This recipe is a fresh summertime staple. Packed with sweet berries, sour Granny Smith apples, and tropical kiwi you won’t be able to get enough. My kids particularly like the churro chips as the bottoms are caramelized and crunchy like the outside of a churro, but the tops are softer like the center of a churro. I always make extra chips just because they are so good on their own. The recipe below is written for one batch of chips, but it is well worth it to double up on the chips. This salsa is inspired from my mom’s old recipe. It is very easy to throw together and is the perfect desert for a summer BBQ.
Salsa Time: 20 minutes
Chips Time: 30 minutes
- 2 Granny Smith apples, peeled and diced into small chunks
- 2 kiwis, diced into small chunks
- 1 carton (1lb) strawberries, washed and diced into small chunks
- 1 carton (8oz) raspberries, sliced in half
- 3 tbsp fruit preserves, my mom always used apple jelly but I prefer strawberry preserves
- Juice of 1/2 lemon
- 1tsp lemon zest
Churro Chip Ingredients:
- 10 (10 inch) flour tortillas
- 1 stick of melted butter
- 1/2 cup granulated sugar
- 2 tbsp cinnamon
Directions for Chips:
- You will want to start with the chips first because you can utilize bake time to start making the salsa.
- Preheat the oven to 350
- Combine the sugar and cinnamon
- Rub both sides of the tortillas with butter and sprinkle the cinnamon/sugar mixture on both sides as well.
- Stack the tortillas a few at a time and slice into 8 triangles.
- Place the slices on a baking sheet and bake for about 10 minutes. Repeat for additional slices.
- Be sure to rinse the baking sheet between batches because the sugar residue will burn. This results in a smokey kitchen and the second wave of chips will have burnt bottoms instead of caramelized ones. This takes a little extra time but it is well worth it not to have burnt chip bottoms or a screeching fire alarm.
Directions for Salsa:
- Combine all the prepped fruits, lemon juice, zest and preserves.
- Mix really well
- Serve with Churro Chips
My gosh this soup has so much flavor! With this recipe you’ll expect tons of veggies, tons of spice and such a savory broth. Don’t be surprised to find yourself slurping up every last drop of this stuff. I had started getting tired of the traditional vegetable soups. You know the usual culprits – barley vegetable, summer vegetable, root veggie puree. We desperately needed something different so I turned to my recipe companion, Pintrest. I fall so hard into the Pintrest web but have climbed my way out with some killer recipes, this being one of them. The original recipe does include tofu and mushrooms, but there are just some things I cannot stomach and those are two of them. So if you want to make this soup even more hearty then you will want to visit the original recipe posted at http://www.joanne-eatswellwithothers.com.
Serves: 8 Calories: 200/serving Time: 30 minutes
- 3 tbsp olive oil
- 1 large onion, sliced
- 1 tbsp grated ginger
- 1 jalapeno, minced (Add an extra one if you really like it hot)
- 1lb bag of carrots, peeled and sliced into disks
- 1 small savoy cabbage, coarsely chopped
- 2.5 quarts vegetable broth
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 2 tsp salt
- 2 tsp ground black pepper
- 1/2 cup cold water
- 1/4 cup cornstarch
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 6-8 leaves bok choy, thinly sliced
- 1 (14 oz) can of diced tomatoes
- 2 tsp sesame oil
- Heat oil in a large pot over medium heat. Add in the onions, ginger, and jalapenos Cook for a few minutes, stirring.
- Add in the carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
- In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
- Add the zucchini, and bell peppers to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.
- Dish and Enjoy!
*Photo and video are originals belonging to me
*Recipe adapted from http://www.joanne-eatswellwithothers.com
Growing up Pierogies were sort of a staple in our diet. We had then for dinner at least one a month so I have always loved these pasta/potato pockets. I guess the pierogie movement never made it out west because Perry claims that in his 52 years of life he’s never had one. I was appalled upon hearing this and insisted we make pierogies straight away. I will never eat perogies any other way again. This recipe is absolutely perfect and I challenge you to try and top it 🙂 I did have a little grilling trouble (as per usual) so my recipe differs from the original which tells you to grill the pierogies. My grill was literally on fire… Like I turned off the gas and the whole grill was still in flames. Needless to say I did not grill everything that was to be grilled. I only “grilled” (and by grilled I mean “smoked”) the kielbasa. Perry handed out 5 stars for his first pierogie experience. Here is why:
“It is no secret Kelsey is terrible on the grill. To set the record straight, I will have you know she caught the grill on fire while making this recipe. I had to come to her rescue. Luckily the kielbasa tastes even better “smoked” so we were able to salvage the recipe. In the future I will be manning the grill. I feel robbed that I’ve never had pierogies before now, but on the other hand this recipe was well worth waiting for. I loved the grain mustard sauce and want Kels to make some for my turkey sandwiches. And to anyone who has not had pierogies before the only way to explain it is taking a ravioli and stuffing it with mashed potatoes. It is pure goodness. The leftovers are even better if you can believe it.”
Cook time: 30 min Serves: 4 Calories: 580 Carbs: Approximately 11.3 per serving
- 1 lb of Kielbasa, cut into 4 pieces
- 2 tbsp. whole-grain mustard
- 2 tbsp. apple cider vinegar
- 1/4 cup extra virgin olive oil or canola oil
- 1 large white onion, cut into 6 wedges
- 1 lb frozen potato-and-cheddar pierogies (or any flavor that takes your fancy) , do not thaw
- Salt and pepper to taste
- 1/4 cup roughly chopped fresh parsley
- Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter (If you see smoke like I did turn off the gas immediately and have a water bottle handy…Hopefully you guys aren’t as bad at grilling as I am.)
- Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth
- Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Slide into pan and cook on medium high, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to cook, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
- Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss.
- Dish and enjoy!
*Photo is an original belonging to me
**Original recipe belongs to http://www.foodnetwork.com
Anyone who is new to cooking or is newly married or simply does not own a slow cooker needs to run to the store as fast as they can right now and buy one. My slow cooker makes about 75% of my favorite meals. You throw in all the ingredients and let it sit for a few hours. Also it’s pretty hysterical watching your partner pace infront of the cooker after smelling a delicious meal and trying to sneak a taste when they know they had better not lift the lid until it is ready. This recipe makes for tons of leftovers and it’s one of those “tastes-better-the-next-day-and-the-next-day” dishes. The chipotle gives it a kick while the brown sugar gives it some sweet. Your tastebuds will thank you. Also, you do not have to make mini pita sandwiches like I did. You can put it over rice or veggies too. Get creative, that the fun of being in the kitchen 🙂 Perry gave this one a full 5 stars and this is why:
“We try not to eat a lot of red meat because of my cholesterol so when we do I like this recipe because not only is it tasty but it lasts a few days for lunch. Kelsey gives this one just the right amount of spice and it only gets better each day you heat it up. We tried it in pita sandwiches this time which was good for me because otherwise I just keep spooning more hunks on my plate. This is my favorite beef recipe that Kelsey makes.”
Serves: 10 +
- 1 small onion
- 1 tsp canola oil
- 1 (28oz) can of diced tomatoes, undrained
- 1/4 cup of cider vinegar
- 6 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 2 tbsp brown sugar
- 2 bay leaves
- 2 tsp adobo sauce (use the sauce from can of chipotle peppers)
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/4 tsp ground cinnamon
- 1 boneless beef chuck roast (1.5-2 lbs)
- OPTIONAL: brown rice, pasta, veggies, pita, (cheddar cheese is also optional however I think it will ruin the taste)
1.) In a large skillet coated with cooking spray, saute onion in oil until tender. Stir in the tomatoes, vinegar, garlic, peppers, brown sugar, bay leaves, adobo sauce, and seasonings. Bring to a boil and reduce heat to simmer. Cook uncovered fro 4-6 minutes or until thickened.
2.) Place roast in slow cooker, add tomato mixture. Cover and cook on low for 8-9 hours or until the meat is tender.
3.) Discard the bay leaves and remove the meat. Shred with 2 forks and skim fat from the juices.
4.) Return the meat to the slow cooker and serve with the optional ingredients listen above.
*Photo is an original taken by me
**Recipe came from an index card I found when we moved. I believe it came from a Fix it and Forget it Cookbook but and not 100% sure.