Picadillo

 

Picadillo originated in Spain to use up leftover meat and later brought to the New World by explorers.  The Cuban people made it a part of their culinary tradition (as well as other latin countries).  In Tampa, back in the day, the Spanish, Cuban and Italian people were an integrated community and learned to cook the meals of the others.  I guess you could call it Ybor City food.  I was so lucky to grow up with all that awesome food!

Picadillo is one of those meals I grew up on and reminds me so much of my nana.  I was always fascinated watching her cook, would stand next to her so close that she would almost step on me.  The smell of Picadillo takes me back to that kitchen with her.

It must be eaten on white rice!

This recipe was written for a large family.  I have to figure out how to adapt it to a meal for one.

Ingredients

4 lbs. of ground sirloin or round
1 large chopped onion 

1 large chopped green bell pepper
8 large cloves of garlic crushed
2 1/2 8 oz. cans tomato sauce
extra virgin olive oil (little to brown meat)
1-1/2 tsp oregano
3-4 tbsp large capers with some of the juice 
28 sliced stuffed olives 
1 small individual box of raisins (I don't always use this)
3 large bay leaves

Instructions

Brown the meat in just a small amount of olive oil.

Remove some of the fat. 

Add the remaining ingredients when meat is browned. 

Cover and simmer for 1 hour.

Let it sit about 15 minutes to marinate the flavors before serving. 

Serve over white rice.

Pimento Cheese

 

Source: Victor Caine

Pimento Cheese is one of those things I can eat with a spoon.

It can be used as a base for all kinds of dishes.  Click here for all meals using Pimento Cheese in my blog.

Ingredients

4 ounces cream cheese (softened)

4 ounces diced pimento

2 ounces mayonnaise

8 ounces sharp white Cheddar cheese

Salt & pepper to taste

Instructions

Place cream cheese and mayonnaise in a large mixing bowl and beat at medium speed until thoroughly combined

Add cheddar cheese

Mix till combined

Add pimentos 

Season to taste with salt and pepper

Chicken Alfredo Baked Ziti

Photo source: Gimme Some Oven

Anything Alfredo is good for me!

This recipe looks delicious and easy to make.

For the recipe source page, click here.

 

Stuffed Pizza Bread

The photo says it all.  We make our own version of stuffed pizza bread and love it.  

There is another type of stuffed pizza bread that we make.  Instead of rolling it like a cinnamon roll, we bake the dough flat, like for a regular pizza. 

After the dough is baked and cooled, cut in half.

Make a pocket for stuffing by cutting the bread through the center, leaving the edges intact, like a pita pocket. Stuff with your favorite filling, top with cheese, reheat in the oven until the cheese is melty.

Our favorite filling is broccoli steamed with garlic, mixed with lots of parmesan and mozzarella cheese.  We have made several other versions . . . ham and cheese, turkey and cheese, italian sausage with peppers, onions, cheese and the traditional pizza ingredients . . . we love them all. Fillings can be made of anything that you love.  Even plain ole cheesy bread is awesome!

Either way you stuff your pizza, they make awesome appetizers, snacks or a meal. It is an excellent appetizer to take to a party.

The following recipe comes from The Italian Dish (link follows recipe).  Visit their website for more photos of the method for the pictured version of stuffed pizza bread.

Stuffed Pizza Bread
makes 2 loaves of pizza bread

You can make the dough the day before, let it rise and then refrigerate it.  Bring it to room temperature before proceeding with the recipe.  For the tomato sauce, just use whatever you like for pizza sauce. You can use a good canned tomato sauce, tomato puree, pizza sauce or even a marinara sauce if you want. Because you are using instant yeast, there is no need for a proofing step.

Ingredients:

For the dough:
1½ cups warm water
1 teaspoon instant (fast acting) yeast, like Rapid Rise
½ teaspoon sea salt or kosher salt
1 tablespoon extra virgin olive oil 
2½ cups flour (I used half AP flour and half bread flour)

For the pepperoni filling:
4 ounces pepperoni
½ cup tomato sauce
3 ounces (about 1 cup) shredded mozzarella

For the sausage filling:
½ pound sausage 
¾ cup diced onion
1 tablespoon extra virgin olive oil
2 garlic cloves, grated
½ teaspoon red hot chili pepper 
salt and pepper
½ cup tomato sauce
6 ounces fresh mozzarella, sliced

For the topping:
1 egg
2 teaspoons poppy seeds (optional) 

Instructions:

Make the dough:  In a large bowl, add the water, yeast, salt and oil.  Blend. Add most of the flour, reserving about ¾ cup.  Blend well.  I like to use my KitchenAid mixer with the dough hook for this.  Alternatively, you can use a heavy wooden spoon. Slowly add the rest of the flour in until you get a dough that doesn't stick to the sides or bottom of the bowl.  Add more flour, by tablespoon, until you get the right texture for the dough - not too dry, but not too sticky.  You can take it out of the bowl and finish it on the counter, kneading it to get the right feel.  

You will know the dough is done when it is not so sticky that it comes off on your hands but when it still feels slightly moist, like Play-Dough.  Put it in a clean bowl that has been sprayed with a little cooking spray or a teaspoon of olive oil.  Cover tightly with plastic wrap and let rise for an hour and a half.  If you are making the dough the day before, just pop it in the fridge at this point. Bring it to room temperature the next day before proceeding.

Line two baking sheets with parchment paper.  In a small bowl, whisk the egg with two teaspoons of water until well blended.  Set aside, along with a pastry brush.

For the pepperoni pizza:  My husband likes the pepperoni to be roasted before I assemble this bread. You don't have to do this, but it's a nice touch because it crisps up the pepperoni.  If you want to do this, just line a baking sheet with foil and roast the pepperoni for about 6 or 7 minutes at 400 degrees F.  Let cool a little.  Lower oven temp to 375 degrees F.

Divide the dough in half.  Roll out one half on a lightly floured surface with a rolling pin to a rectangle, about 15" x 10".  Transfer the dough to a parchment paper lined baking sheet.  Spread the ½ cup tomato sauce on the pizza dough, leaving about an inch perimeter.  Sprinkle the cheese on the sauce and place the pepperoni slices on top.  Fold the ends of the rectangle in slightly and then roll up the long end of the rectangle, forming the loaf.  Try to keep the loaf seam side down.  Brush with some of the egg wash and sprinkle 1 teaspoon of poppy seeds on top. 

For the sausage pizza:  Brown the sausage in a fry pan.  Remove the sausage and drain if there is a lot of fat, but don't wipe out pan.  Fry the onions in the oil gently until soft, about 5 minutes.  Add the garlic and fry for about one more minute.  Add the sausage, a little salt and pepper to taste and the chili pepper.  Blend well and allow to cool a little.

Roll out the other half of the dough on a lightly floured surface with a rolling pin to a rectangle, about 15" x 10". Transfer the dough to a parchment paper lined baking sheet.  Spread the ½ cup tomato sauce on the pizza dough, leaving about an inch perimeter.  Lay the mozzarella slices on top and then the sausage mixture.  Fold the ends of the rectangle in slightly and then roll up the long end of the rectangle, forming the loaf.  Try to keep the loaf seam side down.  Brush with some of the egg wash and sprinkle 1 teaspoon of poppy seeds on top. 

Bake the loaves about 25 - 30 minutes at 375 degrees F until golden brown on top. 

Let sit for 5 minutes before slicing and serving. 

Photo and Recipe Source: The Italian Dish