Enter to Win MEGATRON Tickets – see Enrique and Prince Royce!

We’re at it again- giving away some awesome tickets to see the upcoming MEGATRON concert on September 22nd at the Barclays Center!

You can click the image to sign up to win, or simple scan the code as well! 

Megaton Win Tickets

We will also be selling tickets to the concert in each of our 5 stores (see locations below), incase you just can’t risk missing this concert! 

1. Jackson Heights – 7610 37th Ave.
2. Hicksville – 520 S Broadway
3. New Hyde Park – 3367 Hillside Ave.
4. Jamaica – 17309 Jamaica Ave.
5. Jamaica – 8405 Parsons Blvd.

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Picnic-Worthy Recipe: Chop Chop Chicken Avocado Salad

Ahhhh spring is in the air! It may be a little chilly today in NYC, but it’s still sunny and April and that means we can’t wait to start enjoying the summer fruits and veggies that are about to start sprouting – and also enjoying them outside!

We’ve spent enough time cooped up in our tiny little apartments and kitchens, so in honor of the sunshine today, we thought we’d share a picnic-worthy salad recipe from one of our favorite local cooking bloggers, Big Girls Small Kitchen, to get you in the mood for spring as well! Don’t be surprised if you end up on a blanket wrapped up in your snowsuit on the lawn in Central Park after work! Yum!

 

Chicken, Hearts of Palm, and Avocado Chop Chop Salad


Adapted from Patricia Jinch’s Pati’s Mexican Table, via The Splendid Table
Serves 4

If you make the chicken in advance, this salad takes minutes to throw together. (And, if you are making the chicken in advance, throw in a couple more pieces to have later in the week.) In season, you could certainly use fresh corn cut from the cob.

Ingredients

For the Salad
1 bone-in, skin-on chicken breast
Olive oil
Salt and pepper
One 14-ounce can hearts of palm, cut into chunks (about 1 1/3 cups)
1 cup frozen corn kernels, thawed under running water and drained
3 roasted red peppers, washed well and drained, then cut into bite-sized pieces
2 ripe avocados, cut in half, pit removed, cut in a cross hatch then scooped out
Cilantro for garnish

For the Vinaigrette
2 teaspoons apple cider vinegar
1 tablespoon fresh squeezed lime juice (about half a lime)
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
2 tablespoons vegetable oil
¾ teaspoon kosher or sea salt, or more to taste
¼ teaspoon oregano
1 scallion, white and light green parts, sliced
1/2 teaspoon honey
¼ teaspoon freshly ground black pepper

Preheat the oven to 425°F. Wash the chicken and dry it very well with a paper towel. Place it on a parchment- or foil-lined baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. Bake for 35 minutes, or until the skin is crispy and the juices from the chicken run clear. Cool completely – at least 1 hour, but you can also store for a couple days in the fridge. (Hint: if you like crispy chicken skin, eat it right away, before you refrigerate.)

Remove the chicken from the bone as neatly as possible. Cut into bite-sized cubes and place them in a large bowl. Add the hearts of palm, corn, red peppers, and avocados.

In a second bowl, make the vinaigrette: whisk together the vinegar, lime juice, and mustard. Slowly drizzle in both oils, whisking as you go so the dressing emulsifies. Add the salt, oregano, scallion, honey, and pepper, and combine.

Pour most of the dressing over the salad and toss gently so you don’t smush the avocado. Serve, garnished with cilantro.

What’s in Season? Carrots!

What is better in the spring that bright colors to cook with? Enter the carrot – a simple, sweet and colorful addition to any dish!

balsamiccarrots0002Carrots are reasonably priced right now, and you can even buy them already peeled and bagged – just throw right into your salad – yum!

Carrots are typically chopped up or shredded and thrown into salads, but when was the last time you just satueed some carrots by themselves as a colorful, delicious side dish for dinner? Just adding a little sea salt and pepper for taste, the sweetness of the carrots will come out during the sautee and they flavor themselves. Or, if you’re looking to get a little more creative, try adding a cinnamon-balsamic glaze:

Cinnamon-Balsamic Glazed Carrots

– pre-heat oven to 450F
– 1 lb whole carrots, ends and tips trimmed
– peel the carrots and slice in half length-wise
– stir 2 tbsp Olive Oil, 1 tbsp Balsamic Vinegar, 1/2 tsp cinnamon
– pour over carrots in a mixing bowl, toss to coat
– arrange carrots on a baking tray without touching each other
– roast at 450 F for 20 minutes, flat side down
– flip carrots, roast for 7-10 more minutes
– carrots are done when showing caramelization and can easily be pierced with a fork

To learn more about what’s in season, and have carrots delivered right to your door – visit www.myshopwise.com

Purchase Your Palm Crosses Online (or in-store)

MyShopWise.com has Palm Crosses for sale for just $5.99 just in time for the Easter holiday.  You can purchase them online OR while in the store – get yours delivered in time for Easter by ordering today – http://www.myshopwise.com

If you’re out and about, they are also available in all 5 of our local locations. See our website, http://www.myshopwise.com/inside-our-store for the location nearest you!

palm

Dr. Oz ‘Never Get Sick’ Chocolate Cake

Watching Dr. Oz the other day, they were showing how to make this super-food chocolate cake, that is actually made of tons of fruit, nuts and veggies instead of flour and eggs. This never-get-sick recipe from Dr. Fuhrman will boost your immunity and satisfy your sweet tooth. Check out the recipe below.

Dr Oz: Never-Get-Sick Chocolate Cake Recipe

Dr Oz Never-Get-Sick Chocolate Cake Ingredients:

  • 1 2/3 cups whole-wheat pastry flour
  • 3 1/2 cups pitted dates, divided
  • 1 cup unsweetened applesauce
  • 1 cup raw beets, shredded
  • 3/4 cup raw carrots, shredded
  • 1/2 cup raw zucchini, shredded
  • 1 cup pineapple chunks in own juice, drained
  • 1 cup walnuts, chopped
  • 1 banana
  • 3 tablespoons natural cocoa powder
  • 1/2 cup currants
  • 1 1/2 cups water
  • 3 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder

Chocolate Nut Icing:

  • 1 cup raw macadamia nuts or raw cashews
  • 2/3 cup pitted dates
  • 1/3 cup brazil nuts or hazelnuts
  • 1 cup vanilla soy, hemp or almond milk
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

Dr Oz Never-Get-Sick Chocolate Cake Directions:

  • Preheat oven to 350 degrees.
  • Mix the flour, baking powder and baking soda in a small bowl and set aside.
  • In a blender combine 3 cups of dates, pineapple, banana and the applesauce and puree. Chop the rest of the dates into 1/4-inch pieces.
  • In a large bowl, combine the chopped dates, beets, zucchini, carrots, cocoa powder, currants, walnuts, water, vanilla, the flour mixture from above and the blended date mixture and stir until everything is combined completely.
  • Spread in a 9 x 13-inch nonstick baking pan.
  • Bake in the oven for 1 hour or until a toothpick inserted into the center comes out clean. Allow to cool completely.
  • For the icing, combine all icing ingredients in a blender and mix until smooth and creamy. Spread on cooled cake.

Order the ingredients above in time to be delivered to make today! www.myshopwise.com

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