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February 19, 2019
Today I’m bringing one of my favourite Grandma recipes to the blog.
I suggest that literally this a real recipe, from my very actual and exceptional Grandma, adapted a weensy bit and now being officially offered to you, blog pals.
We were given collectively with my grandparents now not too lengthy ago and my grandma simply “took place to have a bag” of these little frozen pizzas in a cooler in her car (obvi), so while lunchtime hit she just turned at the oven and popped these horrific boys in for a fast and clean lunch, showing me the beautiful artwork of imparting a circle of relatives meal that maintains everybody glad with out batting an eyelash. Can you assert diva? Grandma, you amaze me.
I requested her at the least 500 times how she made them again? And the next week I were given a candy card inside the mail with the handwritten recipe enclosed. I love you Grandma!
This pizza bread is so-very-friendly. It starts with ground pork, which, upon closer mirrored image, I can't think about every other time within the history of Pinch of Yum that I’ve posted a recipe that uses floor pork. I’m now not adversarial; I devour pork often at eating places, specially the variety that comes on a buttery toasted bun, crowned with melted cheese, crispy bacon, sparkling tomato, garlic aioli, and a side of sweet potato fries. But I digress.
Sometimes you need to go back to your roots, and for Bjork and I, our small city Midwestern roots aren't observed in kale and pomegranates; they may be determined in this saucy ground pork with a few melted cheese baked into crusty bread. Ohmygosh, sure.
To supply this recipe a veggie improve and/or use up the produce that became hiding away within the corner of the crisper drawer, I determined to move halvsies on the beef and vegetables. So half of the filling combination is ground beef, half is sauteed bell peppers and mushrooms, and it’s all pizza-sauced up and mixed with cheese and crammed into little ciabatta loaves. Served with a simple inexperienced salad with some ranch dressing and a massive tall glass of milk? Gahhh. The nostalgia is hitting me proper inside the face and I like it.
Good news: Want greater vegetables? Add ’em. Meat only? Extra sauce? Less cheese? (psh.) Some pepperoni for the children? Ok pleasant, for you? You can do it all. It’s so adaptable that's one of the many motives that we may be ingesting this for the next three months at some stage in our extended moving season.
Oh, due to the fact via the way, we DID buy a house, and yes, we ARE nevertheless planning to stay there. Oh my phrase. It’s simply been a crazy long system with de-winterization problems, unpaid water bills, and dishwasher leaks requiring all new flooring at our cutting-edge house. Fun amusing. I could don't forget this entire fall, from September to December, to be “shifting season” – all the greater reason to make this recipe as soon as per week and plan to consume person sized pizza breads for dinner every night.
So the splendor of these pizza breads is that you can freeze them. Duh, right? But then after they may be frozen and you put them all in a large box classified “YUMMY YUM”, they may be ready for you separately. So if you handiest need to heat up, say, 3 due to the fact the relaxation of your family is out for the night time and also you’re notable hungry (just sayin), you could just warmness up the three and go away the relaxation for over again. No need to reheat and do the leftovers component again. They are simply prepared for you whilst you’re ready for them. No extra, no much less, just proper.
And just for amusing as it’s Monday: here are some other samplings of some other Grandma recipes from each Gma R and Gma M:
Oreo Fudge Ice Cream Bars, Creamy Lemon Pie, Butterhorns, Homemade Applesauce, and Apple Crisp.
In other phrases, Yum.
Quick and smooth pizza bread
DESCRIPTION
Quick and Easy Pizza Bread – best for freezing so you could make man or woman servings later. Lotsa greens, kid-friendly, overall consolation food.
INGREDIENTS
- 1 teaspoon olive oil
- three cups chopped bell peppers (I used green, yellow, and crimson)
- 2 cups chopped mushrooms
- salt to flavor
- 1 lb. Floor red meat
- 1 half of cups pizza sauce
- half of cup shredded cheddar cheese
- eight small ciabatta loaves
INSTRUCTIONS
- Veggies: Heat the olive oil over medium high warmness. Add the peppers and saute for five minutes; add the mushrooms and season with salt. Saute until tender. Drain excess moisture and set apart.
- Hamburger: Brown the hamburger with a touch bit of water. Season with salt and pepper or a touch seasoning salt. Break aside very well with a wooden spoon. Drain off the extra moisture and combine with the vegetables. Add the pizza sauce and stir to mix. Place within the fridge to chill.
- Assembling: Cut the tops off of the ciabatta loaves in a V-form, leaving lots of space in the loaf for filling. Remove the filling from the fridge and mix within the cheese – if you add it even as it’s hot, the cheese melts and sort of simply disappears. Stuff each loaf with filling, and top with more cheese in case you want.
- Baking: Bake at 400 levels till the filling is heat and the bread is crispy at the outdoor. If they’re frozen, the baking will take longer (more like 20-half-hour), however in the event that they’re now not frozen, it should handiest take 10-15 mins.
NOTES
My Grandma makes use of English cakes for the bread, and maintains them in the freezer for brief and clean dinners! The English cakes bake up pleasant and crispy and are notable low preservation. Win win! I’ve used English cakes, baguettes, and mini ciabatta loaves – all are ideal for a quick man or woman frozen meal because you can make loads of them, but then simply bake one or two at a time. When I use ciabatta loaves, I reserve the bread tops and store them for soup dippers.
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