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

America’s Culinary Food Stories-New England Clam Chowder

Southwest Stuffed Peppers For Dinner — jovina cooks

Stuffed Peppers This past weekend I grilled a whole chicken and, of course, there were leftovers. The leftovers made a delicious filling for the peppers. Here is the link to the grilled chicken and my recipe for Ranch Salad Dressing. Ingredients 2 large bell peppers 1/2 cup water Filling 1 cup of shredded cooked chicken […] … Continue reading Southwest Stuffed Peppers For Dinner — jovina cooks

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

Italian American Classic – Puttanesca Sauce — jovina cooks

“Alla Puttanesca” literally means “in the style of a whore” in Italian. The name famously refers to prostitutes, with stories (most of them debunked by historians) attributing the connection to the fact that the dish was quick to make between clients, or so aromatic it helped prostitutes attract them. However, it is an Italian sauce […] … Continue reading Italian American Classic – Puttanesca Sauce — jovina cooks