The 2 Spoons

Pork Roast Hash

December 16, 2018 by Becky Spoon

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Pork Roast Hash

When I was growing up my Mother would make hash with leftover pot roast that she added to fried potatoes and onions. When the potatoes were soft and everything had browned a little, she would add the leftover roast gravy! It was delicious!

With that memory embedded in my mind, I still make hash and love it as much today!

There’s something about hash! It’s warming, it’s comfort food at its best! It is a recipe to use those leftover pieces of meat, whether it be pork roast, beef roast, smoked sausage, chorizo, steak, brisket, on and on! The ideas are endless!

I hope this recipe sparks memories of similar dishes from your childhood, or just a new recipe you’ll love!!

It is perfect for breakfast, lunch or dinner. I’ve added peppers, jalapeños, fresh corn.. sides with avocado and corn tortillas.

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Ingredients

1-2 Cups Leftover meat (pork or beef roast, smoked sausage , brisket , steak, chorizo ) cubed
1/2 Onion, diced
1/2 Green pepper
1/2 Red pepper
1 Ear fresh corn, cut off the cob
1 Large potato, diced
Vegetable oil for frying
2-4 Eggs cooked to your liking

Instructions

Heat a skillet over medium heat and cook the potato, onions, and peppers until soft.
Add the meat of your choice along with the corn. Continue to cook until browned a little and heated through.
Plate the hash, fry a couple of eggs to your likening, top the hash with your eggs and ENJOY!!
Heat a couple of tortillas or have toast or biscuits on hand.

New Mexico Hatch Red and Green Chile Enchiladas

December 15, 2018 by Becky Spoon

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**It’s beginning to look a lot like Christmas!**

Hatch Red and Green Chile Enchiladas

It’s beginning to look a lot like Christmas…..as in these Christmas Enchiladas like they call them in New Mexico.

We love Hatch chile and these enchiladas showcase both of them.

Not only is Mexican food delicious everyday but it’s a very popular menu for Christmas gatherings!!

Serve them with rice, refried beans, chips and dips, queso, guacamole, tamales… so many items for your Mexican fiesta!

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Ingredients

For the Enchiladas

12 Corn tortillas
1 Lb Ground beef
1/2 Onion, diced
2 Cups Hatch Red Chile Enchilada Sauce
2 Cups Hatch Roasted Green Chile Sauce
2-3 Cups Cheddar cheese or a combination of cheddar and Monterrey jack

For the Hatch Red Chile Sauce

2 Cups Red chile sauce either made from dried red chile or you can purchase already prepared Hatch red chile enchilada sauce which I did

For the Hatch Green Chile Sauce

1 13 oz Frozen New Mexico roasted green chile
2 tbsp Vegetable oil
1/4 Onion, chopped
1 clove Garlic, minced
1 cup Water
1 tsp Salt
1/4 tsp Mexican Oregano (optional)

For the Red Chile Sauce

1 14.5 oz can Hatch Red Chile Enchilada Sauce, heated in a small saucepan You can make from scratch from dried chiles, which I do many times, but this is a good substiture when you are in a hurry

For the Hatch Green Chile Sauce

Instructions

Heat the vegetable oil and saute the garlic and onion until the onion is translucent. Add the water and the frozen green chile.
Cook until the chile is defrosted, add the salt and oregano. Simmer for 10-15 minutes.
After you have simmered, the 10-15 minutes, pour into a food processor and process until smoothe. Set aside.

For the enchiladas

Add the meat and onion to a skillet, along with a little salt and pepper, and cook until the meat is browned and the onions are translucent.
Grate your cheeses and set aside.
Heat a skillet to medium high, add a little oil and quickly add your tortillas to soften and remove quickly to paper towels to drain. An alternative to this method is to wrap the tortillas in damp paper towels and microwave for 30 – 45 seconds.
Take each tortilla and add about 2 tablespoons of the meat mixture with a good pinch of cheese and roll them up. Lay them in a heatproof dish that you can stick under the broiler.
Ladle the red chile down one side of the rolled enchiladas and the green chile down the other side. Put a good portion of the cheese down the middle of the enchiladas. Place under the broiler and cook just until your cheese has melted.
Serve with Mexican rice and beans, your favorite salsa if you like, a side of tacos….you will love this and they will become a family favorite!

Notes

Cranberry Moscow Mule

December 14, 2018 by Becky Spoon

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Cranberry Moscow Mule

What says holidays more than a festive Cranberry Moscow Mule. I’ve never made a Moscow Mule! I was at Pier 1 the other day and they had these cute little copper mugs on sale. So naturally I bought a couple and I had to make a Moscow Mule and why not Cranberry? They are tart from the limes, sweet from the cranberry juice and evervescent from the ginger beer!! If you don’t have the copper mug? No worries, just use a regular cocktail glass!! Cheers!

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Course Drinks

Cuisine American

Ingredients

2 Oz Vodka ( I used Tito’s)
2 Oz Cranberry juice
Juice of 1/2 lime
Ginger beer
Ice

Instructions

Measure the vodka, cranberry juice and lime juice in the mug. Stir. Fill with ice and top off with the ginger beer. Garnish with mint, cranberries, orange or lime. Cheers!

Keyword cocktails

Corn Fritters

December 12, 2018 by Becky Spoon

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Corn Fritters

I made these corn fritters to go with the goulash the other day. I don’t know what it is, but I always think I need bread with a meal! Maybe its because I just love bread, or the fact that my Mom always had bread at her meals growing up. I remember she would put a loaf of fresh Mrs. Bairds bread in the oven for a few minutes and she’d take it out and it would be steaming hot! Funny how we remember these things from our childhood!

These fritters have creamed corn and whole kernel corn. They are creamy, soft, just absolutely delicious and a substitute for cornbread when you want something a little different. You could add green onions and jalapeno to spice them up a little, along with chopped garlic and fresh parsley…maybe some fresh deal.

You will love these, especially for sopping up the delicious goulash!

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Ingredients

3/4 cup all purpose flour
3/4 cup cornmeal
1/2 tsp salt and pepper, each
1/2 tsp baking powder
1 can cream style corn
1/2 cup whole kernel corn, fresh, frozen or from the can
2 tsp melted butter
2 tsp buttermilk or whole milk
1 egg

Instructions

Heat about 3 cups or so of oil in a heavy pan or skillet to about 365. You don’t want the oil too hot because they will brown on the outside quickly and be doughy in the inside.
Combine all the ingredients. This dough is loose, It will kind of free form when you drop in the hot oil. However, if its too runny, add a little flour and cornmeal. You want to be able to spoon the batter into the hot oil.
Spoon a few fritters at a time into the hot oil and cook turning to cook on all sides and help to cook the inside, making sure not to burn them.
Remove from the heat and drain on paper towels. Split them open and slather with butter and ENJOY! You will love these for almost any meal.

Love this! Leftover Meatballs Lasagna

December 9, 2018 by Becky Spoon

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Jump to Recipe

This Leftover Meatballs Lasagna is so easy and the perfect dish to use the leftover meatballs and sauce from your spaghetti and meatballs dinner! Remember that Spaghetti and Meatballs Recipe I posted the other day? Here’s the link for you: https://the2spoons.com/easy-spaghetti-and-meatballs/.

I use the leftover meatballs in the marinara to make this lasagna. I slice them and use them as one of the layers! I love lasagna. You know, I go to an Italian restaurant, I can order anything. What do I order? Lasagna. Maybe it’s the layers of oozing goodness, ricotta, mozzarella, marinara, parmesan, sausage or in this case, meatballs.! Yes, meatballs! This is a simple, delicious recipe.

Love this! Leftover Meatballs Lasagna

Here’s the recipe! Enjoy!

Meatball Lasagna

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Prep Time 25

Cook Time 1

Total Time 1 25

Course dinner, Lunch, Main Course

Cuisine Italian

Servings 4 servings

Ingredients

Mise en Place

1 recipe Basic Marinara (https://the2spoons.com/basic-marinara-sauce/) or my easy Spaghetti and Meatballs (https://the2spoons.com/easy-spaghetti-and-meatballs/)
1 recipe Meatballs (https://the2spoons.com/bucatini-and-meatballs/)
1 pkg oven ready lasagna sheets or fresh pasta sheets
1 lb mozzarella cheese, either sliced or grated
1 ricotta filling recipe (see below)
1/2 cup grated parmesan cheese

Ricotta filling

1 15oz whole milk ricotta
3/4 cup chopped fresh parsley
2 eggs
1/2 tsp salt and pepper, each
1/2 cup grated parmesan

Instructions

Preheat the oven to 350. Set up your mise en place, ie.; your sauce, your meatballs that have been sliced, your sliced mozzarella, your parmesan cheese, your lasagna sheets.
I used a 9 1/2 x 9 1/2 square pan, however; you can double the recipe and use a rectangular pan of your choice. Cover the bottom of your pan with about 1 cup sauce and put your first layer of pasta sheets overlapping a little as shown in the picture.
Cover with about 1/3 to 1/2 of the ricotta mixture (depending how many layers you are making). Add your sliced meatballs.
Top with your mozzarella.
Add 3/4 cup to a cup of the marinara sauce and spread evenly over the cheese.
Repeat the layers, layering your pasta sheets in the opposite direction ending with just a final lasagna sheet, topped with sauce and your parmesan cheese.
Cover with lightly oiled foil and cook for about 45 minutes until puffed up and bubbling.
At this time uncover the lasagna and cook an additional 15 minutes. Let the lasagna rest for about 15 minutes before you cut into squares.
At this point I like to cut into squares and put in individual single serving dishes, top with mozzarella, put under the broiler and melt the cheese and let it get a little brown on top. Bon Appetite!

Keyword Italian, Italian Food, Lasagna, leftovers, meatballs, meatballs lasagna-

Macaroni and Cheese

December 5, 2018 by Becky Spoon

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Macaroni and Cheese

This isn't one of the fancy Mac n' Cheese with 6 or 7 cheese; this is the Mac n' Cheese that I made for my boys when they were growing up. This has 2 cheeses, American and Cheddar. See, not sophisticated, just a simple recipe that everyone will love! When I made this for my boys I used Velveeta.....Yes!!! Haha! Still do and you can too!

Perfect comfort food! Great by itself, or a side dish with main course comfort foods like fried chicken, meatloaf, chicken fried stead.....You have to try this!

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Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine American

Ingredients

3 cups elbow macaroni (I like the large)
salted water
3 tbsp flour
3 tbsp butter
3 1/2 cups milk (I like to use whole milk in recipes)
2 cups american cheese or Velveeta, diced
1 cup cheddar, grated (medium or sharp)
Salt and pepper to taste
buttered bread crumbs, optional

Instructions

Cook macaroni in salted water according to package directions. Drain and set aside. In the meantime, melt the butter in a large saucepan and add the flour, making a roux. Cook for a minute or 2 to get the raw flour taste out. Add the milk and whisk together to insure no lumps. Bring to a boil and thicken the sauce. Add the cheese and stir until melted. Check for salt and pepper. Add the cooked macaroni and combine. Transfer to a buttered casserole or individual casserole dish. I add buttered bread crumbs and place under your broiler just to brown on the top.!! Serve immediately or can be frozen for later.