Fruit Salsa and Cinnamon Chips

This is just good food.  A perfect snack, you can make this with whatever fruits are in season, and munch on it with any meal or for breakfast if you want!  My daughter, Kyrsten and I make this whenever our boys leave town and it’s just the two of us home alone.  And then we eat it like we have issues.  This and chocolate dunkers from Pizza Hut.  But this is healthy!  It’s fruit!  It’s vitamins!  She has become the chip-maker and I, the fruit-chopper.  Yes, the jobs may be somewhat tedious, but you can make a giant bowl and eat it for days.  And maybe even share some…I’ve yet to met someone who didn’t love it.


I hesitate to tell amounts here because this one is always relative to how much you want/need.  But, I will tell you what I do and you can vary it amount-wise or vary the fruits.

This time, I used three containers of strawberries, 6 Granny Smith apples, 2 mangoes, 4 peaches, and 2 cups of fresh blueberries and it made a huge bowl that we shared and ate from for about four meals.  Usually, I add kiwi and raspberries, but I forgot them this time and we survived.  I’ve also used sweet cherries.

Just chop them all up into little salsa-sized bites until you fill a bowl the way you want it!  I then add in strawberry freezer jam or cherry pie filling.  The amount varies based on the size of the bowl, but usually a couple Tablespoons does the trick.  The idea isn’t too add a bunch of sugar, rather to just coat everything a bit and add in just a touch of sweet flavor.  I also throw in a teaspoon or so of cinnamon because yum.

For the chips, slice flour tortillas into pie-like wedges.  We use a silicone brush to brush just a little water onto each wedge and then sprinkle them with cinnamon sugar.  We bake them in a preheated 400 degree oven for 6-8 minutes or until just golden brown and crisp.  They burn quickly so watch them closely.  And if the tortillas are really thick, they’ll definitely need more time.

For a huge bowl of salsa, we used 20 small tortillas.

That’s all there is to it!  Chop, slice, bake some chips and you’re good to go.  A guaranteed hit.


Fruit Salsa and Cinnamon Chips Grocery List:




Tart apples




Sweet cherries

Strawberry jam or cherry pie filling

1 tsp. cinnamon

Flour tortillas

1/4-1/2 c. cinnamon sugar


Buffalo Bacon Bleu Chicken Burgers

Do you ever just need a bit of a better burger?  Just something original?  Don’t get me wrong, sometimes you just need beef and cheese.  But there are moments when you dream a bit bigger.  Inspired by a cooking show where Tyler Florence threw out some ideas for a chicken burger, I created this beauty.  It’s special, friends.

Buffalo Bacon Chicken Burgers

Start with 2 lbs. of ground chicken — dark meat.

Finely chop 4 slices of bacon and throw it into the bowl with the chicken.

In a small bowl mix together 1/4 c. buffalo sauce with 1/4 c. honey.  Whisk it together and add it to the meat.  Add salt and pepper — 1/2 tsp. each.

Use your hands to mix it all well and form 8 patties.

Heat a cast iron skillet until good and hot.  Add 2 T. butter and sauté each burger until cooked through — approximately 4-5 minutes per side.  Let them rest for 5 minutes and check for doneness — internal temp should reach 165 degrees.

Garnish these beauties with ranch dressing (I make homemade loaded with fresh dill, garlic, and parsley) and add chunks of bleu cheese to take it over the top.  And Homemade Hamburger Buns complete the deliciousness

Serve with extra buffalo sauce.

Makes 8  1/4 lb. burgers.

Buffalo Burgers


Buffalo Bacon Bleu Chicken Burgers Grocery List:

2 lbs. ground chicken (dark meat)

4 slices bacon

1/4 c. buffalo sauce

1/4 c. honey

1/2 tsp. each,  salt and pepper

1/2 c. + Ranch or bleu cheese dressing