Wednesday, August 3, 2011


Last evening our family shared a most tasty meal..
Of course it was consumed in our outdoor dining our patio...all together celebrating the birthday of our oldest child..all together at the picnic table built by my Grandpa all those years ago..
What a great evening...such a lovely night...delicious eats...
It has been a very long time since we were all in the same city together celebrating a birthday..
I certainly hope it always remains that way..
I admit it, I am just selfish that way.  I love my life surrounded by my Mr. our beautiful, intelligent, witty children...laughing until we can't catch our breath..
Moments irreplaceable - we are more than blessed.

The Birthday child doin a little dance..

Her hubby

The Goof Ball Boy!!!

The Mom..what is that face?

The Dad and Mr.

The pets..

The food..thank you Bobby Flay...



  • 2 pounds ground chuck or Turkey (I used Turkey)
  • 3/4 cup black beans
  • 1/2 cup chopped cilantro leaves
  • 1/2 cup grated onion
  • 3 garlic cloves, pressed
  • 2 tablespoons adobo sauce
  • 1 tablespoon ground cumin
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon black pepper

Grilled Corn Topping:

  • 3 to 4 tablespoons vegetable oil, for brushing on the grill pan
  • 1 ear corn on the cob
  • 1/4 cup red onion, diced
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chicken stock
  • 2 tablespoons pineapple juice
  • 1 teaspoon ground cumin
  • Dash hot sauce
  • Salt and freshly ground black pepper
  • 6 large tortillas
  • 6 slices queso fresco cheese
  • Toothpicks
  • Cilantro leaves, for garnish
  • Totally double the salsa..


Preheat grill pan on medium-high.
To make the patties, combine the chuck, beans, cilantro, onion, garlic, adobo, cumin and seasoned salt and pepper in a large bowl. Mix to combine, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside.
To prepare the corn topping, brush grill pan with 1 tablespoon oil. Grill 1 ear of corn on grill pan until golden and has grill marks. Transfer to cutting board and allow to cool a bit. In a medium bowl, combine red onion, cilantro, chicken stock, pineapple juice, cumin, hot sauce and salt and pepper. Cut corn off of cob and toss with mixture. Transfer mixture to a sheet of foil and wrap to keep warm.
Brush grill pan with 1 tablespoon additional oil. Place the patties on the pan and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove burgers from pan and place on platter.
On each flour tortilla, layer burger, queso fresco and an equal amount of corn topping. Fold in sides of tortilla and roll like a burrito, securing with toothpicks. Brush grill again with oil. Place each tortilla wrapped burger on grill and grill until tortilla is golden brown and crispy.
Cut in half diagonally. Garnish with cilantro leaves. Serve immediately.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Green Salad..

Awesome Turtle Cheesecake...
Ok now I need to go eat!!!
Happy Evening...


  1. Love all the photos, Val! What a wonderful celebration. Can't wait to meet your adult children. Erika is so pretty.......spitting image of her mother. Hugs!