Greek Marinated Chicken

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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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. After marinating for 30 minutes, skewer the chicken breasts. Place on the BBQ and cook for about 20-30 minutes or until done.

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Spicy Chicken Chipotle Tacos with Mango Salsa

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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

 Ingredients:

-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
-Cilantro, chopped
-1 avocado
-2 limes
-1/2 of a lemon
-Salt and Pepper
-Corn tortillas*

*T.W.O. uses La Tortilla Factory corn tortillas

  1. Marinate the chicken breasts with the peppers in adobe sauce for at least 2 hours before cooking.
  2. 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.
  3. To cook the chicken, begin by slicing the chicken into thin strips.
  4. 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.
  5. 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.

 

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Steak Salad with Sweet Potato Chips

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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

Ingredients:

-Top Sirloin Files
-Mixed greens
-1 large Sweet potato
-Tomatoes
-Cucumbers
-Green onion
-Garbanzo beans
-Mushrooms
-Feta Cheese, crumbled
-Olive Oil
-Salt and Pepper
-Garlic Powered
-Cayenne Pepper
-Montreal Steak seasoning
-Trader Joe’s Cilantro Lime dressing

 Instructions: 

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!

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Farewell San Diego

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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!

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The Fattoush Salad

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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!

Ingredients

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
-Mint, chopped
-Parsley, chopped
-Pita Bread
-Feta cheese
-Chicken (optional)

For the dressing:

-1/4 cup olive oil
-1 cup lemon juice
-1 teaspoon cumin
-1 garlic clove, chopped
-Salt and Pepper

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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.

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Next, chop the salad into small pieces. Next add in the garbanzo beans, tomatoes, cucumbers, red onion, olives, mint, parsley, and cheese.

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Add in the pita chips.

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Toss the ingredients with the dressing. Make sure to add in the dressing right before serving so the pita chips don’t get soggy.

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It’s time to eat!

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Lamb Shanks in Red Wine Sauce

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Lamb. It’s so versatile! Lamb chops, leg of lamb, lamb kabobs, ground lamb, and our most recent recipe— Lamb Shanks! It was a perfect Saturday evening to cook this delicious dish. The lamb is braised in a red wine sauce for a few hours and the results are magnificent— tender, flavorful meat, falling off the bone and into your mouth. It is just heaven! The dish went well over creamy polenta. So next time you are thinking lamb, try this recipe out!

Ingredients

-2 Tablespoons olive oil
-4 Lamb Shanks
-1 Sweet Onion, sliced into half crescents
-2 Shallots, chopped
-4 Garlic cloves, chopped
-1 teaspoon sugar
-1 ½ cup Dry red wine
-2/3 cup Balsamic vinegar
-2 cups Beef broth, low sodium
-2 Tablespoon Brown Sugar
-Montreal Steak seasoning

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Begin by seasoning the lamb shanks with the Montreal Steak seasoning.

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In a large sauté pan, heat the olive oil over medium to high heat. Brown the lamb shanks on both sides until golden brown. Remove the lamb from the pan and keep the remaining “fat” juices.

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Reduce the heat to medium and begin sautéing the garlic, onions, and shallots. Add in the sugar. Cook until they are golden brown and caramelized.

Turn up the heat and deglaze the pan with red wine, making sure the mix while cooking. Cook until the red wine has reduced. Next, add in the balsamic vinegar, beef broth and brown sugar and bring to a boil.

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Reduce the heat to low and allow the lamb to simmer for about 2.5-3 hours. You will know when the lamb is done when the meat begins to fall off the bone and the sauce has reduced into a thin glaze.

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T.W.O. decided to throw in some baby carrots about 10 minutes prior to the lamb shanks being done. The carrots had a great flavor after being cooked in the wine sauce.

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Polenta

 Ingredients

 -4 cups vegetable broth, low sodium
-2/3 cup polenta
-1/3 cup grated Pecorino Romano or Parmesan

In a sauce pan, bring the vegetable broth to a boil. Reduce the heat and whisk in the polenta. Mix frequently for about 15-20 minutes until the polenta is soft and thick. At this time add the Pecorino Romano. Mix well.

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Plate the lamb shank over polenta, mashed potatoes, or quinoa! Time to eat!

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Peanut Butter Coconut Popcorn

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This past Saturday evening, T.W.O. spent their night in with a delicious home cooked meal, the Olympics and POPCORN! Peanut Butter Popcorn to be exact! And we cooked it the old fashion way- the stove! Instead of using olive oil for the bottom of the pan, we used coconut oil- and WOW, was that an excellent choice. The popcorn had a subtle taste of coconut and was complimented by the peanut butter we decided to add in. Sweet and Savory! We are excited to try what other “mix-ins” we can add next time we make the coconut popcorn. Until then- you have to try this recipe out!

Ingredients

-1 to 1 ½ cup Popcorn kernels
-1 Tablespoon coconut oil
-1/3 cup peanut butter
-Sea Salt

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Begin by placing the coconut oil into a medium to high heated sauté pan that has a lid. When the coconut oil is melted, make sure that the entire pan is seasoned with the oil. You don’t want the popcorn to stick or burn. Next, add the kernels to the pan and cover.

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The popcorn will begin to pop. Turn off the heat when you start hearing the popcorn to stop popping. We have a rule that if there is more than 5 seconds between the pops, then the popcorn is done- so turn off the heat! Place the popcorn in a large bowl and season with salt.

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In a small dish, melt the peanut butter for 20-30 seconds in the microwave. Once melted, pour over the popcorn and mix.

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Now it’s time to sit on the couch and watch the Olympics!

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Enjoy!

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Peanut Butter Granola

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T.W.O. has enjoyed starting our mornings off with fruit and yogurt- either Greek or Icelandic yogurt. But there has been one thing missing- granola! So we decided to make out own, healthy version of the nutrient-rich topping! And guess what they decided to flavor the oats with? Yes, that is right- Peanut Butter! It’s just one of the items always in our cabinet- and restocked very often! This dish is not only great to top your yogurt with, but also a great addition to smoothies, cereal, ice cream or just as it is! Plus, it is so easy to make!

 Ingredients

-4 cups rolled oats
-1/2 cup chia seeds
-3/4 cup peanut butter*
-1/4 cup coconut oil (melted/liquid)
-1/2 cups of agave syrup

*T.W.O. loves using Justin’s original peanut butter- so delish!

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Preheat oven to 350°F. In a bowl, place peanut butter, agave syrup, melted coconut oil and heat up for 15 seconds in a microwave. Mix until the peanut butter mixture is smooth.

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Place the oats into a large size bowl and stir in the peanut butter mixture. Combine together (using your hands might make it a little easier!). Make sure to leave some big clusters.

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Spread out the granola on a parchment-lined cookie sheet. Place into the oven and bake for about 15-20 minutes, or until golden brown. (The granola might feel soft at this time, but it will harden up once you leave it out at room temperature) Make sure to mix up the granola while in the oven so it bakes evenly. You don’t want just the edges to be brown!

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After the granola has reached room temperature and harden, you can enjoy it the way you want! Store the granola in an air-tight Ziploc bag or container.

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Enjoy!

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Del Mar Weekend

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T.W.O. loves spending their weekends in Del Mar. This past weekend, we enjoyed morning runs, fresh baked goods, farmers market and home cooked gourmet dinners. Thank you Del Mar for a wonderful weekend!

 T.W.O. started Saturday morning off with a long run along the coastline of Del Mar. Our halfway point led us to this beautiful scenery. You would never guess it was winter based on the amount of surfers out in the ocean or the people in light jackets!

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Next stop was to a local, family owed bakery called Village Mill Bread Company. The bakery is filled with a variety of organic breads, pastries, donuts, jams, nut butters, desserts and coffees! So whether you need bread for sandwiches, an appetizer, a meal or your sweet tooth- Village Mill has it! Their cinnamon rolls and challah are outstanding- T.W.O. would highly recommend these two! And their coffee is from Bird Rock Coffee Company, which is out of this world. Don’t miss out and stop by Village Mill Bread Company if you are visiting or live in the Del Mar area!

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T.W.O. absolutely loves farmers markets. Whether they are oversees or in the United States, we will never pass up visiting a farmers market. This past Saturday, we decided to go to the Del Mar Farmers Market, which happens every Saturday from 12-4pm. It’s on the smaller side compared to other San Diego famers markets, but definitely does not lack on quality! From produce, fresh seafood, flowers, nuts, authentic cuisines- Del Mar Farmers Market has it! Just make sure to bring cash!

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To complete a great weekend, T.W.O. decided to take in the beautiful views Del Mar has to offer. Looking north, you see the coastline leading up to Orange County; looking south, you see the shores of La Jolla. It’s so picturesque- we have not complaints!

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Del Mar- you are just a great city! Thank you!

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