The 2 Spoons

Fabulous – Garlicky, 1770 House Meatloaf

February 21, 2019 by Becky Spoon

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Fabulous - Garlicky, 1770 House Meatloaf — Fabulous – Garlicky, 1770 House Meatloaf

This is not your usual tomato based meatloaf. It is the 1770 House meatloaf which is loaded with garlic and fresh herbs and is absolutely delicious!

Ina Garten made this 1770 House meatloaf recipe famous when her friend, Chef Kevin Penner of the 1770 House in E Hampton shared the recipe with her. Here’s his link: https://thefoodcharlatan.com/1770-house-meatloaf/. Ina later featured this meatloaf on Food Network’s show, The Best Thing I’ve Ever Eaten. I ran across this recipe, and decided I’d try it, then share it with you.

This meatloaf is garlicky, loaded with fresh herbs and is crazy good! This recipe will serve about 6 and would be perfect with my garlic cauliflower mash as a side dish. Click on this link for my recipe.

http://www.the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Fabulous – Garlicky, 1770 House Meatloaf

What speaks Sunday lunch more than meatloaf? It is one of the ultimate comfort foods and almost everyone loves a meatloaf. My Mom would make meatloaf when I was growing up. She would have it for weeknights and many times after Church on Sunday’s. This 1770 House Meatloaf is perfect for dinner with guest or a casual dinner at home with the family. Even my picky cowboy thought this meatloaf was delicious.

I’d serve this 1770 House meatloaf with mashed potatoes or my cauliflower mash; a fresh green vegetable like sautéed spinach would compliment this garlicky meatloaf . A green salad will round this meal out!

I know this is different than the meatloaf you normally make, but it is delicious and give it a try! It’s really good.

Fabulous – Garlicky, 1770 House Meatloaf

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CourseMain Course

CuisineAmerican

Keyword1770 meatloaf, meatloaf, garlicky meatloaf

Servings servings

Ingredients

2 tbsp olive oil
2 cups spanish onion, chopped (1 large)
1 1/2 cups small diced celery (2 stalks)
1 lb ground beef
1 lb gound veal
1 lb ground pork
1 tbsp chopped fresh flat-leaf parsley (Italian Parsley)
1 tbsp chopped fresh thyme leaves
1 tbsp chopped fresh chives
3 extra-large eggs, lightly beaten
2/3 cups whole milk
2 tsp kosher salt
1 tbsp freshly ground black pepper
2 1/2 cups panko (Japanese bread flakes)
Garlic Sauce, recipe follows

Garlic Sauce

3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock, preferably homemade
2 tbsp unsalted butter, at room temperature
kosher salt, freshly ground pepper

Instructions

Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.
Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle, reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
Garlic Sauce:
Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
Combine the chicken stock, butter, and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

Perfect – Roast Beef and Provolone Sandwich

February 19, 2019 by Becky Spoon

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We love sub sandwiches!

The other day I made Roast Beef and used the leftovers to make these delicious sandwiches. Homemade Roast Beef and Provolone piled on toasted French bread topped with my Italian Sandwich Topping? Yum, one of our favorite sandwiches. Here’s the link for my Perfect Italian Sandwich Topping: https://the2spoons.com/perfect-italian-sandwich-topping/

After I sliced the roast beef I placed it in a plastic bag and added lots of juice from a jar of Pepperoncini Peppers. That adds a touch of Italian to the meat and honestly after it marinates for a day or so this meat begins to taste like Italian Beef used in the famous Chicago Italian Beef Sandwiches.

Along with the juice from the peppers, I add maybe 2 or 3 tablespoons of Vienna Hot Giardiniera. I get the Giardiniera from Vienna Beef. Here’s the link to order online: https://www.viennabeef.com/…/vienna-beef/condiments/giardiniera

Perfect – Roast Beef and Provolone Sandwich

You know, you are probably thinking “why is she writing a recipe about sandwiches”? My reason is that there are so many components of a good sandwich and a good sandwich is a meal in itself. Honestly, a sandwich can have all of the daily food requirements piled on one bun! Ok, don’t judge!! Haha! Here’s the recipe and you decide:

Perfect – Roast Beef and Provolone Sandwich

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CourseMain Course

CuisineAmerican

Keywordroast beef and provolone sandwich

Ingredients

1 loaf good French bread
1 lb leftover Roast Beef, thinly sliced
1/4 cup juice from the jar of pepperoncini peppers
2-3 tbsp Vienna Hot Giardiniera
4-6 oz button mushrooms
1/2 red and green peppers, thinly sliced
good olive oil for sauteing the vegetables and for a final drizzle
provolone cheese
my Perfect Italian Sandwich Topping
arugula or other greens for topping
parmesan cheese, optional
a little salt and fresh ground pepper

Instructions

For the Beef: Place the leftover roast beef in a plastic ziplock bag with the juice from the pepperoncini peppers along with the giardiniera, a little salt, and pepper and allow to marinate at least 24 hours.
Remove the roast beef from the oven and let it come to room temperature.
Saute the mushrooms, red and green peppers until they begin to carmelize. Set aside.
Slice the loaf of bread down the middle. Hollow out the bread on each side just a little. Butter each side and place on a sheet pan and place under the broiler to toast lightly. Remove from the oven and layer one side with your desired amount of roast beef and one side with your desired amount of provolone.
When the cheese has melted, remove from the oven. Top with my Perfect Italian Sandwich Topping: https://the2spoons.com/perfect-italian-sandwich-topping/
Add arugula or your greens of choice, a little salt, and pepper, drizzle with olive oil and sprinkle with parmesan if you want.

So Easy – Beef, Broccoli & Noodle Stir-fry

February 19, 2019 by Becky Spoon

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This Beef, Broccoli and Noodle Stir-fry is easy and the perfect dish for creating your own “Takeout Tuesday”. Not being close for Asian Takeout, I just make it at home. I even buy the take out containers for serving. So fun!

My cowboy isn’t as fond of stir fry as I am, so I make it when he may be wanting something I don’t want. Yes, I kind of run a diner, everyone wants something different. I love how easy this recipe is and how quick it is when that happens.

So Easy - Beef, Broccoli & Noodle Stir Fry — So Easy – Beef, Broccoli & Noodle Stir Fry

I love all Asian noodles, especially these easy Udon Noodles. You can buy them packaged and ready to use in your recipe. Here’s a link that describes the difference in Soba, Rice, and Udon: .https://www.thekitchn.com/whats-the-difference-soba-udon-116505 /.

This Beef Broccoli and Noodle Stir Fry is easy and fun to eat, my kind of recipe! I love Asian food. Ramen, Chinese Dumplings, Pho, Asian Lettuce Wraps, Spring Rolls, just to name a few.

This stir fry literally took me about 15 minutes! Get your ingredients ready as with all stir fry dishes, and you will have lunch or dinner in minutes! It’s pretty healthy too and an easy way to get your veggies with the broccoli, onions, and peppers. Oh, and you can practice your chopstick skills!! HaHa! A skill I need a lot of practice in, but I’m getting better.

So Easy – Beef, Broccoli & Noodle Stir Fry

This recipe is versatile. I used ground beef, but you can substitute ground pork or even a spicy sausage. You could add more vegetables, spinach would work also. The addition of Sriracha or Sambal Oelek gets it just right. I love spicy, and the addition of the brown sugar in the sauce makes this sweet and spicy. Yum!

Ok. Here’s this so very easy recipe. Let me know what you think! I believe it will become one of your favorites! Swap out the ingredients and you can use the same recipe over and over! Use all those veggies on hand and customize this recipe to the ingredients you have on hand.

So Easy – Beef, Broccoli & Noodle Stir Fry

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Coursedinner, Lunch, Main Course

CuisineAsian

Keywordeasy, stir fry, noodles, beef, broccoli & noodle stir fry

Prep Time10

Cook Time15

Servings servings

Ingredients

2 7 oz udon noodles, discard seasoning pack if included
1 tbsp olive oil
1 lb ground beef (you could substitute pork or a spicy sausage)
1 onion, diced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
12 oz broccoli florets
1 green onion, thinly sliced

For the Sauce

1/4 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp brown sugar, packed
3 cloves garlic, minced
1 tbsp fresh grated ginger
1 tsp sesame oil
1 tsp Sriracha or Sambal Oelek

Instructions

In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil, and Sriracha, if using; set aside.
If you used Udon that has to be cooked: In a large pot of boiling water, cook udon noodles according to package instructions; drain well. I used ready to use Udon noodles that come in packaging in the Asian aisle at your grocery store.
Heat olive oil in a wok or large skillet over medium-high heat. Add ground beef or ground pork and onion and cook until beef or pork has browned, about 3-5 minutes, making sure to crumble as it cooks; drain excess fat.
Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
Serve immediately, garnished with green onion, if desired.

Need a dessert? This Lemon Ice Box Pie will be perfect with this dish: https://the2spoons.com/nostalgic-lemon-ice-box-pie/

The Best, Yet Easiest – Broccoli, with Potato & Cheese Soup

February 17, 2019 by Becky Spoon

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Broccoli Cheese Soup — The Best & Easiest Broccoli with Potato & Cheese Soup

Seriously. This Broccoli with Potato and Cheese Soup is so easy. No sautéing, just dump the broccoli florets, diced potato, onion, and chicken stock into a saucepan! Yes, that easy!

The Best & Easiest Broccoli with Potato & Cheese Soup

There are so many times I make “stuff” because I have ingredients in my refrigerator that need to be used. Like this Broccoli with Potato & Cheese Soup. I didn’t want to spend a lot of time making this soup and I didn’t want this broccoli to hang out in the refrigerator any longer, so I just dumped broccoli florets in a saucepan, added diced potatoes, added a half onion, quartered, then barely covered with chicken stock.

Broccoli with Potto and Cheese Soup — The Best & Easiest, Broccoli with Potato Cheese Soup

The recipe of course will give you all the instructions..but as you can tell, this Broccoli with Potato and Cheese Soup is easy, yet so yummy.

Oh. Don’t forget broccoli is pretty good for you. https://dancinggecko.wordpress.com/2009/01/11/broccoli-nutrients/

And this is such a pretty soup! Top with more cheese, green onions? Wow!

Serve this soup with my Cheese Straws for more cheese!https://the2spoons.com/easy-so-cheesy-puff-pastry-cheese-straws

The Best, Yet Easiest – Broccoli, with Potato & Cheese Soup

The Best & Easiest Broccoli with Potato & Cheese Soup

Print Recipe

CourseSoup

CuisineAmerican

Keywordbroccoli

Ingredients

2 bunches of broccoli, divided into florets
2 medium russet potatoes or 1 large, diced
1/2 onion
enough chicken stock to barely cover all the ingredients
1/4 cup heavy cream
salt and pepper to taste
pinch of nutmeg
pinch of cayenne (optional)
1 cup plus for garnish cheddar cheese
parmesan shavings for garnish (optional)
sliced green onions for garnish
cracked black pepper for garnish

Instructions

Place the broccoli florets, diced potatoes, onion in a saucepan. Add enough chicken stock to barely cover. Bring to a boil and cook until the vegetables are tender.
Using an emulsion blender, or a food processor, slightly puree the ingredients for a creamy soup. Add a little cream, heat through. Taste and add salt and pepper, a pinch of nutmeg and a pinch of cayenne if desired.
Garnish with more cheddar cheese, some parmesan cheese shavings, sliced green onions, and some fresh cracked black pepper.

Easy & So Cheesy Puff Pastry Cheese Straws!

February 17, 2019 by Becky Spoon

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Don’t overthink these Cheese Straws! They are literally two ingredients – puff pastry and cheese!

Cheese straws are the perfect appetizer. They go great with a glass of wine or a mug of beer. They are also great as part of a spread with things like pickles, deviled eggs, dips, and a charcuterie and cheese board!

Cheese Straws would be perfect with my Charcuterie Board!https://the2spoons.com/charcuterie-and-cheese-board/

Easy & So Cheesy Puff Pastry Cheese Straws

And honestly, these Cheese Straws are so easy! I use Pepperidge Farms Puff Pastry sheets in the freezer section. https://www.pepperidgefarm.com/product/puff-pastry-sheets/

I think they are so pretty too! Serve these Cheese Straws in a jar standing up or on a beautiful white platter or on a wooden tray!

Easy & So Cheesy Puff Pastry Cheese Straws

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Prep Time10

Cook Time25

Total Time35

Ingredients

1 Puff pastry sheet
1/2 Cup Cheddar cheese, finely grated
1/2 Cup Pecorino Romano, finely grated

Instructions

Heat the oven to 375°F and line a baking sheet with parchment.
Sprinkle a work surface with 1/4 cup of the cheese.
Place 1 sheet of the unfolded puff pastry on the cheese.
Top with another 1/4 cup of cheese.
Using a rolling pin, roll the pastry out until 1/8-inch thick. This presses the cheese into the pastry and also smoothes out any seams or wrinkles.
Fold the pastry in half.
Top with another 1/4 cup of cheese.
Roll the pastry out again until 1/8-inch thick. The exact dimensions of the puff pastry doesnt matter. Aim for one side to be about 10 inches long to make longer puff pastry straws, or aim for 6 to 8 inches for shorter straws.
Using a knife and cutting straight down (do not saw), cut the pastry into long strips about 1-inch wide. Again, dimensions don’t really matter, but I like my long puff pastry straws to measure about 10 inches.
Transfer each strip to the baking sheet pans, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiraled look. If they start to untwist when you let go, gently press the ends into the parchment to make them stick.
Refrigerate at least 10 minutes or up to 1 hour. This helps firm up the straws and give them better puff in the oven. While they are chilling, prepare the rest of the straws using the second sheet of puff pastry and the remaining cheese.
Bake the cheese straws until they are puffed and crispy, feel dry to the touch, and are deep golden brown. The exact baking time will depend on the size of your straws. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes.
Let cool until the straws are firm enough to lift from the sheet without bending. Transfer to a cooling rack or serving plate.
Serve the cheese straws warm, or let them cool and then keep them in an airtight container until ready to serve. Puff pastry straws are best served the same day they are made.

I Love Eggplant Parmesan! Comfort Food!

February 12, 2019 by Becky Spoon

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In the Italian American kitchen eggplantparmesan was a staple. Its history is rather curious. As with many dishes the Italian American version is not the same as the recipe in Italy. Eggplant was developed in Asia and came to Southern Italy with the Arabs in the 9th century. http://thefoodtable.com/eggplant-parmesan.html

Eggplant slices are dipped in eggs, then seasoned breadcrumbs, cooked to a golden brown in a little oil, layered with marinara, Parmesan and fresh mozzarella!

Eggplant Parmesan is the ultimate comfort food and the perfect dish for Meatless Monday’s! Even my “meat and potatoes” cowboy likes this dish!

I Love Eggplant Parmesan!

This recipe calls for a jar of your favorite marinara. If I have it on hand or have the time to make I use my recipe for Marinara. Here’s the link:https://the2spoons.com/basic-marinara-sauce/

https://the2spoons.com/chicken-cacciatore-a-dish-made-hunter-style/This Eggplant Parmesan would be a great side dish to my Chicken Cacciatore!

I Love Eggplant Parmesan!

Eggplant Parmesan is delicious! Eggplant slices are dipped in eggs, then seasoned breadcrumbs, cooked to a golden brown in a little oil, layered with marinara, Parmesan and fresh mozzarella!

Print Recipe

Coursedinner, easy side dish, vegetable, Main Course, Side Dish

CuisineItalian

Keywordeggplant, eggplant parmesan

Prep Time45

Cook Time15

Total Time1

Servings Servings

Ingredients

1 Large eggplant sliced in 1/2 inch slices
1 jar Marinara of your choice
1 Cup flour, salt and pepper to taste
2 Eggs beaten
2 Cups Panko breadcrumbs
1/2 Cup Parmesan, plus more for layering
1 Tsp Italian seasoning.
oil for frying the eggplant slilces

Instructions

Slice the eggplant, salt and place in a colander for about 30 minutes to release the water in the eggplant.
Meanwhile set up your dredging station. Place the flour in one dish and season with a little salt and pepper. Add the eggs to a second dish and beat the eggs until only yellow shows. In a third dish add the panko, the Italian seasoning and the parmesan cheese.
After the 30 minutes has passed, rinse the salt off the eggplant and dry with a towel. Place the eggplant, one piece at a time in the flour, coating both sides, then the egg mixture, coating both sides, then the final coating of breadcrumbs coating on each side.
Cover the bottom of a large skillet with oil and heat to medium. Place the eggplant in the oil and fry to a golden brown on each side. Continue cooking until all eggplant slices have been browned and drain on paper towels. You’ll have about 8 or 9 slices.
Pour some of the sauce in a casserole dish. Add a piece of eggplant, top with a little sauce, then a slice of fresh mozzarella and a sprinkling of parmesan.,
Preheat the oven to 350 degrees F. Stack another eggplant on top of this layer, finishing with the mozzarella. Depending on how many towers you want to make, you can stack two high or 3 high, your choice.
Place the casserole dish in the oven and cook until the cheese is melted and the sauce starts to bubble. Remove from the oven and garnish with fresh basil and more parmesan. Bon Appetite!