Posts tagged ‘strawberry’

April 21, 2011

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

IMG_7965-80

This recipe came from Cooking Light May 2011 Issue. I don’t know about you but I think Cooking Light always has the prettiest food! Full of color  and rustic backgrounds. I am really starting to like that magazine. Especially after this recipe. (Since I’m not as “healthy” as Cooking Light I added a little more oil (originally 2 teaspoons) and bumped the cinnamon sugar mixture (originally 2 teaspoons of sugar – I don’t know how you are supposed to cover 6 tortillas with that!) At the same time, I did not go overboard and lightly sugared and oiled the tortillas.

1 Tablespoon Canola oil
6 whole wheat tortillas
Cinnamon and sugar (I always keep this mixture on hand for cinnamon toast or cookies so if you don’t use it all you can save it for something else!)
2 ripe finely chopped and peeled avocados
1 cup finely diced strawberries (all the same size)
2 Tablespoons minced cilantro
1 teaspoon finely diced, seeded jalapenos
2 teaspoons fresh lime juice
3/8 teaspoon salt

  • Preheat oven to 350°.
  • To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle a little evenly over the oil-coated sides of the tortillas.
  • Cut each tortilla into 12 wedges (I used a fluted pastry cutter to make the chips more fancy); arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.
  • Combine avocado and remaining ingredients; stir gently to combine.

Serve with chips. Enjoy~

Advertisements
April 8, 2010

Strawberry, Fluff and PB Sandwiches

Fluff!

Your kids will love this sandwich! I never knew of any use for fluff other than in a fudge recipe I love. Then I saw Kate (Jon and Kate Plus 8 – back when that show was good) making it for her kids and thought gross. Then I found a recipe for homemade fluff and thought – ok I’ll try it. It seems I have seen a lot about the Fluff sandwich since then. I believe it originated in Pennsylvania – my home state! Lots of things come from PA I’m finding!

FLUFF
3 large egg whites
2 cups light corn syrup
1/2 tsp salt
2 cups powdered sugar
4 teaspoons vanilla extract

NOTE: The fluff expands a lot, use at least a 5-quart (or larger) mixing bowl.

In large mixer bowl, use a whisk attachment to combine egg whites, corn syrup, and salt. Beat for 10 minutes until thick. (After only a minute or so, the fluff turns white and gooey)

Add powdered sugar at a low speed to thoroughly incorporate. Add vanilla extract and beat until well blended.

Store the fluff in a glass jar for easy access a ziploc gets all sticky and messy on your hands. Refrigerate for up to a week or freeze for up to a month. The fluff is very easy to use right out of the freezer, actually I think it may be easier to use frozen. Since this is not very healthy and we don’t use it very fast, freezing it allows me to store it longer.

SANDWICH TIME!
Two slices of whole grain bread
3 large strawberries thinly sliced
Peanut butter