picadillo

A Picadillo Recipe From Betty's Cook Nook

Picadillo Is My Pillow

In March 2014 my awesome Cousin Julie gifted me the recipe for this ole time family favorite.

What a great gift! I remember Mom talking about “picadillo” but the recipe wasn’t in her cookbook. Luckily, it was in her sister Delores’ cookbook that Julie has in her care!

Totally flexible, this Cuban-inspired dish made its way to San Antonio kitchens before the days of the internet … and into my heart 4ever. A foodie’s BFF.

Celebrating Betty's Cook Nook's 100th RecipeFoodie Tips ~

  The original recipe scan below makes mountains of this delicious stuff. My Cousin Julie said the portions were large because her Mom, “Delores,” would often serve this dish at parties. I divided the recipe down, down, dowwwwwn into 6ths below. And yet after Joe and I ate it all, we wanted more.

  Cousin Julie was very specific – unless you don’t mind soggy almonds, sprinkle the almonds on top just before serving; or set them aside in a serving bowl with a spoon.

  Cousin Julie also said this picadillo freezes well. Sweet! If you freeze or refrigerate it overnight, add more dry sherry when reheating. It’s the honest thing to do.

  You can serve picadillo many ways – on top of scrambled eggs, breakfast tacos, nacho chips or inside tacos. This stuff is so good I even ate some with a shovel-spoon or two… :)

i. ingredients

to marinate:
1 pound | ground round
 cup | dry sherry
1 teaspoon | salt
 teaspoon | pepper
| japaleños, chopped

the mixture: 
1 clove | garlic, chopped
splash | oil
4.8 ounces | canned tomatoes
 cup | tomato sauce
2 tablespoons | pimiento
to taste | raisins
 teaspoon | oregano
½ cup | water chestnuts, sliced
 cup | canned mushrooms, sliced

Almonds Being Diced For A Picadillo Recipe From Betty's Cook Nook
when serving: 

flour or corn tortillas
doritos
taco shells
tostitos brand scoops
 cup | salted almonds, diced

ii. what to do

1. In a medium-sized pan over medium heat, bring the first 5 ingredients (see “marinate”) to a happy sauté.

2. Add “the mixture” ingredients (the 9 ingredients) above and simmer, covered, about 1 hour. Stir occasionally.

3. Uncover and stir until “mushy.”

4. Serve with your preferred foodie accents and style (above). And smile.  :)

Delicious!

Delores' Picadillo Recipe From Betty's Cook Nook

 

 


chorizo soup

A Chorizo Soup Recipe From Bettys Cook NookHi Ho, Hi Ho, I’m Off To Eat Chorizo

There’s something special about any soup recipe that calls for Velveeta.

Oh, I know, I know – Velveeta is not “real cheese,” but tell that to my stomach. The mere thought of the cheese-like stuff makes me weak in the knees. Toss in Pace picante sauce, avocado and chorizo and you have a dish that’s straight out of the 1970s with culinary crosshairs for your next meal.

Healthiness aside, I thought this soup was a super-tasty and  f l e x i b l e  soup that can accommodate any of your special ingredients to make it one all your own.

Foodie Tips ~

♥  When using ground chorizo, the finished texture was too grainy for me; on the next go of this I think chorizo links cut into chunks would yield a chunkier texture.

♥  My Cousin Julie said to try “Portuguese Chorizo,” if you can find it.

i. ingredients

1 pound | chorizo
1 large | white onion, diced
2 stalks | celery, diced
| green pepper, diced
3 cans | chicken broth
| tomatoes, cut into bite-sized chunks
to taste | cilantro, chopped
16 ounce jar | pace thick and chunky picante sauce (mild)
½ pound | velveeta
to serve | fresh avocado, diced
to serve | tortilla chips (or fritos)
to garnish | more cilantro, chopped

ii. what to do

1. In a medium-sized pan over medium-high heat, brown the chorizo, onion, celery and green pepper.

2. Add the broth, tomatoes, cilantro and picante sauce and simmer 1 hour, uncovered. Relax in your comfy chair or couch while you catch-up on your latest 1-hour of DVR programming.  :)

3. Add Velveeta to the soup and stir here and there, until melted.

4. Serve soup into individual bowls. Top with avocado, chips or fritos … and a tad more cilantro.

Ole‘ Ole

A Chorizo Soup Recipe From Betty's Cook Nook

 


green chilies casserole

green chilies cassrole

A Great Side Or Main Dish

How can you create anything but success with a recipe that calls for an entire pound of cheese?

This is a tasty dish that’s easy to prepare and even easier to eat. It’s great as an entrée or main dish depending on the size of the helping and what time of day you’re eating it.

This Casserole? Olé! Olé!

i. ingredients

2 4 ounce cans | whole green chilies
½ pound | cheddar cheese, grated
| cage free eggs
1 tablespoon | flour
12 ounce canevaporated milk
½ pound | monterrey jack cheese, grated
8 ounce can | tomato sauce
to garnish | tortilla chips, crumbled

ii. what to dolining the chilies in the bottom of the casserole dish

0. Preheat oven to 400°F.

1. Split the green chilies and remove the seeds (if any).

2. Butter the bottom of a 9″ x 9″ casserole dish and layer the chilies in the bottom. Cover the chilies with the cheddar cheese and set aside.

3. In a medium-sized bowl beat the eggs, flour and evaporated milk. Pour the mixture over the chilies and cheese and place the casserole in the oven for 30 minutes.

the cheddar cheese swimming in milk4. Remove the casserole from the oven and top it with the monterrey jack cheese. Pour on the tomato sauce. Return to oven and bake for 15 minutes.

5. Remove from oven and set aside for a few minutes to rest. Cut, plate and enjoy!

Serves: 4-6

foodie tips ~

  Although the original recipe didn’t call for it, after my first helping I decided that a little crunch would be a nice contrast. So I crumbled some tortilla chips onto my plate before serving.

  Something tells me a dollop of sour cream would be good on top of a slice of this casserole. That “something” is my belly talking to me and I’ll try it when I heat-up the leftovers. (Simmer down, belly).

~ ~ ~

Who is “Mary Stephenson?”

We Kikers lived at 2927 Trailend Drive and Mary was the mother of the family living next door to us.

Mary was a fabulous foodie friend of ours and you’ll find a few recipes from Mary’s kitchen here at Betty’s Cook Nook. Click here for more of Mary’s recipes.

Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.

a scan of the original green chilies casserole recipe


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