The 2 Spoons

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

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CourseMain Course

CuisineMexican, Texmex

Servings 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

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CourseMain Course, Side Dish

CuisineItalian

Servings 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.

Itlian Salad with Lemon and Olive Oil Vinaigrette — Pasta with No Cook Summer Tomato Sauce

delicious fresh berry crisp.

May 21, 2019 by Becky Spoon

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This fresh berry crisp is an absolute favorite of mine. Mostly berries, I also had fresh Texas peaches to go along with strawberries, blueberries and raspberries. I needed to do something with this fruit and this is the perfect dish.

Just look at all of this fresh fruit!

delicious fresh berry crisp.

A crisp is so easy. I used fresh orange juice and orange zest along with a corn starch slurry for the base. Then I combined flour, sugar, oats and butter with my mixer and topped this delicious fruit. Then baked until golden brown on top.

I baked this in an oblong white dish that is one of my favorites. I love white dishes because your food just looks so much better in a white dish. Gray is also a favorite, but white works with almost everything. Here’s a similar dish to the one I used: https://amzn.to/3fm2HXj

Something else I used in this recipe is the 8 cup batter bowl with a lid. I actually have had this for many years that I got from Pampered Chef. I love it. You can mix things ahead of time and store in the refrigerator with the lid. Here is a similar bowl https://amzn.to/3fqzGJY

I made my no-churn vanilla ice cream to top it with which is perfection. Oh, yum! You have to try the ice cream! Here’s the link: https://the2spoons.com/so-good-essential-no-churn-vanilla-ice-cream/

You probably have your own recipe, here’s mine!! Hope you like it!

Fresh Berry Crisp

Print Recipe

CourseDessert

CuisineAmerican

Keywordblueberries, fresh berries, fresh berry crisp, fresh fruit, oatmeal topping, peaches, raspberries, strawberries

Prep Time15

Ingredients

6 cups fresh strawberries, thick sliced
2 cups fresh blueberries
1 1/2 cups granulated sugar, divided
1 1/2 tsp orange zest
1 tbsp cornstarch
1 cup all purpose flour
1/2 cup light brown sugar, slightly packed
1/2 tsp salt
1 cup quick cooking oats, not instant
12 tbsp unsalted butter, diced

Instructions

Preheat the oven to 350 degrees
For the fruit, toss the blueberries and strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a buttered 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 3/4 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 50 minutes to 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Notes

I started checking the doneness of the crisp about 30 to 40 minutes in because fresh fruit cooks faster. It is done when bubbling and the top is golden brown.

So Good! Essential No-Churn Vanilla Ice Cream

May 21, 2019 by Becky Spoon

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No-churn Vanilla Ice Cream is essential for me because when I’m out of Blue Bell and make a dessert like my Fresh Strawberry and Blueberry Crisp, but don’t want to go to the store or drag the ice cream maker out – this works perfectly!! Here’s the link for my Fresh Berry Crisp that you will also love: https://the2spoons.com/my-favorite-dessert-delicious-fresh-berry-crisp/

Ingredients that most of us have on hand all the time is what this recipe calls for. Sweetened Condensed Milk, vanilla (I used Nielsen Massey Vanilla Bean Paste https://nielsenmassey.com/products/pure-vanilla-bean-paste/) a little salt and heavy cream! Voila!

So Good! Essential No-Churn Vanilla Ice Cream

This ice cream freezes beautifully. The whipped cream makes the ice cream soft and lucious. Here’s the recipe! Can’t wait for you to try it!

No-Churn Vanilla Ice Cream

Print Recipe

CourseDessert

CuisineAmerican

Prep Time15

Servings Servings

Ingredients

1 14 oz can sweetened condensed milk
2 tsps pure vanilla extract or vanilla bean paste pinch of salt
2 cups heavy cream, cold

Instructions

Whisk together the condensed milk, vanilla and salt in a large bowl; set aside. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch meat loaf pan. Freeze, covered, until solid and scoopable, about 5 hours.

Love This Cheesy Potatoes Gratin Recipe!

May 20, 2019 by Becky Spoon

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I love these Cheesy Potatoes Gratin. Who doesn’t love potatoes as a side dish with almost any protein? My cowboy is a meat and potatoes man and I’m constantly searching for new potato or starch dishes to have. I mean, you can’t cook mashed potatoes every single day. Well, maybe, but I like to mix it up a little.

This casserole is loaded with parmesan cheese and cheddar cheese. You can use white or yellow cheddar, which are the same, the yellow just has added coloring. Did I mention garlic? yes, garlic too. Delicious! You can easily make this recipe ahead, store it in the refrigerator, then either re-heat in the microwave or in the oven at about 200 degrees.

I served this dish with my Instant Pot Chuck Roast and they were the perfect side dish. https://the2spoons.com/so-fast-and-delicious-instant-pot-chuck-roast/. You honestly don’t need anything else because I had carrots with the pot roast as an extra vegetable. The roast gravy was so good on these!

If you’re not sure what a gratin is, here is a little definition for you: http://www.cdkitchen.com/recipes/course/side-dish/potatoes-au-gratin/.

I also make Scalloped Potatoes with onions, and this recipe is very similar. This is easy to throw together, stick in the oven, and you are done. I used a mandolin to cut my potatoes, so if you have one, please use as it will give you uniform potato sizes and much quicker.

I Love This Cheesy Potatoes Gratin Recipe

Here’s the recipe! Enjoy! Don’t forget the Instant Pot Chuck Roast that will be perfect with these potatoes.

Cheesy Potatoes Gratin

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Ingredients

4 tbsp. unsalted butter, softened and divided
3 lbs. potatoes, peeled and sliced
1 cup heavy cream
1/2 cup grated cheddar cheese
1/4 cup grated parmesan cheese, plus more for sprinkling
3 garlic cloves, minced
salt and pepper to taste

Instructions

Preheat oven to 375˚F.

Grease a baking dish with 2 tablespoons butter.

Very thinly slice potatoes (using a mandolin, if you have one).

In a large mixing bowl, combine cream, shredded cheddar, Parmesan, and garlic.

Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.

Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.

Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper. Dot top with remaining 2 tablespoons butter.

Cover baking dish with foil and bake for 35 to 40 minutes. Remove from oven, uncover potatoes, sprinkle top with Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.

Remove from oven and cool for about 10 minutes. Serve.

Cheesy Potatoes Gratin
Cheesy Potatoes Gratin

So Fast and Delicious! Instant Pot Chuck Roast

May 20, 2019 by Becky Spoon

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Chuck Rost is my favorite cut and this Instant Pot Chuck Roast with mushrooms and carrots literally took 50 minutes to become falling apart and melt in your mouth good!! After you brown the roast and vegetables, set the timer and you are done!! You’ll be eating a pot roast that usually takes hours to get tender.

So Fast and Delicious! Instant Pot Chuck Roast

This could actually be your Make-ahead, Monday recipe. First, this is perfect as a nice dinner served with some great potatoes! I served the roast with my cheesy potatoes gratin, but you could serve with mashed or even a polenta would be delicious. Here’s the link for my potatoes gratin: https://the2spoons.com/cheesy-potatoes-gratin/ The second meal can be an open face hot roast beef sandwich…..mmmm! One of my favorites like the photo below with a fried egg on top! https://www.foodnetwork.com/recipes/food-network-kitchen/hot-open-face-roast-beef.

Next, if there is any left a beef stew will be in order or a breakfast hash. I love my Instant Pot and it shaves hours off this recipe. Enjoy!!

Instant Pot Chuck Roast

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordchuck roast

Prep Time15

Cook Time50

Ingredients

1 3-4 lb boneless chuck roast
flour for coating the roast plus more for thickening the pan drippings
salt and pepper
oil for browning the beef
beef stock
1 small package mushrooms
3 or 4 carrots, peeled and diced in one inch pieces
1 white onion, sliced or diced
sprigs of fresh thyme or rosemary, or both (optional)

Instructions

Set your Instant Pot to the sauté mode. Salt and pepper the chuck roast and rub flour on both sides. Brown the roast on both sides in the hot Instant Pot pan. Remove from the pan and add the mushrooms, carrots and onions and cook until the onions are beginning to soften. You can either remove these from the pan and add your roast back in or scoot them to the side, add your roast, then spoon the vegetables on top of the roast. Add enough beef broth to reach the top of the roast. Lay a few sprigs of fresh thyme and rosemary on top if you are using. Set the Instant Pot on meat. That setting is for 35 minutes. When complete, unplug the pot and let the steam release on its on. Uncover the pot, remove the roast to a plate and remove the vegetables to another dish for serving later, leaving the thickened broth in the pan. Add a heaping tablespoon of flour and whisk in. Return the roast and reset your roast to beef but lover the time to just 15 minutes.
After the time has lapsed, unplug, let your steam release and check for tenderness. The roast should be tender and done at this time. Remove to a serving plate, surround or top the roast with the onions, mushrooms and carrots. Strain your gravy and serve on the side. Bon Appetite!!