I really like cooking with cube steak beef cutlets. They allow for easy portioning, are fairly lean, can be prepared in a number of ways and lend themselves to cooking creative, easy meals. I've already shared my Italian Meat Patties and Swiss (Mock) Steak recipes last year. I have another recipe to share today for Mexican Cube Steaks. Like my previous recipes using cube steak, the longer you leave this in the oven, the tenderer the meat and greater the flavor.
What you need:
Beef Cube Steaks
Hatch Green Chile Enchilada Sauce
Ro-tel Original Diced Tomatoes and Green Chiles
Corn (I like using corn on the cob)
Shredded Cheese
Putting it together:
Shuck the corn, removing as much of the silk as possible. Place the cube steak in a single layer in an oven proof pan. Pour the green chile sauce over the meat, then pour the Ro-tel over the sauce. Place the corn around the cube steaks. Cover the pan and place in a 350 degree oven. I allow this to cook for an hour, minimum. If you have more time, go ahead and leave it in the oven. If you like cheese, add it to your enchilada cube steak just before you serve your meal.
I've lost nearly 50 pounds, so I wanted a recipe with great enchilada flavor but without the carbs. If you aren't watching your weight, you may want to prepare some tortillas to enjoy when you plate up your meal.
Most of you know that I have a passion for knitting - lace items in particularly. This pattern has become a favorite among all that I've knitted. It is Spire by Leila Raabe who designed it for Brooklyn Tweed.
The yarn was a new brand for me to knit with - Northbound Knitting Superwash BFL Fingering - but I already have plans to purchase more next week when I visit The Tinsmith's Wife, in Comfort, Texas. It knits up beautifully and worked out awesomely well for this wrap. I was able to purchase 3 skeins of Midnight colorway and one of Nocturne.
I decided to work the darker colors first and work my way out to the lightest at the edge. It very nearly worked out perfectly, except that I was shy about 4 inches of the Nocturne in completing the lace border and had to revert to the darker colorway to finish the project. It really isn't as noticeable as my intentional photo shows but rather it blends beautifully due to the fabulous dyeing of this company. I have about 80 hours of knitting in my Spire. It blocked out to 56" square and used nearly 1750 yards of yarn.
Of note, this is also one of the first patterns I've knit and allowed myself to be the model. I have recently lost over 45 pounds (Weight Watchers and lots of walking!) and am just now getting comfortable with being photographed. My husband, Kelly, is the photographer for all photos where I'm modeling the shawl.
What you need:
Sugar Snap Peas
Pour about 1/4 cup of your favorite flavor and brand of oriental cooking sauce over the seasoned beef cube steaks which have been cut into strips and placed in a baking dish. Cover and bake (350 degrees if you only have an hour). 
If you are using a slow-cooker on low or a lower oven temperature and leaving to cook all day, go ahead and add the veggies over top the beef and sauce. Alter the vegetables to suit your family's tastes. The noodles add some optional crunch when sprinkled on top of the cooked dish. Fix some rice to have with your Oriental Cube Steaks and enjoy!
