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.
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