Marinated Asparagus & Cheese

Marinated Asparagus

  • Servings: 4
  • Difficulty: Easy

Fresh asparagus marinated in olive oil & garlic are combined for some heavenly flavors on this light side dish. Top it with crumbled blue cheese (our husbands favorite, Boursin garlic & herb (Barbara's favorite) feta or Parmesan. Whatever cheese you choose, you will love these asparagus! 😋

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 1/4 cup EVOO
  • 4 green onions, sliced thin
  • 2 Tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup crumbled cheese of your choice (we used blue cheese and Boursin garlic & herb)
  • ice water in a large bowl (have ready while asparagus are cooking)

Directions

  1. Bring 6 cups of water to a boil in a large saucepan. Add the asparagus & cook uncovered for 2 minutes. Immediately remove asparagus & put them into a bowl of ice water. Drain well & pat dry with paper towel.
  2. In a large plastic resealable bag, combine oil, vinegar, garlic, green onions, salt & pepper. Add asparagus; seal the bag and turn several times to coat well. Refrigerate a minimum of 1 hour.
  3. After an hour, remove from refrigerator and drain asparagus. (Discard remainder of marinade if not using for salad dressing or a rice dish)
  4. Place the asparagus on a serving platter and sprinkle with your favorite cheese.


Note:  Left over marinade can be used to season rice or as a salad dressing. It’s really good and why waste all those great flavors!

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

Escarole & Beans

  • Servings: 6-8
  • 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

  1. Fill an 8-quart pot halfway up with chicken broth, add 3 smashed garlic cloves and bring to a boil.
  2. 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.
  3. Heat EVOO in a large saucepan and saute 8 cloves of smashed garlic until they just start to turn yellow. Do not burn.
  4. 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.
  5. Once escarole and broth are reduced by 2/3 pour the cannellini beans into the escarole pot and mix well.
  6. 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.
  7. 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.


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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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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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