It’s time to spice up your dinner routine and I’ve got the perfect recipe to turn up the heat. It’s a traditional Latin American dish called, “Picadillo.” Although there are many variations of Picadillo depending on the country the recipe is coming from, in general it is comprised of ground meat and a mix of local vegetables such as tomatoes, peppers and onions. To accompany the Picadillo, I wanted to prepare tostones – fried plantains – but in order to make them a little more healthy, I decided to bake them instead of fry. Once baked, they came out crispy and full of flavor. I highly recommended this method. Once everything was prepared and smells of fresh and fiery Latin American flavors filled the kitchen, I served the delicious blend of ground pork and veal over crispy baked plantains, or tostones, and a homemade smooth salsa, bursting with fragrant cilantro, tomatoes, onions and jalapeño.