Wednesday, January 25, 2012
Pimiento Cheeseburger Bread for the Super Bowl (& how I learned to love football.)
I officially lack the football gene. It certainly wasn't a 'nurture' problem. My entire family loves football. Case in point - my twin nephews helped Lake Travis earn their record breaking 'Five for Five' State Championship this year. Football's always been a part of my life. I grew up in Texas for Gods sake. Houston Oiler games were a part of my childhood.
And while the men from the serious relationships in my life (husband included) were all completely different animals, the one thing they had in common was an almost unhealthy obsession with...football.
Lord knows I've tried to make it work. And tried. But it always ends up the same. I zone out. I start thinking about the pedicure I need or wondering how long that hole's been in the couch or more commonly - slipping into the kitchen to make snacks for those screaming at the TV for yet another play I don't understand.
Come to think of it, maybe football and I have the perfect relationship. Because football = food. And there's nothing I love more in the whole world than an excuse to be in the kitchen coming up with things to feed people. Well look at that... Closure after 34 years. Hooray football!
Pimiento Cheeseburger Bread
* This is a 'bread' in the sense that olive or cheese bread is bread. I.E. it's more like a French Bread Pizza. If serving for a party, cut into 2 inch thick slices. Or if serving as a meal, serve just as you would French Bread Pizza, preferably with a refreshing salad alongside.
* Makes 8 'pizzas' or 32 appetizer slices for a party.
1/2 cup light mayo
1/4 nonfat Greek yogurt
7 oz shredded lowfat (2%) shredded cheddar
1 (8 oz) block sharp white cheddar, freshly grated
4 oz diced pimiento, drained
1/4 teaspoon dried mustard
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
several dashes worcestershire sauce
salt and pepper
1 lb lean ground beef
2 large French Bread baguettes
Preheat oven to 375.
Brown the ground beef in a nonstick skillet just as you would for tacos, seasoning with salt and pepper as you cook. You want the beef cooked through but not over cooked (crispy) as it's going to be put in the oven later. Remove from the heat and transfer to a tray lined with paper towels to drain. Set aside and let cool.
Meanwhile start with the pimiento cheese. In a large bowl, combine the mayo, yogurt, cheeses, pimiento, mustard, cayenne, garlic powder, worcestershire, and a pinch salt and pepper. Once well blended, add in the cooled ground beef mixing well.
Slice the baguettes in half then open them up lengthwise. Spread each quarter with the pimiento cheese mixture (lay it on thick!)
Transfer to 2 baking sheets lined with aluminum foil (for easy cleanup) and sprayed with nonstick spray.
Bake for 15-18 minutes until the filling is bubbling and molten and the tops have just begin to brown a little. Let cool slightly before serving or slicing into smaller pieces to serve as party food.