Let's Celebrate with a Cuban Meal!
{Picadillo, Plantains and Black Beans and Rice}

What am I celebrating you may ask? Just the fact that it's Friday and payday and I am able to start a new week of meal planning. Friday payday means we do our grocery and wine shopping. But I am getting ahead of myself. The shopping and meal planning is for tomorrow. Tonight we are going to chill out with a nice meal, a glass of wine and a movie. If we don't see a movie at Redbox we'll listen to some jazz, talk and sip a Manhattan or two. Whoop!

Now, here is a meal we may have in this next 2 weeks. I want to share picadillo with you.

Do you ever get tired of making some of your go-to, same-ol-same-ol recipes with ground beef? Do yourself a favor - make a Cuban meal with Picadillo, fried plantains and black beans and rice. We love this version (recipe below) from my sister-in-law Barb's kitchen.

She gave the recipe years ago and we still enjoy making it. Love the olives and veggies and fresh basil in this one. It's even better the next day. Make sure you get yourself some very good quality meat, it can make a huge difference.

Barb's Picadillo


¼ cup olive oil
1 large clove garlic
1 onion, chopped fine
1 green pepper, chopped fine
1 ½ pounds of ground beef and ground pork mixture
Salt and pepper to taste
A large can tomato sauce (about 15 oz. can)
2 bay leaves
1 teaspoon basil AND oregano
Roughly a ½ cup white wine
Sliced olives (I use a healing half cup)


Heat oil in pan and saute garlic, green pepper and onion. When they are softened add the meat and cook until browned.

I use a spatula to chop the meat up into a fine consistency as it cooks. Be sure to drain the fat out of the pan after the meat is browned. I hold my sauce pan lid tightly over the pan and drain the fat off into a coffee can or any grease catcher you might use.

Slice the olives and add as many as you like, per your taste.....

Mix in the tomato sauce and all other ingredients........simmer a half hour on low to medium heat. Stir occasionally.

We usually serve it over yellow or white rice and with plantains and black beans

Rose goes very well with all these flavors. Can't wait to have it again.

Happy Friday everyone!!!!!!


Catherine said...

Wonderful celebration!! I agree. It is wonderful to celebrate each day and find the joy.
Beautiful meal. Blessings, Catherine

Debra Eliotseats said...

I love because ....... Two days to relax before getting back at it. Love everything about this dish, Tina. Don't forget to drop by tomorrow for the tour....

Tina said...

Thank you, Catherine, I agree with your sentiment!

Debra, I will be there for sure!

~~louise~~ said...

Happy Saturday, Tina!!!
This whole meal sounds oh so good but yes, Picadillo is a favorite of mine. Unfortunately, Marion is not a fan but these days I've resigned myself to the fact that I must make two dishes sometimes so we are both happy, lol...I had a serious health issue which I'm still debating whether I should discuss on my blog and there are just some foods I must include in my diet and quite a few I must ditch! I know you can relate:)

Thank you so much for sharing, Tina...

Lady Lilith said...

Looks really amazing. I Hope you enjoyed every bite.

Joanne said...

Friday sounds like as good of a reason as any to celebrate! Love this meal.

Mae Travels said...

You were way ahead of the New York TImes -- they had a picadillo recipe a week after you did!


Taking a short break thanks to influenza

I had my tea brack post scheduled for yesterday to participate in Beth Fish Reads Weekend Cooking event. We went camping earlier in the week...