Thin Crust Pizza...using Tortillas as a base

Thin Crust Pizza...using Tortillas as a base. Pizza, Pizza, Pizza! Who doesn't like Pizza?
This pizza is so easy to make and it requires very little time to prepare. It is an ideal snack, appetizer or even light lunch for people on the go. It has become my husband's favorite pizza! The neat thing about this pizza is that you can get as creative as you want. You can make a cheese, a vegetarian, a meat lovers , or even a combo pizza. How about a gourmet pizza using high quality ingredients (various cheeses and meats)? Pizza margherita a favorite of mine...basil, cheese and thinly sliced tomatoes....yummm! Hope you enjoy...

Note: Sometimes I overload my pizzas...but it's nice to go minimal on the toppings, so that the tortillas don't get soggy.

You will need:

2 burrito size flour tortillas...or soft taco size
cheese (you can experiment here with all sorts of cheeses or stick to mozzarella)
olive oil about (1 TBS) + more for drizzling on top
a pinch of kosher salt

small amount of sauce, optional*

*a paste-like tomato sauce or BBQ sauce...not watery( so cook it down a bit if need be)

Various Toppings:

diced bell pepper

onion, diced

sliced mushrooms

chopped tomatoes

thinly sliced ham, chicken, sausage or any meat

sliced olives, etc.

Directions:

Preheat oven to 500 degs.

1. Brush both tortillas with some olive oil on both sides. Place some parchment paper on a baking sheet.

2. Take one brushed tortilla and place on parchment paper. Sprinkle with about 1- 2 TBS of cheese.

3. Place the second tortilla on top. Sprinkle with cheese add toppings. Drizzle some olive oil and sprinkle with a pinch of kosher salt. 4. Bake for 6-7 minutes at 500 degs. Take out and cut with pizza cutter.

Garden Vegetable Rice

Garden Vegetable Rice... I had a few garden vegetables that I wanted to use...and what better way to use it than in a quick rice dish. You can use a variety of garden fresh vegetables. In this recipe, I used yellow squash, zucchini, bell peppers (red, yellow and orange for color), onions, carrots and a jalapeno pepper for some zippy taste. You can easily experiment with all sorts of vegetables you may have at hand. Hope you enjoy...

Tip: If you want a yellow look to the rice add a pinch of turmeric to the rice while cooking.

Ingredients:

• 1 small yellow squash
• 1 small zucchini
• 1/2 yellow onion
• 1/2 bell pepper each color
• 1 carrot
• 1 jalapeno
• 1 cup Uncle Ben's rice
• 2 TBS cream cheese softened
• 2 cups water
• 1 TBS olive oil
• 1-2 TBS butter
• 3 garlic cloves minced
• salt
• pepper

Directions:

1. Dice all vegetables. In a small bowl mix water and cream cheese whisk to get any lumps out and blend the two together. Set aside.

2. In a 12 inch frying pan, heat oil and butter. Add all diced vegetables including garlic and saute till soft on medium heat.

3. Add rice and stir to mix well. Add water and cream cheese mix. Cover and cook till done(about 15min).

4. Fluff with a fork and serve immediately.

Baked Ribs

Baked Ribs... LOVE ribs!! Any kind will do...beef, pork,lamb!... maybe even chicken?!:)
This recipe is easy in that you bake it in the oven and you don't have to watch it too closely. I normally marinate the ribs using some beer, but you can skip it and tenderize it with a splash of vinegar instead. I sometimes use a homemade BBQ sauce to glaze the ribs but I've also used a store-bought variety. Hope you enjoy...

Ingredients: I also substitute the larger ribs and cut them in smaller sizes.

• A rack or two of baby back ribs( a rack is normally about 3lbs)
• 2-3 crushed garlic cloves per rack.
• 2 TBS oil per rack
• salt and pepper to taste
• any other seasoning you may like.... smoked paprika, chipotle powder, oregano,
• 12 oz beer, optional
• A splash or two of vinegar, if not using beer

Directions:
1. Cut up each rack of ribs in 2 pieces.... or you can leave the rack whole(I tend to leave it whole if I have room in the pan I will be using, otherwise I will cut them in 2).
2. Season with salt and pepper, garlic and any other seasonings you are using. I usually just sprinkle the seasonings all over the ribs, rub it in and then drizzle the oil and massage the oil all over the ribs.
 3. Pour some vinegar over the ribs.... you can also substitute with some beer, or use all beer. or even omit. At this point you can let marinade overnight or a few hours if you like. I like mine overnight.
4. Place ribs in a 13x 9 baking pan (or larger)... with all the vinegar/beer, if using.
5. Cover the pan and bake at 350 deg F for 1 1/2-2 hours. I like to do mine for 2 hours. You want the ribs to be fall off-the-bone tender, so check and see if you need to leave in the oven for longer.
6. Remove ribs from oven and increase oven temp to 375 F. Pour off any liquid that has accumulated in the pan.....Glaze ribs with BBQ sauce and place back in oven. Leave the ribs uncovered. and bake for another 10-15 minutes.
7. Turn ribs over and re-glaze...bake for an additional 15 minutes. Add extra glaze if you like before serving.... though I don't.

Tangy BBQ Sauce

Tangy BBQ Sauce

BBQ sauce .... an easy way to make your own!
Making BBQ sauce is quite easy to make with ingredients you readily have on hand. I came up with this recipe when I needed some BBQ sauce for basting some ribs I was making that day. I am sure you can adjust the recipe to your own liking. I like mine on the tangy side and added a bit more acid in the form of vinegar to offset the sweetness. You can easily use honey instead of the preserves and adjust the heat to your liking. I like the chipotle flavor for its smokiness but, you can use any chile flavor or even omit. Hope you enjoy...

Tangy BBQ Sauce Ingredients: It makes about a cup of BBQ sauce. You can easily double or triple the recipe.

• 2 TBS molasses
• 1 cup ketchup
• 1/2 cup vinegar
• 3 garlic cloves crushed
• 2 TBS dried chopped onion
• 1 1/2 tsp coarse black pepper
• 2 TBS apricot preserves
• 2 tsp Dijon mustard
• 1 tsp chipotle powder

Directions:

1. In a medium saucepan, place all ingredients and simmer for a half hour or so until thickened. It will thicken a bit more as it cools off.

Crisp Seeded Mega-Crackers

I love all sorts of crackers and I recently came across a cracker recipe that caught my attention....A Mega-cracker?! Wow...I was thrilled to try it! The following recipe makes crisp large sized crackers that look lovely as an addition to any bread basket. They go wonderfully well with dips , soft cheeses, hummus or even with eggplant dip. Hope you enjoy...

Dough Ingredients:

• 3 cups unbleached all-purpose flour
• 1 1/4 tsp salt
• 1/2 tsp baking powder
• 2/3 cup toasted sesame seeds or a blend of your favorite small seeds( I used raw sesame and poppy seeds)
• 1 tsp freshly ground black pepper
• 2 TBS olive oil
• 1 cup cool water

Directions:

1. In a medium size bowl, whisk together flour, salt, baking powder, seeds, and pepper. Stir in the olive oil, mixing thoroughly, then add the water, tossing with a fork until the dough becomes cohesive.

2. Turn out the dough onto a lightly floured surface and knead and turn it over a few times to smooth it out.

3. Divide the dough into eight pieces and allow to rest , covered , for 15 minutes.

Preheat the oven to 450 deg F.
If you have a baking stone be sure to use it (that is what I used). Just preheat the stone as well. It will make the crispiest crackers. (If you do not have a baking stone, bake these on a lightly greased or parchment-lined baking sheet set on the middle rack of your oven. Just increase your baking time by a couple more minutes on each side).

1. Roll one or two pieces of dough ( as many as will fit on your baking stone at once) as thin as possible; you'll make make rounds 8 to 9 inches across.

2. Using a peel or giant spatula, transfer the rounds to the stone and bake them for about 4 minutes(mine took about 5-6 min), then flip them over and bake about 2 minutes(mine took an additional 3 min.). Just make sure they are golden brown on both sides.
3. Remove the crackers from the oven as soon as they are brown and transfer to a rack to cool. Store crackers in an airtight container.

Pie By The Yard

This recipe was given to me by my sister. The recipe is actually from a mennonite collection(Mennonite Girls Can Cook blog). It is a wonderful and quick alternative to an apple strudel. The dough is quite flaky and buttery...

Dough Ingredients:

• 2 1/2 cup all purpose flour
• 1 teaspoon baking soda
• 1 cup butter
• 1 teaspoon salt
• 2 egg yolks
• enough buttermilk to make 3/4 cup with the egg yolks in the cup.
• I also add a half packet of vanilla sugar.(My addition to the original recipe)

Directions:
1. Mix together the flour and the soda and the salt.
2. Cut the butter into the flour mixture.
3. Add the yolk and the buttermilk which has been stirred together.
4. Stir together with a fork as well as you can.
5. Turn the dough onto the countertop and form into a ball.
6. Flatten into a disc and put it in the refrigerator for an hour.
7. Peel and slice enough apples to make 8 cups.
8. Toss the apples with 1 1/2 tablespoons minit tapioca (or you can use some cornstarch)
9. Add 3/4 cup sugar. ( At this point I also add some cinnamon (2tsp). vanilla or even some grated peel (lemon or orange... you may omit.)
10.Set aside.

Preheat the oven to 375 F

1. Divide the dough into two pieces.
2. Line two cookie sheets with parchment paper
3. Roll each piece of dough roughly the size of the cookie sheet.
4. Roll the dough onto a rolling pin and transfer onto the two cookie sheets.
5. Divide the apple mixture between the two pieces of dough.
6. Fold first one long side over and then the other and then fold the ends onto the top last.
7. Take the two egg whites and beat them until soft peaks form.
8. Using a pastry brush, spread the egg white over top the pies. Bake for 35 to 40 minutes or until golden brown.

Glaze Ingredients:

1 cup icing sugar
2 tablespoons hot water
a drip of vanilla

Directions:
1. Stir together until no lumps remain and then drizzle over the pie as soon as it comes out of the oven.

2. Let cool completely and then slice.