The Professor and I have been on the road quite a bit this summer; in fact, we’ve been on the move since March and still have a few more shoots to complete before the year is finished. It’s been a wild spring and summer but we just wouldn’t have it any other way.
Neither of us had ever been to New York City so when we were invited to participate in Sabra’s ‘Dip Life To The Fullest’ campaign and to experience the Big Apple . . . it only took a nano-second to say, ‘sign us country-bumpkins right up!’
Movie sets being built on the sidewalks, Radio City Music Hall
Beautiful hotel accommodations at The Blakely
Dinner at Benihana’s and then tickets to see The Lion King on Broadway
I ran into this guy (well, not literally) on our way back to the hotel. Holy-Moses, was it bustling in Times Square that time of night; either that or I’m old . . . don’t answer that
A visit to Sabra’s ad agency, Strawberry Frog where we got a behind-the-scenes look at what goes on to build a campaign
An afternoon ceramic art class to get our creative juices flowing
That’s supposed to be the Smith Bites tomato but I think I need a few more art classes . . . do you think it looks like a radish?
The Museum of Natural History that just rocked my world . . .
An exclusive guided tour of the Global Kitchen Exhibit that included some very fun experiments
and a farewell dinner at Max Brenner for all us chocolate-lovers
We even managed to sneak in a little time to see a few friends . . .
Yep we managed to fit all of that into a short 48-hours – and we lived to tell the story.
Take a peek at the short recap video of all that we experienced in the Big Apple – and then answer the question,
‘What does ‘Dip Life to the Fullest’ mean to you??
By the way, these little BLT-bites will be terrific at your next get-together with friends and family; no knife, fork or spoon required!
Disclosure: This is a sponsored post and Sabra paid all of our expenses for this trip; however, all recipe content and opinions expressed are strictly my own.
GLUTEN-FREE BLT BITES
Makes approximately 20 bites
- 7-8 slices bacon, thick cut
- ¼ cup Sabra classic hummus
- ¾ teaspoon real maple syrup, Grade B preferred
- 8-10 cherry tomatoes
- Butterhead, Boston or Bibb lettuce leaves – use the smaller inner leaves for this recipe; most likely you’ll need 2 or 3 heads to get 20 leaves
- Preheat oven to 400 degrees
- Line a baking sheet with foil and place a wire baking rack on top
- Lay bacon slices on the rack and place in oven. Bake for 30 minutes, flipping slices at the 15-minute mark; set aside and let cool. Once cooled, cut into 1-1/2-inch pieces; set aside
- In a small bowl, add hummus and maple syrup; mix well and set aside
- Slice a small amount off the top of each cherry tomato and discard; slice remaining tomato into 3 slices (about ¼-inch thick); set aside
- Remove outer lettuce leaves and save for another use; remove 20 of the inside leaves, wash and spin dry
- Place about 1/8 teaspoon hummus onto the center of a bacon piece; flip it over, hummus side down, onto a lettuce leaf (this acts as ‘mayo’ and keeps the bacon in place)
- Add about ¼ to ½-teaspoon hummus to the center on the top side of the bacon; add tomato slice and press gently
- Place on a serving platter and repeat the assembly process until finished