picadillo, part ii

Picadillo Recipe From Bettys Cook NookThe Big Deal About Picadillo

In 2014 I posted this original picadillo recipe which remains a family favorite. This recipe makes a welcomed “second spin” on the original via my main squeeze: the puffy taco.

I routinely obsess about eating my favorite puffy tacos from my childhood chomping grounds of San Antonio’s Teka Molino where my Mom “Betty” grew up eating bean rolls for a nickel. She was barely 3 years old when “Tekas” opened in 1937!

This week while I was catching up with my Cousin Jennifer about newsworthy topics like puffy tacos she confirmed that the usual beef mixture inside the Teka puffy taco is in fact picadillo, which is anything but “just” ground beef! The flavors are unmistakably from south of the border and make a signature part of the best puffy tacos you’re likely to encounter.

My favorite part about picadillo are the small potatoes that are married with green bell peppers and the seasoned meat. Some describe picadillo as a ground beef hash and I’ve been known to eat it straight from the skillet with a spoon and a smile.

Give this dish a whirl and I think you’ll love it!

Foodie Tips

❤  Picadillo is one of those rare finds that makes exceptional leftovers. Enjoy it atop: 1) Nachos; 2) Warm, crusty bread; 3) Chalupas; 4) White or corn taco shells; 5) A baked potato; 6) Feeling adventurous? Make picadillo and baked eggs! To do so just reheat the picadillo in a skillet or microwave. Transfer the picadillo to a skillet and make a small well (indentation) for each cracked egg to rest in. Bake everything at 350°F for 13-15 minutes. You’ll want the egg yolks to finish a tad “runny,” – not hard boiled. This makes it a delicious way to start the day!

❤  In case you missed it don’t forget to enjoy this picadillo inside a puffy taco. Puffies aren’t necessarily easy to make the first time but after our second attempt I declared Joe a pro.

❤  Never heard of a puffy taco? Learn more about its history here!

i. Time

Total prep: About 30 minutes.

Picadillo and Baked Eggs

Picadillo and Baked Eggs. 100% delicious!

ii. Ingredients

1 tablespoon  |  oil (we prefer vegetable, canola or avocado)
1 pound  |  ground beef
½  |  onion, diced
½  |  green bell pepper, diced
1 medium  |  russet potato, chopped into ¼ – ½ inch squares
10-ounce can  |  diced tomatoes and chilies (a.k.a. RO*TEL), with the juice
8-ounce can  |  tomato sauce
2 tablespoons  |  taco seasoning
1 teaspoon  |  cumin
2 tablespoons   |  minced garlic
to taste  |  salt and pepper

iii. What To Do

1. In a medium-sized skillet over medium heat, add the oil and ground beef, break-up the beef with a spoon or spatula for a couple of minutes while sautéing.

2. Add the chopped onions and bell pepper and sauté another minute or two.

3. Add the potatoes and give things a stir.

4. Add the rest of the picadillo ingredients (diced tomatoes, tomato sauce, taco seasoning, cumin, tomatoes and minced garlic).

5. Add salt and pepper to taste.

6. Cover and simmer, stirring occasionally, for about 25 minutes. While things are simmering you can move to making your puffy tacos with this recipe or… when the picadillo is done, remove from heat, leaving covered to keep warm. You’ll know it’s done when the potatoes are soft, but not mushy.

I hope you enjoy this dish as much as we do!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Puffy Taco Recipe

If you’re reading this you must be interested in puffy tacos, pictured here with picadillo!


fried rice

The Best Fried Rice RecipeA Rice Surprise

This fried rice recipe didn’t seem much of a recipe at all.

There were just a few ingredients listed on Mom’s recipe card (below) and there were no measurements. Seriously?

Well I was shocked when Joe made the fried rice seemingly out of nowhere. It was absolutely the best fried rice I’ve ever had and he made it at home using my Mom “Betty’s” recipe as a guidepost!

After all these years… I’m glad there looks to be what is a dash of a soy sauce stain on Mom’s recipe card.

Foodie Tips

❤  This dish loves seemingly day old, dry seemingly unusable rice. This recipe will bring the rice back to life in a delicious way! Joe will make a fresh batch of rice in our Zojirushi rice maker then refrigerate it so it gets nice and dry.

❤  A bit about peas and carrots. We keep the frozen bagged stuff on hand at all times and these are super easy to add to the fried rice. Plus these add a nice pop of color!

❤  If you haven’t heard the term “soft scrambled eggs,” they’re just a little under cooked or taken “just to the shiny” and a bit wet look. To some, soft scrambled is the preferred way to eat them. In this recipe they’ll finish cooking in the rice.

❤  Winner Winner! Joe’s extra spin on this recipe included 3 cage free eggs and 1 tablespoon each of fresh minced ginger, garlic, soy sauce and hoisin sauce. OMG.

i. Time

Total prep: About 20 minutes.

ii. Ingredients

|  cage free eggs
1 pound  |  meat (pork, chicken, beef)
2-3 tablespoons  |  vegetable oil
at least 2-3 cups  |  cooked, cold rice (we prefer white, basmati and jasmine rices) follow the package instructions
2-4 tablespoons  soy sauce
1-2 cups  peas and carrots (frozen or fresh), optional
lots o’  |  green onions, sliced
to taste  |  kosher salt
to taste  |  fresh cracked black pepper
optional  |  sesame seeds, toasted

Fried Rice Recipe

iii. What To Do

1. In a large pan over medium-low heat soft scramble the eggs and set them aside to rest.

2. In the same pan sauté the meat in oil. Joe used some thinly sliced pork and it was tender and delicious!

3. Add the the cooked rice. Stir/sauté everything until nice and brown.

4. Season with the soy sauce and continue stirring. Hungry yet?

5. Add the peas and carrots then the green onions.

6. Toss on some salt and a few fresh cracks of black pepper. Sprinkle with some sesame seeds and you’re done!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Yum Yum Fried RiceFried Rice Recipe Bettys Cook Nook


impossible taco pie

Go Loco For Taco

Mmmm... Taco Pie!This Pie Makes Its Own Crust ~ Total magic!

The idea of “magic” was something I was obsessed with when I was in 5th grade. I dreamed of being a professional magician after seeing a store display on Broadway Avenue… a mechanical magician who could perform tricks compliments of his table, a cup and a few eye-shifty shenanigans.

Oh, yeah… I was hooked.

Magically obsessed, one day I drug my Dad and best friend Sean to Central Park Mall to a magic shop. My eyes rest upon on a magic kit and I knew in a blink it was meant for me.

Dad selflessly bought me and Sean each the magic cred (I remember triple digits, so it was a big deal ~ especially in the 70s).

Back at our upstairs playroom at 2927 Trailend, complete with black light, cloth-covered table and my instruction manual cleverly tucked underneath, I performed ~ almost flawlessly ~ some of the tricks I could decipher.

This recipe? Totally easy to make. And especially easy and great to eat!

impossible taco pie ingredients

Ta Dah!

Let’s.
Make.
Magic!

i. ingredients

1 pound | ground beef
½ cup | onion, chopped
1 package | taco seasoning mix
4 ounces | chopped green chilies, drained
1¼ cups | milk
¾ cup | bisquick brand baking mix
3 | cage free eggs
2 | red tomatoes, sliced
1 cup | monterey jack or cheddar cheese, shredded
to garnish | ice burg lettuce, chopped
to garnish | red tomato, chopped

slice of heaven...ii. what to do

0. Preheat oven to 400°F.

1. Grease a 10½” pie plate and set aside.

2. Cook and stir beef and onion until brown; drain, then stir in taco seasoning mix.

3. Spread in pie plate and top with chilies.

4. With a blender or hand mixer, beat milk, baking mix and eggs until smooth; about 1 minute.

5. Pour into pie plate.

6. Bake pie 25 minutes then remove from oven.

7. Top with sliced tomatoes and cheese; return to oven and bake until knife inserted in the pie’s center returns clean (about 10 minutes).

8. Cool 5 minutes then top with sour cream, chopped tomatoes, shredded lettuce and cheese.

Serves 6-8 Texans

Great For Breakfast Or Dinner

Foodie Tips ~

Wanna spice up life? Add fresh diced jalapeños to the beef before you cook it. Adventurous!

Tre colori!

mom's impossible taco pie recipe. impossible? think again!






patrick’s chicken tortilla soup

This recipe is dedicated to my special niece Melissa ~ Her zest for food taught me
the more spice you add to life, the merrier!

~   
  ~

my tortilla soup recipeIf my Mom “Betty” was still alive, I would have made sure she put my own favorite recipe in her cookbook. And better yet, I would have made her some bowls of this great-tasting soup.

I’ve tweaked this recipe over the years, and you can also edit it to please your own personal taste buds. I’ve had several friends say it’s the best tortilla soup they’ve had … plus, it’s easy to make. My secret? Squeezing lime juice on top just after the cheese starts to melt.

As temperatures start to “dip,” what better way to warm-up chilly evenings, than with this all-time favorite tortilla soup recipe? Perfect as an appetizer, or as a main course, one bowl of this soup usually leads to two … or more! Totally a comfort food staple for the Fall Foodie in you.

ingredients

2 cups | cooked chicken breast (cubed)
1 cup | chopped onion
1 tsp. | olive oil
1 – 4 oz. can | chopped green chilies
1 – 1.25 oz. package | taco seasoning mix ~ the hotter, the better
1 – 16 oz. can | stewed tomatoes
6 cups | chicken broth
1 – 10 oz. package | frozen corn
1/3 cup | fresh chopped cilantro
to taste | tortilla chips, broken into pieces
4 cups | your favorite grated cheese (we prefer pepper jack, monterey jack or cheddar)
1 | avocado
garnish | sour cream
garnish | green onion (scallion)
to taste | fresh ground black pepper
garnish | a squeeze of lime juice

what to do

1. Cut chicken into bite-sized pieces and place into a medium pot filled with water. Bring to a boil for 5-7 minutes and cook until done. Drain and set aside.

2. In a 5-quart saucepan over medium heat, sauté onion in oil 3 to 4 minutes, until soft.

3. Stir in chilies and the seasoning mix, cook 1 minute.

4. Add tomatoes and juice, breaking them up with a spoon.

5. Stir in broth and bring to a boil.

6. Add corn and chicken, reduce heat to low and simmer for 5 minutes.

7. Top with the cilantro.

8. Spoon into bowls and top with chips, cheese, avocado, and sour cream. Garnish with scallion, black pepper, and a squeeze of lime.

Serves 4-5 hungry folks. The soup refrigerates well; keep the garnish (chips, cheese, avocado, sour cream) as last minute additions. 

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook