The restaurant Lemonade is pretty popular in Southern California and is sometimes our only option for a quick lunch while on the go. One of our favorite salads at Lemonade is the Mushroom & Israeli Couscous salad. So instead of paying money each time for it, we decided to try and recreate it. Check out the recipe below:
Continue reading “Mushroom & Israeli Couscous Salad” →
Zoodles are healthy noodles….gluten free, nutritious and low fat. Now that we are in the Fall season, we can’t let our bikini bodies go downhill —- so that’s why we are sharing this Asian fusion recipe with you. Add some grilled chicken, fish or flank steak to the top of this dish and you have yourself a meal! Continue reading “Asian Zoodle Salad” →
Salads don’t have to be boring…especially Summer Salads. T.W.O. loves combining new ingredients to make a delicious, savory, light dish that can be enjoyed at gatherings. In this post, we will be combining Israeli couscous, corn and Halloumi cheese to make a light, refreshing healthy salad! Continue reading “Corn and Couscous Salad with Grilled Halloumi Cheese” →
With 4th of July happening this week, T.W.O. has been testing recipes for their big family barbeque. Not only are the fireworks and celebrations the best part of the day – the menu is just as important. There will for sure be some barbecue meat, ice cream sandwiches, homemade ice cream and summer salads. This year, we are adding a watermelon pizza to the mix – it’s refreshing, light and easy to serve for the 4th! (Little preparation required.) Check out how to make this slice of deliciousness:
– Seedless watermelon
– ½ cup balsamic reduction
– ½ cup feta, crumbled
– Sea Salt
1. Slice the watermelon into thick round slices.
2. Plate the rounds and cut diagonally to make slices.
3. Drizzle with the balsamic reduction.
4. Sprinkle with feta and top with sea salt.
5. Grab a napkin and enjoy your watermelon pizza slice!
Another way to serve:
Instead of a pizza slice, you can cube the watermelon and place in a bowl. Top with balsamic, sea salt and add mint. It’s a great salad to add to your spread!
If you haven’t noticed, cherries are in season right now and most grocery stores have them on sale, so T.W.O. capitalized on this opportunity and bought bags and bags of the delicious red fruit! With all this supply, we tried to incorporate cherries into every meal. Below is a simple, summer recipe that is easy and doesn’t require a lot of prep-work. Add some grilled chicken or flat iron steak and you have yourself a main entrée!
Cherry & Goat Cheese Kale Salad with Pistachios
– 4 – 6 cups baby kale
– 2 cups cherries, pitted and halved
– 1/2 cup goat cheese, crumbled
– 1/2 cup pistachios
– balsamic vinaigrette
– hearts of palm, sliced
1. In a bowl place baby kale, cherries, hearts of palm and pistachios. Mix well.
2. Toss salad with balsamic and sprinkle with goat cheese.
3. Plate and serve.
With Memorial Day weekend approaching us, we decided to feature a fun, non-traditional recipe for your backyard barbecue. It’s great for a crowd and to easy assemble so you can concentrate on your backyard lawn game. Check out how to make Chicken Fajitas with Grilled Mango!
– 4 chicken breasts
– 4 bell peppers (red and yellow)
– 1 sweet Maui onion
– 2 large mangos
– 3 ears white corn
– corn tortillas, soft taco size
– 2 lemons, juiced
– olive oil
– pepper flakes
– sour cream or Greek yogurt
1. Season the chicken breast with salt, pepper and pepper flakes. Set aside while the grill is heating up. When ready, place chicken on grill over medium heat.
2. Slice the bell pepper and onions. Saute on a skillet with olive oil and lemon juice.
3. Shuck the corn and place on the grill.
4. While the vegetables are cooking, slice the mango in large chucks and place on the grill with the chicken.
5. Once everything is cooked to your liking remove and assemble your fajitas. (T.W.O. heated up their tortillas on the barbecue for an extra crisp!)
6. To assemble – place sliced grilled chicken on a tortilla, topped with guacamole, cilantro, salsa, hot sauce and sour cream (or greek yogurt).
When you see the word Maui…what do you think of? Hawaii, tropical waters, fruity beverage, sunshine and a tan. Well T.W.O. tried to incorporate all those thoughts into one recipe. Check out how to make these Maui Short Rib Tacos with Grilled Pineapple Salsa. It’s a great summer recipe for your next barbecue. Drink umbrellas included! ALOHA!
– 3-4 pounds boneless beef short ribs
– 22 fl oz Ace Hard Cider, Pineapple (we found this at Trader Joes)
– 6 Tablespoons fresh ginger, grated
– 3 garlic cloves, chopped
– ½ cup soy sauce
– 2 green onions, sliced
– Montreal Steak Seasoning
– Olive oil
Grilled Pineapple Salsa:
– 1 fresh pineapple
– 1-2 jalapeños, pending on your spice factor
– Fresh cherry tomatoes
– ½ Maui Sweet Onion
– ¼ cup lemon juice
1. Season the short ribs with Montreal Steak Seasoning on both sides. Let them sit for about 15 minutes.
2. Heat a large skillet/ pan with 1-2 tablespoons olive oil. Place the short ribs on the heated surface and sear both sides for 5 minutes each.
3. Add the cider, fresh ginger, garlic, soy sauce to the pan with the short ribs. The liquid should cover about a ¾ of the beef. If not, add some water. Note – the liquid will cook down, so watch to make sure there is always some in the pan.
4. Bring the liquid to a boil and then cover and let simmer over low heat for a minimum of 2 ½ hours. The longer the better.
5. While the ribs are cooking, cut the pineapple in circles.
6. Place on a heated bbq grill and cook over low heat for about 10 minutes each side. You want the pineapple to soften, but not too much.
7. Remove the pineapple from the grill and let cool for 2 minutes. Cube and place in a bowl. Add chopped cherry tomatoes, onions, lemon juice and jalapeños. Salt to taste.
8. Once the ribs are done, add to a heated bbq and grill for 3-4 minutes each side. Remove from heat and shred.
9. Assemble your tacos and garnish with green onions.
Looking 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!
-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
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!
And Yes, we used a Talenti container to make our Peanut Butter Sauce…who else uses these containers???
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.
With summer approaching, well in SoCal it already has, T.W.O. wanted to fire up the BBQ and grill some potatoes for their weekend dinner. It’s a great side dish to your meal that is a new spin on traditional potato salad. It’s warm, spicy and refreshing….what else can you ask for?
Grilled Potato Salad with Scallion Vinaigrette and Jalapeños
– As adapted and modified from Food and Wine-
– 1 1/2 lbs. fingerling potatoes
– 10 scallions, cut
– 1/4 cup extra virgin olive oil, for dressing and brushing
– 2 Tablespoons rice vinegar
– 1 cup lemon juice
– 1 small jalapeño, seeded and chopped
1. In a large saucepan, cover potatoes with water and bring to a boil. Simmer over moderate heat for about 15 minutes. Drain water and halve potatoes lengthwise.
2. Preheat BBQ. While BBQ is heating, brush the scallions with olive oil and season with salt and pepper. Place on the bbq for about 2 minutes or lightly charred. Transfer to a plate and cover to let steam for 5 minutes.
3. Brush the potatoes with olive oil and season with salt and pepper. Place on foil and add to the bbq for about 5 minutes or lightly charred. Transfer to a bowl.
4. While the potatoes are on the grill, mix together the remaining olive oil, vinegar, lemon juice. Add the scallions to the dressing and salt and pepper to taste. Pour the dressing over the potatoes and mix well. Sprinkle the jalapeños over the potatoes and serve.