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What’s Cooking W/ Two Girls Gourmet

One Pan Chicken Lettuce Wraps

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One Pan Chicken Lettuce Wraps
 
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Our first in our One Pan Series!
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4
Ingredients
  • 1 lb Ground Chicken (pork, turkey, shrimp-whole, veggies)
  • 1 Shallot ,chopped
  • 1 inch Ginger, grated
  • 2 Garlic cloves, chopped
  • 6 Button Mushrooms, diced
  • 2 TBLS TwoGirlsGourmet Shallot Oil
  • 1 TBLS TwoGirlsGourmet Szechwan Chili Oil
  • 1 TBLS Soy Sauce
  • 2 TBLS Hoisin Sauce
  • ¼ tsp TwoGirlsGourmet Chili Crunch
  • 1 handful Cilantro, chopped
  • 1 head Iceberg lettuce, washed and chilled
Instructions
  1. In a wok or skillet, heat the oils
  2. Saute Garlic, Shallots, Ginger for 30 seconds
  3. Add Mushrooms, sauté
  4. Add Chicken, sauté until not pink
  5. Add Soy Sauce, Hoisin and Chili Crunch, Stir
  6. Salt and Pepper, to taste
  7. Take 1 lettuce leaf
  8. Add 3-4 TBLS Chicken
  9. Top with Cilantro
  10. Enjoy!
EasyRecipe

 

Super Fast Baby Bok Choy

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Super Fast Baby Bok Choy
 
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The second in our new Super Fast Series!
Author:
Recipe type: Vegetable
Serves: 4
Ingredients
  • 12-18 Baby Bok Choy
  • 2 TBLS TwoGirlsGourmet Shallot Oil
  • 1 TBLS TwoGirlsGourmet Szechwan Chili Oil
  • Salt and Pepper
Instructions
  1. Preheat the oven to 375
  2. Halve the Baby Bok Choy
  3. Divide between two sheet pans
  4. Mix the Baby Bok Choy with the Oils
  5. Salt and Pepper to taste
  6. Roast for 20 mins
  7. Enjoy!

 

Super Fast Shrimp Tacos

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Super Fast Shrimp Tacos
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 12
Ingredients
  • 1 lb Shrimp (peeled and deveined)
  • 1 tsp of each: Garlic powder, Onion powder, Chili Powder
  • 3 TBLS TwoGirlsGourmet Shallot Oil
  • ¼ cup Mayonnaise
  • ½ cup Sour Cream
  • 1 Chipotle Chili, chopped
  • Corn tortillas
  • 1 bag of shredded cabbage
  • 1 Avocado, chopped
  • Salsa
  • Cheese (your choice)
Instructions
  1. In a small bowl, whisk together the Mayonnaise, Sour Cream, Chipotle Chili and salt to taste
  2. In a medium bowl, mix together the Shrimp, Onion Powder, Garlic Powder, Chili Powder and salt to taste
  3. Heat a 12" skillet with the 3 TBLS of Shallot Oil
  4. Saute Shrimp until pink
  5. Heat the Tortillas in a little Shallot Oil and wrap in a towel
  6. To assemble:
  7. Take a Tortilla in your hand and fill with Shrimp
  8. Top with Cabbage, Avocado, Salsa, Sauce and Cheese
  9. Enjoy!

 

Crunchy Chicken with Spaghetti in Red Sauce

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Crunchy Chicken
 
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Recipe type: Main Dish
Serves: 6
Ingredients
  • 8 thin chicken cutlets (about 1½ pounds total)
  • 2 large eggs, beaten
  • ½ cup flour
  • 1½ cups panko
  • ¼ cup grated Parmesan cheese
  • 6 TBLS TwoGirlsGourmet Shallot Oil, divided
  • 6 TBLS canola oil, divided
  • 1 5-oz bag of arugula
  • ¼ cup extra-virgin olive oil
  • ½ lemon, juiced
  • Salt and freshly ground black pepper
Instructions
  1. In a shallow dish, whisk eggs with salt and pepper
  2. In another shallow dish, season flour with salt and pepper
  3. In a third shallow dish, combine panko and Parmesan cheese and season with pepper
  4. Place each breast in between layers of plastic wrap and with the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Season both sides with salt and pepper.
  5. Coat each cutlet in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in panko, pressing to adhere.
  6. In a large skillet, heat 3 TBLS each of Shallot Oil and canola oil over medium high heat
  7. Working in batches, place cutlets in skillet and brown on both sides, about 4 minutes per side. Add 2 TBLS each of the Shallot Oil and canola oil for each new batch.
  8. Combine lemon, olive oil, and salt and pepper to taste in a bowel and toss with Arugula
  9. Place chicken on serving plates and top each with a handful of Arugula
  10. Using tongs, twirl spaghetti dressed in Red Sauce (see recipe below), placing it next to the chicken. Sprinkle pasta with Parmesan.

Spaghetti in Red Sauce
 
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Recipe type: Side Dish
Serves: 6
Ingredients
  • 2 28-oz cans tomatoes
  • ½ cup extra-virgin olive oil, divided
  • 2 TBLS TwoGirlsGourmet Shallot Oil
  • 1 onion, diced
  • 5 garlic cloves, smashed
  • 1 bunch fresh basil
  • 1 lb Spaghetti
  • Salt and freshly ground black pepper
Instructions
  1. In a food processor, puree tomatoes to a smooth consistency
  2. In a large saucepan, heat 2 TBLS each of Shallot Oil and olive oil over medium-high heat
  3. Add the onion and cook until soft, 5 to 8 minutes, stirring occasionally
  4. Add the garlic and cook another 2 minutes, stirring ocassionally
  5. Add the pureed tomatoes and season with salt and pepper
  6. Add the basil and simmer sauce for 15 minutes, stirring occasionally
  7. Remove basil and discard. Stir remaining olive oil into sauce to make a fluid, almost creamy consistency.
  8. Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
  9. Combine sauce and pasta in a large bowel
  10. Using tongs, twirl dressed spaghetti onto plates and sprinkle with parmesan cheese

 

K

Baked Tomatoes with Spinach, Ricotta and Basil

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Baked Tomatoes with Spinach, Ricotta and Basil
 
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This a great summer recipe, inspired by The Silver Palate!
Author:
Recipe type: Veggie
Cuisine: Italian
Serves: 8-10
Ingredients
  • 8-10 ripe tomatoes
  • 2 TBLS TwoGirlsGourmet Shallot Oil
  • 1 yellow onion, chopped
  • 1 10 oz box chopped spinach
  • 1 cup ricotta cheese
  • 2 egg yolks
  • ⅛ cup toasted pine nuts
  • ¼ cup Parmesan cheese (plus a little more for sprinkling on top)
  • 1 tsp of TwoGirlsGourmet Chili Crunch
  • ½ cup chopped basil
  • Salt & pepper to taste
  • A dash of nutmeg
Instructions
  1. Preheat oven to 350°
  2. Cut the top off the tomatoes and carefully scoop out pulp and seeds leaving the shell of the tomato intact
  3. Salt the inside of the tomatoes and turn over on paper towels to drain for 30 minutes
  4. Sauté the onion in a 12 inch skillet with Shallot Oil
  5. Add the drained,chopped spinach to the skillet
  6. Season with salt and pepper
  7. Add nutmeg
  8. Cook for a few minutes
  9. Whisk together the ricotta, egg yolks and Parmesan cheese
  10. Add the Chili Crunch
  11. Salt and pepper to taste
  12. Add the spinach and onion mixture, pine nuts and basil
  13. Stir
  14. Fill tomatoes with ricotta mixture
  15. Sprinkle with Parmesan Cheese
  16. Place the filled tomatoes in a glass baking dish

Mushroom Pizza

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Mushroom Pizza
 
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Author:
Recipe type: Pizza
Cuisine: Italian
Serves: 1 Pizza
Ingredients
  • 16-20 oz assorted mushrooms sliced/chopped
  • Green onions sliced
  • TwoGirlsGourmet Shallot Oil
  • Fresh Mozzerella
  • Parmesan.
  • Salt and Pepper
  • Szechuan Chili Oil
  • Pizza dough
Instructions
  1. Heat a pizza stone on the bottom level at 450
  2. Heat 2 TBLS of Shallot Oil in a 12" skillet
  3. Add the mushrooms ans the green onions
  4. Sauté until there is no moisture in the pan
  5. Season with salt and pepper
  6. Thinly roll out the dough
  7. Carefully take the pizza stone out of the oven
  8. Place the dough directly on the stone
  9. Brush with a thin layer of Shallot Oil
  10. Cover the dough with the mushroom mixture
  11. Tear off pieces of the Mozzerella
  12. Sprinkle with Parmesan
  13. Bake for approximately 10 mins
  14. Serve with a small bowl of TwoGirlsGourmet Szechuan Chili Oil
  15. Enjoy!

 

Kale and Spinach Stir Fry

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Kale and Spinach Stir Fry
 
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A super fast weeknight veggie!
Author:
Recipe type: Veggie
Serves: 3-4
Ingredients
  • 1 bag of washed and chopped kale (stems removed)
  • 1 bag of baby spinach
  • 1-2 garlic cloves chopped
  • 1" grated ginger
  • 2-3 TBLS TwoGirlsGourmet Shallot Oil
  • 1 tsp TwoGirlsGourmet Schezuan Chili Oil
  • Salt and pepper to taste
  • Squeeze of lemon
Instructions
  1. Add the shallot oil to a hot wok
  2. Add garlic and ginger for 30 seconds
  3. Immediately add kale and spinach
  4. Stir fry for approximately 3 minutes
  5. Add chili oil
  6. Sprinkle with lemon juice
  7. Salt and pepper to taste
  8. Enjoy!!!!

 

Stir-Fried Chinese Baby Broccoli

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Stir fried Chinese broccoli
 
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Author:
Recipe type: Vegetable
Cuisine: Chinese
Ingredients
  • Baby Gai Lan (Chinese baby broccoli)
  • 1" grated ginger
  • 1 garlic clove chopped
  • 2-3 TBLS TwoGirlsGourmet Shallot Oil
Instructions
  1. Rinse the Gai Lan
  2. Heat the Shallot Oil in a very hot wok
  3. Add the ginger and garlic and stir
  4. Immediately add the Gai Lan (still damp)
  5. Stir fry for 2 mins
  6. Cover for 2 mins
  7. Stir fry until leaves have wilted and stems are to your liking
  8. Salt to taste
  9. Enjoy!

 

Sunday Roast Chicken

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Sunday Lemon Roasted Chicken
 
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Author:
Recipe type: Main Dish
Serves: 4 servings
Ingredients
  • 1 chicken approximately 4lbs
  • 4-5 potatoes peeled and sliced ¼ " thick
  • 3-4 garlic cloves minced
  • 11/2 TBLS Herb d' Provence or thyme
  • 3 TBLS TwoGirlsGourmet Shallot Oil
  • 1 lemon
  • 1 shallot or ½ onion
Instructions
  1. Preheat oven to 400
  2. In a large bowl add the Shallot Oil, potatoes, herb d' Provence, garlic, salt and pepper
  3. Mix together and place in a sheet pan, leaving room for the chicken
  4. Pat the chicken dry
  5. Sprinkle salt and pepper inside and outside of the bird
  6. Place the chicken in the center of the pan
  7. Scrape out the remaining oil & garlic mixture onto the chicken
  8. Squeeze 1 lemon over the potatoes and chicken
  9. Stuff the chicken with the lemon halves and a shallot
  10. Truss the chicken legs
  11. Place in the oven for approximately 1 hour 15 mins or until the thermometer reaches 165
  12. Let the chicken rest for 15 mins
  13. Bon Appetit!

 

Crunchy Pork

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Crunchy Pork
 
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Author:
Recipe type: Main Dish
Serves: 2 servings
Ingredients
  • ½ lb pork loin cut into ¼-1/2 inch thickness
  • 1 egg beaten
  • 1 cup panko breadcrumbs
  • 2 TBLS TwoGirlsGourmet Shallot Oil
  • 2 TBLS Olive Oil
  • ½ lemon
  • Salt & pepper
Instructions
  1. Place a pirk cutlet between two sheets of plastic wrap
  2. Pound the pork cutlets to approximately ⅛th of an inch thickness
  3. Salt and pepper to taste
  4. Place the egg and the panko in shallow bowls
  5. Heat the oils in a 12 inch nonstick skillet
  6. Dip the pork in the egg , making sure it's entirely coated
  7. Cover with panko, making sure it is fully coated
  8. Place cutlet in pan
  9. Cook until each side is golden (approximately 2 mins per side)
  10. Squeeze lemon over the top
  11. Enjoy!