Dinner – Page 3

Stuffed Peppers

Published on January 7, 2014January 5, 2014 by twinswithoriginalityLeave a comment

Growing up, T.W.O. grew up with a traditional Russian dish called Golubzi, which are cabbage rolls stuffed with ground meat, rice, carrots, and garlic. This dish is definitely a favorite, but we decided to change things up and stuff peppers instead! Check it out!

Ingredients

-1 to 1 1/2 lbs. ground beef, lean
-1 cup basmati rice, cooked
-1 cup carrots, shredded
-1 can (8oz) tomato sauce, seasoned with herbs
-1/2 cup Crimini mushrooms, chopped
-4-5 Large Bell Peppers
-1 can stewed tomatoes
-Mozzarella Cheese
–Crazy Salt
-Garlic powder
-Ground Pepper

Preheat oven to 350°F. Begin by mixing the ground beef (uncooked), rice, carrots, tomato sauce and mushrooms together. Season with salt, garlic powder and pepper.

Next, cut the bell peppers in half and remove seeds. Stuff each pepper half with meat mixture and place into a Pyrex.

Pour the stewed tomatoes over the peppers. If there are large pieces of tomato, cut them into smaller pieces.

Cover Pyrex with foil and place into oven. Bake for about 30 minutes. Remove peppers from the oven and place slices of mozzarella cheese on top and place back into the oven on broil. Once the cheese is melted and slightly brown, take the peppers out of the oven and serve!

If you are not stuffed now, you will be after eating these!

Artichoke & Spinach Pizza

Published on January 3, 2014December 31, 2013 by T.W.O.1 Comment

Do you know what night it is?? Yep, that’s right…Friday Night Pizza Night! We are featuring an Artichoke & Spinach Pizza this week. It’s a hearty pizza with a béchamel-style sauce and fresh spinach that will please any crowd. Check out how to make this delicious, gourmet pizza below!

Ingredients

– Pizza Dough*
– Cornmeal
– Flour
– 8 oz fresh spinach, divided
– 2 Tablespoon butter
– 2 Tablespoon unbleached flour
– ¾ cup milk
– ¼ teaspoon onion powder
– 2 cloves garlic, diced
– 1 Tablespoon Extra Virgin olive oil
– 6 ounces mozzarella cheese, shredded
– 2 ounces Pecorino Romano, grated
– 1-8 ounce can of marinated artichoke hearts
– Krazy Salt
– Fresh Ground Pepper

*T.W.O. used pizza dough from VJB Deli.

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.

In a large sauté pan, heat 1 Tablespoon of olive oil over medium heat for about 1 minute. Add ¾ of the spinach and sauté for 3 minutes or until wilted. Remove from heat and place on paper towels. Once some of the oil is drained, chop the spinach and set aside.

In a small saucepan, melt butter over medium heat. Whisk in flour and onion powder and cook for 2 minutes. Slowly add the milk and increase the temperature to medium-high heat for about 4 minutes or until the sauce thickens. Make sure you are stirring constantly, so the sauce doesn’t burn. Remove from heat and stir in 1 clove of diced garlic, pepper, Krazy Salt and sautéed spinach.

Chop the remaining fresh spinach and set aside.

Add the white béchamel spinach sauce to the top of the pizza dough. Add the fresh spinach along with the remaining 1 clove of chopped garlic. Sprinkle the shredded mozzarella and Pecorino Romano cheese on top.

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.

Happy Friday Night Pizza Night!

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.

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!

Leg of Lamb

Published on December 9, 2013December 8, 2013 by twinswithoriginality3 Comments

With the holidays in full swing, there are parties to attend and parties to host. And with hosting a party, it might mean that you are responsible for the meal. You are in luck-T.W.O. has a fabulous recipe for your main entrée- Leg of Lamb! We absolutely love this dish- it is easy, full of flavor and perfect for a group of people. Plus, it makes for great leftovers!

Ingredients

-4 ½ lb. boneless leg of lamb
-5 garlic cloves, halved
-Montreal Steak Seasoning
-Apricot preserves

Preheat oven to 425°F. Begin by washing the leg of lamb. Place leg of lamb in a roaster pan. Using a knife, poke holes in the leg of lamb for the garlic cloves. Make sure to do this for the bottom of the lamb. Take garlic and stick into each hole.

Next, season both sides with Montreal Steak seasoning.

When the oven has reached its temperature, place the lamb in. Roast for 15 minutes at 425°F. After 20 minutes, turn heat down to 325°F for the remainder of the time. Leg of lamb should be roasted for about 20 minutes per pound or reach an internal temperature of 145°F. A 4 ½ pound lamb takes about 1 hour and 15 minutes. About 15 minutes before the lamb is ready, cover spread apricot preserves on the lamb. Make sure to put a good amount on the top and sides.

Once the lamb has reached an internal temperature of 145°F, take it out and cover with foil. Let the lamb sit for about 10 minutes.

After it has had time to sit, you are ready to slice and service!

Bon appetite!

Harvest-Stuffed Chicken Breasts

Published on November 26, 2013November 26, 2013 by twinswithoriginalityLeave a comment

Chicken likes to be stuffed “T.W.O.!” It may not replace your Thanksgiving dinner, but definitely is a great dish that all your guests will enjoy before or after Thanksgiving week! It’s simple, healthy, and will make your next dinner party a hit!

Ingredients

– 2 Boneless, skinless, chicken breasts
-Salt & Pepper
-Red Quinoa
-1 Sweet potato, cooked
-Crimini mushroom’s, chopped
-Spinach, chopped
-Dried cranberries
-Goat cheese

First cook your quinoa. Start by bringing 2 cups of water to a boil. Next, add your quinoa into the water. Add salt, pepper, or even garlic powder to the mixture. Once to a boil, reduce quinoa to a low heat. Next, chop up your vegetables, including the yam/sweet potatoes. Add the vegetable mixture and quinoa together.

Next, slice your chicken breast in half.

Stuff each breast with quinoa mixture and wrap.

Secure breast with rotisserie warp. Repeat once again. Place chicken into Pyrex and bake for about 25 minutes or until cooked all the way.

Bam! It’s all about the stuffing!

White Artichoke Pizza

Published on November 15, 2013November 14, 2013 by T.W.O.Leave a comment

Happy Friday Night Pizza Night!!

Just got paid…Friday night… and T.W.O. is feeling alright! Our aprons are ready for some pizza making! This week’s pizza is a delicious white pizza with artichokes, mushrooms, garlic and fresh mozzarella.

Ingredients:

– Pizza Dough*
– Cornmeal
– Flour
– Fresh mozzarella, about 9 large round slices
– 2 Tablespoons olive oil
– 1 – 1 ½ cups marinated artichoke hearts, sliced
1 cup mushrooms, sliced
– 2 cloves garlic, chopped
– 2 Tablespoons dried basil

* T.W.O. used VJB Cellars pizza dough which is made with 00 flour.

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 fresh mozzarella, spacing the slices equally so the cheese will melt to the edges. Next, add your sliced artichokes and mushrooms. If you are an artichoke lover like T.W.O.- you can add more as desired!

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 425ᴼ. 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.

Is it time to eat yet?!

Sure is! Hope you enjoy this light, fresh and flavorful white artichoke pizza on your Friday Night. Don’t forget to pick your movie to go along with your dinner!

Potatoes au Gratin

Published on November 14, 2013November 14, 2013 by twinswithoriginalityLeave a comment

Potatoes make a great side dish, but sometimes, well- they can just be so bland. T.W.O. decided to change things up a bit and make Potatoes Au Gratin! And wow, was it a hit! The ingredients are simple, but the flavor is so delectable!

Ingredients:

-½ cup low-salt chicken broth
-1½ cups heavy cream
-2-3 garlic cloves, chopped
-1 Tablespoon dried basil
-2½ pounds Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
-Krazy Salt and freshly ground black pepper
-1 Tablespoon nutmeg
-1-2 cups grated Gruyère cheese

In a small saucepan, combine the broth, cream, garlic and basil. Bring to a boil. Take it from the heat and let the flavors infuse as you assemble the potatoes.

Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with salt, pepper and nutmeg. Layer with 1/3 of cheese. Top with another one-third of the potatoes, season with salt, pepper and nutmeg again. Layer with another 1/3 of cheese. Arrange the remaining potatoes on top and season.

Put the gratin dish on a baking sheet to catch any spills. Pour the cream mixture over the potatoes. Sprinkle with the remaining cheese.

Cover the dish loosely with foil and bake in the oven until the potatoes start to get tender, about 30 minutes. Remove the foil and continue baking, basting occasionally with the liquid in the dish, until the potatoes are very tender when pierced with a knife and a golden crust forms on top. This will take about another 30 to 45 minutes. Let cool for about 15 minutes before serving.

Bon appetite!

Three Bean Turkey Chili

Published on November 7, 2013November 7, 2013 by twinswithoriginality1 Comment

It’s getting chilly, so it’s time for some chili! T.W.O. loves making chili during the fall and winter months. One of our favorite variations is turkey chili with 3 types of beans. The recipe is very simple and quick, so it makes for a great weeknight meal. The leftovers are delicious “T.W.O.!”

Ingredients

-Ground turkey, lean
-1/2 of white onion, chopped
-3 cloves of garlic, chopped
-2 cans (15 oz) of black beans
-1 can (15 oz) of kidney beans
-1 can (29 oz) of pinto beans
-1 can of stewed tomatoes
-2 cans (7 ounces) of diced, green chilies*
-1 package of chili seasoning
-1 package of crimini mushrooms, sliced
–Crazy Salt
-Ground Pepper

*T.W.O. likes a little spice to their chili, so we use the “fire roasted” Ortega chilies

Begin by sautéing onions and garlic in a pan.

After about 3-5 minutes, add in ground turkey. Cook for about 8 minutes or until meat is cooked thoroughly.

Next, drain all the liquid from the canned beans into a bowl and set aside. Pour all the drained beans into a large pot and turn stove to high heat.

Before adding in the stewed tomatoes, chop the tomatoes into quarters. Add tomatoes with their juice to the pot. Then add ground turkey mixture, green chilies, crimini mushrooms and chili seasoning and stir.

Once the chili is boiling, turn heat down to low to let it simmer. The chili can simmer any where from 20 minutes to 1 hour. The longer the better!

When you are ready to eat, turn off the heat and allow the chili to sit covered for 5 minutes. Ladle the chili into a bowl and garnish with your favorite toppings. T.W.O. likes to top their chili with sliced avocado, cheese, sour cream (or Greek yogurt), cilantro, and hot sauce. Now it’s time to warm up and enjoy a great bowl of chili!

Enjoy!

Roasted Butternut Squash with Swiss Chard

Published on October 28, 2013October 24, 2013 by T.W.O.Leave a comment

Picture this: A cold autumn’s night with green vegetables, toasted pine nuts, butternut squash and goat cheese. Sounds T.W.O. perfect, right? Well it is! Check out how to make this dish below.

Ingredients:

– 1 large butternut squash
– 2 large shallots, quartered
-4 gloves of garlic, skinned and halved
– 1 ½ Tablespoon cinnamon
– 1 ½ Tablespoon nutmeg
-1 large head Swiss chard, stems and leaves chopped separately
-¼ cup pine nuts, toasted
-¾ cups dried cranberries
– ¼ cup honey goat cheese, crumbled
– balsamic vinegar, to drizzle

Preheat oven to 375ᴼ. Peel the squash and cut in half lengthwise. Seed the squash and cut into bite-size cubes. Spray/brush the squash with olive oil and mix in cinnamon and nutmeg. Once the squash is coated, place on a baking sheet and cook for about 30-40 minutes until soft. Check the squash periodically and mix.

At the 20 minute mark, add the garlic and the shallots to the butternut squash on the baking pan in the oven.

While the squash medley is cooking, chop the Swish chard stems and sauté in a fry pan for 3 minutes with a drixzle of balsamic vinegar. After 2 minutes, add the Swish chard leaves.

Mix in the cranberries and the roasted pine nuts.

Remove the squash, shallots and garlic from the oven and add to the Swish chard mixture. Once mixed, remove from stove and plate the ingredients. Add the goat cheese to the top for garnish. Serve immediately.

T.W.O. enjoys having this for leftovers for lunch the next day. Just heat it up in the microwave or on the stove and you will have another tasty meal!

Happy cooking!!!