Betsy's food week in review continues with a special Mexican Fiesta dish, a delicious Apple Pie, a "Use it Up" Frittata, and a Whole Wheat Pizza dough primer, straight from the pages of the January 2009 Everyday Food magazine.
Using cumin and garlic to flavor her tortilla filling, Betsy crafted this open-face Mexican-inspired dish. Tapping into her frozen veggies, she painted a little olive oil on the tortillas and baked them until crispy, and then topped them off with melted cheese.
Perfecting the crust recipe from Martha Stewart's Cooking School cookbook, Betsy deems this the "best apple pie" she's made to date. She froze the apple pie filling (in the shape of the pie) in the fall, protecting it with plastic wrap and a ziptop bag. This technique, suggested to her by a listener, was super simple and in her words the result was "OMG delicious!"
Let's hear it for leftovers!!! A true "Use it Up" dish, Betsy took the leftovers she had on hand; carmelized onion, Yukon Gold potato cubes, chicken sausage and spinach, and turned them into this yummy frittata!
Using the recipe for the half whole wheat pizza that graced the cover of last January's Everyday Food, check out the photo gallery below to see Betsy's pizza making process.