Tag: easy

Grandma Florence’s Chicken with Potatoes, Onions & Peas

Published on by Twiins in the Kitchen3 Comments

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 clean up?

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 thighs (bone-in thighs, boneless thighs, drumsticks), skin on or off
  • 2 sweet onions, sliced in half then quarters
  • 2 cans Le Sueur® very young sweet peas in their liquid
  • 4 russet potatoes, cut in quarters & quarter again (We’ve been using young Yukon gold that you can leave the skin on and cook whole or cut in half if too big)
  • 6 large cloves garlic, smashed
  • EVOO
  • salt, pepper, and garlic powder to season chicken
  • Kirkland Organic No-Salt Seasoning (season potatoes & onions)

Instructions

  1. Pre-heat the oven to 400ºF.
  2. Place potatoes, onions, and smashed garlic in a large roasting pan (9x12x2 or larger) and drizzle a little EVOO to coat well.  Season lightly with Kirkland Organic No Salt Seasoning plus salt & pepper to taste
  3. Place in the oven for 15 minutes, stir 2 or 3 times. (This starts softening the potatoes & onions)
  4. Remove the pan from the oven. Sprinkle the skin side with salt, pepper, garlic powder.
  5. Place the pan back in the oven and cook for 10-15 minutes then turn the chicken skin side up.
  6. Continue cooking for another 10-15 minutes until the chicken starts to brown. Raise the oven temperature to 475ºF.
  7. Add the 2 cans of peas with 1/3 liquid from one can. Mix well and cook 5-6 minutes longer or until chicken skin is crisp and pulls away from the bone.

Note: Cooking time will depend on the size of your chicken thighs or drumsticks. The smaller the part, the quicker the cooking time.

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.

with young Yukon gold potatoes

 

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Shrimp Scampi 🍤🍤

Published on by Twiins in the Kitchen9 Comments

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 (if using frozen, defrost first)
  • 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)
  • 16 oz linguine pasta (reserve some of the cooked pasta water for sauce)
  • For additional sauce, double the butter, garlic, salt, lemon peel, & lemon juice to have plenty to add for individual tastes.

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 a 13 x 9 x 2-inch baking dish in the oven. Watch that it doesn’t burn as it melts quickly.
  5. Add the salt, garlic, and 2 Tablespoon parsley; mix well.
  6. Arrange the shrimp in a single layer in a 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 or serving platter on top of the linguine. Place a few spoonfuls of sauce over top. Garnish with lemon slices then serve with extra sauce in a gravy boat.

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 and for those who don’t like shrimp try some seared chicken bites!

For a lighter version see our recipe for Shrimp Scampi Light

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.

Added bay scallops to shrimp

Notes: A great meal for a ketogenic diet. Just add some veggies as a side.

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Barbara’s Penne Alla Vodka

Published on by Twiins in the Kitchen2 Comments

Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite…her granddaughter Stefani could live on this alone!

Ingredients

Servings: 8-10

  • Prepare basic tomato sauce ahead of time (see recipe below)
  • 2 lbs. Penne pasta with the lines (sauce sticks to it better)
  • 6 Tablespoons of salted butter
  • 8-10 large garlic cloves, minced
  • 1/2 tsp cayenne pepper (or more for a bigger kick)
  • 6-8 shakes red pepper flakes (more if you like it hotter)
  • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
  • 1 tsp pink Himalayan salt
  • dash of black pepper
  • 4 ounces vodka
  • 1 qt heavy cream (light cream can also be used)
  • 4 cups of already prepared basic tomato sauce
  • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
  • 1 lb. mozzarella cheese, diced Prepare basic tomato sauce ahead of time (see recipe below)

Instructions

  • Saute garlic and prosciutto in melted butter in deep skillet.
  • Add salt, cayenne pepper & red pepper flakes.
  • Add vodka to deglaze and stir well.
  • Add cream, red sauce, and Pecorino Romano cheese. Add mozzarella just before it comes to a boil to avoid mozzarella from balling up.
  • Simmer & stir until it comes to a boil, don’t overcook
  • Pour 2 ladles of vodka sauce over cooked penne to coat.
  • Use remaining sauce to top individual servings.

Basic Tomato Sauce

Ingredients

  • 2 28-ounce cans San Marzano whole tomatoes (break up with your hands or a ricer)
  • 1 lb. Italian sweet or hot sausage
  • 1 medium onion, chopped
  • 4-5 cloves garlic, minced
  • 2 Tablespoons EVOO
  • 1 Tablespoon salted butter
  • 1/2 tsp dried oregano
  • fresh basil leaves (cook in sauce plus some for garnish)

Instructions

  1. Pour 2 tablespoons EVOO in heavy duty 8-quart pot
  2. When the oil is hot, add sausage links and brown both sides
  3. Remove browned sausage links and set aside.
  4. Add onion and cook until lightly browned and translucent
  5. Add garlic and stir well for 1 minute
  6. Add tomatoes, butter, oregano, and a few basil leaves , and the browned sausages.
  7. Stir well and often to prevent burning on the bottom while simmering for at least 1 hour (the longer it cooks the better)
  8. When done, remove the sausage links that can be saved for a different meal or serve with your favorite pasta dish.

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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