Fruit Salsa and Churro Chips



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!




Baked Beef Taquitos

ImagePerry always has strong cravings for Mexican food, but I don’t necessarily like how heavy Mexican food can feel in your stomach. I attribute that heavy feeling to how much deep frying is involved in the cooking process. When I do attempt to satisfy my husband’s cravings I make sure it’s a “make over” recipe that calls for baking rather then frying. This taquito recipe is a what I like to call a jackpot dinner. They are delicious, filling, easy to make, and not completely bad for you. I used a spicy chipotle salsa to kick up the heat and a creamy homemade guacamole to cool it down

    Serves: 5+       Calories: 236 / Taquito       Time: 30 minutes


  • 1 1/4 tablespoons vegetable oil
  • Cooking Spray
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 lb lean ground beef
  • 1 cup salsa, plus more salsa, for dipping (we used chipotle and it had great flavor/heat)
  • 2.5 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 (7 1/4 inch) flour tortillas
  • 3/4 cup cheddar cheese or 3/4 cup monterey jack cheese, shredded
  • Optional: sour cream, guacamole, and salsa for dipping


  1. Heat the oven to 400°.
  2. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often.
  3. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes.
  4. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
  5. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds.
  6. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
  7. Tightly roll the tortillas and place them on a foil-lined baking sheet with the seam sides down.
  8. Spritz the taquitos lightly with cooking spray, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes.
  9. Serve them hot with sour cream, salsa, and/or guacamole
  10. Enjoy!

*Original recipe belongs to

*Photo is an original belonging to me

Chicken Tortilla Soup

California weather is so weird to me. It’s now November and last week our temperatures were in the high 80’s. I’m dying to be back east watching the seasons change and sipping hot soup on cold (sometimes wet) winter nights. I was pretty excited when it rained yesterday and I had all the fixings for chicken tortilla soup. It really hit the spot and made me feel like I was home. Instead of cutting up tortillas I used Masa Flour and it made mini tortilla like dumplings which were a fantastic touch. I still crunched tortilla chips on top though 🙂

Serves: 8-10 Calories: 381.5


– 1 cup of diced carrots

– 1 cup of sliced celery

– 1 medium chopped onion

– 2 tsp minced garlic

– 1/8 tsp salt

– 1/4 tsp pepper

– 2 tsp cooking oil (I used canola)

– 4 15-oz cans of reduced sodium chicken broth

– 1 15-ox can of diced tomatoes (I used fire roasted)

– 1 10-oz can of Rotel tomatoes and chilis (Rotel is actually the brand not the type of tomato… hard lesson learned haha)

– 1 packet of taco seasoning (I found reduced sodium and used that)

– 1 cup of Masa Harina (Masa flour.. can be found in hispanic food aisle. Get the biggest one they have so you can make enchiladas also 🙂 I’ll put that recipe up next week)

– 12 ounces of chicken

– 1 cup of milk

– 12 ounces of mexican cheese blend

– Bag of tortilla chips to crumble on top


1.) Saute carrots, onion, celery, garlic, salt, and pepper in the cooking oil until tender.

2.) Add the chicken broth and bring to a boil.

3.) Add tomatos, rotel. taco seasoning, and chicken.

4.) Add Masa Flour and cook for 20 minutes. Stir occasionally. (Don’t worry if your Masa Flour clumps up. Just don’t let the clumps be too big. Make them mini dumplings so you can share the love with the rest of the soup 🙂 )

5.) Reduce heat and add 8 oz of cheese. Simmer for 10 minutes

6.) Add milk and simmer 10 minutes more.

7.) Garnish with crushed tortilla chips and cheese (optional.. I found the soup to have enough cheese in it so I didn’t garnish with the cheese)

8.) Enjoy!

*Original recipe found at

**Photo is an original taken by me