The 2 Spoons

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.

Pan Fried Breakfast Burrito

December 2, 2018 by Becky Spoon

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We love New Mexico Style Mexican food and our beloved TexMex! Haha! We really do. Maybe it’s because we live in Texas and have some of the best Mexican food around!

These breakfast burritos are fried in a little oil, then topped with Red Chile and cheese! These are favorite of ours! They are loaded with eggs, sausage, and cheese and served with fresh avocados! So good.

You can use your favorite red chile auce or here’s my red chile recipe. Http:://www.the2spoons.com/new-mexico-red-chile-sauce/

If you use store bought red chile we like Hatch Red Chile Enchilada Sauce. https://www.hatchchileco.com/recipe/red-chile-beef-enchiladas/

Pan Fried Breakfast Burrito

These burritos can be made ahead and frozen for later use. Make the burrito to the point before you would fry them. Wrap in saran wrap, stick in your freezer and thaw in your refrigerator the night before for a delicious breakfast.

I like to serve this with fresh avocado or fresh made guacamole. Serve with a lime for squeezing over the burritos! Enjoy!

Pan Fried Breakfast Burrito with New Mexico Red Chile

We love burritos in the Spoon household especially for breakfast and as in this case fried and topped with either New Mexico Red Chile or Green Chile, or both for Christmas.

These are stuffed with potato, sausage, and cheese…a little of the sauce and absolutely melt in your mouth. You will have to make these!

This recipe is for 2 but you can double, tripple, it all works well. It is not a complicated recipe so a little more of this or that won’t hurt.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine Mexican

Servings 2 servings

Ingredients

2 slices of breakfast sausage
1 medium potato, diced
salt and pepper
2 large eggs
1/2 cup cup cheddar cheese
2 flour tortillas (I used the precooked ones)
oil for frying the burrito
1 cup New Mexico Red Chile (see http:/www.the2spoons.com/2454-2/

Instructions

Fry the potatoes in a little oil until soft. I use a non stick skillet that I hardly add any oil. I heat the oil, add the potatoes, when they start to fry I reduce the heat to simmer and add a lid. When they are soft I remove the lid and brown a little.
I push the potatoes to one side and add the sausage to the same skillet, cooking it until it has browned.
Combine the potatoes and sausage when done and set aside.
Using the same skillet, add your eggs.
You don’t want to over cook your eggs as you are going to stuff them in the burrito and fry for a few minutes.
Add cheddar cheese to the eggs and immediately remove from the heat.
Cook your flour tortillas in a hot skillet until they are puffed and lightly browned being careful not to crisp them. You want them to be soft so they will be easy to roll.
Remove the tortilla to a work surface and add the potatoes and sausage, top with the eggs and cheese.
Add about 2 teaspoons red chile to the top.
Roll the burrito by folding in each side, then starting from the side closest to you rolling and tucking as you go. Don’t worry if they are a little messy…but try not to overfill because that will splatter in the oil when you put them in. I slightly put a toothpick in the end that will help keep it sealed until that side can brown.
Brown the burrito on all sides turning frequently. This will only take a few minutes and you don’t want to over cook them.
Heat your broiler in you oven, or you could use a toaster oven. Place the burrito on the plate you are using. Ladle about a 1/4 red chile over the burrito as shown in the photograph, top with a little cheese. Place under the broiler and allow the cheese to melt.
Serve with some avocado on the side if you want to lighten the dish up, lettuce and tomatoe would be great, as would pico de gallo! Enjoy!

Shredded Beef with New Mexico Red Chile Tacos

December 2, 2018 by Becky Spoon

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Shredded Beef with New Mexico Red Chile

Who knew leftover pot roast could be so delicious on tacos!! Wow! So good and the other Spoon who requests tacos everyday loved them! They are spicy, the beef is lightly browned waking it up! The tortillas are soaked in a little red chile.....add that all with some guacamole, salsa or Pico de Gallo, you have a delicious lunch or dinner. Best part is you used those leftovers.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Mexican

Ingredients

Left over Pot Roast
New Mexico Red Chile
Corn Tortillas
Pico de Gallo
Small amount of oil for heating the potroast and to heat your tortillas
Grated Cheddar or Monterrey Jack Cheese

Instructions

Shred or cube leftover pot roast. If you need a recipe for pot roast jump to this link for my recipe https://the2spoons.com/sunday-pot-roast/ Heat just a little oil in a skillet and when medium hot, add your roast and heat through. Ladle the desired amount of red chile you'd like to the skillet and continue to heat. New Mexico Red Chile recipe is https://the2spoons.com/2454-2/
Heat a skillet to high, add a little oil and some red chile, then add your tortilla, turning quickly softening your tortilla without crisping it.
Remove the tortilla to the plate . Top with a little cheese, then the beef. Top with Avocado Pico de Gallo.. Pico de Gallo with Avocado link is https://the2spoons.com/pico-de-gallo-with-avocado/ You will love these tacos and it is a perfect way to use your leftovers!!

Keyword potroast, beef, roast, sunday, friends, family, dinner, supper, lunch

Pico de Gallo with Avocado

December 1, 2018 by Becky Spoon

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I love Pico de Gallo! It is fresh, salty, has a kick from the jalapeno, the lime juice just brings it all together...it is the perfect addition to your tacos, grilled meats, grilled fish, grilled shrimp, on and on!!

Pico de Galla is special to me, especially with avocado because I have friends that live in Cabo and when i visit them we cook! We cook foods of Mexico!

I never put avocado in my pico until I was with them. We were grilling Al Pastor or Carne Asada they made pico and added a lot of avocado. It was amazing....you know, there was no need for additional guacamole.

The perfect condiment!

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Prep Time 10

Cuisine Mexican

Ingredients

Tomatoes
Purple Onions
Jalapeno
Avocados
Cilantro
Salt
Lime juice

Instructions

I didn't add amounts because you can use this recipe to make any amount. Dice the tomato, onions, jalapeno, cilantro and toss. Dice the avocado and add to the mixture. Add the lime juice and a little salt. Start with one lime and a little salt, then adjust as needed or to your taste.
This won't keep a long time because all the ingredients are fresh but it won't last anyway...it is addictive!!