Topic: Nutrition and food safety
Country Skillet Pizza Casserole
(did I mention it's very low carb?)
I am infatuated with my cast iron skillet.
It's not one of those over-priced imported culinary instruments from afar.
Mine is the “best” size--10.5 inches--and is “Made in the USA.”
Definitely old school.
I think I purchased it at Walmart for under $20 and it will last me forever.
A cast iron skillet is the perfect skillet to sear meats, then finish in the oven to correct internal heat, while still retaining the “pink” insides and “seared” outsides. Miraculous! If you need a gift idea for those cooks in your life, then buy them a cast iron skillet.
Using a cast iron skillet is also the cool way to make those Skillet Meals. You know what I'm talking about. The “Skillet Breakfasts” you see on the menus in restaurants are very popular. We know it's no longer recommended to eat uncooked yolks in restaurants or even at home--unless you know the eggs have been pasteurized. Making a skillet of assorted vegetables, cooked sausage, and scrambled eggs is a savory way to eat scrambled eggs in a new form.
But most skillet food recipes still have too many carbs. If you think about it, though, you can reduce those carbs while retaining all the savory goodness.
Here's a savory skillet meal to inspire your own creativity. It's one that incorporates our favorite food flavors of all time—PIZZA! Doesn't this sound good for a Saturday night spread with a great movie?
Pizza Casserole in a Cast Iron Skillet
Preheat oven to 350 degrees.
Using a 10 ½ inch CAST IRON skillet, brown 2 lb ground beef thoroughly (grassfed is ALWAYS preferred).
Drain excess grease off.
Now build yourself a “pizza.”
Using a heat resistant large spoon, press the beef against the botttom and side like a shallow bowl.
Add- 1 cup of spicy pasta sauce (read the labels for a low carb version or make your own from 1 cup tomato sauce and plenty of seasoning).
Spead sauce over entire base of beef.
Add 6 oz shredded Italian cheese.
Add your favorite toppings. In this picture, I used finely chopped Portabello mushrooms, onion, and chopped kale. (But next time, I plan to use cooked and thoroughly drained chopped spinach and mushrooms. All pizza toppings are fair game!)
Add a little extra fresh herbs and grated hard cheese, to taste.
Now transfer the skillet to the oven for 30-40 minutes until completely baked.
Remove from the oven and allow to rest about 5-10 minutes. Slice into 4 servings and use a large spatula to lift into personal bowls. Accompany with additional cooked vegetables or a salad!