foodie – Page 9

Sunday Afternoon with Coast 2 Coast Collection

Published on March 11, 2014March 11, 2014 by T.W.O.Leave a comment

How would you spend your perfect Sunday? Taking a walk? Going to the gym or movies? Baking in the kitchen? Well, all those are great things as long as you enjoy doing them. T.W.O. spent their Sunday afternoon in Santa Barbara, which is one place they used to call home. It has a special place in our heart – from soccer tournaments, to watching our brothers play summer college baseball, to one of us attending UCSB and most recently a family wedding.

A perfect Sunday in Santa Barbara to us would be brunch at The Boathouse, a stroll on State Street, stopping by Wendy Foster for our hair ties and ending with a visit at Coast 2 Coast Collection.

The Boathouse (formerly known as Brown Pelican) is a great restaurant located on Hendry’s Beach. It’s a great spot for family, friends or even a romantic date! Three out of four times when we have dined at The Boathouse, we have seen dolphins. Let’s hope that we just didn’t jinx ourselves – or you! After lunch – – – on to State Street!

Coast 2 Coast Collection was introduced to us 2 years ago and little did we know that it would be a part of our lives. From candles, home décor, vintage jewelry and most recently a custom made bracelet for a bridesmaids’ gift from our sister-in-law, Coast 2 Coast is a definite stop on our trips to Santa Barbara. This luxury gift and tableware boutique has a wide array of brands – Bernardaud, Chrstofle, Hermes, Lalique and St. Louis. Immediately when you walk in the store, your jaw drops and you just want to buy everything for your home. From the linens to the table settings and frames and mirrored trays to the serving utensils – they all are luxurious pieces.

And what goes well with these pieces…of course vintage costume jewelry! Some of the designers are Chanel, Dior, Givenchy and Miriam Haskell. We didn’t have any trouble finding something we liked – – – that’s for sure! These pieces are classic and original. The person sitting next to you at the charity event won’t be wearing the same necklace. Sounds fabulous, right?

Men – there is also a sports memorabilia section for you – – – so don’t wait in the car!

Next time you are in Santa Barbara, you have to make a stop at Coast 2 Coast. Don’t walk away empty handed; you will regret it later! Thanks Holly for having us!!

Roasted Salmon with Crispy Kale and Coconut Rice

Published on March 10, 2014March 10, 2014 by T.W.O.Leave a comment

T.W.O. has really enjoyed cooking with coconut lately. Coconut not only adds phenomenal flavor, but also has many nutritional benefits. So we decided to combine it with 3 other nutrient-rich ingredients – kale, sweet potatoes and salmon! And wow, this is a great combination. We have no doubt you will enjoy! Put it on this week’s menu – you won’t be disappointed! Our good fiend ‘Tiny Bit Of Joy’ also enjoyed a similar recipe the same night – – – its that good!

Ingredients
• 1cup jasmine rice, uncooked
• 1cup coconut milk, unsweeted
• 1 cup water
• ½ teaspoon sea salt
• 1/3 cup coconut oil, melted
• 2 Tablespoons soy sauce, low sodium
• 1 Tablespoon Sriracha
• 3 sweet potatoes, cubed
• 1 Tablespoon coconut oil, melted
• 2 Tablespoons Trader Joe’s sesame soy ginger vinaigrette
• 1 bunch lacinato kale, ribs removed and sliced into strips
• 1 cup unsweetened coconut flakes
• 1 to ½ pound salmon, sliced into 4 fillets

Place rice in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and set aside.

While the rice is cooking, heat oven to 400° F. Combine the melted coconut oil, soy sauce, vinaigrette and Sriracha. Stir vigorously until mixed well.

Place the sweet potatoes on a lined baking sheet. Drizzle with a tablespoon of melted coconut oil and sea salt. Toss to coat. Bake for 30 minutes or until tender.

Place kale and coconut flakes on a lined baking sheet. Drizzle with about 2/3 of the dressing. Toss until well coated. Place salmon on top of the kale and drizzle with 1 to 2 tablespoons of the remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato’s baking time, or until cooked through, being careful not to let the kale burn.

Remove sweet potatoes, salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing.

Chicken Fajitas

Published on March 4, 2014March 3, 2014 by T.W.O.1 Comment

Taco Tuesday can get a little old after a while, so T.W.O. decided to change things up a bit and make some chicken fajitas – with t.w.o. twists! These are not your average fajitas you order at a Mexican restaurant, because we decided to add cannellini beans and Rimel’s “Green Sauce.” This is a great dish not only for Tuesday, but for any day of the week! And it is great for a crowd! So invite your friends over and let’s have a fiesta!

Ingredients
-4 chicken breasts, boneless & skinless
-1 fajita mix
-Mini sweet bell peppers, sliced into stripes
-1 sweet onion, sliced into wedges
-2 jalapeños, sliced into stripes
-1 can of cannellini beans, drained and rinsed
–Rimel’s “Green Sauce”
-Corn tortillas*
-1 Avocado, sliced
-Salsa
-Cilantro

*T.W.O. uses the La Tortilla Factory brand of corn tortillas

Begin by cutting the chicken breasts into stripes. Heat up a sauce pan with olive oil. Add chicken breasts, fajita mix and ½ water. Cook chicken until done.

Remove chicken, keeping the juice to sauté the vegetables. Sauté the vegetables for about 5-8 minutes. Once the vegetables are cooked, add the chicken back into pan. Add about 1/3-1/2 cup of the “Green Sauce” and mix. Keep on the heat for about 2 minutes then remove.

Heat up the corn tortillas. Now it is time to make the fajitas! We like to top our fajitas with salsa, avocado, cilantro and a little of the “Green Sauce.” Now it’s time for a salsa dance!!

Ole!

California Pizza Road-trip

Published on February 28, 2014February 25, 2014 by T.W.O.Leave a comment

In honor of Friday Night Pizza, T.W.O. will be featuring our favorite pizza places in California. Each places has a unique touch that keeps us coming back. Not only is the pizza good, the ambiance and the people you are worth make the experience that much better. Enjoy reading about our favorites.

ZeroZero, San Francisco

ZeroZero is obviously named after the flour that is used to make the pizza dough. That being said, by using 00 Flour and a stone oven, it’s safe to safe the pizza has a light, airy and fluffy crust. Not to mention the dough is sweet. Combining the dough with fungi or vegetables and even their seasonal special that incorporates fresh produce to make a delectable masterpiece. ZeroZero does it write! Start the meal with a beet salad and a side of fresh pasta. The lamb rague is awesome. Can’t forget about the wine on tap too! The rose is great!! The final course – an afrigato. Yes, ice cream covered in a an expression shot. Make your reservation early, this is a popular place!! Don’t forget to send you post card to T.W.O. To tell us about your meal!

Una Pizza Napolentana, San Francisco

Minimalist. Tradition. Perfection. It’s a one guy show at this restaurant. Immediately you walk into this place thinking that you are going to be impressed. It’s a white wall, concrete floor filled space that is commonly covered in flour. Yes, one guy. His kitchen is set up in the middle of the restaurant or should I call it an art exhibit. That’s the feel you get. Now for the pizzas-there isn’t many, but that’s okay because you don’t need much. Margarita, Bianca, traditional-take your pick. Each person orders a pizza for them self. And you will be disappointed when you fits his it yourself. Don’t expect salads or anything else on the menu. It’s all about the pizza. Pair it with wine or a beer and finish the meal off with coffee. That it. You will be coming back for more! There are no reservations for this place, so be sure to get there early. Once the pizza dough runs out, that’s it. Closed for business’s. Enjoy!

Pizza Port, Solana Beach

A day after the Del Mar horse races calls for a meal at Pizza Port. Located near the train station, this traditional pizza parlor has the best pizza in San Diego County. Grab your friends, a booth and a pitcher of beer and enjoy the big slices of Pizza Port.

Pizzeria Mozza, Newport Beach

Tucked in a corner of Newport Beach along Pacific Coast Highway, this gem is a great dinner spot for friends, couples or company events. (They have a great private room) Pizzeria Mozza specializes in wordfire pizzas along with salads, pastas and one of our favorite desserts in Orange County….Butterscotch Budino. Grab some friends and make this a stop on your drive up PCH. You won’t be disappointed!

Happy Friday Night Pizza Night!

Zesty Lemon Chicken

Published on February 25, 2014February 24, 2014 by T.W.O.3 Comments

Do 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

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.

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!

T.W.O. signature

Blueberry Frozen Yogurt Bites

Published on February 21, 2014February 21, 2014 by T.W.O.4 Comments

Blueberries. Greek Yogurt. And a Freezer. Yes – that is all you need in order to make these delicious, refreshing treats. The tartness of the Greek yogurt compliments the sweet flavors of the blueberry to make these bite size snacks the modern, healthier version of a bonbon. If you need some “pop” in your life, grab yourself some blueberries and yogurt and get to work!

Ingredients:
-1 package blueberries, washed
-Greek yogurt*

Lay out the washed blueberries on a mat or cutting board. Make sure the blueberries are fully dried. Using a skewer or a toothpick, dip the blueberries in the Greek yogurt. Swirl around, making sure to get enough Greek yogurt on the berry to freeze. Place on a parchment paper – lined cookie sheet.

Once all the blueberries are dipped, place in the freezer for about 20 minutes. Remove the blueberries and store in a freezer safe Tupperware or Ziploc bag. The berries are best after an hour being in the freezer. If you can’t wait that long, 20 minutes will do! Store in freezer.

Cheers to snacks!

Cabbage Crunch Salad

Published on February 17, 2014February 16, 2014 by T.W.O.Leave a comment

Bored of your traditional salad?! We’ll T.W.O. has a new recipe for you! Cabbage crunch salad has been a favorite side dish in T.W.O.’s family for generations. It’s easy, fresh and a crowd pleaser!

Ingredients

– 1 head of green cabbage
– 1 cup green onions, chopped
– 1/3 cup cilantro, chopped
– I package chicken top ramen noodles

Dressing:
-3/4 cups rice vinegar
-1/4 cup red wine vinegar
-1/3 cup vegetable oil
-2 tablespoons white sugar
-1 packet top ramen seasoning (included in package with dry noodles)
-Ground pepper
– Krazy Salt

Using a sharp knife, cut the cabbage in half. Take the “core” out of each half. Next, cut the cabbage in thin slices to create a “slaw”. Put the cut cabbage in a mixing bowl. Add the chopped green onions and cilantro. Break the top ramen into small clusters over the salad. If you are having a hard time breaking the ramen, place the ramen into a Ziploc bag and pound until small clusters are created. Combine the noodles with the cabbage.

For the dressing, add all the ingredients together and mix well. Add fresh ground pepper and Krazy Salt to taste.

Pour the dressing over the cabbage mixture and toss. Make sure the dressing, ramen noodles and green onions are evenly distributed throughout the cabbage slaw. After everything is mixed well, cover with foil or plastic wrap and put in the refrigerator. It’s best to let the salad marinate for at least one hour before serving. Serve chilled.

Bon Appetit!

Pesto Artichoke & Mushroom Pizza

Published on February 14, 2014February 13, 2014 by T.W.O.Leave a comment

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.

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.

Cheers to another successful Friday Night Pizza Night!

Peanut Butter Cookies

Published on February 13, 2014February 13, 2014 by T.W.O.Leave a comment

Peanut Butter Cookies

As you probably have learned, T.W.O. loves peanut butter. We can have peanut butter in the morning, afternoon and night! We thought we would share one of our favorite peanut butter recipes that have been exchanged between our family members for many years. The cookies are soft flavorful and nutty! Oh, and we can’t forget about the dough….it’s pretty amazing!

Ingredients
– 1 cup crunchy peanut butter*
– 1 cube butter, softened
– ½ cup shortening
– 1 cup granulated sugar
– 1 cup brown sugar
– 2 eggs
– 2 ½ cups flour
– 1 teaspoon baking powder
– 1 ½ teaspoon baking soda

* T.W.O. likes to bake with Skippy, Jiffy or natural peanut butter (oil pre-mixed)

Cream together peanut butter, butter and shortening with a mixer. Add in the granulated sugar and brown sugar and mix well. Slowly beat in the eggs. Make sure to scrape the sides of the bowl, so the ingredients blends well. Add in the flour, baking powder and soda. Once all the ingredients are combined, you should get sticky, thick dough. Chill the dough for an hour or until the dough gets cold.

Preheat oven to 350.°

Remove the dough from the refrigerator. Line your cookie sheets with parchment paper. Take a spoonful of dough and roll into a ball. Repeat until all the dough is used. With a floured potato masher, press down on the “balls”. Don’t smash too much, you don’t want the cookies to burn. If you don’t have a potato masher, you can flatten the cookie with your hand and use a fork to create a criss-cross design.

Place the cookies in the oven for 10-12 minutes. Don’t overcook! Remove from the oven and let it cool on the cookie sheet for 1-2 minutes before transferring them to a wire rack.

Plate the cookies, grab a glass of milk and enjoy!!!

Happy Baking!

Orange Chicken

Published on February 6, 2014February 6, 2014 by T.W.O.1 Comment

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.

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.

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!