Stubb’s Roasted Tilapia with Caper Dijon Moppin’ Sauce Recipe

Stubb’s Roasted Tilapia with Caper Dijon Moppin’ Sauce

Here’s a delicious fish recipe from Stubb’s Legendary Bar-B-Q:

Stubb’s Roasted Tilapia with Caper Dijon Moppin’ Sauce

Recipe courtesy Stubb’s Legendary Bar-B-Q


4 (8-ounce) Tilapia fillets

¼ teaspoon kosher salt

1 teaspoon Stubb’s Chicken Spice Rub

8 ounces crème fraiche

1 cup Stubb’s Moppin’ Sauce

2 ½ tablespoons whole-grain mustard

2 tablespoons minced shallots

2 teaspoons drained capers


Preheat the oven to 425° degrees.
Line a sheet pan with parchment paper. Place the fish fillets on the sheet pan. Sprinkle generously with the Chicken Rub.
Combine the crème fraiche, Moppin’ Sauce, whole-grain mustard, shallots, capers, and kosher salt in a small bowl.
Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
Bake for 10 to 15 minutes, depending on the thickness of the fish. Be sure not to overcook it!
Serve hot with the sauce from the pan spooned over the top.

Pistachio Cranberry Granola Recipe

Pistachio Cranberry Granola

This yummy recipe from Heather Goldberg and Jenny Engel of Spork Foods using Pistachio Chewy Bites is gluten free, vegan, and perfect for Mother’s Day brunch!

Pistachio Cranberry Granola

Recipe by Jenny Engel & Heather Goldberg


2 cups organic gluten-free rolled oats

2 teaspoons vanilla extract

1/4 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

3 tablespoons neutral tasting oil or virgin coconut oil

1/4 cup maple syrup

1/2 cup Setton Farms shelled pistachio kernels, roughly chopped*

1/2 cup dried cranberries

*6 Setton Farms Pistachio Chewy Bites (1 bag) can be substituted for pistachios and cranberries


Pre-heat oven to 350°F.

In a mixing bowl, combine oats, vanilla extract, sea salt, cinnamon, allspice, cloves oil, maple syrup. Coat evenly.

Spread mixture on a greased, walled cookie sheet.

Bake for 10 minutes, then open oven and stir, bringing granola on edges towards center. Repeat every 5 minutes, until mixture has baked for about 20-22 minutes. Moving granola around during baking, prevents burning.

Fold in pistachios and dried cranberries or chop all 6 chewy bites into 12 pieces per Pistachio Chewy Bite, and fold into mixture.

Let cool completely before serving or storing.

Note: The granola can keep for up to 2 weeks if stored in an airtight container. No need to refrigerate. Yields about 2 1/4 cups granola.

(C) Spork Foods, 2014

Bare Red Chili Martini Recipe

Bare Red Chili Martini Closeup

Bare Organic Cocktail Mixers are sharing another great recipe for us margarita fans today:

Bare Red Chili Martini

Recipe courtesy Bare Organic Cocktail Mixers


Cayenne Salt for the Rim (blend 3 Tbsp of margarita or kosher salt with Cayenne to taste; I added ½ tsp)
5 oz of Tequila
2 oz of Bare Margarita Mixer
Splash of Mango Juice
Chili Powder


Rim glass with some juice from lime and dip in the cayenne salt
Chill glass in freezer
Put all ingredients into shaker; shake and strain into chilled martini glass
Garnish with small red chili

Bare Red Chili Martini

Mother Knows Best Recipe

Mother Knows Best

Mom always knows best, so make sure you raise a glass to her wisdom this Mother’s Day with a yummy cocktail from Pinnacle Vodka:

Mother Knows Best

Recipe courtesy Pinnacle Vodka


1 part Pinnacle® Mimosa Vodka

½ part Fresh Lemon Juice

½ part Vermont Maple Syrup

3 Raspberries

1 ½ parts Sparkling Rosé


Pour all ingredients, except Sparkling Rosé, over ice. Shake and strain (removing raspberry seeds) into a Champagne glass. Top with Sparkling Rosé. Garnish with lemon twist and a raspberry.

Mother’s Day Martini Recipe

Mother's Day Martini

Mother’s Day is this Sunday, so raise a toast to mom with this martini from Pinnacle Vodka:

Mother’s Day Martini

Recipe courtesy Pinnacle Vodka


2 parts Pinnacle® Vodka

1 part DeKuyper® Triple Sec

2 parts ruby red grapefruit juice


Shake with ice and strain into a martini glass. Garnish with a lime wedge.

Pinnacle Breezy Brunch Recipe

Pinnacle Breezy Brunch

If you’re having a leisurely brunch this afternoon, try skipping the mimosas and try this “Breezy Brunch” recipe from our friends over at Pinnacle Vodka:

Pinnacle Breezy Brunch

Recipe courtesy Pinnacle Vodka


1 part Pinnacle® Cucumber Vodka

2 parts Tonic

1 part Fresh Lime Juice


Pour all ingredients in a glass over ice and garnish with a lime wedge.

Frozen Pineapple & Coconut Moscato Margarita Recipe

Frozen Pineapple & Coconut Moscato Margarita

I love a good margarita, so I’d like to try this one using Christina Milian’s Viva Diva Wines:

Frozen Pineapple & Coconut Moscato Margarita

Recipe courtesy Viva Diva Wines


1 Bottle Viva Diva Pineapple & Coconut
2 oz Tequila
1 1/2 cups frozen pineapple
Juice and zest of one lime
1 T. triple sec
Ice (if needed)
Sugar or Salt for serving
Lime wedge for serving


In a blender, combine Viva Diva, Tequila, frozen pineapples. Juice and zest of one lime, triple sec and ice and blend well. If you’d like to rim the glasses, fill one shallow dish with water and one with some sugar in it. Dip the glass into the water. Let the excess drip off, then dip into the sugar or salt. Pour the margarita into chilled margarita glasses and garnish with a wedge of lime.

Mother’s Day Brunch Recipe: Ozery French Toast

Ozery French Toast

Mother’s Day is next week, so it’s time to start brainstorming ideas for treating the special mom in your life! Breakfast in bed is always a big hit, especially if you let mom sleep in and catch up on some much-needed Zzzs – so why not make mom a special brunch with this French toast from Ozery Bakery? And if you’re the mom…maybe bookmark this page and leave it open on the family computer. ;)

Ozery French Toast

Recipe courtesy Ozery Bakery


2 large egg whites

1 large egg

8 Ozery Bakery Morning Rounds

¾ cup low fat milk

½ teaspoon salt

¼ teaspoon vanilla extract

2 teaspoons butter


Whisk the egg whites, egg, milk, salt and vanilla together until blended.

Melt 1 teaspoon butter in a nonstick skillet on medium heat.

Dip the Rounds one at a time in the egg mixture and coat both sides.

Place 3-4 rounds at once in the skillet and cook until lightly browned.

Flip and cook the second sides for approximately the same amount of time.

Repeat above steps with remaining butter, Morning Rounds and egg mixture.

Serve warm and drizzle berries and maple syrup on top!

Easy Caesar Salad With Sweet Peppers, Kale & Bacon #HormelFamily

Easy Caesar Salad With Sweet Peppers, Kale & Bacon
MomStart is a Hormel Foods Extended Family Blogger.

Last night, I made this super easy and very tasty salad and wanted to share it with you, since I find that it’s easy to get burned out with salad. Just a few small additions can really make the difference between a “Blah” salad and a delicious one! Plus, since this salad is so quick to make, it’s perfect for nights when you’re too tired to do much cooking.

Caesar Salad With Sweet Peppers, Kale & Bacon

All amounts are “To taste” so use as much or as little as you like!

Fresh Express Caesar Salad Kit – includes iceberg lettuce, Parmesan cheese, croutons & dressing
Kale stems – When I make kale chips, I rip the leaves off the stems and then save the stems in a bag to use in salads.
Hormel Real Crumbled Bacon
Sweet mini peppers, chopped


Layer lettuce, kale and peppers in a bowl. Sprinkle with cheese and bacon, then top with croutons. Drizzle salad dressing to taste.

Garlic Brussels Sprouts With Bacon Recipe #HormelFamily

Garlic Brussels Sprouts With Bacon
MomStart is a Hormel Foods Extended Family Blogger.

Brussels sprouts get a bad rap, but they’re really delicious – especially when cooked win bacon! Here’s a simple side dish I made tonight that got rave reviews:

Garlic Brussels Sprouts With Bacon


10 Brussels sprouts, halved
Roughly 1/4 of a yellow onion, chopped
3 cloves garlic, peeled and minced
3 TBSP Hormel Real Crumbled Bacon
Safflower oil
Sea salt


Layer the sprouts, onions and garlic on a foil-covered pan. Sprinkle the bacon over the vegetables, then drizzle the mixture with Safflower oil. Sprinkle with sea salt.

Heat oven to 350 degrees and cook for roughly 25 minutes or until done, turning the sprouts periodically.