yummy beet salad

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every week our growth group meets for dinner, then worship with the kids, and then a sermon discussion.  but we always start with food.  one of my friends brings the best salads, my favorite being her beet salad.  i never thought i liked beets until this salad and now i can’t get enough of them!  She graciously shared her recipe with me, and now i’m sharing it with you!

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i generally get my beets from the farmer’s market, but can’t always so i head to the grocery store.  i like both regular beets and golden beets.  start by washing them.

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i do all i can to not touch them since their juice stains really badly.  i start with raw beets and cut off both ends.

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i mostly use a fork to keep from touching the beets, and slice them into quarters, then toss them into a large pot with a steamer basket and steam until they are soft with a fork prick.

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once the beets are cooked, its time to get the skin off.  i use a bunch of paper towels for this.  the skin rubs off easily with the paper towel.  then i cut the beets into thin slices.

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then add to the salad!  i like micro greens, romaine, really any good lettuce.  i also add super thin slices of red onion, crumbles of goat cheese, and sometimes candied walnuts.  but the best part of all is the homemade dressing – its so good!

besides the betts, the best part is the dressing:  equal parts juice of a meyer lemon juice & olive oil, add salt, honey to taste, 1 clove of garlic, and 1 teaspoon of dijon mustard.  i put all of these in a mason jar with a lid and sake it up until combined.

this salad is great for any night, but you’ll be showered with praises when you share it with others!

what’s for dinner: enchiladas

super easy enchiladas

so after blogging for nearly 9 years, and having written only a handful of recipes posts, i can see why you don’t fill my inbox daily with cooking questions.  but you guys.  this is the recipe to try.  either everyone i’ve made this for, even children, are really convincing liars, or it really is just that good.  and like all my really professional recipe posts (read: sarcasm), this one also has no measurements.  you’re welcome!

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ingredients (and these are variable, depending on what you have in your pantry):

8″ flour tortillas

shredded cheese

enchilada sauce (i like las palmas and trader joe’s version)

sliced olives

diced green chiles

canned (or fresh) corn

shredded chicken*

avocado & trader joe’s corn salsa for garnish

*my sister-in-law gave me the easiest recipe for shredded chicken:  take frozen chicken breasts, toss in crock pot on high, dump in a jar of salsa.  after several hours, the chicken shreds easily and is so yummy!

so here we go!

step 1:  cook the chicken ahead of time.

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step 2:  lay out tortillas on a flat surface

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step 3:  spoon large spoonfuls of enchilada sauce on tortillas

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step 4:  using the back of the spoon, spread sauce toward edges

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step 5:  (these next steps can really be done in any order) sprinkle corn

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step 6:  then add green chiles

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step 7:  add sliced olives

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step 8:  layer on the shredded chicken

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step 9:  add a generous amount of shredded cheese

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step 10:  spray a large baking dish with cooking spray

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step 11:  roll up tortillas tightly and place in dish

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step 12:  because i like to push the limits (and eat more enchiladas), i shove as many in the dish as possible.

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step 13:  drizzle enchilada sauce on top, sprinkle with cheese, and add olives if you haven’t already used them all up!

step 14:  bake at 350* for 20-30 minutes, or until the tortillas are turning golden around the edges.

you can also make these in a freezer safe tray for a later meal!

super easy enchiladas

also, this meal makes an easy dinner to make for friends who need a meal!  i made this for my girl jeannett and got fancy by throwing in some left over fortune cookies and an adult beverage.

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