Meatloaf Stuffed Potato Balls with Dragon Sauce

Recipes in this PostMeatloaf Stuffed Potato Balls with Dragon Sauce

Meatloaf Stuffed Potato Balls with Dragon Sauce

One of my favorite things is to go to Porto’s in Glendale and get Papas Rellenas (Cuban Potato Balls).  They are very tasty, and make for a quick bite.  One day, I had left over meatloaf, and left over mashed potatoes, so I decided to try my hand at making them.  It’s pretty simple, and a good way to use up your left overs.  You could use other stuffing, I just happen to really like my Three Pepper Spicy Meatloaf.

A few words about mashed potatoes

Please use real ones, not the ones in the box, or the ones that are already made. Take a little time to make mashed potatoes.  I usually use one medium sized potato per person, unless I want extra for something like this, and then I add an extra potato. For this recipe, you will need to peel the potatoes. Unpeeled potatoes are great, but the peels would get in the way when trying to keep the shaped correctly.  I cut my potatoes in half lengthwise, then cut each half into quarters.  I keep the cut, peeled potatoes in cold water until they have all been prepped, this keeps them from turning brown.  Rinse the potatoes and put them in clean, salted water. Always use a good amount of salt in the water, about a half a teaspoon per potato. Bring the water to a boil, then cover and reduce the heat to medium. Check the potatoes at about 15 minutes.  They are done when you can easily stick a fork or tip of a knife in them.  Don’t let them get over cooked, or you will have a soggy mess. Drain them in a sturdy colander immediately so they will stop cooking.  I like to add butter at this point, and mash them with a masher so the butter really gets in there, then I add milk and depending on how fluffy I want them, I either whip them by hand, or use a hand mixer.

Meatloaf – It’s all up to you!

To make this you will need about 2 cups of left over mashed and a few slices of left over meatloaf.  You can use your favorite meatloaf recipe, you are not tied to mine. You can even use – gads! – store bought meatloaf if you like it.

The Dragon Sauce

You don’t have to have a dip for these, they’re good plain.  But, if you like a extra zip, please try this Dragon Sauce. If you don’t like spicy foods, then you could always use Ranch or onion dip if you wanted.  This is one of those recipes that’s really up to you.  Use what you enjoy!

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Most Popular Recipes 2016

Most Popular Recipes 2016Recipes in this Post

2016 – What a Year

Some many things happened in 2016 that just absolutely floored people. The person who won the popular vote, Hilary Clinton, lost the electoral vote, and much to many people’s chagrin, Donald Trump is our new President-Elect. There were many technological breakthroughs, including the Amazon Echo, an AI which is so useful, it almost becomes part of your family. Many of our favorites in the entertainment industry are no longer with us, including David Bowie, Prince, Carrie Fisher, a list that is too long and sad.
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Boeuf Bourguignon – Beef Burgundy

boeuf bourguignon beef burgandy stew
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Now that it is officially fall, and the weather has turned “cold” in California, it’s time to have stew. Last week I made Coq Au Vin, and I still had some wine left, so I thought I should continue with my French comfort food and make this lovely Beef Burgundy, Boeuf Bourguignon.

Similarly to Coq Au Vin, Boeuf Bourguingnon is also one of those dishes that does well with tough meat, wine and long cooking time. The wine and long cooking time break down the meat so it is nice and tender. It also allows all the flavors to meld together nicely. Be prepared for this to simmer about two hours.

It is important with both dishes to get a decent red wine, not a sweet one! A nice Burgundy, Shiraz or Cabernet would do perfectly. You don’t need much, so there should be a nice glass or two for the cook, too.

Boeuf Bourguignon – Beef Burgundy YouTube Video


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Sausage and White Bean One Pot Stir-fry

Recipes in this PostSausage and White Bean One Pot Stir-fry

I usually buy Polska Kielbasa to make Jambalaya, but I didn’t feel like making that. I wanted something simpler so I looked in my refrigerator and found cabbage and sweet bell peppers. I also had a can of white cannellini beans in my pantry. It sounded like a winning recipe, so I got started.

This makes a mild tasting one pot stir-fry dish. If you want to add some pizzaz to it, provide some hot sauce. It’s a very healthy dish, and of course, you could substitute other sausages, like German or Italian.

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Beef Risotto Della Stroganoff

Recipes in this Post2015-07-12 19.56.19

I bought meat to make Beef Stroganoff, but then realized there was not enough meat to make a meal enough for four people. Not only that, my friend had come by with a bottle of white wine, just the thing for Risotto. I thought I could combine the two and make something really wonderful. I was right, and I even had enough for the next day’s lunch!
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Brisket of Beef in Wine Sauce

Brisket of Beef in Wine Sauce
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When I was a little girl my mother used to make a beef dish that I loved. I never knew what it was until I became an adult and learned it was called brisket of beef. I liked that the meat was tender, and full of flavor. Finding it in the market, however, was a chore. I would only see Corned Beef, which I like very much, but it’s not the same thing.

While I was thinking about that brisket I had as a little girl growing up in Germany, I realized that my mother never made it after we moved back to the United States. Maybe it wasn’t my mother’s dish after all, maybe it was our German maid, Elfrida’s brisket I remember so fondly.

Either way, when I found brisket at the local butcher shop, I knew I had to try making it. I figured I would do something similar to Oxen Shvantz Suppe – Braised Oxtails, which also takes a long time to cook. It’s hot and I didn’t want to be in a hot kitchen all day, so I used my 4 quart Nesco to slowly braise the brisket. It was delicious!

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