What’s for Dinner? (¿Qué es para la cena)

PicadilloPicadillo

  • 3 tbsp olive oil
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • 3 cloves fresh garlic, pressed
  • 1 lb lean ground beef
  • 4 oz ham
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp garlic powder
  • ½ cup tomato sauce
  • ½ cup white cooking wine
  • 4 tbsp Pimiento-stuffed green olives (optional)
  • ¼ cup raisins (optional)
  • ½ cup capers (optional)
  • 2 small potato (peeled cut into 1/4 cubes)

1) Heat the olive oil in a large skillet over medium heat. Saute the onion, green pepper and garlic until the onion is translucent.

2) Ground the beef and ham together (food processor).

3) In a separate pan place meat mixture and add cumin, salt, oregano and garlic powder, brown lightly (then drain).

4) Add the cooked meat to the sautéed mixture and simmer for five minutes on low.

5) Add the rest of the ingredients and continue cooking until meat is tender and completely cooked through. About 20 to 25 minutes.

6) Fry potatoes until golden brown.

7) Serve over white rice and top with potatoes.

Serving Size: 4 to 6

*The secret to Cuban food…come close…(whisper) DON’T RUSH IT! Cuban food needs time to marinate or saute or simmer….whatever you want to call it…just take your time, then enjoy!

 

What’s for Dinner?

Broccoli Cheddar Soup
(Panera Bread Copycat Recipe)
Ingredients
  • 1 tablespoon butterBroccoli and Cheddar Soup
  • ½ medium chopped onion
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • 1 ½ cups fresh broccoli
  • ½ to 1 cup of carrots, finely chopped
  • ¼ teaspoon nutmeg (optional, I don’t add it in my soup)
  • 8 ounces grated sharp cheddar cheese (Sargento is my favorite, NOT finely grated)
  • salt and pepper to taste
Instructions
  1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the remaining butter and flour over medium heat for about 3 minutes.
  2. Slowly whisk in the chicken stock and then the half and half. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are TENDER.
  4. For a smoother soup puree, I use my hand-held blender and give it a few blends to break up some of the broccoli. My husband prefers the chunks, so I make sure to leave a few whole pieces for him.
  5. Add nutmeg (optional), salt and pepper (optional) and sharp cheddar cheese. Let the cheese melt, usually takes 2 to 3 minutes and then serve.

Serves about 4 (depending on your portion size) 😉