The key to this tasty baked chicken recipe is the combination of Mediterranean spices, creating an abundance of flavor with each bite. To ensure your chicken stays juicy keep your eye on the cooking time… More
Clear Soup with Mushrooms & Scallions
Clear Soup with Mushrooms & Scallions
A delicious clear onion broth with mushrooms & scallions. Just like your favorite Sushi or Hibachi restaurant.
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Servings:
Calories: 61kcal
Equipment
- 8 quart stockpot
Ingredients
- 2 tsp toasted sesame oil
- 8 cups chicken broth
- 4 cups beef broth
- 4 cups water
- 2 large sweet onions cut into 12 wedges
- 4-5 large garlic cloves smashed
- 3 inch piece fresh ginger sliced
- 4-5 whole scallions (green onions) sliced thin (green & white parts)
- 10-12 Baby Bella mushrooms sliced very thin
- salt to taste
- French's fried onion pieces
Instructions
- Heat a large 8 quart stock pot until water makes a "pish" sound. The pot is then hot enough to add the sesame oil.
- When the sesame oil is hot enough it will show striations on the bottom surface. Add the onion wedges, ginger slices and carrot chunks until all surfaces are lightly charred. Add the garlic and cook additional 1 minute but don't burn.
- Add the chicken, beef broths and water. Bring to a boil then simmer on low for about an hour.
- Use a strainer to remove the vegetables and toss them or use elsewhere; however, they will be very soft.
- Serve into individual soup bowls with a ladle or two of hot broth. Add some thinly sliced mushroms and scallions. Top with a few fried onions and enjoy!
Nutrition
Serving: 1cup | Calories: 61kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 1069mg | Potassium: 385mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 1mg
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Spaghetti Squash Beef Lasagna – Twiins Style – Gluten-Free
Spaghetti Squash Beef Lasagna - Twiins Style - Gluten-Free
You will not believe this healthy lasagna is as satisfying as the traditional one made with lasagna noodles, but it definitely is! It is filled with a blend of creamy ricotta, mozzarella, Pecorino Romano, basil & is layered with ground beef as well as our homemade tomato sauce. You build the layers just like traditional lasagna only replace the noodles with cooked & seasoned spaghetti squash & topped with sliced mozzarella. This dish has it all...can be made ahead, freezer friendly and perfect for a crowd. Our family loves it and so will yours. Enjoy!
Ingredients
- 2 med to large spaghetti squash (cut lengthwise and seeded)
- light drizzle of EVOO over each half of the squash before seasoning & baking.
- dried oregano to sprinkle over squash before baking
- salt & pepper to sprinkle over squash before baking
- garlic powder to sprinkle over squash before baking
- 2 lbs. ground beef (85/15 or leaner)
- 1/2 onion, diced
- 4-6 large cloves garlic, smashed
- 32 ounces whole milk ricotta
- 3/4 cup grated Locatelli cheese (Pecorino Romano)
- 16 ounces whole milk mozzarella, shredded or leave some slices for top layer
- 1 tsp garlic powder
- 2 Tablespoons fresh basil, chopped (or 2 tsp dried)
- 2-3 cups prepared tomato sauce
Directions
- Preheat oven to 425ºF.
- Cut spaghetti squash in half, lengthwise & remove seeds.
- Lightly drizzle each half with EVOO then season with salt, pepper, dried oregano & garlic powder (the more the tastier). Place each half face down onto foiled baking sheet and bake until soft when touched (about 30-40 minutes)
- While the squash is baking, heat a large skillet. When the pan is hot add the ground beef and brown. Add the smashed garlic and onions and cook until softened.
- Drain fat and set aside in a medium bowl.
- In a large bowl, combine ricotta, half the shredded mozzarella, 1/2 cup grated Pecorino Romano cheese, salt & pepper and 1 tsp garlic powder. Mix well then add chopped basil. combine and set aside.
- Removed the squash from the oven when soft and let cool. Once cool use 2 forks to shred it then add to a colander to drain excess liquid. Set aside until ready to layer your lasagna.
- Lower oven temperature to 350ºF.
- In a lasagna pan or casserole dish, place a light layering of tomato sauce. Take enough forkfuls of shredded squash and place on top of sauce. Spready evenly. Sprinkle with some grated Pecorino Romano.
- Layer half of the ricotta mixture and spread evenly.
- Layer with cooked ground beef mixture. Sprinkle with grated Pecorino Romano.
- Add tomato sauce to cover lightly. Sprinkle with grated Pecorino Romano.
- Repeat for the second layer and top with remaining shredded or sliced mozzarella.
- Sprinkle with Locatelli cheese, then a try light drizzle of EVOO on top.
- Bake about 30 minutes or until cheese melts.
- Best served with a nice Italian salad on the side.
Note: May be substituted with ‘Beyond Beef Crumbles’ in place of ground beef for a meatless meal.
Enjoy!
Once cooled, shred squash into large bowl
Brown smashed garlic and ground beef
Once cooked, drain excess liquid
Lightly drizzle EVOO then spread small amount of tomato sauce to lightly cover bottom of casserole dish
Spread layer of squash over sauce
Combine ricotta and seasonings in a bowl
Mix well
Layer ricotta mixture on top of squash
Sprinkle half the meat mixture over ricotta mixture
Sprinkle with grated cheese then top with tomato sauce and spread
Repeat for the 2nd layer
Add 2nd layer of ricotta
Add 2nd layer of ground beef
Add final layer of tomato sauce and top with sliced mozzarella cheese and spinkle with grated cheese & a drizzle of EVOO
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Creamy Chicken Florentine with Garlic & Mushrooms – Twiins Style
Creamy Chicken Florentine with Garlic & Mushrooms - Twiins Style
Our family went wild over this meal! They loved it so much not a morsel was left, not even a single strand of linguine! This amazing dinner is a quick and easy, one-skillet meal that you'll have on the table in less than 30 minutes. Your family or guests will think you slaved all day in the kitchen just for them. It's a win-win for sure. Using pre-sliced gourmet blends of mushrooms makes preparation a snap. The silky smooth creamy sauce will have your family requesting it every week. Buon Appetito!
Ingredients
- 4 boneless chicken thighs, skinless
- 8 chicken tenders
- 2-4 Tablespoons EVOO
- salt & pepper (season chicken)
- garlic powder (season chicken)
- 12 ounces fresh sliced gourmet blend mushrooms (shitake, oyster, & baby Bella)
- 6 Tablespoons butter
- 4 cloves garlic, minced
- 1½ Tablespoons flour (we used Gluten-free)
- 3/4 cups chicken broth
- 1¼ cups half & half
- 3/4 cups grated Parmigiano-Reggiano
- 1/4 cup grated Pecorino Romano
- 1/2 tsp dried tarragon
- 10-20 ounces fresh baby spinach (use a minimum of 10-oz)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- Reserve 1 cup cooked pasta water
- If you are serving over pasta now is the time to fill your pot with water & bring it to a boil, then add salt to the water.
- Season both sides of chicken pieces with salt, pepper, & garlic powder to taste.
- In a large skillet heat the EVOO on medium heat. Add the chicken thighs and brown on both sides until the chicken is cooked and no longer pink. Remove from skillet & set aside. Add the chicken tenderloins and brown on both sides until no longer pink. Remove from skillet & add to plate of cooked chicken thighs.
- Add mushrooms to skillet & cook until softened, about 3-5 minutes. Stir several times. Remove from skillet & set aside.
- Melt the butter in the skillet add minced garlic & tarragon. Saute for 1 minute.
- Using a whisk add the flour to the skillet & whisk continuously until starts to thicken.
- Add chicken broth, half & half, & both grated cheeses. Stir well.
- Add the baby spinach and cook until wilted & sauce thickens.
- Add back the mushrooms & all chicken, cover & low simmer for about 5-10 minutes.
- Remove chicken to a platter. Don’t drain the pasta…using a pasta ladle or tongs simply scoop all the pasta from the pot of water into the sauce & mix well. If needed add an additional 1/4 – 1/2 cup of the reserved pasta water to the sauce.
- Serve or over your favorite pasta with a side salad. Buon Appetito!
Directions
Note: Chicken cutlets may be used in place of tenders & thighs.
Chicken Tenders
Chicken Thighs
Buon Appetito!
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Happy Valentine’s Day from Twiins in the Kitchen ®️
Baked Stuffed Eggplant & Sardines 🍆🐟
Baked Stuffed Eggplant & Sardines
Not everyone likes sardines but Teresa and I love them! To be honest, when my husband & son heard I was making sardines & eggplant they made some weird faces. I told them that's what I was cooking so they could either join me or cook for themselves! The combination of eggplant, sardines, garlic, onions, and tomatoes was making my mouth water. This dish doesn't have a strong 'fishy' taste at all but the flavor is reminiscent of Sicilian cuisine. My son had one request; please add some tomato sauce to it. Since I didn't have any made I whipped up a quick sauce using Italian stewed tomatoes, tomato paste, garlic & oil. At first, their faces were very skeptical and then they took their first bites. I'm pretty sure they didn't want to say they liked it, but those weird faces turned to smiles and both wanted to split the 4th eggplant, which I immediately said 'NO', it's mine and Teresa's lunch for tomorrow! Moral of the story: never be afraid to cook what comes into your head because it just might be a new family favorite...you never know. Enjoy!
Ingredients
- 2 (4.375 oz) cans skinless boneless sardines in olive oil, drained and flaked
- 2 large eggplants, cut in half lengthwise (leave stems on)
- 1/3 cup EVOO
- 1 Tablespoon EVOO
- 1 ½ large sweet onions, diced
- 4-6 large cloves garlic, minced
- 1 (14 ounce) cans Hunt’s Italian style diced tomatoes
- 1 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
- 2 Tablespoons fresh parsley, chopped
- 1 Tablespoon dried oregano (more or less to taste, fresh oregano may be substituted.)
- 1/4 cup grated Locatelli cheese (Pecorino Romano)
- 8 ounces mozzarella cheese, shredded
- 1 cup Quick Tomato Sauce (any homemade or jar sauce is fine) more if you are serving with pasta
Directions
- Preheat oven to 375ºF.
- Cut eggplants in half, lengthwise with the stem attached. Score the flesh in a criss-cross pattern being careful not to cut through the skins.
- In a large skillet on medium heat, heat 1/3 cup oil then lower heat. Add the eggplant, flesh down. Cover and cook until completely softened but not falling apart. About 10 minutes. Carefully flip over and cook until soft, about 5 minutes more. You may have to do this in 2 batches if your skillet isn’t large enough.
- When done, let cool in a separate dish. Once cooled, leaving a 1/8-inch border, gently scoop eggplant flesh into a bowl and chop. Lightly drizzle some EVOO on the bottom of a baking dish and place the eggplant shells gently inside, close to each other to support them from flattening.
- In the same pan, add the 1 Tablespoon EVOO and saute onions for about 6-7 minutes on medium heat. Add all remaining ingredients including the chopped eggplant & flaked sardines, except the grated Locatelli and mozzarella cheeses. Remove from heat and combine well.
- Sprinkle with Locatelli cheese, shredded mozzarella cheese then top with 1 or 2 spoonfuls of quick sauce down the middle, again sprinkle with shredded mozzarella cheese again. Bake about 5-10 minutes or until cheese melts.
- Serve by itself or over your favorite pasta!
Note:
Prep
Cooking eggplants
cooling
Gently scoop flesh from skins
Saute onions, then remaining ingredients
Fill skins with eggplan & sardine mixture then top with a little shredded mozzarella
Add 2 T sauce on top of mozzarella then sprinkle with grated Locatell and top with additional shredded mozzarella
Served over whole grain spaghetti.
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Quick Tomato Sauce – Twiins Style 🍝
Quick Tomato Sauce - Twiins Style
Don’t have time to make a pot of tomato sauce? This quick and easy sauce can be made in no time at all with staple ingredients from your pantry.
Ingredients
- 1 (14.5 ounce) can Italian stewed tomatoes
- 1 Tablespoon EVOO
- 2 frozen Dorot garlic cubes
- 2 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
- 1/2 tsp dried Italian seasoning (more or less to taste)
- Immersion blender
Directions
- In a small saucepan on medium heat, heat the oil and add the garlic cubes. Sauté until fragrant, about a minute.
- Add tomato paste and stir well for a minute. Add the stewed tomatoes and stir well until the tomato paste is blended.
- Add 1/2 tsp dried Italian seasoning and simmer for 10 minutes. Using an immersion blender right in the saucepan, purée the tomato mixture and simmer another 5-10 minutes.
Note: Makes enough sauce for our Baked Stuffed Eggplant & Sardines (4) plus a few spoonfuls to top spaghetti.
Pantry & Freezer Staples:
2 cans stewed tomatoes, plain or Italian style, preferably Hunt’s
2 cans diced tomatoes, plain or Italian style, preferably Hunt’s
2 cans tomato paste, preferably Hunt’s with garlic & basil
1 tray Dorot’s frozen garlic cubes (you can get these at Target and most Harris Teeter grocery stores)
Add 2 T sauce on top of mozzarella then sprinkle with grated Locatell and top with additional shredded mozzarella
Served over whole grain spaghetti.
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Orecchiette with Veal Chorizo
Orecchiette with Veal Chorizo
This recipe was actually a wonderful accident. I defrosted a pound of ground veal only to realize when I started to cook it that it was ground veal chorizo (quite spicy) Well it turned out pretty good and my family enjoyed it so here it is. Enjoy!
Ingredients
- 1 lb ground veal chorizo (spicy and gives a nice reddish color to the sauce)
- 2 tablespoons EVOO
- 1 large onion, finely minced
- 1 large clove garlic, minced
- salt & pepper to taste
- 1 ½ cups chicken stock
- 1/2 cup dry white wine
- 2 Tablespoons capers (optional)
- 1/2 cup grated Parmigiano-Reggiano
- 1 tsp chopped thyme
- 1/2 tsp rosemary, chopped
- 1/2 tsp fresh parsley, chopped
- 12 ounces orecchiette pasta
- 2 Tablespoons butter
Directions
- In a large deep skillet, heat EVOO. Add the onion and minced garlic. Cook over medium-high heat, stirring frequently, until soft, about 4-6 minutes.
- Raise heat to high. Add the ground veal then season with salt & pepper. Cook until veal is fully cooked and no longer pink, about 7-8 minutes. Any juices from the veal should be evaporated.
- Add the white wine. Bring to a boil. Boil until almost evaporated, about 4-5 minutes. Add the chicken stock, thyme, rosemary, and optional capers then simmer over medium-low heat until reduced by half, about 10 minutes.
- Cook the orecchiette according to package directions. Reserve 1/4 cup pasta liquid before draining well. Add the pasta to the skillet. Add the Parmigiano=Reggiano cheese, chopped parsley, and butter. Cook over medium-low heat, stirring frequently until the sauce is thick and creamy, about 1-2 minutes. If too dry, add a little of the reserved pasta water until the consistency desired.
- Serve right away with some crusty bread and Enjoy!
Note: You can add vegetables of your choice to make this a one-pan meal.
Recipe adapted from Quentin Bacon.
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Gluten-Free Tuscan Bean Soup – Twiins Style 🌻 🌻
Gluten-Free Tuscan Bean Soup - Twiins Style
With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. This is the same recipe as our regular Tuscan Bean Soup using gluten-free pasta & broth in place of regular. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!
Ingredients
- 1 (28-oz) can San Marzano tomatoes, crush with clean hands
- 1/4 cup EVOO
- 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
- 1 rounded tsp Hunt’s tomato paste with garlic & basil
- 1 leek, chopped (both white & green parts)
- 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
- 2 cups large celery stalks, large dice (about 3-4 ribs)
- 2 cups large carrots, large dice (about 5-6 peeled carrots)
- 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried rosemary
- 2 large bay leaves
- 1 tsp garlic powder
- 2 tsp Kosher salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
- 4 cups chicken broth (gluten-free)
- 4 cups beef broth (gluten-free)
- 1 small piece of rind from a block of Parmigiano-Reggiano cheese
- 3 ounces gluten-free Ditalini pasta (any small GF pasta may be substituted.)
- Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)
Directions
- In a large stockpot or Dutch oven, add the EVOO. When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
- Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
- Add the tomato paste and stir well.
- Add the hand crushed tomatoes, both broths & stir well. Add 3 oz of GF ditalini to the soup. (If you’re making more than 3 oz of GF pasta, we recommend you cook it separately & add right before serving.)
- Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer about 40-45 minutes or until vegetable are done.
- While the soup is simmering, prepare the GF ditalini pasta following package directions.
- Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!
Note: Please make sure all your canned ingredients are gluten-free.
You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.
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Tuscan Bean Soup – Twiins Style 🌻 🌻
Tuscan Bean Soup - Twiins Style
With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!
Ingredients
- 1 (28-oz) can San Marzano tomatoes San Marzano tomatoes, crush with clean hands
- 1/4 cup EVOO
- 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
- 1 rounded tsp Hunt’s tomato paste with garlic & basil
- 1 leek, chopped (both white & green parts)
- 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
- 2 cups large celery stalks, large dice (about 3-4 ribs)
- 2 cups large carrots, large dice (about 5-6 peeled carrots)
- 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried rosemary
- 2 large bay leaves
- 1 tsp garlic powder
- 2 tsp Kosher salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
- 4 cups chicken broth
- 4 cups beef broth
- 1 small piece of rind from a block of Parmigiano-Reggiano cheese
- 3 ounces Ditalini pasta (any small pasta may be substituted.)
- Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)
Directions
- In a large stockpot or Dutch oven, add the EVOO. When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
- Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
- Add the tomato paste and stir well.
- Add the hand-crushed tomatoes, both broths & stir well. Add 3 oz of ditalini to the soup. (If you’re making more than 3 oz of pasta, we recommend you cook it separately & add it right before serving.)
- Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer for about 40-45 minutes or until vegetables are done.
- While the soup is simmering, prepare the ditalini pasta following package directions.
- Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!
Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.
To make this soup gluten-free, use GF broth & GF pasta.
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Gluten-Free Lobster Seafood Chowder – Twiins Style🦞🍤🦀
Gluten-Free Lobster Seafood Chowder - Twiins Style
If you're a lobster & seafood lover, this chowder is a must-try. It's filled with lobster, jumbo lump crab meat, shrimp, corn kernels, all delivered in a silky, creamy texture that's loaded with seafood flavor. (When we made this batch we were out of carrots so you won't see any in the photo. We never missed them; however, they do add a pleasant sweetness when included). One spoonful and you'll be transported to the waterfronts of Maine or Cape Cod.
Ingredients
- 2 -3 Tablespoons butter
- 4 celery stalks, cut into 1/4″ slices
- 3 large carrots, sliced into 1/4″ slices
- 1 medium onion, finely chopped
- 1½ Tablespoons tomato paste
- 1 Tablespoon fresh thyme, finely chopped
- salt & freshly ground pepper to taste (optional)
- 6 Yukon Gold potatoes, peeled & cut into 1/2” cubes.
- 1 -2 Tablespoon Old Bay® Seasoning Blend. (to taste)
- 6 Tablespoons Bob’s Red Mill® Gluten Free All Purpose Baking Flour (regular flour if gluten-free not needed)
- 2 cups lobster broth (Better than Bouillon Lobster Base -2 tsp mixed in 16 oz. hot water)
- 1 – 15.25 oz. corn kernels drained well or frozen can be used
- 1 lb. lobster meat, cooked and cut into large chunks
- 1 lb. jumbo lump crab meat (we use Phillips)
- 1 lb. shrimp, cleaned, deveined, and tails removed
- 1 8-oz. bottle clam juice
- 1 cup 2% milk
- 1 cup half and half
Directions
- Chop vegetables and set aside.
- Add butter into a large deep stockpot over medium heat.
- Add the tomato paste and stir well for 1 minute. Then add the onion, celery, thyme, salt, pepper, Old Bay seasoning, and potatoes.
- Cook vegetables 5 -6 minutes, then sprinkle in flour a little at a time. Cook mixture for 2 minutes, stirring constantly until the flour is no longer visible.
- Stir in the milk, half & half, lobster broth, and clam juice into the onion/potato mixture. Bring to a simmer and cook until potatoes are softened about 6-8 minutes.
- At this point, the soup should be nicely thickened. If you like thinner soup add a little more broth, 1/8 cup at a time.
- Add lobster, crabmeat, shrimp & corn.
- Stir well to combine.
- Continue to simmer until shrimp are pink and opaque, no longer grayish and translucent. Do not overcook.
- Taste. Add additional salt, pepper, or Old Bay to taste.
- Ladle into soup bowls and top with gluten-free crackers, hot sauce, or sliced scallions.
- If serving buffet style, keep chowder warm in a crockpot on the keep warm setting.
Note: If you like more corn in your chowder, just add another can or frozen kernels.
Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.
