Baked Pita Chips

This is great for watching the NFL draft, snack time or anytime

 5 pocket pita loaves
1/8 - 1/4 tsp. each: pepper, salt, granulated garlic,(adjust to taste)
1/4 - 1/3 c. oil

1/8 tsp. lemon juice

Pinch of red pepper flakes (optional)
Non stick cooking spray

Preheat oven to 400 F'

Spray 2 baking sheets with non stick cooking spray.

Cut pita in half with a clean knife and separate pita. 

In a measuring cup combine: oil, salt, red pepper flakes, garlic, lemon juice, pepper.

Stir to mix. 

Brush both sides of pita with oil mixture. 

Cut pita into wedges with clean kitchen scissors. 

Place wedges on baking sheet and place into oven.

 Bake for 3 - 6 min. on 1 side.

Keep an eye on them so they don't burn.

Remove baking sheet from oven and flip wedges over. 

Bake on other side for 3 - 6 min or until crisp. 

Repeat cooking process with remaining baking sheet. 

Drain chips on a paper towel lined plate. 

Serves 6 - 8.

Stay At Home Chicken Salad

Stay at home as often as you can, stay safe all. 

1 package bow tie pasta  (16 oz)
1 - 2 cans chicken, well drained (6 oz)
1 c. each chopped:  celery, onions, bell pepper
1 - 1 1/3 c. light mayo (to taste)
1/4 tsp. each: black pepper, salt

1/4 c. chopped green olives
1 clove garlic crushed, chopped.

Cook pasta according to directions on package.

While pasta's cooking, drain chicken and olives.

Peel, rinse, chop onions and garlic.

Seed, rinse, chop peppers.

 Rinse, chop celery.

Chop olives.

In a large serving bowl combine: drained pasta, remaining ingredients, and 1 c. of mayo. 

Toss well to coat. 

Add remaining mayo if needed.

Serves 4- 6.

Easy Egg Salad

This weekend the Masters would have been taking place.

One item served at the Masters is egg salad sandwiches. 

This is great while you're watching the Masters, using leftover Easter eggs,  lunch or anytime.

1 dozen raw eggs
6 - 8 c. cold water

1/4 c. light mayo

1/8 - 1/4 tsp. each: salt, pepper

8 slices bread 

In a pot place eggs. Cover with water and bring to a boil.

Let it boil 30 sec - 1 min, turn off burner and cover the pot with a lid.

Let it sit for 10 - 20 min. or until the egg is hard cooked.

Let pan cool and remove eggs from water.

Peel  4 - 6 eggs under running water.

Chop eggs on a clean cutting board and place into a bowl. Mash eggs with a clean fork

Add salt, pepper and fold in mayo. Stir to coat eggs.

Place egg mixture in fridge until ready to serve. 

To serve: Remove egg salad from refrigerator.

Place bread in toaster. Repeat process with remaining bread.

Smear some of the egg salad on 4 slices of bread.

Top sandwich with remaining bread and cut sandwich in half.

Serves 4.

Grilled Cheese

This is great for those days when you just don't feel like cooking and need something quick and easy for dinner.

I've used cheddar cheese and Monterey Jack/Colby but you can use what cheeses you like.

8 slices each: bread

4 slices each: cheddar, Monterrey jack/colby

1/8 - 1/4 c. butter

1 roma tomato, sliced

Non stick cooking spray

Remove a stick of butter from refrigerator and let it set out for a few minutes to soften.

Rinse, tomato and cut into slices.

Remove cheese from refrigerator.

Smear some of the softened butter with a clean knife on 1 side of the eight slices of bread.

Place the buttered side up of 4 slices of bread on a clean work area or cutting board.

Layer cheese on the bread and place buttered side down of remaining bread slices over the cheese. 

Top cheese with tomato slices.

Heat grill pan or skillet over medium high heat. 

Reduce heat to medium and spray non stick cooking spray.

Smear some of the remaining butter on 1 side of sandwich.

Place 1 sandwich in skillet. 

Cook on 1 side for 3 - 5 min or until brown.

 Flip over and cook on other side for 3-5 min or until brown. 

Repeat cooking process with remaining sandwiches.

Makes 4 servings.