I don’t think either one of us expected that we’d love this spiralized potato salad so much. Honestly, it’s been so long since I had Green Goddess salad dressing that I only vaguely recalled what it tasted like. And sweet potatoes in a potato salad? That’s not something I had considered before. Well now I’m in love with both the dressing and sweet potatoes and everything else in this wonderful salad. Slightly crunchy, it has a great freshness to it. It’s also amazingly easy to make and is a different winner for picnics or family get-togethers. I like to make a cut down the sides of my potatoes before cutting them into spirals. Otherwise I end up some one really, really long pieces of potato.
If you’re making this spiralized potato salad for an outing, wait until you get to your destination before adding the dressing and garnish.
These spiral sweet potatoes with pecan butter are a twist on a favorite Thanksgiving dish for us. It’s a bit sweet, a lot easy, and very tasty. You can make it ahead of time and cook it on-site (aka my sister-in-law’s house), in the oven or on a grill (which is how I do it). The beauty of cooking sides on the grill at Thanksgiving is that it helps free up the oven, which is so often crammed full. Because the sweet potatoes are cut into thin (but not too thin) spirals, they will cook faster than whole or sliced sweet potatoes, so keep an eye on them. The crunchy sweet topping is absolutely fantastic. If your guests like their sides a bit on the sweet side don’t hesitate to double the topping.
If you would’ve put beets in front of me when I was a kid I would’ve said “Ewwwww” and pushed them away. Now, I find that I really like them, specially when roasted. Or pickled. Or even better, spiralized, roasted, and pickled! The aroma as the beets roast is fantastic. The shallots and rosemary combine with the beets for something really special. They then go into jars with a brine, but not a normal pickling brine. The addition of red onions and tarragon add so much to the beets. Even beet haters will love them! Make sure you wear kitchen gloves when handling the beets, and clean your spiralizer (and cutting board) immediately after using them. I also learned quickly that you want to use beets with a little ‘give’ to them – not too hard. A few that I grabbed were hard to spiralize, and I ended up turning them by hand instead of using the crank. No worries, they still came out fantastic! Lesson learned!
It’s not like you have to have a spiralizer to make pretty salads, but it sure does help. And it’s fast and easy. This spiralized radish salad took only minutes to make. It tastes very much like a slaw, with a great radish crunch and a perfect citrus vinaigrette. This was my first time spiralizing radishes. I was afraid it wasn’t going to work, but they came out perfectly. First, you have to start with big radishes. No wimpy long thin ones. Second, you need to make a shallow cut down each radish. If you don’t you’ll end up with one really long radish spiral that goes on and on and on. Then, just cut off the ends, insert into your spiralizer, and get to turning!
I recently picked up a spiral slicer. Spiralizer, as I call it. You can take pretty much any large vegetable and turn it into something fun to eat. My favorite veggies to spiralize so far are cucumbers and zucchinis. Heck, I didn’t really even like zucchinis until now.
The slicer I bought has 3 different blades, making spiral cuts from angel hair-sized to large ribbon cuts. It’s very easy to use, just cut the ends off the vegetable you’re going to use so it fits into the slicer, insert it into the device, and get to cranking. In just seconds you convert anything into spiral cuts. You can easily convert whatever you are cutting into a single, very, very long strand. I don’t recommend this, although I’ve done it once or twice because it is rather fun. I made a 2 foot long cucumber angel hair the other day. It was cool!
Instead, though, for bite-sized pieces, I first make a cut about 1/2″ – 1″ deep lengthwise into the vegetable. This will ensure that you get great almost-full-moon shaped cuts, perfect for salads like this easy spiral zucchini salad.
This spiral ham on the Char-Broil Big Easy turned out to be one of the easiest heat-and-eat dishes I’ve ever made. I grabbed a pre-cooked ham on sale at the market, removed it from the bag and put it into the lit cooker. That’s it. I didn’t marinade it, glaze it, talk to it, rub it… nothing. The end result was unbelievably tasty. Still moist and tender, with just a bit of (really yummy) char on the edges. I would (and will) make this again and again. It’s perfect for a crowd and of course, doesn’t take up any room in the oven, making it perfect for a family get-together.
Since this was my first time ‘cooking’ a ham on my Big Easy, I did stick my Maverick thermometer into the end (not touching the bone) to make sure the ham got to 145 F. The ham rose another 10 degrees after removing it from the fryer and resting. The ham needed 10 minutes per pound to reach the proper temperature.
I did contemplate glazing the ham the last 10 minutes, but I decided against it. My Big Easy was running around 385-390 F, and the ham was already getting a nice char on it. A glaze (particularly one with brown sugar in it) would definitely turn the ham even blacker, so I skipped it. Turns out I didn’t need it at all. From sandwiches, to omlettes, to quesadillas, this ham was great!
Anything on a stick is fun to eat. Especially if there are BBQ sauce and cheese involved. These spiral hot dogs are served with a queso dipping sauce that has the added bonus of being a fantastic dip for tortilla chips.
Adding Worcestershire sauce to BBQ sauce really adds a great flavor. People are expecting straight-up, normal BBQ sauce, and instead get a nice surprise when they take that first bite.