Hi Guys, here is an recipe that is awesome and is my favorite kind of food, Spanish.  This is something that I have wanted to learn how to make for some time and now I think I got it.  I made this recipe twice to see which way I preferred with or without tomato sauce.  I like it better without the tomato sauce.

If you love Spanish flavors then you will love this.  This is easy to make and taste so good.  This is great over white rice and especially great to fill my favorite street foods like Relleno De Papa and Pastelillos.  I hope you give this a try and let me know what you think.

I aslo have a video on my channel for this.  Just click on the link and it will take you to my channel RuthyCanCook-YouTube channel




2 lbs. ground beef

4 tbsp. safrito

1 pack of sazon

1 pack of ham seasoning

1 tsp. oregano

½ tsp. cumin

1 tbsp. green olives chopped

2 tbsp. fresh cilantro chopped

2 tsp. minced garlic

1 tsp. onion powder

1 tsp. garlic powder

1 8oz can tomato sauce (optional)



Pre-heat a medium size pan and then add in the ground beef.  Cook for about 5 to 10 minutes before adding in the ingredients. Chopping the meat as it is cooking.

Add in the safrito, sazon, and ham seasonings and give it a good stir.  Then add in the oregano, cumin, garlic powder, onion powder and minced garlic and give it another good stir.  Put the remaining ingredients green olives, fresh cilantro and stir once again. Continue to chop up the meat as it is still cooking.  You don’t want the ground beef to be chunky.  Cook for about 20 more minutes or until the ground beef is no longer pink. Drain off any access fat if any.

Now this is ready to be served over white rice, or used as a filling for Relleno De Papa, and Pastelillos.


Note:  I made this with tomato sauce and without and I prefer without the tomato sauce.


Crock Pot Cajun chicken and Sausage

Hi guys, I have another crock pot recipe for you.   I seen this recipe on Pinterest “Taste of Yum” and thought it was a good idea so I make it the way my family would like this recipe.

I love using my crockpot it save so much time in the kitchen and lets me do other things while dinner is cooking.  For this recipe I would omit the black beans as they really don’t add to this recipe, but give this a try and let me know what you think.




1 package of chicken tenders

1 package of Kielbasa sausage

3 tbsp. tomato paste

2 8oz can tomato sauce

2 cups chicken broth

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. Cajun seasoning

1 15oz can diced tomatoes

1 cup chopped celery

1 15oz can black beans (optional)





In a 6-quart crock-pot add in the chicken tenders and season them with the garlic and onion powder.

Then add in the sausage and remaining ingredients and give it a mix.

Put the lid on the crockpot and cook on low for 5 hours and on high for 3 hours.

Once the chicken is done take it out and shred using 2 forks.  At this time taste the sauce for more seasonings.

Put the chicken back in the crockpot and cook for 30 more minutes and then it’s done.

Serve over white rice


Mini Apple Pies

Hi Guys, I have an easy dessert recipe for you.  These mini pies are great for on the go, satisfying a sweet tooth, or just plain dessert.  It didn’t take me long to make and they came out great.

I love these with coffee in the morning they just hit the spot.  My family loved these and of course they are now part of our recipe book.  You don’t need that many ingredients either, and you can find all or most of the ingredients at Aldi.   You can do this recipe with homemade apple filling but I was trying to do this quick and easy.  I hope you give this recipe a try and let me know what you think.



1 package pie crust

1 can of apple pie filling (or homemade)


1 cup powder sugar

2 tbsp. milk


open pie crust and roll out one of the crust.  Using a 3 inch round cutter or lid, cut out as many discs as you can.  Then remove the disc and roll out the remain pie crust and repeat the cutting part.  Do this for both pie crust in the package.

Now using the apple pie filling take a teaspoon and place of the apple pie filling in the center of each disc.  Don’t put to much or the filling will just come out.

Once done with filling each disc fold over one half of the disc to close the mini pie.  Use a fork dipped in water to crimp the edges of the crust.  This will help prevent any of the filling coming out.  Repeat this until all mini pies are crimped and ready to bake.

Bake the pies according to the pie crust directions.  350 depress for about 10 minutes or until the pies are a like brown.  Remove from oven and let cool for about 5 to 10 minutes before putting on the icing.

For the icing put the powder sugar in a bowl and add the milk.  You want the icing to be a little thick so it will spread on pies.  Once icing is made using a brush to brush the icing on each pie.   Now its time to enjoy your hard labor.



Cucumber Salad

Hi Guys, I have an easy salad for you to make.  Now that the weather is warming a nice fresh salad is always good.

This is a recipe that even my daughter loved and she is not really a salad eater, so I was very happy to learn that.  This will defiantly be a part of our salad menu going forward.

I altered this recipe to fit my taste so feel free to make it your own.  You can substitute the may for yogurt if you like.  I hope you give this recipe a try and let me know what you think.



1 English cucumber

1 Small red onion

1 medium tomato

1 tsp. dill

2 tbsp. mayonnaise

Salt and pepper to taste


Wash the tomato and cucumber and set aside.

You will need a air tight container for this salad to store in fridge.

Cut the onion into thin slices as best that you can and put into container.

Now dice the tomato into small pieces and add those to the container.

Slice the cucumber into 1/2 inch thick slices but not to thin then cut into moon shape, and add those slices and then put into the container.

Add in the dill and mayonnaise and give it a good stir.  Taste for salt and pepper and add if needed.

Ready to serve

Note:  I added the mayo in the salad when I was ready to eat it. The mayo may become runny and lose some of the flavor.


Tostones or Fried Plantains

Hi guys, I have a recipe that is one of my many favorite Puerto Rican foods.  This dish is so easy to make and very addicting.  Growing up in the Humboldt Park area in Chicago you can always find great Puerto Rican food.

This dish is great as a snack or side item along with rice and beans another favorite of mine.  I do have a video up on this on my channel Ruthycancook that I hope you go check out.

This is not the best picture but they are super yummy.




3 plantains

2-table salt

Water enough to soak plantains in

Oil for frying

Salt to taste


Cut the ends off of the plantain and then peel them using the seems to score down them.

Cut the plantains into slices and then put them into the salt water.

Let the plantains soak in the salt water for about 20 to 30 minutes and then dry them off with a paper towel.

Heat oil in pan until oil is hot and then add in the cut plantains but not over crowding the pan. Cook on each side for about 2 to 3 minutes slightly brown then turn them over and cook the other side for another 2 to 3 minutes.

Once done remove from pan and smash between two plates and then place them on a plate until done with smashing the rest.

With oil hot put the smash plantains into oil and cook on each side until golden brown about 2 to 3 minutes each side.

Place cook tostones on plate and then salt them and ready to serve.


Potato Soup

Hi guys, I have an easy potato soup recipe for you.  I looked at several recipes before I just came up with this.  Most recipes used flour as a thickening agent but in my recipe I just use the starch from the potatoes to thicken the soup.

This was a big hit with my family, and there was no leftovers which is always nice.  I hope you give this potato soup a try and let me know how you liked it.




3 lbs. gold potatoes (peeled and diced into cubes)

1 small onion

2 to 3 cloves of garlic minced

4 cups chicken broth

2 cups water

1 cup heavy cream

1/3 cup sour cream

½ cup shredded sharp cheddar cheese

salt and pepper to taste

1 tbsp. olive oil


Bacon bits

Green onions

Cheddar cheese



In a Dutch oven pot over medium heat add in the oil and let that heat up.  Then add in the onion and cook until soften.   Then add in the minced garlic and cook for about 2 to 3 minutes stirring often.

Then add in the potatoes along with the broth and water.  Let this cook until potatoes are tender.

Remove half of the potatoes and set aside.  Then using an immersion blender blend the soup until creamy.  Add back in the potatoes and give it a good stir.

Then add in the cream and sour cream and cheese and give it a good stir.  Then taste for salt and pepper at this time.

Cook for another 20 minutes and soup is done.



Note:  I did not use flour to thicken the soup.  I let the starch of the potatoes do that.


Serve with toppings of your choice




Sloppy Joes

Hi Guys, I had posted this some time ago and wanted to share it again.  This is such an easy and quick dinner to put together on a work night.   This recipe can also be prepared ahead of time and even great for a freezer meal.

This is one of my family’s favorites so I hope you try and enjoy.

There is also a video up on my Youtube channel for this, so please go check that out too.  The link to my channel is below.

Ruthy’s Hangout Channel





3 LBS ground beef

1 medium onion chopped

2 or 3 green peppers (depending on size)

1 tsp garlic powder

1 tsp onion powder

1 tsp yellow mustard

3/4 cup ketchup

3 tsp brown sugar

Salt and pepper to taste


In medium pan cook ground beef over medium heat. Once beef is starting to brown add in the onion and green peppers. Then add in the garlic and onion powder and cook this until meat is no longer pink. Drain the fat from the pan and then add in brown sugar, mustard, and ketchup and mix well. Reduce heat and let simmer for about 20 to 30 minutes. Taste for seasonings and add if you so desire.

Servings 6

Note: you can change the beef to turkey or what ever meat you prefer.


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