Picadillo – Normy Cooks!

So when Normy’s Titi Michy came for New Years she made us Picadillo and I LOVED IT. So we decided to try to make it at home. So Normy decided he wanted to make it.

Recipe

2 cups onion, diced

2 cups green pepper, seeded and finely chopped

I Don’t have time for pictures! I am cooking here WOMAN!

2 tablespoons olive oil for sautéing
4 cloves garlic, minced

2 pounds ground beef
3 large roma tomatoes, chopped

1 teaspoon cumin, ground
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 cup green olives, chopped
1/3 cup raisins
1/2 teaspoon salt and black pepper (to taste)
(Normy cut this recipe in half, as it was just us 2 and we didn’t need as much as the recipe called for).

Before we start cooking, one must have some wine…

Some Malbec please

When cooking in Jamie’s kitchen, one must do this…

and this… (I taught him well)

Sauté onion and green pepper in olive oil

in a large frying pan.

Sauté about 5 minutes,

until the onion is softened, then add the garlic and ground beef.

Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.

Add the tomatoes,

cumin, cinnamon, cloves (optional) and oregano.

Reduce heat to low, cover and simmer for about 15 minutes.

Add olives

and raisins

and simmer 5 minutes longer. Salt and pepper to taste.

Serve hot over white rice

and in our house the person who cooks doesn’t do the dishes. The person who doesn’t cook does the dishes and that lucky person was me…

I HATE DOING THE DISHES!

This totally sucks!

this is why I cook all the time…so I don’t have to do the lame dishes!

Thai Glazed Chicken Lettuce Wraps

Recipe

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root (I used pickled ginger)

4 cloves garlic, minced

1 large red bell pepper, seeded and very thinly sliced

1 cup packaged shredded cabbage and carrot mix (I only got cabbage mix)
3 scallions, chopped on an angle

1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Thinly slice the chicken into strips and sprinkle with grill seasoning. (I cut mine into cubes)

Heat a large skillet to screaming hot. Add vegetable oil,

then chicken.

Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic,

peppers,

cabbage mix

and scallions

and stir-fry another 2 minutes. Add plum sauce

to glaze the mixture,

toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.