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,

T.W.O. signature

Stuffed Peppers

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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.

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

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

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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!

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

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Chicken with Garbanzo Bean Salad and Burrata

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One of T.W.O. ‘s favorite proteins to experiment with is chicken because it is eaten more often than any other protein and can get very old if you don’t switch it up! So T.W.O. decided to create a spin on chicken Parmesan and bruschetta by creating a dish using chicken, a garbanzo bean salad, and burrata! Whether it is for a dinner party, family gathering or weeknight meal, you will find this dish to be easy but most of all- gastronomical!

 Ingredients

– 2 boneless, skinless chicken breasts
-1 can of garbanzo beans
-Favorite pasta sauce
-Fresh Basil
-Garlic cloves
-Fresh pepper
Crazy salt
-Burrata cheese

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 First, chop garlic and basil and place in a mixing bowl. Next, add garbanzo beans, pasta sauce and fresh ground pepper.  You want to add enough sauce just to cover the garbanzo beans and create a little liquid. Let this mixture marinade for about 20 minutes in the refrigerator.

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While the garbanzo bean salad is marinating, start the grill. Season the chicken with salt and pepper.  Place chicken onto grill and cook for about 20-25 minutes or until done. Meanwhile, turn on your oven to 425° and take the garbanzo bean salad out of the refrigerator. When the chicken is done, place the chicken breasts into a Pyrex and top with the garbanzo bean salad.  (You will have left over salad if you only use 2 chicken breasts, but it makes for a great side dish or snack while cooking!)

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Put the Pyrex into the oven for 3-5 minutes. Next, place the burrata cheese over the garbanzo bean salad and put in the oven.

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Allow the cheese to melt for about 2 minutes and then turn the oven on broil. Let the dish broil for about 2 minutes, or until the cheese gets a little brown. Once this is done, take the chicken out of the oven and get ready to serve!

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 Bon appetite!

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