vegetables

easy – must have classic green bean casserole with a twist.

November 17, 2023 by Becky Spoon

This Classic Green Bean casserole with a twist on the classic! What’s the twist? Homemade onion rings that are light, crunchy and delicious. I hope they make it to the top of the casserole, because they are that good!

Here’s the link for the onion rings: https://the2spoons.com/yay-easy-homemade-onion-rings/.

I read an article that stated one of the least liked dishes at Thanksgiving is this recipe! That has to be inaccurate because everyone wants Green Bean Casserole on their Thanksgiving table. Thanksgiving just wouldn’t be the same without this classic casserole!

Classic Green Bean Casserole with a Twist

The original Casserole is on the French’s Onion Rings container. This is the recipe everyone has made most of my life time. I will tell you that the French’s recipe does not have salt, so I do add 1/2 teaspoon salt and I add a half teaspoon black pepper which I believe is a little more than on the French’s recipe. Here’s a link for the original recipe which I will include later: https://www.mccormick.com/frenchs/recipes/salads-sides/frenchs-green-bean-casserole.

Want a lighter green bean dish? Try these

Perfect Green Beans with Garlic and Lemon in Browned Butter

Classic Green Bean Casserole with a Twist!

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Servings: 6 servings

Course: easy side dish, easy side dish, vegetable

Cuisine: American

Ingredients Method

Ingredients

1 10 1/2 can Campbell's Condensed Cream of Mushroom Soup
3/4 cup milk
1/2 tsp black pepper *different than original
1/2 tsp salt *different than original
2 14.5 oz cans any style Del Monte Green Beans, Drained
1 1/3 + cups French's Crispy Fried Onions, Original, Divided or The 2 Spoons Homemade Onion Rings (http://thespoons.com/yay-easy-homemade-onion-rings/)
butter for the dish *different than the original

Method

Preheat oven to 350°F. Butter a 1 1/2 quart baking dish. Mix soup, milk, salt and pepper in a large bowl. Stir in beans and 2/3 cup Crispy Fried Onions or (http://thespoons.com/yay-easy-homemade-onion-rings/) .
Bake 30 minutes or until hot. Stir.
Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.

Southern Cornbread Dressing — Green Bean Casserole

You’ll love this Delicious Sweet Potato Casserole!

November 18, 2021 by Becky Spoon

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Who doesn’t love a sweet potato casserole for the holiday meal, especially Thanksgiving?

This is my sisters recipe and my Mom loved it. We always had a sweet potato dish for Thanksgiving, sometimes with marshmallows, sometimes candied but this one topped with a brown sugar mixture and pecans make it extra special. Thank you for the recipe sister Jackie!

Simply Delicious Sweet Potato Casserole

This recipe has the following ingredients:

sweet potatoes
sugar
butter
eggs
vanilla
cup milk

For the topping:

butter
light brown sugar
flour
pecans

How can you go wrong with such delicious ingredients? I added some pomegranate to the top for color.

Serve this as a side dish to this beautiful Turkey!

Beautiful Dry Brined Spiced Roast Turkey

Simply Delicious Sweet Potato Casserole

Here’s the recipe for this delicious casserole! Follow “the 2 spoons” for so many more delicious recipes!

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Prep Time 45

Cook Time 25

Total Time 1 10

Servings: 10 servings

Course: Side Dish

Cuisine: American

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Ingredients Method

Ingredients

6 cups sweet potatoes boiled and mashed up about 5 large sweet potatoes
1/2 cup sugar
1/2 cup butter, melted
2 eggs, beaten
1 tsp vanilla
1/3 cup milk

For the Topping

1/3 cup butter, melted
1 cup light brown sugar
1/2 cup flour
1 cup pecans, chopped

Method

Preheat oven to 350.
Mix cooked and mashed sweet potatoes with next five ingredients , the sugar, butter, eggs, vanilla and milk. Put mixture in a buttered 9×13 casserole dish.
Mix the melted butter, light brown sugar, flour and pecans and sprinkle on the top.
Bake for about 25 minutes. Casserole will be puffed and begin to brown on top! Delicious!

delicious smashed potatoes.

July 18, 2020 by Becky Spoon

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These smashed potatoes taste just like the best loaded baked potato. They are absolutely delicious! Butter, sour cream, bacon, green onions and Monterrey Jack cheese make these the best. I saw Ree Drummond make them on her show and had to try them! Glad I did! I’ve actually made these many times and seeing Ree make them just reminded me to do so!

I made Chicken Fried Pork Cube Steaks the other day and I made these potatoes as a side dish. They were perfect! And, the cream gravy I served alongside was to die for! Here’s the link for the Chicken Fried Pork Cube Steaks: https://the2spoons.com/the-best-chicken-fried-pork-steak-with-cream-gravy/

You have to make those! They are delicious!

delicious smashed potatoes.

I used red potatoes. They weren’t the really small ones, they were medium size. You leave the skin on and boil them whole in a large pot of water until they are fork tender. Then you add all the other ingredients and just like they say you smash them with a potato masher and add the other ingredients. Did I mention how easy they are? They are so easy.

You can also make these in the Instant Pot, even faster. Pierce the potatoes, add a cup of water and secure the lid. Set for 12 minutes, and allow the pressure to release on it’s on. Voila! All done! Here’s the Instant Pot I have: https://amzn.to/2ZBWW3e

delicious smashed potatoes.

Here’s the recipe! Enjoy!

Smashed potatoes

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Servings: 4 servings

Course: easy side dish, easy side dish, vegetable

Cuisine: American

Ingredients Method

Ingredients

6-7 medium red potatoes, whole and skin on
1 stick butter, softened
3/4 cup sour cream
1/4 cup heavy cream
4 slices bacon, cooked and crumbled
3 green onions, thinly sliced
3/4 cup Monterey Jack or Cheddar Cheese
salt and pepper to taste

Method

Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain.
If in the instant pot, pierce the potatoes and add along with a cup of water to the Instant Pot. Secure the lid and set on 12 minutes. After the time is up allow the pressure to release naturally.
Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.

beautiful white bean and spring vegetable stew.

April 1, 2020 by Becky Spoon

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I love this beautiful white bean and spring vegetable stew! Probably because I love beans so much! Not only does this have white beans but there is seasonal fresh asparagus, and green peas that are best this time of the year. Radishes too are a vegetable that makes early in our gardens.

I used baby Lima beans. You could use large Lima beans, Great Northern Beans, Navy Beans and even Cannellini beans, which are a little harder to find in the dried state.

I love the Bob Red Mill products and that was the brand of baby Lima beans I had. They are a little more expensive, so use your favorite brand. Here’s the link for the Bob Red Mill Baby Lima Beans: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=135125638&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FBobs-Red-Mill-Baby-Lima-Beans-28-Oz%2F135125638

beautiful white bean and spring vegetable stew.

Unlike the usual method of cooking beans on the stove-top or in a pressure cooker or slow cooker, these beans are soaked overnight and cooked in a 300 degree oven.

Another recipe I have on the blog that I love is a vibrant greek bean salad. It is a delicious salad that I make a lot! Here’s the link for the recipe: https://the2spoons.com/vibrant-greek-bean-salad/

Here’s the recipe for the simple stew! Enjoy! One of my favorites!

White Bean and Spring Vegetable Stew

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Servings: 8 servings

Course: dinner, Lunch, Main Course

Cuisine: American, Greek

Ingredients Method

Ingredients

1 lb dried large white beans, small white beans soaked overnight, drained
1 onion, trimmed, peeled, halved trough core
3 ribs celery, trimmed, halved
10 large shiitake or button mushrooms
8 sprigs parsley, plus 3/4 cup parsley leaves with tender stems
1 head of garlic, halved, plus 1 garlic clove, finely grated
1 tbsp plus 1 tsp kosher salt, plus more
3/4 cup plus 3 tsp extra virgin olive oil, plus more for drizzling, divided
3/4 cup mint leaves
1 bunch radishes
1 bunch medium-size asparagus (about 1 lb)
1 10 oz bag frozen peas, thawed
8 thick slices country or sourdough bread
1 lemon, cut into 8 wedges

Method

Preheat oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)
Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on stovetop, uncovered, until ready to serve.
While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. (A dull knife will just mash your herbs and cause them to turn dark around the edges.) Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.
Trim and wash radishes, then slice as thinly as possible into coins (a mandoline really helps here). Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.
Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside.
When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat, taking care not to stir too much—you don’t want to bust up those beans!
Generously drizzle oil into a large cast-iron skillet and heat over medium until shimmering. Working in two batches, fry bread slices until golden brown on both sides, about 2 minutes per side. Season with salt and transfer to a plate. (You may have to add more oil between batches, as the bread will soak some of it up.)
When beans are simmering, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy, about 2 minutes.
Drain reserved radishes. Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, and lemon wedges.

Yummy! Hearty Instant Pot Potato Corn Chowder

September 18, 2019 by Becky Spoon

I love a good chowder and this Instant Potato Corn Chowder is one of those! A friend of mine shared a recipe on Facebook the other day for a Potato Corn Chowder that made me want to make a batch and I did! And, boy am I glad I did! It was absolutely delicious, satisfying and exactly what I wanted. Even though summer won’t let go in Texas, I didn’t care, I just wanted this chowder.

Yummy! Hearty Instant Pot Potato Corn Chowder

Loaded with bacon, heavy cream (I’ll give you substitutes in the recipe), then finished with some cheddar cheese and chives, this Chowder is hearty, creamy and lucious, and the perfect dish for the cold nights we will have. This Corn Chowder just speaks comfort food.

So, let’s talk about the recipe. The chowder has corn two ways: Fresh corn that I cut off the cob and creamed corn that thickens the chowder. I had a bag of Tasteful Selections Potatoes brand that I had gotten from HEB that have bite size red and white thin skin potatoes that are perfect for this chowder. Here’s a link for those so you can see what I’m referring to: https://www.tastefulselections.com. Some of the potatoes and corn are pureed with an emulsion blender and some are left “as is” for texture.

Yummy! Hearty Instant Pot Potato Corn Chowder

Another chowder I have on my blog is a Fish Chowder; https://the2spoons.com/essential-classic-fish-chowder/. Equally easy and delicious, you have to try it!

Can’t wait for you to try this recipe!

Instant Pot Potato Corn Chowder

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Course: dinner, Lunch, Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

6 slices bacon, diced
3 cloves garlic, minced
1 onion, diced
6 red potatoes, cubed
2-3 ears corn on the cob, kernels removed
1 can cream of corn soup
3 cups chicken stock
1 tbsp flour
pinch of cayenne pepper (optional but I really like the kick the cayenne adds)
1 tsp dried thyme and 1 bay leaf
1 cup heavy cream
2 tbsp fresh chives
2 tbsp butter
salt and pepper to taste
grated cheddar cheese for garnish

Method

Set your instant pot to the sauté setting. Add the bacon and cook until brown and crispy. Remove from the pot and drain on a paper towel.
In the bacon drippings sauté the onion, stirring frequently until translucent. Add the garlic and continuously stir until the garlic is fragrant. Add the tablespoon of flour and cook for about a minute to get the raw taste out. Add the chicken broth, whisking until smooth, then add 1/2 of the bacon reserving the remainder for garnish. the potatoes, the corn, the thyme, cayenne pepper and season with salt and pepper to taste.
Select the manual setting on your Instant Pot, adjust pressure to high, and set for 10 minutes.
When finished cooking, quick release the steam.
When you are able to remove the lid, add the heavy cream and the butter. Check for salt and pepper and adjust. Serve the chowder in bowls and garnish with the remaining bacon bits, cheddar cheese and chives. Bon Appetit!

Delicious! Grilled Cauliflower Steaks with Fresh Tomato and Olive Relish

July 8, 2019 by Becky Spoon

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Just look at how beautiful this dish of Grilled Cauliflower Steaks with Fresh Tomato and Olive Relish is!

The other day I was planning to grill a steak for Allen so I decided I’d add these cauliflower steaks to the menu because I really didn’t want a heavy steak . Great decision. These were delicious, meat free and another perfect dish for my fresh tomatoes.

My cauliflower steaks are hearty, filling yet so low in calories, a great alternative when wanting to cut back on your meat intake. Providing Vitamin K, C and B, needed fiber, potassium and phosphorus, it is indeed a healthy alternative too.

Delicious! Grilled Cauliflower Steaks with Tomato and Olive Relish

I give instructions in the recipe of how to cut the cauliflower. Here’s a video that may be helpful. If you don’t cut the steaks right, you’ll just have a bunch of florets. https://www.youtube.com/watch?v=iKqd1lgmKCo.

Another recipe I have on my blog for cauliflower is Cauliflower mashed potatoes which is a healthier way to have mashed potatoes and a way to get more vegetables in to those kiddos. Here’s the link for that recipe: https://the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Grilled Cauliflower Steaks with Tomato and Olive Relish

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Servings: 4 servings

Course: dinner, Lunch, Main Course, Side Dish

Cuisine: American

Ingredients Method

Ingredients

For the Cauliflower

2 heads of Cauliflower
pot of boiling water that salt has been added to taste like mild seawater
1/4 cup extra virgin olive oil
zest of one lemon
juice of two lemons
1/2 tsp za'atar (if you can't find use an Italian Seasoning)

For the Fresh Tomato and Olive Relish

2 cups Ripe fresh tomatoes that have been peeled and diced reserving the juices
1/2 cup Kalamata olives, pitted and halved, or roughly chopped if you prefer
2 tbsp extra virgin olive oil
1 Lemon, the juice and zest
salt and pepper to taste

Method

Place the first cauliflower upright (stem-side down) on a flat surface. Using a large knife trim a little off each end (sides) so that when you slit the cauliflower in half, each half will lie flat. Cut the Cauliflower in half. You will yield 2 steaks about 14 ounces each. Repeat with the other cauliflower. If you want thinner steaks, cut each half into halves.
Bring about 6 quarts of water to a boil in a pot large enough to hole the cauliflower steaks. Add salt to the water and check for saltiness. You want it to taste like seawater. Layer a sheet pan with paper towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Using a slotted spoon or spatula carefully transfer the steaks to the sheet pan to drain.
In a small bowl whisk together the extra virgin olive oil, the lemon zest, the lemon juice, and the za'atar. Remove the paper towel from the sheet pan insuring the cauliflower steaks are dry. then, pour the mixture over each steak turning to make sure each steak is generously covered. Cover and let marinate at least 30 minutes.
Heat a grill or your inside grill pan to high. Place the steaks on the grill and cook until each side is a little charred, being careful to not break up the cauliflower.
Place on a serving platter and top with the Tomato and olive relish. Drizzle with a little more olive oil if you like. Garnish with a little fresh parsley.

For the Tomato and Olive Relish

Peel and dice the tomatoes over and added to a bowl to reserve the juice. Add the Kalamata Olives. Drizzle the olive, add the lemon juice, the lemon zest and salt and pepper to taste. Serve over the grilled cauliflower steaks.