(originally made 4/1/2011)
I spent yesterday morning knocking out cakes for my sis' auction,
then running to deliver them because a big storm was coming. I had no
desire to do any more cooking than necessary for dinner and these 2
recipes fit the bill perfectly.
First up is the Pineapple
Pico. No fresh at the store this week, so I used canned in natural
juice. I had jalapenos to use up, they weren't super hot so I used
about 2 heaping tablespoons. I can take or leave cilantro, so I added
about 1/4 of a teaspoon of dried. This was so good, I could have eaten
the whole bowl with a spoon! I can't imagine how much better it will
be with in season, local tomatoes. Thank you so much Linda for
sharing this recipe!
Next up was Twinkle's Baked Pita Chips.
Doesn't get any easier than this! I only made 2 pitas worth, but
wishing I'd made more! I split the pitas in half, then made 8 triangles
out of each (32 chips). I didn't measure my oil, but I tried to use
as little as possible while still giving the chips a nice coat. If
you've got a mister, that would work great for this, mine was clogged
up. I just used some kosher salt this time, but can definitely see
experimenting with other seasonings in the future. It's been a long
time since Twink's been around, hope she is doing well and I thank her
for the recipe :)
1/4 onion diced-- used red
1 large tomato seeded and diced
1 cup diced pineapple- used canned in natural juice
1/2 cup chopped fresh cilantro-- used 1/4t dried
1 teaspoon minced habanero chile or 1 tablespoon habanero pepper sauce-used jalapeno 2T
2 tablespoons fresh lime juice
all the ingredients in a bowl, including salt to taste. Mix well and
refrigerate for 15 minutes to allow the flavors to blend before
serving. Makes 2 1/2 cups
NOTES : http://community.tasteofhome.com/forums/t/823266.aspx
Baked Pita Chips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 pita bread pockets-- split in half, each in 8 wedges
1/2 cup olive oil
coarse salt to taste-- used kosher
garlic powder to taste-- omitted
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
3. In a small bowl, combine the oil, garlic, salt, Brush each triangle with oil mixture.
4. Bake in the preheated oven for about 10minutes, or until lightly browned and crispy.