Mediterranean-Style Cod Over Couscous

After making this delicious dinner many, many times we decided to add some Kalamata olives for a little extra color. What a wonderful addition!  Not only did it add color but the olives added a little brininess to the Mediterranean flavor! Below is the original posting now with the addition of the olives. See Notes below for Gluten-free options.

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight’s dinner. Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, & feta cheese, along with a garden full of fresh herbs. We set about making dinner. We’ve said this before and it’s very true…some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous…we were counting on leftovers but NONE were to be had!

 

Mediterranean-Style Cod over Couscous

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight's dinner. Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, & feta cheese, along with a garden full of fresh herbs. We set about making dinner. We've said this before and it's very true...some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous...we were counting on leftovers but NONE were to be had!😋❤️
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 553kcal

Equipment

  • Large deep skillet with cover
  • Large rimmed baking sheet
  • Large skillet with cover

Ingredients 

  • pounds fresh cod fillets
  • salt & pepper to taste
  • garlic powder to sprinkle lightly over fish
  • 1 sprig fresh greek oregano chopped (approximately 1 Tablespoon)
  • 2- pint cherry or grape tomatoes
  • 6-8 large cloves of garlic peeled and left whole
  • EVOO to drizzle over fish and tomatoes & garlic
  • 3 ounces Kalamata Olives pitted & cut in half
  • cups pearl couscous also known as Israeli couscous
  • cup chicken broth
  • 1 large sweet onion roughly chopped
  • 6-8 large cloves garlic peeled & minced
  • 10 oz fresh baby spinach a few large handfuls
  • salt & pepper to taste
  • 6 ounces Feta cheese we use President's Chunk

Instructions

  • In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown & that's ok.
  • Add the chicken stock, cover, lower heat, and simmer about 15-18 minutes until liquid is absorbed. Remove from heat, cover, and set aside.
  • In a large, deep skillet, saute the onions until they start to caramelize then add garlic & cook another minute. Add the spinach and cook until wilted. Sprinkle with salt & pepper.
  • Add the cooked onions, garlic, & spinach to the couscous. Stir well. Cover and set aside until fish is done.
  • 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 a 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.
  • Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic. Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.
  • Just before serving, crumble & add the Feta cheese & Kalamata olives to the couscous and combine.
  • Using the same rimmed baking sheet, drizzle EVOO and arrange the pieces of cod on the sheet. Sprinkle with garlic powder, salt & pepper, chopped fresh greek oregano. Drizzle lightly with EVOO and place on center rack of 425º oven.
  • Cook 10-16 minutes, depending on the thickness of cod until it's opaque & flakes.
  • To serve, place cooked couscous mixture on a serving platter and top with fish fillets. Sprinkle with remaining blistered tomatoes & garlic. Garnish with sprigs of fresh oregano or thyme.
  • Enjoy!

Notes

Use any white fish of your choice including, shrimp, lobster, and/or scallops in place of cod.
Dried oregano or thyme may be used in place of fresh. For every 1 Tablespoon of fresh herbs use 1 tsp dried.
To make this recipe Gluten-Free use GF pearl couscous, GF small pasta, or rice in place of regular pearl couscous.

Nutrition

Serving: 1g | Calories: 553kcal | Carbohydrates: 55g | Protein: 48g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 106.5mg | Sodium: 1874mg | Potassium: 1679mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5459IU | Vitamin C: 63mg | Calcium: 286mg | Iron: 4mg
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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 Tuscan Bean Soup – Twiins Style 🌻 🌻

      Gluten-Free Tuscan Bean Soup - Twiins Style

      • Servings: 6-8
      • Difficulty: Easy

      With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. This is the same recipe as our regular Tuscan Bean Soup using gluten-free pasta & broth in place of regular. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!

      Ingredients

      • 1 (28-oz) can San Marzano tomatoes, crush with clean hands
      • 1/4 cup EVOO
      • 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
      • 1 rounded tsp Hunt’s tomato paste with garlic & basil
      • 1 leek, chopped (both white & green parts)
      • 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
      • 2 cups large celery stalks, large dice (about 3-4 ribs)
      • 2 cups large carrots, large dice (about 5-6 peeled carrots)
      • 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
      • 2 tsp dried oregano
      • 1 tsp dried thyme
      • 1 tsp dried basil
      • 1 tsp dried rosemary
      • 2 large bay leaves
      • 1 tsp garlic powder
      • 2 tsp Kosher salt
      • 1/2 tsp black pepper
      • pinch red pepper flakes
      • 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
      • 4 cups chicken broth (gluten-free)
      • 4 cups beef broth (gluten-free)
      • 1 small piece of rind from a block of Parmigiano-Reggiano cheese
      • 3 ounces gluten-free Ditalini pasta (any small GF pasta may be substituted.)
      • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)

        Directions

        1. In a large stockpot or Dutch oven, add the EVOO.  When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
        2. Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
        3. Add the tomato paste and stir well.
        4. Add the hand crushed tomatoes, both broths & stir well. Add 3 oz of GF ditalini to the soup. (If you’re making more than 3 oz of GF pasta, we recommend you cook it separately & add right before serving.)
        5. Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer about 40-45 minutes or until vegetable are done.
        6. While the soup is simmering, prepare the GF ditalini pasta following package directions.
        7. Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!

        Note: Please make sure all your canned ingredients are gluten-free.

        You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.

        , …

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        Tuscan Bean Soup – Twiins Style 🌻 🌻

        Tuscan Bean Soup - Twiins Style

        • Servings: 6-8
        • Difficulty: Easy

        With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!

        Ingredients

        • 1 (28-oz) can San Marzano tomatoes San Marzano tomatoes, crush with clean hands
        • 1/4 cup EVOO
        • 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
        • 1 rounded tsp Hunt’s tomato paste with garlic & basil
        • 1 leek, chopped (both white & green parts)
        • 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
        • 2 cups large celery stalks, large dice (about 3-4 ribs)
        • 2 cups large carrots, large dice (about 5-6 peeled carrots)
        • 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
        • 2 tsp dried oregano
        • 1 tsp dried thyme
        • 1 tsp dried basil
        • 1 tsp dried rosemary
        • 2 large bay leaves
        • 1 tsp garlic powder
        • 2 tsp Kosher salt
        • 1/2 tsp black pepper
        • pinch red pepper flakes
        • 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
        • 4 cups chicken broth
        • 4 cups beef broth
        • 1 small piece of rind from a block of Parmigiano-Reggiano cheese
        • 3 ounces Ditalini pasta (any small pasta may be substituted.)
        • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)

          Directions

          1. In a large stockpot or Dutch oven, add the EVOO.  When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
          2. Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
          3. Add the tomato paste and stir well.
          4. Add the hand-crushed tomatoes, both broths & stir well. Add 3 oz of ditalini to the soup. (If you’re making more than 3 oz of pasta, we recommend you cook it separately & add it right before serving.)
          5. Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer for about 40-45 minutes or until vegetables are done.
          6. While the soup is simmering, prepare the ditalini pasta following package directions.
          7. Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!

          Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.

          To make this soup gluten-free, use GF broth & GF pasta.

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          Grandma’s Chicken Soup 😋😋

          Grandma's Chicken Soup

          • Servings: 4
          • Difficulty: Easy

          One of our very fondest childhood memories was of our Mom & Grandma Florence bringing us a bowl of their homemade chicken soup. It was the most comforting, get-well soup that we looked forward to whenever we caught a cold or were feeling a little under the weather. Today, there is still a nostalgic sense of well being whenever we make this soup. With every spoonful, we still feel the love and caring that went into every batch of this delicious soup from Mom and Grandma. You don't need to feel under the weather to enjoy this hearty flavorful soup. It's perfect on cold winter days to take away the chill.

          Ingredients

          • 4 chicken thighs with bone & skin
          • 2 Tablespoons butter
          • 1  large yellow onion, diced
          • 3 large celery stalks, large dice
          • 4 large carrots, large dice
          •  3  large garlic cloves, minced (approximately 2 Tablespoons. Add more or less to suit your taste.
          • 1 Tablespoon EVOO
          • 1 tsp dried thyme
          • 1 large bay leaf
          • 1 Tablespoon dried parsley (or 1/4 cup fresh & chopped)
          • salt & pepper to taste
          • 8 ounces Ditalini (small round hollow tubes)  or Orzo (cook separately) or rice
          • 4 cups chicken broth
          • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano Reggiano (not the stuff in the green container, please!)

            Directions

            1. In a large stockpot or Dutch oven, add the butter. When melted & hot add the bay leaf & chicken thighs, skin-side down first until browned. Flip and brown the other side.  When fully cooked, remove to plate & set aside, discard bay leaf.
            2. In the same pot, add the EVOO, onion, celery, & carrots making sure to scrape all browned bits (fond) from the cooked chicken. Saute for about 5-7 minutes until softened.
            3. Add garlic, thyme & parsley & cook for another minute.
            4. Add the broth & combine.
            5. Remove the chicken skin then shred the chicken. Add to broth and low simmer for 20 minutes.
            6. While simmering, prepare the pasta of your choice while the broth is simmering.
            7. Ladle the chicken soup into bowls, add some cooked pasta or rice and garnish with Locatelli cheese and some fresh parsley if desired. Serve with some crusty bread and enjoy!

             

            Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta or rice before freezing.

            To make this soup gluten-free, use GF broth & GF pasta.

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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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            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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