Fond memories: A taste of the south

Written by Judy Vig and Joy Paoletti
Thursday, 18 April 2013 10:37

Shrimp and grits — nothing better!One of our fondest memories about this time of year is “Spring Vacation.” 

The smell of Coppertone suntan lotion and the sounds of Muskrat Love helped set the mood as we packed up the dark blue Bonneville station wagon and headed south to Aunt Lena and Uncle Ken’s house in Tampa, Fla. After driving endlessly for two days and eating on the run, the warm welcome of the 90-degree temperatures and the hot meal Aunt Lena would have waiting for us was greatly appreciated. 

It was Uncle Ken who first introduced us to a breakfast of grits, smothered in butter with a red-eye gravy splashed all over them. The gravy is made from the drippings of pan-fried ham, mixed with black coffee and is truly a southern favorite. 

As the vacation went on, we found that Southerners would serve grits not only for breakfast but as a side dish or part of the main meal. When freshly caught shrimp cooked in bacon grease were tossed over a big bowl of creamy grits, it fast became our favorite way to eat grits! 

Warming comfort food: A special pasta dish

Written by Judy Vig and Joy Paoletti
Thursday, 04 April 2013 12:58

Leeks and cream with pasta — what's not to like?With snow flurries still swirling around us and temperatures still in the 30’s, all we feel like doing is eating. Getting together with the family on Sundays helps to pass the time, but that means more eating and feeding everyone again. We have tested and tried so many new recipes, from new food trends to comforting old favorites; but our all-time family favorite is pasta.

There is something about sitting around the table, with the ones you love, and passing that big bowl of yummy deliciousness. It brings warm, comforting thoughts of our grandparents, who spent most weekends with us; and the worry-free days of childhood. There was nothing better than playing outside all day in the neighborhood and running home just in time for a big, family dinner.

In our family, the salad always was passed around first. Mom’s salad dressing is still the most requested by the children. A simple mix of olive oil, red-wine vinegar and seasonings. Mom was making today’s popular vinaigrette, and she didn’t even know it.

Time for Easter pie! Here’s Nana’s recipe

Written by Judy Vig and Joy Paoletti
Thursday, 21 March 2013 13:39

Italian Ricotta Pie — an Easter tradition from the Twice Baked Twins.Finally the beautiful weather makes an appearance, the clocks are set ahead and the days are getting longer.

Just one glimpse of the purple crocuses peeking through the ground can set off an hour of conversation between us about what flowers we will be planting, what colors we should choose, and the yearly banter about who plants the parsley and who plants the basil. Heaven forbid we both plant parsley.

We finally get around to the most important question of the day: Whose turn is it to have Easter this year? Since we are all together on this lovely day, we make a pot of coffee and decide to sit around the table with our husbands, which is a mistake, and discuss these very important questions.

What are we going to make? Who is going to make Nana’s pies? And color the eggs? And fill the plastic ones? Should we make lamb or ham, or both? Should we grill it? Who is bringing whom? Girlfriends, boyfriends ... How many are we? Do we have enough chairs? Where are they?

We realize we should stop obsessing and just relax, when our brother-in-law Uncle Jimmy gets up from the table, shaking his head, saying over and over, “My sisters-in-laws are crazy. They are driving me nuts. What’s wrong with them?”

We finally decide we will have grilled lamb and a ham, along with all the traditional sides mom and Nana always would make. We will share the duties of making the Easter pies for dessert. Jackie will make the rice pie, and Judy will make the wheat pie. Joy will make the show-stopper, the Italian ricotta pie.

Stuff an apple with oatmeal: Bake for breakfast!

Written by Judy Vig and Joy Paoletti
Thursday, 07 March 2013 13:33

We love when we come across a recipe that we can each put our own spin on. This one recipe can double as a healthier choice for breakfast and then again as a fabulous dessert.

The Twice Baked Twins eating a piece of fruit with their morning cuppa? I don’t think so! But this recipe may just do it!  Judy loves this dish as a healthy breakfast choice. What could be a better  than sweet apples and creamy oatmeal to start the day? It is just so versatile. Add whatever your family enjoys — from protein powders, sweet fruits and fruit juices to any kind of nuts.

Did you say ‘lasagna soup’? Yes, we did!

Written by Judy Vig and Joy Paoletti
Friday, 22 February 2013 11:47

Lasagna Soup.You know, sometimes we even amaze ourselves! We did with this dish. Our 2 minute take™ on a favorite Italian classic was so scrumptious and satisfying you will definitely make it a staple in your recipe collection.

The lasagna soup was a big hit with the family and the only complaint was that we didn’t make enough for leftovers. The big chunks of lasagna noodles had a perfect chewy texture and were swimming in a rich tomato broth.... it was sheer heaven. When we added a scoop of creamy parmesan-ricotta in the center of the dish, it just took our breath away!

Sweet and chocolatey treats for our Valentines

Written by Judy Vig and Joy Paoletti
Thursday, 07 February 2013 13:45

Chocolate treats for the sweet!Valentine’s Day is here again and Judy and I love doing something special for our families. Whether it is a quiet meal shared with the family, romantic “I love you” cards for the hubbies, or jewelry and flowers for Mom and the girls, our most favorite thing is anything chocolate! 

Red velvet pancakes are a favorite with the kids and Judy’s fabulous red velvet cake is a winner with all of us. You can find both of these scrumptious recipes at TwiceBakedTwins.com. But let’s get right to the sweeter part of the meal. Dessert! Chocolate is Joy’s passion and a great choice to end the day.

We decided these cupcakes are the perfect present for the most romantic day of the year, just the right size and sinfully decadent.

A modest proposal: Breakfast on the go!

Written by Judy Vig and Joy Paoletti
Thursday, 24 January 2013 13:44

For a quick breakfast, grab a container of pre-made quinoa and toss in some fruit of your choice. Top with a sprinkling of nuts. We are still thinking healthy, and  eating right is definitely the way to go. The best way to start the day is with a satisfying breakfast, the first meal of the day and the most important meal of the day.

We all have the same excuses and say the same things every morning “I don’t have time to eat,” “I don’t like cereal,” “I’m not hungry when I wake up.” There are plenty of reasons that people skip breakfast ... but not anymore! 

Quinoa is a highly nutritious carbohydrate that is not only going to help you stay lean, but is great at keeping  your energy levels high.  It has so many textures all rolled into one. Its fluffy, creamy and  crunchy with a nutty-like flavor.

Quinoa is mostly thought of as a grain, but is actually seed-like, a relative of leafy green vegetables, like spinach and Swiss chard. It can be prepared in a savory way as well, with anything from roasted vegetables to spicy serrano chiles. 

Served hot or cold, this is a food we just love; so put down that bowl of oatmeal and try something new!!

Healthy ideas for New Year menus

Written by Judy Vig and Joy Paoletti
Thursday, 10 January 2013 12:02

Kale, with cannellini, is a healthy dish for the new year.“It’s a new dawn, a new day, a new life and I’m feeling fine” — no we’re not!!

Yuck! If we eat one more unhealthy meal/food/thing, we are going to explode!  Now, you all know Joy and I like to eat just about everything, but always in moderation. During the holiday season, as we shopped until we dropped, we sampled every cake, pounds and pounds of creamy holiday fudge, and, of course, endless cups of fresh coffee.

But the holidays are over and warmer weather ahead and it will take us all these months to get in shape. So let’s begin with healthier choices. We are just loving one of the most nutritious veggies in the world, Kale! It is a cool-season vegetable that is high in nutrients and low in calories.  

Winter’s upon us: Here’s a warm-up!

Written by Judy Vig and Joy Paoletti
Friday, 28 December 2012 11:34

Ahhhh the winter season! You either love it or hate it! The first snowfall is always so beautiful and exciting. But the second one — not so much. Now it’s freezing outside, and the kids want to try out those new Christmas sleds. And all you keep saying to yourself, as you face outdoor tasks, is “Why the heck didn’t I do this when it was warmer?”

Well...there is only one thing that can defrost those frostbitten fingers and chilled-to-the-bone toes: a piping hot, frothy mug of hot chocolaty goodness.  It is such a  versatile drink and now comes in so many ready-made flavors, or you can create your own. Have fun with it! 

Traditional favorites: ‘Papasini’ for Christmas

Written by Judy Vig and Joy Paoletti
Thursday, 13 December 2012 11:56

It’s here ...the holiday season has arrived. Let the cookie baking begin! 

How many will we make this year? Should we make the usual traditional ones? The chocolate Hershey kiss with the peanut butter are the kids’ favorite, but ugh... we make them every year! Maybe we should try something new? The cookie baking is a big responsibility and a very important part of our holiday and if all the favorites are not on the table I’m sure we will hear about it from everyone.

Holiday time is cookie time and no one made better ones than our Mom and Nana. We remember them making all the traditional favorites, like a braided cookie with red and green sprinkles, a spicy-scented chocolate one called, Daw Daw (don’t ask!) or the much-loved anise cookie draped with a thick white icing and colored sprinkles.