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Date Nut Bread

Published on February 14, 2019December 25, 2021 by BarbaraLeave a comment

Date Nut Bread

Servings: 1 loaf (about 16 slices)
Time: 15 minutes Prep, 70 minutes Cook
Difficulty: Easy

I have been making this date nut bread every Christmas morning for what seems like forever! Originally I got this recipe from my longtime friend, Linda O'Donnell. We were next door neighbors and best friends since 1970. A lot of baking went on between us during our children's youth. Every Christmas morning Gary & I would spread some cream cheese on a slice, grab a cup of coffee and watch the kids open presents. We absolutely love it.

Ingredients

1 ½ cups chopped dates ( I use Sun Maid or Dole)
1 ½ cups boiling water
2 Tbsp butter
1 cup dark brown sugar
1 egg, well beaten
2 ½ cups all-purpose flour
1 tsp baking soda
1 cup chopped nuts (pecans or walnuts – nuts may be omitted)
1 tsp cream of tartar
1 tsp vanilla extract
dash of cinnamon

Directions

Preheat oven to 350ºF.
Grease a 9¼ x 5¼ x 2¾ loaf pan with butter or cooking spray.
In a large mixing bowl, mix the butter & brown sugar with dates.
Pour the boiling water over the date mixture and cool.
When cool, add beaten egg & dry ingredients. Beat well.
Add nuts & vanilla. Stir well.
Bake in loaf pan for 1 hour & 10 minutes or until knife comes out clean from center.
When slightly cool, remove from loaf pan and continue cooling on rack.
After completely cooled, cover in plastic wrap to keep moist.

Note: No need to wait for Christmas! Enjoy this anytime with cream cheese or butter spread on top.

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 Francese

Published on February 8, 2019July 7, 2021 by Twiins in the KitchenLeave a comment

Chicken Francese

Servings: 4
Time: 45 minutes
Difficulty: Easy

If you like tender, juicy chicken this recipe is for you. It has a delicate lemon flavor that melts in your mouth. We served this dish with some awesome marinated asparagus & brown rice. It was absolutely delicious.❤️ 😋

Ingredients

4 skinless, boneless, chicken breasts (about 2 pounds)

All-purpose flour for dredging, season with salt & pepper & 1 tsp garlic powder)

4 large eggs, lightly beaten

3 Tablespoon water

2 cup chicken broth

1/4 cup EVOO

1 cup dry white wine

1/2 lemon, sliced thin with rind

1 lemon, juiced

salt to taste (omit if salt sensitive)

dash of pepper to taste

4 Tablespoons butter

1/4 cup fresh parsley, chopped

plastic wrap

Directions

Cover chicken breasts with plastic wrap then using a flat metal mallet, pound chicken breasts until they are 1/4″ thick.
Add enough flour to a shallow dish to dredge the chicken breasts in. Season the flour with a good amount of salt & pepper. Use a fork to mix well. Reserve flour for making sauce later.
In a shallow bowl or glass pan, beat the eggs with the water to make an egg wash. Heat EVOO in large skillet on medium-high heat.
Dredge both sides of chicken in the seasoned flour. Dip the chicken into the egg wash to completely coat. Let excess egg drip off. Once the EVOO is hot enough, add the chicken breasts to the skillet and fry about 2-3 minutes on each side until golden. When chicken breasts are cooked on both sides, remove and place on a large platter, cover to keep warm while making the sauce.
Add the lemon slices into the skillet and cook for 2 minutes until fragrant.
Add the chicken broth, wine and lemon juice, simmer for 5 minutes until sauce is slightly reduced. Roll the 4 T of butter in the flour mixture and add to skillet to thicken sauce. Stir well to dissolve and incorporate the flour.
Lower heat to medium-low and return the chicken breasts to skillet. Place the lemon slices back on top of the chicken. Gently simmer for 2 minutes to thoroughly heat chicken.
Season with salt & pepper to taste and garnish with parsley to serve.

Note: Chicken Francese goes very well with a side of Marinated Asparagus topped with Blue Cheese (or Boursin Cheese with Garlic & Herbs ❤️), and brown rice.

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.

Gluten-Free Chicken Francese

Published on January 30, 2019July 7, 2021 by Twiins in the Kitchen1 Comment

Gluten-Free Chicken Francese

Servings: 4
Time: 45 minutes
Difficulty: Easy

Ingredients

4 skinless, boneless, chicken breasts (about 2 pounds)

Bob’s Red Mill Gluten-Free 1 to 1 Flour for dredging, season with salt & pepper, and 1 tsp garlic powder)

4 large eggs, lightly beaten

3 Tablespoon water

2 cup Swanson’s Chicken Broth (gluten-free)

1/4 cup EVOO

1 cup dry white wine

1/2 lemon, sliced thin with rind

1 lemon, juiced

salt to taste (omit if salt-sensitive)

dash of pepper to taste

4 Tablespoons butter

1/4 cup fresh parsley, chopped

plastic wrap

Directions

Cover chicken breasts with plastic wrap then using a flat metal mallet, pound chicken breasts until they are 1/4″ thick.
Add enough flour to a shallow dish to dredge the chicken breasts in. Season the flour with a good amount of salt & pepper. Use a fork to mix well. Reserve flour for making sauce later.
In a shallow bowl or glass pan, beat the eggs with the water to make an egg wash. Heat EVOO in large skillet on medium-high heat.
Dredge both sides of chicken in the seasoned flour. Dip the chicken into the egg wash to completely coat. Let excess egg drip off. Once the EVOO is hot enough, add the chicken breasts to the skillet and fry about 2-3 minutes on each side until golden. When chicken breasts are cooked on both sides, remove and place on a large platter, cover to keep warm while making the sauce.
Add the lemon slices into the skillet and cook for 2 minutes until fragrant.
Add the chicken broth, wine and lemon juice, simmer for 5 minutes until sauce is slightly reduced. Roll the 4 T of butter in the flour mixture and add to skillet to thicken sauce. Stir well to dissolve and incorporate the flour.
Lower heat to medium-low and return the chicken breasts to skillet. Place the lemon slices back on top of the chicken. Gently simmer for 2 minutes to thoroughly heat chicken.
Season with salt & pepper to taste and garnish with parsley to serve.

Note: Chicken Francese goes very well with a side of Marinated Asparagus topped with Blue Cheese (or Boursin Cheese with Garlic & Herbs ❤️), and brown rice.

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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Escarole & Beans

Published on January 27, 2019August 9, 2019 by Twiins in the KitchenLeave a comment

Escarole & Beans

Servings: 6-8
Time: 45 minutes
Difficulty: Easy

Growing up in our Catholic Italian home, our family honored the tradition of not eating meat on Friday's. Most Friday's we ate fish but at least twice a month we ate the Escarole & Beans. Mom would cook this escarole (pronounced Scadahl) dish the same way her mother, Grandma Florence, did during the depression era. Grandma had 7 children to feed and this meal was inexpensive, healthy, full of protein and delicious.

Ingredients

3 large heads of escarole
3 15-ounce cans Progresso cannellini beans
3½ quarts chicken broth
11 cloves of garlic, peeled & smashed and whole
1 tsp salt (omit if salt sensitive)
1/4 cup EVOO
dash of pepper to taste
grated Pecorino Romano for topping

Directions

Fill an 8-quart pot halfway up with chicken broth, add 3 smashed garlic cloves and bring to a boil.
Add escarole to boiling broth and boil for approximately 40 minutes or until the escarole and broth have reduced by 2/3 and the green color changes to more of an olive green.
Heat EVOO in a large saucepan and saute 8 cloves of smashed garlic until they just start to turn yellow. Do not burn.
Add cannellini beans to garlic and oil. Bring to a boil, then cover and lower heat to simmer on low for 30 minutes. Stir occasionally. When done shut heat and keep covered.
Once escarole and broth are reduced by 2/3 pour the cannellini beans into the escarole pot and mix well.
Place a lengthwise slice of day-old Italian bread in a pasta bowl. Pour a few ladles of escarole & beans with the liquid over the bread, letting the liquid soak into the bread.
Top with grated Pecorino Romano cheese and serve.

Note: Our husbands both liked adding sliced Italian Sweet Sausage, as they are true carnivores!

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.

Prep

Saute smashed garlic cloves

Add beans to garlic & oil

Broth & Garlic bring to boil

Escarole in broth

Add cooked cannellini beans to escarole

Ready to pour over Italian bread

Italian bread before the escarole & beans are poured on top

Authentic Escarole & Beans over Italian Bread

Escarole, Beans & Sliced Italian Sausage

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Broccoli Patties

Published on January 26, 2019July 11, 2022 by Twiins in the KitchenLeave a comment

Broccoli Patties

Servings: 9 patties
Time: 30 minutes
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

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.
Preheat oven to 400ºF and spray baking pan with cooking spray.
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.
Bake in preheated oven for 12-15 minutes or until bottom is golden brown.
Flip patties and continue baking another 7-10 minutes.
Remove from oven let stand for 10 minutes. Serve warm or room temperature.
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 @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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St. Joseph’s Spaghetti (Pasta con Sarde)

Published on January 21, 2019August 9, 2019 by BarbaraLeave a comment

March 19th has always been a special day of celebration for our family for that’s the day we celebrate the Feast of San Giuseppe (St. Joseph). This feast honors Joseph, husband of the Virgin Mary and earthly father to Jesus. Considered by Sicilians as the Patron Saint of their region, St. Joseph is said to have saved Sicily’s residents during one of their many devastating droughts. It is believed that the residents prayed to St. Joseph for rain. Their prayers were answered when the rain came. Their spring crops were spared from being destroyed, which prevented a widespread famine for Sicily. It is believed that this is the reason the celebration is held in March.

We celebrate every year because Joseph is the namesake of several of our family members, starting with our grandfather, father, son/nephew and 2 grandsons (Joseph as their middle name).

The menu for a St. Joseph celebration is rooted in the Sicilian tradition and because the holiday falls during Lent, meat is not eaten during the celebration, hence the sardine sauce. We can remember Grandma Tessie cooking spaghetti with a combination of sardines, onions, fennels, & raisins for the sauce topped with toasted breadcrumbs, known as the “poor man’s Parmigiano”, representing the sawdust left behind after a day’s work in his carpenter’s shop. She cooked this meal (which we grew to love) every March 19 until she was 97. At that last celebration, she asked who would carry on this tradition when she was gone. I told her not to worry, that I would. For the past 16 years, I have been making the Pasta con Sarde just as Grandma did, which is especially enjoyed by our Dad. The focus of the meal is on the Pasta con Sarde but we also enjoy the St. Joseph’s pastries. I always get them from Patsy’s & Son Italian Bakery in Lindenhurst, New York. They are the best I ever tasted and I’m a bit of a cannoli cream snob! If you find yourself on Long Island, do stop in to try their cannolis & cassata cake.

Servings: 4

Ingredients

1 can Cuoco Condimento per Pasta con Sarde (14.5 ounces)

4 cups prepared Basic Tomato Sauce
3 large cloves garlic, crushed
3 Tablespoons EVOO
Pecorino Romano grated cheese for garnish
1/2 cup breadcrumbs, lightly toasted
1 lb thin spaghetti (slightly thicker than angel hair/capellini)

Instructions

Sauté crushed garlic in EVOO in a large pot until golden. (Do not burn)
Add the can of Cuoco Condimento per Pasta con Sarde.
Stir well and simmer about 5 minutes.
Pour 4 cups of prepared Basic Tomato Sauce to the sardine mixture breaking up the large pieces of sardines. Simmer about 30 minutes.
In the meantime, toast the breadcrumbs in oven or stovetop, but do not burn. Set aside in a serving dish.
Bring a large pot of water to a boil. Add salt & a drop of EVOO.
Cook pasta according to package directions.
Warm a large serving bowl or platter then put the cooked pasta in it.
Take some of the sauce mixture to coat the pasta & toss well.
Add pasta to individual dishes and top with extra sauce, breadcrumbs & grated cheese.

Note: Our family likes to add a spoonful of ricotta cheese on top (optional).

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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Zucchini Lasagna/Ravioli

Published on January 18, 2019August 9, 2019 by Twiins in the KitchenLeave a comment

Gluten-Free, Low Carb

If you love ravioli or lasagna and want to cut down on carbs this is the recipe you’ve been waiting for! Not only is this dish delicious, but it’s so easy to make. Zucchini makes a great substitute for the traditional lasagna noodle or ravioli while delivering that classic Italian flavor. It can be layered like lasagna or folded into a ravioli style. Trust us…you will not be disappointed.

Servings: 4

Ingredients

2 cups ricotta, whole milk
4 medium zucchini ( if making lasagna, add more zucchini for more than 2 layers)
1 large egg, lightly beaten
1/2 cup Pecorino Romano cheese, grated
1 garlic clove, minced
1/4 cup fresh Basil, thinly sliced & divided
EVOO for greasing casserole or baking dish
salt & pepper to taste
1/2 to 1 cup mozzarella cheese, shredded
1½ cups Basic Tomato Sauce

Instructions

Preheat oven to 375º F.
Lightly drizzle EVOO into a large casserole or baking dish.
Add a few spoonfuls of tomato sauce and spread evenly.
Wash zucchini and cut off ends.
Slice zucchini in half lengthwise then, use a vegetable peeler to thinly slice each zucchini into flat strips. (stop peeling when you reach the center or slices will get too narrow).
In a medium bowl mix the ricotta, egg, Pecorino Romano, garlic, 2 Tablespoons basil, and season with salt & pepper to taste. Mix well.

Lasagna Option: Spoon a few tablespoons of tomato sauce into the bottom of a large baking dish or lasagna pan.

Lay strips of zucchini noodles in bottom of the baking dish so that they overlap lengthwise.
Spoon about half the ricotta mixture over zucchini and gently spread over noodles.
Spoon a little tomato sauce over the filling and spread evenly.
Sprinkle with grated cheese.
Sprinkle with shredded mozzarella on top and repeat layers, ending with mozzarella on top.
Bake on middle rack until cheese is melted and starting to brown lightly about 25-30 minutes.
Remove from oven and top with remaining basil and grated cheese. Let it sit for 5 minutes before serving. If too much liquid from the zucchini is present use a turkey baster to remove excess.

Ravioli Option: Spoon a few tablespoons of tomato sauce into the bottom of a large baking dish or lasagna pan.

Using 4 strips of zucchini, place 2 slightly overlapping on a flat surface in a vertical position. Place the other 2 strips horizontally to form an even cross.
Spoon approximately 1 Tablespoon of ricotta mixture in the center of the zucchini cross.
Starting from the top fold down strips to cover the mixture. Repeat with the 3 remaining sides. Place seam side down into baking dish.
Sprinkle with grated cheese, basil, and top with mozzarella.
Bake at 375º F oven on middle rack for approximately 15-20 minutes until cheese melts and starts to brown lightly.
Remove from oven and top with remaining basil and grated cheese. Let sit 5 minutes before serving. If too much liquid from the zucchini is present use a turkey baster to remove excess.

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.

Grandma Tessie’s Cauliflower Frittata

Published on January 18, 2019August 9, 2019 by Twiins in the KitchenLeave a comment

Whenever we visited our beautiful, tiny, Grandma Tessie, we always looked forward to her cauliflower frittata (“cauliflower pie” as she called it). Although she never learned how to cook before getting married, it wasn’t long before she became a wonderful cook. Unfortunately, she never wrote down any of her recipes which have led us to weeks of trial & error to recreate. We’re happy to say we finally got it!❤️

Ingredients

- 1/4 cup chicken broth or stock
- 1 head cauliflower, florets only (16-ounce frozen cauliflower florets may be substituted)
- 1 clove garlic, minced
- 1 large onion, chopped
- 8 eggs, beaten
- 1 Tablespoon light or heavy cream
- 3/4 cup Pecorino Romano cheese, grated
- 1 Tablespoon Italian seasoned bread crumbs (for Gluten-free either omit breadcrumbs or replace with 4C® Gluten-free seasoned breadcrumbs)
- 4 Tablespoons EVOO
- Salt & Pepper to taste
- Frittata Pan ( a large skillet with a cover can be used in place of a frittata pan)

Instructions

Cook fresh cauliflower florets in a large pot with chicken broth and salted water. If using frozen cauliflower florets add chicken broth to cauliflower and microwave on high 8 minutes…either method, cook until soft but firm, not mushy.
Drain the cauliflower and set aside in a medium bowl to cool. Once cooled, chop the cauliflower into smaller pieces
Spray skillet with cooking spray to prevent sticking.
On med-high heat add 4 Tablespoons EVOO and heat until hot.
Add onions and cook on med-high until golden brown & caramelized.
Add garlic, cook an additional 1 minute. Add chopped cauliflower, sauté on medium heat for about 5 minutes, meanwhile…prepare egg mixture
After beating the eggs add cream, Pecorino Romano cheese, bread crumbs, salt, and pepper, mix well.
Lower heat to med-low and pour the egg mixture into the skillet and stir to mix then cover. Cook until eggs set about 5-6 minutes. Watch closely that it doesn’t burn.
Using a large plate, cover the top of the skillet so you can flip the pan over and back into the skillet for an additional 5 minutes. Make sure you use oven mitts to protect your hands from getting burned while flipping.
If using a frittata pan, simply flip the pan over to other pan side and continue to cook for 5 minutes.
Insert a toothpick into the center to test for doneness. If still clinging to toothpick cook additional time until toothpick comes out clean.
Slide frittata onto a serving dish and garnish with parsley sprigs and grated cheese (optional).

Frittatas can be served warm or room temperature and make a great brunch item or side dish for any meal.

For a variation try using your favorite vegetables in place of cauliflower.

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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Barbara’s Pasta with Chicken & Broccoli

Published on January 18, 2019August 9, 2019 by Twiins in the KitchenLeave a comment

When Barbara was raising her family this was one of their favorite pasta dishes. Her youngest son always requests this delicious meal every time he visits from California and even asks her to cook this dish while visiting him. It’s a quick and easy meal.

Servings: 6

Ingredients

1 lb chicken tenders, cut into 1″ pieces
16-ounce bag frozen broccoli florets
1/4 cup chicken broth to cook broccoli
1/2 cup chicken broth,
1 large onion, roughly chopped
2 Tablespoons Oregano, dried
6 Tablespoons butter, divided into thirds
2 Tablespoons EVOO + additional as needed
2 garlic cloves, minced or frozen cubes
salt and pepper to taste
1 box Pasta ( we used Farfalle, use any pasta of your choice)
reserve 1/2 cup cooked pasta water
Pecorino Romano cheese, grated for topping

Instructions

In a large pot bring salted water to a boil to cook pasta.
When water boils lower heat just to keep water hot until ready to add the pasta.
Cook broccoli in chicken broth in a covered microwave-safe dish 6-7 minutes in a microwave. (make sure covering is vented).
In a large skillet or flat-bottomed wok add 1/3 the butter & EVOO until heated. Add the onions and sauté until translucent and softened, Add garlic and cook 1 minute.
Remove onion mixture and set aside.
Add additional 1/3 butter and EVOO to skillet. On med-high heat add chicken pieces & lightly brown quickly on both sides, being careful not to overcook.
Bring pasta water back to a boil and cook according to package directions.
Reduce skillet heat and add onion mixture back to the skillet, sprinkle the dried oregano onto the chicken and onions, continue cooking for 3-4 minutes.
Add the cooked broccoli and chicken broth to skillet and stir well.
Add salt and pepper to taste, simmer another 3 minutes add the remaining 2 Tablespoons of butter to melt into the mixture.
Add cooked pasta to chicken mixture and toss well. If needed add reserved pasta water a little at a time until the desired consistency.
Sprinkle with Pecorino Romano cheese and serve.

Note: Sauté mushrooms in butter for a variation as shown in the last photo below.

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.

Marinated Broiled Flank Steak

Published on January 16, 2019August 9, 2019 by Twiins in the KitchenLeave a comment

Balsamic vinegar & Worcestershire sauce make this a delicious and versatile marinade for both meat and poultry dishes. During warmer weather try this recipe on the grill. You won’t be disappointed.

Ingredients

1/2 cup EVOO
3 Tablespoons balsamic vinegar
1 Tablespoon dried thyme
1 Tablespoon dried oregano
2 Tablespoons garlic powder, or more if desired
3 Tablespoon Worcestershire sauce
1½ tsp salt
1/2 tsp black pepper

Instructions – Medium Rare

In a large food storage bag, combine all ingredients then place the flank steak inside the bag and seal. Make sure both sides are well coated with mixture.
Marinate in the refrigerator at least 1 hour or overnight, the longer the better.
Move oven rack to be about 3″ from the broiling unit.
Place the flank steak on the top of broiler pan and broil on high for 4 minutes, then turn & continue broiling for 2-4 minutes, depending on thickness.
Remove from oven and let sit for 10 minutes before slicing & serving. Cook less for rare or more for medium well.

Note: Oven temperatures can vary so keep an eye on the steak to avoid burning.

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.

Tag: delicious

Date Nut Bread

Date Nut Bread

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Broccoli Patties

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