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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Southern Spicy Vidalia Hot Wings

Southern Spicy Vidalia Hot Wings
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We’ve been eating a lot of chicken lately, especially fried chicken. That’s because I finally make excellent bacon fried chicken, and don’t like seeing good shortening go to waste. One of my favorite ways to have chicken is Buffalo Wings. Spane’s father, Douglas, gave me a recipe from the bar where Buffalo Wings originated, when he was frequenting the establishment and became friends with the owner.

Different Strokes for Different Folks

Most Buffalo wings are made with a Louisiana hot sauce, quite often Franks. It’s good, but, I wanted to experiment a little. There is a nice Southern company, Glory Foods, that makes wonderful canned Butter Beans. I love ’em. When I was at the market buying wings, I saw that they also make Spicy Vidalia Hot Sauce. Spicy and slightly sweet, I thought that would make an interesting change from the usual Louisiana style hot sauces associated with this dish. I was right, that sauce was perfect, and it has not become my favorite hot sauce.

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Summer Bean Salad with Lemon Mayonnaise

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Hellman’s Mayonnaise in California

Hellman's in California with and Bestfoods MayonnaiseWhat!!!!! What did you say? Hellman’s Mayonnaise in California? Well, actually, no it was Hellman’s Sandwich Spread in Glendale, California.

Spane and I were at the 99 Cents Only store on our way to visit Alexandria’s Archives‘s President, and stopped at the store to get a Danish or something, and I spied these jars of Hellman’s. I was amazed, and then found a jar of Bestfoods next to it. I couldn’t help take a picture, considering that I will probably never see the two brands together in the same place, unless I take it upon myself to start rock climbing or something. Don’t get your hopes up, folks, this was a jar of Hellman’s that will expire in August, 2014, just a few weeks after this post. So, no, we won’t be buying that.

I have to say I was flabbergasted when I found Hellman’s in Glendale. I told Spane that the jar was very, very far from home. Hellman’s is typically not sold west of the Rocky Mountains, where Best Foods is sold. The ingredients on both are the same, while some people prefer Best Foods because it is perceived to have a more tangy flavor, more vinegar. Wikipedia has an interesting article about the history of the popular condiment.

Mayonnaise is a great starter for sauces, including my Summer Bean Salad with Lemon Mayonnaise. It also has a host of other uses, but we will talk about those another day.

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Pimento Cheese Spread

Recipes in this PostPimento Cheese Spread

Memories of Long Ago

When I was growing up in Germany, and my parents went to the PX, sometimes, if I was lucky, my mother would buy Pimento Cheese. I loved it! I’m not the only one. According to Epicurious Regional Favorite Recipes, Pimento Cheese is the second most popular recipe in the East South Central region of the United States.

I know I can buy it at the store, and I know that if I buy it at the store, it’s not going to be as good as mine, and it will have all kinds of nasty preservatives and other ingredients I just don’t want.

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Linguine with Kalamata Clam Sauce

Recipes in This PostLinguine with Kalamata Clam Sauce

Ah, Fridays!

It’s the last day of the work week, and the day in our house where we usually have no meat, and instead have food from the sea. We’re practicing Catholics, yes, but the reason we eat fish on Fridays is for health reasons. Eating fish and shellfish at least once a week is quite beneficial. In addition, by Friday, all the meaty left overs are gone. There are so many different kinds of sea food that we rarely have the same kind of seafood twice in one year.

I have always liked Linguine and Clam Sauce, but don’t make it very often. The last time I made Linguine and Clam Sauce was in 2010. As you can see, there is a lot of variety with pescatarian dishes. But, I wanted to do something a little different, and that jar of Kalamata olive paste cried out to me. It’s a good thing, the meal was delicious!

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Fried Green Tomatoes With Bacon

Fried Green Tomatoes with Bacon
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Gifts from Friends

I have a good friend who I have know for a long time who is moving out of state. To save moving costs, she decided to get rid of some of her things, and invited me to come over and see if there was anything I wanted to needed. Included in the group were a set of dinner plates that I absolutely loved, so she gave those to me, as well as a new cover for my couch, storage containers, some lovely glass bowls, stuff of the pantry, and two lovely green tomatoes someone had given her.

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