The 2 Spoons

Healthy Cauliflower Toast – eat your veggies

February 3, 2019 by Becky Spoon

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Salty from the prosciutto, melted Swiss cheese, loaded with healthy cauliflower perfectly describes this Cauliflower Toast recipe.

This Cauliflower Toast recipe is from Ina Garten’s cookbook, Cook Like a Pro, which by the way, is a great cookbook!https://barefootcontessa.com/cookbooks/cook-like-a-pro

I’m always looking for new breakfast recipes that I can incorporate some healthy vegetables, like this Cauliflower Toast.

Add some soft boiled eggs to your cauliflower Toast and you have an even better toast!https://the2spoons.com/soft-boiled-eggs/

Healthy Cauliflower Toast – eat your veggies

Here you go fir the yummy recipe! Enjoy!

Cauliflower Toast

Salty from the prosciutto, melted Swiss cheese, healthy cauliflower describe these Cauliflower Toast!

Print Recipe

CourseBreakfast, Lunch

CuisineAmerican

Keywordcauliflower, toast

Prep Time30

Total Time32

Servings Servings

Ingredients

1 Small head cauliflower
4 Tbsp Olive oul
1/4 Tsp Crushed red pepper flakes
12 Oz Italian mascarpone cheese at room temperature
6 Oz Gruyere or Swiss cheese, grated
4 Oz Thinly sliced prosciutto, julienned (you could use bacon)
1/4 Tsp Ground nutmeg
6 Large slices country style bread
Papeika
Freshly grated Parmesan cheese
2 Tbsp Minced fresh chives
Flakes sea salt, like Maldon

Instructions

Preheat the oven to 400 degrees.
Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, ½-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
Set the oven to broil and arrange a rack 6 inches below the heat.
Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper.
Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

Soft Boiled Eggs

February 3, 2019 by Becky Spoon

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Start the desired amount of eggs in cold water in a pan large enough and cover the eggs by about 1 inch.

Bring to a boil and set your timer for 5 minutes. Immediately remove from the pan and gently tap both ends on the counter to ctack the shells, then roll for easy peeling making sure not to bust your eggs.

After peeled, slice and add a little butter, salt and pepper and serve with your favorite toast!

Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots

January 30, 2019 by Becky Spoon

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Ooh! These mashed potatoes are delicious! They are always the perfect side dish and a must for fried chicken… like my Southern Fried Chicken: https://the2spoons.com/finger-licking-southern-fried-chicken/

Mashed Potatoes just make everything better! They are creamy and buttery and I quickly fried a few shallot strings to top these with which makes them even more delicious!

Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots

Heres a link that will give you a little history of mashed potatoes: http://thefederalist.com/2016/12/01/enjoy-delicious-mashed-potatoes-read-origin-story/

So, here’s my recipe! Enjoy!

Creamy and Buttery Mashed Potatoes with Fried Shallots

Print Recipe

Courseeasy side dish, vegetable, Side Dish

CuisineAmerican

Keywordmashed potatoes, potatoes, easy side dish, side dish

Prep Time10

Cook Time25

Total Time35

Servings servngs

Ingredients

4 Russet large potatoes (add more if you want extras, but usually one potato per person)
water to cover
salt and pepper
1/2-2/3 whole milk, half and half, or heavy cream warmed
4 tbsp butter, or more if needed, melted and heated with the milk, cream or half and half
1 small shallot, sliced Optional

Instructions

Dice the potatoes in uniform pieces and add to a pot large enough for the potatoes to be completely covered by water. Add a little salt to the water. Bring to a boil and cook until the potatoes are fork tender. Very important, because if you undercook your mashed potatoes will be lumpy.
Drain the potatoes and return to the pan. With the heat still on let the potatoes cook on low to medium until the water has evaporated.
Heat the butter and 1/2 to 2/3 cup hot milk, half & half, or cream. I like to mash my potatoes in my stand mixer or with a hand mixer, but you can use a potato masher or better yet a ricer. Regardless, start mashing the potatoes, then add the butter and milk a little at a time. It’s hard to say exactly how much liquid, that’s why you want to add a little at a time to your desired consistency. Continue beating, adding the butter/liquid mixture as needed, until lumps are gone. Sometimes I use a ricer and this takes this step away. You’d just rice your potatoes, add the butter and liquid, then season to taste.
After your desired consistency is reached add salt and pepper to taste. You added a little salt to the water so be sure not to over salt. Add additional butter and combine if desired, or top the final potatoes with a few pats of butter.
Heat a little oil and quickly fry the shallot rings until browned, turning about 1 minute.
Bon Appetite! Serve with my green onion cream gravy and Frank’s Red Hot Wing Sauce Southern Fried Chicken!

Creamy and Buttery Mashed Potatoes with Fried Shallots

Easy – Flaky Buttermilk Biscuits with Sausage Gravy

January 30, 2019 by Becky Spoon

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These Buttermilk Biscuits with Sausage Gravy are a staple in every Southern household. We may not eat this everyday but most of us grew up eating biscuits and gravy! The cream or white gravy alone is a must for Southern Fried Chicken or Southern Chicken Fried Steak!

I used a hot breakfast sausage because we like a little heat. Use your favorite breakfast sausage in the recipe. I always use whole milk when making gravy. 2% would likely work, but I kind of think the whole milk works a little better.

Here’s the link for the southern Fried Chicken: https://the2spoons.com/?s=Southern+fried+chicken+#wprm-recipe-container-6743. You’ll love this fried chicken recipe! A must try!

The Best Flaky Buttermilk Biscuits with Sausage Gravy

The biscuits I made were are on the blog and they are delicious! Here’s the link for them: https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/.

These biscuits are delicious and so tender. Be sure and complete the fold process and use a cutter that you can cut the biscuits without twisting. This is the cutter I use: https://amzn.to/2vdk0sf.

See all the layers in the biscuits? That’s because of the folding.

The Best Flaky Buttermilk Biscuits with Sausage Gravy

Here’s the recipe for the biscuits and gravy! Make them this weekend while everyone is home!! You’ll love them.

Buttermilk Biscuits With Sausage Gravy

Print Recipe

CourseBread, Breakfast, dinner, Side Dish

CuisineAmerican

Keywordbiscuits and gravy, buttermilk biscuits, homemade biscuits, sausage gravy

Ingredients

2 tbsp Bacon drippings or vegetable oil You can use vegetable oil or butter
1/4 Lb Breakfast sausage
2 tbsp all purpose flour
2 green onions, diced (optional)
2-3 cups whole milk
salt and pepper to tasste
cayenne pepper (optional) optional

For the Biscuits

2 1/2 cups all purpose flour (spoon and leveled)
1 tsp salt
2 tsp baking powder
pinch of baking soda
1/2 cup butter, cold and grated or shortening
1 cup plus 2 tablespoons cold buttermilk
2 tsp honey (optional)
melted butter for brushing when out of the oven

Instructions

Add the oil to a skillet, then add your sausage, breaking up with a spoon or spatula. Cook until sausage as lightly browned. Add the diced green onions and cook another minute or two.
Add the flour and cook about 2 minutes. Then add the milk and whisk to prevent lumping. Cook until thickened adding more milk if needed. Season with salt and black pepper. Cayenne pepper optional.

For the Biscuits

Preheat the oven to 425 degrees F. Add the flour, salt, and baking powder to a large bowl. Grate the cold butter into the dry ingredients and with a pastry cutter, two forks or my favorite, your hands, cut the butter into the flour until coarse crumbs form. Make a well in the center of the mixture and add the buttermilk and the honey. Stir just to combine. Do not overwork.Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)Brush the tops with a little buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.Brush the tops with butter. Enjoy warm! Place the leftover biscuits in a zip lock back or air tight container and store in the refrigerator for 4 or 5 days.

love this southern lemon ice box pie.

January 28, 2019 by Becky Spoon

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Lemon Ice Box Pie brings back memories of days gone by of desserts my Mom and Grandmother made, all from scratch including the Graham Cracker Crust. I’m making a Lemon Meringue Pie for Easter, but I ran across this and I realized I needed to post it. This is so good! Lemony at it’s best! Kind of reminds you of key lime, but of course with lemons.

love this southern lemon ice box pie.

This pie is so easy! Other than the 6 hours or overnight in the freezer, the prep takes minutes and it is a quick bake in the oven for 25 minutes. This pie is tart, creamy, refreshing….I mean just so delicious.

I make this in a spring form pan, but if you are buying the graham cracker crust already made, you may need two. I haven’t tried it, but I’m thinking they are pretty small and the amount of filling may require two crust. This is the kind of spring form pans I use. https://goto.walmart.com/c/2049504/568839/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=648178784&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCalphalon-Nonstick-Bakeware-9-inch-Spring-Form-Pan%2F648178784

Simple to find ingredients are in this recipe like graham crackers, butter, sugar, sweetened condensed milk, eggs and of course the lemons. I use Eagle Brand Sweetened Condensed milk but there are other brands too. Here’s a link for the Eagle Brand: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=47237993&u=https%3A%2F%2Fwww.walmart.com%2Fip%2F3-Pack-Eagle-Brand-Sweetened-Condensed-Milk-14-Oz%2F47237993

Want another recipe for an Easter dessert? https://the2spoons.com/perfectly-peachy-peach-cobbler/ This Peach Cobbler is perfect for a spring dessert!

Here’s the simple recipe for this delicious dessert! Enjoy!

Southern Lemon Ice Box Pie

Print Recipe

CourseDessert

CuisineAmerican

Keyworddessert, easter, lemon, lemon ice box pie, pie

Ingredients

For the Crust

14 whole graham crckers
1/4 cup sugar
1/4 tsp salt
3 tsp unsalted butter, melted and still warm

For the Filling

2 14 oz cans sweetened condensed milk
1 1/4 cups strained lemon juice (Use the zested lemons and an additional 4-6 if large or 6-8 if small
zest of 2 lemons
8 large egg yolks (you can freeze the whites for later)

For the Chantilly Cream

2 cups heavy cream
1/2 tsp vanilla extract
1/4 cup confectioners’ sugar

Instructions

For the crust:

Heat the oven to 325 degrees F.
Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times or so until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1 second pulses.
Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set Aside.

For the filling:

Whisk the condensed milk with the lemon juice and set aside.
Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice – condensed milk mixture. Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven.
Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap being careful not to let the plastic wrap touch the top of the pie and freeze for at least 6 hours or overnight.

For the Chantilly Cream:

Pour the heavy cream into the bowl f a stand mixer or in a large bowl if using a hand mixer. Add the vanilla and sift in the confectioners’ sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium,-stiff peaks form.

To Serve

Wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie.
Dunk your knife in hot water, wipe off the blade and slice. Top with a dollop of Chantilly cream and serve immediately, or keep in the freezer for up to 1 week.

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easy chicken thighs & creamy bacon mushroom sauce.

January 25, 2019 by Becky Spoon

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I loved this Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce. It is so easy for a weeknight or weekend meal or when things get back to normal, for a friends gathering. Thighs are economical and I personally prefer the chicken thigh over the chicken breast because of the juiciness. These thighs are juicy and delicious with this mushroom cream sauce.

easy chicken thighs & creamy bacon mushroom sauce.

Seasoned with just salt and pepper and Italian Seasoning these delicious baked chicken thighs yield crispy yet tender, succulent results! The Italian Seasoning gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish. Add the mushrooms and cream sauce, and this recipe is to die for!

I did cook these in a non stick skillet that I could slide into the oven to finish. I love the carbon steel non stick skillets! Here is a link for a carbon steel I love: https://amzn.to/2SBdOCO

I served these with sauteed spinach. Here’s the link for my recipe: https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Garlicky Sautéed Spinach with Red Pepper Flakes

Along with this Roasted Garlic and Cauliflower Mash which is delicious. Here’s the link for my recipe: https://the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Here’s the recipe for this delicious meal. Hope you enjoy this!

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs & Creamy Mushroom Bacon Sauce

Print Recipe

Coursedinner, Main Course

CuisineAmerican

Keywordchicken, chicken with mushroom sauce

Prep Time10

Cook Time20

Total Time30

Servings servings

Ingredients

Chicken Thighs

4 chicken thigs, skin on and bone in
1 tbsp extra virgin olive oilor the bacon drippings
salt and pepper
Italian Seasoning, Dried

Mushroom Sauce

5 slices bacon
6-8 oz button mushrooms or baby bella, sliced
1-2 cups heavy cream
salt and pepper to taste
Fresh Thyme
3 tbsp butter
1 tbsp extra virgin olive oil

Instructions

For the Chicken

Preheat the oven to 350 degrees F.
Cook the bacon in a skillet until crisp and set aside.
Salt and pepper the chicken thighs on both sides and sprinkle with the Italian Seasoning. Add the chicken skin side down in the same skillet you cooked the bacon for 5-7 minutes until nicely browned. If you don’t want to cook them in the bacon drippings, you can remove, wipe the skillet clean and add extra virgin olive oil.
Transfer the chicken, skin side up, to a sheet pan and bake for about 20 minutes or until the internal temperature reaches 165 degrees.

For the Mushroom Sauce

Discard the bacon drippings and wipe the skillet clean. Add the butter and olive oil and heat adding the mushrooms. Lightly season the mushrooms with a little salt and pepper, you can adjust later. Cook the mushrooms until they are slightly caramelized, about 5 minutes.
Add the bacon that has been chopped to the skillet. Add the heavy cream, starting with one cup and add more as you need. I used about 2 cups. Add the Thyme, bring to a boil and reduce to simmer and continue to cook until the sauce has reduced. Check for salt.
Add the chicken thighs and the pan drippings to the mushroom and bacon sauce, spooning the sauce and mushrooms on top of the chicken thighs.