This is a cuban-style sloppy joe. I've had it solo or with rice or even served on tacos, pitas and garlic bread slices. It's one of my favorite meals. traditionally it is served with raisins in it. I sort of skip that part.
Picadillo
2 1/2 pounds ground beef
4 cloves garlic, minced
1 (28 ounce) can tomato sauce
1/2 cup stuffed green olives
1/4 cup brine from olive jar
1/2 teaspoon garlic powder
1 tablespoon adobo seasoning
1/2 teaspoon black pepper
Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally. If you are serving over bread cook down longer to soak in more of the liquid.
This is even better after being refridgerated over night.
10.11.2009
8.18.2009
Beer-poached Salmon
I don't know if there is a real recipe like this, but it's quick and easy and it comes out very well. It's a variation on my usual fish and rice recipe.
Oven preheat to 400F
1lb Atlantic Salmon fillet (presumably it'll work with any "red" fish)
1 cup white rice
1/2 cup barley
a few pats of butter
1 cup beer
1/3rd pkge frozen corn
2 cups water
Pour the rice, corn, and barley into a 9x13 pyrex dish. Distribute pats of butter on top, and lay the salmon fillet (thawed) on top. Pour the water and beer over the top.
Cover with tin foil and bake for 1hr.
The rice will cook while the fish cooks, and it'll absorb flavors from fish and beer. The fish absorbs the flavor from the beer and ends up fall-apart tender.
For the alcohol-sensitive, like me... there is probably not enough alcohol content left to bother with after being heated to 400F for an hour like that. At any rate, I had no response to it, and even the alcohol content of shrimp scampi will make me sleepy.
Oven preheat to 400F
1lb Atlantic Salmon fillet (presumably it'll work with any "red" fish)
1 cup white rice
1/2 cup barley
a few pats of butter
1 cup beer
1/3rd pkge frozen corn
2 cups water
Pour the rice, corn, and barley into a 9x13 pyrex dish. Distribute pats of butter on top, and lay the salmon fillet (thawed) on top. Pour the water and beer over the top.
Cover with tin foil and bake for 1hr.
The rice will cook while the fish cooks, and it'll absorb flavors from fish and beer. The fish absorbs the flavor from the beer and ends up fall-apart tender.
For the alcohol-sensitive, like me... there is probably not enough alcohol content left to bother with after being heated to 400F for an hour like that. At any rate, I had no response to it, and even the alcohol content of shrimp scampi will make me sleepy.
8.15.2009
Kitty's Meatloaf
This is my mom in law's favorite meatloaf. She requests it as a special occasion dinner no matter what the occasion or options. It has a sweet flavor between the maple sausage and red bell pepper that even the kids like. Also a great way to sneak in veggies.
Kitty's Meatloaf
1 (10 ¾ oz.) cream of mushroom soup, divided
1 egg, slightly beaten
1 1/2 lb meat loaf mix meat (beef/pork)
1/2 lb Jimmy Dean Maple Sausage
1/2 cup finely chopped onion, divided
½ cup fine dry breadcrumbs with Romano Cheese
1/3 cup chicken broth
1 1/2 cup white mushrooms, diced, divided
1/8 cup diced sweet red bell pepper
2 tablespoons dry brown gravy mix
2 cloves garlic, minced, divided
2 green onions, chopped
1/2 teaspoon sage
pinch of basil
pinch of paprika
1/4 teaspoon white pepper
1/4 teaspoon fine sea salt, divided
3/4 teaspoon fresh ground black pepper, divided
1 tablespoon olive oil
Preheat oven to 375°. Mix ½ cup soup, meats, breadcrumbs, egg, 1 cup of mushrooms and bell pepper, gravy mix, basil, 3/4 of the garlic and onion, half the salt and black pepper together and form into a loaf. Place in a loaf pan and press down firmly. Bake for 4o minutes.
In a small saucepan mix the remaining onions, garlic, green onions and mushrooms with the olive oil and sautee until tender. Set aside. Pour off the drippings from the meatloaf into the saucepan after 40 minutes. Return meatloaf to the oven and bake until golden brown on top or 10 minutes longer.
Mix the remaining soup with the drippings and the sauteed vegetables. Cook over medium low heat until warmed through, stirring often so the sauce doesn't seperate.
Kitty's Meatloaf
1 (10 ¾ oz.) cream of mushroom soup, divided
1 egg, slightly beaten
1 1/2 lb meat loaf mix meat (beef/pork)
1/2 lb Jimmy Dean Maple Sausage
1/2 cup finely chopped onion, divided
½ cup fine dry breadcrumbs with Romano Cheese
1/3 cup chicken broth
1 1/2 cup white mushrooms, diced, divided
1/8 cup diced sweet red bell pepper
2 tablespoons dry brown gravy mix
2 cloves garlic, minced, divided
2 green onions, chopped
1/2 teaspoon sage
pinch of basil
pinch of paprika
1/4 teaspoon white pepper
1/4 teaspoon fine sea salt, divided
3/4 teaspoon fresh ground black pepper, divided
1 tablespoon olive oil
Preheat oven to 375°. Mix ½ cup soup, meats, breadcrumbs, egg, 1 cup of mushrooms and bell pepper, gravy mix, basil, 3/4 of the garlic and onion, half the salt and black pepper together and form into a loaf. Place in a loaf pan and press down firmly. Bake for 4o minutes.
In a small saucepan mix the remaining onions, garlic, green onions and mushrooms with the olive oil and sautee until tender. Set aside. Pour off the drippings from the meatloaf into the saucepan after 40 minutes. Return meatloaf to the oven and bake until golden brown on top or 10 minutes longer.
Mix the remaining soup with the drippings and the sauteed vegetables. Cook over medium low heat until warmed through, stirring often so the sauce doesn't seperate.
8.14.2009
Peanut Butter Chocolate Snack Cake
Because my boys love their peanut butter chocolate everything.
Peanut Butter Chocolate Snack Cake
1 1/2 cups light brown sugar, packed
1/2 cup peanut butter
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour (6 ounces)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk (8 ounces)
2 ounces unsweetened chocolate, melted
Grease and flour an 8-inch square baking pan. Heat oven to 350°. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.
Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect.
Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely.
Peanut Butter Chocolate Snack Cake
1 1/2 cups light brown sugar, packed
1/2 cup peanut butter
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour (6 ounces)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk (8 ounces)
2 ounces unsweetened chocolate, melted
Grease and flour an 8-inch square baking pan. Heat oven to 350°. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.
Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect.
Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely.
Cloven Snickerdoodles
My favorite cookies are Snickerdoodles with a lil secret ingredient: cloves.
Cloven Snickerdoodles
½ cup butter substitute
½ cup crisco
2 eggs
1 ½ cup sugar
2 ¾ cup flour
2 teaspoon cream of tartar
1 teaspoon baking soda
¼ t salt
2 teaspoon cinnamon
extra sugar with a pinch of ground cloves
Preheat oven to 375°. Mix butter, Crisco eggs and 1 ½ C sugar together thoroughly. Sift flour, tartar, baking soda, cinnamon and salt together. Add the two mixes together and then roll into walnut sized balls. Roll balls in sugar and cloves then flatten with fork tines. Place the balls on an ungreased cookie sheet 2 inches apart and bake for 8 to 10 minutes.
***For Christmas cookies I half the size of the cookies and bake just until edges are brown. These make good thumb print style cookies.
Cloven Snickerdoodles
½ cup butter substitute
½ cup crisco
2 eggs
1 ½ cup sugar
2 ¾ cup flour
2 teaspoon cream of tartar
1 teaspoon baking soda
¼ t salt
2 teaspoon cinnamon
extra sugar with a pinch of ground cloves
Preheat oven to 375°. Mix butter, Crisco eggs and 1 ½ C sugar together thoroughly. Sift flour, tartar, baking soda, cinnamon and salt together. Add the two mixes together and then roll into walnut sized balls. Roll balls in sugar and cloves then flatten with fork tines. Place the balls on an ungreased cookie sheet 2 inches apart and bake for 8 to 10 minutes.
***For Christmas cookies I half the size of the cookies and bake just until edges are brown. These make good thumb print style cookies.
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