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Picadillo
Spanish Rice
Green Salad with Lemon Shallot vinaigrette
Cuban Bread
Oreo Cake
Cuban Picadillo
My mother made picadillo regularly when I was growing up in Florida. I absolutely love the combination of flavors! This recipe is easy to make, but be aware that it makes A LOT! I usually freeze half of it to have later, when I’m pressed for time. I found this recipe on mylifeasamrs blog and adapted it. It doesn’t include raisins as my mother’s did, so you can throw those in if you want to add another layer of flavor ~ 1/2 cup should do it. My husband isn’t a fan, so I left them off this time. Serve picadillo over rice with either cuban or french bread. Buen provecho!
2 TBSP extra virgin olive oil
1 green pepper, diced
1 medium sized onion, diced
4 cloves garlic, minced
3 pounds ground beef
2 tsp salt
1 1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp black pepper
3-4 dried bay leaves
1/2 cup dry white wine
1 can diced tomatoes
8 oz tomato sauce
5.75 oz jar of pimento stuffed green olives (about 1 cup)
4 oz jar of chopped pimentos
2 TBSP capers







MIXED GREENS SALAD with lemon shallot vinaigrette
I got this dressing from the editor of Bon Appetit magazine years ago. It’s super easy and quick, and it became my go-to dressing immediately. Perfect light dressing for a summer evening.
Mixed greens
Dressing:
1 large shallot clove, minced
2 TBSP lemon juice
1 TBSP rice wine vinegar
Salt, to taste ( I usually use ~ 3/4 tsp)
1/3 cup extra virgin olive oil Tear the greens roughly and place in a large salad bowl. In a small bowl, place the shallot, lemon juice, rice wine vinegar and salt.
Whisk. Allow to sit for at least 15 minutes. Whisk in the olive oil and then pour over your greens.
My favorite dressing!
OREO CAKE (Adapted from twopeasandtheirpod) What I SHOULD serve with the picadillo is flan, but I needed to make a birthday cake, so THAT’S what’s for dessert tonight. It’s not cuban, but it’s pretty darn good.
Chocolate Cake:
2 cups granulated sugar
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup buttermilk (or use milk + 1 TBSP vinegar to = 1/2 cup)
1 tsp pure vanilla extract
1 cup butter
1/4 cup cocoa powder
1 cup hot water
1 cup chopped Oreo cookies
Cream Cheese Frosting:
1 – 8 oz. package cream cheese, at room temperature
1/2 cup butter
4 cups powdered sugar, sifted
1 tsp vanilla extract
Oreo cookies, chopped for topping the cake








