The 2 Spoons

Chicken Broth, Reserving the Chicken for Recipes

January 6, 2019 by Becky Spoon

Please follow and like us:

I always have chicken broth that I’ve made in my freezer.

It’s just so easy to make and adds so much to your recipes, and it’s less expensive!

Here you go for the recipe!

Chicken Broth, Reserving Chicken for Recipes

Print Recipe

Cuisine: American

Ingredients Method

Ingredients

1 3-5 lbs Whole Chicken
1-2 Carrots and celery, large chunks
1 Onion, halved or quartered The onion does not have to be peeled
2 Garlic cloves, whole
1-2 Bay leaf
Fresh thyme sprigs Optional
Black peppercorns
1 Tsp Salt
Water to cover

Method

Place the whole chicken in a large stock pot and add all the ingredients. Cover with water.
Bring to a boil and cook until the chicken begins to fall off the bone.
Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc.
Strain the stock in a colander and discard the vegetables.
At this point I like to chill the stock so the fat comes to the top and is easily discarded.

Tomato Soup

January 4, 2019 by Becky Spoon

Please follow and like us:

I love this tomato soup. I think tomato soup brings back childhood memories of Campbell Tomato Soup and Grilled Cheese.

Tomato soup is warming on these cold winter days and equally satisfying in spring or summer!

I love tomato soup with a grilled cheese sandwich or a pimiento cheese sandwich like in this photo below!

Whether with a sandwich or just with crackers, I think you’ll love this recipe!

Tomato Soup

5 from 1 vote

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 Servings

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

1 Stick Butter
1 Large onion, diced
1/4 Cup Flour
1 28 oz Can diced tomatoes
1 Cup Chicken broth
2 Tbsp Sugar
1 Tsp Kosher salt
1/4 Tsp Celery salt
1/2 Tsp Black pepper
1/8 Tsp Cayenne, optional
1/3 Cup Heavy cream
1 Tsp Honey
Zest of a lemon
Juice of a lemon

Method

Melt the butter in a large pot over low heat. Add the onions and cook gently until soft and translucent, about 20 minutes. Do not brown.
Add flour and stir until mixture is slightly thick and pale good, about 3 minutes.
Stir in the tomatoes and juices, chicken broth, sugar, salt, celery salt, and pepper.
Raise the heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pan frequently.
Stir in the cream and honey, remove from the heat and purée using a hand blender or allow to cool and purée in batches in the blender.
Return to the pan and add the zest of one lemon and the juice. Do not bring to a boil, just heat through. Serve hot and add a little of the heavy cream if you like.

Easy Leftover Prime Rib Roast Hash

January 4, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

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

Print Recipe

Servings: 2 Servings

Course: Breakfast, brunch, dinner, Main Course

Cuisine: American

Ingredients Method

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

Method

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!!

Best Texas Chicken Fried Steak Fingers

January 2, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

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

Servings: 2 Servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

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

Method

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.

Frank X. Tolbert’s Original Texas Chili

December 31, 2018 by Becky Spoon

Please follow and like us:

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

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method

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

Method

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.

Swedish Meatballs

December 31, 2018 by Becky Spoon

Please follow and like us:

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

Print Recipe

Servings: 8 servings

Course: Appetizer, dinner, Main Course

Cuisine: American

Ingredients Method

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

Method

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.