A Scrapper's Recipes

Well, I've been emailed, phoned and even private messaged asking for the recipes on both posts that I did on Facebook yesterday and today. One of them was Picadillo! And let me tell you, it's a very delicious dish! So, here we go:

Picadillo:

Ingredients:
- 2 lbs. of lean ground beef
- (for quick dinner) 1 lb. bag of mixed veggies that include Lima beans and green beans
- 3 potatoes
- 2 tablespoons of ground pepper (or less depending on spicy desire)
- 1 teaspoon of chipotle powder (or less depending on spicy desire)
- 3 tablespoons of seasoned salt
- 2 tablespoons of regular salt
- 2 tablespoons of fresh black pepper
- 2 cans of  "El Pato" Tomato Sauce
- 1/4 cup of water

Directions:
In a large pot or skillet you put in the ground beef and separate into little pieces with spoon while it cooks on stove top at med/high. Add in 2 tablespoons of ground pepper, 1 teaspoon of chipotle powder, 3 tablespoons of seasoned salt, 3 tablespoons of regular salt, and 2 tablespoons of fresh black pepper. Stir until ground beef is a light brown (approx. 15 to 17 mins). Add in 1 1lb. bag of veggies and 3 potatoes peeled and cubed. Stir for about 5 minutes. Strain out fat juices from the skillet/pot. Add in 2 cans of "El Pato" Tomato Sauce. Stir for about another 5 minutes. Add in 1/4 cup of water at discretion of how thick you want the picadillo. Cover and let simmer for 15 to 18 minutes. Once potatoes are fully cooked, serve with a side of tortillas or bread.

Spinach and Strawberry Salad

My husband's aunt (who is a fabulous cook) gave me this recipe but since I was limited in time I ended up altering it a little. It still came out very delicious and I think you will definitely enjoy it with your meals.

Ingredients:

- 1 bunch of fresh spinach
- 10 large strawberries
- 1/4 cup Italian dressing
- 1/2 of a small red onion
- 1/3 cup of pecans
- 1 teaspoon of black pepper

Directions:
Slice red onion thinly and mix with 1/8 of Italian dressing. Let sit for 20 mins in refrigerator so the red onions can bake. Wash spinach and chop in 3's. Wash strawberries and slice them thinly, add to red onions. Chop up pecans in tiny pieces and add to red onions and strawberries. Add in the spinach and the black pepper and mix until spinach is fully covered with all the ingredients including remainder of Italian dressing (other 1/8 of cup). Serve cold.

I made the salad as a side for my oven roasted BBQ chicken and my rice! It was absolutely delicious!

And guess what? I also scrapped. But since it's the final layouts for Emiliano's album I don't want to ruin the surprise. I'll be posting them later. Thanks for checking out my blog. And I hope you enjoy these recipes as much as my hubby and I do!

Happy Cooking and Scrapping!