It’s hard to beat fresh, homemade lemonade, especially when it’s basil lemonade. Whether you are prime summer time or end of season, you’ll be ready to pour another.

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Why yes, I am posting a new lemonade recipe in November, thank you for noticing. But as I write this the windows are open at 7:30pm because it is still in the mid 70s outside. So I will continue to enjoy this weather with a glass of this fresh basil lemonade in hand. Along with my nutella pear focaccia sandwich.

Even if you are not lucky enough to be experiencing global warming at its finest, chances are the basil in your garden is ready to be hacked down for the season. Other than making homemade basil pesto, this is the next best thing to use it up.

I first fell in love with herbed lemonade when I added thyme to it because it was overflowing in my garden. Next time I took it a step further with rosemary watermelon lemonade, so it wasn’t difficult to then land here on basil lemonade.

Making homemade basil lemonade is pretty straight forward. You make simple syrup by combining equal parts water and sugar. Once dissolved add the basil and let steep as it cools. Then combine with more water and fresh squeezed lemon juice. That’s it!

BASIL LEMONADE

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Yield: 6 Servings Prep Time: 35 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 cups water, divided
• 1-1/2 cups sugar
• 1-1/2 cups packed fresh basil
• 1-1/2 cups fresh lemon juice (about 6 large lemons)
• Thin lemon slices or basil, for garnish

Directions

1. In a medium saucepan, bring 1-1/2 cups of the water and sugar to a boil. Simmer until sugar has dissolved. Add the basil, remove from heat, cover. and let steep for 30 minutes.
2. Strain into a pitcher. Discard basil. Add remaining 4-1/2 cups cold water and lemon juice to a pitcher and stir. Refrigerate until ready to serve.
3. Pour into a glass filled with ice and garish with slice of lemon and basil.

Source: Adapted from my Rosemary Watermelon Lemonade.

If you have a smoker, you need to try this smoked macaroni and cheese. It only takes an hour to get that smokey flavor into your favorite side dish.

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Not to be confused with my smoked cheddar macaroni and cheese, todays recipe is macaroni and cheese made in a smoker! Similar recipes but instead of using smoked cheddar cheese and baking in the oven, the entire pan of macaroni and cheese is smoked.

While yes this recipe takes longer to cook that its predecessor, the benefit is that it frees up oven space during a time of year that oven space often comes at a premium. Yes I am talking about Thanksgiving. No I am not trying to discount Halloween like Target when it hasn’t even happened yet (please, it’s my favorite holiday), but I am joining blogger friends participating in Holiday Side Dish Week.

Also, yes I am aware that many people would not think that this smoked macaroni and cheese belongs on the Thanksgiving dinner table. But I prefer joy so it stays. Besides, it fits in so well with the other recipes I am highlighting this week including harvest succotash and chipotle cornbread muffins. Maybe I’ll have space in the smoked to make a smoked pumpkin pie for dessert, too.

• No Yeast Dinner Rolls by Hezzi-D’s Books and Cooks
• Pumpkin Miso Risotto by A Kitchen Hoor’s Adventures
• Easy Popovers by Jolene’s Recipe Journal
• Brussels Sprout Salad with Maple Dressing by Blogghetti
• Butternut Squash Methi Falafel by Magical Ingredients
• Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious
• Stuffing Muffins by Karen’s Kitchen Stories
• Quick and Easy Charred String Beans by A Day in the Life on the Farm
• No Knead Focaccia by Sneha’s Recipe

SMOKED MACARONI AND CHEESE

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Yield: Serves 6 as side or 4 as entree Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MACARONI AND CHEESE

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/4 tsp ground mustard
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 6 oz. cheddar cheese, grated
• 2 oz. sharp white cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, cubed

TOPPING

• 1/2 cup Panko bread crumbs
• 2 Tbsp unsalted butter, melted
• 1 Tbsp dry BBQ rub

Directions

1. Preheat smoked to 225 degrees F.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard, paprika, and salt and pepper. Slowly add cheeses, a handful at a time, whisking until melted before adding more. Stir in pasta until evenly coated.
5. Pour into a 10-inch cast iron skillet*. In a small bowl, mix together the topping and sprinkle over top. Smoke for 1 hour and serve immediately.

Notes

*Alternatively, use a classic foil pan.

Source: Adapted from my Smoked Cheddar Macaroni & Cheese and Hey Grill Hey.

Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.

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I used to hate coleslaw of any kind: mayo-based, vinegar-based, it didn’t matter. So when I moved to Memphis, TN in 2007 and ordered a pulled pork sandwich for the first time, not knowing that they serve it topped with coleslaw, I was most perturbed.

After years of remembering to order said sandwich without the coleslaw, eventually, I grew to not only accept it but to enjoy it. I am not sure exactly when the moment happened, but I am fairly certain it was when I had a batch of fresh coleslaw instead of the mushy less flavorful kind. I’m not going to say I loved it, but I enjoyed it in the right circumstances (like on a pulled pork sandwich or sloppy joe, particularly an apple slaw version).

Fast forward to my second (and current) stint in Columbus, OH and I discovered the magic that is kale slaw at a local BBQ joint, The Pit BBQ Grille (sadly closed). Kale slaw I can say I love and would eat straight up as a side. Although it was also particularly delicious on their BBQ Pit bowl as well.

While I never determined their exact “Pit slaw” recipe, it reminded me of a cross between broccoli salad and and the Chick-fil-A kale salad. So when I decided to make my own kale slaw copycat, those are the two recipes I combined.

The result was as close as I can remember based on my taste bud memory and photos. The best thing about this kale slaw is it’s versatility. Sure it’s delicious with BBQ, but I’ve also had it on top of tacos (as pictured) and found it to be the perfect compliment.

How would you serve this kale slaw?

KALE SLAW

Print

Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KALE SLAW

• 8 oz. of kale, stems removed and leaves thinly sliced (about 1 bunch)
• 1/4 of a small head of red cabbage, cored and thinly sliced
• 8 ounces of Brussels sprouts, trimmed and thinly sliced

DRESSING

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• Salt and pepper

Directions

1. In a large bowl, toss together the kale, cabbage and Brussels.
2. In a small bowl*, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste.
3. Pour dressing over the slaw and toss to coat**. Serve immediately or up to a day later.

Notes

*Or shake in a jar with a lid. **Can can be prepped the day before and tossed together when ready to serve.

Source: Adapted from Perry’s Plate and my Bacon & Blue Cheese Broccoli Salad.

Spice up your summer cook outs with a jalapeno popper pasta salad. Made with jalapenos, bacon, cheddar, cream cheese, and Woeber’s smoky bacon mayonnaise.

This post is sponsored by Woeber’s Mustard. I was compensated for this post but all thoughts and opinions are my own.

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I love a cook out with burgers and hot dogs but it’s not complete without the side dishes – preferably “salads”. Leave it to Americans to term dishes full of starch, such as potato and pasta, as salads. But sure enough they are the most popular side dishes to accompany summer grilled chicken quarters, hot dogs, or hamburgers.

Many people have their own family recipes for either, which are sacred and no other can compare. In my family it’s my dad’s creamy potato salad while in Bob’s family it’s an Italian pasta salad. But of course you know I had to change things up, especially when I had some of Woeber’s Smoky Bacon Mayonnaise on hand.

If you’re from Ohio you may already know that Woeber Mustad Company is a family-owned and operated condiment manufacturer located in Springfield, Ohio since 1905 and their wide range of products (not just mustard) can be found nationwide at Meijer, Walmart, Kroger, Giant Eagle, and Stop & Shop. Don’t have one of those stores near you? Never fear, you can also shop on Woeber’s website.

So if you were armed with Woeber’s smoky bacon mayonnaise, what would you make? My brain went straight to jalapeno popper pasta salad.

Not to be confused with my jalapeno popper mac and cheese but actually inspired by my jalapeno popper potato salad. Funny how you can swap out the potatoes for your preferred pasta shape. Guess that’s the delicious simplicity of these so-called salads!

Jalapeno Popper Pasta Salad Ingredients

• Preferred pasta shape
• Sharp cheddar
• Bacon
• Jalapenos
• Woeber’s smoky bacon mayo
• Cream cheese
• Milk
• Olive oil
• Garlic
• Cayenne pepper
• Smoked paprika
• Salt and pepper
• Red pepper flakes (optional)

JALAPENO POPPER PASTA SALAD

Print

Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 1H15M calories 20 grams fat

Ingredients

• 8 oz. Woeber's smoky bacon mayonnaise
• 4 oz. plain cream cheese, room temperature
• 1/4 cup milk
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Pinch red pepper flakes (optional)
• 12 oz. preferred pasta shape, cooked and cooled
• 8 oz. sharp cheddar, cubed
• 6 slices of bacon, cooked and crumbled
• 2 jalapenos, diced* plus more slices for garnish

Directions

1. In a large mixing bowl, blend together the mayonnaise, cream cheese, milk, and olive oil until smooth. Stir in the garlic, cayenne, paprika, salt, and pepper until distributed.
2. Add pasta, cheese, bacon and jalapenos to the mayo mixture. Toss gently to combine. Garnish with additional jalapeno sliced, if preferred.
3. Cover bowl and chill in refrigerator for at least an hour over overnight before serving.

Notes

*seeds removed for less heat if desired.

Source: Adapted from my Jalapeno Popper Potato Salad.

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

This refreshing and flavorful watermelon cucumber salad is the perfect side dish for BBQ and grilling all summer long.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

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This salad might be the culmination of things my husband dislikes – watermelon and cucumber. Unfortunately for him, watermelon has no flavor (it’s predicted to be genetically linked). The same goes for cucumber but he’s all about pickles, and pickled anything for that matter, so while he was a good sport and tried a little bit this salad was essentially just for me.

The first time I had this salad was at a restaurant called MELT Bar and Grilled in Ohio specilaizing in over-the-top grille cheese. On one visit sampling their spring menu, I was introduced to their watermelon salad. Not something I would normally order but hot damn it was my favorite this of the day.

Fast forward to #BBQweek and I knew I had to recreate it as a side for my smoked burgers. This simple salad is easy to put together and is a light and refreshing side dish for any summer cookout. If you don’t like watermelons you could make a similar cantaloupe salad with feta instead.

If you’re looking for more ideas, check the list below and don’t forget to enter the giveaway using the widget located at the bottom of this post.

Wednesday #BBQWeek Recipes

Starters and Sides

• Cowboy Caviar from The Freshman Cook
• Garlic and Lime Grilled Corn from Jen Around the World
• Grilled Garlic Honey Boneless Wings from Blogghetti
• Marinated Green Beans from A Kitchen Hoor’s Adventures
• Smoky Blackberry Grilled Fruit Salad from Cindy’s Recipes and Writings
• Sweet and Smoky Jalapeno Poppers from A Little Fish in the Kitchen

Dinners

• Asian Ribs from A Day in the Life on the Farm
• Blackberry Honey Grilled Salmon from Sweet Beginnings
• Grilled Buttermilk Chicken from Jolene’s Recipe Journal
• Grilled Chicken Caprese from Cheese Curd In Paradise
• Grilled Tuna Steaks with Honey Vinaigrette from Karen’s Kitchen Stories

Desserts

• No Churn Thai Tea Ice Cream from Hezzi-D’s Books and Cooks
• Peanut Butter Rice Krispie Treats from Art of Natural Living

WATERMELON CUCUMBER SALAD

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Yield: 6 servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/4 cup olive oil
• 2 Tbsp white balsamic vinegar
• 1 Tbsp honey
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• Pinch salt
• 1 tsp black poppy seeds
• 1 tsp Rainier Blackberry Smoky Honey Seasoning & Rub (optional)

WATERMELON CUCUMBER SALAD

• 2 cups quartered cherry tomatoes
• 2 cups seedless watermelon cut into 1/2-inch cubes
• 1 cup sliced and quartered English cucumber (about 1/2 of one)
• 1/2 cup crumbled feta
• 1/4 cup thinly sliced red onion
• 1 Tbsp chopped fresh basil

Directions

1. In a small bowl or jar with a lid, add olive oil, balsamic vinegar, honey, lemon juice, and mustard and whisk/shake until emulsified. Season to taste with salt. Stir in poppy seeds and seasoning (if using). Set aside.
2. In a large bowl, toss all the salad ingredients. Drizzle dressing over the mixture and lightly toss. Season to taste. Refrigerate until ready to serve.

Source: Inspired by MELT Bar and Grilled, adapted from The Modern Proper.

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

It’s not a party without deviled eggs, and it’s not a BBQ party without BBQ deviled eggs on a sausage and cheese plate!

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Today marks my final recipe contribution to #BBQweek and it’s a necessity. Especially since the World Championship BBQ Cooking Contest is currently happening in Memphis, TN (and I am sadly not in attendance).

If you’ve ever spent any time in Memphis, you know that BBQ sausage and cheese plates are absolutely a thing and that no plate is complete without deviled eggs. I mean, what cookout or party is complete without deviled eggs in general?

So naturally when my husband Bob hosted a BBQ birthday party for me earlier this month with all our vaccinated friends, I requested a sausage and cheese plate to be on the menu. Since he was smoking all the meat I took it upon myself to make the deviled eggs to accompany it. Although next time I may need to throw some eggs in there as well to make smoked deviled eggs.

There’s nothing wildly special about these deviled eggs other than the fact that it’s the recipe I’ve been using since the early 2000s because it’s that good. The only difference is I added dry BBQ rub instead of paprika both in the filling and sprinkled on top. If you’d prefer you could use smoked paprika instead.

Looking for more unique deviled eggs?

• Chocolate Deviled Eggs
• Greek Deviled Eggs
• Guacamole Deviled Eggs
• Pepperoni Pizza Deviled Eggs
• Pesto Deviled Eggs
• I’ve also made Deviled Potatoes and Deviled Strawberries too!

Friday #BBQWeek Recipes

Appetizers and Drinks

• BBQ Deviled Eggs by The Spiffy Cookie
• Lemonade Margarita by Cheese Curd In Paradise
• Mojitos with Grilled Strawberries and Mint by Our Good Life

Side Dishes

• Caprese Salad by House of Nash Eats
• Classic Broccoli Salad by Family Around the Table
• Cowboy Caviar by Devour Dinner
• Grilled Peppers and Potatoes by Jolene’s Recipe Journal
• Wilted Mixed Green Salad with Bacon and Blue Cheese by Karen’s Kitchen Stories

Main Dishes

• Grilled Shrimp Skewers with Tropical Fruit Salsa by A Day in the Life on the Farm
• Summer Steak Salad by Kate’s Recipe Box

Desserts

• Blueberry Coffee Cake by Sweet Beginnings
• Blueberry Ice Cream Recipe by SueBee Homemaker
• Copycat Dole Pineapple Whip by Hezzi-D’s Books and Cooks
• Grilled Strawberry Shortcake by Blogghetti

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Three years ago: Chewy M&M Chocolate Chip Cookies

Five years ago: DIY Cat Cave

Seven years ago: Sweet and Sour Pork

Eight years ago: Ground Turkey Sloppy Joes with Hoisin and Cilantro

Nine years ago: Pasta with Brussels Sprouts, Gorgonzola & Pecans

BBQ DEVILED EGGS

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Yield: 2 dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 1 Tbsp yellow mustard
• 1 tsp white vinegar
• 2 tsp BBQ dry rub*, divided
• Salt and pepper, to taste

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 15 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the sell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, mustard, vinegar, and 1 tsp dry rub to the bowl with the yolks. Blend until smooth.
4. Spoon or pipe filling back into the egg whites. Sprinkle with remaining BBQ rub. Chill until ready to serve.

Notes

* Or smoked paprika

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

This classic sweet macaroni salad is a must have for any backyard BBQ or cookout this summer. Don’t let the ingredients deter you!

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Today is the start of #BBQweek! I’m virtually gathering with 19 other bloggers to share all the recipes you’ll need for hosting a fantastic backyard BBQ. First up it a recipe I got from my mom – sweet macaroni salad.

Never had sweet macaroni salad before? Prepare yourself for this ingredient list:

• Macaroni
• Carrots
• Green bell pepper
• Red onion
• Mayonnaise
• Sweetened condensed milk
• Sugar
• Apple cider vinegar

Never would I have thought to add sugar, let alone sweetened condensed milk, to mac salad. My mom gave me this recipe in 2009 from who knows what source, but this was actually the first time I made it. Bob threw me a BBQ birthday party with our vaccinated friends so I took the opportunity to whip this up for the first gathering we’ve hosted in over a year.

Do you need to make it the day before?

It’s not required, but I did taste it both immediately upon mixing and after an overnight rest and there really was something magical about the flavors after they slept in the fridge overnight. I found it to be too sweet at first, but once the flavors married it mellowed out and tasted like a classic old school mac salad.

And the proof is in the pudding because this vat of mac salad did not last long at our BBQ party! But if you’re still not convinced, another great option is my BBQ pasta salad.

Monday #BBQWeek Recipes

Appetizers and Drinks

• Cherimoya Margarita by Karen’s Kitchen Stories

Side Dishes

• BBQ Macaroni Salad by Making Miracles
• Cool Beans Salad by Jolene’s Recipe Journal
• Creamy Pea Salad with Bacon by House of Nash Eats
• DIY BBQ Potato Chips by Palatable Pastime
• Homemade Barbecue Sauce Recipe by SueBee Homemaker
• Honeydew Cucumber Salad by Kate’s Recipe Box
• Sweet Macaroni Salad by The Spiffy Cookie
• Warm New Potato and Pea Salad by A Day in the Life on the Farm

Main Dishes

• Cuban Marinated Chicken Tacos by A Kitchen Hoor’s Adventures
• Grilled Citrus-Marinated Pork Chops by Sweet Beginnings
• Grilled Flounder Tacos with Peach Jalapeno Salsa by Our Good Life
• Sausage and Peppers by Devour Dinner
• Teriyaki Chicken Skewers by Cheese Curd In Paradise
• The Best Grilled BBQ Pork Ribs by Daily Dish Recipes

Desserts

• Elvis Presley Cake by Family Around the Table
• Grilled Pineapple with Maple Syrup Glaze by Blogghetti
• No-Bake Kumquat Creamsicle Pie by Hezzi-D’s Books and Cooks

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Four years ago: Braided Apple Ginger Danish

Five years ago: DoorDash Review

Nine years ago: Italian Dressing Mix

Ten years ago: Pineapple Chicken Kabobs

SWEET MACARONI SALAD

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Yield: 16 Servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 16 oz. uncooked elbow macaroni
• 2 large carrots, peeled and shredded
• 1 large green bell pepper, diced
• 1 medium red onion*, diced
• 2 cups mayonnaise
• 1 (14 oz.) can sweetened condensed milk
• 1 cup granulated sugar
• 1 cup cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Directions

1. Cook macaroni according to package directions, but 2 minutes past al dente. Drain and rinse with cold water.
2. In a large bowl combine macaroni, carrots, pepper, and onion.
3. In a medium bowl, whisk together the mayonnaise, sweetened condensed milk, sugar, vinegar, salt and pepper.
4. Pour sauce over the macaroni mixture and toss to evenly coat.
5. Cover and refrigerate overnight. Serve chilled.

Notes

* My mom liked to use yellow onion

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

Enjoy two great sides dishes in one: jalapeno poppers and potato salad aka Jalapeno Popper Potato Salad. Who’s the side dish now??

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You know I love a good mashup. There is just too much good food in the world to have time to try it all, so why not combine them? My latest creation is the combination of potato salad and jalapeno poppers for the perfect BBQ side dish.

Not into all the heat? You can obviously reduce the amount of jalapeno you add. Or maybe you think that 3 is not enough, be my guest and add more. I certainly am heavy handed on any recipe that calls for garlic so I understand that some things are to taste. But if you enjoy jalapeno poppers, I am certain this potato salad (or the pasta salad version) is for you. Or maybe you need a finger food for your event, in which case you should try Jalapeno Cream Cheese Pinwheels.

Today should have been the actual day we boarded our flights to Memphis for BBQ Fest. I know we all have cancelled plans or, more likely, actual life problems as a result of the coronavirus pandemic, so I’m not looking for sympathy but it was very serendipitous that this #BBQweek event is happening this week and I am grateful for it.

Now all I need is drinko (think plinko but with drinks at the bottom), some old school rap (Biz Markie was performed one year), and a BBQ cheese plate and I’m good to go. Looking for other ideas for your backyard BBQ? Scroll through the list below.

Wednesday #BBQWeek Recipes

• DIY Hot Dog Onion Sauce by Palatable Pastime
• Grilled Italian Sausages with Peppers and Onions by Blogghetti
• Jalapeno Popper Potato Salad by The Spiffy Cookie
• Poppy Seed Slaw by Our Good Life
• Smoked Ribs with KC Style Sauce by A Kitchen Hoor’s Adventures
• Southwest Pasta Salad with Lime Vinaigrette by Making Miracles
• Southwestern Deviled Eggs by The Freshman Cook
• Sugar Cone Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Summer Berry Spinach Pasta Salad by Sweet Beginnings
• Tortellini Pesto Salad by Our Crafty Mom
• Tri Color Potato Salad by A Day in the Life on the Farm

One year ago: Beet Potato Salad

Four years ago: Blueberry Coconut Mojitos

Five years ago: Sourdough Demi Baguettes

Six years ago: Strawberry-Rhubarb Granola Crumble

Seven years ago: Grizz-Pops

Nine years ago: Pomegranate-Goat Cheese Ball

JALAPENO POPPER POTATO SALAD

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Yield: 8 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. medium red potatoes (about 5-6)
• 8 oz. plain Greek yogurt (or mayonnaise)
• 4 oz. cream cheese, room temperature
• 2 jalapenos, diced (seeds removed for less heat if desired)
• 6 slices of bacon, cooked and crumbled
• 1/4 cup extra virgin olive oil
• 1 cup shredded sharp cheddar
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Pinch red pepper flakes (optional)

Directions

1. In a large pot, place the whole potatoes and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes, about 10-20 minutes depending on size. Drain and allow to cool until able to handle.
2. Meanwhile, in a large bowl cream together the yogurt (or mayo) and cream cheese. Stir in the remaining ingredients.
3. Peel the cooled potatoes (or leave on if you prefer), chop into bite-sized pieces, place in the bowl with other ingredients, and stir gently until thoroughly combined.
4. Place in serving bowl, cover and refrigerate until ready to serve.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Slow and low, that is the tempo. Especially when it comes to smoking meat for good BBQ.

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This Wednesday we were supposed to be on a plane to reunite with the best festival of them all – The World Championship BBQ Cooking Contest in Memphis. It was originally my 35th birthday trip but alas like most things it was postponed (See you at the end of September).

In order to ensure that there is sufficient BBQ in my veins despite this, it just so happens to be BBQweek with the Festive Foodies Group! What timing, amiright? To be honest, I would’ve made sure I posted at least one BBQ recipe this week  regardless of an organized event, now I get to post a whole weeks worth.

Unfortunately there is a bit of a meat shortage around here so the biggest brisket I could find was only 2 pounds. As a result, it didn’t take as long to smoke this brisket and thus didn’t get that distinct pink smoke ring but thankfully it still tasted good! It definitely helps if you use your best brisket rub.

But I cannot take the credit, and this was actually the works of my husband, as I have not yet had the chance to tinker with the smoker. Honestly, it gives him so much joy I just assume let him master it. While he prepared the main course, I set out to make the sides and dessert, which will be shared later this week.

Don’t have a smokersmoker? You can get a similar effect on a grill by placing the meat on a pan covered with foil, basting frequently to prevent it from drying out, and cooking it at 225-275 for 4-5 hours (depending on the size). Before we had a smoker we also used a product called Smokin-O’s.

Monday #BBQWeek Recipes

• Amazing Foil Packets On The Grill With Steak And Potatoes by Our Crafty Mom
• Bacon-Wrapped Brussels Sprouts by Sweet Beginnings
• Cherry Lime Margarita by Family Around the Table
• DIY Marzetti’s Slaw Dressing by Palatable Pastime
• Easy Crock Pot Pork Butt Pulled Pork by Intelligent Domestications
• Hawaiian Chicken Sandwiches by Cheese Curd In Paradise
• Loaded Baked Potato Salad by A Kitchen Hoor’s Adventures
• Pulled Pork by A Day in the Life on the Farm
• Slow Cooker Calico Baked Beans by Blogghetti
• Smoked BBQ Brisket by The Spiffy Cookie
• Smoked Pork Butt Tacos by Our Good Life
• Southwestern Mini Grilled Pork Sandwiches by The Freshman Cook
• Sweet Chili-Lime Grilled Chicken by Making Miracles
• Winey Burgers by Hezzi-D’s Books and Cooks

Four years ago: Dark Chocolate Cookie Butter Cupcakes

Five years ago: Fig, Goat cheese, and Kielbasa Sausage Pizza

Six years ago: Homemade Strawberry (Vodka) Lemonade

Eight years ago: Peanut Butter Chocolate Chip Granola

Nine years ago: Raspberry Mango Margarita Pie

SMOKED BBQ BRISKET

Print

Yield: 4 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. beef brisket
• 1/2 cup BBQ dry rub
• Hickory wood chips
• 1/2 water
• 1/2 cup apple cider vinegar
• BBQ sauce, for serving

Directions

1. Rub seasoning onto all sides of the brisket*. Cover and refrigerate overnight.
2. Two hours prior to cooking, take out let it come to room temperature.
3. Preheat smoker to 225F with chips for 30-40 min. Fill water pan with 1/2 cup water and 1/2 cup apple cider vinegar, add brisket, and smoke for 4 hours* or until 195F (per smoker manufacturers instructions for continuous smoke).
4. Remove, wrap in foil, and let rest until it reaches 165F. Slice against grain about 1/4 inch cuts and serve immediately.

Notes

*Quarter cup of rub per pound of brisket. Smoke for 2 hours per pound of brisket. Don't have a smoker? You can get a similar effect on a grill by placing the meat on a pan covered with foil, basting frequently to prevent it from drying out, and cooking it at 225-275 for about 2 hours per pound.

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Spinning a southern classic to pair the flavors of bacon and blue cheese with the tartness of dried cranberries! How do you make your broccoli salad?

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I love broccoli salad but until recently I am not certain that I’ve ever made it myself. It something that I always forget exists until it shows up at a picnic/summer cookout and I am reminded how simply delicious it is.

However I’m not entirely sure if there is a “traditional” version of the recipe. I’ve seen various cheeses, dried fruits, onions, nuts, dressing ingredients, bacon or no bacon – what way do you make broccoli salad?

While I was intrigued by a blueberry broccoli salad, I went with dried cranberries, red onion, blue cheese, and bacon! I’ve seen it called “craisin broccoli salad” but that leaves out all the other goodness!

I’ve actually made this twice already. The first was served with pulled pork that Bob smoked for our house warming party (for which I also made that jalapeno popper mac and cheese).

The second was just this past weekend when Bob busted out the smoker again, this time for ribs! I’m enjoying this trend of him smoking various meats while I sit back and make easy sides to pair with it. What are your favorite BBQ sides other than broccoli salad?

Three years ago: Greek Stuffed Peppers

Four years ago: Oven-Fried Granola Chicken Tacos with Mango Crema

Five years ago: Greek Hummus Dip with Homemade Pita Chips

Six years ago: Breakfast Stromboli

Eight years ago: Lunch Lady Peanut Butter Cookies

BACON & BLUE CHEESE BROCCOLI SALAD

Print

Yield: 8 servings Prep Time: 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• Salt and pepper
• 4 cups fresh broccoli florets cut into small pieces
• 1 cup dried cranberries
• 4 ounces blue cheese, crumbled
• 1/2 cup diced red onion
• 1/2 cup chopped cooked bacon

Directions

1. In a large bowl, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste. Add the broccoli, cranberries, blue cheese, red onion, and bacon. Stir until thoroughly coated. Cover tightly and refrigerate for 30 minutes or overnight.

Source: Adapted slightly from The Suburban Soapbox.

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