Keeping frozen shrimp on hand is one of the best ways to make a quick & easy weeknight meal or a last-minute company dinner. Frozen shrimp along with some pantry staples, we created a delicious… More
Incredibly Delicious Gemelli Pasta with Tuscan Chicken
Incredibly Delicious Gemelli Pasta with Tuscan Chicken
Gemelli pasta with Tuscan Chicken & Sundried Tomatoes is incredibly rich in flavor but not a heavy sauce.
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Servings: people
Calories: 514kcal
Equipment
- 1 large skillet
- 1 Large plate
- 1 baking pan at least 2" high, large enough to hold all 6 chicken breasts without crowding the pan so there is enough room for all the delicious sauce.
- instant-read thermometer
Ingredients
- 1 Tablespoon Olive Oil
- 3 Large Chicken Breasts , slice in half lengthwise
- 4-6 large garlic cloves , minced
- 2 tsp dried thyme
- 1 tsp red pepper flakes ,1/2 tsp if less spice desired
- 1 ½ cup chicken bone broth , or chicken broth
- 1 cup heavy cream
- 1 8.5 oz jar sundried tomatoes , chopped (we use California Sun Dry Sun-dried Tomatoes Julienne cut)
- 1 cup grated Pecorino Romano
- Fresh Basil for garnish
- 1 lb. Gemelli pasta , cook according to package directions
Instructions
- Preheat oven to 375°F. In a large oven-safe skillet heat the oil over medium-high heat.
- Season chicken breasts lightly with salt & pepper. Sear until golden brown, about 4 minutes on each side. Transfer chicken to a plate.
- Heat the same skillet to medium heat. Add garlic. Cook for 1 minute. Stir in the thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes stirring often.
- Stir in the sundried tomatoes and Pecorino Romano grated cheese.
- Place the seared chicken in the baking pan, then baste the chicken breasts with the sauce. Place the pan in the preheated oven and bake until the chicken is cooked through to an internal temperature of 165°F (about 12-18 minutes depending on the thickness of the chicken breast). Garnish with basil or parsley and additional grated cheese (optional).
- Serve over your favorite pasta or rice.
Notes
Nutrition
Serving: 1serving | Calories: 514kcal | Carbohydrates: 59g | Protein: 19g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 244mg | Potassium: 244mg | Fiber: 3g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 2mg
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
Check out our YouTube Videos https://www.youtube.com/channel/UCFE_9i4ZkY96NT1s4IAaKaw
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Shop Our New Online Store
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Twiins in the Kitchen® is so excited to announce the opening of our online store featuring fresh and delicious homemade, Italian cannoli treats.
- Cannoli (Large & Mini) Regular or Gluten-Free (6 garnishes to choose from)
- Cannoli Cupcakes (Jumbo & Mini) – Regular or Gluten-Free (6 garnishes to choose from)
- Italian Rum Cassata Cakes (NY-style) – Regular or Gluten-Free (rum is optional) 4″ and 6″ round or heart shape.
At this time we are servicing the Leland, NC area only.
Heart Cassata Cake https://twiinsinthekitchen.com/product/cassata-cakes/
Jumbo Cupcakes https://twiinsinthekitchen.com/product/cannoli-cupcakes/
Mini Cupcakes https://twiinsinthekitchen.com/product/cannoli-cupcakes/
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Valentine’s Chocolate Cassata Cake
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Happy Valentine’s Day
We are now delivering to the Leland, North Carolina communities of Brunswick Forest, Magnolia Greens, and Waterford. $3.00 delivery fee.
Our cassata heart cakes come in 4″ and 6″ sizes. For larger cakes, please call for pricing, at 910-444-1916.
- 4″ $28 chocolate
- 4″ $28 vanilla
- 6″ $38 chocolate
- 6″ $38 vanilla
Cassata cakes require refrigeration. For optimum flavor & texture, remove from refrigerator 20-25 minutes prior to serving.
Please allow 3 days’ notice as each order is made fresh for you.
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Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce
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Baked cod with bread crumbs is our newest weeknight go to dinner. Serving it over Cipriani’s Tagliarelle (aka tagliatelle from other brands) pasta is just heavenly. The bread crumbs add so much flavor to both the cod and the pasta. The reason we recommend Cipriani’s brand is because it’s the closest to homemade fresh pasta and cooks in just 3 minutes… a real time-saver! It’s more expensive than other brands but well worth it. For added nutrition feel free to add your favorite vegetable either as a side or mixed in with the pasta, Your family will love it!
Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce
Deliciously baked cod topped with flavored bread crumbs served over pasta in a lemon butter sauce
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Servings: people
Calories: 671kcal
Ingredients
- 2 lbs cod , cut into 6 portions
- 1 cup bread crumbs , Italian seasoned
- 1 cup Pecorino Romano , grated fresh
- 4 tbsp white wine , dry white wine, we used Sauvignon Blanc
- 2 tbsp lemon , 1 tbsp fresh lemon juice plus more for serving
- 1-2 tbsp olive oil
- 1 tbsp fresh chopped parsley , plus a sprig for garnish
- 3/4-1 tsp garlic powder
- ½ tsp sweet paprika , plus more to sprinkle on top
- 3-4 tbsp salted butter ,to place pats on each cod slice
- 17 oz Cipriani Tagliarelle (2 boxes of 8.8 oz each - we used 1 box regular & 1 box spinach)
- 2 ½ sticks butter , salted
- 1 tbsp olive oil
- 2 tsp garlic powder
- 4 tbsp lemon juice
- 1 tsp salt
- 1 tsp lemon zest
Instructions
- Preheat oven to 400°F. Use a large sheet pan and drizzle olive oil to lightly grease.
- Fill an 8-10 qt pot with water and bring to a boil. Add salt. Lower heat and cover until ready to cook pasta.
- Rinse cod and pat fish dry with paper towels. Cut into 6 serving portions then place on the greased pan.
- Rinse the parsley & pat dry then chop until you have 1 tbsp.
- In a medium bowl add bread crumbs, grated cheese, white wine, lemon juice, olive oil, parsley, garlic powder, and paprika. Combine with a fork until evenly dampened. If too dry add a tbsp of white wine or lemon juice until evenly dampened.
- Using a food-grade gloved hand place the bread crumb mixture on top of the entire surface of each piece of fish. Keep piling on until all bread crumbs are used. Pat the topping down so it stays in place.
- Slice the butter into squares and top each piece of cod with pats of butter in order to evenly distribute the butter to each piece. Use all the butter. Sprinkle more paprika on top and bake for about 20-25 minutes or until fish flakes easily with a fork. (We placed the cooked cod under the broiler for about 1 -2 minutes to crisp up the bread crumbs but that's optional.)
- If desired, squeeze additional lemon juice over fish
- In a small saucepan melt the 2 ½ sticks of butter. Add the olive oil, salt, lemon juice, garlic powder, and lemon zest. Cook for a few minutes then pour into a small pitcher to serve with.
- While fish is baking, bring the pasta water back to boil then add the tagliarelle and cook for 3 minutes. Drain well and place on a large serving platter
- Drizzle 2-3 tablespoons of the butter sauce on top of the plated pasta then place the fish on top. Any leftover butter sauce can be added to each individual plate as desired. Garnish with fresh grated Pecorino Romano cheese & parsley.
- Don't forget to scrape up all the fallen bread crumbs from the pan and place them on top of the pasta for extra texture & flavor!
Notes
To make this gluten-free substitute regular seasoned bread crumbs with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.
Nutrition
Serving: 1portion | Calories: 671kcal | Carbohydrates: 73g | Protein: 46g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 866mg | Potassium: 918mg | Fiber: 4g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 9mg | Calcium: 270mg | Iron: 3mg
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
To make this gluten-free substitute regular seasoned bread crumbs with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
Check out our YouTube Videos https://www.youtube.com/channel/UCFE_9i4ZkY96NT1s4IAaKaw
Notes: Cipriani Tagliarelle comes in both regular and spinach which has a beautiful light green color and mixes well with regular for a colorful presentation. If using a different pasta brand than Cipriani Tagliarelle, it will be called Tagliatelle. Cook according to package directions.
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Creamy Bow Tie Pasta with Salmon, Sundried Tomatoes, Capers & Peas
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While still living and working on Long Island, one of my favorite restaurants near the office was a renowned Italian restaurant…Mamma Lombardi’s. My office went there frequently to celebrate special occasions. My friend & co-worker Sue Mercurio and I always ordered their Bow Tie Pasta with Fresh Salmon…our favorite dish. That dish was always a special treat for us and we savored every bite! Through the years I experimented with recreating this loved meal. So, whenever I make salmon for dinner I usually buy more than I need knowing the leftovers will be used to make a delicious creamy pasta meal. Farfalle is the name you usually find in the pasta section of your grocery store. It’s a medium size pasta in the shape of a bow tie.
I use leftover steamed salmon instead of fresh because it is a time saver; however, you can certainly cook it fresh and still be perfectly delicious.
Barbara and I welcomed in 2023 on New Year’s Day with our husbands & nephew. A special meal for a special day!
Farfalle or Bow Tie Pasta
Creamy Bow Tie Pasta with Salmon, Peas, Sundried Tomatoes, & Capers
Deliciously steamed salmon in a creamy, light pink sauce with capers & peas.
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Servings:
Calories: 897kcal
Equipment
- 1 large skillet
- 1 small bowl
- 1 8-qt pot for pasta
Ingredients
- 1½ lbs Steamed Salmon leftover
- 1 lb Bow Tie Pasta (Farfalle), Use Gluten-free pasta if gluten is a concern
- 1 tbsp olive oil
- 2 tbsps butter
- ½ cup onion sliced very thin or chopped
- 6 oz tomato paste
- 1 oz lemon juice
- 1½ - 2 tsp lemon zest
- 3 - 4 tsps frozen garlic, thawed
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 10 oz sundried tomatoes, packed in oil, use a fork to remove them from the jar
- 1 pint whipping cream
- ½ cup Pecorino Romano cheese, grated, about 3 handfuls
- 2 - 3 tbsp capers
- 2 cups frozen peas thawed
- 1 tbsp fresh parsley, chopped for garnish
Instructions
- Bring an 8-qt pot of water to a boil. Salt well
- In a small bowl combine the defrosted garlic, lemon juice, lemon zest, Italian seasoning & Dijon mustard. Set aside.
- In a large skillet on medium heat, add butter & olive oil. Saute onion until soft & translucent.
- Meanwhile, add pasta to the boiling water & cook according to the package directions. (About 12-13 minutes) Reserve 1/2 cup of pasta water & set aside
- Add tomato paste, sundried tomatoes, and garlic mixture to the skillet then cook until fragrant, about 1 minute.
- Add cream to skillet and simmer until thickened.
- Add the grated Pecorino Romano & stir until combined.
- Add the thawed peas & capers Cook until heated through.
- Add the salmon pieces & cook until heated through.
- Drain the pasta. remember to reserve 1/2 cup of pasta water
- Add a few tbsps of reserved pasta water to the sauce to prevent sauce from getting too thick.
- Place pasta in dishes & top with salmon and sauce.
- Garnish with parsley & grated cheese. Serve immediately. Enjoy!
Nutrition
Serving: 1g | Calories: 897kcal | Carbohydrates: 93g | Protein: 45g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 160mg | Sodium: 535mg | Potassium: 2747mg | Fiber: 10g | Sugar: 26g | Vitamin A: 2151IU | Vitamin C: 28mg | Calcium: 243mg | Iron: 7mg
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
Check out our YouTube Videos https://www.youtube.com/channel/UCFE_9i4ZkY96NT1s4IAaKaw
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Happy New Year 2023 – from Twiins in the Kitchen to you and yours
Delicious & Easy Salmon En Papillote (parchment paper)😋
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If you enjoy eating salmon as we do, you’ve probably tried many different ways to cook it too. We wanted to try a new way of cooking it that keeps the salmon moist and flavorful. Steaming it in parchment paper turned out to be just what we were looking for. The salmon is tender and flaky with subtly flavored herbs & citrus.
Easy & Delicious Salmon En Papillote (parchment paper)
Delicious steamed salmon cooked in parchment paper
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Servings:
Calories: 384kcal
Equipment
- 3 pieces parchment paper, each 18" long
- 1 - 2 Large rimmed baking sheet
- large toothpicks or bamboo sticks, to secure parchment paper
Ingredients
- 2½ lbs salmon
- 2-3 medium lemons, sliced into 1/4" rounds
- lemon zest
- kosher salt, to taste
- black pepper, to taste
- 3-4 cloves garlic, peeled & thinly sliced
- ½ large sweet onion, peeled & thinly sliced
- ¼ cup EVOO divided
- 1 bunch asparagus, trimmed (or any seasonal vegetable that you & your family like) thin stalks & cut into bite-size pieces
- 2 tbsp fresh dill, can substitute with 2-4 tsp dried dill to taste
Instructions
- Preheat oven to 400°F.
- Cut salmon into 6 fillets
- Cut (3) 18" long parchment papers and fold each one in half. Place a few lemon slices on the right side of the fold.
- Place 2 salmon fillets on top of the lemons for each parchment paper. Sprinkle with salt, pepper & lemon zest. Add sliced onions, garlic & dill on top.
- Place the asparagus pieces next to the salmon (about 4-5 stalks for each packet). Lightly sprinkle the vegetable with salt.
- Lightly drizzle EVOO all over the salmon & vegetables. Fold parchment over and crimp then apply toothpicks or bamboo sticks to seal.
- Place sealed parchment packets onto the rimmed baking sheet and cook for 12 minutes or until internal temperature is between 125° - 130°. Serve promply.
Notes
This recipe has been adapted from Well Seasoned Studio.
If you have thinner salmon fillets begin checking for doneness in 10 minutes.
I used fresh string beans since I was out of asparagus so you will need to cut the string beans into bite-size pieces in order to be tender. I did not cut them and my string beans weren't as tender as I would have liked.
I'm making this again for New Year's Eve so the leftovers will be used on New Year's Day in a creamy bow-tie pasta with peas. (Recipe coming soon)
Nutrition
Serving: 1fillet | Calories: 384kcal | Carbohydrates: 9g | Protein: 40g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 104mg | Sodium: 88mg | Potassium: 1167mg | Fiber: 3g | Sugar: 4g | Vitamin A: 661IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 3mg
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
This recipe has been adapted from Well Seasoned Studio.
If you have thinner salmon fillets begin checking for doneness in 10 minutes.
I used fresh string beans since I was out of asparagus so you will need to cut the string beans into bite-size pieces in order to be tender. I did not cut them and my string beans weren't as tender as I would have liked.
I'm making this again for New Year's Eve so the leftovers will be used on New Year's Day in a creamy bow-tie pasta with peas. (Recipe coming soon)
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
Check out our YouTube Videos https://www.youtube.com/channel/UCFE_9i4ZkY96NT1s4IAaKaw
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Cannoli, Cannoli, Cannoli – We love Cannoli in any shape or form!
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If you enjoy cannoli as much as we do give ours a try. You won’t be disappointed! You can place your order by text or phone call to 910-444-1916. Leave a message if we can’t pick up, we’re busy baking!
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Now Accepting Cannoli & Cannoli Cupcake Orders
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Twiins in the Kitchen are excited to announce we are now accepting orders for our Cannoli and Cannoli Cupcakes, in the Leland, NC area.
We both missed our local Italian bakery on Long Island. We thought they made the best cannoli and pastries in our area. After repeatedly hearing from friends & family how delicious our cannoli are we decided it was time to offer them to our local community.
Our cannoli cream is naturally gluten-free and comes in 2 sizes, mini and large. We offer our mini cannoli with regular or gluten-free shells. Cupcakes are also available in regular and gluten-free. Large shells are regular only at this time. Just choose your favorite garnish and enjoy. Order early for the holiday season.
Did you know that a single cannoli is actually “cannolo” in Italian while the grammatically plural is cannoli? Here in the US, we usually use cannoli for the singular and cannolis for the plural. However, any way you want to say it they are a delicious dessert for any occasion!
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Our Family Thanksgiving Menu – November 24, 2022
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For us, Thanksgiving is a special time when we reflect on past traditions, family, friends, and how our lives may have changed throughout the year. We are thankful for our health, wonderful husbands, all of our children, grandchildren, great-grandchildren, friends & followers.
Our family Thanksgiving menu hasn’t changed much from years past served by our Mother and Grandmother. Penne Alla Vodka replaced our traditional lasagna or baked ziti to start things off followed by the roasted turkey with sausage stuffing. My family loves the stuffing with chopped apples but Teresa’s family prefers it without…what do they know?🤣
Being of Italian heritage, Thanksgiving wasn’t just about the turkey; the meal also had to have a pasta dish! I always made baked ziti on Thanksgiving and one year Gary picked up the ricotta & mozzarella for me the day before. I didn’t look at the brands because he knew which to buy so when I took out the ingredients to start making the ziti I was shocked as both main ingredients were the right brands but were fat-free instead of whole milk! There was nothing I could do so I went about making the baked ziti with the fat-free ingredients. When we all sat down for dinner, my nephew Joseph said, “Aunt Barb, this isn’t your baked ziti!” The rest of the family agreed with him. To this day everyone remembers how disappointed they were when the texture they loved was noticeably different. They’re a tough crowd! It was a disaster except for Gary…he ate it with no complaints.
Our family holidays were filled with aunts, uncles, cousins, grandparents, friends, and FOOD! We hope you will try some of our favorites to add to your holiday menu and create wonderful memories with your families & friends.
HAPPY THANKSGIVING 🦃
Sausage & Herb Stuffing, Cranberry Orange Relish
