Recipe: Charro Beans

Comfort food. When I think of the types of dishes that would fall in this category, this particular dish stands at the top of the list. There is nothing like a pot of charro beans on a cool fall evening.

This weekend was our pumpkin patch weekend. My sister and I loaded the kids up in the van and headed to Abuelita and Papi’s house. This has been a much anticipated weekend for us. We were looking forward to taking our kids to the pumpkin patch and we were also excited to spend some time with family.

Arriving at mom and dad’s house, we were not disappointed. A big pot of charro beans was waiting for us…and a delicious apple crisp to follow. Comfort food lived up to its name that night.

Charro Beans

What You Need:

* 3-4 cups of dry pinto beans

* 1 tsp. of baking soda

* Handful of cilantro (chopped)

* Half an onion (chopped)

* 4-5 garlic cloves (minced)

* 1 smoked turkey leg

* 1 can of Rotel

* Salt to taste

What To Do:

* Rinse and soak beans overnight with baking soda

* Discard soaking water

* Combine beans, cilantro, onion, garlic, turkey leg, Rotel, and salt in a stockpot/dutch oven

* Add 6 cups of water

* Bring to a boil for about 20 minutes

* Reduce heat and let simmer until beans are soft (this can take a few hours)

* Remove meat from turkey leg and return meat to pot of beans

* Garnish with sour cream and/or avocado

We love to eat french bread and butter with it…YUM.



Recipe: Cast Iron Skillet Beef Lettuce Wraps

I love food that is cooked in a cast iron skillet…it just tastes so much better. Recently, while visiting them, my dad made a little concoction that I thought was quite good. I decided to replicate (with a tweak or two here and there) it at home and make some lettuce wraps with it.

Cast Iron Skillet Lettuce Wraps

What You Need:


* 1 pound of lean ground beef

* 1 can of corn

* 24 ounces of tomato sauce

* 1 clove of garlic (minced)

* 2 teaspoons of olive oil

* Salt to taste


* Large Romaine lettuce leaves

* Shredded cheese

* Ranch

What To Do:

* In a cast iron skillet, brown ground beef

* Add olive oil, garlic and tomato sauce

* Add salt and corn

* Let simmer for 10 minutes (stirring occasionally)

* Spoon beef filling onto lettuce leaf

* Sprinkle cheese

* Add a little bit of ranch

I decided to skip the cheese on my wrap

Recipe: Snickerdoodle Cookies

On this really cool fall day, I was absolutely determined not to turn on the heat. As evening started to inch closer, the cooler my house was becoming. 66/67 degrees is just a little too cool for me. So, my need for some sort of heat source led to me baking some cookies.

I always bake chocolate chip cookies, I venture out every now again and make chocolate chip M&M cookies. Today, I completely threw caution to the wind and decided to make Snickerdoodle cookies.

I hunted down my mother-in-law’s yummy Snickerdoodle recipe. I remembered how every time she makes them for family get-togethers, they never last long. We all devour them pretty fast. Yeah, they are that good.

They taste even better than they look!

Snickerdoodle Cookies

What You Need:

* 1 cup soft shortening

* 1 1/2 cups of sugar

* 2 eggs

* 2 3/4 cups of flour

* 2 teaspoons cream of tartar (I used 2 teaspoons of lemon juice as a substitute)

* 1 teaspoon of baking soda

* 1/4 teaspoon salt

* 2 teaspoons of sugar

* 2 teaspoons of cinnamon

What To Do:

– Preheat oven to 350 degrees

– Mix shortening, sugar, eggs together

– Blend all dry ingredients.

– Mix all ingredients together. Mix well.

– Roll dough into small balls

– In a bowl, combine 2 teaspoons of sugar and cinnamon

– Roll ball of dough into cinnamon/sugar mix

– Place on ungreased cookie sheet

– Bake for 8-10 minutes

– Enjoy…with an ice cold glass of milk

So, I now have a warm(er) house and some delicious cookies too.