Spicy – T.W.O.

Turkey Lettuce Wraps with Homemade Spicy Peanut Sauce

Published on November 11, 2014November 10, 2014 by T.W.O.2 Comments

Standing in the fresh produce section and thinking to ourselves, what shall T.W.O. make for dinner tonight?! Well, it’s November and the weather in Southern California is 85 degree so all these Fall recipes didn’t sound appetizing in this heat. We walked down the aisles and decided on lettuce wraps. Random? Maybe! It was a good choice though for this warm night. Below is a simple recipe for those “what to cook nights?” that will have your family wanting seconds.

Turkey Lettuce Wraps with Homemade Spicy Peanut Sauce

Ingredients:
– red leaf cabbage
– ground turkey
– crimini mushrooms
– 2 cups rice noodles
– white rice (cooked)
– 1 cup shredded carrots
– 3 cloves garlic
– 1/2 Maui sweet onion, chopped
– 2 Tablespoon cayenne pepper
– 1/4 cup green onions, diced

For the Spicy Peanut Sauce:
– 1/2 cup Justin’s Peanut Butter
– Juice from 1 lemon
– 1 clove garlic, minced
– 1 1/2 Tablespoons sriracha
– 2 Tablespoons almond or cocnut milk
– 1 Tablespoon reduced sodium soy sauce
– 1/4-1/2 cup hot water (depending on desired consistency)

Directions:
1. In a pan sauté the onions and garlic. Add the ground turkey. Cook until done.
2. While the ground turkey is cooking, prep the peanut sauce. Mix all the sauce ingredients together in a medium bowl and whisk until smooth. Add more or less water depending n desired consistency. Set aside.
3. Cook the rice noodles as directed. Set aside.
4. Chop the green onions and wash the cabbage.
5. Assemble the lettuce wraps with the noodles, turkey mixture and top with the peanut sauce and green onions. Add the white rice to the plate.

Happy cooking!

Homemade Tortilla Chips

Published on June 23, 2014June 22, 2014 by twinswithoriginality1 Comment

Chips can make or break a meal. We all know everyone fills up on chips before they even get to the main entree. So why waste the calories on fattening, unsatisfying chips? T.W.O. Has the perfect recipe for you to “wow” you guests on the next taco night! Grab you salsa and guacamole because these homemade chips are sure to be a crowd pleaser!!

Ingredients:

-1 package corn tortilla chips
– 2 tablespoon olive oil
– 2 tablespoon cayenne pepper
-salt

Directions:
1. Preheat oven to 400
2. Cut tortillas into triangles. Place on a foil lined baking sheet.
3. Brush with olive oil and season with cayenne pepper and salt.
4. Place in the oven for about 15-20 minutes. The “chips” will become brown, but don’t over cook.
5. Remove from oven and let cool for 10 minutes. They will harden as they cool, but serve warm for bet results.

Happy cooking!

Spicy Chicken Chipotle Tacos with Mango Salsa

Published on April 1, 2014June 6, 2014 by twinswithoriginality1 Comment

It’s that day of the week again-Taco Tuesday!! For this week’s taco Tuesday, T.W.O. is featuring their spicy chicken chipotle tacos with a fresh mango salsa. The spice of the chipotle peppers in adobe sauce are complimented well by the zesty, refreshing mango salsa. Try this recipe for your next taco night!

Spicy Chicken Chipotle Tacos with Mango Salsa

Ingredients:

-2 Chicken breasts, boneless & skinless
-2 cans Embasa chipotle peppers, in adobe sauce
-2 Mangoes, cubed
-4 Cocktail Tomatoes, chopped
-1/2 of a red onion, chopped
-1 Orange bell pepper, chopped
-Cilantro, chopped
-1 avocado
-2 limes
-1/2 of a lemon
-Salt and Pepper
-Corn tortillas*

*T.W.O. uses La Tortilla Factory corn tortillas

Marinate the chicken breasts with the peppers in adobe sauce for at least 2 hours before cooking.
To make the mango salsa, cut up the mango, tomatoes, red onion, bell pepper, and cilantro. Season the salsa with salt, pepper and the juice of the limes and lemon. Mix and refrigerate until the chicken is done.
To cook the chicken, begin by slicing the chicken into thin strips.
Heat up a skillet medium to high heat. Place chicken, along with the remaining of the marinade into the skillet. Cook until chicken is done.
Heat up the tortillas and plate. Build your tacos by placing the chicken with sauce and salsa on the tortilla. Garish the taco with a slice of avocado.

Roasted Brussels Sprouts

Published on December 11, 2013December 9, 2013 by twinswithoriginalityLeave a comment

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

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

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.

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

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!

Sriracha Glazed Chicken Mango Salad

Published on September 11, 2013September 10, 2013 by twinswithoriginalityLeave a comment

Remember that Sriracha Glazed Chicken Kebab recipe posted by T.W.O on Monday? Have you had the chance to try the recipe out? If you haven’t- you better get on it! And if you have, there are most likely leftovers! Hooray! T.W.O. decided to mix it up with the sriracha glazed chicken and add it to a salad! This dish is so refreshing, light, and has a nice balance of a sweet, but spicy kick to it!

Ingredients

–Sriracha Glazed Chicken, diced (link the post here)
-Lettuce*
-Mango, cubed
-Tomatoes
-Cucumbers
-Crimini mushrooms
-Cilantro Dressing**

*T.W.O. used romaine lettuce
**If you don’t feel like making your own dressing recipe, T.W.O. has discovered a great Cilantro dressing from Trader Joe’s.

First, wash and chop up the lettuce, mango, tomatoes, cucumbers, and mushrooms. Next dice your chicken into cubes. T.W.O. heated up their chicken just a bit before tossing into salad, but it can also be served at room temperature. After all the ingredients are platted, drizzle the dressing on the salad. Easy as that!

Bon Appetite!

Sriracha Glazed Chicken Kebabs

Published on September 9, 2013September 9, 2013 by twinswithoriginality3 Comments

Sriracha sauce has been around for many years, but it seems like just recently this sauce has become the “new hot sauce” and is being used to create innovative dishes. T.W.O. decided to take their traditional kebab recipe to the next level and spice it up to create Sriracha Glazed Chicken kebabs! The recipe is very simple and requires no marinating time. The chicken stays so moist from its spicy, sticky glaze and will no doubt make you want more!

Ingredients

–       ½ cup light brown sugar
–       ½ cup unseasoned rice vinegar
–       ⅓ cup hot chili paste
–       ¼ cup fish sauce
–       ¼ cup Sriracha
–       2 teaspoon finely grated ginger
–       2 boneless, skinless chicken breasts
–       Green onions, chopped
–       Bamboo skewers, soaked in water

First, soak the bamboo skewers in water for at least 30 minutes. This prevents the skewers from splintering or breaking. Next, heat up your grill to a low-medium heat. While the grill is heating up, cut the chicken into cubed-chunks and place in a large bowl. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a bowl. Pour this marinade over the chicken and mix so that all the chicken is covered. Now its time to skewer the chicken. After all the chicken is on the skewers, place the remaining marinade in a saucepan and bring to a boil. Once boiling, reduce the heat to low and simmer until it is reduced by half. This should take about 7-10 minutes. Once the marinade is reduced, take the chicken and marinade to the grill.

Place the kebabs on the grill and baste with marinade. Make sure to keep turning and basting the skewers so the chicken doesn’t burn and remains moist. Continue basting and flipping the skewers until chicken is done. (8-10 minutes, depending on the grill) Take your chicken off the grill and plate on a platter. Garnish the skewers with the chopped green onions. Now it’s time to eat!