Guinness Pot Roast

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Pot Roast…doesn’t sound that exciting, but it can be when you add Guinness to the ingredients and slow cook it for a couple hours! T.W.O. made this dish for the UCLA vs USC game a couple weeks back. Go Bruins! Check out how to make this easy and one-pot recipe.


 Guinness Pot Roast

Ingredients:
– 1 medium size boneless pot roast
– 3 14.9 oz cans Guinness (the extra one in the pack is for you!)
– 1 16 oz can pepperoncini
– 4 cups water
– 2 packages Lipton Onion Soup Mix
– Montreal Steak Seasoning

Directions:
1. Season the pot roast with Montreal Steak Seasoning on both sides.
2. In a large pot, sear each side of the roast for 6-8 minutes on medium-high heat.
3. Once the roast is seared, add the onion soup mix, 3 cans Guinness, water and peperoncinis.
4. Bring to a boil and reduce heat to low. Cook for 3 hours and watch the liquid level. If it starts to get low, add more water or Guinness.
5. After a couple of hours of cooking, turn heat off and serve with your favorite dish. Mashed potatoes would be highly suggested!

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Cheers,
T.W.O. signature

Roasted Salmon with Crispy Kale and Coconut Rice

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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.

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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.

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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.

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

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Chicken Pozole Soup

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It’s soup time! And T.W.O. is featuring the sister soup of the well-known Chicken Tortilla…..Chicken Pozole!   Not very many people have had or even know about pozole soup, so T.W.O. wants to share this delicious recipe with you! The staple ingredient of the soup is hominy, which are dried maize kernels. Hominy almost tastes like tiny corn tortilla balls- yum! There are different variations of the soup- pozole verde, pozole rojo, chicken, beef, vegetarian- the list goes on! But, the most important part is what you put on top-avocado, salsa, radishes, cabbage, sour cream, cheese, hot sauce, etc. The soup is definitely a crowd pleaser and makes for a great dish to serve for many people like…. Super Bowl! Touchdown!

Ingredients

-7 cups of chicken stock, low-sodium
-2 cups water
-4 chicken breasts
-1 lb Tomatillos, husked and halved
-1 Small onion, quartered
-2 Poblano chilies, cored, seeded and quartered
-2 Jalapenos, seeded and quartered
-4 Large garlic cloves, smashed
-1/2 cup chopped cilantro
-1 Tablespoon oregano leaves
-Salt and freshly ground black pepper
-1 Tablespoon olive oil
-3 15-oz cans of hominy, drained
– 1 lemon, juiced

Finely shredded lettuce or cabbage, sliced radishes, chopped onion, diced avocado, sour cream, hot sauce, cheese, tortilla chips, and lime wedges for serving. Set aside.

In a large pot, bring the chicken stock and water to a boil. Add the chicken breasts to the stock and season with salt, pepper, and hot sauce.

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Cover and simmer over very low heat until the chicken is tender and cooked through- about 25 minutes. Transfer the chicken to a plate and shred or dice the meat. Skim away any fat from the broth.

In a food processor, combine the tomatillos with the onion, poblanos, jalapenos, garlic, cilantro, lemon juice and oregano. Pulse until the mixture is all chopped, making sure to scrap down all the sides. Season the tomatillo puree with salt and pepper.

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In a large deep skillet, heat up the olive oil. Add the tomatillo puree and cook over moderate heat, stirring often, until the sauce turns a deep green- about 10 minutes.

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Pour the green sauce into the broth that is in the pot. Add the hominy and bring to a simmer over moderate heat.

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Next add the chicken and season with salt and pepper. Cook for about another 20 minutes on low heat.

We also made our own tortilla strips. First cut  the corn tortillas into long strips and place onto a greased cookie sheet. Bake at 350°F  for about 5-10 minutes or until brown.

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Serve the pozole in deep bowls and top with anything your heart desires!

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Enjoy!

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