The 2 Spoons

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

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Course Salsa

Cuisine American, Mexican, Texmex

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.

Keyword Spicy Corn Salsa

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

Prep Time 2

Cook Time 13

Total Time 15

Course Breakfast

Cuisine Mexican

Servings 2 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

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings 2 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

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Prep Time 15

Cook Time 30

Total Time 45

Course dinner, Lunch, Main Course

Cuisine American

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!

Cooking from the Pantry: Taste like Fresh, Easy Green Beans with Pork

March 24, 2019 by Becky Spoon

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Easy Green Beans with Pork is always a go-to recipe for me when I don’t have fresh vegetables on hand. I only keep a few canned items in my pantry and green beans are one of them. I don’t like frozen green beans, they seem so watery, but I do like canned green beans in a pinch, and these really are delicious.

I like to use whole beans and I like the Libby’s Gourmet Whole Green Beans. https://libbys.com/product/gourmet-whole-green-beans. I served these the other day with my Cajun Seasoned Pork Roast: https://the2spoons.com/so-delicious-cajun-seasoned-roasted-pork/

Cooking from the Pantry: Taste like Fresh, Easy Green Beans with Pork

Here’s the recipe! Be sure you get Green Beans when you go grocery shopping!

Cooking from the Pantry, Green Beans with Pork

Print Recipe

Prep Time 10

Cook Time 40

Total Time 30

Course Side Dish

Cuisine American

Servings 4 servings

Ingredients

2 cans quality whole green beans
1/2 onion, diced 1/2
1/2 cup salt pork, diced
2 tbsp olive oil
salt & pepper
3-4 Thyme sprigs or 1/2 tsp dried thyme
1/2 cup water

Instructions

Saute the salt pork on medium heat in the two tablespoons oil until browned and the fat starts to render. Add the onions and cook a minute or two until translucent. Drain the juice of the two cans of beans into the pan with your salt pork, and add the water. Set the beans aside. Simmer about 30 minutes until your salt pork is tender. Add your beans back in along with the sprigs of fresh thyme and cook for an additional 10 minutes on medium.
Cooking the pork ahead of time until it is tender flavors your juices and your beans will resemble fresh green beans.

Roasted Pork
Stove Top Chuck Roast

Springtime Breakfast – Easy Country Bread Toast with Cream Cheese and Salmon

March 22, 2019 by Becky Spoon

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This Toast with Cream Cheese and Salmon just reminds me of summer and spring, even though it is perfect for anytime of the year.

This toast makes me happy. It takes me to an oceanfront resort vacation breakfast buffet! Yes! You know the kind of buffet I’m talking about. The buffet with everything you can think of! Amongst the array of any and everything that you want to sample there is always the most delicious smoked salmon with capers, cream cheese, lemon, crunchy toasted bread that you get to enjoy amidst the ocean breezes, warm temperatures, and tropical temperatures. Really? I think I need a vacation.

Toast with Cream Cheese and Salmon

Since I’ve mindlessly rattled on about tropical vacations, let’s get back to the recipe! Sometimes I can get really fresh salmon at my local HEB, but many times I will buy the frozen salmon from Sams Club that is always fresh frozen and delicious. The brand I used in this dish is Member’s Mark Wild Caught Alaskan Sockeye Salmon: http://www.samsclub.com

Here is another breakfast toast I make with salmon and the recipe is on the blog: https://the2spoons.com/avocado-toast-with-poached-salmon/

Hope you enjoy this recipe and you dream of a tropical vacation with ocean breezes and the warm sun while you have your breakfast! Bon Voyage!

Country Bread Toast with Cream Cheese and Salmon

Print Recipe

Prep Time 10

Course Appetizer, Breakfast

Cuisine American

Servings 2 servings

Ingredients

2 4-5 oz Wild Caught Salmon Filet or Smoked Salmon
4 pieces Country Bread from the Bakery or bread of your choice
4 oz cream cheese
2 tsp capers
fresh dill for garnish
lemon for squeezing on the finished toast
salt and pepper

Instructions

I used a Wild Caught Salmon Filet for this recipe, but you could use smoked salmon if you prefer.
To cook the salmon, I heated a skillet to high, added a little oil and placed the salmon that I had lightly salted and peppered skin side down for 2 minutes, then I flipped and cooked an additional 1 minute. You want to be really careful not to overcook the salmon to prevent dryness.
I then toasted my country bread, spread cream cheese over it, layered my salmon, topped with the capers, fresh dill, and lemon juice.