T.W.O. decided to indulge in the culture of the world cup and make a modified version of traditional nachos. This modification is similar to that of the Brazilian party time snack! Check out how we turned this recipe into a T.W.O. dish! Note – make it a meal by adding chicken or meat!!
World Cup Nachos
– 3 Russell potatoes
– 4 Tablespoons olive oil
– 1 can black beans, low sodium
– 2 bell peppers
– 2 jalapenos
– 1 cup pico de gallo salsa
– 2 ½ cups jalapeno jack cheese, shredded
1. Preheat oven to 415ᴼ.
2. Wash and dry the potatoes. Thinly slice the potatoes to make “chips”.
3. Brush the potatoes with olive oil and season with salt and pepper.
4. Place potatoes in the oven for about 15-20 minutes or until soft.
5. Remove from the oven and top with cheese, jalapenos, black beans and bell pepper.
6. Bring oven to 450ᴼ. Watch carefully. If the top is burning, reduce heat. Make sure the cheese is melted before removing from the oven.
7. Once the nachos are done, remove and let it sit for 3-5 minutes prior to serving.
8. Plate and serve. Top with pico de gallo and your favorite hot sauce.
9. Turn on the World Cup and you have yourself a party!
Blueberries. Greek Yogurt. And a Freezer. Yes – that is all you need in order to make these delicious, refreshing treats. The tartness of the Greek yogurt compliments the sweet flavors of the blueberry to make these bite size snacks the modern, healthier version of a bonbon. If you need some “pop” in your life, grab yourself some blueberries and yogurt and get to work!
-1 package blueberries, washed
Lay out the washed blueberries on a mat or cutting board. Make sure the blueberries are fully dried. Using a skewer or a toothpick, dip the blueberries in the Greek yogurt. Swirl around, making sure to get enough Greek yogurt on the berry to freeze. Place on a parchment paper – lined cookie sheet.
Once all the blueberries are dipped, place in the freezer for about 20 minutes. Remove the blueberries and store in a freezer safe Tupperware or Ziploc bag. The berries are best after an hour being in the freezer. If you can’t wait that long, 20 minutes will do! Store in freezer.
Cheers to snacks!
Peanut Butter Cookies
As you probably have learned, T.W.O. loves peanut butter. We can have peanut butter in the morning, afternoon and night! We thought we would share one of our favorite peanut butter recipes that have been exchanged between our family members for many years. The cookies are soft flavorful and nutty! Oh, and we can’t forget about the dough….it’s pretty amazing!
– 1 cup crunchy peanut butter*
– 1 cube butter, softened
– ½ cup shortening
– 1 cup granulated sugar
– 1 cup brown sugar
– 2 eggs
– 2 ½ cups flour
– 1 teaspoon baking powder
– 1 ½ teaspoon baking soda
* T.W.O. likes to bake with Skippy, Jiffy or natural peanut butter (oil pre-mixed)
Cream together peanut butter, butter and shortening with a mixer. Add in the granulated sugar and brown sugar and mix well. Slowly beat in the eggs. Make sure to scrape the sides of the bowl, so the ingredients blends well. Add in the flour, baking powder and soda. Once all the ingredients are combined, you should get sticky, thick dough. Chill the dough for an hour or until the dough gets cold.
Preheat oven to 350.°
Remove the dough from the refrigerator. Line your cookie sheets with parchment paper. Take a spoonful of dough and roll into a ball. Repeat until all the dough is used. With a floured potato masher, press down on the “balls”. Don’t smash too much, you don’t want the cookies to burn. If you don’t have a potato masher, you can flatten the cookie with your hand and use a fork to create a criss-cross design.
Place the cookies in the oven for 10-12 minutes. Don’t overcook! Remove from the oven and let it cool on the cookie sheet for 1-2 minutes before transferring them to a wire rack.
Plate the cookies, grab a glass of milk and enjoy!!!
This past Saturday evening, T.W.O. spent their night in with a delicious home cooked meal, the Olympics and POPCORN! Peanut Butter Popcorn to be exact! And we cooked it the old fashion way- the stove! Instead of using olive oil for the bottom of the pan, we used coconut oil- and WOW, was that an excellent choice. The popcorn had a subtle taste of coconut and was complimented by the peanut butter we decided to add in. Sweet and Savory! We are excited to try what other “mix-ins” we can add next time we make the coconut popcorn. Until then- you have to try this recipe out!
-1 to 1 ½ cup Popcorn kernels
-1 Tablespoon coconut oil
-1/3 cup peanut butter
Begin by placing the coconut oil into a medium to high heated sauté pan that has a lid. When the coconut oil is melted, make sure that the entire pan is seasoned with the oil. You don’t want the popcorn to stick or burn. Next, add the kernels to the pan and cover.
The popcorn will begin to pop. Turn off the heat when you start hearing the popcorn to stop popping. We have a rule that if there is more than 5 seconds between the pops, then the popcorn is done- so turn off the heat! Place the popcorn in a large bowl and season with salt.
In a small dish, melt the peanut butter for 20-30 seconds in the microwave. Once melted, pour over the popcorn and mix.
Now it’s time to sit on the couch and watch the Olympics!