Making Time for More "Time"...

It was the second week of May when I received the email...

Jam Jar Sweet Shiraz was hosting a contest looking for the best picnic friendly recipe, and contacted me to announce that my Mango Chile Chicken Pita Pockets was the grand prize winner of their adorable picnic backpack. You know the kind I'm talking about, the ones that hold the plates, utensils, napkins, wine opener and insulated section to hold your favorite wine and picnic fare.

My beloved and I have been wanting to celebrate, but our busy lives have pushed it to the back burner

~ and ~

now that I've purposed it in my heart to begin

simplifying,

streamlining our schedules,

and making time for more "time,"

it's on....

And so, I'm making plans.

.....a lover's picnic.....

.....dreaming outloud.....

.....wine.....

.....a meal.....

.....a handful of the favorites 
(Augustine, Lord Byron, CS Lewis).....

.....a glorious afternoon......

cheers!

Mango Chile Chicken Pita Pockets

ingredients:

4 Whole Wheat Pita Pockets

2 Cups of Cooked Chicken, Shredded

8 oz of cream cheese, softened

4 heaping tbsp. chopped green chile

1 tsp. garlic powder

4 tbsp. shredded Parmigiano Reggiano

4 Roma Tomatoes, diced

1/2 Purple Onion, diced

2 Diced Mangos

1 tbsp olive oil

4 tbsp. of fresh italian flat leaf parsley

salt to taste

black pepper to taste

directions:

1) In a medium sized bowl, mix Cream Cheese, chopped green chile, and garlic powder.

2) In a separate bowl, mix tomatoes, onions, olive oil, mangos, parsley, parmigiano reggiano, and salt/pepper to taste to create garnish mix

3) Slice Pitas open and spread 2 oz. of chile cream cheese spread onto the bottom of each pita.

4) place 1/2 cup of shredded chicken evenly over cream cheese spread in each pita.

5) spoon even amounts of “garnish mix” and spread evenly over chicken in each pita

6) cut each pita in half, wrap to go, and place in picnic basket –

7)Mangia!