Roasted Beets and Sauteed Beet Greens

Daily Recipe Roasted Beets and Sauteed Beet Greens !!!











Servings - 04

INGREDIENTS

• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Daily Recipe Roasted Beets and Sauteed Beet Greens !!!

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Garlic Mashed Potatoes

Delicious Recipe Garlic Mashed Potatoes










Service - 100

INGREDIENTS
• 50 pounds unpeeled red potatoes, quartered
• 8 pounds butter, room temperature
• 3 pounds Romano cheese, grated
• 3 cups chopped garlic
• 1/2 cup salt
• 1/2 cup dried oregano

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Delicious Recipe Garlic Mashed Potatoes

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Cheesy Chicken and Vegetable Rice

Ingredients :

1 lb. boneless skinless chicken breasts, cut into chunks

1 can (14-1/2 oz.) chicken broth

2 cups Minute White Rice, uncooked

1 pkg. (16 oz.) frozen vegetable blend, thawed

3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up

How To Prepare : 

1. Spray large skillet with no stick cooking spray. Heat skillet on medium-high heat. Add chicken; cook and stir 3 minutes or until browned.

2. Add broth; stir. Bring to boil.

3. Stir in rice, vegetables and prepared cheese product; cover. Cook on low heat 5 minutes or until chicken is cooked through. Stir until prepared cheese product is melted.

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