Holy Guacamole Mexican Pizza

In my non-professional, broke as a joke, grad student opinion - this is by far, the best Mexican pizza I've had. I could also be saying this because I just walked two laps around the park being dragged by my dauschand the first lap, and me dragging her the second lap. So besides fatigue and dulled senses from being on such a budget, I do think this is a pizza to be proud of. I am trying my best to work on my photography skills since I do think pictures say a thousand words and they can really capture the tastiness of it all if shot correctly.

I modified this recipe from a recent pinterest pin, taken from this wonderful blog: HoneyWhatsCooking
And the reason it is modified and I can call it my own recipe, is because I didn't have the ingredients called for and had to improvise. And if I don't say so myself, it came out pretty good and may have hers beat.

Ingredients (for 2 pizzas for 2 people, add salad for some greens!):
4 whole wheat tortillas ($1)
shredded fancy mexican cheese ($1)
1/2 package of frozen corn ($.50)
3 small tomatoes ($1)
taco seasoning ($.10)
taco bell fire roasted salsa (free)
Total $3.60

Recipe:
1. Hubby insisted it wasn't a mexican pizza with just one tortilla. I can't really see how this isn't a quesadilla though, perhaps because it is baked not squished in our quesadilla maker? So start with one tortilla each on a plate.
2. Top each with diced tomatoes and warmed up corn (two minutes in microwave). Sprinkle with 1 teaspoon taco seasoning on each pizza. I have a container of it from leftover pouches from taco kits I bought before since it automatically comes with the tacos sometimes.
3. Generously - although not too much - add cheese to each. Enough so the two tortillas stick together. Like 1/4 cup each.
4. Top with other tortilla and sprinkle some more cheese, mostly so it's pretty.
5. Top again with salsa. About 2 packets each, or 2 tablespoons each.
6. Optional: Do you have sour cream? Then add some, do you have real salsa, chunky preferred? Add this too (I'd put it inside). Do you have chives or scallions? Onions to grill and caramelize? Heaven forbid you have guacamole or an avocado. Now that is the ultimate topping in my book. And there you have it, a better mexican pizza than my already pretty amazing one.

Three Bean Chili: the more you eat, the more you....

Chili is my go-to meal when I want a huge pot of leftovers for the next day atleast. In other words, two meals (or three) at the cost and effort of one.

This recipe has been perfected for a few years now. I am sensing a pattern with my cooking style, just throw a little of this and that and voila! Chili. Similar to my other recipes, this one goes along those lines too, it's very versatile and can be modified based on the spices you have available.

But in an ideal world, it'll have these ingredients:
3 cans of beans (red kidney, pinto, and black beans)
1 can of diced tomatoes (I like the kind with garlic and herbs already included)
1 small can of tomato paste
2 Tablespoons of chili powder
2 cups of broth
1 cup of water
2 Tablespoons oil
1/2 a small onion
1 clove garlic
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon basil
1 tsp dry mustard
and a small sprinkle of red pepper flakes & cayenne
1/4 tsp salt
7 crunches (or turns of the shaker) of pepper
optional: shredded cheese, sour cream, frozen corn, green onions
1 cup brown rice

Recipe:
1. Make rice according to package (1 cup brown rice = 2 1/2 to 3 cups water). Cooks for 45 minutes.
2. Sautee onions in oil for about 10 minutes on medium until translucent or almost cooked. Add garlic and cook about 3 minutes more.
3. Add all spices and cook until fragrant on medium, about 2 minutes. Take a nice whiff of them spices, mmm....
4. Add broth, I use 2 cups and 1 veggie boullion cube. Add tomatoes with liquid remaining. Place on high heat. Meanwhile, rinse beans in collander to get sodium and preservatives off.
5. When boiling, add beans.  Place lid on top loosely. You can add some frozen corn if you'd like at this point too. Then cook for 30 minutes on low heat.
6. Pour chili over half a bowl of rice. Top with cheese, sour cream, green onions.

Here is a picture of tonight's chili that I made for our out-of-town guest coming tomorrow. I thought it might be a good idea to have on hand in case any of us get hungry and I don't have time to cook since we'll be out sight seeing and showing the town. Not the best photo, I promise to update with a close-up when we eat a bowl. I need to work on my photography skills.

On another note, I love this pot. It is definitely a keeper although I have been told it is ready to go to another universe due to chipping metal . But... I rather eat metal than part with it. I grabbed it from my grandmother's house before it was sold way back when and I have used it ever since. It's the perfect size for chili or split pea soup.

Cherry Tomatoes

I grew up hating tomatoes and still hate ketchup, but recently I've become obsessed with finding dishes to use cherry tomatoes. Here are some previous creations and ideas for the cherry tomato lover in you.

Balsamic Marinated seen with potato salad and garlic green beans

Caprese (mini mozzarella balls, balsamic drizzle, and dried basil) seen with tuna corn salad

Sunburst orange tomatoes with shredded cheese seen with salmon croquettes and salad

Artichoke Tomato Mozzarella Pizza

Avocado Tomato Pizza

See Matt, I do eat tomatoes now.

I think the recipes here are pretty self-explanatory.

Some cooking tips:

• Pizza is an extremely cheap and easy meal to make. Buy the 50 cents pizza dough packets at Walmart (they are kinda hard to find and may require digging) that you just add water.
• There are a bazillion ways to make pizza. I use whatever is in the fridge, in these two cases avocado and artichoke were the lucky victims.
• Balsamic makes everything taste so much better. Just soak tomatoes in about 3 tablespoons vinegar for a few hours or overnight, serve chilled or bake for 20 minutes on 375 degrees.
• You'd be amazed what I've learned can come from tuna and salmon cans: croquettes, burgers, rangoons, melts, tunacakes, pizza topping, salad topping, and so on. At about $1 a can for albacore, it's worth the splurge.  For making croquettes (my favorite of the bunch), just think meatloaf. Add whatever you have in the fridge (like soy sauce, an egg, any other sauces, ranch, bbq, spices, etc.), mix up in a bowl, form logs/cakes/burgers, roll in breadcrumbs, and lightly fry in a skillet.