Paola’s Recipes

1. Sancocho de siete carnes:

Ingredients
 1 lb beef for stews flank, chuck, or round [0.45 kg]
 1 lb goat meat [0.45 kg]
 1 lb pork sausage longaniza [0.45 kg]
 1 lb pork for stews belly, or chump end [0.45 kg]
 1 lb chicken [0.45 kg]
 1 lb pork ribs [0.45 kg]
 1 lb bones from a smoked ham [0.45 kg]
 Juice of two limes
 1 tsp cilantro or parsley chopped
 1/2 tsp oregano powdered
 1 tsp garlic mashed
 1 1/2 tsp salt
 4 tbsp oil corn, peanut, or canola
 2.5 quart water [2.5 lt]
 1/2 lb yam ñame cut into 1-inch pieces [0.23 kg]
 1/2 lb West Indies pumpkin auyama cut into 1-inch pieces [0.23 kg]
 1/2 lb taro yautia cut into 1-inch pieces [0.23 kg]
 3 unripe plantains 2 cut into 1-inch pieces
 1/2 lb cassava cut into 1-inch pieces [0.23 kg]
 2 corn cobs cut into 1/2-inch slices, optional
Instructions
1. Cut all the meat into small pieces. Coat the meat with the lime juice (except the
pork sausage).
2. Place the beef in a large bowl and add the cilantro, oregano, garlic, and half a
teaspoon of salt. Rub meat to cover with the spices. Marinate for at least half an hour.
3. In a large pot heat the oil over medium heat, add the beef and stir (be careful
with hot oil splattering). Cover and and simmer for 10 minutes. Add a few tablespoons
of water if it looks like it might burn.
4. Add the pork and simmer for 15 minutes, adjust water when necessary. Add the
rest of the meat to the pot (except for the chicken) and simmer for another 15 minutes,
adding tablespoons of water as needed to prevent it from burning.
5. Add the remaining meat and simmer for another 5 minutes, adding tablespoons
of water as needed to prevent it from burning.
6. Add 2 quarts of water to the pot and bring to a boil. Add the ñame, auyama,
yautía and the two plantains that you had previously cut. Simmer covered for 15
minutes.
7. Grate, or scrape with the knife the remaining plantain to make it into a pulp, add
to the pot. Add all remaining ingredients (minus the salt) and add water as it becomes
necessary to maintain the same level. Stir regularly to avoid excessive sticking.
8. Simmer until the last ingredients you added are cooked through.
9. Season with salt to taste. Serve hot with white rice, slices of avocado and garnish
with hot sauce or agrio de naranja

2. Citrus Pulled Cochinita Pibil

Yield: Serves 6 on tacos, 4 as a main

Ingredients:

Roast Pork:

 3-4 pounds pork butt roast (bone-in preferred), trimmed of extra fat
 2 teaspoons kosher salt
 1 teaspoon ground ancho chile
 2 medium onions, diced

Citrus Sauce:

 3 oranges, juiced  1/4 cup canola oil

 3 limes, juiced  1-2 jalapeno(s)
 3 lemons, juiced  1 1/2 teaspoon kosher salt
 Zest from 1 orange  1 teaspoon dried Mexican oregano
 Zest from 1 lime  1 teaspoon ground ancho chile
 1 teaspoon honey
 1/2 teaspoon ground black pepper
 1/2 teaspoon cumin
 1/8 teaspoon cayenne
  Zest from 1 lemon
 6 garlic cloves
 2 bunches cilantro

Steps:

1. For the Roast Pork: Preheat oven to 450.

2. Mix salt and ancho in a small bowl and sprinkle over the pork. Rub the salt and
ancho onto all sides of the meat.
3. Spread diced onions across the bottom of a medium roasting pan or casserole.
Place the meat on top of the onions, fattest side up, and slide the roasting dish
into the oven, uncovered.
4. Roast for 1 hour, or until the meat is well browned.
5. Reduce heat to 350, cover, and bake for an additional 4 hours. The meat should
be extraordinarily tender and easily fall apart with a fork.
6. Shred the meat with a fork, and discard any bone, excess fat or connective
tissue.
7. For the Citrus Sauce: Place in a food processor or blender the citrus juices and
zests, garlic, cilantro, oil, jalapenos, salt, Mexican oregano, ancho, honey,
pepper, cumin, and cayenne. Blend the sauce until well combined.
8. Dump the citrus sauce over the shredded pork, and mix thoroughly. Garnish
with fresh citrus and jalapeno slices. Serve immediately or keeps well in the
fridge for up to a week.

3. Ripe Plantain Boats (Canoas) with eggplants:

Ingredients:

 2 tablespoons of vegetable oil (corn,

peanut, soy) to grease tray
 6 very ripe plantains , peeled (skin must
be partially black)
 1 teaspoon of salt
For the filling

 2 tablespoons of olive oil

 2 large onions , diced finely
 3 cloves of garlic , crushed
 1 red bell pepper , diced
 2 large eggplants , washed and diced
(unpeeled)
 6 large tomatoes , diced
 1/2 teaspoon of cayenne pepper
 1 1/2 teaspoon of salt , or to taste
 1/4 teaspoon of dry , crushed oregano
 1/4 teaspoon of pepper , or to taste
 3/4 cup of grated cheddar
 1 tablespoon of sliced chives
Instructions

1. Grease baking tray with oil. Set aside.

2. Boil the plantains, adding the salt to the water. Remove from the water, slice
along their length and pull apart to create the boats. Place on the baking tray and set
aside.
3. Heat oven to 350ºF [175 ºC]
For the filling

1. Heat olive oil over low heat. Add onions and cook stirring until they turn
translucent. Add garlic, bell pepper, tomatoes, and eggplants and mix. Cover and
simmer until the vegetables are cooked through and all liquid has evaporated.
2. Season with cayenne pepper, salt to taste, oregano, and pepper to taste.
3. Divide the filling between the plantains. Top with the cheddar cheese.
4. Bake until cheese is bubbly and starts to turn golden brown (about 20 mins.).
5. Garnish with the chives and serve.

Notes

For a vegan version, leave out cheese, or use a vegan substitute.

SIf you don’t like spicy food, don’t add the cayenne pepper

4. Stuffed Steak Rolls

INGREDIENTS

Makes six.

 2 tablespoons canola oil, divided

 3 tablespoons chopped garlic
 2 sweet onions, such as Vidalia,
chopped
 2 cups mushrooms, thinly sliced
 ½ tablespoon kosher salt
 ½ tablespoon freshly ground black
pepper
 2 pounds flank steak
 Kosher salt
 Freshly ground black pepper
 1 (4-ounce) package baby spinach
 9 slices provolone cheese
 PREPARATION

Preheat oven to 350°F.

Heat one tablespoon of the oil in a pan over medium-high heat. Combine the
garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all
of the moisture has evaporated and the onions are caramelizing, 15–20 minutes.
Remove from heat and set aside.

Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture
on top, spreading it evenly across the steak. Sprinkle the spinach on top,
followed by the slices of provolone. Press down lightly to compress the spinach.
Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of
the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice
the steak roll into six equal rolls.

Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side
for one to two minutes, then flip. Sear the second side for about one minute, then
bake for 10–15 minutes, until medium rare.

Remove the toothpicks, then serve!

5. Chicken & chorizo jambalaya

Ingredients
 1 tbsp olive oil
 2 chicken breasts, chopped
 1 onion, diced
 1 red pepper, thinly sliced
 2 garlic cloves, crushed
 75g chorizo, sliced
 1 tbsp Cajun seasoning
 250g long grain rice
 400g can plum tomato
 350ml chicken stock

Method
1. Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken
breasts for 5-8 mins until golden.
2. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp
Cajun seasoning, and cook for 5 mins more.
4. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and
350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

6. Summer-in-Winter Chicken

Ingredients

 1 tbsp olive oil

 4 boneless skinless chicken breasts
 200g pack cherry tomatoes
 3 tbsp pesto
 3 tbsp crème fraîche (half fat is fine)
 fresh basil, if you have it

Method

1. Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving
it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue
cooking for 12-15 mins until the chicken is cooked through. Season all over with a little
salt and pepper.
2. Halve the tomatoes and throw them into the pan, stirring them around for a couple of
minutes until they start to soften. Reduce the heat and stir in the pesto and crème
fraîche until it makes a sauce. Scatter with a few basil leaves if you have them, then
serve with rice and salad or mash and broccoli

7. Mustard-Stuffed Chicken

Ingredients
 125g ball mozzarella, torn into small pieces
 50g strong cheddar, grated
 1 tbsp wholegrain mustard
 4 skinless boneless chicken breast fillets
 8 smoked streaky bacon rashers

Method
1. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit
into the side of each chicken breast, then stuff with the mustard mixture. Wrap each
stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the
chicken together. Season, place on a baking sheet and roast for 20-25 mins.
 8. Creamy courgette (Zuchini) lasagne

Ingredients
 9 dried lasagne sheets
 1 tbsp sunflower oil
 1 onion, finely chopped
 700g Zuchini (about 6), coarsely grated
 2 garlic cloves, crushed
 250g tub ricotta
 50g cheddar
 350g jar tomato sauce for pasta

Method
1. Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne
sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then
drizzle with a little oil to stop them sticking together.
2. Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the
courgettes and garlic and continue to fry until the courgette has softened and turned
bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat
the tomato sauce in the microwave for 2 mins on High until hot.
3. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then
pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter
with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is
tender and the cheese is golden.

9. ONE POT CHICKEN FAJITA PASTA

INGREDIENTS
 3 Tbsp olive oil, divided
 1 lb boneless, skinless chicken breasts, cut into 1/2 - 1 inch pieces
 2-3 Tbsp fajita seasoning (taco seasoning works too)
 1 large yellow onion, peeled and diced
 2-3 bell peppers, any variety, sliced into 1 inch long strips
 5 cloves garlic, minced
 2 cups reduced sodium chicken stock
 1/2 cup heavy cream
 10 oz can diced tomatoes and green chiles (like Rotel brand)
 8 oz dried penne pasta (or other short cut pasta)
 kosher salt and black pepper, to taste
 lime wedges, for garnish
 sliced green onions, for garnish
 minced fresh cilantro, for garnish
INSTRUCTIONS
1. Add 1 1/2 tablespoons olive oil to dutch oven or 12" skillet and heat over MED HIGH
heat. Add chicken, sprinkle with half of the fajita seasoning and cook about 2 minutes.
Turn chicken pieces over (or give it a good stir) and cook the other side for another 1-2
minutes. Remove chicken to a plate and set aside.
2. Add remaining 1 1/2 tablespoons olive oil to dutch oven and add in onions and
peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes,
until softened and slightly charred. Add garlic, stir, and cook about 30 seconds, then
remove vegetable mixture to the plate with the chicken and set aside.
3. Pour in chicken stock, heavy cream, diced tomatoes and chiles, pasta, and a pinch of
salt and black pepper. Use a wooden spoon to carefully loosen the browned bits from
the bottom of the skillet and bring to a boil. Once boiling, reduce heat to a low boil
(usually about a MED LOW heat should work), cover, and cook about 15 minutes,
stirring occasionally.
4. After 15 minutes, most of the cooking liquid should be absorbed. If it's not, cook
another 3-5 minutes. Return the chicken and vegetables to the pot and stir to heat
through.
5. Serve garnished with diced green onions and minced fresh parsley or cilantro and with
a squeeze of a lime wedge

10. Italian Potato Wedge Nachos

INGREDIENTS
 1 (24-oz.) package frozen
rosemary garlic oven fries
 1 sliced zucchini
 3 slices chopped bacon
 2 (8-oz.) boneless, skinless
chicken breasts
 1 tsp. italian seasoning
 Kosher salt and black pepper
 2 tbsp. olive oil
 1 1/2 c. shredded Italian five-
cheese blend
 1 pt. Grape tomatoes, halved
 1 Chopped Garlic Clove
 2 tsp. balsamic vinegar
 1/3 c. Torn fresh basil leaves

YIELDS:4 servings
 DIRECTIONS

1. Preheat oven to 475°F. Bake rosemary garlic oven fries, zucchini, and bacon
in a single layer on a lightly greased baking sheet, stirring once, 15 minutes.
2. Meanwhile, season chicken breasts with Italian seasoning, and kosher salt
and black pepper. Cook in 1 tablespoon olive oil in a medium skillet over
medium-high heat until cooked through, 5 to 6 minutes per side; chop. Push
potatoes to middle of baking sheet and top with chopped chicken and Italian
five-cheese blend. Bake until cheese is melted, 3 to 4 minutes.
3. Meanwhile, toss together grape tomatoes, garlic, 1 tablespoon olive oil, and
balsamic vinegar. Season with kosher salt and black pepper. Spoon tomato
mixture and basil over potatoes. Serve immediately.

11. Sausage, Mushroom, and Black Olive White Pizzas

INGREDIENTS
1/4 c. grated Parmesan
3 tbsp. olive oil
1 garlic clove, chopped
1 (10-oz.) ciabatta baguette, halved
2 fully cooked Italian-style chicken sausage links, thinly sliced
3/4 c. sliced mushrooms
1/4 c. sliced black olives
1 1/2 c. shredded mozzarella
4 c. baby spinach
1 tbsp. fresh lemon juice
4 tbsp. olive oil
1/2 tsp. red pepper flakes (optional)
YIELDS:4 servings

DIRECTIONS

1. Preheat oven to 425°F. Stir together Parmesan, 3 tablespoons olive oil, and
chopped garlic clove.
2. Halve ciabatta baguette lengthwise and cut into 4 pieces. Place on a foil-lined
baking sheet and top with cheese mixture. Top with Italian-style chicken
sausage links, mushrooms, and black olives. Sprinkle with shredded
mozzarella. Bake until golden, 10 to 12 minutes.
3. Meanwhile, toss together baby spinach, lemon juice and olive oil, and red
pepper flakes (optional). Season with kosher salt and black pepper. Top pizza
with spinach mixture. Serve immediately.
Important Links:

https://www.countryliving.com/food-drinks/g648/quick-easy-dinner-recipes/?slide=72