Terre Pruitt's Blog

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Posts Tagged ‘tortillas’

Leftover Persimmon Chicken

Posted by terrepruitt on November 23, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitWith all that is going on I mentioned I might not be writing regularly, but I am going to try.  This might be considered a cheat because it is not an actual recipe.  But that is really how I cook anyway.  If you have read any of my blog posts that have recipes in them you probably know that I love leftovers.  Recently I made Persimmon Chicken.  We had it for a few days.  There was enough for us to have a piece of chicken for a couple of nights.  But the third night there was that odd piece left.  Whenever I have an odd piece of meat that is usually when I throw it in pasta, in a tortilla, or on a tortilla.  Well, I didn’t know how persimmon chicken would taste on a tortilla.  But then I thought, “Why wouldn’t it work?”  Well, I have to say, it worked and it was delicious!  The sweet of the persimmons with the saltiness of the cheese – very good!

You might remember that I went to a restaurant once and they served what I call Fancy Toast.  I was thinking of that when I put together our persimmon chicken tortillas.  Sweet and salty!

I had some leftover ricotta from the lasagna I recently made (that recipe is here).  I decided to use it.  I am always looking for ways to use what I have and not let things I used for one recipe go to waste. Here is what I did.


Persimmon Chicken Tortilla

2 Flour Tortillas
1 cup of ricotta
1 cup of mozzarella
1 large piece of persimmon chicken
some of the persimmons that were cooked with the chicken
3 tablespoons of gorgonzola

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitPreheat oven to 350° F.  Cut up the chicken so you have little pieces.  Spread the ricotta on the tortillas, 1/2 cup each tortilla.  Then sprinkle 1/2 cup of the mozzarella on each tortilla.  Distribute the cut up chicken over each tortilla along with the persimmons.  Then top with the gorgonzola – about 1 1/2 tablespoon each.

Then bake it in the oven for about 20 minutes.  You are really only trying to melt the cheese, as the chicken is already cooked.  If you like your tortilla a little crisper, then bake it for longer.


As happens more often than not, I was not planning on posting this on my blog.  And I didn’t take a picture of the preparation . . . but I think it is simple enough you can get the idea.  In the pictures I did take you can see the gorgonzola.

The salty blue cheese and the spiced fruit were a great combination.  The ricotta being somewhat flavorless just added great texture – a perfect creaminess.

It was really good.  Next time I make persimmon chicken I am going to make sure I have enough leftover to do this.  Plus I will make sure I have mozzarella, ricotta, and gorgonzola on hand.  Although a mild cheddar might due in place of the mozzarella.

What do you think?  Sound good to you?  What could we add to make it even better?

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Fennel Turkey

Posted by terrepruitt on March 5, 2013

I had received fennel before in my organic produce box.  I didn’t know what to do with it.  So I did what I always do with vegetables.  I roasted it.  It was really good.  I was surprised. I might have received it another time after the first, but I am not sure.  In my last produce box I received another fennel bulb. I was going to roast it to go with dinner.  I had taken some ground turkey out of the freezer to defrost.  When I went to cook the fennel I realized I didn’t have anything to cook with the turkey.  If I am cooking ground turkey to put in something, like a tortilla, I don’t mind it being just cooked meat.  If I don’t have something like that to put it on or in, I liked to add something to it.  So I decided to cook the fennel in a pan, then add the turkey to it.

I didn’t have any onions so I used those dehydrated kind.  Normally my flavor is onion, as in I use the onion to flavor the dish, but this time I wanted the fennel to do it so I didn’t use a lot of the onion.  Had I had a fresh onion I would have used about 1/4 in order to allow the fennel to be the main flavor.

You know I love to cook veggies and ground turkey.  It is one of my “staple” menu items.  This combination turned out really well.

I didn’t measure as I cooked so I am guesstimating as I type:

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaFennel Turkey

2 tablespoons of olive oil
1 bulb fennel, chopped
1/4 onion, chopped
package of ground turkey
1/2 tsp garlic salt
1/2 tsp season salt
1/2 tsp thyme
3/4 teaspoon salt
1/2 bunch kale chopped
2 turns of pepper grinder

Pour olive oil in pan along with the chopped fennel and onion.  Cook until tender.  Add the ground turkey, the garlic salt, the season salt, and the thyme.  Stir the fennel and meat while cooking.  Add some salt (not all of it).  Cook until the turkey is almost done.  The idea is to just wilt the kale so make sure the turkey is done enough.  Then put the kale in the pan and add the rest of the salt.  Cook only until the kale is wilted.  Then add the pepper.

We had this for dinner this week.  We ate it will pasta.  I like linguine.  I put my fennel turkey on the side, whereas my husband piled his on top of his pasta.

I really enjoyed the flavor of the fennel.  So much so that when I was in the grocery store the next day I almost bought some more.  Then I remembered I am going to get more in my produce box this week.  Yay!  I am happy that I have received a few things I would not have just gone out and purchased.  And I am happy that I have learned I do like these things enough to now go out and buy them.  Fennel is really good!

Tonight we had the leftovers in a tortilla with cheese.  You know me and leftovers!  Awesome.  Leftovers really help when I have a late Nia class.  Currently my evening Nia classes are late, so being able to have dinner on the table within 15 minutes of getting home is necessary.  I grilled my tortilla.  It was really good.  Fennel has a nice flavor.

Have you tried fennel, the vegetable?  If you cook it, how do you cook it?

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Veggie Topped Tortilla

Posted by terrepruitt on May 17, 2011



I love tortillas.  I love that they come in so many different flavors and ways.  Depending upon your nutritional needs and health goals you can pretty much get almost any kind of tortilla you want.  There are corn tortillas.  They can be white corn, yellow corn, or corn with flavors.  There are flour tortillas, wheat, whole wheat, multi grain, or white.  There are low carb tortillas, low fat tortillas, spinach tortillas, tomato tortillas, fortified tortillas, high fiber tortillas, gluten-free tortillas, low-sodium tortillas, and the list goes on I am sure.

There are probably as many tortillas as there are ways you can cook with them.  I think I have proclaimed my love for them before.  Here is one of my favorite ways (why yes, yes I do have MANY favorite ways to eat a tortilla.  And this is ONE!  🙂 )  This is a tortilla that I had warmed in the oven, then I put cheese, onions, and grape tomatoes on it.  Then I heated up until the cheese was melted.  Then I put the spinach on it.  Then I put the mushrooms on it that I had cooked.

This is actually what my husband ate.  Mine was not as colorful as I did not have the tomatoes or onions.  And I cooked my spinach a little so it was wilted and wilted spinach does not make as pretty of a picture was the non-wilted kind.

Love this.  Just looking at it I want to go have one.  To me this is an easy meal.  Put a bit of cheese and load a tortilla with veggies. Have more veggies on the side.  Yay.  Perfect!

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