Italian Style Pork cutlets — jovina cooks

Pork Cutlets 2-3 servings {easily doubled or tripled} Ingredients 5-6 lean pork cutlets,½ inch thick 2 tablespoons Dijon mustard 1/2 cup unseasoned Panko breadcrumbs 1/2 teaspoon dried thyme Black pepper 1 tablespoon olive oil 2 plum tomatoes, sliced thin 5-6 slices of mozzarella cheese Directions Spread the mustard evenly over the pork. Sprinkle the thyme…Italian Style … Continue reading Italian Style Pork cutlets — jovina cooks

15 Favorites for Your Summer Edible Garden

Chicken Cordon Bleu For Dinner — jovina cooks

Easy Chicken Cordon Bleu 4 servings Ingredients 4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds) 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 6 ounces sliced Swiss cheese (4 slices) 4 ounces thinly sliced Black Forest ham 1 cup all-purpose flour 2 large eggs 2 tablespoons milk 1 cup fine […] … Continue reading Chicken Cordon Bleu For Dinner — jovina cooks

Cook this: Blistered green beans with tomatoes, pounded walnuts and raw summer squash from Ruffage — National Post

Our cookbook of the week is Ruffage by chef, writer and former farmer Abra Berens. Over the next two days, we’ll feature another recipe from the book and an interview with its author. The key to pan roasting green beans that keep their crunch and viridescence is doing so as quickly as possible, says Abra Berens. … Continue reading Cook this: Blistered green beans with tomatoes, pounded walnuts and raw summer squash from Ruffage — National Post

America’s Food-Spanish — jovina cooks

The term “Spanish-American” is used to refer to Americans whose ancestry originates directly from Spain. Spanish Americans are the longest-established European-American group with a continuous presence in Florida since 1565 and are the eighth-largest Hispanic group in the United States of America. The emigration of great numbers of Spaniards from Spain during the last decades […] … Continue reading America’s Food-Spanish — jovina cooks