Easy Breakfast Spinach Fritters

Easy Breakfast Spinach Fritters

  • Servings: about 12 fritters
  • Difficulty: Easy

Barbara and I have been in a breakfast rut lately...sick of the same old oatmeal, cereal, plain eggs or just a cup of coffee. During these times of social distancing and staying at home, more than ever we need to be creative in the kitchen and treat ourselves to some fun ways to enjoy breakfast. While making chicken parmigiana for dinner the other night we had some leftover egg mixture, breadcrumbs, and some baby spinach leaves. Just by adding a few simple ingredients, we came up with a make-ahead breakfast meal we could enjoy the next morning. It was so easy and is sure to please. Any leftover cooked vegetable will work in this recipe...zucchini, broccoli, asparagus, tomatoes, peas or any combination of your favorite veggies. You can make these as a side for any meal too. Be creative and Enjoy! ❤️😋

Ingredients

  • 4 large eggs
  • 1/4 cup + 1 Tablespoon milk (any milk will do)
  • 6-7 tablespoons seasoned breadcrumbs (substitute Gluten-Free seasoned breadcrumbs if gluten is an issue)
  • 3 tablespoons Pecorino-Romano cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder  (optional)
  • 1/2 teaspoon ground thyme
  • 1/2 oregano
  • 2 cups fresh spinach, loosely packed, chopped into medium size bites
  • 1-2 tsp fresh parsley, chopped (optional)
  • 1/4 tsp salt + /- to taste
  • black pepper to taste
  • 1 pat of butter
  • 1-2 Tablespoons of EVOO

Directions

  1. In a medium bowl add 4 large eggs and the milk. Whisk until scrambled well.
  2. Add salt, pepper, onion powder, thyme, oregano, garlic, bread crumbs, and grated cheese. Mix well and set aside for 10-15 minutes for the breadcrumbs to absorb liquid. You should have a medium liquid texture, not a thick paste.
  3. In a large skillet heat butter & EVOO until hot on medium heat. When oil & butter start to sizzle, using a large tablespoon, drop mixture into the hot skillet. No more than 4 at a time. Cook 1-1½ minutes until golden brown. Flip over and cook another 1-1½ minutes until golden brown. If browning to quickly lower the heat a bit.
  4. Remove from skillet and place on paper towels to drain & cool completely.
  5. Once cooled pack in an airtight glass or plastic food storage container and refrigerate. These fritters will last up to 3 days in the refrigerator if they don’t disappear on the first day!
  6. These can actually be served cold or heated in a toaster oven or microwave.

Notes: These fritters can be made gluten-free by substituting with gluten-free seasoned breadcrumbs.

 

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Broccoli Gratin

Broccoli Gratin

  • Servings: 4-6
  • Difficulty: Easy

When it comes to side vegetables, broccoli is probably our go too choice. It's delicious with oil and garlic, lemon juice or just butter. It can get boring so why not kick it up a notch or two? Since we love broccoli and cheese, making a broccoli gratin was the perfect way to combine both and get rid of the boring. This is a creamy, delicious side dish that's very satisfying. It's always a big hit with our family and friends and we think you'll love it too. Enjoy!❤️❤️

Ingredients

  • 2 lbs. fresh broccoli, cut into small florets (about 4 heads or 8 cups)
  • 4 Tablespoons unsalted butter, plus more to grease baking dish
  • 3 Tablespoons all-purpose flour
  • 1½ cups whole milk
  • Pinch of freshly grated or ground nutmeg
  • 1½ tsp kosher salt
  • Freshly ground black pepper to taste
  • 1½ cups shredded cheddar cheese, divided
  • 1/2 cup shredded gruyere cheese, divided
  • 1/4 – 1/2 cup flavored bread crumbs (for a gluten-free version, substitute bread crumbs with gluten-free bread crumbs)

Directions

  1. Place rack in the middle of your oven. Pre-heat oven to 450ºF.
  2. Butter an 8 x 8 x 2-inch baking dish
  3. On medium heat, melt 3 Tablespoons of butter in a medium saucepan.
  4. Whisk in the flour until smooth. Cook, stirring for 1 minute.
  5. Add the milk, salt, and nutmeg then bring to a boil, whisking constantly.
  6. Lower heat and simmer, stirring occasionally until the white sauce is thickened, about 10 minutes, maybe less.
  7. Season with pepper and remove from heat.
  8. Bring about 1-inch of water to a boil in a large saucepan. Set up with a collapsible steamer on top. Place the broccoli in the steamer and season with salt. Cover and steam until crisp-tender, about 4-5 minutes, less if florets are very small.
  9. Place the broccoli in the prepared baking dish, sprinkle with half the shredded cheese.
  10. Pour the white sauce over broccoli & cheese then top with remaining shredded cheese.
  11. In a small skillet melt the remaining Tablespoon of butter over medium-high heat. Add the bread crumbs and cook, until lightly browned, about 2 minutes. Sprinkle over the gratin then bake until lightly browned and bubbly, about 20 minutes.
  12. Serve immediately.

Notes: You may use all cheddar cheese if you prefer or mix cheddar with swiss. Experiment with your favorite soft cheeses.

Recipe adapted from Food Network Kitchens.

 

 

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Creamy Mashed Potatoes

  • Servings: 6-8
  • Difficulty: Easy

When it comes to side dishes everyone in our family loves creamy mashed potatoes. They are a true comfort food that enhances chicken cutlets, flank steak, meatloaf & so much more. On occasion, we make Roasted Garlic Mashed potatoes that are also delicious if you want to step it up a notch. Either way, these mashed potatoes are so creamy and buttery our mouths are watering just writing about them! Enjoy them plain, garnished with some fresh chopped chives or gravy. 😋 😋

Ingredients

  • 2lbs Yukon gold potatoes,  peeled then cut in half and cut in quarters
  • 1 Tablespoon Kosher salt for water
  • 3/4 – 1 cup heavy cream
  • 1 stick salted butter
  • salt & pepper to taste

Instructions

  1. Place potatoes in a large saucepan filled with water to generously cover the potatoes. Add  1 Tablespoon kosher salt.
  2. Bring to a full boil then reduce heat to a simmer and cook potatoes until fork-tender, about 15 minutes.
  3. Remove saucepan from heat & drain well. Place potatoes back into saucepan & return to low heat. Stir potatoes constantly for about 1-2 minutes to dehydrate the potatoes.
  4. Remove potatoes from the heat. Add the butter. Using a handheld masher, mash the butter into the potatoes. Add enough cream & continue mashing until the desired texture is achieved.
  5. Add salt & pepper to taste then mash to combine.

Notes:

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Candied Sweet Potatoes

  • Servings: 8
  • Difficulty: Easy

To us, Thanksgiving dinner wouldn't be complete without candied yams. There are as many different ways to prepare them as there are feathers on a turkey! We always loved our Mom's version; however, we slightly tweaked it through the years to accommodate our family's taste buds. These are sweet, buttery, and melt in your mouth delicious. In our family, it wouldn't be Thanksgiving without them!😋 😋

Ingredients

  • 4-5 medium sweet potatoes or yams, peeled and cut into 1/2-inch thick slices
  • 1/2 cup white granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup salted butter (8 Tablespoons)
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp maple syrup
  • 2 tsp vanilla paste or extract
  • 1 tsp grated orange zest
  • 1/2 tsp kosher salt

Instructions

  1. Pre-heat oven to 375ºF.
  2. In a small saucepan melt the butter. Once melted add the white sugar, brown sugar, cinnamon, nutmeg, cloves, and maple syrup. Stir & heat until sugar is dissolved.
  3. Remove from heat and add the vanilla & orange zest. Mix well.
  4. In a 9 x 13 baking dish add the yams & sprinkle with kosher salt.
  5. Pour the syrup over the yams.
  6. Cover with foil then bake in 375ºF oven for 30 minutes.
  7. Remove pan from the oven. Spoon the syrup from the pan over the potatoes.
  8. Return pan to the oven UNCOVERED and bake an additional 30 minutes.

Notes: Our Mom always used canned cut yams but believe us when we say it’s worth the extra time to peel and slice fresh sweet potatoes or yams. We can’t always get yams so we use medium-sized sweet potatoes.

 

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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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Mom’s Asparagus Patties

Mom's Asparagus Patties

  • Difficulty: Easy

Whenever we saw our Mom and Grandma Florence mixing a batch of asparagus patties it sparked our excitement for the upcoming holiday meal. The aroma of cooked asparagus, seasoned bread crumbs, garlic, and grated cheese filled the air and made our mouths water. As kids, we really didn't like a lot of vegetables but asparagus patties were always one vegetable we looked forward too. We would always sneak some from the covered aluminum tray where they piled them up until cooking was complete. To this day we are brought back to our childhood when we make them with loving memories. You don't have to wait for a holiday to make this wonderful side dish. It's a great side that goes well with most poultry, beef, and pork.

Ingredients

  • 2 bundles fresh asparagus, cooked until soft then cut into 3/4-inch pieces
  • 5  eggs
  • 4 Tablespoons Italian seasoned bread crumbs (add additional bread crumbs if the mixture is too loose)
  • 1/2 cup Pecorino Romano Cheese, grated
  •  5 tsp garlic powder
  • 2 Tablespoon fresh parsley, chopped
  • Salt & Pepper to taste
  • Canola or Vegetable oil for frying

Directions

  1. Cook the fresh asparagus spears in salted, boiling water until soft, approximately 6-8 minutes. Drain all water and pat dry with paper towels.
  2. In a large bowl, beat the eggs then add the grated cheese, parsley, salt, pepper & garlic.
  3. Mix together until everything is combined.
  4. Add cut asparagus to the mixture then add the bread crumbs and mix well. The mixture should be on the thick side but not dry. If too loose add additional bread crumbs 1 tsp at a time. (Not too dry) If too dry, add another egg.
  5. In a large skillet pour oil to 1/8-inch depth and heat on medium until hot then lower flame to medium-low. Using a regular tablespoon drop mixture into skillet to form patties. Don’t overcrowd the skillet.
  6. Let cook until brown. Turn over and cook another minute or two until browned.
  7. Remove each pattie with a spatula and place on a paper towel-lined plate. Make layers of patties using paper towels in-between to absorb the excess oil.
  8. When all patties are cooked, pat excess oil off and place on a serving platter.
  9. Serve warm or room temperature.

Notes: Try adding some crumbled bacon or diced pancetta to the mixture for a punch of savory.

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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Gluten-Free Asparagus Patties

Gluten-Free Asparagus Patties

  • Difficulty: Easy

Whenever we saw our Mom and Grandma Florence mixing a batch of asparagus patties it sparked our excitement for the upcoming holiday meal. The aroma of cooked asparagus, seasoned bread crumbs, garlic, and grated cheese filled the air and made our mouths water. As kids, we really didn't like a lot of vegetables but asparagus patties were always one vegetable we looked forward too. We would always sneak some from the covered aluminum tray where they piled them up until cooking was complete. To this day we are brought back to our childhood when we make them with loving memories. We adapted Mom's recipe to be Gluten-Free for Jack and found it to be just as good as the original. You don't have to wait for a holiday to make this wonderful side dish. It's a great side that goes well with most poultry, beef, and pork.

Ingredients

  • 1 ½ bundles fresh asparagus
  • 5  eggs
  • 4 Tablespoons Gluten-Free Italian seasoned bread crumbs (add additional bread crumbs if the mixture is too loose)
  • 1/2 cup Pecorino Romano Cheese, grated
  •  5 tsp garlic powder
  • 2 Tablespoon fresh parsley, chopped
  • Pepper to taste
  • Canola or Vegetable oil for frying

Directions

  1. In a large bowl, beat the eggs then add the grated cheese, parsley, pepper & garlic.
  2. Mix together until everything is combined.
  3. Add cut asparagus to the mixture then add the bread crumbs and mix well. The mixture should be on the thick side but not dry. If too loose add additional bread crumbs 1 tsp at a time. (Not too dry) If too dry, add another egg.
  4. Heat the oil in a skillet until hot then lower flame to medium-low. Using a regular tablespoon drop mixture into skillet to form patties.
  5. Let cook until brown. Turn over and cook another minute or two.
  6. Remove each pattie with open spatula and place on a paper towel-lined plate. Make layers of patties using paper towels in-between to absorb the excess oil.
  7. When all patties are cooked, pat excess oil off and place on a serving platter.
  8. Serve warm or room temperature.

Notes: Try adding some crumbled bacon or diced pancetta to the mixture for a punch of savory.

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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Jasmine Rice Pilaf – Twiins Style


  • Servings: 6-8
  • Difficulty: Easy

Jasmine rice, with its fragrant characteristic aroma, is a wonderful side dish on its own; however, when we added just a few simple ingredients it exploded with flavor and has become a family favorite. Although Jasmine rice is typically used in Thai cuisine it is equally popular in Middle Eastern cuisine and has become our go-to rice for many side dishes. Although it has a unique fragrance it won't interfere with any cuisine and is delicious.

Ingredients

  • 2 cups Jasmine Rice
  • 3 cups water or chicken broth
  • 1 Tablespoon butter
  • 1 tsp Kosher salt
  • 1/4 cup EVOO, for sautéeing
  • 1 onion, roughly chopped
  • 1  Red Bell Peppers, seeded and diced
  • 1 Yellow or Orange Bell Pepper, seeded and diced
  • 1 ½ cups fresh or frozen peas
  • 2 Tablespoons fresh parsley, chopped (optional)
  •  salt and pepper to taste

Directions

  1.  Add rice, salt, water or broth, and butter in a deep saucepan.
  2. Bring to a boil over high heat.
  3. When it comes to a boil, stir and reduce heat to low. Cover the pan tightly and cook without stirring 18-20 minutes.
  4. Remove from heat.  Keep covered and let stand for 10-15 minutes. Fluff with a fork.
  5. In a large deep skillet or wok heat EVOO until hot.
  6. Sauté onions and bell peppers. Add salt and pepper to taste.
  7. Add fresh or frozen peas and continue to cook 3 minutes.
  8. Add the cooked rice to the skillet and stir to combine well on low-medium heat.
  9. Remove from heat and serve.

Notes: The fresher the rice is, the more aroma it will have. 

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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Refreshing Cucumber, Tomatoes & Dill Salad 🥒🍅 😋

Refreshing Cucumber, Tomatoes & Dill Salad

  • Servings: 4-6
  • Difficulty: Easy

Every year Gary & I along with Teresa & Jack, celebrate 4th of July on the USS Battleship NC. We sit on the deck with our friends and neighbors and have great conversations, shared laughs and view the most spectacular fireworks display. Everyone brings their own chairs, snacks, food, and drinks. My friend and neighbor, Rob Sherman, brought the most delicious cucumber, tomato & dill salad to share. It was delicious! He said he found the recipe on the internet some time ago & has been making it ever since. We are happy to share Rob's recipe with you. It's light and refreshing for these hot, humid summer nights & naturally gluten-free. Rob, we thank you for sharing your recipe with us so we can pass it along!

Ingredients

  • 4 medium cucumbers, sliced 1/8 inch thick rounds, skin on. (We used a mandolin slicer for uniform slices)
  • 2-3 whole tomatoes, quartered or 1 cup grape tomatoes sliced in half (more or less if you  prefer)
  • 2-3 Tablespoons red onion, sliced thin then chopped
  • 1/4 cup white wine vinegar
  • 2 Tablespoons EVOO
  • 2 tsp granulated sugar
  • 1 ¼ tsp sea salt, or more to taste
  • freshly ground pepper to taste
  • 1/4 cup fresh dill, chopped

 

    Directions

    1. In a large bowl combine the vinegar, oil, sugar, salt and a few grinds of pepper. Whisk together.
    2. Add the sliced cucumbers, tomatoes, red onion, and dill then toss to combine.
    3. Cover the bowl and refrigerate at least 30 minutes or overnight to allow the flavors to come together.
    4. Taste and season with additional salt or pepper if needed before serving.

    Notes: Leftovers can be stored in the refrigerator in an airtight container up to 3 days.

    I recently made this salad with grilled flank steak, chimichurri, and a jasmine rice medley. Pairs well with our Slow Cooker Spare Ribs and corn on the cob.

    This recipe is naturally Gluten-Free.

     

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    Valerie’s Pan-Roasted Cauliflower with Pignolis

    Valerie's Pan-Roasted Cauliflower with Pignolis

    • Servings: 6
    • Difficulty: Easy

    Today my dear friend Valerie Kachura served this delicious cauliflower side dish while hosting our weekly social bridge group.  Now, I'm not the biggest fan of cauliflower but I know it has many health benefits so when I saw our good friend Roz's face light up with delight, I knew I had to try it! It was delicious! I think this will be my new favorite side-dish.  Thank you, Valerie, for feeding our group so well, and graciously letting me share your recipe.  😋❤

    Ingredients

    • 1 large head of cauliflower, rinsed and separated by large florets
    • 1/4 cup pignolis
    • 3-4 garlic cloves, crushed
    • 1/2 tsp. ground cumin
    • 1/2 tsp. ground curry powder
    • 1/4 -1/2 cup Pecorino Romano cheese, grated
    • 1/4 tsp. pink  Himalayan salt
    • 1/4 tsp.  black pepper
    • 2-3 Tablespoons Olive Oil

    Directions

    1. Preheat oven to 350°F
    2. In a large bowl combine, cauliflower, olive oil, salt, pepper, cumin, and curry powder. Mix well.
    3. Place in a casserole dish and bake 20 minutes until almost done.
    4. Sprinkle pignolis and grated Pecorino Romano cheese over the top of cauliflower.
    5. Place casserole back into the oven for an additional 10 minutes until starting to turn golden brown.
    6. Remove from oven and serve.

    Notes: This is a naturally gluten-free side dish

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