Italian Recipes – Twiins in the Kitchen®

Mediterranean-Style Cod Over Couscous

Published on March 30, 2021 by Twiins in the Kitchen2 Comments

After making this delicious dinner many, many times we decided to add some Kalamata olives for a little extra color. What a wonderful addition! Not only did it add color but the olives added a little brininess to the Mediterranean flavor! Below is the original posting now with the addition of the olives. See Notes below for Gluten-free options.

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight’s dinner. Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, & feta cheese, along with a garden full of fresh herbs. We set about making dinner. We’ve said this before and it’s very true…some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous…we were counting on leftovers but NONE were to be had!

Spaghetti Squash Beef Lasagna – Twiins Style – Gluten-Free

Published on March 24, 2021 by Twiins in the KitchenLeave a comment

Spaghetti Squash Beef Lasagna - Twiins Style - Gluten-Free

Servings: 8-10
Time: 15 minutes prep, 70 minutes total cooking
Difficulty: Easy

You will not believe this healthy lasagna is as satisfying as the traditional one made with lasagna noodles, but it definitely is! It is filled with a blend of creamy ricotta, mozzarella, Pecorino Romano, basil & is layered with ground beef as well as our homemade tomato sauce. You build the layers just like traditional lasagna only replace the noodles with cooked & seasoned spaghetti squash & topped with sliced mozzarella. This dish has it all...can be made ahead, freezer friendly and perfect for a crowd. Our family loves it and so will yours. Enjoy!

Ingredients

2 med to large spaghetti squash (cut lengthwise and seeded)
light drizzle of EVOO over each half of the squash before seasoning & baking.
dried oregano to sprinkle over squash before baking
salt & pepper to sprinkle over squash before baking
garlic powder to sprinkle over squash before baking
2 lbs. ground beef (85/15 or leaner)
1/2 onion, diced
4-6 large cloves garlic, smashed
32 ounces whole milk ricotta
3/4 cup grated Locatelli cheese (Pecorino Romano)
16 ounces whole milk mozzarella, shredded or leave some slices for top layer
1 tsp garlic powder
2 Tablespoons fresh basil, chopped (or 2 tsp dried)
2-3 cups prepared tomato sauce

Directions

Preheat oven to 425ºF.
Cut spaghetti squash in half, lengthwise & remove seeds.
Lightly drizzle each half with EVOO then season with salt, pepper, dried oregano & garlic powder (the more the tastier). Place each half face down onto foiled baking sheet and bake until soft when touched (about 30-40 minutes)
While the squash is baking, heat a large skillet. When the pan is hot add the ground beef and brown. Add the smashed garlic and onions and cook until softened.
Drain fat and set aside in a medium bowl.
In a large bowl, combine ricotta, half the shredded mozzarella, 1/2 cup grated Pecorino Romano cheese, salt & pepper and 1 tsp garlic powder. Mix well then add chopped basil. combine and set aside.
Removed the squash from the oven when soft and let cool. Once cool use 2 forks to shred it then add to a colander to drain excess liquid. Set aside until ready to layer your lasagna.
Lower oven temperature to 350ºF.
In a lasagna pan or casserole dish, place a light layering of tomato sauce. Take enough forkfuls of shredded squash and place on top of sauce. Spready evenly. Sprinkle with some grated Pecorino Romano.
Layer half of the ricotta mixture and spread evenly.
Layer with cooked ground beef mixture. Sprinkle with grated Pecorino Romano.
Add tomato sauce to cover lightly. Sprinkle with grated Pecorino Romano.
Repeat for the second layer and top with remaining shredded or sliced mozzarella.
Sprinkle with Locatelli cheese, then a try light drizzle of EVOO on top.
Bake about 30 minutes or until cheese melts.
Best served with a nice Italian salad on the side.

Note: May be substituted with ‘Beyond Beef Crumbles’ in place of ground beef for a meatless meal.

Enjoy!

Once cooled, shred squash into large bowl

Brown smashed garlic and ground beef

Once cooked, drain excess liquid

Lightly drizzle EVOO then spread small amount of tomato sauce to lightly cover bottom of casserole dish

Spread layer of squash over sauce

Combine ricotta and seasonings in a bowl

Mix well

Layer ricotta mixture on top of squash

Sprinkle half the meat mixture over ricotta mixture

Sprinkle with grated cheese then top with tomato sauce and spread

Repeat for the 2nd layer

Add 2nd layer of ricotta

Add 2nd layer of ground beef

Add final layer of tomato sauce and top with sliced mozzarella cheese and spinkle with grated cheese & a drizzle of EVOO

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Creamy Chicken Florentine with Garlic & Mushrooms – Twiins Style

Published on March 2, 2021March 17, 2021 by Twiins in the KitchenLeave a comment

Creamy Chicken Florentine with Garlic & Mushrooms - Twiins Style

Servings: 6
Time: 6 minutes prep, 20 minutes cooking
Difficulty: Easy

Our family went wild over this meal! They loved it so much not a morsel was left, not even a single strand of linguine! This amazing dinner is a quick and easy, one-skillet meal that you'll have on the table in less than 30 minutes. Your family or guests will think you slaved all day in the kitchen just for them. It's a win-win for sure. Using pre-sliced gourmet blends of mushrooms makes preparation a snap. The silky smooth creamy sauce will have your family requesting it every week. Buon Appetito!

Ingredients

4 boneless chicken thighs, skinless
8 chicken tenders
2-4 Tablespoons EVOO
salt & pepper (season chicken)
garlic powder (season chicken)
12 ounces fresh sliced gourmet blend mushrooms (shitake, oyster, & baby Bella)
6 Tablespoons butter
4 cloves garlic, minced
1½ Tablespoons flour (we used Gluten-free)
3/4 cups chicken broth
1¼ cups half & half
3/4 cups grated Parmigiano-Reggiano
1/4 cup grated Pecorino Romano
1/2 tsp dried tarragon
10-20 ounces fresh baby spinach (use a minimum of 10-oz)
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt
Reserve 1 cup cooked pasta water

Directions

If you are serving over pasta now is the time to fill your pot with water & bring it to a boil, then add salt to the water.
Season both sides of chicken pieces with salt, pepper, & garlic powder to taste.
In a large skillet heat the EVOO on medium heat. Add the chicken thighs and brown on both sides until the chicken is cooked and no longer pink. Remove from skillet & set aside. Add the chicken tenderloins and brown on both sides until no longer pink. Remove from skillet & add to plate of cooked chicken thighs.
Add mushrooms to skillet & cook until softened, about 3-5 minutes. Stir several times. Remove from skillet & set aside.
Melt the butter in the skillet add minced garlic & tarragon. Saute for 1 minute.
Using a whisk add the flour to the skillet & whisk continuously until starts to thicken.
Add chicken broth, half & half, & both grated cheeses. Stir well.
Add the baby spinach and cook until wilted & sauce thickens.
Add back the mushrooms & all chicken, cover & low simmer for about 5-10 minutes.
Remove chicken to a platter. Don’t drain the pasta…using a pasta ladle or tongs simply scoop all the pasta from the pot of water into the sauce & mix well. If needed add an additional 1/4 – 1/2 cup of the reserved pasta water to the sauce.
Serve or over your favorite pasta with a side salad. Buon Appetito!

Note: Chicken cutlets may be used in place of tenders & thighs.

Chicken Tenders

Chicken Thighs

Buon Appetito!

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Baked Stuffed Eggplant & Sardines 🍆🐟

Published on February 7, 2021 by Twiins in the Kitchen2 Comments

Baked Stuffed Eggplant & Sardines

Servings: 4
Time: 60 minutes prep, 15 minutes cooking
Difficulty: Easy

Not everyone likes sardines but Teresa and I love them! To be honest, when my husband & son heard I was making sardines & eggplant they made some weird faces. I told them that's what I was cooking so they could either join me or cook for themselves! The combination of eggplant, sardines, garlic, onions, and tomatoes was making my mouth water. This dish doesn't have a strong 'fishy' taste at all but the flavor is reminiscent of Sicilian cuisine. My son had one request; please add some tomato sauce to it. Since I didn't have any made I whipped up a quick sauce using Italian stewed tomatoes, tomato paste, garlic & oil. At first, their faces were very skeptical and then they took their first bites. I'm pretty sure they didn't want to say they liked it, but those weird faces turned to smiles and both wanted to split the 4th eggplant, which I immediately said 'NO', it's mine and Teresa's lunch for tomorrow! Moral of the story: never be afraid to cook what comes into your head because it just might be a new family favorite...you never know. Enjoy!

Ingredients

2 (4.375 oz) cans skinless boneless sardines in olive oil, drained and flaked
2 large eggplants, cut in half lengthwise (leave stems on)
1/3 cup EVOO
1 Tablespoon EVOO
1 ½ large sweet onions, diced
4-6 large cloves garlic, minced
1 (14 ounce) cans Hunt’s Italian style diced tomatoes
1 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
2 Tablespoons fresh parsley, chopped
1 Tablespoon dried oregano (more or less to taste, fresh oregano may be substituted.)
1/4 cup grated Locatelli cheese (Pecorino Romano)
8 ounces mozzarella cheese, shredded
1 cup Quick Tomato Sauce (any homemade or jar sauce is fine) more if you are serving with pasta

Directions

Preheat oven to 375ºF.
Cut eggplants in half, lengthwise with the stem attached. Score the flesh in a criss-cross pattern being careful not to cut through the skins.
In a large skillet on medium heat, heat 1/3 cup oil then lower heat. Add the eggplant, flesh down. Cover and cook until completely softened but not falling apart. About 10 minutes. Carefully flip over and cook until soft, about 5 minutes more. You may have to do this in 2 batches if your skillet isn’t large enough.
When done, let cool in a separate dish. Once cooled, leaving a 1/8-inch border, gently scoop eggplant flesh into a bowl and chop. Lightly drizzle some EVOO on the bottom of a baking dish and place the eggplant shells gently inside, close to each other to support them from flattening.
In the same pan, add the 1 Tablespoon EVOO and saute onions for about 6-7 minutes on medium heat. Add all remaining ingredients including the chopped eggplant & flaked sardines, except the grated Locatelli and mozzarella cheeses. Remove from heat and combine well.
Sprinkle with Locatelli cheese, shredded mozzarella cheese then top with 1 or 2 spoonfuls of quick sauce down the middle, again sprinkle with shredded mozzarella cheese again. Bake about 5-10 minutes or until cheese melts.
Serve by itself or over your favorite pasta!

Note:

Prep

Cooking eggplants

cooling

Gently scoop flesh from skins

Saute onions, then remaining ingredients

Fill skins with eggplan & sardine mixture then top with a little shredded mozzarella

Add 2 T sauce on top of mozzarella then sprinkle with grated Locatell and top with additional shredded mozzarella

Served over whole grain spaghetti.

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Quick Tomato Sauce – Twiins Style 🍝

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

Quick Tomato Sauce - Twiins Style

Servings: 4
Time: 5 minutes prep, 20 minutes cooking
Difficulty: Easy

Don’t have time to make a pot of tomato sauce? This quick and easy sauce can be made in no time at all with staple ingredients from your pantry.

Ingredients

1 (14.5 ounce) can Italian stewed tomatoes
1 Tablespoon EVOO
2 frozen Dorot garlic cubes
2 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
1/2 tsp dried Italian seasoning (more or less to taste)
Immersion blender

Directions

In a small saucepan on medium heat, heat the oil and add the garlic cubes. Sauté until fragrant, about a minute.
Add tomato paste and stir well for a minute. Add the stewed tomatoes and stir well until the tomato paste is blended.
Add 1/2 tsp dried Italian seasoning and simmer for 10 minutes. Using an immersion blender right in the saucepan, purée the tomato mixture and simmer another 5-10 minutes.

Note: Makes enough sauce for our Baked Stuffed Eggplant & Sardines (4) plus a few spoonfuls to top spaghetti.

Pantry & Freezer Staples:

2 cans stewed tomatoes, plain or Italian style, preferably Hunt’s

2 cans diced tomatoes, plain or Italian style, preferably Hunt’s

2 cans tomato paste, preferably Hunt’s with garlic & basil

1 tray Dorot’s frozen garlic cubes (you can get these at Target and most Harris Teeter grocery stores)

Add 2 T sauce on top of mozzarella then sprinkle with grated Locatell and top with additional shredded mozzarella

Served over whole grain spaghetti.

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Orecchiette with Veal Chorizo

Published on January 31, 2021March 6, 2021 by Twiins in the Kitchen1 Comment

Orecchiette with Veal Chorizo

Servings: 4
Time: 10 minutes prep, 30 minutes cooking
Difficulty: Easy

This recipe was actually a wonderful accident. I defrosted a pound of ground veal only to realize when I started to cook it that it was ground veal chorizo (quite spicy) Well it turned out pretty good and my family enjoyed it so here it is. Enjoy!

Ingredients

1 lb ground veal chorizo (spicy and gives a nice reddish color to the sauce)
2 tablespoons EVOO
1 large onion, finely minced
1 large clove garlic, minced
salt & pepper to taste
1 ½ cups chicken stock
1/2 cup dry white wine
2 Tablespoons capers (optional)
1/2 cup grated Parmigiano-Reggiano
1 tsp chopped thyme
1/2 tsp rosemary, chopped
1/2 tsp fresh parsley, chopped
12 ounces orecchiette pasta
2 Tablespoons butter

Directions

In a large deep skillet, heat EVOO. Add the onion and minced garlic. Cook over medium-high heat, stirring frequently, until soft, about 4-6 minutes.
Raise heat to high. Add the ground veal then season with salt & pepper. Cook until veal is fully cooked and no longer pink, about 7-8 minutes. Any juices from the veal should be evaporated.
Add the white wine. Bring to a boil. Boil until almost evaporated, about 4-5 minutes. Add the chicken stock, thyme, rosemary, and optional capers then simmer over medium-low heat until reduced by half, about 10 minutes.
Cook the orecchiette according to package directions. Reserve 1/4 cup pasta liquid before draining well. Add the pasta to the skillet. Add the Parmigiano=Reggiano cheese, chopped parsley, and butter. Cook over medium-low heat, stirring frequently until the sauce is thick and creamy, about 1-2 minutes. If too dry, add a little of the reserved pasta water until the consistency desired.
Serve right away with some crusty bread and Enjoy!

Note: You can add vegetables of your choice to make this a one-pan meal.

Recipe adapted from Quentin Bacon.

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Tuscan Bean Soup – Twiins Style 🌻 🌻

Published on January 27, 2021March 27, 2021 by Twiins in the Kitchen5 Comments

Tuscan Bean Soup - Twiins Style

Servings: 6-8
Time: 30 minutes prep, 45 minutes cooking
Difficulty: Easy

With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!

Ingredients

1 (28-oz) can San Marzano tomatoes San Marzano tomatoes, crush with clean hands
1/4 cup EVOO
3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
1 rounded tsp Hunt’s tomato paste with garlic & basil
1 leek, chopped (both white & green parts)
2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
2 cups large celery stalks, large dice (about 3-4 ribs)
2 cups large carrots, large dice (about 5-6 peeled carrots)
8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1 tsp dried rosemary
2 large bay leaves
1 tsp garlic powder
2 tsp Kosher salt
1/2 tsp black pepper
pinch red pepper flakes
3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
4 cups chicken broth
4 cups beef broth
1 small piece of rind from a block of Parmigiano-Reggiano cheese
3 ounces Ditalini pasta (any small pasta may be substituted.)
Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)

Directions

In a large stockpot or Dutch oven, add the EVOO. When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
Add the tomato paste and stir well.
Add the hand-crushed tomatoes, both broths & stir well. Add 3 oz of ditalini to the soup. (If you’re making more than 3 oz of pasta, we recommend you cook it separately & add it right before serving.)
Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer for about 40-45 minutes or until vegetables are done.
While the soup is simmering, prepare the ditalini pasta following package directions.
Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!

Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.

To make this soup gluten-free, use GF broth & GF pasta.

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Merry Christmas 2020

Published on November 24, 2020January 28, 2021 by Twiins in the Kitchen2 Comments

Sending you our warmest wishes for a Merry Christmas from our family to yours.
Teresa & Barbara

Healthier Italian Cannoli Cream – Twiins Style

Published on October 19, 2020October 24, 2020 by Twiins in the Kitchen2 Comments

Healthier Italian Cannoli Cream - Twiins Style

Servings: 8 Small Cannoli
Time: 15 minutes prep, Refrigerate 2-3 hours or overnight
Difficulty: Easy

Today marks a very special milestone birthday for us. To add to our celebration we're making a healthier version of our favorite birthday dessert...Cannoli. We weren't sure how the texture would be effected using part-skim ricotta instead of whole milk ricotta, but as it turned out we were very happy with the results, The texture isn't quite the same but hardly noticeable. Since we didn't want to give up our favorite dessert using part-skim ricotta was a huge success for us. If eating healthier means you think you have to give up your favorites, we proved you don't have to. ❤️❤️

Ingredients

12.5 ounces part-skim milk ricotta (drained for 2 days in the refrigerator to remove all excess liquid)
4 ounces granulated sugar
0.083 ounces vanilla extract
1 tiny drop of cinnamon oil
1 drop Fiori di Sicilia
1/2 Tablespoon candied citron, diced (optional)
1/2 Tablespoon candied orange peel, diced (optional)
1-2 Tablespoons semi-sweet Mini chocolate chips (may substitute with bittersweet chips, depending on your preference.)
chopped nuts or mini chocolate chips, your preference, for garnish
powdered sugar

Directions

In a medium bowl place the drained ricotta cheese into the bowl, mix to combine with a spatula until smooth. (You can use a stand mixer if you prefer but this is a small batch so it’s not needed)
Add granulated sugar and fold in until dissolved completely. The texture should be smooth, not grainy.
Fold in the vanilla & cinnamon oil.
Blend until incorporated.
Gently fold in the citron, and/or candied orange, and mini chocolate chips.
Place in a pastry bag and refrigerate until ready to pipe into cannoli & serve.
Before piping, cut the tip of the pastry bag large enough to allow the chips to pass through.
Garnish the ends to your liking and sprinkle with a little powdered sugar.
Enjoy!

Notes: If making cannoli you can save time by purchasing the pre-made shells from Amazon or Costco.

Do not fill cannoli until ready to serve or your shells will be soggy.

Cannoli Cream Filling can also be used for cakes, cupcakes, and as a pastry filling.

Fold in and blend all ingredients. Refrigerate overnight or a minimum of 2-3 hours before serving.

Cannoli Cream Filling from Twiins in the Kitchen

Decadent Cannoli Cupcakes – Twiins Style (Gluten-Free)

Gluten-Free Cannoli Cupcake

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Zucchini Shrimp Boats

Published on July 12, 2020 by Twiins in the KitchenLeave a comment

Zucchini Shrimp Boats

Servings: 4-6
Time: 10 minutes prep, Cook 30 minutes
Difficulty: Easy

With zucchini being so plentiful we’re always trying to come up with new ways to prepare them. Usually, we make zucchini boats stuffed with sausage, and while they are delicious we’ve been trying to incorporate healthier substitutes for sausage & red meat. So, while going through the freezer I found a 2 lb. bag of frozen large uncooked shrimp (from Costco) and decided to make the zucchini boats using the shrimp. This simple recipe came out delicious...mimicking a creamy shrimp scampi minus the pasta. It’s naturally gluten-free and oh so good!😋❤️

Ingredients

4 large zucchini, sliced lengthwise
2 lbs. large shrimp
salt, pepper, garlic powder to taste
2 Tablespoons EVOO
4 large cloves garlic, minced
1 Tablespoon fresh thyme leaves, chopped
juice of 1/2 lemon
8 oz mozzarella, shredded
1/4 cup Parmigiano Reggiano cheese, grated
2 large tomatoes, chopped
1/4 cup heavy cream
parsley, chopped for garnish

Directions

Preheat oven to 350ºF.
Cut each zucchini lengthwise in half. Score the inside leaving a bit of an edge, then scoop out zucchini flesh and set aside in a medium bowl.
Place each zucchini in a large casserole dish and drizzle with EVOO. Sprinkle with fresh thyme leaves, salt, pepper, & garlic powder to taste. Bake about 20 minutes in the preheated oven until tender. (Keep oven on because you will return the filled zucchini boats to finish baking)..
While zucchini is baking, heat a large skillet over medium heat, add EVOO.
Add shrimp & season with salt & pepper. Cook until pink 3-4 minutes turning once. Remove from heat and let cool enough to handle then chop into bite-size pieces.
Add reserved zucchini, tomatoes, and garlic then cook 1-2 minutes more.
Return chopped shrimp to skillet & add heavy cream, Parmigiano Reggiano cheese, & lemon juice. Cook until slightly reduced about 3-4 minutes.
Fill the zucchini boats with the shrimp mixture & top with mozzarella and a sprinkle of Parmigiano Reggiano cheese. Cook until cheese bubbles, about 10 minutes.
Garnish with fresh parsley & more Parmigiano Reggiano. (optional)
Serve immediately and wait for the compliments! ❤️

Notes: Serve as a main dish with a side salad and crusty bread.

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.

Mediterranean-Style Cod over Couscous

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Spaghetti Squash Beef Lasagna - Twiins Style - Gluten-Free

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Quick Tomato Sauce - Twiins Style

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Orecchiette with Veal Chorizo

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Tuscan Bean Soup - Twiins Style

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