Garlic-Parmesan Pita Chips

Garlic-Parmesan Pita Chips

I bought a bag of pitas from the store with the intent of using them as wraps for lunch and whatnot, but rather than them being pliable, doughy and delicious they were dry and broke when I tried to roll them into a wrap. So here I was, stuck with a bag of pitas, not wanting to eat them and definitely not wanting to throw them out. Ah hah! Pita chips had to be easy, right? Right! Armed with a sharp knife, olive oil, garlic powder and Parmesan cheese I set out to not waste an entire bag of perfectly, albeit dry, pitas. Success!

Garlic-Parmesan Pita Chips

  • 6-8 whole pitas
  • extra virgin olive oil
  • block of Parmesan cheese
  • garlic powder
  • salt and pepper

Preheat oven to 350 degrees. Cut pitas into wedges, like you would a pizza, using a sharp knife or pizza cutter. Using a pastry brush, brush one side of each wedge with olive oil. Sprinkle garlic powder, Parmesan cheese, salt and pepper on the brushed sides of each pita wedge and arrange on a cookie sheet, seasoned size up. Bake for 20 minutes, until crispy.

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Pumpkin Spice Granola

Pumpkin Spice Granola

What’s super easy to make, healthy and also makes a really tasty snack? GRANOLA!

I really can’t understand why I ever spent money on granola in the past. I guess just always assumed I couldn’t make it at home. Well, you already know what happens when you assume. That’s right. I’m a total ass for never making this before. There’s a whole heck of a lot less sugar in my version then there is in the store bought stuff. Plus, you know all the ingredients that are going into it and it’s totally customizable. Oh AND it’s WAY cheaper! My grocery store charges almost $7 per pound for the pre-made stuff. My version probably costs around $2! It really doesn’t get much better than that.

Pumpkin Spice Granola

• 2 cups old fashioned rolled oats (not quick cooking)
• 1/2 cups nuts or seeds
• 2 tablespoons olive oil
• 1/3 cup honey
• 1/2 teaspoon vanilla extract
• 3 tablespoons pumpkin spice
• 1 teaspoon salt
• 1/4 cup dried fruit or chocolate chips

Preheat oven to 350 degrees. In a large bowl combine the oats and nuts or seeds. Add in all ingredients except dried fruit or chocolate chips. Spread out on a rimmed baking sheet covered in aluminum foil. Bake for 30 minutes, stirring every 15 to make sure all pieces bake evenly. Remove from oven and allow to completely cool before adding dried fruit or chocolate chips.

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Our farm share recently provided us with a TON of peppers that they wanted to pick before the first frost. I ended up cutting and freezing most of them, but I decided to try roasting a few, too. This was my first attempt and it was pretty easy to do, but rather time consuming from start to finish. The best part for me was picking off the skins after the peppers had cooled down. My husband loves to get on me about always picking at things, like my cuticles or grosser things that we don’t need to get into right now. So it only makes sense that I’d find picking off pepper skins enjoyable. Can you say weirdo?!

Roasted Red Pepper and Gorgonzola Dip

  • 3 red carmen peppers, halved with stems and seeds removed
  • 2 ounces of gorgonzola cheese
  • 1/4 cup shredded mozzarella cheese
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup plain greek yogurt
  • handful of fresh oregano
  • salt and pepper to taste

Place peppers, cut side down, on a foil-lined broiler pan. Set broiler setting to high and place peppers under heat for 5 minutes. Remove from broiler when the skins are bubbly and charred. While hot, carefully place peppers in a ziplock bag, seal and set aside for 20 minutes. When cool, remove as much of the skins as you can from the peppers. They should easily ‘pinch’ off, but if they don’t that’s ok. Chop the peppers into smaller pieces and place in the bowl of a food processer with remaining ingredients. Pulse until almost smooth. This can be served hot or cold. If serving warm, place mixture in an oven safe dish and bake for 20 minutes at 400 degrees or until bubbly.

Roasted Acorn Squash Seeds

Roasted Acorn Squash Seeds

Last Wednesday I hosted a supper club at my house and served stuffed acorn squash as my main dish (more on that later). I never knew you could roast any seeds other than pumpkin, but since I was roasting six acorn squashes I didn’t want all those the seeds to go to waste. After some googling, I learned that acorn squash seeds actually are edible, along with butternut squash seeds. Seriously. Who knew? There so many things I’ve learned by having my CSA and this is just another thing! These came out great and would make a tasty snack or the perfect accompaniment for a fall meal.

Roasted Acorn Squash Seeds

  • six acorn squashes
  • 3 tablespoons olive oil
  • generous amount of salt
  • 3-4 tablespoons pumpkin pie spice

Preheat oven to 350 degrees. Cut squash in half using a large butcher knife. Scoop out the seeds from the halved squash. In a colander, run the seeds underwater, separating them by hand and discarding any bits of squash left attached. Place clean seeds on a kitchen towel and allow them to completely dry. On a cookie sheet, spread the seeds out, drizzle with olive oil, sprinkle with salt and pumpkin pie spice. Mix until well coated. Bake for 10 minutes or until the seeds begin to brown.

Mini Jalapeño Cornbread Muffins

Mini Jalapeño Cornbread Muffins

  • 1-1/4 cups all-purpose flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1/4 cup chopped jalapeños, fresh or canned

Heat oven to 400 degrees. Spray a 24-cup mini muffin tin with nonstick spray. In a large bowl, combine all dry ingredients. Stir in milk, oil, egg and jalapeños, mixing just until dry ingredients are moistened. Pour batter into muffin tins. Bake 15 minutes or until golden brown and a toothpick inserted in center comes out clean.

Peanut Butter and Jelly Burrito

The name says it all. It’s like a traditional burrito, but with peanut butter and jelly, fruit and chocolate chips. How much more simple can it get? This is great for little ones (or husbands, in my case) as it can be fun to turn the normal burrito ingredients into sweet and healthy ingredients. For example, the peanut butter equals the refried beans on a normal burrito, the strawberries equal the meat, the strawberry jam is the salsa and the chocolate chips is the cheese, etc. You could take it even a step further and add “sour cream,” a.k.a whipped cream. The possibilities are endless!

Peanut Butter and Jelly Burrito

  • 1 100% whole wheat 10-inch tortilla
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon strawberry jam, jelly or preserves
  • 1/2 cup strawberries, chopped
  • sprinkle of chocolate chips

Warm tortilla in a large skillet on each side. Spread 2 tablespoons of peanut butter down the middle of the tortilla. Add chopped strawberries. Top with strawberry jam and sprinkle with chocolate chips. Fold up the ends of the tortilla and roll up. Optional ingredients could be apples, bananas, whipped cream, etc.

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