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.


Minestrone Soup

Hi Guys, here is another easy soup recipe that I know you will love and your family will enjoy.

This recipe is great for freezing and easy to make double batches.  The ingredients are also found at my favorite store Aldi so if you are on a budget this is the recipe for you.   You can make this vegetarian and not put in the meat and this will still taste amazing.

I hope you try and let me know how it came out.



1 Tbsp. olive oil

1 lb. ground beef

½ lb. Italian sausage (casing removed)

1 medium onion diced

2 medium carrots diced

3 stalks of celery diced

3 cloves garlic, minced (about 1 tbsp.)

3 tbsp. tomato paste

4 cups broth (2 chicken 2 beef)

1 can diced tomatoes

1 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

1/4 tsp dried thyme

3 tsp. parsley

1 cup dry ditalini pasta

1 can red kidney bean, drained and rinsed

1 can cannellini bean, drained and rinsed

Salt and black pepper to taste

Shredded Romano or Parmesan cheese


  • In a Dutch oven pot over medium high heat add in the ground beef and sausage, and cook until no longer pink stirring occasionally.
  • Drain any fat from beef and sausage then put on plate and set aside.
  • Add the 1 tablespoon olive oil in the Dutch oven on medium heat and put in the onions, carrots, and celery and cook them until softened. Then add in the garlic and cook for 1 minute more.
  • Now add the chicken and beef broth to pan and stir well.
  • Then add in the tomato paste, canned diced tomatoes, sugar, basil, oregano, thyme, and beans.
  • Bring this to a quick boil and then reduce heat about 10 minutes.
  • Stir in both meats, and parsley then taste for salt and pepper.
  • Let the soup continue to cook on low heat with lid on for about 25 more minutes.

In the meantime prepare the ditalani pasta according to the package.  Don’t overcook the pasta it will finish cooking on soup.


Note*Add pasta to each serving instead of the pot of soup.  The pasta will absorb too much of the broth and become soggy.

Grate some Romano or Parmesan cheese on top of each serving.

CrockPot Sweet and Sour Chicken

Hi Guys, I have a crockpot dinner for you that I know you are going to love.  This recipes comes from Pinterest Frugal Girls and its great and easy to make.  I made some changes to the recipe to suit my family’s taste, so I hope you try this recipe and let me know what you think.

I also have a video up on my channel for this so I will leave the link below to my channel and you can go and check my video out.

Ruthy’s Hangout Channel




3 lbs. Boneless Skinless Chicken Breasts

2 12 oz.  jars Sweet & Sour Sauce

2 cans 20 oz. Pineapple Chunks

2 green Bell Peppers, chopped

1 medium White Onion, chopped



Drain juice from pineapples and pour the pineapple juice into the crock pot, setting aside the pineapple chunks.

Add the chicken to the crock pot and cook on low for 6 hours or high for 3

Once chicken has cooked remove the chicken from crock pot and drain the juice out of crock pot.

Cut chicken into piece and put back into the crock pot.

Add in the sweet & sour sauce, the drained Pineapple Chunks, Onions and the Peppers.

Mix ingredients to well combine.

Cook for about 30 more minutes so all vegetables are slightly soft.

Serve over cooked White or brown Rice.




Stuffed Shells

Hi Guys, This recipe is easy and delicious that your family will just love.  I used my Bolognese sauce that I made for this and it made this dish taste amazing.

With this dish you can also make a double batch and freeze it so later you can just pop it out of the freezer and have dinner made.  Freezer meals are so great on those work nights that you just don’t want to cook or don’t know what to cook.

I hope you try this recipe and let me know how you liked it.



3 cups of Bolognese sauce
1 8oz container of ricotta cheese
1 package of large pasta shells
1 cup Parmesan cheese
1 1/2 cups of mozzarella cheese
1 package of frozen spinach
1 package of Italian sausage (optional)


Defrost spinach and drain all liquid and set aside
Put water on for shells and cook per package directions.
Start to Cook the Italian sausage with casings removed and crumble while cooking.  Drain any fat and set aside.
In large bowl add in ricotta cheese, drained spinach, handful of Parmesan cheese, and cooked Italian sausage.  Stir mixture well until all ingredients are combined.
Pour some sauce on bottom of baking dish and Start stuffing the shells with the mixture and placing them in pan with sauce.  Do this until all shells are gone.  Pour remainder of sauce over shells and sprinkle on the mozzarella cheese and any remaining Parmesan cheese.
Cover and bake for about 25 minutes at 350 degrees.   Then remove cover and bake for another 10 minutes so cheese can get brown and bubbly.
Serve with salad and garlic bread



Crockpot Bolognese Sauce

Hi Guys, I have a crock pot recipe for you today.  This is easy and will last for several meals.  I finally got around to making some Bolognese sauce in the crockpot and it came out great.  This was a recipe that I have wanted to make for some time now and I finally got to do it.

The only part of this recipe that will take some effort is cooking the meats, but the rest is just dump and let the crockpot do the work.   This recipe is done doubled so you can reduce the ingredients by half if needed.  Why I made this a double batch was to freeze the rest so later I had some sauce to pull out of my freezer for the work nights I just didn’t want to cook.

I hope you enjoy and let me know if you tried this recipe and how you liked it.



2 bay leaves
1 onion diced
3 celery stalks diced
1/2 cup carrots diced
1/2 cup of white wine
4 large cans of crushed tomatoes
3 tsp oregano
Salt and pepper to taste
1 tsp sugar
1 6oz can tomato paste
2 tsp basil
2 or 3 cups beef broth
1 or 2 tsp parsley
4 cloves minced garlic
1 tsp garlic powder
1 tsp onion powder
1 package Italian sausage
2 lbs ground beef

Using an 8 qtr crockpot
Cook the ground beef and drain any fat from it and add to crockpot.  Cook the Italian sausage with casing removed into small pieces and drain any fat from it then put in crockpot.
Then add in the remaining ingredients stirring as you add the ingredients.
Cook on low for 7 to 8 hours.  Taste sauce half way through cooking time for additional seasoning.
Let sauce cool completely and the put in containers and freeze.


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