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You can’t get any more fall than this!
Remove leaves from beets and set them aside. Make sure to remove any woody stems as well, we just want the leaves themselves.
Rinse the beets and place them in a pot, cover the beets with cold water and set the pot over high heat. Bring to a boil and then lower heart to medium and cook for 10-15 minutes until the beets are fork tender.
Drain off the water and allow beets to cool slightly. Once they are cool enough to handle, use a knife to peel the beets. Be careful this gets messy! Once they are peeled, slice them thinly and set aside.
Slice your bacon into 1/2 inch pieces. Heat a pan over medium high heat and saute bacon in batches until browned but not too crisp. After each batch, remove the bacon to drain on some paper towels. Whatever you do, don’t get rid of the bacon grease.
With the pan still over medium high, and the grease still hot, add the beets and saute them for about 2 minutes until heated through. Add the beet greens and cook for another 2-3 minutes until wilted. Add the cooked bacon back in and drizzle on the balsamic vinegar. Stir to coat and heat through and then you’re ready to serve!
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!