The 2 Spoons

Easy Cheesy Eggplant Slices

March 12, 2019 by Becky Spoon

This Easy Cheesy Eggplant Slices is my Mom’s recipe that she would make when we were growing up. I loved it then, and I still do! I make this recipe all of the time! I always wondered how she came up with such yummy recipes. This was a long time ago! No cooking channel, no social media, maybe from cookbooks and magazines. She was a great cook!

Easy Cheesy Baked Eggplant

I really do love Eggplant and there are so many recipes for its uses, like my Eggplant Parmesan. Here’s the link to the recipe: https://the2spoons.com/i-love-eggplant-parmesan/.

Want more Eggplant recipes? Here is a link for Real Simple to give you even more choices for this beautiful vegetable: https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/easy-eggplant-recipes

Here’s my newest recipe. Hope you love it like I do!

Easy Cheesy Eggplant Slices

Print Recipe

Courseeasy side dish, vegetable, Side Dish

CuisineAmerican

Keywordeggplant

Prep Time20

Cook Time10

Total Time30

Servings Servings

Ingredients

1 Whole Eggplant , sliced about 1/2 inch each
Flour for dredging
Salt and pepper
Cheddar cheese
Very thinly sliced yellow onions
Oil for frying

Instructions

Slice the eggplant, layer in a colander and salt all the slices. Let the salted eggplant sit in the colander for at least 30 minutes to release the water. This is critical because if you don’t your eggplant will soak up oil when you fry them. Rinse the salt off the slices and pat dry with a towel or paper towel.
Add flour and salt and pepper to taste to a dish for dredging. Dredge each slice in the flour. In a large skillet add oil and heat to medium high. Add the pieces to the oil in batches, cooking until golden brown on both sides. You may need to add a little oil, as they will absorb the oil, the reason why the salting ahead of time is crucial. When browned, remove and drain on a rack or on paper towel.
Layer your cooked slices on a sheet pan large enough to hold all of them in one layer. Top them with very thinly sliced onion. I just layer with pieces, not an entire slice. Top with the grated cheddar cheese. Bake for about 5 minutes at 400 degrees until Cheese has melted!

Eggplant
I Love Eggplant Parmesan!

Twice Baked Potatoes, Easy and Delicious

March 11, 2019 by Becky Spoon

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I can’t make twice baked potatoes without thinking of a lifelong friend of mine. She and I would cook together every weekend – actually much more than that. Jan would make baked potatoes and add lemon pepper, cheese, and green onions, I think? They were delicious, and since then I always add lemon pepper because I loved her baked potatoes so much! These are loaded with other goodies, and of course lemon pepper. The lemon pepper makes these potatoes.

These twice baked potatoes are loaded with roasted garlic, green onions, various spices, sour cream, lemon pepper, fresh jalapenos, cheese, topped with bacon bits and green onions! I used a medium cheddar this time, but I’ve used many different kinds of cheese in this recipe.

I used large russet baking potatoes for this recipe. You could use a medium-size russet, but I do like the russet because they are less likely to tear while you are removing the potato. There are other great potatoes, but like a Yukon Gold, their skins are so thin, they aren’t my first choice.

Wondering which potato is the best for certain recipes, like mashing or french fries? Here’s a link that describes the best use for each type of potato. https://www.tasteofhome.com/article/what-types-of-potatoes-are-best-for-which-recipes/

These potatoes are the perfect side dish for my grilled steak. Here’s the recipe: http://www.the2spoons.com/lucies-oh-so-good-easy-steak-on-the-grill/

Twice Baked Potatoes

Print Recipe

CourseSide Dish

CuisineAmerican

Servings servings

Ingredients

2 Large Russet Baking Potatoes, baked until fork tender Bake the potatoes salted and oiled with no foil
4 green onions, diced, saving a little for garnish
1 tsp roasted garlic
4 tbsp sour cream
1 tsp lemon pepper
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp jalapeno, finely chopped (optional)
1/4 tsp black pepper
1 cup grated cheese of your choice, reserving a little to top the potatoes
2 slices bacon, cooked and chopped for garnish

Instructions

As noted in the ingredients, do not wrap your potatoes in foil, instead rub them in oil and salt them and place on a sheet pan and bake until fork tender. Then remove the potatoes from the oven and leave your oven on. With your potatoes laying lengthwise slice a top portion of your potatoes (Not halfway down, maybe 1/4 down) and scoop out into a bowl your potato from that slice and from the entire potato, being careful not to break the skin. Place your potatoes back into the oven for maybe 10 minutes or so allowing them to dry out a little in the pulp portion and the skins crisp up a little, kind of like potato skins.
Add all the ingredients to the potatoes, mashing and combining. Remove the potato skins from the oven and load the potatoes with the mixture, top with a little cheese and place back into the oven until cooked through and the cheese on top has melted, maybe 10 or 15 minutes, making sure your cheese does not brown. Garnish with sliced green onions and chopped bacon.

Stove Top Chuck Roast – the Best!

March 10, 2019 by Becky Spoon

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I have been making this Stove Top Chuck Roast recipe for at least 40 years. It is easy and basically the roast and vegetables are cooked in a gravy that the roast makes because of the flour coating at the beginning and the tablespoon of flour you add after the roast has browned and before you add your beef broth.

A pot roast is always my go to for a Sunday dinner with friends. Probably because I grew up with Mom cooking a pot roast on Sunday. For some reason I started cooking the roast on the stove top and this Stove Top Chuck Roast rapidly became a favorite. Honestly, this recipe is beyond easy too. After you get everything in the pot, you can just leave it simmering on the stove for hours with an occasional check in.

Stove Top Chuck Roast – the Best!

I find a chuck roast is the best roast for a delicious pot roast. The chuck has lots of marbling, a requirement for a flavorful, tender roast. This link will explain the difference between a chuck roast and a rump roast, another popular roast. https://difference.guru/difference-between-rump-roast-and-chuck-roast/

My Homemade Dinner Rolls are Essential for the Stove Top Chuck Roast so you can sop up the gravy! Here’s the link for my easy, delicious homemade dinner rolls: https://the2spoons.com/my-best-dinner-rolls-yet/

Stove Top Chuck Roast – the Best!

Ok, here’s the recipe! Hope you like this style of cooking a pot roast as much as I do. It really is so delicious and so very, very easy!

Stove Top Chuck Roast

Print Recipe

Coursedinner, Main Course

CuisineAmerican

Servings servings

Ingredients

1 2 lb Chuck Roast, I used boneless
salt and pepper to season the roast
flour for coating the roast, and thickening broth
1 onion, sliced
4-6 carrots, left whole or in half
2-3 large potatoes, quartered
10-12 button mushrooms, sliced (if they are small you can leave them whole)
oil for browning the roast and sauteeing the onions and mushrooms
5-6 cups beef stock
3-4 sprigs fresh thyme, or 1 crushed dried thyme

Instructions

I cooked my roast in a cast iron dutch oven, but you can use any dutch oven or large pot with a lid and that has depth to it. Season your roast on both sides with salt and pepper. Then coat each side with flour pressing the flour in so it flour will adhere to the roast. Coat the bottom of your pot with oil and heat to medium high. Add your roast and brown well on each side. While your roast is browning, in a different pan or skillet, add a little oil or oil and butter combined and cook your onions and mushrooms until softened and lightly browned. Turn your heat off and set aside.
When your roast has browned on both sides, remove your roast to a plate and set aside. Add about 1 tablespoon flour to the pan drippings, scraping up the bits and pieces in the bottom and cook for about a minute. Add about 5 cups of beef stock and whisk until smooth, then increase your heat to a boil so the broth can thicken a little, like a thin gravy, whisking to prevent lumps.
Return your roast to the thickend beef stock and top with your onions and mushrooms. Add one carrot halfed just for flavor and add the thyme sprigs or dried thyme. Increase the heat to a boil, then lower to a simmer and place the lid on your pot.
Slowly simmer your roast for about 2 hours or longer until almost fork tender. At that point, check for salt and pepper and add your quartered potatoes and carrots. Other than the initial salt and pepper, I don’t add additional until cooked through becasue the beef stock can sometimes be salty and you don’t want your gravy too salty! Cook an additional 30 minutes or so until the vegetables are done and your roast is fork tender.
Remove your roast to a serving platter, surround with the potatoes, carrots and mushrooms and serve your gravy on the side.

Simply Delicious, Smothered Pork Chops

March 6, 2019 by Becky Spoon

Smothered Pork Chops is a true southern dish that I grew up eating. These pork chops are tender and melt in your mouth. I guess you would call this recipe soul food! Serve them with rice or mashed potatoes and you have the perfect main course.

I like to serve the Smothered Pork Chops with my Roasted Garlic
Cauliflower Mash: https://the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Simply Delicious Smothered Pork Chops

Smothered Pork Chops

Print Recipe

Coursedinner, Lunch, Main Course

Cuisineafrican american, American, Southern, texas

Keywordcomfort food, pork chops, smothered pork chops, southern food

Prep Time20

Servings servings

Ingredients

4 center cut pork chops
2 cups all purpose flour, more if needed
1/2 tsp salt
1/2 tsp black pepper
additional spices you may like are garlic powder, onion powder, cajun seasoning. Add the amount to your liking
3 large eggs
1 tbsp water
oil for frying the pork chops

For the Gravy

2 heaping tablespoons flour
4-6 tbsp vegetable oil
1 tsp Knorr Beef Bullion or Better than Bullion
water as needed

Instructions

Whisk the eggs and water together. Add the flour to a dish and the salt and pepper and any additional seasonings you may want.
Place each pork chop in the dry mixture, pressing down to allow the flour to adhere to the pork chop. Dip the chop in the egg mixture, making sure all is covered. Place the pork chop back into the flour mixture, coating on both sides, pressing down to form the crust better. Place the pork chops on a rack or sheet pan.
Heat a pan with enough oil to fry your pork chops, about 1/4 to 1/3 inch, to 350 degrees. Add them to the pan. When they have browned on the first side, flip over and continue to brown the other side. Remove them from the pan and place them on a rack to drain. They may not be done and that's ok because we are going to slow cook them.
After you have removed the pork chops from the pan, drain all the oil from the skillet, leaving about 6 tablespoons. Add the sliced onions and peppers and cook until the onions are translucent. Add the flour to the pan and combine with a spoon or whisk scraping up the bottom of the pan to get all the goodness. Start adding water to the pan, a little at a time until you have a thickened gravy, but still a little loose because it is going to continue to thicken. Add the beef bullion, or broth and combine.
After you have combined the beef bullion or stock and it comes back up to a simmer, place your pork chops back into the pan. Spoon the sauce over the chops. Reduce them to a simmer and place a lid on them, slightly tilted.
Check the pork chops periodically testing for tenderness and scraping the bottom of the pan. Check for salt and pepper.
When you have reached the desired tenderness they are ready to serve. I serve over mashed potatoes or rice. Grits would be great too. Enjoy!

Check this link our for other meats popular for smothering: https://www.soulfoodandsoutherncooking.com/smothered-cooking.html

So Easy – Crispy Homemade Croutons

March 5, 2019 by Becky Spoon

Stale bread that is buttered, seasoned and baked till crispy makes these inexpensive homemade croutons something everyone will surely enjoy. It is great to make your own croutons for your salads, etc. When you make your own you know the ingredients and you are proud of your accomplishment. You can also add your own flavorings. Not to mention that your home smells amazing while these cook which are loaded with garlic!

Homemade croutons are so easy and make such a difference. These croutons aren’t hard like you sometimes get with a packaged supermarket crouton, but they are soft and crispy at the same time. These are the perfect accompaniment for my Caesar Salad: https://the2spoons.com/a-classic-beautiful-caesar-salad/

So Easy – Crispy Homemade Croutons

Not only are croutons great for your salad, but there are actually other uses for homemade croutons. Here are 5 other uses from the Food and Wine website: https://www.foodandwine.com/blogs/5-ways-use-croutons-other-salads

Here’s my easy receip! I bet you always will make your own after you make these Homemade Croutons once.

Homemade Croutons

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CourseCondiment

CuisineAmerican

Prep Time10

Cook Time1

Total Time1 10

Ingredients

6 cups french bread that has been cubed
4 tbsp butter
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1 tbsp parsley, chopped
2 tbsp parmesan
2-4 garlic cloves 2 of your cloves are large, 4 if small

Instructions

Preheat the oven to 225 degrees. Melt the butter and combine with all of the ingredients. Place your bread cubes on a sheet pan and pour the mixture over mixing thoroughly.
Place the croutons in the oven and cook for about an hour until they are golden brown, turning them and scraping the bottom of the pan every 15 minutes to ensure they are all coated with the mixture. Serve on your favorite salad.

Caesar Salad with Homemade Croutons and Dressing

So Good! Simple Tarter Sauce

March 4, 2019 by Becky Spoon

I love Tarter Sauce! When you are a Southern gal and love Southern Fried Catfish, you have to have Tarter Sauce. It is essential!

Even though there are some good brands out there, I like to make my own Tarter Sauce because I like to add more ingredients than you may get in the store bought and it is just so much more fresh.

Honestly, Tarter Sauce is so delicious with your Southern Fried Catfish. Here’s the link for the catfish: https://the2spoons.com/the-best-southern-fried-catfish/

So Good! Simple Tarter Sauce

I like my Tarter Sauce spicy, so I use Louisiana Hot Sauce. http://www.louisiana-brand.com. You can use your favorite hot sauce also!

Tarter Sauce

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CourseCondiment

CuisineAmerican

KeywordTarter Sauce

Ingredients

1/3 cup sliced dill pickles
1/3 cup diced onions
juice of 1/2 lemon
1 1/2 cup mayoniaise of our choice
1/2 tbsp pickle juice
splash of worcestershire
splash of Louisiana Hot Sauce or your choice of a hot sauce (optional)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp fresh dill
1/4 tsp parsley
1 tsp capers
1 green onion, tops and the green portion, sliced
pinch of sugar (optional)

Instructions

Either chop the pickles and onions in your food processor or finely chop them. Add the rest of the ingredients and combine. I like to make this either the day ahead or at least 4 hours before use if possible. The sauce really needs a little time for the ingredients to blend.