LEMON & PARMIGIANO CHICKEN OVER ARUGULA
Big Mamma's Italian-American Cooking
My husband and I live on 3 acres of land that is bordered by working farm fields. We are surrounded by a sea of green all summer and into fall harvest. Both of us enjoy working in our garden, tending to our boxwoods and fruit trees. Bob also keeps busy with cutting grass on our John Deere lawn tractor. Even I take turns cutting on the tractor to help him out.
For all of us, staying at home has restored more simple interests, like gardening and cooking. Family time is more important than ever. I hope you will try and enjoy a few of my new favorites.
CREOLE SHRIMP ÉTOUFFÉE
In Italy, this dish is called Pollo al Marsala Lombardo (Chicken Marsala) and made without cheese. With the addition of cheese and green onions, it is an Italian-American version. The capital of Lombardia is Milano (Milan). The regional cuisine is based on butter, lard, pork, veal, and Risotto Milanese. If you want to serve this for company, prepare it in the morning, refrigerate, and let sit on your counter for 30 minutes before baking. Serve with risotto, or pasta, or even roasted potatoes and a green salad.
Izetta's Southern Cooking
Étouffée is a dish found in Creole and Cajun cuisine. Étouffée roughly translates to 'smother'. Creole food contains tomatoes of some type, where Cajun food generally does not.
The origin of Creole is a combination of French, Spanish, and Italian heritage. Creole cooking does not use a dark roux as Cajun cooking does, but they both start with the Holy Trinity (onion, bell pepper, and celery). Serve this with crusty French bread, hot sauce, and a green salad.