Today I have a new picadillo recipe with olives and raisins. It is an easy 20 minute one-pot main course made with ground beef, venison or bison and has tons of saucy flavor. Serve it as a filling for tacos in warmed corn tortillas or to keep it paleo (and grain free) try wrapping it in lettuce or cabbage.
In case you missed the news on Instagram or Twitter, WE GOT A PUPPY!!!!! She is a tiny eeeny weeenie rolly polly droopy eyed yellow lab. And as of this moment, she is still unnamed. I am leaning toward Judy right now, but that could change at any moment. Some other contenders are Edith, Coriander and Frito.
It has been more than a year and a half since Chuck died, and we finally decided to open our hearts to another little furry beast.
Even though we are as busy as ever, we decided now was as good a time as any. So that expression, “never a dull moment” yeah, that’s my life. I spent the afternoon yesterday working on edits for Maple, and meanwhile, sweet little no-name puppy was noshing on my Christmas cactus.
But then she looks at me like this. And I am totally okay with that. Eat all the cactus you want sweet puppy girl. Wait is that poisonous?
So food. Yes let’s talk about that before I have to take her to get her sweet little puppy stomach pumped. Like how about the fantastic picadillo recipe I have for you. Sorry was that a gross transition? Wait don’t run away! I also have a Back to Basics tip as well.
Picadillo is a Spanish or Latin American hash of sorts made with ground beef and lots of spice. It is variable by region, but generally it is saucy and has little bits of other stuff in there with the beef. It is big in the Caribbean and is often served with hard boiled egg.
I first ate it when I tested this recipe in the EatingWell test kitchen back in ’03. I think I probably thought the idea of raisins and olives was kind of strange, but after trying it, I realized the sweet raisins and the briney olives are the best part of it. I also love the dusting of cinnamon in it. I should have known I would love it because I am such a sucker for any sweet and savory combo.
Now I make picadillo all the time. I even make picadillo style chili too. I particularly love the fact that it works so well with grass fed beef. We just stocked the freezer last month with a big box of local grass fed beef from my farmer friends Bruce and Beth of Maple Wind Farm. If you favor grass fed beef, you know it can be a lot stronger than corn fed beef, so bold flavors are where its at. The seasoning in picadillo is great because it masks any strong gaminess of the beef.
This week I bought a pound of ground venison at our little market, and I made picadillo with the venison. Like the grass fed beef, the venison’s gaminess blended well with the bold seasonings. {Aside: It’s not just me that thinks so, my friend Amanda also did a similar profile in her Wild Boar Meatball Taco Bowls with Quinoa. See, it’s a thing. Wink!} I think the venison picadillo came out great and I don’t think my husband or kids even could tell that it wasn’t made with beef. So if you are a hunter, or have venison on hand from a hunter you know, this is an awesome way to prepare it. The sauciness of the tomatoes really makes the ultra lean meat seem more tender.
Which brings me to my Back to Basics tip. I got this tip from my friend Olivia. She is one of the personal trainers and nutritionists who works at Body Resolution.
Try one new food or recipe every week: Trying new foods is a great way to promote a healthy lifestyle. It forces you to branch out and experience other food cultures and it’s a great way to increase your intake of healthy nutrients.
I love this idea! What a fun and positive way to approach healthy eating. Adding that goal to your healthy eating plan this month should be a fun and hopefully delicious challenge.
LINK LOVE
Crock Pot Chicken Taco Bites from Jelly Toast — These would be such a hit at a superbowl party!
Crock Pot Picadillo from Skinny Taste — No raisins in Gina’s slow and easy version.
Baked Chilaquiles with Black Beans and Kale from the Bojon Gourmet — Love this idea for brunch. {gluten-free}
Golden Beet and Fennel Soup from the Roasted Root — Vegan and Gluten-free and full of fiber. If golden beets or fennel are new to you, this would be a delicious way to meet that 1 new food a week goal.
QUESTIONS
Have you ever cooked venison?
Do you love sweet and savory combos too?
What new to you foods do you want to try?
Happy Cooking!
~Katie
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PinDescription
This is a savory meat hash with a sweet twist. It’s made with lean ground grass-fed beef, venison or bison, and has tons of flavor and sauce. Serve with corn tortillas and shredded cabbage with lime dressing. Or wrap in lettuce or cabbage leaves for a grain-free paleo option.
Ingredients
- 1 pound lean ground beef, venison or bison
- 2 teaspoons avocado oil or organic canola oil
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- ½ teaspoon salt
- 1 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chipotle chili powder
- 1 cup reduced-sodium chicken broth
- 1 cup chopped tomatoes or drained canned diced tomatoes
- ½ cup sliced green olives
- ¼ cup raisins
- ½ cup chopped cilantro leaves
Instructions
- Coat a large non-stick skillet with cooking spray and set over medium-high heat. Add beef (venison or bison) and cook, breaking up with a wooden spoon until browned and no-longer pink, 7 to 8 minutes. Remove from the skillet to a plate or dish.
- Return the skillet to medium-high heat, add oil, garlic, onion and salt, and cook, stirring often until the onion is starting to soften and brown, and the garlic is fragrant, 4 to 6 minutes. Sprinkle the onion mixture with chili powder, cinnamon, chipotle and stir to coat. Cook, stirring often until fragrant, and the spices are starting to darken, 40 to 90 seconds. Pour in broth, and stir to combine.
- Add the beef (venison or bison), tomatoes, olives and raisins and increase heat to high. Bring to a simmer, stirring often. Reduce heat to medium-low and simmer, stirring often until the sauce is thick and reduced, 7 to 10 minutes. Remove from heat and stir in cilantro if using.
Notes
66 mg Cholesterol, 0 g Added Sugar
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 10 g
- Sodium: 860 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 18 g
- Fiber: 4.5 g
- Protein: 22 g
Here are some more recipes from the archives that you might like too.
Maple Chipotle Flank Steak Tacos
Flank Steak with Tomato Herb Mop Sauce
Oh, those puppy eyes are way too cute! I’m glad you’ve welcomed another furry friend into your home. I don’t eat meat, but this recipe sounds warming and perfect for winter weather!
She is such a little doll (when she is not chewing on something she isn’t supposed to be.) Thanks so much for coming by Genevieve.
That face! Such a sweetheart! I want a dog now :/
She is a sweetheart for sure. We feel like we really lucked out with choosing a puppy with a sweet temperament.
What a face! We lost our beloved dog and waited about a year before we got a new puppy {who is 1 now} love her to death. Best wishes with your new furry friend. Great recipe, I have never cooked with venison.
It is so hard to decide that you’re ready for another dog emotionally, and then to actually decide that you’re ready for all the work is another matter all together. I am glad we waited, because our little pup is perfect. {I hope you try the venison- it is so lean!}
I am obsessed with sweet and savoury combinations and this looks like another winner!
Me too! There is something about it that I just love.
great tip! we do that as well. I think it’s imporatnt to get in nutrients from various types of fruits, meats, fish, vegetables and more! Love the sound of these
Thanks Lindsay. I am sure you and Olivia would have a lot of fun talking fitness and nutrition! Fish! Yes, I need more fish in my life. Tuna for lunch gets pretty boring. I am so adding that to my list of recipes to work into the lineup for the next few weeks. Glad you popped by for a visit.
Oh, that puppy! Good luck with your little charge. This picadillo sounds great. I’m not sure about the raisins but I’m willing to try! We eat venison those years my husband is lucky enough to bag a deer. Unfortunately, there’s only one package left in the freezer. I have never tried polenta or quinoa so they are both on my radar for this year. You will do puppy updates, right?
The puppy, I hear her in the next room chewing on something. She sure is keeping me on my toes. Did you see the update this morning? We settled on a name- Judy. And yes, I won’t be able to stop myself from updating about her. She has only been home with us a week and she is already changing so much.
your pup pup has MELTED my blackened heart, uch what a cutie!! I really love Frito, btw 🙂
these look sooo good, and I love that you threw in olives!
My younger daughter Frito by mistake when we were discussing famous artists’ names. (Frida Kahlo.) We all thought it was perfect and so funny because she is the color of a frito. But then we realized everyone would think she was a boy since it ends in an “o.” Oh well.
Oh man, these tacos look amazing! And the puppy… that face! Coriander is my vote – Corey for short?? When we got our kitty a few years ago, the very first thing he did was knock down a plant and eat it. It was a variety that is apparently toxic to cats, but he was fine. Now our running joke is that if Catamus likes something, we say “it must be toxic to cats.” Haha. Wait, maybe you should name her Cactus? 😉
Thanks so much for the link love Katie, pretty lady! 🙂
Oh my goodness! That is so funny. I love it. She is chewing on my desk right now. How would Desk sound? Lol. Glad to share your chilaquiles. They look amazing.
Oh your pup is so adorable! and yum….. tacos with raisins AND olives. mmmm….
Glad it sounds good to you Trish. It is a hard sell for some, but so delicious!
This is a new favorite at our house! It’s like a more interesting version of the sloppy joe. Love!
I think you’re right Alexis. It is sort of like sloppy joe meat. Glad your familiy is onto it too. It is so easy.