This might look like a lemon bar, but sorry to say its not. It’s magic….Lemon Magic Cake that is! It’s a lemony custard dessert that is easy to make and requires minimal ingredients. Find out how to make this piece of deliciousness below. Continue reading “Lemon Magic Cake”
Greek Marinated Chicken
Mediterranean food has been on T.W.O.’s mind lately so we decided to mix up our ordinary chicken meal into a one that will make us feel like we are in Greece! And we did it with some Greek Marinated Chicken kabobs. The marinade includes Greek yogurt, which keep the chicken so moist after barbequing it. Pair this dish with some hummus, orzo, Greek salad and you will be breaking plates all night!
Greek Marinated Chicken
- 1 cup Greek Yogurt
- 1 Tablespoon olive oil
- 4 Garlic cloves, minced
- ½ Tablespoon dried oregano
- 1 Lemon
- 1/3 cup fresh parsley, chopped
- ½ teaspoon salt
- Fresh cracked pepper
- 2 chicken breasts, boneless & skinless
- For the marinade, combine the yogurt, olive oil, garlic, oregano, salt, and freshly cracked pepper in a bowl. Use a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from the lemon. Stir until the ingredients are well combined. Add the parsley and stir it into the marinade.
- Cut the chicken breasts into cubes. Add the chicken and marinade to a large Ziploc bag. Massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for at least 30 minutes.
- After marinating for 30 minutes, skewer the chicken breasts. Place on the BBQ and cook for about 20-30 minutes or until done.
Zesty Lemon Chicken
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!
-4 Chicken breasts, bone-in
-1 Sweet Onion, chopped
-2 Garlic cloves, chopped
-2 Tablespoons Olive oil
– Herbs (Parsley, Coriander, Thyme, Rosemary), chopped
-Salt & Pepper
-Baby Potatoes, washed
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!
The Fattoush Salad
T.W.O. first discovered fattoush salad at a great lunch spot in San Francisco called Blue Barn! The restaurant offers many kinds of salads and sandwiches, but the fattoush salad was our favorite. This salad is a variation of your traditional Greek salad – It has many of the same ingredients, but includes pita chips, parsley, mint and garbanzo beans. It’s delicious and makes for a great lunch or dinner dish!
For the salad:
-Mix of romaine and kale lettuce
-Garbanzo beans, rinsed
-Cherry tomatoes, sliced in half
-Persian cucumbers, sliced
-Red Onion, chopped
-Kalamata olives, chopped
For the dressing:
-1/4 cup olive oil
-1 cup lemon juice
-1 teaspoon cumin
-1 garlic clove, chopped
-Salt and Pepper
Preheat oven to 415°F. Cut the pita bread into small squares and toss in olive oil, salt and pepper. Spread the pita bread on a cookie sheet lined with parchment paper. Bake in oven for 15 minutes, making sure to flip the pita bread over halfway through so they cook evenly. Take the pita chips out of the oven and set aside.
Next, chop the salad into small pieces. Next add in the garbanzo beans, tomatoes, cucumbers, red onion, olives, mint, parsley, and cheese.
Add in the pita chips.
Toss the ingredients with the dressing. Make sure to add in the dressing right before serving so the pita chips don’t get soggy.
It’s time to eat!
Lemon Goat Cheese, Artichoke, Mushroom Pizza
It’s Friday. It’s Lemon Week. So why wouldn’t we end it with our famous Friday Night Pizza Night- using lemons! This Lemon Goat Cheese, Artichoke and Mushroom Pizza satisfies all taste-buds. It’s zestful, sweet, spicy and appetizing. How so? The zesty and tart taste comes from the Meyer lemon, then complimented by the creamy, sweet goat cheese. The spice – well that comes from the garlic! And what wouldn’t be more appetizing than marinated artichoke hearts, mushrooms, all covered with a fresh arugula salad? T.W.O. has the perfect pizza to finish off this Lemon Week!
– Pizza dough
-2 Tablespoon Olive Oil
-2 Meyer lemons
-1 large log goat cheese
– 2 Tablespoons dried basil
-1 cup Crimini mushrooms, sliced
-1 small can marinated artichoke hearts, drained and cut
– 5 garlic cloves, diced
-3 Tablespoons spicy brown mustard
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.
Spread the olive oil on the dough using a spoon. Sprinkle the dried basil leaves on the dough, making sure to evenly distribute. Add 3 of the diced garlic cloves.
In a bowl, mix the goat cheese, dried basil and the juice one lemon. Set aside. Add the mushrooms and marinated artichoke hearts to the pizza dough. Place small spoonfuls of the goat cheese mixture onto the dough about ½ inch apart from one another. Make sure the cheese reaches the edges.
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. Do not open the oven door, as you want to keep the heat in. The pizza will take 15-20 minutes.
While the pizza is cooking, make your arugula salad for the top. In a bowl, mix together the juice of the remaining lemon, 2 diced garlic cloves, spicy brown mustard and salt and pepper to taste. Pour over the arugula and mix. Set aside.
Once done the pizza is done, take it out of the oven and let it sit for 5 minutes. Add the arugula salad and then cut your pizza. It’s time to eat!
Hope you all had a great Lemon Week, because we sure had fun making it!
When Life Gives You Lemons, Make a Lemon Infused Pizza!
Berry Lemon Cheesecake
Berry Lemon Cheesecake – It’s fluffy, light, refreshing, and savory! Most cheesecakes are dense and filling, which bad, but it’s nice to not feel stuffed after dessert. T.W.O. loved the combination of the lemon, berries, cream cheese and eggs that created a light, mousse-like treat and are excited to share this masterpiece with our readers. We guarantee that this will be a hit at your next dinner party, family barbeque or date night. Cheers Lemon Week!
3 cups graham cracker crumbs
1/3 cup butter, melted
½ cup granulated sugar
2- 8 ounces packages of cream cheese, softened
2- 8 ounce packages of Neufchâtel, softened
1 cup granulated sugar
4 large eggs
1/3 cup fresh lemon juice
zest from 1 lemon
¼ cup corn starch
2 cups fresh blackberries
Fresh whipped cream for topping
Preheat oven to 300ᴼF.
In a bowl, combine graham cracker crumbs, melted butter and sugar. Mix until the crumbs are sticking together. Press crumb mixture in a 9” spring form pan. Make sure that the crumbs are evenly distributed on the bottom and sides. Set aside.
Using a KitchenAid mixer, cream together the cream cheese and sugar until fluffy. Add the eggs, one at a time, mixing for about 1 minute each. Before adding an egg, make sure you scrape the sides of the bowl. Add lemon juice and zest and mix for about 3 minutes. Next, mix in cornstarch and beat for an additional 3 minutes until fluffy.
Using a flexible spatula, carefully mix in the berries. You don’t want the berries to break.
Pour the cheesecake mixture in over the graham cracker crust.
Bake for 1 hour or until a toothpick comes out clean. Set on a wire rack to cool for about 40 minutes.
Cover the cheesecake and place in the refrigerator overnight.
When you are ready to serve, add a layer of fresh whipped cream to the top of the cake along with some mixed berries and a lemon garnish!
Happy Lemon Week and Happy Baking!
The FAMOUS Lemon Bars
T.W.O.’s lemon bars are a favorite among family and friends. And with it being Lemon Week, we thought we would share our famous recipe with you! These sweet treats melt in your mouth and will make you want more! Next time you are having guests over for dinner, hosting a party, or just need something sweet in your house, we would highly suggest trying out this recipe! It will bring a smile to your face! When life gives you lemons…make lemon bars!
-3 cups flour
-1 1/3 cups powdered sugar
-1 ½ cups butter
-3 cups granulated sugar
-7 Tablespoons flour
-1 cup freshly squeezed lemon juice
Heat oven to 350˚F. Grease a 9×13 Pyrex. In a mixer, combine butter, powered sugar and flour and mix until a solid dough ball forms.
Place crust evenly into the Pyrex. Bake crust for 20-25 minutes.
Meanwhile, beat eggs, sugar, flour, and lemon juice together in a mixer for 4-5 minutes.
When crust is done, pour lemon mixture over crust and put into oven for another 20-25 minutes.
After bars are cooled, sprinkle with powder sugar. Enjoy!