The 2 Spoons

Essential Roasted Lemon, Spinach and Artichoke Dip

December 22, 2018 by Becky Spoon

Please follow and like us:

Jump to Recipe

Nothing says entertaining and even Holiday entertaining more than Spinach and Artichoke Dip. Everyone has a spinach and artichoke dip recipe, but this with Roasted Lemon is a notch above! I honestly am one of those people that did not have a Spinach Artichoke Dip recipe until this one. This is perfect for your football parties, Christmas Eve present unwrapping, cocktail party….the possibilities are endless.

I love spinach and I love artichokes and I love all the gooey cheese in a spinach artichoke dip. I was looking at another recipe on Half Baked Harvest website, Tiegen always has beautiful photography, and I noticed her new post of a spinach artichoke dip that had roasted lemon.

So I can’t take credit for the creation of this dip and afterall isn’t that kind of like immitating, which is the biggest form of flattery? Her recipe looked so delicious I just had to make and now I’m passing her receipe on to you because it is delicious! Tiegen’s recipe calls for Meyer lemons which I could not find at my rural stores, so I used a regular lemon.

The cheeses are Fotina and Mozzerella. If you aren’t familiar with Fotina, it is an Italian cow’s milk cheese. You should be able to find it at your local grocery store, but here’s a link if you cannot: https://www.amazon.com/Fontina-Wisconsin-Cheese-8-oz/dp/B00HYMWB5O/ref=sr_1_3?hvadid=78065379506726&hvbmt=be&hvdev=c&hvqmt=e&keywords=fontina+cheese&qid=1576607802&s=grocery&sr=1-3. You can usually find it in the better cheese section by the deli.

Essential Roasted Lemon, Spinach and Artichoke Dip

Here’s the recipe! I think you will keep this and make again year after year! Need another recipe for an appetizer? Try these ever so easy Pigs In A Blanket: https://the2spoons.com/still-a-favorite-retro-pigs-in-a-blanket/ the

Roasted Lemon, Spinach and Artichoke Dip

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine American

Servings 8 servings

Ingredients

1 small Meyer lemon I could not find Meyer so I used a regular lemon
1 jalapeno, halved
2 cloves garlic
2 tbsp extra virgin olive oil
kosher salt and pepper
1 8 oz package cream cheese, at room temperature
1 cup fotina cheese, cubed
1 cup mozzerella cheese, cubed
1/2 tsp smoked paprika
1 10 oz bag frozen chopped spinach thawed, drained and squeezed dry
1 12 oz jar marinated artichokes, roughly chopped
2 tbsp pine nuts, raw
fresh dill for topping

Instructions

Preheat the oven 375 degrees F.
2. Slice 1/3 of the lemon into thin slices and set aside. Quarter the remaining lemon and remove the seeds.
3. In a small baking dish, combine the quartered lemon, jalapeño, garlic, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 15-20 minutes or until the lemon is golden and caramelized. Remove and let cool. If desired, de-seed the jalapeño. Finely chop the lemon, jalapeño, and garlic into a rough paste.
4. In a medium bowl, combine the cream cheese, fontina, 1/2 of the mozzarella, the paprika, spinach, and artichokes. Stir in the the roasted lemon paste. Season to taste with salt and pepper. Transfer to an 8-inch greased baking dish. Top with the remaining mozzarella and remaining lemon slices. Transfer to the oven and bake for 15-20 minutes or until the cheese is melted. Serve warm, topped with pine nuts. Serve with fresh bread or crackers. Enjoy

Keyword artichoke, spinach, dip, appetizer

Mushroom, Pancetta and Shallot Quiche

December 20, 2018 by Becky Spoon

Please follow and like us:

Mushroom, Pancetta and Shallot Quiche

I love a quiche and this is so good with the mushrooms and pancetta. I like to make the individual in small tart tins, but you can make this recipe the same in a regular size pie plate.

Not only is this good for breakfast, lunch or dinner, it’s a great recipe for the holidays for brunch. Serve with fresh fruit, your favorite juice, a side of hashbrowns, and you are all set.

Cowboys really do love quiche!

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 8 servings

Ingredients

1 oz pancetta, diced (you could use 3-4 slices bacon)
1 tbsp butter
4 shallots sliced, 1 reserved for topping after the quiche is out of the oven
8 oz button mushrooms (you could use baby bella)
1 tsp fresh thyme
1 tbsp fresh sage, optional
6 eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 tsp salt
1 tsp pepper
1 tsp cup Bella Capra goat cheese or other goat cheese you could use gruyere or other swiss

For the crust

1 prepared pie crust, store bought or your favorite recipe

Instructions

For the pie crust

Preheat the oven to 425 degress F. In a deep dish pie pan, add your crust. Prick the bottom and sides with a fork. Line with foil or parchment and fill with pie weights, beans or rice. Par bake for 10-12 minutes until it’s lightly browned.

For the Filling

Cook the pancetta in a skillet on medium low allowing it to render and cook to almost crisp. Remove and set aside. Keep the rendered oil.
Increase the heat to medium and add butter to the oil left in the pan. Add the shallots and stir frequently until caramelized, approximately 12 minutes. Remove from the heat and set aside with the pancetta.
Add olive oil to the same pan and cook the mushrooms until soft. Turn off the heat and toss with the pancetta, shallots and herbs with a pinch of salt and pepper.
Layer the bottom of the par baked crust with about half of the cheese and then half of the mushroom mixture.
In a large mixing bowl, beat the eggs and dairy and seasoning until frothy. Pour the custard about 3/4 of the way up the shell and add the remaining filling, top with cheese and place in the oven.
Bake at 325 degrees F for about and hour and 15 minutes. The top should be golden, firm to the touch with the slightest giggle. Let it rest for about 15 minutes.
Top the quiche with the remaining shallots and slice into 8 serving pieces.
Bon Appetite!

Famous Candlelite Inn Guacamole

December 18, 2018 by Becky Spoon

Please follow and like us:

Famous Candlelite Inn Guacamole

If you are some of the folks I grew up with, lived in the same area, lived in the Arlington area, or the DFW area you know about the guacamole at the Candlelite Inn.

Who didn’t love the Candlelite? Yes it is still a favorite place to go even today full of memories.

Red and white table cloths cover the tables with privacy booths that we all remember sitting in during dates after Homecoming or football games.

At the Candlelite they serve their guacamole as a topping for a salad of iceberg lettuce and tomatoes. Topping it all off is a couple of fresh onion rings and olives. Yes olives!

Ok, so here it is, the recipe for that famous guacamole or hopefully close to it as they keep the original recipe under lock and key! This recipe uses tomatillos, maybe they use green tomatoes, but I hope it brings back memories as it does with me.

Print Recipe Pin Recipe

Course Appetizer

Cuisine American

Ingredients

2-3 Haas Avocados
3-5 tomatillos to measure 1 cup or 2 green tomatoes to make 1 cup
1 tsp salt
1 tsp granulated garlic
1 tsp onion powder
1 tbsp plain white vinegar
1 tbsp fresh lemon juice
1 tbsp vegetable or canola oil
2 tbsp water

Instructions

If the tomatillos still have the papery husky remove it and wash them. Roughly chop them and put them in a food processor or blender.
Process the tomatillos until they are a puree. Measure out enough puree to 1 c. Discard the rest. It should be very close to 1 cup.
Remove the avocados from their skins and place them in the bowl of the food processor or blender.
Pulse just until smooth along with the tomatillo puree, salt, garlic powder, onion powder, 1 T plain white vinegar, 1 T fresh lemon juice, 2 T. water and 1 T. oil. Make sure not to pulse it too long or it will become mousse-like from whipping so much air into the avocados!
Top on a salad or just serve with some chips!! Hope you love this as we have bringing back memories of a childhood favorite restaurant.

Keyword guacamole, dip, avacodo

Pork Butt Roast

December 18, 2018 by Becky Spoon

Please follow and like us:

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

Chile Con Queso

December 18, 2018 by Becky Spoon

Please follow and like us:

Perfect cheese dip, a Texas favorite! — **Pass the Chips!**

Chile con Queso

I’ve been making this Chile con Queso for years, actually since 1997 when I purchased Matt Martinez’s cookbook “Matt Martinez’s Culinary Frontier, A Real Texas Cookbook.” How much more authentic can you get than a Tex-Mex recipe that originated in Austin, Texas at his family’s restaurant named El Original! In 1952 Matt’s El Rancho was opened and is till a favorite and known nationwide.

I’ve gone to other states and asked for Chile Con Queso and it came our as a greasy mess with cheddar and separated ingredients. Look no further, not you can make this perfect recipe! Queso is a must at almost every Texas potluck, get together, party…you name it…there will be Chile Con Queso of some sort!

Pass the chips!

Print Recipe Pin Recipe

Course Appetizer

Cuisine Mexican

Ingredients

1 tbsp oil of your choice
1/2 cup finely chopped sweet white onion
1/2 cup finely chopped bell pepper or 1 jalapeno or a combination you can use canned green chile also
1 tsp ground cumin
1 tsp granulated garlic
1/2 tsp salt
2 tbsp cornstarch
1 cup water or chicken broth (you may need a little more if too thick
8 oz shredded cheese (American or Velveeta)
1 cup chopped tomatoes

Instructions

Using a thick, heavy pot, heat the oil and saute the onion and the dry ingredients for 2 to 3 minutes, until the onion is transcucent. Add the water or broth, and heat 3 to 4 minutes, allowing the sauce to thicken, then add the shredded cheese and tomatoes. If you prefer a thinner sauce add a little more water or chicken broth.
Carefully simmer on low heat for 3 to 5 minutes, making sure not to scorch. Serve Hot!

Keyword queso, appetizer, dip, cheesedip

Lemon and Garlic Roast Chicken

December 17, 2018 by Becky Spoon

Please follow and like us:

Lemon And Garlic Roast Chicken

Who doesn’t love a roasted chicken? They are perfect for a Sunday lunch or dinner or any day of the week. And they are one of those recipes you can spend 10 to 15 minutes prepping, throw it in the oven, set your timer or use an instant read thermometer and you can go about other chores.

The uses are endless! You can have it as is as your main course making a delicious gravy from the pan drippings to top it or break it down for uses in other recipes.

Some uses are chicken or rice soup, chicken and dumplings, chicken pot pie, chicken salad, chicken enchiladas, or using it in the many different casseroles using chicken!

I have to say the lemon, garlic and butter in this recipe just makes a lucious chicken! This is a must try!

Hope you enjoy!

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Ingredients

3-4 Lb Chicken
1 Lemon, sliced
2-3 garlic cloves, Sliced
4-5 Tbsp Butter, sliced and cold
Salt and pepper

Instructions

Preheat the oven to 350 degrees F. Pat the chicken dry. Loosen the skin and put slices of lemon and a few of the garlic slices and pats of butter under the skin over the breast and if you can in the thigh and leg area. I use a wooden spoon as seen in the photo.
Put the chicken in the roasting pan. Tuck the wings behind the chicken. Salt and pepper the cavity and add a slice or two of lemon and garlic. Tie the legs or truss the chicken.
Rub the chicken all over with melted butter or olive oil and salt and pepper. Place a couple of lemon slices on top of the chicken.
Roast for about an hour or so or most importantly when the internal temperature reaches 165 degrees in the inner portion of the leg quarter and breast meets. It may take a little longer or less according to your oven. I start checking when the chicken is golden brown and the juices are running clear!!
Remove from the oven, tent with foil and let it rest for at least 15 minutes. Bon Appétit!

Keyword chicken, roastchicken