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

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

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

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

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

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

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

HAWAIIAM SPAM PIZZA

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

Nutrition facts: 200 calories 20 grams fat

Ingredients

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

Directions

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

Notes

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

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

When we moved a whole whopping mile away, the things I was most sad to leave behind were the location (right on the bike trail) and our vegetable/herb garden. But since I no longer work at Ohio State biking to work is not as easy to do and we inherited all kinds of great things in our new garden! There are blueberry bushes, raspberry bushes, asparagus, kale, mint, oregano, dill, and possibly squash (still remains to be determined). Despite the packed yard, it was easy to add in a few of our favorites into the mix such as a variety of tomatoes, peppers, sage, and most importantly basil! I eat so much basil those poor little plants never have a chance to grow very tall. Better than being neglected and flowering all over the place I suppose. But before I get into basil more I have to tell you about a new edible plant I recently learned about.

Last weekend at the Worthington Farmers’ Market, my friend Courtney bought purslane when a farmer told her it was a native plant around here that grows really well (especially as ground cover) and is in great in all kinds of dishes. Cool right? Well not a week goes by and I notice our vegetable garden has suddenly been overgrown by weeds, but upon closer examination I realized it looked a lot like the purslane she bought. So I googled all the things and even texted her for a second opinion (heads up there’s something called spurge that looks similar that you should NOT eat) and sure enough it’s purslane. While I was at first excited about this surprise resident, the more I read the more I want to rip it all out (of course while trying to save some in a pot). It grows so well that it’s damn near impossible to get rid of because they seed like crazy and can grow back from just stems. It sounds worse than mint! Now I am getting ready to buy tarps to cover the ground after removing it to the best of my abilities so that it doesn’t choke out all our other plants. Problem is that it’s also growing in the grass surrounding the garden too so I am worried I have lost before I’ve even begun. And yes it resides in the same plot as the basil, so now we are full circle.

The biggest reason I use basil so much is making homemade pesto. There’s no store bought pesto that I’ve found that can compare to the freshness of homemade. I will cut down every last bit at the end of the season and even freeze some so that I can enjoy it even longer than the seasons in Ohio allow. With a constant supply of pesto I have experimented with putting pesto on many things and I find it’s just like balsamic glaze in that it makes everything better to which it is added. So when I ordered a pesto chicken salad sandwich at a local establishment I knew I had to make my own at home. Even Bob who isn’t normally excited by chicken salad loved my version – presto pesto! I also added some prosciutto, arugula, and provolone while I was at it because it’s my sandwich and I’ll do what I want ;-)!

Three years ago: Taco Hummus

Four years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Five years ago: Homemade Whole Wheat Bread Bowls

Six years ago: S’mores Puppy Chow

Eight years ago: Banana Foster Cream Pie

PESTO CHICKEN SALAD

Serves 4

Ingredients:

2 cups shredded chicken (I used a Rotisserie chicken)

1/2 cup mayonnaise (or plain Greek yogurt)

2 Tbsp basil pesto

2 Tbsp finely chopped fresh parsley

1 Tbsp Dijon mustard

2 tsp lemon juice

Salt and pepper, to taste

4 croissants, sliced

4 slices of prosciutto (optional)

4 slices of provolone (optional)

Arugula (optional)

Directions:

1. In a large bowl, add all ingredients. Mix gently until combined. Refrigerate at least as hour.
2. Serve on a sliced croissant with arugula, prosciutto, and provolone cheese if desired.

Source: Inspired by Kolache Republic and adapted from The Food Network.

This pasta dish is so versatile it will be a hit no matter what the occasion. Be the talk of the table at any pot luck or sit down holiday meal with this baked penne with homemade bolognese sauce.

It’s finally looking like fall is here to stay, at least temperature wise. We had one last burst of heat last week here in Ohio but then a storm front came through and put that to an end. While I do love summer, I enjoy seasons and am ready for fall! I’ve been craving soups and comfort foods and the weather is finally conducive to such things. And soon enough we will be having friends and family over for the holidays, whether that be for a pot luck or a formal sit down meal. Either way it’s time to plan a meal that will be the talk of the table.

Did you know that one of the largest consumption periods of the year for pasta and wine is the fall and holidays? Honestly I’m surprised it isn’t a steady high year round as the possibilities are endless no matter what the occasion. As an example, the recipe today combines authentic Italian Barilla pasta with crowd pleasing Clos du Bois wine into one fantastic meal for a pot luck or a sit down dinner. Now that’s what I call bringing together the best of two worlds.

The first thing I did was to make my own bolognese, which was primarily prepared in a slow cooker. But before letting all the flavors marry for several hours, I sauteed the onions with celery and carrots, followed by browning a trio of meats: ground beef, Italian sausage, and pancetta. Last but not least, before adding everything to the slow cooker I added some Clos du Bois Cabernet to scrape up the browned bits of meat stuck to the pan, because those little bits are not to be taken for granted!

Once the sauce is complete, it is mixed with great tasting Barilla penne, which is then layered in a baking dish with a trio of cheeses: fresh mozzarella, sharp provolone, and parmesan (notice the trend of threes in this recipe?). All that’s left is to bake to bubbly, golden perfection. Seal the deal by serving it with your favorite vegetable side, garlic bread, and a nice glass of fruit forward, medium oak Clos du Bois Cabernet.

Are you already dreaming of this dish appearing on your holiday dinner table? Heck I want it on my every day dinner table, in addition to a fall pot luck or holiday sit down meal. But if you need something a little easier for every-day meals, try Scooter’s Baked Spaghetti.

What are your favorite fall or holiday pasta dishes? Need more Barilla pasta recipe inspiration? Check out their website, Twitter @BarillaUS, or Pinterest. Also be sure to check out the great selection of Clos du Bois wine for an elegant wine at an unbelievable value to pair with any holiday entertaining plans.

One year ago: White Chocolate Peanut Butter Mousse

Two years ago: White Chocolate Reese’s Pumpkin Blondies

Three years ago: Sunny Anderson’s Spicy Macaroni and Cheese

Four years ago: Chicken in Basil Cream Sauce

Five years ago: Oatmeal Cookie Pancakes

BAKED PENNE WITH SLOW COOKER BOLOGNESE

Serves 8

Ingredients:

SAUCE

2 Tbsp olive oil

1 large yellow onion, finely diced

2 stalks celery, finely diced

2 medium carrots, finely diced

3 Tbsp minced garlic

1 (6 oz.) can tomato paste

1 lb. ground beef, crumbled

1 lb. Italian sausage, casing removed and crumbled

4 oz. thinly sliced pancetta, finely diced

1/2 cup Clos du Bois Cabernet Sauvignon

2 (28 oz.) cans peeled whole tomatoes, crushed

1-14 ounce can diced tomatoes, drained

2 Parmesan rinds

2 bay leaves

1/4 cup parsley, roughly chopped (plus more for serving)

1 Tbsp Italian seasoning

1 pinch red pepper flakes

Salt and pepper, to taste

1/2 cup heavy cream

PASTA

1 lb. Barilla Penne Pasta

1-1/2 cups shredded Parmesan

1 cup shredded sharp provolone

8 oz. fresh Mozzarella, sliced

Directions:

1. In a large skillet medium-high heat, heat the oil. Add onion, celery, and carrots. Sauté until soft and onions are translucent, 8-10 minutes. Add the garlic and tomato paste and let cook for 30 seconds. Add beef, sausage, and pancetta, and sauté until browned, about 15 minutes. Add wine and scrape up the browned bits.
2. Add the meat mixture to a slow cooker along with the peeled tomatoes, diced tomatoes, Parmesan rinds, bay leaves, parsley, Italian seasoning, red pepper flakes, and salt and pepper to taste. Stir, cover, and cook on low for 6-8 hours.
3. Remove the bay leaves and Parmesan rinds, add heavy cream, adjust salt and pepper to taste, and turn down to the warm setting while you prepare the pasta.
4. Preheat oven to 450 degrees. Grease a 9×13-inch baking dish with nonstick spray and set aside.
5. In a large pot of boiling water, cook the penne until al dente. Turn off heat, drain, and return to the pot. Add 4 cups of the bolognese* and 1/2 cup of the Parmesan.
6. In the prepared baking dish, spread half of the pasta followed by half of the provolone, mozzarella, and Parmesan. Repeat layers and bake uncovered for 15 minutes, or until browned and bubbly.

*You will have leftover sauce but I promise it won’t go unwanted.

Source: Inspired by a dish I had at Lola & Giuseppe’s Trattoria. Adapted from Bon Appetit, and Little Spice Jar.

With the coming of heat waves and high electricity bills keeping it out of my 3rd floor apartment, recipes that require short cook times become more and more appealing. This recipes happens to be the fastest way to cook pizza ever. The prep time for making the dough and toppings is not short, but the actual cooking of the pizza is a whopping 2.5 minutes. Since you’ll end up with an extra ball of dough, throw easier toppings onto it and you will have a second pizza in under 5 minutes!

One year ago: Gnocchi with Roasted Red Pepper Cream Sauce

Two years ago: Nutella Mousse

CAST IRON SKILLET BRUSSELS SPROUTS BACON PIZZA

Serves 3-4

Ingredients:

By a show of hands, how many of you have ever had Imo’s pizza? Okay, how many more of you have at least heard of Imo’s pizza? Anyone who did not raise their hand will not understand the craze that this pizza creates, but should still dive in and create this pizza at home. Especially if you don’t have the time to drive to St. Louis. Because today I give to you, homemade Imo’s Pizza.

So what makes this pizza so special, other than it’s geographical exclusivity? Well for starters it has a supremely thin crust, that is crispy yet a little floppy all at the same time. This crust is covered by a moderately thin layer of freshly made pizza sauce, then topped off by Imo’s very own brand of shredded cheese known as Provel – a mixture of white cheddar, Swiss and provolone, with a hint of hickory smoke flavor.

One benefit to living 4.5 hours from St. Louis, is that the grocery stores here happen to carry this fantastical cheese blend. But luckily for everyone else it is easy to fix up a homemade version of it. Granted it won’t be processed all together, but the flavors are all there and that’s what counts. So no matter where you are in the world, you too can experience Imo’s pizza!

For me, the cheese is the selling point. It gets so bubbly and the white cheddar brings such great flavor to otherwise traditional pizza toppings. And it just so happens to be one of my favorite kinds of cheese, and am amazed that I have not topped off any of my pizzas with it before (prepare yourself for more of it to come). Of course, don’t forget to slice it up into Imo-style small square slices, and prepare to fight over your favorite pieces. Are you a middle-crust or an edge-crust person?

One year ago: Avocado Fries

HOMEMADE IMO’S PIZZA

Makes 2-12″ pizzas

Ingredients:

CHEESE

2 cups Imo’s Provel cheese

OR

1 cup white cheddar cheese, shredded

1/2 cup Swiss cheese, shredded

1/2 cup provolone cheese, shredded

1 tsp liquid hickory liquid smoke

SAUCE

16 oz. whole tomatoes (diced into fine pieces)

6 oz. tomato paste

1-1/2 Tbsp sugar

1 tsp crushed dried basil

1/2 tsp salt

1/4 tsp dried thyme

CRUST

2 cups + 2 Tbsp all-purpose flour

1/2 tsp salt

1 tsp baking powder

2 tsp olive oil

2 tsp dark corn syrup

1/2 cup + 2 Tbsp water

TOPPINGS

2 tsp dried oregano

2 tsp dried basil

1 tsp dried thyme

Favorite pizza toppings

Directions:

1. Preheat oven to 450 degrees, with pizza stone* located on the bottom third of the oven.
2. For the sauce: Combine all ingredients in a large bowl and set aside.
3. For the cheese: If you can’t find Provel in your local market, it can be easily created. Toss cheeses in a large bowl with the liquid smoke until cheeses and smoke flavoring are completely incorporated.
4. For the crust: In a large bowl, sift together the flour salt and baking powder. Add the olive oil, dark corn syrup and water and mix until thoroughly combined. The dough will be stiff. Divide the dough in half, shape into two round balls and roll out thin into two 12″ crusts. Move the crusts to a pizza peel lightly sprinkled with cornmeal.
5. Top both crusts with half of the pizza sauce (save the rest for another time), and then divide the cheese between the two. Add your favorite toppings, and sprinkle the seasonings on top.
6. Transfer one pizza onto the preheated pizza stone* and bake for 10-12 minutes, or until the underside of the crust is golden brown, and the cheese is golden. You want the crust to be crispy but not too overdone or else it will start to become chewy. Repeat with the second pizza. Allow to settle before slicing into squares, as traditionally done at Imo’s Pizza.

*If you do not own a pizza stone, cook pizza on a thin baking sheet placed on the bottom rack of the oven.

Source: Adapted slightly from Food.com

Grilled cheese is the perfect pair with tomato soup. But what cheese are you using? Be bold and try a blend of three!

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Is there ever any doubt that the perfect sandwich to pair with tomato soup is grilled cheese? Surely there is not! Which is why when I made the Creamy Tomato Basil Bisque this sandwich was a necessity.

The only dilemma I ran in to, was deciding on which cheese to use. There are so many delicious options and combinations! Smoked gouda is a frequent pick.

The first time I posted this recipe I went with a three-cheese party including asiago, sharp white cheddar, and fontina. When I updated this post 9 years later I went with provolone, smoked gouda, and smoked sharp cheddar. I’ve also added cream cheese before (obviously not shredded) for the ultimate creamy factor!

What cheeses are on your perfect grilled cheese sandwich?

Post updated 10/20/20, photo above is the original.

GRILLED THREE CHEESE SANDWICH

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Yield: 1 serving Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

2 slices of preferred bread

1 tsp Dijon mustard (optional)

3/4 cup shredded cheese (1/4 cup each of 3 types)

Olive oil or butter

Directions

1. Heat a pan over medium heat.
2. Meanwhile, lightly coat one side each slice of bread with olive oil using a pastry brush (or butter with a knife).
3. If using, spread mustard on the opposite side of one slice of bread. Distribute the cheese evenly over the mustard, and season with fresh black pepper and top with the second piece of bread, oil/butter side out.
4. Place the sandwich in the hot pan and cook for 3-5 minutes, or until browned. Carefully flip over, and cook for another 3-5 minutes.
5. Let cool for a couple minutes, then slice and serve!

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