Recipes

Chicken with Lemons

• 8 thin chicken cutlets – pounded
• 2 eggs beaten, with salt and pepper added to taste
• 3 cups of flour, with salt and pepper added to taste
• 1 cup corn oil, with a drizzle of olive oil for flavor
• 3 tablespoons butter
• 3 cloves garlic – diced
• Salt, freshly ground black pepper and garlic powder to sprinkle on each layer
• 4 large, firm lemons (washed and rinsed). Slice 2 lemons paper-thin. Cut remaining 2 lemons in half for squeezing.
• 1/2 bunch of Italian parsley – chopped fine
• 1 tablespoon capers
• 1 cup dry white wine

1. Dip cutlets into egg mixture.  Let excess egg drain.
   Press cutlets into flour.
   Sauté cutlets in large fry pan in hot oil until golden.
   Drain on paper towel.  Turn off heat when done frying. 
   Note:  If serving this dish buffet-style, cut cutlets into thirds now.  (Smaller pieces don’t require knives to eat.)
2. Discard about 2/3rds of oil in fry pan. 
   Add butter to remaining oil, melt and stir.
3. Layer cutlets in pan, adding salt and pepper to taste, garlic (or garlic powder), lots of lemon juice, lemon slices and parsley to each layer.
   Repeat layering until all cutlets are used up.
   Add wine and capers.
4. Bring to a quick boil.  Cover. 
   Lower heat and simmer covered for 30 minutes.
   Remove from heat.
   Spoon sauce from bottom of pan evenly over top layer of cutlets.
5. Let rest 15 minutes or more before serving

Giambotta (Vegetable Stew)

• 1/2 cup extra virgin olive oil (reserve 1/4 cup)
• 1 green pepper – cored, seeded and cut into bite-size pieces
• 1 medium size onion –  diced
• 1/2 lb. string beans – rinsed, ends removed and cut into thirds
• 1 potato – peeled and diced
• 1 medium size, firm eggplant – peeled and cut into bite-size pieces
• 3 zucchini – unpealed, rinsed, cut into bite-size pieces
• 1 yellow squash – unpealed, rinsed, cut into bite-size pieces
• 4 cloves garlic – cut small
• 4 fresh plum tomatoes cut up; or 1  14-1/2 oz. can Italian plum tomatoes (crushed with fork)
• Salt, black pepper and garlic powder to taste
• Oregano (just a dash)
• Optional:  1 small can (5 oz.) tomato juice

1. Heat 1/4 cup olive oil in a 5 - 6 quart Dutch oven (reserve remaining 1/4 cup oil).  Sauté onion and green pepper until softened (about 6 – 8  minutes).
2. Add in layers (with a dash of salt, pepper and garlic powder between each layer):  string beans, potato, eggplant, zucchini, yellow squash, garlic, tomatoes and reserved 1/4 cup oil.
3. Cover and bring to a boil.
   Lower heat to simmer and cook covered for 30 minutes.  Stir.  Watch that it doesn't stick to bottom of pot. 
4. After 30  minutes, turn over vegetable layers to mix.
   If too dry, add a little water.
   Add dash of oregano.  Stir.  Check for seasoning. 
   Optional:  add 1 small can of tomato juice to boost the flavor and add a bit more of a tomato taste.
   Cover and simmer on "low" for another 30 minutes.
5. Remove from heat to rest for about 15 minutes before serving.
6. After plating, drizzle a little olive oil over each dish.  Perfect!
7. Serve with grated cheese and a loaf of crusty Italian bread.
   Mmm!  This is a hearty meal in itself.
   Leftovers are great over pasta.