Since visiting London now a couple times we can truly say its one of our favorite cities! As seen HERE, HERE, HERE, HERE and HERE you will learn about the sites we saw, places we ate and hotels we recommend while in London In this post, you will find some additional recommendations we discovered on our last two trips.
Continue reading “London – Spring 2018 Update”
If cioppino is on a restaurant menu, it will be ordered! T.W.O. absolutely loves this dish, but has not yet experienced making a pot of their own. So we decided to take a stab at it – it was a success! This cioppino recipe is simple, full of flavor and is definitely a favorite recipe to file in the book!
-3 tablespoons olive oil
-1 large fennel bulb, chopped
-1 sweet onion, chopped
-3 large shallots, chopped
-4 large garlic cloves, minced
-3/4 teaspoon crushed red pepper flakes, plus more to taste
-1 small can tomato paste
-2 cans diced fire roasted tomatoes, in juice
-2 cups dry white wine
-4 cups chicken broth
-1 teaspoon dried basil
-Salt & Pepper
– Mixed seafood (mussels, shrimp, calamari, rockfish)
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
- Add the garlic and pepper flakes and saute 2 minutes.
- Stir in the tomato paste. Add tomatoes, wine and chicken stock. Season with salt, pepper and basil. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
- Add the shrimp, calamari and fish. Simmer gently until the fish and shrimp are just cooked through, and the mussles are completely open, stirring gently, about 5 minutes longer.
- Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.
Chips can make or break a meal. We all know everyone fills up on chips before they even get to the main entree. So why waste the calories on fattening, unsatisfying chips? T.W.O. Has the perfect recipe for you to “wow” you guests on the next taco night! Grab you salsa and guacamole because these homemade chips are sure to be a crowd pleaser!!
-1 package corn tortilla chips
– 2 tablespoon olive oil
– 2 tablespoon cayenne pepper
1. Preheat oven to 400
2. Cut tortillas into triangles. Place on a foil lined baking sheet.
3. Brush with olive oil and season with cayenne pepper and salt.
4. Place in the oven for about 15-20 minutes. The “chips” will become brown, but don’t over cook.
5. Remove from oven and let cool for 10 minutes. They will harden as they cool, but serve warm for bet results.
Tired of chicken in your Chinese salad? T.W.O. was too! So we decided to add shrimp AND rice noodles to mix the tradition recipe up! This salad is so easy to make and is great for a summer time dinner – it’s so refreshing, hearty and will make you want seconds!
Chinese Shrimp Salad
- 1 lb Fresh tiger prawns, cleaned and deveined
- 1 Head of Napa cabbage
- 1 ½ cups of Julienne Carrots
- 2 Mandarin oranges, peeled
- ½ Green onions, chopped
- ½ cup Cilantro, chopped
- 2 cups of Snap Peas
- 2 cups of thin Rice Noodles
- ¼ cup of Lemon juice
- 4 Tablespoons of Sriracha sauce
- ¼ cup of Rice Vinegar
- Garlic Powder
- Salt and Pepper
- Olive Oil
- ¼ cup Trader Joe’s Island Marinade
- ¼ cup Rice Vinegar
- 1 teaspoon Soy Sauce, reduced-sodium
- Salt & Pepper
- In a bowl, marinade the prawns with lemon juice, salt, pepper, garlic powder and Sriracha sauce. Place in refrigerator for 30 minutes.
- Cut up cabbage and add into a large bowl. Toss in carrots, oranges, green onions, and cilantro. Set aside.
- Bring a pot of water to a bowl. Once it reaches to a boil, remove from heat and add your rice noodles. Cover and let sit for 10 minutes. Once the noodles are cooked, drain and add rice vinegar. Toss into salad.
- For the dressing, mix all the ingredients together. Toss in with salad mixture.
- Sauté shrimp in a skillet with olive oil. Cook shrimp over medium heat for about 5 minutes. Add in the snap peas and cook until shrimp is done.
- Plate salad and top with shrimp.
Mediterranean food has been on T.W.O.’s mind lately so we decided to mix up our ordinary chicken meal into a one that will make us feel like we are in Greece! And we did it with some Greek Marinated Chicken kabobs. The marinade includes Greek yogurt, which keep the chicken so moist after barbequing it. Pair this dish with some hummus, orzo, Greek salad and you will be breaking plates all night!
Greek Marinated Chicken
- 1 cup Greek Yogurt
- 1 Tablespoon olive oil
- 4 Garlic cloves, minced
- ½ Tablespoon dried oregano
- 1 Lemon
- 1/3 cup fresh parsley, chopped
- ½ teaspoon salt
- Fresh cracked pepper
- 2 chicken breasts, boneless & skinless
- For the marinade, combine the yogurt, olive oil, garlic, oregano, salt, and freshly cracked pepper in a bowl. Use a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from the lemon. Stir until the ingredients are well combined. Add the parsley and stir it into the marinade.
- Cut the chicken breasts into cubes. Add the chicken and marinade to a large Ziploc bag. Massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for at least 30 minutes.
- After marinating for 30 minutes, skewer the chicken breasts. Place on the BBQ and cook for about 20-30 minutes or until done.
It’s that day of the week again-Taco Tuesday!! For this week’s taco Tuesday, T.W.O. is featuring their spicy chicken chipotle tacos with a fresh mango salsa. The spice of the chipotle peppers in adobe sauce are complimented well by the zesty, refreshing mango salsa. Try this recipe for your next taco night!
Spicy Chicken Chipotle Tacos with Mango Salsa
-2 Chicken breasts, boneless & skinless
-2 cans Embasa chipotle peppers, in adobe sauce
-2 Mangoes, cubed
-4 Cocktail Tomatoes, chopped
-1/2 of a red onion, chopped
-1 Orange bell pepper, chopped
-1/2 of a lemon
-Salt and Pepper
*T.W.O. uses La Tortilla Factory corn tortillas
- Marinate the chicken breasts with the peppers in adobe sauce for at least 2 hours before cooking.
- To make the mango salsa, cut up the mango, tomatoes, red onion, bell pepper, and cilantro. Season the salsa with salt, pepper and the juice of the limes and lemon. Mix and refrigerate until the chicken is done.
- To cook the chicken, begin by slicing the chicken into thin strips.
- Heat up a skillet medium to high heat. Place chicken, along with the remaining of the marinade into the skillet. Cook until chicken is done.
- Heat up the tortillas and plate. Build your tacos by placing the chicken with sauce and salsa on the tortilla. Garish the taco with a slice of avocado.
T.W.O. loves salads. And T.W.O. loves steak and sweet potatoes! So put them together and you got yourself a steak salad with sweet potato chips! It’s a great recipe for dinner, day time BBQ or just about any time your heart desires. We love the combination of the steak, garbanzo beans, feta, cilantro dressing and the crunch of the sweet potato chips! Next time you need a new idea for a salad, try this one!
Steak Salad with Sweet Potato Chips
-Top Sirloin Files
-1 large Sweet potato
-Feta Cheese, crumbled
-Salt and Pepper
-Montreal Steak seasoning
-Trader Joe’s Cilantro Lime dressing
1. Preheat oven to 415°F.
2. Next, slice the sweet potato into thin circles and place into a bowl. Drizzle olive oil over the sweet potatoes and season with salt, pepper, garlic powered and cayenne pepper. Mix well. Lay the sweet potatoes onto a cookie sheet (lined with parchment paper) and place into the oven. Bake for a total of 30-35 minutes, flipping every 10 minutes so chips don’t burn. Make sure to watch the chips so they don’t burn!
3. While the chips are baking, fire up that grill! Season the steak with Montreal Steak seasoning. When the grill is ready, start grilling the steaks. Cook to desire.
4. For the salad, plate mixed greens. Chop up the cucumbers, tomatoes, mushrooms and green onions and place on top of the greens. Add the garbanzo beans and feta cheese. When the steaks are done, slice thinly and place on salad. Add the sweet potato chips while still hot.
5. Finish the salad with the dressing.
It’s time to eat!
San Diego. A city filled with adventure, history, scenery, and most of all – great memories! After 10 years, a T.W.O. will be moving from San Diego. These past years has been great in that lots of life time friendships have been made, success stories for the books, wonderful opportunities and a decade filled with happiness. San Diego will be missed, but will be visited very often. If you have never visited San Diego – this is one city you will need to put on the list. Padre and Charger games, Del Mar horse races, beach days, pretty sunsets, delicious restaurants, scenic hikes – it was all experienced. Here is just a re-cap of the past 10 years… Cheers to memories and new beginnings!
T.W.O. first discovered fattoush salad at a great lunch spot in San Francisco called Blue Barn! The restaurant offers many kinds of salads and sandwiches, but the fattoush salad was our favorite. This salad is a variation of your traditional Greek salad – It has many of the same ingredients, but includes pita chips, parsley, mint and garbanzo beans. It’s delicious and makes for a great lunch or dinner dish!
For the salad:
-Mix of romaine and kale lettuce
-Garbanzo beans, rinsed
-Cherry tomatoes, sliced in half
-Persian cucumbers, sliced
-Red Onion, chopped
-Kalamata olives, chopped
For the dressing:
-1/4 cup olive oil
-1 cup lemon juice
-1 teaspoon cumin
-1 garlic clove, chopped
-Salt and Pepper
Preheat oven to 415°F. Cut the pita bread into small squares and toss in olive oil, salt and pepper. Spread the pita bread on a cookie sheet lined with parchment paper. Bake in oven for 15 minutes, making sure to flip the pita bread over halfway through so they cook evenly. Take the pita chips out of the oven and set aside.
Next, chop the salad into small pieces. Next add in the garbanzo beans, tomatoes, cucumbers, red onion, olives, mint, parsley, and cheese.
Add in the pita chips.
Toss the ingredients with the dressing. Make sure to add in the dressing right before serving so the pita chips don’t get soggy.
It’s time to eat!