Chin Deep

Hello everyone! It’s been a couple weeks since I last wrote. The girls are now officially on summer vacation, and we are back from our week in Door County. I’m ready to do some more blogging!

Here’s the recipe for what I made tonight for dinner while chatting with my friend Chantelle on the phone This is an easy recipe, but not your usual boring Monday night fare. Enjoy.

Latin Beef Picadillo

Serves 4

1 Tablespoon extra virgin olive oil

1 large onion, peeled and chopped

1 pound extra lean organic ground beef or bison

1/4 cup orange juice

2 Tablespoons mild chili powder

1 tablespoon cinnamon

1 cup raisins

3/4 cup slivered almonds

1 cup Spanish olives with pimentos, chopped

Juice of 1/2 lemon or lime

1 teaspoon “Tony Chachere’s” Original Creole Seasoning

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and ground beef/bison, stirring until onion becomes translucent (about 5 minutes.) Add juice, chili powder, cinnamon, raisins, almonds, olives and lemon/lime juice. Cook until the liquid has been reduced by half (about 2 minutes.) Season with Creole seasoning. Serve over warm brown rice, whole wheat noodles, or in whole grain pita bread.

This dish is fantastic when paired with Wyncroft Gewurztraminer.