So Serena over at Serena Bakes Simply from Scratch nominated me for the Versatile Blogger Award! I’ve been following Serena for a while now and love all of her dishes (especially the baked goods since I’m not much of a baker). In fact, right now she’s featuring homemade marshmallow fluff in homemade chocolate snack cakes. Um, hello? Totally delicious.
My personal recent favorite from her blog is the pineapple upside down cake so make sure to check it out.
7 Things About Me:[typography font="Nobile" size="14" size_format="px"]
- I read fast, like super-fast. As in it takes me about 30 – 45 minutes to get through 100 pages. You think it’d be a good thing but it’s not because I end up going through way too much books and our apartment is busting at the seams!
- I’m goofy and completely random. Examples: I’ve often been known to dance in grocery store aisles (much to my husband’s dismay), sing (badly) to various songs – one of the most epic being Pocahontas’ ‘Colors of the Wind’, and my conversation subjects always jump around (and if you’ve been reading my blog I’m sure you’ve noticed all my little ‘side notes’…and yes I will stop a conversation and literally say ‘Side note…”)
- I used to be obsessed with mythology. In 4th grade I taught myself how to read/write hieroglyphics and knew all the myths/stories about Greece, Egypt, and the Norse.
- When I was little I used to watch the X-Men cartoons. I was really sad as I got older and realized I didn’t have mutant powers.
- I have always been in love with dogs and usually own at least one. My baby now is Ms. Foxy Brown:
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- I’ve got two sides to me (maybe it’s because I’m a Pisces) – the cluttered go with the flow and the hyper organized everything must be planned side. On the one hand, I love doing things spontaneously and will often jump to various projects/things as they interest me. On the other hand I’ve currently got a 28 page document for meal planning (with recipes, ideas, and past and future weekly meals), and will study the menu before heading to any restaurant so I can decide on both my and my husband’s meal (because I’m indecisive and usually want to try at least two different things). Thankfully, my husband is awesome and doesn’t mind that I always pick his entrée.
- My family’s childhood nickname for me was “Big Baby” and on visits back to the Philippines my favorite street foods are chicken intestines, chicken feet , and palamig (although I can’t do balut).
Alright so enough about me and let’s get on to the recipe.
Anytime I think about picadillo I always default to the Filipino version because that’s what I’m used to. But there are multiple versions of picadillo and this version is a Latin American take with the added bonus of being made in a slow cooker (perfect for those nights I have class).
This version is bursting with beef, pepperoni, corn, tomatoes and raisins. Actually it totally reminded me of a different twist on chili.
On the side a green salad is perfect but if you can’t resist, definitely think about serving it over some rice. Picadillo is also traditionally stuffed in peppers or served in tacos. Many Latin American versions also have olives but I don’t like olives (weird, huh?) so I didn’t add any.
- ½ Tbsp canola oil
- ¾ lb at least 95% lean ground beef
- 3 oz mini turkey pepperoni, or use full sized ones and chop down
- ½ Tbsp chili powder
- 1 tsp cumin seeds, crushed
- 1 tsp oregano
- ½ tsp chipotle chili powder or smoked Spanish paprika
- ¼ tsp allspice
- ¼ tsp cinnamon
- ¼ cup chicken stock or water
- 1 Tbsp tomato paste
- 1 Tbsp red wine vinegar
- 1 small onion, diced
- 1 poblano pepper, diced
- 1 jalapeno, diced (seeded for less heat)
- ½ cup frozen corn kernals, thawed
- ¼ cup chopped raisins
- 2 Tbsp drained capers
- 5 cloves of garlic, minced
- 14 oz can petite diced tomatoes
- Salt and Pepper, to taste
- ¼ cup chopped fresh cilantro, for garnish
Heat oil in a large skillet over medium high heat. Add beef and cook, breaking it up for 4 – 5 minutes until browned. Drain any excess fat off. Add in mini turkey pepperonis, chili powder, cumin, oregano, chipotle chili powder, allspice and cinnamon; continue to cook while stirring until the spices are fragrant, about 1 – 2 minutes. Stir in stock, tomato paste and vinegar until well combined. Transfer the mixture to a 3 to 4 quart slow cooker. Stir in salt, pepper, onion, peppers, corn, raisins, capers, garlic and tomatoes with their juice. Cover and cook on High for 4 hours or Low for 8 hours. Adjust seasoning to taste and garnish with cilantro.