The 2 Spoons

so easy, the best jalapeno cornbread.

April 1, 2019 by Becky Spoon

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We love cornbread, but we really love this Jalapeno Cornbread especially with beans like my Texas Smoked Brisket Beans. This cornbread is loaded with pickled jalapenos, lots of cheddar cheese and creamed cream corn! Yum, the perfect buttermilk cornbread turned spicy and even more luscious with the corn and cheese!

Remember the creamed corn recipe from the other day that I posted? I had some leftover in the freezer so I used that in the recipe, but any good creamed corn will work. Here’s the recipe for my creamed corn, but a can of creamed corn works just as well. https://the2spoons.com/effortless-southern-creamed-corn/

I also used pickled jalapenos, Los Costena Brand are what I use: https://amzn.to/34cxceH

I like to use the pickled jalapenos because you know what you are getting. You can use a fresh jalapeno that you seed and dice, but you don’t always know how hot they will be. Sometimes I use a combination of both, the pickled jalapenos and the fresh jalapeno.

I hope you like the easy recipe!! It is the best with my Texas Smoked Brisket Beans. Here’s the link: https://the2spoons.com/amazing-texas-smoked-brisket-beans/

Make both! They are great together…

Jalapeno Cornbread

Print Recipe

CourseBread

CuisineAmerican

Keywordcorn bread, cornmeal, Jalapeno Cornbread, jalapenos

Prep Time10

Total Time35

Ingredients

1 cup cornmeal
1 cup all purpose flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup sugar
2 tbsp oil or melted butter plus more oil for your skillet
1 can creamed corn
1/2 cup chopped pickled jalapenos
1/2-1 cup buttermilk
2 large eggs
1 1/2 cup grated medium to sharp cheddar cheese

Instructions

Preheat the oven to 425 degrees F. Whisk together all the dry ingredients in a large bowl. Add the creamed corn, the eggs, the oil or melted butter, the jalapenos, the cheese and start with a half of buttermilk then more if needed. Place your skillet in the oven to heat with a thin layer of oil or on top of the stove. Iron skillets work best. When the skillet is heated, add your cornbread batter and cook until golden brown on top and a toothpick when inserted comes out clean.

One of Allen’s Favorites – The Best Linguine with Clams (Linguine con le Vongole)

March 28, 2019 by Becky Spoon

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Allen loves Linguine with Clams! Absolutely one of his favorites. Red clam sauce, white clam sauce, doesn’t matter. I was able to find fresh clams at the fish market the other day and decided I’d make this for him. In addition to the fresh clams, I always add a good quality canned whole clams because let’s be honest, the more clams the better and I don’t like to just rely on the clams in the shells. Canned clams are one of the few items I do buy in a can and they are really good. They add additional flavor with the juices they are packed in. Here’s the link for the clams I used: https://shop.cento.com/…/cento/products/cento-whole-baby-clams-10-oz

One of Allen’s Favorites – The Best Linguine with Clams (Linguine con le Vongole)

I love to serve this with a Caesar or Italian Salad and just some garlic bread for sopping up the juices. My Italian salad is perfect with this: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/

Ok! Here’s the recipe! Bon Appetite!

Linguine with Clams

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Ingredients

1 lb fresh littleneck clams, washed
1 10 oz can quality clams
1 8 oz bottle clam juice
1 14.5 oz San Marzano diced tomatoes (I used Muir Glen)
1 garlic clove, finely minced
2 anchovy filets
2 tbsp olive oil
1 small shallot, finely chopped
1/2 tsp dried oregano
pinch of red pepper flakes
1 cup dry white wine
1 tbsp fresh basil, chopped
1 1/2 tbsp minced italian parsley
2 tbsp butter for finishing
1 lb dried linguine
salt and pepper to tasste

Instructions

In a large skillet add the olive oil and heat to medium. You don’t want it too hot because it will burn your garlic. Add the garlic, anchovy filets, shallot, red pepper flakes and cook until the garlic is fragrant. Add the white wine and cook until reduced in half. Drain the can of clams, reserving the clams and add the juice from the can to the skillet along with the bottle of clam juice, the can of tomatoes, the oregano, basil, and parsley Cook for about 20 minutes. Check for salt and pepper and adjust. Add the 2 tablespoons butter the clams from the can and the fresh clams. Cover and cook until all the clams have opened. Discard any clams that do not open.
Meanwhile, cook the linguine in salted boiling water until pasta is done. Remove the clam in their shells to a plate momentarily (you’ll return them to the skillet). Add the linguine to the sauce, adding a little pasta water, turn up the heat and constantly stir until the pasta absorbs the sauce, adding more pasta water as needed to make a nice sauce. Turn the heat off and top with the clams in the shells. Serve immediately in the skillet! Bon Appetite!

The Best – Spicy Corn Salsa

March 27, 2019 by Becky Spoon

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OOH! This Spicy Corn Salsa is so good and the perfect addition to your grilled fish or meats this summer! Colorful, spicy, it just adds a punch to your dish!

I grilled Skirt steak and shrimp the other day for Taco Tuesday and I added this corn salsa. The lime juice, jalapenos, fresh tomatoes, and corn are just absolutely amazing with the fresh shrimp and the skirt steak. This is a go-to salsa that I make year round, but I really like to make it when fresh corn and tomatoes are in season! What is better than sweet corn and fresh tomatoes from the garden? Maybe fresh corn and tomatoes with lime juice squeezed over them. Yum is all I can say and makes my mouth water just describing it!

Just look at this grilled skirt steak in a flour tortilla topped with the corn salsa?

Sometimes I add avocado, but I didn’t this time because I used one of our favorite purchased salsas, Herdez Guacamole salsa: https://www.herdeztraditions.com/guacamole-salsa.

This salsa is perfect for my Guilt Free Surf and Turf Tacos for Two: https://the2spoons.com/guilt-free-surf-and-turf-tacos-for-two/

The Best – Spicy Corn Salsa

Here’s the easy recipe

Spicy Corn Salsa

Print Recipe

CourseSalsa

CuisineAmerican, Mexican, Texmex

KeywordSpicy Corn Salsa

Ingredients

1/2 red onion, finely diced
2 roma tomatoes or 1 large tomato, diced
1/2-1 jalapeno, finely diced
2 tsp Canned diced green chile like hatch or other brand (optional)
2/3 cup fresh corn or frozen corn
juice of one lime
salt and pepper to taste

Instructions

Combine all the chopped vegetables. Add the lime juice and season with salt and pepper to taste. Store in the refrigerator until ready to use.

Yummy 15 Minute Breakfast Tacos

March 26, 2019 by Becky Spoon

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It is no secret that we love TexMex and these 15 Minute Breakfast Tacos are perfect for today, Taco Tuesday and starting our day out right! These are fresh, spicy, and absolutely loaded with flavors! I used a fried egg because the yolk creates an additional sauce, but you can easily scramble the eggs or even top with a poached or soft boiled egg.

If you can get homemade corn tortillas are up to making them they really do make a difference. No worries though, there’s such good corn tortillas in the local grocery stores.

Literally, everthing we want is in one bite – eggs, corn tortillas, lots of cheese, green chile, chorizo, potatoes, and guacamole! Yummy!

The guacamole is so easy to make too! I just mashed avocado, added salt, pepper, garlic powder to taste and squeezed in some fresh lemon juice. You can actually shorten the time if you have already prepared guacamole on hand.

15 Minute Breakfast Tacos

Breakfast tacos are an absolute favorite of ours. When my son was in college in the Austin area, I think he lived on tacos, especially breakfast tacos. They live in Austin again and have access to the best tacos and TexMex around. You can’t go to Austin without having a breakfast taco or some kind of TexMex, right? Austin is the home of the breakfast taco! Check out the story in this link: https://austin.eater.com/2016/2/19/11060078/breakfast-taco-austin-history

15 Minute Breakfast Tacos

Looking for more Breakfast Taco recipes? Here’s a different recipe on the blog for you to try: https://the2spoons.com/sausage-potatoes-eggs-and-cheese-breakfast-tacos/

Here’s the recipe! Buen Apetito!

15 Minute Breakfast Tacos

Print Recipe

CourseBreakfast

CuisineMexican

Prep Time2

Cook Time13

Total Time15

Servings Servings

Ingredients

1 Large baking potato, diced small
Oil for cooking potatoes
1 Cup Good Mexican chorizo
2-4 Tbsp Green chile like hatch
4 Eggs
1 Cup Cheese of your choice, I used Muenster this time
1/2-1 Cup Guacamole

For the Guacamole

1 Ripe avocado
Salt and pepper to taste
Juice of one lemon or to taste depending on the size
Garlic powder to taste

Instructions

Add a thin layer of oil to a non stick skillet and heat to medium high. Add the potatoes, start them to sizzle and cook then reduce heat, add a lid and cook until soft. Remove lid, raise the heat and cook until starting to brown. Push the potatoes to one side, add the chorizo breaking up. Cook through until done, combining with the potatoes. When cooked through, mix in the green chile and set aside. Heat a skillet for frying your eggs and heating your tortillas. Cook your eggs to your desired doneness and top with a little cheese. Remove from heat, put a lid on to stay warm while you assemble your tacos. Add a little oil to your pan and heat your tortillas on high heat turning when they start to puff. Don’t brown, they’ll get hard. Remove to your plates, top with your potato, chorizo, Chile mixture, add a little cheese, top with your eggs, and top with a serving of guacamole! Buen Apetito!

For the Guacamole

Mash the avocado with a fork. Add salt, pepper, and garlic powder to taste. Add the desired amount of lemon juice.

Favorite Breakfast Hash Bowls

March 25, 2019 by Becky Spoon

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I don’t know what it is about Breakfast Hash Bowls, but I love them! Maybe it’s because everything is in one bowl and it’s all topped with runny fried eggs that creates the most delicious sauce!

You can add so many different ingredients too! Start with deciding your favorite breakfast meat whether it be sausage, bacon, smoked sausage like I did, leftover brisket, pot roast, endless possibilities. Then along with cubed potatoes, you can add onions, green and red peppers, any vegetable, I added baby kale, mushrooms would be great! You can even make meatless and just add portabella mushrooms.

I used a local sausage from Southside Market Barbeque https://www.southsidemarket.com/ and it was delicious! I love to use Texas made products when I can! There are so many stores that make their own sausage and it is always so good!

Favorite Breakfast Hash Bowls

My homemade buttermilk biscuits would be delicious with this hash: https://the2spoons.com/homemade-buttermilk-biscuits/ I used some Country Bread that I toasted and buttered. I like to have bread to sop up all the egg and juices! Yum! I really love breakfast and try to make that the biggest meal of the day. So having all these yummy ingredients gets your day headed in the right direction with daily requirements.

Here’s the recipe! Go make breakfast!

Favorite Breakfast Hash Bowls

Print Recipe

CourseBreakfast

CuisineAmerican

Prep Time10

Cook Time20

Total Time30

Servings Servings

Ingredients

1 Large baking potato, diced
Oil for frying the potatoes
1/2 Medium onion
1/2 Green bell pepper, diced
1/2 Red bell pepper, diced
1 Green onion, sliced
1 Cup diced smoked sausage
Handful of fresh spinach or baby kale
2-4 Eggs
Salt and pepper to taste

Instructions

Coat the bottom of a cast iron skillet with a little oil. Heat to medium high. Add the potatoes, onions, and peppers, a little salt and pepper and cook on medium high to high heat until starting to brown on both sides. Then reduce heat to low, cover and cook until potatoes are soft. Remove the lid, push the potatoes to one side and add the sausage and spinach or kale. Heat through, gently toss everything together, increase heat to high again and make sure potatoes have browned. Meanwhile, fry your eggs to how you like them. Place your hash in two bowls and top with your eggs. Salt and pepper to taste.

Lovely Swedish Meatballs in Brown Gravy

March 24, 2019 by Becky Spoon

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Jump to Recipe

Swedish Meatballs in Brown Gravy was my first choice when I realized that I had accidentally purchased 3 containers of sour cream. You know how it is, you forget you have an item and just keep buying more? So, I started looking at dates, and decided i needed to use some of the sour cream. LOL! Luckily, one was about half full, just enough for this recipe.

I first thought about Hamburger Stroganoff because Allen loves it, but I decided I’d shake it up a little and make meatballs, then I decided on these meatballs in gravy would be perfect, especially over some buttered egg noodles. Yum! I love the flavors in these meatballs, and the sour cream in the gravy creates a tartness and creaminess to your gravy.

Swedish Meatballs in Brown Gravy

I used packaged egg noodles, but homemade would be amazing too. Maybe I’ll try that next time. If you decide to make homemade, here’s a recipe from Genius Kitchen https://www.geniuskitchen.com/recipe/delicious-homemade-egg…

Swedish Meatballs in Brown Gravy

This is really a delicious recipe. I’d serve with a salad, a dinner roll or toasted bread. My Green Beans with Pork would be awesome with this: https://the2spoons.com/taste-like-fresh-easy-green-beans-with-pork/

Here’s the recipe. Can’t wait for you to try it! So good!

Swedish Meatballs in Brown Gravy

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Prep Time15

Cook Time30

Total Time45

Ingredients

1 small onion, finely chopped
5 tbsp butter
2 slices bread, or 3 if they are small slilces torn in pieces
3 tbsp milk
1 – 1/4 ground beef
1 large egg
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp allspice
1 tbsp worcestershire sauce
1 tbsp oil

For the Gravy

2 tbsp flour
2 cups chicken broth or beef broth (I used chicken broth this time, but I’ve also used beef broth many times)
1 cup sour cream
2 tsp dry mustard
12 oz package egg noodles

Instructions

In a large skillet, heat the butter. Add the onions and cook until translucent, about 3-5 minutes. Remove to a bowl and cool
In a small bowl, pour the milk for the torn bread pieces and press with your fingers to allow the bread to absorb the milk.
When the onions are cool add the beef, bread mixture, egg, salt, pepper, nutmeg, and allspice. Mix until combined, but not overworked. Shape into meatballs about an inch to 1 1/2 inch.
Heat 1 tbsp oil and 1 tbsp butter in a skillet on medium heat. Add the meatballs and cook until brown on all sides, about 10 minutes. Remove to a plate.
Add the remaining 3 tbsp butter to the skillet. Sprinkle the flour in, whisking for 1 to 2 minutes. Add the chicken or beef broth and continue whisking to combine. Add the mustard and Worcestershire sauce Cook a couple of minutes allowing the gravy to thicken, maybe 6-8 minutes. When thickened, stir in the sour cream, whisking or stirring to combine until the sour cream has dissolved. Check for salt and pepper and add if you need to. Add the meatballs back in and cook on low heat, like a simmer, do not boil, for about 5 minutes or so. Serve on buttered noodles and garnish with fresh parsley!