The 2 Spoons

Love this Prosciutto Wrapped Asparagus

April 12, 2019 by Becky Spoon

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Even though asparagus screams spring, this Prosciutto Wrapped Asparagus is the perfect side dish anytime of the year! April is the peak growing season for asparagus, even though we can get it at our supermarkets year round. I always wanted to grow it but it takes about 3 years before you get your first crop. If you decide you want to try growing it, here’s a link about growing this delicious and healthy vegetable: https://www.almanac.com/plants.
I can just imagine how delicious home grown asparagus would be!

Honestly, it takes just a few steps to make this dish and the prosciutto mixed with the olive oil and the juices from the asparagus make the most amazing sauce. After the asparagus bakes, I drizzle a little more olive oil and squeeze the juice of a lemon, resulting in the most delicious asparagus.

Love this Prosciutto Wrapped Asparagus

This would be the perfect side dish for your holiday prime rib roast, Crown Roast of Pork or with the traditional Turkey and dressing.

You could serve the asparagus as an appetizer on a platter with a dipping sauce or just by itself. Perfect served cold and the perfect finger food as an appetizer. Asparagus is the perfect side dish to salmon or any fish dish. The poached salmon I made for this avocado toast would make a delicious lunch or dinner served alongside this asparagus. https://the2spoons.com/avocado-toast-with-poached-salmon/

Delicious Prosciutto Wrapped Asparagus

I love to use the Prosciutto instead of bacon because it is paper thin and by the time it has crisped your asparagus isn’t overcooked, unlike bacon. I’ve used bacon before and it was not crisped when the asparagus was done. Prosciutto is usually in the deli section of imported meats. The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

If you can’t find Prosciutto in your local store, use your Amazon Prime and order it online. Here’s what Amazon has and you can get great varieties as though you were in Italy or in New York City with an Italian Deli on every street! https://www.amazon.com/Authentic-Prosciutto-Parma-DOP-Beretta/dp/B0043ZYL6M/ref=sr_1_11?hvadid=77790489332333&hvbmt=be&hvdev=c&hvqmt=e&keywords=proscuito&qid=1576287384&sr=8-11..

Authentic Prosciutto di Parma DOP by Beretta - Pre-Sliced (4 ounce)

Ok, here you go as promised! The easiest, most delicious asparagus!

Prosciutto Wrapped Asparagus

Print Recipe

CourseAppetizer, Side Dish

CuisineAmerican

Prep Time10

Total Time15

Ingredients

1 bunch asparagus
equal amount of prosciutto slices
extra virgin olive oil
salt and pepper
1 lemon

Instructions

Preheat the oven to 375. Take the first piece of asparagus and holding with both hands bend it and break off the bottom portion where it bends. Either do this individually or place that piece alongside your bunch and cut the bottom off all of them at the same time. Place a piece of the prosciutto on a flat service, and lay your asparagus slightly turned on the slice and wrap it with the prosciutto, pressing to adhere. Place the asparagus in a baking dish or a sheet pan in a single layer. Drizzle with the extra virgin olive oil, sprinkle with salt and pepper and place in the oven. Bake until the prosciutto has browned and become crispy, but not burnt. Remove from the oven and drizzle with a little more olive oil and squeeze the juice of one lemon all over your dish. Serve immediately, or at room temperature.

Classic, Simple Pineapple Upside Down Cake

April 11, 2019 by Becky Spoon

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Do you ever just have a craving for something and you just have to make it? Like I did with this Pineapple Upside Down Cake? Yum. Reminds me of the upside down cakes mom used to make! So simple to make too.

Classic, Simple Pineapple Upside Down Cake

Love the nostalgia this cakes brings….reminds me of the 1950s and 1960s. I made this in a cake pan, but you know the original cakes were made in iron skillets, or at least mom did. Here’s a little history of this cake, dating back to when the Dole Company invented a machine to make the rings to put in a can. http://www.kitchenproject.com/history/PineappleUpsideDownCake

This is the perfect dessert for any meal, but really special when you add it to an old southern favourite like Southern Fried Chicken: https://the2spoons.com/effortless-southern-creamed-corn/. This would be a great recipe for Easter Sunday too. Or, just that bedtime snack that I always seem to have to have!! Seems so springtime with the colors, agree?

Here’s the recipe! Enjoy!

Pineapple Upside Down Cake

Print Recipe

CourseDessert

CuisineAmerican

KeywordPineapple Upside Down Cake

Cook Time30

Ingredients

Topping

1/4 cup butter
1/2 cup light brown sugar, firmly packed
1/4 tsp ground cinnamon
1/4 tsp ground ginger
20 ounce can pineapple rings in juice, drained
candied red cherries or maraschino cheries
pecans or walnuts halved or diced; optional

Cake

3 tbsp butter
1/4 cup sugar
1 large egg
1/2 tsp salt
1 3/4 tsp baking powder
1 tsp vanilla extract
1/8 tsp coconut flavor, optional
1 1/3 cups unbleached all purpose flour
1/2 cup milk

Instructions

Preheat the oven to 375°F. Lightly grease a 9″ round cake pan.
To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan.
Space the pineapple rings atop the brown sugar mixture. Place a cherry in the center of each ring. If you’re using nuts, scatter them in any empty spaces.
To make the cake: Beat the butter and sugar until fairly smooth.
Beat in the egg, then the salt, baking powder, vanilla, and coconut flavor.
Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
Spoon the thick batter into the prepared pan, spreading it to the edges of the pan. It may not cover the pineapple entirely; that’s OK.
Bake the cake for 30 to 35 minutes, until a toothpick or cake tester inserted into the center comes out clean.
Remove the cake from the oven, wait 3 minutes, then turn the pan over onto a serving plate. Wait 30 seconds, then lift the pan off. If anything sticks in the pan, just lift it out and place it back on the cake.
Serve warm or at room temperature.

Love this Springtime – Ziti with Prosciutto and Peas with Scallion Cream

April 6, 2019 by Becky Spoon

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Looking for springtime dishes to make? This Ziti with Prosciutto, Peas and Scallion Cream is a perfect dish for spring. The cream sauce is cooked with loads of green onions, then pureed to a smooth consistency. Green onions are perfect this time of the year as well as the peas. I think it is a beautiful dish visually with it’s vibrant colors, but a beautiful tasting dish also.

Not that I followed their recipe to the T, but this recipe was on the cover of Food and Wine called Garganelli with Speck, Peas and Scallion Cream, and I immediately wanted to make it. I used Ziti and Prosciutto instead, but you know, that’s what cooking is all about. Using what you have and creating delicious dishes. Here is the Food and Wine link: https://www.foodandwine.com/recipes/garganelli-speck-peas-and.

Love Springtime – Ziti with Prosciutto and Peas with Scallion Cream

This is a delicious recipe. You can serve it alone with just some garlic bread or a nice salad. My Italian Salad would be great, a Wedge Salad too; even my Caesar Salad would be great! https://the2spoons.com/a-classic-beautiful-caesar-salad/

You need to make this recipe soon! Delicious and so Springtime!

Ziti with Prosciutto, Peas and Scallion Cream

Print Recipe

Coursedinner, Lunch, Main Course, pasta

CuisineItalian

KeywordZiti with Prosciutto, Peas and Scallion Cream

Servings servings

Ingredients

6 medium garlic cloves, divided
4 cups chopped scallions, green parts only (from 4 bunches)
1 cup heavy cream
1/4 tsp salt
12 oz uncooked ziti
1/4 cup unsalted butter cut into 1/2 inch pieces, divided
1 1/2 cups sweet peas (6 oz)
2 oz thinly slilced proscuitto, torn into 2 inch pieces
2/3 cups Parmigiano Reggiano cheese, grated
1 tsp lemon zest plus the juice from one lemon

Instructions

Smash 3 garlic cloves. place the scallions, cream, and garlic in a small saucepan. Finely chop the remaining 3 garlic cloves to equal 1 tablespoon: set aside.
Bring the scallion mixture to a boil over medium-low heat. Reduce the heat to low and simmer stirring occasionally until scallions are crisp-tender and the garlic is softened about 10 minutes. Pour the mixture into a blender.
Secure the lid, remove the center piece to allow steam to escape. Place a clean towel over the opening and process until smooth, about 40 seconds. Stir in the salt and set aside.
Cook pasta in a pot until al dente, reserving the water. Do not drain, you will add the pasta to the skillet later.
While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat. Add the reserved 1 tablespoon chopped garlic; cook, stirring often, until softened and fragrant, about a minute or so.
Using a spider or other slotted utensil, transfer the pasta to the skillet, reserving the cooking liquid. Add the scallion cream mixture and the peas to the skillet. Increase the heat to medium-high. Add 1/4 cup reserved cooking liquid. Cook., stirring and shaking the skillet constantly, until the pasta is tender and the sauce is loose and creamy about 2 minutes. Remove from the heat, add the prosciutto, cheese, parsley, lemon zest and juice, remaining 2 tablespoons butter, and 1/4 cup cooking liquid, stirring until combined.

Quick, Satisfying Cowboy Beans

April 3, 2019 by Becky Spoon

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I love these Cowboy Beans. You know the kind of beans I’m talking about, the beans you get in a little cup at a Mexican food restaurant? Charro Beans? https://en.wikipedia.org/wiki/frijoles_charros They are absolutely delicious.

This recipe came about because I was making tacos for Allen, Taco Tuesday you know, and I was trying to think of something different, not just the usual TexMex ground beef tacos. I had some ribeye steaks in the refrigerator that I didn’t just want to grill and serve with a baked potato so I decided I’d make ribeye steak tacos. Oh, yum! I was even looking forward to those!! Then, I was wondering, “how will I serve them”? That grilled ribeye steak deserved so much more than just some lettuce and tomatoes. I started thinking about how good beans would be with the ribeye, so there you go. Quick, easy, satisfying….all of the above!

Yummy and delicious these beans are perfect just as a side dish or a starter for your Mexican food dinner or lunch, or just by themselves.

Quick, Satisfying Cowboy Beans

I cooked these beans in my Instant Pot; however, you can cook them stovetop or in a slow cooker. There’s two steps, first to cook the beans then second to add the additional ingredients that make them the cowboy beans. Be sure and serve them when you make my Chipotle Grilled Ribeye Steaks!

Qick Cowboy Beans

Print Recipe

CourseSide Dish

CuisineMexican, Texmex

Ingredients

For the Beans: In the Instant Pot or on the Stovetop

1 lb dried pinto beans (soaked if you are cooking stovetop)
2 Tbps lard or bacon drippings
1 medium white onion, roughly chopped
salt

For the Quick Cowboy Beans

the cooked beans
4 slices bacon, cut into 1 inch pieces
2 cloves garlic, peeled and finely chopped
1/2 can diced tomatoes in juice
1/2 cup pickled jalapeno slices
salt to taste
1/2 cup cilantro, optional

Instructions

For the Beans

To the Instant Pot add the beans, lard and onion and cover with water about 2 inches above the beans. Set the Instant Pot on beans mode (should be 30-35 minutes) and cook until the time has elapsed. Then, do the quick steam release. Leave the beans in your Instant Pot.
If you are going to cook stovetop, I would soak the beans the night before, combine all the ingredients adding about 2 quarts of water. Bring to a boil, then reduce heat and cook for about 2 hours or so until tender. I start my stovetop beans out with a lid, then when they begin to soften, I remove the lid and cook uncovered so the juice will begin to thicken.
If you are using a slow cooker, the same instructions apply as stovetop. The myth about salt preventing the beans from softening is not true. You can add salt from the beginning. I would only add about a teaspoon if you add to beginning to prevent over salting. Then, when the beans are done check for seasoning and add salt to taste. You can do this step ahead, either the day before or even earlier that you have frozen.

For the Final Quick Beans

In a saucepan or skillet cook the bacon over medium heat, stirring regularly, until browned, about 4 minutes. Add the garlic and cook for a minute or so, preventing burning. Add the tomatoes with their juices. Cook about 3 or 4 minutes blending the flavors.
To the beans in the Instant Pot, add this mixture and set the Instant Pot for an additional 10-15 minutes. When that time has elapsed, either do the quick release or allow to release the steam on their own.
If you cooked your beans in a slow cooker, add this mixture to your beans after the first 2/3 of cooking.
If you cooked stovetop, add the mixture after the two hour or so when your beans are done, then cook an additional 15 minutes or so.

The Best – Mom’s Meatloaf

April 2, 2019 by Becky Spoon

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Mom’s meatloaf wasn’t an “everything in the fridge” recipe, like that meatloaf you’ve heard stories about. I’ve heard so many say they hate meatloaf because of the meatloaf they had growing up. I can’t even imagine that. I love meatloaf!

Mom’s wasn’t a creation just to get rid of stuff but well thought out, even though it was simple, with just a few ingredients that worked well together. It was absolutely delicious. I have a couple of other meatloaf recipes in my collection, but I always come back to this recipe when I want some comfort food that I grew up with.

The Best – Mom’s Meatloaf

I don’t know why, but I really like to read about the history of food. I didn’t realize meatloaf actually dates back to ancient Rome, did you? Here’s a little history: https://www.thekitchn.com/origins-of-a-classic-the-histo-156555

The Best – Mom’s Meatloaf

I made this meatloaf the other day and served my Summer Squash Casserole as a side dish. Don’t forget the mashed tomatoes or scalloped potatoes! Here’s the link for my Summer Squash Casserole: https://the2spoons.com/two-cheese-qick-summer-squash-casserole/

Here’s the recipe!! Hope you and your family like it!

Mom’s Meatloaf

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Prep Time10

Cook Time45

Total Time55

Servings servings

Ingredients

1 lb ground beef
1/2 onion, diced
1/2 bell pepper, diced
1 egg
1/3 cup tomato sauce
1 tbsp fresh parsly
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cups bread crumbs

For the Topping

1/4 cup tomato sauce
1/4 cup ketchup
1 tbsp brown sugar, packed
1/2 tsp Worcestershire sauce

Instructions

Preheat oven to 325 degrees. Add all the ingredients (except for the topping) and thoroughly combine. Add more bread crumbs if needed. Unlike when you are cooking a burger, you want to really combine this mixture.
Form into a loaf and place on a sheet pan or in a casserole dish. Cover the top and all sides of the meatloaf with the topping mixture. It’s fine if it flows down into your dish.
Bake until the meatloaf is firm and the internal temperature reaches 165 degrees. Remove from the oven, allow to rest a few minutes.
Remove to a serving platter and slice. Enjoy!
This meatloaf is easily doubled.

Two Cheese, Quick Summer Squash Casserole

April 2, 2019 by Becky Spoon

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I have made this summer squash casserole for years. It is quick and easy, and oh, so good. With all the summer squash available in the supermarkets or soon to be in your garden, this dish is an essential addition to your side dish repertoire. This is the perfect side dish for your Southern entrees like meatloaf or southern fried chicken; the possibilities are endless.

Not only is the casserole topped with cheddar cheese but I’ve added just a little Velveeta (yes, Velveeta!) to the ingredients that creates richness and creaminess all at the same time. Who doesn’t love a little Velveeta, after all? The addition of a little poultry seasoning almost makes this squash have the taste of cornbread dressing. The red and green bell peppers add vibrant colors that make this a visual appetizing dish also!

Two Cheese, Quick Summer Squash Casserole

Not only is squash delicious but it is good for you. Just a small serving adds a significant amount of the daily requirements of your vegetable required intake. Here’s a link that gives you a little more information regarding squash’s health benefits: https://whatscooking.fns.usda.gov/sites/default/files/factsheets/.

With the addition of the Velveeta and topped with the cheddar cheese, it’s an easy way to get the kids to eat their veggies….and adults!!

Not only can you use yellow squash in this recipe but you can use a combination of zucchini and yellow squash, or just zucchini squash.

Two Cheese, Quick Summer Squash Casserole

Here’s the recipe, hope you enjoy. Click on the link for my meatloaf recipe which this is a perfect side dish for!

Summer Squash Casserole

Print Recipe

CourseSide Dish

CuisineAmerican

KeywordSummer Squash Casserole

Prep Time10

Cook Time25

Total Time35

Servings Servings

Ingredients

4 -6 summer squash, sliced into 1/2 inch pieces
1/2 onion, diced
1/4 red bell pepper, diced
1/2 green bell pepper, diced
1 celery stalk, thinly sliced
2 tbsp butter
1 tsp olive oil
salt and pepper
1/2 tsp poultry seasoning
1 egg, beaten
1 inch slice velveeta cheese, cut into chunks
1/2-1 cup bread crumbs
1/2 cup cheddar cheese, grated

Instructions

Boil the summer squash in salted water until tender. Drain, pressing to squeeze out as much water as you can. Place in a bowl and mash. Add the Velveeta while the squash is still hot so that it will start to melt.
Melt the butter in a skillet or pan. Add the olive oil and the onion, red and green peppers along with the celery and saute until the celery is soft and the onion is translucent. Pour this mixture over your squash and Velveeta. Mix to combine. Add the poultry seasoning and salt and pepper to taste. Check the seasoning before you add the egg. When your seasoning is where you want it, add the beaten egg and start with about a half cup of the bread crumbs, adding more if needed.
Pour the squash mixture into a buttered casserole. Top with the cheese and cover with foil and cook about 20 minutes. Uncover and cook for an additional 5 minutes or so until the cheese is melted and starts to slightly brown.