Overnight Oats…Oh, Oh!

Published on December 24, 2013December 23, 2013 by twinswithoriginalityLeave a comment

Breakfast is the most important meal of the day. But many people often skip breakfast because they do not have time to prepare it or are just too lazy. Don’t let yourself be categorized as one of these people. Start your morning right by preparing your breakfast the night before! Overnight oats is a simple, healthy breakfast option that makes skipping breakfast impossible! All you got to do is let it sit in the refrigerator overnight and then heat it up in the morning. BAM! Now you are off to a great morning start!

Ingredients

-1/2 rolled oats
-3/4 cup almond milk
-1/4 cup Greek Yogurt

Place rolled oats, almond milk and Greek yogurt into a jar. Mix well. Close the jar and refrigerate overnight.

In the morning, place oatmeal into a bowl. You might need to add a little more almond milk if you like your oatmeal on the “soupier “side. Heat up oatmeal for 1-2 minutes in the microwave. Add in anything you like- brown sugar, agave, fruit, vanilla extract, peanut or almond butter, dried fruit, etc.! T.W.O. added brown sugar, bananas and peanut butter to their oatmeal this time. Get creative and start your morning with a tasty, healthy meal!

Chicken Enchiladas

Published on December 23, 2013December 22, 2013 by twinswithoriginalityLeave a comment

Chicken or beef? Red of green sauce? What is your favorite enchilada? T.W.O. sure enjoys a chicken and green sauce enchilada! Both flour and corn tortillas! This time we decided to feature these enchiladas with flour. This dish makes for a great weeknight or weekend dinner! So next time you are in the mood for a fiesta, make this dish and you and your guests will be doing the “La cucaracha!”

Ingredients

-Cooked chicken, diced*

-Flour Tortillas

-Green Enchilada sauce

-Green onions, chopped

-Ortega chilies, diced

-Mushrooms, chopped

-Black olives, diced

-Monterey Jack cheese, shredded

*T.W.O. used a Costco pre-cooked rotisserie chicken.

Begin by pouring some enchilada sauce on the bottom of the Pyrex. This will prevent the enchiladas from sticking.

Next, lay a tortilla flat. Place chicken, mushrooms, green onions, Ortega chilies and black olives down the center of the tortilla. Then add your cheese and some enchilada sauce.

Now its time to roll it up! Place the enchilada into the Pyrex and repeat for the rest of the tortillas. Once you are done, pour the enchilada sauce over the tortillas and top with cheese.

Bake at 350°F for about 45 minutes. Once the enchiladas are out of the oven, allow it to sit for about 5-10 minutes prior to serving.

Pesto, Potato and Garlic Pizza

Published on December 20, 2013December 19, 2013 by T.W.O.1 Comment

Friday Night Pizza Night with T.W.O.! This week we are featuring a hearty pizza that includes pesto, potatoes and garlic. We adapted the recipe from one of our favorite pizza parlors in San Francisco – ZA Pizza! We hope you enjoy it as much as we do!

Ingredients

– Pizza dough*
– Cornmeal
– Flour
– Pesto**
– 2 red potatoes, thinly sliced
– 3-4 cloves garlic, chopped
– 2-3 cups mozzarella

*T.W.O. used pizza dough from VJB Deli.
** T.W.O. used Bolani Basil Pesto (all natural, low fat)

Preheat oven to 425ᴼF.

Season the thinly, sliced potatoes with salt, pepper and oregano. Place the potatoes on a greased cookie sheet and cook for 20 minutes.

While the potatoes are cooking, roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to a greased cookie sheet. Next, take the pesto and spread it on the dough, making sure you reach all the edges. Then add the mozzarella to the pizza. Take the garlic and sprinkle it evenly on top of cheese.

Once the potatoes are done (they should be soft, but not mushy), add the slices of potatoes to the top of the pizza.

Let the pizza rise for about 15 minutes. Note – you don’t want to put the pizza in a cold oven, so make sure your oven reaches 425ᴼF.Once the oven is ready, place the pizza in the oven and watch closely. Do not open the oven door, as you want to keep the heat in. The pizza will take 15-20 minutes. Once done, take the pizza out of the oven and let it sit for 5 minutes prior to cutting.

That’s amore!

Chocolate Cheesecake Bars

Published on December 19, 2013December 19, 2013 by T.W.O.5 Comments

This Chocolate Cheesecake bar recipe has been in our family for years and has been made for birthday parties, wedding showers, dinner parties and holidays. The chocolaty, thick crust combined with the fluffy, dense cheesecake layer makes for a great easy dessert. Check out how to make these bars for your next event….or cozy night in!

Ingredients:

– 1-12oz package chocolate chips
– ¼ cup butter
– 2 cups Oreo crumbs
– 1-8oz cream cheese, softened*
– 1-8oz Neufchâtel, softened
– 1-14oz sweetened condensed milk
– 2 teaspoon vanilla extract
– 1 egg

Preheat oven to 350ᴼF.

Heat chocolate chips and butter in a microwave-safe bowl. Once the morsels are melted, add the Oreo crumbs to the chocolate. Place ¾ the mixture in the bottom of a 9×13 pan. Make sure it is spread evenly. Set aside.

Using a KitchenAid (or handmixer), beat the cheese until fluffy. Add in milk, eggs and vanilla. Mix for about 5 minutes.

Pour the mixture into the pan. Top with the left over crumb mixture.

Bake for 25 minutes or until a butter knife comes out clean.

Remove the bars from the oven and set to cool for about 20 minutes. Refrigerate overnight for best results!!

Enjoy! T.W.O. signature

Chicken Vegetable Soup

Published on December 18, 2013December 17, 2013 by twinswithoriginalityLeave a comment

It’s getting colder outside, so let’s get warmer inside by making a large pot of soup! T.W.O. loves to cook soup during the chilly, winter nights- especially this Chicken Vegetable soup we grew up eating. We felt a little nostalgic and decided to cook it up one rainy night. It’s simple, tasty and makes for great leftovers! Give your tummy a little warmth and give this recipe a try! You won’t be disappointed.

Ingredients

-1 whole chicken, uncooked
-1 can of stewed tomatoes
-5 to 6 carrots, peeled
-2 to 3 cups spinach, chopped
-2 potatoes, cubed
-Lawry’s seasoning
-Italian seasoning
-Salt & Pepper

First, wash and clean the chicken. Butterfly the chicken by cutting down the along the backbone of the chicken. Place chicken into a large pot and season chicken with some Lawry’s season, Italian seasoning, salt and pepper. Fill pot with enough water just to cover the chicken and bring to a boil.

Once the water is boiling, turn down to a medium-low heat. Chicken should cook for about 1-1.5 hours or until the chicken meat pulls away from the bone.

While the chicken is cooking, begin chopping the carrots, spinach, and potatoes. You also might want to cut up the tomatoes into smaller pieces if they are too large.

Once the chicken is cooked, take the chicken out of the pot and allow it to cool. Strain your broth by running it through a sieve or colander.

Next, cut up the chicken into chunks. Bring the broth to a boil and throw in the vegetables, potatoes and chicken. Once to a boil, reduce to a medium-low heat. Allow the soup to simmer for about 20-40 minutes.

Time to serve!

Cranberry, Brie & Caramelized Onion Tart

Published on December 17, 2013December 17, 2013 by T.W.O.6 Comments

Next week is Christmas and T.W.O. has the perfect appetizer for you to serve! It’s a festive, light and flavorful spin on your traditional baked brie. Check out how to make this cranberry, brie & caramelized onion tart that will be a crowd pleaser. (Adapted from Stella Artois)

INGREDIENTS:

-1 sheet puff pastry, defrosted
-2 tablespoons unsalted butter
-1 tablespoon extra-virgin olive oil
-1 large yellow onion, diced
-¼ cup brown sugar
-¼ cup plus 1 tablespoon granulated sugar
-⅓ cup water
-1 cup fresh cranberries
-1 teaspoon oregano
-2 ounces Brie, sliced into ¼-inch-thick pieces
-Freshly ground pepper

In a large, heavy-bottomed skillet set over low heat, melt the butter. Once the butter starts to foam, add olive oil, brown sugar and ground pepper. Cook the onions over medium heat for about 30 minutes. Stir occasionally.

Preheat oven to 425ºF.

In a small saucepan set over medium heat, combine sugar and 1/3 cup water. Stir until the sugar dissolves, then add cranberries. Cook for 5 minutes, stirring occasionally.

Drain and set cranberries aside.

While the onions are cooking, take the defrosted puff pastry and lay on a greased cookie sheet. Using a small butter knife score a ½-inch border around the end of the square. This will make a “crust” for the tart.

Once the onions are done, spread the evenly across the puff pastry. Sprinkle oregano and cheese and cranberries on top.

Cook the tart for 15-20 minutes. Once done, remove the tart from the oven and let it sit for 5minutes prior to cutting.

Happy Cooking!

Christmas Morning Party

Published on December 16, 2013December 16, 2013 by T.W.O.Leave a comment

This isn’t a traditional Christmas party, nor an ugly sweater party – – it’s a pajama party! Get up, it’s Christmas morning! We all rocked around the Christmas tree in our onesies, cheering one another to being merry and bright this holiday season. Here are some of the highlights from the night…

Peanut Butter Cups

Published on December 13, 2013December 12, 2013 by twinswithoriginality5 Comments

The idea of making homemade candy might intimidate a lot of people. It sounds difficult, time consuming, and a lot harder than just getting in a car and driving to the market. Well put down those car keys and stay put because T.W.O. has the recipe for you! Candy making can be easy, fun, and tastier than store-bought candy! We decided to take one of our favorite ingredients-peanut butter- and make homemade peanut butter cups! You will never want to buy store bought Peanut Butter Cups after making this recipe!

Ingredients

-1/2 cup peanut butter*
-2 Tablespoons unsalted butter
-2 Tablespoons light brown sugar, packed
-1/2 cup confectioners’ sugar
-pinch of salt
-1 Tablespoon Crisco or butter
-2 to 3 cups chocolate chips

*T.W.O. used crunchy peanut butter, but also suggests using creamy-both are delicious!

First, line a muffin pan with paper liners and set aside. Mini muffin pans can also be used for smaller candy pieces.

Next, add the peanut butter and brown sugar to a medium saucepan. Set over low-medium heat, stirring constantly until the mixture is melted and smooth. When the mixture starts to bubble around the edges, take the pan from the heat and add the confectioners’ sugar in steps, mixing well after each addition. Then add a pinch of salt and mix. Set aside to cool.

While the peanut butter mixture is cooling, place about 1-1½ cups chocolate chips into a microwave safe bowl. Add the Crisco or butter to the chocolate chips and microwave for about 30-45 seconds. Take the bowl out of the microwave and mix. If the chocolate chips are not fully melted, place back into the microwave for a very short time. You don’t want them to burn!

Once melted, spoon the melted chocolate into one well of the prepared muffin tin. Use a paintbrush or the back of the spoon to spread the chocolate about ¾ of the way up the sides of the paper liner. Fill one well at a time so the chocolate doesn’t set before you have time to spread it. Once all the liners have a chocolate coating, place the muffin tin into the freezer for about 10 minutes or until the chocolate has set.

While the chocolate is setting, begin shaping the peanut butter filling. Take about 1 tablespoon (1 teaspoon if using the mini muffin tins) of the peanut butter mixture and roll into a ball.

Then flatten into a patty with a size a little smaller than the diameter of the muffin well bottom. Repeat with the remaining peanut butter mixture and then chill in the freezer for about 5-10 minutes. Once chilled, remove the muffin pan and peanut butter patties from the freezer. Place one patty in each chocolate cup.

Next, place the bowl of chocolate (if left over) plus the remaining chocolate chips back into the microwave to melt. When the chocolate is melted, pour it over each of the peanut butter patties until covered. Once each well is filled with chocolate, put the muffin pan into the freezer for about 15-20 minutes to chill and harden.

When this time is up, take the pan out of the freezer and allow to sit for 3 minutes. Then it is time to take the peanut butter cups out and enjoy!!! There is no doubt you will be enjoying T.W.O. of these!

Enjoy!

Christmas Tablescape

Published on December 12, 2013December 11, 2013 by T.W.O.Leave a comment

T.W.O.’s Inspiration

Rustic Dining Room by Webb City Media & Bloggers Michelle Edwards

T.W.O’s Design Board

1. Williams-Sonoma: Apilco Gold Rimmed Dinner Plates; 2. Zara: Red Christmas glass
3. Waterford Crystal Lismore Essence Gold Iced Beverage Glass
4. Pottery Barn: Kirkwood Plaid Napkins; 5. Joann: Burlap Fabric
6. Pottery Barn: Caterer’s Table Runner – Red; 7. Pottery Barn: Santa Mugs

8. Pottery Barn: Flameless Flicker Birch Pillar Candles; 9. Potter Barn: Silver Rim Glass Hurricane

Roasted Brussels Sprouts

Published on December 11, 2013December 9, 2013 by twinswithoriginalityLeave a comment

Indications to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts, as we call them now, we grown as early as the 13th century in what is now Belgium. Brussels sprouts have made their way into the American cuisine. Today, they have become a popular item on restaurant menus as well as in households. These “mini cabbages” are full of nutritional benefits and have often been considered a power food. Whether they are boiled, roasted, or shredded- they will make for a great meal.

Ingredients

-20 to 30 brussels sprouts -1 to 2 tablespoons of olive oil -1/3 cup balsamic vinegar -1/4 cup spicy or Dijon mustard -Garlic powder -Salt & Pepper

Preheat oven to 400°F. Begin by washing the brussels sprouts and cut each in half.

Place the cut brussels sprouts in a bowl.Next, pour the olive oil, balsamic vinegar, mustard, garlic powder, salt and pepper over the brussels sprouts and mix.

After the brussels sprouts have been coated well, spread them on a foil lined cookie sheet.

Place in oven for about 15-20 minutes. The last 2-3 minutes, put the oven on broil to crisp them. Make sure to watch them closely, for you don’t want them to burn!

Time to eat!