Recipe – Page 6

7-Bone Chuck Roast

Published on January 30, 2014January 28, 2014 by T.W.O.Leave a comment

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!

Ingredients:
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
Water
*Lagers work the best, but if you don’t have one lying around grab a Budweiser! It won’t disappoint!

Directions:

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!!

Serving suggestions:

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!

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!

Kale, Pomegranate, Apple and Flank Steak Salad

Published on January 21, 2014January 21, 2014 by T.W.O.2 Comments

Need to spice up your salad? Well, T.W.O. has the perfect recipe for you. This salad is filled with nutrients, protein and antioxidants and will be sure to leave you wanting seconds! The baby kale leaves are tossed in a homemade lemon vinaigrette, topped with roasted almonds, pomegranates and sliced apples. Oh and it doesn’t stop there-we need protein right? Yes! How about a lean barbeque flank steak that was marinated in Hawaiian teriyaki sauce? You got it! Check out how to make this salad from scratch.

Ingredients:
– Baby Kale
– 1 cup pomegranate seeds
– ¼ cup roasted almonds, chopped
– 1 Pink Lady apple, sliced and diced
– 2 cups Trader Joes Island Soyaki sauce
– Flank Steak, lean
– 1 Lemon
– 4 Tablespoons spicy mustard
– 1 teaspoon olive oil
– 1 teaspoon balsamic vinegar
– Salt
– Pepper

Marinate the flank steak for a minimum of 2 hours prior to barbequing. About 20 minutes before you are ready to barbeque, take the meat out to bring to room temperature. While the barbeque is heating up, prepare your salad.

In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.

Put the meat on the barbeque and cook on medium heat. The meat should take about 15 minutes depending on your barbeque.

While the meat is cooking, prepare your dressing. In a small bowl, mix together the lemon juice, spicy mustard, olive oil and balsamic vinegar. Add salt and pepper to taste. Mix the dressing in the salad. It is okay to let the salad dressing marinate the kale. Kale won’t get soggy like most lettuce.

When the meat is done, take it off the barbeque and transfer to a cutting board. Thinly slice the meat. Plate the salad and top of it with the flank steak. And that’s it…you have yourself a fresh, hearty salad that will satisfy any audience.

Cheers,

Lemon Goat Cheese, Artichoke, Mushroom Pizza

Published on January 17, 2014January 15, 2014 by T.W.O.5 Comments

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!

Ingredients:
– Pizza dough
– Cornmeal
-Flour
-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
– Arugula

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

Published on January 16, 2014July 8, 2014 by T.W.O.5 Comments

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!

Ingredients:
 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!

Lemon Ice Cubes

Published on January 15, 2014January 14, 2014 by T.W.O.3 Comments

One of T.W.O.’s favorite beverages is ice water with fresh squeezed lemons. It’s refreshing, low calorie and full of nutritional benefits. Lemons help boost your immune system, aids in digestion, cleanses your system, helps you lose weight, reduces inflammation, keeps your skin blemish-free and the list goes on! With this in mind, T.W.O. decided to put our creative hats on and make it possible to have lemon water all year around- even when the tree was not producing fruit!

Supplies:
-Ice cube trays
-Lemons
-Water

Begin by squeezing fresh lemon juice into a large pitcher, making sure to remove all the seeds. Next, add your water. Depending on how concentrated you would like your ice cubes to be, add more, equal, or less water to the lemon juice. When you have your desired concentration, pour the lemon water mixture into the ice cube trays and freeze. Next time you don’t have a fresh lemon to squeeze in your water, just take out an ice cube and place it into your water! Now you have your lemon water!

Easy as that! When life gives you lemons, make ice cubes!

French Onion Soup

Published on January 10, 2014January 9, 2014 by T.W.O.7 Comments

French Onion Soup

There are only a couple places that we like to go for French Onion Soup, but we can assure you that nothing beats T.W.O.’s French Onion Soup! It’s savory, light and healthier than most recipes! Every minute cooking it will be worth it in the end!

Ingredients:
– Beef broth*
– 5 sweet onions, sliced
– 1 bottle dark beer
– ¼ cup balsamic vinegar
– 3 cloves garlic, minced
– Salt
– Pepper
– Olive oil
– Baguette, sliced
– Mozzarella, sliced

*The secret to this recipe is the broth. T.W.O. used the broth from their seven-bone roast they cooked a couple nights before. The meat was seasoned with Montreal Steak seasoning and onion soup mix. Make sure to strain the broth before using it for your French Onion Soup!

Sautee the onions and garlic in olive oil for 8-10 minutes or until soft. Add salt and pepper to taste.

In a pot, bring the beef broth to a boil. Add the garlic and onions. Slowly stir in the beer, balsamic vinegar and fresh pepper. Cook on high heat for 1 minute.

Bring the temperature down to low and cover the soup. Cook for about 40 minutes to 1 hour.

Once the soup is ready, ladle some into an oven safe bowl. Turn the oven on broil or 500°F. Put the bread in the oven and broil until a little toasted. Once toasted, put the bread in the soup and top with a slice of mozzarella.

Place the soup in the oven and broil for about 3 minutes or until the cheese browns a bit. Remove from the oven and place on a plate so you don’t burn your hands!

Ready to serve! Happy cooking.

Artichoke & Spinach Pizza

Published on January 3, 2014December 31, 2013 by T.W.O.1 Comment

Do you know what night it is?? Yep, that’s right…Friday Night Pizza Night! We are featuring an Artichoke & Spinach Pizza this week. It’s a hearty pizza with a béchamel-style sauce and fresh spinach that will please any crowd. Check out how to make this delicious, gourmet pizza below!

Ingredients

– Pizza Dough*
– Cornmeal
– Flour
– 8 oz fresh spinach, divided
– 2 Tablespoon butter
– 2 Tablespoon unbleached flour
– ¾ cup milk
– ¼ teaspoon onion powder
– 2 cloves garlic, diced
– 1 Tablespoon Extra Virgin olive oil
– 6 ounces mozzarella cheese, shredded
– 2 ounces Pecorino Romano, grated
– 1-8 ounce can of marinated artichoke hearts
– Krazy Salt
– Fresh Ground Pepper

*T.W.O. used pizza dough from VJB Deli.

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.

In a large sauté pan, heat 1 Tablespoon of olive oil over medium heat for about 1 minute. Add ¾ of the spinach and sauté for 3 minutes or until wilted. Remove from heat and place on paper towels. Once some of the oil is drained, chop the spinach and set aside.

In a small saucepan, melt butter over medium heat. Whisk in flour and onion powder and cook for 2 minutes. Slowly add the milk and increase the temperature to medium-high heat for about 4 minutes or until the sauce thickens. Make sure you are stirring constantly, so the sauce doesn’t burn. Remove from heat and stir in 1 clove of diced garlic, pepper, Krazy Salt and sautéed spinach.

Chop the remaining fresh spinach and set aside.

Add the white béchamel spinach sauce to the top of the pizza dough. Add the fresh spinach along with the remaining 1 clove of chopped garlic. Sprinkle the shredded mozzarella and Pecorino Romano cheese on top.

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.

Happy Friday Night Pizza Night!

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!

Chocolate Cheesecake Bars

Published on December 19, 2013December 19, 2013 by T.W.O.5 Comments

This Chocolate Cheesecake bar recipe has been in our family for years and has been made for birthday parties, wedding showers, dinner parties and holidays. The chocolaty, thick crust combined with the fluffy, dense cheesecake layer makes for a great easy dessert. Check out how to make these bars for your next event….or cozy night in!

Ingredients:

– 1-12oz package chocolate chips
– ¼ cup butter
– 2 cups Oreo crumbs
– 1-8oz cream cheese, softened*
– 1-8oz Neufchâtel, softened
– 1-14oz sweetened condensed milk
– 2 teaspoon vanilla extract
– 1 egg

Preheat oven to 350ᴼF.

Heat chocolate chips and butter in a microwave-safe bowl. Once the morsels are melted, add the Oreo crumbs to the chocolate. Place ¾ the mixture in the bottom of a 9×13 pan. Make sure it is spread evenly. Set aside.