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

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Reduce your food waste by saving vegetable skins and guts in your freezer and I will show you how to make vegetable broth with scraps!

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I hate food waste. I try very hard to plan meals around what needs to be used up first, freezing anything that can be frozen if needed, and finding new purposes for leftovers. But even when I am the most diligent there are still bits of waste that could be of use still.

I’m talking about all the scraps that arise from peeling and chopping vegetables for various recipes or general eating. Sure it may not seem like much, but we have not purchased our own vegetable broth (or poultry stock) in years because we make our own out of the scraps!

We do have a composter but not all food scraps should be pigeon-holed into one role, at least not at first. Instead, start a new habit to celebrate #NationalStopFoodWasteDay and save those vegetable scraps in a gallon sized zip-top freezer bag until it is stuffed full.

Things that you should save for vegetable broth include: onion, celery, carrot, bell pepper, tomato, squash guts, mushroom stems, garlic skins, and herb stems (parsley, rosemary, thyme). Of course you could also make a specific flavored broth by going heavy on one component, such as a mushroom broth.

However, these should not go into your broth: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, and beets. Basically, no starchy veggies. Save those scraps for the compost pile.

But now, how to make vegetable broth from scraps? When you are ready, all you need are bay leaves, water, and a large stock pot. Once processed, you can can the broth or freeze it until you are ready to use it. And those boiled vegetables? Now you can toss them into the composter!

National Stop Food Waste Day

• 4 ways to use leftover mashed potatoes by Frugal & Fit
• Empanada Nachos by A Day in the Life on the Farm
• Broccoli and Ham Quiche by Blogghetti
• Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
• How To Make Vegetable Broth with Scraps by The Spiffy Cookie
• Buttermilk Bread by Making Miracles
• Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings

Four years ago: Bacon and Vegetable PizzaBacon and Vegetable Pizza

Five years ago: Sourdough Pretzel Bagels

Six years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Seven years ago: Spring Salsa

Nine years ago: Funfetti Month Recipe Round-Up

VEGETABLE BROTH WITH SCRAPS

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Yield: 4 quarts Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 gallon bag of frozen vegetable scraps

• Onion
• Celery
• Carrot
• Bell pepper
• Tomato
• Squash guts
• Mushroom stems
• Garlic skins
• Herb stems (parsley, rosemary, thyme)

2 bay leaves

4 quarts (1 gallon/16 cups) of water

Directions

1. In a gallon sized zip-top freezer bag, save vegetable scraps.
2. Once full, empty into a large stock pot, plus bay leaves and water (or enough to cover).
3. Place over medium-high heat and bring to a boil. Reduce to a simmer and let cook for 1 hour.
4. Strain vegetable scraps and discard (can compost). Pour broth into jars and process for canning (or freeze until ready to use).

Notes

Vegetables NOT to use: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, beets. You can add meat bones to make beef or poultry stock.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love fajitas? Imagine it served with pasta instead of rice or tortillas and you have fajita pasta salad!

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

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I am part of a cookbook club (yes it’s the best thing ever) and we recently discussed what defines a “simple” recipe. According to a poll done by one of the big name food magazines (I forget which,), people consider a recipe with 12 ingredients to be special occasion only. Which led to the question, what do you consider an ingredient? Are spices, seasonings, and cooking oil ingredients? Many would not say that basics are ingredients, but if so this recipe would have 21 and evidently would never be made by anyone.

Furthermore, I have had friends tell me they will only make recipes from my blog if they are 5 ingredients or less. While I have some short ingredient list recipes, often they are semi-homemade, using some pre-made components or boxed mixes. Not to say there is anything wrong with that. None of us have the time to cook everything from scratch, but it’s often cheaper and fresher to make your own.

As for this particular recipe, you can buy pre-made fajita seasoning and chimichurri sauce which would narrow the list to 8: seasoning, sauce, bell peppers (yes there are 4 of them), red onion, pasta, chicken, lime, and olive oil. But it’s so easy to make your own fajita seasoning from spices you already have in your arsenal (you can also make your own taco seasoning).

And if you have a blender or food processor you really should try making your own chimichurri (and pesto) because it comes together in a snap. I’ve tasted pre-made versus fresh and you will not believe how much fresher and flavorful homemade is! You may never go back and I will not apologize for converting you. Heck your taste buds will thank me.

Still not convinced and want a more traditional pasta salad? Try my Easy Italian Pasta Salad, customizable based on your preferences.

Two years ago: Cherry Rosemary Cobbler

Three years ago: Weekly Meal Plan #22

Four years ago: Glazed Lemon Poppy Seed Bread

Five years ago: Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

Six years ago: Birthday Cake S’mores Cookies

Seven years ago: Corn Chowder with Zucchini and Orzo

CHIMICHURRI FAJITA PASTA SALAD

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEASONING

• 2 tsp chili powder
• 1 tsp sugar
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin

CHIMICHURRI SAUCE

• 1/4 cup packed fresh Italian parsley
• 1/4 cup packed fresh cilantro
• 1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)
• 2-1/2 Tbsp red wine vinegar
• 1 garlic clove, peeled
• 1/2 tsp dried crushed red pepper
• 1/4 tsp ground cumin
• 1/4 tsp salt

PASTA SALAD

• 1 each red, orange, yellow and green bell pepper, chopped
• 1 red onion, chopped
• 1 Tbsp olive oil (Pomora al peperoncino again)
• 1 lb. cooked pasta
• 2 cups shredded chicken (I used a Rotisserie chicken)
• 1 lime, juiced

Directions

1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper or foil and lightly coat with nonstick spray, set aside.
2. In a small bowl, stir together chili powder, sugar, salt, paprika, onion powder, garlic powder, and cumin. Set aside
3. For the chimichurri sauce, puree all ingredients in processor. Transfer to a large bowl, cover, and let stand at room temperature.
4. In another large bowl, combine the bell peppers and onion. Add olive oil and toss to coat. Add 1/2 of the seasoning and toss until evenly distributed.
5. Spread evenly on the prepared baking sheet and roast for 10 minutes, rotate, and roast another 10 minutes.
6. While the peppers cook, boil pasta according to package instructions for al dente. Drain.
7. Add chicken to bowl with chimichurri, along with remaining seasoning, and lime juice, and stir to coat. Add in drained pasta and the cooked peppers and onions, and stir until evenly distributed. Cover and refrigerate until ready to serve (optional fresh cilantro garnish).

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

It’s not impossible to make tamales at home, at least not in pie form! This Texas tamale pie is like a Mexican version of pot pie.

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If you are familiar with “impossible” pies you know that they are normally made with Bisquick (I think naming them “impossible” was meant to mean impossibly easy). Sure enough the recipe for this Impossible Texas Tamale Pie that my mom gave to me on a traditional recipe card called for just that.

However, after recently taking a class on how to make actual tamales I couldn’t bring myself to make a tamale pie with Bisquick and instead I used masa flour. The only other thing I changed was the addition of corn and chopped peppers to the filling to beef it up – or would that be “beef it down” since by adding them I technically diluted the ratio of beef in the filling? I digress…

I sadly have no memory of this Impossible Texas Tamale Pie ever being served to me growing up (which likely means I was too damn picky to even try it), so I cannot say that it is nostalgic for me. What I can say however is that it was delicious! And since it serves 6-8 that means the two of us had some delicious leftovers for our packed lunches.

Obviously it would also be great for a family or gathering – are you hosting anything for Cinco de Mayo this weekend? Since it’s already a holiday celebrated more in the US than in Mexico, this Tex-Mex inspired Texas Tamale Pie would be perfect. Or maybe a BBQ Tamale pie is more your style?

As for me, I am actually headed to Italy tomorrow for the honeymoon we originally wanted to plan last year but didn’t have enough time off (or money) so we took a quick trip to New Orleans instead. It also happens to overlap with my 34th birthday ;-).

Authentic Mexican Recipes

• Chicken Tinga Tacos from A Kitchen Hoor’s Adventures
• Hatch Chile Enchiladas from Hezzi-D’s Books and Cooks
• Mango Habanero Salsa from Magical Ingredients
• Mexican Cemita Rolls from Karen’s Kitchen Stories
• Pambazos Sandwiches from Palatable Pastime
• Sopaipillas from That Recipe

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!

IMPOSSIBLE TEXAS TAMALE PIE

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 2 Tbsp olive oil, divided
• 1/2 medium yellow onion, chopped
• 1/2 green bell pepper, chopped
• 1 jalapeno, seeded and diced
• 1 lb. ground beef
• 2 Tbsp taco seasoning
• 1/2 cup corn kernels (frozen/canned/fresh)
• 1/2 cup diced tomatoes (canned/fresh)

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 shredded Monterey Jack cheese
• Sour cream and lettuce for garnish

Directions

1. Preheat oven to 400 degrees. Grease a deep 10-inch pie plate and set aside,
2. In a large skillet over medium-high heat, add one tablespoon of the olive oil. Once hot, add the onion and peppers. Saute until tender, about 5-7 minutes. Remove to a bowl and set aside.
3. In the same skillet add the remaining tablespoon of oil oil and turn down to medium heat. Add the beef and cook, stirring to break up the meat, until browned, about 5-10 minutes. Add the onion mixture back to the pan along with the corn, tomatoes, and taco seasoning. Simmer for 5 minutes, remove from heat, the spread evenly into the prepared pie pan.
4. 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. Pour evenly over filling.
5. Bake for 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese and bake 5 minutes more, or until melted. Allow to cool for 5 minutes before cutting and serving topping with sour cream and lettuce.

Source: My mom via one of her former clients in Texas.

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

Traditional gumbo with chicken, andouille sausage, and okra in a richly seasoned brown broth. Serve over rice for a hearty meal!

Mardi Gras may actually be on March 5, but a group of bloggers and I got together to share some recipes to prepare you for next week! I’ve been meaning to try my hand at homemade gumbo since our honeymoon to New Orleans, so this was just the motivation I needed. Since I dislike seafood I made a chicken and sausage version an threw in some okra for good measure!

The most intimidating part was making the dark brown roux. I’ve made plenty of tan roux in my life just never one this dark, but it is how you will get that rich brown broth color. Totally worth the effort as the flavors were incredible!

The other tricky part was finding the gumbo file. I researched ahead of time for substitutes and turns out adding okra will do the trick flavor-wise (another reason I added it) but I was lucky enough to find some gumbo file after all so I had both (although I did consider making fried okra instead). It did add an extra layer of rich flavor but if you cannot find it, maybe just add more okra ;-).

Check out these other delicious Mardi Gras recipes:

Cajun Chicken Pasta from Jolene’s Recipe Journal

Chicken and Sausage Gumbo from The Spiffy Cookie

Fastelaynsboller from Culinary Adventures with Camilla

King Bundt Cake from The Redhead Baker

King’s Cake Cinnamon Rolls from Kate’s Recipe Box

Mardi Gras Monkey Bread from Hezzi-D’s Books and Cooks

Muffaletta Salad from A Day in the Life on a Farm

Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Shrimp and Grits from Cindy’s Recipes and Writings

Shrimp Creole from Caroline’s Cooking

Shrimp Dirty Rice from Palatable Pastime

Shrimp Etouffee from House of Nash Eats

One year ago: Pistachio Rice Crispy Treats

Two years ago: Coconut Pistachio Larabars

Three years ago: Strawberry M&M® Cheesecake Truffles

Four years ago: Black Bean & Chorizo Soup

Five years ago: Three Cheese Chicken and Artichoke Bake

Seven years ago: Almond Cherry Chip Blondies

Eight years ago: Apple Oatmeal Breakfast Muffins

CHICKEN & SAUSAGE GUMBO

Serves 6-8

Ingredients:

1 lb okra, stems removed and cut into 1/2-inch slices

1/2 cup water

12 oz. andouille sausage, sliced into 1/4-inch rounds

1 bunch celery, diced, leaves and all

1 green bell pepper, diced

1 large yellow onion, diced

1 bunch green onion, finely chopped (save some greens for garnish)

2-3 cloves garlic

1 cup all-purpose flour

2/3 cup vegetable or canola oil

6-8 cups chicken broth

Meat from 1 Rotisserie Chicken, chopped

1 (14 oz.) can diced tomatoes

1 bunch fresh parsley leaves, finely chopped

2 Tbsp Cajun seasoning

1 Tbsp gumbo file (optional)

Cooked rice, for serving

Directions:

1. In a medium saucepan, add the okra and 1/2 cup water. Bring to a boil, reduce to a simmer, cover and simmer for 8 minutes or until tender. Drain and set aside.
2. In a large, heavy bottom stock pot over medium-high heat place the sausage slices in one layer. Brown on both sides (2-3 minutes per side). Remove to a plate.\
3. Return pot containing grease over medium-high heat. Add celery, bell pepper, and onions to the pot, sauteeing until tender, about 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a separate bowl and set aside.
4. Place pot back over medium-low heat. Add flour and oil and cook, whisking constantly for 30 minutes, or until thickened and chocolate colored (be careful not burn).
5. While whisking, slowly pour in 6 cups of the chicken broth. Add sausage, veggies and okra, chicken, tomatoes, parsley, and Cajun seasoning. Bring to a boil over medium heat, reduce to a simmer and cook for 30 minutes. Add more broth if desired and season to taste.
6. Remove from heat and slowly stir in the in the gumbo file. Serve warm over rice and top with reserved green onion.

Source: Adapted from Tastes Better from Scratch.

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

These cast iron root beer baked beans are legit! With bacon mixed in as well and then more bacon on top you might find yourself second guessing that can of beans.

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Would you believe this is the first (successful) batch of homemade baked beans I’ve ever made? I grew up on Bush’s and have never had a problem with it, in fact I quite enjoyed it (and still do, not gonna lie). Therefore, the motivation to make it myself was lacking. That was until I saw a recipe for root beer baked beans.

Obviously baked beans made with root beer was something I had to try, especially since it also involved bacon. I mean come on, do you really need to twist my arm? I also jazzed up the recipe a bit and baked it in a cast iron skillet cause you know, things look cooler when they are baked in cast iron skillets.

And while your at it, serve these with this 3 ingredient slow cooker root beer pulled pork!

Side note: When cutting the onion, please be mindful of your fingertips as I am sure you would prefer them to not be maimed. Not that I know from experience or anything… I cook so frequently how could I ever do such a thing as silly as that? :-\

Best Bean Recipes

• 15 Bean Soup from Devour Dinner
• Bavarian Cassoulet from Palatable Pastime
• Bean and Bacon Soup from Hezzi-D’s Books and Cooks
• Cast Iron Root Beer Baked Beans from The Spiffy Cookie
• Cheesy Tomato and White Bean Dip from Magical Ingredients
• Portuguese Beans from That Recipe
• Quick Samp and Beans from A Kitchen Hoor’s Adventures
• Three Sisters Stew from Art of Natural Living

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!

One year ago: No-Bake Coconut Almond Quinoa Granola Bars

Five years ago: Brownie Fruit Pizza

CAST IRON ROOT BEER BAKED BEANS

Print

Yield: 12-16 servings Prep Time: 10 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 thick bacon slices, divided
• 1 large yellow onion, diced
• 1/2 green bell pepper, diced
• 2 cloves garlic, minced
• 4 (16 oz.) cans pork and beans, drained
• 1 cup root beer (not diet)
• 1/2 cup hickory-smoked barbecue sauce
• 1/4 cup molasses
• 1 tsp dry mustard
• 1 tsp spicy brown mustard
• 1/4 tsp hot sauce

Directions

1. Preheat oven to 400F.
2. Cook bacon in a large cast iron skillet over medium heat until crisp; remove and drain on paper towels. Reserve 2 tablespoons bacon grease in skillet and turn up to high heat. Add onion and pepper to the bacon drippings and sauté for 5 minutes or until tender. Add garlic and cook for 1 minute more. Stir in beans, crumbled bacon, and remaining ingredients. Top with remaining 6 slices of bacon.
3. Place skillet in the oven, uncovered, for 1 hour or until sauce is thickened and bacon is crisp (place under broiler for a minute if necessary).

Source: Adapted from Fake Ginger.

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

Looking for a way to turn your favorite lasagna gluten-free? Thin slices of zucchini are used into of noodles in this rendition.

Welcome to this month’s Secret Recipe Club, featuring a recipe from Curious Cuisiniere. Digging through Sarah and Tim’s recipes you can tell that they like to play with their food using inspiration from their cultural history with recipes such as mango bbq chicken pizza, baked eggs in avocado, and peanut butter ravioli being among the many I bookmarked. But I have been wanting to try making lasagna using strips of zucchini as the noodles and when I saw their recipe I finally went for it. And I was excited to finally use my fancy mandoline. In the end it tasted just like traditional lasagna with thicker, more al dente noodles. Best gluten-free lasagna ever? Quite possibly.

One year ago: Corn-Goat Cheese Omelet

Three years ago: Chocolate Beer Truffles

Four years ago: Goat Cheese Stuffed Tomato-Basil Chicken Burgers

ZUCCHINI LASAGNA

Serves 4-6

Ingredients:

2 8-inch zucchini (about 1.25 lb total)

1 tsp salt

1/2 lb (about 2 links) hot Italian turkey sausage, casings removed

1 medium onion, diced

1 small green pepper, diced

2 lb. tomatoes, diced

1 (6 oz) can tomato paste

1/4 cup water

2 Tbsp red wine

1 bay leaf

1 tsp salt

1/2 tsp paprika

1/2 fennel seeds

1/4 tsp ground black pepper

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp dried thyme

Pinch of cumin

1-3/4 cup shredded part skim mozzarella cheese

Directions:

1. Preheat oven to 350⁰F. Lightly coat an 8xx-inch baking dish with nonstick spray and set aside.
2. Slice zucchini lengthwise into 1/8-inch thick strips (if you do not have a mandoline to slice them that thin lengthwise, slice crosswise into discs). Lay strips on a paper towel and sprinkle salt over both sides. Set aside to sweat for 15-20 minutes.
3. While the zucchini sweats, crumble sausage in a large skillet and cook until browned. Add onion and green pepper and sauté for 3-5 minutes until soft. Stir in remaining ingredients (except cheese) and simmer, uncovered, 5-7 minutes or until sauce is thick and fragrant. Remove from the heat and remove bay leaf.
4. Pat zucchini slices dry. In the prepared baking dish layer 1 cup sauce, 1/3 of the zucchini slices, and 1/2 cup cheese. Repeat the layers two more times, but do not add the final 3/4 cup of cheese yet.
5. Cover with aluminum foil and bake for 30 minutes. Uncover, top with the remaining cheese, and bake for an additional 15-20 minutes, until the cheese is melted and the lasagna is bubbly in the center. Remove from the oven and let stand 5-10 minutes before serving.

Source: Adapted slightly from Curious Cuisiniere.

This comforting black bean soup is pumped up with spicy chorizo and is quick & easy to prepare, making it the perfect weeknight meal for a cold evening.

This month for the Secret Recipe Club I cooked from Nicole’s blog, Hapa-tite. Her cooking passion involves the mixing of different food genres together in order to create one fantastic meal, because as she so well stated “that’s how some of the best dishes (and peo­ple ^_^) are made!”. Which leads me to the first recipe that caught my eye on her blog which was her Soy-Glazed Burgers. I will be adding that to my menu plan very soon. Other potential recipes to appear in my kitchen include Rhubarb Ginger Crumble Bars and Pistachio, Cranberry, and Crystallized Ginger Cookies.

The recipe I first had to try was this fast and easy black bean soup. Since I moved back to Ohio from Tennessee during the coldest temperatures of the year, I’ve been in desperate need of comforting soup to warm me up from the inside. After seeing chorizo in the ingredient list for this soup, it was promptly added to the menu. The flavors from the chorizo blended exceptionally well with the rest of the soup, little to no salt was necessary, and made it heartier than a typical black bean soup. Cooked rice or quinoa could also be added if you need more oomph. In fact I may try just that next time because I am definitely going to make this again.

One year ago: Three Cheese Chicken and Artichoke Bake

Three years ago: Almond Cherry Chip Blondies

Four years ago: Apple Oatmeal Breakfast Muffins

BLACK BEAN & CHORIZO SOUP

Serves 4

Ingre­di­ents:

2 Tbsp olive oil

1/2 lb. chorizo, casing removed

1/2 small red onion, finely chopped

1/2 medium red bell pep­per cored, seeded, and chopped

1/2 medium green bell pep­per cored, seeded, and chopped

1-2 cloves gar­lic, minced

1 Tbsp fresh oregano (or 1 tsp dried)

1/2 tsp ground cumin

1/2 Tbsp light brown sugar

1 Tbsp red wine vine­gar

2 cans black beans, 1 can rinsed and drained

1/2 cup reduced sodium chicken stock, plus more if needed

Salt and pepper, to taste

Crushed red pepper, to taste (optional)

Chopped cilantro, garnish

Corn kernels, garnish

Sour cream or Greek yogurt (I used 4% Chobani)

Directions:

1. Add oil to a large saucepan over medium heat. Add the chorizo, crumble, and cook until browned and no longer pink, stir­ring often. Trans­fer to a plate lined with paper tow­el and set aside.
2. Add the onion to the same pan and cook until it begins to soften, about 5 minutes. Add chopped peppers, garlic, oregano, and cumin. Stir­ to com­bine, then reduce heat to medium-low and cook for 6-8 min­utes, stir­ring occa­sion­ally, until ten­der and fragrant.
3. Trans­fer the mix­ture to a food processor/blender (or leave in pot and use an immersion blender). Add the brown sugar, vine­gar and one can of the beans including the liq­uid. Process until fairly smooth.
4. Return the mix­ture to the pan and add the remain­ing drained black beans, stock, and chorizo. Sea­son with salt, pepper, and crushed red pepper to taste. Cook over medium to medium-low heat for 6-8 min­utes, adding a little more broth if necessary to reach desired consistency.
5. Divide the soup among indi­vid­ual bowls and gar­nish with chopped cilantro, corn, and sour cream if desired.

Source: Adapted slightly from Hapa-tite.

My mini-road trip adventure continues to Ann Arbor, MI to visit my friend Stephanie who since graduating with me from UTHSC has started a post doc here at UM. She’s trying to convince me to get a job here and manged to get her boss involved! Moving to enemy territory may not be the first thing on my list (if you don’t know college football rivalries just ignore me), but what she is working on it really cool and I would not turn down a job if they found one for me. We shall see how serious they truly are.

If you haven’t started up your grill yet this season now is the time to make some homemade steak seasoning and then whip up this steak with peppers and potatoes and enjoy it on your patio because it’s finally nice out for spring/summer.

While the steak cooks on the grill, you saute the bell peppers and onions on the stove. Although next time I want to wrap up the onion, peppers, and seasonings in a foul packet to be cooked on the grill. I found myself running in and out of the house to check on the steak because I am not a grill-master and was unsure how long the steak needed to cook. Thankfully the oven and grill are not terribly far apart haha.

One year ago: Oven-Fried Avocado Tacos with Cilantro Lime Creme

Two years ago: Farfalle with Zucchini and Ricotta

GRILLED STEAK WITH PEPPERS AND POTATOES

Serves 4

Ingredients:

1 lb. small red skinned potatoes, quartered

1-1/2 lb. favorite steak

Salt and pepper or favorite steak seasoning

1 Tbsp extra virgin olive oil

2 large bell peppers, sliced

1/2 onion, sliced thin (I used a red onion)

2 garlic cloves, minced

3 Tbsp tomato paste

3 Tbsp fresh minced parsley

Juice from 1/2 a lemon

Directions:

1. Preheat the grill to medium high heat. Clean grates.
2. Place potatoes in a pot, cover with water, and add salt. Bring to a boil and cook for 8 minutes or until tender. Drain and set aside.
3. Season the steak with salt and pepper and rub with olive oil. Cook on the grill until desired doneness, flipping once. Transfer to a plate and tent with foil to keep warm while it rests.
4. Meanwhile, in a large skillet over medium high heat, cook the peppers, onion, and garlic with a tablespoon of water for 5 minutes, until softened. Stir in the tomato paste and cook for another minute. Add another tablespoon of water to thin out the tomato paste and cook until veggies are tender but still crisp *.
5. Place veggies in a bowl with the potatoes. Stir in the parsley and lemon juice. Season with salt and pepper as needed.
6. Slice the steak into thin strips once it has rested and serve with veggie-potato mix.

* Next time I want to try cooking the veggies on the grill, wrapped in a foil packet.

Source: Adapted slightly from Girl Carnivore.