Anyway, life's treated me pretty well. I was hired to tutor someone this fall, I learned how to grill, and I made quinoa (pronounced Keen-wah) for the first time. I don't know if I will be able to eat it as a side dish or if I will have to stick with making granola out of it... hmm. We shall see. Other than that, life's been the same ol' same ol'. Chores, commanding siblings, encountering attitudes and arguments, cooking dinner, experimenting with new recipes, etc. I have also developed a habit of going to the library to get cookbooks instead of buying so many. I recently bought one cookbook, 2 books on opening your own baking business, and some vanilla bean paste. I can't wait to try out the vanilla bean paste in my vanilla bean scones. But, I digress...
Oh! Sunday is Father's day! I already have a menu and desserts planned out. Omelettes for breakfast, sweet and sour meatballs for dinner, and strawberry rhubarb cobbler and brownies for dessert. Nom! And now back to the recipe for today...
This recipe for today is just absolutely delicious. I was a bit skeptical, but I made it as a midnight snack for the local Relay for Life. I was terrified that everyone would hate it and then I'd be stuck with oodles of leftovers. Luckily, everyone LOVED it! I tried it and thought it was just phenomenal! Soooooo delicious! I hope you try this recipe out, especially since the fruits can be exchanged for whatever you like. I had it with and without the raspberries and both ways were fine.
Baked Cinnamon Chips and Fruit salsa (from The Girl Who Ate Everything Blog)
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples - peeled, cored and diced
- 8 ounces raspberries, diced
- 1 (16 oz) carton of strawberries, diced
- Sugar (if you want it)
- 1 cup white sugar
- 2 Tablespoons cinnamon
- 10 (10 inch) flour tortillas or whole wheat if you prefer (could also use gluten free tortillas)
- 1/2 stick of melted butter or butter flavored cooking spray or margarine
- Preheat your oven to 350 degrees F or 177 degrees C
- In a large bowl, mix kiwis, apples, raspberries, and strawberries. Cover and chill in the refrigerator.
- Mix the sugar and cinnamon for the chips.
- Prepare your baking sheet(s) with parchment paper, a Sil-mat, or spray with cooking spray.
- Brush butter on one side of the tortilla and sprinkle with cinnamon sugar mixture.
- Cut the tortillas into wedges and place in a single layer on a baking sheet. You can have the edges touching, but not overlapping.
- Bake for 8 to 10 minutes.
- Repeat steps 5-7 for any remaining tortillas.
- Allow the chips to cool for 10 minutes and then serve with the fruit salsa.
You could also serve the salsa with cinnamon pita chips or cinnamon graham crackers. The fruit salsa can only keep for about 2 days. It is best when made and eaten the same day.
If you like fruit and you like cinnamon and sugar things, then you will love this! The awesome thing is that it has a healthy component. Swapping the flour tortillas for whole grain would make it even healthier. The chips could probably be made with pita pocket bread as well.
Love it? Hate it? Want to make it? Let me know what you think with a comment below!As always...