Roasted Vegetable Pizza

Broccoli, cut into small flower-ettes
Green Pepper, sliced
Red Pepper, sliced
Grape Tomatoes, cut in half
To make one pizza I started with about 2 cups of veggies, I hit up a local salad bar to pick and choose what I wanted.
(the possibilities for veggies are endless, use what you like or change it up depending on the season)
olive oil, just a teaspoon or so
mozzarella cheese, shredded or sliced in thin strips
feta cheese
pizza sauce
tortilla

Begin by roasting your vegetables with just a drizzle of olive oil in a 450* oven for 8 to 10 minutes.

Meanwhile, take a flour tortilla and spread with pizza sauce, set aside.

When veggies are done, arrange on top of tortilla.

Next, arrange cheeses on top.

Turn the broiler on and place pizza in oven until cheese begins to melt and edges begin to brown.

I can't tell you how yummy this pizza was.  So full of flavor from the roasted veggies. The feta and mozzarella add just the right touch to finish it off. I would have preferred a flat bread for the crust, but none was to be found on the south end of town...and I didn't want to drive to the north end just for flat bread.

Happy 15th birthday, Jonah!

Today is a BIG day around our house. 

This kid, who brings us much joy, is celebrating his 15th birthday. (Such a big deal because now he will be able to drive to school and work by himself!) I know everyone says, "it seems like only yesterday...." But it does seem like yesterday when Doug and I headed to the hospital to have my labor induced, because Jonah was already 4 days late. It was a looong 4 days to wait especially after his brother Caleb had arrived 2 weeks before his due date. But by that evening we had welcomed our 3rd and perfect  (9 lb 3oz)  boy into the world. His big brothers were as happy to see him as we were. It's been a wonderful 15 years and I can't wait to see what the next year brings to his life!

Happy birthday, Jonah Blaise, I love you!


We had to enjoy his cookie cake yesterday...he has given up desserts as part of his Lenten sacrifice.

Steak Fajitas

1-2 pounds of round steak, tenderized by the butcher, sliced thin
1 1/2 green bell pepper, sliced thin
1 medium-large onion, sliced thin
1 - 2 tablespoons olive oil
cumin, to taste

To top your fajitas:
shredded lettuce
diced tomatoes or pico de gallo
shredded cheddar or montery cheddar blend
sour cream
taco sauce or salsa
sliced jalapenos if ya like it hot

In a large skillet, I use my large electric skillet, get oil screaming hot.

Add sliced steak and let brown on one side before flipping over.

After flipping steak, add onion and green pepper.

Let cook stirring occasionally 4-5 minutes or till vegetables are done to your liking. Sometimes, I pop the lid on for a minute or two to speed up the veggies and to keep the meat moist.

Sprinkle liberally with cumin, to your taste.

Remove from pan and assemble fajitas. Enjoy!

These are not your typical, fajitas. I don't marinate the meat, have any lime included and add anything else too exciting. But they are quick to put together, look like fajitas and we love the flavor. Don't get me wrong, we love fajitas made the "right" way too, I'm just not always organized enough to get them started.  I usually use chicken, but hey, it was Fat Tuesday AND my birthday, so we splurged!