Tag: #Twiins in the Kitchen Recipes

Zucchini Pie

Published on by Twiins in the Kitchen2 Comments

Zucchini Pie

  • Servings: 6-8
  • Difficulty: Easy

I came across an Italian cooking video which was demonstrating a delicious-looking zucchini pie/casserole. They called it Sformato di zucchine semplicissimo, which translates into Very Simple Zucchini Pie...and simple it is. Since I don't speak Italian, I guessed at the quantities for the ingredients so I channeled my inner Italian and came up with this. These are my approximate measurements and you can use more or less as you go along. Surprisingly, there was no garlic, salt, or pepper and Gary & I loved it. 😋❤️

Ingredients

  • 2 large zucchini, sliced into 1/4-inch slices
  • 4 Tablespoons EVOO, divided
  • 1 spring rosemary, leaves removed
  • 1/2 cup 4C seasoned breadcrumbs
  • 1/4 lb provolone Picante cheese, 1/2-inch large cubes (divided) (get this at deli counter, not sliced but whole . Not the hard provolone that you serve with crackers & pepperoni or sausage )
  • 1/2 cup Parmigiana Reggiano grated cheese

Directions

  1. Preheat oven to 375ºF.
  2. Slice zucchini into 1/4-inch slices and place in a large bowl.
  3. Add 2 Tablespoons of EVOO and the rosemary leaves to the bowl then make sure the zucchini is coated well.
  4. In a deep-dish pie plate, lightly coat the bottom with 1/2 tsp EVOO and spread around with your clean hand or a pastry brush.
  5. Take a handful of the breadcrumbs and sprinkle on the bottom.
  6. Place zucchini slices all around the dish, slightly overlapping until the bottom is covered.
  7. Sprinkle a little more breadcrumbs all around.
  8. Sprinkle a handful of Parmigiano Reggiana cheese.
  9. Sprinkle 1/2 the cubes of provolone cheese.
  10. Lightly drizzle a little EVOO in a circle going around from outer dish to inner dish.
  11. Repeat steps 5-9.
  12. The last layer is zucchini, Parmigiana Reggiana then all remaining breadcrumbs, add additional breadcrumbs if needed as the top layer should be completely covered
  13. Repeat step 9.
  14. Place pie dish on middle rack and bake about 20-30 minutes. The top should get slightly crusted but not burnt.
  15. Best served immediately by itself or pair with a protein of your choice,

 

Slice zucchini into 1/4″ slices
Combine with EVOO
Toss well with rosemary leaves.
The first layer of zucchini with breadcrumbs and grated Parmigiana Reggiano cheese
Cubed provolone
Sprinkle provolone on top & repeat
Last layer (3rd) is just zucchini, parmigiana reggiano cheese and breadcrumbs topped with EVOO.
So good!
Notes: Recipe adapted from cibodoc.it

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.

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Mediterranean Couscous

Published on by Twiins in the Kitchen2 Comments

Mediterranean Couscous

  • Servings: 6-8
  • Difficulty: Easy

This is an amazing side dish using pearl (Israeli) couscous which is much larger than regular couscous. Combining onions, garlic, blistered tomatoes, roasted mashed garlic, and herbs give you a hearty side dish that you can add your favorite vegetables to! 😋❤️

Ingredients

  • 1¾ cups pearl couscous (also known as Israeli couscous)
  • 2¾ cup chicken broth
  • 1 large sweet onion, roughly chopped
  • 6-8 large cloves garlic peeled & minced
  • 2 pints cherry tomatoes
  • 6-8 large cloves garlic, cut off the end but keep the skin on
  • fresh baby spinach (a few handfuls)
  • salt & pepper to taste
  • 6 ounces Feta cheese (we use President’s Chunk)

Directions

  1. In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown & that’s ok.
  2. Add the chicken stock, cover, and cook about 10-15 minutes until liquid is absorbed. Remove cover and set aside.
  3. In a small skillet, saute the onions until they start to caramelize then add spinach. Cook until it starts to wilt then add the garlic & cook another minute. Sprinkle with salt & pepper.
  4. Add the cooked onions, spinach & garlic to the couscous. Stir well. Cover and set aside until fish is done.
  5. Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to 500ºF or broil. Once hot, reduce the oven temperature to 425ºF.
  6. Rinse tomatoes with water (no need to dry them). Coat the cherry tomatoes & whole cloves of garlic with 1 Tablespoon of EVOO. Sprinkle with salt. Combine well. Place on the lined baking sheet.
  7. Place baking sheet on the top oven rack and bake for 15-20 minutes, until tomatoes blister & garlic is soft (there should be a bit of juice too)
  8. Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic (it slips right out of the skin). Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.
  9. Just before serving, crumble & add the Feta cheese to the couscous.
  10. To serve, place cooked couscous mixture on a serving platter and sprinkle with remaining blistered tomatoes & garlic. Garnish with sprigs of fresh oregano & thyme.
  11. Enjoy!

Notes: This dish makes the perfect side dish to any meat or fish or serve alone mixed into a fresh mixed-greens salad for a refreshing summer main dish.

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.

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Grilled Greek Chicken Breasts – Twiins Style

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Grilled Greek Chicken Breasts-Twiins Style

  • Servings: 4
  • Difficulty: Easy

When marinating chicken with Greek-inspired flavors the Mediterranean is brought to your dinner table and with it all the sunshine and joy for life that is associated with a beautiful outdoor dinner in the Greek Islands! This dish is so simple but packs huge flavor! Whether you want a quick family meal or a casual dinner with friends you will love it...Enjoy!😋❤️

Ingredients

  • 2 large boneless chicken breasts, sliced in half lengthwise to make 4 pieces
  • 2 tsp EVOO
  • 1 tsp red wine vinegar
  • 1½ tsp fresh Greek oregano, chopped (dried may be substituted, but use a lesser amount)
  • 1½ tsp fresh dill, chopped ( dried may be substituted, but use a lesser amount)
  • 1/2 tsp garlic powder
  • Salt & pepper to taste
  • 1 cup Feta cheese, crumbled
  • 1/2 tsp garlic powder
  • 3-4 Tablespoons 2% milk ( any milk works well)
  • 1½ Tablespoons red onion, chopped
  • 1 large tomato, sliced
  • Fresh oregano, chopped for garnish
  • Mixed salad greens with  olives, cucumbers, red onion, thin sliced
  • Optional: Dolmas (stuffed grape leaves)

Directions

  1. In a large bowl, combine 2 tsp EVOO, red wine vinegar, oregano, dill, garlic powder, salt & pepper.
  2. Pound chicken between sheets of waxed paper to a 1/4” thickness. Cut each piece in half to yield approximately 6-8 pieces of chicken breast.
  3. Add chicken breasts to the marinade, cover & refrigerate 30 minutes. (this step can be prepared ahead of time until ready for cooking.)
  4. In a small bowl, combine the Feta cheese, garlic powder, 2% milk & chopped red onion. Using a fork, mash well to make a spread. Add additional milk if too thick until you reach desired consistency. (this step can be prepared ahead of time & refrigerated until ready to serve)
  5. In a grill pan or large skillet drizzle 1 tsp of EVOO, then using a paper towel, coat pan.
  6. Heat pan to medium-high. Once hot, place half the chicken pieces in the pan and cook until browned approximately 2 minutes on each side. Remove from pan & set aside. Cook remaining chicken breasts and set aside.
  7. Place mixed salad greens on a dinner plate then top with cooked chicken breast(s).  Garnish the chicken with Feta cheese spread.  Arrange tomato slices on the dish and garnish with fresh Greek oregano.

Oops, I had a brain freeze!  I forgot to add the olives, cucumbers, and sliced red onions to the salad greens before taking the photo for this post…then we ate & it was too late!😜😂

 

Preparation of Feta cheese spread
Preparation of Feta cheese spread
Marinated Chicken breasts in grill pan
Marinated Chicken breasts in grill pan
Grilled chicken breasts set aside
Grilled chicken breasts set aside
Plated Grilled Greek Chicken breasts
Plated Grilled Greek Chicken breasts
Also can replace "burger night" meal or next days lunch in a sandwich
Also can replace “burger night” meal or next days lunch in a sandwich