1. Le Creuset Signature Cast-Iron Oval Dutch Oven ; 2. KitchenAid Pro Line Stand Mixer,7-Qt.; 3. Silicone Pastry Mat; 4. Williams-Sonoma Nonstick Insulated Cookie Sheet; 5. Cuisinart Elite Die Case Food Processor, 12 cup; 6. 10-Piece Glass Bowl Set;
7. Pyrex Rectangle Glass Baker;8. Le Creuset Pastry Brush; 9. Non-Skid Cutting Mats; 10. Oxo Pop Containers; 11. Le Creuset Silicone Spatulas; 12. OXO Peelers
Are you a fan of Chinese Chicken Salad? Well, you are reading the right recipe! If you aren’t, that’s okay. Try it out anyways; you might be pleasantly surprised. Thanks to a co-worker, T.W.O. was introduced to Lacinato kale. It is also known as Tuscan kale, Tuscan cabbage, or Italian kale. It is lightly a little sweeter and more delicate than your traditional curly kale. The smooth leaves combined with the rice noodles, crunchy almonds and the mandarin oranges makes this salad a perfect meal!
Ingredients
– 1 bunch Lacinato Kale
– 1 cup mandarin oranges
– 2 cups thin rice noodles
– 1 cup carrots, shredded
– ½ cup roasted almonds, chopped
– Lemon Vinaigrette dressing (Recipe HERE)
– ¼ cup Rice Vinegar
Bring pot of water to a bowl. Once it reaches to a boil, remove from heat and add your rice noodles. Cover and let it sit for 10 minutes. Once the noodles are done, drain and add rice vinegar. Set aside.
Chop the kale and put in a big bowl. Add your rice noodles, mandarin oranges, carrots and almonds. Toss in the lemon vinaigrette dressing. Plate and serve! Feel free to add chicken or any other protein to make it a meal!
Cheers to another healthy meal!
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.
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.
Cut and serve. Once again, another successful Friday Night Pizza Night!!!
Cheers,
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.
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.
Add enough water to the pot half way up the thickness of the roast. Evenly pour the beer over the meat.
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!
Or, serve meat accompanied with your favorite vegetables. Top with the pepperoncini.
First and ten, do it again!
Everybody ready for some football? You will be after reading this…or not because you will be too consumed in the rich, creamy flavor of this fan-favorite appetizer that will clear the sidelines and take them straight to your kitchen. Here is the play-by-play game plan:
Ingredients:
2 – 8 ounce cream cheese
¼ cup sour cream
1/3 cup parmesan cheese, grated
1 – 2 ½ ounce packed smoked sliced beef, chopped*
2 Tablespoons green onions, chopped
1 teaspoon Horseradish
2-3 Tablespoon parsley, chopped
Italian breadcrumbs
*You can find this in the pre-packaged deli section.
Combine cream cheese and sour cream in a bowl. Mix well until combined. Stir in Parmesan cheese, beef, onion and horseradish. Once mixed, shape the cheese into balls. Depending on your crowd you can make one big one or 2 small ones. Roll in Italian breadcrumbs. Wrap the balls in plastic wrap and refrigerate for a couple hours. For best results, refrigerate overnight.
When you are ready to serve, remove and place on a platter filled with your favorite crackers. It doesn’t matter who wins at this point…you are sure to score a touchdown with your guests with this recipe!
Let’s go for the t.w.o. point conversion….
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!
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.
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!
Ready, Set, Hike, TOUCHDOWN!
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.
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.
In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.
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.
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.
Cheers,
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!
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.
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.
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.
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!
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!
Berry Lemon Cheesecake – It’s fluffy, light, refreshing, and savory! Most cheesecakes are dense and filling, which bad, but it’s nice to not feel stuffed after dessert. T.W.O. loved the combination of the lemon, berries, cream cheese and eggs that created a light, mousse-like treat and are excited to share this masterpiece with our readers. We guarantee that this will be a hit at your next dinner party, family barbeque or date night. Cheers Lemon Week!
Ingredients:
3 cups graham cracker crumbs
1/3 cup butter, melted
½ cup granulated sugar
2- 8 ounces packages of cream cheese, softened
2- 8 ounce packages of Neufchâtel, softened
1 cup granulated sugar
4 large eggs
1/3 cup fresh lemon juice
zest from 1 lemon
¼ cup corn starch
2 cups fresh blackberries
Fresh whipped cream for topping
Preheat oven to 300ᴼF.
In a bowl, combine graham cracker crumbs, melted butter and sugar. Mix until the crumbs are sticking together. Press crumb mixture in a 9” spring form pan. Make sure that the crumbs are evenly distributed on the bottom and sides. Set aside.
Using a KitchenAid mixer, cream together the cream cheese and sugar until fluffy. Add the eggs, one at a time, mixing for about 1 minute each. Before adding an egg, make sure you scrape the sides of the bowl. Add lemon juice and zest and mix for about 3 minutes. Next, mix in cornstarch and beat for an additional 3 minutes until fluffy.
Using a flexible spatula, carefully mix in the berries. You don’t want the berries to break.
Pour the cheesecake mixture in over the graham cracker crust.
Bake for 1 hour or until a toothpick comes out clean. Set on a wire rack to cool for about 40 minutes.
Cover the cheesecake and place in the refrigerator overnight.
When you are ready to serve, add a layer of fresh whipped cream to the top of the cake along with some mixed berries and a lemon garnish!
Happy Lemon Week and Happy Baking!
One of T.W.O.’s favorite beverages is ice water with fresh squeezed lemons. It’s refreshing, low calorie and full of nutritional benefits. Lemons help boost your immune system, aids in digestion, cleanses your system, helps you lose weight, reduces inflammation, keeps your skin blemish-free and the list goes on! With this in mind, T.W.O. decided to put our creative hats on and make it possible to have lemon water all year around- even when the tree was not producing fruit!
Supplies:
-Ice cube trays
-Lemons
-Water
Begin by squeezing fresh lemon juice into a large pitcher, making sure to remove all the seeds. Next, add your water. Depending on how concentrated you would like your ice cubes to be, add more, equal, or less water to the lemon juice. When you have your desired concentration, pour the lemon water mixture into the ice cube trays and freeze. Next time you don’t have a fresh lemon to squeeze in your water, just take out an ice cube and place it into your water! Now you have your lemon water!
Easy as that! When life gives you lemons, make ice cubes!
T.W.O. 