Marinated Broiled Flank Steak

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

  1. 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.
  2. Marinate in the refrigerator at least 1 hour or overnight, the longer the better.
  3. Move oven rack to be about 3″ from the broiling unit.
  4. 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.
  5. 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.

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Grandma Florence’s Chicken with Potatoes, Onions & Peas

grandmaflorence

Our beautiful Grandma Florence DeBlasi. She cooked wonderful Neopolitan cuisine which was learned from her native home in Naples, Italy. She was a master seamstress and made many of our childhood clothing and costumes. How lucky we were! ❤

 

Would you like to make dinner in one roasting pan and have an easy cleanup?

This simple recipe comes from our maternal grandmother Florence. Our family has been enjoying this dinner for as long as we can remember. We regret not having a written record of her wonderful meals but we’re on a journey to recreate them to share with you. Some crusty Italian bread to soak up the juice is a great way to enjoy this meal.

Servings: 4

Ingredients

  • 4  chicken legs (thigh and drumstick connected), skin on
  • 2 sweet onions, sliced
  • 2 cans Le Sueur® very young sweet peas in their liquid
  • 4 russet potatoes, cut in quarters & quarter again
  • 4 cloves garlic, minced
  • EVOO
  • salt & pepper to taste
  • garlic powder to sprinkle on skin of chicken
  • dash poultry seasoning

Instructions

  1. Pre-heat the oven to 375ºF.
  2. Place potatoes and onions in a large roasting pan (9x12x2 or larger) and drizzle a little EVOO then add garlic.
  3. Sprinkle with salt & pepper, mix well.
  4. Place in the oven for 15 minutes, stir 2 or 3 times. (This starts softening the potatoes & onions)
  5. Remove the pan from the oven. Sprinkle the skin side with salt, pepper, garlic powder & poultry seasoning.
  6. Place the pan back in the oven and cook for 20 minutes then turn the chicken skin side up.
  7. Continue cooking for another 20-30 minutes until skin is brown
  8. Add the 2 cans of peas with the liquid. Stir well and cook 10 – 15 minutes longer or until chicken skin is crisp and pulls away from the bone.

FYI…We use pink Himalayan salt for its natural mineral content which is not present in regular table salt. I found I’m not sensitive to the pink salt as I am with table salt.

Variations:

After our mother passed away, Dad made his own version sometimes adding mushrooms and Italian sausage. Most of the family loves Mom’s original but Dad’s is tasty too! Feel free to add your own favorite veggies.

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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Shrimp Scampi 🍤🍤

Servings: 4-6                  Prep: 10-15 minutes                 Cook Time: 15-20 minutes

When our families were young, Barbara used to host Christmas Eve dinners in her tiny cape cod house. We never had a sit-down dinner back then so we would be scattered all over the kitchen and living room with 25 adults and children, give or take, but who’s counting? Her shrimp scampi became a favorite part of Christmas Eve dinner but you don’t need to wait for a holiday to enjoy it.  In our families, we usually serve this over pasta topped with Pecorino Romano grated cheese. 😋 😋

Ingredients

  • 2 lbs large raw shrimp
  • 2 sticks salted butter
  • 1 tsp salt
  • 6-8 large garlic cloves, crushed
  • 1/4 cup fresh parsley leaves, chopped
  • 2 tsp grated lemon peel
  • 2 Tablespoons lemon juice
  • lemon slices for garnish (may be omitted)

Instructions

  1. Preheat oven to 400°F.
  2. Remove shells from shrimp, leaving the shell on the tail section only.
  3. Devein then wash under running cold water, and drain on paper towels.
  4. Melt butter in 13 x 9 x 2-inch baking dish in the oven.
  5. Add the salt, garlic, and 2 Tablespoon parsley; mix well.
  6. Arrange the shrimp in a single layer in baking dish.
  7. Bake uncovered for 5 minutes.
  8. Turn the shrimp. Sprinkle with lemon peel, lemon juice, and remaining parsley.
  9. Bake 8-10 minutes, or just until tender. Do Not overcook shrimp or they will be tough.  (If using smaller shrimp, cut down on the cooking time)
  10. Arrange shrimp on a heated serving platter. Pour garlic butter over all. Garnish with lemon slices if desired.

Serve over linguini pasta†, rice or a nice crusty Italian bread to soak up the butter.

†If serving over pasta, reserve 1/2 cup of pasta water after cooking to add to the butter sauce before serving.

Variation: Try adding some bay scallops to the shrimp!

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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Spaghetti Squash + Hot Sausage & Cheese

Servings: 6-8

Ingredients

  • 2 medium spaghetti squash
  • 1 large sweet onion, diced
  • 3 cloves garlic
  • 2 Tablespoons EVOO (to sauté onion & garlic)
  • Drizzle of EVOO
  • 2 lbs  Neeses Country Style Hot Sausage  (any type bulk sausage can be substituted i.e. Italian hot or sweet)
  • 2 15 ounce cans Hunt’s tomato sauce (or any prepared sauce)
  • salt & pepper to taste
  • pinch of oregano, dried (on each squash)
  • shredded Sargento cheddar† cheese to sprinkle on top
  • 1 red bell pepper, cut into narrow strips
  • 1 yellow or green bell pepper, cut into narrow strips
  • 1/4 cup fresh parsley for garnish, chopped

Instructions

  1. Cut the squash in half lenghtwise & scoop out seeds with a spoon.
  2. Drizzle EVOO over squash, then sprinkle with salt, pepper, and oregeno.
  3. Lay squash face down in a large baking sheet then bake at 350ºF for 45 minutes or until tender.  Remove from oven & let cool.
  4. In a large skillet sauté the onion & garlic in 2 tablespoons of EVOO until translucent.
  5. Add the sausage & peppers, turning & breaking up the sausage until cooked.
  6. Drain the sausage mixture and set aside. Wipe out the excess oil/fat from skillet.
  7. Return sausage mixture to the skillet & add the Hunt’s tomato sauce then simmer uncovered for 5-10 minutes.
  8. Scrape out squash with a fork to form “spaghetti strands”
  9. Add the cooked spaghetti strands to the sausage mixture , stir well and top with shredded cheddar cheese.
  10. Garnish with chopped parsley.

† Cheese Variations – you can substitute any shredded cheese of your choice in place of the cheddar i.e. mozzarella, swiss, gruyere, pepper jack, etc.

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.

 

FYI – we had just enough left over spaghetti squash to use as a side dish so I broiled a pre-cooked Kielbasa and added a green salad. My husband loved it & wanted more!

 

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Rigatoni with Sausage, Eggplant & Fennel

Servings: 4-6

Ingredients

  • 2 lbs sweet Italian sausage, casing removed
  • 1 28-ounce can crushed tomatoes (we use Cento or 28-ounces prepared Basic Tomato Sauce )
  • 2 medium eggplants, cubed
  • coarse salt to sprinkle over cubed eggplant to drain excess water
  • 1 large fennel bulb, diced
  • 3 cloves garlic, minced (we use Dorot frozen crushed cubes)
  • 1 large red onion, diced
  • 4 ounces pancetta, diced
  • 1 Tablespoon EVOO
  • 1 lb rigatoni pasta (we use Barilla)
  • 1/2 cup Pecorino Romano cheese, grated (we use Cello from Costco)
  • 1 cup whole milk ricotta (we use Galbani Classic)
  • ground black pepper to taste
  • pinch of pink Himalayan salt
  • 2 pinches of Italian seasoning (we use Morton & Bassett)
  • fresh basil leaves for garnish

Instructions

  • Add cubed eggplant to a colander along with a generous amount of course salt & drain for 30 minutes.
  • Heat EVOO in a large, deep skillet over medium-high heat.
  • Add pancetta and cook 4-5 minutes until browned & crispy, stirring occasionally. Add sausage to skillet & cook 7-8 minutes until golden brown. Remove the sausage & pancetta with a slotted spoon. Set aside in large bowl.
  • Set aside 3 Tablespoons of the oil & fat from the skillet and discard the rest.
  • Add fennel & onions to skillet along with a pinch of salt & pepper to taste. Cook for 5 minutes over medium-high heat, stirring occasionally.
  • Add eggplant to fennel & onions and cook an additional 5 minutes.
  • Add the sausage & pancetta mixture back to the skillet.
  • Add crushed tomatoes, garlic, and Italian seasoning. Simmer for 40 minutes over medium-low heat, stirring occasionally.
  • While mixture is simmering, cook pasta according to package directions. Reserve 1/2 cup of pasta water then drain pasta in a colander.
  • Add the pasta and the 1/2 cup pasta water to the skillet then cook 1 additional minute to incorporate. Stir in the 1/2 cup Pecorino Romano cheese.
  • Add the pasta to a large serving bowl and top with spoonfuls of ricotta cheese and basil leaves.

This is a fabulous dish for a gathering of good friends accompanied by a simple salad, crusty Italian bread and a glass of dry red wine.

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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