This pizza is a summer delight. It’s quick, easy, and healthy on a tortilla “crust.” I used a regular flour one here, but you could use spinach or whole wheat, too. Place the tortilla of choice on a baking pan, and sprinkle with Italian seasoning, finely chopped garlic, and a drizzle of olive oil. Arrange several fresh basil leaves and top with Mozzarella cheese. Finally, layer round slices or thin strips of tomatoes (I used Campari) with seeds removed and season with salt and pepper. Broil for about 4 minutes until tortilla is crisp and cheese is melted. Enjoy!
Mr. J has recently taken up woodworking, and these are two of his latest creations. Aren’t they beautiful? He’s in the process of making me one now, and I can’t wait to use it!
I gave my basil plant a friend…dill. I add it to tuna salad, and I can’t wait to try it on salmon this summer.
Today Mr. J and I celebrate 3 years of marriage. And last Friday marked the 10th year we’ve been together. Time has really flown by! Love you, Mr. J!
So the traditional gift for year 3 is leather. Not sure I’m very inspired by that one. Anyone got an anniversary gift idea for me?
Chili Mac is usually a favorite fall and winter meal, but I found a fun way to mix it up.
Here’s the original, plain (Mr. J) version:
1 lb ground beef
Brown and drain.
8 oz. or 1 3/4 c uncooked macaroni (I used shell, and it was really good)
1 can kidney beans (I used tri-blend, drain and rinse)
1 can tomato sauce
1 c water or beer
1 t chili powder
1 t salt
1 t black pepper
garlic to taste
Cover and simmer for 15 minutes. You may have to add a little more water. Serve with shredded Cheddar on top.
Now for my tasty mix-up add 1-2 T each per serving: whole kernel corn, Rotel tomatoes, green bell pepper, and half and half. I think I’ll call it Fiesta Chili Mac. Don’t forget the Cheddar cheese!
Sorry again for my food photography skills.