The 2 Spoons

Yummy Rice Pilaf! Perfect Side Dish

May 31, 2019 by Becky Spoon

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Pan-Fried Cod in Tomato Basil Sauce with Rice Pilaf

Well, I failed to get a photo with just the rice pilaf! I made this dish to go with my Pan Fried Cod with Tomato Basil Sauce and it was absolutely the perfect side dish! The rice absorbed all the flavors of the sauce, exactly what I wanted it to do! Delicious! Here’s my Pan-Fried Cod with Tomato Basil Sauce for you to try if you want. https://the2spoons.com/pan-fried-cod-in-tomato-basil-sauce/ It was really delicious with this rice pilaf.

The color of this pilaf is because of Sazon Goya Con Azafran. https://www.mycolombianrecipes.com/sazon-goya-with-azafran. It Has Mexican Saffron in it which makes the golden color. I honestly didn’t think about the color before adding it, but it made a great visual accompaniment to my dish aside from the great flavors it added.

Next time you don’t want to make potatoes or pasta but want to add a starch element to your meal, remember rice pilaf! It’s great. Here’s my recipe!

Rice Pilaf

Print Recipe

Course Side Dish

Cuisine American

Servings 4 servings

Ingredients

1 Cup Basmati or long grain rice
2 Cups Water
1 packet Sazon Goya Con Azafran seasoning from a box of 1.41 oz
2 green onions, sliced on an angle
1 garlic clove, minced
1/2 red pepper (yellow or green or a combinations of) diced
1 tbsp canola oil

Instructions

Add the oil to a non stick pan and add the rice. When the rice begins to start browning just a little add the green onion, garlic and peppers. Sauté for a few minutes while the rice continues to brown a little being careful not to burn. Add the water and the Sazon Goya seasoning packet and stir. Bring back to a boil then reduce the heat to simmer, cover and allow to cook until the water has absorbed, about 20 minutes. When done, fluff with a fork.

Keyword rice, rice pilaf

Summertime – Colorful Texas Caviar, a Great BBq Side Dish

May 30, 2019 by Becky Spoon

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I’ve made Texas Caviar for many years. If you are from the South, you probably have your own favorite recipe too! There really is nothing complicated about this dish at all, but I would recommend making the recipe a day ahead so you can store in the refrigerator overnight so the flavors can meld.

I have made my own dressing for this before which is just a great Italian Dressing, but your favorite bottled dressing works just fine. I used the Olive Garden Italian Dressing that I found at HEB but any good Italian Dressing will work! I got my Olive Garden dressing at HEB but I know Walmart has it too: https://www.walmart.com/ip/Olive-Garden-Signature-Italian-Dressing-16-fl-oz-Bottle/.

This dish is so colorful, loaded with flavor, making the perfect side dish for your weekend BBQ’s this summer!

Summertime -Texas Caviar, a Great BBq Side Dish

One thing I did do differently this time is that I grilled my corn. I was grilling other things, had 6 ears of corn in my refrigerator, and decided that was what I would do, grill the corn instead of using canned or frozen corn, which by the way, or just fine too. I do think the grilled corn added depth and a smokey flavor to the dish.

Here’s the link to my grilled corn! https://the2spoons.com/corn-on-the-cob-perfectly-charred-on-the-grill/

Summertime – Colorful Texas Caviar, a Great BBq Side Dish

Don’t forget this with your next BBQ! A great refreshing side dish!

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Course Side Dish

Cuisine American

Servings 12 servings

Ingredients

1 Yellow bell pepper, diced after removing membranes and seeds
1 Orange or Red Bell Pepper, Diced after removing membranes and seeds
1 Green bell pepper, dices after removing membranes and seeds
2 jalapenos, seeded and finely chopped
2 15 oz cans blackeye peas or 1 can black eye peas and one can black beans
6 ears grilled corn (//www.the2spoons.com/corn-on-the-cob-perfectly-charred-on-the-grill/) or if you don't want to use the grilled corn use a can of yellow whole kernel corn
4 roma tomatoes, diced (add just before serving)
1 bunch cilantro (add just before serving)
Italian Dressing of your choice

Instructions

Remove membranes and seeds from peppers.

Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).

Drain and rinse the blackeye peas. Cut the corn off the cob or add the can of corn to the peppers.

Add some of the Italian dressing and stir well.

Cover and marinate in refrigerator for 8 hours.

Drain if needed, as it may before a little watery. If you do drain, you can add a little more dressing.

Dice roma tomatoes and cilantro and stir into mixture.

Keyword Texas Caviar

Corn on the Cob – Perfectly Charred on the Grill

May 30, 2019 by Becky Spoon

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I cooked this Corn on the Cob on the grill for my Texas Caviar recipe https://the2spoons.com/summertime-texas-caviar-bbq-side-dish/; however, this is a perfect side dish also, on it’s on for your summer BBQ! Honestly, who doesn’t love corn on the cob, especially when it’s perfectly charred on the grill!

First, I pulled the husk back and removed the silk. Then I poached in water that I added a cup of milk for a few minutes! Wow! Added so much moisture to this already juicy corn!

The first thing you want to do is pick the right corn on the cob at the grocery store. Here’s a little help from Taste of Home: https://www.tasteofhome.com/article/how-to-pick-corn. If you can grow your own corn or get from the fields of neighbors if you live rural as I do, that is the absolute best!!

Corn on the Cob – Perfectly Charred on the Grill

This corn is delicious just slathering it with butter, salt and pepper and serving, or dab with mayonnaise and sprinkle with cotija cheese! Yummy either way!

Hope you like this method!

Corn on the Cob – Perfectly Charred on the Grill

Print Recipe

Course Side Dish

Cuisine American

Servings 6 servings

Ingredients

6 ears fresh corn
1 cup whole milk, optional
1/2 cup unsalted butter, room temperature
salt and pepper to taste
Tajin seasoning (optional in place of salt)
Mayannaise to slather if adding Cotija cheese (optional in place of butter)

Instructions

Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
Meanwhile, shuck the corn, removing both husks and silks.

Fill a large pot halfway with water and set over high heat to come to a simmer. Add the milk, if using. Blanch the corn in the pot for about 3 minutes, then stack on a platter. Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes. Serve immediately with remaining butter and salt.
Or, slather with mayonnaise and sprinkle with cotija cheese!

Love, Love this Mediterranean-Style Dijon Mustard Potato Salad

May 29, 2019 by Becky Spoon

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I love this Mediterranean-Style Dijon Mustard Potato Salad. I made this potato salad for a get-together Memorial Day and it was a big hit. Even the guys liked it which is an accomplishment in my book. Haha! I say that because, as I have mentioned before, my cowboy is a meat and potatoes man. I’m not talking about him liking any potatoes because he likes some better than others. When I decided to make this recipe I was worried some may not like it because it was not a traditional potato salad, but to my surprise, everyone loved them.

Instead of the typical Southern Potato salad with mayonnaise more than mustard, this recipe has a mustard vinaigrette. Don’t get me wrong, I still love my Southern potato salad, but this is delicious. And it’s a really light vinaigrette. It’s not too tart, really mild, it’s just right.

I mean, just look at it. Red potatoes, purple onion, fresh dill, lemon, olive oil, Dijon mustard, fresh parsley, how can you go wrong? Oh, and one of my favorite ingredients, capers.

Mediterranean-Style Dijon Mustard Potato Salad

My recipe calls for ground Sumac. Just 1/2 teaspoon. Ground sumac has a tangy lemony flavor, but more well balanced and less tart than lemon juice. So, if you don’t have sumac, a great substitute is lemon zest. Yes. Just the Zest. https://food52.com/hotline/16398.

This is an easy, delicious potato salad! You want to add the Vinaigrette while the potatoes are still hot to help the flavors absorb, then add the final ingredients right before serving.

This is a great side dish for BBQ! Try my Bbq Chicken recipe with this potato salad! https://the2spoons.com/crazy-good-bbq-chicken-vegetables-on-the-grill/

Mediterranean-Style Dijon Mustard Potato Salad

Here you go! Enjoy!

Mediterranean-Style Dijon Mustard Potato Salad

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Prep Time 15

Cook Time 15

Course Side Dish

Cuisine Mediterranean

Servings 6 Servings

Ingredients

1 1/2 to 2 lbs baby potatoes, gold or red, unpeeled and sliced
2 tsp salt
1/4 cup chopped red onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 tbsp capers

Dijon Vinaigrette

1/3 cup extra virgin olive oil
2 tbsp fresh lemon juice
2 tsp Dijon Mustard
1/2 tsp ground sumac ( substitute lemon zest if you can’t find)
1/2 tsp black pepper
1/4 tsp ground corriander

Instructions

Wash and dry the potatoes. Slice potatoes with a mandolin slicer if you have one.
Place potatoes in a pot and add water to cover by one inch. Bring to a boil and add salt. Simmer until potatoes are tender, 10 to 15 minutes.
In the meantime, add vinaigrette ingredients to a bowl and whisk well to combine.
When potatoes are done, remove from heat and drain. Place on a tray or baking sheet and immediately add the vinaigrette while potatoes are warm. Let them sit about 10 minutes or longer to absorb. Add the onions, fresh herbs and capers and toss gently. Transfer to a serving dish and serve at room temperature.

Notes

Make ahead instructions. You can make the potato salad ahead of time. Dress with the vinaigrette but hold the onions, fresh herbs and capers. Refrigerate up to 8 hours. Add the remaining ingredients before serving and bring to room temperature before serving

Keyword mustard potato salad

Quick Sheet Pan Chicken Fajitas

May 23, 2019 by Becky Spoon

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These Quick Sheet Pan Chicken Fajitas are delicious! The great thing about sheet pan cooking which is really popular is that everything is ready at the same time! And the clean-up? One sheet pan! You could easily do the same with a nice piece of fish or even shrimp would be delicious.

Quick Sheet Pan Chicken Fajitas

All I did for this recipe was to cut my boneless and skinless chicken breast into uniform thin strips, along with red, yellow and green bell peppers and red onions. Then I sprinkled with salt, pepper, garlic powder, cumin, chili powder, and tajin Clasico seasoning. https://www.tajin.com/products/tajin-clasico.

Then, all you have to do is heat some flour or corn tortillas on the griddle, throw in your favorite salsas, some avocado or guacamole and you’re done. Here’s my guacamole recipe that I think you’ll love with these! https://the2spoons.com/easy-homemade-guacamole/

This recipe will be great for this holiday weekend or just your go to for a quick family meal during the week. Because my cowboy always wants beef, I had a small piece of skirt steak that I added the same seasonings, cooked it on the griddle until a medium rare and I sliced it across the grain, then loaded his tortillas with beef and chicken.

Here you go! This easy recipe!

Sheet Pan Chicken Fajitas

Print Recipe

Course Main Course

Cuisine Mexican, Texmex

Servings 4 Servings

Ingredients

2 Skinless, boneless chicken breast, thinly sliced
1 each green, red and yellow bell peppers, julienned
2 fresh jalapenos, seeded and julienned (optional)
1 red onion, thinly sliced
oil for drizzling
limes for finishing and more to serve alongside
sprinkling of salt, pepper, garlic powder, tajin seasoning, cumin, chili powder
cilantro, chopped
condiments for serving like guacamole and your favorite salsas

Instructions

Preheat oven to 425 degrees. Layer all the chicken and vegetables separately on a sheet pan. Drizzle all with the oil. Sprinkle all with the spices, mixing up, but still keeping your ingredients separate. Bake until the chicken is done, watching carefully…10-20 minutes. If you want a little char.. turn your broiler on the last few minutes of cooking! Squeeze lime juice all over the cooked ingredients and sprinkle with the chopped cilantro. Heat your tortillas on a griddle or skillet. Layer cheese into the tortillas, then the chicken and peppers. Serve with fresh avocado or guacamole and your choice of salsas and more limes! Enjoy!

Pasta with No-Cook Summer Tomato Sauce

May 22, 2019 by Becky Spoon

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Pasta with No Cook Summer Tomato Sauce is the perfect dish for those fresh tomatoes from your garden or market. You want to use a really ripe fresh tomato… you know the kind we get during the summer that we ripen on the vines. Oh, so good!!

Pasta with No-Cook Summer Tomato Sauce

I used Bronze Cut Trottole Pasta from Central Market/Heb but you could use penne, fusilli, or other tubular pasta. Trottole originates from the Campania region of southern Italy. It is made with organic durum wheat semolina using traditional bronze dies, this pasta has a rough textured surface which allows it to better capture and hold sauces once cooked.

You can use just parmesan cheese or do like I did use a combination of cheeses. I had a large bag of Belgioioso Shaved Blend of Asiago, Parmesan and, Romano that I used and it was perfect. https://www.belgioioso.com

My tomatoes in my garden are not ready yet, but I had some large, delicious, vine ripe tomatoes that were perfectly ripe for the recipe.

You can actually serve this pasta as a side dish or a main course. As the main course just add some garlic bread or even a salad like my Italian Salad: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/. Allen was having a grilled ribeye and I served this as his side dish. You know you don’t always have to have potatoes with your grilled steaks!

This is a great recipe! I plan on using it all summer with tomatoes from my garden! Here you go! Enjoy!

Pasta with No-Cook Summer Tomato Sauce

Print Recipe

Course Main Course, Side Dish

Cuisine Italian

Servings 4 servings

Ingredients

2 lbs ripe tomatoes (about 4 large) chopped
1 large garlic clove, minced
3 tbsp extra virgin olive oil
1 1/4 tsp salt
1/4 tsp fresh ground black pepper
2/3 cup lightly packed fresh basil
1 lb pasta, like fusilli, penne, ziti (I used Trottole)

Instructions

In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.
In a large pot of boiling, salted water, cook the pasta until done. The doneness of pasta is a personal preference. I probably cook mine a little more than the package directions, because I really don't like an al dente, but a little softer. I now poured the sauce in another skillet (hyou can pour into your actual serving bowl) and scooped the pastaz out with a large slotted spoon. I did not use the entire pound of pasta and you probably want to start with leaving some behind too because it will depend on the size of your tomates and the amount of sauce they make. You can add a little pasta water if you like. Then, toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan. Bon Appetiit!

Fresh Tomatoes We use plenty of canned tomatoes with pasta, but for this raw sauce, fresh, lusciously ripe specimens are essential. Take advantage of the abundant crop in August and September. If you live in an area with a farmers' market, or have a garden of your own, experiment with different types—red, yellow, orange, heirloom. Each of these has a unique flavor.