10-Minute Mediterranean Pizzas

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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!

Mediterranean Tortilla Pizzas

1 flour tortilla (I like whole wheat)
1/4 cup marinara sauce
1/4 cup shredded mozzarella
1/4 cup crumbled feta
5 kalamata olives, sliced
sliced red onion
olive oil

Preheat the oven to 425 degrees fahrenheit.

Brush one side of the tortilla lightly with olive oil. Place the oiled side of the tortilla down in a 12-inch cast iron skillet.

Spread sauce evenly across the tortilla, leaving 1/2-inch around the edges. Sprinkle with cheese and toppings.

Bake until the cheese is melted and bubbling (no sooner!) and the edges of the tortilla are lightly browned, about 10 minutes. Let the pizza cool for a few minutes before slicing.

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

Fruit, Cereal, & Yogurt Parfait

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Fruit, Cereal, and Yogurt Parfait

With three little boys, I’ve got a rowdy bunch in the morning that is always hungry. We do eggs and toast alot – but bowls of cereal and yogurt and fruit are our main staples for breakfast during the summertime.

This super-easy and tasty parfait combines the best of both worlds. I used Honeycomb cereal, as it’s always been one of our favorites. I love the sweet crunch, and it’s a refreshing twist to granola that the little ones really enjoy.

Layered with honey-flavored yogurt, and fresh seasonal fruit – it’s a quick and easy breakfast that can’t be beat!

Fruit, Cereal, & Yogurt Parfait

1 cup honey or vanilla flavored yogurt
1 cup Honeycomb cereal, crushed
1 cup blackberries
1 cup nectarines, peeled and roughly chopped
honey, for drizzling
fresh mint, for garnish

In a sundae glass or mason jar, place a few blackberries and nectarines in the bottom. Sprinkle with a small handful of the crushed cereal. Then add a hefty dollop of yogurt.

Repeat layer again. Then top with additional fresh fruit and crushed cereal.

A drizzle of honey and a sprig of mint for garnish, if desired.

Disclaimer: This post is sponsored by Post Honeycomb Cereal. As always, all thoughts and opinions are my own.

Tangy Apple Butter Pork Tenderloin

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Tangy Apple Butter Pork Tenderloin

If you’ve been with us a while, you know that pork tenderloins are one of my favorite protein items. Lean, and so adaptable to any flavor combination under the sun. They’re great seared in a pan and finished off in the oven, but I think where they really shine is on the grill…and that’s something we’ve been doing alot more of now that summer is here!

The good folks at Musselman’s asked me to develop a couple of recipes for them, which I always jump at the opportunity! We’re big fans of apple butter in this house, it’s long been a favorite pantry staple of mine to use as the backbone of flavor in dishes.

Musselman's Apple Butter

This time around, I made a simple barbecue sauce using Musselman’s Apple Butter as the base. It’s the perfect consistency for brushing onto meat on the grill as is, but I doctored it up a bit – some honey and brown sugar for additional sweetness, some cider vinegar for a little tang, and some molasses for depth of flavor. A little splash of bourbon would also probably be a great addition!

I used it on pork tenderloins, but would be equally as delicious on chops or chicken. Even barbecue sandwiches! Recipe can easily be doubled or tripled to make a larger batch for a cookout. Definitely a good one to have up your sleeve this grilling season.

Tangy Apple Butter Pork Tenderloin

2 pork tenderloins (about 1 pound each)
3/4 cup Musselman‘s apple butter
2 Tbsp molasses
1/4 cup light brown sugar
1/4 cup apple cider vinegar
1 Tbsp honey
2 tsp kosher salt
1 tsp ground black pepper

Prepare grill by heating to medium-high heat. While grill is warming up, prepare the pork and the sauce.
 
Season the pork tenderloins with kosher salt and black pepper. Set aside.To prepare the basting sauce, combine apple butter, molasses, brown sugar, vinegar, and honey in a medium-sized bowl. Whisk to combine. Season to taste with salt and pepper.
 
Cook the pork tenderloins over medium-high (direct) heat, turning occasionally, for about 10 minutes. After 10 minutes, begin brushing the sauce onto the tenderloins. Continue turning and brushing until pork registers 140 degrees, about 10-15 minutes more.
 
Remove tenderloins to a plate, and brush with the sauce one more time. Tent with foil and let rest for 5 minutes.

 

Slice the tenderloin and serve immediately. Serves 6, with some leftovers!

Disclaimer: This post is sponsored by the good people at Musselman’s Apple Butter. As always, all thoughts and opinions are my own.

Monterey Chicken Sandwiches

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Monterey Chicken Sandwich

Life has been crazy around here lately. First off, our school day has been extended through the remainder of the year to make up for lost time for all the snow/fog days we had. So, our 1st grader goes in at 8:15 AM – and doesn’t get home until around 4:45.

Then factor in homework, Cub Scouts, and baseball practices/games into our schedule…and it doesn’t leave much time for a good, home-cooked meal around the dinner table. This chicken sandwich is an answered prayer on those evenings!

A chicken cutlet cooks up quickly on the grill or in a skillet, brushed with a flavorful barbecue sauce, then piled with bacon and melted cheese. Throw it on a bun, and dinner is done! They’re even great wrapped up and taken “to-go”, to later be enjoyed at the game (or on the beach!).

I added a slice of tomato and onion for a little extra flavor and crunch, and I thought it worked nicely with the other components. I served alongside some sweet potato chips and a pickle, for a quick dinner.

Another great, quick recipe to have under my belt for those nights when life is just – crazy!

Monterey Chicken Sandwiches

2 whole, skinless chicken breasts
2 tsp kosher salt
1 tsp ground black pepper
1/2 cup barbecue sauce
4 oz Colby Jack cheese (shredded)
6 slices bacon, cooked and strips halved
4 hamburger buns
sliced tomato (optional)
sliced onion (optional)

With a very sharp knife, cut the chicken breasts in half down the middle. You’ll end up with 4 chicken cutlets. Season with salt and pepper.

Heat grill or skillet to medium-high heat. Cook chicken breasts for about 3-4 minutes on each side. Brush chicken breasts with barbecue sauce, and cook for about 3 minutes more.

Carefully place a small handful of shredded cheese on each of the chicken breasts, followed by about 3 pieces of bacon on top. Cover, and let cook until the cheese is melted.

Place topped chicken breasts on buns, top with lettuce and tomato, and serve. Or, wrap in alumium foil to enjoy later (within 3 hours).

Source: adapted from The Pioneer Woman