Meat Loaf (close to Dad’s)

Hi guys, here is a oldie but goodie recipe.  Over the years I have been trying to replicate my father’s meatloaf but just have not been able to get it to taste like his.  There was one key ingredient that he did use but they no longer sell in the store which was a can of steak and mushroom gravy.  It was in a small blue can ,and I have searched the internet and just not able to find this little blue can of steak and mushroom gravy.   This is as close as I can get to his meatloaf.

I hope you give this a try and let me know what you thought of it.  It is really easy to make and all the ingredients and be purchased from Aldi.   There is also a video up on my channel on how to make this as well.  The link is below to my channel.

Ruthycancook YouTube channel





1 8 oz. can tomato sauce (or you can use Ketchup)

2 lbs. ground beef (turkey)

1 pk of brown gravy

1 to 2 cups of breadcrumbs (or crackers)

1 medium size onion diced

1 can black olive chopped

2 eggs

1 ½ tsp. garlic powder

1 ½ tsp. onion powder

1 tsp. A1 sauce

1 tsp. Worcestershire sauce

Salt and pepper to taste



Pre-heat oven at 350 degrees

In a large mixing bowl add in the ground beef and then start adding in the listed ingredients once at a time.   With clean hands begin mixing all the ingredients together.

Once everything if well combined using a baking dish 9×11 put the meat into the dish.  Form the meat into a load as best as you can. Cover with tin foil and put in oven for about 45 minutes to 1 hour or until middle of loaf is completely cooked.


Relleno De Papa (stuffed potato balls)

Hi Guys, here is a recipe that is delicious and easy to make.  This is another one of my favorite Puerto Rican dishes that I had to share with you.  I have also leaving my link to my channel below so you can check out the picadillo recipe that you will need also for this.

Ruthycancook YouTube channel

This recipe took me several tries to make but I got it and it is amazing.  This is another recipe that when I was making it my family couldn’t wait for me to be done cooking.  These little balls of goodness did not last very long in my house.  I hope you give these a try and let me know if you liked.




6 to 8 medium size potatoes

1 to 2 tbsp. cornstarch

1 egg

1 pk sazon

½ tsp. garlic powder

½ tsp. onion powder

Salt and pepper to taste

Oil for frying

Picadillo (meat filling)


Pre-heat oven to 400 degrees and bake the potatoes for about 45 minutes to an hour.   Once cooked remove from oven and let them cool.

In large mixing bowl add in the potatoes without the skin and begin smashing them.  Now add in the seasonings and salt and pepper.  At this time you can taste for seasoning if needed.

Then add in the egg and stir the egg in until fully incorporated.

Now add in 1 tablespoon at a time of the cornstarch.  After you add in one tablespoon check to if the potatoes can be put into a patty, if not then add in the second tablespoon of cornstarch.

Now put about 2 heaping tablespoons in the palm of hand and make a small well in the potato so you can add the picadillo.  Then add in the picadillo and begin to close up the potato around the meat.

Once done place on a plate and continue making the rellenos.  Put in fridge for about 30 minutes so they can fully firm up.

In a deep frying pan add enough oil to cover the rellenos a little over half way.  Heat oil until hot and then add in one relleno at a time not to over crowd the pan.  Let the relleno cook on each side until they are golden brown.  Turn them over and cook the other side until golden brown.

When the rellenos are done cooking, place the cooked rellenos on a paper towel line plate to absorb any access oil.

Ready to eat


Note: for the Picadillo I have a recipe for this and it is on my YouTube channel and website Ruthycancook

Bacalaitos (Cod fish fritters)

Hi Guys, I did this recipe some time ago and wanted to re-post this as I now have a video up on this on my channel Ruthycancook on Youtube.  I will put the link below so you can go check out the video and while you are there hit that subscribe button.

Ruthycancook Youtube channel

This recipe is also very popular on my Pinterest page so I know this is something that you would love to make.  It is easy and so delicious.   This is a Puerto Rican street dish that is very popular here is Chicago.  You can find this dish in any Puerto Rican restaurant and also in Humbolt Park.





½ to 1 lb. Bacalo (cod fish)

2 cups flour

1/1/2 cups water

1 tsp. baking powder

½ tbsp. sazon con complete

1 envelope

Black pepper to taste

2 cloves of minced garlic or garlic powder



Put flour, baking powder, sazon pack, and sazon con complete in a bowl and combine well.

Add water to mixture. Add more water if needed.  This should be like a pancake batter consistency

Put in Bacalo (cod fish) and mix well.  If more water is needed at this point add

Pre heat oil to fry

Pour a spoon full of batter into hot oil.  The size of the fritter is up to you.

Fry to golden brown

Crockpot Pot Roast

Hi Guys, I have posted this my crockpot pot roast recipe before but I have since updated the recipe and I also have a video up on my channel for this recipe.  The link is below to my channel.

Ruthycancook_YouTube channel

This is such an easy recipe and great for a Sunday dinner.  Serve with Mash potatoes or rice what ever your preference is.    I hope you try this recipe and let me know what you thought of it.  I would love to hear from you.



3 lb. pot roast or chuck roast
2 medium onion chopped
2 package of brown gravy
1 package of Au jus gravy
2 cups beef broth
3 cans mushrooms or fresh
2 cups baby carrots
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
Salt and pepper to taste
1 package onion soup mix

Season roast with half amount of the garlic powder and onion powder.   Also salt and pepper to taste.
While roast is marinating cut up the onions.
Add the roast to the crockpot and then the remaining ingredients.
Cook on low for 7 to 7 1/2 hours or high for about 4 to 5 hours.
Once done the meat should be very tender.

Serve with mashed potatoes or rice.


Garlic Noodles with Shrimp and Sausage

Hi guys, here is another quick and easy recipe that you should try.  I got the idea from Pinterest of course and decided to make my own version of this.  This is supper easy to make.  It take less than an hour so this would be a great after work dinner for the family.

You can change the sausage and use chicken sausage instead and add in some vegetables.  My family loved this and it is a keeper in my house.  I hope you give this a try and let me know how you like it.




½ lb. spaghetti noodles

1 12oz. package of frozen shrimp

1 package of Kielbasa sausage (sliced into pieces)

1 tbsp. minced garlic

2 tbsp. olive oil

1 tbsp. butter

Salt and pepper to taste

Parmesan cheese toping – optional


Cook the noodles according to package directions.

While noodles are cooking in a medium pan add about 1 teaspoon of olive oil and 1 teaspoon of butter to the pan over medium/low heat.  Then add in about ½ teaspoon of minced garlic and sauté for about 1 minute. Then add in the shrimp and cook for about 2 to 3 minutes on each side until their color is pink.

Remove the shrimp from the pan and set aside.  Now in the same pan add in the Kielbasa sausage and brown the sausage (color gives flavor).  Remove from pan and set aside.

In same pan add in the cooked noodles along with the remaining olive oil and butter.   Stir the noodles to coat with the butter and oil and any drippings from the bottom of pan.  Then add in the rest of the minced garlic and give it a good stir. Now add back in the shrimp and sausage and combine all the ingredients.  Cook for about 5 more minutes and then its ready to serve.




Hi Guys, here is another recipe I know you will love.  This is a Pureto Rican street food that I enjoy so much.  It is easy to make and delicious.

You can fry this or you can use the air fryer if you like.  I used the air fryer and the pastalellos came out great as if I fried them.  You have to give this a try and let me know what you think.

I do have a video up on the picadilo and my home made safrito so go check those out and subscribe while you are there.

Here is the link to my channel Ruthycancook

Ruthycancook Youtube channel





2 ½ cups of home made picadilo

Oil for frying

1 tbsp. water (for sealing)

1 package of Pastalello disk


Pre-heat a medium size frying pan with the oil.  Put enough oil to cover the pastalellos half way.

While oil is heating make the Pastalellos.  Remove the pastalello disk from packaging and place on plate.

You are going to need to seal the disk so to do that, put your finger in the water and run it around the edge of the disk.  This will help to seal both sides together.  Then with a fork you can crimp the edges giving it a pie look.  Place the finish Pastalello on a plate and continue making until all disk are used.

Once oil is hot add in about 2 to 3 pastalellos at a time and fry on each side until golden brown.

Remove from pan and place on a plate lined with a paper towels paper towels to absorb any oil. Repeat this until all pastalellos are e cooked.

Let them sit for about 5 minutes to cool some, and then ready to eat.

You can also put these in the air fryer at 370 for 8 minutes turning them over at the half way mark.

Then remove from air fryer and let cool and enjoy.



Home Made Safrito

Hi guys, this recipe is great and easy to make.  I love using this in any Spanish cooking I do and it is also great to marinate meat with.

I have made a video for this and it is up on my channel so go check it out.  The link to my channel is below.

My channel Ruthycancook Youtube link is below.




2 bunches of Culantro

15 Aji Dulce or sweet peppers       img_1581.jpg

3 medium onions

3 large green peppers

4 bunches of cilantro

1 cup of fresh garlic


Prep all ingredients to be ready to add to a food processor.

Peal and remove skin from garlic.  Remove seeds from green peppers and cut into chunks.  Remove stems from cilantro and discard then chop cilantro in half to put in the food processor.   Remove skin from onion and cut onion into chunks as well.  For the sweet pepper remove the stem and cut in half.  These don’t have many seeds so you can leave them in or remove them.  I did remove them for our safrito, but didn’t really need to.

In batches add in some of the ingredients until smooth.  You can leave it chunky if you prefer that way.   Do this step until ingredients are finished.



Store this in an air tight container, or mason jars.  You can freeze any of the safrito that you will not be using right away.  I normally just freeze for about a month but I do use a lot of this.








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