Meatloaf Stuffed Potato Balls with Dragon Sauce

Meatloaf Stuffed Potato Balls

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 leftover meatloaf, and leftover mashed potatoes, so I decided to try my hand at making them.  It’s pretty simple, and a good way to use up your leftovers.  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 them 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 overcooked, 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 stand 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 an 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!

Read more

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.

Read more

Sausage and White Bean One Pot Stir-fry

Sausage and White Bean One Pot Stir-fry
Sausage 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.

Read more

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!

Read more

Brisket of Beef in Wine Sauce

Brisket of Beef in Wine Sauce
Recipes in this Post

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!

Read more

Juniper Pickled Beets and BBQ Meatloaf for Cruise Night 2013

Recipes in this PostPickeled Beets with Juniper Berries

Every year, Glendale, California closes off its main street, the Brand Boulevard of Cars. Beautifully kept antique cars park up and down the street, some with their hoods up, so everyone can enjoy them. Spane and I have been going to Cruise Night since before he was born – I say that because I even went when I was pregnant with him. As usual I like to cook something special for Cruise Night dinner, mainly because even though there are hamburgers and hot dogs available, I would rather have my own fresh food, and save money for a treat for Spane.

I love beets, I mean I really, really love beets. So does Spane. We like them plain, pickled, cold, hot, red beets, orange beets, any beets! Beets are very good for you, and studies have shown it can prevent liver, heart and muscle diseases. This is not the same thing as a Sugar Beet, which although is in the same family, almost all sugar beets are genetically modified, and used to make sugar.

Read more

Homemade Charcoal Chimney Starter, Burgers Topped with Cheddar and Coleslaw

Recipes in this Post

 

Raleigh Burger – Coleslaw Cheddar on a Kaiser Roll

 

There used to be a wonderful coffee-shop in Santa Monica called Nick’s. One day, I went in there and ordered something called a Nick Burger. It had coleslaw and swiss cheese on it. It was so juicy you had to eat it over the plate. It became my favorite burger, and tonight, I decided to recreate it, with a little zip.

I’ve been becoming very brave of late with my Weber. First I started out with Match Light coals because they were pre-soaked, and easy to get started. Then, I graduated to using charcoal fluid and regular coals. Then today, I realized I had run out of fluid, and the corner store was closed. I knew that there are specially made charcoal chimney starters, and I thought I could make one from scratch. It wasn’t difficult at all making a homemade charcoal chimney starter. No more relying on charcoal fluid for me!

Read more

Easy Meaty Chili

Easy Meaty Chili
Chili with fixin's

Sometimes, on a cold day that looks like it might rain, you have to have chili. Usually, I make a big pot of it, and it cooks a long time to let the beans get nice and soft. Sometimes, you just don’t have that kind of time, but you don’t want something that came out of a can.

I don’t buy the Chili mix in the bag. I make my own, and you should, too. It’s very simple, and better because you can control the heat and you know what’s in it. Basically, it’s a mixture of chilies, cumin and a little salt.

If you live in California, you probably have access to fresh Anaheim chilies, if you live in New Mexico, you have the New Mexico chili which is a bit hotter than the Anaheim. Both chilies have thick skin, so they should be charred before use. When making my chili, I charred two nice big red bells peppers as well.How to Char Chilies

Charring chilies is very simple. You need four things, the chilies themselves, a gas stove top, long tongs and a plastic bag (the one the chilies came in is fine). Put the gas flame up as high as it will go, and just lay the chili on the burner. Use the tongs to turn the chilies as they char. When most of the skin has been charred, put the chili in the plastic bag, close it, and let the chili steam in the bag. When the chili is cool enough to handle, remove the charred skin under running water. Not only is this a great way to skin a chili pepper, it also give the chili a nice roasted flavor. Of course, if you want really smoky flavor, do it on the Weber!

Read more

Optimized by Optimole