Mediterranean Mujadara: Lentils, Rice and Onions 😋😋

After recently recovering from Covid-19, I had absolutely no desire to cook! Losing the ability to smell and taste kind of messes with your appetite… I did make 3 batches of chicken soup that I couldn’t taste or smell so not sure if it had any healing powers! Thankfully my senses are back so I was looking for something different to make. I came across a recipe from The Mediterranean Dish for Mujadara. It’s a Lebanese Middle Eastern dish made with black lentils, long grain rice, and onions…lots of onions! Neither Teresa nor I had ever tried this dish before but it sounded really, really good. It was! You can make this as a side with some chicken or as a main dish. All I can say is you have to try it because it’s delicious comfort food with unbelievable flavor and it’s Gluten-free!

Mediterranean Mujadara: Lentils, Rice and Onions 😋😋

Delicious black lentils, rice & lots of onions!
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Cook Time: 1 hour 45 minutes
Servings: 6
Calories: 296kcal

Equipment

  • 2 large skillets
  • 1 small bowl for soaking rice
  • 1 small covered saucepan for par-boiling lentils, use to set aside after par-boiling and draining

Ingredients 

  • 1 cup black lentils (sorted and rinsed)
  • 4 cups water , divided
  • 1/4 cup EVOO , more for later
  • 2 very large yellow onions , large dice (4 cups)
  • 1 tsp kosher salt , more to taste
  • 1 cup long-grain white rice , soaked in bowl of water for 10-15 inutes then drained & set aside
  • black pepper
  • 1/2 - 1 tsp cumin , (I used 1/2 tsp)
  • parsley , for garnish

Fried Crispy Onion Garnish

  • 2 -3 Tbsp EVOO
  • 1 very large yellow onion , cut into very thin rings

Instructions

  • In a small saucepan, place the lentils with 2 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered until the lentils are par-boiled (10-12 minutes). Remove from heat, drain and set aside back in the saucepan.
  • Place the long-grain white rice in a small bowl. cover with water and let soak for 15 minutes. Rinse and drain then place back into the bowl and set aside.
  • In a large saute or skillet pan with a lid, heat 1/4 cup EVOO over medium-high heat until the oil makes "ribbons". Add the diced onions and cook covered (40 minutes) until dark golden brown, darker than normal caramelized onions. You may lower the heat so they don't burn. Add kosher salt. Stir occasionally and keep the lid on between stirrings.
  • Carefully pour the remaining 2 cups of water into the onions. Bring to a boil over high heat then reduce the heat to low and simmer for 2 minutes. Stir in the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
  • Reduce the heat to low, cover, and cook until liquid has been absorbed and the rice and lentils are both cooked through. (About 15-20 minutes)
  • In a second skillet, heat 2-3 Tablespoons EVOO until hot over medium-high heat. When the oil is hot enough add thinly sliced onion rings in batches and fry until they are crispy and deeply golden brown. Remove to a paper towel-lined dish to drain excess oil.
  • Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with crispy onions & parsley and transfer to serving bowls.
  • Optional: Add a dollop of plain Greek yogurt and a nice tomato, cucumber salad. You can also add leftover cooked chicken for those that must have "meat" in the dish.

Nutrition

Serving: 1cup | Sodium: 400mg | Calcium: 38mg | Vitamin C: 1mg | Vitamin A: 8IU | Sugar: 1g | Fiber: 7g | Potassium: 45mg | Calories: 296kcal | Saturated Fat: 1g | Fat: 10g | Protein: 10g | Carbohydrates: 42g | Iron: 3mg
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Thai Chicken Coconut Curry

If you’re a Thai food lover like we are, this recipe is sure to deliver great flavor in a one-pot meal plus cooked rice. It’s so quick and easy to make for any busy weeknight (less than 30 minutes from start to table) or for any special occasion dinner. It touches all the flavors of sweetness, heat, savory, and acidity that you expect from Thai food. You won’t be disappointed… it’s really delicious and naturally gluten free!

Thai Chicken Coconut Curry

Quick Thai Cuisine weeknight diner.
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5 from 1 vote
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Prep Time: 5 minutes
Servings: 6 people
Calories: 466kcal

Equipment

  • 1 Dutch Oven 8 qt

Ingredients 

  • 3-4 Tbsp olive oil
  • 1 large sweet onion, small dice
  • 2 lbs. cooked chicken, cut into bite size pieces
  • 5-6 cloves garlic, minced
  • 1-1 1/2 Tbsp ginger paste, refrigerated tube
  • 2 tsp coriander, ground
  • 2 13 oz cans Unsweetened coconut milk, full fat (shake well before opening)
  • 1 1/2-2 cups carrots, shredded
  • 4-6 Tbsp red curry paste
  • 2 tsp kosher salt
  • 1/2 - 1 tsp black pepper
  • 16 oz baby spinach fresh
  • 2 limes juiced
  • 1/4 cup cilantro, freshly chopped & divided
  • 2-4 Tbsp dark brown sugar, to taste
  • 2 cups jasmine rice, white or brown, cooked

Instructions

  • Heat the olive oil in the dutch oven over medium-high heat.
  • Add onions and saute for about 5 minutes until soft, stirring regularly.
  • Add garlic, ginger, coriander, carrots, and cook for 1 minute, stirring.
  • Add the curry paste, brown sugar, salt & pepper, and stir quickly, then add half the chopped cilantro.
  • Add coconut milk and stir to combine all. Reduce heat to medium-low and let the mixture come to a gentle boil for approximately 5 minutes or until liquid thickens slightly.
  • Add the fresh spinach leaves, lime juice, and cook until spinach is wilted & tender approximately 2-3 minutes.,
  • Add the cooked chicken and stir well until the chicken is heated through. Taste to adjust sugar, salt, or curry paste to your liking.
  • Garnish with the remaining chopped cilantro and serve over cooked rice.

Notes

Shrimp makes a delicious substitute for chicken and Thai basil is a good substitute for cilantro for those who don't like cilantro.

Nutrition

Sodium: 979mg | Calcium: 145mg | Vitamin C: 28mg | Vitamin A: 14123IU | Sugar: 9g | Fiber: 4g | Potassium: 982mg | Cholesterol: 113mg | Calories: 466kcal | Saturated Fat: 4g | Fat: 18g | Protein: 43g | Carbohydrates: 31g | Iron: 5mg
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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Spaghetti Squash Beef Lasagna – Twiins Style – Gluten-Free

Spaghetti Squash Beef Lasagna - Twiins Style - Gluten-Free

  • Servings: 8-10
  • Difficulty: Easy

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

    1. Preheat oven to 425ºF.
    2. Cut spaghetti squash in half, lengthwise & remove seeds.
    3. 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)
    4. 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.
    5. Drain fat and set aside in a medium bowl.
    6. 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.
    7. 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.
    8. Lower oven temperature to 350ºF.
    9. 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.
    10. Layer half of the ricotta mixture and spread evenly.
    11. Layer with cooked ground beef mixture. Sprinkle with grated Pecorino Romano.
    12. Add tomato sauce to cover lightly. Sprinkle with grated Pecorino Romano.
    13. Repeat for the second layer and top with remaining shredded or sliced mozzarella.
    14. Sprinkle with Locatelli cheese, then a try light drizzle of EVOO on top.
    15. Bake about 30 minutes or until cheese melts.
    16. 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.



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    Baked Stuffed Eggplant & Sardines 🍆🐟

    Baked Stuffed Eggplant & Sardines

    • Servings: 4
    • Difficulty: Easy

    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

      1. Preheat oven to 375ºF.
      2. 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.
      3. 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.
      4. 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.
      5. 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.
      6. 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.
      7. Serve by itself or over your favorite pasta!

      Note:


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      Quick Tomato Sauce – Twiins Style 🍝

      Quick Tomato Sauce - Twiins Style

      • Servings: 4
      • Difficulty: Easy

      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

        1. In a small saucepan on medium heat, heat the oil and add the garlic cubes. Sauté until fragrant, about a minute.
        2. Add tomato paste and stir well for a minute. Add the stewed tomatoes and stir well until the tomato paste is blended.
        3. 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)

         


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        Gluten-Free Lobster Seafood Chowder – Twiins Style🦞🍤🦀

        Gluten-Free Lobster Seafood Chowder - Twiins Style

        • Servings: 6
        • Difficulty: Easy

        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

        1. Chop vegetables and set aside.
        2. Add butter into a large deep stockpot over medium heat.
        3. Add the tomato paste and stir well for 1 minute. Then add the onion, celery, thyme, salt, pepper, Old Bay seasoning, and potatoes.
        4. 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.
        5. 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.
        6. 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.
        7. Add lobster, crabmeat, shrimp & corn.
        8. Stir well to combine.
        9. Continue to simmer until shrimp are pink and opaque, no longer grayish and translucent. Do not overcook.
        10. Taste. Add additional salt, pepper, or Old Bay to taste.
        11. Ladle into soup bowls and top with gluten-free crackers, hot sauce, or sliced scallions.
        12. 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.

         

         

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        Homemade Balsamic Ranch Dressing – Twiins Style

        Homemade Balsamic Ranch Dressing - Twiins Style

        • Servings: 6-8
        • Difficulty: Easy

        Ranch dressing is delicious on salads, cooked vegetables, chicken tenders, and as a dip for fresh vegetables. When my grandsons were little boys ranch dressing was the perfect way to get them to eat fresh vegetables. They couldn't get enough. Actually, this dressing is good on everything!!! Our homemade Balsamic Ranch dressing is so good and easy to make you will never buy store-bought again! 😋❤️

        Ingredients

        • 1 cup mayonnaise
        • 1/2 cup buttermilk
        • 1 tsp. celery seed
        • 1 tsp. oregano
        • 1 tsp. fresh lemon juice
        • 1 clove garlic, minced
        • 1 tsp. white balsamic vinegar
        • salt & pepper to taste

        Directions

        1. In a small bowl, whisk all the ingredients together and refrigerate for at least 2 hours.
        2. When ready to serve remove from refrigerator and pour over salad greens or vegetables.  Enjoy !

        Notes: Try adding blue cheese crumbles and bacon crumbles on top for an added touch…Delicious!

        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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        Gluten-Free Mini Turkey Meatballs 😋

        Gluten-Free Mini Turkey Meatballs

        • Servings: 105 1-inch round
        • Difficulty: Easy

        Turkey is a great alternative to beef as it reduces the amount of unhealthy fat in our daily consumption. Our turkey meatball recipe is easy & healthier alternative to beef meatballs. These meatballs add low-fat protein to homemade soups or broths like in our homemade Italian Wedding Soup (see link below). They are also perfect for an appetizer with your favorite dipping sauce or a perfect complement to your favorite pasta dish, just choose the size you want to make. Not only are these meatballs packed with flavor, but they are also gluten-free.  To get our mini meatballs uniform in size, we used the 1-inch side of a melon baller, which is the perfect size for adding to our Italian Wedding Soup. Any size you make them will be delicious!

        Ingredients

        • 20.8 oz (1.3 lbs) ground turkey
        • 1/2  large onion, finely minced
        •  3-4 large garlic cloves, finely minced
        • 1/4 cup fresh parsley, chopped (see note for dried amounts)
        • 3 Tablespoons fresh basil, finely chopped (see note for dried amounts)
        • 1/2 tsp fresh rosemary, finely chopped (see note for dried amounts)
        • salt & pepper to taste
        • 1 large egg
        • 1/2 cup 4C Gluten-Free Seasoned Breadcrumbs
        • 1/2 cup Pecorino Romano, grated (Locatelli)

          Directions

          1. In a medium bowl, combine the ground turkey with all the ingredients.
          2. Prepare a large rimmed baking sheet with parchment paper or aluminum foil.
          3. Spray lightly with cooking spray.
          4. Wearing food-grade gloves, put a dab of EVOO on one glove, and rub your hands together. This prevents the meat mixture from sticking to your hands while forming into round balls.
          5. Using a 1-inch melon baller, scoop enough meat mixture to fill the baller. Shake into your hand and roll into a ball. Place each meatball onto the prepared baking sheet in even rows.
          6. Bake at 350ºF for 10-12 minutes on the upper rack. of your oven. After 10-12 minutes put on broil for 2 minutes to lightly crisp the meatballs.
          7. Remove from oven and immediately remove to paper towels to drain. When completely cooled, place in plastic food storage bags and freeze. If using immediately, drop into your favorite broth or soup. Italian Wedding Soup

          Note: When using dried herbs in place of fresh, use the standard ratio of 1 tsp dried herbs for every 1 Tablespoon of fresh herbs.

           

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          Gluten-Free Apple Crisp 🍎

          Gluten-Free Apple Crisp

          • Servings: 6
          • Difficulty: Easy

          We're keeping things simple for Thanksgiving this year so we will forgo the traditional apple pie & pumpkin cheesecake for our (OH so simple & delicious) gluten-free apple crisp. Not having to make pie crust saves a lot of time in the kitchen with better than pie results! We use Gala apples for this recipe as they are juicy, sweet, and hold their shape well. It’s a big hit with our family by itself or topped with a little vanilla ice cream or a Klondike Heath Bar divided (pictured below).

          Ingredients

            • cast-iron skillet (10-inch preferred but  12-inch will do)
            • 5-7 large Gala apples (approximately 1200 g), peeled, cored & cut into wedges
            • 2 Tablespoons fresh lemon juice
            • 1/3 cup white sugar
            • 2 Tablespoons cornstarch
            • 1½ tsp cinnamon
            • 1/8 teaspoon pumpkin pie spice
            • 3 Tablespoons salted butter
            • 1/3 cup packed brown sugar
            • 1/4 water
            • Crispy Topping
            • 3/4 cup gluten-free flour (we use Bob’s Redmill Gluten-Free 1 to 1 Baking Flour)
            • 2½ Tablespoons brown sugar
            • 2½ Tablespoons white sugar
            • 3/4 tsp baking powder
            • 1/2 tsp table salt
            • 1/2 tsp cinnamon
            • 8 Tablespoons (1 stick) salted melted butter
            • 3/4 oats (regular old fashioned or Quaker 1 minute)
            • 1/2 cup chopped pecans

          Directions

          1. Preheat oven to 375ºF.
          2. In a large bowl place the apples, lemon juice, white sugar, cornstarch, cinnamon, and pumpkin pie spice. Toss until all apples are well coated and combined. Set aside.
          3. Melt 3 Tablespoons of butter in a heated cast-iron skillet.
          4. Add the 1/3 cup of brown sugar. Stir to combine well.
          5. Add the apple mixture to the skillet, mix well. On medium-low heat keep a simmer while preparing the topping.
          6. In a medium-size bowl, whisk together the flour, 2½ Tablespoons of brown sugar, 2½ Tablespoons of white sugar, baking powder, salt, and cinnamon.
          7. Once combined, add the 8 Tablespoons of melted butter. Stir well to combine.
          8. Add the oats and chopped pecans.
          9. Stir the apples in the skillet, liquid should start to thicken. Add 1/4 cup of water over the apples and combine. It will create a syrupy mixture when done.
          10. Remove skillet from the heat and sprinkle the crispy topping mixture evenly over the top.
          11. Place the entire cast-iron skillet in a pre-heated 375º F over and bake for 35 minutes until the crispy top is golden brown edges are bubbling.
          12. Best served while hot but delicious cold or at room temperature too. Top with vanilla ice cream for an added treat!

          Note: To cut your total prep time in half, peel, core & slice your apples ahead of time.  Sprinkle some lemon juice on them to prevent apples from turning brown then cover & refrigerate until you start the mixing portion of ingredients.

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          Thai Sweet Chili Chicken Gluten-Free – Twiins Style

          Thai Sweet Chili Chicken Gluten-Free - Twiins Style

          • Servings: 6
          • Difficulty: Easy

          It's no secret our second favorite cuisine after Italian is Thai. Who can resist crispy, tender chicken bites coated in a scrumptious sweet chili & sesame seed sauce just like your favorite Thai restaurant? Since we haven't been going out during this pandemic, we wanted to reproduce the meals we would order at a restaurant. Tonight we served it over Jasmine brown rice which soaks up the flavorful sweet chili sauce. Our husbands gave us rave reviews so we hope your family will too. Try this recipe for a quick & easy weeknight meal or impress your friends & family with great appetizers once you can gather again. 😋😋

          Ingredients

          • deep skillet or wok
          • oil for frying (peanut or canola or olive)
          • 4 large skinless chicken breasts, cut into 1½-inch cubes
          • 2 eggs, lightly beaten
          • 3/4 cup gluten-free flour (Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour)
          • 3/4 cup corn starch
          • 1½ cups Thai sweet chili sauce (store-bought or homemade, check the label to make sure it’s GF)
          • 1/3 cup sliced green onions
          • 2-3 Tablespoons sesame seeds, toasted in a small, dry skillet
          • 2 cups brown jasmine rice
          • 4 cups gluten-free chicken broth

          Directions

          1. Place brown jasmine rice in a medium bowl filled with cold water, enough to cover rice. Set aside for 20 minutes. (soaking in water helps breakdown the bran and keeps the rice from sticking together.)
          2. While the rice is soaking, use this time to start prepping the chicken & the remainder of ingredients.
          3. After 20 minutes, drain the rice and place in a medium saucepan. Add chicken broth and bring to a boil.
          4. Once boiling, lower heat to a low simmer and cover. Cover and cook approximately 40 minutes, check after 30 minutes.
          5. Using a shallow bowl, combine the flour, cornstarch, salt & pepper and mix well.
          6. In a small bowl, lightly beat the eggs.
          7. Dip each piece of chicken into the egg then roll into the flour mixture to coat well. Repeat with all of the chicken pieces.
          8. Heat about 3-inches of oil in a wok or deep skillet. Make sure oil is very hot before adding dredged chicken.
          9. Fry 5-8 pieces of chicken at a time, depending on the width of your skillet, until golden brown. Do not overcrowd as it will cause the chicken to steam instead of crisping.
          10. Remove and drain on paper towels then repeat until all the chicken is cooked.
          11. Heat chili sauce until hot. Pour over the chicken bites to combine. Sprinkle toasted sesame seeds and green onions.
          12. Spread cooked rice on a plate and top with sweet chili chicken bites. Garnish with extra green onions and enjoy!

           

          NOTE: If you want to include more vegetables in your meal,  steam some broccoli or cut green beans and add to the chicken before serving.

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