Tag Archive | Recipe

No Replacement for Spam

Spam Classic Canned Meat

About a year ago is when the shelves at the grocery store looked unattended, when actually there were shortages. There were either shortages of people being able to put items on the shelves, quickly enough, or shortages of people being able to process food and many other reasons. There were only a few times I had to substitute something with another item. It’s nice to see the shelves filling up at the store now.

Imagine my surprise this week, when I walked down the canned meat aisle and couldn’t find Spam. All the other shelves were pretty well attended, except for where the Spam usually sits. There were some cans of turkey Spam and Spam with Bacon, but that’s not the classic Spam we usually pick up about once or twice a year.

We checked another store – no Spam. When I went in search of Spam on the Internet, I learned there’s a shortage due to the pandemic. Demand is very high. Right when I was appreciating fuller shelves, Spam went missing. There is obviously no replacement for Spam. Thankfully, when we checked Target, we found three cans and we happily purchased one. My husband likes to make what he calls “Spams.” Here’s the recipe:

Spams
1-12 ounce can of classic Spam
1-8 ounce brick of cheddar cheese, mild (use about 3/4 of a brick)
1 medium yellow onion
1/2 to 3/4 cup mayo or Miracle Whip
1 dozen hamburger buns
Meat grinder

Cut the Spam, brick of cheese, and onion in quarters and alternately rotate through meat grinder into a large bowl. After the mixture is ground together, stir to mix, and add enough mayo until it sticks together well, but don’t overdo it. Spoon mixture to cover an open faced bun. Place open faced bun face side up under broiler and broil until cheese is melted. Make as many as you want. Store unused portion of Spams in the refrigerator. Use up leftovers within three days.

Lila loves the crumbs that fall to the floor, which happens during preparation. A little taste for dogs is okay, but I wouldn’t give Lila a bunch. That could lead to disastrous consequences.

My husband’s mom made these when her kids were younger and now my husband is carrying on the tradition. Some of our children do not care for Spams, but I find them to be just as delicious as Lila believes them to be! Do you have any favorite Spam recipes? If so, please share in the comments!

A Recipe of My Own

The other day, I was forced to create a recipe of my own. A friend gave me a bag of squash linguine from Sunrise Creative Gourmet. She received it as a gift and didn’t think she would like it because she doesn’t like squash. Since I never made that sort of pasta before, I tried to find a sauce to go with. The Sunrise Creative Gourmet website recommended making an olive oil and parmesan cheese sauce. It also indicated that roasted vegetables, chicken, or salmon would make a good addition. While I searched the Internet for a more specific recipe, a recipe that called for a third of a cup of olive oil looked like a good place to start. The rest of the ingredients didn’t sound appetizing, so I made it up as I went along, keeping the Sunrise Creative Gourmet’s suggestions in mind.

While the water for the pasta was heating up, I poured the olive oil in a large skillet. I had already sliced the chicken into bite-sized pieces. As the chicken cooked and filled the house with a delicious-smelling aroma, some of my favorite recipes came to mind, and this is what got combined:

Chicken, Squash Linguine with Olive Oil
and Parmesan Cheese Sauce

Ingredients:

1-16 oz. package of linguine (squash, if you can find it; regular, if you can’t)
1.25 pound package of boneless, skinless chicken breasts, cut into bite-sized pieces
1/3 cup extra virgin olive oil
1 big clove of garlic, minced
½ cup thinly sliced red onion
½ cup red pepper, chopped into ½-inch pieces
15 grape tomatoes, sliced lengthwise
1 tablespoon parsley flakes
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon black pepper
¼ cup lemon juice
½ to 1 cup of shredded parmesan cheese

Directions:

Cook linguine according to package directions. Meanwhile, in a large skillet, cook chicken in olive oil over medium heat until meat is no longer pink. Add garlic, onion, and red pepper and heat until red pepper is cooked through. Add tomatoes, parsley flakes, salt, red pepper flakes, black pepper, and lemon juice.  Cover pan and simmer until tomatoes look a little wilted. If the pasta is done cooking, drain pasta, add pasta to skillet, and mix altogether. Top with parmesan cheese and enjoy.

The flavors blended together nicely.  The funny thing is that the pasta didn’t really taste like squash! It might have been that the onion and garlic overpowered that taste. Any old sauce would have tasted okay, but it’s better to have this recipe of my own.  Besides, this concoction disappeared faster than it took to make. If you try it, let me know if you like it!