Tasty Tuesday: Bacon Wrapped Pineapple

 

Thank you Wicked Good Spice Mixes for today’s recipe.  Try their pineapple balsamic vinegar to make this easy appetizer.  I love this and the peach vinegar on my salads!

Ingredients:

  • 1 pineapple, cut into bite size pieces
  • 1 lb of thick cut bacon (Look for the nitrite and nitrate free bacon)
  • 1/3 cup of Honey
  • 2 tsp of Wicked Good Spice Mixes Pigs Can Fly
  • 1/4 cup of Wicked Good Spice Mixes Pineapple Balsamic Vinegar
    tooth picks

Instruction:

  1. Preheat your oven or grill to 400 degrees
  2. Line a baking sheet with foil for easier cleanup.
  3. Cut up pineapple into bite size pieces and cut each bacon strip in half.
  4. Wrap each piece of pineapple with bacon strip and secure with a tooth pick.
  5. Put honey, Pigs Can fly and Pineapple vinegar in a food processor until blended.
  6. Separate into two bowls. (Put one bowl aside to brush on after bacon wrapped pineapple is cooked.)
  7. Dip a pastry brush in one bowl coat bacon wrapped pineapple.
  8. Bake or grill about 20 minutes until bacon is crispy.
  9. Transfer to a platter and using a clean pastry brush, use reserved bowl of glaze to brush on cooked bacon wrapped pineapple and serve while warm.

Also works well with shrimp or scallops! Yum!

The main reason the company was started was to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of that spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

502 Baking Company, 502 Brick Blvd, Brick, NJ 08724 (732) 477-4502

Berry Fresh Farms, 151 Brick Blvd, Brick NJ 08723  (732)477-0606

Be sure to check their website for more locations on where you can find these AMAZING products.

Have a blessed day!

 

Tasty Tuesday: Crown Shrimp

Another YUMMy recipe from Rachel at Wicked Good Spice Mixes.  This recipe was shared with them by one of their loyal customers at SailFest.  

Ingredients:

1 cup plain yogurt
1 Teaspoon Garlic Explosion
1/4  Teaspoon Pink Himalayan Salt
1 cucumber
1 pound shrimp
olive oil
Directions:
1.  Clean and devein shrimp, remove tails.
2.  Set aside 1/2 cup yogurt
3.  Mix remaining yogurt and seasonings together.
4.  Toss shrimp in the mixture, coating well.
5.  Sautee shrimp in olive oil, 2-3 min per side until pink.
6.  Slice cucumber.
7.  Place one small dollop of yogurt on the center of each cucumber slice.  Place individual shrimp on top of each slice.9.  Serve immediately, and ENJOY!
The main reason the company was started was to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of that spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

The Brick farmer’s market may be closed until May 18th BUT you can get these awesome products at the following locations:

502 Baking Company, 502 Brick Blvd, Brick, NJ 08724 (732) 477-4502

Berry Fresh Farms, 151 Brick Blvd, Brick NJ 08723  (732)477-0606

Cream Ridge Winery, 145 Route 539 (PO Box 98), Cream Ridge, NJ 08514 (609) 259-9797

Dearborn Farm Market, 2170 Rt 35, Holmdel, NJ 07733  (732)264-0256

From The Garden, 353 Fairfield Road, Freehold NJ 07728 (732)866-1745

Cedar Post Farm and Garden Center, 147 NJ Route 70,  Lakehurst,NJ 08753 (732)270-8833

Delicious Orchards, 320 Route 34, Colts Neck, NJ  (732) 462-1989

New Egypt Marketplace, 53 Main Street, New Egypt, NJ 08533 (609) 458-7900

The Lusty Lobster, 88 Bay Ave. Highlands, NJ 07732 (732) 291-1548

Twin Ponds, Rt 9 Howell, NJ 07731

Lovelandtown Grocery and Provisions, 219 Bridge Ave, Point Pleasant,NJ 08742  (732)903-6855
Princes Farm Market , 1123 Mountain Ave, Mountainside, NJ 07092
(908)358-3311
Have a great recipe you want to share?  We would love to feature YOU!  If you try this, let us know what you think…
Have a ThirtyOne-derful day!

Tasty Tuesday: Blackened Shrimp & Corn Salad

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This YUMMY recipe is from Weight Watchers.  A great salad with a Freestyle™ SmartPoints® value 0*

1/8th of recipe (about 1 cup): 141 calories, 1.5g total fat (<0.5g sat fat), 404mg sodium, 20.5g carbs, 2.5g fiber, 6.5g sugars, 13g protein

Prep: 20 minutes     Cook: 10 minutes     Makes: 8 SERVINGS

Ingredients:

4 cups frozen sweet corn kernels
1/2 tsp. chili powder
1 tsp. ground cumin
2 cups chopped tomatoes
12 oz. ready-to-eat bay/small shrimp (or chopped large shrimp)
1 cup finely chopped red onion
1 cup finely chopped green bell pepper
1/4 cup chopped fresh cilantro
1/4 cup seeded and finely chopped jalapeño pepper
1/4 cup lime juice
1 tbsp. chopped garlic
1 tsp. salt
1/2 tsp. black pepper

Directions:

  1. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add corn, chili powder, and 1/2 tsp. cumin. Cook and stir until blackened, about 7 minutes.
  2. In a medium-large bowl, combine all remaining ingredients, including remaining 1/2 tsp. cumin. Mix until uniform.
  3. Fold in blackened corn. Cover and refrigerate until ready to serve. (It tastes great chilled!)

Have leftovers?  Why not take it for lunch this week?  Use a base of spring mix or spinach, topped with this yummy blackened shrimp and corn salad.  No better way to take lunch to work but in a Thirty One Thermal.  Did you know ThirtyOne had a NEW Crossbody Thermal Tote?

One of our most popular personal lunch thermals is now a crossbody! Stay on-trend at the office or school with our fashionable and functional Crossbody Thermal Tote cooler bag. Webbed handles plus a long, adjustable strap give you three ways to carry your snacks and drinks in style. Or give it as the perfect teacher’s gift! Choose personalization to make it even more special. AND a steal at just $20

Have a recipe you want to share?  Send me an email and if we use if in the blog, you will receive a FREE gift as a thank you.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Slow-Cooker Fajita Recipe

If you always order the mixed-grill fajitas, it’s time to get your surf ‘n turf on at home!  Thank you Hungry Girl for another awesome recipe…
1/6th of recipe (about 1 cup): 169 calories, 4g total fat (1g sat fat), 617mg sodium, 7g carbs, 1.5g fiber, 3g sugars, 25g protein.  SmartPoints® value 2*

Prep: 20 minutes       Cook: 2 hours on high or 4 hours on low, plus 15 minutes

Ingredients:
8 oz. raw boneless skinless chicken breast, cut into strips
8 oz. raw flank steak, cut into strips
1/2 tsp. each salt and black pepper
2 cups sliced red and green bell peppers
2 cups sliced onions
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/8 tsp. cayenne pepper
2 cups chicken broth
8 oz. (about 16) raw large shrimp peeled, tails removed, deveined

Directions:

  • Place chicken and beef in a slow cooker, and season with salt and black pepper.
  • Add peppers, onions, and remaining seasonings. Top with broth, and stir to mix.
  • Cover and cook on high for 2 hours or on low for 4 hours, or until chicken and beef are fully cooked.
  • If cooking on low heat, increase heat to high.
  • Add shrimp to the slow cooker, and stir to mix.
  • Cover and cook for 15 minutes, or until shrimp are cooked through.
  • Serve with a slotted spoon, draining the broth.

MAKES 6 SERVINGS so if you have left overs, freeze them for lunch or dinner another day.6b3ff11aab61425cb826388f06b7e344

Thirty One’s Chill-icious Thermal is perfect for adults and kids.   It’s super easy to carry or clip on a backpack or tote. 10″H x 8″L x 3 3/4″ D.  The best part is it is only $20 plus $7 for personalization.  Keeps food hot or cold.

Hope you have a ThirtyOne-derful day!

Tasty Tuesday – Super Bowl Treats

SUPER BOWL PICTURE

Well, my main team – the J-E-T-S, may not be in the Super Bowl but I will be cheering on the Carolina Panthers.  If you are wondering why – my daughter lives in North Carolina so it is on my list of favorite teams even if I don’t claim to be their Number 1 cheerleader.

Here are some YUMMY Super Bowl snacks courtesy of the Food Network:

Hot Crab Dip Mix 3 ounces cream cheese, 1/4 cup mayonnaise, 2 teaspoons lemon juice, and hot sauce and chopped parsley to taste; fold in 1/2 pound crabmeat. Spread in a baking dish, top with breadcrumbs (preferably panko) and bake at 425 degrees F until golden, about 15 minutes.

Mustard-Beer Dip Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.

Cauliflower Hummus Toss 4 cups cauliflower florets with olive oil and 1 teaspoon curry powder; roast at 425 degrees F, 20 minutes. Puree with 1 drained can chickpeas, 3 tablespoons lemon juice, 2 tablespoons tahini, 1 garlic clove, and salt to taste. Blend in 2 tablespoons olive oil

Latin Chip Mix Combine 3 tablespoons melted butter with 1 teaspoon each ground cumin and chipotle chile powder. Toss with 3 cups black bean chips, 1 cup corn nuts, 1 thinly sliced jalapeno and 2 teaspoons lime zest. Bake at 400 degrees F, 10 minutes, stirring once.

Kettle Corn Put 3/4 cup popcorn kernels and 3 tablespoons each sugar and vegetable oil in a large heavy-bottomed pot. Partially cover and cook over high heat, shaking, until the popping stops. Season with salt.

Tex-Mex Shrimp Cocktail Mix 3/4 cup ketchup, two 4-ounce cans chopped green chiles, and 2 tablespoons each lime juice, horseradish and chopped cilantro. Serve with chilled cooked shrimp.

Breaded Pork Sliders Boil 1/2 cup ketchup, 1/4 cup each sake and Worcestershire sauce, 2 tablespoons each sugar and mirin, and 1 tablespoon each minced garlic and ginger, 5 minutes. Pound 1/2 pound pork cutlets until thin. Coat in flour, then beaten egg, then breadcrumbs (preferably panko); fry in hot oil. Slice and serve on 12 mini buns with the ketchup sauce.

Breaded Veggie Sliders Make Breaded Pork Sliders (No. 41), replacing the pork with cremini mushroom caps and/or sliced Japanese eggplant. Add shredded cabbage and sprinkle with toasted sesame seeds.

Shrimp Sliders Combine 2 tablespoons each mayonnaise and whole-grain mustard, 1 teaspoon Worcestershire sauce, and minced parsley and hot sauce to taste. Season 1 pound butterflied shrimp with salt and cayenne. Dip in buttermilk, coat in cornmeal and fry in hot oil. Serve on mini seeded buns with lettuce, pickles and the mustard sauce.

Mini Veggie Pockets Warm 12 mini pitas. Cut off the tops and fill with hummus, crumbled feta and chopped olives, cucumber, lettuce and tomato.

What will your Super Bowl snack table look like?  Share your favorite recipes with us..

Have a ThirtyOne-derful day!