Who thinks that beets can sometimes taste like dirt? (Me.) I really like the pickled ones out of a can though. Enter this recipe. It is so good it will turn even the worst beet hater into a beet lover. Plus, the color of a red beet can’t be beat. They are like little jewels and so beautiful.
Be sure to wear gloves or use a towel when dealing with beets. But hey, if you like fuchsia hands then by all means good for it. I know one of my forever friends Mardi, (hi Mardi!) wouldn’t mind. She made me wear fuchsia at her wedding. True story. But that is a different story for another time.
Back to the beets!
The colors of this dish just can’t be beat. The brightness of the red beets and the pale orange of the sweet potatoes make for one beautiful picture.
See? Soooo good. Plus this dish is crazy good for you. Sweet potatoes are one of the best bangs for your buck at the grocery store. The most nutrients for your money. Its a win win situation all around!
Peel and chunk the beets. Place on a baking sheet toss with a little salt and pepper. Roast for 20 minutes.
While the beets are getting a head start, peel and chunk the sweet potatoes and onions. Place in a bowl and toss with the garlic, brown sugar, salt, pepper, and 3-4 tablespoons of extra virgin olive oil.
Add the sweet potato mixture to the beets and roast for an additional 40 minutes, tossing after 20 minutes.
So for us, it’s back to the grind today! Christmas break is over and back to kindergarten, preschool, car pools, and the gym (for me!). These bell peppers are quick to throw together and my kids even love them. And on the days they decide not to love, there’s always quesadillas right?
Start with some beautiful bell peppers. I used red, but any color will do. I like to par boil the peppers a little bit, then never seem to get soft enough in the oven for me. Totally your call.
Chop up some onion, garlic, and jalapeno. Add to a preheated skillet.
These little cookie bites are so good. A peanut butter cookie filled with fudge? Can’t beat it! I made them for my husband to take to work about two years ago and one of his co-workers still asks daily if I will make them again.
Yeah they are that good.
You start by making a very simple fudge like sauce.
Then your peanut butter cookie dough is placed in a mini muffin pan.
This recipe hails from my dad’s sister, my aunt Janette. She is great cook, but she lives far away so if I want to eat her awesome food I have to make it myself. Anytime you need chocolate sauce, you have to use this recipe. None of the crazy additives like other chocolate sauces, plus it’s crazy good.
Start by placing your sugar, cocoa powder and butter in a saucepan.
The new year is upon us, which means its time for lighter eating! I’m not a big fish fan, it has to be a very mild fish without a strong fishy flavor. For the life of me I don’t like salmon, or mushrooms for that matter, but thats another story.
Let’s start with the salsa! Mangos can be a little tricky to work with, but once you know what you are doing they are a cinch.
Start buy standing the mango up lengthwise. Then turn it so the most oval part of the fruit is perpendicular to your body. Then a little off of center slice the “cheek” off the mango. Then repeat on the other side. The mango has a long thin pit that runs down the center of the fruit. When slicing off the “cheeks” try to follow right along the pit with your knife. Then take one of the cheeks and cut a crosshatch pattern into, being careful not to slice all the way thru the skin. Then flip the fruit out of the skin and slice off your chunks.