Spiralized Potato Salad with Green Goddess Dressing

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.

5 from 1 reviews
Spiralized Potato Salad with Green Goddess Dressing
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 medium sweet potatoes, peeled
  • 1 medium russet potato, peeled
  • 2 tablespoons water
  • Dash of Kosher salt
  • Green Goddess Dressing (make your own or just buy Kraft's Green Goddess)
  • Green onion and parsley, chopped, for garnish
Instructions
  1. Spiralize the potatoes and transfer to a microwave-safe bowl.
  2. Add the water and a dash of salt. Toss to coat then microwave on high 4-5 minutes or until the potatoes just start to soften. You want them to still have a bit of a crunch.
  3. Remove the bowl and let cool.
  4. Add in the dressing and toss to coat.
  5. Serve garnished with green onion and parsley.

Spiral Sweet Potatoes with Pecan Butter

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.
spiral-sweet-potatoes-with-pecan-butterBecause 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.

Spiral Sweet Potatoes with Pecan Butter
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 4 large sweet potatoes, peeled, spiraled (I used the large blade. You don't want super thin spirals)
  • 1 large sweet or Spanish onion, sliced thin and separated into rings
  • 3 tablespoons vegetable oil
  • 1/3 cup unsalted butter, softened
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped pecans, toasted
Instructions
  1. Preheat grill to medium or oven to 350 F degrees.
  2. Place potato slices and onion rings on a large sheet of aluminum foil (you might need to divide the mixture between more than one piece of foil). Drizzle with oil.
  3. Place another sheet of foil over potatoes and seal along edges.
  4. Place on grill or in oven for 20-25 minutes or until potatoes are fork tender.
  5. In a small bowl, mix the butter, sugar, salt and cinnamon. Stir in pecans.
  6. Open packets and top with pecan butter. Serve.

Spiralized Roasted Pickled Beets

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!
Spiralized Roasted Pickled BeetsMake 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!

Spiralized Roasted Pickled Beets
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
For the roasted beets
  • 6 medium beets, cleaned, peeled. Try to select beets that are slightly soft. Tougher beets will be difficult to spiralize.
  • 2 large shallots, peeled, sliced thin
  • 2 sprigs rosemary (or 1 teaspoon dried rosemary, crushed)
  • 2 teaspoons olive oil
For the picking brine
  • 1 cup white vinegar
  • 1 teaspoon dried tarragon
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water, plus more if needed
  • Roasted beets, from above
  • 1 large red onion, sliced thin
Instructions
For the roasted beets
  1. Preheat oven to 400 F.
  2. Note: I like to cut a small slit down the sides of the beets. This produces a single half moon spiral.
  3. Spiralize the beets. Tougher beets can be difficult to spiralize. Make sure you put the root side into the spiralizer first and have the stem side towards the crank.
  4. Wash your spiralizer to keep it from staining.
  5. Place beets onto a large piece of foil. Top with the shallots, sprinkle with rosemary, and drizzle with oil.
  6. Seal the foil tightly and place into the oven for 30-40 minutes or until tender but not mushy. Be careful opening the packet as the steam will be hot.
  7. Let cool completely before pickling.
For the picking brine
  1. Bring vinegar, tarragon, salt, sugar and water to a boil in a medium saucepan. Stir until the sugar is dissolved. Remove from heat and let cool completely.
  2. Alternative beets and onions in jars.
  3. Pour in the brine. Add more water if necessary to completely cover the beets.
  4. Seal and store in the refrigerator for at least 3 days before serving.

Spiralized Radish Salad

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.
Spiralized Radish SaladThis 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!

Spiralized Radish Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 tablespoon orange juice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 pound large radishes, spiralized (make a thin slice down the sides of the radishes first so that you don't get one long spiral radish) or sliced thin
  • 1/4 cup cilantro, chopped
  • 1/2 medium red onion, minced
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Whisk together the orange and lime juices, olive oil and sugar in a large bowl.
  2. Add remaining ingredients and toss to coat. Season with salt and pepper.
  3. Refrigerate for 1 hour. Toss to coat before serving.

Easy Spiral Zucchini Salad

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.
Easy Spiral Zucchini SaladYou 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.

Easy Spiral Zucchini Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 medium zucchinis
  • 1 handful cherry tomatoes
  • 1 medium carrot, sliced (large carrots can be cut into spirals, too!)
  • Your favorite salad dressing
Instructions
  1. Cut the tips off both ends of the zucchini. Slice on the spiral slicer using the 1/8" blade.
  2. Toss zucchini with the tomatoes and carrot.
  3. Serve with your favorite dressing.

Spiral Ham on the Char-Broil Big Easy

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.

Spiral Ham on the Char-Broil Big EasySince 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.

Spiral Ham on the Char-Broil Big EasyI 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!

If you want to kick up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies.

Spiral Ham on the Char-Broil Big Easy
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Spiral Ham on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cook time: 
Total time: 
 
Ingredients
  • 1 pre-cooked spiral ham (mine weighed 9 pounds)
Instructions
  1. Fire up your Char-Broil Big Easy.
  2. Place the ham into your cook basket, sliced end down.
  3. Cook until the internal temperature reaches 145 F, about 10 minutes per pound. Glaze the last 10 minutes if desired, but keep an eye on it.
  4. Let rest 10 minutes before serving.

Spiral Hot Dogs with Queso Sauce

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.

Spiral Hot Dogs with Queso SauceAdding 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.

I used Weber’s no-high fructose corn syrup BBQ sauce. It’s smooth and good.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Spiral Hot Dogs with Queso Sauce
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Double the queso dip and have plenty left for dipping tortilla chips.
Ingredients
For the dogs
  • 1/4 cup your favorite barbecue Sauce
  • 2 tablespoons Worcestershire sauce
  • Hot dogs (4 large dinner dogs or a package of regular sized dogs)
  • Bamboo skewers, soaked in water for 30 minutes
For the queso sauce
  • 1/4 pound (4 ounces) Velveeta® cut into 1/2-inch cubes
  • 1/4 cup milk
  • 1/2 cup chopped seeded tomatoes (or substitute 1/2 cup canned petite diced tomatoes, drained)
  • Reserved barbecue and Worcestershire mix
  • Hot sauce, to taste (optional)
Instructions
For the dogs
  1. Combine the barbecue sauce and Worcestershire sauce. Reserve 1 tablespoon of the mixture for the queso sauce.
  2. Place a hot dog on a flat surface.
  3. Hold a knife at a 45 degree angle to the dog, and insert into the dog 1/8". Rotate the dog slowly, making an incision as you go.
  4. Repeat with remaining dogs.
  5. Carefully thread dogs onto the skewers.
  6. Place hot dogs over a hot grill. Cook for a few minutes then rotate.
  7. Once the dogs are nearly done, with a nice char, brush with the barbecue sauce mix and grill a little longer.
  8. Serve dogs with the queso sauce, for dipping.
For the queso sauce
  1. Place Velveeta and milk into a small sauce pan over medium heat.
  2. Stir often until the cheese has melted.
  3. Reduce the heat and stir in the tomatoes, reserved barbecue and Worcestershire mix, and hot sauce, if desired.
  4. Keep warm until ready to use.