Creamy mashed potatoes

Rating: 5 out of 5.


  • Dutch Oven
  • Colander
  • Potato Ricer


  • 4 lbs. Yukon Gold Potatoes (about 8)
  • 1 ½ cups Heavy Whipping Cream (
  • 12 tbsp. Butter (1 ½ sticks sliced)
  • 2 tsp. Salt
  • 1 tsp Black Pepper


  1. Cut potatoes into about 1/4 inch slices, place in colander and run under cold water about 30-60 seconds, moving around to make sure all slices are getting wet.

  2. Transfer potatoes to a medium Dutch oven, add cold water to cover by about 1 inch, bring to a boil then reduce heat to medium and simmer for about 20-25 mintues until potatoes are tender.

  3. While potatoes are simmering, heat the heavy cream and butter in a small sauce pan over medium heat until the butter is fully melted about 5-6 minutes, take off heat and put a lid on to keep warm.

  4. Drain the potatoes and return to the Dutch oven, stir over low heat until the potatoes are dry and there is no more water seen on them. about 2 minutes. Set a ricer over a large bowl and press the potatoes a little at a time through the ricer.

  5. Mix in the butter and heavy cream mixture into the potatoes with spatula, add salt and pepper.

Mashed Potatoes

Classic Meatloaf


  • 9×13 Cake Pan
  • Oven


  • ½ Cup Heinz Chili Sauce
  • ¼ Cup Light Brown Sugar
  • 4 tsp. Apple Cider Vinegar


  • 2 Tsp. Vegetable Oil
  • 1 medium onion (chopped)
  • 2 Garlic cloves (minced)
  • 2 Eggs
  • ½ Cup Milk
  • 2 Tsp. Dijon Mustard
  • 2 Tsp. Worcestershire sauce
  • 1 Tsp. Salt
  • ½ Tsp. Pepper
  • ½ Tsp. Dried Thyme
  • ¼ Tsp. Hot Sauce
  • 1 lb. Ground Hamburger
  • 1 lb. Ground Pork
  • ⅔ cup Plain Bread Crumbs (You can substitute with crushed crackers or quick oatmeal)
  • ⅓ cup Dried Parsley


  1. Mix all the ingredients together in a small bowl

  2. Reserve 1/2 of the glaze.

  3. Add the rest of the glaze to a small sauce pan


  1. Heat oven to 350°F

  2. Line a 9 x13 cake pan with foil and set aside.

  3. Heat oil in medium pan over medium heat, add onion and garlic until soften about 5 – 6 minutes. Set aside to cool slightly.

  4. In a small bowl, mix the eggs with the milk, mustard, Worcestershire sauce, salt, pepper, thyme and hot sauce.

  5. Combine the meats in a large bowl.

  6. Combine the egg mixture with the meat mixture and add the breadcrumbs, parsley and cooked onion and garlic. Mix with clean hands until mixed thoroughly and the meat doesn't stick to the bowl.

  7. Place meat mixture into foil lined pan. Brush meat with half of the glaze you reserved.

  8. Bake the meatloaf for about 50-60 minutes, until a meat thermometer reads 160°F.

  9. Cool meatloaf for 20-30 minutes to allow the juices to settle back into the meat.

  10. During this time, take the remaining sauce that you have already in the small pan and cook it over medium heat until it is slightly thickened. Place the glaze over the meat loaf and slice.

  11. I serve with Creamy Mashed Potatoes and Mexican Corn

meatloaf, Winter

Mexican Corn

Rating: 5 out of 5.


  • Large Skillet
  • Sauce Pan


  • 3 EARS Corn
  • 1 Poblano Pepper (Roasted and Peeled)
  • 1 Red Bell Pepper (Chopped)
  • 1 Yellow Bell Pepper (Chopped)
  • 1 Small Yellow onion (Chopped)


  1. Roast corn on the cob on grill or in a small skillet over medium heat until roasted slightly.

  2. Roast and peel poblano pepper then dice roughly

  3. Cut the corn off the cob ( I place corn on a small bowl upside down, inside a bigger bowl)

  4. chop bell peppers roughly into small pieces.

  5. Add all ingredients into small sauce pan over medium heat until heated through, salt and pepper to taste.

Corn, side

Mexican Meatloaf

Rating: 5 out of 5.

Mexican Meatloaf

  • Meatloaf Pan
  • Comal
  • Oven

Ingredients-Salsa Glaze

  • 2 Roma Tomatoes (cored)
  • ¼ medium onion (Chopped)
  • 2 Garlic Cloves (Whole, Not peeled)
  • 1-3 Serrano Chilies (depending on how spicy you like it)
  • ¼ cup Light brown Sugar
  • 1 canned Chipotle chile in adobo sauce (minced)
  • 1 tbsp. Mustard


  • 1 lb. Ground Hamburger
  • 12 oz. Mexican Chorizo (removed from casing and crumbled)
  • 1 Poblano Pepper (roasted and peeled then diced small)
  • 1 tsp. Salt
  • ¼ tsp. Black Pepper
  • ¼ tsp. Cayenne Pepper
  • ½ tsp. Ground Cumin
  • 2 Eggs (beaten)
  • ¼ cup Ketchup
  • ¼ cup Mexican Crema (can substitute with sour cream)


  1. Preheat oven to 375° F

  2. In a 12 inch pan, add the oil and heat over medium heat. Add the onion, carrot, celery and garlic. Continue cooking until veggies are translucent which is about 5-8 minutes. Set aside on plate.

  3. In a large bowl, combine salt, pepper, cayenne, cumin and eggs, ketchup and Mexican creama (sour cream if using)

  4. In another large bowl, combine the veggies, hamburger, chorizo and diced poblano chile. Mix well with hand and pour the egg mixture on top of the mixed meats, sprinkle with the bread crumbs and mix thoroughly.

  5. Place the mixture into a 9×13 inch loaf pan. Bake for 40-45 minutes until the thermometer reads 160° F. Remove from oven and carefully pour off any pan juices.

  6. Heat a comal or heavy skillet over high heat, add the whole tomatoes, onion, garlic cloves and serrano chiles. Cook turning frequently, until lightly charred on all sides. Take off heat and when cool enough to handle, peel the garlic.

  7. Add all of the charred ingredients to a food processor or blender, pulse until chunky then pour into a small pan on medium heat.

  8. Add sugar, diced chipotle chile and mustard. Bring to a boil and cook until thickened about 4-5 minutes. Season with salt and pepper to taste.

  9. Slice the meatloaf and arrange on a platter and spoon over the salsa glaze

  10. I like to serve with creamy mashed potatoes and Mexican corn.

meatloaf, Winter