The 2 Spoons

Colorful, Spinach and Berries Salad with Dill

March 13, 2019 by Becky Spoon

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Not only is this Spinach and Berries Salad with Dill beautiful, but it is also absolutely delicious. I have made it for years and everyone who tries it loves it! Strawberries, blueberries, raspberries, toasted almonds, fresh spinach, fresh dill, and soft lettuce….what is there not to love?

I served the salad the other day for a family gathering with my easy Broccoli and Cheese soup, with other dishes my sisters brought like my Avocado and Poached Salmon toast, a delicious chicken salad, and a beautiful sliced deli meats and cheese board with fresh loaves of bread and condiments. This menu worked so well with the salad. Here is the link for my soup recipe: https://the2spoons.com/best-4-ingredient-broccoli-cheese-soup/ and the Avocado Toast with Poached Salmon: http://www.the2spoons.com/avocado-toast-with-poached-salmon/

Colorful, Spinach and Berries Salad with Dill

I originally got this recipe from the cookbook “Colorado Colore A Palate of Tastes” by the Junior League of Denver. https://barnesandnoble.com/w/colorado-colore-junior-league-denver/…

The original recipe calls for Butterhead lettuce which I can’t always find so I substituted red leafy lettuce which adds even more color. You just want soft lettuce and not a crunchy lettuce like iceberg or romaine. The recipe makes a lot of the vinaigrette so be sure and store it to use on other salads. It is a delicious vinaigrette. I’d use it on an Antipasto Salad or you could use it as a marinade for fish or chicken.

Besides the options I gave previously to serve with the salad I think it would be a beautiful side dish to a lovely piece of salmon, a roasted chicken, or even a grilled steak.

Want another delicious salad recipe?

Here’s the complete recipe! You will love it!A Classic – Beautiful Caesar Salad

Caesar Salad with Homemade Croutons and Dressing

Here’s the recipe for this delicious Berry Salad:

Spinach and Berries Salad with Dill

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Course: Salad

Cuisine: American

Ingredients Method

Ingredients

Red Wine Vinaigrette

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 garlic cloves, crushed
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/4 tsp onion powder

Salad

1 cup slivered almonds
1 lb baby spinach leaves
1 lb butter lettuce or a soft leafy lettuce I have used a red leaf and it’s beautiful with the berries
1 bunch green onions, chopped
1/2 pint fresh strawberries, sliced
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/4 cup chopped fresh dill weed

Method

For the Vinaigrette

Combine the olive oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder in a jar with a tight-fitting lid. Shake to mix. If you are not using right away, chill until serving; however, I always bring it to room temperature before using.

For the Salad

Spread the almonds on a baking sheet. Toast at 350 degrees for 5 to 7 minutes or until golden brown, stirring after 3 to 4 minutes. let stand until cool. Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries and dill weed in a large salad bowl. Add the vinaigrette just before serving and toss to coat.

Broccoli Cheese Soup — Spinach and Berries Salad with Dill

Allen’s Favorite, Delicious Cherry Pie

March 12, 2019 by Becky Spoon

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Oh, Cherry Pie! I don’t even bother to ask Allen what kind of pie he wants or what he wants for his Birthday dinner or even Thanksgiving and Christmas anymore, it is always going to be CHERRY PIE!

And easy? This is so easy. I used a prepared pie crust and canned pie filling that I add stuff too. I use Comstock Cherry Pie filling :https://www.duncanhines.com/products/comstock-more-fruit-cherry/ but I’m sure there’s other good fillings out there!

Allen’s Favorite, Delicious Cherry Pie

What could be better than a piece of cherry pie with a scoop of vanilla ice cream?

I made this with my Sunday chuck roast and we loved it! Here’s the link for my roast! https://the2spoons.com/stove-top-chuck-roast-the-best/

Here’s the recipe! Make sure you have plenty Vanilla ice cream, whipped cream or both!

Allen’s Favorite, Delicious Cherry Pie

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Prep Time 10

Cook Time 45

Total Time 55

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

2 cans Cherry pie filling of your choice
zest & juice of one lemon
zest & juice of one orange
1/4 cup sugar plus more for topping the final crust
2 tbsp corn starch
1/2 tsp cinnamon
2 pie crust
1 egg, beaten to brush your crust
2 tbsp butter pieces for dotting your filling

Method

Preheat your oven to 425 degrees. In a large bowl combine the cherry pie filling mix, add the zest from the lemon and orange, the sugar, and cinnamon. In a separate small bowl combine the lemon juice, the orange juice, and the corn starch. Blend, adding a little water if needed to make a smooth slurry and add to your pie mixture.
Place your bottom crust in a pie pan, pour in your filling and dot with your butter pieces. Top with your second crust sealing the edges and crimping. Cut slits in the crust with a sharp knife to allow the steam to release. Brush the beaten egg over your pie crust and sprinkle with sugar.
Place on a sheet pan and place into the oven for about 45 minutes or until the pie is bubbling and golden brown. Serve with Vanilla ice cream or whipped cream.

Cherry Pie
Cherry Pie
Cherry Pie
Cherry Pie

Easy Cheesy Eggplant Slices

March 12, 2019 by Becky Spoon

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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

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 Servings

Course: easy side dish, vegetable, Side Dish

Cuisine: American

Ingredients Method

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

Method

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

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Servings: 2 servings

Course: Side Dish

Cuisine: American

Ingredients Method

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

Method

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

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Servings: 4 servings

Course: dinner, Main Course

Cuisine: American

Ingredients Method

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

Method

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.

the best lasagna bolognese with spinach and béchamel.

March 8, 2019 by Becky Spoon

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I love this lasagna bolognese! Better yet is the fact that Allen loved it too! It is absolutely the best dish to feed a crowd or to feed just a few. Don’t forget about the leftovers! I honestly think lasagna is better the next day.

I had made bolognese a couple of days ago and had some left. What better way to use the leftovers than with this lasagna. I added some spinach and a béchamel and it turned into a perfect dish! Here’s the bolognese I made the other day:https://the2spoons.com/simple-bolognese-over-pappardelle/.

the best lasagna bolognese with spinach and béchamel.

Because I already had the bolognese made that was very simple, all I had to do was sauté a bag of fresh spinach and make the béchamel. Béchamel is just butter and flour cooked to make a roux, milk is added and a little nutmeg. I layered the oven ready noodles with the bolognese, fresh mozzerella, grated parmesan, then the béchamel, continuing and finishing with one final layer of pasta on top with the remaining sauces and parmesan cheese along with a dotting of more fresh mozzerella.

I love a good lasagna pan and I really love a non-stick pan. This is a good pan if you don’t have one: https://amzn.to/2S6uNg2

I just made a simple salad with this dish and some garlic bread. That is absolutely all we needed.

This salad was like a chopped salad. I thinly sliced romaine then added these beautiful halved cherry tomatoes, some Kalamata olives, thinly sliced red onions, sliced provolone and salami, then a few capers. To dress it I just squeezed lemon on and added salt and fresh ground pepper, then tossed a little. I then added olive oil and a few chunks of gorgonzola. It is a delicious salad and our favorite.

Here’s the easy recipe for this delicious lasagna! Enjoy!

Lasagna Bolognese

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Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

For the Bolognese (this is a recipe for a large batch; I only used 2 cups for this lasagna)

2 tbsp olive oil
2 tbsp butter
1 cup grated carrots
1 cup celery, finely chopped or sliced
2 lbs ground beef (80/20)
1 25 oz jar of store bought marinara
1/2 cup heavy cream
salt and pepper to taste
couple of pinches of red pepper flakes

For the Béchamel

4 tbsp butter
3 tbsp all purpose flour
2 cups milk
pinch of nutmeg
salt and pepper to taste

For the Spinach

1 9oz bag fresh spinach
extra virgin olive oil
salt and pepper

For the Lasagna

2-3 cups bolognese
the béchamel
the sautéed spinach
marinara from a jar of store bought of your choice
lasagna sheets
fresh mozzerella, sliced or shredded mozzerella
parmesan cheese

Method

For the Bolognese:"
Add the olive oil and butter to a large saucepan. Add the carrots, celery and onions and sauté until the vegetables are tender. Add the ground beef and cook until browned, breaking up the meat.
Add the jar of marinara along with salt and pepper to taste along with the red pepper flakes if adding and cook until the sauce has thickened, about 30 minutes. Add the heavy cream.
For the Béchamel:
Melt the butter in a heavy-bottom saucepan over medium low heat. Add the flour, whisking 2 to 3 minutes, not allowing to brown.
Whisking constantly, add the milk and continue whisking until a smooth sauce forms. Add a pinch of nutmeg and salt and pepper to taste.
For the Spinach:
Add a little olive oil to the bottom of a skillet. When medium hot add the spinach and toss until the spinach has wilted completely. Season with a little salt and pepper. Drain, pressing down to release as much liquid as possible. You can dry in paper towels or a dish towel too.
Preheat your oven to 350 degrees. This is a small recipe so I just just used an 8 x8 pan but you double or triple. Add a layer of the prepared marinara to the bottom of the pan. Top with 2 lasagna sheets side by side, then place 2 more going the opposite direction. You could just use 2 sheets, but I like a thicker layer of pasta. Ladle some of the Bolognese over the sheets, dot with some of the mozzarella and some of the spinach. Add some of the béchamel and a sprinkling of grated parmesan cheese.
Continue layering, I think I had 3 layers, with the final layer being two sheets of pasta, then the Bolognese, dotted with some remaining mozzarella and parmesan cheese.
Cover with foil and bake for 45 minutes, Take the foil off and cook an additional 15 minutes. To serve, I pour a little of the marinara sauce in a bowl, or on a plate, top with a piece of lasagna and have additional marinara for passing. Enjoy.