Smoked CoHo Salmon Pizzas!

Smoked Salmon and Cream Cheese Pizza!

Hi folks. I didnt create these, but I surely do enjoy them! If you like the taste of smoked Coho salmon and cream cheese, then I guarantee you'll LOVE

these kinda pizzas!
The preparation of these magical little discs of culinary pleasure is so easy yet the reward is tremendous!



Here's all you'll need;

* - 1 - 6 oz. Coho Salmon fillet (crumbled)
* - 1 block cream cheese (softened)
* - 1 tbsp. capers
* - 1/2 cup dice red onion
* - 1/2 cup grated cheddar cheese
* - 1/2 cup diced bell pepper
* - 1 tbsp. dill weed
* - 1/2 cup thin sliced tomatoes
* - 3 tbsp. Jalapeno jelly
* - 2 10" flour tortillas
* - Salt to taste

Preheat your oven to 425F.

Spread the softened cream cheese over each tortilla to a thickness of about a nickel. Some may like more, some less.

Spread the crumbled salmon generously over each pizza.

Spread the remaining ingredients across the pizzas. I prefer to put the jalapeno jelly on right after the salmon. I use a small spoon to ship the jelly into a thinner consistency. Then I use the same spoon to drizzle the jelly across the pizzas. You dont need complete covereage; just a dab will do ya'.

Once all the ingredients are in place, bake them at 425F for 12-15 minutes or until you see the exposed edges of the tortillas begin to brown.

Your done! allow them to cool for a minute or so before cutting. This allows the cream chesse to stabilize and not drip. Use caution...these are
delicious and you may not want to share with those around you!

Enjoy......Just Harv.

Tuna Salad - Easy But Delicious

Harv's Tuna Salad! A Favorite!

Tuna Salad - A Long Time Favorite!


Hi folks! I have something a little different for you today. It's my super simple tuna salad. I've made this stuff for years and never really considered it all that special. Well, turns outs that other folks thought so highly of it that they advised that I should write it down and post it.
So, here it is. It serves well right out of the mixing bowl, but left overnight in the fridge, it gets only better! The flavors mellow out and really begin to combine and get to know one another.

I like to serve it over baby salad greens or any other leaf style lettuce. It is also terrific on toasted semolina bread. I cut the bread first, drizzle it with some olive oil and dress it out with some Italian seasoning before I toast it under the broiler. Add a small wedge of cheese and a couple of capers and you've got a delicious and highly presentable snack for your family or guests.

Give it a try and let me know your thoughts.

Oops! I forgot to put the tomatoes in the picture. 

Ingredients:
* - Tuna - 2 - 5 oz. cans
* - Mayo - 1/2 cup.
* - Red (purple) Onion - 1/3 cup (fine diced)
* - Ground Cumin - 1/4 tsp.
* - Italian Seasoning - 1 tbsp.
* - Dill Weed - 1/4 tsp. (fresh is better)
* - Tomatoes - 1/3 cup diced fresh tomatoes (about 1/2 a regular tomato or 4-5 cherry tomatoes)
* - Salt & Pepper ( a dash of each to taste )


Thats all it takes.
Combine all ingredients in a mixing bowl, mix well, chill and serve.

Thanks again for coming by Cooking With Harv! I hope to hear from some of you that try the super simple recipe above. If you like it (or dont like it), gimme a shout.
-Just Harv.