brunch

Yummy and so Easy Banana Bread

December 9, 2019 by Becky Spoon

This Banana Bread is yummy and it is so easy! This is so moist! Hot out of oven, slathered with butter is the best piece of the whole loaf!

Wrap the bread up, add a Christmas decoration and you have a wonderful gift given with love and from your kitchen!

Yummy and So Easy Banana Bread

Don’t forget this bread makes perfect French Toast! Here’s a link on my blog about the French toast with another banana bread that I had added apples too! Any banana bread will work! https://the2spoons.com/?s=French+toast.

Yummy and So Easy Banana Bread

I like to make this bread in a good loaf pan that I’ve placed parchment in the bottom. These are the loaf pans that use. Really inexpensive but work well: https://www.amazon.com/Farberware-Nonstick-Bakeware-9-Inch-5-Inch/dp/B00008W70I.

Here’s the recipe for this yummy Banana Bread! Enjoy!

Banana Bread

Print Recipe

Course Bread, Breakfast, brunch, Dessert

Cuisine American

Ingredients

1 2/3 Cups All purpose flour
1 tsp baking soda
1/4 Tsp Ground cinnamon
1/2 tsp salt
1 cup plus 2 tbsp Sugar
2 eggs
1/2 Cup Oil
3 1/2 Bananas, very ripe, mashed
2 Tbsp creme fraiche or sour cream
1 Tsp Vanilla
2/3 Cups Walnuts, toasted and chopped (optional)

Instructions

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, crème fraiche or sour cream (I used sour cream), and vanilla. Fold in dry ingredients and nuts if using. Butter the bottom of a non-stick loaf pan, then add a sheet of parchment paper. Pour the batter in and bake for about 45 minutes to 1 hour until a toothpick comes out clean. Some ovens cook differently so I would check at 45 minutes or when you start to smell the bread….just taking a peek to see if it has risen and begins to look firm on top. If you don't have parchment I would lightly grease the entire pan and flour the pan before adding the batter to prevent it from sticking.

Keyword banana, banana bread, bread, breakfast, brunch, french toast

Favorite – Hearty Smoked Chicken Hash and Eggs

September 6, 2019 by Becky Spoon

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I love this Smoked Chicken Hash with Eggs! I actually love hash anyway. When I was growing up my mother would make hash with leftover pot roast with potatoes and onions and add the leftover gravy in and it was absolutely delicious. It seems I make more these days with smoked sausage, smoked brisket, and chicken.

As you see in this picture, adding parmesan is a great addition! A really beautiful dish, this is great for company or just for your family. Loaded with bell peppers, leftover baked potatoes, chicken, onions, fresh herbs, this is a hearty dish and would be great for inner. This is something you could make the night before, re-heat the next morning and just cook your eggs to top the hash. Add some buttered toast, and you are all set!

Smoked Chicken Hash with Eggs

I love a one-pot meal! The clean-up is easy and what’s not to love but cooking an entire meal in one pot? The blog Delish had several recipes of one-pot meals. Here’s the link for you to review: –https://www.delish.com/cooking/g1461/easy-one-pot-dinner-recipes.

Here’s my recipe for brisket hash if you want additional hash recipes: https://the2spoons.com/favorite-breakfast-hash-bowls/

Can’t wait for you to try this! Let me know what you think!

Smoked Chicken Hash and Eggs

Print Recipe

Course Breakfast, brunch, dinner

Cuisine American

Ingredients

2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 cup finely chopped bell pepper or a mixture of red, green, yellow or orange
3/4 cup finely chopped onion
2 large jalapenos–stemmed, seeded and minced
2 garlic cloves, minced
1/2 tsp finely chopped thyme
Kosher salt
Fresh Ground Black Pepper
1 large baked potato, peeled and cut into 1/2 inch dice 2 1/2 cups
2 cups diced or shredded cooked chicken (I used smoked and it was delicious)
Freshly grated Parmigiano-Reggiano cheese or Parmesan Cheese

Instructions

In a large cast-iron skillet, melt the butter in the olive oil. Add the green pepper, onion, jalapeños, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the potato and chicken and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, about 5 minutes. Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
Using the back of a spoon, make 4 depressions in the hash. Carefully crack the eggs into the depressions and season with salt and pepper. Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes. Sprinkle the hash with grated cheese and serve right out of the skillet.

Keyword chicken, chicken hash, chicken hash with eggs, hash

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

Print Recipe

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