Quinoa and Pomegranate Salad

With the holidays approaching, T.W.O. spent some time experimenting with recipes this weekend to make sure we have the perfect menu for our Holiday meals.  This recipe is a great option for your Friendsgiving feast! It’s non-traditional, but festive and will add a refreshing dish to your table.  Find out how to make this easy recipe in just a couple steps! Continue reading “Quinoa and Pomegranate Salad”

Asian Zoodle Salad

Zoodles are healthy noodles….gluten free, nutritious and low fat.  Now that we are in the Fall season, we can’t let our bikini bodies go downhill —- so that’s why we are sharing this Asian fusion recipe with you.  Add some grilled chicken, fish or flank steak to the top of this dish and you have yourself a meal! Continue reading “Asian Zoodle Salad”

Kitchen Sink Summer Salad

Schools back in session and the weather is still hot, so no need to spend hours in the kitchen whipping up meals – try this simple, quick and flavorful salad. It’s a great idea for weeknight side dishes or your Saturday barbecue. T.W.O. calls it the ‘kitchen sink’ because it contains such a variety of vegetables and ingredients that you have in your pantry or refrigerator. Enjoy! Continue reading “Kitchen Sink Summer Salad”

Grilled Avocado Salad

Holy Guacamole – We’re grilling avocados! In preparation for this Labor Day weekend, we took our avocados to the grill to add some additional flavor to our summer salad. It’s easy and simply delicious – find out below!  Have a great Labor Day weekend! Continue reading “Grilled Avocado Salad”

Fish Tacos with a Grilled Radicchio Mango Corn Salsa

Continue reading “Fish Tacos with a Grilled Radicchio Mango Corn Salsa”

Watermelon Pizza

imageWith 4th of July happening this week, T.W.O. has been testing recipes for their big family barbeque. Not only are the fireworks and celebrations the best part of the day – the menu is just as important. There will for sure be some barbecue meat, ice cream sandwiches, homemade ice cream and summer salads. This year, we are adding a watermelon pizza to the mix – it’s refreshing, light and easy to serve for the 4th! (Little preparation required.) Check out how to make this slice of deliciousness:

Watermelon Pizza

– Seedless watermelon
– ½ cup balsamic reduction
– ½ cup feta, crumbled
– Sea Salt

1. Slice the watermelon into thick round slices.
2. Plate the rounds and cut diagonally to make slices.
3. Drizzle with the balsamic reduction.
4. Sprinkle with feta and top with sea salt.
5. Grab a napkin and enjoy your watermelon pizza slice!

Another way to serve:
Instead of a pizza slice, you can cube the watermelon and place in a bowl. Top with balsamic, sea salt and add mint. It’s a great salad to add to your spread!

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Thai Chicken Zoodles with Spicy Peanut Sauce

imageLooking for a flavorful meal…well you can stop looking now.  T.W.O. is spicing up your night with this Thai Chicken Zoodles recipe with homemade Spicy Peanut Sauce. It’s even healthy, but nobody needs to know that! Happy cooking!


-2 tablespoons of grape seed oil
-1 lb. of chicken breast (seasoned with Salt, Pepper, Garlic Powder and Chili Flakes)
– 2 zucchini, julienned peeled
– 1 yellow squash, julienned peeled
– 1 large carrot, spiraled
– 1 red pepper, julienned
– ¼ cup of fresh cilantro, diced
– ¼ cup of green onions, diced

Spicy Peanut Sauce:
– 1 garlic clove, minced
– 4 Tablespoons of Justin’s peanut butter (natural)
– Juice from 1 Lime
– 3 Tablespoons of low sodium soy sauce
– 2 Tablespoons of fresh cilantro, diced
– ½ teaspoon of ground ginger
– ¼ teaspoon of red pepper flakes

1. In a bowl, mix together garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside.
2.  Heat bbq and cook the seasoned chicken breast until down.  Remove and cubed.  Cover and set aside.
3. In large bowl, mix zoodles, squash and carrot noodles. Add in chicken, red pepper, fresh cilantro, green onions and spicy peanut sauce.  Toss until noodles are coated.
4. Plate and serve!

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And Yes, we used a Talenti container to make our Peanut Butter Sauce…who else uses these containers???

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Grilled Halibut with Roasted Tomatoes & Squash

imageBuying the best fish is important to T.W.O.  We don’t buy farmed raised and we like it fresh.  Wilder the better!  Anyways, this time we were at the market the Halibut caught our eye.  It was a beautiful filet of fish and we couldn’t wait to come home and grill it!  We wanted to keep the recipe simple, yet full of flavor.  Check out this recipe below that is easy, delicious and will be sure to melt in your melt in your mouth.  (Unless you burn the filet!!)

Grilled Halibut with Roasted Tomatoes & Squash

– Halibut
– 1-2 lemons
– 2 cups cherry tomatoes, halved
– 2 cups zucchini squash, halved
– 1 cups onion, chopped
– 3 garlic cloves, minced
– 2-3 tsp olive oil
– Salt
– Pepper

1. Fire up the grill and turn oven on to 425⁰F. Line one baking sheet with parchment paper for roasting and another baking sheet with foil for the fish.
2. Season the fish with salt, pepper and lemon juice. Before placing the fish on the foil, squeeze lemon on the foil so the fish does not stick. Let it sit.
3. Meanwhile, place the tomatoes, zucchini, onions and garlic on the parchment paper. Season with olive oil, salt and pepper and toss. Place into the oven and roast for about 25-30 minutes.
4. After the tomato medley has been in the oven for about 15 minutes, take the fish to the grill. Carefully move the fish (still on the foil) to the grill, removing the baking sheet. Grill for about 10-15 minutes depending on the size/thickness of the fish.
5.Once the fish is done, remove from grill and plate. Spoon the tomato medley over the fish to complete the dish.

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Grilled Potato Salad with Scallion Vinaigrette and Jalapeños

imageWith summer approaching, well in SoCal it already has, T.W.O. wanted to fire up the BBQ and grill some potatoes for their weekend dinner.  It’s a great side dish to your meal that is a new spin on traditional potato salad.  It’s warm, spicy and refreshing….what else can you ask for?

Grilled Potato Salad with Scallion Vinaigrette and Jalapeños

– As adapted and modified from Food and Wine-

– 1 1/2 lbs. fingerling potatoes
– 10 scallions, cut
– 1/4 cup extra virgin olive oil, for dressing and brushing
– 2 Tablespoons rice vinegar
– 1 cup lemon juice
– 1 small jalapeño, seeded and chopped
– Salt
– Pepper

1. In a large saucepan, cover potatoes with water and bring to a boil. Simmer over moderate heat for about 15 minutes. Drain water and halve potatoes lengthwise.
2. Preheat BBQ. While BBQ is heating, brush the scallions with olive oil and season with salt and pepper. Place on the bbq for about 2 minutes or lightly charred. Transfer to a plate and cover to let steam for 5 minutes.
3. Brush the potatoes with olive oil and season with salt and pepper. Place on foil and add to the bbq for about 5 minutes or lightly charred. Transfer to a bowl.
4. While the potatoes are on the grill, mix together the remaining olive oil, vinegar, lemon juice. Add the scallions to the dressing and salt and pepper to taste. Pour the dressing over the potatoes and mix well. Sprinkle the jalapeños over the potatoes and serve.

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Spicy Shrimp Tacos with Chimichurri Sauce


Even though the first day of Spring was last week, Summer is officially here in Southern California.  That being said, T.W.O. enjoys firing up their grill and barbecuing fresh seafood.  For this Taco Tuesday, we are featuring a Spicy Shrimp Taco Recipe with homemade Chimichurri Sauce.  Hope you enjoy it as much as we did! Ole!

– 1 lb wild shrimp, peeled & cleaned
– 2 Tablespoon olive oil
– 1 teaspoon garlic powder
-1 teaspoon onion powder
– 2 teaspoon paprika
– 1 Tablespoon oregano, dry
– 1 teaspoon red pepper flakes
– Salt
– 3 limes, sliced
– 1 lemon
– 8 corn tortillas,
– cilantro leaves for garnish

For the Chimichurri Sauce:
– 1 small bunch Italian parsley
– 1 small bunch cilantro
– 3 Tablespoon oregano
– 4 -5 large garlic cloves, diced
– juice from 1 lemon
– ⅓ c extra virgin olive oil
– ½ red chile pepper
– Salt

1. To make the Chimichurri sauce: Using a blender, add the parsley, cilantro, oregano, garlic, lemon juice, olive oil and red chile pepper. Blend until smooth. Season with the sea salt and if you need to add more lemon juice to the sauce to make it more liquid now is the time to do so.  Set aside.
3. In a large bowl toss together the shrimp with the olive oil, garlic powder, onion powder, paprika, oregano and red pepper flakes. Season well to your taste with the sea salt.
4. Preheat the BBQ to medium heat.  Add the shrimp to the grill for about a minute on each side until it curls up and turns pink; making sure not to overcook it. (Please note T.W.O. skewered their shrimp for best grilling results)
5. Heat the corn tortillas on a low open flame.  Assemble the tacos garnishing the tacos with fresh cilantro and lemon or lime juice.

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