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Our Journey Begins

 
Toasting to our first night in Rome, April 2018 at the Piccolo Abruzzo Ristorante, Rome, Italy

Welcome & thank you for joining us.

We are identical twin sisters Teresa & Barbara, who grew up on Long Island, New York and now happily reside in North Carolina.  We were born 6 minutes apart…Barbara arrived first, which would only be relevant if our parents were King & Queen; which they were not, but she never misses an opportunity to remind me! 😂

Italian food is our heritage and cooking has become our passion. Now that we are both retired we rediscovered our passion for cooking. Here you will find our favorite family recipes that have been handed down for three generations along with some new favorites that we hope you will enjoy as much as we do.

About Teresa: After retiring as the controller of a construction management firm, my husband Jack & I moved from the Village of Northport, NY to coastal North Carolina. Our children & grandchildren still reside on Long Island and we go back as often as we can to see them. When not cooking, I still pursue my love of creating fine jewelry in gold, silver, and gemstones along with golfing with friends and playing Mah Jongg.

About Barbara: After just retiring as the Credit & A/R manager for a food supplement company, I accompanied Teresa on the day she moved at the suggestion of my husband Gary. We could write a book on the hilarious adventure during the long ride down, but that’s another story! I fell in love with the community and called Gary to tell him “we” bought a new house in NC! He thought I was joking but 11 months later we moved into our new home. He’s a keeper after 48 years… Our children reside on Long Island and southern California.  I also enjoy creating jewelry when I have the time; however, I’m just not as passionate anymore about jewelry making as Teresa is.

 

Did you try our recipes? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Easy Chicken Fajitas

 

Easy Chicken Fajitas

  • Servings: 4-5
  • Difficulty: Easy

With just three simple ingredients (aside from seasonings) you & your family can enjoy this juicy, flavorful chicken fajita meal any night of the week. If it weren't for the time it takes to properly caramelize the onions, this dish would go from prep to table in less than 30 minutes. The extra time it takes to slowly caramelize the onions is worth every extra minute. Enjoy! ❤️😋

Ingredients

  • 1¾-2 lbs. skinless chicken breasts, cut into thin strips
  • 3  bell peppers, sliced lengthwise, 1/2-inch thick (1 red, 1 yellow & 1 green, seeded & veins removed)
  • 3 x-large onions (sweet or yellow), sliced lengthwise, 1/4-inch thick
  • salt
  • pepper
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp oregano (optional)
  • dash of red pepper flakes
  • EVOO
  • 3 pats salted butter

Directions

  1. In a large skillet heat butter & EVOO until hot. When hot enough place the sliced onions in the skillet and lower heat to low. Sprinkle with salt. Slowly cook until caramelized, approximately 45- 50 minutes, turning occasionally with a pair of tongs. When done, onions should be beautifully golden brown and soft, not burnt. Remove from skillet & set aside.
  2. In the same skillet add a little more EVOO.  Add the sliced bell peppers and cook over high heat about 2 minutes to slightly char, then lower heat to medium-low and continue cooking covered until soft. Add cooked peppers to caramelized onions and set aside.
  3. In the same skillet add another teaspoon of EVOO. Heat on high then add the salt, pepper, cumin, garlic powder, chili powder, oregano, and a few shakes of red pepper flakes. Add the chicken to hot skillet and sear on both sides. Lower the flame and add the onion and pepper mixture to combine well. Heat until chicken is cooked through.
  4. Serve with heated flour tortillas (use gluten-free tortillas if gluten is an issue). Garnish with your favorite toppings such as shredded cheddar cheese, green onions, sour cream, guacamole, or salsa.

 

Notes: This meal can be gluten-free by substituting with gluten-free tortillas.

 

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The Best Gluten-Free New York Style Black & White Cookies

 

The Best Gluten-Free New York Style Black & White Cookies

  • Servings: 12 medium 3-inch cookies
  • Difficulty: Medium

If you grew up on Long Island or anywhere in NY, then you remember how delicious Black & White cookies are. They came in all different sizes from large to super large & then the mini's, with half vanilla and half chocolate glaze. To save on calories we decided to go with the medium 3-inch size. They can be found in just about any bakery or deli in NY. No one really knows their origin but some folks think Glaser's (Bavarian) brought them over when they came to the US in the early 1900's. Glaser's of Yorkville, opened up their bakery in 1902 (closed in 2018), Hemstrought’s Bakery in Utica, New York, opened around 1925. If you're a Seinfeld fan you will remember the 'Look to the Cookie Elaine' from Season 5 Episode 13 Dinner Party. Regardless of their origin, they are a staple cookie of New York and loved by all. I love the white half so I eat the chocolate side first saving the best for last while Teresa loves the chocolate so she eats the vanilla first (go figure). For years no one has really perfected a gluten-free version of these iconic NY cookies until now. We are happy to bring you the best Gluten-free black & whites ever. You would never know they are gluten-free. Enjoy! ❤️❤️

Ingredients

For Cookies:

  • 1¼ cups Bob’s Red Mill One to One Gluten-Free Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup buttermilk, well shaken
  • 1/2 tsp vanilla extract (not imitation)
  • 1/2 tsp pure lemon extract (not imitation)
  • 1/3 cup unsalted butter, softened
  • 1 large egg

For Vanilla Icing:

  • 1½ cups confectioners sugar
  • 1 Tablespoon light corn syrup
  • 2 tsp fresh lemon juice
  • 1/2 tsp vanilla extract (not imitation)
  • 1-2 Tablespoons hot water

For Chocolate Icing:

  • 1 cup confectioners sugar
  • 2 Tablespoons unsweetened cocoa (we use Dutch processed cocoa)
  • 2 Tablespoon unsalted butter, melted
  • 1/2 tsp vanilla extract (not imitation)
  • 1/2 tsp light corn syrup
  • 1/2 tsp kosher salt
  • 1-2 Tablespoons hot water (add extra to get the correct consistency)

Directions

Cookie Directions:

  1. Place rack in the middle of your oven. Pre-heat oven to 350ºF.
  2. Line large baking sheet with parchment paper or silicone mats.
  3. In a medium bowl whisk together the flour, baking soda and salt.
  4. In a large measuring cup, stir together the well-shaken buttermilk, vanilla, and lemon extract.
  5. Using the paddle attachment in a stand mixer, beat together the butter & sugar until pale and fluffy, about 3 minutes.
  6. Add the egg and beat until well combined.
  7.  Beginning with flour mixture and ending with flour mixture, mix in flour mixture & buttermilk mixture alternately in batter at low speed until smooth.
  8. Place batter into a piping bag. Snip off the first 1-inch of bad to make a round hole.
  9. Starting in the center, pipe counterclockwise to about 2-inches diameter for medium size cookies. For larger cookie, pipe larger diameter.
  10. Place cookie sheet in preheated oven and bake 15 minutes for medium. Do not brown. Cookies are done when they spring back when touched.
  11. When done transfer to a cooling rack. In the meantime prepare the icings.
  12. Once completely cooled they are ready to ice.

Icing Directions Vanilla:

  1. Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 Tablespoon hot water in a small bowl until smooth.

Icing Directions Chocolate:

  1. Combine hot water, melted butter, vanilla and corn syrup in a small bowl.
  2. Whisk together the cocoa powder, powdered sugar, and salt in a medium bowl.
  3. Slowing pour the liquid ingredients into dry ingredients, whisking continuously until smooth. (Add a tiny bit of hot water if needed)

Icing Technique:

  1. Turn cookies over as you will ice the flat side only.
  2. Using a tablespoon, take a spoonful of vanilla icing and start in the center and push spoon towards the edge, covering half the cookie. Place cookie on rack with paper towels underneath to catch drippings.
  3. When set, do the same for the chocolate side. Let set completely before serving.
  4. To speed up the setting, these can be refrigerated for about 30 minutes.

Notes: If you don’t have buttermilk you can use 1 cup milk + 1 Tablespoon lemon juice or white vinegar.

Our cookies are medium size, about 3 inches round. You can make about 8 large 6-inch round cookies with this recipe.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Broccoli Gratin

 

Broccoli Gratin

  • Servings: 4-6
  • Difficulty: Easy

When it comes to side vegetables, broccoli is probably our go too choice. It's delicious with oil and garlic, lemon juice or just butter. It can get boring so why not kick it up a notch or two? Since we love broccoli and cheese, making a broccoli gratin was the perfect way to combine both and get rid of the boring. This is a creamy, delicious side dish that's very satisfying. It's always a big hit with our family and friends and we think you'll love it too. Enjoy!❤️❤️

Ingredients

  • 2 lbs. fresh broccoli, cut into small florets (about 4 heads or 8 cups)
  • 4 Tablespoons unsalted butter, plus more to grease baking dish
  • 3 Tablespoons all-purpose flour
  • 1½ cups whole milk
  • Pinch of freshly grated or ground nutmeg
  • 1½ tsp kosher salt
  • Freshly ground black pepper to taste
  • 1½ cups shredded cheddar cheese, divided
  • 1/2 cup shredded gruyere cheese, divided
  • 1/4 – 1/2 cup flavored bread crumbs (for a gluten-free version, substitute bread crumbs with gluten-free bread crumbs)

Directions

  1. Place rack in the middle of your oven. Pre-heat oven to 450ºF.
  2. Butter an 8 x 8 x 2-inch baking dish
  3. On medium heat, melt 3 Tablespoons of butter in a medium saucepan.
  4. Whisk in the flour until smooth. Cook, stirring for 1 minute.
  5. Add the milk, salt, and nutmeg then bring to a boil, whisking constantly.
  6. Lower heat and simmer, stirring occasionally until the white sauce is thickened, about 10 minutes, maybe less.
  7. Season with pepper and remove from heat.
  8. Bring about 1-inch of water to a boil in a large saucepan. Set up with a collapsible steamer on top. Place the broccoli in the steamer and season with salt. Cover and steam until crisp-tender, about 4-5 minutes, less if florets are very small.
  9. Place the broccoli in the prepared baking dish, sprinkle with half the shredded cheese.
  10. Pour the white sauce over broccoli & cheese then top with remaining shredded cheese.
  11. In a small skillet melt the remaining Tablespoon of butter over medium-high heat. Add the bread crumbs and cook, until lightly browned, about 2 minutes. Sprinkle over the gratin then bake until lightly browned and bubbly, about 20 minutes.
  12. Serve immediately.

Notes: You may use all cheddar cheese if you prefer or mix cheddar with swiss. Experiment with your favorite soft cheeses.

Recipe adapted from Food Network Kitchens.

 

 

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Limoncello Drop Martini

 

Limoncello Drop Martini

  • Servings: 1
  • Difficulty: Easy

The time is now to get creative with some delicious cocktails to enjoy after dinner (or while cooking)!   I was first introduced to a Lemon Drop Martini at one of our local restaurants (which escapes my memory right now). To my surprise, it was so delicious! On my next visit to the same restaurant, I again ordered their signature Lemon Drop Martini only this time I was disappointed. I guess it's true, the bartender/mixologist makes all the difference. Maybe he/she was off the night of my second visit.   So Teresa and I set out to make the perfect Lemon Drop Martini. Through experimentation we found adding our homemade limoncello was the key ingredient for us. If you're not inclined to try making your own limoncello, you can buy a good quality bottle from your favorite liquor store.  If you're like us who love anything with lemon,  then this martini is for you. Give it a try...it's delicious. Enjoy!❤️ 🍸 🤣

Ingredients

  • 1 ½ oz vodka
  • 1 oz limoncello
  • 1/2 oz triple sec
  • 3/4 oz fresh lemon juice
  • 1 tsp caster sugar (granulated sugar is fine to use also)
  • 5-7 ice cubes
  • lemon curl
  • mint leaf (optional)

Directions

  1. Rub lemon juice around the rim of a martini glass.
  2. Place caster sugar on a flat plate. Take lemon juice rimmed martini glass and dip into sugar. Store in refrigerator or freezer until ready to pour into glasses.
  3. Place ice in a shaker & add the vodka, limoncello, triple sec, and lemon juice.
  4. Shake at least 30 seconds then pour into a sugar-rimmed martini glass.
  5. Garnish with mint, lemon curl, and enjoy!

 

 

 

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We’re All In This Together

 

 

We would like to express our sincere wishes that you and your loved ones stay safe & healthy during this unprecedented pandemic with Covid-19. If you’re like us you’re doing everything recommended by the WHO and the CDC to do your part in stopping the spread.

Our Governor, Roy Cooper,  has just issued an Executive Order to “Stay at Home” for 30 days. It might get hard but we will try to post new recipes as ingredients are available. Don’t forget, some of the best meals are not following a recipe at all but taking what’s in the fridge & pantry and throwing something together. 

We’re all in this together so stay connected to loved ones, check on your neighbors & keep exercising. We wish you all good health.

Teresa & Barbara

 

Greek Chicken Souvlaki with Yogurt Honey Mustard Sauce

 

Greek Chicken Souvlaki with Yogurt Honey Mustard Sauce

  • Servings: 4
  • Difficulty: Easy

When I was working, we frequently ordered lunch from a wonderful nearby deli that made the best chicken souvlaki. Whenever I went out for Greek cuisine, it was their souvlaki & tzatziki sauce I used as a comparison. This recipe is delicious, easy to make & definitely worth including in your dinner rotations. Enjoy! 😋 😋

Ingredients

  • 2  chicken breasts
  • 200 g brine
  • 1/2 English cucumber, diced
  • lettuce chopped
  • 2 large onions, thinly sliced & carmelized
  • grape or cherry tomatoes, chopped
  • Kalamata olives, sliced
  • Feta cheese, small block (crumble into large pieces)
  • 6 Greek Pita Breads (click on the link for delicious homemade recipe)

Ingredients For the Chicken Brine:

  • 550 ml water
  • 1/2 of a lemon
  • 3 bay leaves
  • 1/2 bunch parsley
  • 1/2 Tablespoon dried thyme
  • 1 Tablespoon honey
  • 35 g course salt
  • 2 cloves of garlic with skin on, crushed
  • 1 Tablespoon peppercorns

Ingredients For the Yogurt Honey Mustard Sauce:

  • 4 Tablespoons Greek yogurt, full fat
  • 1 Tablespoon spicy brown mustard
  • 1 Tablespoon honey
  • zest of 1 lime
  • 1 Tablespoon juice of 1 lime

Directions

For the Chicken Brine:

  1. Preheat oven to 350ºF.
  2. Add all the ingredients for the brine in a medium saucepan. Stir & bring to a boil. Remove from heat once it comes to a full boil and set aside for 1 hour.
  3. Strain into a bowl once completely cooled. Discard all but the liquid.
  4. Chop the chicken into small bite-size pieces and add to the brine. Soak for 30 minutes but no more than 1 hour.

Cooking the chicken on skewers:

  1. Remove chicken pieces from the brine and drain well.  Dry off completely with paper towels. All the moisture needs to be drained.
  2. Thread the chicken onto wooden skewers that have been soaked in water. Add a drizzle of  EVOO onto a very hot griddle, place skewers of chicken onto hot griddle and brown on all sides, about 3-4 minutes.
  3. Once browned place the griddle with the chicken skewers directly onto the center rack in the oven for 5 minutes. (Make sure your griddle is oven-proof, if not place on tin foil)
  4. At the same time, place the prepared Greek Pita Bread on the bottom rack after drizzling the pita bread lightly with EVOO. Season with salt & pepper. Bake 5 minutes.

Yogurt Honey Mustard Sauce:

  1. While the pita bread & chicken are warming, combine all the ingredients for the yogurt honey mustard sauce in a small bowl.

Serve:

On a large serving platter, place the warmed pita bread and serve the chicken souvlaki with chopped tomatoes, caramelized onions, lettuce, feta, kalamata olives, and the yogurt honey mustard sauce. You can also try it with tzatziki sauce in place of yogurt honey mustard or combine both together.

Notes: Homemade Authentic Greek Pita Bread is by far the best tasting you can have and it’s so easy to make yourself…really! Give it a try.

Recipes adapted from Akis Petretzikis.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Delicious Homemade Chicken Gyros & Tzatziki Sauce

 

Delicious Homemade Chicken Gyros

  • Servings: 4
  • Difficulty: Very Easy

This gyro recipe is the best homemade gyro recipe we’ve ever tried. The yogurt marinade creates the most tender & flavorful chicken with a wonderful blend of warm Mediterranean spices. Gyros (pronounced euros) are a Greek dish typically made with chicken, pork or lamb and served on warm Greek pita bread as a sandwich with tzatziki sauce. I didn’t start cooking these until 5:30 pm so I had to tell my husband Gary to have some patience! We ate around 7:45 pm and he said they were worth the wait! 😋

Ingredients

For the Chicken & Gyro Fixings

  • 1.5 lb chicken tenders
  • 1 Tablespoon EVOO
  • Tzatziki sauce (see below)
  • 1 English cucumber, diced
  • grape or cherry tomatoes, cut in half
  • Kalamata olives, sliced
  • 1 green bell pepper, sliced
  • 1 small red onion
  • Feta cheese, small block (crumble into large pieces)
  • 6 Greek Pita Breads (click on the link for delicious homemade recipe)

For the Chicken Marinade:

  • 1 cup plain yogurt (I used Cabot Greek whole milk yogurt but reduced-fat or fat-free Greek yogurt will work too)
  • Juice of 1 large lemon
  • 2 Tablespoon EVOO
  • 3 large cloves garlic, finely minced
  • Pinch of black pepper to taste
  • 1/2 tsp Kosher salt to taste
  • 1 Tablespoon dried oregano
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • pinch cayenne pepper, optional

For the Tzatziki Sauce:

  • 1 English cucumber, peeled, grated & liquid squeezed out
  • 1 pinch salt
  • 1/3 large clove garlic, finely grated
  • 3 Tablespoons white wine vinegar
  • 2 Tablespoon EVOO
  • 2 cups Greek yogurt
  • pepper to taste
  • 1/4 bunch dill finely chopped (optional)

Directions

For the Chicken Marinade:

  1. In a large mixing bowl combine all the ingredients for the marinade. Mix well.
  2. Add the chicken tenders and coat well.
  3. Cover & refrigerate at least 1 hour.

For the Tzatziki Sauce:

  1. Using a cheese grater on the large blade side, grate the cucumber.  Put in a bowl and add a pinch of kosher salt and 1 Tablespoon white wine vinegar. Toss together and set aside to release the liquid.
  2. In the meantime, combine the yogurt, 1/3 of garlic clove (grated), 2 Tablespoons of remaining white wine vinegar and 2 Tablespoons of EVOO. Mix until creamy and well combined.
  3. Place the shredded cucumber into a clean dish towel and squeeze with your hands to release all the liquid through the towel. Add the strained cumbers to yogurt and discard the liquid.
  4. Add salt & pepper to taste.
  5. Mix in the optional chopped fresh dill. Refrigerate until ready to serve.

For the Chicken Tenders:

  1. In a non-stick large skillet, heat 1 Tablespoon EVOO until hot but not smoking. Shake off excess marinade and place into skillet with tongs.
  2. Cook on medium for 5 minutes without touching or moving them. Using tongs, turn chicken over and cook another 5 minutes. When done you may leave the chicken tenders whole or cut into small cubes if you prefer. Place in a bowl for serving with the other gyro fixings.
  3. Preheat oven to 350ºF. While the chicken tenders are cooking, warm up the pita bread by placing them on a large cookie sheet (ok if they overlap a little) then lightly drizzle with EVOO. Heat for 5 minutes.
  4. Spread 1 or 2 Tablespoons of Tzatziki sauce on the pita bread, add 1 or 2 chicken tenders or cut up chicken, sliced bell pepper, tomatoes, red onion, Kalamata olives, cucumbers, and feta cheese.
  5. Wrap stuffed pita in a little foil to keep the juices from falling out and enjoy!

Notes: Homemade Authentic Greek Pita Bread is by far the best tasting you can have and it’s so easy to make yourself…really! Give it a try.

Gyro recipe adapted from Suzy Karadsheh. Tzatziki Sauce recipe adapted from Akis Petretzikis.

 

 

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Authentic Greek Pita Bread

 

Authentic Greek Pita Bread

  • Servings: 4
  • Difficulty: Very Easy

Have you ever noticed the big difference between Greek Pita Bread from your grocery store and the ones served in a Greek restaurant? Whenever we eat gyros or souvlaki at a Greek restaurant we always remark how good the pita bread is. Store-bought brands just don't cut it! We decided to try making our own when we came across what looked like an easy recipe. As it turned out the recipe was very easy and after making them we were hooked! No more store-bought for us. This recipe makes fluffier, more tender & much more flavorful pita bread and you'll never want to go back to store-bought again! There are so many uses for pita bread. Whether to scoop up an appetizer dip like hummus, tzatziki or eggplant spread or to be used in place of sandwich bread for gyros or souvlaki, they will definitely stand out and delight! 😋

Ingredients

  • 160 ml whole milk, room temperature
  • 80 ml water, room temperature
  • 1 tsp granulated sugar
  • 2 Tablespoons EVOO
  • 2 tsp dry yeast
  • 320 g bread flour (aka Hard flour due to the higher protein content)
  • 1 tsp fleur de sel
  • 1½ tsp fresh thyme leaves, finely chopped
  • 1 Tablespoon EVOO, for frying
  • salt & Pepper

Directions

  1. In a medium bowl, combine the sugar, yeast, water & milk. Set aside until the mixture starts to froth, about 5 minutes.
  2. In a larger bowl, combine the flour, salt, and chopped fresh thyme leaves. Stir well.
  3. Add the EVOO to the yeast mixture and stir to combine.
  4. Add the yeast mixture to the flour mixture a little at a time. Make sure each batch added is well incorporated before adding more.
  5. Transfer mixture to a lightly floured work surface. Knead for 4-5 minutes until the dough becomes smooth.
  6. Brush a large bowl with a little EVOO then add the dough. Cover with plastic wrap and let it rest 40 minutes until it doubles in size.
  7. Place a flat non-stick griddle pan over medium heat. Let the pan get hot.
  8. Lightly oil your work surface then press on the dough to remove the air and cut it into 6 equal size pieces (or as close to equal as you can).
  9. Using a rolling pin,  roll out a ball of dough to a circle about 7-8 inches in diameter. (Mine came out a little rectangular so I went with it!)
  10. The griddle or pan will be hot enough now. Place the first pita bread directly on the hot griddle and cook for 1-2 minutes on each side. Once they start to puff up, use tongs to flip over and cook 1-2 minutes. You will have nicely browned or charred bubbles. Remove from heat and place on a serving dish. Continue cooking the remaining dough balls, 1 pita bread at a time until finished.
  11. Sprinkle with chopped thyme before serving.
  12. Serve warm with chicken gyros, souvlaki, hummus, or tzatziki sauce.

Notes: While the first pita bread is cooking, roll out the next one so it’s ready to go in the hot pan as soon as you remove the cooked one.

Recipe adapted from Akis Petretzikis.

 

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Mediterranean Steak Bowls, Gluten-Free

 

Mediterranean Steak Bowls, Gluten-Free

  • Servings: 4
  • Difficulty: Very Easy

I was looking in my freezer to see what I could make for dinner without having to go the market. I found 2 small NY strip steaks that I defrosted for Gary to grill on the barbeque. I had most of the other ingredients for this delicious and healthy dinner. The best part...it's served all in one bowl. You can make this with what you have on hand, including chicken, beef, or lamb for the protein. The yogurt dressing is wonderful and blends all the flavors together. I could eat this dish every night of the week...it's that good. Give it a try.

Ingredients

For the Bowls:

  • 1 lb. NY strip steak (may substitute with flank steak, sirloin steak, chicken breast or lamb)
  • 2 tsp EVOO
  • salt, pepper, garlic powder (to season steak)
  • 1 head romaine lettuce, chopped to your size liking (about 12 cups)
  • 1 large cucumber, quartered & cut into 1/4-inch pieces
  • 1/4 medium red onion, finely sliced or chopped
  • 1-pint cherry or grape tomatoes
  • 1 clove garlic, finely minced
  • 1/3 cup Kalamata olives, pitted
  • 1 cup hummus (I used Sabra Roasted Pine Nut Hummus & added 1 clove finely minced garlic)
  • 1/2 cup crumbled fetta cheese
  • lemon wedges (optional)

For the Yogurt Dressing:

  • 1 cup plain yogurt (I used Cabot Greek whole milk yogurt)
  • 1 Tablespoon EVOO
  • 1 large clove garlic, finely minced
  • juice of half a lemon
  • 1/2 tsp dried dill
  • 1/2 tsp dried oregano
  • 1/2 tsp Kosher salt
  • 2 tsp fresh mint, chopped (or 1/2 tsp dried mint)

Directions

For the Dressing:

  1. In a 2-cup Pyrex measuring cup, combine all the dressing ingredients and whisk together.  Place in the fridge until ready to use. This dressing can be stored up to 5 days in the refrigerator.

For the Bowls:

  1. Preheat the grill to high heat (approximately 450ºF).
  2. Pat the steak with paper towels until dry. Brush steaks with EVOO then sprinkle with salt, pepper & a little garlic powder.
  3. When the grill is hot enough, place the steak on the grill for 3 minutes then flip and grill an additional 3 minutes for medium-rare or until an instant-read thermometer reads 140ºF.  Grill longer for thicker steak. Our steaks were about 1-inch thick before grilling.
  4. Remove steak from the grill and allow to rest for about 10 minutes. Slice thin against the grain.
  5. While the steak is resting, divide the chopped lettuce between 4 bowls. Top with sliced steak, red onions, hummus, cucumbers, tomatoes, olives, and feta cheese.
  6. Spoon yogurt dressing on top and garnish with optional lemon wedges.

Notes: In place of slicing the red onion thin, you can cut them into 1-inch pieces & place on skewers with the tomatoes. Grill for about 6-8 minutes, turning occasionally until tomatoes start to blister & onions are softened.

Recipe adapted from Jessica Beacom.

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Barbara’s Berry Cream Pie🥈

 

Barbara's Berry Cream Pie

  • Servings: 8
  • Difficulty: Very Easy

If you ever paid a visit to Briermere Farms in Riverhead, Long Island then you know about their delicious pies. My favorite is their boysenberry! The tartness of the berries blending with the fluffy sweet cream filling is the perfect combination. Not being a pie maker I never heard of National Pie Day, which is celebrated every January 23rd. So, when the director of our Fitness Center sent a community-wide announcement about a pie contest to celebrate the event, I was intrigued. I decided to give it a try and make that boysenberry cream pie. I couldn't get fresh boysenberries here in NC so I decided to use fresh raspberries, blackberries, and canned boysenberries calling it Berry Cream Pie! I was thrilled with how it turned out. My husband Gary loves it and I'm happy to say my pie took 2nd Place 🥈 (Teresa's pie took 1st place🥇)

Ingredients

  1. 1 Sour Cream blind-baked pie crust
  2. 9-inch Pyrex pie dish

Berry Topping:

  • 1/2 cup white sugar
  • 4 Tablespoons cornstarch
  • 1 can boysenberries, reserve 3 Tablespoons of juice then drain well
  • 1 pint fresh raspberries
  • 1 pint fresh blackberries
  • 3 Tablespoons lemon juice
  • 2 Tablespoon butter
  • 1 tsp vanilla extract

Cream Filling:

  • 1½ cups heavy cream
  • 1 (8 ounces) package full-fat cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 Tablespoon vanilla extract
  • 1/2 cup sour cream (full fat)

Directions

  1. In a medium saucepan, whisk the sugar and cornstarch together. Stir in the fruit, reserved boysenberry juice, and lemon juice. Bring to a boil, stirring constantly, until thickened.
  2. Remove from heat and stir in butter and vanilla. Set aside and let cool.
  3. Using a stand mixer with a whisk attachment, pour heavy cream into the bowl. Beat on medium until stiff peaks form. Transfer to another bowl.
  4. Replace the whisk attachment with a paddle attachment on the stand mixer. Combine the cream cheese, powdered sugar, and vanilla into the stand mixer bowl and beat until well combined, approximately 2 minutes.
  5. Fold in the whipped cream and sour cream until evenly incorporated.
  6. Spread cream filling into your blind-baked, cooled pie crust. Top with the cooled berry topping and place some fresh berries on top. Refrigerate pie at least 3 hours, preferably overnight.

Notes: You could also add strawberries & blueberries or whatever berries you love.

 

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