The 2 Spoons

Easy Leftover Prime Rib Roast Hash

January 4, 2019 by Becky Spoon

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This leftover prime rib roast hash is the best! Breakfast is undoubtedly the favorite meal of the day for the 2 Spoons. Because of that, I’m constantly trying to add new recipes to shake things up a bit and hash is one of those recipes we love. Add a couple of sunny side up eggs! You’re set!

This morning was easy because I had this leftover roast from the holidays and I definitely wanted to use it in a recipe. (Who lets Prime Rib or a Rib Roast go to waste?)

I fried some potatoes with onions and peppers, then I added the cubed roast and heated it through. Add lots of black pepper, salt to taste and fresh thyme!

Leftover Prime Rib Roast Hash

How to Make Breakfast Hash Out of (Almost) Anything?? Look at this simple link from Epicurious: https://www.epicurious.com/expert-advice/how-to-make-breakfast-hash-without-a-recipe-article/amp.

Here’s the steps mentioned:

CHOOSE THE MAIN MEAT

Leftover cooked meat or poultry are natural beginnings for hash. If you can shred it, you can hash it. Corned beef, carnitas, brisket, duck confit, roast chicken, and turkeyare all perfect for hash. Don’t have any of that on hand? Use bacon or sausage (fresh chorizo is always a favorite of mine).

Fry the meat in a large skillet with a bit of oil until hot and crisped, then transfer it to a plate with a slotted spoon, leaving any fat or juices in the skillet for the next step. (Not eating meat? Jump straight to the next step.)

ADD ONE TYPE OF ALLIUM AND ONE KIND OF POTATO

Onion, leek, pearl onion, or shallot: take your pick of allium and dice it. (You don’t even need a whole onion—this is the perfect time to use up that half onion leftover from another meal.) Next, pick a potato (or two). Any kind of potato, sweet potato, or yam will work. Don’t bother peeling it—just chop it into rough 1/4-inch cubes (consistency of size is more important than the size itself).

If you have rendered fat in your skillet, get it nice and hot and toss in the diced allium and potato. If you don’t have rendered fat, cook the vegetables in olive oil, canola oil, bacon fat, or ghee. Season the potatoes and onion with salt and cook over medium-high heat, keeping them in a single layer and stirring often, until the potatoes are crisp on the outside and soft on the inside.

ADD OTHER VEGETABLES

Meat and potatoes may be the foundation of hash, but don’t miss the opportunity to add some extra veggies. This is where those leftover sautéed mushrooms you have sitting in the fridge come in, or that single ear of grilled corn on the cob leftover from the weekend’s cookout, or that big bunch of kale you need to make a dent in.

Bell peppers, carrots, spinach, and even fenneland apples are all great, too. Chop them up, stir them into the potatoes and onions, and cook just until the greens are wilted and the veggies are hot. (If you’re adding raw veggies that may need more cooking time, such as carrots or fennel or bell peppers, you may want to sauté them on their own in a separate skillet while you cook the potatoes and onions, or just cook everything a little bit longer.)

Add the meat back into the mix, give it a stir and a taste, and adjust the seasoning. This is also the time to add some spices and fresh herbs.

PUT AN EGG ON IT

Sometimes I cook my eggs right in the hash. Sometimes I like to cook them on the side. (I prefer a soft-boiled 5-minute egg.) Do whichever you prefer, but know that if you cook them right in the hash, you’ll have one less pot to wash. To do that, make a couple little nests in the hash and crack an egg into each. Slide the skillet into a hot oven and bake until the eggs are just set, or cover the skillet with a lid and continue cooking until the eggs are set.

Easy Leftover Prime Rib Roast Hash

Here’s my simple recipe! Just like the article says, you can add almost any meat, some cubes potatoes, onions and you have the base of a great hash!

Want another hash recipe for breakfast? Try this: https://the2spoons.com/hearty-smoked-chicken-hash-and-eggs/.

Leftover Prime Rib Roast

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Course Breakfast, brunch, dinner, Main Course

Cuisine American

Servings 2 Servings

Ingredients

2 Cups Leftover prime rib cubed
1/2 Onion, diced
1/2 Green pepper
2 Potatoes, diced
Vegetable oil for frying
2-4 Eggs cooked sunny side up or to your liking
Salt and pepper to taste
Fresh thyme or other fresh herbs if desired

Instructions

Heat a skillet over medium heat and cook the potato, onions, and peppers until tender and browned.
Add the cubed prime rib or other meat of your choice . Continue to cook until heated through.
Plate the hash, fry a couple of eggs to your liking, top the hash with your eggs and ENJOY!!

Keyword hash, leftover prime rib hash, leftovers, prime rib

Best Texas Chicken Fried Steak Fingers

January 2, 2019 by Becky Spoon

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If you grew up in Texas, sometimes you just have to have Texas Chicken Fried Steak! In this case, I made Chicken Fried Steak fingers. Yum! Love them! Dipped in cream gravy, they are Texas Southern Food at it’s best!

If you’re going all out to make this classic Texas dish you need some good french fries! Hand cut, not the frozen kind.

I don’t make Chicken Fried Steak that often , maybe a couple of times a year, but sometimes when you want Southern comfort food, like on New Years with the blackeyed peas and cabbage, you want a main course that just speaks Southern and Chicken Fried Steak does just that!

Texas Chicken Fried Steak Fingers

In Grady Spears cookbook “Texas Cowboy Kitchen” says the Chicken Fried Steak was born on the cattle-driving trail, known as poor folks’ food. The Longhorn was a tough beef so the chuck wagon “coosie” pounded it until tender with whatever tools he could find. Then he dredged it in flour and fried it up in a Dutch oven and the gravy spread the meal even further which was important during the Depression. Here’s the link for Grady’s cookbook for more Texas recipes! https://amzn.to/39wlEnB

When I was growing up Chicken Fried Steak was a staple in our house and there were 7 in our family. My Mom would buy round steak and she would pound it out with the side of a saucer…..beating over and over until tender!

So, you want to cook a very Southern meal, add some Chicken Fried Steak. Everyone always loves it! Pass the Cream Gravy and Homemade Biscuits!

Another southern favorite is my Southern Fried Chicken on the blog. Here’s the link for that recipe which is delicious:https://the2spoons.com/essential-southern-fried-chicken/.

Don’t forget Homemade Biscuits! Here’s the link for those: https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/

Best Texas Chicken Fried Steak Fingers

Here’s the recipe! Enjoy!

Chicken Fried Steak Fingers with Cream Gravy

Print Recipe

Prep Time 10

Total Time 30

Course dinner, Lunch, Main Course

Cuisine American

Servings 2 Servings

Ingredients

For the Gravy

2 tbsp Canola oil or similar
2 heaping tbsp flour
salt and pepper to taste
3 cups whole milk, more if you want a thinner gravy

For the Chicken Fried Steak Fingers

1 lb cube steak or tenderized round steak, cut into one inch strips Cube steak is traditional
2 cups All purpose flour
1/2 tsp salt
1/4 tsp cayenne
1/8 tsp garlic powder
1/4 tsp onion powder
2 eggs, beaten
splash of water plus a pinch of flour
vegetable oil for frying

Instructions

Place the flour in a container. Add the seasonings and whisk. Add your eggs, a splash of water and a big pinch of flour in another pan and whisk until the egg and flour are combined completely.
Cut your cube steak or tenderized round steak into 1 inch strips Lightly salt and pepper. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same.
Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour. You can dredge again, add back to eggs and back in flour, or you can just do the one dredge. Either way you want to make sure they are completely covered and the flour is adhering to the steak. Set your dredged steaks on a sheet pan or plate until ready to fry.
Heat your oil in a large skillet to medium high. When the oil is heated add your first few pieces of steak, single layer, not crowding and cook until lightly browned. When done remove and drain on a rack over a sheet pan or on paper towel. Continue until all have been cooked reserving some of the oil and crumbles in the bottom for cream gravy.

For the Gravy

In a separate skillet add the 2 tablespoons oil and heat to medium , not smoking. Add the flour. Allow the flour to cook a minute or two, stirring constantly. Add the milk a little at a time, whisking to prevent the flour Salt and pepper to taste. I don't like a too thick gravy, so just add milk as you go to reach your desired consistency.

Keyword chicken fried steak, chicken fried steak fingers, southern food, steak, steak fingers, Texas, Texas Chicken Fried Steak

Frank X. Tolbert’s Original Texas Chili

December 31, 2018 by Becky Spoon

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I love original Texas Chili! It’s hard to find a good recipe though. I’ve been using this recipe for years and it always turns out perfect!

And, of course, we do not cook our chili with beans. If you want beans, cook them separately and have them if some want to add beans after the chili is finished.

Garnish with chopped onions, cilantro, cheddar cheese, sour cream if you want, some top with ketchup and this makes great homemade Frito pies!

I think you’ll love this recipe and it will become a favorite!

Frank X. Tolbert’s Original Texas Chili

Print Recipe

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

2-4 ancho chiles, 4-8 small dried red chiles or 2-4 tablespoons chili powder
4 tbsps vegetable oil
3 lbs beef chuck, cut in bite size pieces or already prepared chili meat from the grocery
1-2 cups beef stock or water
1/3 cup yellow onion, finely chopped
2 tbsps ground cumin
1 tbsp ground oregano
salt to taste
1/2 cup Hungarian sweet paprika
1-2 fresh cilantro sprigs

Instructions

If using chiles, trim the stems and remove seeds. Place in a small saucepan and add water to barely cover. Bring to a boil, remove from the heat, cover and let stand for 15 minutes. Transfer the chiles and their soaking water to a blender or a food processor fitted with metal blade. Purée until smooth. Set aside.
Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed chiles or chili powder, if using. Place over low heat and bring to a simmer. Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot. Add enough stock or water to just cover the meat. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and continue to simmer, uncovered, stirring occasionally, until the meat is very tender, another 30 minutes. Add a little liquid if the mixture begins to stick or looks too dry.
When the chili is ready, using a large kitchen spoon, skim any fat from the surface. Ladle into bowls and serve.
Makes 4 to 6 servings.

Keyword chilli, texas, tolberts, original

Swedish Meatballs

December 31, 2018 by Becky Spoon

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I remember growing up there were always Swedish Meatballs at holidays, party’s, in a crockpot with maybe some toothpicks for dishing them out or a ladle to load onto your plate! I loved them and still do!

Don’t get me wrong, we thought they were delicious and they were, but this recipe doesn’t include soups, or sour cream, it has added lemon juice, fresh herbs, a gravy made from scratch and they are delicious served over mashed potatoes, rice or egg noodles, not just that pot luck must have!

Swedish Meatballs are the perfect comfort food in my opinion. Serve them as a main course or on a cracker as an appetizer, or with a crusty baguette to sop up the gravy! If you still need a quick recipe for your New Year’s Eve gathering tonight….this is easy, economical and ingredients are easy to find. Enjoy!

Swedish Meatballs

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Course Appetizer, dinner, Main Course

Cuisine American

Servings 8 servings

Ingredients

1 lb ground beef
1 lb ground pork
1/4 cup flat leaf parsley, minced
1/2 tsp ground allspice
1/2 tsp ground nutmeg
3/4 cup yellow onion, grated
1 tsp salt
1/2 tsp salt
4 garlic cloves, minced
1 cup bread crumbs
2 eggs
2 tbsp olive oil for frying the meatballs

For the Gravy

1/2 cup butter
1/2 cup flour
4 cups beef broth
salt and pepper to taste
juice of one lemon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 cup heavy cream

Instructions

In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.
Using a tablespoon or cookie scoop, measure out the meat mixture into small balls. .
In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides.
When all of the meatballs are browned, pour off any excess grease in the pan. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.
Whisk the gravy until the broth is all incorporated. Add the salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
Once the gravy begins to simmer add the meatballs back into the pan.
Simmer until the gravy has thickened and the meatballs are cooked through.
Serve warm over mashed potatoes or egg noodles, or on a appetizer tray on crackers as a single bite.

Keyword swedish, meatballs, swedishmeatballs

Chicken Agrodolce with Creamy Polenta

December 24, 2018 by Becky Spoon

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Need a last minute, inexpensive recipe for Christmas Eve? or Christmas Day? Or any day….This is a very simple, fast recipe that looks elegant and will look beautiful on your table for any occasion. Add a side dish, a salad, some crusty bread to sop of the gravy and your are all set!

I love this with polenta, because I just love polenta, but you can use grits or even mashed potatoes, which the other Spoon prefers.

And I love chicken thighs! They are juicy and just delicious. Hope you enjoy this recipe and something quick and inexpensive you can throw together in minutes and everyone will think you slaved away in the kitchen.

Chicken Agrodolce with Creamy Polenta

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Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

For the Polenta

2 cups chicken stock
1 3/4 cups milk
1/2 cup parmesan cheese, grated
1/2 tsp salt
2 tbsp butter
2 cups polenta, not instant

For the Chicken

4 bone in, skin on chicken thighs
1/2 tsp pepper
2 tbsp chopped garlic
1/4 cup raisins
2 tbsp red wine vinegar
2 oz pitted green olives and kalamata olives
1 tbsp chopped fresh italian parsley

Instructions

For the Polenta

Bring 2 cups chicken stock to a boil with the salt, pepper and butter. Mix polenta and parmesan with the milk and gradually whisk the mixture into the boiling chicken stock.
Whisk constantly until it returns to a boil, then lower heat and cook about 30 minutes, whisking frequently to prevent lumps.

For the Chicken

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan, skin side down; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes. Add garlic to pan; cook 1 minute. Add 2 cups stock, raisins, vinegar, and olives to pan; bring to a boil. Reduce heat, and simmer, partially covered, 12 minutes or until chicken is done. Increase heat to medium-high; cook, uncovered, 3 minutes or until liquid is slightly thickened. Divide polenta evenly among 4 plates; top with chicken thighs and sauce. Sprinkle with parsley.

Notes

If you don’t have Polenta, you can use grits.

Keyword chicken

New Mexico Red Chile Tamales

December 23, 2018 by Becky Spoon

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Little packages of masa, red chile sauce, slow cooked seasoned pork… just a few ingredients for a tamale.

Mexican food is a favorite cuisine in Texas to have at Christmas and that includes tamales. We love them! The other Spoon of the 2 Spoon’s really loves the pork tamales, I consider him an expert at how tamales should taste 😃 and he says these are delicious!

Making tamales does take a little practice, but after you get the hang of it, they come together quickly.

I find getting all of my ingredients before me speeds up the process whether making them alone or with others.

I steam them in an Asian bamboo dumpling steamer that I place over a pot of boiling water, but you can use a large pot with a little water in the bottom, a grate or steamer basket to set them above the water and stack them lengthwise in the pot.

Serve them with your favorite salsa, guacamole, queso, with rice or beans, however you desire but you will love these!

New Mexico Red Chile Tamales

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Course Main Course

Cuisine Mexican

Ingredients

For the filling

3-4 cups Pork Butt Roast (See below)
1 cup New Mexico Red Chile (See below)

For the Masa Dough

2 cups Mesca Tamal
1 tsp salt
1 tsp baking powder
2/3 cup lard or shortening
3-4 tbsp New Mexico Red Chile Sauce
1 1/2 cup broth from the pork butt roast, water, or chicken broth, warmed

Instructions

For the Filling

Chop the cooled pork butt roast into small pieces. Add the red chile and combine. I add jalapeno which is optional.

For the Masa Dough

Combine the Mesca Tamal or Masa with the salt and baking powder.
Add the lard, the warmed broth, the red chile sauce and combine with the dry ingredients. You want a soft dough that will be easy to spread.

For building the tamales

Place corn husk in a bowl of water to soften.
Remove a husk from the water, pat a little dry with a paper towel and spread about 1/4 cup of the dough, starting from the broad end and working down, leaving about 2 inches at the bottom that you will fold over to seal the tamales later. I use my hands to press the dough down.
Add a tablespoon or two of the filling to the dough.
Take one side of the corn husk and press over the filling, leaving the masa on the filling.
Do the same on the other side, then take one side of the husk and place over the filling, tucking in and rolling. When rolled, fold that bottom portion over to form a little package. It takes a little, but you will get the hang of it.
Layer the tamales in a steamer basket, like I have, or you can get a large pot, add a little water to the bottom, maybe an inch or so, add a steamer plate or basket and stand up the tamales in the pot until full.
Heat the water to a simmer, put a lid on the steamer or pot and cook for about 1 1/2 hour. Remove and enjoy with your favorite topping!

Keyword mexican, tacos, redchile, hatch, beef, tamales

Pork Butt Roast

I love a roasted pork butt roast. It is great as a Sunday pot roast with potatoes, carrots and a pan dripping gravy, or in this case I’m using it for posole, tacos, and tamales.

So simple and so good!

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Ingredients

1 6-8 lb pork butt roast
salt and pepper
granulated garlic

Instructions

Preheat oven to 400 degrees F. Generously salt, pepper and add granulated garlic to all sides of the roast. Place the roast in a roasting pan fat side up, slightly scoring the fat so the spices will penetrate. Place in the oven and cook at 400 degrees for about 30 minutes until the fat has browned on top. Turn the oven to 325, cover with plastic wrap and foil and cook until the internal temperature reaches about 195-200. Since I’m using this pork in tamales and other dishes, I want it to be falling off the bone tender.
When done, remove from the oven and let it rest for at least 30 minutes reserving the broth and drippings. Use in your favorite recipes.
****If you are cooking this pork butt for pozole I think cooking it in a crockpot is best because you want all the delicious broth. To do that brown the roast on all sides, add a generous portion of salt and pepper on all sides and lots of garlic. Place in crock pot with chicken stock or water to 2/3 cover the roast. Cook on low or high whichever you prefer. When finished remove the roast and reserve the drippings.

Keyword pork, roast

New Mexico Red Chile Sauce

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Cuisine Mexican

Ingredients

For the chile pods

25 Dried Red chile pods with stems and seeds removed
Water to cover the chile pods

For the Purée to make the final sauce

1/2 Tsp Cumin
1 Tsp Mexican oregano, crushed
1 Tsp Granulated garlic
Salt to taste

Instructions

For the Chile pods

Wash and remove stems and seeds from New Mexico dried chile pods.
Cover the chile pods with water in a saucepan, bring to a boil and cook about 20 minutes. Remove from the heat and let cool a little.
Transfer the chile pods and water to a food processor and purée until smooth. Pour the mixture into a colander and strain seperating the pulp from the skin.
To finish the sauce. In a sauce pan add the strained chile and the spices. Heat and simmer a few minutes adding water if too thick and checking for salt.
Use in your favorite recipes like enchiladas, posole, on pork, tacos….It is so good!