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Spicy salsa made with charred tomatillos, habanero peppers and dry-roasted peanuts.
Place a grill pan over medium-high heat. Toss together the tomatillos, onion, habanero peppers, garlic, and olive oil in a small bowl to combine. Season with salt and add to the grill pan. Cook for 8 to 10 minutes, until the vegetables are tender and nicely charred all over.
Transfer the vegetables to a blender and blend until finely chopped. Add the peanuts, lime juice and water and blend until the salsa reaches a loose, spreadable consistency, adding more water as needed. Add the cilantro and pulse a few times to combine. Season with salt, to taste.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!