Zesty Lemon Chicken

imageDo you ever get bored of baked chicken or your average barbecue chicken?  Well if your answer is yes, keep reading! T.W.O. has a solution for you – Zesty Lemon Chicken. The combination of the citrus and the herbs used to cook this dish makes it an easy week night recipe that tastes like a million dollars.  Move over barbecue sauce, let the lemons take over!


Ingredients

-4 Chicken breasts, bone-in
-1 Sweet Onion, chopped
-2 Garlic cloves, chopped
-2 Tablespoons Olive oil
-4 Lemons
– Herbs (Parsley, Coriander, Thyme, Rosemary), chopped
-Salt & Pepper
-Baby Potatoes, washed
-Lemon wedges
-Chicken broth

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In a Pyrex, place the washed chicken skin side down. Marinade the chicken, olive oil, herbs, lemon juice, salt and pepper for about 15 minutes. It is okay to place the lemon skins in the Pyrex, as this adds more flavors.

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Preheat your oven to 350°F.

Add the potatoes, onions & garlic. Add 1/2 cup of chicken broth to the bottom of the dish to cover some of the potatoes and the chicken.  (It should be about 1/3 of an inch)

Put in the oven for 25 minutes, then turn the chicken to the other side – skin side up – and leave it to cook for more 25 minutes, till the skin side is roasted. Once the chicken is done, plate the chicken, potatoes, lemon and drizzle with cooked broth. It’s time to eat!

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Pesto Artichoke & Mushroom Pizza

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It’s Friday Night Pizza with T.W.O.!! First off, Happy Valentine’s Day to everyone!! Hope you are spending the day with loved ones and enjoying some delicious food!  If you haven’t already decided on dinner plans, here is a great last minute recipe to add to your night.  Pesto Artichoke & Mushroom Pizza. The pesto combined with the artichoke hearts and mushrooms make this pizza a savory meal that your special someone will surely enjoy! Warning: this pizza contains garlic! 

Ingredients
– Pizza dough
– Cornmeal
– Flour
– Pesto*
– 1 cup marinated artichoke hearts, sliced
– 1 cup mushrooms, sliced
– 3to 4 cloves garlic, chopped
– 2 to 3 cups mozzarella

T.W.O. used Bolani Basil Pesto (all natural, low fat)

Preheat oven to 425ᴼF.

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, spread the pesto onto the dough, making sure you reach all the edges. Then sprinkle the mozzarella to the pizza. Spread the garlic evenly on top of cheese along with the artichoke hearts and mushrooms.

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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. Keep the oven door close so the heat stays 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.

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Cheers to another successful Friday Night Pizza Night!

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Orange Chicken

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Orange Chicken.  Yes – the popular dish people order for take-out or pick up in the frozen section at the market.  Well, now it’s time to learn how to cook it!  T.W.O. whisks up this recipe, the healthy way.  There is no deep-frying or added fat, but T.W.O. can assure you that after you try this easy recipe, you won’t want to eat the bad stuff.  It’s an easy dish the whole family will love!

Ingredients

-1 tablespoon olive oil
-1 pound boneless, skinless chicken breasts
– 2/3 cup orange juice
– 3 Tablespoons honey
– 3 Tablespoons soy sauce
– 2 Tablespoons rice vinegar
– 1 teaspoon chili sauce (sriracha or sambal oele)
– 1 Tablespoon orange zest, grated
– 1 clove garlic, minced
– 1 teaspoon fresh ginger, grated
– 1 Tablespoon water
– 1 Tablespoon cornstarch
– 1/4 cup green onion, diced

Cut the chicken into 1-inch cubes.  In a sauté pan, heat the olive oil and 1/3 cup orange juice over medium heat.  Add the chicken cubes and cook for about 6 minutes.  Make sure to mix the chicken so it cooks on all sides.

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 While the chicken is cooking, begin mixing the wet ingredients together. In a bowl, add the remaining orange juice, honey, soy sauce, rice vinegar, chili sauce, garlic, orange zest, ginger, water and cornstarch.  Mix well.

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 Add the wet ingredients to the chicken and cook for about 4 minutes on medium to low heat.  The sauce will thicken.  Make sure to coat the chicken in the sauce when cooking.

 Remove from heat and put over a bed of quinoa, rice, and sautéed vegetables or even rice noodles. Top the dish off with green onions. T.W.O. put theirs over quinoa and added a side spinach salad.

See, we told you this was going to be an easy recipe for your weeknight or weekend dinner.  Warning – make extras so people can go back for seconds!

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Broccolini White Pizza

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TGIF! It’s time for Friday Night Pizza Night!!! Today we are using a new ingredient on our pizza….broccolini.  This vegetable looks like mini-broccoli and is often misidentified as young broccoli,  but it is a hybrid of broccoli and kai-lan,

Ingredients:

– Pizza dough
– Cornmeal
– 2 Table spoons olive oil
– 2 Tablespoons dried basil
– 2 garlic cloves, chopped
– 4 stems broccolini
– ½ cup olives, diced
– 1 – 1 ½ cup marinated artichoke hearts, sliced
– 3 cups mozzarella

Preheat oven to 425ᴼF.
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 olive oil and spread it on the dough, making sure you reach all the edges. Sprinkle the diced garlic and basil evenly on top of the olive oil.

Add your mozzarella cheese, followed by the broccolini, artichokes and olives.  Spread the toppings evenly.

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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.  The pizza will take 15-20 minutes.

Once done the pizza is done, take it out of the oven and let it sit for 5 minutes.

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Cut and serve.  Once again, another successful Friday Night Pizza Night!!!

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imageCheers,

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7-Bone Chuck Roast

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T.W.O. has served this dish for many Super Bowl parties, birthday parties and family reunions.  It’s an easy, one pot process with minimal ingredients that have a whole lot of flavor.  The secret ingredient…dark beer!  Let’s start cooking!

Ingredients:
4-6 pound 7-bone chuck roast
1 package Lipton Onion Soup mix
1 bottle dark beer*
1 large Maui sweet onion- cut into wedges
2 cups whole pepperoncini
Montreal Steak seasoning
Water
*Lagers work the best, but if you don’t have one lying around grab a Budweiser! It won’t disappoint!

Directions:

Season the roast with Montreal steak seasoning. Let roast sit at room temperature about 15-20 minutes.

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In a large pot, sauté seasoned meat over medium heat.  Brown each side about eight minutes. After browning meat, put cut onions onto bottom of pot under meat. Sauté onions until slightly golden. Sprinkle onion soup mix over the meat.  Finally, add the pepperoncini to the pot.

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Add enough water to the pot half way up the thickness of the roast. Evenly pour the beer over the meat.

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Bring the liquid to a boil. Turn down to a simmer and cover. Cook 2 ½ to 3 hours over low heat. The longer the meat cooks, the more tender it becomes.  Not to exceed 6 hours…..unless you want beef jerky! The meat will fall off the bone!  Of course, you must sample the meat prior to serving!!

Serving suggestions:

Make beef dip sandwiches on French rolls or your favorite roll. Cut meat into chunks.  Add mustard, horseradish, or whatever your pallet’s crave.  Serve with coleslaw or a side of home made potato salad.  Plate the sandwich with a kosher pickle.  Enjoy!

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Or, serve meat accompanied with your favorite vegetables. Top with the pepperoncini.

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First and ten, do it again!

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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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Twice Baked Potatoes

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It’s almost Super Bowl Sunday…do you have a menu ready? If not, don’t worry! Between now and February 2nd, we will be featuring some delicious recipes that will be perfect options for your spread! Today–twice baked potatoes!

Ingredients
-6 large Russell Potatoes, washed
-1/2 cup 2% milk
-1/2 cup sour cream
-2 garlic cloves, diced
-1/2 cup butter, softened
-2 cups cheddar cheese, shredded
-4 Tablespoons dried basil leaves
-Green Onions
Krazy Salt
-Pepper

Preheat oven to 400°F.

Using a knife, poke holes in the potatoes prior to putting in the oven. This allows the potatoes to breath and the heat to spread evenly inside. And so they don’t burst!

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Bake the potato for about 30-40 minutes. You will know when the potatoes are done when you can easily put a butter knife through each of them.

Remove the potatoes from the oven and let them sit for 5 minutes. Using a sharp knife. Slice the potatoes in half, long ways.

Using a spoon, scoop the inside of the potatoes out and place into a big mixing bowl. Scrap as much out as possible without breaking the skin. Once complete, add the butter to this warm mixture to melt. While melting, add sour cream, garlic, milk, 1 1/2 cup cheese, basil leaves, salt and pepper. Mix with a hand mixer or a wooden spoon. Once all the ingredients are combined, add the potato mixture to the potato skins.

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Top the stuff onions with the remaining shredded cheese. Place in the heated oven for 10-15 minutes. Then turn the oven to broil and let the potatoes broil for 1-2 minutes. The cheese should melt and the tops should get a little brown. Remove the potatoes from the oven. Top with green onions/ chives and serve!

Your football crowd will be pleased!

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Ready, Set, Hike, TOUCHDOWN!

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Kale, Pomegranate, Apple and Flank Steak Salad

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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.

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Ingredients:
– 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
– Salt
– Pepper

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.

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In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.

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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.

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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.

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Cheers,

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Lemon Goat Cheese, Artichoke, Mushroom Pizza

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It’s Friday. It’s Lemon Week. So why wouldn’t we end it with our famous Friday Night Pizza Night- using lemons! This Lemon Goat Cheese, Artichoke and Mushroom Pizza satisfies all taste-buds.  It’s zestful, sweet, spicy and appetizing.  How so?  The zesty and tart taste comes from the Meyer lemon, then complimented by the creamy, sweet goat cheese. The spice – well that comes from the garlic! And what wouldn’t be more appetizing than marinated artichoke hearts, mushrooms, all covered with a fresh arugula salad? T.W.O. has the perfect pizza to finish off this Lemon Week!

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Ingredients:
– Pizza dough
– Cornmeal
-Flour
-2 Tablespoon Olive Oil
-2 Meyer lemons
-1 large log goat cheese
– 2 Tablespoons dried basil
-1 cup Crimini mushrooms, sliced
-1 small can marinated artichoke hearts, drained and cut
– 5 garlic cloves, diced
-3 Tablespoons spicy brown mustard
– Arugula

Preheat oven to 425ᴼF.
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.

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Spread the olive oil on the dough using a spoon. Sprinkle the dried basil leaves on the dough, making sure to evenly distribute. Add 3 of the diced garlic cloves.

In a bowl, mix the goat cheese, dried basil and the juice one lemon. Set aside. Add the mushrooms and marinated artichoke hearts to the pizza dough. Place small spoonfuls of the goat cheese mixture onto the dough about ½ inch apart from one another. Make sure the cheese reaches the edges.

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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.

While the pizza is cooking, make your arugula salad for the top. In a bowl, mix together the juice of the remaining lemon, 2 diced garlic cloves, spicy brown mustard and salt and pepper to taste. Pour over the arugula and mix. Set aside.

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Once done the pizza is done, take it out of the oven and let it sit for 5 minutes. Add the arugula salad and then cut your pizza. It’s time to eat!

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Hope you all had a great Lemon Week, because we sure had fun making it!

When Life Gives You Lemons, Make a Lemon Infused Pizza!

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French Onion Soup

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French Onion Soup

There are only a couple places that we like to go for French Onion Soup, but we can assure you that nothing beats T.W.O.’s French Onion Soup! It’s savory, light and healthier than most recipes! Every minute cooking it will be worth it in the end!

Ingredients:
– Beef broth*
– 5 sweet onions, sliced
– 1 bottle dark beer
– ¼ cup balsamic vinegar
– 3 cloves garlic, minced
– Salt
– Pepper
– Olive oil
– Baguette, sliced
– Mozzarella, sliced

*The secret to this recipe is the broth.  T.W.O. used the broth from their seven-bone roast they cooked a couple nights before.  The meat was seasoned with Montreal Steak seasoning and onion soup mix.  Make sure to strain the broth before using it for your French Onion Soup!

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Sautee the onions and garlic in olive oil for 8-10 minutes or until soft.  Add salt and pepper to taste.

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In a pot, bring the beef broth to a boil.  Add the garlic and onions.  Slowly stir in the beer, balsamic vinegar and fresh pepper.  Cook on high heat for 1 minute.

Bring the temperature down to low and cover the soup.  Cook for about 40 minutes to 1 hour.

Once the soup is ready, ladle some into an oven safe bowl.  Turn the oven on broil or 500°F.  Put the bread in the oven and broil until a little toasted.  Once toasted, put the bread in the soup and top with a slice of mozzarella.

Place the soup in the oven and broil for about 3 minutes or until the cheese browns a bit.  Remove from the oven and place on a plate so you don’t burn your hands!

Ready to serve! Happy cooking.

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