Roasted Beets, Carrots and Sauteed Beet Tops

I'm not really sure why but I've always seemed to like beets. From Pickled beets to Roasted beets or Borscht, I've always liked them. During the winter months it's really easy to throw together some roasted root veggies like potatoes and carrots but after a while you want something a little different. That's where the beets come in. For tonights meal I'm using the whole beet so if you are one of those people who don't like the beet tops then try this out as it might just change your opinion of them!

I only had normal red beets for this recipe but using a split of normal and candy cane beets will add some colour and different flavors.



Ingredients:
1 - Bunch of Beets (5 - 6) including Tops
4 - Large Carrots
3 - Cloves Garlic
2 - Tsp Butter
2 - Tsp Lemon Juice
Salt and Pepper



Directions:
Peel and chop carrots into pieces

Put into a medium size bowl

Chop the tops off the beets leaving about 1 inch on the top of the beet. I specifically do this because the leftover stem will get all nice and crunchy. I find that it really adds to the taste. My kids don't like the crunchy stem but they will use it as a handle when eating the beets.

Scrub the beets clean or use a peeler on them, chop off the root and cut into 8's or 4's depending on the size of the beet

Put the beets into the same bowl with the carrots

Sprinkle with salt, pepper and sometime I put on a little bit of oil if you have problems with things sticking to your baking sheets. Put them on a baking sheet and cook at 400 for about 40 - 45 minutes

Wash the beet tops

Cut into three sections

Put into a large frying pan, add butter and put on over medium heat (wait until the beets have been cooking for about 30 minutes before starting these)

Cook for a couple of minutes then add in the 2 Tbp of lemon juice

Chop up the garlic and after about 5 minutes of cooking, add in the garlic

The beet tops should be a lot softer now

Pull the Roasted Beets and Carrots out of the oven

Plate the Roasted Beets, Carrots and Sauteed Beet Tops with a Main like BBQ Chicken

Quesadilla

We've made Quesadilla's in the past but I've never thought anything of them. I wan't something different but easy to make so I put these together.



Ingredients (Dry Rub):
2 - Chicken Breast, Cubed
1 - Can Chick Peas
1 - Cup Salsa
1 - Cup Sour Cream
1 1/2 - Cups Shredded Old Cheddar Cheese
1 - Tsp Salt
1 - Tsp Pepper
1 - Tsp oil
8 - Soft Tortilla Shells
(I like the use the ancient grain but the kids wont eat them so I went with Original this time)

(I forgot the Chick Peas in the Original photo so I had to add them in)

Directions:
Cook cubed Chicken in a frying pan on medium heat, Flavor with Salt and Pepper (18 - 20 minutes)

Strain and rinse Chic Peas

Mash Chic Peas up in a bowl

 (Sometimes I use the end of a rolling pin to smash them up a little better)

Add Salsa and Sour Cream

Mix together well

Lightly oil the bottoms of 4 Tortilla Shells and place on baking sheet. Split mixture between the 4 Shells

Split cooked Chicken between the 4 Shells

Top with Cheese

Lightly oil the tops of 4 Tortilla Shells and place on the other Shells

Bake in the oven for 10 - 15 minutes

Cut into quarters, plate and serve with additional Salsa and Sour cream

Caveman Pops (aka Roasted Chicken Legs)

The other night I posted on Facebook that I was going to make my Slow Cooker Balsamic Shredded Roast Beef for dinner. One of my friends commented that I should checkout "Pioneer Woman Cooks - her spicy beef, it is amazing and great comfort food for this cold weather". I checked out the site (link here) and I found so many amazing looking things! I also love how she talks about her cooking, its the same way I do, like I'm talking to my best friend about it. Oh and I have to give credit where credit is due, here is the original recipe from thepioneerwoman.com



Ingredients (Brine):
8 - Chicken Legs
8 - Cups Water
1/2 - Cup Brown Sugar
1/2 - Cup Sugar
1/3 - Cup Kosher Salt
2 - Tbsp Seasoning Blend
1 - Bay Leaf



Ingredients (Dry Rub):
2 - Tsp Seasoning Blend
2 - Tsp Paprika
2 - Tsp Onion Soup Mix
1 - Tsp Chili Powder

Directions:
Combined Brown Sugar, Sugar, Salt and Seasoning Blend

(Brown Sugar into bowl)

These next couple picture didn't turn out as nicely as I had hoped, I wanted the pouring mixture to be in focus not the stuff in the bowl.

(Sugar into bowl)

(Salt into bowl)

(Seasoning Salt into bowl - What a crappy photo!)

Pour the mixture into a pot with water, add the bay leaf and then bring to a boil

Once a rolling boil starts, remove from heat and let cool down to room temperature (like 30 minutes or so)

Pour the brine over the chicken legs, make sure they are covered, and refrigerate for 4 - 6 hours

While the legs are absorbing all the goodness in the brine, make the rub by combining seasoning salt, paprika, onion soup mix and chili powder

Rub the spices all over the chick legs, make sure you get it under the skin too!

On to a baking sheet and into the oven at 400 degrees for 20 minutes, then reduce the head to 300 and roast for another 15 minutes

Wrap the bottom of the legs in foil (This is probably the only reason why Evan ate this with me for dinner)

It looks good doesn't it!

I just had rice the other night and I really didn't want potatoes tonight so I went with two veggies. Canned Corn and Roasted Carrots in butter with brown sugar on it. oh, then garnished with some green onion but I only did that because I had an excess of green onion in my house and I wanted to use some up.