Homemade – Page 4

Grilled Chicken and Corn with Jalapeño Lime Dressing

Published on August 11, 2014August 10, 2014 by T.W.O.2 Comments

Chicken, corn and Jalapeño are the three main ingredients in this fresh, flavorful summer salad. It’s a great meal for those bikini-ready diets we are all on this summer. It’s a beautiful salad that tastes even better and will satisfy any audience.

Grilled Chicken and Corn with Jalapeño Lime Dressing

Ingredients:

Dressing:
– 1/2 cup plus 2 Tablespoons fresh lime juice
– 5 Tablespoon extra-virgin olive oil
– 4 ears of corn
– Salt
-Pepper
Salad:
-2 bunches scallions, halved
-1/4 cup extra virgin olive-oil
– Salt
– Pepper
– 4 boneless chicken breasts
– 1 Tablespoon rosemary leaves, chopped
– 2 cups cherry heirloom tomatoes, halved
– 1/4 cup basil, thinly sliced
– 2 cups mixed greens

Directions:
1. Pre-heat the grill.
2. In a bowl whisk together all the dressing ingredients.
3. In a bowl, mix 2 Tablespoons of olive oil, salt, pepper and scallions.
4. In another bowl, coat the chicken with the remaining 2 Tablespoons of olive oil and rosemary; season with salt and pepper.
5. Grill the corn (with some of the husk still on), scallions and chicken over moderate heat, turning occasionally. The scallions will take 5 minutes and the chicken and corn should take around 15 minutes.
6. Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off the cobs. Transfer to a bowl and add tomatoes, basil and half the dressing. Toss.
7. Plate the chopped kale and top with corn salad. Top with the chicken and garnish with lime zest and dressing.

Cherry Crisp Streusel Ice Cream

Published on August 7, 2014August 6, 2014 by T.W.O.3 Comments

Have you ever had a frozen cherry pie? …….I didn’t think so! Well lets change that by making Cherry Crisp Streusel Ice Cream. It tastes exactly like a pie, but it’s frozen! Grab your pitted cherries and ice cream maker and lets start cooking!

Cherry Crisp Streusel Ice Cream

Ingredients
For the crisp:
– 3/4 cup all purpose unbleached flour
– 1/4 cup + 2 Tablespoon brown sugar
– 1 teaspoon cinnamon
– 1 teaspoon nutmeg
– 1 stick cold unsalted butter, cut into cubes
– 3/4 cup old fashion rolled oats

For the cherries:
– 2 cups fresh cherries, pitted and halved
– 2 Tablespoons granulated sugar

For the ice cream:
– 2 cups 2% milk
– 1 Tablespoon + 1 teaspoon cornstarch
– 3 Tablespoons cream cheese, softened
– 1 1/4 cups heavy cream
– 2/3 cup granulated sugar
– 2 Tablespoons vanilla

Directions:
Crisp:
1. Preheat oven to 350 degrees F. In a medium bowl, combine flour, brown sugar, nutmeg and cinnamon. Add butter cubes and use your fingers or a pastry blender to mix the dry ingredients into the butter until the mixture is crumbly.
2. Stir in the oats. Spread the mixture in an even layer on a parchment-lined baking sheet. Break into small clumps and bake for 20-25 minutes or until the mixture is brown and crisp. Let cool on the baking sheet and then freeze until ready to use. (Note – you will have extra crisp to top sprinkle on each serving of ice cream.)
Cherries:
1. Preheat oven to 450 degrees F. Combine the cherries and sugar in a bowl and toss well to combine. Place the cherries on a parchment-lined baking sheet and roast for 10 minutes. Remove the pan from the oven and let the cherries cool. Refrigerate until ready to use.
Ice Cream:
1.Combine 2 tbsp. of the milk with the cornstarch in a small bowl and whisk until smooth. In a medium bowl, stir together the softened cream cheese until smooth. Combine the remaining milk, cream, and sugar in a medium saucepan. Add the vanilla.
2.Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and whisk in the cornstarch mixture. Return to the heat, bring back to a boil, and stir with a spatula until slightly thickened, about 1 minute.
3.Whisk the hot milk mixture into the bowl with the cream cheese until smooth. Transfer the mixture to the refrigerator to chill thoroughly before churning.
4. Freeze the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Layer the ice cream into a storage container with the cherries and a generous amount of the crisp streusel. Cover and freeze until firm, at least 4 hours.

Chicken Fajitas with Tex-Mex Sauce + Enchilada Rice

Published on August 5, 2014August 4, 2014 by T.W.O.Leave a comment

Love fajitas!? Love enchiladas? We do too! So we decided to combine them into one recipe! This dish is perfect for a summer time meal and won’t let you feeling guilty! The preparation is simple, quick and mouth-watering! Steak or fish could also be used as the protein. You won’t be disappointed!

Chicken Fajitas with Tex-Mex Sauce + Enchilada Rice

Ingredients:
For the Enchilada Rice
-3 cups white rice, cooked
-1 cup enchilada sauce
-1/3 cup plain Greek yogurt
-1 cup sharp cheddar cheese
– I can black beans, drained
-2 green onions, chopped
-1/4 cup fresh cilantro, chopped

For the Fajitas
-4 boneless skinless chicken breast
– 2-3 tablespoons taco seasoning
-1 tablespoon of olive oil
-1 red + orange bell pepper, sliced
-2 ears corn, husk removed
-1/2 cup cilantro, chopped
-1 lime, juiced
-Corn or flour tortillas
-1 avocado, diced

For the Tex-Mex Sauce
-1/2 cup ketchup
-1 teaspoon brown sugar
-2 ounces melted light cream cheese
– 2 tablespoons hot sauce
-3 tablespoons fresh cilantro, chopped
-1/2 lime, juiced

Directions:
1. To make the Tex-Mex sauce, add the ketchup and cream cheese to a bowl. Whisk until smooth and then add the brown sugar, chipotle peppers, cilantro and lime juice. Season with a pinch of salt. Cover and keep in the fridge until ready to use.

2. Heat up the BBQ. Add the chicken to a bowl and toss with the taco seasoning. Place the peppers and corn on a plate and rub with 1 tablespoon olive oil. Place on to foil for the grill.

3. Add the chicken and veggies to the hot grill and cook until done. Make sure to check the veggies and flip a few extra times to ensure even cooking. Remove everything from the grill and allow the veggies and chicken to cool five minutes

4. Meanwhile start making the rice. Add the cooked rice to a large skillet with 1 tablespoon olive oil. Toast the rice for 5 minutes, stirring often to ensure even browning. Add the enchilada sauce, Greek yogurt and cheddar cheese. Bring the mixture to a low boil and cook, stirring until the cheese is melted and the rice is creamy, about 5 minutes. Add more cheese if you desire. Stir in the black beans, cilantro and green onions. Keep warm until ready to serve.

5. Slice the peppers and use a sharp knife to remove the corn kernels from the cob. Add the veggies to a bowl and toss with the cilantro and lime juice. Slice the chicken into strips.

6. To assemble add the cheesy rice to the center of a warm tortilla. Add the chicken and peppers. Garnish with fresh cilantro and diced avocado. Drizzle with the Tex-Mex Special Sauce.

Ice Cream Fudge Sandwich Bars

Published on July 30, 2014July 29, 2014 by T.W.O.4 Comments

I scream, you scream – – – we all scream for ice cream!!!! We know for a fact you will be shouting at the top of your lungs for this recipe. The are a delicious summer time dessert to serve at your next bbq or pool party!

Ice Cream Fudge Sandwich Bars

Ingredients:

– 1 batch Chocolate Chip Cookie Dough (Recipe HERE)
– 2 pints chocolate chip cookie dough ice cream, softened slightly
– 1/4 cup hot fudge sauce, warmed
– Seran wrap

Directions:

Preheat the oven to 350°. Set the cookie dough in a 9-by-13-inch baking pan. Place a sheet of s warn wrap on top and evenly press or roll the cookie dough to fill the pan.
Remove the saran wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.
Invert the cookie onto a work surface and slide it back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the ice cream over the cookie in large dollops.
Place a sheet of saran wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.
Remove the saran wrap. Drizzle the warm chocolate sauce all over the ice cream. Freeze for 1 hour longer, until firm.
Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up.
Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9-by-6 1/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.
Cut the sandwhiches into bars and serve or freeze up to 2 weeks in a airtight container.

The Green Chopped Salad with Jerk Chicken

Published on July 25, 2014July 25, 2014 by T.W.O.1 Comment

It’s the last day of chopped salad week and since we had left over jerk chicken we are going to create a salad using our left overs and what we had in our cabinet. We all know that cooking can get expensive and wasteful if you aren’t smart about your meals and grocery list. So T.W.O. has the perfect Green Inspired Chopped Salad for you!

The Green Chopped Salad with Jerk Chicken

Ingredients
For the Salad:
– 2-3 heads romaine lettuce
– 4 cups jicama
– 1 cup soy nuts
– 1-2 jerk chicken*
– 2 mangos
– 2 cups cherry heirloom tomatoes
– 2 cups hearts of palm
– 2 cups Persian cucumbers
– 1 cup red and white mixed quinoa, cooked
– 2 ears corn
– Cilantro Lime Dressing

*For the chicken: (Found HERE)
– 2 large chicken breasts
– 1 cup World Harbors Jamaican Style Jerk Marinade

Directions:
1. Prepare the Jerk Chicken as stated HERE
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Add the chicken to the pre-heated barbeque. Cook for about 25 minutes or until done. Based the chicken with the remaining marinade 15 minutes into cooking for more flavor.
5. Chopped the cooked chicken breast into cubes and mix into the salad. Add salad dressing, toss and plate.
6. Time to eat!

Roasted Artichokes

Published on July 7, 2014July 2, 2014 by T.W.O.Leave a comment

Artichokes can be prepared many ways – steamed, fried, microwaved, broiled. Since it is summer time and barbeque season, T.W.O. decided to ROAST their artichoke. Check out how to make this easy, delicious recipe!

Roasted Artichokes

Ingredients:
– 1 large artichoke
– 1 Tablespoon Olive Oil
– 1 Tablespoon balsamic
– 2 teaspoon garlic powder
– Salt
– Pepper

Directions:
1. Preheat barbeque.
2. Slice the artichoke in half.
3. In a pot, add ½ water and steam the artichoke for about 10 minutes.
4. Remove from pot. Pour the olive oil and balsamic on the interior portion of the artichoke. Season with garlic powder and salt and pepper.
5. Place artichokes on barbeque cooking each side for about 8-10 minutes on low heat.
6. Remove from the barbeque and let stand for 5 minutes.
7. Plate and serve. Don’t forget to cut the artichoke heart out!

Peach Burrata Caprese Salad

Published on July 2, 2014July 1, 2014 by T.W.O.5 Comments

With the 4th of July approaching us, T.W.O. decided to create a spin on the Italian dish and make it more of an All-American salad. Adding peach to the traditional dish compliments the flavors of the basil, heirloom tomatoes and burrata. Happy 4th of July!

Peach Burrata Caprese Salad

Ingredients:
– 1 large heirloom tomato
– 1 large yellow peach
– 1 package of Belgioioso burrata
– 10 – 12 basil leaves
– 3 Tablespoons Balsamic
– 2 Tablespoons basil infused olive oil
– Salt
– Pepper

Directions:
1. Slice the heirloom tomato lengthwise to make rounds
2. Slice the peach.
3. Wash and dry the basil leaves.
4. To assemble: place the heirloom tomato on a plate, followed by peach, basil and burrata.
5. Drizzle olive oil and balsamic over the salad.
6. Top with salt and pepper.

Enjoy and cheers to a fun filled 4th of July! Happy Birthday America!

Homemade Tortilla Chips

Published on June 23, 2014June 22, 2014 by twinswithoriginality1 Comment

Chips can make or break a meal. We all know everyone fills up on chips before they even get to the main entree. So why waste the calories on fattening, unsatisfying chips? T.W.O. Has the perfect recipe for you to “wow” you guests on the next taco night! Grab you salsa and guacamole because these homemade chips are sure to be a crowd pleaser!!

Ingredients:

-1 package corn tortilla chips
– 2 tablespoon olive oil
– 2 tablespoon cayenne pepper
-salt

Directions:
1. Preheat oven to 400
2. Cut tortillas into triangles. Place on a foil lined baking sheet.
3. Brush with olive oil and season with cayenne pepper and salt.
4. Place in the oven for about 15-20 minutes. The “chips” will become brown, but don’t over cook.
5. Remove from oven and let cool for 10 minutes. They will harden as they cool, but serve warm for bet results.

Happy cooking!

Coffee Gelato

Published on June 17, 2014June 17, 2014 by T.W.O.1 Comment

Envision this….you are walking down the streets in Firenze towards the Duomo and you want to satisfy your sweet tooth – no problem. Turn the corner past The Oil Shoppe and there is a gelateria. Only 2 euros for two scoops – perfect…thats change right!? What flavors shall you pick? In this post, T.W.O. recreates the authentic Italian coffee gelato. It’s very similar minus the cobble stone streets and the outstanding architecture. Thats amore – lets travel to ITALIA!

Coffee Gelato

Ingredients:
– 5 egg yolks
– 1 cup sugar
– 1 1/2 cups whole milk
– 2 Tablespoon vanilla
– 1 Tablespoon instant espresso powder dissolved in 1/2 cup hot water

Directions:
1. Whisk yolks in a large bowl until blended and fluffy.
2. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture and vanilla.
3. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (Be careful not to boil).
4. Refrigerate the custard until cold, about 3 hours.
5. Process custard in ice cream maker according to manufacturer’s instructions.
6. Freeze in covered container. For best results let is freeze for 24 hours.

BBQ Chicken Salad with Tortilla Strips and Healthy Ranch

Published on June 2, 2014June 6, 2014 by T.W.O.2 Comments

Summer is officially here in Southern California and you know what that means – barbecue, beach, bikinis and beach cruisers! What goes well with that – of course a BBQ Chicken Salad. It’s hearty, refreshing and also healthy so you can look good in your bikini or swim trunks! Check out how to make this easy weeknight or weekend recipe!

BBQ Chicken Salad with Tortilla Strips and Healthy Ranch

Ingredients:
– 2 boneless chicken breasts
– 1 large head of organic romaine, chopped
– 2 ears of corn
– 1 avocado, diced
– 1/3 cup cilantro, chopped
– 1 cup cherry tomatoes, halved
– ½ red onion, diced
– Barbeque Sauce (for chicken)
– 2 Persian cucumbers, sliced
– Corn Tortillas
– Lawry’s Season Salt
– ½ cup Greek yogurt
– 1/3 cup Cilantro Dressing
– 2 Tablespoon barbecue sauce

Directions:

Preheat oven to 315ᴼ. Cut corn tortillas in strips. Place on a cookie sheet, spray with Pam and add Lawry’s Season Salt. Cook for about 20 minutes or until crispy like chips.
Heat the barbecue to medium-high heat. Add boneless chicken breasts.
Put the corn on the grill. Keep the husks on, so it roasts the kernels without burning it.
While the chicken and corn are cooking, plate the chopped romaine. Add tomatoes, avocado, cilantro, tortilla strips and red onions.
With about 8 minutes left on the chicken, add barbecue sauce to the chicken. Flip the chicken after 4 minutes and add sauce to the other side.
To make the dressing: combine, Greek yogurt, cilantro dressing and barbecue sauce.
Remove the chicken and corn from the grill. Remove the corn kernels from the core and place on the salad.
Slice the chicken breast and add to the top of the salad. Add dressing.
You my friend, are ready to serve!