Low Carb Mediterranean Shrimp 🍤🍤

 
  • Servings: 2-3
  • Difficulty: Easy

This quick and easy sheet pan meal is a delicious Mediterranean dish that doesn't disappoint. Not only is it delicious with shrimp but you can substitute the shrimp with cooked rotisserie chicken too! I had all the ingredients on hand so no extra shopping was needed. I just had to defrost the shrimp in the morning and prep was unbelievably fast. If you're not watching carbs then serve this over pasta or rice. I served mine over red leaf lettuce while my husband had it over rice. We both loved it.😋 😋

Ingredients

  • 1 lb large raw shrimp, peeled, deveined with tails on or off (your preference)
  • 1/3 cup thinly sliced shallots
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • a pinch of red pepper flakes (or more if you like the heat)
  • 1 cup cherry tomatoes
  • 1/4 cup Kalamata olives, halved
  • 2 Tablespoons lemon juice, divided
  • 3 Tablespoons EVOO, divided 2 + 1
  • 1/4 cup roughly chopped parsley
  • 1/3 – 1/2 cup crumbled feta cheese
  • lemon wedges, optional

Instructions

  1. Preheat the oven to 425ºF.
  2. Using a rimmed baking sheet, toss the shallots, garlic, salt, red pepper flakes, tomatoes, olives, 1 tablespoon of the lemon juice, & 2 tablespoons of the EVOO.
  3. Roast for 5 minutes, or until the shallots & garlic are starting to brown.
  4. Add the shrimp and cook 5 minutes more, or until shrimp are done. *
  5. Stir in the feta, parsley and the remaining tablespoon of lemon juice and EVOO.
  6. Toss gently and serve hot over a bed of lettuce for a delicious low carb meal.

Notes: * If substituting with cooked, rotisserie chicken,  cook just to heat the chicken in step 4.

This is a light dish which will serve 2-3. Double the recipe for more servings.

Recipe adapted from Zenbelly.

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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Zoodle Spaghetti – Twiins Style

 


  • Servings: 4
  • Difficulty: Easy

The other night we were so engrossed with updating this blog that we completely forgot about dinner! We realized it at 5:00 pm! After searching in the refrigerator we found country sausage, zucchini, and some leftover tomato sauce so we whipped up a really quick & tasty dinner. On nights when you are pressed for time, this recipe is not only quick & easy but also delicious, healthy & satisfying. There's a bonus too... it's low carb, keto-friendly, and gluten-free. You won't miss the pasta at all. Our family loves it with ricotta cheese on top...it's delicious! Give it a try and let us hear from you. 😋😋

Ingredients

  • Spiralizer (we use the Veggetti-Pro Tabletop Spiral Vegetable Cutter, thick spiral blade)
  • 6 medium zucchini
  • 2 cloves garlic (we use Dorot frozen cubes for consistency)
  • 1 lb bulk Neese’s Sausage, hot or regular
  • 2 Tablespoons butter
  • 1 cup pre-made tomato sauce (more or less depending on your preference)
  • salt & pepper to taste
  • ricotta (for topping)
  • Pecorino Romano cheese, grated

Directions

  1. Wash unpeeled zucchini then dry well. Cut the end stem from one end of the zucchini then using the spiralizer thick ribbon blade, spiralize all the zucchini. Set aside.
  2.  In a large hot skillet place the bulk sausage and brown completely on all sides, crumbling the sausage as it cooks.
  3. Add the garlic and continue cooking another minute. Stir well then add the butter combining well.
  4. Add the zucchini spirals and mix with the sausage.
  5. Cook until zucchini is soft or al dente then add a cup of pre-made tomato sauce and mix well. Heat until sauce is hot. Remove from heat.
  6. Serve in a pasta dish and sprinkle with grated Pecorino Ramano cheese then top with a dollop of creamy ricotta cheese and enjoy.

Notes:  Additional tomato sauce may be added depending on your preference. For those of you who must have pasta, just cook up a little gluten-free pasta (or regular pasta if gluten is not a health issue) and add the cooked pasta at the end to combine with the zoodles.

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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Chicken Madeira

 


  • Servings: 6
  • Difficulty: Easy

Move over Chicken Marsala...we're here to introduce you to our juicy Chicken Maderia that will elevate your dinner to a whole new level that's sure to please! Tender chicken breasts combined with mushrooms and asparagus in a wonderful creamy Madeira sauce topped with melted gooey mozzarella (or as our old family from Brooklyn would say, Mootzadell, dropping the last vowel of a word was very common because they were always in a hurry! In carrying on that tradition, we think we'll start to call it Mootz) 😂😂 Whichever way you pronounce it, this dish is delicious. Our family loves this chicken dish and we hope it will become a new favorite of yours. We're sure your family and friends will be asking for more just like ours do so you might want to make a double batch! 😋 😋

Ingredients

  • 12 -15 thinly sliced chicken breasts, season with salt & pepper
  • 2 bundles of asparagus, blanched
  • 6 Tablespoons butter, divided
  • 4 Tablespoons EVOO, divided
  • 32 oz small button mushrooms, washed and dried thoroughly
  • 2 medium yellow onions, finely diced
  • 4 large garlic cloves, minced (or 4 frozen Dorot garlic cubes)
  • 4 Tablespoons fresh parsley, finely chopped plus extra for garnish
  • 3 cups Madeira wine
  • 3 cups beef stock or broth
  • 1 cup heavy cream
  • 2 cups mozzarella cheese, shredded
  • salt & pepper to taste

Directions

  1. Trim asparagus by snapping the ends off. Wash well and set aside.
  2. In a large saucepan, bring salted water to a boil, enough to cover asparagus and boil for 3-4 minutes. Remove to a large bowl filled with ice water to stop color turning. Drain well then set aside.
  3. In a large oven-proof skillet on medium-high heat melt half the butter & half the EVOO until hot. Add the whole mushrooms and cook 5 minutes until golden brown. Add the onion and cook 3-4 minutes then add the garlic & parsley. Cook an additional 2 minutes. Remove the mushroom mixture to a separate bowl and set aside.
  4. In the same skillet on medium-high heat, add the remaining butter and EVOO. Once hot, place seasoned chicken breasts in a single layer and sear quickly about 2 minutes on each side, just to get golden brown. Do not overcook as the chicken will finish cooking when everything is combined. Remove chicken and drain in layers on paper towels. Set aside.
  5. In the same skillet on high, add the Maderia wine and boil until reduced by half, approximately 6-8 minutes. Add the beef broth and boil for about 10 -12 minutes until reduced to half.
  6. Reduce heat to medium. Stir in heavy cream and simmer until sauce thickens. Season with salt & pepper to taste. (Sauce will not be real thick; however, you may add a small amount of flour to thicken)
  7. Add chicken back to skillet coating both sides with sauce. Add the mushroom mixture and asparagus on top then sprinkle with the shredded mozzarella.
  8. Broil on top rack in the oven just until cheese is melted. Remove from oven, garnish with parsley and serve.

 

Notes:  For a large crowd, simply triple the recipe. This recipe is Gluten-Free & Keto-Friendly as long as you don’t add flour. Chicken Madeira is a delicious meal on its own but if you’re looking to stretch it, serve with pasta or rice to soak up the amazing Madeira sauce.

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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Eggplant Zucchini Lasagna Casserole – Twiins Style 🍆🍆

 


  • Servings: 4-5
  • Difficulty: Easy

Casseroles are a great way to combine your family's favorite vegetables into a one-dish meal that is sure to please. Our family loves eggplant, zucchini, ricotta cheese & mozzarella (among many other foods) so we combined all those ingredients into a delicious casserole? They loved this dish so much that they requested it 3 nights in a row! You can make this casserole with or without sausage because it's just as hardy without it plus you get the added bonus of it being Gluten-Free and Keto friendly if you follow a keto diet. You and your family will love it! 😋😋

Ingredients

  • 2 medium eggplants, firm to touch
  • 2 medium zucchini or summer squash (or 1 of each,  personal preference )
  • 1 lb bulk Italian Sweet or Hot Sausage, optional (bulk country sausage can be substituted)
  • 2 pints cherry tomatoes
  • 8-10 large cloves garlic, unpeeled
  • enough EVOO to lightly coat all the sliced eggplant & zucchini before roasting, plus extra for lightly coating the baking sheet
  • salt, pepper, and garlic powder to season eggplant & zucchini before roasting
  • 1 cup ricotta (we used whole milk but you can use skim or fat-free if desired)
  • 1/2 beaten egg
  •  2 shakes crushed red pepper (more or less to taste)
  • 1/2 cup Pecorino Romano, grated plus extra for between layers
  • 8 oz. mozzarella, grated & divided in half
  • 1 cup fresh basil leaves, chopped & divided plus a few whole leaves for garnish

Directions

  1. Cut the end stems from each end of the eggplant, zucchini or summer squash.
  2. Slice into 1/2-inch thick round pieces.
  3. With a small pastry brush, lightly brush EVOO over both sides of the eggplant and zucchini.
  4. Position your oven racks to upper and lower thirds of your oven.
  5. Preheat oven to 500ºF. Once it reaches 500ºF lower to 425ºF.
  6. On a small rimmed baking sheet (no parchment paper) place tomatoes and unpeeled garlic cloves.
  7. Drizzle 1 Tablespoon EVOO over the tomatoes & unpeeled garlic. Toss with your hands to coat, roast on the top oven rack for 15-20 minutes until tomatoes blister & garlic is soft & caramelized. Remove from oven when done and set aside to cool.
  8. Line 2 large rimmed baking sheets with parchment paper and drizzle a very small amount of EVOO in each pan.
  9. Arrange the eggplant slices in a singer layer in one of the pans then arrange the zucchini in the second pan.
  10. Sprinkle salt, pepper and garlic powder over the tops of eggplant & zucchini only.
  11. Using a pastry brush, use 2 Tablespoons or more of EVOO to lightly brush over the eggplant and zucchini slices in both pans (both sides).
  12. Place pan with eggplant on top oven rack and zucchini on middle rack and roast at 425ºF for 15-25 minutes until nicely browned but not burnt. Zucchini might brown before the eggplant so check often as individual oven temperatures vary.
  13. Once browned, use a spatula to flip eggplant & zucchini over. Continue roasting the eggplant & zucchini until brown, about 10 minutes, checking often.
  14. Once done, remove from oven & let cool.
  15. In a medium skillet brown the bulk sausage meat until fully cooked. Drain & set aside in a bowl until ready to begin layering process.
  16. In a medium bowl combine 1 cup ricotta, red pepper flakes, 1/2 beaten egg, 2 Tablespoons chopped basil, grated Pecorino Romano cheese, and 6 oz mozzarella. Drizzle a tsp of EVOO and mix with a fork to combine. Add salt to taste.
  17. Remove the cooked garlic cloves from the cooled tomato pan & move to a cutting board. Using a fork, press on the skins to remove the soft, caramelized garlic. The skins can be discarded. Mash the cloves into a paste then add to the ricotta mixture and combine well.
  18. In a shallow 2-qt baking dish drizzle some EVOO on the bottom. Arrange 1/3 of the eggplant & zucchini in a single layer. Add 1/3 the blistered tomatoes and scatter them around. Add a dollop of ricotta evenly over each vegetable section (do not spread, leave dollop as is). Add half the drained cooked sausage and sprinkle on top of ricotta dollops. Sprinkle with grated Pecorino Romano cheese.
  19. Tear some of the basil leaves and generously scatter around the first layer.
  20. Repeat step 18 & 19 for the second layer.
  21. Add remaining ricotta mixture on top of the second layer, top with remaining slices of eggplant & zucchini then add the remaining tomatoes on top. Sprinkle with grated Pecorino Roman cheese and top with remaining shredded mozzarella.
  22. Bake approximately 20 – 25  minutes at 425 ºF or until cheese is melted and casserole is bubbling.
  23. Remove from oven. Let cool 10 minutes before serving. Garnish with fresh basil leaves and serve.

 

Notes:  2 large and 1 small rimmed baking sheets are needed for this recipe. We used Neese’s Country Sausage (bulk) in this recipe; however,  the meat is optional.  Add some sauteed mushrooms if you’re a mushroom lover like Teresa is. Can be served as a main dish (4-5 servings) or a side dish (6-8 servings).

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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Avgolemono with Chicken (Authentic Greek Chicken in Egg-Lemon Sauce)

 


  • Servings: 6
  • Difficulty: Easy

Avgolemono is a staple in Greek cooking used for sauces and soups. The only ingredients are eggs, lemon juice, and broth. I asked Marina, my wonderful tour guide in Athens, what her favorite Greek dish was and she was kind enough to share it with me. She enjoys this dish with either chicken or pork and since we had chicken tenders on hand we made the dish with chicken. The blended flavors worked so well together...mild, but extremely flavorful. Our husbands and nephew along with myself and Barbara really enjoyed this dish, which we served over Jasmine rice. This will definitely be a repeat meal for family and friends!😋😋

Ingredients

  • 1/2 cup EVOO
  • 2 lbs chicken tenders or pork (cut into 1″ pieces)
  • 3 leeks, diced
  • 3 spring onions (scallions), diced
  • 3 carrots, diced
  • 2 cups chicken stock or vegetable stock
  • 1/2 cup white wine
  • celery leaves or parsley cut into pieces (we used Italian parsley)
  • 1/4 cup fresh dill, chopped
  • juice of 1 large lemon
  • 1 extra large egg, room temperature
  • salt & pepper to taste

    Directions

    1. In a large skillet heat the EVOO over medium-high heat.
    2. Season the meat chunks with salt & freshly ground pepper.
    3. Saute until nicely browned on both sides, do not overcook.
    4. Remove the meat to a platter and keep warm.
    5. Add the leeks, carrots, and onions to hot skillet & saute until nicely tender, about 5-7 minutes.
    6. Add the wine and let it evaporate. Once evaporated, add the stock and simmer 3-5 minutes.
    7. Add the parsley or celery leaves, stir, then add the meat. Remove from heat.
    8. In a medium bowl, using a whisk, beat the egg until frothy. Slowly whisk in the lemon juice.
    9. Ladle 1 cup of the skillet liquid little by little into the egg mixture, constantly whisking to temper the egg & prevent curdling.
    10. Add the egg-lemon mixture to the skillet, stirring gently. Serve immediately over rice or pasta.

     

     

    Marina Tsikou- food experience designer +30 6946 907062 marina@greekality.com www.greekality.com

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    Authentic Greek Tzatziki

     


    • Difficulty: Easy

    While in Athens I took a 4 hour cooking class at “The Greek Kitchen” and learned to make this delicious tzatziki, the best I ever tasted, along with several other traditional Greek specialties and a trip to the market (butcher, fish, and produce markets ). It's so simple to make and is a great appetizer dip for dolmades, raw vegetables, or as a sauce over chicken or vegetables. I’m working on updating the blog with the other specialties so please standby . 😋

    Ingredients

    • 1 large cucumber, peeled
    • 1 carrot, shredded (Optional)
    • 2 cups strained Greek Yogurt, (I used Fage 5% milkfat)
    • 2-3 cloves garlic, minced
    • Dill, finely chopped to taste
    • 1/4 cup EVOO
    • 1 tsp white wine vinegar
    • salt & pepper to taste

      Directions

      1. Slice peeled cucumber lengthwise and remove seeds with a spoon. Sprinkle with a little bit of kosher salt and leave to drain.
      2. Using a cheese grater, grate the cucumber then squeeze with your hands to remove as much liquid as possible and place in a mixing bowl.
      3. Stir in yogurt, finely chopped dill and garlic.  Season with salt and pepper to taste.
      4. Mix all together well. For best results refrigerate overnight. (2-3 hours is a good amount of time to really let the yogurt take on all the flavors).
      5. Garnish with a sprig of dill & kalamata olive and serve with pita bread as an appetizer or as a delicious topping to souvlaki.

      Notes: In the class we omitted the carrot and I omitted it as well for this posting because I prefer Tzatziki without carrot. Feel free to add it as original recipe states.

      “The Greek Kitchen”

      Athens, Athinas 36, Athina 105  51, Greece

      +306978464701

       

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      Penne Alla Vodka – Gluten Free

       

      Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite. As you may know, whenever possible we always make a gluten-free version of our recipes for Teresa’s husband Jack.  We don’t want him to ever feel left out. This recipe was very easy to convert since you just replace regular penne pasta with Gluten-Free penne pasta.  Thanks to great improvements in gluten-free products, having Celiac’s disease no longer means you have to miss out on delicious pasta meals.

      This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick. 

      Ingredients

      Servings: 8-10

      • Prepare basic tomato sauce ahead of time (see recipe link below)
      • 2 lbs. Barilla Gluten-Free Penne pasta with the lines (sauce sticks to it better)
      • 6 Tablespoons of salted butter
      • 8-10 large garlic cloves, minced
      • 1/2 tsp cayenne pepper (or more for a bigger kick)
      • 6-8 shakes red pepper flakes (more if you like it hotter)
      • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
      • 1 tsp pink Himalayan salt
      • dash of black pepper
      • 4 ounces vodka
      • 1 qt heavy cream (light cream can also be used)
      • 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
      • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
      • 1 lb. mozzarella cheese,  shredded or diced

      Instructions

      • Saute garlic and prosciutto in melted butter in a deep skillet.
      • Add salt, cayenne pepper & red pepper flakes.
      • Add vodka to deglaze and stir well.
      • Add cream, red sauce, and Pecorino Romano cheese. 
      • Simmer & stir until it comes to a boil, don’t overcook.
      • Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
      • Pour 2 ladles of vodka sauce over cooked penne to coat.
      • Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
      • Garnish with fresh basil leaves. 


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      Penne Alla Vodka

       

      Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite…her granddaughter Stefani could live on this alone! Stefani recently requested that Barbara make it for her baby shower, and she was disappointed when there weren’t any leftovers to take home to Virginia! It’s always a big crowd pleaser and a must have for every holiday dinner.

      This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick. 

      Ingredients

      Servings: 8-10

      • Prepare basic tomato sauce ahead of time (see recipe link below)
      • 2 lbs. Penne pasta with the lines (sauce sticks to it better)
      • 6 Tablespoons of salted butter
      • 8-10 large garlic cloves, minced
      • 1/2 tsp cayenne pepper (or more for a bigger kick)
      • 6-8 shakes red pepper flakes (more if you like it hotter)
      • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
      • 1 tsp pink Himalayan salt
      • dash of black pepper
      • 4 ounces vodka
      • 1 qt heavy cream (light cream can also be used)
      • 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
      • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
      • 1 lb. mozzarella cheese,  shredded or diced

      Instructions

      • Saute garlic and prosciutto in melted butter in a deep skillet.
      • Add salt, cayenne pepper & red pepper flakes.
      • Add vodka to deglaze and stir well.
      • Add cream, red sauce, and Pecorino Romano cheese. 
      • Simmer & stir until it comes to a boil, don’t overcook.
      • Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
      • Pour 2 ladles of vodka sauce over cooked penne to coat.
      • Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
      • Garnish with fresh basil leaves. 


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      Jennifer’s Beef Stew

       

      Jennifer's Beef Stew

      • Servings: 6
      • Difficulty: Easy

      When we were kids my least favorite meal (besides liver) was beef stew. I hated it and Teresa liked it. On a recent trip back to Long Island, my daughter Jennifer made a batch of beef stew which I tasted just to be polite. I was pleasantly surprised. There were so many wonderful flavors that I ate the whole bowl! Her secret was the beef bone broth, Isabella wine & thyme. I have used beef bone broth in the past; however, none compare as well to the Epic brand made from grass-fed beef. Serve with buttered Italian bread, over creamy mashed potatoes, rice or egg noodles. You won't need a knife to cut your meat, it's extremely tender, juicy, and delicious!

      Ingredients

      • 2  lbs. beef stew meat (or beef chuck cut into 1-inch squares)
      • 2 Tablespoons bacon grease (from 6 strips cooked bacon)
      • 2 lbs. mushrooms, thickly sliced in half or thirds
      • 2½ tsp sea salt or to taste (divide into 1 tsp and 1½ tsp)
      • 1½ tsp freshly ground black pepper (divide into 1 tsp and 1/2 tsp)
      • 1/4 cup all-purpose flour (use gluten-free flour if gluten is an issue)
      • 1 cup red wine (Jennifer uses Isabella by Pindar, however, any Cabernet Sauvignon, Montepulciano or Sangiovese will work)
      • 2 Tablespoons EVOO
      • 6 carrots, peeled & cut into 1/2-inch pieces
      • 1 large onion, roughly chopped
      • 5-6 large cloves garlic, minced
      • 2 Tablespoons tomato paste
      • 2 bottles (28 ounces) Epic Beef Bone Broth Jalapeno & Sea Salt
      • 2 bay leaves (optional)
      • 4 russet potatoes, quartered then cut into small bite size pieces
      • 1½  tsp dried thyme leaves
      • 2 tsp parsley (dried or frozen cubes)
      • 1 bag frozen peas, thawed (optional)
      • 1 Tablespoon all-purpose flour to thicken gravy

        Directions

        1. Pre-heat oven to 325ºF.
        2. In a large mixing bowl, combine flour, 1½ tsp sea salt, and 1 tsp black pepper. Mix together then add the stew meat a little at a time to coat all sides well.
        3. In a large dutch oven, heat bacon grease over medium heat until hot. Transfer meat in 2-3 batches, into the hot bacon fat. Cook 3 minutes on each side until browned. Add EVOO if needed. Set meat aside in a bowl.
        4. Pour 1 cup red wine into the dutch oven to deglaze and bring to a boil, scraping bottom well to get all the meat bits mixed in.
        5. Add the mushrooms and simmer for 10 minutes.
        6. In a separate large skillet on medium-high heat, add 2 Tablespoons EVOO. Add carrots, potatoes, onion, and garlic. Sauté approximately 4 minutes.
        7. Add 1 Tablespoon flour and mix constantly for 1-2 minutes. (If a thicker gravy is Preferred, add 2 Tablespoons flour instead of 1.)
        8. Add 2 Tablespoons tomato paste.
        9. Sauté 1-2 minutes longer.
        10. Transfer the vegetables to the dutch oven. Add the 2 bottles of beef bone broth, 2 bay leaves, dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return the beef (and bacon if you cooked bacon), to the pot and stir to combine.
        11. Cover dutch oven with lid and bake in a 325ºF oven for 1 hour and 40 minutes. Add thawed peas and continue cooking another 5 minutes. Ladle into bowls and enjoy!

        Notes:  I always have bacon fat on hand in the refrigerator. Once I cook the bacon I drain the fat into a small pyrex dish then store covered in the refrigerator.

        Beef broth may be substituted for Beef bone broth.

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        Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

         

        Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

        • Servings: 8-10
        • Difficulty: Easy

        One of the dishes we missed most at the holidays was Grandma Florence's stuffed mushrooms. Wow were they delizioso! 😋 We are excited we nailed it as they taste just like Grandma's did. We're happy to share it with you and hope you enjoy them as much as our family does. These can be served as appetizers, a side dish to a roast, chicken, veal or pasta or a main dish if using large Portobello mushrooms.

        Ingredients

        • 28 Baby Bella Mushrooms (1 – 1/2 inches wide)
        • 10 large cloves garlic, minced
        • 1 cup  Parmigiano Reggiano, grated
        • 1/2 tsp dried oregano
        • 2 Tablespoons dried parsley
        • salt & pepper to taste
        • 1 cup  4C Gluten-Free Seasoned Bread Crumbs (may substitute with regular Italian seasoned bread crumbs if gluten is not an issue)
        • 6 Tablespoons salted butter, melted to combine with bread crumbs
        • 1 Tablespoon salted butter to sauté mushroom stems

        Directions

        1. Preheat oven to 425º F.
        2. Wash & clean all the mushrooms, gently removing the stems. Set stems aside to chop.
        3. Dry mushrooms well with paper towels.
        4. Line a baking pan with tin foil and drizzle EVOO just to coat the pan.
        5. Place the mushrooms on the baking pan.
        6. In a small skillet on high heat, sauté the mushroom stems with 1 Tablespoon of butter, about 5 minutes until butter is absorbed.
        7. In a medium-size bowl, add the breadcrumbs, grated cheese, oregano, parsley, melted butter, and minced garlic.  Mix well then add the sautéed mushroom stems. Combine well.
        8. Using a small spoon, spoon mixture into each mushroom cap (about 2 spoonfuls for each)
        9. Place into a preheated oven and bake for 15-20 minutes, or just until golden.
        10. Remove from oven. Let sit about 5 minutes then serve.

         

        Notes: We also made a batch of large Portobello mushrooms that were a meal in themselves with a side salad!

        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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