Brainy Gourmet Version of Enchiladas...

 

Enchiladas... Yes indeed, there are many different ways to make enchiladas but mostly they consist of a combination of ingredients: choice of meat (beef/chicken/pork) and vegetables, beans (optional), cheese, salsa sauce. 

The Brainy Gourmet has been and remains very frugal. Which means if there are any recent leftovers that can be used in a 'new' way...they will be used. 

For this dish, a leftover veggie stir fry medley was used along with fresh, diced 'pre-cooked' chicken breasts (1lb), a Mexican cheese blend (grocer package variety) and salsa sauce. 

To begin, simply prepare the chicken by sauteing in a skillet and add any spices you prefer such as chili powder, garlic powder and a bit of salt. 

Once browned, take the cooked diced chicken to make the enchilada by stuffing a tortilla, roll it up and place it in a glass baking dish drizzled with olive oil. Continue this until you have filled up the baking dish. 

Turn your oven to 400f. Top the enchiladas with grilled peppers or onions (in this case- a veggie medley). Finally, spread a layer of salsa sauce over the enchiladas and top with an excessive amount of cheese. Bake until the top is crispy.

~ Tutti a Tavola!

Brainy Italian Ratatouille ~ Peppers, Zucchini, Meatballs and Sausage!

 

Good wine goes with good food... Ratatouille is a delicious summertime dish, rich with vegetables, olive oil and herbs...

For this dish you will need: ground veal and mild Italian sausage (no fennel) and you will need fresh garden tomatoes and green/red peppers. Blanch about 6 whole tomatoes with skin removed or 1 large can of whole peeled tomatoes.

Wash and cut up 4-5 peppers along with one young dark green zucchini. Chop one whole onion and a whole glove of garlic. Next, saute all together in olive oil. Once browned, add the whole skinless tomatoes and simmer this for 3 hours until you have a delicious rich sauce.

Prepare meatballs: mix ground 1 lb ground veal (+ 1 egg optional) with 1/2 cup of bread crumbs, 1/4 cup of heavy cream, 1 tbs of grated Parmesan cheese along with dried herbs: rosemary, mint and oregano, a dash of garlic powder and a pinch of salt.

Drop the meatballs into the tomatoes/pepper sauce (add some chicken stock if you need more liquid) which should be at a rolling boil. In the meantime, grill or pan fry 2 links of Italian sausage cut into chunks along with one small diced tomato until slightly blackened. Boil the linguine in salted water. Once tender, drain and rinse.

 Serve the drained linguine on large plates or even bowls, top with the meatball tomato and pepper sauce and add a few sausage chunks/blackened tomatoes. Top with fresh grated Parmesan cheese.

~ Tutti a Tavola!

Brainy Barbecued Chicken with Rosemary and Lavender...WOW!

 

Want to spend the summer with a spectacular dish... then try oven barbecued chicken. As a side, you can roast along side in a separate dish herb seasoned garden fresh zucchini.

To begin: buy boneless, skinless chicken breasts (as many per guest), shallots from the garden along with three young zucchini, fresh herbs: rosemary and lavender. Heat the oven to 375, take two oblong glass baking dishes and coat with olive oil.

Lay in the chicken and sprinkle on garlic powder and sea salt to taste. Garnish with herbs and slip in the oven. You can do the same with the zucchini adding to either (chicken/zucchini) some paprika if you like.

Bake together until roasted to a golden rich brown color. Prepare on the stove a mixture of Sweet Baby Rays and Open Pit Barbecue sauces to pour over the top of the chicken for a finale... prior to serving.

 ~ Tutti a Tavola!

Brainy 'Thai' Peanut Butter Pork with Rice...

 

 

For this dish you will need: about 1 lb pork tenderloin, one yellow or white onion, 1/3 cup peanut butter, 1/2 cup chicken or beef stock, 1/4 cup of heavy cream, 1 ​tsp minced ginger, 1 tbs brown sugar or a tbs of Apricot jam, 1 clove garlic minced, 1/4 tsp red pepper flakes (to taste) and dried herbs: rosemary, oregano and mint. Also, don't forget 1-2 cups of Minnesota 'black' wild rice (amount depends on guests). 

To begin, saute half a silvered onion in olive oil, and a pat of butter. Add to that, the garlic and ginger. Next, lay in medallion size cut pork tenderloin pieces to brown. Once browned, add the beef or chicken stock, jam/brown sugar, heavy cream, red pepper flakes and herbs. 

After those flavors coalesce in the skillet, add the peanut butter (use un-stirred organic peanut butter for best creamy results); let simmer on low while you boil the rice in stock (one cup rice to 2 cups water/stock blend) until tender. 

Top with peanuts, a squeeze of some lemon over the top and serve...and of course, any Asian sauces you like including: Soy sauce, Teriyaki, sweet chili or any Caroline reaper hot sauce... for heat.

 

~ Tutti a Tavola!