There's nothing like the aroma and good feelings elicited by a home-cooked meal, especially when it's a recipe made by your precious little grandmother or grandfather. "CBS Sunday Morning" correspondent and "Wait, Wait...Don't Tell Me!" panelist Mo Rocca couldn't agree more.

That's why you can find him in kitchens across the country learning the recipes of loveable and often spunky grandparents in the second season of his show, "My Grandmother's Ravioli," on the Cooking Channel.

"I wanted to do a show with people I actually like and would want to be related to," Rocca told the Latin Post. "That's not par for the course in reality TV which seems to be more about featuring sideshow freaks. On this show I get to have fun with (not at the expense of) terrific people."

After serving as a judge on "Iron Chef," Rocca decided he wanted to see what's cooking in the kitchens of grandparents across America, along with the memories or funny stories that are conjured up during the process. It's feast for all the senses.

Rocca is like a mischievous grandson to these adopted grandparents, and in true Rocca fashion, he brings out the silliness in these old souls, as well as tender moments that stem from a lifetime of memories.

Recently, Rocca, who's reconnecting to his Colombian roots, visited Hoschton, Ga. to cook some Central American staples like rice and beans and plantains maduros with a sweet Costa Rican grandmother named Nora Oliver, who goes by the name "Lita."

Lita is short for the Spanish word "abuelita" which means "little grandmother, but Rocca notes that there's nothing little about her personality. The 82-year-old abuelita is "a cheerleader for her homeland Costa Rica and its hearty cuisine."

Born into a distinguished family in Puerto Limón, Costa Rica in 1931, Oliver's great grandfather was Costa Rica's first constitutional president and her great grandmother designed the country's flag.  Her family came to the United States when she was 12. She married her husband, David, at age 21. She has four children, six grandchildren and three great grandchildren.  Oliver was widowed in 2011, but has an adorable companion - her dog, Canela, "The Duchess of Oliver."

"Lita is a spitfire, he said. "I love that she is not shy about saying that Costa Rica is superior to all the Central American countries (even though we did make vigueron, a Nicaraguan cabbage salad). She reminds me of my mother in that she's proud of her heritage ... but will give anyone a beat down if they criticize the U.S."

A spicy spitfire indeed! When shopping for groceries together, Oliver shows Rocca the correct way to take a tequila shot!

Check out Lita's savory recipes and add a Costa Rican flair to your Thanksgiving this year!

LITA OLIVER'S YUCCA WITH CHICHARONNES

TOTAL TIME: 50 min

Prep: 35 min

Inactive Prep:

Cook: 15 min

YIELD: 10 servings

LEVEL: Easy

Ingredients:

  • 2 pounds frozen yucca
  • 1 head green cabbage, sliced
  • 1 small Vidalia onion, sliced
  • 1 medium tomato, diced
  • 1/2 bunch fresh cilantro, chopped
  • Juice of 1 lemon
  • Salt and pepper
  • 8 ounces chicharron, broken into 1/2-inch squares

Fill a medium saucepan with water, and bring to a boil. Add the frozen yucca and boil until hot and tender, 10 to 12 minutes. Drain and set aside to cool. Cut the yucca into small dice and place in a large serving bowl. Set aside.

In another large bowl, toss the cabbage, onions, tomatoes and cilantro to combine. Add the lemon juice and season with salt and pepper. Toss and place the cabbage slaw on top of the diced yucca.

Sprinkle with chicharron and serve.

Notes:

Chicharron, or fried pigskin, is sometimes available freshly made at good Mexican butchers and markets. It is crusty, golden and has a unique savory flavor.

LITA OLIVER'S RICE AND BEANS

TOTAL TIME:3 hr 30 min

Prep: 30 min

Inactive Prep: --

Cook: 3 hr

YIELD: 10 servings

LEVEL: Easy

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 Vidalia onion, diced
  • 1 sweet red bell pepper, diced
  • 1 bunch cilantro, stems and leaves chopped separately
  • 2 cups basmati rice
  • 1 pound dried black beans, soaked overnight and drained
  • 3 cups water
  • 1 pound kielbasa sausage
  • 10 to 12 corn tortillas, warmed

In a large pot over medium heat, add 1 tablespoon of the oil and add half of the garlic, half of the onions, half of the peppers and half of the cilantro stems. Cook until tender, 5 to 6 minutes. Add the rice and saute for 2 minutes. Add 3 cups water and bring to a boil. Cover and reduce the heat to simmer until rice is tender, 20 to 35 minutes. Turn the heat to low and continue to cook the rice until the bottom is golden brown and crispy, 1 hour.

While the rice is cooking, heat a large pot over medium heat. Add the remaining 1 tablespoon oil and the remaining onions, peppers, garlic and cilantro stems. Cook until tender, 5 to 6 minutes. Add the black beans and cover with 1 inch of water. Cover the pan and reduce the heat to very low. Simmer until the beans are soft, 3 hours. At about the 2 hour mark, add the sausage.

Serve the rice, beans and sausage with warm corn tortillas and garnish with the chopped cilantro leaves.

LITA'S PLAINTAINS A LA GLORIA

TOTAL TIME:1 hr 10 min
Prep: 40 min
Inactive Prep: --
Cook: 30 min

YIELD: 10 to 12 servings
LEVEL: Easy

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • 4 to 6 black plantains, sliced into 1/2-inch-thick cirlces
  • Juice of 1 lemon

In a large sauté pan over medium heat, add the sugar, butter, cinnamon, nutmeg, vanilla, cloves, plantains and lemon juice. Stir the mixture until well combined and plantains begin to brown slightly. Add 2 cups water and bring to a boil. Lower the heat to a simmer and cook until the liquid becomes thick and syrupy. Remove from the heat and serve.