Fruit Salsa and Churro Chips

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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

Salsa Ingredients:

  • 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:

  1. You will want to start with the chips first because you can utilize bake time to start making the salsa.
  2. Preheat the oven to 350
  3. Combine the sugar and cinnamon
  4. Rub both sides of the tortillas with butter and sprinkle the cinnamon/sugar mixture on both sides as well.
  5. Stack the tortillas a few at a time and slice into 8 triangles.
  6. Place the slices on a baking sheet and bake for about 10 minutes. Repeat for additional slices.
  7. 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:

  1. Combine all the prepped fruits, lemon juice, zest and preserves.
  2. Mix really well
  3. Serve with Churro Chips
  4. Enjoy!

 

 

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Coconut Chicken with Tropical Salsa

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I’ve been  getting into baking chicken as opposed to pan frying lately. I swear I will never EVER properly cook chicken in a pan. It is always dry and gross when I do so I’m throwing in the towel and sticking to my oven. Between this recipe, the rosemary walnut recipe, and the Moroccan chicken recipe I’m set in the chicken department 🙂 This one is especially good because of the tropical salsa that it’s been paired with. I’ve had this recipe written on an index card for years now and finally decided to give it a go. I’m sad I had not tried it sooner.

Serves: 4      Calories: 479

Ingredients:

  • 1 large egg
  • 2 cups of corn flakes, coarsely crushed
  • 1/2 cup of unsweetened shredded coconut
  • 1 lb chicken tenders, rinsed and trimmed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup diced pineapple
  • 1 cup corn kernels, thawed if frozen
  • 1 red bell pepper, stemmed seeded and diced
  • 1 scallion thinly sliced
  • 2 tsp fresh lime juice
  • 1 tsp canola oil
  • Cooking spray

Directions:

  1. Remove upper oven rack and preheat oven to 425
  2. Spray oven rack with cooking spray and set aside
  3. Crack egg into shallow dish and beat lightly.
  4. Combine corn flakes and coconut in another shallow dish.
  5. Season chicken with salt and pepper. Dip chicken in egg and dredge in corn flake mixture.
  6. Arrange chicken on oven rack and bake until golden brown/cooked through (approximately 10-12 minutes)
  7. Toss together pineapple, corn, bell pepper, scallion, lime, oil, salt/pepper in a large bowl.
  8. Serve chicken with salsa and enjoy!

*Photo is an original taken by me