Tasty Tuesday: Wicked Good Salmon Cakes

Today’s YUMMY recipe is from Rachel at Wicked Good Spice Mixes.  If you haven’t tried any of their products, you are missing out on some AMAZING things.  I am a HUGE fan their spices and love to use their flavored vinegars on my salad in place of dressing.  A little goes a long way…

Ingredients:

Instructions

  1. Drain liquid from canned salmon
  2. Combine all of the ingredients in a medium bowl.
  3. Mix thoroughly.
  4. Shape into 6 large salmon cakes or 10 small cakes.
  5. Place 2 tablespoons of coconut oil into a medium size skillet and heat over medium heat
  6. Place three of the salmon cakes into the skillet  and cook for approximately for 4 minutes or until golden brown.
  7. Flip and cook until other side is golden brown

Serve with Wicked Good Achilles Mediterranean Roasted Veggies.

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.

BREAKING NEWS!

Renowned Chef Greg Manning from The Serenity Cafe in Toms River  is now using our spice blends and fruit infused balsamic vinegars to prepare some of his fantastic meals!  Greg now has three restaurants, The Serenity Cafe in Toms River, The White Butterfly Serenity West in Jackson and Serenity South in Wareton, Ne Jersey.  If you are looking for a great place to eat with friendly and attentive staff, look no further!  Eat Local! Shop Local! Support Local Business!

Have a recipe you want to share?  Send me an email.  If we use it in our blog, you will receive some “happy mail” from me.

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!

 

Sheet-Pan Sausage & Pepper

Thank you Hungry Girl for this yummy recipe….. I usually do sausage and peppers on the stove top butI figured I would give this a try.  I’m cooking lots more meals right now since hubby is off work for 2 weeks.  Trying new versions of old things so I have yummy dinners with some leftover to freeze for when he goes back to work.

1/2 of recipe (about 1 3/4 cups): 299 calories, 14g total fat (3g sat fat), 648mg sodium, 27.5g carbs, 4.5g fiber, 7.5g sugars, 17g protein  FreestyleSmartPoints® value 8*

Prep: 10 minutes     Cook: 30 minutes      Makes:  2 servings

Ingredients:

  • 6 oz. (about 2 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kinds by Al Fresco), sliced into coins
  • 6 oz. (about 3) baby red potatoes, cut into 1/2-inch chunks
  • 2 cups sliced bell peppers
  • 1 cup sliced onion
  • 1 tbsp. olive oil
  • 2 tsp. chopped garlic
  • 1/2 tsp. dried oregano
  • 1/8 tsp. salt
  • Dash ground thyme

Directions:

  1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
  2. Combine all ingredients and seasonings in a large bowl. Toss to coat.
  3. Spread mixture onto the center of the baking sheet. Bake for 15 minutes.
  4. Flip/rearrange mixture on the baking sheet. Bake until veggies have softened and potatoes are tender and lightly browned, 10 – 12 minutes.

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!  The best part is they are on SALE right now for just $15 with a $35 purchase.  Be sure to check out all of the Sale-a-bration items too with new things released every Thursday.

Have a ThirtyOne-derful day!

Tasty Tuesday: SWEET POTATO SALAD WITH BACON

As many of you know, it has been recommended I try several different things in an effort to reduce MS symptoms and deal with my gastro issues.  Hubby came across a book by Terry Wahls, MD who has lots of success with this eating plan in reducing and in some cases getting rid of MS symptoms.  I have talked to several who are on this plan, and it works for them.  I am doing most of it anyway, so I figured I would go all the way.  The only change is that I will add some meat back into my diet, eliminate eggs and sugar while I increase fruits and veggies.  Hopefully, this will help with some of the new MS symptoms cropping up.  Thank you and Heather Christo for this yummy recipe.  This is from Wahls Protocol Recipes.

I love potato salad, but mayonnaise is not my friend.  So, this one sounds YUMMY!  The color and crunch from sweet potatoes, celery, and a bit of bacon sounds like the perfect combination. Serve this at your next backyard BBQ and no one will be missing the goopy white old-fashioned potato salad. 

PREP: 15 minutes     COOK TIME: 15 minutes     SERVINGS: 4 TO 6

Ingredients:

  • Kosher salt
  • 3 large sweet potatoes, peeled and cut into chunks

MUSTARD VINAIGRETTE:

  • 1 red Fresno chili, seeded and minced
  • 2 tablespoons whole-grain mustard
  • 2 garlic cloves, minced
  • 1⁄4 cup rice vinegar
  • 1⁄4 cup olive oil
  • Kosher salt
  • 4 uncured bacon slices, cooked until crisp and crumbled
  • 1 cup thinly sliced celery hearts
  • 1 cup thinly sliced green onions

Directions:

  1. Bring a medium-large pot of salted water to a boil. Add the sweet potatoes and simmer until just fork-tender, about 15 minutes. Drain the potatoes and briefly and gently rinse them with cold water. Set aside.
  2. To make the mustard vinaigrette: In a small bowl, whisk together the chili, mustard, garlic, vinegar, and olive oil. Season with salt.
  3. In a large bowl, combine the sweet potatoes, bacon, celery, and green onions and toss with the mustard vinaigrette. Season with salt. Serve warm or at room temperature, or refrigerate and serve chilled.

Did you know????  SWEET POTATOES are one of nature’s best sources of vitamin A and a great source of vitamin C. One 8-ounce sweet potato will give you 100 percent of your recommended daily vitamin A. If you consume a little fat with the sweet potatoes (like the olive oil in the recipe here), it helps your body utilize all the vitamin A even more efficiently.

Want to take this YUMMY salad to you to work for lunch or maybe to the next barbeque???   Check out Thirty One’s Thermal Tote….  One of our most popular items, the Thermal Tote is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

The best part is…. they are on sale this month along with all of the thermal totes for either $10 or $15 with a $35 purchase.  This is a great time to stock up for the school year.  A size for everyone in the household.  Which one will you pick????

Have a ThirtyOne-derful day

 

Tasty Tuesday: Country Style Pork Ribs

Summer is here (well, almost) and everyone is pulling out the grill….I will admit, it is one of the things I miss from our old house.  As soon as it got warm, we started grilling EVERYTHING!  In the condo, the rules are so crazy about storing one, it just isn’t worth it.  
This recipe is from Rachel at Wicked Good Spice Mixes Company.  Be sure to check out her website. The spices can be used for so many different things – veggies, potatoes, dipping sauces and more..
Ingredients:
Instructions:  
  1. Grill or oven temp 375 degrees
  2. Rinse ribs thoroughly and pat dry.
  3. Rub both sides of ribs with olive oil and then rub Achilles blend on both sides.
  4. Grill  or roast  on both sides until nicely browned .
  5. Check with meat thermometer  for an internal temp of 145 degrees.
Serve with Tuscan potatoes and roasted veggies
Rachel started this company 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 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.

Live in Brick? OR travel to the Farmer’s Market on Saturday from 9AM – 2PM. Be sure to stop by and sample some of the vinegars or spices at their table.  If you can’t make it, check out these awesome products at these local stores.

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

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 (and your business)!  If you try this, let us know what you think…
Have a ThirtyOne-derful day!