My Big Fat Greek Meat Lovers Pizza Pie

Greek Pizza 142I LOVE Gyro sandwiches, so this will have all the flavors, but in a pizza-form. Save the “Tzatziki” packages from the frozen Gyro sandwich kit, to use on top of the Pizza. I also save the Pita bread as well to dip with my favorite Hummus: Sabra Olive Tapenade. Opa!

INGREDIENTS:

  1. Pizza crust, recommended: Pillsbury Classic, 13.8 oz
  2. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Greek Pizza 067
  3. Pepperoni, recommended: Hillshire Farms, 7 oz.
  4. Soppressata, Hot uncured Salami, recommended: Vincenza’s, 4 oz.
  5. Gyro Sandwich, recommended: Opaa, two 7.35 oz packages
  6. Feta Cheese Crumbles, recommended: Athenos, 6 oz.
  7. Italian Five Cheese Blend with a Touch of Philadelphia, recommended: Kraft, 8 oz.
  8. Margherita Pizza Sauce, recommended: Ragú, 14 oz., reserve 2 tablespoons
  9. Tri-Color Tomato Wedges in Olive Oil & Italian Spices, recommended: Great Value, 10 oz.Greek Pizza 119
  10. Anchovies, recommended: Crown Prince, 2 oz.
  11. Kalamata Olives, Sliced, recommended: Great Value, ¼ cup
  12. Sumac, recommended: Zamouri Spices, ¼ teaspoon
  13. Oregano, recommended: Spice World, ¼ teaspoon
  14. Red Pepper Flakes, recommended: Spice World, ¼ teaspoon
  15. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  16. Grated Parmesan Three Cheese Blend, recommended: Kraft, 1 teaspoon
  17. Red Onions, diced, ¼ cupGreek Pizza 065
  18. Flour, recommended: Wondra, as needed
  19. Parchment Paper Sheets, recommended: Reynolds Kitchens, 3
  20. Foil Sheets, recommended: Reynolds Wrap, 2-3

INSTRUCTIONS:

  1. Defrost the “frozen” Gyro Sandwich, and separate the Gyro slices from the Pita Bread, the day ahead or at least 30 minutes before cook time. Preheat the oven to 350.
  2. Greek Pizza 085Fry the Anchovies in a skillet to reduce the bones, but save as much of the Anchovy Oil as possible.
  3. Ground the Turkey Italian Sausage in the same skillet, until done. Drain and combine with the diced Red Onions, 2 tablespoons of the Pizza sauce and the diced Kalamata Olives.
  4. Prepare the Pizza crust by using two sheets of Parchment paper, flour as needed to keep it from sticking and use a rolling pin to get to the desired size for your cooking pan/sheet. For easy clean up, I line my pan with Parchment Sheets. Poke holes in the middle of the crust, using a fork, excluding the edges.Greek Pizza 093
  5. Pre-bake crust for 7 to 10 minutes and remove.
  6. Apply half of the Pizza Sauce and all of the Soppressata Salami. This is a good time for Mise en Place, a French culinary phrase which means “putting in place” or “everything in place. The Pepperoni package was already divided in half. I divided the Turkey Italian Sausage, in half, in the skillet.
  7. Add half the Turkey Italian Sausage and top with half of the Five Cheese Blend.
  8. Add half of the Pepperoni and half of the Feta Sauce.
  9. Greek Pizza 098Add the remaining Turkey Italian Sausage, Feta cheese and the remaining Pepperoni. Add the rest of the Pizza Sauce, the drained Tomato Wedges, more Kalamata Olives, Sumac, Granulated Garlic, Red Pepper Flakes, Grated Parmesan Cheese Blend and Oregano.
  10. Bake for 20 minutes and then remove from the oven.
  11. While it is baking, fry the Gyro slices in the same skillet on one side only. It fries like bacon, but don’t overcook it, as it will have additional cook time in the oven.
  12. Layer the Gyro slices and “smush” it down, if needed.
  13. Greek Pizza 105Add the remaining Five Cheese, topped with Oregano and Parmesan Cheese and bake an additional 9 to 10 minutes until the cheese melts.
  14. Let it rest for about 10 to 15 minutes before cutting. AKA: The longest 10 minutes in my life! I only had a banana and some chips so far.

Don’t get me wrong, I love ordering a Meat Lover’s Pizza from Pizza Hut, with marinara sauce, pepperoni, all-natural Italian sausage, slow-roasted ham, hardwood smoked bacon, seasoned pork and beef. Hopefully my take on a Puttanesca pizza will Greek-a-fy it!Greek Pizza 106

Laundry Day Update:

I got my new Washer & Dryer installed today. I got the Smart Wi-Fi models and connected them to my Smart Phone. Even though they are “shiny and new” I miss my old-ass ancient set already. This washer and dryer is so complicated, I hope I can figure out how to use when I wash a load tomorrow. Wish me luck!

It took me 10 minutes to figure out how to use it. And I still have Greek Pizza 115not figured out how to have it alert my phone. I can’t believe a wash load only took 20 minutes, compared to the older washer taking over 60 minutes.

My cat, Missouri Sunshine, loves the new washer and dryer! At first she was mesmerized, then afraid and then could not stop watching it spin. This is a new form of TV entertainment for cats.

Food & Toilet Paper Shortage Update:

Greek Pizza 156It’s funny how the TV Show: The Last Man on Earth, predicted COVID. Down to being set in the exact same year: 2020. It is not so funny having a food and toilet paper shortage. FOX should bring the show back, maybe we can find out how to resolve this?

I was so stressed out shopping on line to search for toilet paper. Forget about the usual suspects: Walmart, HyVee, Whole Foods and Amazon. I had to use Aldi’s instead. They had most of my stuff, but ran out of eggs, milk, liquid soap and toilet paper.

Greek Pizza 128My cat needs her milk and was almost out. So I found Dry Milk for Kittens at Amazon. Just mixed it with water and she is good to go.

I gave up on my usual suspects, as it seemed like toilet paper was nowhere to be found. So I checked at Lowes and Home Depot.

As soon as it put it in my basket, I got a notification that it was out of stock.

Greek Pizza 135I’m not playing the toilet paper game, so I ended up getting the giant roll at Home Depot. It will be ugly as hell, but at least I have TP for my bung hole. Party on Beavis and Butthead. Those dopes knew how important TP truly is.

 

 

 

Greek Pizza 062

 

THE VAMPIRE DANCER COOKBOOK IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Greek Pizza 144

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Beef on Beef on Beefy Stroganoff with Shrooms!

Beef – that’s for dinner!Beef Stroganoff 050

I LOVE Mushrooms! I did not care for them as a kid, but now, the Shrooms rule!

Here is my take on an amped-up Beef/Mushroom Flavor Umami Bomb! How much beef can this Stroganoff handle? Well, there is:

  • Beef Ground Chuck
  • Beef Stroganoff Seasoning
  • Cream of Beefy Mushroom Soup
  • Beef Consommé Soup
  • Beef Bouillon Cubes

Is that enough beef? Let’s hope so.Beef Stroganoff 003 (2)

INGREDIENTS:

  1. Ground Beef Chuck, 2 lb.
  2. Beef Stroganoff Sauce Mix, recommended McCormick, two 1.5 oz. packages
  3. Extra Wide Egg Noodles, 16 oz.
  4. Mushroom Pieces & Stems (drained), recommended Pampa, 5.3 oz.
  5. Aged Swiss Cheese Slices: 11, recommended Sargento, 7 oz.Beef Stroganoff 005 (2)
  6. Baby Swiss Cheese Slices: 11, recommended Sargento, 7 oz.
  7. Sour Cream, recommended Daisy, 8 oz.
  8. Cream of Mushroom Condensed Soup, recommended Campbell’s, 10.5 oz.
  9. Cream of Beefy Mushroom Condensed Soup, recommended Campbell’s, 10.5 oz.
  10. Beef Consommé Condensed Soup, recommended Campbell’s, 10.5 oz.
  11. Sweet Peas (drained), 15 oz.Beef Stroganoff 043
  12. Peas and Carrots (drained), 15 oz.
  13. Beef Bouillon Cubes, 2
  14. Red Onions diced, frozen, ¼ cup
  15. White Onions diced, frozen, ¼ cup
  16. Butter, 2 pats, divided
  17. Balsamic Vinegar, 2-3 teaspoons
  18. Worcestershire Sauce, 2 teaspoons
  19. Garlic (diced or minced), 5 – 7 cloves
  20. Olive Oil, ½ teaspoon
  21. Ground Parsley (dry), ¼ teaspoon
  22. Parsley (fresh), ½ teaspoon
  23. Water Bottle, 16.9 oz. (if you prefer to brown the beef, instead of boiling, you may want to just add a can of Beef Broth or water, per Stroganoff seasoning mix instructions)Beef Stroganoff 016

INSTRUCTIONS:

  1. Boil Beef Chuck with water for about 20 – 25 minutes until it turns brown (instead of red or pink). Use potato masher to break it up every 5 minutes. Or, you can also brown it. However, the water creates a beef “broth” so that you can add the 2 packages of Stroganoff Seasoning, Worcestershire, Vinegar, Onions and Garlic. Let it cool.
  2. Melt 1 Butter pat and Olive Oil in pot with dry Parsley for 2 minutes. Add 2 Bouillon cubes, fill the pot with water and bring to a boil. Add Egg Noodles and boil for 11-13 minutes. Drain and mix in the remaining Butter pat and Fresh Parsley
  3. Mix the Cream of Mushroom, Creamy Beefy Mushroom, Beef Consommé, Sour Cream and Mushrooms and Peas & Carrots with the Egg NoodlesBeef Stroganoff 024
  4. Add half of the Noodle Mixture to the baking pan, top with 6 slices of cheese. Add a layer of the Beef Mixture and top with 6 sliced of cheese. Repeat Noodle Mixture with 6 slices of cheese and then Beef Mixture without cheese. Save 4 cheese slices for the final topping.
  5. Bake for 25 minutes at 350.
  6. Add remaining cheese slices and bake an additional 10-11 minutes to melt the cheese on top
  7. Garnish with Fresh or Dry Parsley for presentation.

We eat with our eyes!

The peas and carrots add a fresh pop of color to complete the Dinner Bowl meal. It has a protein beef, side dish pasta and veggies peas/carrots and mushrooms.Beef Stroganoff 022

The Noodles have to bring their own flavor to the meal! So instead of just plain noodles boiled in water, you want to use the Butter, Olive Oil, Beef Bouillon and dry Parsley to flavor the noodles. So that when you bite a noodle, it has enough flavor to stand up to the beef. I used to add Kosher Salt or Extra Coarse Sea Salt to my pasta. But to lower my sodium intake, I am trying to use different –non-salty options to flavor the pasta.

I love how recipes are flexible. Sometimes, I am out of fresh herbs and need to use dry herbs instead. I usually have larger diced garlic in my recipes. But I just got a new garlic chopper which allowed me to mince smaller pieces. So I was able to use more garlic in the Stroganoff.

My brother and sister-in-law test tasted this meal, and seemed to really enjoy it.Beef Stroganoff 047

Great Balls of Fire! Beam up the Beef Scotty! Captain: Make it so. Engage!

 

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIABeef Stroganoff 048

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