SPAM Nachos Recipe #HormelFamily

SPAM Nachos

MomStart is a Hormel Foods Extended Family Blogger.

One of our family friends is a big fan of SPAM. He used to stock his bachelor pad with cans of wonderful SPAM back in his single days, and once he got married, he threw a Hawaiian-themed wedding party with SPAM Musubi served at the buffet. Now that I’m working with Hormel as a Spambassador, it was only fitting that I celebrate my good friend’s birthday with a signature SPAM dinner. I often get requests to make my famous nacho recipe for dinner parties, and I suddenly had a light bulb moment. Presenting, SPAM Nachos!

Bowl of SPAM Nachos

SPAM Nachos


15oz bag of tortilla chips
15oz can of black beans, drained and rinsed
1 avocado, sliced
6oz can of extra large pitted black olives, drained and rinsed
Roughly 1/4 of a yellow onion, chopped
1 tomato, chopped
Chopped cilantro, to taste
1 can of SPAM, cut into cubes
16 oz bag of Lucerne Mexican 4 Cheese Blend (Or equivalent)


Layer chips over a large foil-covered baking tray. Layer the beans evenly over the chips using a slotted spoon, and follow with the avocado slices.

Chop the olives into halves, and place them evenly over the top of the other ingredients. This uses roughly 2/3 of the olives from a 6oz can, but not quite the whole thing.

Follow this with layers of onion and tomato, then sprinkle cilantro across the nachos. Top it off by evenly coating with your SPAM cubes. The nacho layers should look something like this:

How to make SPAM Nachos

The final step is to cover your nachos in cheese. They key is to really coat everything in thick handfuls of cheese, until the ingredients are completely covered in a generous layer:

Final cheese layer

Bake the nachos at 350 degrees until all the cheese is fully melted. Serve with sour cream and salsa!

Any time you branch out and make up a recipe, it can be a risk. I thought it was a great idea, but I wasn’t sure how it would go over with anyone other than my SPAM-loving friend. But as it turns out, you don’t have to be a dedicated SPAM enthusiast to appreciate this recipe: I made two trays worth of these nachos for a total of 6 guests, and I got many compliments on the recipe, including an enthusiastic high five! Everyone went back for seconds, which is the true test of a successful dish in my opinion.

Finished SPAM Nachos

This recipe would be perfect served with a cold beer! One of the batches I made used 25% Less Sodium SPAM, which is an option if you want to cut down on the salt a little bit. The small cubes of SPAM compliment the other ingredients well, and also make this an incredibly easy dish to prepare. I actually prepared both trays of nachos a few hours ahead of time, covered them tightly in foil, and popped them into the fridge until the guests got there. That way, all had to do was pop them in the oven when it was time to eat! A straightforward make-ahead dish that is a huge hit with guests: I can’t ask for more than that!

SPAM Nachos closeup

Are you a SPAM fan? Would you try SPAM Nachos?

Recipe: Blackberry Cobbler Made With Truvia

Blackberry Cobbler Made With Truvia

MomStart is a Truvia ambassador.

Sometimes, the best recipes – and memories – happen when you improvise. I’m in LA for a couple of weeks visiting Louise, and this weekend, Zoe and I decided to make a dessert together. We looked at what we had in the cupboards and decided that a blackberry cobbler sounded good, but we didn’t have a lot of ingredients on hand. We decided to get creative and it worked out great!!

Blackberry Cobbler Made With Truvia

Adapted from this cobbler recipe by Deandra


12oz package of blackberries
1/4 C plus 1 TBSP melted butter
1 C buttermilk pancake mix
1/4 C Truvia Baking Blend


Pour one tablespoon of melted butter in a baking dish to coat the bottom and sides. Add the berries to the dish and cover with the pancake mix, Truvia Baking Blend, and remaining butter.

Zoe makes a blackberry cobbler

We stirred everything together with a slotted spoon; I think it might cook more evenly if one was to mix the dry ingredients with the butter separately and just spoon it directly on the berries as a topping rather than mixing it all together, but we still enjoyed how it turned out. Bake at 350 degrees for 30 minutes or until done.

Cozy by the fire with a yummy blackberry cobbler

A warm bowl of cobbler, a Wonder Woman Snuggie, and a roaring fire – it doesn’t get much cozier than that!

Wine Brat Crock Recipe

Wine Brat Crock

Coupons provided.

If you want an effortless weeknight meal to tempt your tastebuds, try these delicious sausages slow cooked in wine!

Wine Brat Crock

Adapted from the Johnsonville Brat Crock Hot Tub recipe


1 package of Johnsonville Brats
Enough red wine to cover – roughly 2 cups


Sear the brats on all sides in a skillet heated to medium high, then place in your crock pot and cover with the wine. Cook on high until cooked through – roughly 2 hours.

Variation: You can also cook these on the stove top by adding the wine to the skillet after searing the brats, and cook with the wine over medium high until fully cooked.

Stubb’s Pan Seared Chile Lime Red Snapper Recipe

Stubb’s Pan Seared Chile Lime Red Snapper

Here’s a yummy recipe from Stubb’s Legendary Bar-B-Q that you’ll want to “Snap” up:

Stubb’s Pan Seared Chile Lime Red Snapper

Recipe courtesy Stubb’s Legendary Bar-B-Q


2 (8 ounce) ½ -inch thick Red Snapper fillets

2 cups Stubb’s Pork Marinade

1 ½ teaspoons Stubb’s Pork Spice Rub

¼ teaspoon kosher salt

2 cups cornmeal

3 tablespoons vegetable oil

Juice of 1 lemon

2 tablespoons of unsalted butter

2 tablespoons chopped fresh cilantro

Cooking Instructions:

Prepare the fish by rinsing and patting dry. Marinade the fish in 2 cups of Stubb’s Pork Marinade for 20 to 30 minutes.

Combine the Pork Rub, Kosher salt, and cornmeal together on a baking sheet. After the fish has marinated, dredge the each piece in cornmeal on both sides, patting off the excess.

Heat the oil over medium-high heat in a medium sauté pan. Place the fish in the pan and cook undisturbed for 4 to 5 minutes. Flip the fish, being sure to scrape up all bits of the pan-seared crust. Once flipped, squeeze the juice of ½ the lemon over top of the fillets. The fish may brown somewhat, but it should not burn. Allow the fillets to cook another 5 to 7 minutes and then remove the fish. Deglaze the pan with the lemon juice, adding the two tablespoons of butter. Once the butter has melted, quickly scrape up the brown bits of flavor. Toss in the cilantro, and add Stubb’s Pork Spice Rub to taste. Spoon a teaspoon of the rich lemony butter onto the fish and serve.

Triple Decker Salted Caramel Peanut Butter & Jelly Sandwich Recipe #HormelFamily

Triple Decker Salted Caramel Peanut Butter & Jelly Sandwich

MomStart is a Hormel Foods Extended Family Blogger.

Jai’s birthday was on Friday the 13th this month, and as is tradition around here, I made his favorite food: A peanut butter and jelly sandwich! This time, I added a new delicious twist to an old standard by using new limited-edition SKIPPY Salted Caramel Peanut Butter:

Triple Decker Salted Caramel Peanut Butter & Jelly Sandwich


3 slices of buttermilk bread
SKIPPY Salted Caramel Peanut Butter
Strawberry Preserves
Red Raspberry Preserves


Spread the peanut butter over one slice of bread. Spoon the strawberry preserves on the second slice, spread, and sandwich together with the peanut butter slice. Next, spread another layer of peanut butter on top of the sandwich. Take your third slice, spread with red raspberry preserves, and place on top for the final layer. Slice in half and eat!

Parmesan Baked Fish Sticks with Dipping Sauce Recipe

Parmesan Baked Fish Sticks with Dipping Sauce

This mouthwatering recipe from Stubb’s Legendary Bar-B-Q is reminding me that I haven’t eaten lunch yet….yum!!!

Parmesan Baked Fish Sticks with Dipping Sauce

Recipe courtesy Stubb’s Legendary Bar-B-Q


Fish Sticks:

Vegetable oil cooking spray

2 cups buttermilk

1 pound Swordfish, or Alaskan Halibut, cut into strips, each about 3-inches long and 1/2-inch thick

1 1/2 cups finely grated Parmesan

3/4 cup Panko

¼ cup cornmeal

4 tablespoons Stubb’s Chicken Spice Rub

¼ teaspoon kosher salt

Dipping Sauce:

8 ounces crème fraiche

1 cup Stubb’s Moppin’ Sauce

2 ½ tablespoons whole-grain mustard

2 tablespoons minced shallots

2 teaspoons drained capers

¼ teaspoon kosher salt


Put an oven rack in the center of the oven. Preheat the oven to 400° degrees. Spray a heavy baking sheet with vegetable oil cooking spray and set aside.

Put the buttermilk into a large bowl and add 2 tablespoons Stubb’s Chicken Spice Rub. Add the fish strips, stir to coat, and let stand for 20 minutes.

In a medium bowl, stir together the Parmesan, panko, cornmeal, 2 tablespoons Stubb’s Chicken Spice Rub, and kosher salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely. Arrange the coated fish in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15-20 minutes. Cool slightly and arrange on a serving platter.

Combine the crème fraiche, Moppin’ Sauce, whole-grain mustard, shallots, capers, and kosher salt in a small bowl. Serve the sauce alongside the fish sticks as a dipping sauce.

Grapefruit-Berry Smoothie Recipe

Grapefruit-Berry Smoothie

I’ve used grapefruit in smoothies before and I think it makes a great addition! I would totally try this:

Grapefruit-Berry Smoothie

Recipe courtesy Florida Department of Citrus


1/4 cup rolled oats

1 cup 100% Florida grapefruit juice

1 container (6 ounces) Greek plain low-fat yogurt*

1/2 cup frozen unsweetened mixed berries

1 tablespoon honey or 100% maple syrup


Pulse oats in blender until powdery. Add remaining ingredients and blend until smooth. Makes 1 serving
*Vegan: Use soy or coconut yogurt.

Ginger Grilled Grapefruit Recipe

Ginger Grilled Grapefruit

I’ve never thought to grill grapefruit before – here’s a unique idea for your Spring break barbecue:

Ginger Grilled Grapefruit on a Skewer

Recipe courtesy Florida Department of Citrus


½ cup honey

2 teaspoons fresh minced ginger root

¼ teaspoon each coarse salt and black pepper

2 red Florida grapefruit, with rind, sliced into wedges or half rounds

2 green onion, cut into 1 ½-inch pieces

4 skewers

½ teaspoon sesame seeds


In small bowl, mix together honey, ginger, salt and pepper; set aside. Thread grapefruit onto skewers. Brush with honey mixture on both all sides. Grill over medium high heat, turning and basting until slightly caramelized. Serve with additional drizzle of honey mixture and a sprinkle of sesame seeds. May garnish with baby arugula, if desired. Makes 4 skewers.

Breakfast With CHI-CHI’S Salsa #HormelFamily

Breakfast With CHI-CHI'S Salsa

MomStart is a Hormel Foods Extended Family Blogger.

In the mid-morning, I always strive to have a protein-packed snack/mini-meal, so I often make myself a couple of eggs since it’s an easy go-to. I try to keep it interesting with different seasonings, and I’m also fond of using salsa to kick up the flavor, so I’ve really been enjoying CHI-CHI’S® Mild Mango Salsa this month. I go through a lot of salsa, and this one has a yummy sweet flavor that makes breakfast a little more enjoyable! Here’s how I like to prepare it:

Eggs With CHI-CHI’S Salsa


Ingredients are to taste:

Sweet grape tomatoes
Sweet mini peppers
CHI-CHI’S Mild Mango Salsa
2 eggs
Cooking spray


Coat a frying pan with cooking spray and set over medium heat. Chop up the garlic and toss in the pan to get a head start cooking. Chop the avocado, tomatoes, and peppers, adding to the pan after the garlic has had a chance to cook for a few minutes. Top the ingredients with salsa and cook for a few minutes until the peppers soften, then crack two eggs on top of the ingredients. I like runny yolks, so I like to cook mine over-easy, but you can scramble yours if you prefer. (Cooking the eggs overeasy with extra ingredients like this tends to lead to some breakage, but I like it!)