Mediterranean Orzo Pasta Salad

Published on April 21, 2014June 6, 2014 by T.W.O.2 Comments

Imagine, lounging on the beach looking at the crisp blue ocean waters of the Mediterranean in the warm sun. Besides rose, what else is missing? Of course, some Mediterranean orzo pasta salad! Its refreshing, light and satisfying. See you in paradise!

Mediterranean Orzo Pasta Salad

Ingredients:

– 2 cups orzo
– 4-6 cups water
– ¼ cup fresh mint, chopped
– 2 cups cherry tomatoes, halved
– ½ cup red onions, chopped
– ½ cup lemon juice
– 2-3 Tablespoons olive oil
– 2-3 garlic cloves, diced
– 1 cup marinated artichoke hearts (optional)
– Salt
– Pepper

Directions:

Cook orzo as directed on the box.
Once the orzo is done, strain all the water out. Place in a bowl.
Mix in chopped mint, cherry tomatoes, garlic, red onions, lemon juice, olive oil, salt and pepper. Add artichoke hearts if deserved.
Plate and serve! Store leftovers in the refrigerator. If the pasta gets dry, add more lemon juice.

bon appetite,

Peanut Butter Rice Crispy Treats

Published on April 18, 2014June 6, 2014 by T.W.O.Leave a comment

Rice Crispy Treats – – they are good! Good is the key word. T.W.O. wants to make them FANTASTIC! So what we are going to do is add peanut butter, coconut oil, chia seeds and peanut butter cups. Thanks to Justin’s Peanut Butter we were able to make a good dessert a FANTASTIC dessert!

Peanut Butter Rice Crispy Treats

Ingredients:
– 4 cups rice crispy cereal
– 3 Tablespoons chia seeds
– 2/3 cups Justin’s creamy Peanut Butter
– 1/3 cup coconut oil
– 1/3 cup pure maple syrup
– 2 teaspoon vanilla extract
– Justin’s Peanut Butter Cups
– 3/4 cup chocolate, melted

Directions:

In a large bowl, combine rice crispy cereal and chia seeds.
In a microwave safe bowl, add peanut butter, coconut oil, maple syrup and vanilla. Cover and heat for 2-3 minutes or until all the ingredients are melted. Stir occasionally during the cooking time to make sure you don’t overcook.
Pour peanut butter mixture over the cereal and chia seeds.
Transfer to a parchment paper lined Pyrex.
Drizzle with melted chocolate and chopped Justin’s Peanut Butter cups.
Place in freezer until set. When it’s ready, use a large knife to cut into squares.
Plate and serve!

Jalapeno Lime Hummus

Published on April 17, 2014June 6, 2014 by T.W.O.Leave a comment

Would you like some carrots with your hummus? That’s what you will be asking your guests after making this recipe!!!

Jalapeno Lime Hummus

Ingredients:
– 2 (15 oz) Can chickpeas, drained
– 4 Tablespoons Cilantro, chopped
– 4 Cloves of garlic, peeled
– 3 Tablespoon Jalapeno, chopped
– 1 Tablespoon Fresh lemon juice
– 2 Tablespoon Fresh lime juice
– Salt
– Pepper
– 2 Tablespoon Olive oil
– 2 Tablespoons Water
– Tapatio Hot Sauce (optional)

Directions:
1. Place chickpeas, cilantro, garlic, jalapeno, lemon juice, lime juice, salt and pepper in a food processor and blend until smooth.
2. While the bender is on, slowly pour Olive oil and water and continue processing until super creamy and smooth. Add tapatio if you want the hummus to be spicier.
3. Use as a dip, spread on a sandwich or eat by itself.

Happy Cooking!

A T.W.O. Holiday

Published on April 16, 2014June 6, 2014 by T.W.O.Leave a comment

April 16th, 2014

In honor of our birthday, we are taking the day off and celebrating! We are looking forward to another year filled with family, friends, food, travels, shopping, projects, memories and fun!

Chicken Enchilada Quinoa Dish

Published on April 15, 2014June 6, 2014 by T.W.O.3 Comments

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!

Salt Creek Beach

Published on April 14, 2014June 6, 2014 by T.W.O.Leave a comment

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.

Happy trails,

Margherita Pizza with Homemade Sauce

Published on April 11, 2014June 6, 2014 by T.W.O.Leave a comment

Friday 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:

Preheat oven to 415°.
Roll out pizza dough on a floured/cornmeal surface. Transfer to a greased cookie sheet.
Pour the tomatoes in a bowl. Chop up the whole tomatoes into quarters.
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.
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.
Place in the oven and cook for 15 minutes.
Remove from the oven and let the pizza sit for 2-4 minutes. Cut and serve.

Cheers to another great Friday Night Pizza Night!

Mushroom & Basil Quinoa

Published on April 10, 2014June 6, 2014 by T.W.O.1 Comment

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:

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

Happy Cooking!

Easter Picks

Published on April 9, 2014April 9, 2014 by T.W.O.Leave a comment

easter2

Blush || Floral

Grilled Tri-tip Tacos with Sweet Potatoes and Peppers

Published on April 8, 2014June 6, 2014 by T.W.O.2 Comments

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:

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.
While the sweet potatoes are cooking, place the tri-tip on a heated barbeque. Cook for 30 minutes or until done.
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.
When all the ingredients are done cooking, place the tortillas on the barbeque to heat up.
Final steps – assembly! Create your masterpiece by combining all your ingredients into a freshly grilled tortilla!