dinner

easy italian sausage puttanesca

July 3, 2020 by Becky Spoon

This italian sausage puttanesca was the perfect dish for using tomatoes from the garden. If you don’t have fresh tomatoes just use a quality can of tomatoes like San Marzano. I love both of these brands. They are more expensive, but if you are going to go to all the trouble to make a spectacular Italian dish, splurge a little on these tomatoes. You will be happy you did. Here’s my favorites:https://amzn.to/2VGaubx

and these also:https://amzn.to/2C1pl9k.

easy italian sausage puttanesca

You do not have to put italian sausage in this recipe. I do because Allen thinks everything has to have meat. That’s ok. The italian sausage certainly is delicious in it. However, it is equally delicious without.

This dish is bursting with flavor! Garlic, anchovies, Kalamata olives, capers, oregano, basil, good extra virgin olive oil, how can you go wrong. This is also one of those sauces you can throw together in minutes, reduce your heat to simmer and go about your day because you can cook this up to two hours. You can lessen the time, but the intensity of flavors developed over time are worth the wait. Then all you have to do is cook your pasta and add it to the sauce with a little of the pasta water.

You may not need to add any salt because your anchovy and the capers are salty, so check before you add salt. I just served this with some garlic bread, but if you want a side, a nice salad would be good or garlicy sautéed spinach would be delicious. Here’s my garlicy sautéed spinach recipe: https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Garlicky Sautéed Spinach with Red Pepper Flakrs

I love to serve pasta in individual bowls or any meal for that matter, I really love everything in a bowl. If you serve the spinach with this dish, just the spinach next to your pasta because they accompany each other very well, especially the fresh tomatoes. These bowls are similar to the ones I used for serving this dish:https://amzn.to/2BwBvay

I love white dishes!! They just make your food stand out!

easy italian sausage puttanesca

Before I add the recipe for this puttanesca, here is another recipe using fresh tomatoes on my blog: https://the2spoons.com/spaghetti-with-fresh-tomatoes/. This is delicious. I think these were the Sungold Cherry Tomatoes, which I just eat off the vines.

Spaghetti with Fresh Tomatoes from the Garden

Here’s the recipe! Enjoy!

Italian Sausage Puttanesca

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Italian

Servings 2 servings

Ingredients

2-3 Italian Sausage Links, or about 1/2 pound if loose
3 cloves garlic
anchovies in oil
10 Kalamata olives, pits removed if not already pitted
1/2 cup extra virgin olive oil
1/2 cup capers
2 tbsp dried oregano
2-3 cups fresh ripe tomatoes or good Italian tomatoes (see my post)
8 oz dry pasta

Instructions

Add garlic cloves, anchovies and black olives to a blender and pulse until slightly chunky.
Add the olive oil to a medium to large skillet and heat. Remove the casing from your Italian sausage and cook in the heated oil until all pink is gone, breaking up as you go.
Then,, add the olive oil and add the garlic-anchovy-olive paste, the capers and dried oregano. Cook until paste begins to dissolve in the oil slightly, about 1 minute, then add the tomatoes with 1 cup water. Lover the heat to a simmer and let the sauce simmer for 2 hours, adjust for seasoning, add the basil and reserve.
When serving, toss with your prepared pasta, a ladle of pasta water if needed and drizzle with olive oil!

Keyword anchovy, capers, dinner, fresh, fresh tomato sauce, fresh tomatoes, garden, garlic, Italian, Italian sausage, main course, pasta

awesome spring asparagus and ham quiche.

April 21, 2020 by Becky Spoon

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I love a quiche, especially this Spring Asparagus and Ham Quiche. The good thing is, I had everything in my pantry to make the crust and all of the ingredients to make the filling. They are not complicated ingredients, mostly eggs, milk and cream or half and half, cheese, a meat product, some vegetables and that’s it.

This quiche can be made in the min muffin tins for an appetizer or in the small tart tins. Love to use the Tart tins. I love a quiche for breakfast, lunch or dinner!

I used ham, asparagus and gruyere cheese in this quiche. You could make this with crab and gruyere with a little hot sauce, or bacon with cheddar and green onions would be delicious. Ham and spinach with feta or even sharp cheddar or swiss would be delicious. I honestly love a quiche with chicken, mushrooms and swiss cheese.

spring asparagus and ham quiche.

I made my crust homemade because I didn’t have the Pillsbury Pie Crust. Love that I made it homemade because this crust is delicious. It has butter and shortening and it is flaky and delicious. If you want to use bought, I really like the Pillsbury that comes in a roll because it is much more like homemade.

Whether using store bought or homemade, you want to blind bake the pie crust to prevent your bottom crust from being soggy. I use pie weights. If you don’t have pie weights, this is a great investment if you like to bake. I just place parchment in the bottom of my crust that goes up the sides, careful not to disturb my crust, then add my pie weights. I have ceramic pie weights and here is a link for you to check them out: https://amzn.to/2ys9bnN

If you don’t have pie weights, try dried beans or rice. They will work also.

Other tools I use for the pie crust is a pastry blender and a pie shield. Here’s a link for those too! https://amzn.to/3eG31RG

Here’s the pie shield I use: https://amzn.to/2VqnRgf

Here’s another delicious quiche recipe. I made this in little tart tins and they were so pretty, Mushroom, Pancetta and Shallot quiche. Here’s the link: https://the2spoons.com/mushroom-pancetta-and-shallot-quiche/

spring asparagus and ham quiche.

Here’s the recipe for this delicious spring quiche. Hope you try it! The crust in this recipe makes two crust. I saved the other for a Lemon Meringue Pie that I will post later! So good!

Asparagus and Ham Quiche

Print Recipe

Course Breakfast, dinner, Lunch

Cuisine American

Servings 7 servings

Ingredients

1 unbaked Flaky Pie Crust (below) or store bought crust
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream or heavy whipping cream
1/4 tsp salt
1/4 tsp pepper
1 cup grated gruyere, swiss or cheddar
1 cup diced ham
1 bunch asparagus, just the tops

Flaky Pie Crust

2 1/2 cups All purpose flour, spoon and level
1 1/4 tsp salt
6 tbsp unsalted butter, chilled and cubed
3/4 cup vegetable shortening
1/2 cup ice water

Instructions

Flaky Pie Crust

Mix the flour and salt together in a large bowl. Add the butter and shortening.
Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat. A pastry cutter makes this step very easy and quick.
Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup of water and a little more in dry winter months (up to 3/4 cup).
Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected.
Proceed with the pie per your recipe’s instructions.

For the Quiche

Make the dough the night before if possible or allow to chill in the refrigerator for at least 2 hours.
Preheat oven to 400°F (204°C). On a floured work surface, roll out one of the disks of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.
Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you’re freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.
Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish.
Place the crust in the preheated oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
Reduce oven temperature to 350°F.
In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute.
To your partially baked pie crust, add your cheese to the bottom, then add your diced ham and your asparagus last. Pour your egg mixture over the ham and asparagus and cheese.
Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie shield or foil to prevent the pie crust edges from over-browning. If the entire quiche is browning too rapidly, loosely place a sheet of foil over the top. Allow to cool for 15 minutes. Enjoy!

Keyword asparagus, ham, ham and asparagus quiche, quiche, spring, spring quiche

Quick & Spicy Breakfast Tostadas – Great for Dinner too!

February 6, 2020 by Becky Spoon

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Everyone knows I love breakfast and these Quick & Spicy Breakfast Tostadas will not disappoint! Layered with black beans, breakfast sausage, chile con queso, then topped with a fried egg and homemade guacamole! The absolute best breakfast!

I used store bought tostadas which makes this breakfast even easier. I used the brand from HEB which is Mi Tienda by HEB. I purchased the Amarillas yellow corn but they have red also. Here’s the link for those https://www.heb.com/product-detail/mi-tienda-amarillas-yellow-tostadas/2275018.

This brand from Walmart is good too: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=17804102&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCharras-Corn-Tostada-12-3-oz-Pack-of-8%2F17804102.

Quick & Spicy Breakfast Tostadas

I used a spicy breakfast sausage and the black beans and the queso and guacamole were left over from Super Bowl Bob Armstrong Dip which is great! Here’s the link for the dip: https://the2spoons.com/famous-bob-armstrong-dip/.

Can’t wait for you to make these tostadas! Oh, and try the Bob Armstrong Dip! The queso, black beans and guacamole can be made ahead so that when you make these you can just really assemble.

Here’s another breakfast recipe from the blog:https://the2spoons.com/easy-brisket-breakfast-burritos/.

Spicy Breakfast Tostadas

Print Recipe

Course Breakfast

Cuisine Mexican, Texmex

Ingredients

For the Black Beans

1 tbsp vegetable oil
1/2 red onion, finely chopped
1 clove garlic, finely
1 jalapeno, finely chopped
1 15 oz can black beans, rinsed
2 tbsp fresh lime juice
salt and pepper to taste

Queso

3 tbsp unsalted butter
1/2 medium onion, finely chopped
1 large poblano chile, chopped
3 jalapenos, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
salt
2 tbsp all purpose flour
1 1/2 cups milk (or more depending on the thickness you desire)
1/2 lb Monterrey Jack cheese, grated
1/2 lb medium or sharp cheddar cheese, grated
1/4 lb velveeta

For the Guacamole

3-4 avocados
1-2 Serrano or jalapeno chile, seeded and finely chopped
2 tbsp diced white onion
2 garlic cloves
juice of 1/2 to 1 lemon (I just taste after I add a little)
1 Roma tomato, diced
salt to taste
fresh ground pepper (optional)

For the Tostadas

2 Crispy Tostadas of your choice (see blog content for suggestions)
Black Beans
Queso
2 servings of breakfast Sausage browned and crumbled
guacamole
2-4 eggs fried sunny side up

Instructions

For the Black Beans

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

For the Guacamole

If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash. At this point, it is pretty much done but you want to add your lemon and salt to taste. After you get your seasoning and lemon as you want it, add the tomatoes and combine. Store refrigerated until ready to use.

For the Queso

Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Final Assembly of Tostados

Heat the broiler. Cook the sausage breaking up with a spoon or spatula. Heat the beans and the queso. Add your eggs to a skillet with a little butter over medium heat and cook to desired doneness. Spread some of the black beans over the tostados and place on a sheet pan. Place under the broiler for just a minute or until the tostado is browned on the edges and warmed through. Remove to two plates. Top each with a little of the queso, then the crumbled sausage. Top them with your sunny side up eggs or over medium eggs and top with a little more of the queso. Serve with your favorite salsa if you like. Enjoy!

Keyword breakfast, guacamole, mexican food, queso, spicy breakfast tostadas, texmex, tostadas

The Best Chili Mac

January 23, 2020 by Becky Spoon

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Remember the Texas Chili I made the other day? Well, this Chili Mac is from the leftover chili! Most recipes you find for this recipe are with ground beef and I can never differentiate them from Goulash. It just seems so many of the ingredients are what you put in goulash??!! Chili Mac to me says Chili and Macaroni! Isn’t that what you think? Like Cincinnati Chili and Spaghetti? Yes, Exactly. That’s what it should be.

The chili recipe is at this link: https://the2spoons.com/i-love-this-instant-pot-texas-chili/.

This recipe is so easy, loaded with macaroni and cheese, this is the ultimate casserole, ready and on the table in about 30 minutes! Also great for using up leftover chili well worth making straight from scratch!

The Best Chili Mac

I added sautéed onions and bell peppers along with diced tomatoes. I used Mutti tomatoes because they have a great flavor. Here’s a link if you’re not familiar https://amzn.to/37qBRKI.

Here’s the recipe! Enjoy!

Chili Mac

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Ingredients

1/2 onion, diced
1/2 green pepper, diced
2 tbsp olive oil
1 tbsp chipotle chili powder or regular chili powder
1 14.5 oz cans diced tomatoes
1/2-1 lb macaroni
leftover homemade chili, or a good quality store bought chili
1 cup cubed Velveeta cheese
1 – 1 1/2 cup medium cheddar cheese, grated
salt and pepper to taste
fresh parsley, chopped to garnish

Instructions

Preheat the oven to 350 degrees F. Cook your macaroni according to package directions. Drain and set aside.
Heat the olive oil in a skillet then add the onions and peppers. Saute until the onions are translucent. Add a little salt and pepper and the chili powder. Add the tomatoes and combine. Add the leftover chili, stir to combine and heat through. If you think it's not juicy enough, add a little water, tomato juice or beef stock to loosen the mixture. Remove from the heat and add 1/2 cup of the cheddar cheese.
Add the macaroni to the chili mixture and toss to combine, but don't over stir. . Butter a casserole dish and add the mixture. Dot the dish with the cubed Velveeta. Top with the remaining cheddar cheese and cook until bubbly and the cheese has melted. Enjoy!

Keyword casserole, cheese, chili, chili mac, dinner, leftovers, lunch, macaroni and cheese, maccaroni, supper, tomatoes

Yummy Corned Beef Hash is so Easy

January 15, 2020 by Becky Spoon

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When you have leftover Corned Beef you must have Corned Beef Hash! As you all know breakfast is probably my favorite meal and hash is always a favorite when we have leftover meat. However, this hash is the perfect lunch, supper or dinner too.

If you cooked your corned beef with potatoes and carrots, you can use them in this too. I didn’t use those because they were a little mushy, so I used Simply Potato Cottage Fries which was wonderful and I grated carrots so they would cook faster and more evenly with the potatoes. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

Yummy Corned Beef Hash is so Easy

The leftover corned beef was from the weekend and I had cooked it in the Instant Pot, the easiest thing ever. Here’s the link for that recipe: https://the2spoons.com/simple-instant-pot-corned-beef/.

All I did on the hash was to first sauté the carrots and green onions in a little butter and extra virgin olive oil. Then I added my potatoes (which are cooked) and on high heat browned a little before I added my corned beef. After I added my corned beef, I continued to brown pressing down a little to form kind of a patty, making sure though that it doesn’t become mushy.

Yummy Corned Beef Hash is so Easy

Here’s the recipe! If you don’t have leftover corned beef you can use deli corned beef but have them slice thick. You want chunks of the corned beef. I poached eggs which are so easy after you get the hang of it. Perfectly cooked they add a sauce to the dish and bring everything together! Hope you try this recipe and enjoy!

Corned Beef Hash

Print Recipe

Course Breakfast, brunch, dinner, Lunch, Main Course

Cuisine American, Irish

Servings 4 servings

Ingredients

2 tbsp butter
1 tbsp extra virgin olive oil
3 carrots grated on your large hole box grater
1 bunch green onions, tops and bottoms
3-4 cups leftover or thick sliced deli corned beef cubed
poached or fried eggs

Instructions

Add your butter and evoo to a large skillet and heat to medium high. Add your grated carrots, stirring to make sure they don't burn until they are soft. Add your green onions and cook about 2 minutes. Add the cottage fries, combine with the carrots and onions, increase the heat and allow the potatoes to sit and brown on that side. After they have browned, turn them and allow the next side to brown a little. Add your cubed corned beef and continue to cook, pressing down just a little until browned and your corned beef is heated through.
Divide among 4 plates or bowls and top with one or two either fried or poached eggs. Serve with toast, biscuits ore a crusty French bread.
*To poach the eggs, Crack your eggs into a bowl, two at a time. Fill a small saucepan with water about halfway and bring to a boil. Add about a teaspoon vinegar. With a spoon or whisk, stir the water in a circular motion to create a whirlpool and add your first egg, then the second egg. Allow the eggs to cook. They will start to come together. After a few minutes, using a slotted spoon, lift the eggs one at a time so you can feel them for your desired doneness. When done, remove to a kitchen towel or paper towel, then top your hash with the desired amount of eggs per plate.

Keyword breakfast, corned beef, corned beef hash, cottage fries, dinner, hash, Instant Pot, Instant Pot Corned Beef, lunch, supper

The Best Instant Pot Corned Beef

January 14, 2020 by Becky Spoon

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Corned Beef and Cabbage
Ok, so Instant Pot Corned Beef & Cabbage isn’t just for St. Patrick's Day. Thank goodness because it’s really good. And what about the corned beef hash with the leftovers! Yes! The best part. Especially for breakfast topped with a poached egg or eggs. — Instant Pot Corned Beef

Ok, so Instant Pot Corned Beef & Cabbage isn’t just for St. Patrick’s Day. Thank goodness because it’s really good. And what about the corned beef hash with the leftovers! Yes! The best part. Especially for breakfast topped with a poached egg or eggs.

Corned beef is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are also added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

I cooked his corned beef in my Instant Pot! I think I ended up cooking it about 90 minutes, checking after 45 minutes, doing a quick rel are for tenderness, then resetting an additional 45 minutes! When done I added my carrots, potatoes and cabbage and cooked for 8 minutes! Basically what could be a 3 or 4 hour cooking time ended up with about an hour and 45 minutes with very little prep time!

The Best Instant Pot Corned Beef

You can find uncooked corned beef in the meet section of your grocery store. Here is a link with Walmart: https://www.heb.com/product-detail/fresh-premium-corned-beef/372349.

Want another similar recipe? Try my Sunday Pot Roast. It is perfect for another comforting meal: https://the2spoons.com/the-best-instant-pot-sunday-pot-roast/.

The Best Instant Pot Corned Beef

Here’s the easy recipe that almost makes itself! Enjoy!

Instant Pot Corned Beef

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American, Irish

Ingredients

1 3-4 lb Corned Beef with Spice Mix (Found in the meat department of your Grocer)
4-5 medium potatoes, cut into large wedges
6-8 carrots, whole or halved
1/2 -1 head of cabbage (I used 1/2 but depending on how many you are feeding, you may want to cook the whole head of cabbage)
water
salt and pepper

Instructions

Remove the corned beef from the packaging reserving the spice packet and wash thoroughly. Place in the Instant Pot liner. Add enough water to come up about half way on your beef. Place the lid on the pot and set the pressure on high and set for 45 minutes.
After 45 minutes, do a quick release and check for tenderness. I set for another 45 minutes with was ample time, but you will just have to determine. You want the beef to be fork tender.
When your beef is tender, remove from the instant pot to a platter and tent with foil. Add the carrots, potatoes and cabbage to the instant pot with the same water you used to cook the corned beef. Salt and pepper and set the Instant Pot for 8 minutes. After 8 minutes do a quick release and check for doneness. They should be done, but if not reset for another 2 minutes.
Slice your beef across the grain. This is very important, otherwise it will be stringy. Lay the beef on a serving platter and surround with your potatoes, carrots and cabbage. Ladle some of the juices over the meat and potatoes if you like. Enjoy!

Keyword brisket, dinner, Instant Pot, Instant Pot Corned Beef, lunch, main course, spicy