Braised with Tomatoes, Onions, and Garlic

October 4, 2019 by Becky Spoon

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This recipe of Chicken Thighs Braised with Tomatoes, Onions, and Garlic is delicious. “Braising or stewing meat is a long, slow, gentle process of cooking with moist heat in a small amount of liquid in a covered pot. A braise is typically made from larger pieces of meat, frequently still on the bone, while a stew is made from smaller pieces of meat cut into even-size chunks and cooked in a bit more liquid than a braise, almost enough to cover. ” These comments are from Alice Waters from her book “The Art of Simple Food” where I originally got this recipe.

I love to braise meats, especially inexpensive cuts of meat that are a little tough. Because it takes a while to cook, it may seem that a braised dish is difficult. It really is easy. After the initial browning of the meat, sautéing vegetables, garlic and such, then adding herbs and a liquid you’re all set with a dish that you can place a lid on, reduce your heat to a simmer and go about your business as it cooks.

You can simmer this dish on the stovetop or place it in the oven at a low temperature like 325. If you have an Instant Pot, you can brown the meat on your sauté mode, remove and add the vegetables and cook until translucent, return your meat, add your liquid and set for the meat mode and this dish can be complete in 30 minutes!

Something I originally meant to do on my blog was to feature my favorite cookbooks and post recipes from those books. Well, better late than never, I’m going to start doing that occasionally. I love cookbooks. I collect them and I now have quite a collection. I actually have cooked from every one of them and I’m going to share them with you from time to time!

Alice’s book is a fabulous book that every cook needs in their cookbook repertoire. My son gave me this cookbook many years ago for a birthday present. I just love it. Alice Waters is an amazing chef who started the famous restaurant Chez Panisse. Her philosophy is about having the best and tastiest ingredients that you cook very simple that are extraordinary b because they tastes like what it is! Here is a link for Alice Water’s cookbook, The Art of Simple Food: https://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794/ref=sr_1_1?crid=39H3RQ1IQ60KL&keywords=the+art+of+simple+food&qid=1570233098&sprefix=the+art+of+simple+food%2Caps%2C230&sr=8-1.

Simple, Delicious Chicken Thighs Braised with Tomatoes, Onions, and Garlic

I served this recipe with a simple risotto that was cooked with a little onion and finished with parmesan cheese. Rice or a pasta would certainly work too. A similar dish is my Chicken Cacciatore. it is also a braised dish but with Italian spices that changes the flavor. Here’s the link for the Chicken Cacciatore: https://the2spoons.com/comfort-food-my-chicken-cacciatore-with-pasta/.

Chicken Thighs Braised with Tomatoes, Onions, and Garlic

Alice’s recipe calls for chicken legs, but I wanted to use thighs, but the end result is pretty much the same. Here’s her recipe! Enjoy!

Chicken Thighs Braised with Tomatoes, Onions, and Garlic

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbraising, chicken, chicken thighs, chicken thighs braised, dinner, lunch, main course

Servings servings

Ingredients

4 chicken thighs or legs
salt and fresh ground black pepper
2 tbsp olive oil
2 onions, sliced thick or diced large
4 garlic cloves, sliced thin
1 bay leaf
1 small rosemary sprig
4 tomatoes, diced coarse, or 1 small (12 oun ce) can organic whole tomatoes, diced (including juice)
1 cup chicken broth

Instructions

Season the day before if possible the chicken thighs or the chicken legs with salt and fresh ground black pepper.
Heat a heavy bottomed pan over mediim heat. Add 2 tablespoons olive oil. Place the chicken into the pan, skin side down and cook until crisp and brown, about 12 minutes.
Turn and cook for another 4 minutes. Remove the chicken.
Add the onions and cook until translucent, about 5 minutes. Add and cook for about 2 minutes the garlic cloves, bay leaf and rosemary sprig.
Add and cook the tomatoes for 5 minutes, scraping up any rown gits from the bottom of the pan.
Add the chicken back to the pan with the skin side up and pour in any juices that collected. Add the chicken broth. The liquid should reach halfway up the chicken; add more if needed. Bring to a boil and then turn down to a simmer. Cover and cook at a bare simmer or in a 325 degree oven for 45 minutes. Taste for salt and adjust as needed. Return to the pan and serve.

quick breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

September 24, 2019 by Becky Spoon

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Jump to Recipe

breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

Seriously, if you aren’t making breakfast tacos, you are missing out on a quick and delicious meal. Everything you want in a tortilla!! These are loaded with potatoes, chorizo, Hatch Green Chile, eggs and cheese! All the delicious ingredients that make a perfect breakfast. You could have added refried beans to the tortilla before you piled on all the other ingredients. Fresh diced tomatoes and even shredded lettuce would have been great also and of course, sliced avocados. I didn’t know if I’d eat a whole avocado, I already had a half in the refrigerator that I had kept too long, so I didn’t want to waste the other half. And honestly, probably the real reason is that I don’t think the avocado would have really enhanced these tacos. There are so many flavors going on in these tacos.

This is the link for my refried bean recipe from pinto beans. Easy Refried Beans from Homemade Pinto Beans. You can use canned, but I think you will see how easy the homemade beans are to make.

Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

The Hatch Green Chile’s I used we’re fresh/roasted that I had frozen. I just used a couple in this recipe. I always have green chile ready to use in my freezer. I purchased these from my local HEB in Texas, who roast them for you during season. When I can’t get them fresh/roasted I order them on line and one of my favorite companies the Hatch Chile Company. Here’s the link for them: https://www.hatchchileco.com/.

I topped these with Mexican Cacique Brand Mexican Crema and my new favorite salsa verde by el tucan. elBesides Breakfast Tacos, I make casseroles, enchiladas, salsas, etc., with the green chile. You have to try my Green Chile Enchiladas! Here’s the link for that recipe! https://the2spoons.com/new-mexico-hatch-green-chile-beef-enchiladas/.

New Mexico Hatch Green Chile Beef Enchiladas

Here’s the recipe for these favorite breakfast tacos! Enjoy!

quick breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

Print Recipe

CourseBreakfast

CuisineMexican

Keywordbreakfast, breakfast tacos

Servings servings

Ingredients

1 medium potato, diced small
oil for pan frying the potatoes
6 oz chorizo
1 can hatch green chile
4 eggs beaten
cheese of your choice (I prefer medium cheddar or Monterrey jack)
salsa for serving
Mexican Crema (optional)
avocado, sliced (optional)
salt and pepper
4 Flour or corn tortillas (I used homemade flour)

Instructions

Peel and dice your potato. Heat a non stick skillet and add just enough oil to cover the bottom. Add your diced potatoes , a little salt and pepper to the skillet and allow them to brown a little on medium heat. Turn them and place a lid on the potatoes and lower the heat. Allow them to cook with the lid on at a low heat until tender. Remove the lid, turn you heat up and finish browning, turning and flipping them.
If your skillet is large enough, move the potatoes to one side and add the chorizo to the other. Cook the chorizo for a few minutes until done. You can also remove the potatoes, then add them back in after your chorizo is cooked through. Combine the potatoes and chorizo.
Whisk your eggs with a little salt and pepper. The chorizo is a little salty, so lightly. Move the potatoes and chorizo to one side and pour your eggs in. Allow them to start to set on the bottom, then with a spatula, fold over continuously until set. Don't over cook. Combine the ingredients and top with your choice of cheese.
Heat your tortillas in a hot skillet or a gridle. Fill the tortillas with the mixture. Fill each tortilla with the mixture. Top with your favorite salsa and Mexican crema or sour cream if desired. Serve sliced avocado along side.

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

September 23, 2019 by Becky Spoon

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This Jalapeno Cornbread using a box of Jiffy Cornbread Mix was delicious and easy! Normally I make cornbread from scratch, but I’m traveling, and because I didn’t want to buy all the ingredients, I bought a box of Jiffy and added to it! The results were a huge hit! This cornbread was moist, a little sweet, cheesy, a little spicy from the jalapeño, and the corn added a little crunch.

If you’re not familiar with Jiffy Cornbread Mix, here’s a link! https://site.jiffymix.com/product/.

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

I made this cornbread to go with my Vegetable Beef Soup! In my opinion, you just can’t have a homemade soup or stew without cornbread and this Jalapeno cornbread was a perfect addition! I added lots of cheese, jalapeños and corn. If you want my Vegetable soup recipe, heres the link: https://the2spoons.com/delicious-vegetable-beef-soup-in-the-instant-pot/.

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

Hope you enjoy this recipe!

Jalapeno Cornbread

Print Recipe

CourseBread

CuisineAmerican

Keywordcornbread, Jalapeno Cornbread

Ingredients

1 pkg Jiffy Cornbread Mix
1/2-1 jalapeno pepper, seeded and minced (I added about 1/4 cup green chile – optional)
3/4 cup grated cheddar cheese
1/2 cup whole kernel corn
vegetable oil

Instructions

Preheat the oven to 425. When the oven is to temperature add a little oil to an iron skillet and place in the oven to heat.
Meanwhile, place the jiffy mix in a mixing bowl. Add the jalapeño and cheese and toss. Add the eggs, corn and milk and combine .
Remove the heated skillet from the oven and pour your cornbread mixture into it. Return to the oven and cook for 20 minutes or so until the cornbread is set and firm to the touch. Slice and serve with butter.

Yummy! Hearty Instant Pot Potato Corn Chowder

September 18, 2019 by Becky Spoon

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I love a good chowder and this Instant Potato Corn Chowder is one of those! A friend of mine shared a recipe on Facebook the other day for a Potato Corn Chowder that made me want to make a batch and I did! And, boy am I glad I did! It was absolutely delicious, satisfying and exactly what I wanted. Even though summer won’t let go in Texas, I didn’t care, I just wanted this chowder.

Yummy! Hearty Instant Pot Potato Corn Chowder

Loaded with bacon, heavy cream (I’ll give you substitutes in the recipe), then finished with some cheddar cheese and chives, this Chowder is hearty, creamy and lucious, and the perfect dish for the cold nights we will have. This Corn Chowder just speaks comfort food.

So, let’s talk about the recipe. The chowder has corn two ways: Fresh corn that I cut off the cob and creamed corn that thickens the chowder. I had a bag of Tasteful Selections Potatoes brand that I had gotten from HEB that have bite size red and white thin skin potatoes that are perfect for this chowder. Here’s a link for those so you can see what I’m referring to: https://www.tastefulselections.com. Some of the potatoes and corn are pureed with an emulsion blender and some are left “as is” for texture.

Yummy! Hearty Instant Pot Potato Corn Chowder

Another chowder I have on my blog is a Fish Chowder; https://the2spoons.com/essential-classic-fish-chowder/. Equally easy and delicious, you have to try it!

Can’t wait for you to try this recipe!

Instant Pot Potato Corn Chowder

Print Recipe

Coursedinner, Lunch, Main Course, Soup

CuisineAmerican

Keywordchowder, corn and potato chowder, corn chowder, Instant Pot

Ingredients

6 slices bacon, diced
3 cloves garlic, minced
1 onion, diced
6 red potatoes, cubed
2-3 ears corn on the cob, kernels removed
1 can cream of corn soup
3 cups chicken stock
1 tbsp flour
pinch of cayenne pepper (optional but I really like the kick the cayenne adds)
1 tsp dried thyme and 1 bay leaf
1 cup heavy cream
2 tbsp fresh chives
2 tbsp butter
salt and pepper to taste
grated cheddar cheese for garnish

Instructions

Set your instant pot to the sauté setting. Add the bacon and cook until brown and crispy. Remove from the pot and drain on a paper towel.
In the bacon drippings sauté the onion, stirring frequently until translucent. Add the garlic and continuously stir until the garlic is fragrant. Add the tablespoon of flour and cook for about a minute to get the raw taste out. Add the chicken broth, whisking until smooth, then add 1/2 of the bacon reserving the remainder for garnish. the potatoes, the corn, the thyme, cayenne pepper and season with salt and pepper to taste.
Select the manual setting on your Instant Pot, adjust pressure to high, and set for 10 minutes.
When finished cooking, quick release the steam.
When you are able to remove the lid, add the heavy cream and the butter. Check for salt and pepper and adjust. Serve the chowder in bowls and garnish with the remaining bacon bits, cheddar cheese and chives. Bon Appetit!