mediterranean tortilla pizzasHave you guys had tortilla pizzas? I’d heard about them, but hadn’t tried it until last week. A flour tortilla acts as the crust (a particularly sturdy one, mind you!), topped and cooked in a cast-iron skillet for just a few minutes. A complete no-brainer, with ingredients that you probably already have hanging out in the pantry already!

Which, I so need meals like this in my life right now. Boy scouts, soccer practices and games, homework… and, now the Holidays right around the corner?  Sheer craziness. The best part is, it can be switched up so easily! Whether it’s a trip to the Mediterranean coast with salty olives and feta cheese like this example,  or barbecue sauce and chicken, or topped with a ton of veggies, or the more traditional route with just cheese and pepperoni – the possibilities are endless.

Bertolli recently reached out to me about participating in their My Tuscan Table campaign to celebrate their 150th anniversary. I wanted to do something very traditional and Italian…but the truth of the matter is, a quick dinner consisting of something super easy like tortilla pizzas and a simple green salad are the norm for our family’s table these days. Everyone gathers around to make their own, which is really important on those busy nights. Cooking and enjoying a meal together is pretty much the cornerstone of Tuscan culture, in fact, I’m pretty sure it transcends all cultures!

Bertolli’s new Riserva line of sauces make it super easy – and with fresh ingredients and no additional sugars, it they bring new hope to the jarred pasta sauce aisle. I’m usually a homemade girl, but sometimes you just need a good store-bought sauce! Bertolli is asking everyone to share their Tuscan tables. For every hashtag “#MyTuscanTable” used during the month of October, they’ll be donating $1 to Share Our Strength’s No Kid Hungry campaign.  So get to hashtagging, folks!

Disclaimer: This post is sponsored by the good folks at Bertolli. As always, all thoughts and opinions are my own.

Mexican Chorizo and Corn ChowderA few weeks ago a huge box of goodies arrived on my door sent by the good folks at V&V Supremo. They specialize in Mexican products – chorizo, cheeses, cremas ans sour creams. I have a hard time finding good, authentic Mexican ingredients here in my rural area, so it was a real treat to have so many yummy ingredients at the ready!

I’ve long wanted to make a spin on my Southwestern Potato & Corn Chowder using chorizo for a Mexican twist. So, that’s pretty much what I did. The flavor from the chorizo just melts down into every bite of the soup. Chunks of tender potato and crunchy corn make for a filling soup that fills you up, but doesn’t weigh you down. I used some quesco fresco to crumble on top, and a little fresh cilantro. It was amazing!

I’ll definitely be stocking up on more of their chorizo next time I’m doing a stock-up trip in the big city. It’s great to have around for so many applications, and has so much more flavor than traditional sausage…that isn’t spicy either – just intensely flavored. If you’ve never used chorizo in your kitchen before, this soup is a great place to start! Make this one soon, guys – it’s a winner!

Disclaimer: I was provided with products courtesy of V&V Supremo. As always, all thoughts and opinions are my own.

Southwestern Egg Rolls

With Super Bowl upon us tomorrow, I thought it was only prudent to share a great appetizer recipe with you before the big game! I’ve wanted to make these guys for a couple years now, but just never managed to get around to it. Traditional homemade egg rolls are one of our very favorite things ever, and we love Mexican food – so it was totally no surprise when we all loved them!

Corn, red pepper, black beans, red onion, spinach, garlic, and cilantro are given a quick saute to soften. Then they’re mixed with a blend of Cheddar and Monterey Jack cheese, rolled into an egg roll wrapper, and quickly fried. I suspect that they would also be great baked, if you’re looking for a healthier route. But it’s Super Bowl, and I’m not.

I served with an avocado ranch dipping sauce, which couldn’t have been any easier. I just mashed up an avocado well and mixed it with ranch dressing. I think salsa would also be another great option for dipping, which is again- much healthier! I hope everyone enjoys the big game tomorrow – we’ll be rooting for the Patriots (anyone BUT the Seahawks!). Stay safe and warm, everyone!

Chipotle Chicken Skewers with Creamy Dipping Sauce

Guys. I think this just might be our new favorite dinner. Now, I know it’s not really grilling season anymore, technically…but, I think that the fall is one of the best time to fire up your grill! Not to mention tailgating parties and whatnot – which, these would be just perfect for. They’re so good, and so easy!

Sliced chicken breasts are marinaded in a brown sugar-chipotle concoction, that has a few other of my favorite flavors thrown in as well – like garlic, lime, and cilantro. Then threaded onto skewers and grilled. You certainly could cook them under the broiler or on a grill pan as well to get the same charred flavor without having to fire up the grill.

And, lest we not forget the delicious dipping sauce that accompanies them. Creamy, delicious, and studded with finely chopped herbs and scallions – it’s a perfect contrast to the spicy, sweet heat from the chicken.

I served them with cilantro lime rice and steamed broccoli for a healthy dinner that we all enjoyed. Winner, winner, chicken dinner!

Source: adapted from America’s Test Kitchen Healthy Family Cookbook via Mel’s Kitchen Cafe