Jasmine Rice Pilaf – Twiins Style

 


  • Servings: 6-8
  • Difficulty: Easy

Jasmine rice, with its fragrant characteristic aroma, is a wonderful side dish on its own; however, when we added just a few simple ingredients it exploded with flavor and has become a family favorite. Although Jasmine rice is typically used in Thai cuisine it is equally popular in Middle Eastern cuisine and has become our go-to rice for many side dishes. Although it has a unique fragrance it won't interfere with any cuisine and is delicious.

Ingredients

  • 2 cups Jasmine Rice
  • 3 cups water or chicken broth
  • 1 Tablespoon butter
  • 1 tsp Kosher salt
  • 1/4 cup EVOO, for sautéeing
  • 1 onion, roughly chopped
  • 1  Red Bell Peppers, seeded and diced
  • 1 Yellow or Orange Bell Pepper, seeded and diced
  • 1 ½ cups fresh or frozen peas
  • 2 Tablespoons fresh parsley, chopped (optional)
  •  salt and pepper to taste

Directions

  1.  Add rice, salt, water or broth, and butter in a deep saucepan.
  2. Bring to a boil over high heat.
  3. When it comes to a boil, stir and reduce heat to low. Cover the pan tightly and cook without stirring 18-20 minutes.
  4. Remove from heat.  Keep covered and let stand for 10-15 minutes. Fluff with a fork.
  5. In a large deep skillet or wok heat EVOO until hot.
  6. Sauté onions and bell peppers. Add salt and pepper to taste.
  7. Add fresh or frozen peas and continue to cook 3 minutes.
  8. Add the cooked rice to the skillet and stir to combine well on low-medium heat.
  9. Remove from heat and serve.

Notes: The fresher the rice is, the more aroma it will have. 

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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Skillet Chicken, Artichokes, Mushrooms & Onions

 

Skillet Chicken, Artichokes, Mushrooms & Onions

  • Servings: 2-4
  • Difficulty: Easy

Before Barbara retired from the corporate world she would always ask the President of the company what his wife made the night before for dinner. Hal would come into work the next day and heat up his lunch. You cannot believe the wonderful aromas wafting through the entire office. It made everyone hungry! He told me to ask Lynda, his wife and I did. She was kind enough to send me and the entire office handwritten recipes of her chicken dishes as chicken was the only 'meat' her family would eat. She learned to make chicken many different ways and they were all delicious. Thank you Lynda for sharing them with us, you are the best!😋

Ingredients

  • 4-6 chicken thighs, skin on, bone in (you can also use chicken breasts in place of thighs)
  • 2 Tablespoons EVOO
  • 2 Tablespoons butter
  • 2 tablespoons lemon juice
  • 2/3 cup white wine vinegar
  • 2/3 cup chicken stock
  • 2 tsp all-purpose flour
  • 14-ounces can/jar artichoke hearts, drained and halved
  • garlic powder
  • salt & pepper to taste
  • garlic powder
  • dried basil
  • parsley for garnish
  • 2 sweet onions, cut in half then sliced
  • 2 cans sliced mushrooms

Directions

  • Season chicken with salt, pepper, garlic, & basil
  • In a large skillet heat the EVOO and 1 Tablespoon butter. When melted and hot, add the chicken, skin side up & fry for 5 minutes on each side or until golden brown. Remove from skillet and set aside.
  • Toss the onions in the lemon juice and add to skillet. Gently fry, stirring for 3-4 minutes until just beginning to soften.
  • Return the chicken to the skillet. Pour in the white wine vinegar and chicken stock, bring to boil, cover and simmer for 30 minutes.
  • Remove chicken from skillet, reserving the cooking juices and keep warm. Bring juices to a boil and boil rapidly for 5 minutes.
  • Add the remaining butter to the skillet and add the flour. Stir well until flour in blended & smooth and juices start to thicken. Lower heat to a simmer.
  • Adjust seasoning to taste if needed.
  • Stir in the artichoke hearts and mushrooms then cook about 2-3 minutes
  • Plate the chicken then pour sauce over each one with some artichoke hearts and mushrooms.
  • Enjoy!

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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Pan Seared Loin Pork Chops with Sauerkraut & Onions

 

Pan Seared Loin Pork Chops with Sauerkraut & Onions

  • Servings: 4-6
  • Difficulty: Easy

We found some delicious looking loin pork chops at Costco that were about 1-inch thick and we thought we would bring you this basic recipe that is quick to make & produces the juiciest pork chops that are Mmmm Good!😋

Ingredients

  • 8  thick loin pork chops (bone-in, about 3/4 to 1 inch thick)
  • EVOO
  • 2 Tablespoons butter
  • garlic powder
  • salt & pepper to taste
  • 16-ounces sauerkraut
  • 1 large sweet onion, chopped
  • pinch of caraway seeds

Directions

  • Rub a drizzle of EVOO on each side of pork chop, then sprinkle with salt, pepper & garlic powder to your taste.
  • Preheat large skillet with 2 Tablespoons butter & 1 Tablespoon EVOO. Sauté onions until golden.
  • Add sauerkraut & caraway seeds then continue to cook until juice is absorbed. Remove from skillet & set aside.
  • Raise skillet heat to high in order to produce a nice sear on the pork chops. When skillet is hot enough lower heat to medium-high & add pork chops, don’t crowd them and don’t move them until ready to flip over. Cook for 4-5  minutes. Once browned, flip over and continue to cook another 4-5 minutes on medium-high. When pork chops are done, remove from skillet & arrange on a platter. Cover with foil until sauerkraut is done.
  • Put the sauerkraut & onion mixture back into the hot skillet. Add 1 pat of butter. Heat for 3 minutes & stir regularly until hot. Place sauerkraut & onions in center of platter then place pork chops all around. Garnish with parsley, rosemary or thyme and serve.

Note: Cook until internal temperature reaches  145º with an Instant Read Thermometer.

We served this dish with our Marinated Asparagus and feta cheese.

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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Fennel Sausage, Peppers & Onions in Spaghetti Squash Boats

 

Fennel Sausage, Peppers & Onions in Spaghetti Squash Boats

  • Servings: 4
  • Difficulty: Easy

Today was the day to use up the spaghetti squash that was sitting on the counter for 2 weeks. We were remembering the zucchini or eggplant boats we used to make many moons ago & decided this was perfect for the spaghetti squash. Spaghetti squash is always a big hit with Jack & Gary. We had all the ingredients on hand so it was a no brainer. It's really delicious and satisfying.

Ingredients

  • 2 small spaghetti squash, cut in half lengthwise and seeds scooped out
  • 1 lb chopped bulk pork
  • 1/2 large sweet onion, chopped
  • 2 extra-large cloves of garlic, minced
  • 2 Tablespoons fennel seeds
  • EVVO to drizzle over squash
  • 1½ tsp dried oregano
  • 1 Tablespoon garlic powder for squash
  • salt & pepper to taste
  • 2 bell peppers, seeded and sliced into 1/4-1/2 inches pieces (we had 1 orange & 1 yellow on hand)
  • Shredded Mozzarella Cheese
  • Pecorino Romano or Parmesan Cheese for garnish

Directions

  • Preheat oven to 350ºF. Line a baking sheet with tin foil.
  • Drizzle some EVOO over each half of squash then rub entire squash interior surface.
  • Sprinkle each half with salt, pepper, oregano and garlic powder.
  • Place each squash half face down on sheet and bake for 30-40 minutes depending, on squash size. Don’t over bake… squash skin should be tender but firm to touch.
  • While the squash is baking, brown the sausage meat & fennel. Once browned, add the salt & pepper, onions, minced garlic, and sliced peppers. Sauté until soft and golden. Keep warm.
  • When squash is done, remove from oven and let cool.
  • Once the squash is cooled take 2 forks to shred the squash, being careful not to cut through the skin. Spoon sausage mixture on top of each half.
  • Sprinkle with shredded mozzarella and return to oven until cheese melts.
  • Top with grated cheese and serve hot.

Note: We served this dish with sautéd Kale and garlic along with an arugula & baby spinach salad with a homemade lemon/balsamic vinaigrette.

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 Irish Soda Bread with Smoked Salmon & Chive Butter

 

Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

  • Servings: 1 loaf
  • Difficulty: Easy

If you thought a good gluten-free Irish Soda bread was impossible, think again. After several attempts we finally found a combination that works and tastes great, so get ready for St. Patrick's Day. You don't have to miss out on a wonderful Irish tradition because this recipe is full of flavor & texture. Try it with your corned beef and cabbage meal or as an appetizer with salmon & chive butter or jam. You will love this GF Irish Soda Bread. 😋☘️

Ingredients for Chive Butter

  • 1 loaf Irish Soda Bread, recipe follows
  • 1 Tablespoon chopped chives
  • 1 stick butter, softened
  • 8-ounces smoked salmon, sliced
  • Fresh dill, for garnish

Ingredients

For Brushing On Loaf

  • 1 Tablespoon melted butter
  • 1 Tablespoon buttermilk

Directions

  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. In a large bowl combine  the gluten-free flour, sugar, baking soda, baking powder, and salt.
  3. Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
  4.  Stir in the currants & raisins that have been coated with gluten-free flour.
  5. In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest. 
  6. Switch to using your hands to mix batter together to form a wet dough that can be shaped into a round loaf. Dough will be very sticky. Place onto parchment lined baking pan & form a loaf, see pictures below.
  7. In a separate bowl combine the 1 Tablespoon of melted butter and 1 Tablespoon of buttermilk. With a pastry brush, brush the loaf with butter/buttermilk mixture.
  8. Use a sharp knife to cut a small X on the top of the loaf.
  9. Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
  10. Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)

Assembling the Appetizer

  1. Slice the soda bread into 1/4-inch thin slices
  2. Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
  3. Mix the softened butter and chives together then spread a small amount onto each square. 
  4. Top with a small fold of salmon & garnish with a small sprig of fresh dill.

Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.

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 Irish Soda Bread

 

Gluten-Free Irish Soda Bread

  • Servings: 1 loaf
  • Difficulty: Easy

If you thought a good gluten-free Irish Soda bread was impossible, think again. After several attempts we finally found a combination that works and tastes great, so get ready for St. Patrick's Day. You don't have to miss out on a wonderful Irish tradition because this recipe is full of flavor & texture. Try it with your corned beef and cabbage meal or as an appetizer with salmon & chive butter or jam. You will love this GF Irish Soda Bread. 😋☘️

Ingredients

For Brushing On Loaf

  • 1 Tablespoon melted butter
  • 1 Tablespoon buttermilk

Directions

  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. In a large bowl combine the gluten-free flour, sugar, baking soda, baking powder, and salt.
  3. Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
  4.  Stir in the currants & raisins that have been coated with gluten-free flour.
  5. In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest. 
  6. Switch to using your hands to mix the batter together to form a wet dough that can be shaped into a round loaf. Dough will be very sticky. Place onto parchment-lined baking pan & form a loaf, see pictures below.
  7. In a separate bowl combine the 1 Tablespoon of melted butter and 1 Tablespoon of buttermilk. With a pastry brush, brush the loaf with butter/buttermilk mixture.
  8. Use a sharp knife to cut a small X on the top of the loaf.
  9. Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
  10. Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)

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 Rotini with Sausage, Eggplant & Fennel

 

Servings: 4-6

Ingredients

  • 2 lbs sweet Italian sausage, casing removed
  • 1 28-ounce can crushed tomatoes (we use Cento)
  • 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 gluten-free penne 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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