Teriyaki Chicken ~ Brainy Quick, Easy and Delicious...

 

Chicken teriyaki ingredients typically include chicken (breasts or thighs). For this dish, thighs are used (skinless or skin on). A basic sauce of soy sauce and brown sugar, plus flavorings like fresh or ground ginger and garlic, often thickened with cornstarch, and sometimes finished with sesame oil, sesame seeds or peanuts and coconut as well as a garnish of green onions or rocket.

And, let me stress… it’s the brown sugar that truly adds flavor and sweetness as well as fresh ginger and garlic for flavor and depth.

The basic ingredients are:
1 package of boneless and or skinless chicken thighs per guest. One package of either flat rice noodles or regular spaghetti noodles or just simply cook rice for as many guests per serving. Use 1/2 cup of brown sugar, 2 tbs of soy sauce and 1/4 cup orange juice or lime juice, one large diced onion and one or two gloves of garlic.

Chop your onion and garlic (2 cloves)
Take chicken out of the package and set aside. In a covered skillet on a low flame, melt 3 tbs of Coconut Oil and the same of Olive Oil and then add the diced onion, garlic and brown.

Place chicken thighs in and turn up the flame to get them nicely browned on both sides.
Now add your brown sugar, soy sauce, and also add 1/4 cup orange juice.
Cover and let simmer until chicken is cooked. I like to use a braiser with cover which finishes the chicken nicely in the oven on 350 for about 30 minutes. 

In the meantime, cook noodles or rice. When the noodles/rice are done, drain and place on a large low lipped bowl.  Pour out the chicken and all skillet contents then sprinkle with sesame seeds, peanuts and or coconut flakes! 

 
*Teriyaki Sauce and hot sauce for the table is perfect ... 

Italian Sausage with Penne and Olives ~ Brainy Tavern Style

 

Italian food stirs the imagination...

This dish is so awesomely delicious that you can imagine never eating anything else for the rest of your life. The key is in the sausage. Quality Italian sausage is best bought from the local deli or butcher and it should be 'rustic' as in meaty... not overly seasoned; no fennel. The other key aspect regarding the sausage is that the casing is excellent quality; you don't want it to be rubbery or chewy.

Besides really good Italian sausage, you will need: black olives, one med. red pepper (roasted) one large onion, and penne pasta.  To get started, saute the onion and pepper 'chopped' in olive oil until browned on the edges. Have your sausage cut into bite sized chunks or crumbled. Add to the skillet with the onion and pepper pushing them aside while you brown the sausage.

Bring back in the onion and pepper covering the sausage while you open a can of crushed Red Gold tomatoes unless of course you have either fresh garden tomatoes to use and one handful of black olives. Generously, sprinkle in dried herbs: rosemary, mint and oregano. Stir and cover, let this simmer on med heat while you prepare the pasta; simmering the sauce for a good 25 min.

Add the penne pasta to salted boiling water. Once tender, drain and ladle onto a serving plate and or bowl. Pour out the hot bubbly Italian sausage sauce onto the pasta and serve.

Put on the Parmesan... ~ Tutti a Tavola!

Be Brainy about Lasagna... Layered Ravioli Style!

 

An old favorite in a new way ...

Ravioli lasagna ... 

You probably have seen at your deli or cold meat, cheese and veggie counter... prepackaged ravioli. If you shop wisely, you already know that a favorite store of mine 'Aldi' has such prepared stuffed  ravioli with ricotta and or ricotta and spinach. 

Buy at least four packages of ravioli. Again, these are pre-made/prepackaged pasta stuffed pockets. Take a glass baking dish and drizzle olive oil over the bottom. Put a layer of ravioli pastas on the bottom, then cover with your favorite tomato sauce, then shredded mozzarella cheese, then ravioli again, sauce and cheese and sauce again... sprinkle with Parmesan and bake in the oven on 350 until bubbly. 

Ah, so so good... 

 

~Tutti a Tavola!

Have a Brainy Gourmet New Year!

 

 

The  Brainy Gourmet has always been about sharing food and any information that is fast and frugal. If you are opting to stay at home, like most of us, for New Years, you are being brainy! The best parties are usually home parties because you control the mood, the food and the alcohol if you plan on serving any.

I usually do baked brie (check past posts); but this year, the plan is to do steamed mushrooms in buttery beef stock served with creamy garlic Parmesan sauce along with some mushroom filled ravioli.

 

For steamed mushrooms you will need: fresh button mushrooms (1-2lb) depending on number of guests. Steam or gently saute the mushrooms, washed and left whole, in one cup of beef stock with half a stick of butter. Once tender, ladle onto a serving plate, top with the creamy garlic Parmesan sauce, and sprinkle with fresh green parsley.

As for the creamy garlic Parmesan sauce to top them off, you will need: heavy cream, a few garlic gloves and fresh grated Parmesan cheese. Melt the other half of the stick of butter in a separate sauce pan. Add crushed garlic from a few hulled cloves. Then, pour in 1 cup of heavy cream and about 1/2 cup of grate Parmesan, stir until creamy.

For the mushroom filled ravioli... be frugal by buying them fresh or frozen. Boil until tender, top with the same creamy garlic and Parmesan sauce, that recipe can be doubled if need be. You can also make extra mushrooms on the side and top the ravioli for flare and flavor!

tutti a tavola...

~ All the best to you and yours in 2026!

*Outsourced info ~ https://nypost.com/2014/12/26/skip-the-clubs-and-have-a-ritzy-but-reasonable-new-years-eve-party-at-home/

Can't afford Prime Rib this Holiday, then make this substitute!

  

The secret to really juicy delicious meatloaf that tastes like prime rib is using quality ground beef. Yes, you can make a very good meatloaf from turkey, veal and even pork; but, using excellent quality ground beef (sirloin i.e.) makes meatloaf into prime rib.

This recipe is no different from any other 'Brainy' recipe using ground turkey/veal/pork. The key then as now has always been never to use egg in the mix and also to never add oatmeal or crushed soda crackers; and, certainly the most important is to never add anything that takes away from the name - meatloaf!

For the best turnout, use a combination of bread crumbs, heavy cream, garlic powder, a pinch of sea salt, 1 tbs of Worcestershire sauce, beef stock and fresh dried herbs.

Turn the oven on to 350. Then, in a metal or glass bowl mix by hand 1 pound of quality ground beef with 3/4 cup of bread crumbs (home grated) 1/2 cup of heavy cream, 1 tsp of garlic powder and then add the Worcestershire sauce along with a pinch of salt and dried herbs: rosemary, mint and oregano. Mix it up and form into a loaf size.

Drizzle a bit of olive oil onto a glass baking dish, and lay in the meatloaf. When the oven is ready, pop it in; for an extra zing top with a few slices of roasted red pepper. After about 20 min, take the meatloaf from the oven and pour in 1/4 cup beef stock, toss in a few sun dried tomatoes for even more amazing flavor. Return to the oven and bake for another 20-30 min. Check the meatloaf with a meat thermometer; if it says med.rare as for steak or prime rib, its ready.

As for a side, prepare mashed or baked cheesy potatoes along with a salad and you've got dinner!


~Tutti a Tavola!

Brainy Gourmet Pad Thai with Peanuts and Wild Rice...

 

For this dish you will need: pork tenderloin, half a white onion, 1/3 cup peanut butter, 1/4 cup chicken or beef stock, 2 tablespoons soy sauce, 2 limes or lemons, 1 ​tablespoon minced ginger, 1/2 teaspoon brown sugar or a tbs of Apricot jam, 1 clove garlic, minced, 1/4 teaspoon red pepper flakes (or to taste) and salt (to taste). Also, 1 cup of Minnesota wild rice.  

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 stock, the soy sauce, lime juice, brown sugar, red pepper flakes and salt. 

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 4 cups water/stock blend) until tender. 

Squeeze some lime or lemon over the top juice and serve...

*just happened to have a few left over roasted potatoes to add to my plate...

 

~ Tutti a Tavola!

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!