GARLIC PARMESAN AND HERB PITA CHIPS RECIPE BY TASTY
Here's what you need: pita bread, olive oil, vegetarian parmesan cheese, garlic, fresh parsley
Provided by Merle O'Neal
Categories Appetizers
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat your oven to 350ºF (180ºC).
- Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
- In a small bowl combine olive oil, Parmesan cheese, garlic, and parsley, and brush onto both sides of the chips.
- Bake for 10-12 minutes until golden and crispy.
- Allow to cool.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
GARLIC PITA BREAD BITES
Great and easy to make--as well as delicious. Everyone goes crazy about these when I make them.
Provided by LISAREBBECHI
Categories Appetizers and Snacks Garlic Bread Recipes
Time 25m
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
- In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
- Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.
Nutrition Facts : Calories 56.4 calories, Carbohydrate 7.9 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 95 mg, Sugar 0.2 g
WARM GARLIC PITAS
Steps:
- Preheat the oven to 350 degrees F. Cut the pitas into 6 wedges.
- In a medium saucepan, add the butter and garlic. Set over medium heat and warm through until the butter melts and the garlic becomes fragrant, 5 to 6 minutes. Add the parsley and mix well.
- Place the pita wedges in a large bowl and pour the garlic butter over the top. Toss well to combine and coat everything evenly. Spread the pita wedges out evenly on a sheet tray and dust with the grated Parmesan. Bake in the oven until golden and crispy, 12 to 15 minutes. Remove from the oven and taste. Adjust seasonings with salt and pepper, if necessary. Serve warm.
THE MOROCCAN PITA SANDWICH (ZWT-9)
Found at the biggirlssmallkitchen website, this easy-fix & sure-to-be-tasty sandwich was featured by Kelsey Brown in a "Brown Baggin' It" article primarily directed at college students & the working masses who dine in "Break Rooms" more often than not. Kelsey said: "Make your fellow students or co-workers jealous when they're unwrapping their frozen "diet" entrées & you whip out this fresh, light & flavorful Moroccan Chicken Salad Sandwich in Pita Bread." Do not be intimidated by what may appear to be a complex set of ingredients. The ingredients are simple & the rest is a matter of spicing. Ingredient prep & assembly time was estimated. There was no cook time since the recipe begins w/pre-cooked chicken. Enjoy!
Provided by twissis
Categories Lunch/Snacks
Time 15m
Yield 3 2 half pita servings, 3 serving(s)
Number Of Ingredients 17
Steps:
- In a med-sized bowl, combine chicken w/onion, herbs, olives & raisins. In a larger bowl, combine orange juice w/olive oil, garlic & spices. Stir vigorously.
- Add chicken mixture to the liquids & stir to coat. Do a taste test. If too dry or not enough "kick", adjust spices &/or olive oil to taste.
- Cut 1 pita bread round down the middle & open gently to fill. Smear inside walls w/mayo (or avocado) & stuff lightly w/lettuce. Fill ea of the 2 pita halves w/approx 1/6 of the chicken mixture & wrap them in foil. 2/3 of the meat mixture should be left for 2 more dys of pita sandwiches.
Nutrition Facts : Calories 856.1, Fat 40.4, SaturatedFat 7.3, Cholesterol 143.8, Sodium 771.7, Carbohydrate 71.8, Fiber 10.4, Sugar 21, Protein 56.4
ROSEMARY-GARLIC PITA CHIPS
No need to buy those stale pita chips at the grocery store. Making them at home is easy, with the added bonus of using whole wheat pita.
Provided by My Food and Family
Categories Bread
Time 30m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Heat oven to 350ºF.
- Brush 3 Tbsp. oil evenly onto pita breads; sprinkle with 1/4 cup cheese.
- Cut each pita into 8 wedges; place in single layer on rimmed baking sheet.
- Bake 15 to 20 min. or until golden brown. Meanwhile, combine remaining cheese and oil.
- Serve pita wedges with cheese mixture.
Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 0 g, Protein 3 g
WHITE BEAN SPREAD WITH GARLIC & ROSEMARY
This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 16
Number Of Ingredients 4
Steps:
- Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g
ROSEMARY CHICKEN IN PITA BREAD
Provided by Bryan Miller
Categories lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a pan pour wine and add garlic, rosemary, salt and pepper. Bring to a boil and simmer 5 minutes.
- Add chicken and poach until cooked throughout but not dry. About 10 to 15 minutes. Let it cool in broth.
- In a blender puree the sliced avocado, yogurt, mint, salt and pepper. Add lemon juice and mix with a spoon.
- Remove chicken from broth and dice meat.
- Cut open pita bread, add chicken, sliced tomatoes and lettuce. Pour sauce over mixture.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 7 grams, Sodium 1220 milligrams, Sugar 6 grams, TransFat 0 grams
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