With the holidays approaching, T.W.O. spent some time experimenting with recipes this weekend to make sure we have the perfect menu for our Holiday meals. This recipe is a great option for your Friendsgiving feast! It’s non-traditional, but festive and will add a refreshing dish to your table. Find out how to make this easy recipe in just a couple steps! Continue reading “Quinoa and Pomegranate Salad”
Side dish season starts NOW! What dish will you be cooking up this Fall Season in preparation for the big Thanksgiving feast?? Try this easy scalloped potato with leek recipe out and see if its a fit for your family! Continue reading “Scalloped Potatoes with Leeks”
It’s Fall (well maybe not so much in Orange Count), so T.W.O. is trying out new recipes that will be delicious for those cozy nights at home. In this post, we are taking one of our favorite vegetables, carrots, and spicing it up with coriander. Continue reading “Roasted Coriander Carrots”
Forget the pineapple and hello apple season! T.W.O. decided to mix up the traditional Pineapple Upside-Down cake and make an Apple Upside-Down cake. It’s literally a burst of Fall in your mouth! Caramelized apples, cinnamon and nutmeg….what is more Fall than that? (Well maybe pumpkin!) Continue reading “Apple Upside-Down Cake”
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”
Caprese salads are great, but sometimes they can’t be an entire meal. In this post, T.W.O. adds a caprese salad to the top of the turkey burger. It’s a great weekend or weekday meal to add to your menu. Continue reading “Caprese Turkey Burger”
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”
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.
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.