Recipe(tried): Cuban Skillet Chicken, Nelson's Black Beans, Tomato-Basil Salad, and Lemon-Cranberry Cakes

Hello Everyone,

What a beautiful day this Sunday has turned out to be...clear and sunny skies with a gentle breeze. I almost fell asleep out back, then I remembered I had to bake a cake.

Today we are in the mood for some good "home-style" creole Cuban food, we decided on Cuban Skillet chicken fragrant of garlic and oranges and smothered in those delectable, mouth-watering golden brown sweet onion slices, Nelson's Black Beans with white rice, a nice fresh tomato salad with balsamic and a drizzle of olive oil with fresh basil leaves from the garden and a Lemon-Cranberry Cake to enjoy with coffee afterwards. The chicken has been marinading since last night and the beans have been in a pot of water also since last night. I can't wait for the aromas....

CUBAN SKILLET CHICKEN
serves 4

4 boneless, skinless chicken breasts
2 sour oranges
1 tsp. salt
1 tsp. black pepper
3 garlic cloves, pressed
1 tsp. ground coriander
1 tsp. dried cilantro
2 Tbsp. olive oil
1 onion, thinly sliced

Use a plastic container with a lid so that the chicken can be marinated overnight in refrigerator.

Put chicken in container, drizzle oil over to coat, squeeze the oranges of juice over, add garlic and all other ingredients and toss lightly to cover completely. Cover with lid and let marinade overnight.

Next day, in a skillet with a little bit of olive oil, put chicken in to brown with marinade, cook over med heat for about 10 mts. Put onion slices in and cook til nicely browned. Cover with a lid and watch chicken does not burn.

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NELSON'S BLACK BEANS

1 (14 oz.) bag of Goya Black Beans
3 green peppers
1 medium Vidalia or Texas Sweet onion
3 to 4 garlic cloves, minced
2 bay leaves
1 oz. white vinegar
1 oz. dry sherry (vino seco)
1 tsp. salt
1/4 tsp. pepper
1 cup olive oil

Soak the beans with 2 green peppers that have been cored and quartered. (Soak overnight) Water should amply cover the beans.
Chop the onion, green pepper and add to a skillet with olive oil and minced garlic and bay leaves. This is the sofrito. Saute for about 10 mts. over med high heat.

Pour the beans into a pressure cooker, add the sofrito, 1 tsp. of Superior Touch Ham base bouillion and the vinegar, sherry, salt and pepper. CLose it up and cook for 35 mts.

When done and steam is let out, put the green peppers in a blender with 1 cup of beans and 1/2 cup of bean sauce. Blend, add this back to the pot, stir and put back on stove on low for another 20 mts. while you cook your rice.

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TOMATO AND BASIL SALAD WITH BALSAMIC DRESSING

2 to 3 tomatoes, sliced
4 to 5 basil leaves
olive oil
balsamic vinegar
salt and pepper to taste

Arrange sliced tomatoes on a platter, sprinkle the basil leaves over and drizzle balsamic vinegar and olive oil all over. Sprinkle with salt and pepper. Serve at room temperature.

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LEMON-CRANBERRY CAKE

After Thanksgiving and Christmas, I always watch for the excess cranberry bags to go on sale, I stock them in my freezer so that I may use all year round.

2 1/4 cups frozen cranberries*
2 sticks (1 cup) butter, softened
1 1/2 cups sugar
grated zest and juice of 2 lemons
3 eggs
3 cups flour
1 cup sour cream
1 1/2 tsp. baking soda
FOR THE GLAZE:
2 cups confectioner's sugar
1/2 cup fresh lemon juice

Preheat oven to 350 degrees F. Butter a bundt pan.

In a mixing bowl, cream the butter, sugar and lemon zest til light in color. Add the lemon juice, eggs and 1 cup of flour. Mix at med. speed till well blended. Add the sour cream and another cup of flour and baking soda. Mix at low til no traces of flour remain.

Combine the frozen cranberries with the remaining cup of flour. Fold this mix into the batter. Spoon the thick dough into the prepared bundt pan.

Bake for 1 hour or until a toothpick inserted in middle comes out clean. Cool for 15 minutes in pan. Then invert. Let cake cool completely before glazing.

Make glaze by mixing confectioner's sugar and juice together til smooth. Drizzle all over.

*When you use the frozen cranberries, they will not sink to the bottom of the cake.