With 4th of July happening this week, T.W.O. has been testing recipes for their big family barbeque. Not only are the fireworks and celebrations the best part of the day – the menu is just as important. There will for sure be some barbecue meat, ice cream sandwiches, homemade ice cream and summer salads. This year, we are adding a watermelon pizza to the mix – it’s refreshing, light and easy to serve for the 4th! (Little preparation required.) Check out how to make this slice of deliciousness:
– Seedless watermelon
– ½ cup balsamic reduction
– ½ cup feta, crumbled
– Sea Salt
1. Slice the watermelon into thick round slices.
2. Plate the rounds and cut diagonally to make slices.
3. Drizzle with the balsamic reduction.
4. Sprinkle with feta and top with sea salt.
5. Grab a napkin and enjoy your watermelon pizza slice!
Another way to serve:
Instead of a pizza slice, you can cube the watermelon and place in a bowl. Top with balsamic, sea salt and add mint. It’s a great salad to add to your spread!
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!
– 1 large artichoke
– 1 Tablespoon Olive Oil
– 1 Tablespoon balsamic
– 2 teaspoon garlic powder
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!
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
– 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
- 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!
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
– 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
– 1/2 tablespoons sriracha
– 3 teaspoons garlic, chopped
– 1 teaspoon cumin
– 1 teaspoon coriander
– 1 3/4 teaspoons Krazy Salt
Freshly ground black pepper
– cheese (optional)
– Sriracha ketchup*
* Sriracha ketchup is simply mixing the two ingredients together. The more sriracha – the spicier it is!
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!
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
- 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
- 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.
- 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.
- After marinating for 30 minutes, skewer the chicken breasts. Place on the BBQ and cook for about 20-30 minutes or until done.
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
-Top Sirloin Files
-1 large Sweet potato
-Feta Cheese, crumbled
-Salt and Pepper
-Montreal Steak seasoning
-Trader Joe’s Cilantro Lime dressing
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!
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!
– 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
– 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.
Need to spice up your salad? Well, T.W.O. has the perfect recipe for you. This salad is filled with nutrients, protein and antioxidants and will be sure to leave you wanting seconds! The baby kale leaves are tossed in a homemade lemon vinaigrette, topped with roasted almonds, pomegranates and sliced apples. Oh and it doesn’t stop there-we need protein right? Yes! How about a lean barbeque flank steak that was marinated in Hawaiian teriyaki sauce? You got it! Check out how to make this salad from scratch.
– Baby Kale
– 1 cup pomegranate seeds
– ¼ cup roasted almonds, chopped
– 1 Pink Lady apple, sliced and diced
– 2 cups Trader Joes Island Soyaki sauce
– Flank Steak, lean
– 1 Lemon
– 4 Tablespoons spicy mustard
– 1 teaspoon olive oil
– 1 teaspoon balsamic vinegar
Marinate the flank steak for a minimum of 2 hours prior to barbequing. About 20 minutes before you are ready to barbeque, take the meat out to bring to room temperature. While the barbeque is heating up, prepare your salad.
In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.
Put the meat on the barbeque and cook on medium heat. The meat should take about 15 minutes depending on your barbeque.
While the meat is cooking, prepare your dressing. In a small bowl, mix together the lemon juice, spicy mustard, olive oil and balsamic vinegar. Add salt and pepper to taste. Mix the dressing in the salad. It is okay to let the salad dressing marinate the kale. Kale won’t get soggy like most lettuce.
When the meat is done, take it off the barbeque and transfer to a cutting board. Thinly slice the meat. Plate the salad and top of it with the flank steak. And that’s it…you have yourself a fresh, hearty salad that will satisfy any audience.
Howdy Houston! This past weekend, a T.W.O. boogied on down to Houston, Texas for the Food & Nutrition Conference (FNCE). I spent most of the time in Downtown Houston, which is filled with some good restaurants, stadiums and parks. Get your cowboy boots on and get ready to “T.W.O.-step” it with me in Houston!
A T.W.O. had the pleasure of eating dinner at the famous Sambuca! They have locations in Dallas, Houston, Nashville and Plano. This restaurant is known for its great food, music and dancing. I experienced some great seafood dishes and live classic rock music by FM Live Band. T.W.O. highly recommends this restaurant!
If you visit Houston, you must go to Pappas Bar-B-Q. All the locals recommended it, so I went! And boy, were our tummies full when I walked out! A T.W.O. would highly suggest ordering the brisket and turkey breast! So moist and tender!
Vic & Anthony’s Steakhouse
Got meat? Vic & Anthony’s sure does! A T.W.O. ate a delicious dinner at this recommended steakhouse downtown Houston. The atmosphere reminded us of a Fleming’s or a Morton’s with dim lights and leather chairs. A T.W.O. ordered a roasted beet goat cheese salad, crab cake, and filet and would suggest that all 3 be ordered- especially the crab cake!
Food & Nutrition Conference and Expo
A T.W.O. had the opportunity to attend the FNCE conference in Houston. This conference is catered to food and nutrition professionals and has the latest nutrition science information and foodservice trends. There are over 8,000 attendees and more than 350 exhibitors at this conference. A T.W.O. had a fabulous time exploring the different booths (especially Justin’s and Go Live!) as well as promoting celiac diagnostic testing at the Prometheus Laboratories booth.