Brainy Chicken Parmesan or Chicken Riggi...

 

 

When I think of Tuscany or Florence, I think of these 'due squisito' dishes. The reason is because of the simplicity and delicate yet distinct flavor that always takes me back to the streets of Florence along the Arno or hills of Tuscany where I ran every morning along the roadside lush with herbs.

For the chicken parmesan you will need: as many chicken thighs/breasts per guest. One large can of crushed tomatoes (Red Gold is best), one whole onion, one glove of garlic, parmesan cheese and dried bread crumbs and Italian herb mix: rosemary, oregano and mint. As for the pasta, you can use linguine or whatever you or your family likes; you can even use potatoes or polenta.

To begin, turn on the oven to F400. Take a glass dish and generously drizzle over the bottom olive oil.  Chop finely as many garlic cloves as you like dropping them throughout the bottom of the dish and then sprinkle in all the above mentioned seasonings, except the dried herbs which I reserve for on top.  Take your chicken thighs and pound them out flat. Lay them into the glass dish directly onto the olive oil, garlic and seasonings. 

Now, shake over the thighs covering all pieces with grated parmesan cheese and then do the same with your bread crumbs. Top with dried herb seasonings * rosemary, mint and oregano. Put into the thighs into the oven uncovered and bake for 12 min, depending on your oven. When they are brown, remove from the oven and pour over the top a small can of crushed tomatoes, grate some additional parmesan cheese on top and place back into the oven on 300.

Now, prepare your potatoes. I just peel and boil. Once they are tender, drain and drizzle on some olive oil and sprinkle grated parmesan cheese and parsley flakes if you have or use fresh garnish.

Looking into the oven, they chicken parmesan should be bubbling and smelling up the entire house, for sure the kitchen. Its time to set the table and call everybody in. Say the Blessing and Enjoy!

For the next dish you will need: boneless, skinless chicken thighs, one can of roasted tomatoes (unless you do fresh), heavy cream, and either rigatoni or penne. Begin by sauteing your chicken thighs in 4 tbs of olive oil and 2 tbs of coconut oil along with garlic powder, red pepper flakes, black pepper, sea salt, and dried herbs: rosemary, mint and oregano.  On med- high heat, sear the chicken on both sides. Turn down the heat to med. and cover for 8 min. Uncover and add 1/2 cup of heavy cream and your roasted tomatoes. Cover and simmer for another 8-10 min. on low.

In the meantime, heat water to boil the penne. As soon as it rolls, add a pinch of salt and the penne. When the pasta is tender, drain and ladle onto a low lipped serving plate, pour out the chicken and sauce. Its that simple... and put a bit of Parmesan cheese.

~ Tutti a Tavola!

 

Brainy Cuban 'Mojo' Pulled Pork...

This slow cooked Cuban 'Mojo' Pulled Pork is the best combination of tangy and savory flavors. The term “Mojo” translates to sauce in the Spanish language. In Cuban cooking, Mojo is any sauce that uses olive oil, garlic, and citrus juices and is typically used as a marinade for pork. 

Mojo Pork is wonderful served over a bed of rice and accompanied by black beans... For this dish you will need: One 4 to 5 pound boneless pork shoulder (Boston butt roast), trim the fat. From the pantry, take out:

4 tablespoons olive oil 

1 tbs cumin 

1 tbs dried oregano 

2 tsp salt 

2 tsp minced garlic

1 tsp fresh ground black pepper 

1/2 cup low-sodium beef broth 

1/2 cup fresh orange juice 

1/4 cup fresh lime juice 

 

 1 Can of Black Beans 

 1-1/2 cups long grain white rice 

 3 cups low-sodium vegetable broth 

To begin, marinate the butt roast in the olive oil, cumin, oregano, salt, garlic, pepper, orange and lime juice for about 30 min. Next, turn up the oven to 375. You want to sear (in the oven) the marinated butt roast for about 40 min. 

After that time, turn on the slow cooker to high. Pour in the 1/2 cup of beef broth. Then lay in the butt roast. Let this slow cook for about 3 hours, adding extra broth if needed. Test the roast's tenderness after this time. If it does not pull apart with a fork, then continue to cook for another 1 hour or longer until it does. 

Boil the rice in the unused broth in a stove top lidded pot. As for the black beans, you can cook them in another small pot or skillet. 

Serve with your favorite spicy hot barbecue sauce or extreme hot sauce...

~ Tutti a Tavola!

 

Brainy Gourmet Thai Chicken Satay...

Satay is a popular dish made from small pieces of meat (chicken/beef/pork) or fish grilled on a skewer and served with a spicy peanut sauce. I haven't tried fish and probably won't though I like fish. And, if you don't have skewers, don't bother....make without.

For this brainy gourmet dish you will need: chicken thighs (boneless/skinless) per guest. One whole white onion, minced garlic and ginger, olive oil or coconut oil and chicken stock. Also, you will need to use peanut butter (self- stir), sesame teriyaki sauce, wild rice, or brown rice or both mixed together. And, as for spices... red pepper flakes and or red curry, adding only as much as you like.

Begin by pounding each thigh with a meat hammer. Next, lay them into a glass baking dish drizzled with either olive oil or coconut oil whichever you prefer or have on hand. Over the top of each chicken thigh, spread a hefty mixture of minced garlic and ginger then cover with slivered white onion and pour around the edges about 1/2 cup of chicken stock. 

Bake in the oven on 350f until bubbling hot with the top beginning to crisp and brown. In the meantime, prepare the rice by steaming or boiling in water with a bit of the chicken stock. When the chicken is cooked and the rice is tender, prepare the peanut sauce. Mix in a small stove top pot, 4 tbs of peanut butter (stirred) with half a bottle of teriyaki sauce and spices cooking this on med. high heat until it thickens. 

Remove the chicken from the glass baking dish. You should have a golden reserve of juices with browned, crispy onion slivers floating about. Take the peanut paste and blend into the juices. This will become a rich brown gravy to serve over the chicken and rice. 

 

~ Tutti a Tavola! 

 

Ps. This is the brainy gourmet version. You can find and use any 'satay' recipe online and there are plenty. Good cooking...

Brainy Italian Chicken encrusted with... Parmesan!

 

If only there were time for slow cooking and slow eating...

Though hurried by the rush of everyday life, remember that it takes no time at all to make a savory home-cooked dish like this; even if you don't have a brick 'stone' oven; your oven will work just fine.

For this dish all you need are: a few boneless, skinless chicken breasts, mayonnaise (homemade if possible), Parmesan cheese and dried herbs. To begin: turn on the oven and pre-heat to 425.

Next, drizzle olive oil into an oblong glass baking dish and lay in your chicken breasts. With a spatula, generously spread mayo over the top of the chicken breast. Sprinkle each breast with a pinch of salt, garlic powder and grated Parmesan; top with fresh dried herbs: rosemary, mint and of course oregano. Bake on 425 for the first 10 and then at 375 for the next 25-30 min or until the tops are crusty brown and chicken is cooked through.

In the meantime, before the chicken is done, prepare your sides: angel hair pasta, and a green salad.

~ Tutti a Tavola!