Chili – Award Winning Twiins Style, Gluten-Free🌶🌶

Chili - Award Winning Twiins Style, Gluten-Free🌶🌶

  • Servings: 12-16
  • Difficulty: Easy

We are so excited to share with you our chili recipe which today took first place for 'Traditional Chili' at Brunswick Forest Fitness & Wellness Center's '3rd Annual Chili & Mac n' Cheese Cook-Off'. We are especially excited that the chili was judged by several professional chefs & owner from our local area restaurants including Executive Chef Scott Euvrard from The Forest at Cape Fear National, Sous Chef Jon Michael Rehm from UNCW, Chef Garrett Swain from The Joyce Irish Pub, and Tom Mills, owner of Little Pond Catering. Thank you so much for voting for our chili.

Ingredients

  • 2 to 2.5 lbs 80% lean chuck ground beef
  • 2 lbs Neese’s hot sausage
  • 2 large sweet onions, chopped
  • 1 red bell peppers, seeds & ribs removed, diced
  • 1 yellow or orange bell pepper, seeds & ribs removed, diced
  • 2 cans black beans (15-ounce)
  • 1 can kidney beans (15-ounce)
  • 2 cans cannellini beans (15-ounce)
  • 1 can pinto beans (15-ounce)
  • 2 can tomato sauce (15-ounces)
  • 1/2 tsp mild green chiles
  • 2 cans Rotel diced tomatoes with Lime & Cilantro in liquid
  • 2 packets McCormick’s Gluten-Free Chili mix (regular may be substituted if gluten is not an issue)
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tsp cumin
  • 3 tsp garlic powder
  • 1 tsp smoked paprika
  • smidge of Harissa paste (much less than 1/8 tsp)

    Directions

    1. In a large dutch oven brown the meat, using a slotted spoon remove the meat & set aside. Discard all except 2 Tablespoons of remaining liquid in dutch oven to sauté the vegetables.
    2.  Add bell peppers & onions to the dutch oven & cook about 10 minutes until onions start to turn golden. Add garlic, chili mix, mild green chiles, salt, pepper, cumin, harissa paste, and smoked paprika, combine well then cook another minute.
    3. Return meat mixture back to the dutch oven and mix well.
    4. Add Hunt’s tomato sauce. Mix well and cook for 1 minute. Add all the beans with their liquid. Bring to a boil, then cover with lid partially open & reduce heat to low, stirring regularly for 2 hours.
    5. Remove cover and continue to cook on low 30 minutes or longer until chili thickens to your liking. (We love thick chili!)
    6. Ladle into bowls. Serve hot with your favorite garnishes: Sour Cream, green onions, shredded cheddar cheese, guacamole and our Rustic Cornbread-Gluten Free. Enjoy!

    Notes: To say that Jack & Gary love spicy food is an understatement. If it were up to them, we would be eating this chili every other night! The blend of beef, sausage, beans, & spices makes this a delicious hearty chili for any night of the week and oh so simple to make.  Our recipe is for a crowd so if you’re just feeding a few, cut the recipe in half.  Any leftover chili can be frozen for 3-4 months at zero degrees in the freezer. Serve with your favorite toppings. For those who like extreme heat like our husbands, add your favorite hot sauce, chili peppers or Sriracha.

    Our chili recipe originated from Teresa’s daughter Tracy, a long time ago. Over the years we have adapted it to what it is today. Thank you Tracy. ❤️

    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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    Broccoli Patties

    Broccoli Patties

    • Servings: 9 patties
    • Difficulty: Easy

    Don't know what to do with those leftover veggies? Why not turn them into a delicious side or appetizer that is sure to please kids & adults! We often have leftover broccoli or zucchini as it's our husband's favorite vegetables. We were inspired to make these patties as a result of all the leftover breadcrumbs & egg while making breaded chicken cutlets. Our Mom taught us to not waste so she would mix these leftover ingredients together and form patties to fry with the chicken cutlets. As kids we loved them more than the chicken cutlets! 😋

    Ingredients

    • 12-ounces chopped broccoli florets, cooked
    • 1¼ cup Italian style breadcrumbs (we used Progresso, not gluten-free)
    • 3 large eggs, lightly beaten
    • 1/3 cup grated Pecorino Romano cheese
    • 3/4 shredded sharp cheddar cheese
    • 1/2 medium onion, finely chopped
    • 3 cloves garlic
    • 1/2 tsp dried oregano
    • 1/4 cup chopped fresh parsley
    • 1/8 tsp salt (omit if salt sensitive)
    • dash of pepper to taste
    • Cooking Spray to coat baking sheet
    • 1  3½” lid (we used the lid from a 16-ounce Argo cornstarch container. Any size lid of your preference will work but the Argo lid was the perfect width & thickness of our patties)
    • plastic wrap

    Directions

    1. In a large bowl combine beaten eggs, Pecorino Romano cheese, cheddar cheese, oregano, cooked chopped broccoli, onions, garlic, salt & pepper, mixing well. Add the breadcrumbs mix together with a fork then mix by hand as you would making meatballs or meatloaf. Must be a thick, pasty texture.
    2. Preheat oven to 400ºF and spray baking pan with cooking spray.
    3. Place the plastic wrap over the lid, overhanging 3-inches in all directions. Fill with mixture slightly mounded, press down with your fingers, flip the patties over onto the prepared baking sheet and repeat with remaining mixture.
    4. Bake in preheated oven for 12-15 minutes or until bottom is golden brown.
    5. Flip patties and continue baking another 7-10 minutes.
    6. Remove from oven  let stand for 10 minutes. Serve warm or room temperature.
    7. Can be dipped into your favorite dipping sauce i.e. ranch dressing, blue cheese, or tzatziki sauce.

    Note: This is a great way to make use of any leftover vegetables and makes a great grab-n-go snack.

    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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    Empanadas for Valentine’s Day ❤️

    Empanadas are little hand-held pies that can be served as an appetizer, lunch or dessert depending on the size and filling. Traditional empanadas are shaped like half moons.  We were inspired by the upcoming celebration of Valentine’s Day so we shaped ours into hearts that you can enjoy with your special someone. ❤

    These empanadas smelled so good while they were baking, for a moment we thought we were walking down a street in Argentina!  We could hardly wait to eat them. They are filled with a delicious combination of meat, vegetable & cheese.

    Servings: 6-8 (depending on the size of your cookie cutter. We used a 5″ x 4″ heart-shaped)

    Ingredients

    • 1 Easy Empanada Flaky Dough Recipe
    • 3 Tablespoons EVOO
    • 3 cloves garlic, minced (or frozen cubes)
    • 1 medium onion, finely chopped
    • 6 ounces fresh baby spinach
    • 1/2 cup all-purpose flour
    • 1 cup whole milk
    • 3 Tablespoons salted butter
    • 2 eggs, beaten
    • 1 cup grated Monterey jack cheese (cheddar or any cheese of your choice)
    • 2 Tablespoons grated parmesan Reggiano
    • 2 lbs bulk hot country sausage, no casings  (we use Neese’s)
    • 1/2 tsp dried oregano
    • 1½ tsp ground cumin
    • salt & pepper to taste

    Instructions

    1. Prepare the Easy Empanada Flaky Dough 
    2. Preheat oven to 400° F.
    3. Sauté onion & garlic in EVOO on medium-low until soft & lightly golden, 5-10 minutes. Add oregano & cumin. Stir another minute.
    4. Turn heat up to medium and add spinach, cook, stirring until spinach is wilted & soft, about 2-3 minutes. Remove from heat & let cool. Season with salt & pepper.
    5. Put bulk sausage in skillet, Cook and brown while breaking up into smaller pieces until done.
    6. Remove from heat and spoon sausage meat onto paper towels removing as much fat/grease as possible. Do not clean skillet at this time, keep sausage fat in skillet.
    7. Add flour to the skillet and whisk the milk gradually until mixture is smooth.
    8. Add butter and cook over medium-low heat, stirring constantly until mixture comes to a boil and is thickened.
    9. Remove from heat and whisk in the eggs. Return to heat and cook, stirring until mixture comes to another boil and thickens, the sauce will be a paste consistency.
    10. Remove from heat and stir in the cheeses. Season with salt & pepper to taste.
    11. Chop the cooled spinach, onion & garlic mixture. Add into the cheese sauce along with well-drained sausage.
    12. Roll out the empanada dough to 1/8″ thickness. Cut 2 hearts with a 5″ x 4″ heart-shaped cookie cutter. Brush the edges of 1 heart lightly with egg wash.
    13. Place 2 Tablespoons of filling in center of the heart, cover with another heart-shaped cutout. Press edges together firmly all around with thumb or forefinger forming a sort of scalloped edge. Brush with egg wash then bake about 12-15 minutes or until golden brown. Best served warm.

    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 Corn & Crab Chowder

    Heavenly is the only way to describe this fabulous, hearty corn & crab chowder. My good friend, Nancy Baker, cooked this today for our bridge club gathering. Everyone loved it and Nancy was kind enough to share her recipe with me for our blog.  Thank you, Nancy! ❤

    Ingredients

    • 1 Tablespoon EVOO
    • 2 Tablespoons butter
    • 2 potatoes, peeled & diced
    • 2 celery stalks, chopped
    • 1 medium onion, chopped
    • 1 small red bell pepper, seeded & diced
    • 1 bay leaf
    • salt & freshly ground pepper to taste
    • 1 Tablespoon Old Bay® Seasoning Blend
    • 3 Tablespoons Bob’s Red Mill® Gluten Free All Purpose Baking Flour (regular flour if gluten-free not needed)
    • 2 cups chicken stock or broth (vegetable broth can be substituted)
    • 1-quart whole milk
    • 3 cups corn kernels, drained well or frozen can be used
    • 8 oz. lump crab meat, cooked
    • gluten-free crackers (oyster crackers if gluten-free not needed)
    • sliced scallions for garnish
    • hot pepper sauce

    Instructions

    1. Chop vegetables and set aside.
    2. Add EVOO & butter into a large deep pot over medium heat.
    3. Add the vegetables & bay leaf.
    4. Add salt, pepper & Old Bay® Seasoning.
    5. Sauté vegetables 5 minutes, then sprinkle in flour. Cook mixture for 2 minutes, stirring constantly.
    6. Stir in broth & combine.
    7. Stir in milk & combine.
    8. Bring soup to a boil, add corn & crab meat. Lower heat to simmer for 5 minutes.
    9. Remove bay leaf.
    10. Ladle soup into soup bowls and top with gluten-free cracker, hot sauce & sliced scallions.
    11. If serving buffet style, keep chowder warm in a crockpot on warmest setting.

    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.

    chowder_crock_pot

     

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    Gluten-Free German Potato Salad

    Both our husbands love this German potato salad with its irresistable bacon flavor & dijon vinegar dressing. This can be served hot or cold; either way, it’s delicious.

    Servings: 6-8

    Ingredients

    • 3 lbs baby red potatoes skin on (any baby potatoes can be substituted)
    • 1 lb uncured bacon, crispy & crumbled
    • 1 large red onion, finely chopped
    • 1/4 cup + 1 Tablespoon apple cider vinegar
    • 1 Tablespoon + 2 tsp water
    • 1/4 cup EVOO
    • 1½ Tablespoon Dijon mustard
    • 1½ Tablespoons sugar
    • Pink Himalayan Salt to taste
    • Black Pepper to taste
    • 8 scallions (green onions), sliced
    • parsley for garnish (optional)

    Instructions

    1. Wash potatoes and place in a large pot. Cover the potatoes with water and season with salt.
    2. Bring the water to a boil cooking until potatoes are easily pierced with a fork, approx. 12-15 minutes….careful not to overcook.
    3.  Drain well and let cool to touch. Slice potatoes to the desired thickness and transfer to a large serving bowl.
    4.  In a large skillet over medium-high heat, cook the bacon until crispy. Remove bacon to paper towels to drain. Reserve about 2-3 Tablespoons of bacon fat in skillet.
    5.  Add finely chopped red onion to the skillet & sauté until tender and translucent. Whisk in apple cider vinegar, water, EVOO, dijon mustard, and sugar.
    6. Bring mixture to a boil, then quickly lower the heat to simmer for 3-5 minutes. Turn off heat and season with salt and pepper.
    7. Stir in sliced scallions and 3/4 of crumbled bacon. Pour over potatoes, toss gently to combine,  top with remaining bacon crumbles and serve. Garnish with parsley if desired.  Can be served hot or cold.

    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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    Teresa’s Chicken Caccitore

    If you’re looking for a real crowd pleaser with a little kick, look no further! This chicken dish is full of flavor and can be served with your favorite pasta or rice.

    This is a gluten-free recipe; however, you can substitute regular flour and chicken broth if gluten isn’t a worry.

    Servings: 6

    Ingredients

    • 6 chicken thighs, skin on (with or without the bone)
    • Basic Tomato Sauce (use the full recipe)
    • 1½ lbs. Barilla pasta of your choice
    • Bob’s Red Mills® Gluten Free all-purpose flour (regular all purpose flour may be substituted)
    • 1 Tablespoon Italian seasoning (we use Morton & Bassett)
    • salt & pepper
    • 3 Tablespoons EVOO
    • 8 ounces baby Bella mushrooms, sliced
    • 1 large red bell pepper, sliced lengthwise
    • 1 large yellow bell pepper, sliced lengthwise
    • 4-6 frozen Dorot® garlic cubes (regular garlic cloves, minced, may be substituted)
    • 1 large sweet onion, sliced lengthwise
    • 3/4 – 1 cup dry white wine (Sauvignon Blanc)
    • 3/4 – 1 cup low sodium Progresso ® chicken broth (gluten-free)
    • 3 Tablespoons drained capers
    • 1½ tsp dried oregano
    • 1/2 cup fresh basil, chopped

    Instructions

    1. Season chicken with Italian seasoning, salt & pepper.
    2. Dredge each piece of chicken in the flour.
    3. In a large skillet, add EVOO over medium-high heat.
    4. Add chicken and cook until golden brown on each side.
    5. Transfer cooked chicken to a plate and set aside.
    6. Add peppers, onions, mushrooms, and garlic to the skillet (add EVOO to skillet if necessary). Saute until sweated and tender.
    7. Add wine & chicken broth. Simmer until reduced by half.
    8. Add capers and tomato sauce, stir well. Cook about 5 minutes on low.
    9. Add the chicken back to the skillet. Cook on medium low for 15-20 minutes until chicken is thoroughly cooked.
    10. Place cooked pasta on a large serving platter & top with chicken and sauce. Garnish with fresh chopped basil and grated Pecorino Romano cheese (we use Cello from Costco).

    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.

    Picture coming soon!

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