Pizza night just got even more customizable, allowing everyone to pick out the toppings they prefer on this pizza charcuterie board.

Jump to recipe

Did you know that in addition to being spooky month, October is National Pizza Month? Seemed like the right time to share my pizza charcuterie board creation before I dive into the Halloween treats.

I’ve seen different versions of pizza charcuterie on the internet. One version is a charcuterie board baked right into the pizza crust itself which was super fun but seemed like it would be better as a two person sharing size than a larger sized one for a group. Since I planned to make this for when we hosted our neighborhood happy hour I needed something more easily shared.

The more obvious version is a charcuterie with pizza-inspired components – different sauces, cheeses, cured meat, and other preferred toppings (fruit on pizza anyone?). But then I got thinking, why slap those toppings on crackers or crostini when you can basically build your own pizza instead?

I present to you a cheese pizza charcuterie where you chose your adventure, adding your preferred toppings to slices of cheese pizza – can be homemade, frozen, or from a pizza shop. I even served it on our large pizza peel!

While I did include crackers for those that wanted smaller bites, not many of them were eaten as made evident by how many were left at the end. Not that I blame them. Why would you pick a cracker when you can have cheese pizza? I did make my cheese pizza mostly from scratch but used a store-bought dough instead of a homemade pizza crust but feel free to go all out.

I almost made a white cheese pizza without any tomato pizza sauce in case someone would rather had an olive oil or pesto base, but then I didn’t because I wasn’t going to deal with putting a cup of oil on the board and I think pesto and tomato sauce pair just fine together. I also added a little cup of crushed red pepper for those that like a little heat.

Of course you can get even more creative and add BBQ sauce, Buffalo sauce, Ranch or whatever other ideas you come up with. One of the reasons I love pizza so much is it’s versatility if you are willing to go outside of the box.

Next up is more cheese! Because what does a cheese pizza need other than more cheese? Especially when it’s fresh mozzarella balls or ricotta. I love me some post-oven ricotta on a pizza.

Burrata would also be a great option albeit a little messier. Of course again there’s all kind of options to choose from, especially if you change up the sauces to something less traditional. If you did BBQ or Buffalo sauce as mentioned earlier, a smoked cheddar cheese would also be a great option as seen on my BBQ Pork Charcuterie.

Once you have enough cheese it’s time for the toppings that truly start to divide a crowd. I had pepperoni, prosciutto, black olives, Paisano peppers (a pepperoncini variety), fresh basil and other herbs from my garden, sun-dried tomatoes, and hot honey (it was served on the side in a bottle to make life easy). Balsamic glaze would also be a great addition.

I originally intended there to be ham, bacon, and pineapple as well but honestly I ran out of room and figured I had enough going on. But making it your own is the best part about making a pizza charcuterie, or any charcuterie really. Add or remove the toppings you prefer. Or make it a double feature paired with a Fall Charcuterie Board to mix and match the toppings.

PIZZA CHARCUTERIE

Print

Yield: 6-8 Servings Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large sheet pan cheese pizza, sliced into small pieces
• 6 oz. pepperoni
• 6 oz. prosciutto
• 8 oz. fresh Mozzarella Ciliegine
• 8 oz. ricotta cheese
• 1 cup pizza sauce
• 1/4 cup basil pesto
• 1 small (2.25 oz) can of sliced black olives, drained
• 1/2 cup sun-dried tomatoes, drained
• 1/2 cup Paisano peppers or pepperoncini
• Fresh basil or other herbs
• Crushed red pepper
• 8 oz. assorted crackers (optional)

Directions

1. On a large pizza peel or platter, arrange pizza slices, meat, cheese, sauces, and olives (in small bowls or ramekins). Fill in any empty spaces with sun-dried tomatoes, pepperoncini, fresh herbs, and crackers if desired. Serve immediately.

These deviled egg eyeballs look like they’ve been plucked from a mean green-eyed monster and are ready for your Halloween party.

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Jump to recipe

I don’t think there’s ever a wrong time for deviled eggs. With a name like that they especially need to be a thing for Halloween, so they are ready for the costume party dressed up as green monster eyeballs!

Also known as avocado, black olive, and hot sauce.

Sadly it’s been a few years since I attended/hosted a Halloween party (and this year is no exception), but that didn’t stop this household of two from enjoying all these to ourselves.

Take a peek at the other spooky treats for #HalloweenTreatsWeek below and then enter the giveaway from our sponsor Dixie Crystals at the end of this post.

Check out all of these great #HalloweenTreatsWeek recipes for today

• Haunted Mansion Bloody Wedding Cake from Big Bear’s Wife
• Frankenstein Cupcakes from Semi Homemade Recipes
• Poison Apple Mocktail from Jen Around the World
• Graveyard Dirt Cream Puffs from Pint Sized Baker
• Halloween Cookies & Cream Cheesecakes from Fresh April Flours
• Halloween Cupcakes from Devour Dinner
• Halloween Ghost Cake from Hezzi-D’s Books and Cooks
• Pumpkin Macarons from The Redhead Baker
• Monster Burgers from 4 Sons ‘R’ Us
• Poisoned Apple Hand Pies from Cookaholic Wife
• Halloween Nachos from Eat Move Make
• Homemade Butterbeer from House of Nash Eats
• Mini Halloween Oreo Cheesecakes from Cheese Curd In Paradise
• Baked Pumpkin Donuts from The Flour Handprint
• Vampire Cake from Baking Up Memories
• Caramel Apple Sandwich Cookies from Sweet ReciPEAs
• Caramel Apple Cupcakes from Karen’s Kitchen Stories
• Hocus Pocus Spell Book Cupcakes from It’s Shanaka
• Halloween Cake Pops from Sweet Beginnings
• Deviled Egg Eyeballs from The Spiffy Cookie
• Poisoned Apple Macarons from A Kitchen Hoor’s Adventures
• Pizza Skulls from Lemon Blossoms
• Bloody Dirty Shirley Float from An Affair from the Heart
• Hocus Pocus Billy’s Grave Pudding Cups from I am a Honey Bee
• Reese’s Pieces Cookies from Back To My Southern Roots
• Oogie Boogie Dark Chocolate Brownies from Savory Moments
• Halloween Ghost Kabobs from Our Good Life

Three years ago: Peanut Butter Cookie Cups

Seven years ago: Roasted Sweet Potato Tacos with Black Beans and Kale Ceviche

Eight years ago: 90 Second English Muffin

Nine years ago: Chocolate Peanut Butter 7-Layer Bars

Ten years ago: Halloween Oreo Cupcakes

DEVILED EGG EYEBALLS

Print

Yield: 2 dozen Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs, hard boiled and peeled
• 2 ripe avocados, pitted and peeled
• 1 lime, juiced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground cayenne, plus more for garnish
• Hot sauce
• 24 black olive slices

Directions

1. Remove yolks and place in a medium bowl. Add avocado and mash/blend with the egg yolks. Mix in lime juice, salt, pepper, and cayenne.
2. Scoop heaping spoonfuls into the 24 halved eggs. Drizzle a little hot sauce on top for veins and an olive slice for the eye. Sprinkle with a little cayenne if desired and arrange on a platter. Chill until ready to serve.

Source: Adapted from my Rainbow Guacamole Deviled Eggs and la cocina de leslie.

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

Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!

Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Prize #1 from Dixie Crystals

41 Pieces Silicone Bakeware Set

3 Piece Halloween Silicone Spatula Set

Nordic Ware Haunted Skull Cakelet Pan

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. 

All the Greek flavors come together in this slow cooker chicken gyro bowl served with quinoa and all the fixings. It’s naturally gluten free too.

Jump to recipe

Goof grief 2021 is certainly making it difficult for anyone trying to come up for air after all the emotional eating in 2020. Obviously, we couldn’t actually expect January 1, 2021 to be opposite day, but I certainly didn’t think it could get any worse.

That being said, no judgement if you continue to dive head first into your comfort foods. While I obviously want myself and those around me to be healthy, sometimes health is more than what you see on the outside. Mental health is just as, if not more, important.

But just in case one of your comfort foods is Greek (I know it’s one of mine), here’s a nice big gyro bowl to cozy up with. Maybe you’ll finish your meal with some homemade baklava while you’re at it. Who am I to stop you?

The chicken is cooked in the slow cooker, making this a great weeknight dinner. From there just shred and serve on top of a bed of quinoa and lettuce, garnished with cucumber, tomatoes, olives, feta, pita, and homemade tzatziki sauce. Or leave out the pita for a gluten free option.

Welcome to our #NationalSlowCookerMonth Celebration! 

This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

Five years ago: Slow Cooker Spicy Smoked Sausage Chili

Seven years ago: Greek Yogurt Gnocchi with Spicy Pesto

Nine years ago: Cajun Chicken Alfredo Pizza

Ten   years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER CHICKEN GYRO BOWL

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 8 Hours 8 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1.25 lbs. boneless, skinless chicken breasts
• 1 cup water
• Juice of 1 lemon
• 4 garlic cloves, smashed
• 2 heaping Tbsp plain Greek yogurt
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• Salt, pepper, and lemon pepper, to taste

TZATZIKI SAUCE

• 1/2 large cucumber, peeled, seeded, and finely diced (about 1cup)
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh (or 1 tsp dried) minced dill
• 1 tsp red wine vinegar
• 1 tsp salt

BOWL ASSEMBLY

• 2 cup cooked quinoa
• 2 cup salad greens
• 1 pint cherry tomatoes, quartered
• 1/2 large cucumber, sliced
• 1/2 cup thinly sliced red onions
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives
• 2 pocketless pita breads, quartered (optional, not gluten free)

Directions

1. Spray crock pot with non-stick cooking spray. Place chicken breasts inside.
2. In a large bowl, mix remaining ingredients together pour over chicken. Add more water if necessary to just cover the chicken. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
3. In a small bowl, stir together the tzatziki sauce. Cover and refrigerate until ready to serve.
4. When the chicken is done, drain, and shred or thinly slice chicken.
5. Divide chicken and remaining assembly ingredients evenly between four bowls. Top with tzatziki sauce and serve immediately.

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

This post has been compensated by Marsh Ideas and its advertiser, Prime Fresh Delicatessen. All opinions are mine alone.

Picnic food is all about packing the freshest flavor into an easy, portable form. These Greek chicken skewers are exactly that with the help of Smithfield Prime Fresh Lunch Meat!

It’s the start of picnic and grilling season and I could not be more excited! Especially now that we finally get to use our new giant backyard deck because we bought our house in January and obviously were not too keen to bask in the sun reflected off the snow. But now the patio furniture and grill are ready and waiting.

As the temperatures start to rise, the desire to cook anything inside declines in opposition. Which is where the grill saves the day. But sometimes you want some non-grilled items on your menu, preferably things that are low maintenance to make, and often easily portable, especially if you are headed out to a picnic or cookout at a park or something else’s house.

You know what’s easy to make but still looks great when you serve it? Food on a stick! Just stab your favorite things on a skewer and it’s doubles as an option that requires no plate as well. So I made a Greek version using cucumber, red onion, tomatoes, olives, a feta dressing, and Smithfield Prime Fresh Rotisserie Seasoned Chicken Breast Lunch Meat. It’s a skewer full of fresh ingredients, including the Prime Fresh lunch meat which can be found in the refrigerated packed lunch meat section of your grocery store. Heck these would make for a great packed lunch option as well.

What makes Prime Fresh lunch meat so great? You’ve heard (read?) me talk about it several times already but just to remind you, this is the closest to freshly sliced deli meat you can find without actually going to the deli. It comes in six flavor varieties, is always gluten-free with no MSG, packs at least 10 grams of protein per serving, and comes in resealable zip-top packages to keep it fresh for longer. Want more info? Head to their website at SmithField.com .

One year ago: Spinach Artichoke Potato Salad

Two years ago: Bacon Cheddar Burger with Jalapeno Aioli

Three years ago: Mini Lime Cupcakes with Blueberry Frosting

Five years ago: Strawberry, Rhubarb & Pear Salad

Six years ago: Strawberry Basil Gelato

Seven years ago: Apricot White Chocolate Granola Bites

Eight years ago: Chicken and Veggie Nuggets

EASY GREEK CHICKEN SKEWERS

Makes 16 skewers

Ingredients:

DRESSING

1/2 cup extra virgin olive oil

Juice from 1 lemon

1/4 cup red wine vinegar

4 garlic cloves, minced

2 tsp dried oregano

2 Tbsp crumbled feta

SKEWERS

16 skewers

24 slices (1-1/2 lbs. or 3 pkgs.) Prime Fresh Rotisserie Seasoned Chicken Breast Lunch Meat, cut in half and folded accordion-style

1 red onion, cut into 1-inch wedges

1 large cucumber, cut into 1/4-inch slices and halved

1 cup grape tomatoes

1 cup pitted Kalamata olives

4 oz. crumbled feta

Directions:

1. In a small bowl (or jar with a lid), add dressing ingredients and whisk (or shake) until blended. Set aside or refrigerate until ready to use.
2. On each skewer, alternate ingredients so that each has 3 pieces of chicken, 2 wedges of red onion, 2 tomatoes, 2 cucumber half-moons, and 2 olives.
3. Place on a platter and top with crumbled feta. Refrigerate until ready to serve, and pour the dressing over skewers.

Source: Dressing from my Kofta Platter.

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

When your love of nachos, fries and pizza all combine into one at last. Dig into these supreme pizza fries – crispy waffle fries topped with supreme pizza toppings!

It’s been a long time since I’ve posted an entree recipe (3 months to be exact if you count a salad), but all I can seem to think about these days are desserts and appetizers! I’ve got football on the brain despite needing to sell most of our season home game tickets due to other conflicts. I’ve honestly not been very inspired when it comes to cooking dinner lately and have been making the same things and/or very basic things for awhile. And before the wedding I was trying to make sure I fit into my dress (because I didn’t until a couple days prior) so nothing all that inspiring was being made. But today’s recipe could be dinner if you believe in yourself.

Nachos can count as dinner or an appetizer, so why would it be any different if we put similar toppings on top of fries? Chili cheese fries for example. But what if those toppings were actually more like pizza toppings? Is this too much of a stretch? Cause we ate these for dinner and felt no shame. There were some veggies on top! I cooked waffles fries, piled them up like chips, sprinkled toppings that would normally be seen on a supreme pizza (minus the mushrooms because neither of us like them), and threw them back into the oven to get all melty like nachos. Even served them with a side of pizza sauce for dipping.

While we made a meal out of them, these supreme pizza fries would most definitely be a hit for football viewing or any party requiring an appetizer. And obviously it’s easy enough to change the toppings per your preferences – the possibilities are endless! I think pesto or alfredo would also be great dipping sauces, or ranch if you’re into that. Melted garlic butter anyone? You get the point.

One year ago: Sweet Thai Chile Sauce with Ohio Pork

Two years ago: One-Pot Sausage & Swiss Chard Pasta

Four years ago: Single Serving Cake Batter Popcorn

Five years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Six years ago: Bacon and Broccoli Mac and Cheese

Seven years ago: Peanut Butter Hummus

SUPREME PIZZA FRIES

Serves 4 as a meal, 6-8 as an appetizer

Ingredients:

24 oz. bag frozen waffle fries

1 Tbsp olive oil

1 lb. Italian pork sausage (sweet or spicy), casings removed and crumbled

1 medium yellow onion, chopped

1 green bell pepper, chopped

1 (2.25 oz.) can sliced black olives

2 cups shredded Mozzarella

1/4 cup shredded Parmesan

1/2 cup mini pepperoni

1 tsp Italian or pizza seasoning

2 cup pizza sauce, for serving

Directions:

1. Preheat oven to 425 degrees (or temperature indicated on package).
2. Line a large baking sheet with foil and spread waffles fries in a single layer. Bake for 30 minutes or until light golden brown and crispy. Remove fries from oven and turn on the broiler.
3. While the fries cook, prepare the sausage. In a large skillet heat olive oil over medium. Add onion and cook for 5 minutes. Add sausage and cook until no longer pink. Remove from heat.
4. On the same baking sheet, condense the fries into a double layer and top with sausage mixture, mozzarella, pepper, olives, pepperoni, parmesan, and a sprinkle of seasoning. Place under broiler for a couple minutes until the cheese is melted. Serve immediately with pizza sauce for dipping.

Source: The Spiffy Cookie original

Seven layer dip is a party favorite, but I changed it up a bit with the addition of black bean hummus in this Mexican 7 Layer Hummus Dip!

Everyone loves a good Mexican layered taco dip. It has appeared a a couple parties recently and is subsequently destroyed. So when it was our turn to host a party it was on the list of things to make.

But of course in true form I couldn’t just make the traditional version, instead I made a Mexican version of my Greek hummus layer dip that I love so much with black bean hummus, jalapeno cream cheese, and all the toppings.

Technically if you count the cilantro there’s 8 layers but I consider it more of a garnish so let’s stick with 7, mk?

Today Bob and I are off to New Orleans for our honeymoon! Bob was home a whole 2 days after his free trip to Iceland (which I’m still jealous about) and now we are off again. Of course I feel no pity for him if he is tired because HE WAS JUST IN ICELAND FOR FREE. Did I mention I am jealous?

But we are really excited to get away finally after our wedding 3 weeks ago. We have literally nothing planned other than an excel spread sheet of all the places to go and most importantly things to eat that people have suggested. I haven’t been since I was in my early teens so it will be quite a different experience now!

One year ago: Banana Corn Fritters

Two years ago: Fig, Bacon, & Blue Cheese Pizza

Three years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Four years ago: Nutty Edamame Dip

Five years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Six years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Seven years ago: Almond Berry Overnight Slow Cooker Oatmeal

MEXICAN 7 LAYER HUMMUS DIP

Serves 8-12

Ingredients:

HUMMUS LAYER

1 (15 oz.) can black beans, drained with 1/4 cup of liquid reserved

1/4 cup tahini paste

1/2 lime, juiced

2 Tbsp extra virgin olive oil

1 Tbsp taco seasoning

Salt and pepper, to taste

CREAM CHEESE LAYER

8 oz. jalapeno cream cheese, room temperature (or plain with chopped jalapeno added)

1/2 cup plain Greek yogurt

TOPPINGS

1/2 cup chopped tomatoes

1/2 cup chopped lettuce

1/2 cup chopped avocado

1/4 cup cheddar

1/4 cup slices black olives

2 Tbsp chopped cilantro

Directions:

1. For the hummus: Place black beans, tahini, lime juice, olive oil, and taco seasoning in a food processor. Pulse until blended. Add reserved bean liquid (or 1/4 cup water) and puree until smooth. Season to taste.
2. For the cream cheese layer: In a medium bowl, combine the cream cheese and yogurt and stir until blended.
3. Spread cream cheese evenly into the bottom of a dip bowl. Top with hummus and sprinkle with toppings.
4. Serve with tortilla chips or vegetables.

Source: Adapted from my Greek Hummus Dip.

I am sure you are wondering why I didn’t share this sooner so that you could have had it at your Fourth of July cookouts yesterday or over the weekend. But I didn’t make this until yesterday for the cookout at which I attended and thus am sharing it today. Sometimes food bloggers actually celebrate holidays on the actual day. Shocking I know.

That being said, thankfully summer is still in full swing so there’s still plenty of time to whip up this potato salad! While it has a creamy base, this isn’t your regular everyday potato salad. Granted my dad’s potato salad is my absolute favorite, but I wanted to experiment with something new. I’ve had a hankering for the Greek lemon potatoes I made awhile back and decided that would be a good potato salad flavor to work with.

I decided to create a Greek/Mediterranean-inspired potato salad because it also gave me an excuse to play with some of the flavored olive oil I’ve received from Pomora. In this case I used their lemon flavored extra virgin olive oil. Because lemon juice just wasn’t enough lemon for me, I needed layers! And no this isn’t a sponsored post, I just happen to be obsessed with their olive oil and they happen to send it to me for free with no strings attached.

After roasting the mini tri-colored potatoes (heck yea there’s purple potatoes in there), they were tossed in the Greek yogurt based creamy lemon dressing and then folded in cucumber, red onion, olives, and mint. Easy as that! And yes despite the ethnic inspiration is still was a great side to piles of BBQ in all forms from chicken, brisket, ribs, and pulled pork.

Four years ago: Chocolate Dipped Cinnamon Madeleines

Six years ago: Tropical Ice Pops

CREAMY LEMON MEDITERRANEAN POTATO SALAD

Serves 6

Ingredients:

2 lb. baby potatoes, quartered(I used a medley bag of red, yellow, and purple)

4 Tbsp extra- virgin olive oil, divided

3 Tbsp plain Greek yogurt

2 Tbsp fresh lemon juice

1/4 cup diced cucumber

2 Tbsp diced red onion

2 Tbsp diced Kalamata olives

1 Tbsp freshly minced mint

Coarse salt and freshly ground pepper

Directions:

1. Preheat oven to 400. Line a rimmed baking sheet with foil and lightly coating with nonstick spray.
2. In a large bow, toss the diced potatoes with 2 tablespoons of oil and salt and pepper. Pour onto prepared baking sheet in a single layer. Roast for 30-35 minutes, flipping halfway through, until fork tender.
3. Remove from oven and let cool, 15 minutes.
4. Meanwhile, in a large bowl whisk together the remaining 2 tablespoons oil, yogurt, lemon juice, and salt and pepper. Adjust seasonings to taste.
5. Add roasted potatoes and toss to coat. Fold in cucumber, red onion, olives, and mint. Enjoy warm or refrigerate until ready to serve.

Source: Adapted from Bev Cooks.

Not a mayo fan? These deviled eggs are mayo free, made with hummus instead to create a Greek inspired version of one of the most popular party appetizers.

Weather wise, we were closer to spring in February than we are today, but according to the books today is the first day of spring! So I am unleashing my first recipe for the season. These deviled eggs have a Greek twist by the addition of hummus instead of mayonnaise and are then topped with all kinds of typical items: cucumber, tomato, red onion, olives, and feta. They’d be perfect as an appetizer while the masses patiently wait for Easter brunch/dinner or you know for any day.

One year ago: Weekly Meal Plan: March 21-27

Two years ago: Greek Potato Casserole

Three years ago: Baked Reuben Taquitos with Thousand Island Dipping Sauce

Four years ago: Raw S’mores Cookie Dough Bites

Five years ago: Corned Beef with Blackberry Mustard Glaze

GREEK DEVILED EGGS

Makes 2 dozen

EGGS

12 hard boiled eggs, cooled and shell removed

1/2 cup prepared hummus

1-2 Tbsp extra virgin olive oil

1 tsp Greek seasoning

1/2 tsp salt

TOPPING

1 Tbsp minced cucumber

1 Tbsp minced tomato

1 Tbsp minced red onion

1 Tbsp minced kalamata olive

1 Tbsp crumbled feta

1 tsp minced parsley, for garnish

1 tsp paprika, for garnish

Directions:

1. Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl. Add the hummus, olive oil, seasoning, and salt. Mix with a fork until creamy. Adjust seasonings to taste.
2. Mix toppings together in a small bowl.
3. Spoon or pipe the mixture into the middle of each egg half. Add a dollop of topping and garnish with parsley and paprika. Serve immediately or refrigerate until ready.

Source: The Spiffy Cookie original

At my job, we are encouraged to have a free biometric health screen every year. The very first year I had fantastic levels for all areas – gold star for me. The second year my bad cholesterol went up a littler and my good cholesterol went down a little. Not as awesome, but still within range of happy and healthy. This year the trend continued and my bad cholesterol is literally at the very top of the limit for what is considered to be a good range. And I kind of freaked out a little even though she told me there’s no reason to be overly concerned.

At first I couldn’t think of anything different in my lifestyle/diet (other than Whole30 for the past week). But now that I think of it, I probably have eaten out more in the past year and while I still work out the same amount, I do more strength training lately and less cardio than I used to. So I’ll be going back to being more 50/50 with my workout routine. Meanwhile, I also googled the crap out of what kinds of food help/hurt your cholesterol, most of what I already eat/limit, with exceptions for Whole30 but after 30 days they’re all coming back.

Of course none of this has anything to do with this recipe today. It has spinach in the tortilla, chickpeas and olive oil in the hummus, and whole olives too so that’s good for cholesterol right? Well regardless of that, these Greek pinwheels would probably be a stellar Super Bowl appetizer! Who’s my team? Sometimes I cheer for the Bills from growing up in upstate NY. Sometimes I cheer for the Cowboys because my brother and I were born in Dallas and he’s a huge fan. And former Buckeye Ezekiel Elliott plays for them now so I’m hoping the Cowboys make it.

Two years ago: Hard Root Beer Brownies with Peanut Butter Frosting

Three year ago: Meyer Lemon Curd Cupcakes for Two

Five years ago: Broccoli Quiche

Six years ago: Pizza Dough

GREEK HUMMUS PINWHEELS

Serves 4-6

Ingredients:

4 large spinach tortillas

8 Tbsp hummus

1/2 cup roasted red bell pepper slices, drained

1 small cucumber, thinly sliced

1/4 of a small red onion, thinly sliced

1 cup crumbled feta cheese

1/2 cup chopped Kalamata (or black) olives

Directions:

1. Spread the hummus evenly over the 4 tortillas.
2. Arrange the bell pepper strips and cucumber slices along one side of each tortilla. Top each tortilla evenly with the remaining ingredients. Tightly roll up the tortilla from the end containing the bell pepper and cucumber.
3. Slice the pinwheels into 1 inch thick pieces and secure with toothpicks if desired.

Source: The Spiffy Cookie original

Don’t let the ingredient list fool you, this kofta platter comes together with ease and is packed with flavor. Make it tonight and you won’t regret it.

Jump to recipe

Relaxation is something we all need, yet the form in which each person finds relaxation varies. For many, a day sitting on the couch watching TV/reading a book or being alone with your thoughts is the ideal. I, on the other hand, have been accused of being incapable of relaxing. But I object – I just relax in a different way.

I find relaxation through going to the gym, marking things off my to-do list, spending time with friends, experiencing new things, traveling, and cooking a delicious meal. Might sound crazy but hear me out: working out makes me feel good and gives me energy, getting things done lessens my stress level, spending time with friends and experiencing new things brings me happiness, and food is pretty much what I think about 24/7.

Granted, that is not to say that I do not also find relaxation through being a couch potato but if there are things on my to-do list or a fun activity to partake in, more often I will choose between the latter two options. There is just not enough time for me to do, see, and eat everything I want to in this world!

Which brings me to another accusation of which I get accused – not cooking the same thing twice. Some of that stems from the fact that none of you would be sitting there reading this if I posted the same stir fry and spaghetti that I used to make back in my undergrad years, pre-blogging. But it is also because there are too many things that I want to make and eat! This just means that if I make something more than once, it was really good. This kofta platter? Yea, it’s one of those.

I swear, I am not trying to scare you away. I say that because today’s recipe ingredient list is even more daunting than the chicken satay I shared last week and tried to convince you that it really wasn’t as bad as it looked. But seriously, it’s not as bad as it looks! And neither is this recipe.

The kofta, feta-yogurt spread, salad, and salad dressing ingredients are all thrown together at once. Then all you have left is to cook the rice and the kofta. Doesn’t sound so bad, right? Once you get through measuring everything it’s smooth sailing ending in a paradise for your taste buds.

One year ago: Slow Cooker Shredded BBQ Brisket

Two years ago: Spiced Pear Smoothie

Four years ago: Breakfast Burrito

KOFTA PLATTER

Print

Yield: 8 servings Prep Time: 50 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KOFTA

• 2 lb. ground lamb or beef*
• 1/2 medium onion, minced
• 1/2 cup chopped parsley
• 1/2 cup chopped fresh cilantro
• 4 Tbsp chopped fresh mint leaves, divided
• 4 tsp paprika
• 2 tsp cumin
• 2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 8 wood skewers (soaked 30 minutes)
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 2 tsp chili flakes

FETA-YOGURT SPREAD

• 1/2 cup plain Greek Yogurt (I used 0% Chobani)
• 1/4 cup Feta Cheese, crumbled
• 1/2 lemon, juiced
• 1 Tbsp olive oil
• 1 tsp dried oregano

GREEK SALAD

• 1 romaine heart, chopped
• 1 tomato, diced
• 1/2 cucumber, seeded and diced
• 1/4 red onion, thinly sliced
• 1/4 black or Kalamata olives, sliced
• 3 oz. crumbled feta

GREEK SALAD DRESSING

• 1/4 cup extra virgin olive oil
• Juice from 1/2 lemon
• 2 Tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano

RICE

• 2 Tbsp unsalted butter
• 1 tsp turmeric
• 1/4 tsp ground cumin
• 1/8 tsp cinnamon
• 1/2 Tbsp minced garlic
• 2 cups uncooked jasmine rice
• 3 cups chicken broth
• 1 whole bay leaf

Directions

1. Mix together the meat through cayenne pepper (using only 2 tablespoons of the mint) in a large mixing bowl, cover and leave for an hour (or longer in the fridge) to allow the flavors to blend.
2. When ready to cook, first prepare the feta-yogurt spread and salad. In a small bowl, stir together the spread ingredients; set aside. In a large bowl, toss together the salad ingredients. In another small bowl (or jar with a lid), add dressing ingredients and whisk (or shake) until blended. Pour over salad and toss to coat; set aside.
3. For the rice, heat the butter, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat. Stir and heat until the butter has melted.
4. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices.
5. Add chicken broth and bay leaf, cover, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer, covered, for 20 minutes. Turn the heat off and let it rest an additional 10 minutes, covered.
6. While the rice cooks, divide the kofta mixture into eighths and shape into cylinders or sausage shapes. Skewer while squeezing it to mold it the skewer.
7. Heat olive oil in a large non-stick pan on medium-high heat. Add the skewers and cook until brown on all sides, about 5 minutes per side. Add the pine nuts and let them toast until golden brown. Add garlic, remaining 2 tablespoons mint, and chili flakes and cook for just a few seconds. Remove from heat.
8. Serve kofta over rice topped with sauce and with a side of salad (and hot pitas if desired).

Notes

*I have also made this with ground chicken.

Source: Adapted from Lady and Pups, About Food, A Day in the Life on the Farm, and Budget Bytes.

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