Risotto ~ a Brainy Italian Sidedish...

 

Risotto is my favorite Italian rice dish. Often it is served creamy but it doesn't have to be. Common ingredients are: onion,; garlic, butter, white wine, Parmesan cheese, mushrooms... basically, whatever you have a taste for. 

For this dish you will need: boneless, skinless chicken breasts, one small can of diced petite tomatoes, and long grain rice.

To begin, take a glass baking dish, cover the bottom generously with Olive oil.  Unpack the breasts and place in the dish, turning them over to get the oil on both sides. Then sprinkle 1/4 tsp sea salt per breast, and also sprinkle lightly with Red Pepper flakes and dried herb seasoning:oregano, rosemary and mint. Preheat the oven to 375. The chicken breasts will take about 35-40 min.

In the meantime, in a covered pot on med. heat, pour 2 cups of water and half a cup of chicken stock. Once it boils, add 1 and half cup of long grain rice. Stir and cover. Cook until tender. In a skillet, saute onion and garlic in olive oil. When they are browned on the edges, add the small can of diced petite tomatoes and the dried herbs. Drain the rice and add to the onion, garlic and tomato mixture.

The risotto should be bubbling as you add a generous handful of grated parmesan cheese.

About now, the chicken breasts should be ready to take from the oven. Have a large platter ready to receive them. Place them gently on the platter and pour over the buttery garlic liquid. Garnish with a fresh sprig of Rosemary.

You should take the risotto from the skillet and spoon into a med. sized bowl. Everyone should be ready, at the table with forks in hand.

~ Tutti a Tavola!

Brainy Lamb Cutlets with Buttery Butternut Squash...

 

 

What is a cutlet? Its a medium to thin slice of meat pounded or ground pan fried or grilled and served with a side of vegetables. 

In that case, for this dish, you will need to buy ground lamb to make as many ground cutlet patties as per dinner guest. To that, as sides, potatoes and baked squash.Take from your pantry: sea salt,  olive oil, garlic powder, Worcestershire sauce, red pepper flakes and dried herb seasonings: rosemary, oregano, mint and sage or thyme.

Grab a covered skillet and add 4 tbs of olive oil. When the oil is just hot enough, lay in hand patted ground lamb cutlets, shake over the top the listed seasoning to taste. Fry on med/high heat both sides of the cutlet patties until browned, then reduce the heat and add a few dashes of Worcestershire sauce over each cutlet patty. Cook until the meat if fully cooked but yet a bit pink on the inside.

In the meantime, turn on the oven and when hot enough, bake your potatoes and squash wrapped in foil. 

Serve the lamb patties in the au jus (adding a bit of olive oil) that remains in the skillet and a short pour of olive oil to dress them up. A snip of fresh mint or rosemary is a lovely garnish.

*some like to cook cutlets using a breadcrumb coating...

~ Tutti a Tavola!