French Onion Soup

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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!

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

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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.

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Roasted Brussels Sprouts

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Indications to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts, as we call them now, we grown as early as the 13th century in what is now Belgium.  Brussels sprouts have made their way into the American cuisine. Today, they have become a popular item on restaurant menus as well as in households. These “mini cabbages” are full of nutritional benefits and have often been considered a power food. Whether they are boiled, roasted, or shredded- they will make for a great meal.

Ingredients

-20 to 30 brussels sprouts -1 to 2 tablespoons of olive oil -1/3 cup balsamic vinegar -1/4 cup spicy or Dijon mustard -Garlic powder -Salt & Pepper

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Preheat oven to 400°F. Begin by washing the brussels sprouts and cut each in half.

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Place the cut brussels sprouts in a bowl.Next, pour the olive oil, balsamic vinegar, mustard, garlic powder, salt and pepper over the brussels sprouts and mix.

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After the brussels sprouts have been coated well, spread them on a foil lined cookie sheet.

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Place in oven for about 15-20 minutes. The last 2-3 minutes, put the oven on broil to crisp them. Make sure to watch them closely, for you don’t want them to burn!

Time to eat!

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Potatoes au Gratin

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Potatoes make a great side dish, but sometimes, well- they can just be so bland. T.W.O. decided to change things up a bit and make Potatoes Au Gratin! And wow, was it a hit! The ingredients are simple, but the flavor is so delectable!

Ingredients:

-½ cup low-salt chicken broth
-1½ cups heavy cream
-2-3 garlic cloves, chopped
-1 Tablespoon dried basil
-2½ pounds Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
-Krazy Salt and freshly ground black pepper
-1 Tablespoon nutmeg
-1-2 cups grated Gruyère cheese

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In a small saucepan, combine the broth, cream, garlic and basil. Bring to a boil. Take it from the heat and let the flavors infuse as you assemble the potatoes.

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Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with salt, pepper and nutmeg. Layer with 1/3 of cheese. Top with another one-third of the potatoes, season with salt, pepper and nutmeg again. Layer with another 1/3 of cheese. Arrange the remaining potatoes on top and season.

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Put the gratin dish on a baking sheet to catch any spills. Pour the cream mixture over the potatoes. Sprinkle with the remaining cheese.

Cover the dish loosely with foil and bake in the oven until the potatoes start to get tender, about 30 minutes. Remove the foil and continue baking, basting occasionally with the liquid in the dish, until the potatoes are very tender when pierced with a knife and a golden crust forms on top. This will take about another 30 to 45 minutes. Let cool for about 15 minutes before serving.

Bon appetite!

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Chili – Cornbread

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Fall is in full swing at T.W.O.’s house and that means cornbread and chili are on the menu.  Learn how to make a chili-cornbread that is a great addition to your chili  supper.

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Ingredients:

– 2 boxes Jiffy Cornbread Mix
– 2 eggs
– 2/3 cup milk (T.W.O. used almond milk)
– 1 cup cheddar cheese, shredded
– 1 can cream of corn, 14.75 oz can
– 1 can diced Ortega chili, 7 oz can

Preheat oven to 400°.  In a bowl, mix cornbread mix, egg and milk until creamy.  Slowly add in ¾ cup cheese, cream of corn and Ortega chili.  Once mixed, pour batter into a greased 8.5 x 11 pyrex dish.  Sprinkle ¼ cup of cheese on  top of the cornbread before putting in the oven.

Cook for 20-25 minutes.  Once done, take the cornbread out and serve immediately.  Add some honey if desired and your chili night will be complete!  Later this week, T.W.O. will be featuring their chili recipe, so stay tuned!

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Happy Baking!

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Roasted Butternut Squash with Swiss Chard

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Picture this: A cold autumn’s night with green vegetables, toasted pine nuts, butternut squash and goat cheese. Sounds T.W.O. perfect, right? Well it is! Check out how to make this dish below.

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Ingredients:

– 1 large butternut squash
– 2 large shallots, quartered
-4 gloves of garlic, skinned and halved
– 1 ½ Tablespoon cinnamon
– 1 ½ Tablespoon nutmeg
-1 large head Swiss chard, stems and leaves chopped separately
-¼ cup pine nuts, toasted
-¾ cups dried cranberries
– ¼ cup honey goat cheese, crumbled
– balsamic vinegar, to drizzle

Preheat oven to 375ᴼ. Peel the squash and cut in half lengthwise. Seed the squash and cut into bite-size cubes. Spray/brush the squash with olive oil and mix in cinnamon and nutmeg. Once the squash is coated, place on a baking sheet and cook for about 30-40 minutes until soft. Check the squash periodically and mix.

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At the 20 minute mark, add the garlic and the shallots to the butternut squash on the baking pan in the oven.

While the squash medley is cooking, chop the Swish chard stems and sauté in a fry pan for 3 minutes with a drixzle of balsamic vinegar. After 2 minutes, add the Swish chard leaves.

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Mix in the cranberries and the roasted pine nuts.

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Remove the squash, shallots and garlic from the oven and add to the Swish chard mixture. Once mixed, remove from stove and plate the ingredients. Add the goat cheese to the top for garnish. Serve immediately.

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T.W.O. enjoys having this for leftovers for lunch the next day. Just heat it up in the microwave or on the stove and you will have another tasty meal!

Happy cooking!!!

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Spaghetti Squash with Ground Turkey, Swiss Chard, Cranberries & Spicy Dijon, Lemon Vinaigrette

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Spaghetti Squash with Ground Turkey, Swiss Chard, Cranberries & Spicy Dijon, Lemon Vinaigrette

Fall is in the air, and it’s also in T.W.O.’s cooking! Check out how to make this easy and tasty recipe the whole family will love. It’s great as an entrée, side dish or even lunch! T.W.O. doubled the recipe and was able to enjoy it throughout the week…leftovers are the best!

Ingredients

Spicy Dijon Dressing:

– 4-5 tablespoons spicy Dijon mustard
– 4 tablespoons extra virgin olive oil
– ¼ cup rice vinegar
– ½ lemon, juiced
– Krazy Salt & Pepper to taste

For the Spaghetti Squash:

– 1 large spaghetti squash
– 1 pound lean ground turkey meat
– 1 bunch of Swiss chard leaves, removed from steam
– ½ – 1 cup dried cranberries
– Olive oil cooking spray

Preheat the oven to 375ᴼ F. Using a sharp knife, cut the spaghetti squash in half, lengthwise. Scoop out the seeds and the “strings” just like you would when carving a pumpkin. Once clean, place the squash, face down in a sprayed Pyrex pan. Salt and Pepper to taste. Put the Pyrex in the oven and cook for about 40 minutes.

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While the spaghetti squash is cooking, sauté the ground turkey meat with pepper and Krazy Salt. Once thoroughly cooked, put aside.

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Next, sauté the chopped Swiss chard leaves in a lightly oiled pan. Sauté for about 3-4 minutes. Once complete, add the cranberries and ground turkey meat.

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To make the dressing, add all the ingredients in a cup and whisk for about 2 minutes.

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After 40 minutes, take the spaghetti squash out of the oven and let cool for 4 minutes. Once cooled, take a fork and “stroke” the squash from top to bottom to get the “spaghetti” noodles and put in a large mixing bowl. Continue to do this until you scrape to the skin.

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Once the spaghetti is ready, add the Swiss chard, cranberry, turkey mixture to the squash. Mix lightly. (You don’t want to break the spaghetti) Add the dressing and mix. T.W.O. highly suggests serving this dish warm, so you can immediately plate it!

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Happy Fall cooking!

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Creamy Polenta with Funghi & Fish

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Tired of mashed potatoes?  Well T.W.O. has a great alternative side dish to add on your next menu…Creamy Polenta. Check out how to make this easy dish for a gourmet dinner at home.

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Ingredients

For the Polenta:

-4 cups vegetable broth, low sodium
-2/3 cup polenta
-1/3 cup grated Pecorino Romano

For the Mushrooms:

-1 tablespoon olive oil
-1/4 cup balsamic vinegar
-4 ounces shiitake mushrooms, stems removed and discarded, sliced
-12 ounces crimini (Baby Bella) mushrooms, sliced
-2 cloves garlic cloves
-1/4 teaspoon ground pepper
-1/8 teaspoon Krazy salt

For the Fish:

-2 filets rock fish
-1 meyer lemon
-Salt
-Pepper
-Oregano

Polenta: In a sauce pan, bring the vegetable broth to a boil.  Reduce the heat and whisk in the polenta.  Mix frequently for about 15-20 minutes until the polenta is soft and thick.  At this time add the Pecorino Romano.  Mix well.

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Mushrooms:  In a frying pan, heat the olive oil for about 1 minute over medium heat.  Add the diced garlic gloves and mushrooms and sauté about 3-4 minutes.  Add the balsamic vinegar and the salt and pepper.  Reduce heat to low/medium and cook for about 8-10 minutes.  The mushrooms will shrink, so don’t get scared that you are over-cooking them.

Fish: Place the fish on a foil-lined cookie sheet.  Marinate the filets with lemon juice, salt and pepper.  Set aside and let it sit for about 10 minutes.  Turn the oven on to 400 degrees.  Put the fish in the oven for about 8 minutes.  Once the fish is almost done, turn the oven to broil and cook for about 2-3 minutes.  Watch carefully so you don’t burn the filets.

Presentation:

Place the cooked polenta on a plate.  Add the mushrooms on top of the polenta followed by the filet of fish.  Note – this dish is best when hot, so make sure your table is set and your guests are seated!

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Enjoy!

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Polenta Fries

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French fries, sweet potato fries, zucchini fries, steak fries, Freedom fries, steak fries, papas fritas….they are all tasty, but T.W.O. loves polenta fries these days! These polenta fries taste like they are fried, but are actually baked, using no oil! Learn how to make these delicious gluten-free fries that everyone is sure to enjoy!

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Ingredients

1– roll of polenta, pre-cooked
Krazy Salt
Optional- cayenne pepper or garlic powder

Preheat oven to 425°. Using a sharp knife, cut the polenta roll in half, lengthwise. Continue to cut the polenta into strips to form the “traditional French fry” shape until the roll is all cut.

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The fries should be about ½ inch thick. Next, season the fries with the Krazy Salt to your desire and toss. (Optional- Add cayenne pepper or garlic powder) Then, place the cut polenta fries on a greased cookie sheet.

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Put the cookie sheet in the oven for about 30 minutes or until the polenta fries have a crispy outside and warm, fluffy inside.

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T.W.O. likes to serve the polenta fries with ketchup and if they are in the mood for some spiciness, T.W.O. will add sriracha sauce to the ketchup to create a tasty side dish.

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Enjoy!

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