That's so me! I started a new feature for my blog and then conveniently forgot all about it. Anyway, it's still technically Wednesday, so I guess we're OK.

It's been a busy week, so I haven't cooked a lot, but I've made a few new things. I made a Three Cheese Veggie pizza for lunch on Sunday. Matt's girlfriend was over and she is a vegetarian, so I decided to make her a veggie pizza. It came out just delicious. I used my old reliable refrigerated pizza crust on my baking stone with a bit of olive oil. You pre-bake the crust, so the moisture from the veggies doesn't make it soggy.

Then I sliced up my veggies with my Ultimate Mandolin. Or I should say that Blake sliced them up. He begged to use the serrated blade so they would come out looking like pickles. We used that for the zuchini and the yellow squash, then I cut up the mushrooms with my lovely Santoku knife. I love that knife. It's so sharp and perfectly balanced.

Then I just tossed on some mozzarella cheese and some alfredo sauce (it actually called for some plum toatoes, but I didn't have any and really I wanted to use up the rest of my alfredo sauce). We invited some other friends over from church and they liked it as well.

Last night was my stamp class and I always try to put together a little nibble for the ladies. Last night I made our Peach Salsa Quesadilla Cups. Sounds good doesn't it? They were really tasty and super easy to make. OK, I cheated a little bit, so they were actually REALLY easy to make.

All I did was take some tortillas, used my silicone basting brush to brush olive oil on both sides of them, then used my pizza cutter (well, Blake did - that kid loves to cook now!) to cut them into 1/8ths. Then I mushed them down into the cups of my Mini Muffin Tin with my Tart Shaper. I think I used tortillas that were a little too thick because they didn't "mush" very well, but I got them in there and then added a little cheese to each cup. Should have been a Mexican blend, but all I had in the house was my good all-purpose Mozzarella, so I just sprinkled it with a little of our Chipotle Rub to give it a little Mexican flavor.

Then since I was too short on time to make the Peach Salsa, I just grabbed some salsa in a jar (forgive me, it was an insanely busy day!) and spooned a little bit into each cup. Probably would have been better with the fancy Peach Salsa, but it was pretty darn good!

Oh, I almost forgot about my quick and easy dinner on Friday. We were starving and I'd worked late, so we needed a quickie dinner. I had a turkey breast in the fridge and some Rice-a-roni in the pantry, so I tossed it into my Deep Covered Baker with some Cream of Mushroom Soup and some green beans and voila!

We cut the turkey breast into chunks so it would cook faster and did it for 30 minutes in the microwave and 30 minutes in the oven. That's what's so great about the DCB - it's small enough to fit in the microwave, but you can just as easily pop it into the oven and the lid keeps all the juices in, so everything comes out nice & juicy.

Did I mention that I've got 50 great recipes for the Deep Covered Baker? You could cook a different dinner every night in it for almost two months and never repeat one. Your family would love that. These recipes are a free gift to anyone who purchases the Deep Covered Baker from me. If you're interested, leave me a comment and I'll send you some info.



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