Makes 4-6 servings
1 lb beef top round steak sliced wafer thin for milanesa
1 1/2 cups almond flour
1 tbsp salt
1 egg, whisked
4 tbsp EVOO
1. Add almond flour and salt to a plate and stir with a fork to combine.
2. Cut milanesa into individual steaks if not already cut.
3. Heat a pan on medium and add 2 tbsp EVOO.
4. Dip steaks into the egg and then flour and carefully add to pan. Cook each side for about 5 minutes until crispy. Add 2 tbsp EVOO and repeat steps until all steaks are cooked.
5. Squeeze a bit of lime on to each steak.
Serve with a side of avocado slices and Mexican cauliflower rice!
I know summer may not be the best time to share a soup recipe (especially here in Texas 😦 ), but this one is worth the heat! It has all the delicious flavors of tortilla soup without the tortillas.
Makes about 6 servings
3 small chicken breasts, or 1 1.5 large chicken breasts
1 large onion, chopped
1 green zucchini, diced
1 yellow summer squash, diced
1 14.5 oz can fire roasted crushed tomatoes
48 oz no salt or low sodium chicken broth
2 tbsp EVOO, divided
1 tbsp and 1/4 tsp salt, divided
1 tbsp Mexican oregano
1/4 tsp black pepper
1. In a large stock pot, add 1 tbsp EVOO and onions and cook for 3-4 minutes on medium-high heat until onions become translucent and soft.
2. Add in zucchini, squash, tomatoes, chicken broth, 1 tbsp salt and Mexican oregano and bring to a boil. Lower heat to medium, cover and simmer for 20 minutes.
3. Heat a skillet over medium heat. Season chicken breasts with 1/4 tsp salt and black pepper and add to skillet.
4. Scoop out about 1/4 cup of the broth from the soup and pour it into the skillet to keep the chicken moist. Cook chicken for 12-15 minutes, turning chicken at the halfway point, until chicken is cooked all the way through.
5. Remove chicken to a plate or cutting board and use two forks to shred the chicken into bite-sized pieces.
6. Add chicken to the soup pot.
Happy Independence Day! I’m so excited for this long weekend! What are your holiday plans? Barbecuing, swimming, biking or watching fireworks displays? I’m hoping to partake in a bit of everything this weekend. San Antonio has several July Fourth festivities going on all over the city, I just hope the rain doesn’t ruin them!
If you plan on escaping the heat this weekend and forgoing the barbecue pit, try my super simple Slow Cooked Pork Carnitas. The best part of making these carnitas is that there’s always leftovers for breakfast! Pork and sweet potatoes are wonderful together. Add a bit of onions and top it with an egg and you have a delicious, beautiful meal.
Pork and Sweet Potato Hash
Makes 2 servings
3/4 cup leftover slow cooked pork
1 large sweet potato, diced
1/4 of a sweet onion, chopped
2 tbsp EVOO
Salt and pepper to taste
Optional: Sunny-side up eggs and scallions for garnish
1. Add EVOO to a pan and turn on heat to medium-high.
2. Carefully add sweet potatoes and onions to the pan. Cover and cook for 15 minutes, tossing every 5 minutes, until potatoes are cooked.
3. Stir in pork and cook for 2 minutes until pork is heated. Add salt and pepper to taste.
4. Serve with a sunny-side up egg and scallions.
Summer is always a very busy time for me with out of town family visits and trips, so it’s really nice when I get to spend an entire weekend at home doing nothing. This past weekend I spent my time binge-watching House of Cards and old movies on Netflix. It was awesome. I also made this amazing cilantro lime cauliflower rice. 😀
Makes 4-5 Servings
1 head of cauliflower
2 tbsp unsalted grass-fed butter
2 cloves of garlic, minced
1 cup cilantro
1 cup no salt or low sodium chicken broth
1 tsp salt
1/2 tsp black pepper
1. Remove stems and leaves of cauliflower and cut florets into large pieces. Grate the florets by hand with a box grater.
2. Add butter to a pan and turn on heat to medium. Stir in garlic and cook for one minute.
3. Add in cauliflower and chicken broth. Cover and lower heat to medium-high and cook for 10 minutes.
4. Stir in cilantro, salt, pepper and lime juice and turn off heat.
I can’t believe we’re already in June and Father’s Day and Fourth of July are just around the corner! I’m so excited to share the perfect ribs recipe for any summer holiday. I must admit, this is my husband’s recipe for ribs and I absolutely love it when he makes them. These fall off the bone ribs are so juicy and tender with the perfect amount of sweet and spicy flavors, there is no need for bbq sauce. These ribs will fool anyone into thinking you spent hours marinating the meat and barbecuing outside on the grill. We like to eat ours with a side of baked sweet potatoes, roasted broccoli, salad or coleslaw. Enjoy!!
Oven Baked St. Louis Style Ribs
Makes about 8 servings
Rack of St. Louis style pork ribs (about 4 lbs)
4 tbsp organic coconut sugar
4 tbsp coarsely ground black pepper
3 tbsp sea salt
1. Preheat the oven to 300 degrees and line a baking sheet with 2 pieces of foil (shiny side facing up).
2. Peel off the tough membrane that is on the bony side of the ribs.
3. Combine sugar, pepper and salt in a bowl. Apply seasoning mixture to each side of the ribs.
4. Lay ribs meat side down on foil lined baking sheet and cover completely with 2 pieces of foil (shiny side facing down). Crimp the edges of the foil tightly around the ribs.
5. Place in oven and cook for 2 hours and 45 minutes.
6. Remove from oven and turn oven setting to broil.
7. Remove foil and ribs from baking sheet and cut ribs into your desired serving size (about 2 ribs per serving).
8. Line baking sheet with a clean piece of foil and transfer the ribs back to the baking sheet.
9. Broil in oven for 3 minutes. Remove ribs from oven, carefully turn them over and repeat on other side. Ribs should be slightly crispy on the outside and tender on the inside when done.