Wednesday, July 27, 2011

7-27-2011 Delish Dinner in under 30

Going to the grocery store with the kiddos in tow is sure to make a fast trip a long one. I try to avoid it all cost by going when they are in camp or school. Every so often I have no choice, but to bring them along. That happened this afternoon when I was about to start cooking our dinner, and I realized I didn't have any onions. (What kind of chef runs out of onions?!)

When I broke the news that we had to make a quick trip to the store, the boys were less than excited and frankly did not want to go. I hate to admit it, but I had to do the ol' bribery trick, I promised them each a toy to come along. We compromised by going to Super Target. Bad idea...we were there until almost 6 moseying around.  Luckily the dinner I had planned on making was a quick one.

We had turkey picadillo over jasmine rice, and steamed green beans. I highly suggest making this meal, you are going to love it!

Here's how to pull off this meal in 30 minutos.

First make the turkey picadillo.

Turkey Picadillo (10 minutes prep time, 20 minutes cook time)

2 T. olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 lb. ground turkey
1/4 C. red wine
1 can tomato sauce (6 or 8 oz.)
2 t. adobo seasoning
1/2 t. oregano
pinch salt, or to taste
pinch of freshly ground black pepper
1 bay leaf
handful of raisins
handful of pimento stuffed green olives, plus 1 T. of the olive juice

Heat the oil in a large skillet over medium high heat. Add the onions and the bell pepper, and cook for a few minutes until the onions become slightly translucent. If they start to brown, turn the heat down a bit.

Add the garlic, and stir for a minute more until fragrant. Add  the ground turkey, and cook until cooked through, chopping with a spatula. Add the wine, tomato sauce, adobo seasoning, oregano, bay leaf, and salt and pepper to taste. Then, add the raisins and olives with the juice.

Cover with a lid, turn heat to low, and simmer until ready to serve. Discard the bay leaf before serving.

Serve over rice.

Once you have the picadillo covered and simmering, put up the rice. The rice I made took 20 minutes to cook. You could also make the rice before the picadillo.

While the rice and picadillo are cooking, steam the green beans.

Voila! A tasty meal on the table in 30 minutes.

Have a good night! Pin It

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