T.W.O.

The Green Chopped Salad with Jerk Chicken

Published on July 25, 2014July 25, 2014 by T.W.O.1 Comment

It’s the last day of chopped salad week and since we had left over jerk chicken we are going to create a salad using our left overs and what we had in our cabinet. We all know that cooking can get expensive and wasteful if you aren’t smart about your meals and grocery list. So T.W.O. has the perfect Green Inspired Chopped Salad for you!

The Green Chopped Salad with Jerk Chicken

Ingredients
For the Salad:
– 2-3 heads romaine lettuce
– 4 cups jicama
– 1 cup soy nuts
– 1-2 jerk chicken*
– 2 mangos
– 2 cups cherry heirloom tomatoes
– 2 cups hearts of palm
– 2 cups Persian cucumbers
– 1 cup red and white mixed quinoa, cooked
– 2 ears corn
– Cilantro Lime Dressing

*For the chicken: (Found HERE)
– 2 large chicken breasts
– 1 cup World Harbors Jamaican Style Jerk Marinade

Directions:
1. Prepare the Jerk Chicken as stated HERE
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Add the chicken to the pre-heated barbeque. Cook for about 25 minutes or until done. Based the chicken with the remaining marinade 15 minutes into cooking for more flavor.
5. Chopped the cooked chicken breast into cubes and mix into the salad. Add salad dressing, toss and plate.
6. Time to eat!

Jerk Chicken & Mango Chopped Salad with Toasted Quinoa & Avocado

Published on July 23, 2014July 22, 2014 by T.W.O.4 Comments

We are going to spice this Chopped Salad Week up with a Jerk Chicken & Mango Salad recipe. It’s a great summer salad that anyone can make. It contains protein, fruit and vegetables. The toasted quinoa adds a crunch to the salad without having to include croutons. Grab your salad bowl and lets start chopping!

Jerk Chicken & Mango Chopped Salad with Toasted Quinoa & Avocado

Ingredients:

For the Salad:
– 2-3 heads romaine lettuce
– 2 zucchini, chopped
– 2 mangos
– 2 cups cherry heirloom tomatoes
– 2 cups Persian cucumbers
– 1 cup toasted quinoa*
– 2 ears corn
– Cilantro Lime Dressing

For the chicken:
– 2 large chicken breasts
– 1 cup World Harbors Jamaican Style Jerk Marinade

Directions:
1. Marinate the chicken in the jerk marinade and place in the refrigerator for 1 hour. . Remove the chicken from the oven, 15 minutes prior to cooking.
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Toast the quinoa* . See recipe HERE.
4. Add the chicken to the pre-heated barbeque. Cook for about 25 minutes or until done. Based the chicken with the remaining marinade 15 minutes into cooking for more flavor.
5. Plate the salad and top with sliced chicken and dressing.
6. Time to eat!

Summer Chopped Salad with Carne Asada

Published on July 21, 2014July 8, 2014 by T.W.O.Leave a comment

In need of a meal for a warm Sunday night? Well, T.W.O. has a great recipe for you. It is a refreshing, light yet hearty salad that will win any crowd over. Learn how to make this chopped salad topped with grilled carne asada and homemade salad dressing. It’s easy and acts as a great Monday lunch option. (That’s if you have leftovers!)

Summer Chopped Salad with Carne Asada

Ingredients:

For the Salad:
– 3 cups butter lettuce
– 2 cups baby romaine
– 2 cans garbanzo beans
– 2 cups fresh strawberries
– 2 cups cherry tomatoes
– 2 cups Persian cucumbers
– 2 cups hearts of palm
– 2 ears corn
– ¼ cup cilantro
– ¼ cup parsley
– ½ cup Mediterranean feta, crumbled

For the meat:
– 1 ½ – 2 lbs lean carne asada
– 2 Tablespoons cayenne pepper
– 2 Tablespoons garlic powder
– Salt
– Pepper

For the Dressing:
– 2 lemons
– ¼ cup white balsamic
– ¼ cup balsamic
– 3 Tablespoon basil infused olive oil
– 2 teaspoon garlic powder
– Salt
– Pepper

Directions:
1. Place the meat in a Pyrex. Season the meat with the cayenne pepper, salt, garlic powder and pepper on both sides. Set aside and let marinate for about 20-30 minutes.
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Add the meat to the pre-heated barbeque. Cook for about 15 minutes or until done.
5. While cooking the meat, make the dressing. Add all ingredients to a bowl or salad dressing shaker. Set aside.
6. Plate the salad and top with sliced meat and dressing.
7. Time to eat!

Happy grilling!

Peach & Apricot Rosemary Glazed BBQ Chicken

Published on July 9, 2014July 8, 2014 by T.W.O.3 Comments

Summer is one of T.W.O.’s favorite time to cook with fruit! Fruit for breakfast, lunch, dinner and dessert is a must this time of year. There are so many different ways fruit can be included into a meal – fresh, cooked, barbequed, sautéed, frozen, and blended. This week we decided to add some peaches to one of our favorite barbequed proteins – chicken! This is a great summer dish to have with a glass of Rosé!

Peach & Apricot Rosemary Glazed BBQ Chicken

Ingredients:
– ⅓ cup apricot preserves
– 1 cup white wine
– ⅓ cup water
– 4-5 sprigs of fresh rosemary
– 1 peach, sliced into wedges
– 2 chicken breasts
– Salt and Pepper
-Rotisserie twine

Directions:
1. Season chicken with salt and pepper. Set aside.
2. Combine apricot preserves, wine, water, 2-3 springs of rosemary and ½ of the peach slices in a sauté or sauce pan over medium heat and stir.
3. Bring to a boil, reduce heat and simmer until reduced by half. Meanwhile, start the barbeque.
4. Baste the chicken with the glaze and tie the rosemary and peaches around the chicken so that it is secure.
4. Place the chicken on the barbeque. Baste the chicken with the glaze each time you flip the chicken. Cook until done.

Enjoy!

Roasted Artichokes

Published on July 7, 2014July 2, 2014 by T.W.O.Leave a comment

Artichokes can be prepared many ways – steamed, fried, microwaved, broiled. Since it is summer time and barbeque season, T.W.O. decided to ROAST their artichoke. Check out how to make this easy, delicious recipe!

Roasted Artichokes

Ingredients:
– 1 large artichoke
– 1 Tablespoon Olive Oil
– 1 Tablespoon balsamic
– 2 teaspoon garlic powder
– Salt
– Pepper

Directions:
1. Preheat barbeque.
2. Slice the artichoke in half.
3. In a pot, add ½ water and steam the artichoke for about 10 minutes.
4. Remove from pot. Pour the olive oil and balsamic on the interior portion of the artichoke. Season with garlic powder and salt and pepper.
5. Place artichokes on barbeque cooking each side for about 8-10 minutes on low heat.
6. Remove from the barbeque and let stand for 5 minutes.
7. Plate and serve. Don’t forget to cut the artichoke heart out!

Peach Burrata Caprese Salad

Published on July 2, 2014July 1, 2014 by T.W.O.5 Comments

With the 4th of July approaching us, T.W.O. decided to create a spin on the Italian dish and make it more of an All-American salad. Adding peach to the traditional dish compliments the flavors of the basil, heirloom tomatoes and burrata. Happy 4th of July!

Peach Burrata Caprese Salad

Ingredients:
– 1 large heirloom tomato
– 1 large yellow peach
– 1 package of Belgioioso burrata
– 10 – 12 basil leaves
– 3 Tablespoons Balsamic
– 2 Tablespoons basil infused olive oil
– Salt
– Pepper

Directions:
1. Slice the heirloom tomato lengthwise to make rounds
2. Slice the peach.
3. Wash and dry the basil leaves.
4. To assemble: place the heirloom tomato on a plate, followed by peach, basil and burrata.
5. Drizzle olive oil and balsamic over the salad.
6. Top with salt and pepper.

Enjoy and cheers to a fun filled 4th of July! Happy Birthday America!

Beach Bag Essentials

Published on June 30, 2014June 30, 2014 by T.W.O.1 Comment

1. Beach Towel // 2. Book // 3. Sunscreen // 4. Hat // 5. T.W.O. Bag // 6. Bathing Suit

Pizza Bianca with Kale

Published on June 27, 2014June 28, 2014 by T.W.O.Leave a comment

What night is it?! I can’t hear you….

That’s right, Friday Night Pizza Night. Friday Night Pizza Night!!! Today we are featuring a Pizza Bianca with Kale. It’s a light, flavorful pizza for those warm summer nights. Add some vino and you have yourself a perfect TGIF!!!

Pizza Bianca with Kale

Ingredients

– 1 pizza dough
– 2 cups baby kale, chopped
– 2-3 cups mozzarella cheese, shredded
– 2 cloves garlic, diced
– 1 Tablespoon Olive Oil
– 1 Tablespoon dried basil leaves
– Salt
– Pepper

Instructions
1. Preheat oven to 415 degrees.
2. Roll the dough out onto a lightly floured and cornmeal surface.
3. Place on a cookie sheet and cook for 6 minutes. While cooking shred the cheese and chop the kale. Once slightly brown, remove dough from oven.
4. Spread 1 Tablespoon of olive oil on the surface on the dough, topping with garlic and dried basil leaves.
5. Sprinkle mozzarella evenly over dough and top with kale.
6. Put the pizza in the oven and bake for 5-6 more minutes or until cheeses are melted and crust is crisp and lightly browned.

Bon Appetit!

World Cup Nachos

Published on June 19, 2014June 19, 2014 by T.W.O.Leave a comment

T.W.O. decided to indulge in the culture of the world cup and make a modified version of traditional nachos. This modification is similar to that of the Brazilian party time snack! Check out how we turned this recipe into a T.W.O. dish! Note – make it a meal by adding chicken or meat!!

World Cup Nachos

Ingredients:
– 3 Russell potatoes
– 4 Tablespoons olive oil
– 1 can black beans, low sodium
– 2 bell peppers
– 2 jalapenos
– 1 cup pico de gallo salsa
– 2 ½ cups jalapeno jack cheese, shredded
– Salt
– Pepper

Drections:
1. Preheat oven to 415ᴼ.
2. Wash and dry the potatoes. Thinly slice the potatoes to make “chips”.
3. Brush the potatoes with olive oil and season with salt and pepper.
4. Place potatoes in the oven for about 15-20 minutes or until soft.
5. Remove from the oven and top with cheese, jalapenos, black beans and bell pepper.
6. Bring oven to 450ᴼ. Watch carefully. If the top is burning, reduce heat. Make sure the cheese is melted before removing from the oven.
7. Once the nachos are done, remove and let it sit for 3-5 minutes prior to serving.
8. Plate and serve. Top with pico de gallo and your favorite hot sauce.
9. Turn on the World Cup and you have yourself a party!

Go USA!

Coffee Gelato

Published on June 17, 2014June 17, 2014 by T.W.O.1 Comment

Envision this….you are walking down the streets in Firenze towards the Duomo and you want to satisfy your sweet tooth – no problem. Turn the corner past The Oil Shoppe and there is a gelateria. Only 2 euros for two scoops – perfect…thats change right!? What flavors shall you pick? In this post, T.W.O. recreates the authentic Italian coffee gelato. It’s very similar minus the cobble stone streets and the outstanding architecture. Thats amore – lets travel to ITALIA!

Coffee Gelato

Ingredients:
– 5 egg yolks
– 1 cup sugar
– 1 1/2 cups whole milk
– 2 Tablespoon vanilla
– 1 Tablespoon instant espresso powder dissolved in 1/2 cup hot water

Directions:
1. Whisk yolks in a large bowl until blended and fluffy.
2. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture and vanilla.
3. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (Be careful not to boil).
4. Refrigerate the custard until cold, about 3 hours.
5. Process custard in ice cream maker according to manufacturer’s instructions.
6. Freeze in covered container. For best results let is freeze for 24 hours.