"chips n salsa"

It's been a while, huh.

Remember this post?

The one about buns in the oven...
as in more than one bun...
no nuts....

Any of this a-ringin' a bell?

Salsa (l), Chips (r)

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

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.

Fruit Salsa
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.

Fresh Fruit Dip

This simple, tangy fruit dip goes very well with berries, melons, citrus fruits, pineapple, you name it. (I'm on a bit of a strawberry kick, if you haven't noticed.)

1 (8 oz) package cream cheese (can use reduced fat), room temperature
1 (14 oz) can sweetened condensed milk
zest and juice of one lime (also delicious with orange or lemon...just use a teaspoon or two of the juice)

With an electric mixer, mix all ingredients until smooth and creamy. Serve with fresh fruit.
Will store well in the refrigerator for a week or so.

Zesty Black Bean Hummus

This is a tasty and healthy snack to have on hand for after-school munchies.

2 cloves garlic, minced
2 (15 ounce) cans black beans, drain and reserve 1/4 cup of liquid
1/4 c fresh squeezed lemon juice
3 tablespoons tahini (can be found in most major supermarkets, generally in the "health food" aisle)
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2-1 teaspoon cayenne pepper (start with 1/2 teaspoon, taste it after you process it and adjust the flavor)

Combine all ingredients in bowl of food processor. Process until smooth, scraping down sides of bowl as needed. Taste and adjust seasonings to your liking.
Serve with assorted veggies (we love it on carrots), pita chips, or tortilla chips.

This will store well in the refrigerator for a week or so (ours has never made it uneaten past a week).