Twiins Stir-Fry Leftover Rotisserie Chicken & Vegetables 🥢🥢

Twiins Stir-Fry Leftover Rotisserie Chicken & Vegetables

  • Servings: 4-6
  • Difficulty: Easy

The other night we had a rotisserie chicken from Costco and wound up with both breasts leftover. I looked in the refrigerator to see what I had and grabbed the vegetables I thought would go together and started dinner. When my youngest son was in elementary school, I became friends with the mother of one of his friends who happened to be Chinese. Wanda was a fantastic cook (they used to have a Chinese restaurant) and she could turn anything into a scrumptious meal. One day she came over and showed me how to make stir-fry & fried rice that was to die for. I took copious notes for both recipes but for the life of me, I cannot find them. Dinner turned out great in spite of not having the written instructions. I guess I remembered more than I thought I would. One of these days I'm going to try the fried rice.😋 🥢

Ingredients

SAUCE

  • 1/2 cup chicken stock or broth
  • 4 Tablespoons soy sauce
  • 2 Tablespoons Hoisin Sauce
  • 2 Tablespoons honey
  • 6 garlic cloves, minced
  • 2 tsp sesame oil
  • 2 ½ teaspoons cornstarch

STIR-FRY

  • 6-7  Tablespoons peanut oil, approximately, divided (canola oil can be substituted)
  • 4 garlic cloves, thinly sliced
  • 2 large leeks, 1/4-inch slices, up to the green
  • 2 rotisserie chicken breasts, cut crosswise into 1-inch strips (I used Costco rotisserie chicken, both breasts, skin removed)
  • Kosher salt, to taste
  • 6 red sweet peppers, cored & seeded then cut into 1/2-inch wide strips (bell peppers can be substituted)
  • 3 medium zucchini, cut into 1/2-inch thick half-moons
  • 2 medium broccoli crowns,  cut into small florets
  • 8 white mushrooms, sliced 1/3-inch thick
  • cooked rice or Thai rice noodles
  • 2-3 scallions, sliced for garnish (optional)

Directions

  1. Whisk together the sauce ingredients in a small bowl. Make sure the cornstarch is completely dissolved. Set aside.
  2. Heat your wok (or large deep skillet) until a drop of water immediately vaporizes. Drizzle 2 Tablespoons of peanut oil and swirl around the wok. Add the garlic and cook, stirring constantly until fragrant, about 10 seconds. Push all the garlic to the sides of the wok.
  3. Add another 2 Tablespoons of peanut oil  & swirl around the pan. Add the broccoli & season with kosher salt. Stir-fry broccoli until it just starts to turn the edges brown & has softened somewhat 1 to 2 minutes. Transfer to a plate.
  4. Add enough of the remaining peanut oil & swirl around the pan. Add the mushrooms, zucchini, sweet peppers, & leeks. Season with kosher salt to taste.
  5. Stir-fry until browned and softened about 1-2 minutes.
  6. Move vegetables to sides of the wok and pour the cornstarch sauce into the middle of the wok. Stir constantly until it just starts to thicken.
  7. Add the strips of leftover rotisserie chicken and stir to heat throughout.
  8. Serve over your favorite rice or noodles & garnish with scallions.

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Authentic Steak Fajitas – Twiins Style

Authentic Steak Fajitas

  • Servings: 4-6
  • Difficulty: Easy

Whenever we go to a Mexican restaurant we can smell the sizzling steak fajitas with onions & peppers as soon as we open the door & walk-in. We both start to drool! The smell is wonderful & my husband will order them 9 out 10 times. Since we don't go out for dinner during this pandemic I figured I'd give it a try. I'm so glad I did. These fajitas are incredibly authentic tasting and very satisfying all in one. Overall it seems to take a long time to make but that's because of the marinating time. Believe me, they are worth the effort!😋

Ingredients

  • 1 lb flank steak, sirloin tip steak, or skirt steak (I used sirloin tip steak here)
  • 1 large green Bell pepper, 1/2-inch thick slices
  • 1 large red Bell pepper, 1/2-inch thick slices
  • 2 large onions, sliced
  • 3 Tablespoons EVOO  (for sauteeing onions & Peppers)
  • 1 Tablespoon Soy Sauce

MARINADE

  • 3 – 4 limes juiced (about 1/2 cup) (I used 3 large limes)
  • 2-3 scallions, white & green parts, diced
  • 3 Tablespoons fresh cilantro, chopped
  • 4 cloves garlic, minced
  • 2 tsp EVOO 
  • 1 Tablespoon soy sauce
  • 1 tsp red pepper flakes
  • 1/4 tsp coriander ground, optional

FAJITA SEASONING

  • 1 Tablespoon corn starch
  • 2 tsp Lawry’s Roasted Chili & Garlic granules (regular chili powder may be substituted)
  • 1 Tablespoon salt
  • 1 tsp smoked paprika
  • 1 beef bouillon cube, crushed (don’t use paste that you refrigerate)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin, ground

FIXINGS

  • 8-12 flour tortillas, warmed (estimate 2 tortillas per person unless they are big eaters like my hubby!)
  • Sour cream
  • Guacamole
  • Shredded cheddar
  • Pico de gallo
  • Salsa
  • fresh cilantro for garnish

Directions

Night Before:

  1. Whisk together the lime juice, soy sauce, scallions, minced garlic, 2 tsp EVOO, cilantro, red pepper flakes & coriander.
  2. In a large plastic food baggie, pour the marinade over the steak, seal well, and refrigerate overnight (at least 8-12 hours) flipping once or twice. (Usually, I place the food baggy on a plate then put it in the refrigerator so there is no accidental leaking in my fridge.)

Next-Day Cooking:

  1. Heat 3 Tablespoons of oil in a large (12 or 13-inch) skillet on medium heat. When the oil is hot enough (look for rippling or striation lines in the oil. Best way to tell the oil is hot enough but not yet smoking.)
  2. Add the onions & bell peppers. Cook 15 minutes, stirring occasionally.
  3. Add the soy sauce and cook another 20 minutes to caramelize the onions. They should be a dark golden brown color. Remove from skillet & set aside.
  4. Mix all of the fajita seasonings together in a medium bowl.
  5. Prepare an outdoor grill to medium-hot. If using the same skillet as the onions & pepper, bring the heat to medium-high.
  6. Remove the steak from the marinade and generously sprinkle with fajita seasoning all over.
  7. Grill meat to an internal temperature of 130-135º F regardless of how to grill it.  (Approximately 3-4 minutes per side) I pan-seared my marinated steak in the same skillet I used to cook onions & peppers.
  8. Once it reaches the 130-135º internal temperature remove immediately and let the steak rest for 10 minutes. After resting cut against the grain into thin slices, no thicker than 1/4-inch (or to whatever thickness you like).
  9. Carefully place the caramelized onions & peppers back into the hot skillet to heat for about 3-4 minutes. (They will sizzle)
  10. Place the meat on top of the onions and bring it to your table.
  11. Squeeze some fresh lime juice over the fajitas. (optional)
  12. Serve with warmed tortillas, sour cream, shredded cheddar, salsa, or whatever you like.

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Fish Fillet Roll-ups with Stewed Tomatoes

Fish Fillet Roll-ups with Stewed Tomatoes

  • Servings: 6
  • Difficulty: Very Easy

Who knew our Mom was cooking the Mediterranean Diet style long before it was ever acknowledged to be such a healthy way of eating? She used to prepare flounder fillets this way in order to disguise the fish so we would eat it. She was really onto something as we thought it tasted like pizza! I guess she fooled us alright...we loved it! Our local fish market was out of flounder but the cod looked great & was on sale so we adapted Mom's recipe using the fresh cod. If fresh fish isn't available where you live, by all means, use frozen and make sure you defrost it thoroughly & remove any bones before preparing. If your little ones don't like fish try telling them they're 'pizza style roll-ups' and give them a try. We won't tell!

Ingredients

  • 2½ – 3 lbs white fish fillets (cod or flounder) fresh or frozen & thawed
  • 8 cloves garlic, minced
  • 1/4- 1/2 cup Italian Style Bread Crumbs (or gluten-free bread crumbs if gluten is an issue)
  • 2 Tablespoons dried oregano plus more for topping
  • 1 tsp sea salt, more or less to taste
  • 1 tsp fresh ground black pepper
  • 2 Tablespoons or more Pecorino Romano grated cheese
  • EVOO to drizzle over fillets & casserole dish
  • 2 cans Stewed tomatoes with juice
  • large toothpicks to seal fillets while baking

Directions

  1. Preheat oven to 400ºF.
  2. Pat fish fillets dry with paper towels.
  3. Drizzle a little EVOO over each fillet. Rub the minced garlic on each fillet then sprinkle all seasonings starting with salt, pepper, oregano, bread crumbs, and grated cheese.
  4. In a 2 quart casserole, drizzle a small amount of EVOO on the bottom of the dish. Roll-up each fillet and place in casserole.
  5. Pour the stewed tomatoes over the fish roll-ups then place a large toothpick into each fillet to prevent them from opening. Sprinkle additional oregano, salt & pepper on top of the stewed tomatoes.
  6. Place in preheated oven and bake at 400ºF until fish flakes, about 20-25 minutes. Remember, these fillets are rolled up so they will take longer to flake.
  7. Remove from casserole and plate with your favorite salad and vegetable.

 

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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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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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St. Joseph’s Spaghetti (Pasta con Sarde)

st joseph spaghettiMarch 19th has always been a special day of celebration for our family for that’s the day we celebrate the Feast of San Giuseppe (St. Joseph). This feast honors Joseph, husband of the Virgin Mary and earthly father to Jesus.  Considered by Sicilians as the Patron Saint of their region, St. Joseph is said to have saved Sicily’s residents during one of their many devastating droughts. It is believed that the residents prayed to St. Joseph for rain. Their prayers were answered when the rain came. Their spring crops were spared from being destroyed, which prevented a widespread famine for Sicily. It is believed that this is the reason the celebration is held in March.

We celebrate every year because Joseph is the namesake of several of our family members, starting with our grandfather, father, son/nephew and 2  grandsons (Joseph as their middle name).

The menu for a St. Joseph celebration is rooted in the Sicilian tradition and because the holiday falls during Lent, meat is not eaten during the celebration, hence the sardine sauce. We can remember Grandma Tessie cooking spaghetti with a combination of sardines, onions, fennels, & raisins for the sauce topped with toasted breadcrumbs, known as the “poor man’s Parmigiano”, representing the sawdust left behind after a day’s work in his carpenter’s shop. She cooked this meal (which we grew to love) every March 19 until she was 97. At that last celebration, she asked who would carry on this tradition when she was gone. I told her not to worry, that I would. For the past 16 years, I have been making the Pasta con Sarde just as Grandma did, which is especially enjoyed by our Dad. The focus of the meal is on the Pasta con Sarde but we also enjoy the St. Joseph’s pastries. I always get them from Patsy’s & Son Italian Bakery in Lindenhurst, New York. They are the best I ever tasted and I’m a bit of a cannoli cream snob! If you find yourself on Long Island, do stop in to try their cannolis & cassata cake.

patsy store front

Servings: 4

Ingredients

  • 4 cups prepared Basic Tomato Sauce
  • 3 large cloves garlic, crushed
  • 3 Tablespoons EVOO
  • Pecorino Romano grated cheese for garnish
  • 1/2 cup breadcrumbs, lightly toasted
  • 1 lb thin spaghetti (slightly thicker than angel hair/capellini)

Instructions

  1. Sauté crushed garlic in EVOO in a large pot until golden. (Do not burn)
  2. Add the can of Cuoco Condimento per Pasta con Sarde.
  3. Stir well and simmer about 5 minutes.
  4. Pour 4 cups of prepared Basic Tomato Sauce to the sardine mixture breaking up the large pieces of sardines. Simmer about 30 minutes.
  5. In the meantime, toast the breadcrumbs in oven or stovetop,  but do not burn. Set aside in a serving dish.
  6. Bring a large pot of water to a boil. Add salt & a drop of EVOO.
  7. Cook pasta according to package directions.
  8. Warm a large serving bowl or platter then put the cooked pasta in it.
  9. Take some of the sauce mixture to coat the pasta & toss well.
  10. Add pasta to individual dishes and top with extra sauce, breadcrumbs & grated cheese.

Note: Our family likes to add a spoonful of ricotta cheese on top (optional).

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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Zucchini Lasagna/Ravioli

Gluten-Free, Low Carb

If you love ravioli or lasagna and want to cut down on carbs this is the recipe you’ve been waiting for! Not only is this dish delicious, but it’s so easy to make. Zucchini makes a great substitute for the traditional lasagna noodle or ravioli while delivering that classic Italian flavor. It can be layered like lasagna or folded into a ravioli style. Trust us…you will not be disappointed.

Servings: 4

Ingredients

  • 2 cups ricotta, whole milk
  • 4 medium zucchini ( if making lasagna, add more zucchini for more than 2 layers)
  • 1 large egg, lightly beaten
  • 1/2 cup Pecorino Romano cheese, grated
  • 1 garlic clove, minced
  • 1/4 cup fresh Basil, thinly sliced & divided
  • EVOO for greasing casserole or baking dish
  • salt & pepper to taste
  • 1/2 to 1 cup mozzarella cheese, shredded
  • 1½ cups Basic Tomato Sauce

Instructions

  1. Preheat oven to 375º F.
  2. Lightly drizzle EVOO into a large casserole or baking dish.
  3. Add a few spoonfuls of tomato sauce and spread evenly.
  4. Wash zucchini and cut off ends.
  5. Slice zucchini in half lengthwise then, use a vegetable peeler to thinly slice each zucchini into flat strips. (stop peeling when you reach the center or slices will get too narrow).
  6. In a medium bowl mix the ricotta, egg, Pecorino Romano, garlic, 2 Tablespoons basil, and season with salt & pepper to taste. Mix well.

 Lasagna Option: Spoon a few tablespoons of tomato sauce into the bottom of a large baking dish or lasagna pan.

  1. Lay strips of zucchini noodles in bottom of the baking dish so that they overlap lengthwise.
  2. Spoon about half the ricotta mixture over zucchini and gently spread over noodles.
  3. Spoon a little tomato sauce over the filling and spread evenly.
  4. Sprinkle with grated cheese.
  5. Sprinkle with shredded mozzarella on top and repeat layers, ending with mozzarella on top.
  6. Bake on middle rack until cheese is melted and starting to brown lightly about 25-30 minutes.
  7. Remove from oven and top with remaining basil and grated cheese. Let it sit for 5 minutes before serving.  If too much liquid from the zucchini is present use a turkey baster to remove excess.

Ravioli Option: Spoon a few tablespoons of tomato sauce into the bottom of a large baking dish or lasagna pan.

  1. Using 4 strips of zucchini,  place 2 slightly overlapping on a flat surface in a vertical position. Place the other 2 strips horizontally to form an even cross.
  2. Spoon approximately 1 Tablespoon of ricotta mixture in the center of the zucchini cross.
  3. Starting from the top fold down strips to cover the mixture. Repeat with the 3 remaining sides. Place seam side down into baking dish.
  4. Sprinkle with grated cheese, basil, and top with mozzarella.
  5. Bake at  375º F oven on middle rack for approximately 15-20 minutes until cheese melts and starts to brown lightly.
  6. Remove from oven and top with remaining basil and grated cheese. Let sit 5 minutes before serving. If too much liquid from the zucchini is present use a turkey baster to remove excess.

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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Barbara’s Pasta with Chicken & Broccoli

When Barbara was raising her family this was one of their favorite pasta dishes. Her youngest son always requests this delicious meal every time he visits from California and even asks her to cook this dish while visiting him. It’s a quick and easy meal.

Servings: 6

Ingredients

  • 1 lb chicken tenders, cut into 1″ pieces
  • 16-ounce bag frozen broccoli florets
  • 1/4 cup chicken broth to cook broccoli
  • 1/2 cup chicken broth,
  • 1 large onion, roughly chopped
  • 2 Tablespoons Oregano, dried
  • 6 Tablespoons butter, divided into thirds
  • 2 Tablespoons EVOO + additional as needed
  • 2 garlic cloves, minced or frozen cubes
  • salt and pepper to taste
  • 1 box Pasta ( we used Farfalle, use any pasta of your choice)
  • reserve 1/2 cup cooked pasta water
  • Pecorino Romano cheese, grated for topping

Instructions

  1. In a large pot bring salted water to a boil to cook pasta.
  2. When water boils lower heat just to keep water hot until ready to add the pasta.
  3. Cook broccoli in chicken broth in a covered microwave-safe dish 6-7 minutes in a microwave. (make sure covering is vented).
  4. In a large skillet or flat-bottomed wok add 1/3 the butter & EVOO until heated. Add the onions and sauté until translucent and softened, Add garlic and cook 1 minute.
  5. Remove onion mixture and set aside.
  6. Add additional 1/3 butter and EVOO to skillet. On med-high heat add chicken pieces & lightly brown quickly on both sides, being careful not to overcook.
  7. Bring pasta water back to a boil and cook according to package directions.
  8. Reduce skillet heat and add onion mixture back to the skillet, sprinkle the dried oregano onto the chicken and onions, continue cooking for 3-4 minutes.
  9. Add the cooked broccoli and chicken broth to skillet and stir well.
  10. Add salt and pepper to taste,  simmer another 3 minutes add the remaining  2 Tablespoons of butter to melt into the mixture.
  11. Add cooked pasta to chicken mixture and toss well. If needed add reserved pasta water a little at a time until the desired consistency.
  12. Sprinkle with Pecorino Romano cheese and serve.

Note: Sauté mushrooms in butter for a variation as shown in the last photo below.

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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