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”

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!


Ingredients:

-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

Directions: 
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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Spicy Shrimp Tacos with Chimichurri Sauce

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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!


Ingredients
– 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

Instructions:
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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Spinach Artichoke Dip with Greek Yogurt

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Everyone loves a good artichoke dip! Whether it be at a dinner party, football tailgate, holiday party or Superbowl – it is usually a top crowd pleaser. As the holidays are coming our way, the calories increase and so does appetites! So we decided to put a little spin to the traditional Spinach Artichoke dip and make it with Greek yogurt! This is a much healthier option, but don’t be alarmed – the flavor has not been lost! Try it at your next get together!


Spinach Artichoke Dip with Greek Yogurt

Ingredients:
– 8 cups fresh spinach
– 2 clove garlic, minced
– 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
– 1 ½ – 2 cups mozzarella, shredded
– 1 cup Chobani Greek yogurt
– 1 teaspoon cayenne pepper
– Sea salt and freshly ground black pepper

Directions:
1. Preheat oven to 375⁰ F. Spray 1 1/2-quart casserole dish with cooking spray; set aside.
2. Blanch spinach. Squeeze excess water.
3. In a bowl, mix together spinach and garlic. Add artichoke hearts, 1-cup mozzarella, Greek yogurt, cayenne pepper, salt and pepper. Mix well.
4. Place mixture into prepared casserole dish, layering in the cheese. Make sure to keep some for the top – it’s the best part! Bake for 30 minutes.
5. Serve hot or cold along with your choice of dipper.


 

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Cheers,
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Orange Rosemary Fish en papillote

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Orange Rosemary Fish en papillote

Ingredients:
-⅓ cup orange preserves
– 1 cup white wine
– ⅓ cup water
– 4-5 sprigs of fresh rosemary
– 1 orange, peeled & sliced into wedges
– 3 large fish fillets*, cut in half
– Salt & Pepper
– Rotisserie twine
– Parchment paper
*T.W.O. used rockfish

Directions:
1. Preheat oven to 350⁰F.
2. Season fish with salt and pepper. Set aside.
3. Combine orange preserves, wine, water, 2-3 springs of rosemary and ½ of the orange slices in a sauté or sauce pan over medium heat and stir.
4. Bring to a boil, reduce heat and simmer until reduced by half. Meanwhile, cut 3 large squares of parchment paper.
5. Place the fish (2 halves/paper) onto the parchment paper. Add a spring of rosemary and 1-2 slices of oranges. Baste the fish with the orange glaze. Wrap the fish up in the parchment paper and secure with rotisserie twine. Repeat process for the 2 other filets.
6. Place the fish into the oven. Bake for about 20-25 minutes. Plate and serve while hot!


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Tuscan Kale Soup

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Tuscan Kale Soup

Ingredients:
– 1 Tablespoon olive oil
– 1 medium sweet yellow onion, diced
– 4 large garlic cloves, chopped
– 1 (32 oz) box low-sodium chicken broth or homemade broth*
– 4-5 cups kale, chopped and packed
– 2 (14.5 oz) cans fire roasted canned tomatoes
– 1 (14.5 oz) cannellini beans, drained and rinsed
– 1 – 1 1/2 cups carrots, peeled and sliced

Directions:
1. In a large pot, heat oil over medium heat. Add onion and sauté for 4 minutes. Add garlic and cook for another 4 minutes.
2. Add broth, kale, tomatoes and carrots and cover. Cook about 10 minutes.
3. Add beans and cook on low for 30 minutes.
4. Serve hot.

* Homemade broth – we hard boiled a chicken carcass for 45 minutes with bay leaves, celery, sweet onions, garlic cloves, salt pepper and 8 cups of water. Reduce heat to low and cook for up to 3 hours.


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Harvest Roasted Sweet Potatoes

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Harvest Salads are officially in season and you know what that means? Turn on those ovens and start to roast your vegetables! Exchange your strawberries for dried cranberries or pomegranate seeds and add some candied pumpkin seeds. It’s like a party salad – so much fun! Since everyone has their favorite harvest salad ingredients, T.W.O. decided to focus on how to perfectly roast your vegetable – specifically  sweet potatoes. It’s an easy recipe that will add so much flavor to your salad without a ton of work. Grab your apron and let’s start roasting!


Ingredients:
– 2 sweet potatoes, washed and cubed
– Olive oil
– Sea Salt
– Pepper
– Cinnamon
– Nutmeg

Directions:
1. Preheat oven to 415⁰F.
2. Wash and cut the sweet potatoes into small cubes. Place in a bowl.
3. Season the potatoes with olive oil, salt, pepper, cinnamon and nutmeg. Mix well.
4. Place sweet potatoes on a cookie sheet that is lined with parchment paper.
5. Put into heated oven for 25-30 minutes, flipping the sweet potatoes at 15 minutes.
6. Remove from oven. The sweet potatoes should be a little brown and slightly crispy.

T.W.O. included the following in their salad:
– Baby Romaine
– Pomegranate seeds
– sugar coated pumpkin seeds (from Trader Joes)
– BBQ Honey Glazed Chicken Breasts*
– Granny Smith Apples
– baby heirloom tomatoes

*BBQ Honey Glazed Chicken recipe is coming soon to the blog. Stay tuned!


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Seared Ahi Tuna Steaks

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Seared Ahi Tuna Steaks

Ingredients:
– 2 Ahi Tuna Steaks
– 1 large lemon
– 1 Tablespoon cayenne pepper
– ¼ cup soy sauce
– 1 teaspoon garlic powder
– Pepper
– Krazy Salt

Directions:
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.


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Kale Chips

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Here is another recipe to add to our cheese-less appetizer idea book – – – salty kale chips! With only four ingredients, this small dish is a great nibble for your guests while they wait for dinner to be served!


Kale Chips

Ingredients:
– 1 head lacinato kale
– 2 Tablespoons blood orange infused olive oil
– 4 Tablespoon fig infused balsamic
– 2 teaspoon salt

Directions
1. Preheat oven to 315 degrees.
2. Wash and dry the kale. Chop kale into large chunks. Put in a bowl to toss.
3. Add olive oil, balsamic and salt to the kale and toss.
4. Place on a foil lined baking sheet and place in the oven. Cook for 10-15 minutes depending on your oven. Watch carefully so they don’t burn.


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