Chicken Enchilada Quinoa Dish

image Tired of your average enchilada dish? Well this dish will definitely activate your taste buds and leave you feeling satisfied! This quinoa casserole is a great alternative to traditional enchiladas and is a crowd pleaser! It’s an easy mouthwatering recipe to make for any meal- including for a crowd!


Chicken Enchilada Quinoa Dish

Ingredients:
- 2 cups dry Quinoa, cook according to package directions
- 2 Chicken breasts, boneless & skinless, cubed
- 1 ½ cup Sweet Onion, chopped
- 1 Tablespoon Olive oil
- 1 ½ Tablespoon chili powder
- ½ Tablespoon garlic powder
- 2 cups Red Enchilada Sauce
- 1 cup Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- ½ cup green onion, chopped
- Cilantro
- Avocado
- Hot Sauce
- Salt & Pepper

Directions:
1. Preheat oven to 375°F. Cook quinoa, fluff with a fork and toss with enchilada sauce in a large bowl. Set aside.
2. Heat oil in a sauté pan over medium to high heat. Sauté onion for 5-8 minutes or until brown and caramelized. Add chicken cubes and seasonings (chili powder, garlic powder, salt, pepper, hot sauce and some enchilada sauce). Cook chicken for about 8-10 minutes or until done. Make sure not to overcook the chicken.
3. Add chicken to quinoa and toss to combine. Mix in ½ cup of each kind of cheese to the quinoa and chicken. Place the quinoa into a 9×11 casserole dish. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
4. Set the oven to broil and broil for 3-4 minutes or until cheese is slightly browned. Keep an eye on it so it doesn’t burn!
5. Plate the quinoa and top with fresh avocado (or you can make guacamole!), cilantro & green onion. Sour cream and salsa are also great too!


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Salt Creek Beach

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Like most weekends, T.W.O. likes to stay active and find new trails.  This past weekend, T.W.O. ventured to Salt Creak Beach and ran the famous trail near the St. Regis and Ritz Carlton.  The golf course and ocean views were spectacular.  There is no doubt we will be running this trail again and will include a pit stop at the Monarch Cafe.

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Happy trails,

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Margherita Pizza with Homemade Sauce

 

imageFriday Night Pizza Night with T.W.O. – yes its already that time again! This week, we are featuring a margherita pizza with home sauce. Don’t be intimidated – it’s a beginner’s recipe that tastes like a million dollars! Enjoy your pizza making!


Margherita Pizza with Homemade Sauce

Ingredients:

- 1 pizza dough
- 1 can San Marzano whole peeled tomatoes
- 2-3 cups fresh mozzarella, sliced
- 8 leaves basil
- 3 cloves garlic, diced
- 1-2 Tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons cornstarch
- Salt
- Pepper
- Flour
- Cornmeal

Directions:

  1. Preheat oven to 415°.
  2. Roll out pizza dough on a floured/cornmeal surface. Transfer to a greased cookie sheet.
  3. Pour the tomatoes in a bowl. Chop up the whole tomatoes into quarters.
  4. Add to a heated skillet lined with olive oil. Sprinkle in garlic powder, salt and pepper. Slowly add cornstarch after the sauce has reached a bowl. Reduce heat and stir consistently. The sauce should thicken. Remove from heat.
  5. Add the sauce to the top of the pizza dough. Top with garlic cloves. Place the sliced mozzarella on top of the garlic along with the fresh basil.
  6. Place in the oven and cook for 15 minutes.
  7. Remove from the oven and let the pizza sit for 2-4 minutes. Cut and serve.

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Cheers to another great Friday Night Pizza Night!

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Mushroom & Basil Quinoa

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Need a fast and easy side dish – T.W.O. has you covered with this mushroom and basil quinoa recipe. It’s light, flavorful and fresh. If you are a mushroom lover, you will love this recipe!


Mushroom & Basil Quinoa

Ingredients:
- 2 cups chicken broth, low sodium
- 1 cup quinoa
- 1 shallot, chopped
- ¾ cup fresh basil, chopped
- 1/4 cup manchego, shaved
- 2 cups mushrooms, sliced
- 3 garlic cloves, diced
- 2 teaspoons garlic powder
- ¼ cup lemon juice
- Salt
- Pepper
- Olive Oil

Directions:

  1. Bring 2 cups of water to a bowl. Add quinoa. Reduce heat to low and cover. Cook for 20 minutes.
  2. While the quinoa is cooking, sauté mushrooms, cloves, shallot in olive oil. Add fresh salt and pepper. Cook for about 8-10 minutes.
  3. When the quinoa is done, place in a bowl and mix mushrooms in. Add lemon juice, basil, manchego, salt and pepper to taste.
  4. Plate and serve hot.

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Happy Cooking!

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Grilled Tri-tip Tacos with Sweet Potatoes and Peppers

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Taco Tuesday! Today, T.W.O. will be featuring a carne taco con batatas. Batatas? Yes – Batatas….Sweet Potatoes! Grab your apron and lets start grilling!!!


Grilled Tri-tip Tacos with Sweet Potatoes and Peppers

Ingredients:
- 1 tri-tip roast, seasoned*
- 3 bell peppers (yellow, red, orange)
- ½ sweet onion, chopped
- 2 medium sweet potatoes, cubed
- ¼ cup lemon juice
- 3 Tablespoons olive oil
- 1 teaspoon Cayenne Pepper
- 1 teaspoon garlic powder
- Salt
- Pepper
- Corn tortillas
- Sour cream
- Fresh guacamole
* Season tri-tip roast with Montreal Steak seasoning prior to putting on the grill.

Directions:

  1. Preheat oven to 425°. Place the cubed sweet potato on a cookie sheet. Season with 1 Tablespoon, olive oil, cayenne pepper, garlic powder, salt and pepper. Place in oven for about 25-30 minutes.
  2. While the sweet potatoes are cooking, place the tri-tip on a heated barbeque. Cook for 30 minutes or until done.
  3. In a sauté pan, add 2 Tablespoons olive oil and lemon juice. Add the vegetables. Sautee for 10-15 minutes or until done to your liking. Add salt and pepper to taste.
  4. When all the ingredients are done cooking, place the tortillas on the barbeque to heat up.
  5. Final steps – assembly! Create your masterpiece by combining all your ingredients into a freshly grilled tortilla!

 

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Cheers to another T.W.O. Taco Night!

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Cauliflower Steaks

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A steak that isn’t meat or doesn’t contain a lot of calories – is this even possible! Well T.W.O. makes is possible with cauliflower! Yes, that’s right we are making steaks with cauliflower! Grab your herbs and mushrooms and lets make this vegetarian dish!


Cauliflower Steaks

Ingredients:
- 1 head cauliflower
- 1 cup mushrooms, diced
- 6 Tablespoons basil olive oil
- 2 teaspoons red pepper (cayenne)
- 3 teaspoons oregano
- 3 teaspoons ground coriander
- 2 teaspoons garlic powder
- 6 Tablespoons balsamic vinegar
- Krazy Salt
- Pepper

Directions:

Preheat oven to 415°.

  1. Cut the cauliflower in half. Remove the steam.
  2. Take the halves and cut thick slices. You should get a total of 4-6 “steaks” depending on the size of your cauliflower.
  3. In a pan, heat up 4 Tablespoons of olive oil over medium-high heat. Place the steaks in the pan and top with all the spices, salt, pepper and balsamic. (Make sure to save ½ the ingredients for each side) Brown each side for about 4 minutes each.
  4. Remove from the pan and place on a foil-lined cookie sheet.
  5. Cook in the oven for about 20-25 minutes.
  6. While the steaks are cooking, sauté mushrooms in the pan with 2 Tablespoons of olive oil. The excess spices from the pan will be enough to spice up your mushrooms. Add salt and pepper to taste.
  7. When the cauliflower is done, remove and plate. Top with sautéed mushrooms and greens.

 

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Healthy meal or side dish– you got it!

Happy cooking!

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Kale Salad

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Kale is known as the queen of greens since it has one of the most health benefits than any other vegetable. In one cup of chopped kale, there are 33 calories, 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C and 684% of vitamin K. Impressive, right?! It doesn’t stop there though – - it also is a good source of minerals copper, iron, manganese, phosphorus and potassium.   This leafy green also lowers the blood cholesterol levels and reduces the risk of heart disease.

So with that being said, T.W.O. enjoys making kale salads for lunch to ensure they reach their required daily value of nutrients. Check out this Kale, chickpea, and carrot salad and lemon vinaigrette recipe below.


KALE SALAD

Ingredients:

- 2 bunches lacinato kale
- 1- 15 ounce can chickpeas
- 1 cup fresh lemon juice
- 2 cups shredded carrots
- 2 Tablespoons spicy brown mustard
- 4 Tablespoons basil olive oil
- 1 teaspoon Organic Blue Agave
- ¼ cup rice vinegar
- 4 Tablespoons balsamic vinegar
- 1 teapoon garlic powder
- Krazy Salt
- Pepper

Directions:

Wash and rinse the kale. Remove core stems and chop. (T.W.O. didn’t remove the entire core stem – just the thick part near the bottom. We like the little crunch in our salad!) Place in a bowl. Add the chickpeas. Chopped the carrots in thick slices and add to the salad mixture. The thinner the slices, the soggier the carrots will get as the salad marinates…. So thick slices work best!

In a dressing shaker or cup, add the lemon juice, spicy brown mustard, basil olive oil, rice vinegar, balsamic vinegar, agave  and garlic powder. Mix/ Shake well. Add Krazy Salt and pepper to taste.

Toss the salad dressing in the salad mixture and place in the refrigerator to marinate. For best results, leave in for about an hour. You can also leave the kale in a sealed container without it going soggy for up to 2 days. Great idea for weekday lunches!


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Happy healthy cooking!

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