A Food & Lifestyle Blog
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 6-8
Ingredients:
1 package of Pita Bread
2 to 3 tablespoons of Olive oil
Salt to taste
What to do:
Preheat oven to 400 degrees.
Cut Pita Bread into quarters to make wedge-shaped pieces. Smoother pieces with olive oil and salt to tast. Heat 25 to 30 minutes or until crisp.
Christina notes:
Try throwing on some other spices like garlic salt, cayenne pepper. Great with garlic butter and parmesan. Let the imagination go wild.
Prep Time: 15 minutes
Cook Time: 0 minutes
Serves: 6-8
Ingredients:
4 C. of fruit, canned or fresh (any fruit you desire) in this recipe I used watermelon, blueberries, cherries, strawberries, kiwi, orange and green melon
1/2 medium red onion, finely chopped
1 whole red, orange, yellow or green bell pepper, seeded and finely chopped
1 or 2 whole Jalapenos, seeded and finely chopped (for more spice add some seeds)
1/2 bunch Cilantro or parsley, Chopped
2 T. lime juice, about 1 lime
Salt and pepper to taste
Drizzle with honey for garnish (optional)
For homemade pita chips click on this link Pita Chips
What to do:
Put all of your ingredients in a large bowl and fold everything together until well mixed. Taste and add a little more salt and pepper if you prefer.
Cover with plastic wrap and refrigerate for at least 1 hour before serving. Serve with tortilla chips, pita chips, cinnamon pita chips or vegetable chips!
Christina’s Notes:
This fruit salsa recipe is a basic recipe; you add the combination of fruit your family would enjoy. Here are some combinations:
Mango, pineapple, peach
Watermelon, strawberry, kiwi, coconut flakes
Watermelon, blueberry, strawberry
Blueberry, blackberry, raspberry, strawberry
Mango, peach, strawberry, pineapple
List of fruit: apples, melons, blueberry, strawberry, blackberry, raspberry, kiwi, cherry, starfruit, coconut flakes, plums, peaches, mango, and pineapple.
Prep Time: 5 minutes
Cook Time: 0
Serves: 4
Ingredients:
Salad:
1 medium apple, unpeeled, chopped
2 C. diced cooked chicken (about 1 large breast)
1 C. red seedless grapes, halved
1 stalk celery, finely chopped
1/4 C. golden raisins
1/2 C. toasted walnuts, coarsely chopped
Dressing:
1/2 C. yogurt (preferably Greek non-fat)
1/2 C. mayonnaise
Juice of 1/2 orange or orange juice (about 1/4 cup)
1/4 tsp. salt
What to do:
In a small bowl, combine the yogurt, mayonnaise, orange juice and salt, set aside.
In a medium sized bowl mix in the apple, chicken, celery, grapes, raisins and walnuts. Combine the dressing and serve on a bed of fresh lettuce or in a pita pocket.
Christina’s Notes:
When pressed for time grab a rotisserie chicken, you won’t be sorry.
This queso dip recipe has spicy sausage, Rotel, and Velveeta cheese…..yes please!!!!
It belongs with crackers, pretzels, tortilla chips vegetable chips, etc. Perfect for holiday gatherings, game day, or just because!
Ingredients:
2 lbs. hot Italian sausage
1 large onion, diced
1/2 C. green peppers (I also use red, orange and yellow peppers)
1 lb. processed cheese, cubed
2 can (10 oz.) Diced tomatoes with chilies
1 tsp. black pepper
1/8 tsp. cayenne pepper
What to do:
In a skillet over medium-high heat, brown sausage and drain fat. Add diced onion and peppers, cook until translucent. Add diced tomatoes, black pepper, and cayenne pepper, allow to simmer until warmed through, add cubed cheese. Stir until cheese has completely melted. Serve with fresh tortilla chips or homemade pita chips go to
Christina’s Notes:
This dip is spicy and delicious. If you want to reduce the heat, use mild sausage and mild flavored tomatoes.