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”
Buying 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
– 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
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.
Opa! T.W.O. headed to Greece for the night and made Lamb kabobs accompanied with fresh vegetables, humus and pita. It was the closest we could get to Mykonos in less than 24 hours. Check out how to make this easy, delicious recipe for your next family dinner. It’s great for a group of people and will have everyone walking away satisfied!
– 3 lb leg of lamb
– 3 large meyer lemons
– 4 Tablespoons Lawry’s season salt
– 3 Tablespoons fresh garlic, chopped
– 1 Tablespoons cayenne pepper
– 3 teaspoons coriander
1. Cut up the leg of lamb into cubes. If the leg of lamb has fat surrounding the perimeter, trim it off. Place in a bowl.
2. Add the lemon juice from all three lemons, Lawry’s season salt, garlic cloves, cayenne pepper and coriander. Mix well and let it marinade for at least 30 minutes. If there is no juice at the bottom of the bowl, add more fresh lemon juice.
3. Place on skewers and pour remaining juice on top of the lamb prior to placing on the bbq.
4. Preheat bbq to medium heat. Add the lamb and cook for 20 minutes or until done. Be careful not to overcook, you don’t want chewy lamb.
Kale is known as the queen of greens since it has one of the most health benefits than any other vegetable. In one cup of chopped kale, there are 33 calories, 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C and 684% of vitamin K. Impressive, right?! It doesn’t stop there though – – it also is a good source of minerals copper, iron, manganese, phosphorus and potassium. This leafy green also lowers the blood cholesterol levels and reduces the risk of heart disease.
So with that being said, T.W.O. enjoys making kale salads for lunch to ensure they reach their required daily value of nutrients. Check out this Kale, chickpea, and carrot salad and lemon vinaigrette recipe below.
– 2 bunches lacinato kale
– 1- 15 ounce can chickpeas
– 1 cup fresh lemon juice
– 2 cups shredded carrots
– 2 Tablespoons spicy brown mustard
– 4 Tablespoons basil olive oil
– 1 teaspoon Organic Blue Agave
– ¼ cup rice vinegar
– 4 Tablespoons balsamic vinegar
– 1 teapoon garlic powder
– Krazy Salt
Wash and rinse the kale. Remove core stems and chop. (T.W.O. didn’t remove the entire core stem – just the thick part near the bottom. We like the little crunch in our salad!) Place in a bowl. Add the chickpeas. Chopped the carrots in thick slices and add to the salad mixture. The thinner the slices, the soggier the carrots will get as the salad marinates…. So thick slices work best!
In a dressing shaker or cup, add the lemon juice, spicy brown mustard, basil olive oil, rice vinegar, balsamic vinegar, agave and garlic powder. Mix/ Shake well. Add Krazy Salt and pepper to taste.
Toss the salad dressing in the salad mixture and place in the refrigerator to marinate. For best results, leave in for about an hour. You can also leave the kale in a sealed container without it going soggy for up to 2 days. Great idea for weekday lunches!
Happy healthy cooking!
T.W.O. has served this dish for many Super Bowl parties, birthday parties and family reunions. It’s an easy, one pot process with minimal ingredients that have a whole lot of flavor. The secret ingredient…dark beer! Let’s start cooking!
4-6 pound 7-bone chuck roast
1 package Lipton Onion Soup mix
1 bottle dark beer*
1 large Maui sweet onion- cut into wedges
2 cups whole pepperoncini
Montreal Steak seasoning
*Lagers work the best, but if you don’t have one lying around grab a Budweiser! It won’t disappoint!
Season the roast with Montreal steak seasoning. Let roast sit at room temperature about 15-20 minutes.
In a large pot, sauté seasoned meat over medium heat. Brown each side about eight minutes. After browning meat, put cut onions onto bottom of pot under meat. Sauté onions until slightly golden. Sprinkle onion soup mix over the meat. Finally, add the pepperoncini to the pot.
Add enough water to the pot half way up the thickness of the roast. Evenly pour the beer over the meat.
Bring the liquid to a boil. Turn down to a simmer and cover. Cook 2 ½ to 3 hours over low heat. The longer the meat cooks, the more tender it becomes. Not to exceed 6 hours…..unless you want beef jerky! The meat will fall off the bone! Of course, you must sample the meat prior to serving!!
Make beef dip sandwiches on French rolls or your favorite roll. Cut meat into chunks. Add mustard, horseradish, or whatever your pallet’s crave. Serve with coleslaw or a side of home made potato salad. Plate the sandwich with a kosher pickle. Enjoy!
Or, serve meat accompanied with your favorite vegetables. Top with the pepperoncini.
First and ten, do it again!