Hawaiian Pizza but make it with SPAM. Instead of Canadian bacon, this already controversial pineapple topped pizza is topped with SPAM for a fun twist.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

In honor of my birthday month and the famous meme for “it’s gonna be May” I’ve decided to declare that this whole month is gonna be about me. While I don’t normally share recipes that don’t have my stamp of approval, this month every recipe is going to be focused on my favorite things.

To start, it’s pizza! My favorite pizza is actually a Hawaiian pizza but somehow the only version I have shared on here is a sweet and spicy version. While delicious, it’s hard to beat the original. But of course that means I had to attempt to change it up anyway – so naturally I substituted the Canadian bacon for SPAM to make a Hawaiian SPAM Pizza!

Somehow this is only my second SPAM recipe ever. I have created all kind of hair-brained ideas for Cheetos (will I come up with another this month?) but only 2 for SPAM? While I admit the SPAM tacos are supreme, I think there is room for more SPAM recipes so it’s time to change that.

Probably one of my favorite recipes using SPAM is a simple maple glazed version from the Korean American Cookbook that we did for Cookbook Club. I almost made that to top off this SPAM pizza but decided to keep it simple and instead sliced it up as it if were still Canadian bacon.

I did also add a little bit of dried basil and sliced red onion to the toppings and then a drizzle of hot honey post-oven. Honestly, I think SPAM was meant to be on pizza and this will definitely be making another appearance. If for no other reason than I want to try brushing the SPAM with honey first to see if it will crisp up some more because I don’t want to deal with dirtying another pan by cooking it first.

Or maybe one day I will go ahead and go completely rouge and come up with appropriate toppings to pair with the maple glazed SPAM. What do you think? SPAM pizza can’t possibly be weirder than some of the fruit topped pizzas I’ve come up with over the years.

HAWAIIAM SPAM PIZZA

Print

Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup favorite pizza sauce
• 1 tsp dried basil
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/2 cup chopped SPAM
• 1/2 cup chopped fresh pineapple
• 1/4 cup sliced red onion
• Hot honey (optional)

Directions

1. Preheat oven to 500 and move rack to just above the center with pizza stone*. Allow stone to preheat for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel* sprinkled with cornmeal.
3. Spread pizza sauce evenly over the pizza dough, leaving a crust, followed by dried basil, cheeses, SPAM, pineapple, and and red onion.
4. Shimmy the pizza off the peel and onto the stone and bake for 10-15 minutes until the crust is crispy and brown and the cheese is bubbly. Carefully remove from oven, let cool slightly, drizzle with hot honey (if using,) then slice and serve.

Notes

*If you don't have a pizza stone or peel, you can just assemble the pizza on a baking sheet.

Source: Adapted from my Sweet ‘n Spicy Hawaiian Pizza.

Think pork is dry? Pork Chops and Stuffing Bake is here to prove you wrong. Prepared in a cast iron skillet and baked with an easy mushroom and onion stuffing on top.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

Jump to recipe

Just last night a friend told me that pork is dry and inferior to other meats. I am here to strongly oppose that opinion because I have cooked pork so many different ways and as long as you cook it properly, it shouldn’t be dry.

A common misconception is that you need to cook pork until it’s not longer pink but just like a cut of steak it’s perfectly okay to have a blush of pink inside as long as it reaches an internal temperature of 145°F. Pork cuts like tenderloin and chops should always be cooked to an internal temperature of 145°F no matter what cooking technique you use.

What do you need to make Baked Pork Chops and Stuffing?

• Pork chops
• Salt and pepper
• Fresh bread cubes
• Condensed cream of mushroom soup
• Onion
• Poultry seasoning

Similar to my cast iron pork tenderloin, this baked pork chops and stuffing dish is cooked in just one cast iron skillet. My mom’s recipe card directed you to transfer the seared pork chops from the the skillet into a baking dish, but I decided that step was unnecessary. Unless of course you do not own a cast iron skillet or other oven-proof skillet, in which case by all means swap into a baking dish.

Regardless of whether you bake it in the skillet or transfer to another pan, just remember to have an instant read meat thermometer handy to ensure it reaches an internal temperature 145°F.

The end result? A very moist, definitely not dry, pork chop topped with tender mushroom stuffing. My mom suggested to serve it with applesauce, baked potato (twice baked mashed potatoes would also be good), and a side salad, but I couldn’t get my husband on board with the applesauce. Surely there are more people out there who enjoy applesauce with pork? Don’t leave me hanging.

Applesauce aside, my husband loved this recipe and said it tastes like Thanksgiving except with juicy pork chops instead of turkey. While this recipe will taste like comfort food, just know that pork is packed with protein, selenium, and choline to keep you motivated and energized. For more pork recipes and to learn about the 3500+ families that raise pork in Ohio, check out OhioPork.org.

Three years ago: Vegan Peanut Butter Chocolate Chip No-Bake Cookies

Six years ago: Rehearsal Dinner at Bleu & Fig

Eight years ago: Weekly Meal Plan #35

Ten years ago: Pumpkin Pecan Oatmeal

Eleven years ago: Pumpkin Popcorn Balls

Twelve years ago: Caramel Apple Cinnamon Roll Cupcakes

PORK CHOPS AND STUFFING BAKE

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups soft bread cubes*
• 1/4 cup chopped onion
• 1/4 cup unsalted butter, melted
• 1/4+1/3 cup water, divided
• 1/2 tsp poultry seasoning
• 1 (10.5oz) can condensed cream of mushroom soup
• 4 pork chops

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, toss together the bread cubes, onion, butter, 1/4 cup water, and seasoning. Set aside.
3. In a small bowl, whisk together the condensed soup and 1/3 cup water. Set aside.
4. Season pork chops on both sides with salt and pepper.
5. In a large cast iron skillet** over medium heat, sear the pork chops, about 2-3 minutes per side.
6. Remove from heat, place a mound of stuffing on top of each pork chop, then pour mushroom soup mixture over the top.
7. Cover skillet with foil, transfer to the oven, and bake for 45 minutes. Uncover and bake another 15 minutes or until the internal temperature reaches 145 degrees F***.
8. Serve immediately with a baked potato and a side salad.

 

Notes

*You can also using dried stuffing mix, but add another 1/4 cup water. **If you don't have a cast iron skillet or other oven-proof skillet, transfer to a greased baking dish. ***Use an instant read internal thermometer.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: My mom, from the 1970s.

Believe it or not, this cast iron pork tenderloin cooks in just about 25 minutes. Complete with Brussels sprouts, Yukon gold potatoes, and an apricot honey-mustard glaze.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

Jump to recipe

Would you believe me if I told you that this beautiful cast iron pork tenderloin served with Brussels sprouts and potatoes takes only about 25 minutes to cook? Because it’s the truth. The trick is to first sear the outside by cooking it in the cast iron on the stovetop and then finish it in the oven.

Just make sure you have an instant read thermometer handy. Pork cuts like this tenderloin (and pork chops) should always be cooked to an internal temperature of 145°F no matter what cooking technique you use. If you look at my photo above, there’s a slight blush pink color in the center, and that’s totally safe to eat. I actually took the pork tenderloin out of the oven when it read 140°F because during the 5 minutes of rest time it actually reached 145°F. No dry pork here!

Don’t like Brussels sprouts? You are welcome to change up the sides – maybe add some Texas Roadhouse rolls. This cast iron pork tenderloin would also be great served with Sweet Thai Chile Sauce instead of the apricot honey-mustard, if you prefer. This is why I abstained from including either of them in the title of this recipe. Choose your own adventure.

The reason I know that Sweet Thai Chile Sauce would also be good on cast iron pork tenderloin is because I had it served with grilled pork tenderloin at an event with The Surber’s, owners of a farm right here in central Ohio. There are more than 3500 family farms in Ohio who raise enough pork to feed about 25 million people – that’s over 13% of the population of the US. So even if you’re not in Ohio, when you buy pork at the grocery store or the farmers market, you could be supporting Ohio farm families that produce that pork.

Want to learn all about pork? Head to OhioPork.org for more info, including more pork recipes.

CAST IRON PORK TENDERLOIN

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PORK

• 1 lb. pork tenderloin
• 2 tsp dried thyme, divided
• 2 tsp salt, divided
• 2 tsp ground black pepper, divided
• 2 Tbsp olive oil, divided
• 1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 1/2 lb. Yukon gold potatoes, cubed

SAUCE

• 1/3 cup apricot preserves
• 2 Tbsp honey
• 1 Tbsp brown sugar
• 3 Tbsp Dijon mustard

Directions

1. Preheat oven to 425°F.
2. Using paper towels, pat dry the pork tenderloin. Season on all sides with thyme, salt, and pepper; set aside.
3. In a large bowl, toss the Brussels and potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1 teaspoon pepper; set aside.
4. Place a large cast iron skillet over medium heat. Add remaining 1 tablespoon of olive oil to the hot pan, then sear the tenderloin for 2 minutes on each side.
5. When the tenderloin is searing on its final side, add the Brussels and potatoes skillet, arranging the Brussels cut side-down.
6. After the final 2 minutes on the stovetop, transfer the whole skillet into the preheated oven. Roast for 5 minutes.
7. Meanwhile, in a small bowl blend together the sauce ingredients. After 5 minutes, brush half of the sauce over the tenderloin and return to the oven for another 10 minutes.
8. Use an instant read thermometer to check the doneness of the pork after a total of 15 minutes cooking time. It is done when it reads 140-145°F. If not, continue to cook and check every 3-5 minutes.
9. When the tenderloin is done, remove from the skillet to rest for 5 minutes before slicing and serving with remaining sauce.

Source: Adapted from The Practical Kitchen and my Corned Beef with Honey Marmalade Mustard Glaze.

These pork bulgogi rice bowls may look fancy, but they are easier than you think! Make bulgogi bowls quick and easy for any night of the week with ground pork.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

Jump to recipe

Of all the cuisines in the world, I think the South Asian continent is home to my favorites. We probably dine out at such establishments more often than others and also gravitate towards the same direction when cooking at home.

We are lucky enough to have an arsenal of staple ingredients in our pantry for such cuisines, but not everyone wants to buy a bottle of mirin or curry paste to make one recipe. As such, I decided to share a recipe for pork bulgogi rice bowls that has a more approachable ingredient list, even if it’s not technically authentic.

What you need to make pork bulgogi rice bowls:

• Ground pork
• Brown rice
• Bulgogi sauce – store bought or homemade
• Green onion (aka scallions)
• White wine vinegar
• Cucumber
• Carrot
• Sour cream
• Sriracha
• Sesame seeds

Okay so you will have to buy a bottle of bulgogi sauce if you don’t want to make it yourself, but it can easily be found in the Asian section of the grocery store where you buy the rest of your groceries.

If you prefer white rice you can for sure use that instead. I love the nutty flavor of brown rice and the additional hearty element to an otherwise fairly light meal. Recipes like these bulgogi rice bowls are easy to make adjustments, as the components are assembled separately. Want to add fresh minced ginger to the ground pork? By all means, please do. Can’t handle the spice of sriracha? Add less or omit. Want to add daikon to your flash-pickled veggies or substitute for kimchi slaw? You get the idea.

What’s the difference between bibimbap and bulgogi?

Bulgogi is traditionally marinated meat, typically beef (but sometimes pork for a more economical option), that is grilled or stir-fried and served with a sweet and savory Korean BBQ sauce (not to be confused with my Asian BBQ sauce) and pickled vegetables or kimchi.

Meanwhile bibimbap is raw or lightly cooked meat served with a spicy gochujang chili sauce and sauteed vegetables and often topped with an egg. Both can be served over a bed of rice, but sometimes bulgogi is served as lettuce wraps instead.

Is the ground pork in this bulgogi rice bowl recipe traditional? No. I admit that this dish has neither beef nor a marinating step as I was trying to make something inexpensive and weekday-friendly. As an added bonus, every 3 ounces of pork comes with 22-24 grams of protein (depending on the cut). Meals with 20-30 grams of protein will help fuel your body and may help you feel fuller. This recipe uses 16 ounces of ground pork which comes to 4 ounces or 29-32 grams of protein per person, so you’re good to go.

Better still, there are over 3500 family farms in Ohio alone which raise enough pork to feed about 25 million people – Ohio has under 12 million so that other 13 million is out of state! So think of the Ohio farm families you are supporting when you buy pork at the grocery store or farmers market.

Pork facts aside, the flavor components of bulgogi are there in this dish and it does use the typical sweet and savory brown bulgogi sauce so it is a bulgogi-inspired ground pork rice bowl – or pork bulgogi rice bowls for short. Call it fusion maybe, but I call it delicious.

Speaking of delicious and nutritious meals, for more pork recipes head over to OhioPork.org!

PORK BULGOGI RICE BOWLS

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup brown rice, uncooked
• 3 Tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 small cucumbers, cut into ribbons using a peeler
• 2 medium carrots, peeled, shredded, and divided
• 1/2 cup sour cream
• 2 tsp sriracha
• 2 tsp olive oil, divided
• Salt and pepper, to taste
• 4 green onions, sliced and whites and greens separated
• 16 oz. ground pork
• 2 Tbsp sesame seeds, divided
• 8 oz. bulgogi sauce

Directions

1. In a medium saucepan, add brown rice and 1-1/2 cups water. Bring to a boil, reduce to a simmer, cover and cook until tender, about 20 minutes. Keep covered but remove from heat until ready to serve.
2. Meanwhile, in a medium bowl, combine 1-1/2 tablespoon vinegar with sugar and a pinch of salt. Stir in cucumber ribbons and half the shredded carrots. Set aside.
3. In a small bowl combine the sour cream and sriracha. If needed, stir in a teaspoon or two of water to acquire a pourable consistency. Season to taste with salt. Set aside.
4. In a large skillet, heat one teaspoon of olive oil over medium-high head. Add remaining carrots and cook until tender, about 1 minutes, then push to the side of the skillet.
5. To the same skillet, add another teaspoon of oil. Add scallion white and cook until tender, about 1 minute. Add ground pork, breaking it while it cooks until no longer pink about 5 minutes. Stir in half the sesame seeds and remaining vinegar and cook for 30 seconds. Stir in the bulgogi sauce, bring to a simmer, then remove from heat. 
6. Divide the rice between four bowls, top with pork mixture, pickled cucumber, a drizzle of sriracha cream, green onion, and sesame seeds. 

 

Source: Adapted from Hello Fresh Pork Bulgogi Rice Bowls.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This black pepper pork tenderloin is simply delicious – rubbed with fresh cracked black pepper, grilled to perfection, sliced, and served with fig preserves.

Jump to recipe

I am often asked which are my favorite places to dine in Columbus, OH but two of my favorites function primarily are catering businesses, one of which being Bleu & Fig. I’ve had the pleasure of dining in their event space more than once (including our rehearsal dinner), enjoying their off-site catering, and visited their newest addition, a cafe!

One of their most popular dishes, and also one of my favorites, is their black pepper pork tenderloin served topped with fig preserves. While I can easily order it from them, I decided to dabble with making my own for the first day of #FallFlavors week.

I have to admit, I clearly don’t know their secret to making their version, but I still thoroughly enjoyed it. All you need is four ingredients: rub the pork tenderloin with fresh cracked black pepper, cook on a greased grill until 145 F, let rest before slicing and top with fig preserves. It’s sweet and savory, and juicy!

For the fig preserves, I decided to use a jar of Bellisaris that also added a bit of heat with the addition of jalapeno, but a simple sweet fig preserve would suffice if preferred. Serve with a side of garlic mashed potatoes or mashed cauliflower and creamy peas or steamed green beans. Seemed like a great meal to ease into accepting the end of yet another summer to welcome in fall.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Monday #FallFlavor Recipes

Beverages

• Apple Cider Mule from Art of Natural Living
• Caramel Apple Sangria from Our Crafty Cocktails
• Jack Rose Cocktail from Books n’ Cooks

Breads

• Apple Cider Donuts from Sweet Beginnings
• Pumpkin Banana Muffins from Hostess At Heart

Salads, Soups, and Sides

• Apple Cranberry Spinach Salad from Cheese Curd In Paradise
• Chipotle Butternut Squash Mash from A Little Fish in the Kitchen
• Cider Baked Squash from Jolene’s Recipe Journal
• Easy Broccoli Cheese Soup from A Kitchen Hoor’s Adventures
• Loaded Cauliflower Casserole from Blogghetti

Main Dishes

• Easy French Onion Chicken Recipe from Family Around The Table
• Maple Bacon Smoked Sausage from Palatable Pastime

Desserts

• Air Fryer Apple Crisp from Devour Dinner
• Air Fryer Apple Pie Egg Rolls from An Affair from the Heart
• Caramel Apple Rice Krispies Treats from Hezzi-D’s Books and Cooks
• Maple Syrup Pancake Cookies from Karen’s Kitchen Stories
• Pumpkin Chocolate Chip Cookies from Best Cookie Recipes
• Pumpkin Dump Cake Recipe from Our Crafty Mom
• Pumpkin Rabdi from Magical Ingredients
• Pumpkin Whoopie Pies from Jen Around the World

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

BLACK PEPPER PORK TENDERLOIN WITH FIG PRESERVES

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. pork tenderloin
•  2 tsp fresh cracked black pepper
• 2 Tbsp canola oil
• 1/2 cup fig preserves

Directions

1. Prepare your grill on medium/high heat (400-450 F).
2. Meanwhile, liberally coat the tenderloin with fresh cracked black pepper.
3. Lightly grease the grill rack so the meat doesn’t stick. Place the pork on the grill, close lid and cook for approximately 20 minutes, rotating both every 5 minutes, until thermometer registers 145 F in the thickest part of the tenderloin.  Remove from grill. Cover tenderloin with tin foil and allow to rest for 10 minutes.
4. To serve, slice pork tenderloin and top with fig preserves.

Source: Inspired by Bleu & Fig.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Sheet pan Italian sausage doesn’t get any better than when it’s paired with tender gnocchi, sweet peppers, onions, and marinara sauce. Topped with fresh Mozzarella for a delicious weeknight meal.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Not only is this meal ready in just 30 minutes but dude it’s really stinking good.

I have been meaning to replicate a similar meal I had at a local Italian restaurant, Lola & Giuseppe’s, for years – Giuseppe’s gnocchi served with marinara, sweet peppers, onion, and Italian sausage. I’m fairly certain their gnocchi were prepared separately from the topping but who wants to do more dishes? Not me.

Quite literally this entire meal is prepared in one sheet pan. You toss the gnocchi, peppers, and onions in the marinara and oregano right in the pan – no pre-boiling the gnocchi necessary I promise they cook up perfectly this way.

Then the sausage and rosemary are baked right on top. Again no pre-cooking the sausage necessary, they cooked plenty right along with everything else. And then you seal the deal with some mozzarella melted on top for the last few minutes of cooking time.

Better yet, today is National Potato Lovers Day and personally my favorite way to eat potatoes is in gnocchi form. So go ahead and spontaneously add this to your menu tonight. It would also be a great dish to throw together for company.

If you want more one pan/pot meals, you could try my bacon wrapped mustard chicken with broccoli and potatoes or cast iron lemon-rosemary chicken and potatoes, or one pot tortellini with sausage kale and peas.

All in One! One Pot or One Pan Meals

• Creamy Keto Chicken and Asparagus Skillet from Cheese Curd In Paradise
• One Pan Cheese Ravioli with Peas and Arugula from Karen’s Kitchen Stories
• One Pan Ranch Chicken and Veggies from Jen Around the World
• One-Pot Sun Dried Tomato Pasta and Sausage from A Kitchen Hoor’s Adventures
• Oven Poached Lemon Butter Cod from Art of Natural Living
• Oven Roasted Sausage and Beans from That Recipe
• Slow Cooker Bourbon Chicken from Hezzi-D’s Books and Cooks
• Spinach and Paneer Orzo Pasta from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

SHEET PAN ITALIAN SAUSAGE WITH GNOCCHI, PEPPERS, & ONIONS

Print

Yield: 4-6 Servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. uncooked potato gnocchi
• 1 red bell pepper, thinly sliced
• 1 yellow or orange bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1-1/2 cups marinara sauce
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 lb. uncooked Italian sausage
• 4 sprigs of fresh rosemary
• 8 ounces fresh mozzarella, cut into ½-inch cubes

Directions

1. Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray; set aside.
2. Spread gnocchi, peppers, and onions on the prepared baking sheet. Pour marinara sauce over the top, add oregano, and salt and pepper to taste; toss until evenly distributed. Spread into an even layer. Place the sausage on top along with the rosemary springs.
3. Bake for 20 minutes, tossing once halfway through. Remove from the oven, sprinkle mozzarella over the top, and bake until 5 minutes or until cheese is melted.
4. Remove the pan from the oven and serve immediately.

Source: Adapted from The Skinny Taste Cookbook and Two Peas & Their Pod.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

All you need is four ingredients and an hour to have these amazingly flavorful apricot pork chops on your table. It will be a family favorite!

Jump to recipe

I’m back with yet another recipe from my mom’s recipe box! This one takes a little longer to cook (1 hour) but the prep could not be simpler. And there are minimal ingredients which are quickly mixed together before baking.

Just four ingredients:

• Apricot preserves
• Russian dressing
• Dry onion soup mix
• Pork chops

As many of the recipes my mom passed on to me, I initially found myself skeptical of the flavor combination. Apricots with Russian dressing? But I should know by now to trust the magic because sure enough this was another winner. In fact, it was an instant favorite for Bob and has been requested to be added into our normal rotation.

The flavor is reminiscent of Americanized Chinese food, sweet and tangy like sweet and sour chicken but with apricots and more depth of flavor. That’s not the most enticing comparison, but I promise it’s absolutely a must make.

The recipe card said to serve with potatoes or rice. We opted for rice this time around which probably added to the Asian-like flavor of the overall dish. Honestly I am not sure if I would have liked it as much with potatoes. But if you try it let me know how it goes!

I also served this with a side of simple steamed green beans, but if you want to elevate them try out Chinese garlic green beans.

Can I use other meat?

The original recipe from my mom was actually called “Apricot Chicken” but next to chicken breasts on the ingredient list she wrote “or pork chops or turkey thighs” so hence the change to “Apricot Pork Chops” for the recipe I shared. I am sure you could also use chicken thighs or wings as well. Heck I bet this would be a killer sauce for wings. What meat would you cook in this recipe?

One year ago: Everything Breakfast Pizza

Five years ago: Cherry-Root Beer BBQ Ribs

Six years ago: Sweet Orange Risotto with Strawberries

Ten years ago: Roasted Potato Salad

APRICOT PORK CHOPS

Print

Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. apricot preserves
• 8 oz. Russian dressing
• 1 envelop dry onion soup mix
• 4 pork chops*

Directions

1. Preheat oven to 350 degrees. Lightly coat an x quart shallow baking dish with non stick spray, set aside.
2. In a medium bowl, blend together the preserves, dressing, and onion mix.
3. Place pork in the prepared dish and cover with the sauce. Cover tightly with foil, then bake for 30 minutes, remove foil, and bake another 30 minutes.
4. Serve with potatoes or rice.

Notes

* Could also use chicken breasts or turkey thighs

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Have any leftover BBQ pulled pork? Roll it up along with some leftover corn and beans to make this BBQ stromboli.

Jump to recipe

With the amount of meat that is usually cooked on July 4th, chances are you have some leftovers. And if you’re like our household that means leftovers BBQ!

I used some leftover pulled pork, corn, black beans, and cheddar cheese to make this BBQ stromboli. I even added a little corn flour into the dough to really seal the deal (but you could just use more flour).

Don’t like the idea of corn and beans in there? Just add more pork instead!

Four July 4th we actually had dueling smokers with our neighbors which resulted in all kinds of deliciousness! We cooked enough for an entire party, not just two households haha.

However I don’t think anyone is complaining about having leftovers. I know we love leftovers so that we don’t have to figure out meals every single day. And we especially look forward to BBQ leftovers!

But if you don’t like leftovers, then repurpose them into something else like this stromboli ;-).

BBQ PULLED PORK STROMBOLI

Print

Yield: 4 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

1 pkg active dry yeast

1/2 cup warm water

1/2 tsp sugar

1/2 tsp salt

1 Tbsp olive oil

1 cup bread flour (or all-purpose flour)

1/4 cup ground corn flour

STROMBOLI

1/2 cup BBQ sauce, plus more for serving

1 cup grated cheddar cheese, plus more for topping

6 oz. BBQ pulled pork (or beef or chicken)

1/4 cup corn kernels

1/4 cup black beans

1 egg, beaten

Dried Italian seasoning or dry BBQ rub, for topping (optional)

 

Directions

1. In a medium bowl bloom yeast in water, approximately 5 minutes. Add sugar, salt, and oil followed by 1/2 cup of flour mixture at a time.
2. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 20 minutes or until doubled.
3. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
4. Spread pizza dough out on baking sheet to be approximately 10×16. Spread BBQ sauce over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top dressing with half the grated cheese, shredded pork, corn, and beans. Top with remaining cheese.
5. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
6. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle remaining cheese and seasonings over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more BBQ sauce.

Notes

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post was made for #NationalSlowCookerMonth and is sponsored by Camellia and Banza. All thoughts and opinions are my own.

Get excited for lentil soup with veggies, rich seasonings, and spicy sausage for a nice big food hug for your belly.

Time to stretch my legs and get back into posting some new recipes in 2020! What better way than by celebrating #NationalSlowCookerMonth with a bunch of fellow food bloggers? And of course a giveaway to get our readers into the spirit as well, in case the frigid temperatures weren’t enough to convince you to keep your slow cooker in regular use.

I am slowly getting more into lentils so I was determined to come up with a tasty soup utilizing Camellia dried lentils. I think adding onion, carrot, celery, a blob of fresh minced garlic and ginger, homemade vegetable stock, rich seasonings, and spicy Italian sausage was an easy way to ensure it was a success. I then served it over Banza rice made from chickpeas for some extra protein.

I ate this for lunch every day for a week and I did not get tired of it. Especially while watching snow fall outside from the window net to the break room at work. What’s your favorite thing to make in the slow cooker? Check the list below for the rest of the recipes shared today and don’t forget to enter the giveaway using the Rafflecopter widget located at the end of this post!

Monday’s Slow Cooker Recipes

• Cheesy Chicken Pasta Bake by That Recipe
• Beef Short Ribs with Vegetables by Family Around the Table
• Easy Slow Cooker Lady Pea Cassoulet by A Kitchen Hoor’s Adventures
• Homestyle Pork Roast (Slow Cooker) by Palatable Pastime
• Make-Ahead Slow Cooker Tomato Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Coconut Curry Lentil Soup by Frugal & Fit
• Slow Cooker Creamy Chicken and Tomato Pasta Sauce by Savory Moments
• Slow Cooker Curried Lentil & Sausage Soup by The Spiffy Cookie
• Slow Cooker Dinner Rolls by A Day in the Life on the Farm
• Slow Cooker Nashville Hot Chicken Sandwiches by Hezzi-D’s Books and Cooks
• Slow Cooker Pepperoni Pizza Pasta Casserole by Cheese Curd In Paradise
• Slow Cooker Pinto Bean and Chorizo Naan Bread Appetizer by The Freshman Cook
• Slow Cooker Red Beans and Rice by Karen’s Kitchen Stories
• Slow Cooker Tuscan White Bean Soup with Sausage by Blogghetti
• Vegan Slow Cooker Chickpea Noodle Soup by Kate’s Recipe Box

One year ago: Macaroni & Cheese Pierogi

Four years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Eight years ago: Saltine Cracker Toffee

Nine years ago: Papaya Blueberry Almond Granola Bars

SLOW COOKER CURRIED LENTIL AND SAUSAGE SOUP

Serves 8

Ingredients:

1 Tbsp olive oil

1 lb. spicy Italian (pork, turkey or veggie) sausage, casings removed

1 cup dried Camellia lentils, picked over and rinsed

1 large onion, chopped

2 large carrots, chopped

2 celery ribs, chopped

2 garlic cloves, minced

2 Tbsp minced fresh ginger

1 Tbsp curry powder

1 tsp salt

6 cups reduced sodium vegetable stock

1 tsp fresh lemon juice, or to taste

Salt and pepper, to taste

Cooked Banza rice, for serving

Chopped parsley, for garnish

Directions:

1. In a large skillet over medium-high, heat olive oil.
2. Add sausage, crumble, and cook until brown on the outside. Remove and place into the bowl of a slow cooker.
3. Add lentils, onion, carrots, celery, garlic, ginger, curry powder, salt, and stock to the slow cooker and stir.
4. Cover and cook on low for 4 hours or on high for 2 hours.
5. Season to taste with lemon juice, salt, and pepper. Serve over rice garnished with fresh parsley.

Source: Adapted from Epicurious and Growing Up Gabel.

a Rafflecopter giveaway

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

Love ribs? Use that delicious meat to make this easy BBQ ribs tamale pie any time of year, but it’s especially good right now for watching football at home with friends and family.

This post is sponsored by Curly’s. All opinions and thoughts remain my own.

I love tailgating, but with the decline in temperatures it is much less pleasurable. Meanwhile, watching the game from home while still enjoying great football food is much more appealing. Especially when it involves a BBQ tamale pie made with Curly’s baby back pork ribs (found in the refrigerated meat case at the grocery store).

It might seem a little crazy to not eat ribs just as they are, but if you think ribs are delicious why not use that meat in other creations? Especially when it’s so easy to mix in with red onion and jalapeno, cover with cornbread, and top with pepperjack cheese. I also served it with a dollop of coleslaw (it’s the Memphis way) and more BBQ sauce drizzled on top. Some air fryer mac and cheese would also be a welcome addition on the side.

After playing my husband’s alma mater Penn State last weekend, there’s only one regular season game left for my Buckeyes – The Game vs *ichigan. Unfortunately this game always lands on Thanksgiving weekend and there is a conflict with a family event that day. To remedy this I will be turning off my phone and recording it to watch afterwards with this tamale pie by my side.

Two years ago: Chocolate Cookie Dough & Peanut Butter Cheesecake Ice Cream

Five years ago: Gingered Turkey & Rice Soup with Basil

Six years ago: Egg in a Hole Waffles

Eight years ago: Apple Cider Pancakes

BBQ RIBS TAMALE PIE

Serves 6-8

Ingredients:

FILLING

1 Tbsp olive oil

1/2 medium red onion, chopped

1 jalapeno, seeded and diced

1 (34 oz.) pkg. Curly’s fully cooked baby back pork ribs, removed from bones and chopped

1/4 cup BBQ sauce

TOPPING

3/4 cup masa flour (or 1/2 cup cornmeal 1/4 cup flour)

1 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk

3 eggs, lightly beaten

1 cup pepperjack cheese, divided

Coleslaw and more BBQ sauce, for topping

Directions:

1. Preheat oven to 400 degrees.
2. In a 10-inch cast iron skillet over medium-high heat, add the olive oil. Once hot, add the onion and jalapeno and saute until tender, about 5-7 minutes. Add the pork rib meat and BBQ sauce and cook until warmed through. Remove from heat.
3. For the topping, in a medium bowl whisk together the masa flour, sugar, baking powder, and salt. Add the milk and eggs, whisking until just combined. Fold in half of the cheese then pour evenly over filling.
4. Bake for 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bake 5 minutes more, or until melted. Allow to cool for 5 minutes before cutting and serving topped with coleslaw and more BBQ sauce.

Source: Adapted from my Impossible Tamale Pie.