Skillet Pork Chop Dinner For Two — jovina cooks

Pork 2 boneless loin pork chops, about 1 inch thick, all fat removed 2-3 tablespoons flour 1/2 teaspoon dried Italian seasoning Salt and pepper 2 tablespoons butter Vegetables 1 medium zucchini, cut into 1-inch cubes 4 large white mushrooms, quartered 1 garlic clove, minced 2 jarred roasted red peppers, drained and sliced Sauce 1/2 cup […] … Continue reading Skillet Pork Chop Dinner For Two — jovina cooks

A New Series-America’s Food

Looking forward to the recipes and info you share in this new series

jovina cooks

America is a land of many cultures. Our ancestors came from around the world to settle here and that is what makes our country so unique and diversified. This diversity is also obvious in our food and I feel it is so important to preserve those recipes. It was one of the reasons I started my blog seven years ago because I had hoped to preserve my family’s Italian recipes for those who came after me.

Growing up in NJ, I took for granted the pizzeria downtown for Friday night dinner, the bagel shop for Sunday breakfast and the taco stand for a quick lunch. In just about any city in America, it is relatively easy to find: Lebanese, African, Ethiopian, Chinese, Mexican, Greek, Indian, French, Japanese, Italian, Polish, Korean, Vietnamese, Jamaican, etc. food. Each wave of immigrants has brought a new level of food identity and traditions to our…

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Paneed Cutlets with Creole Sauce — jovina cooks

The pronunciation is PAH-nay and the name indicates cutlets that are breaded and fried. The term “panne” comes from the French word for bread, “pain” and/or the Spanish term “pan” for the same. This is a common recipe made in New Orleans cuisine and served with a Creole Sauce. The sauce definitely elevates these simple […] … Continue reading Paneed Cutlets with Creole Sauce — jovina cooks

End Of The Season Grilling — jovina cooks

Grilled Rib-Eye Steaks 2 servings Ingredients Sauce 2 tablespoons balsamic vinegar 1 minced green onion 1 tablespoon extra-virgin olive oil plus more for steaks and grill 1/8 teaspoon dried crushed red pepper 1 tablespoon chopped fresh Italian parsley 1/2 tablespoon drained capers 1/2 teaspoon fresh thyme leaves Steaks Two 3/4-inch-thick grass-fed rib-eye steaks 1 garlic […] … Continue reading End Of The Season Grilling — jovina cooks

Sole Meunière For Two — jovina cooks

Meunière refers to both a sauce and a method of preparing fish. The word itself means “miller’s wife”. To cook something à la meunière is to first dredge the fish in flour and then saute in butter, chopped parsley, and lemon. The first time Julia Child ate sole meunière was in 1948 at La Couronne […] … Continue reading Sole Meunière For Two — jovina cooks