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
We don’t eat enough vegetables. There, I said it! I am a glutton for carbs and we have really been slacking in the vegetable section of the food pyramid. To change that we are doing chopped salads for dinner a few nights a week. Not only is this giving us the nutrients we are lacking but it is also SO easy to make. Dressing up a salad (with good nutritious things) really makes a difference, and makes it much less daunting to eat “just a salad.” Today I give you a great summer chopped salad that not only filled my tummy but tasted amazing. Who knew it could be so tasty getting your five a day 🙂
Serves: 6 Calories: 375 Time: 15-20 minutes
Ingredients for Salad:
- 8 cups chopped hearts of romaine, or any other lettuce you love
- 2 cups of fresh strawberries, halved
- 8 strips of bacon, cooked and crumbled
- 1 red onion, diced
- 1 cup crumbled feta cheese, we used the reduced fat option
- sprinkling of dressing
Ingredients for Dressing:
- 2 tsp garlic, minced
- 2 tsp diced red onion
- 1/4 cup sugar
- 1/3 cup white vinegar
- 1/2 cup strawberries, chopped
- 1/2 cup olive oil
- 1/4 tsp salt
- 1 tbsp poppyseeds
- Place all dressing ingredients except the poppyseeds in a blender or food processor and pulse until smooth. Once combined stir in poppyseeds.
- Place a bed of lettuce on plate and top with strawberries, bacon crumbles, onion and feta cheese.
- Drizzle salad dressing over the plate.
- Serve and enjoy!
*Photos are original belonging to me
*Recipe adapted from http://lecremedelacrumb.com
There is no combination better then strawberries and chocolate, but we’ve all experienced the struggle of how messy chocolate dipped strawberries can be. Take a bite out of a chocolate dipped strawberry and you’re likely to have chunks of chocolate falling to the floor. Even making them can be a hassle and epic fail because melted chocolate clumps as it cools. I’ve got the perfect recipe for you if you want to enjoy chocolate strawberries without all the trouble. These chocolate filled strawberries are amazing because the filling is creamy and not “hard.” It is an awesome twist to the traditional idea of chocolate covered strawberries. I used the whipping cream we had left over to make a fluffy whipped cream that I piped on top of the strawberries so that step is completely optional. These are extremely simple to make and so worth it!
Serves: approximately 2 dozen Calories: 120/strawberry Time: 25 minutes assembly + 1 hour cooling time
- 24-36 medium strawberries
- 1 cup semi sweet chocolate chips
- 2 tbsp heavy whipping cream
- 4 oz cream cheese, room temperature
- 1/4 cup powdered sugar
- Remove stems and hollow out the middle of the strawberry to create small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end. Discard hollowed out strawberry bits and bottom cuts.
- Put morsels and cream in small, microwave-safe bowl. Microwave on high for 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted. Let cool slightly.
- In a different bowl mix cream cheese and powdered sugar. Beat until creamy then stir in the melted chocolate mixture.
- Take this mixture and spoon in large pastry bag with star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberries, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour.
- For best flavor, consume within 24 hours.
- OPTIONAL: Using this recipe (whipped cream recipe) make some whipped cream and when it is nice and fluffy pipe it on top of the strawberries like pictures above.
*Photo is an original belonging to me
*Recipe adapted from www.verybestbaking.com