Author: Twiins in the Kitchen

We are identical twin sisters Barbara & Teresa, who love to cook together and share with friends & family. Italian food is our heritage and cooking has become our passion.

Quick & Easy Shrimp Over Pasta

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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 Mediterranean-style dinner that our family loved. Add a simple salad and enjoy.  PS: They all went for seconds!

 

 

Quick & Easy Shrimp over Pasta

Quick & Easy Shrimp Dinner
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5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 514kcal
Author: Twiins in the Kitchen®

Equipment

  • Large skillet with cover
  • Large rimmed baking sheet
  • Large pasta pot

Ingredients 

  • 2 pounds shrimp, large or colossal size, peeled & deveined, tails on
  • salt & pepper to taste
  • 10-12 large garlic cloves with skin on
  • 2 pints cherry tomatoes
  • 1 Tbsp EVOO to drizzle over tomatoes & garlic
  • 2 Tbsp EVOO, for skillet
  • 1 cup chicken broth
  • 1-2 cups leftover green vegetables, we used leftover green beans
  • 4 Tbsp butter, separated
  • 1 lb pasta, we used what we had on hand, bucatini
  • Pecorino Romano grated cheese, for garnish

Instructions

  • Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to broil. Once hot, reduce the oven temperature to 425º.
  • Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on the lined baking sheet.
  • Place baking sheet on the top oven rack and bake for 15-20 minutes at  425ºF, until tomatoes blister & garlic is soft.
  • Bring a large pasta pot filled with water to a boil. Follow the directions on the pasta box.
  • When the tomatoes are blistered and the garlic is soft, remove the pan from the oven. Set aside until the shrimp are ready. Save the juice from the garlic & tomatoes.
  • In a large, skillet, saute the shrimp in hot EVOO & half the butter. Add 2-3 Tablespoons of tomato paste and 1 cup of chicken broth. Combine well. Cook until shrimp are opaque but not overcooked.
  • Removed the charred and juicy cherry tomatoes from the oven. Remove the whole garlic cloves and squeeze them out of their skins. Mash garlic with a fork and add to the skillet along with all the wonderful tomato juices from the pan with the tomatoes. Combine well. Add the remaining butter then bring to a simmer for about 1 minute. Remove from heat & serve over your favorite pasta.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 514kcal | Carbohydrates: 71g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 1436mg | Potassium: 788mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2601IU | Vitamin C: 41mg | Calcium: 145mg | 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.

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

Chocolate Dipped Cannoli Now Available

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For all the chocolate lovers out there your wishes have come true!  We now offer mini cannoli shells that are completely dipped in a rich layer of creamy chocolate, both inside and out,  then filled with our delicious cannoli cream with all the flavors of Sicily and your choice of 6 garnishes: Pistachio, Chocolate Chip, Almonds, Candied Cherry, Candied Orange, or Plain.

Visit our store for more info: https://twiinsinthekitchen.com/shop

Incredibly Delicious Gemelli Pasta with Tuscan Chicken

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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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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 514kcal
Author: Twiins in the Kitchen®

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

Shop Our New Online Store

Published on by Twiins in the Kitchen12 Comments

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.

Mini Cannoli https://twiinsinthekitchen.com/product/cannoli-bundles/
Large Cannoli https://twiinsinthekitchen.com/product/large-cannoli-by…-half-dozen-copy/.
Cannoli https://twiinsinthekitchen.com/product/cannoli/
Heart Cassata Cake https://twiinsinthekitchen.com/product/cassata-cakes/
Cassata Cake https://twiinsinthekitchen.com/product/cassata-cakes/
Jumbo Cupcakes https://twiinsinthekitchen.com/product/cannoli-cupcakes/
Mini Cupcakes https://twiinsinthekitchen.com/product/cannoli-cupcakes/

 

Valentine’s Chocolate Cassata Cake

Published on by Twiins in the Kitchen1 Comment

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.

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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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 671kcal
Author: Twiins in the Kitchen®

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.

Creamy Bow Tie Pasta with Salmon, Sundried Tomatoes, Capers & Peas

Published on by Twiins in the Kitchen4 Comments

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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5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 897kcal
Author: Twiins in the Kitchen®

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

 

Delicious & Easy Salmon En Papillote (parchment paper)😋

Published on by Twiins in the Kitchen1 Comment

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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Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 384kcal
Author: Twiins in the Kitchen®

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