Quarantine Recipes Pt. 1

Quarantine has made me a chef.

Every time I chef something up, I post it on our Instagram story (go follow if you don't, @twofoldblog). And recently, I've been getting a lot of requests from our followers to make a post with the recipes.

So here I am, blessing you with my magic today.

Sausage and Broccoli Rabe Ziti

Ingredients - 5 mild Italian sausage

- 3 cups broccoli rabe

- 2 cups chicken broth

- 1 box of Ziti

- 5 cloves of garlic

-1 tbsp parsley

-1/4 cup grated parmesan

- 1 tbsp Olive oil

- Salt

-Pepper

Directions

1. Fill pot with water and let boil

2. Put olive oil in a large frying pan.

3. Peel and dice garlic into small pieces.

4. Take sausage out of casing.

5. Crumble sausage into frying pan. Add garlic. Put heat on medium. Mix and let sausage brow.

6. Chop up broccoli rabe.

7. Add broccoli rabe to pan with sausage and garlic.

8. Add chicken broth to frying pan. Season with salt and pepper. Mix.

9. Cover frying pan. Occasionally mix.

10. Once water is boiling in pot, add ziti. Occasionally mix and set timer for 10 minutes.

11. Chop up parsley.

12. Strain pasta. Add to frying pan. Mix all together.

13. Add parmesan and parsley as garnish.

14. Enjoy!

Shrimp Scampi Risotto

I followed this recipe but I will list it out here as well. https://www.delish.com/cooking/recipe-ideas/recipes/a45885/shrimp-scampi-risotto-recipe/

Ingredients

- 1/2 cup Arborio Rice

-1/2 large white onion

- 3 tbsp butter

- 2 cups chicken broth

- 2 cloves garlic, minced.

-3/4 cup white wine

- 1 lemon

- 1 tbsp parsley

- 1/2 pound medium shrimp

-1/2 grated parmesan

- Box of spinach

- 1 tbsp minced garlic

-Salt

Directions

1. Heat large frying pan on medium heat. Put 1 tbsp of butter in pan.

2. Chop up onion and add to pan and cook for 5 minutes.

3. Chop up 1 clove of garlic. Add to pan and cook for 1 minute.

4. Add rice to pan. Stir. Add salt.

5. Add 1/2 cup of chicken broth at a time. Broth should be absorbed before adding next 1/2 cup. You should do this 4 times.

6. Once all broth is added, add 1/2 cup wine. Stir.

7. Peel and clean shrimp.

8. In another pan, melt remaining butter and put on medium heat.

9. Chop up remaining garlic and parsley. Cut lemon in half.

10. Put garlic, parsley and lemon lemon juice into new pan. Cook for 2 minutes.

11. Add shrimp to pan. Cook until pink- about 3-4 minutes. Add salt.

12. Add remaining wine. Simmer.

13. In another pan, add all spinach and minced garlic. Put on medium heat. Cover and stir occasionally.

14. Add shrimp mixture to pan and parmesan. Stir

15. Add parsley and more parmesan to top. Add spinach.

16. Enjoy!

Filet with Rice Pilaf and Cheesy Zucchini

Ingredients

- 3 small filet mignons

- 1 large zucchini

- 1 box of rice pilaf. I used Near East original.

- 1/4 cup shredded parmesan cheese

- 4 tbsp olive oil

-1/2 stick of butter

- Salt

Directions

1. Preheat oven to 400 degrees

2. Heat cast iron pan on stove on high.

3. Fill pot with water and 1 tbsp of olive oil. Heat on medium until it boils.

3. Cut up zucchini. Put on baking sheet with tin foil.

4. Add remaining olive oil, salt, and cheese to zucchini.

5. Put zucchini in oven for 15 minutes.

6. Once water is boiling in pot, stir in rice and spices. Let it boil.

7. Cover the pot and reduce to a simmer and cook for 20-25 minutes or until water is mostly absorbed.

8. Put butter in cast iron pan. Careful, there will be a lot of smoke.

9. Place filets in cast iron pan. Let cook for 2-3 minutes on each side. You may have to cook it on sides a little too to make sure it gets cooked on the inside.

10. Place the cast iron pan into the oven for 4-6 minutes.

11. Take cast iron pan and the steaks to see if they are cooked enough. If not, return to oven. If so, lay the steaks on tin foil and let sit for about 3 minutes.

12. Take zucchini out of oven.

13. Fluff rice with a fork.

14. Plate and enjoy!

Brown Butter Scallops and Parmesan Risotto

I followed this recipe: https://pinchofyum.com/brown-butter-scallops-parmesan-risotto

Ingredients

-4 tbsp butter

-2 minced garlic clove

-1 cup arborio rice

-1/2 cup white wine

-3 cups chicken broth

-1/2 cup parmesan cheese

-1 pound scallops

-2 tbsp olive oil

-1 box spinach

-Salt

-Pepper

Directions

1. Melt 1 tbsp butter in large frying pan over medium heat.

2. Add 1 minced garlic clove to pan. Cook for 1-2 minutes.

3. Add rice and stir.

4. Add wine.

5. In batches, add chicken broth 1/2 cup at a time and then simmer. Wait until broth is fully absorbed before adding next batch. Do this 6 times.

6. Add parmesan, salt and pepper. Stir.

6. Meanwhile, in another pan, add 1 tbsp of olive oil.

7. Pat scallops dry and sprinkle with salt.

8. Add scallops to pan. Shake gently to prevent sticking. Should sizzle when you put on pan. If not, then raise heat. Cook scallops 2-3 minutes on each side.

9. Put scallops on paper towel and let sit.

10. Meanwhile, another pan, put spinach, 1 tbsp olive oil and 1 clove of minced garlic on medium heat. Cover pan and let cook and stir occasionally.

11. In another small pan, put remaining butter. Stir. Remove from heat when it looks foamy and golden.

12. Plate, using the browned butter as sauce.

13. Enjoy!

Baked Prosciutto and Cheesy Rigatoni

Got this recipe from @foodsofjane on Instagram!

Ingredients

- 1 large white onion

- 1/2 cup white wine

- 4 tbsp butter

- 1/2 cup gruyere cheese

-1/4 cup crumbled goat cheese

- 1 cup heavy cream

- 1 box rigatoni

-Prosciutto

-Olive oil

-Salt

-Pepper

Directions

1. Preheat oven to 350 degrees.

2. Cut onion into long thing slices.

3. Put onion in large frying pan with butter and white wine until onions are soft and brown.

4. Fill pot with water and add salt. Let boil.

5. In another pot, add gruyere, goat cheese, and cream. Stir and let melt. Let it boil and then simmer.

5. Add pasta to pot with water once boiled.

6. Put slices of prosciutto on baking sheet with tin foil. Put oven on broiler setting and put prosciutto in. Watch carefully so it doesn't burn. Cook for max 5 minutes.

7. Strain pasta

8. Combine pasta in onion mixture.

9. Top with olive oil, prosciutto and pepper.

Chicken Cutlets with Couscous and Mushrooms

Ingredients

- Pack of boneless, thin chicken breasts

-1/4 cup olive oil

- 1/2 cup italian breadcrumbs

-1/2 cup parmesan cheese

-2 eggs

-Box of couscous (I used Near East).

-Pack of sliced, white mushrooms

-2 tbsp butter

-Salt

-1 tbsp minced garlic

Directions

1. If chicken isn't thin enough, cut breasts in half.

2. Get 2 large plates or bowls. In one bowl, mix the breadcrumbs and cheese. In another bowl whisk the eggs.

3. Coat each chicken breast by first dipping it in the egg on both sides, then dipping it in the breadcrumb/cheese mixture on both sides. Then, place all of the breasts on a new plate.

4. Fill a large frying pan with 1/4 cup of olive oil. As you cook, you may need to add more oil if the pan gets dry. Heat pan to medium-high.

5. Place 2 chicken breasts at a time in the pan and let them fry for about 3 minutes on each side 2 times (so you should flip each chicken breast 4 times). They should be golden brown. When done, place chicken breasts on a plate with a paper towel.

6. In a pot, add 1 and 1/4 cup of water. Open up the box of couscous and add the spice packet to the water. Bring to a boil.

7. Once boiling, put the couscous in the pot and cover. Take off the heat and let sit for 5 minutes.

8. In a smaller frying pan, put the mushrooms, butter and minced garlic. Put pan on medium heat. Stir occasionally. Cook for about 7-10 minutes.

9. Pat chicken breasts with a paper towel.

10. Plate and enjoy!