20 Salsa Recipes

Salsa & tortilla chips are my most favorite snack. I've been known to polish off an entire bag of chips and a container of salsa in one sitting...I'm that addicted.

But salsa shouldn't be confined to being the side kick to a bag of tortilla chips. We also use it as a condiment for grilled fish, chicken, burgers, and just about any Mexican dish. Add any of these salsas to your next cookout.

20 Salsa Recipes

1. Apple Salsa at The Happy Housewife
2. Black Bean & Avocado Salsa at This Mama Cooks
3. Black Bean Mango Salsa at The Daily Meal 
4. Blueberry, Strawberry & Jicama Salsa at Two Peas & Their Pod
5. Cantaloupe Salsa at Family Balance Sheet
6. Fresh Cherry Salsa at Living Tastefully 
7. Fiery Grilled Peach & Habanero Salsa at Cooking Light
8. Fire-Roasted Corn Salsa at High Heels & Grills
9. Homemade Salsa with Canned Tomatoes at Family Balance Sheet
10. Grilled Lime Chicken with Mango Red Pepper Salsa at Family Balance Sheet
11. Grilled Salmon with Peach Mango Salsa at Family Balance Sheet
12. Orange, Grapefruit & Avocado Salsa at Teaspoon of Spice
13. Pear Blackberry Salsa at Jen's Favorite Cookies
14. Pico de Gallo {Copycat Chipotle Inspired} at Mom on Time Out
15. Pomegranate Salsa at Good Life Eats
16. Brie with Raspberry Salsa at Cook the Story
17. Spicy Avocado & Pineapple Salsa at Inspired Taste
18. Strawberry Salsa with Cinnamon Tortilla Chips at The Happy Housewife
19. Fresh Tomatillo Salsa {Salsa Verde} at A Cedar Spoon
20. Watermelon Salsa at Onion Rings & Things

What is your favorite type of salsa? If you have a recipe, leave the link or write it out in the comments.

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How to Roast Pumpkin Seeds

Every year, daddy and the girls carve a pumpkin or two. Instead of throwing the seeds into the compost, I roast them up for a fun snack.

It's super easy and the flavor variations are endless.

How to Roast Pumpkin (and other fall squash) Seeds

1. Remove seeds from pumpkin or squash.

2. Rinse the seeds and remove any remaining pulp. I'm not going to lie, it is the most tedious job to remove the pulp. Do the best you can and it's okay if some pulp is left.

3. Coat the seeds with olive oil or melted butter and your favorite seasonings. This is pure personal preference or whatever you have in your pantry. It can be as simple as salt and pepper to spicy as red pepper flakes and chili powder and/or everything in between. I recently used Lawry's seasoning salt and the seeds were quite good.

4. Spread the seeds out on a rimmed baking sheet in a single layer. Bake in a 350 degree oven for 15 minutes. Stir the seeds half way through baking.

5. Remove from oven and cool completely. Enjoy!

Did you know that you can roast other fall squash seeds, such as butternut squash, acorn squash, spaghetti squash, and just about anything in the fall squash family?

Do you roast fall squash seeds? What are you favorite seasonings to use? Let us know in the comments.


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Kale Chips...Yes, You Read That Right!

We love potato chips. No, let me re-phrase that. WE LOVE POTATO CHIPS! There, that somewhat emotes our love for potato chips. But our problem is that we can't stop at one chip or two chips, or 20 chips. We have to eat the whole bag or we are not happy.

So how does kale, that leafy green, enter into this picture? We received a bunch of kale through our CSA last week. I have yet to plant it myself since we get it through our CSA, but I might do so next year.

I just wasn't in the mood for soup or a casserole, which is what I normally do with kale in the fall, winter or spring. But soup in the summer time just doesn't interest me.


I have read about kale chips on many different blogs, but never gave it a try. Everyone raved about kale chips. " They taste just like potato chips" chirped the food blog world.

So I gave it a go.

Kale Chips

• one bunch kale
• olive oil
• salt
• Parmesan - optional
• or any other spice or herb that floats your boat

1. Remove the thick stems and center ribs.

2. Rinse the remaining leaves and dry well. A salad spinner comes in handy if you have one.

3. Cut or rip the leaves into small pieces.

4. Coat with olive oil, and sprinkle salt, Parmesan or your favorite herb.

5. Lay flat on a rimmed baking sheet.


6. Cook at 300 degrees for 30 minutes or until your desired crispiness.

7. Remove from oven. Wait until cool enough for you to eat. Eat your first kale chip.

8. You might hear yourself saying, "OMGoodness, I can't believe how much this sounds and crunches like potato chips."

9. Dare yourself to eat just one.

10. Enjoy! These are tasty and they do taste like kale, but sound a lot like potato chips. I will definitely make again and dry some different spice combinations. Be adventurous!

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This post in linked to:

• $5 Dinners ~ Grow. Eat. Save.
• Meat Free Monday at Happier than A Pig in Mud
• Real Food Wednesday at Kelly The Kitchen Kop
• Mouthwatering Monday at A Southern Fairytale
• Tempt My Tummy Tuesdays at Blessed with Grace
• Tuesdays at the Table at All the Small Stuff
• Tasty Tuesday at Balancing Beauty and Bedlam
• Foodie Friday at Designs by Gollum