Bell pepper

Hungry Howie's Pizza

Today on the Bite Tonight: Hungry Howie’s Pizza

I’ve featured Hungry Howie’s before, but my latest visit was so successful that I just had to post again. By viewing their website, I realized Hungry Howie’s has a lot of different menu options to suit your palette. Check it out.

Pepperoni, Onion, & Pineapple Pizza: With Bold and Spicy sauce and BBQ & Butter flavored crust (You need the butter so the BBQ seasoning will adhere better). I was leery on the crust, but it actually went really well with the sauce and toppings. Subtle spice with a solid flavor. The BBQ crust was sweet and was delicious with the pepperoni. I don’t know how I missed this sauce choice, but if you haven’t tried it, get it ASAP!

pepp and ham

Ham and Pineapple Pizza: Double pineapple with butter, garlic, Parmesan flavored crust. Josh has been on a “pineapple on his pizza” kick lately and the double pineapple was awesome. The combo of sweet and salty really pairs well. And who doesn’t love butter, garlic, and Parmesan crust?

pineapple and ham pizza

Josh and I ventured a little bit out of our pizza comfort zone and it paid off! We got one “normal” pizza and one “wild” pizza. I really like Hungry Howie’s because everything is always delicious, fresh, and fast. They offer multiple flavored crust options, an array of toppings, calzones, salads, wings, and oven baked Howie rolls. A wild Saturday night is not drinking until you’re hungover, but ordering something wacky on your pizza! Be wild.


Hungry Howie's Pizza on Urbanspoon

Southwest Chicken Salad

Recently, I went out to dinner for Jessica’s Birthday at Red Robin on Eureka Rd. in Taylor, MI and ordered the Southwest Grilled Chicken Salad. It inspired me to recreate my own version. Here’s a quick recipe for a delicious chicken salad:

What you’ll need:

1 boneless skinless chicken breast

1/2 can of corn

1/2 can of black beans (drained and rinsed)

1/2 diced red bell pepper

1/2 small white onion

2 green onions

1/4 cup shredded cheese (Mexican, Cheddar, or Colby Jack work best)

1/4 cup Tortilla Strips

2 cups Baby spinach

1/3 cup water


1. Add corn and veggies in a skillet with olive oil and a tablespoon of butter and saute on medium heat until soft.

2. While the veggies are cooking, season chicken with salt, pepper, and garlic and brown until juices run clear. This is a good opportunity to get a nice color on the chicken and if you have a grill that’s even better!

3. When the chicken is done, shred and sprinkle with taco seasoning. I usually sprinkle the chicken with a couple tablespoons from a taco seasoning packet then add 1/3 cup of water to the pan (or a little less).

4. Simmer until the water makes a sauce and taste. If you want more seasoning, add it. When you’re making single servings like this, it’s better to add a little at a time, then adding too much and over doing it. Let chicken cool before plating.


You can always buy southwest ranch dressing, but I like improvising.

1. Mix 2 tablespoons ranch dressing, 1 tablespoon taco seasoning, & 3 tablespoons sour cream.

2. Taste. If it is too spicy, add more sour cream. If it’s not spicy enough, add more taco seasoning. If you like more ranch, add more ranch dressing! I don’t like a salad that is swimming in dressing, but if you do, double the recipe.

Tip: Substitute plain Greek yogurt for sour cream for a healthier alternative.


1. Start plating spinach, making a bed for the rest of the ingredients.

2. Add corn mixture, black beans, shredded cheese, and chicken (add as much corn mixture or black beans as you like). Top with crunchy tortilla strips and dressing.

Alternatives: You can add whatever ingredients you like: olives, tomatoes, cukes, etc. Instead of shredding the chicken, you can just slice it.


It was delicious! You get crunchy, fresh, cool, creamy, spicy, and warm all in one bite.