Recipes – Page 7

Peach & Apricot Rosemary Glazed BBQ Chicken

Published on July 9, 2014July 8, 2014 by T.W.O.3 Comments

Summer is one of T.W.O.’s favorite time to cook with fruit! Fruit for breakfast, lunch, dinner and dessert is a must this time of year. There are so many different ways fruit can be included into a meal – fresh, cooked, barbequed, sautéed, frozen, and blended. This week we decided to add some peaches to one of our favorite barbequed proteins – chicken! This is a great summer dish to have with a glass of Rosé!

Peach & Apricot Rosemary Glazed BBQ Chicken

Ingredients:
– ⅓ cup apricot preserves
– 1 cup white wine
– ⅓ cup water
– 4-5 sprigs of fresh rosemary
– 1 peach, sliced into wedges
– 2 chicken breasts
– Salt and Pepper
-Rotisserie twine

Directions:
1. Season chicken with salt and pepper. Set aside.
2. Combine apricot preserves, wine, water, 2-3 springs of rosemary and ½ of the peach slices in a sauté or sauce pan over medium heat and stir.
3. Bring to a boil, reduce heat and simmer until reduced by half. Meanwhile, start the barbeque.
4. Baste the chicken with the glaze and tie the rosemary and peaches around the chicken so that it is secure.
4. Place the chicken on the barbeque. Baste the chicken with the glaze each time you flip the chicken. Cook until done.

Enjoy!

Roasted Artichokes

Published on July 7, 2014July 2, 2014 by T.W.O.Leave a comment

Artichokes can be prepared many ways – steamed, fried, microwaved, broiled. Since it is summer time and barbeque season, T.W.O. decided to ROAST their artichoke. Check out how to make this easy, delicious recipe!

Roasted Artichokes

Ingredients:
– 1 large artichoke
– 1 Tablespoon Olive Oil
– 1 Tablespoon balsamic
– 2 teaspoon garlic powder
– Salt
– Pepper

Directions:
1. Preheat barbeque.
2. Slice the artichoke in half.
3. In a pot, add ½ water and steam the artichoke for about 10 minutes.
4. Remove from pot. Pour the olive oil and balsamic on the interior portion of the artichoke. Season with garlic powder and salt and pepper.
5. Place artichokes on barbeque cooking each side for about 8-10 minutes on low heat.
6. Remove from the barbeque and let stand for 5 minutes.
7. Plate and serve. Don’t forget to cut the artichoke heart out!

Peach Burrata Caprese Salad

Published on July 2, 2014July 1, 2014 by T.W.O.5 Comments

With the 4th of July approaching us, T.W.O. decided to create a spin on the Italian dish and make it more of an All-American salad. Adding peach to the traditional dish compliments the flavors of the basil, heirloom tomatoes and burrata. Happy 4th of July!

Peach Burrata Caprese Salad

Ingredients:
– 1 large heirloom tomato
– 1 large yellow peach
– 1 package of Belgioioso burrata
– 10 – 12 basil leaves
– 3 Tablespoons Balsamic
– 2 Tablespoons basil infused olive oil
– Salt
– Pepper

Directions:
1. Slice the heirloom tomato lengthwise to make rounds
2. Slice the peach.
3. Wash and dry the basil leaves.
4. To assemble: place the heirloom tomato on a plate, followed by peach, basil and burrata.
5. Drizzle olive oil and balsamic over the salad.
6. Top with salt and pepper.

Enjoy and cheers to a fun filled 4th of July! Happy Birthday America!

Pizza Bianca with Kale

Published on June 27, 2014June 28, 2014 by T.W.O.Leave a comment

What night is it?! I can’t hear you….

That’s right, Friday Night Pizza Night. Friday Night Pizza Night!!! Today we are featuring a Pizza Bianca with Kale. It’s a light, flavorful pizza for those warm summer nights. Add some vino and you have yourself a perfect TGIF!!!

Pizza Bianca with Kale

Ingredients

– 1 pizza dough
– 2 cups baby kale, chopped
– 2-3 cups mozzarella cheese, shredded
– 2 cloves garlic, diced
– 1 Tablespoon Olive Oil
– 1 Tablespoon dried basil leaves
– Salt
– Pepper

Instructions
1. Preheat oven to 415 degrees.
2. Roll the dough out onto a lightly floured and cornmeal surface.
3. Place on a cookie sheet and cook for 6 minutes. While cooking shred the cheese and chop the kale. Once slightly brown, remove dough from oven.
4. Spread 1 Tablespoon of olive oil on the surface on the dough, topping with garlic and dried basil leaves.
5. Sprinkle mozzarella evenly over dough and top with kale.
6. Put the pizza in the oven and bake for 5-6 more minutes or until cheeses are melted and crust is crisp and lightly browned.

Bon Appetit!

Homemade Tortilla Chips

Published on June 23, 2014June 22, 2014 by twinswithoriginality1 Comment

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!!

Ingredients:

-1 package corn tortilla chips
– 2 tablespoon olive oil
– 2 tablespoon cayenne pepper
-salt

Directions:
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.

Happy cooking!

World Cup Nachos

Published on June 19, 2014June 19, 2014 by T.W.O.Leave a comment

T.W.O. decided to indulge in the culture of the world cup and make a modified version of traditional nachos. This modification is similar to that of the Brazilian party time snack! Check out how we turned this recipe into a T.W.O. dish! Note – make it a meal by adding chicken or meat!!

World Cup Nachos

Ingredients:
– 3 Russell potatoes
– 4 Tablespoons olive oil
– 1 can black beans, low sodium
– 2 bell peppers
– 2 jalapenos
– 1 cup pico de gallo salsa
– 2 ½ cups jalapeno jack cheese, shredded
– Salt
– Pepper

Drections:
1. Preheat oven to 415ᴼ.
2. Wash and dry the potatoes. Thinly slice the potatoes to make “chips”.
3. Brush the potatoes with olive oil and season with salt and pepper.
4. Place potatoes in the oven for about 15-20 minutes or until soft.
5. Remove from the oven and top with cheese, jalapenos, black beans and bell pepper.
6. Bring oven to 450ᴼ. Watch carefully. If the top is burning, reduce heat. Make sure the cheese is melted before removing from the oven.
7. Once the nachos are done, remove and let it sit for 3-5 minutes prior to serving.
8. Plate and serve. Top with pico de gallo and your favorite hot sauce.
9. Turn on the World Cup and you have yourself a party!

Go USA!

Coffee Gelato

Published on June 17, 2014June 17, 2014 by T.W.O.1 Comment

Envision this….you are walking down the streets in Firenze towards the Duomo and you want to satisfy your sweet tooth – no problem. Turn the corner past The Oil Shoppe and there is a gelateria. Only 2 euros for two scoops – perfect…thats change right!? What flavors shall you pick? In this post, T.W.O. recreates the authentic Italian coffee gelato. It’s very similar minus the cobble stone streets and the outstanding architecture. Thats amore – lets travel to ITALIA!

Coffee Gelato

Ingredients:
– 5 egg yolks
– 1 cup sugar
– 1 1/2 cups whole milk
– 2 Tablespoon vanilla
– 1 Tablespoon instant espresso powder dissolved in 1/2 cup hot water

Directions:
1. Whisk yolks in a large bowl until blended and fluffy.
2. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture and vanilla.
3. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (Be careful not to boil).
4. Refrigerate the custard until cold, about 3 hours.
5. Process custard in ice cream maker according to manufacturer’s instructions.
6. Freeze in covered container. For best results let is freeze for 24 hours.

Seafood Paella

Published on June 13, 2014June 13, 2014 by T.W.O.Leave a comment

T.W.O. spent last summer traveling around Spain and had some amazing paella. Each city was different – from Madrid to San Sebastian to Barcelona and Sevilla – there was a spin on each dish. Today we are featuring some of our favorite ingredients in a seafood paella. It’s an great dish full of flavor, protein and culture – – when in España!

Seafood Paella

Ingredients:
– 1 tomato, diced
– ½ cup white wine
– ½ red onion, chopped
– 1 sweet onion, chopped
– 1 pound fresh rock fish
– 2 lbs fresh seafood miz (mussels, calamari, shrimp)
– ¼ cup olive oil
– 2 teaspoon cayenne pepper
– 2 cup Arborio rice or bomba paella rice
– 2 teaspoon Spanish saffron threads
– 4 cups low sodium chicken stock
– 1 cup frozen peas
– 1 can artichoke hearts
– ½ cup lemon juice
– 2 cloves garlic
– 1 teaspoon sea salt
– ½ teaspoon black pepper, freshly ground
– 1 teaspoon Spanish pimento smoked paprika

Directions:
1. Heat the wine and ½ red onion and ½ sweet onion in a saucepan over high heat until it begins to bubble. Add the mussels and cover and cook for five minutes.
2 Remove from the heat; throw away any unopened mussels, and drain, reserving the liquid to use later in the recipe.
3. Heat the oil in a large, heavy bottomed pan (great if you have a paella pan.) Add the extra onion and garlic. Cook for five minutes, or until onions have softened.
4. Add the chopped tomatoes, artichokes, smoky paprika & cayenne pepper. Season with sea salt and pepper. Mix well.
5. Stir in the reserved liquid from the mussels, then add the rice and stir again. In a separate bowl, blend the saffron with the stock and stir into the rice mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes without stirring.
6. Put the peas, seafood mixture and rock fish on top of the rice. Push them into the rice, cover and cook over low heat for 10 minutes, turning over halfway through, until the rice is cooked. Add the mussels & lemon juice for the last 5 minutes to heat through. If the rice is not cooked, add extra stock and cook for a few more minutes.
7. Allow to rest for 5 minutes prior to serving.

¡Buen provecho!

Lamb Kebabs!

Published on June 11, 2014June 11, 2014 by T.W.O.1 Comment

Chicken kebabs, beef kebabs and fish kebabs seem to be the most popular type of kebab around these days, so T.W.O decided to change things up and make ground lamb kebabs! The aromas of this dish makes you feel like you are in Greece and will no doubt satisfy your taste buds. And the best part of this recipe is that it is easy- great for your next summer BBQ!

Lamb Kebabs

INGREDIENTS

Kebabas:
– 3 lbs lean ground lamb
– 1 large onion, chopped
– 1 Tablespoon ginger root, peeled and chopped
– 2 cloves of garlic, chopped
– 2 Tablespoons cilantro, chopped
– 1½ teaspoons ground cayenne pepper
– 1 teaspoon ground cumin
– 2 teaspoon ground coriander
– 2 teaspoon salt
– 2 teaspoon ground pepper
– 2 eggs

Yogurt Sauce:
– 1 cup Fage 0% Greek Yogurt
– 3 Tablespoons lemon juice
– 3 Tablespoons fresh dill, chopped
– Salt & Pepper

Directions:

1. Place the ground lamb into a large bowl. Add in the rest of the kebab ingredients and mix until well combines. Marinade in the refrigerator for 1 hour.
2. Meanwhile, prepare yogurt sauce by mixing all the ingredients in a small mixing bowl. Cover and refrigerate.
3. Fire up the grill. Divide the ground meat mixture into equal parts (about 6) and roll these into a sausage shape. Insert a bamboo stick into each kebab.
4. Place kebabs on the grill and cook 6 minutes on each side, or until done.

Enjoy!

Grilled Fish Tacos with a Sriracha Yogurt Sauce

Published on June 9, 2014June 8, 2014 by T.W.O.4 Comments

Fish Tacos are a great, healthy, easy meal for weeknights – – – especially for Meatless Mondays! T.W.O. spiced up our fish tacos with a homemade Sriracha Yogurt Sauce. It’s a great addition to the tacos and doesn’t mask the taste of the grilled fish. T.W.O. mixed their fish for this meal – they used rock fish and Mahi-mahi. Depending on your taste buds, both fish are a great option. take the taste test and let us know how which one you liked best!

Grilled Fish Tacos with a Sriracha Yogurt Sauce

Ingredients:
– 1 pound fresh, wild rock fish
– 1.5 pound fresh, whild Mahi-mahi
– 2 lemons
– 1 cup cabbage, chopped
– 1/2 avocado
– 1 mango, diced
– 1/4 cup greek yogurt
– 2 Tablespoons Sriracha
– yellow corn tortillas
– Krazy Salt
– Pepper

Directions:
1. Preheat the barbecue to medium heat.
2. While the grill is heating, prep the fish. Wash and clean and place on foil. Season with juice from 1 lemon, salt and pepper. Slice the other lemon and place on top of the fish.
3. Place the foil “tray” on the grill and cook the fish for 5-8 minutes depending on your barbecue.
4. While the fish is cooking, prep your sriracha yogurt sauce. Mix together the greek yogurt and sriracha in a bowl. Set aside.
5. Chop the cabbage, avocados and mango. Set Aside.
6. Remove the fish from the grill and heat the tortillas for 1-2 minutes.
7. To assemble the tacos, place the sriracha yogurt sauce on the tortilla, top with grilled fish and garnish with avocado, mango and cabbage.
8. Ready to chow down!