Supper

A big pork roast with carrots, cabbage, cilantro, basil, and dried fennel all from the garden.  No room for potatoes, I'll have to boil those alongside. 

The only problem is that I put it in the crockpot too late in the day.  I have now transferred it to the oven in the hopes that we can eat before bedtime!

Palomilla Steaks

This is a revised recipe. I had to rearrange a few things to accommodate my allergies. Palomilla steaks are a Cuban dish, with tons of flavor.

Palomilla Steaks

Marinade:

2 T vinegar
4 T olive oil
1 tsp marjoram
2 T finely chopped cilantro
1 tsp cumin

4 steaks, thinly sliced (sirloin is recommended but I used chucks and they were really nice)
Salt and pepper to taste

4 T butter
1/4 C finely chopped parsley
Juice of 2 limes

Marinate steaks 4 hours in the fridge. I like to put the marinade in a gallon zipper bag then rotate and squish at hourly intervals to be sure of coverage.

Heat skillet to medium high and fry steaks until crispy on the outside and a tiny bit firm to the touch-2 to 4 minutes, depending on the thickness of the steaks.

Remove steaks, turn off heat, then melt butter in hot pan. Add parsley and lime juice and pour over steaks. Black beans and rice are the best companions but I baked a couple of potatoes to eat with the beans. I just heated up the beans and added a bit of chili powder, cumin, and some chopped cilantro.

Very yummy! I have a small piece of my steak left that I'm going to reheat for lunch today. Makes my mouth water just thinking about it.

Baked Chicken Recipe

Most of the time I dislike chicken breasts. They tend to be dry and get that way fast in that short period between done and overdone. I developed this recipe last week when I needed something for a church potluck that I could eat, too. I didn't let anyone know it was "special" and it was gone in a hurry.

Baked Chicken Breasts

4 boneless skinless chicken breast halves
2 T butter
1 T olive oil
1/2 cup potato starch
1/4 tsp paprika
1/4 tsp celery salt
1/4 tsp ground coriander
Salt and pepper

Cut chicken pieces in half, season with salt and pepper. Pound with the flat side of a meat mallet between two sheets of wax paper. Mix together potato starch, paprika, celery salt and paprika. Dredge chicken in mixture and brown in butter/olive oil. Lay pieces in a casserole dish. Stir water into leftover dredge, pour in skillet. Whisk until smooth, adding more water if necessary to make a smooth sauce. Pour sauce over chicken and bake at 350 degrees for 25-30 minutes. Serves 4.