The Best Keto Meatball Parmigiana – Twiins Style

The Best Keto Meatball Parmigiana - Twiins Style

  • Servings: Yields 16-18

I have been longing for a Sunday pasta & meatball dinner for a few months. Since I started doing Keto I substitute hearts of palm sheets for lasagna noodles or use zucchini or spaghetti squash. These make a wonderful conversion however, the meatballs are not keto... I've been switching out the breadcrumbs for Pork Panko on several dishes that call for breadcrumbs and to my surprise, the Pork Panko works well. 😋 😋

Ingredients

  • 2 ¼ lbs ground beef 80-85% lean/20-15% fat (or 2¼ lbs of  ground beef, veal, and pork mixture)
  • 3/4 cup Pork Panko or crushed pork rinds (packed)
  • 10 garlic cloves, finely chopped or grated
  • 1/2 large onion, finely chopped
  • 1 tsp dried basil
  • 6 large eggs
  • 3-4 large handfuls of grated Pecorino Romano cheese (about 1 cup+ 1 Tablespoon)
  • 1 handful of fresh parsley, chopped (or 2 Tablespoons dried)
  • salt and pepper to taste
  • EVOO (for frying)
  • 8 oz whole milk mozzarella

Directions

  1. Place ground meat in a large mixing bowl, and break up with a fork.
  2. Add Pork Panko, onion, garlic, basil, salt, and pepper and combine well.
  3. Make a well in the center of the meat mixture and place all the eggs, Pecorino Romano cheese, and parsley.
  4. With a large fork scramble the eggs, cheese, and parsley in the well, then start to combine into the entire meat mixture. You can do this best with your hands that are scrupulously clean or with gloves…your preference.
  5. Once well combined (don’t over-mix) use an ice cream scoop to get even-sized meatballs,(about a small cupped handful of meat mixture) and roll into a ball then place on parchment or waxed paper. Continue making meatballs until all meat has been formed. An ice cream scoop should yield 16-18 meatballs.
  6. In a large skillet pour enough EVOO to about 3/4 inches in depth. Let the oil get hot, then working in batches, brown all sides (Don’t overload, allow each meatball some breathing room, or they get steamed & not browned).
  7. When meatballs are browned and crisp, remove them to a paper towel-lined bowl or tray. Repeat until all meatballs are cooked.
  8. Cook meatballs in tomato sauce for 20 minutes. (Skip the next step if you are not making it parmigiana style.)
  9. In a casserole dish, lightly coat with tomato sauce then place meatballs in the dish, sprinkle with grated cheese, and slices of mozzarella. Microwave on medium just enough to melt the cheese (about 3-5 minutes depending on your microwave). Serve with a big salad or your favorite keto pasta and enjoy!

Notes: The texture is a little meatier than meatballs made with soaked Italian bread but they are just as delicious. I like using Skinny Pasta (konjac noodles) or Palmini hearts of palm noodles in place of real pasta.

 

 

 

 

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Keto Cauliflower Frittata

Barbara is on a healthy keto diet so naturally, she wanted to turn Grandma Tessie’s Cauliflower Frittata into a healthy keto dish. This is just as good as Grandma’s original but it’s keto, low-carb, and gluten-free. It can be enjoyed for breakfast, lunch, or a side for dinner, plus it’s delicious and very healthy.

We recommend Penzeys Tuscan Sunset Salt Free Italian Seasoning for this recipe because it’s the best blend of herbs we’ve come across, is delicious, and doesn’t overpower the dish. If you’ve never used Penzeys spices before, please give them a try. We do not get paid by Penszeys but we really do love their herbs and spices.

Keto Cauliflower Frittata

Delicious Keto version of Grandma Tessie's Cauliflower Frittata. A great keto breakfast and gluten-free.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 slices
Calories: 132kcal

Equipment

  • 1 Frittata Pan
  • 1 bowl
  • 1 3/4 cup size measuring cup
  • 1 very large skillet
  • 1 9" pie pans or serving dishes
  • 1 measuring teaspoon

Ingredients 

  • 1 small head of cauliflower florets only,
  • 1/2 large sweet onions sliced medium to thin
  • 2-3 Tablespoons EVOO as needed
  • 1/4 cup Parmigiana-Reggiano cheese grated
  • 1/2 cup Pecorino Romano cheese grated
  • 7 large eggs
  • 2 medium garlic cloves smashed
  • 1/2 tsp pink Himalayan salt
  • dash ground black pepper
  • 1 - 1½ tsp Penzeys Tuscan Sunset this is a salt-free Italian-style seasoning. Regular Italian seasoning can be used in place of Penzeys but Penseys Tuscan Sunset is delicious and mild.
Makes: 9inch round1inch height

Instructions

  • Wash and pat dry the cauliflower head then cut the florets and discard stems.
  • Slice onions lengthwise and set aside.
  • Smash garlic cloves and set aside.
  • In a bowl, add the Parmegiano-Reggiano & Pecorino Romano grated cheeses, eggs, and Tuscan Sunset seasoning. Beat well then set aside.
  • In a very large skillet, add 2 Tablespoons of EVOO until hot (medium heat). Add the onions and caramelize to a golden brown.
  • Once caramelized, add a bit more EVOO then add the raw cauliflower florets with the smashed garlic. Season with pink Himalayan salt & black pepper to taste. Cover and cook for about 8-10 minutes until cauliflower is cooked but not mushy. Remove from heat.
  • Heat the larger bottom part of the frittata pan then add 1 Tablespoon of EVOO plus a little to coat the top frittata pan. When hot enough add the cauliflower & onions to cover the bottom of the pan.
  • On a medium-low flame, add the egg mixture. Place the oiled frittata cover on top and cook for about 5 minutes. Flip the pan over and continue to cook for another 5 minutes. Remove the larger pan that's on top then slide the frittata from the upper pan into a 9" pie plate or serving dish. Garnish with some grated cheese and a sprig of fresh parsley if desired.
  • Cauliflower Frittatas can be frozen and then thawed before heating up in a microwave or oven.

Notes

Nutrition

Serving: 1pie slice | Calories: 132kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 289mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 17mg | Calcium: 140mg | Iron: 1mg

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
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Easy Pesto Chicken Casserole 😋😋

If you’re always searching for a new, quick, and easy chicken recipe then this is for you! Not only is it delicious but we hit the Trifecta with it being, Keto-friendly, Low Carb and Gluten-free…did we say delicious? We can’t emphasize enough how delicious this meal is. If homemade pesto is not your thing then by all means use a good store-bought brand.  Today Barbara harvested her first batch of basil and so it was a given it would be tonight’s dinner! Everyone loved it and there were no leftovers…

Easy Pesto Chicken Casserole 😋😋

Easy & delicious chicken casserole that's low carb, Keto-friendly, and gluten-free.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 283kcal

Equipment

  • 1 Grill/Fry Pan
  • 1 Large Casserole dish
  • 1 Medium mixing bowl

Ingredients 

  • 8 thin chicken cutlets pound lightly if too thick
  • 1 cup pesto Homemade or store bought
  • 1 cup whole milk ricotta cheese
  • 2 cups shredded whole milk mozzarella cheese
  • 1/2 cup grated Pecorino Romano Locatelli
  • salt, pepper & Italian seasoning to season chicken, both sides
  • salt, pepper & Italian seasoning to add to ricotta mixture, to taste

Instructions

  • Preheat oven to 375°
  • Season both sides of chicken with salt, pepper & Italian seasoning.
  • In a medium-size bowl, mix togther ricotta, grated pecorino romano, salt, pepper, and Italian seasoning. Set bowl aside.
  • Using a very hot griddle or fry pan, sear each cutlet on both sides. No more than a minute on each side.
  • Place several spoonfuls of pesto to coat the bottom of the casserole dish.
  • Place the seared chicken cutlets on top of the pesto.
  • Spoon the ricotta mixture over the chicken, spreading evenly to cover. Top the ricotta mixture with spoonfuls of pesto. Sprinkle mozzarella on top and bake for 20 - 25 minutes until bubbly and chicken cutlets are cooked through.
  • Serve with a side salad or a vegetable of your choice. If you're not concerned with eating low carb or following a keto diet, serve with your favorite pasta & crusty bread. Enjoy

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 4g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 567mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 1mg

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
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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.

Cheesy Zucchini & Chicken Enchiladas

I haven’t been cooking at all the last 5 weeks due to having a total knee replacement. During that time my better half, Teresa, cooked for all of us. Unfortunately during that same time period our beloved father Joseph passed away at the age of 94. Teresa, Jack, my husband Gary, and my son Jason flew back to NY but I couldn’t travel. My amazing friends came to my rescue by preparing the ice machine for my knee, letting the dog out, bringing lunch, dinners, and most of all, emotional support. I am so very grateful to have them in my life. As I was looking through some of my stacks and stacks of recipes, I came across this recipe from Food Network for Cheesy Zucchini and Chicken ‘Enchiladas’. Since I’m now able to do more & more each day I decided to try cooking this fairly quick & delicious-looking dinner. The key is using rotisserie chicken already cooked. Just shred it up! The step that takes the longest is shaving the zucchini ribbons but it’s worth the effort for this low-carb, satisfying meal. My family loved it.

Cheesy Zucchini & Chicken Enchiladas

Tasty low-carb enchiladas.
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Prep Time: 35 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 4 (3 enchiladas each)
Calories: 371kcal

Equipment

  • 1 large skillet
  • Y shaped vegetable peeler
  • 2-3 quart baking dish

Ingredients 

  • 2 tbsp vegetable oil
  • 4 scallions, sliced (white & green parts separated)
  • 2 cloves garlic, thinly sliced
  • 1 tbsp chili powder
  • 3 cups shredded rotisserie chicken (discard skin)
  • 1.5 cups salsa (not chunky)
  • 1 cup shredded Mexican blend cheese (divided in half)
  • 3-4 medium zucchini
  • dash chipotle hot sauce, plus more for serving
  • 2 tbsp sour cream (can be used as garnish when serving)

Instructions

  • Preheat oven to 375 degrees F.
  • In a large skillet heat the oil on medium heat.
  • Add the white scallion slices & garlic. Cook, stirring often until soft, about 5 minutes.
  • Sprinkle in the chili powder and cook, stirring until the scallions are coated and the oil is brick red, about a minute. Remove from heat and stir in chicken, 1/2 cup salsa & 1/2 cup cheese. Set aside.
  • Cut ends off zucchini. Halve the zucchini lengthwise and arrange cut-side down on a clean work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini half and as wide as possible (the first few may be too skinny & can be discarded). Make 36 ribbons in total.
  • Lay out 3 ribbons, slightly overlapping to make a rectangle (ribbons are your 'tortilla'). Place about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla then roll up to enclose the filling.
  • Place into an ungreased baking dish, seam side down. Repeat step 6 then arrange them in the baking dish. Top with remaining salsa. Sprinkle with a dash of hot sauce then sprinkle with the remaining 1/2 cup of cheese.
  • Bake until the cheese is melted and the filling is hot for about 25 minutes. Let cool for a few minutes. Top with a dollop of sour cream and a sprinkling of green scallions

Notes

Recipe courtesy of Food Network Kitchen

Nutrition

Serving: 3enchiladas | Calories: 371kcal | Carbohydrates: 15g | Protein: 41g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1314mg | Potassium: 1085mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1695IU | Vitamin C: 31mg | Calcium: 413mg | 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

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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        Ciambotta Twiins Style (Italian Summertime Vegetable Stew)

        Ciambotta Twiins Style (Italian Summer Vegetable Stew)

        • Servings: 6-8
        • Difficulty: Easy

        If you’re lucky enough to have a have a garden with an abundance of fresh vegetables, you must try making some Ciambotta (pronounced chim-botta)! Even if you don’t have a garden, grocery stores are full of a variety of fresh, local produce during the summer. It’s a delicious and nutritious way to use your harvest or take advantage of the fresh produce available now. Ciambotta can also be spelled giambotta, depending on the region of Italy. This version is a southern Italy farm dish. The great thing about this dish is you can use whatever veggies you like. The key is big, equal size cubes or chunks... and it’s naturally Gluten-Free. I served it with crusty whole wheat French bread drizzled with EVOO and Za’atar seasoning. It was delicious. Enjoy. 😋❤️

        Ingredients

        • 1 large yellow onion, cubed
        • 8-10 cloves large garlic, peeled and diced
        • 1/4 cup EVOO
        • 4-5 golden Yukon potatoes, cubed
        • 6 large Roma tomatoes, skin & seeds removed, cubed
        • 2 medium eggplants, ends removed and cubed
        • 2 medium zucchini, ends removed and cubed
        • 1 large green bell pepper, washed, seeded & cut into big chunks
        • 1 large red bell pepper, washed, seeded & cut into big chunks
        • 1 large yellow or orange bell pepper, washed, seeded & cut into big chunks
        • 2 handfuls of fresh spinach (optional)
        • 1 jalapeño (I used jalapeño) or long Italian hot pepper (optional)
        • Salt & pepper, to taste
        • 20 fresh basil leaves, torn right before adding
        • 1 sprig Greek oregano, (optional)

        Directions

        1. Boil the Roma tomatoes for a few minutes until the skin starts to crack. Remove from boiling water and cool. Once cool enough to handle you can easily peel off the skin., Cut them in half, remove the seeds and cube.
        2. In a minimum 6 qt deep Dutch oven, On medium-high,  heat EVOO until it starts to shimmer.
        3. Add the onions and garlic and turn several times until fragrant, about 1 minute.
        4. Add the tomatoes, bell peppers, jalapeño pepper, zucchini, potatoes, give it a good turn.
        5. Add the eggplants last. Turn well and cook about 10 minutes.
        6. Add salt and black pepper to taste and tear the basil leaves, sprig of Greek oregano (if using) and add to pot. Stir together.
        7. Lower flame to medium-low and cover. Cook about 40 minutes, stirring occasionally.
        8. Now is a good time to prepare any pasta or crusty bread.
        9. For the bread: Preheat oven to 400ºF. Slice the Italian or French bread into 1/2-inch slices and place on foiled baking sheet. Drizzle each piece with EVOO then sprinkle with Za’atar seasoning, garlic powder, & a little sea salt.
        10. Bake about 4 minutes until golden brown. (Bake when Ciambotta is just about done)
        11. Serve in pasta dishes with crusty bread on the side or over pasta & garnish with  fresh basil leaves.

        Notes: Serve with crusty gluten-free bread to keep completely gluten-free or use Italian or French bread to soak up the juices! Can be served with pasta too.

        Recipe adapted from Pasquale Sciarappa.

        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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        Summertime Bean Salad – Twiins Style

        Summertime Bean Salad - Twiins Style

        • Servings: 6-8
        • Difficulty: Easy

        I'm always looking for ways to use the herbs I'm growing in my garden. I have quite a bit of Thai basil which I've made delicious chicken salad and Thai basil Chicken with but I wanted to experiment with other dishes. I made a summertime bean salad and added quite a few Thai basil leaves to see how it tasted...we loved it. You're still getting protein through the beans and this dish delivers big time on flavor. Enjoy by itself in lettuce leaves or as a side dish with no cooking as an added bonus during the hot summer! Naturally Gluten-Free. Enjoy. 😋❤️

        Ingredients

        • 1 can (15 oz) Chickpeas, rinsed & drained
        • 1 can (15 oz) black beans, rinsed & drained
        • 1/2 large red onion
        • 1/2 cup celery, finely chopped
        • 1/4 cup EVOO
        • 2 Tablespoon good balsamic vinegar
        • 4 large cloves garlic, minced
        • ground black pepper, to taste
        • 1/3 cup fresh parsley, chopped
        • 1/4- 1/3 cup fresh Thai basil, chopped

        Directions

        1. In a small bowl, whisk together the balsamic vinegar, parsley, Thai basil, garlic & pepper. Slowly whisk in the EVOO & set aside.
        2. In a medium bowl, combine the rinsed & drained beans, celery, and red onion.
        3. Pour the vinaigrette over the mixture and gently toss to coat evenly.
        4. Garnish with a few Thai basil leaves.

        Notes: Leftovers can be added to rice & cooked green beans for a delicious side to basil pesto chicken.

        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 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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