Recipes – Page 8

Roasted Broccoli Salad

Published on June 6, 2014June 6, 2014 by T.W.O.3 Comments

T.W.O. has been using their barbecue a lot these past couple of weeks since it’s been so nice out. We decided to take our salad to the grill and whip up a roasted broccoli salad. Grab your tongs and chef’s hat and lets start grilling!

Roasted Broccoli Salad

Ingredients:
– 2 large heads of broccoli
– 2 Tablespoons olive oil + some for brushing
– 2 red onions
– 3 cups cherry tomatoes or heirloom tomatoes, chopped
– 2 ½ Tablespoons red wine vinegar
– Shaved manchego cheese, for serving
– Krazy Salt
– Pepper

Directions:
1. Preheat the barbecue.
2. Cut the broccoli heads lengthwise into ¾ inch thick steaks. Brush with the olive oil and season with salt and pepper.
3. Grill over medium heat for about 7 minutes or until the broccoli is lightly charred and tender. Transfer to a baking sheet to cool. Cut the broccoli steaks into 4 sections.
4. While the broccoli is cooling, cut the red onions crosswise in ½ inch sections. Brush with olive oil and place on the grill for about 5 minutes. Transfer to the baking sheet.
5. In a bowl, toss the tomatoes with the 2 Tablespoon of olive oil, vinegar, salt and pepper. Add the red onions and broccoli and mix well. Plate the salad and top with shaved manchego cheese.
6. Ready to eat!

Happy summer cooking!

BBQ Chicken Salad with Tortilla Strips and Healthy Ranch

Published on June 2, 2014June 6, 2014 by T.W.O.2 Comments

Summer is officially here in Southern California and you know what that means – barbecue, beach, bikinis and beach cruisers! What goes well with that – of course a BBQ Chicken Salad. It’s hearty, refreshing and also healthy so you can look good in your bikini or swim trunks! Check out how to make this easy weeknight or weekend recipe!

BBQ Chicken Salad with Tortilla Strips and Healthy Ranch

Ingredients:
– 2 boneless chicken breasts
– 1 large head of organic romaine, chopped
– 2 ears of corn
– 1 avocado, diced
– 1/3 cup cilantro, chopped
– 1 cup cherry tomatoes, halved
– ½ red onion, diced
– Barbeque Sauce (for chicken)
– 2 Persian cucumbers, sliced
– Corn Tortillas
– Lawry’s Season Salt
– ½ cup Greek yogurt
– 1/3 cup Cilantro Dressing
– 2 Tablespoon barbecue sauce

Directions:

Preheat oven to 315ᴼ. Cut corn tortillas in strips. Place on a cookie sheet, spray with Pam and add Lawry’s Season Salt. Cook for about 20 minutes or until crispy like chips.
Heat the barbecue to medium-high heat. Add boneless chicken breasts.
Put the corn on the grill. Keep the husks on, so it roasts the kernels without burning it.
While the chicken and corn are cooking, plate the chopped romaine. Add tomatoes, avocado, cilantro, tortilla strips and red onions.
With about 8 minutes left on the chicken, add barbecue sauce to the chicken. Flip the chicken after 4 minutes and add sauce to the other side.
To make the dressing: combine, Greek yogurt, cilantro dressing and barbecue sauce.
Remove the chicken and corn from the grill. Remove the corn kernels from the core and place on the salad.
Slice the chicken breast and add to the top of the salad. Add dressing.
You my friend, are ready to serve!

Happy cooking!

Polenta Croutons

Published on May 28, 2014June 6, 2014 by T.W.O.3 Comments

Ever need a crunch in your salad that is healthy and doesn’t contain sugar or carbs? Well, T.W.O. has an idea for your – Polenta Croutons. It’s easy, fast and will be sure to add a crunch to your next meal!

Polenta Croutons

Ingredients:
– 1 log organic polenta
– Krazy Salt

Directions:
1. Preheat oven to 415º.
2. Cube the polenta and place on an cookie sheet sprayed with Pam.
3. Sprinkle Krazy Salt to the polenta cubes and mix.
4. Cook for about 30 minutes or until crispy on the outside.
5. Add to your favorite salad!

Quinoa Salad with Pineapple Lime Chicken

Published on May 23, 2014June 6, 2014 by T.W.O.2 Comments

One more day closer to Memorial Day weekend and T.W.O. has one more recipe for you to make! It involves pineapple, mint, lime and honey – – – and no it’s not the drink of the day on the cruise ship. Sounds like it though, right? Anyone want a topper!? Well, we will let you decide after you try this recipe out!

Quinoa Salad with Pineapple Lime Chicken

Ingredients:
– 2 large limes, juiced
– 1 Tablespoon Fresh Mint, chopped
– 1 Tablespoon honey
– 2 skinless chicken breasts
– ½ cup uncooked quinoa
– 1 cup water
– 1 teaspoon coconut oil
– ½ sweet onion, sliced
– 4 pineapple rings
– ¼ cup cilantro, chopped
– ¼ cup fresh mint, chopped
– 2 Tablespoons coconut flakes
– ¼ cup pineapple juice
– ½ avocado
– Salt
– Pepper

Directions:

In a bowl, combine lime juice, mint and honey. Add the washed chicken breast and mix. Cover and place in the refrigerator for a minimum of 2 hours.
To make the quinoa: heat 1 teaspoon of coconut oil on medium-high heat in a medium pan. Toast the uncooked quinoa until slightly brown.
Pour the quinoa into a large pot filled with the water. Bring to a boil and then cover and turn down to low. The quinoa will be ready once all the water is absorbed, about 15 minutes.
While the quinoa is cooking, heat up the barbeque and cook the chicken about 5 minutes per side or until fully cooked. Remove from heat.
In a large bowl, mix the quinoa, mint, cilantro, mint, pineapple juice and coconut. Add salt and pepper to taste.
Place the onion rings and pineapple slices on the grill over medium-high heat for about 2 minutes each side. You want to char is a little.
For the assembly – place the quinoa on a plate, top with sliced chicken, a side of pineapple and onions covered with 2 slices of avocado and cilantro to garnish.

Happy Cooking!

Corn, Cilantro and Sriracha Turkey Burgers

Published on May 21, 2014June 6, 2014 by T.W.O.3 Comments

With Memorial Day weekend approaching us, we are ready to fire up the barbeque and start the kickoff to summer off right – what else than a spicy, fresh, dense turkey burger. It’s not your ordinary burger – it’s a protein packed lean patty. Bikini-worthy too!

Corn, Cilantro and Sriracha Turkey Burgers

Ingredients:
– 2 pounds lean ground turkey
–  1/2 cup fresh corn kernels
– 1/3 cup chopped cilantro
–  1/3 cup chopped fresh jalapeño
– 1/2 cup minced red onion 1
– 1/2 tablespoons sriracha
– 3 teaspoons garlic, chopped
– 1 teaspoon cumin
– 1 teaspoon coriander
– 1 3/4 teaspoons Krazy Salt
–  Freshly ground black pepper
For garnish:
– lettuce
– avocado
– tomatoes
– cheese (optional)
– Sriracha ketchup*
* Sriracha ketchup is simply mixing the two ingredients together. The more sriracha – the spicier it is!

Directions:
1. Preheat the grill to medium heat.
2. In a large bowl, combine the turkey, corn, cilantro, jalapeño, red onion, sriracha, garlic, cumin, corainer, salt and pepper
3. Take the mixture and form into four- five patties. Make sure the meat is evenly distributed so it cooks evenly.
4. Cook the turkey burgers for about 6-8 minutes per side or until done. If you want cheese, add to the top of the patty with 2 minutes remaining.
5. Remove from heat and place on toasted buns or lettuce for a carb-free choice.
6. Assemble your burger with all your favorite fixings!

Cheers to some great barbeque over Memorial Day Weekend!

Roasted Beet and Berry Burrata Kale Salad

Published on May 19, 2014June 6, 2014 by T.W.O.2 Comments

It’s been record breaking weather here in California and T.W.O. was in the mood for a light, delicious, refreshing salad. We combined fruit, vegetables and cheese to make this vegetarian meal. Bikini meal approved!!

Roasted Beet and Berry Burrata Kale Salad

Ingredients:
– 1 bunch lacinato kale
– 3 golden beets
– 1 Persian cucumber
– 1/2 cup raspberries
– 1 burrata ball
– Trader joes soy dressing

Directions:
1. Preheat oven to 400
2. Remove the leafy steams on the beets. Wash and clean the beets. Place on a foil lined cookie sheet. (Or place a piece of foil under each beat so the juices don’t get everywhere.
3. Cook for 1 hour, checking the beets every 20 minutes.
4. While the beets are cooking, wash and chop the kale. Place on individual plates.
5. Top with washed berries and sliced cucumbers. Evenly cut up the burrata and add to each salad.
6. Once the beats are done, remove and let cool for 2 minutes. Peel the skins off the beets using a knife. Thinly slice.
7. Add the sliced beets to the outside of the plate for presentation and top with the soy dressing or a dressing of your choice!

Happy Healthy Eating!

Peanut Butter Chocolate Cupcakes

Published on May 14, 2014June 6, 2014 by T.W.O.1 Comment

Cupcakes have been trendy for the last five years. Everyone has an opinion about each place – the cake part is too dry, the frosting is too much, it needs more sugar, there is too much butter, etc. Well T.W.O. can ensure you with this Peanut Butter Chocolate Cupcake recipe you won’t be disappointed. A glass of milk is required to complete this dessert!

Peanut Butter Chocolate Cupcakes

Ingredients:

– 1 devil food cake mix

– eggs

– vegetable oil

– 2 teaspoons vanilla

– 1 stick butter, softened

– 1 cup creamy peanut butter + 1 Tablespoon

– 2 tablespoons milk

– 1 tablespoon vanilla creamer

– 2 cups confectioners’ sugar

– 3 teaspoons vanilla

– mini peanut butter cups

Directions:

1. Make cupcakes as stated on the box. Add vanilla to the mix. Beat well.

2. Place in muffin tins lined with cupcake holders. Place the batter in the cups. Add a mini peanut butter cup to each muffin tin. Cook as required.

3. While the cupcakes are cooking, beat the butter until fluffy. Add the peanut butter, milk, and creamer. Slowly add in the confectioners sugar and vanilla. Mix until all ingredients make a nice frosting.

4. Once the cupcakes are finished baking and cooled, its time to decorate.

Happy Baking,

Zucchini Noodle Pasta with Artichoke Hearts and Burrata

Published on May 9, 2014June 6, 2014 by T.W.O.Leave a comment

Summer is just around the corner and we all are thinking about those bikinis and boardshorts. Cut the sugar and carbs? Run more? Well what ever you are doing to get beach-bod ready, be sure to try this recipe out. It is healthy, refreshing, light and satisfying.

Zucchini Noodle Pasta with Artichoke Hearts and Burrata

Ingredients:

– 2 large zucchini
– 1 cup marinated artichoke hearts
– 1 cup pasta sauce*
– 1 large round of burrata
* T.W.O. used Trader Joes Rustico Pomodoro Pasta Sauce

Instructions:

Using a julienne peeler, peel the zucchini lengthwise. Place in a bowl.
Heat up pasta sauce.
Slice artichoke hearts and add to bowl with the noodles.
Place noodles in artichoke hearts in bowls. Top with pasta sauce.
Separate the burrata into two slices and add to the top of the sauce. The heat of the sauce will melt the cheese a bit. (That’s a good thing!)

Bon Appetite!

Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Curd

Published on May 7, 2014June 6, 2014 by T.W.O.2 Comments

Cheesecake – they come in all different flavors, sizes and presentations. Bet you haven’t had a cheesecake with pistachio, goat cheese, honey, lemon curd and crème fraîche. Well if you have – – you are pretty lucky! If you haven’t…don’t worry, T.W.O. has this delicious, flavorful, satisfying Spring dessert recipe for you!

Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Curd

Ingredients:

For the pistachio crust:
– 1 heaping cup de-shelled, roasted, and salted pistachios
– 1/4 cup granulated sugar
– 3 tablespoons unsalted butter, melted

For the filling:
– 1 (11-ounce) log mild goat cheese, room temperature
– 1 (11-ounce) log mild honey goat cheese, room temperature
– 1/2 cup granulated sugar
– 1 cup crème fraîche room temperature
– 3 tablespoons good-quality honey
– 1 teaspoon vanilla extract
– 6 large eggs

For the Meyer lemon cream:
– 1 stick (8 tablespoons) unsalted butter, room temperature
– 1/2 cup granulated sugar
– 2 large eggs
– 2 large egg yolks
– 3 teaspoons Meyer lemon zest
– 3/4 cup Meyer lemon juice
– 1/4 teaspoon vanilla extract

Directions:
1. For the pistachio crust, combine pistachios and sugar in food processor until it becomes a fine meal. Transfer the mixture to a bowl and stir in the melted butter. Transfer the crust to a spring form pan.
2. Preheat oven to 400°F. While the oven is heating, refrigerate the crusts until chilled. Bake the crusts for 10 to 12 minutes until set. Cool completely before filling.
3. For the filling, lower oven temperature to 300°F. Combine the goat cheese and sugar in the kitchen aid. Add the crème fraîche, honey, vanilla, mix well. Add the eggs one at a time, and mix until just combined; do not over mix.
4. Add the filling to the top of the pistachio crust. Place the cheesecake in the oven and cook for 30-40 minutes depending on your oven. Remove from the oven and allow to cool to room temperature. Once cooled, put the cheesecake in the oven overnight.
5. For the Meyer lemon curd cream the butter and sugar in a KitchenAid mixer until light and fluffy.. Slowly add the eggs and yolks and beat for 1 minute, until well combined. Add the lemon zest, lemon juice, vanilla. Note: The mixture will become curdled and lumpy – – – don’t be alarmed!
6. Transfer the mixture to a medium saucepan and cook over medium-low heat, whisking constantly. The cream will become thicker, so be sure to not overcook. Once the curd can coat the back of the spoon, transfer to another bowl and press plastic directly on the surface. Let cool at room temperature. Add to the top of the cheesecake and let it refrigerate for a couple hours.
7. When you are ready to serve, top with pistachios and a lemon slice….bon appetite!

Happy Baking!

Chinese Shrimp Salad

Published on May 5, 2014June 6, 2014 by twinswithoriginalityLeave a comment

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

Ingredients

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

Dressing:

¼ cup Trader Joe’s Island Marinade
¼ cup Rice Vinegar
1 teaspoon Soy Sauce, reduced-sodium
Salt & Pepper

Instructions

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.