The 2 Spoons

delicious fresh berry crisp.

May 21, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

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 Pin Recipe

Prep Time 15

Course Dessert

Cuisine American

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.

Keyword blueberries, fresh berries, fresh berry crisp, fresh fruit, oatmeal topping, peaches, raspberries, strawberries

So Good! Essential No-Churn Vanilla Ice Cream

May 21, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

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

Prep Time 15

Course Dessert

Cuisine American

Servings 12 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

Please follow and like us:

Jump to Recipe

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

Print Recipe

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

Please follow and like us:

Jump to Recipe

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

Prep Time 15

Cook Time 50

Course dinner, Lunch, Main Course

Cuisine American

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!!

Keyword chuck roast

Perfect Sesame Roasted Asparagus with Whipped Herbed Boursin Cheese

May 19, 2019 by Becky Spoon

Please follow and like us:

Want to jazz up your roasted asparagus a little? I saw this recipe from Halfbaked Harvest and I had to try it! Absolutely delicious. Tieghen’s recipe used whipped feta, but I had some harlic and herb Boursin Cheese I needed to use and it was perfect.

Asparagus is a go to vegetable for me because it seems to always be available. I’ve always wanted to attempt to grow it, but I never have. If you’re interested here’s a link to give you some information. http://www.almanac.com/plant/asparagus

Sesame Roasted Asparagus with Whipped Herbed Boursin Cheese

This recipe is lemony, loaded with garlic and gets a kick from the red pepper flakes. It is also a really pretty dish to serve. I served it alongside a roasted chicken for a Sunday dinner. https://the2spoons.com/lemon-and-garlic-roast-chicken/

Here’s the recipe!! Enjoy!!

Sesame Roasted Asparagus with Whipped Boursin Cheese

Print Recipe

Course easy side dish

Cuisine American

Servings 4 Servings

Ingredients

1 cup croutons
1/4 cup extra virgin olive oil
1 large bunch asparagus, ends trimmed
2 tbsps sesame seeds, raw
zest of one lemon
2 cloves garlic, smashed
1 pinch red pepper flakes
kosher salt and black pepper
2 tbsp apple cider vinegar
1 tsp honey

Whipped Boursin Cheese

5.2 oz boursin cheese
1/4 cup plain Greek yogurt
2 tbsp extra virgin olive oil

Instructions

Preheat the oven to 425 degrees F.
In a 9×13 inch baking dish, toss together the 1/4 cup olive oil, asparagus, sesame seeds, lemon zest, garlic, crushed red pepper flakes, salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the asparagus is lightly charred. Remove from the oven and remove the asparagus from the baking dish.
Let the oil cool slightly in the dish, then add the vinegar and honey. Reserve this oil mix for serving over top.
Meanwhile, make the cheese. In a food processor, combine the boursin cheese, greek yogurt, and olive oil. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The cheese mixture can be kept in the fridge for up to 3 days.
To serve, spread the cheese mixture out onto a large serving plate or shallow bowl. Spoon the asparagus over top and then drizzle on the reserved oil mix. Top with croutons. Serve warm or at room temp.

The Best Enchiladas Con Carne

May 6, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

If you love Tex-Mex as much as we do, this is the enchilada recipe for you. This is a from-scratch Enchiladas Con Carne that will bring back memories of the best enchiladas you have had!

Growing up, Mom would make wonderful enchiladas using a can of store-bought chili like Hormel or Wolf. http://www.hormel.com/Recipes. They were delicious. She’d put onions and cheese in the tortillas that she had softened in oil, roll them up then smother them in the chili. So good.

Now I kind of would rather make an enchilada sauce from scratch rather than adding a can of store-bought chili, so this is my answer. A plus is that all the recipes that you can make with a can of chili can be made with this chili con carne!

I served my Guacamole and chips with this dish, and of course, I had my refried beans and rice. The guacamole was delicious! Here’s the recipe: https://the2spoons.com/easy-homemade-guacamole/

Can’t wait for you to make this!

Enchiladas Chili Con Carne

Print Recipe Pin Recipe

Course dinner, Lunch, Main Course

Cuisine Mexican, Texmex

Ingredients

For the Chili Con Carne

1/2 cup All purpose flour
2 tbsp neutral oil, like canola
1 lb ground beef like chuck that is 20 percent fat
salt and pepper to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeno pepper or more to taste, seeds removed if yu want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tbsp chile powder
1/2 tsp ground cumin
1/2 tsp dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade

For the Enchiladas

1/2 cup neutral oil, like canola
12 corn tortillas
3 cups shredded cheese, 1 1/2 cups cheddar and 1 1/2 cups velveeta
1 medim size white onion, peeled and chopped

Instructions

Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When the oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic, and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin, and oregano and stir to combine. After a minute or so, when the mixture begins to turn fragrant, return browned meat to the pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

Keyword Enchiladas Con Carne