It's been a while, huh.
Remember this post?
The one about buns in the oven...
as in more than one bun...
Any of this a-ringin' a bell?
We welcomed our two little ones earlier this summer.
Since a lot of the conversation in this house revolves around food, it was fitting that our three year old nick-named them "chips" and "salsa".
Fruit Salsa with Cinnamon Chips
4 (7-inch) flour tortillas
Cinnamon-sugar mixture (I like cinnamon, so I mix 1 T cinnamon into 1/2 cup sugar, use less cinnamon if you wish)
Preheat oven to 400 degrees F.
Combine sugar and cinnamon. Lightly brush the tortillas with water and sprinkle with the cinnamon sugar. Cut each tortilla into 8 wedges and place in a single layer on a baking sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove from oven and cool on the pan.
2 cups chopped fruit:
we used a combination of peaches, kiwi, raspberries, blueberries, strawberries and blackberries
1 t lime zest
2 t lime juice (you should be able to get enough juice and zest from one large lime)
1 tsp sugar
Combine all salsa ingredients in a medium bowl. Mix gently.