Potato – T.W.O.

Zesty Lemon Chicken

Published on February 25, 2014February 24, 2014 by T.W.O.3 Comments

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!

Ingredients

-4 Chicken breasts, bone-in
-1 Sweet Onion, chopped
-2 Garlic cloves, chopped
-2 Tablespoons Olive oil
-4 Lemons
– Herbs (Parsley, Coriander, Thyme, Rosemary), chopped
-Salt & Pepper
-Baby Potatoes, washed
-Lemon wedges
-Chicken broth

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!

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Twice Baked Potatoes

Published on January 23, 2014January 22, 2014 by T.W.O.2 Comments

It’s almost Super Bowl Sunday…do you have a menu ready? If not, don’t worry! Between now and February 2^nd, we will be featuring some delicious recipes that will be perfect options for your spread! Today–twice baked potatoes!

Ingredients
-6 large Russell Potatoes, washed
-1/2 cup 2% milk
-1/2 cup sour cream
-2 garlic cloves, diced
-1/2 cup butter, softened
-2 cups cheddar cheese, shredded
-4 Tablespoons dried basil leaves
-Green Onions
–Krazy Salt
-Pepper

Preheat oven to 400°F.

Using a knife, poke holes in the potatoes prior to putting in the oven. This allows the potatoes to breath and the heat to spread evenly inside. And so they don’t burst!

Bake the potato for about 30-40 minutes. You will know when the potatoes are done when you can easily put a butter knife through each of them.

Remove the potatoes from the oven and let them sit for 5 minutes. Using a sharp knife. Slice the potatoes in half, long ways.

Using a spoon, scoop the inside of the potatoes out and place into a big mixing bowl. Scrap as much out as possible without breaking the skin. Once complete, add the butter to this warm mixture to melt. While melting, add sour cream, garlic, milk, 1 1/2 cup cheese, basil leaves, salt and pepper. Mix with a hand mixer or a wooden spoon. Once all the ingredients are combined, add the potato mixture to the potato skins.

Top the stuff onions with the remaining shredded cheese. Place in the heated oven for 10-15 minutes. Then turn the oven to broil and let the potatoes broil for 1-2 minutes. The cheese should melt and the tops should get a little brown. Remove the potatoes from the oven. Top with green onions/ chives and serve!

Your football crowd will be pleased!

Ready, Set, Hike, TOUCHDOWN!

Pesto, Potato and Garlic Pizza

Published on December 20, 2013December 19, 2013 by T.W.O.1 Comment

Friday Night Pizza Night with T.W.O.! This week we are featuring a hearty pizza that includes pesto, potatoes and garlic. We adapted the recipe from one of our favorite pizza parlors in San Francisco – ZA Pizza! We hope you enjoy it as much as we do!

Ingredients

– Pizza dough*
– Cornmeal
– Flour
– Pesto**
– 2 red potatoes, thinly sliced
– 3-4 cloves garlic, chopped
– 2-3 cups mozzarella

*T.W.O. used pizza dough from VJB Deli.
** T.W.O. used Bolani Basil Pesto (all natural, low fat)

Preheat oven to 425ᴼF.

Season the thinly, sliced potatoes with salt, pepper and oregano. Place the potatoes on a greased cookie sheet and cook for 20 minutes.

While the potatoes are cooking, 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. Next, take the pesto and spread it on the dough, making sure you reach all the edges. Then add the mozzarella to the pizza. Take the garlic and sprinkle it evenly on top of cheese.

Once the potatoes are done (they should be soft, but not mushy), add the slices of potatoes to the top of the pizza.

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. Once done, take the pizza out of the oven and let it sit for 5 minutes prior to cutting.

That’s amore!

T.W.O. Good Potato Salad

Published on September 4, 2013September 4, 2013 by twinswithoriginalityLeave a comment

T.W.O.’s Labor Day weekend was filled with family, fun, beach, sun, and some gastronomical food! One of which was the famous family potato salad! T.W.O. is not a fan of mayonnaise, so potato salad was never made until this recipe was created! The recipe calls for very little mayonnaise, but is still extremely moist and full of flavor. This salad is a must for your next BBQ!

Ingredients

– 5 lbs red potatoes
– Celery, chopped
– Red onion, chopped
– 5-6 dill pickles, chopped
– 1-1 ½ cups Mayonnaise**
– 1 cup sweet relish
– Krazy salt
– Garlic powder
– Ground pepper

**T.W.O. uses the Best Foods Light Mayonnaise

First, wash the potatoes, keeping the skins on. Place potatoes into a large pot and fill with water so that about ½ to ¾ of the potatoes are covered. Cover pot with lid and bring to a boil. Once the water is boiling, bring to a low-medium temperature.

While potatoes are cooking, chop up your celery, onions, and pickles. After about 15 minutes, check the potatoes. If you can stick a butter knife through the potatoes, then they are done. (You don’t want the potatoes to be too soft, nor too hard!) Drain the water from the pot and let the potatoes sit for about 3 minutes just to cool a little so you don’t burn your fingers. While the potatoes are still very warm, cut the potatoes (with the skins on) into chucks and place into a bowl. Add the celery, onions, pickles, mayonnaise and relish to the potatoes and mix. Next season the salad with salt, garlic powder and ground pepper to your desire. Once everything is mixed, place in the refrigerator to chill. After a few hours, the salad is ready to be served! (You might want to check your salad a ½ hour before serving it just to make sure there is enough mayonnaise to your liking. Sometimes the potatoes absorb the mayonnaise during the chilling process.)