Kelsey's Summer Recipes

Cooking with Kelsey Holtz

The best memories are made with food and family.


I’m #3 in the line of the eleven Holtz kids, and one of my favorite things to do is cook and bake!! I love the art of trying different flavors and combinations of ingredients together.

-Kelsey Holtz

Food doesn't stay around long at our house

Creating something beautiful and delicious for the family is one of the many reasons I love to cook. In a large family we usually have a pretty loud house and a lot going on, but we always find time to sit and enjoy meals together. Everyone in the family loves to get in the kitchen and cook but also to teach each other what we’ve learned, to compare our fails and successes in cooking. 


Pico de Gallo


1. In a medium bowl, add diced tomatoes, onion, jalapeno pepper and chopped cilantro.

2. Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.


1 lb tomatoes (3-4 medium),diced 

1/2 medium onion (1 cup chopped) 

1 jalapeno pepper seeded and finely minced (optional)

1/2 cup cilantro chopped

2 Tbsp lime juice from 1 lime

1/2 tsp salt or to taste

Fajita Chicken

Fajita Chicken


1. Prep chicken (we wash ours in cool water) pour dressing over chicken in a large bowl and grill.

2. Cut it into strips and add avocado with salt and pepper for a fresh green touch. 

3. Sauté peppers in avocado oil, pour in Dale's steak sauce, & serve with chicken.


Chicken - a lot!  

1 bottle Olive Garden dressing

Mixture of Peppers

Dale's Steak Sauce


Gallo Pinto


1. Heat oil in a large skillet over medium-high heat until simmering. 

2. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes.

3. Add minced garlic and cook for 1 minute, until fragrant.

4. Add black beans, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and a little bit of the liquid is evaporated.

5. Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, but not dry, about 3-5 minutes.

6. Stir in chopped cilantro. Season to taste with additional Salsa Lizano (we added about a tablespoon extra).


2 tablespoons oil

1 red bell pepper, chopped

1 small yellow onion, chopped

2 cloves garlic, minced

2 cups cooked black beans

1/4 cup Salsa Lizano

3 cups cooked rice 1/4 cup chopped fresh cilantro 

strawberry pretzel tart

Half-Baked Harvests Strawberry Pretzel Tart


1.Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

2. In a medium bowl, stir together pretzel crumbs, egg, butter, and 4 tablespoons of honey until well combined.

3. Pat the mixture into the bottom of the prepared baking sheet.

4. Bake until toasted, about 12-14 minutes. Let cool.

For Topping:

1. In a medium bowl whip together cream cheese and lemon juice until smooth. Slowly add the cream and whip until soft peaks form.

2. Add the remaining 4 tablespoons of honey and lemon zest and whip until combined. Spread mixture over cooked crust, just before serving, arrange strawberries and drizzle with more honey!


2 cups crushed pretzels

1 egg

6 tablespoons butter, melted

8 tablespoons honey

4 ounces cream cheese

1 tablespoon lemon juice

1/3 cup heavy cream

1-2 teaspoons lemon zest

2 cups sliced strawberries 

SHOP for the Kitchen 

Butler Tray


Knife Block

Leather Trivet

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