Slow Roasted Italian Chicken...

As the title suggests, slow roasted 'Italian' rosemary infused chicken with tiny potatoes is absolutely delicious and easy to make. To begin, you will need chicken thighs with the bone in and skin on (provides flavor). You will need green pepper, sun dried tomatoes, and tiny colorful potatoes as well as one fresh lemon.

Before roasting, marinate the chicken thighs in fresh squeezed lemon juice, garlic powder and sea salt along with dried herbs: rosemary mixed with oregano and mint and a hint of lavender. Drizzle over the top some olive oil as well. Let that stand for 30-40 min. Preheat your oven to 400f. When the temp is achieved, pop in the chicken.

While the chicken begins to sizzle in the roasting process, chop up one green pepper and prepare sun dried tomatoes by reconstituting them in boiling water.  Wash as many tiny potatoes as you need. Then take out the chicken and try to fit in cut up green pepper, the potatoes and sun dried tomatoes in and around the chicken thighs.

Let this roast in the oven for about 60-90 min (1 hr and half) turning down the heat to 325. The key is the very hot oven to start with. In the meantime, prepare green beans or asparagus as an additional side.

~ Tutti a Tavola!

Brainy Polish Pierogi with Pork Cutlets and Asparagus...

Pierogi are filled dumplings of Central European origin. They are made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water, or pan-frying. This pierogi version is pan fried in the same skillet as the pork cutlets.

For this dish you will need: pork cutlets (as many per person), deli fresh or homemade potato filled pierogi (3-4 per person), and fresh green asparagus. The best thing about this dish is that it can be done in the same skillet including the asparagus.

To begin, fry the cutlets in olive oil and seasoning. Once browned, the meat just turning white, add 1/4 cup of beef stock. Toss in the thin green asparagus tips, first to blanch with the cutlets (covered) and then to sear brown as a finish uncovered.

Next, remove the cutlets and asparagus to add the pierogi along with a bit more olive oil and a shake of paprika... fry on high heat for about 3 minutes. Lastly, add another 1/4 cup of beef stock, cover to simmer no more than 4 and a half minutes.

Brainy Zimbabwean 'Dovi' Chicken...

Its not often the brainy gourmet takes a far off food direction other than from her Italian heritage. This recipe was given to me by a neighbor whose family originated from Africa. It is called Dovi Chicken which is thick peanut butter stew made with chicken. It is really delicious and easy to make.

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 use lentils/or white beans 'soaked, drained and cooked' or boiled buckwheat groats.

Its Fabulous...

~ Tutti a Tavola!

Brainy Chunky Beef Chili Con Carne...

Rancher's style...

For this dish you will need: beef stew meat, one purple onion, one red pepper, one med. can of diced tomatoes (or 2 fresh chopped) and one med. can of black beans. Make sure you also have on hand: chili powder, red pepper flakes, garlic powder, cinnamon and dried herbs. Marinate the beef in balsamic vinegar, Worcestershire sauce and sea salt one hour prior to cooking.

In a deep stock pot, saute chopped onion in olive oil and long with the red pepper. Push aside and sear the beef, bring back in the onion and pepper. Cover with 1 cup of beef stock and the one can of diced tomato. Stir and then add the one can of 'drained' black beans and or red kidney beans if you prefer.

Sprinkle in chili powder, garlic powder, red pepper flakes, a pinch of cinnamon (go easy) and dried herbs: rosemary, oregano and mint. I like to sweeten this stew with either a little organic brown sugar or black strap molasses.

For a side dish, mashed potato pancakes fried in bacon drippings.

~ Tutti a Tavola!

Brainy Chicken Chili Soup....

Whenever there is the last two cups of chicken stock in the fridge ... there is the call for chicken chili soup. And it suffices when chili con carne is being called for but the chicken stock has to get to used up. Besides that, you don't have any ground beef but left over chicken you have.

As usual, when making any soup... do not add a mess of ingredients: pasta, rice, carrots, corn, peas, potatoes, and or cauliflower etc. Keep it simple. You are making a soup not a stew or porridge. And that rule, applies here too.

Take the stock and add one large can of diced tomatoes. Shred left over chicken breasts into the pot as well along with 2 med. cans of northern white beans (drained). Add whatever amount of hot sauce or chili powder and or red pepper flakes as you want and let it simmer.

Serve topped with chopped fresh cilantro, parsley or fresh spinach if you prefer. You may also want to grate cheese on top.

~ Tutti a Tavola!

Lamb with Ravioli Stuffed with Truffles...

Eating lamb in Italy goes back thousands of years. The lamb (“agnello,” in Italian) is an important symbol in Christianity. The image of the lamb appears in some of the most treasured Renaissance masterpiece paintings. The symbol of a lamb is represented in thousands of ecclesiastical images, as well as secular emblems, seals and flags all over the world. 

Do Italians eat lamb any other time or day of the week? Of course, they do. But, lamb is traditionally prepared at Easter. For this dish you will need: as ground lamb (3/4 per pound per guest). 

You want the 'patti' to be plump not flattened so 3/4 lb is a good amount to use. First, make your patties. Then season a skillet with olive oil, balsamic vinegar, garlic and herbs and start frying. 

Once browned on both sides, reduce the heat and pour in 1/4 cup of beef stock. Let them simmer while you prepare the ravioli. I was lucky to find fresh made truffled stuffed ravioli at the deli counter; but, if you don't just buy whatever they have or look in the frozen section for more variety.

Boil the ravioli in salted water until tender, then drain and ladle onto a low lipped serving plate. Set under your stoves heat lamp or warming tray while you make the sauce. Remove the lamb patties from the skillet (also to the warming tray) and use the rich liquid in the skillet to make a delicious sauce. Adding tbs of butter to the liquid and 1/2 cup of heavy cream. Once it bubbles, pour the sauce over the ravioli (adding some grated parmesan) and serve along with the lamb.

~ Tutti a Tavola 

Brainy Eggplant Parmesan... A Skillet Delish!

Delicious is just an Italian bistro away...

Eggplant parmesan doesn't have to be difficult or done in the oven...you can do this dish on the stove in the skillet. One large eggplant is all you need along with some bread crumbs, tomato sauce and grated parmesan cheese.

Begin by soaking (washed and semi-peeled) sliced eggplant in a milk bath. Pat down both sides on a plate of seasoned bread crumbs (seasoned with dried herbs). Then gently pan fry in olive oil until browned on both sides. You will be surprised how quickly the eggplant soaks up the olive oil, so you may need to drizzle in some extra as you see it begin to disappear in the pan/skillet while the eggplant sizzles.

Once you have finished browning the long slices, remove from the skillet and set aside. Clean the skillet with a moistened paper towel and return to the stove top. Add your tomato sauce, from the jar is fine as long as its your favorite. Lay in your browned eggplant slices. Let them simmer for about 20-25 min on med heat. Then as a finale, generously top with shaved Parmesan cheese and simmer for another 15 min.

Prepare a bucatini pasta or salad as a side to this stove top lusciousness ...
















~Tutti a Tavola!