Recipes – Page 11

Steak Tacos with Roasted Corn Salsa

Published on March 18, 2014March 17, 2014 by T.W.O.Leave a comment

Taco Tuesday! T.W.O. loves incorporating fresh vegetables in their meals and what better way to complete tacos than making a fresh roasted corn salsa. The sweet, savory grilled steak and the crunch of the corn makes this one of our favorite Taco Tuesday recipes. Grab your friends, chips, salsa and guacamole and getting ready for a real treat!

Ingredients

– 2 ½ pounds flap meat steak
– 2 cups Island Soyaki marinade (Trader Joes)
– 12 green onions
– 4 ears of corn, husked
– 2 Tablespoons olive oil
– 1 cup fresh cilantro, chopped
– 2 teaspoons lime zest
– 2 Tablespoon lime juice
– 2 Tablespoon lemon juice
– 1 can Embasa chipotle peppers, in adobe sauce
– 12 corn tortillas*
– Salt & Pepper to taste

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

Marinate steak for a minimum of 2 hours prior to barbequing. When you are ready to start barbequing, remove the meat from the refrigerator and bring to room temperature.

In the meantime, brush the corn and green onions with olive oil. Place the corn on the barbeque for about 20 minutes. Make sure you flip the corn so that all sides cook. With 5 minutes remaining add the whole green onions.

Once the corn and green onions are done, remove from grill and replace with the steak. Cook for about 15-20 minutes.
While the steak is cooking, cut the corn off the cob and green onions. Place in a bowl. Mix in cilantro, lime zest, lime juice, lemon juice, chipotle peppers and salt and pepper. Set aside.

Remove the steak from the grill and heat the corn tortillas. Warming up the tortillas is optional. Once done, place the tortillas on a plate. Thinly slice the flap meat and place on the tortillas. Add the corn salsa. That’s a wrap!

Enjoy your Taco Tuesday!

Margarita Salad

Published on March 17, 2014March 16, 2014 by T.W.O.3 Comments

It’s a warm evening, and are you trying to find a side salad to go with your meal? Well, T.W.O. has the perfect recipe for you. It’s refreshing, light and has a spike of flavor for you! Check out this recipe that will sure to “mix” up your day!

Ingredients:
– 1/4 cup fresh lime juice
– 1 teaspoon lime zest
– 1 teaspoon fresh lemon juice
– 1 tablespoon tequila , white
– 1 tablespoon agave
– ½ tsp salt
– 1/ 4 cup olive oil
– 2 heads roman salad, chopped
– 1 avocado
– 1/3 cup roasted almonds, chopped
– ½ cup Cotija

Directions:  In a bowl, add the lime juice, lime zest, lemon juice, tequila, agave, and salt. Whisk together —- Mix well.

In a salad bowl/serving bowl, add the leafy greens, avocado and roasted almonds. Drizzle your desired amount of the dressing and lightly toss. Service with your favorite entrée or add protein like chicken or steak.

Happy Cooking!

Shaved Brussel Sprout Mushroom Pizza with Cauliflower Crust

Published on March 14, 2014March 13, 2014 by T.W.O.1 Comment

It’s that time again – Friday Night Pizza Night with T.W.O. Tonight, we are featuring a shaved brussel sprout, mushroom pizza with a cauliflower crust. It’s not your traditional pizza, but that’s what makes it fun and original- right? Can’t keep eating the same thing every week. If you are looking to experiment with you pizza, this recipe is for you! Did we mention it is healthy and gluten-free? Oh…and it tastes good too! Happy Friday Night Pizza!

For the Crust
– 1 large head of cauliflower or two small heads, coarsely chopped (creates about 4 cups of cauliflower “rice”)
– 3 eggs
– 1- 1 ½ cups almond meal
– ¼ cup mozzarella cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
Sea salt and cracked black pepper

For the Toppings
– 1 cup ricotta cheese
– 2 cups mozzarella
– 1 large yellow onion, peeled and chopped
– 2 cups Brussels sprouts, shredded
– 1 Tablespoon balsamic vinegar
– 1 small package mushrooms
Sea salt and cracked black pepper

Place chopped cauliflower in food processor, sprinkle with salt and pepper and pulse until it resembles a rice consistency. Transfer cauliflower rice to a large bowl and add almond meal, eggs, mozzarella garlic powder and onion powder. Using your hands, mix all ingredients together until it begins to stick and can be shaped into two balls.

If the cauliflower balls are too wet, squeeze the excess liquid out and add a little bit more almond meal. The texture will never be dry like conventional flour dough but you don’t want it to be dripping wet either. A little moisture is fine and will not prevent the crust from firming up in the oven.

Line a two baking sheet with parchment paper. Transfer the cauliflower balls onto the center of the paper and using your hands, shape into a pizza crust of about 1/3 inch thickness. Bake the cauliflower pizza crust in the oven for 20-25 minutes, until the sides are beginning to brown. Remove from oven.

Once the pizzas are done, spread one pizza with ricotta and the other with mozzarella. Spread the Brussels sprouts, onions and mushrooms evenly over the top of the pizza. Drizzle with balsamic.

Place in the oven for 15 more minutes. Remove and let cool for 2 minutes before serving. Another successful Friday Night Pizza Night!!

Cheers!

Greek Lamb Burgers with Homemade Tzatziki Sauce

Published on March 13, 2014March 12, 2014 by T.W.O.1 Comment

It felt like summer this past weekend in SoCal. It was in the mid-80s and with the daylight savings time upon us and a brand new barbeque in the patio, we decided to christen it with lamb burgers. Grab your feta, tomatoes and mushrooms and let’s start cooking!

Ingredients:
– 3 lbs ground lamb (T.W.O. prefers fresh New Zealand ground lamb from WholeFoods)
– ½ cup feta
– ½ cup mushrooms, diced
– 1/3 cup red onions, diced
– 1 teaspoon garlic powder
– Krazy Salt
– Fresh group pepper
– Fresh hamburger buns
– Lettuce
– Tomatoes, sliced

Tzatziki Sauce Ingredients:
-1/4 cup non-fat Greek yogurt
– 4 tablespoons fresh dill, chopped
– 1 teaspoon fresh lemon juice

In a bowl, mix the ground lamb with feta, mushrooms, red onions, garlic powder, Krazy salt and fresh ground pepper. Mix well. Form the mixture into 3-4 patties.

Using a bowl Mix the Greek yogurt with the dill in a small bowl to make your tzatziki sauce. Place in the refrigerator while the burgers are cooking.

Place the lamb patties on a heated barbeque grill and cook for 15 minutes or until done. Remove from heat. If you like your buns toasted, now is a good time to do it. Dress your hamburger how you like it – T.W.O. used their homemade tzatziki sauce, lettuce and tomatoes. That is all you need for this Greek-influenced Lamb Burger.

Happy Barbequing!

Roasted Salmon with Crispy Kale and Coconut Rice

Published on March 10, 2014March 10, 2014 by T.W.O.Leave a comment

T.W.O. has really enjoyed cooking with coconut lately. Coconut not only adds phenomenal flavor, but also has many nutritional benefits. So we decided to combine it with 3 other nutrient-rich ingredients – kale, sweet potatoes and salmon! And wow, this is a great combination. We have no doubt you will enjoy! Put it on this week’s menu – you won’t be disappointed! Our good fiend ‘Tiny Bit Of Joy’ also enjoyed a similar recipe the same night – – – its that good!

Ingredients
• 1cup jasmine rice, uncooked
• 1cup coconut milk, unsweeted
• 1 cup water
• ½ teaspoon sea salt
• 1/3 cup coconut oil, melted
• 2 Tablespoons soy sauce, low sodium
• 1 Tablespoon Sriracha
• 3 sweet potatoes, cubed
• 1 Tablespoon coconut oil, melted
• 2 Tablespoons Trader Joe’s sesame soy ginger vinaigrette
• 1 bunch lacinato kale, ribs removed and sliced into strips
• 1 cup unsweetened coconut flakes
• 1 to ½ pound salmon, sliced into 4 fillets

Place rice in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and set aside.

While the rice is cooking, heat oven to 400° F. Combine the melted coconut oil, soy sauce, vinaigrette and Sriracha. Stir vigorously until mixed well.

Place the sweet potatoes on a lined baking sheet. Drizzle with a tablespoon of melted coconut oil and sea salt. Toss to coat. Bake for 30 minutes or until tender.

Place kale and coconut flakes on a lined baking sheet. Drizzle with about 2/3 of the dressing. Toss until well coated. Place salmon on top of the kale and drizzle with 1 to 2 tablespoons of the remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato’s baking time, or until cooked through, being careful not to let the kale burn.

Remove sweet potatoes, salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing.

Chicken Fajitas

Published on March 4, 2014March 3, 2014 by T.W.O.1 Comment

Taco Tuesday can get a little old after a while, so T.W.O. decided to change things up a bit and make some chicken fajitas – with t.w.o. twists! These are not your average fajitas you order at a Mexican restaurant, because we decided to add cannellini beans and Rimel’s “Green Sauce.” This is a great dish not only for Tuesday, but for any day of the week! And it is great for a crowd! So invite your friends over and let’s have a fiesta!

Ingredients
-4 chicken breasts, boneless & skinless
-1 fajita mix
-Mini sweet bell peppers, sliced into stripes
-1 sweet onion, sliced into wedges
-2 jalapeños, sliced into stripes
-1 can of cannellini beans, drained and rinsed
–Rimel’s “Green Sauce”
-Corn tortillas*
-1 Avocado, sliced
-Salsa
-Cilantro

*T.W.O. uses the La Tortilla Factory brand of corn tortillas

Begin by cutting the chicken breasts into stripes. Heat up a sauce pan with olive oil. Add chicken breasts, fajita mix and ½ water. Cook chicken until done.

Remove chicken, keeping the juice to sauté the vegetables. Sauté the vegetables for about 5-8 minutes. Once the vegetables are cooked, add the chicken back into pan. Add about 1/3-1/2 cup of the “Green Sauce” and mix. Keep on the heat for about 2 minutes then remove.

Heat up the corn tortillas. Now it is time to make the fajitas! We like to top our fajitas with salsa, avocado, cilantro and a little of the “Green Sauce.” Now it’s time for a salsa dance!!

Ole!

California Pizza Road-trip

Published on February 28, 2014February 25, 2014 by T.W.O.Leave a comment

In honor of Friday Night Pizza, T.W.O. will be featuring our favorite pizza places in California. Each places has a unique touch that keeps us coming back. Not only is the pizza good, the ambiance and the people you are worth make the experience that much better. Enjoy reading about our favorites.

ZeroZero, San Francisco

ZeroZero is obviously named after the flour that is used to make the pizza dough. That being said, by using 00 Flour and a stone oven, it’s safe to safe the pizza has a light, airy and fluffy crust. Not to mention the dough is sweet. Combining the dough with fungi or vegetables and even their seasonal special that incorporates fresh produce to make a delectable masterpiece. ZeroZero does it write! Start the meal with a beet salad and a side of fresh pasta. The lamb rague is awesome. Can’t forget about the wine on tap too! The rose is great!! The final course – an afrigato. Yes, ice cream covered in a an expression shot. Make your reservation early, this is a popular place!! Don’t forget to send you post card to T.W.O. To tell us about your meal!

Una Pizza Napolentana, San Francisco

Minimalist. Tradition. Perfection. It’s a one guy show at this restaurant. Immediately you walk into this place thinking that you are going to be impressed. It’s a white wall, concrete floor filled space that is commonly covered in flour. Yes, one guy. His kitchen is set up in the middle of the restaurant or should I call it an art exhibit. That’s the feel you get. Now for the pizzas-there isn’t many, but that’s okay because you don’t need much. Margarita, Bianca, traditional-take your pick. Each person orders a pizza for them self. And you will be disappointed when you fits his it yourself. Don’t expect salads or anything else on the menu. It’s all about the pizza. Pair it with wine or a beer and finish the meal off with coffee. That it. You will be coming back for more! There are no reservations for this place, so be sure to get there early. Once the pizza dough runs out, that’s it. Closed for business’s. Enjoy!

Pizza Port, Solana Beach

A day after the Del Mar horse races calls for a meal at Pizza Port. Located near the train station, this traditional pizza parlor has the best pizza in San Diego County. Grab your friends, a booth and a pitcher of beer and enjoy the big slices of Pizza Port.

Pizzeria Mozza, Newport Beach

Tucked in a corner of Newport Beach along Pacific Coast Highway, this gem is a great dinner spot for friends, couples or company events. (They have a great private room) Pizzeria Mozza specializes in wordfire pizzas along with salads, pastas and one of our favorite desserts in Orange County….Butterscotch Budino. Grab some friends and make this a stop on your drive up PCH. You won’t be disappointed!

Happy Friday Night Pizza Night!

T.W.O.’s Thursday

Published on February 27, 2014February 26, 2014 by twinswithoriginalityLeave a comment

Sorry we missed you today, but we were T.W.O. busy in the kitchen!

See you tomorrow!

Zesty Lemon Chicken

Published on February 25, 2014February 24, 2014 by T.W.O.3 Comments

Do you ever get bored of baked chicken or your average barbecue chicken? Well if your answer is yes, keep reading! T.W.O. has a solution for you – Zesty Lemon Chicken. The combination of the citrus and the herbs used to cook this dish makes it an easy week night recipe that tastes like a million dollars. Move over barbecue sauce, let the lemons take over!

Ingredients

-4 Chicken breasts, bone-in
-1 Sweet Onion, chopped
-2 Garlic cloves, chopped
-2 Tablespoons Olive oil
-4 Lemons
– Herbs (Parsley, Coriander, Thyme, Rosemary), chopped
-Salt & Pepper
-Baby Potatoes, washed
-Lemon wedges
-Chicken broth

In a Pyrex, place the washed chicken skin side down. Marinade the chicken, olive oil, herbs, lemon juice, salt and pepper for about 15 minutes. It is okay to place the lemon skins in the Pyrex, as this adds more flavors.

Preheat your oven to 350°F.

Add the potatoes, onions & garlic. Add 1/2 cup of chicken broth to the bottom of the dish to cover some of the potatoes and the chicken. (It should be about 1/3 of an inch)

Put in the oven for 25 minutes, then turn the chicken to the other side – skin side up – and leave it to cook for more 25 minutes, till the skin side is roasted. Once the chicken is done, plate the chicken, potatoes, lemon and drizzle with cooked broth. It’s time to eat!

T.W.O. signature

Blueberry Frozen Yogurt Bites

Published on February 21, 2014February 21, 2014 by T.W.O.4 Comments

Blueberries. Greek Yogurt. And a Freezer. Yes – that is all you need in order to make these delicious, refreshing treats. The tartness of the Greek yogurt compliments the sweet flavors of the blueberry to make these bite size snacks the modern, healthier version of a bonbon. If you need some “pop” in your life, grab yourself some blueberries and yogurt and get to work!

Ingredients:
-1 package blueberries, washed
-Greek yogurt*

Lay out the washed blueberries on a mat or cutting board. Make sure the blueberries are fully dried. Using a skewer or a toothpick, dip the blueberries in the Greek yogurt. Swirl around, making sure to get enough Greek yogurt on the berry to freeze. Place on a parchment paper – lined cookie sheet.

Once all the blueberries are dipped, place in the freezer for about 20 minutes. Remove the blueberries and store in a freezer safe Tupperware or Ziploc bag. The berries are best after an hour being in the freezer. If you can’t wait that long, 20 minutes will do! Store in freezer.