Ah, here it is…autumn cooking. Isn’t there something special about autumn? Apples, crock pot creations, baked sweet potatoes, spaghetti? The kitchen is in constant ‘good smell’ mode in autumn.
Activities are starting to heat up around the Schmautzhaus, even though the weather has been a little chilly, because my only daughter is getting married this summer and we have lots of planning to do. What better way to conquer the cold and plan a wedding at the same time than making something in the Crock Pot? Yes!Chef! has never been a fan of the Crock Pot. He won’t tell my why…he just shrugs his shoulders. But, I think it’s because it doesn’t feel like cooking and, more importantly, you can’t lift the lid and stir it around while it’s cooking. Now, he says he is really enjoying the slow cooker and so he made some spicy Posole in the crock to prove it.
Picadillo: ( “mince”) is a traditional dish in many Latin American countries and the Philippines (where it is known as giniling, and also Arroz a la Cubana) that is similar to hash. It is made with ground beef, tomatoes (tomato sauce may be used as a substitute), and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savoury pastries or croquettes. The name comes from the Spanish word “picar,” which means “to mince” or “to chop”.