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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    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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    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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    Grilled Greek Chicken Breast – Twiins Style

    Grilled Greek Chicken Breasts-Twiins Style

    • Servings: 4
    • Difficulty: Easy

    When marinating chicken with Greek-inspired flavors the Mediterranean is brought to your dinner table and with it all the sunshine and joy for life that is associated with a beautiful outdoor dinner in the Greek Islands! This dish is so simple but packs huge flavor! Whether you want a quick family meal or a casual dinner with friends you will love it...Enjoy!😋❤️

    Ingredients

    • 2 large boneless chicken breasts, sliced in half lengthwise to make 4 pieces
    • 2 tsp EVOO
    • 1 tsp red wine vinegar
    • 1½ tsp fresh Greek oregano, chopped (dried may be substituted, but use a lesser amount)
    • 1½ tsp fresh dill, chopped ( dried may be substituted, but use a lesser amount)
    • 1/2 tsp garlic powder
    • Salt & pepper to taste
    • 1 cup Feta cheese, crumbled
    • 1/2 tsp garlic powder
    • 3-4 Tablespoons 2% milk ( any milk works well)
    • 1½ Tablespoons red onion, chopped
    • 1 large tomato, sliced
    • Fresh oregano, chopped for garnish
    • Mixed salad greens with  olives, cucumbers, red onion, thin sliced
    • Optional: Dolmas (stuffed grape leaves)

    Directions

    1. In a large bowl, combine 2 tsp EVOO, red wine vinegar, oregano, dill, garlic powder, salt & pepper.
    2. Pound chicken between sheets of waxed paper to a 1/4” thickness. Cut each piece in half to yield approximately 6-8 pieces of chicken breast.
    3. Add chicken breasts to the marinade, cover & refrigerate 30 minutes. (this step can be prepared ahead of time until ready for cooking.)
    4. In a small bowl, combine the Feta cheese, garlic powder, 2% milk & chopped red onion. Using a fork, mash well to make a spread. Add additional milk if too thick until you reach desired consistency. (this step can be prepared ahead of time & refrigerated until ready to serve)
    5. In a grill pan or large skillet drizzle 1 tsp of EVOO, then using a paper towel, coat pan.
    6. Heat pan to medium-high. Once hot, place half the chicken pieces in the pan and cook until browned approximately 2 minutes on each side. Remove from pan & set aside. Cook remaining chicken breasts and set aside.
    7. Place mixed salad greens on a dinner plate then top with cooked chicken breast(s).  Garnish the chicken with Feta cheese spread.  Arrange tomato slices on the dish and garnish with fresh Greek oregano.

     

     

    Notes: Recipe adapted from Weight Watchers.  To enhance this Greek meal, drizzle salad greens with EVOO, red wine vinegar, add a little feta cheese, red onion, cucumber, and some Greek olives for a side salad. The creamy feta cheese spread is delicious on any vegetable or baked potato.

    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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    Zucchini Shrimp Boats

    Zucchini Shrimp Boats

    • Servings: 4-6
    • Difficulty: Easy

    With zucchini being so plentiful we’re always trying to come up with new ways to prepare them. Usually, we make zucchini boats stuffed with sausage, and while they are delicious we’ve been trying to incorporate healthier substitutes for sausage & red meat. So, while going through the freezer I found a 2 lb. bag of frozen large uncooked shrimp (from Costco) and decided to make the zucchini boats using the shrimp. This simple recipe came out delicious...mimicking a creamy shrimp scampi minus the pasta. It’s naturally gluten-free and oh so good!😋❤️

    Ingredients

    • 4 large zucchini, sliced lengthwise
    • 2 lbs. large shrimp
    • salt, pepper, garlic powder to taste
    • 2 Tablespoons EVOO
    • 4 large cloves garlic, minced
    • 1 Tablespoon fresh thyme leaves, chopped
    • juice of 1/2 lemon
    •  8 oz mozzarella, shredded
    • 1/4 cup Parmigiano Reggiano cheese,  grated
    • 2 large tomatoes, chopped
    • 1/4 cup heavy cream
    • parsley, chopped for garnish

    Directions

    1. Preheat oven to 350ºF.
    2. Cut each zucchini lengthwise in half. Score the inside leaving a bit of an edge, then scoop out zucchini flesh and set aside in a medium bowl.
    3. Place each zucchini in a large casserole dish and drizzle with EVOO. Sprinkle with fresh thyme leaves, salt, pepper, & garlic powder to taste. Bake about 20 minutes in the preheated oven until tender. (Keep oven on because you will return the filled zucchini boats to finish baking)..
    4. While zucchini is baking, heat a large skillet over medium heat, add EVOO.
    5. Add shrimp & season with salt & pepper. Cook until pink 3-4 minutes turning once.   Remove from heat and let cool enough to handle then chop into bite-size pieces.
    6. Add reserved zucchini, tomatoes, and garlic then cook 1-2 minutes more.
    7. Return chopped shrimp to skillet & add heavy cream, Parmigiano Reggiano cheese, & lemon juice. Cook until slightly reduced about 3-4 minutes.
    8. Fill the zucchini boats with the shrimp mixture & top with mozzarella and a sprinkle of Parmigiano Reggiano cheese. Cook until cheese bubbles, about 10 minutes.
    9. Garnish with fresh parsley & more Parmigiano Reggiano. (optional)
    10. Serve immediately and wait for the compliments! ❤️

    Notes: Serve as a main dish with a side salad and crusty bread.

    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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    Grilled Greek Chicken Breasts – Twiins Style

    Grilled Greek Chicken Breasts-Twiins Style

    • Servings: 4
    • Difficulty: Easy

    When marinating chicken with Greek-inspired flavors the Mediterranean is brought to your dinner table and with it all the sunshine and joy for life that is associated with a beautiful outdoor dinner in the Greek Islands! This dish is so simple but packs huge flavor! Whether you want a quick family meal or a casual dinner with friends you will love it...Enjoy!😋❤️

    Ingredients

    • 2 large boneless chicken breasts, sliced in half lengthwise to make 4 pieces
    • 2 tsp EVOO
    • 1 tsp red wine vinegar
    • 1½ tsp fresh Greek oregano, chopped (dried may be substituted, but use a lesser amount)
    • 1½ tsp fresh dill, chopped ( dried may be substituted, but use a lesser amount)
    • 1/2 tsp garlic powder
    • Salt & pepper to taste
    • 1 cup Feta cheese, crumbled
    • 1/2 tsp garlic powder
    • 3-4 Tablespoons 2% milk ( any milk works well)
    • 1½ Tablespoons red onion, chopped
    • 1 large tomato, sliced
    • Fresh oregano, chopped for garnish
    • Mixed salad greens with  olives, cucumbers, red onion, thin sliced
    • Optional: Dolmas (stuffed grape leaves)

    Directions

    1. In a large bowl, combine 2 tsp EVOO, red wine vinegar, oregano, dill, garlic powder, salt & pepper.
    2. Pound chicken between sheets of waxed paper to a 1/4” thickness. Cut each piece in half to yield approximately 6-8 pieces of chicken breast.
    3. Add chicken breasts to the marinade, cover & refrigerate 30 minutes. (this step can be prepared ahead of time until ready for cooking.)
    4. In a small bowl, combine the Feta cheese, garlic powder, 2% milk & chopped red onion. Using a fork, mash well to make a spread. Add additional milk if too thick until you reach desired consistency. (this step can be prepared ahead of time & refrigerated until ready to serve)
    5. In a grill pan or large skillet drizzle 1 tsp of EVOO, then using a paper towel, coat pan.
    6. Heat pan to medium-high. Once hot, place half the chicken pieces in the pan and cook until browned approximately 2 minutes on each side. Remove from pan & set aside. Cook remaining chicken breasts and set aside.
    7. Place mixed salad greens on a dinner plate then top with cooked chicken breast(s).  Garnish the chicken with Feta cheese spread.  Arrange tomato slices on the dish and garnish with fresh Greek oregano.

    Oops, I had a brain freeze!  I forgot to add the olives, cucumbers, and sliced red onions to the salad greens before taking the photo for this post…then we ate & it was too late!😜😂