Hawaiian Spam Pizza

Tuesday, August 28, 2012

hawaiian-pizza-2

Well, that was certainly one anti-climactic weekend!  We’ve all spent the last three days scrounging around in the supermarkets for bottled water, batteries, granola bars and canned meats in anticipation of Tropical Storm Isaac.   “Prepare now!  “Do not wait!”, we were told.  I don’t usually get too hot and bothered about these things.  After living through almost forty hurricane seasons in Florida, I’ve learned not to panic.   But, even I was nervous this time.  Luckily for us, instead of roaring through our area, Isaac limped by with barely a whisper.  Honestly!  We didn’t even get one respectable thunderstorm out of it.  And the worst part is, I am now stuck with a case of instant ramen noodles, four cans of Beefaroni and six cans of Spam.  What to do?  What to do?

Using up the ramen won’t be a problem. I can add the noodles to all kinds of things, like soups and stirfrys . The Beefaroni, however, might be a bit trickier. Beef Chow Mein-aroni, anyone? But as Mr. SGCC is a somewhat of a Spamaholic, the glories of cooking with Spam are already well established in my kitchen.  Culinary delicacies like Spam and eggs, Spam in the Blanket and Spam Mac and Cheese are already in my repertoire.  And, let’s not forget my most favorite Spam recipe of all: Spam Fried Rice!

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As I was musing about what to do with my bounty of Spam, I did the obvious – asked my Facebook friends for suggestions.   After all, that’s where I got the great idea for my famous Meatloaf Cupcakes.  I wasn’t disappointed, either.   Within five minutes, someone suggested I make a Hawaiian pizza.  Hmmm.  Brilliant!  I could swap out the ham with Spam, and I already had the rest of the ingredients in the fridge.  I even had a tube of refrigerated pizza dough in there.  So, last night for dinner we had Faux Pho with ramen noodles and an incredibly tasty Hawaiian Spam Pizza.  read more >>

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One thing that I pride myself on is knowing my limitations. There are many things that I do well. There are some things that I do very well. There are even a few things that I do exceedingly well. And, of course, there are quite a …

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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