yum Yum Yum is all I have to say about this recipe! The strawberry gives the beets and added sweetness with a slight fruitiness. We have really been enjoying beets in our salads and as a side dish of their own. These cook up very easily, and give you a fantastic strawberry balsamic dressing for your salad! We really enjoy eating them chopped up and topped with feta and a little fresh pepper.
heres what you need:
3 quart crockpot
aluminum foil
6–9 beets depending on their size
vegetable peeler
1/4 c strawberry Preserve
1/4 c Olive oil
2 tbs balsamic vinaigrette
​Salt and pepper to taste

After washing your beets, begin by cutting the top and base off and then peeling your beets. I highly recommend wearing a pair of food grade gloves as beets can easily stain the skin.

now you are ready to mix up your strawberry vinaigrette! Combine remaining ingredients into a bowl and mix well with a fork or spoon.

next you want to cut enough pieces of aluminum foil so each beet has one to be wrapped in.

place a beet in the center of a piece of aluminum foil and gently curl the foil halfway up the beet.

spoon dressing on top of the beet so it is evenly coated and then wrap beet up completely.

spray your crockpot with a vegetable base oil and place all of your wrapped beets inside. Cook on low 5–6 hours.

once done, remove the beats and gently unfold aluminum foil. Save the juice inside the foil as this makes a delicious salad dressing!

dice the beets up to use as a side dish or topping for a salad.

I am a big fan of simple, nutritious, crockpot cooking that gives you 2–3 different dishes from it. This is one of my favorites! This recipe creates wonderful side dishes and the grace from many dishes.

Smoked paprika whole chicken with onions.

White cheese chicken and onion quesadillas.

chicken stock quinoa/jasmine rice.
​
yummy! Let's get started. What you will need is
3 quart crockpot
Metal tongs
Rice cooker
cutting knife
garlic press
large spatula

smoked paprika whole chicken recipe
2–3 pound whole chicken
two cloves garlic
Half of a red onion and half of a white onion
1/4 cups grated Parmesan cheese
1 tablespoon thyme
1 tablespoon smoked paprika
Salt/pepper to taste

Gruyere chicken and onion quesadilla recipe
strained onions from above recipe
Feta cheese
Gruyere cheese
diced chicken from above recipe
flour tortillas x 8

chicken stock quinoa/jasmine rice recipe
One cup of jasmine rice rinsed and strained
1/2 cup red quinoa rinsed and strained
​chicken stock from above recipe plus water to equal a total of 3 cups

we want to start with the smoked paprika whole chicken, as that is the base for the other recipes. After collecting your ingredients you will want to begin by rough chopping your onion halves.

Spray your crockpot and lay the onions in the bottom. Now measure out your Parmesan cheese and spices.

rinse and pat dry your chicken. Lay on top of the onions inside your crockpot. Poor liquids into crockpot on top of chicken.

Peel the garlic clothes and press garlic over check in. Then add your spices and rub into the skin.

Cook on low 6–8 hours. Once done, the meat should easily D bone. Save carcass if you are interested in making your own bone broth. Otherwise, keep the T-bones meat and using a slitted spoon remove the onions and set aside. Transfer liquid left over in crockpot to a bowl.

This chicken makes a great base for many dishes such as curry dishes, pulled chicken, salads, and sandwiches.

quesadillas are a quick and delicious meal. We have become more interested in white cheese quesadillas lately and this one is fantastic! Reference the recipe above.

these are great with your basic salsa. First we want to begin with the tortillas.

begin by cooking your tortillas or pulling them out from the fridge. I highly recommend purchasing half baked tortillas from a local restaurant, as this will give you delicious fresh baked tortillas at home!

take about half of your chicken meat and dice it up. If you are working with block cheese, you want to great the cheese at this point as well.

begin by layering Gruyere cheese with your chicken, then onion, and lastly some feta with a thin layer of gruyere on top.

The best trick for cooking a quesadilla without burning the tortilla is to cover while cooking on a low heat. After 3–4 minutes use a large spatula to flip the quesadilla over. Cover again and cook 3–4 minutes.

The final recipe is a great base recipe for side dishes or two layer a protein on top of for a meal. Simply take the set aside juices from your crockpot and transfer into a rice cooker along with the other ingredients in the recipe above. This gives your quinoa and Jasmine the added nutrients and milk flavor from the chicken!
​enjoy