Thanksgiving is one of our favorite holidays since it’s always filled with family, friends, great food and adventures. This year we also had amazing weather, so we got to go to the beach and take advantage of the outdoors. Here are some photos that capture our fun 5 days at home with our family. (Video trailer included at the bottom)
It’s simple, flavorful and anyone can do it. Honey Glazed BBQ Chicken. T.W.O. loves sharing fast and easy recipes that will spice up your week day dinners. This recipe involves three ingredients and will be great for a main entrée, topping to a salad or even sliced in a sandwich. Grab your bbq tongs and lets start grilling.
Honey Glazed Chicken
– 4 chicken breast
– ¼ cup organic honey
– 1-2 Tablespoons Lawry’s Season Salt
1. Preheat your bbq.
2. Sprinkle the Lawry’s Season Salt on both sides of the chicken.
3. Spread the honey on the chicken making sure you reach all the surfaces.
4. Once the bbq is ready, add the chicken to the grill. Cook for 20 minutes or until done. Halfway through cooking, spread honey on both sides to create a second layer.
5. Remove from heat and let stand for 1 minute. Plate and enjoy!
Standing in the fresh produce section and thinking to ourselves, what shall T.W.O. make for dinner tonight?! Well, it’s November and the weather in Southern California is 85 degree so all these Fall recipes didn’t sound appetizing in this heat. We walked down the aisles and decided on lettuce wraps. Random? Maybe! It was a good choice though for this warm night. Below is a simple recipe for those “what to cook nights?” that will have your family wanting seconds.
Turkey Lettuce Wraps with Homemade Spicy Peanut Sauce
– red leaf cabbage
– ground turkey
– crimini mushrooms
– 2 cups rice noodles
– white rice (cooked)
– 1 cup shredded carrots
– 3 cloves garlic
– 1/2 Maui sweet onion, chopped
– 2 Tablespoon cayenne pepper
– 1/4 cup green onions, diced
For the Spicy Peanut Sauce:
– 1/2 cup Justin’s Peanut Butter
– Juice from 1 lemon
– 1 clove garlic, minced
– 1 1/2 Tablespoons sriracha
– 2 Tablespoons almond or cocnut milk
– 1 Tablespoon reduced sodium soy sauce
– 1/4-1/2 cup hot water (depending on desired consistency)
1. In a pan sauté the onions and garlic. Add the ground turkey. Cook until done.
2. While the ground turkey is cooking, prep the peanut sauce. Mix all the sauce ingredients together in a medium bowl and whisk until smooth. Add more or less water depending n desired consistency. Set aside.
3. Cook the rice noodles as directed. Set aside.
4. Chop the green onions and wash the cabbage.
5. Assemble the lettuce wraps with the noodles, turkey mixture and top with the peanut sauce and green onions. Add the white rice to the plate.
What’s trending these days? #everythingFall Right? Well T.W.O. is doing just that in our kitchen. Today we are featuring a classic dish, guacamole, and “Fall’in” it up with pomegranates. The pomegranates add a bit of sweetness, tang and crunch to your classic guacamole recipe. Grab your avocados and lets start chopping.
– 4 small avocados or 2 large
– ½ – ¾ cup POM POM pomegranate seeds
– 1 teaspoon garlic powder
– 4 Tablespoons lemon juice
– 2-4 Tablespoons Tapatio (pending on preference of spice level)
– Krazy Salt
1. Remove skin and pit from avocados. Place in a bowl.
2. Add garlic powder, lemon juice, Tapatio, salt and pepper. Mix well.
3. Carefully mix in the pomegranate seeds. Plate and serve with your favorite meal, snack or by itself.
Seared Ahi Tuna Steaks
– 2 Ahi Tuna Steaks
– 1 large lemon
– 1 Tablespoon cayenne pepper
– ¼ cup soy sauce
– 1 teaspoon garlic powder
– Krazy Salt
1. Put the ahi steaks on a plate. Marinate with lemon, cayenne pepper, soy sauce, garlic powder, pepper and salt. Set aside and let sit for 15 minutes.
2. While the steaks are marinating, pre-heat barbeque.
3. Place the steaks on the barbeque over medium heat and cook for 4 minutes on each side.
4. Remove steaks for heat. Slice and plate with your favorite side dish.
Taco Tuesday? How about Enchilada Tuesday!?!? Yes! Hatch chilies are in season, so T.W.O. decided to make a homemade enchilada sauce. And boy did we turn up the heat! Hatch chilies compliment the chicken and pepper jack cheese nicely. Grab your apron and lets start cooking!
Chicken Enchiladas with Homemade Hatch Chile Sauce
– 1 ¼ pounds hatch chilies (poblano chiles also work)
– 3 Tablespoons olive oil
– 8 cloves garlic, chopped
– 2 teaspoon salt
– 1 teaspoon ground pepper
– 3 ¾ cups reduce-sodium chicken broth
– 10 corn tortillas
– 2 cups shredded pepper jack cheese, shredded
– 3 cups shredded cooked chicken*
– 4 Tablspoons cilantro, chopped
– 1 cup crimini mushrooms, diced
– 1 avocado
– sour cream
*T.W.O. shredded a whole rotisserie chicken
1. Preheat oven to a broil. Make sure the racks are positioned in the middle of the oven.
2. Places the hatch chilies on a baking sheet lines with foil and broil for about 15 minutes, turning them halfway through.
3. Remove from the oven and reduce heat of the oven to 400°. Once the chilies are cooled, pull the skins off and remove the steams and seeds.
4. Heat the olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Add the chilies and season with salt and pepper. Cook for 2 minutes and then add 1 ¼ cups chicken broth. Bring the mixture to a simmer and let reduce for 10 minutes.
5. Place the chile mixture into a blender and blend on low until the mixture starts to look like a pesto. Set aside.
6. In a bowl mix together the shredded chicken, mushroom and cilantro. Set aside.
7. Using the same skillet, add 2 ½ cups chicken broth and bring to a simmer. Dip each tortilla in the hot broth to moisten and place on a baking sheet. Repeat with the remaining 9 tortillas.
8. Add 2 teaspoons of cheese to each tortilla and the chicken and mushroom mixture.
9. Roll them up and place in a 9×13 baking dish, seam side down.
10. Pour the chile sauce over the enchiladas, leaving the edges exposed. Top with the remaining shredded cheese.
11. Bake in the middle rack for 15 minutes or until the cheese is melted. Once melted, turn the oven to broil and cook until the cheese is brown.
12. Remove from the oven and let sit for about 5 minutes. Serve and garnish with cilantro, avocado, lime and anything else your heart desires!
T.W.O. created this Arugula Salad to complement their surf and turf dinner. It’s a simple recipe that includes green apples and shaved parmesan reggiano cheese with a homemade lemon dijon vinaigrette.
Arugula Salad with Sliced Green Apples
– 6 cups arugula
– ¼ cup lemon juice
– ¼ cup white vinegar
– 4 Tablespoons olive oil
– 1 Tablespoon Dijon mustard
– 2 green apples, diced
– 1 cup shaved parmesan reggiano cheese
– 2 teaspoon garlic powder
1.Add the arugula to a bowl. Thinly slice the green apple and add to the lettuce. Top with shaved parmesan.
2.For the dressing: mix the olive oil, lemon juice, Dijon mustard, garlic powder, salt and pepper. Make sure all the ingredients are mixed well.
3.Once the dressing is done, add to the salad mixture. Toss and serve!
Berry Pie is a great dessert for those warm summer nights, cold winter evenings or even for breakfast. Pretty much anytime. T.W.O. decided to make a three berry pie for our girls night with our mom. We had so much fun in the kitchen prepping this creation. We perfected a crust that we will be using for years and years to come! Happy Baking!
– 2½ cups flour
– 1 tablespoon sugar
– 1 cup unsalted European butter, cubed (you can use regular butter too)
– 5-6 tablespoons ice water
– 1 egg, beaten for pie crust top
– 1 tablespoon sugar to sprinkle on top of crust
– 2 cups blueberries
– 2-3 cups blackberries
– 2-3 cups raspberries
– 1½ cups sugar
– ⅓ cup cornstarch
– 2 teaspoons cinnamon
For the crust:
1. Combine flour, sugar, and in a large bowl. Add cubed butter till mixture is sandy.
2. Add water by the tablespoon, stirring with a fork after each addition. Make sure not to add too much water – you don’t want the dough become too wet.
3. Form dough into two discs, wrap, and refrigerate for at least an hour.
For the filling:
4. Combine the sugar, cornstarch and cinnamon then toss with the berries. Make sure to not over mix – you don’t want the berries to break.
5. Preheat oven to 350°.
6. Roll one disc to an 11″ round. Lay in the bottom of a 9″ pie pan and crimp the edges. If your filling is liquidy, add some cornstarch to the bottom. Pour filling over.
7. Roll out the other disc till it is even. Cut long strips to make the lattice. Carefully place on the pie top, weaving the strips in and out.
8. Brush top with an egg wash and sprinkle with coarse sugar.
9. Place pie on rimmed baking sheet and bake 45 minutes to an hour or till pie is golden and bubbly. Watch carefully and if the edges are turning brown, cover with foil.
10. Let cool well before cutting.
It’s Memorial Day Weekend, A Birthday Celebration, Kickoff to Summer and Barbecue Season – – – so let’s have a Hamptons Theme Birthday Party. Class, Class Class! Check out how T.W.O. made our mom’s birthday special! From the barbecue ribs, summer salads, corn on the cob, cheese platters, DIY decorations, rose and bubbly we all had a great time! We even surprised our mom with a “Singing Flash Mob” – Say a Little Prayer like in the scene of My Best Friend’s Wedding. (That is the reason for 14 paper crabs!) If it wasn’t for the help of our family with the food and decorations, we couldn’t have pulled off such a fun celebration!
Have you ever thought about grilling lettuce? Well you will after reading this recipe. It’s a great way to bring more flavors to your fresh salad without adding the calories or the ingredients. T.W.O. combined the grilled romaine with fresh vegetables and a homemade dressing. Check out the recipe below.
Grilled Mediterranean Salad
– 2 heads organic romaine
– 1 ½ cup fresh tomatoes, diced
– 1 cup hearts of palm, sliced
– 4 persian cucumbers, sliced
– ¼ cup basil olive oil
– 2 Tablespoon fig balsamic
– 1 Tablespoon rice vinegar
– ¾ cup lemon juice
– Olive oil (~ 1 teaspoon for drizzling)
- Cut the romaine heads in half, lengthwise. Leave the stem and core intact.
- Drizzle the olive oil and salt and pepper on the halves.
- For the dressing: combine the, basil olive oil, fig balsamic, rice vinegar, lemon juice, salt and pepper. Mix well and set aside.
- On a heated barbeque, place the romaine halves on the grill over low-medium heat. Cook for 2-3 minutes per side. Make sure to watch the lettuce leaves – you don’t want them to start to burn.
- Remove the lettuce and top with homemade dressing, tomatoes, cucumbers and hearts of palm. Add pepper as needed.