Chicken Strawberry Basil Pizza

I know this sounds like an odd mixture, but it turned out really good!

I was baking a chicken breast that I had marinated in olive oil, pineapple balsamic vinegar, and lime juice. As that was baking, I was trying to decide what to fix to go with it. As I was perusing my refrigerator, I noticed the strawberries from the farmers’ market and pizza crust, and on the counter fresh basil, again, from the farmers’ market. That was when I had the “aha moment”!

Here is the recipe I came up with:

1 chicken breast – cooked and cut up

1 cup fresh strawberries – sliced

4-5 fresh basil leaves – cut up

1 cup shredded mozzarella cheese

1 tbsp lime olive oil

1 Wewalka Bristro Style Thin & Crispy pizza dough

**Preheat oven according to direction on package of pizza dough

**Roll out pizza dough on pizza stone. Brush with olive oil to coat the entire crust.

**Top the crust with cut up chicken, strawberries, basil, and cheese.

** Cook for 15-18 minutes as shows on package directions. Cut, serve, and ENJOY!


***As I adjust many recipes, please feel free to adjust this one to your taste***


One more salsa! Pineapple Salsa

Here is one more fun for salsa. Pineapple Salsa!! This is a really really recipe! The link to recipe is below:


I did use a large fresh pineapple, cut into pieces, and pureed in food processor.  I added a little more cilantro than the recipe called for. And I did not use the red chili pepper. After I pureed the pineapple, I added the remaining ingredients. Along with the remaining ingredients, I also added some pineapple balsamic vinegar and lime olive oil. I pureed just until I got the consistency I wanted, as tastes always vary.




More salsa

This recipe I found on Pinterest.  The link is below:

For my take on this recipe I used 6 fresh tomatoes from my local farmers market, instead of using canned tomatoes, and I did  not use the Rotel. I used a red onion; 4 cloves of garlic (from my local farmers market); no jalapenos; and added pineapple balsamic vinegar and a pinch of kosher salt.

I put everything in the food processor and pureed until I got the consistency I like.


Fresh Salsa Season!

I think summer is my favorite season. There are excellent qualities to the other three season too, however, summer is my favorite. The days are longer. And here in North Carolina, it is just plain HOT! And I love it!!

As get togethers are planned you need something refreshing for a snack, for me, chips and salsa are a great “go to” option.

I will post 3 different options of salsas I actually made this weekend and they were HUGE hits!

The first one is a recipe I found at the Olive Oil Store – Mango & Cucumber Salsa. The link is below:

I pretty much followed this recipe except for measurements. I really did not follow the measurements as the recipe called for, I just kind of “eyeballed” the measurements. I used honey apple vinegar instead of the Serrano Honey vinegar the recipe calls for.  I did a rough cut of the mango, cucumber, onions, cilantro and red pepper.

Then I put the mango in a food processor and pureed the mango. Then add the onions, cilantro, red peppers, orange juice, vinegar and olive oil, and puree for about 1 minute. Finally add the cucumber and puree for about 30 -45 seconds! And, Voila! You are done!!