Snapperwhipper

Everything life + style…big to small…luxe to basic

Teen Girl Gift Guide ~ 2025

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Stocking Stuffers for the whole family ~ 2025

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Salmon Sheet Pan

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Buffalo Chicken Meatballs

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Chili-Lime Halibut with Corn Saute

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Kale Salad

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Book Gifts 2019

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Gifts for Her 2019

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BLT Cups

I first saw this easy appetizer recipe in Country Living magazine and knew I had to make it. After determining it was as good as it looked, I adapted it into the 4 versions listed below to help meet the different tastes of family and friends. So whether you like your bacon plain or a little hotter and soaked in buffalo sauce and either paired with blue cheese or ranch, there is a recipe for you!

Xx, Heather

-INGREDIENTS-

Bacon ( I use Pederson’s Uncured No Sugar Added Hickory Smoked Bacon)

Lettuce (I use either Organic Girl butter, plus or Organic Girl romaine heart leaves which hold more)

Buffalo Sauce (I love The New Primal Hot Buffalo Sauce and it’s Whole30 compliant)

Grape Tomatoes

Ranch dressing (I use Tessemae’s Organic Creamy Ranch it’s also Whole30 compliant)

Crumbled Blue Cheese

-PREPARATION-

1. Cook bacon, crumble and set aside. (I prefer to either bake it or use this Presto Bacon Microwave Cooker. Both methods ensure the bacon comes out nice and crispy.)

2. If you want to try the hotter version (this is a game changer), soak the bacon crumbles in buffalo sauce.

3. Halve tomatoes and distribute among lettuce cups.

4. Add the combination of your choice to the lettuce cups and serve: plain bacon + ranch dressing, plain bacon + blue cheese, buffalo soaked bacon + ranch dressing, or buffalo soaked bacon + blue cheese.

Plain + Ranch

Plain + Blue

Buffalo + Ranch

Buffalo + Blue

Roasted Asparagus with Pine Nuts

I have a handful of side dishes I keep in rotation at our house but recently I’ve been looking to changes things up and find some new additions. With asparagus season in its prime, this seemed like a good place to start. I came across this recipe in Food Network Magazine years ago, under Weeknight/Easy Sides, ripped it out but it has remained in a pile with other recipes I want to try until this week. It’s simple, with 6 ingredients and goes with just about anything.

Xx, Heather

-INGREDIENTS-

2 lbs trimmed asparagus

1 T. olive oil

Salt/pepper

1/3 C pine nuts

1/2 C parsley, chopped

Zest from 1 lemon

-PREPARATION-

1.Preheat oven to 450 degrees.

2. Toss asparagus in olive oil, arrange in a single layer on baking sheet and season with salt/pepper.

3. Roast until lightly browned, about 15 minutes.

4. While the asparagus roasts, toast the pine nuts in a dry skillet, over medium-low heat. Stir frequently until golden in spots. (Tip – these can burn quickly, keep them moving)

5. Mix the toasted pine nuts, parsley, lemon zest, and salt/pepper.

6. When the asparagus is finished, arrange on a platter, sprinkle the toasted pine nut mixture over the top and serve.

Shrimp Skewers with Dill and Feta

photo credit: Real Simple

I enjoy almost all fish but I really love shellfish! Oysters are my all-time favorite but shrimp, lobster, mussels, clams and scallops…I’ll take them all, any day! They remind me of growing up and spending time on the water in the summers in New England. The sound of the water, the slower pace of a beach town all bring me to a happy place. I found this shrimp recipe in a Real Simple magazine years ago and I like it for several reasons. 1. It’s simple, with only 5 ingredients – shrimp, feta, fresh dill, olive oil and salt/pepper. 2. It’s quick – (ask for deveined shrimp when you buy them) the longest part is putting the shrimp on the skewers. 3 It’s flavor is amazing – the combination of the grilled shrimp, dill and feta is perfect!

XX, Heather

TIP – we used to make these on wooden skewers but it’s easier (to both get items on and off) if you use stainless steel skewers. Either a double pronged version, or these single skewers.

This is also great to take off the skewers and put in a bowl over lettuce, brown rice, cauliflower rice, quinoa or your favorite grilled vegetables.

Watermelon “Caprese”

I first found this recipe on the Skinnytaste website a few years ago and it quickly became a favorite in our house. It’s a lighter version of classic Caprese which is usually made with a combination of tomato, basil and mozzarella. This version has a great salty vs. sweet taste and leaves you wanting more. I like to cut the watermelon into a star shape with a cookie cutter for Memorial Day and July 4th but that’s just for fun and not necessary if you don’t have one on hand! Happy Memorial Day weekend! Eat, drink, honor the men and women who died while serving in the U.S. military and enjoy celebrating the unoffical start of the summer season!

Xx, Heather

-INGREDIENTS-

1/2 red seedless watermelon, sliced 1/2 inch thick

8 thin slices fo fresh mozzarella

1 loose cup baby arugula

2 t. extra virgin olive oil

kosher salt

2 T. balsamic glaze

-PREPARATION-

1. Use a star shaped cookie cutter or whatever shape you have on hand and cut out 16 stars out of the watermelon. (This can be done ahead and shapes store well in a the fridge)

2. Arrange 8 star watermelon shapes on a plate, layer with cheese, arugula, 1/4 t. olive oil and a pinch of salt.

3. Top with remaining 8 stars; drizzle each with balsamic glaze and serve.

Broccoli & Kale Pizza Crust

Sunday nights signal the weekend coming to an end and our weekly routine returning in the morning but I try really hard to soak in every minute before we make that switch. We try to spend them at home just slowing down and that means I’m always looking for an easy dinner. This past Friday I made a quick run to Trader Joe’s to pick up some of my TJ staples and I noticed their new, frozen Broccoli & Kale Pizza Crust. The ingredients were simple – broccoli, black kale, corn flour, olive oil and salt and it was under $5, so I threw it in my cart and thought I’d try it out (it’s also gluten-free and egg free). This past Sunday I was in need of a quick dinner, so I pulled the crust out and it proved to be a great find! I made it with a red sauce, mozzerella, mushrooms and arugula and it was delicious! I will definitely be making more this summer. Some of the first combinations I want to try are: pesto/tomatoes/feta/red onion, ricotta/spinach/garlic/plum tomatoes, and arugula/proscuitto/parmigiano reggiano! Yum, I’m hungry just thinking about all these possibilities. What’s your favorite sauce/cheese/topping(s) combination?

Xx, Heather

TIPS – 1. Leave enough time to bake the crust on both sides before adding your toppings & cooking. It will help the crust in a big way! Otherwise the crust will be soft and have a hard time holding the toppings. The instructions suggests 10-12 minutes per side but I went with 6-7 minutes/side and it was just right. 2. Remember this is a broccoli and kale crust….it’s not going to taste like good, old pizza….but it’s not supposed to and it’s a delicious alternative!