Margarita Pizza

Margarita Pizza

This is a favorite of ours especially on a hot day

flat bread

extra virgin olive oil

garlic

Toppings:

Spinach

Basil

Tomatoes

Mushrooms

Feta Cheese

Salt

Pepper

smash garlic and mix with about 1/4 cup olive oil

brush flat bread with olive oil mixture

top with:
Spinach, Basil, Tomatoes, Feta Cheese, Salt and Pepper

Broil in Toaster Oven for 15 to 20 min or bake at 375 in toaster oven for about 20 min.

My husband likes to put a little meat on his.

We were listening to Simon and Garfunkel while making these but a much better song would be, Margarita ville

Chicken Scallopine with Sage and Fontina Cheese

6 (4 1/2 to 5 1/2 ounce) chicken cutlets, pounded thin
salt and freshly ground black pepper
6 sage leaves
3 ounces grated fontina cheese
3 tbsp olive oil
1 garlic clove, halved
1/2 cup white wine, I used Martinelli's sparkling cider
1 28ounce can while San marzano tomatoes
1/2 tsp freshly ground black pepper
1 tsp salt
1/2 tsp red pepper flakes
toothpicks

place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces with 1/2 (about 2 tbsp) fontina cheese. Roll up the chicken and seal with one or two toothpicks.

Warm the Olive oil and halved garlic clove in a large, heavy skillet over medium heat until the garlic is fragrant about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the oil and garlic. Add the wine (martinelli's) and let simmer for 2 minute's while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine mixture in pan. Simmer for 5 minutes to let the flavor marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through 5 - 7 minutes


This is so absolutely amazing that every time I have made this I have put on Michael Buble and listened to "Feeling Good"

Listening to Elvis on a Rainy day...............

Tortilla Soup w/ Roasted Poblanos

1 med. yellow onion

6 corn tortillas

5 tbsp. corn oil

6 cloves of garlic

2 Poblano chiles, roasted, peeled, seeded, and diced

1 jalapeno chile, cored, seeded, and diced

2 tbsp chopped fresh cilantro

1 tbsp fresh ground black pepper (toasted)

2 dried bay leaves

8 cups chicken stock

1 can diced tomatoes 14 1/2 oz

1 1/2 tsp chili powder

1 1/2 tsp salt

1tbsp ground cumin

GARNISHES:

1 avocado, peeled, pitted and diced

1 cup grated asadero cheese

chopped plum tomatoes

chopped fresh cilantro

sour cream

Lime wedges

Puree the chopped onion in a food processor until smooth, cut 3 of the tortillas into 1/4 inch dice.

Heat 3 tbsp of the oil in a large saucepan over medium heat. Stir in the garlic and cook for a few seconds. Add the diced tortillas, stir to evenly coat, and cook for about 5 minutes, or until they begin to crisp, be sure the garlic doesn't get too brown. Stir in the onion, poblanos, jalapeno, cilantro, cumin, pepper, and bay leaves. Cook, stirring, until the chiles and spices are aromatic, 3 to 4 minutes.

Add the chicken stock and diced tomatoes (with liquid) and bring to a boil over medium-high heat. Decrease the heat to low and simmer for 30 minutes. Stir in the chili powder and salt and simmer for 10 minutes longer. Discard the bay leaves.

Cut the remaining 3 tortillas into 1/4 inch strips. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the tortilla strips and cook, stirring often , for about 5 minutes, until lightly toasted and aromatic. Drain on a paper towel.

To serve, ladle the soup into individual warmed bowls. Garnish with the crisp tortilla strips, avocado, cheese, tomatoes, cilantro and sour cream. add wedges of lime for squeezing.