Dinner – T.W.O.

Grilled Chicken and Corn with Jalapeño Lime Dressing

Published on August 11, 2014August 10, 2014 by T.W.O.2 Comments

Chicken, corn and Jalapeño are the three main ingredients in this fresh, flavorful summer salad. It’s a great meal for those bikini-ready diets we are all on this summer. It’s a beautiful salad that tastes even better and will satisfy any audience.

Grilled Chicken and Corn with Jalapeño Lime Dressing

Ingredients:

Dressing:
– 1/2 cup plus 2 Tablespoons fresh lime juice
– 5 Tablespoon extra-virgin olive oil
– 4 ears of corn
– Salt
-Pepper
Salad:
-2 bunches scallions, halved
-1/4 cup extra virgin olive-oil
– Salt
– Pepper
– 4 boneless chicken breasts
– 1 Tablespoon rosemary leaves, chopped
– 2 cups cherry heirloom tomatoes, halved
– 1/4 cup basil, thinly sliced
– 2 cups mixed greens

Directions:
1. Pre-heat the grill.
2. In a bowl whisk together all the dressing ingredients.
3. In a bowl, mix 2 Tablespoons of olive oil, salt, pepper and scallions.
4. In another bowl, coat the chicken with the remaining 2 Tablespoons of olive oil and rosemary; season with salt and pepper.
5. Grill the corn (with some of the husk still on), scallions and chicken over moderate heat, turning occasionally. The scallions will take 5 minutes and the chicken and corn should take around 15 minutes.
6. Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off the cobs. Transfer to a bowl and add tomatoes, basil and half the dressing. Toss.
7. Plate the chopped kale and top with corn salad. Top with the chicken and garnish with lime zest and dressing.

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!

Spicy Chicken Chipotle Tacos with Mango Salsa

Published on April 1, 2014June 6, 2014 by twinswithoriginality1 Comment

It’s that day of the week again-Taco Tuesday!! For this week’s taco Tuesday, T.W.O. is featuring their spicy chicken chipotle tacos with a fresh mango salsa. The spice of the chipotle peppers in adobe sauce are complimented well by the zesty, refreshing mango salsa. Try this recipe for your next taco night!

Spicy Chicken Chipotle Tacos with Mango Salsa

Ingredients:

-2 Chicken breasts, boneless & skinless
-2 cans Embasa chipotle peppers, in adobe sauce
-2 Mangoes, cubed
-4 Cocktail Tomatoes, chopped
-1/2 of a red onion, chopped
-1 Orange bell pepper, chopped
-Cilantro, chopped
-1 avocado
-2 limes
-1/2 of a lemon
-Salt and Pepper
-Corn tortillas*

*T.W.O. uses La Tortilla Factory corn tortillas

Marinate the chicken breasts with the peppers in adobe sauce for at least 2 hours before cooking.
To make the mango salsa, cut up the mango, tomatoes, red onion, bell pepper, and cilantro. Season the salsa with salt, pepper and the juice of the limes and lemon. Mix and refrigerate until the chicken is done.
To cook the chicken, begin by slicing the chicken into thin strips.
Heat up a skillet medium to high heat. Place chicken, along with the remaining of the marinade into the skillet. Cook until chicken is done.
Heat up the tortillas and plate. Build your tacos by placing the chicken with sauce and salsa on the tortilla. Garish the taco with a slice of avocado.

Parsley Pesto Chicken Skewers

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

Skewers are a great way to spicy up your meals. It’s one way to get your protein, vegetables and your savory! Check out how we made these Parsley Pesto Chicken Skewers.

Parsley Pesto Chicken Skewers

Ingredients:
– 1 cup parsley leaves
– 10 garlic cloves, crushed
– 1 teaspoon crushed red pepper
– ¼ cup extra virgin olive oil
– ¼ cup lemon juice
– Salt
– Pepper
– 2 chicken breasts, cubed
– Mushrooms
– Bell peppers
– Red Onions, thick slices
– Wood skewers

Instructions:
1. In a blender, pulse the parsley, garlic, crushed red pepper, lemon juice and olive oil to a thick puree. Mix in salt and pepper to taste.
2. In a bowl, mix the chicken and pesto. Put in refrigerator to marinate for 2-4 hours.
3. With about 30 minutes, left to marinate, soak the wood skewers in water. This eliminates them from splintering.
4. Remove the chicken from the refrigerator to assemble the skewers.
5. Wash and cut the peppers. Keep the mushrooms whole. The red onions should be cut in thick slices.
6. To assemble, add each ingredient to the skewer. Put more or less vegetables depending on your liking.
7. Set the skewers aside once assembled. Pour any remaining marinate over the top of the skewers.
8. Barbeque on? Should be! Once it’s ready, put the skewers on over medium heat and cook for about 15-20 minutes.
9. Make sure the chicken is cooked. Once done, plate over your favorite side dish and serve! T.W.O. served theirs over lentils.

Happy Cooking!!

Boneless Short Ribs

Published on March 24, 2014March 23, 2014 by T.W.O.Leave a comment

Craving ribs, but don’t want to have to deal with the mess of eating them? Well you still can! Solution – boneless short ribs! Short ribs are great because you still have the same great taste as ribs, but you can use a fork and knife! Sounds a little more ideal when you are wearing those white pants! If you haven’t tried cooking boneless short ribs, T.W.O. would highly suggest them for your next dinner, party or even holiday meal!

Ingredients:
-Short ribs, boneless
-Montreal Steak Seasoning
-Cayenne Pepper
-Shallots
-Olive Oil
-BBQ Sauce

First, season the ribs with Montreal Steak seasoning and cayenne pepper. In a large skillet, pour some olive oil and heat to medium to high heat. Add the short ribs and sear each side for about 4 minutes. Once each side is seared, add water to the skillet. The water level shouldn’t cover the meat, but rather be at 1/3 the way up. Turn the heat to low and allow the meat to simmer for a minimum of 2 hours. (T.W.O. suggests cooking them for 2 ½- 3 hours) Make sure to flip the meat at hour 1.

After the meat has simmered, fire up that BBQ! Place the short ribs on the grill and cook for about 4 minutes. Add your BBQ sauce to each side of the short ribs. Allow to cook for another 4 minutes. Now it’s time to eat some ribs…. only one napkin needed too!

Baby Kale and Farro Salad with Mustard Vinaigrette

Published on March 20, 2014March 20, 2014 by T.W.O.1 Comment

Farro? Heard of it? Cooked with it? Well if your answer is no to any of these questions, T.W.O. will be sure to change that to YES! Farro is a food product composed of the grains of certain wheat species. It is debatable about the exact definition, so we won’t get into it! Farro originated in Italy – Tuscany to be exact. It can sometimes be called barley since they both have similar characteristics. Okay, enough of the definition stuff, lets get cooking!

Ingredients:
– 1 ½ cup faro, uncooked
– 1 cup cherry tomatoes, halved
– 4 ½ cups baby kale, chopped
– ½ cup carrots, thick strips
– 1 cup corn kernels, fresh or roasted
For the dressing:
– 4 Tablespoons fresh lemon juice
– 2 teaspoons balsamic vinegar
– 1 Tablespoon Dijon mustard
– 1 Tablespoon soy sauce
– 1 shallot, diced
– 1 clove garlic, diced
– 2 teaspoons parsley, chopped
– ¼ cup extra virgin olive oil
– Salt
– Pepper
– Garlic powder

Bring 6 cups of water to a boil in a large covered saucepan. Add the farro, pinch of salt and garlic powder. Return to a boil. Reduce heat to low and cook, stirring occasionally until the farro is puffy and slightly chewy. This should take 20-25 minutes.

While the farro is cooking, make your dressing. In a bowl combine the lemon juice, vinegar, Dijon mustard and soy sauce. Mix well. Add in shallot, garlic, parsley, olive oil, salt and pepper.

When the farro is done cooking, drain immediately and rinse with cold water. Drain again and transfer to a bowl. Add cherry tomatoes, corn, kale and carrots. Mix the dressing into the farro. Serve immediately. T.W.O. grilled some fresh cod to go with the farro salad. It was a delicious addition to this protein packed, flavorful salad.

Happy Cooking!

Steak Tacos with Roasted Corn Salsa

Published on March 18, 2014March 17, 2014 by T.W.O.Leave a comment

Taco Tuesday! T.W.O. loves incorporating fresh vegetables in their meals and what better way to complete tacos than making a fresh roasted corn salsa. The sweet, savory grilled steak and the crunch of the corn makes this one of our favorite Taco Tuesday recipes. Grab your friends, chips, salsa and guacamole and getting ready for a real treat!

Ingredients

– 2 ½ pounds flap meat steak
– 2 cups Island Soyaki marinade (Trader Joes)
– 12 green onions
– 4 ears of corn, husked
– 2 Tablespoons olive oil
– 1 cup fresh cilantro, chopped
– 2 teaspoons lime zest
– 2 Tablespoon lime juice
– 2 Tablespoon lemon juice
– 1 can Embasa chipotle peppers, in adobe sauce
– 12 corn tortillas*
– Salt & Pepper to taste

* T.W.O. uses La Tortilla Factory corn tortillas.

Marinate steak for a minimum of 2 hours prior to barbequing. When you are ready to start barbequing, remove the meat from the refrigerator and bring to room temperature.

In the meantime, brush the corn and green onions with olive oil. Place the corn on the barbeque for about 20 minutes. Make sure you flip the corn so that all sides cook. With 5 minutes remaining add the whole green onions.

Once the corn and green onions are done, remove from grill and replace with the steak. Cook for about 15-20 minutes.
While the steak is cooking, cut the corn off the cob and green onions. Place in a bowl. Mix in cilantro, lime zest, lime juice, lemon juice, chipotle peppers and salt and pepper. Set aside.

Remove the steak from the grill and heat the corn tortillas. Warming up the tortillas is optional. Once done, place the tortillas on a plate. Thinly slice the flap meat and place on the tortillas. Add the corn salsa. That’s a wrap!

Enjoy your Taco Tuesday!

Shaved Brussel Sprout Mushroom Pizza with Cauliflower Crust

Published on March 14, 2014March 13, 2014 by T.W.O.1 Comment

It’s that time again – Friday Night Pizza Night with T.W.O. Tonight, we are featuring a shaved brussel sprout, mushroom pizza with a cauliflower crust. It’s not your traditional pizza, but that’s what makes it fun and original- right? Can’t keep eating the same thing every week. If you are looking to experiment with you pizza, this recipe is for you! Did we mention it is healthy and gluten-free? Oh…and it tastes good too! Happy Friday Night Pizza!

For the Crust
– 1 large head of cauliflower or two small heads, coarsely chopped (creates about 4 cups of cauliflower “rice”)
– 3 eggs
– 1- 1 ½ cups almond meal
– ¼ cup mozzarella cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
Sea salt and cracked black pepper

For the Toppings
– 1 cup ricotta cheese
– 2 cups mozzarella
– 1 large yellow onion, peeled and chopped
– 2 cups Brussels sprouts, shredded
– 1 Tablespoon balsamic vinegar
– 1 small package mushrooms
Sea salt and cracked black pepper

Place chopped cauliflower in food processor, sprinkle with salt and pepper and pulse until it resembles a rice consistency. Transfer cauliflower rice to a large bowl and add almond meal, eggs, mozzarella garlic powder and onion powder. Using your hands, mix all ingredients together until it begins to stick and can be shaped into two balls.

If the cauliflower balls are too wet, squeeze the excess liquid out and add a little bit more almond meal. The texture will never be dry like conventional flour dough but you don’t want it to be dripping wet either. A little moisture is fine and will not prevent the crust from firming up in the oven.

Line a two baking sheet with parchment paper. Transfer the cauliflower balls onto the center of the paper and using your hands, shape into a pizza crust of about 1/3 inch thickness. Bake the cauliflower pizza crust in the oven for 20-25 minutes, until the sides are beginning to brown. Remove from oven.

Once the pizzas are done, spread one pizza with ricotta and the other with mozzarella. Spread the Brussels sprouts, onions and mushrooms evenly over the top of the pizza. Drizzle with balsamic.

Place in the oven for 15 more minutes. Remove and let cool for 2 minutes before serving. Another successful Friday Night Pizza Night!!

Cheers!

Greek Lamb Burgers with Homemade Tzatziki Sauce

Published on March 13, 2014March 12, 2014 by T.W.O.1 Comment

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!

Ingredients:
– 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
– Lettuce
– 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.

Happy Barbequing!

California Pizza Road-trip

Published on February 28, 2014February 25, 2014 by T.W.O.Leave a comment

In honor of Friday Night Pizza, T.W.O. will be featuring our favorite pizza places in California. Each places has a unique touch that keeps us coming back. Not only is the pizza good, the ambiance and the people you are worth make the experience that much better. Enjoy reading about our favorites.

ZeroZero, San Francisco

ZeroZero is obviously named after the flour that is used to make the pizza dough. That being said, by using 00 Flour and a stone oven, it’s safe to safe the pizza has a light, airy and fluffy crust. Not to mention the dough is sweet. Combining the dough with fungi or vegetables and even their seasonal special that incorporates fresh produce to make a delectable masterpiece. ZeroZero does it write! Start the meal with a beet salad and a side of fresh pasta. The lamb rague is awesome. Can’t forget about the wine on tap too! The rose is great!! The final course – an afrigato. Yes, ice cream covered in a an expression shot. Make your reservation early, this is a popular place!! Don’t forget to send you post card to T.W.O. To tell us about your meal!

Una Pizza Napolentana, San Francisco

Minimalist. Tradition. Perfection. It’s a one guy show at this restaurant. Immediately you walk into this place thinking that you are going to be impressed. It’s a white wall, concrete floor filled space that is commonly covered in flour. Yes, one guy. His kitchen is set up in the middle of the restaurant or should I call it an art exhibit. That’s the feel you get. Now for the pizzas-there isn’t many, but that’s okay because you don’t need much. Margarita, Bianca, traditional-take your pick. Each person orders a pizza for them self. And you will be disappointed when you fits his it yourself. Don’t expect salads or anything else on the menu. It’s all about the pizza. Pair it with wine or a beer and finish the meal off with coffee. That it. You will be coming back for more! There are no reservations for this place, so be sure to get there early. Once the pizza dough runs out, that’s it. Closed for business’s. Enjoy!

Pizza Port, Solana Beach

A day after the Del Mar horse races calls for a meal at Pizza Port. Located near the train station, this traditional pizza parlor has the best pizza in San Diego County. Grab your friends, a booth and a pitcher of beer and enjoy the big slices of Pizza Port.

Pizzeria Mozza, Newport Beach

Tucked in a corner of Newport Beach along Pacific Coast Highway, this gem is a great dinner spot for friends, couples or company events. (They have a great private room) Pizzeria Mozza specializes in wordfire pizzas along with salads, pastas and one of our favorite desserts in Orange County….Butterscotch Budino. Grab some friends and make this a stop on your drive up PCH. You won’t be disappointed!

Happy Friday Night Pizza Night!