T.W.O. is working on designing their home office area and decided to fill the wall with a collage of frames. Below is our vision with some of our favorite moments captured.
A Closer Look…
Be Creative, Be Original,
Author: T.W.O.
T.W.O. Orange Drinks
I don’t know what’s in T.W.O.’s family’s soil, but our orange tree is producing a ton of oranges. Like our lemons, we have more harvest than usual this year and don’t want our oranges to go to waste- must be the warm weather! Let’s get creative. T.W.O. will feature two recipes that include oranges, both drink recipes.
Orange Smoothie
Ingredients
-4 orange ice cubes *
-1/2 cup nonfat Greek yogurt
-1 banana, frozen
-4 strawberries, sliced
-1/4 cup freshly squeezed orange juice
-3 blackberries
*Freshly squeeze orange juice using a juicer. Add liquid to an ice try and freeze to make the cubes.
In a blender, mix together the orange cubes, yogurt, banana, strawberries and orange juice. Make sure all the ingredients are blended well. You might have to stop the blender and mix the fruit to ensure that there are no chunks.
Pour the liquid into a cup and top with blackberries. There you have it- breakfast, snack or even a dessert! Sometimes T.W.O. adds some dark chocolate chips to satisfy their sweet tooth!!
Citrus Wine Spritzer
Ingredients
-4 lemon ice cubes*
-White wine**
-Pellegrino
-Orange Pin Wheel Slices
-Wine Glass
*Recipe HERE.
**We like to use a Sauvignon Blanc or Pinot Grigio for our wine spritzers
Begin by places 3 orange ice cubes into a wine glass. Next add your wine and Pellegrino. Ratios of wine to Pellegrino vary depending on the person pouring, but T.W.O. likes to use a ratio of 1:2, wine to sparkling water. Got to stay hydrated! Add 2-3 slices of orange and you have yourself a wine spritzer! It’s a perfect drink to enjoy on a warm day!
Twice Baked Potatoes
It’s almost Super Bowl Sunday…do you have a menu ready? If not, don’t worry! Between now and February 2nd, we will be featuring some delicious recipes that will be perfect options for your spread! Today–twice baked potatoes!
Ingredients
-6 large Russell Potatoes, washed
-1/2 cup 2% milk
-1/2 cup sour cream
-2 garlic cloves, diced
-1/2 cup butter, softened
-2 cups cheddar cheese, shredded
-4 Tablespoons dried basil leaves
-Green Onions
–Krazy Salt
-Pepper
Preheat oven to 400°F.
Using a knife, poke holes in the potatoes prior to putting in the oven. This allows the potatoes to breath and the heat to spread evenly inside. And so they don’t burst!
Bake the potato for about 30-40 minutes. You will know when the potatoes are done when you can easily put a butter knife through each of them.
Remove the potatoes from the oven and let them sit for 5 minutes. Using a sharp knife. Slice the potatoes in half, long ways.
Using a spoon, scoop the inside of the potatoes out and place into a big mixing bowl. Scrap as much out as possible without breaking the skin. Once complete, add the butter to this warm mixture to melt. While melting, add sour cream, garlic, milk, 1 1/2 cup cheese, basil leaves, salt and pepper. Mix with a hand mixer or a wooden spoon. Once all the ingredients are combined, add the potato mixture to the potato skins.
Top the stuff onions with the remaining shredded cheese. Place in the heated oven for 10-15 minutes. Then turn the oven to broil and let the potatoes broil for 1-2 minutes. The cheese should melt and the tops should get a little brown. Remove the potatoes from the oven. Top with green onions/ chives and serve!
Your football crowd will be pleased!
Ready, Set, Hike, TOUCHDOWN!
The Working Woman’s Closet
(1) J Crew Clara Dress (2) Adrianna Papell Wide Leg Pant (3) Vince Camuto Wrap Shirt (4) Equipment Logan Silk Tee (5) Catherine Catherine Malandrino “Dalton” Jacket
(6) Vince ‘Anya’ Pump (7) Rachel Zoe Finn Notch Collar Blazer (8) Coast Knit Dress ‘Louie’ (9) Tom Ford Optical Glasses (10) Tory Burch ‘Ella’ Tote
Kale, Pomegranate, Apple and Flank Steak Salad
Need to spice up your salad? Well, T.W.O. has the perfect recipe for you. This salad is filled with nutrients, protein and antioxidants and will be sure to leave you wanting seconds! The baby kale leaves are tossed in a homemade lemon vinaigrette, topped with roasted almonds, pomegranates and sliced apples. Oh and it doesn’t stop there-we need protein right? Yes! How about a lean barbeque flank steak that was marinated in Hawaiian teriyaki sauce? You got it! Check out how to make this salad from scratch.
Ingredients:
– Baby Kale
– 1 cup pomegranate seeds
– ¼ cup roasted almonds, chopped
– 1 Pink Lady apple, sliced and diced
– 2 cups Trader Joes Island Soyaki sauce
– Flank Steak, lean
– 1 Lemon
– 4 Tablespoons spicy mustard
– 1 teaspoon olive oil
– 1 teaspoon balsamic vinegar
– Salt
– Pepper
Marinate the flank steak for a minimum of 2 hours prior to barbequing. About 20 minutes before you are ready to barbeque, take the meat out to bring to room temperature. While the barbeque is heating up, prepare your salad.
In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.
Put the meat on the barbeque and cook on medium heat. The meat should take about 15 minutes depending on your barbeque.
While the meat is cooking, prepare your dressing. In a small bowl, mix together the lemon juice, spicy mustard, olive oil and balsamic vinegar. Add salt and pepper to taste. Mix the dressing in the salad. It is okay to let the salad dressing marinate the kale. Kale won’t get soggy like most lettuce.
When the meat is done, take it off the barbeque and transfer to a cutting board. Thinly slice the meat. Plate the salad and top of it with the flank steak. And that’s it…you have yourself a fresh, hearty salad that will satisfy any audience.
Cheers,
Smári Yogurt – It’s Icelandic
As Smári would say, its thykk, organic and Icelandic! What more do you need? T.W.O. discovered this fabulous new yogurt at Whole Foods and gives it two thumbs up. There is no doubt that we are going to incorporate Smári into our weekly grocery shopping trip. Smári has more protein per serving than any other yogurt in the United States and it doesn’t stop there…its fat free too! You would never think this delicious, creamy yogurt is actually good for you- it tastes like dessert! In each cup of yogurt, there is four cups of whole milk. Most the water is strained, leaving the yogurt one of the most concentrated yogurts on the market. Oh, and don’t panic…its organic too!
Smári comes in 4 flavors – Pure, Strawberry, Vanilla and Blueberry. T.W.O.’s favorite flavors are vanilla and blueberry. They both have this ‘thykk’ texture, with just the right amount of fruit and flavor that will make you want even more! Smári yogurt makes for the perfect breakfast, snack or even dessert. What flavors do you like?
Lemon Goat Cheese, Artichoke, Mushroom Pizza
It’s Friday. It’s Lemon Week. So why wouldn’t we end it with our famous Friday Night Pizza Night- using lemons! This Lemon Goat Cheese, Artichoke and Mushroom Pizza satisfies all taste-buds. It’s zestful, sweet, spicy and appetizing. How so? The zesty and tart taste comes from the Meyer lemon, then complimented by the creamy, sweet goat cheese. The spice – well that comes from the garlic! And what wouldn’t be more appetizing than marinated artichoke hearts, mushrooms, all covered with a fresh arugula salad? T.W.O. has the perfect pizza to finish off this Lemon Week!
Ingredients:
– Pizza dough
– Cornmeal
-Flour
-2 Tablespoon Olive Oil
-2 Meyer lemons
-1 large log goat cheese
– 2 Tablespoons dried basil
-1 cup Crimini mushrooms, sliced
-1 small can marinated artichoke hearts, drained and cut
– 5 garlic cloves, diced
-3 Tablespoons spicy brown mustard
– Arugula
Preheat oven to 425ᴼF.
Roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to a greased cookie sheet.
Spread the olive oil on the dough using a spoon. Sprinkle the dried basil leaves on the dough, making sure to evenly distribute. Add 3 of the diced garlic cloves.
In a bowl, mix the goat cheese, dried basil and the juice one lemon. Set aside. Add the mushrooms and marinated artichoke hearts to the pizza dough. Place small spoonfuls of the goat cheese mixture onto the dough about ½ inch apart from one another. Make sure the cheese reaches the edges.
Let the pizza rise for about 15 minutes. Note – you don’t want to put the pizza in a cold oven, so make sure your oven reaches 425ᴼF. Once the oven is ready, place the pizza in the oven and watch closely. Do not open the oven door, as you want to keep the heat in. The pizza will take 15-20 minutes.
While the pizza is cooking, make your arugula salad for the top. In a bowl, mix together the juice of the remaining lemon, 2 diced garlic cloves, spicy brown mustard and salt and pepper to taste. Pour over the arugula and mix. Set aside.
Once done the pizza is done, take it out of the oven and let it sit for 5 minutes. Add the arugula salad and then cut your pizza. It’s time to eat!
Hope you all had a great Lemon Week, because we sure had fun making it!
When Life Gives You Lemons, Make a Lemon Infused Pizza!
Berry Lemon Cheesecake
Berry Lemon Cheesecake – It’s fluffy, light, refreshing, and savory! Most cheesecakes are dense and filling, which bad, but it’s nice to not feel stuffed after dessert. T.W.O. loved the combination of the lemon, berries, cream cheese and eggs that created a light, mousse-like treat and are excited to share this masterpiece with our readers. We guarantee that this will be a hit at your next dinner party, family barbeque or date night. Cheers Lemon Week!
Ingredients:
3 cups graham cracker crumbs
1/3 cup butter, melted
½ cup granulated sugar
2- 8 ounces packages of cream cheese, softened
2- 8 ounce packages of Neufchâtel, softened
1 cup granulated sugar
4 large eggs
1/3 cup fresh lemon juice
zest from 1 lemon
¼ cup corn starch
2 cups fresh blackberries
Fresh whipped cream for topping
Preheat oven to 300ᴼF.
In a bowl, combine graham cracker crumbs, melted butter and sugar. Mix until the crumbs are sticking together. Press crumb mixture in a 9” spring form pan. Make sure that the crumbs are evenly distributed on the bottom and sides. Set aside.
Using a KitchenAid mixer, cream together the cream cheese and sugar until fluffy. Add the eggs, one at a time, mixing for about 1 minute each. Before adding an egg, make sure you scrape the sides of the bowl. Add lemon juice and zest and mix for about 3 minutes. Next, mix in cornstarch and beat for an additional 3 minutes until fluffy.
Using a flexible spatula, carefully mix in the berries. You don’t want the berries to break.
Pour the cheesecake mixture in over the graham cracker crust.
Bake for 1 hour or until a toothpick comes out clean. Set on a wire rack to cool for about 40 minutes.
Cover the cheesecake and place in the refrigerator overnight.
When you are ready to serve, add a layer of fresh whipped cream to the top of the cake along with some mixed berries and a lemon garnish!
Happy Lemon Week and Happy Baking!
Lemon Ice Cubes
One of T.W.O.’s favorite beverages is ice water with fresh squeezed lemons. It’s refreshing, low calorie and full of nutritional benefits. Lemons help boost your immune system, aids in digestion, cleanses your system, helps you lose weight, reduces inflammation, keeps your skin blemish-free and the list goes on! With this in mind, T.W.O. decided to put our creative hats on and make it possible to have lemon water all year around- even when the tree was not producing fruit!
Supplies:
-Ice cube trays
-Lemons
-Water
Begin by squeezing fresh lemon juice into a large pitcher, making sure to remove all the seeds. Next, add your water. Depending on how concentrated you would like your ice cubes to be, add more, equal, or less water to the lemon juice. When you have your desired concentration, pour the lemon water mixture into the ice cube trays and freeze. Next time you don’t have a fresh lemon to squeeze in your water, just take out an ice cube and place it into your water! Now you have your lemon water!
Easy as that! When life gives you lemons, make ice cubes!
Lemon Week on T.W.O.
It’s Lemon Week!!
This week, T.W.O. will be featuring some recipes and creative ideas that all include lemons! Every year, around this time, the famous family lemon tree is full of fruit! The tree produces so many lemons, so we like to come up with different ways to use them so they don’t go to waste! We look forward to sharing our ideas and hope that the next time you are given lemons, you think of T.W.O.’s lemon ideas!
Decorating with lemons is one of T.W.O.’s favorite things to do with the fruit. Just grab a vase, some fresh picked lemons, and bam- you have yourself a nice table centerpiece!
Use lemons as a table setting decoration. It’s the new napkin holder!
Another idea is to gift lemons! Add fresh lemons to a gift basket! It adds color and is a great filler between the other items in the basket.
Lemons make life so much brighter!
T.W.O. 