Rachel Schultz is an author, blogger, and dessert activist. This blog has been read internationally by millions, but mainly she is just an ordinary homemaker living in the Midwest with her husband, David, and their four children. They are (currently) renovating their 1970's colonial home and (always) cooking more food.
If you are hoping to get a great summer snack plus appetizer, this fruity salsa is a treat. These can be served with regular tortilla chips, but you kind of have to try these cinnamon sugar tortilla chips at least once because they are easy and GOOD. The link for their recipe is here! Summer, we love you. Chips and salsa, we love you – in all your beautiful ingredient manifestations. This dish is so pretty and fun to eat.
STRAWBERRY FRUIT SALSA Makes about 2 cups
1 pound strawberries, diced
3 ounces raspberries
1 tablespoon brown sugar
1/4 cup red onion, minced
1/2 lime, juiced and zested
1 teaspoon jalapeno, minced
Stir together strawberries, raspberries, brown sugar, red onion, lime, and jalapeño. Serve with chips.
Stir together strawberries, raspberries, brown sugar, red onion, lime, and jalapeño.
Serve with chips.
3.5.3208
If you are hoping to get a great summer snack plus appetizer, this fruity salsa is a treat. These can be served with regular tortilla chips, but you kind of have to try these cinnamon sugar tortilla chips at least once because they are easy and GOOD. The link for their recipe is here!
These were inspired by a little treat I had with some friends at a wine & cheese get-together last summer. I love snacking on them, and they are a respectable way to eat an extra dessert. Thursday I am sharing a recipe for a strawberry salsa (!) that can go with these. (The recipe is now here.) I try to have all my recipes be with normal, big grocery store type ingredients, because that is how I shop and how most people shop. Below these call for butter which is good, because of course butter is the best. BUT if you are up for it, (or maybe already have this because it isn’t too crazy of an ingredient) try these with coconut oil and you might just even prefer it.
CINNAMON SUGAR TORTILLA CHIPS Makes 20 tortilla chips
5 six inch tortillas
1/3 cup sugar
1 teaspoon cinnamon
3 tablespoons butter, melted
Preheat oven to 350 degrees. Brush both sides of tortillas with melted butter. Slice tortilla into four wedges. Mix cinnamon sugar on a plate. Coat chips in cinnamon sugar and arrange on a line baking sheet. Bake for 10-12 minutes.
Slice tortilla into four wedges. Mix cinnamon sugar on a plate.
Coat chips in cinnamon sugar and arrange on a line baking sheet.
Bake for 10-12 minutes.
3.5.3208
These were inspired by a little treat I had with some friends at a wine & cheese get-together last summer. I love snacking on them, and they are a respectable way to eat an extra dessert. Thursday I am sharing a recipe for a strawberry salsa (!) that can go with these.
One pot dinners beloved for the low clean up, but this recipe also tastes better because it is a one pot meal. Keeping everything simmering along with that bacon fat gives this soup so much good flavor. And if there’s one thing that is the difference between a good and bleh potato cream soup it is if it is seasoned and flavored well. The other must discuss of this recipe is peeling potatoes. I rarely to never do it! I like the rustic-ness of the peel on.
Fry bacon in base of stock pot. Chop into small pieces and set aside. Reserve about 4 tablespoons of bacon fat and discard the rest. Fry potatoes in bacon fat in base of stock pot. Season with salt and pepper. Add carrots and onion, saute with potatoes until tender. Add flour over vegetables and stir, continuing to cook for about 2 minutes. Add broth, milk, oregano, thyme and stir. Simmer for 20 minutes. Stir in frozen peas. Simmer for 5 minutes, stirring occasionally. Top with bacon and fresh parsley.
Fry bacon in base of stock pot. Chop into small pieces and set aside. Reserve about 4 tablespoons of bacon fat and discard the rest.
Fry potatoes in bacon fat in base of stock pot. Season with salt and pepper.
Add carrots and onion, saute with potatoes until tender.
Add flour over vegetables and stir, continuing to cook for about 2 minutes.
Add broth, milk, oregano, thyme and stir. Simmer for 20 minutes.
Stir in frozen peas. Simmer for 5 minutes, stirring occasionally.
Top with bacon and fresh parsley.
3.5.3208
One pot dinners beloved for the low clean up, but this recipe also tastes better because it is a one pot meal. Keeping everything simmering along with that bacon fat gives this soup so much good flavor. And if there’s one thing that is the difference between a good and bleh potato cream soup it is if it is seasoned and flavored well.
