Cuban Picadillo

 

Picadillo is a traditional dish in Spain and many Latin American countries.  Several variations exist, but this recipe is based on the Cuban style picadillo.

 

Served over saffron rice with a side of black beans, this is serious comfort food in our house.  My husband LOVES this dish.  As well as my not-quite-2 year old!

 

This is an easy and cost efficient meal to make for a crowd.  The leftovers reheat well and can be used as filling for empanadas, tacos, or as sloppy joes.  All around comforting and versatile dish!  Here's how I make it.

 

 

Feel free to substitute ground turkey if you want.  I sometimes do and it turns out great!

 

 

Start by browning the meat.  While that is working, chop the bell peppers, onion, and garlic.

 

Drain the meat if necessary and add in the onions and peppers.  Cook for a few minutes then add in the garlic.  Continue to cook for another minute or two.

 

Next add in the remaining ingredients.

 



 

Bring it up to a good simmer, then reduce the heat to low and simmer for 45 minutes.  The raisins need time to plump up and all the flavors to combine.

 

Serve over saffron rice with a side of black beans and you have a (semi) authentic Cuban meal!  Fried plantains go amazing with this as well. 

 

 

Hope you'll give it a try!

 

Cuban Picadillo

• 2 lbs ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 6 cloves of garlic, minced
• 1 packet Goya Sazon with Coriander and Annatto (this stuff)
• 1 tsp cumin
• 1 tbs paprika
• 2 tbs Badia Complete Seasoning (this stuff)
• 1 tsp oregano
• 1/4 tsp coriander
• 1/2 tsp garlic powder
• 2 tbs sugar
• 1/2 cup raisins
• 1/2 cup stuffed olives
• 1 15 oz can tomato sauce
• 1 14.5 oz can diced tomatoes
• 2 tbs red wine vinegar
• salt and pepper to taste

In a large pan, brown the ground beef.  Drain if necessary. 

Add diced onions and bell peppers.  Cook for a few minutes.  Add in minced garlic and continue to cook for another minute.

Add in remaining ingredients and bring to a good simmer.  Reduce heat to low and continue to simmer with lid slightly ajar for 45 minutes.

Serve over rice with a side of beans.

Enjoy!!!

 

 

Cranberry Apple Bread

 

I have a confession to make...

 

I hate baking. 

 

All the measuring, powder, soda, salt, altitude, humidity, etc.  I just can't handle the exactness.  I like to add a pinch of this, a little bit of that, and a touch more of this until it tastes how I want it to taste.  None of that measuring mess.

 

That being said, quick breads are the exception.  I live for banana bread and all variations!  Not too sweet and not too time consuming, it is the perfect dessert for me. 

 

Here is how I make a quick bread with cranberries which have just now made a showing in the produce department of my local grocery store.

 

 

Assemble the ingredients.

 

Note I am using self rising flour.  By all means, if you feel like using all purpose and adding powders and sodas, go for it.  But I like to keep it as simple as possible, and it rises just fine for me.

 

 

In a large bowl, stir together the dry ingredients.  Use a fork to mash and break up the brown sugar clumps of you have any.

 

In another bowl, combine your wet ingredients as well as the lemon zest.

 

Add the wet ingredients to the dry and stir to just combine. 

 

 

Fold in your rinsed cranberries.

 

 

Pour into a loaf pan and bake at 350 degrees for 60 minutes, or until a toothpick inserted into the center comes out clean.  Cool completely before cutting.

 

This is a basic recipe that you can adjust to your taste.  Replace the apple juice with orange juice and add orange zest for a cranberry orange bread.  Nuts make a great addition as well.  You could also substitute the butter for apple sauce for a lighter version. 

 

Cranberry Apple Bread

• 2 cups self-rising flour
• 3/4 cup white sugar
• 1/2 cup packed light brown sugar
• 1 egg, beaten
• 1/4 cup butter or margarine, melted
• 3/4 cup apple juice
• 1 tsp vanilla extract
• 1 1/2 cups fresh cranberries (about half a bag)
• Zest of one lemon

Preheat oven to 350 degrees.

In a large bowl, combine flour and sugars.  In a separate bowl, combine egg, butter, apple juice, vanilla extract, and lemon zest. 

 

Pour the wet ingredients into the dry ingredients and stir until just combined.  Fold in cranberries.

 

Spray a loaf pan with nonstick spray.  Pour in batter.

 

Bake at 350 degrees for 60 minutes, or until toothpick inserted into the middle comes out clean.  Cool completely before cutting.

 

Enjoy!!!

Taco Seasoning Mix

 

I love giving and receiving homemade gifts for Christmas!  The time and thought that goes into a homemade gift makes it worth more than anything that could be bought in a store in my opinion.  Well except diamonds.  Diamonds win hands down.

 

I like to make my own taco seasoning.  It's so convenient to always have a big jar in the pantry at all times.

 

Here is a combined recipe and gift idea!  I ran across these little glass jars with clamp lids at the grocery store for $1.  I found the jars with shaker tops at the local dollar store.

 

 

Measure all the spices in large bowl and stir to combine.  One recipe below will make about 15 tablespoons and season 5 pounds of meat.  Double or quadruple the recipe to suit your needs.  Each of my little clamp jars held about 9 tablespoons of seasoning mix and the shaker top jars held about 12 tablespoons. 

 

Add some curling ribbon and a little label and voila!  Cute and useful gift.  I don't know any family that doesn't like tacos!

 

The boxes, ribbon, and little bows all came from the dollar store.  I found the mini cards at CVS.  I used a hole punch in the corner and threaded the ribbon through.
 

 

Hope you'll give it a try!

 

(Friends and family, act surprised when you open your gift this year!)

 

Taco Seasoning Mix

• 5 tbs chili powder
• 2.5 tsp garlic powder
• 1.25 tsp onion powder
• 1.25 tsp chipotle chili powder
• 2.5 tsp oregano
• 2.5 tsp paprika
• 7.5 tsp cumin
• 5 tsp Badia Complete Seasoning (or Goya)
• 3 tsp black pepper
• 1.5 tsp kosher salt

In a large bowl, stir to combine.  Store in airtight container(s).

 

To use for tacos:
 

Brown meat and drain.  Return to pan.  Add 3 tbs and 1/4 cup of water per pound of meat.  Simmer for 5-10 minutes.

 

Enjoy!!!

Hot Pickled Sausages

 

I love hot sausages.  Fire crackers, Tijuana Mama's, etc.  But what in the world is "mechanically separated chicken"???! 

 

Scary stuff.

 

One day, while perusing Pinterest, I thought to myself "There must be a recipe for these sausages somewhere!"  I sampled a few and added a little of this, took away a little of that, and this is what I came up with! 

 

These are perfect football food.  Or poker night food.  Or just eat-the-whole-jar-when-the-kid-goes-to-bed-and-wash-them-down-with-a-beer food. 

 

 

Assemble the ingredients. 

 

 

In a small pan, bring the liquid, spices, and sugar to a boil.

 

Meanwhile, thin slice half an onion.  Peel and thin slice the garlic cloves.  In a quart jar, layer the sausages, onion, garlic, and jalapeno slices. 

 

 

When the liquid has come to a boil, remove from the heat and pour into the jar.  Screw on the top and refrigerate for at least 24 hours.  The longer, the better!

 

You can absolutely adjust the spice to your taste.  I like them hot!  Feel free to omit the cayenne and cut back on the crushed pepper. 

 

Hot Pickled Sausages

• 1 lb package of cocktail smokies
• 1/2 onion, sliced
• 2 cloves garlic, sliced
• 1/2 cup water
• 1 1/2 cups white vinegar
• 1/4 cup brown sugar
• 2 tsp crushed red pepper
• 1/2 tsp cayenne pepper
• 10 pickled jalapeno rings
• 1 tbs pickling spice

In a small pan, bring the water, vinegar, sugar, pickling spice, red pepper flakes, and cayenne to a boil.

In a quart mason jar, layer sausages, onion, garlic, and jalapeno slices.  Pour liquid into jar and screw on top.  Refrigerate for at least 24 hours.

 

Enjoy!!!