Homemade Brainy Chicken Picata...

 

Looking back over the years, I have made chicken picata a number of times and each time a little different from the other and yet each with its own amazing flavor. So, tonight was no different in that respect but different in that I made it for the first time in the oven. And, you know what? I think I will make it this way from now on.

Do as you would for chicken picata in the skillet only using a glass baking dish. Begin by marinating as many chicken breasts (skinless/boneless) as you will need per person, in fresh squeezed lemon juice, a generous drizzle of olive oil and fresh dried herbs: rosemary, mint, and oregano. Set aside for 30 min. Pre-heat your oven to 400F. Once up to temp, slide in the chicken.

As soon as the breasts brown on top and the juices are bubbling around them, toss in some capers, a few slices of lemon (thin) and a few pats of butter in and around the breasts. Reduce the heat to 350, and slide them back into the oven for 10 min. After that time, pour in 1/4 cup of heavy cream and the same of buttermilk.

Shake some grated parmesan cheese over the top and back in the oven on 325 while you prepare the sides: angel hair pasta and a green vegetable. Ladle tender pasta onto a serving plate and top with the chicken picata. Put out some extra parm and enjoy.

~ Tutti a Tavola

Brainy Homemade Minestrone Soup...

 

Hot soup and hot toasted bread with butter... no other meal satisfies a hungry family like this does. You will need to buy/have on hand: chicken of beef stock, sweet Italian sausage, two small zucchini, celery, one onion, one medium can of Italian diced tomatoes unless you have fresh frozen; and of course, tortellini, bow tie or a wide egg noodle pasta.

Fill a large pot with either chicken/beef (4 cups) stock, start it to boil and add cubed (skinless) Italian sausage. Reduce the heat to med high so that the stock rolls gently and the sausage floats while you saute in olive oil chopped onion and the zucchini in herbs. To the stock/sausage, add one can of Italian diced tomatoes and also add the onion and zucchini once browned.

Let this soup slowly boil on med low heat for 60 min, partially covered. Cook your choice of pasta on the side to be added to individual bowls.

Once the pasta is tender, drain and spoon into individual bowls, top with soup, sprinkle on the Parmesan cheese and put out toasted Italia bread with fresh creamy butter.

Carrots and or Italian pinto beans can be added but not necessary....

~ Tutti a Tavola!

Brainy Ravioli Lasagna... delish!

 

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 Aldi has such ravioli stuffed with ricotta and ricotta and spinach. Whichever ravioli filling you prefer, you can make a delish lasagna from them. 

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!

Brainy Italian Chicken Riggie...

 

 

Are you in need of some sunshine and outdoor dinning? 

Chicken Riggie... what's that? Chicken riggies or Utica Riggies is an Italian American pasta dish which came into existence somewhere in the Utica-Rome area of New York State. There are plenty of varieties out there and that's good. 

Every cook has to be brainy in their own way. Some versions this dish add hot and or sweet peppers to the spicy creamy and tomato sauce which is poured over ... Rigatoni, of course!

You will need for this dish: chicken breasts (1 per guest), 1-2 pkgs. of Rigatoni (dependent on number of guests), one whole onion, one or two good size sweet red peppers along with heavy cream, butter, chicken stock and Italian herbs. 

To begin, chop one whole onion along with the red pepper and saute gently in olive oil in a large deep skillet. Cut the chicken breasts into chunks and add to the onion/pepper mix. Once the chicken meat is white, add 4 tbs of butter, 1 cup of heavy cream and 1/4 cup of stock. Toss in a hefty dash of dried Italian herbs and let simmer while you boil the pasta.

*and if you don't have Rigatoni, penne works!

~ Tutti a Tavola!

Brainy Bourbon Pork Bistro Style...

 

What is a bistro? Its a small and quaint local restaurant that serves up a simple bistro menu with pizazz.What is bistro cuisine? Bistro cuisine is relatively inexpensive and yes, its simple. At your house, it can even be revamped leftovers.

Over the years, the Brainy Gourmet has demonstrated on a number of cooking occasions how to use left over meat juices/gravies; i.e. flavoring rice, pasta, meatloaf, etc.  Today, I just so happen to have left over Swiss Steak gravy that will make a delicious spicy pork loin in 'bourbon gravy'.

The braininess is that there is no special recipe used, just your own sense of taste and cooking style. What about the ingredients? What was used? Only what was on hand and or what was left over and in the pantry.

To begin, you need to thaw or use a fresh cut 1 lb pork loin to be marinated in sea salt/olive oil/balsamic vinegar/soy sauce and garlic powder and dried herbs. After 15 min. the pork loin should seared uncovered in the oven on about 400f (using convection) for about 6-7 minutes or on the stove in a hot iron skillet.

Next, remove the loin from the oven and top it off using any (recently kept refrigerated) left over beef gravy and add some 'bourbon' sauce to taste. Then, pop back in the oven for ten min. or more (depending on your heat source: electric/gas/LP) and reduce the heat to 375/350f, cover with foil and if using a skillet cover with a lid.

As for the bourbon sauce...that is really easy. Just use a 'bourbon' flavored barbecue sauce or any barbecue sauce you happen to have... drizzle some over the top before serving for a final finish.

Prepare a side of baked potato and green beans...

~ Tutti a Tavola!

Roasted Tuscan Chicken with Rosemary ans Mashed Potatoes...

Roasted Tuscan garlic chicken with rosemary marinated in lemon juice and served with potatoes mashed with Parmesan cheese and garlic. You will need to buy: a package of chicken thighs with the bone in and skin on. Fresh garlic, one lemon, fresh rosemary sprigs or use dried, yellow gold potatoes (six or seven med. size) and Parmesan cheese.

To begin, marinate the chicken thighs in a glass baking dish using the juice of one lemon, toss over the top 3-4 peeled and diced garlic cloves, drizzle on some olive oil and lay on your rosemary sprigs or sprinkle generously dried rosemary. Heat your oven to 425F.

After 12-15 min. of marinating time, place the chicken in the oven and roast for about 30-40 min uncovered. Check to see if the skin is crisping and if yes, turn over the thighs, return to the oven for 5 min. After five minutes or so turn the thighs back over and consider adding a few fresh washed red cherry tomatoes and a handful of kalamata olives.

Return to the oven covered, reduce heat to 350F and let roast for another 15 -20 min. Take this time now to prepare the potatoes. Wash, peel and halve, the potatoes. Add to boiling salted water and cover. When tender, drain and mash using 3 tbs of butter, the same of sour cream, a dash of olive oil, Parmesan cheese, 1/4 tsp of minced garlic and 1 tsp of dried herbs - Italian blend.

 

 

 

 

 

 

 

 

 

~ Tutti a Tavola!

Brainy Dovi Chicken Stew with Rice...

 

 

 

Its not too often that the Brainy Gourmet goes a different food direction other than from her Italian heritage. But, this dish is so good that anyone can enjoy the delicious flavor. It is called Dovi which is simply peanut butter stew made with chicken. 

Some people think of the African Continent as the Garden of Eden. This native Zimbabwe Huku Ne Dovi (Chicken and Groundnut Stew) would surely be a people pleaser in Eden.

You will need: 6-8 chicken breast strips, boneless/skinless along with one green pepper, one whole onion, a package of frozen or fresh spinach, one can of diced tomatoes or 3-4 fresh,  'you stir' creamy organic peanut butter, garlic, cayenne pepper (but not necessary) and dried herbs: mint/ parsley. It is best to use only butter and coconut oil to cook in but olive oil is good too.

Using one skillet, begin by melting half a stick of butter and 1 tbs of coconut oil on med heat. Add one whole chopped onion and one whole washed green pepper. Saute until browned on edges. Push the onion and green pepper aside and lay in the chicken strips. Move the skillet so that the chicken is directly over the flame ...not the onion and peppers. If you need more oil, drizzle some coconut or olive oil over the top. Brown the chicken on both sides until the meat is completely white inside brown on top.

Next, add half a package of frozen spinach 'drained' (or two handfuls of fresh leaves chopped) and then add six tablespoons of creamy 'stirred' peanut butter. Move the onion and green pepper back in stirring with the chicken, spinach and peanut butter. Next, pour in an opened can of diced tomatoes or diced fresh. Sprinkle in your seasonings: 1 tsp of garlic powder and dried herbs plus a pinch of salt. The cayenne pepper is optional. Stir again and let this mixture simmer for about 20 min on low heat.

In the meantime, prepare white rice as a side dish. You can also use lentils/or white beans 'soaked, drained and cooked' or boiled buckwheat groats.

Its Fabulous...

~ Tutti a Tavola!