In 2017 we visited Puerto Rico after a conversation with a friend of a friend about a dog she adopted from there. I’m not sure exactly what it was that made me want to go, maybe just because I could. I fell in love with Puerto Rico and probably not a day has gone by since that I don’t have some reference to or thought of it. We took the boys in 2018 for Christmas and were supposed to go July 2020, but had to reschedule due to COVID. Fingers crossed we will be there this Christmas.

As much as I love the food in PR, I haven’t experimented with it too much. I’ve made mofongo (which is kind of a pain), and tostones, which are an effort as well. Other recipes I see are either too involved or not really conducive to my at home diet. Then I started making picadillo. It’s really an easy weeknight dinner that you can eat with a multitude of things. You can eat it with tostones, as tacos, or as a stand alone with some sort of salad or slaw. There are lots of versions, and mine is not really authentic to the Caribbean. As with most of my new meals, I look up a bunch of recipes and then come up with a hybrid.

This picadillo bake came from the current situation. Our home is being remodeled and we are staying at a friends. We are trying to use up the food we have around here and make an easy meal. I had planned on an egg bake which uses riced cauliflower but didn’t want to go to the store to get it. Then I spotted a jar of olives and thought- there’s a new way to use picadillo (and the rest of the olives). I didn’t have raisins, but would have added them if I did. It was really delicious and would be a good meal prep item for the weekends.

Picadillo Bake:

• 1 lb. ground beef
• 1/2 large onion
• 1T. minced garlic
• 1 bell pepper, chopped (red or green is fine, add some jalapeno too if you want some spice)
• 1 14 oz. can roasted tomatoes
• 1 bag fresh baby spinach, chopped. ( you can use any greens here, 1 bunch worth)
• 1 c. Spanish olives, chopped
• 10 jumbo eggs

Brown the beef over med-high heat. Add the onions, garlic, and peppers and cook till soft, about 5 minutes. Add the tomatoes and cook down, stirring often, about 10 minutes. Add the greens and sauté till wilted. Add the olives, then salt and pepper to taste. Crack and whisk the eggs. Put the meat mixture in the bottom of a 9×13 in pan then pour the eggs over. Bake at 375 for approximately 40 minutes, or until set.