We have edited this blog to include the links, photo and recipes.  Something weird happened when yesterday's blog went into distribution.  It had been complete and then it wasn't.  So, here's a corrected copy with links to the classes, the pizza photo and two quick tortilla pizza recipes.

Two weeks ago,I got my total knee replacement.  While not a picnic--the recovery is coming along very well.  I got the dressing for the surgery removed Monday and in a month I see the surgeon.

You know it sounds like one would have lots of time to fill when the major activity is exercising, icing, taking pills and repeat at least three times daily.  But the drowsiness from the pills, the intervening pain and  the necessity of preparing three meals a day when very impaired does NOT leave much time.  My daughter, was a true blessing helping get everything working well the first week and we thought...why not organize all those old photos I had into albums.  Well--we did not get very far and  the albums are covering the work desk and so it goes.   

I really miss our classes and can't wait to get more scheduled very soon.  As soon as I know I will be able, I will be scheduling fall classes.  Do you have any classes you would like for me to set--if so, please get back  to me re: info@jnebutelcooking.com.

In the meantime, I do have openings in my September 16-18, 2022 weekend, November 4 - 6, 2022 weekend and the week long set for April 24-28, 2023.     

With hot, sticky weather, time over a hot stove is just not appealing.   

Quick and Easy Pizzas

These really fun appetizers are also great light meals. 

You can make these as a rather fast, quick snack or light meal. Or, let your guests have fun making their own in a party setting. For a party, set up a tray of the topping ingredients, then grill the tortillas until crisp on both sides and turn the heat down low. Then as guests prepare their own toppings on a crisped tortilla, they can just lower the lid and let them heat until the cheese is bubbly. (If you do not have a lid on your barbeque, you can use any other high domed lid or a piece of heavy broiler foil. They can be made in a 425 F hot oven also.)

You’d be amazed how delicious they are. I prefer corn tortillas rather than wheat, however it is whatever you prefer. (As an aside, corn is much healthier and much lower in calories).

SPRING ASPARAGUS PIZZA TOPPING   Yield: 3 pizzas (6- to 7-inch) 3 corn or wheat tortillas, crisped 12 stalks slender asparagus 1-1/2 cups thinly sliced tomatoes 6 green onions with tender green tops, thinly sliced 3 to 6 minced anchovies (optional) 1 cup (4 oz.) shredded Jarlsberg cheese 3 Tablespoons freshly grated Romano cheese 1. Boil asparagus until color deepens, 4 to 5 minutes, then chill in iced water. Drain well. Or, grill right on the grill until tender. 2. To assemble pizza, place 1/3 of the tomato slices on each crisped tortilla. Then top each with 1/3 of the asparagus, arranging asparagus like spokes, with tips to edge. Divide the green onions, anchovies and cheeses among the pizzas, and place on top of grill and cover until the cheeses melt, about 2 to 3 minutes  ^Top

PESTO PIZZA TOPPING Yield: 3 pizzas (6- to 7-inch) 3 corn or wheat tortillas, crisped on the grill 1/3 cup prepared pesto ¾ cup (3oz.) shredded mozzarella cheese 3 Tablespoons freshly grated Parmesan cheese ¼ cup chopped onion ½ cup chopped fresh tomato 1. Spread pesto evenly over 3 crisped tortillas. Then top each with 1/3 of each cheese, onion, and tomato and place back on the grill, covered, until the cheeses melt. ^Top