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The perfect match for blue corn tortilla chips!
Dice the nectarine. (Add sugar if the nectarine isn’t very juicy and let sit for a few minutes.)
Add red onion and minced jalapeno. Stir in honey and lime juice. Add a sprinkle of salt or sugar (or both) depending on how you want it to taste.
Just before serving, cut basil into ribbons and sprinkle over the top. Serve with blue corn tortilla chips, grilled chicken, fish, or tacos!
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
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!