Recipe for Charros Beans with a Twist


1/2 lb pinto beans (uncooked)

2 roma tomatoes (diced)

1/2 small yellow sweet onion (diced)

5 strips of bacon (diced)

2 serrano peppers (minced)

1/4 cup of cilantro (minced)

1 tbs salt

1 tbs black pepper

sour cream

Place pot on the stove and fill it up halfway with water and dump the pinto beans in. Be sure to wash the pinto beans before putting them in the pot. Turn the burner up to a medium heat. Be sure to start this first about 1 hour before starting the rest of the meal to make sure the beans are soft enough. Beans must be boiling for at least an hour. Then turn another burner on medium heat and place a skillet on the burner. Put the diced up strips of bacon in the skillet and brown the bacon to personal preference. Once browned then add the onions and serrano peppers. Let the onions simmer until they become translucent, then add the tomatoes. Once the vegetables and bacon are ready, then add to the pinto beans. Be sure to strain the grease out before adding it to the beans. Then add the cilantro, salt, and black pepper. Let the beans and everything cook for about 10 minutes and then add the sour cream. Add as much or little as you want, but be sure to add the sour cream. It makes a big difference in the flavor.

Serve warm. Serves 3 – 4 people.…

Fat Free Apple Salad Recipe






Apple Slices

Fat Free Dressing Your Choice

Ok, I know you are saying, “Apples in My Salad? No Way!” I promise you if you have never tried this simple salad, you are missing a dear treat. This recipe is simple, but delicious. Take a regular salad and spice it up by adding your favorite fruit. In this recipe you see that I use apples and raisins to make this salad delicious. This is one sure way to get your Vitamin C! Make sure to chop the spinach in lettuce in small pieces. Take you one apple and slice it in fours or eights. Put all the other ingredients into the salad bowl, add your dressing and presto! You are ready to munch like a bunny rabbit.

To be honest I would add some chicken breast to this salad, which has all of the fat trimmed off of it. This would be a very healthy salad for someone who wants to eat healthy and light. Adding the chicken would of course add some fat to the recipe, but it is healthier than frying your chicken and putting it in your salad, which I have done as well. If you do add the chicken, remember to cook it separately and season to taste. You can add a little water, instead of oil or butter to cook the chicken and make a grave that you can use as Salad Dressing too. Remember to share this with your friends. …

Quiche And Slaw Recipes From My Organic Farm

Crustless Sausage & Tomato Quiche
1/2 cup chopped onion
1 cup crushed tomatoes
1 cup crumbled, cooked sausage
8 eggs
3/4 cup shredded cheddar cheese
salt & pepper

Preheat oven 300 degrees. 
Liberally butter a 9″ pie plate. 
In frying pan, cook sausage and onion in butter until almost done. Set aside to cool. Drain all liquid from crushed tomatoes. Set aside. Scramble eggs in bowl. Add cooled sausage & onion and salt & pepper, to taste. Pour mixture into the buttered pie plate. Cook in preheated 300 degree oven for 25 minutes, until mix balloons in the plate and eggs are just set, not hard. Remove from oven. Turn oven off. Top quiche with the cheese. Put back in oven to melt cheese. Pull out of oven and top with a bit of fresh sprigs of cilantro, if desired. Serve with salsa and sour cream on the side. Yum!

Sweet Potato Slaw 
4 cups shredded raw sweet potato (one large potato typically enough) 
2 cups peeled, diced apples 
3/4 cup shredded coconut 
1 tablespoon lemon juice 
1 cup celery, thinly chopped 
1 cup raisins 
2/3 cup sunflower seeds 
1/2 teaspoon salt 
2/3 cup mayonnaise, homemade

Soak shredded sweet potatoes in ice cold water 10 minutes. Drain. In large bowl, toss apples with lemon juice. Add potatoes, coconut, celery, raisins, seeds, and salt. Toss well. Add mayonnaise and blend well. Chill at least one hour, then serve. Variation: Chopped walnuts or pecans instead of sunflower seeds.…

Fourth of July Recipes: Honey BBQ Grill Burgers

This is one of my favorite, newest recipes!

Amy’s Honey BBQ Grill Burgers

3 lbs. Ground Beef 
1/2c. Finely Minced Onion 
1 c. Sweet Baby Ray’s Honey BBQ Sauce 
1 Tbsp. Salt* 
1 Tbsp. Pepper* 
Mesquite Seasoning by McCormick 
Country Bob’s Seasoning Salt

Mix together the ground beef, minced onions, BBQ sauce, salt, and pepper in a large mixing bowl. Mix the seasonings and sauce with your hands until meat is completely saturated with BBQ sauce. Make the mixture into patties (the thicker the better). Sprinkle the patties with Mesquite Seasoning and Country Bob’s Seasoning Salt. Cook on the grill until done. Serve on hamburger buns with desired condiments. Should make 10 burgers.

*optional, add more or less for taste.

Let me also share a quick punch idea for your 4th of July parties!

Quick, Easy Punch

All you do is get two containers of any type of sherbet, 2 gallons of ginger ale or 7-Up (I prefer ginger ale.), and a large punch bowl. Put the sherbet in the bowl and pour ginger ale/7-up over the top of the sherbet about 10 minutes before you are ready to serve it. There you have it! A nice, quick punch for the party. I always buy extra containers of sherbet and ginger ale too so you can make more when you run out.…

Recipe for the World’s Greatest Tuna Salad

I’ve always loved tuna salad. It’s a quick lunch — a sandwich — that doesn’t seem like an ordinary lunch sandwich. Tuna salad is much more of a meal!

For years I’ve made tuna salad every which way, depending on what ingredients I have on hand and in many cases just trying to get it right.

A friend of mine gets tuna salad at a local organic grocery store, and she mentioned an ingredient — white beans — which I had never heard of or considered before in tuna salad.

That added to those other perfect components that I customarily use have led to create the best tuna salad in the world today!

This is what I did:

Begin with boiling three eggs.

Get out a medium-sized bowl. I recommend using something with a lid, like Tupperware, in which you can store your leftovers in the refrigerator. You’ll probably have leftovers, depending on how many people you’re serving.

Put one can of tuna in the bowl.

Chops red onions — about a third of a large one — into the bowl.

Chop two stalks of celery and add to the bowl.

Open a can of navy beans. I’m sure you could substitute other white beans, like great northern beans, butter beans, or white kidney beans. I personally just prefer the navy beans.

Rinse the beans in a colander and drain. In a separate small bowl, mash the beans with a fork until they are creamy and smooth. Set aside.

The …

Pizza Dip Recipe


1 (8 oz.) pkg cream cheese (softened)

1 large bag of pepperoni slices

1 can or jar of pizza sauce

1 large bag of shredded mozzarella cheese


1. Spread cream cheese into the bottom of a 8 x 8 square baking pan.

2. Top with about 1/3 cup of pizza sauce, spread evenly.

3. Sprinkle a generous amount of shredded cheese on top.

4. Place pepperoni slices in a single layer on the top.

5. Repeat step two through four.

6. Bake in 350 oven until the top layer of cheese is melted.

7. Serve warm with Tostidoes or your favorite potato chip.…

Recipe for a Baked Vegetable Mix in Olive Oil

Get the items you will be needing together:

-Large square glass pan 
-2 Squash 
-2 Zucchini 
-2 large potatoes 
-Olive oil 
-Your preferred seasonings

Step 1-Pre-heat your oven to 350 degrees.

Step 2-Peal your potatoes and cube them, Then you can wash your squash and zucchini. Cut these into cubes as well. Do not peal them.

Step 3-Cover the bottom of the glass pan with olive oil, place all of your vegetables in the pan. Season. Be sure the olive oil covers the bottom of the pan.

Step 4-Place in oven and cook until all vegetables are soft. Usually about 30 minutes to an hour. Stir the vegetables occasionally to be sure they are not sticking. If they are, add a little more olive oil.

Serve with your main dish of choice, and enjoy. I enjoy it with baked chicken, it seems to bring out the flavor.…

Carrot and Raisin Salad Recipe

Carrot and Raisin Salad Recipe

2 lbs. large carrots – grated (either with hand-grater or food-processor)

1/2 to 3/4 cup raisins

1/2 to 1 cup Best Foods Mayonnaise, according to taste (Substitute Miracle Whip, if preferred)

All ingredients can be adjusted (+ or -) to taste.

Grate carrots and place in suitable serving bowl.

Mix in raisins to taste (Substitute Spanish peanuts for a twist on this salad).

Mix in mayo until suitably moistened throughout.

Chill a few hours before serving.…

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