Cheesy Chicken Enchilada Recipe

Traditional HomemadeTex-Mex Comfort Food

Photo of Kelly R. Smith   by Kelly R. Smith

Homemade chicken enchiladas
Homemade chicken enchiladas
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Enchiladas are originally from traditional Mexican cuisine, but the ones I make have sort of crossed the border to Tex-Mex. They can be filled with a variety of ingredients, including meats, cheese, beans, potatoes, vegetables, or usually, a combination. The sauces are usually chili-based sauces, like salsa roja, various moles, or cheese-based sauces, like chile con queso. The recipe I present here is the one I made a couple of nights ago, but feel free to indulge in modifications!

Chicken Enchilada Ingredients

  • 6 – 8 whole wheat tortillas
  • 1 lb. cooked, shredded chicken; I simply used a rotisserie chicken from the grocery store to expedite the process.
  • 3 oz cream cheese at room temperature
  • 1/2 cup sour cream
  • 4 – 4.5 oz diced green chilis with their juice
  • 1 14 oz. can oz mild red or green enchilada sauce
  • salt and pepper to taste
  • 1/2 cup diced red onions
  • 2 1/2 cups shredded cheese (Mexican, Four Cheese, or Colby Jack)
  • 1/4 cup chopped green onions or chives
  • Optional: chopped jalapeno, serrano, or (whew) habanero peppers to taste


Chicken enchiladas in the pan
Chicken enchiladas in the pan

Enchilada Preparation

  1. Preheat the oven to 400°F.
  2. Grease a 9×13 casserole dish.
  3. Add all ingredients except for the cheese and the chicken into a large mixing bowl.
  4. Mix completely.
  5. Transfer 1/3 of the mixture into another mixing bowl.
  6. Add the chicken and 2 cups of your cheese to the 2/3 bowl and mix in well.
  7. Generously add contents of the 2/3 bowl to the center of each tortilla and roll up tortillas tightly. Arrange them in your dish as you go.
  8. Pour the reserved 1/3 of sauce over the tortillas, spread well, and top with the remaining 1/2 cup cheese (you can add more cheese if you desire).
  9. Cover the dish with foil and bake at 400˚F for 35 minutes.
  10. Remove and enjoy!

I hope you enjoy this Cheesy Chicken Enchilada recipe as much as we do. I always get an opinion from She-Who-Must-Be-Obeyed and this dish got two thumbs up! Next time I’ll experiment a bit more. The basil in my garden is really taking off now so…



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Oatmeal Coconut Flour Bread Recipe

A Hearty New Combination of Baking Ingredients

Photo of Kelly R. Smith   by Kelly R. Smith

Oatmeal coconut flour bread
Oatmeal coconut flour bread
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Developing this recipe the other day, I started with the oatmeal, which I usually do for its fiber and cholesterol-lowering properties. Then I decided to have a go with the coconut flour, having heard so much about it. The result is this interesting oatmeal coconut flour bread recipe.

Why Coconut Flour?

It’s gaining popularity among the low-carb diet crowd and those who have a gluten intolerance. It has an impressive nutrition profile and may offer several additional health benefits. These include increasing blood sugar stability, better gut digestion, heart health, and even weight loss.

Ingredient List

  • 3 cups coconut flour
  • Whole wheat flour as needed
  • 1 cup quick steel cut oats; I used the HEB brand but any will do.
  • 1 teaspoon pink Himalayan salt
  • 1 1/2 cups pure cane sugar
  • 1 large egg
  • 1/3 cup flaxseed meal
  • 1/3 cup wheat bran
  • 1 tablespoon gluten (optional)
  • 3 cups water, heated
  • 1/2 cup nuts of your choice, chopped (optional)
  • 1 packet yeast

Preparation Steps

  1. If using fast-rising yeast, preheat oven to 425℉.
  2. Combine the oatmeal and 1 cup of very hot water in your mixing bowl. Allow 15 minutes for the oatmeal to soften.
  3. Mix in the remaining cups of warm water and the yeast.
  4. Mix in the egg, salt, sugar, flaxseed meal, wheat bran, gluten, and nuts.
  5. Mix in the coconut flour, 1/2 cup at a time. The dough will look a bit different that what you are used to with just wheat.
  6. Begin adding in the whole wheat flour and mixing until you have a nice, workable dough ball.
  7. Turn the dough ball out onto your whole wheat floured kneading surface. I’ve become a big fan of silicone baking mats.
  8. Continue to add whole wheat flour as needed as you knead. I do about 30 folds.
  9. If you did not use fast-rising yeast, let it rise for a couple of hours, and punch it down. If you did, just preheat the oven and proceed.
  10. Gently shape and press the dough into a rice flour dusted Banneton proofing basket.
  11. Turn it out onto a prepared (I use spray olive oil; butter will do as well) baking sheet (I use a pizza sheet).
  12. Bake for 40 minutes or until a toothpick comes out clean. Start checking at 30 minutes.
  13. Let the loaf cool on a rack and enjoy!

So that’s it for the oatmeal coconut flour bread recipe. It makes a very heavy, compact loaf. If you take a look a the picture at the top of the loaf you’ll notice a very unusual texture, not porous at all. Take that, wimpy store-bought white bread!



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Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ham and Onion Quiche Recipe

Perfect for Breakfast, Brunch, or Dinner

by Kelly R. Smith

Ham and onion quiche served up
Ham and onion quiche served up!
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Who doesn’t like quiche? It’s easy to make, versatile, and works for any meal. How about after a long weekend workout or a post New Years Eve brunch? The ingredient list is easy to procure if you don’t already have it on hand. As far as ingredients and spices go, there’s no limit that I’ve found. All you really need are eggs and cheese. Heck, you don’t even need a crust if you are on a low-carb regimen like the Atkins diet. To explore a broad range of possibilities, check out a quiche cookbook. But I digress. Let’s jump into my ham and onion quiche recipe.

Quiche Ingredients

  • 1 frozen pie crust, thawed, or make your own
  • 6 large eggs
  • 3/4 cup milk (whole milk is richer)
  • Kosher or pink salt to taste
  • Freshly-ground pepper to taste
  • 1 1/2 cup chopped cooked ham
  • 1 1/2 cup shredded cheese (I used Parmesan last night, but it’s your call.)
  • 1 or 2 green onions, chopped (hint: reserve the root section with about 3/4 inch of the onion. Plant it in a pot or your herb garden, roots down, covered with 1/2 inch of soil. 99% chance it will sprout.)


Ham and onion quiche done!
Ham and onion quiche done!

Preparation Steps

  1. Preheat oven to 375⁰ F.
  2. Whisk together eggs, salt, pepper, and milk, in a mixing bowl.
  3. In the crust, make 2 layers; each has half of the ham, half of the green onions, and 1/2 cup cheese.
  4. Pour the egg mixture over it evenly.
  5. Sprinkle the remaining cheese over it evenly. Note: as you see in the picture above, I used an oven-safe skillet to hold the pie tin because it was SO full. If you have egg mixture left over, that’s OK; cook it up separately. Waste not, want not.
  6. I baked mine for an hour to perfection; I suggest you start checking after about 40 minutes. If the top jiggles when you shake it, it’s not done.
  7. Remove, cool for a few minutes, and enjoy!


That’s all there is to this easy ham and onion quiche recipe. It may be fairly basic but it’s not hard to see the many possible variations you can come up with depending on your mood. I’m a big believer in experimentation in the kitchen.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Easy Homemade Mac and Cheese Recipe

Comfort Food Your Kids Will Eat

by Kelly R. Smith

Homemade mac and cheese comfort food
Homemade mac and cheese comfort food
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This Homemade mac and cheese is one of the favorite comfort foods in our humble abode, right up there with my ranch dressing cheeseburger. Even picky kids love it so you can slip in some vegetables if you like (hint, hint). It takes a little longer to make than that boxed stuff, but you have to ask, what is that yellow powder anyway? Soylent yellow? As with all recipes, I use as much organic ingredients as possible, and out of my own garden when possible.

Mac and Cheese Ingredients

  • 1 lb. rigatoni or the pasta shape of your choice. I like whole wheat but hey, you’ve got to get the kids to eat it, right?
  • Organic butter for your baking dish
  • 2 cups Half-and-Half
  • 1/2 lb. mozzarella cheese cut into 1/2” squares or shredded
  • Kosher or pink salt to taste
  • Freshly-ground pepper to taste
  • 2 cups of grated Parmigiano-Reggiano cheese if you can find it + a hand-full; I sometimes substitute shredded Swiss for the Reggiano
  • 7 Roma tomatoes, diced
  • 35 organic basil leaves, cut into strips, more or less according to your taste. This is just one more reason to keep an organic spice garden. If you don’t have, or can’t find, fresh basil, use basil paste.
Fresh organic basil leaves
Fresh organic basil leaves


Preparation

  1. Cook your pasta to al dente texture.
  2. Preheat your oven to 375 degrees.
  3. Drain your pasta and rub organic butter liberally in a 9” X 13” Pyrex® baking dish and add the pasta.
  4. In a saucepan, combine the mozzarella, 2 cups of Parmigiano-Reggiano, and Half-and-Half.
  5. Simmer, stirring often, until it’s a nice gooey mess!
  6. Add the salt and pepper to taste. Salt with caution if you have high blood pressure.
  7. Turn off the heat; stir in the tomatoes and basil.
  8. Pour the mixture all over the pasta and mix it in.
  9. Top with the hand-full of Parmigiano-Reggiano.
  10. Bake for 18 minutes, spoon it out, and enjoy!.


One of the things I like about this recipe is the fact that there a multitude of different ways to modify your ingredients, depending on the whims of you and your family. For example, how about changing up your cheese? Adding blue cheese will give the dish a funky edge that goes well with a red wine. The shape of the pasta? Adding in your favorite spices? It’s your call with this easy homemade mac and cheese recipe.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ranch Dressing Cheeseburger Recipe

by Kelly R. Smith

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Ranch dressing chesse burger
Ranch dressing chesse burger

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This recipe was updated on 12/29/20.

In our home the ranch dressing cheeseburger is the go-to sandwich when the mood hits for comfort food a la Americana. This recipe is just my humble twist on the old classic hamburger. The beauty of this dish is that the range of condiments and fixings is endless. As always, use organic ingredients whenever possible. Read on.

Ingredients

  • 1 pound ground beef. Or, ground bison if you’ve got deep pockets.
  • Buns; I prefer whole wheat.
  • Vegetables of your choice. In the photo above I used red onion, tomato, spinach, and a slathering of avocado on the bun that’s covered up.
  • Condiments of choice. That’s barbecue sauce you see in the photo. She-Who-Must-Be-Obeyed says it looks like burnt bun. Belay that misconception!
  • Cheese of choice. Mine was Swiss, hers was jalapeno jack.
  • 1 packet of ranch dressing powder. I suppose Hidden Valley is the standard but in my experience, the Kroger brand is the same thing for half the price. Dollars to donuts that it all comes out of the same factory.
  • 2 eggs
  • Salt and pepper to taste

Preparation

  1. Put the meat in a mixing bowl and crack the eggs into it. The reason for 2 eggs rather than one or none is that the ranch dressing powder will make the patties crumbly when you go to flip them. The eggs prevent that. Besides, who couldn’t use more vitamins and minerals? Just say no to nutrient deficiency.
  2. Open the packed of dressing powder and set aside within reach.
  3. Mix the meat and eggs well with your (washed) hands.
  4. Mix in the powder. Your hands are slippery by now; that’s the reason for pre-opening the packet.
  5. Form the patties. I like to make 1/3 lb. patties rather than 1/4 lb.
  6. Cook the patties in your preferred method, skillet, outdoor or countertop barbecue grill, or otherwise.
  7. Assemble your burgers and enjoy!


That’s all there is to my take on the ranch dressing cheeseburger recipe. I hope you like it. Here are a few more of my creations; I only post those that have been spouse-approved so no worries! Share with your friends.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Shepherd’s Pie Skillet Recipe

by Kelly R. Smith

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Shepherd's pie skillet style
Shepherd’s pie skillet style

The weather is starting to cool off and that means two things — it is time for a flu shot and comfort food is the order of the day. This recipe for shepherd’s pie fills the bill nicely. Easy, frugal meals is just what we need as we spend more time at home because of the COVID-19 pandemic. One good thing about this meal is its flexibility. There are any number of substitutions and additions you can make. So, let’s get started.

Shepherd’s Pie Ingredients

  • 1 pound ground beef
  • 1 box Beef Pasta Hamburger Helper (or the flavor of your choice)
  • Hot water/milk called for on Hamburger Helper box
  • 1 1/2 cups frozen mixed vegetables, thawed
  • Hungry Jack mashed potatoes for 6 servings
  • Water and butter called for on mashed potatoes box for 6 servings
  • 1/2 cup shredded Cheddar cheese
  • Chopped parsley (amount to taste)

Preparation Steps

  1. Using a 10-inch skillet, cook beef over medium-high heat for 5 – 7 minutes, stirring often, until brown. Drain the grease. Stir in hot water, milk, sauce mix, uncooked pasta (from the Hamburger Helper box), and thawed vegetables. Heat to boiling, stirring frequently.
  2. Reduce the heat. Cover and simmer about 10 minutes, stirring frequently, until the pasta and vegetables are tender. Remove the pan from heat.
  3. Make the mashed potatoes as directed on box for 6 servings. Spoon and gently spread mashed potatoes over pasta mixture. Sprinkle with the cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with parsley and serve.

That’s all there is to the shepherd’s pie skillet recipe. You can substitute a different type of cheese, type of Hamburger Helper, and add additional spices. It’s all good.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Teriyaki Beef Jerky Recipe

by Kelly R. Smith

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Beef jerky, ready to eat
Beef jerky, ready to eat

I love beef jerky and I suspect that I am not alone in that respect. But, there are three issues that I have with the commercial variety:

  • It’s too expensive.
  • The texture tends to be to hard.
  • God only knows what kind of chemicals and preservatives are used.

And that is one reason why I invested in a food dehydrator. Now I can make my own marinades and control the texture. I made a batch yesterday so my new appliance is paying for itself already. Next, I’m going to run a batch of apples. But here is the simple jerky recipe.

Beef Jerky Ingredients

  • 1 3/4 pounds of thin round sirloin tip. Any lean cut will do. Organic grass-fed is preferable. If you’ve got deep pockets, substitute bison. I know my sister will. That woman knows her food.
  • 1 12 oz. bottle of Lawry’s Teriyaki with Pineapple juice.
  • Spices to taste. I did not add salt due to my high blood pressure.

Jerky Preparation

Marinating beef for jerky
Marinating beef for jerky
  • Slice the meat thin. I prefer about 1/4″. Remember that the meat will shrink as it cooks. As for length, about 6″ is what I like but take into account the geometry and size of your food dehydrator. You will likely end up with some irregular pieces, but that’s OK; it’s jerky after all.
  • Put the slices in a container. The Pyrex dish you see above worked well.
  • Pour the marinade over the beef and mix it up well to ensure a thorough coating.
  • Put in in the refrigerator overnight. Some recipes only call for a few hours but the way I see it, I’m already in it this far. Do it up good. I know Perry’s smokes their famous pork chops for several days. If you’ve had one you know that patience is a good habit.
  • Stir it all up every few hours. I get up sporadically during the night for a bodacious swallow of ice water so no problemo, friend.
  • Pat the slices on paper towels to remove excess marinade.
  • Arrange slices on your dehydrator trays. Allow space for air circulation.
  • Set the temperature for 160 degrees F.
  • Set the timer for 4 hours.
  • Check it every so often for your desired degree of done-ness. Mine was perfection at 3 1/2 hours. Turn off the unit.
  • Leave it in the dehydrator until it cools.
  • Enjoy!
Beef jerky properly spaced on the dehydrator tray
Beef jerky properly spaced on the dehydrator tray

That’s all there is making your own teriyaki beef jerky. Of course, any other marinade works just as well. Buy your favorite or make your own.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ivation 6-Tray Food Dehydrator: a Product Review

by Kelly R. Smith

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Ivation 6-tray stainless steel food dehydrator
Ivation 6-tray stainless steel food dehydrator

There are many ways to cook and preserve food. In recent years the increasing number of homesteaders and preppers have made canning and dehydrating popular again. Processing food with a food dehydrator is great for storing food in the home and keeping the nutritional value while reducing weight for campers, hikers, or just going on a road trip with family and friends.

I was motivated to buy the Ivation 6-tray dehydrator pictured above, I won’t lie, because I love beef jerky. Well, to be honest, my daughter is crazy for the jerky from Buc-ee’s. So I called her and asked, “What flavor?” She said, “Teriyaki beef jerky.” So I shopped. There are many out there but led me to choose this one was size, materials, and the fact that it’s commercial-grade. In for a dime, in for a dollar, I always say.

By the way, if you were wondering when looking at the picture above, the dehydrator is set up on one of the work benches in my wood shop. No sense in heating up the kitchen during the Texas summer.

Features of the Ivation Dehydrator

  • Six trays. These trays measure 13” X 12”. Plenty of room for processing an assortment of food.
  • Rear-mounted automatic fan. The fan circulates warm air with 600W of heating power. This ensures that the food is evenly dried from all angles.
  • Easy to clean. The 6 stainless steel trays as well as the drip tray are all removable. Just slide them out and wash as you would anything else in your kitchen.
  • Stainless steel body and trays. All parts are BPA-free, this means they are safe and durable.
  • Digital temperature and timer. The temperature range is 95ºF to 167ºF. You can set the timer to automatically shut off your unit at the time you specify. Set it in 30-minute increments for up to 24 hours.

Conclusion

Despite the fact that this Ivation 6-tray food dehydrator is a commercial-grade appliance, it is very easy to use; the controls are simple, it is easy to clean, and the heavy-duty fan is properly placed to do its job evenly. I recommend it.



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Turkey Italian Sausage and Peppers Recipe

by Kelly R. Smith

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Italian sausage and peppers
Italian sausage and peppers

Yes, I am back in the experimental recipe zone again. So comfortable with my culinary thinking hat on; I have an affinity for Frank Zappa’s Muffin Man. This recipe combines good veggies and spices with Italian sausage but with aorta-healthier turkey rather than pork. I don’t need to further push my high blood pressure. This recipe serves 6 and is ready in about an hour.

Ingredient List

  • 3 tpsp. olive oil
  • 1 tpsp. apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp. crushed red pepper flakes
  • 3 bell peppers, sliced and diced (why not use all the colors)
  • 1/2 large red onion, diced
  • Himalayan or pink salt to taste (it’s chock full of minerals and nutrients, unlike the regular stuff)
  • Black pepper to taste
  • 6 Italian sausages sliced thin (hot or sweet, your choice)
  • 1/4 cup fresh basil, sliced up

Preparation

  1. Preheat your oven to 400 degrees.
  2. Combine and mix the vinegar, red pepper, oil, and garlic in a mixing bowl.
  3. Mix in the onion and bell peppers.
  4. Put the mixture into a 9″ X 13″ Pyrex dish.
  5. Distribute the sausage on top.
  6. Bake until the sausage is done, about 45 minutes.
  7. Take it out and distribute the basil on top.
  8. Enjoy.

More Recipes

This turkey Italian sausage and peppers recipe is very filling which is good if you have been working out or are on an intermittent fasting routine. It also keeps well in the refrigerator and even makes a tasty sandwich.


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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Roasted Beets with Herbs and Orange Recipe

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Roasted beets with herbs and goat cheese
Roasted beets with herbs and goat cheese

This is a very easy dish to make. Some people think they don’t like beets, but be forewarned, this is not that processed stuff that old Aunt Martha plops out on Thanksgiving and Christmas along with the turkey. As a bonus, beets are super-nutritious and can help to lower blood pressure.

Buy your beets in a bunch at the grocery store. They are actually the root of the plant and so will most likely have the green leaves attached. These are also edible. Or, throw them in your compost pile. You do have a compost pile, right? Compost is just as important as mulch and you’ve already paid for the food.

Roasted Beets Ingredient List

  • 1 dozen (preferably organic) beets
  • 1 cup water
  • 1 large cinnamon stick, crumbled
  • 1 large shallot, minced
  • Finely grated zest of 1 orange
  • 1/4 cup white wine vinegar
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped tarragon
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 – 4 oz. crumbled goat cheese (the pic above used about 3 oz. to give you an idea)
  • 1/4 cup chopped chives

Preparation

  • Preheat the oven to 375°. Cut the leaves and the roots from the beets, wash them, and arrange them in a roasting pan (I use an 8″ X 8″ Pyrex) and add the cinnamon and water. Cover tightly with foil and bake for 1 hour.
  • While it’s baking, make the dressing by pouring the vinegar in a bowl, mixing in the minced shallot, orange zest, tarragon, parsley, chives, and oil.
  • Let the beets cool a bit and cut in 1/4″ slices. Some people might want to peel the beets but I prefer to leave it alone and get the added nutrition. Arrange them overlapping on a serving plate or platter.
  • Spoon the dressing over the beet slices and sprinkle the top with the goat cheese.
  • Eat.

Health Benefits of Beets

With all the good things going on with beets, it is a wonder that people don’t eat more of them. Consider:

  • Beets can lower your blood pressure. This is because they are high in healthy nitrates, which are converted to nitric oxide inside your body. Nitric oxide can help dilate blood vessels and lower your blood pressure.
  • Beets give your energy a boost. By dilating your blood vessels it delivers more oxygen to your muscles.
  • Lots of fiber. One cup of beets contains about 3.5 grams of fiber. Regularity is a good thing, even if we don’t talk about it much.
  • Many, many antioxidants. That is why beets have that vibrant red color. One in particular is betalain, higher in fighting off free radicals than vitamin C.
  • Good for your brain power. This, because of increased blood flow.

So there you have it. There’s no reason not to make roasted beets with herbs and orange for dinner today.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.