Packed with pork, black beans, plantains and spices, Caribbean Pork Stew is a great option when you’re looking for something delicious and different, with a kick!

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If you’re a fan of flavorful dishes, you’ll definitely love this recipe for Caribbean Pork Stew. It packs a punch, but it’s easy enough to cut back on the heat by adjusting how much spice you add.

Also, keep in mind that the spiciness will increase quite a bit as this dish sits in the refrigerator. So, if you have any leftovers, make sure you’re prepared for the increasing heat when you eat it again the next day.

How to prep Plantains

If you’ve never used a plantain before, you might be surprised to realize that it doesn’t peel easily like a banana. In fact, it’s virtually impossible to peel a plantain with the traditional method. What I’ve found to work best is to cut the unpeeled plantain into slices.

Then, I cut a slit in each individual slice and the peel peels right off.

From there, you can cut the slices into quarters (as in this recipe) or use as whole slices.

If you’ve never used plantains before, don’t let them scare you from making this recipe. I think you’ll be pleasantly surprised with just how tasty they are!

You’ll love the gourmet flavors of Chicken with Brown Butter & Capers almost as much as you’ll love the minimal ingredients and time needed to make this amazingly delicious main course.

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The delicate, savory flavors in this dish make it a winner with everyone in our household. We have one child who can never get enough capers (she’ll literally eat them by the spoonful right out of the jar) and one who really doesn’t care for them. So, those 2 always do an exchange when it’s Chicken & Capers night – trading an extra piece of chicken for all of the capers.

How to properly pound chicken breasts

The secret to success with this dish is pounding the chicken as thin as possible. You want as close to paper-thin as you can get! Trust me – the more time you spend on this process, the better the final dish will be.

Here’s the process I use to pound chicken breasts:

1. Line a plastic cutting board with wax paper.
2. Butterfly cut each chicken breast.
3. Place one cut chicken breast one top of the wax paper on the cutting board. Cover with another piece of wax paper.
4. Using either a meat mallet or a rolling pin, pound the chicken for about 60 seconds. It should start to thin and spread.
5. Flip chicken over with the wax paper in place on both sides and pound for another 30 seconds or so, until the chicken is nice and thin.
6. Repeat with remaining chicken breasts until done.

Once all of the chicken is pounded, you’ll be ready to start the dredging and cooking process.

One thing you’ll want to keep in mind is that pounded chicken breasts cook very quickly so you’ll want to make sure you keep a close eye on your skillet.

How to serve Chicken with Brown Butter & Capers

You can easily turn this recipe into a complete, all-in-one meal by doubling the brown butter & caper sauce ingredient. Then, serve the chicken and the extra sauce over cooked angel hair pasta or other starch of your choice.

This Steak & Roasted Vegetable Quesadillas with Chimichurri recipe features a mind-blowingly delicious combination of sautéed veggies, steak, chimichurri sauce and cheese your whole family will love!

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I’ve always loved the endless possibilities that quesadillas provide. If it tastes good with cheese and can be folded inside a tortilla, it is ripe for the quesadilla treatment!

Prepping the Quesadillas

The assembly and cooking process of quesadillas can feel a little labor-intensive. That’s why I always prefer to prep the filling in advance whenever possible. For this recipe, you can prep the Steak & Roasted Vegetable filling, as well as the Chimichurri sauce, in advance.

Both the filling and the sauce can be refrigerated for 2-3 days before prepping the quesadillas. They can also be frozen if you want to prep further in advance.

Assembling the Steak & Roasted Vegetable Quesadillas with Chimichurri

When you are ready to make the quesadillas, make sure you give yourself at least 15 minutes to assemble and cook them. It’s best to work in an assembly-line fashion and continue assembling as you cook.

You’ll start the quesadilla process by buttering one side of each tortilla. While your skillet or griddle warms up, start putting them together.

Sprinkle a handful of cheese on the un-buttered side of a tortilla. Then, spoon on a heaping portion of the steak and roasted vegetables. Next, drizzle some Chimichurri sauce on top.

Fold the topped tortilla in half and place on the heated skillet or griddle. Cook for about 3 minutes per side, until the cheese is melted, the filling is warm and the outside is golden brown.

This is a great time to get your kids involved in the kitchen – they can butter the tortillas, sprinkle on the cheese, and/or spoon on the fillings.

Note: you can use bottled Chimichurri sauce if you’d like. However, I much prefer the fresh flavor of homemade. Here is my Homemade Chimichurri Recipe.