Living Life One Meal at a Time: Tortilla

I asked, and I received. My butt and my arms were sore when I woke up this morning! I pushed myself through another good workout today, but I rushed through some measly stretches so I could get back to the office for a meeting. I'll be sure to stretch tonight so I'm not stiff and sore tomorrow.

I'm juggling two thoughts in my brain right now. 1. Will I be motivated - mentally or physically - to work out tomorrow, given that it's going to be 99 degrees plus humidity? 2. Should I treat myself to BerryLine, the best FroYo in Boston, conveniently located across the street from my office? The answers will most likely be: probably not but I'll suffer through it, and yes.

Back to the present and my I'm-so-starving-I-better-skip-Macy's-and-go-cook-something-now dinner. My intentions were to bake some sort of chicken, but the chicken breasts I have are fully frozen and I just didn't feel like dealing with the raw meet! The sweet potato-related meal I was thinking about would have taken too long to cook, and I didn't want to turn on the oven.

So, I finally opened up the big, white binder I recently used to organize my recipes, and right there on the front page was my saving grace: Ricotta-Spinach Tortillas. Drool. I printed the original recipe from The Food Network about a month ago when I made these babies two nights in a row. Tonight, instead of just spinach and onions, I added mushrooms and orange pepper as well. I don't have any chile peppers, so I used chile powder for the taste.

Onions, pepper, mushrooms, and spinach.

Can I mention that this is the cleanest box of mushroom's I've ever seen?!

I'm just in love with this recipe. Method: saute everything. I hate overly sauteed and soggy peppers, so I added those after the mushrooms, and the spinach after that. The ricotta is mixed with cilantro and garlic for a dollop-like topping, but I like to add it to the skillet at the end. This heats the cheese and blends everything together for a creamier bite. A dollop on top doesn't hurt though!

The tortilla ripped in the package, so it looks a little funny. The view, as usual, is perfect. We're expecting terribly humid and dangerously hot weather, but it's actually a comfortable 83 and very breezy right now.