LEMON & PARMIGIANO CHICKEN OVER ARUGULA
Big Mamma's Italian-American Cooking
CREOLE SHRIMP ÉTOUFFÉE
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.
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.
When in Italy, my favorite meal to order in a ristorante is Chicken Milanese. This time I added the addition of Parmigiano cheese and lemon zest to the breading to give it a little different twist. Serving it over a bed of arugula and is a very popular entree in Positano, Italy. I added radicchio and fennel. I served this with roasted new potatoes but risotto would also be delicious.
Lee's Kitchen Tips:
When frying any meat or vegetable, use an oil with a high smoke point, such as avocado oil, peanut oil, or coconut oil. Save your good extra-virgin olive oil for salads and drizzling on finished dishes.
Izetta's Southern Cooking