The 2 Spoons

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

February 17, 2019 by Becky Spoon

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

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

Print Recipe

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

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!

Essential – Perfect Roast Beef

February 11, 2019 by Becky Spoon

Did you know that the carving station roast beef is called a “Steamship Round”? It is the whole Round (hindleg) of the cow with the Top Round, Bottom Round and Eye Round included. The heel and one of the leg bones are taken out, as is the Rump, so that it can sit upright on the carving table. They can weigh any where from 30-50 lbs. They are quite hard to carve, because now we have the grains from several muscles running different directions. A good Chef (or knifeman) can cut nice thin slices of beef, against the grain, starting at the top of the meat and working his way down.

Read more: http://askabutcher.proboards.com/thread/77/big-roast-beef#ixzz5fFZ5irGr

Roast Beef at home can be accomplished with a nice top round . The top round will bring about those roast beef carving station results you’re looking for. Roast Beef is a delicious main course either served with aus jus, a brown gravy or a horseradish cream.

Essential – Perfect Roast Beef

Not only is this Roast Beef perfect as a main course, but this is the roast beef for those thinly sliced sandwiches! This is the roast beef you get used for deli sandwiches.

Slather some mustard or another favorite sandwich topping on my homemade rolls for a delicious slider! https://the2spoons.com/my-best-dinner-rolls-yet/

Here’s the recipe! I think you will love it!

Essential – Perfect Roast Beef

For the home cook, a nice top round will bring about those roast beef carving station similar results and is a delicious main course served with aus jus, a brown gravy or a horseradish cream. Not only is this a main course but this is the roast beef for those thinly sliced sandwiches!

Print Recipe

Coursedinner, Main Course

CuisineAmerican

Keywordperfect roast beef, roast beef,

Prep Time15

Total Time21

Servings Servings

Ingredients

1 Top round roast, 3 or 4 pounds
2 Tsp Salt
3/4 Tap Garlic powder
1 Tsp Minced garlic
1 Tsp Black pepper
Fresh herbs, thyme, rosemary and parsley, chopped
4 Tbsp Olive oil

Instructions

Combine all the ingredients and pour into a plastic zip lock bag. Add the top round roast and turn, coating on all sides. Place in the refrigerator and marinate 24 to 48 hours. This is a tough piece of meat so the marinating is essential.
When ready to cook take the roast out of the refrigerator and bring to room temperature for about 2 hours.
Preheat the oven to 325 degrees F. Remove the fresh herbs because they will burn while searing the roast. In a hot, heavy skillet, brown the meat on all sides. Place the roast on a roasting rack over a sheet pan and cook until the internal temperature reaches 125 for medium rare. A thermometer is essential because if you over cook this roast it will be tough.
Remove the roast from the oven and let it rest for about 30 minutes.
Thinly slice this roast against the grain. Serve with a brown gravy, with aus jus, or a horseradish sauce. Perfect for sandwiches too!

Essential Old Fashioned Beef Stew

February 9, 2019 by Becky Spoon

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Normally I make Old Fashioned Beef Stew without a recipe that I’ve made for years; however my sister made this Old Fashioned Beef Stew the other day that was yummy! Her Recipe came from the Better Homes and Gardens New Cookbook.

https://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0544714466/ .

Her stew had a rich thickened sauce from the little bit of flour you tossed the meat. There’s a slight sweet taste, maybe from the vegetable juice, something I had never used in a stew but I think the juice added so much flavor to the stew.

I had to make this old fashioned beef stew and what better time than this chilly weekend! Why would I want to share another cookbook recipe? Because this is Better Homes and Gardens recipe and I think most of us learned how to cook from the old addition of Better Homes and Gardens recipe, and this is a great Old Fashioned Beef Stew I’ll add to my repertoire!

Essential Old Fashioned Beef Stew

Pair this Old Fashioned Berf Stew with my cornbread recipe. https://the2spoons.com/southern-cornbread/

Can’t wait for you to try this recipe! Let me know what you think! I definitely will be making this again!

Essential Old Fashioned Beef Stew

This classic stick-to-your-ribs stew is the ideal project for this chilly weekend. Beef, onion, carrots, potatoes, vegetable juice and beef stock come together in cozy harmony.

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbeef, stew,, old fashioned beef stew, stew,

Prep Time20

Cook Time1 30

Total Time1 50

Servings Servings

Ingredients

2 Lbs Beef chuck roast
1/4 Cup All purpose flour
1/4 Tsp Pepper
3-4 Tbsp Vegetable oil
3 Cups Vegetable juice I used V8
3 Cups Beef broth
2 Medium onionscut into wedges
1 Cup Thinly sliced celery
2 Tbsp Worcestershire sauce
1 Tsp Dried oregano, crushed
1/2 Tsunami Dried marjoram, crushed
1 Bay leaf
4 Red potatoes, cut into 1 inch pieces I peeled them
4 Carrots , 1/4 inch sliced

Instructions

Cut meat into 3/4 inch pieces. In a large plastic bag combine flour and pepper. Add meat to a bag; shake until evenly coasted. Brown the meat. Stir in vegetable juice, broth, onions, celery, Worcestershire sauce, oregano, morjoram and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 60 minutes.
Stir potatoes and carrots into the stew. Return to boiling; reduce heat. Simmer covered for 30 to 40 minutes or until meat and potatoes are tender. Discard Bayleaf.

Amazing French Toast with Banana & Apple Bread

February 8, 2019 by Becky Spoon

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I love French Toast! But, can you imagine French Toast made from homemade Banana & Apple Bread? Perfection! The bananas, the chunks of apple, all toasted together, then served with syrup and fresh fruit then topped with whipped cream, so good!

Amazing French Toast with Banana & Apple Bread

This is the link for my recipe I used for this French Toast: https://the2spoons.com/the-best-banana-apple-bread/

French Toast is the perfect recipe for your weekend family breakfast together. There’s just something about French Toast! It just seems so classy? Is that the word I’m looking for? Whatever the word, your family will love, love, love this French Toast made with my delicious Banana & Apple Bread.

I always love the history of foods. Here’s a little tidbit about the history of French Toast! http://www.foodreference.com/html/food-history-a-e.html

Honestly, it is a beautiful dish to serve! Colorful is just one word that comes to mind.

Amazing French Toast with Banana & Apple Bread

Print Recipe

CourseBreakfast, brunch

CuisineAmerican

Keywordfrench toast, banana bread french toast, easy french toast

Prep Time10

Cook Time10

Total Time20

Servings servings

Ingredients

4-6 slices Banana & Apple Bread Link to the recipe:https://the2spoons.com/?p=4467
4 eggs
2 tbsp heavy cream
1/2 tsp vanilla
2 tbsp butter

Instructions

Beat the eggs with the heavy cream and vanilla. Slice the Banana & Apple Bread and lay each slice in the mixture. Use like a sheet pan or a cake pan with sides. Let the bread soak up the egg/cream mixture, turning to coat. Be gentle so you won’t break up the bread.
Heat a large skillet or griddle and melt the butter. Add each piece of the bread that has been soaked in the egg to the skillet. Brown on medium high heat on both sides.
Remove to a serving plate and add syrup, your favorite fruit, a sprinkling of powder sugar and Whipped cream if you like. Bon Appetite!

Amazing French Toast with Banana & Apple Bread

I love French Toast! But can you image French Toast made from homemade Banana & Apple Bread! Perfection! — Amazing French Toast with Banana & Apple Bread

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