Need a fast and easy side dish – T.W.O. has you covered with this mushroom and basil quinoa recipe. It’s light, flavorful and fresh. If you are a mushroom lover, you will love this recipe!
Mushroom & Basil Quinoa
– 2 cups chicken broth, low sodium
– 1 cup quinoa
– 1 shallot, chopped
– ¾ cup fresh basil, chopped
– 1/4 cup manchego, shaved
– 2 cups mushrooms, sliced
– 3 garlic cloves, diced
– 2 teaspoons garlic powder
– ¼ cup lemon juice
– Olive Oil
- Bring 2 cups of water to a bowl. Add quinoa. Reduce heat to low and cover. Cook for 20 minutes.
- While the quinoa is cooking, sauté mushrooms, cloves, shallot in olive oil. Add fresh salt and pepper. Cook for about 8-10 minutes.
- When the quinoa is done, place in a bowl and mix mushrooms in. Add lemon juice, basil, manchego, salt and pepper to taste.
- Plate and serve hot.
T.W.O. loves salads. And T.W.O. loves steak and sweet potatoes! So put them together and you got yourself a steak salad with sweet potato chips! It’s a great recipe for dinner, day time BBQ or just about any time your heart desires. We love the combination of the steak, garbanzo beans, feta, cilantro dressing and the crunch of the sweet potato chips! Next time you need a new idea for a salad, try this one!
Steak Salad with Sweet Potato Chips
-Top Sirloin Files
-1 large Sweet potato
-Feta Cheese, crumbled
-Salt and Pepper
-Montreal Steak seasoning
-Trader Joe’s Cilantro Lime dressing
1. Preheat oven to 415°F.
2. Next, slice the sweet potato into thin circles and place into a bowl. Drizzle olive oil over the sweet potatoes and season with salt, pepper, garlic powered and cayenne pepper. Mix well. Lay the sweet potatoes onto a cookie sheet (lined with parchment paper) and place into the oven. Bake for a total of 30-35 minutes, flipping every 10 minutes so chips don’t burn. Make sure to watch the chips so they don’t burn!
3. While the chips are baking, fire up that grill! Season the steak with Montreal Steak seasoning. When the grill is ready, start grilling the steaks. Cook to desire.
4. For the salad, plate mixed greens. Chop up the cucumbers, tomatoes, mushrooms and green onions and place on top of the greens. Add the garbanzo beans and feta cheese. When the steaks are done, slice thinly and place on salad. Add the sweet potato chips while still hot.
5. Finish the salad with the dressing.
It’s time to eat!
It’s a warm evening, and are you trying to find a side salad to go with your meal? Well, T.W.O. has the perfect recipe for you. It’s refreshing, light and has a spike of flavor for you! Check out this recipe that will sure to “mix” up your day!
– 1/4 cup fresh lime juice
– 1 teaspoon lime zest
– 1 teaspoon fresh lemon juice
– 1 tablespoon tequila
– 1 tablespoon agave
– ½ tsp salt
– 1/ 4 cup olive oil
– 2 heads roman salad, chopped
– 1 avocado
– 1/3 cup roasted almonds, chopped
– ½ cup Cotija
In a bowl, add the lime juice, lime zest, lemon juice, tequila, agave, and salt. Whisk together —- Mix well.
In a salad bowl/serving bowl, add the leafy greens, avocado and roasted almonds. Drizzle your desired amount of the dressing and lightly toss. Service with your favorite entrée or add protein like chicken or steak.
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.
– 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!
Friday Night Pizza night!
T.W.O. had some leftover chicken in the refrigerator, so why not make a BBQ Chicken Pizza?!
– Pizza Dough
– Chicken breast, shredded
– BBQ sauce
– 1/2 cup olives, sliced
– 1 cup mushrooms, sliced
– 1/4 cup cilantro, diced
– 1/2 cup red onions, diced
– 2-3 cups mozzarella
Roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to the pizza stone. Next take the BBQ sauce and spread it on the dough, making sure you reach all the edges.
Then, add your mozzarella! Take the sliced olives, mushrooms, cilantro and red onions and spread it on the cheese. In a bowl, mix the shredded chicken breast and BBQ sauce. Once mixed, put the chicken on the pizza.
Let the pizza rise for about 15 minutes while the BBQ is heating up. Note – you don’t want to put the stone on a cold BBQ. The temperature should reach a medium-high heat before placing the pizza on. Watch the pizza closely; you don’t want your crust to burn! It should take about 15-20 minutes, depending on your grill.
Sriracha sauce has been around for many years, but it seems like just recently this sauce has become the “new hot sauce” and is being used to create innovative dishes. T.W.O. decided to take their traditional kebab recipe to the next level and spice it up to create Sriracha Glazed Chicken kebabs! The recipe is very simple and requires no marinating time. The chicken stays so moist from its spicy, sticky glaze and will no doubt make you want more!
– ½ cup light brown sugar
– ½ cup unseasoned rice vinegar
– ⅓ cup hot chili paste
– ¼ cup fish sauce
– ¼ cup Sriracha
– 2 teaspoon finely grated ginger
– 2 boneless, skinless chicken breasts
– Green onions, chopped
– Bamboo skewers, soaked in water
First, soak the bamboo skewers in water for at least 30 minutes. This prevents the skewers from splintering or breaking. Next, heat up your grill to a low-medium heat. While the grill is heating up, cut the chicken into cubed-chunks and place in a large bowl. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a bowl. Pour this marinade over the chicken and mix so that all the chicken is covered. Now its time to skewer the chicken. After all the chicken is on the skewers, place the remaining marinade in a saucepan and bring to a boil. Once boiling, reduce the heat to low and simmer until it is reduced by half. This should take about 7-10 minutes. Once the marinade is reduced, take the chicken and marinade to the grill.
Place the kebabs on the grill and baste with marinade. Make sure to keep turning and basting the skewers so the chicken doesn’t burn and remains moist. Continue basting and flipping the skewers until chicken is done. (8-10 minutes, depending on the grill) Take your chicken off the grill and plate on a platter. Garnish the skewers with the chopped green onions. Now it’s time to eat!
Summer is not over yet; Peaches are still in season…So it’s time to get into the kitchen with T.W.O. and make these fabulous peach goat cheese crostini! They make a wonderful appetizer that all your guests will enjoy. And you will enjoy them to because they are easy to make so you can spend more time socializing with your guests and not stuck in the kitchen!
First, pre-heat your oven to 425°F. Next, slice your baguette and place on a foil-lined cookie sheet. (The foil makes for an easy cleanup!) Then, slice your peaches into thin wedges and chop your basil into small pieces.
Once the oven is heated, place your bread slices in the oven. After about 3 minutes, check the slices to see if they are golden brown. If so, flip them over to get the other side golden brown. Once both sides are done, take the bread out of the oven and get ready to prepare the crostini! While the bread is still hot, spread your goat cheese on the crostini. Next, place some basil on top of the cheese and finish with the peach slice. Repeat this for the remaining bread slices.
Once all the crostini are assembled, drizzle the balsamic over each piece. T.W.O. also drizzled honey over each crostini and found that it added an extra kick of sweetness. So if you are in the mood for a sweet, but savory treat, add the honey! Now it’s time to serve!
T.W.O.’s Labor Day weekend was filled with family, fun, beach, sun, and some gastronomical food! One of which was the famous family potato salad! T.W.O. is not a fan of mayonnaise, so potato salad was never made until this recipe was created! The recipe calls for very little mayonnaise, but is still extremely moist and full of flavor. This salad is a must for your next BBQ!
– 5 lbs red potatoes
– Celery, chopped
– Red onion, chopped
– 5-6 dill pickles, chopped
– 1-1 ½ cups Mayonnaise**
– 1 cup sweet relish
– Krazy salt
– Garlic powder
– Ground pepper
**T.W.O. uses the Best Foods Light Mayonnaise
First, wash the potatoes, keeping the skins on. Place potatoes into a large pot and fill with water so that about ½ to ¾ of the potatoes are covered. Cover pot with lid and bring to a boil. Once the water is boiling, bring to a low-medium temperature.
While potatoes are cooking, chop up your celery, onions, and pickles. After about 15 minutes, check the potatoes. If you can stick a butter knife through the potatoes, then they are done. (You don’t want the potatoes to be too soft, nor too hard!) Drain the water from the pot and let the potatoes sit for about 3 minutes just to cool a little so you don’t burn your fingers. While the potatoes are still very warm, cut the potatoes (with the skins on) into chucks and place into a bowl. Add the celery, onions, pickles, mayonnaise and relish to the potatoes and mix. Next season the salad with salt, garlic powder and ground pepper to your desire. Once everything is mixed, place in the refrigerator to chill. After a few hours, the salad is ready to be served! (You might want to check your salad a ½ hour before serving it just to make sure there is enough mayonnaise to your liking. Sometimes the potatoes absorb the mayonnaise during the chilling process.)
Labor Day weekend is almost here, so get that BBQ fired up because T.W.O. is ready to grill a Peach Caprese Chicken Salad with you! T.W.O. decided to put a little spin to the traditional caprese salad and add grilled peaches for some sweetness and chicken for extra protein. It is a healthy, refreshing dish that everyone can enjoy!
Grilled Peach Caprese Chicken Salad
– Boneless, skinless chicken breasts
– Fresh peaches
– Fresh buffalo mozzarella
– Crimini Mushrooms
– Lettuce of your choice
– Balsamic dressing
First, season your chicken breast with your choice of spices. T.W.O. used Krazy salt, pepper and cayenne pepper. Let the chicken season for about 8-10 minutes.
In the meantime, fire up your grill and wash your lettuce, vegetables and peaches. Cut your peaches in half and remove the pit. Next, place your chicken on a clean grill and turn the temperature down to low-medium, depending on how hot your grill gets. While the chicken is grilling, start chopping up your lettuce, cucumbers, and mushrooms. After the chicken has been grilling for about 8 minutes, place your peaches on the grill, cut side down. Keep a close eye on the peaches and chicken because you don’t want them to burn! Assemble your tomato and cheese stacks.
When the chicken and peaches are done, cut the chicken into strips and the peaches into slices. Alternate the chicken and peaches in between the cheese stacks to create your “caprese” salad. Next place the caprese salad on top of the bed of lettuce with cucumber and mushrooms. Finish the dish with a balsamic dressing of your choice. Wah-lah! Now you can enjoy this original, gastronomical dish this holiday weekend with your family and friends.
Wine Pairing: T.W.O. suggests a Rosé