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.

Change up traditional corn succotash for the fall with the addition of butternut squash seasoned with garlic, thyme, and Dijon mustard vinaigrette.

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We may be two days away from November but we are still hitting the 80s and high 70s here in central Ohio. As such, I still haven’t fully embraced the usual fall comfort foods. I went head first into Halloween for sure, but my seasonal maturation stopped there. I could happily stay here for a long time.

But it’s Holiday Side Dish week so I am forcing myself to make content for the next holiday on the list. Many people may have a set list of traditional recipes that they must make every year. I am not that person. I like to play and experiment with my holiday recipes just as much as I do the rest of the year. So if you also fall into that category, or there’s a dish you just don’t like and want an alternative, we are here for you.

Since I enjoy a good theme, the Thanksgiving menu I pulled inspiration from this year is Southern BBQ because the year we got a smoked turkey breast for Thanksgiving was my absolute favorite. I started you off with smoked macaroni and cheese, sharing a harvest butternut squash edamame corn succotash today, and will end with chipotle cornbread on Friday. But leave room for dessert such as a ritz pie or easy apple dumplings.

This recipe is one I have been dreaming about ever since I first tried it in 2015. I was attending a catered event with the Ohio Poultry Association and this was one of the many recipes they shared with us – the same event where I got the recipes for bacon wrapped turkey breast and chocolate deviled eggs!

What struck me about this recipe is that while traditionally succotash is primarily corn (the name was derived from a word that roughly translates to “broken corn kernels”), this recipe is mostly butternut squash. Corn is still present along with edamame as an alternative to Lima beans, but since corn season is at its end I appreciate the use of butternut squash for fall. Add a little red onion, garlic, thyme, and a quick mustard vinaigrette and you have a tasty harvest succotash.

Harvest Succotash Ingredients.

• Butternut squash
• Red onion
• Corn
• Edamame
• Dijon mustard
• White wine vinegar
• Garlic
• Fresh thyme
• Salt and pepper

• Quick and Easy Green Bean Skillet by Hezzi-D’s Recipe Box
• Creamy Broccoli Salad byA Kitchen Hoor’s Adventures
• Cider Glazed Carrots by Jolene’s Recipe Journal
• Slow Cooker Cheesy Green Bean Casserole by Blogghetti
• Molasses Cornbread by Shockingly Delicious
• Honey Garlic Sweet Potatoes by Karen’s Kitchen Stories
• Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
• Pork Tenderlion Steak In Goan Masala – Keto by Sneha’s Recipe

HARVEST SUCCOTASH

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

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (2-3lb.) butternut squash, peeled, seeded, and cubed
• 2 Tbsp olive oil
• 1/2 medium red onion peeled and chopped
• 2 cloves of garlic, crushed
• 2 large sprigs of fresh thyme
• 1 cup of whole kernel corn
• 6 oz. of shelled edamame
• 1-1/2 Tbsp white wine vinegar
• 1 Tbsp Dijon mustard
• Salt and pepper

Directions

1. Preheat oven to 425 degrees. In a large bowl, toss squash with 1/2 tablespoon olive oil and salt and pepper to taste. Transfer to a large rimmed baking sheet and roast in oven for 15 minutes, stirring once half way through.
2. Meanwhile in the same bowl, toss red onion with 1/2 tablespoon olive oil. After 15 minutes of roasting, add to squash and roast an additional 15-20 minutes stirring once half way through (or until squash is tender).
3. Meanwhile in a medium sauce pan over medium heat, add remaining tablespoon of olive oil. Add garlic, thyme and 1/4 teaspoon of salt and cook until fragrant, about 30 seconds to 1 minutes. Add corn and edamame and cook another 4-5 minutes. Remove from heat.
4. In a small bowl whisk together vinegar and mustard; set aside.
5. When the butternut squash and red onion are done roasting, add corn and edamame mixture to the pan. Drizzle with mustard vinaigrette, stir to coat, then roast a final 5 minutes. Remove thyme stem, season to taste with salt and pepper, and serve immediately.

Source: Adapted from a recipe that Sidecar Global Catering (now A Catered Event) shared in 2015 at an Ohio Poultry Association event.

Vibrant pink colored beet pasta salad is coated with fresh arugula-basil pesto and tossed with roasted beets and red onion, more fresh basil, toasted walnuts, and creamy goat cheese.

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Ever since I made beet potato salad this beet pasta salad has been on my recipe idea list. But the idea of adding pesto into the mix didn’t come along until I made beet gnocchi served with an arugula-basil pesto sauce which blew my mind.

As for the remaining accompanying ingredients I knew goat cheese and walnuts had to be involved after making my beet & goat cheese pizza. Basically what I am trying to say is this beet pasta salad recipe was a long time in the making.

Beet Pasta Salad Ingredients:

• beets
• olive oil
• balsamic vinegar
• red onion
• preferred pasta shape
• basil pesto
• walnuts
• fresh basil
• goat cheese

Initially I was worried the mixture of green basil pesto and deep pink beets would results in a brown color, but I was pleasantly surprised with the final color of this beet pasta salad – It’s oh so pretty! I whipped this up for our end-of-summer neighborhood potluck and was not disappointed.

Don’t like walnuts? Want more goat cheese? You could easily increase or decrease, or completely remove any ingredients to your preferences. That’s kind of the glorious thing about pasta salads, they can be whatever you want them to be.

BEET PASTA SALAD

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Yield: 16 servings Prep Time: 1 Hour 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 beets, peeled and diced
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1/2 cup diced red onion
• 16 oz. uncooked preferred pasta shape
• 1 cup arugula basil pesto*
• 1/2 cup chopped walnuts, toasted
• 1/4 cup fresh basil, chopped
• 4 oz. goat cheese, crumbled

Directions

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil. Place beets and red onion on the sheet, drizzle with olive oil and balsamic vinegar, and spread into an even layer.
3. Roast in the oven for 45-60 minutes or until beets are fork-tender. Remove from the oven and allow to cool 10-15 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Drain and set aside to cool slightly.
5. In a large bowl, add the cooked pasta, beets, red onion, pesto, walnuts, and basil. Toss until evenly coated. Gently fold in the goat cheese until distributed.
6. Cover and store in the refrigerator for one hour, or until ready to to serve.

Notes

*Can substitute with regular basil pesto.

Source: Adapted from Whitney Bond.

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Free up some oven space and make this crispy skillet stuffing on the stove top. Perfect for anyone who loves the crispy edges of baked stuffing.

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Several years ago my friend Haley introduced me to this crispy stuffing. I know what you’re thinking, stuffing isn’t supposed to be crispy! I too had the same initial reaction but it grew on me the more I ate it and inevitably asked the the recipe.

If you are already an edge piece stuffing person, you really should give this a chance. Especially since it is packed with flavorful sausage, garlic, onion, apple, cranberries, and pine nuts. But if you still are not convinced, you can toss them in a splash of broth.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Monday Holiday Side Dish Recipes:

• Baked Pineapple Casserole from Hezzi-D’s Books and Cooks
• Brown Butter Pumpkin Sage Pongal from Magical Ingredients
• Cauliflower Gratin from Palatable Pastime
• Cheesy Corn Casserole with Sage from Karen’s Kitchen Stories
• Easy Instant Pot Buttered Potatoes with Garlic and Parsley from Blogghetti
• Healthy Sweet Potato Casserole from Kathryn’s Kitchen Blog
• Instant Pot Sweet Potato Mash from An Affair from the Heart
• Loaded Sweet Potatoes au Gratin from A Kitchen Hoor’s Adventures
• Mushroom Gratin from Cheese Curd In Paradise
• Pecan Rice from A Day in the Life on the Far
• Smoked Mac and Cheese Casserole from Our Good Life
• Sweet Onion Pudding from A Little Fish in the Kitchen
• Sweet Potato Casserole from Hostess At Heart
• Tomato Parmesan Soup from Art of Natural Living
• Wild Rice and Cider Cranberry Pilaf from Sweet Beginnings

CRISPY SKILLET STUFFING

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Yield: 8 servings Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb. Italian sausage (sweet or spicy)
• 5 garlic cloves, minced
• 1/2 cup pine nuts
• 1 small red onion, diced
• 1 small yellow onion, diced
• 2 stalks of celery, diced
• 16 oz. fresh French bread, torn/cut into 1-inch cubes and toasted
• 1 bunch green onion, diced
• 1 green apple, finely chopped
• 6 oz. dried cranberries, chopped
• Herbs, to taste (cilantro, basil, thyme)
• Salt and pepper, to taste

Directions

1. In a large skillet over medium heat, brown the sausage, breaking up into smaller pieces as it cooks until no longer pink, about 5 minutes. Remove to a plate lined with paper towel.
2. Return the skillet with sausage grease over medium-high heat. Add the garlic and pine nuts, cooking until fragrant, about 1 minute. Add the red and yellow onion and cook until tender, about 5 minutes. Remove from heat.
3. Add the sausage back to the pan along with the rest of the remaining ingredients. Toss to evenly distribute. Adjust seasonings to taste. Serve immediately or transfer to a serving dish.

Source: Haley, friend of The Spiffy Cookie.

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This homemade version of the famous Double Nickel salad consists of mixed green, crunchy bacon, crumbly blue cheese, fresh tomatoes, tangy red onion, and a sweet mustard dressing.

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To be completely honest, my first experience with this salad was at the cafeteria in the hospital where I work. And then I discovered it at one of my favorite local restaurants, Rusty Bucket. I’m still not entirely sure where the name comes from but it’s definitely one of my favorite salads.

What’s not to love about a salad that involves blue cheese and bacon? A bed of mixed greens is tossed with cherry tomatoes, red onion, crumbled bacon and blue cheese, then topped with a sweet mustard dressing. It’s sweet and savory, fresh and tangy.

A few other favorite salads:

• Chopped BBQ Ranch Salad with Cheetos
• Chopped Village Salad
• Grilled Chicken Gyro Salad with Pita Croutons
• Italian Wedge Salad with Gorgonzola Dressing

DOUBLE NICKEL SALAD

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Yield: 2-4 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/3 cup white sugar
• 2 tsp mustard powder
• 1 tsp kosher salt
• 1 pinch red pepper flakes
• 1 pinch ground black pepper
• 1 Tbsp + 1 tsp white vinegar
• 2 Tbsp + 2 tsp water
• 1 tsp pureed garlic
• 2/3 cup canola oil

SALAD

• 10 oz. mixed salad greens, chopped
• 4 slices bacon, cooked and crumbled
• 1 pint cherry tomatoes, chopped
• 4 oz. blue cheese crumbles
• 1/4 cup thinly sliced red onion

Directions

1. In a blender, food processor, or a jar with a lid, combine the dressing ingredients. Blend or shake to form an emulsion. Set aside.
2. In a large bowl, toss together the salad ingredients.
3. Divide into four bowls (or two if the main dish), drizzle with dressing. Serve immediately.

Source: Inspired by Rusty Bucket and dressing from All Recipes.

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This Italian Wedge Salad had the same presentation you love with tomato, red onion, pancetta, and a homemade gorgonzola dressing.

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I don’t know what it is about a wedge salad, but I find it so satisfying. Maybe it’s because I find it easier to eat, because you can stab a whole stack of lettuce instead of trying to spear single leaves one at a time, or maybe it’s just the flavorful fresh toppings. Either way I find myself ordering it a lot, especially lately with the hotter temperature we’ve been experiencing.

When I hosted a full-blown Italian coursed dinner recently (twice cause I’m nuts), the Insalata course was this Italian inspired wedge salad. I originally considered using Romaine lettuce but you can’t get the same solid wedge effect as you can with iceburg. Instead I used pancetta in place of bacon and gorgonzola for blue cheese. The end result was the perfect salad after a heavy Secondo meat course.

ITALIAN WEDGE SALAD WITH GORGONZOLA DRESSING

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 10 10

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1 tsp Worcestershire sauce
• 1 tsp sugar
• 1/2 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt, or to taste
• 4 oz. gorgonzola, finely crumbled

SALAD

• 1/4 lb. pancetta
• 1/2 large head of iceberg lettuce
• 1 cup cherry tomatoes, quartered
• 1/4 cup sliced red onion
• 1/2 cup crumbled gorgonzola

Directions

1. In a large bowl, whisk together all ingredients except the gorgonzola.
2. Stir in the crumbled gorgonzola. Cover and refrigerate before serving. Up to 8 hours or overnight is best.
3. Season to taste with salt and ground black pepper if necessary before serving.
4. Place a medium sauté pan over medium heat. Add pancetta and cook until crispy. Remove from pan and drain on paper towels.
5. Place lettuce wedges on salad plates.  Pour blue cheese dressing over wedges and sprinkle with crispy pancetta, tomatoes, red onion, and crumbled blue cheese. Serve immediately.

Source: Dressing adapted slightly from The Spruce Eats, salad adapted from A Family Feast.

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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.

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This edamame guacamole tastes very similar to guacamole with all the same seasonings and mix-ins, but without using avocados. Plus the added bonus that it’s healthier for you.

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I love avocados. When I was in Belize I thought I would be able to get some local avocados. However, not only were they out of season (we went at the end of rainy season) but they are not as easy to acquire as they are in the US even when they are in season.

On top of that I recently learned they are an unsustainable fruit.

Unfortunately these deliciously creamy avocados have an enormous carbon footprint, require 320 litres of water each to grow and are often unaffordable for people indigenous to the areas in which they are grown. Additionally, these communities are running into additional problems including deforestation, loss of biodiversity, and water shortages – which means that they don’t even have enough water for hygiene.

While there really isn’t a great substitute for fresh sliced avocados or their derivatives commonly used in gluten-free and vegan baking (avocado oil and avocado butter), some restaurants are starting to offer alternatives to an avocado-based guacamole. It’s not substitute, but if seasoned right it could be an acceptable alternative given the circumstances.

So I decided to try it out for myself. All I really did was add guacamole seasoning, cilantro, tomato, red onion, and jalapeno to my edamame dip recipe. Then I brought it to a potluck to test it on others. The general consensus (and nearly empty bowl) was that it tasted pretty damn good. Not quite the same flavor or texture but still enjoyed by all. There was even an avocado-based guacamole on the side to compare!

One year ago: Buckeye Macaron Cake

Three years ago: Purple Sweet Potato Pie

Four years ago: Daytrip to Athens, Ohio

Five years ago: Salted Caramel Apple Cider Bliss

Six years ago: Peanut Butter Turtle Cookie Cups

Seven years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Eight years ago: Pumpkin Baklava Bars

Nine years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Ten years ago: Gluten-Free Cake Batter Pancakes

EDAMAME GUACAMOLE (NO AVOCADO)

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Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups frozen, shelled edamame
• 2 garlic cloves
• 1/4 cup packed fresh cilantro leaves
• 2 Tbsp plain Greek yogurt
• 1/4 cup water
• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh lime juice
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped tomato
• 1/4 cup chopped red onion
• 1/2 jalapeno pepper, seeded (optional)

Directions

1. In a small saucepan add the edamame. Cover with 2-inches of water. Bring to a boil and cook for 2 minutes or until tender. Drain and set aside to cool.
2. Once cooled, place 3/4 of the edamame, garlic, cilantro, and yogurt in a food processor. Pulse 10 times or until coarsely ground. Add water, oil, lime juice, garlic powder, onion powder, cumin, cayenne, and salt and pepper. Process until smooth. Add reserved edamame and pulse until just combined.
3. Transfer to a bowl, fold in the tomato, red onion, and jalapeno. Serve with chips, crackers or veggies.

Source: Adapted from Nutty Edamame Dip and Guacamole Seasoning.

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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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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.

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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

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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.

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