Rosie Makes A Different Salsa - Avocado/Pomegranate.

In anticipation of the little Hawthornes coming home for Thanksgiving, I am preparing some snacks and appetizers for them.

My ingredients: tortillas cut into triangles melted butter salt hot cayenne pepper cumin hot paprika onion powder granulated garlic

Mix spices in butter to taste and brush on tortillas. Bake in a 300 degree oven for about 30 minutes until nice and crunchy.

Here are the ingredients for my avocado/pomegranate salsa: Avocado Pomegranate Red onion Green onion Honey Lime juice Jalapeno Orange Salt

Sweet, tart, gem-like pomegranate arils, bursting with flavor.

I juiced two limes, after nuking in the microwave for about 25 seconds, so they'd release their juices a little better.

Coarse chop the avocado and toss in the lime juice.

Chop the green and red onions.

Mince the jalapeno.

Drizzle about a tablespoon honey over the mix.

Add in the pomegranate arils.

Finally, fine-chop the orange and add to the mix.

Serve with spicy, seasoned tortilla toasts.

I love the smooth texture of avocados. (Although avocados don't love me, so I'll have to limit myself to just a few bites, unfortunately.) This was a very good appetizer. The tartness of the pomegranate played well with the sweetness of the honey and oranges and there was just enough jalapeno to give it a nice little bite. I think the little Hawthornes will like it. I may even add some cilantro. I think that would give it a nice nuance of flavor.

Rosie's Corn Bean Tortilla Pie.

All the little Hawthorne Hellions are home this weekend, so I decided to make them one of their favorite dishes:
Corn Bean Tortilla Pie.

Here's my mise en place. I have tortillas, corn, black beans, red and yellow peppers, red onion, green onion, cilantro, jalapenos, green olives, cheddar and Monteray Jack cheese, butter, and yes, my Sandra Lee seasoning packet.

Mix the black beans and corn.

I couldn't decide whether I liked it better vertically or horizontally.

Next, I chopped my red and yellow peppers,
my red and green onions, and my cilantro.

Mix corn/bean with pepper/onions.

Isn't this pretty?

Grate your cheeses.

Butter your baking dish and put one tortilla down and layer with the cheese mixture, then the corn bean mixture.

Add more cheese on top.

Keep layering with the tortillas, corn/bean mixture, and cheese mixture
until the corn/bean mixture is used up.
I kind of Semi-Ho'd it a bit at the end,
since I used that packaged pre-shredded cheese mix.

Layer a final tortilla on top and brush with butter.

Brush the sides with butter.

Sprinkle the sides with cayenne.

Top with jalapenos and sliced green or black olives.

Add some leftover corn bean mixture.

Top with the onion/pepper mixture and cilantro.

Finally, add the cheese.

Bake at 350 degrees for 30-40 minutes.
Let set an additional 10 minutes before slicing.

Ahhhhh, delicious.

Minutes later, half is gone.

Now, what to do with leftover tortillas.

Slice into triangles.

Place on baking pan.

Here is my melted butter and my spices.
And, yes, I'm Semi-Ho'ing it with seasoning packets.

Aren't these colors pretty?

Brush tortillas with butter/spice mixture.

Put the triangles under the broiler, about 325 degrees.
Watch so they don't burn.

Serve with salsa and sour cream.

These were gone within minutes.