Archives for February 2011

Bunny Garden Cupcakes

Don’t forget to LIKE the Hungry Housewife on Facebook! Here are some more adorable Spring Themed Cupcakes I created for Pillsbury.Are you noticing a theme here??? SIMPLE. Nothing too complicated and totally kid friendly. Bunny Garden CupcakesMakes 24 cupcakes1 box Pillsbury Funfetti Cake mix3 eggs1 cup water1/3 cup oil24 cupcake wrappers24 Bunny Shaped Marshmallows240 (about) green […]

Flower Pot Lollipop Cupcakes

Here are some ADORABLE Flower Pot Lollipop Cupcakes that I created for Pillsbury.Are they not the cutest things you have ever seen? Here is a video tutorial on how to make them. FLOWER POT LOLLIPOP CUPCAKESMakes 24 cupcakes 1 box Pillsbury Funfetti Cake mix3 eggs1 cup water1/3 cup oil24 cupcake wrappers24 Lollipops48 mint leaves1 can […]

Greek Chicken and Tomato Pasta

Please make this, pretty pretty please. It is am amazing chicken dinner with light but delicious flavors.I have never cooked with kalamata olives before. Honestly, I did not even think that I liked them.But for some reason I picked up a jar of them at the grocery store and that is how this dish was […]

Building Flavors

Building flavors makes all the difference in the world. You can take your normal dinner that you throw everything in your pan at the same time that tastes kinda boring to a whole new level.So how do you “build flavors”? Lemme splain. SEAR..Sear your meat. To do this, start off with a piece of meat […]

Pillsbury Baking Ideas-Video Post

All of my comments from the past 4 posts were deleted 🙁Thank you to Pillsbury for this opportunity.Hop on over to Pillsbury for some delicious recipes and tips.

Lemon Cupcakes

**Click HERE to like The Hungry Housewife on Facebook** Almost too pretty to eat. ALMOST.Lemon cupcakes remind me of spring.Are you suffering from cabin fever?Perhaps you are over the cold weather.Tired of the heavy baked goods and need to lighten things up a bit??Well here ya go. A deliciously light lemon cupcake with lemon cream […]

Chicken Parmesan-Lightened Up

**Click HERE to like The Hungry Housewife on Facebook.** Chicken Parmesan is my husbands favorite meal. Actually, my chicken parm is my husbands favorite meal. All nice a crispy from the breading and pan frying, served up with some of my out of this world mashed potatoes(I will post those at a different time). Totally […]

Let’s try this again..Herbs

Herb growing. I try, I really do. Do you know how much money I would save if I could grow something? Anything? I cook with fresh herbs almost every-night, every-night that I am not lazy in the kitchen. I spend millions of dollars(well, maybe not millions) at the grocery store on those packages of fresh herbs […]

The Hungry Housewife Facebook Page

Y’all love me right? I started a Facebook page for the Hungry Housewife and it is lonely 🙁Will you “like” The Hungry Housewife on Facebook?Fun stuff will he happening there. Maybe even some secret Facebook fans only giveaways!Click HERE to like.I will be your best friend. The Hungry Housewife

Congrats to

Congrats to Heather @ Sweet Sins to Share. Heather said, “Ohh I love chocolate! Dark Chocolate is my favorite!! YUM! I’m with you on the super bowl out come… even though we are not talking about it!” Enjoy your delicious Guylian Chocolates

Coconut Cocoa Crisps

Say that one fast three times. Coconut Cocoa Crisps, Coconut Cocoa Crisps, Coconut Cocoa Crisps.Ok, so it wasn’t that hard, but there sure are a lot of “C’s”.For us girls in the child rearing years, PMS rolls around once a month and takes over us like a three headed monster. Sorry boys, we really have […]

Loaded Pierogies

Do not forget to enter my Chocolate Giveaway! That’s right. Loaded Pierogies, My take on loaded potato skins. I “tested” this recipe before that big football game that just passed in which the team that is now dead to me lost. They are the perfect little appetizer. And mighty tasty I might add. Have you […]

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Bunny Garden Cupcakes

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Garden Bunny Cupcakes

Here are some more adorable Spring Themed Cupcakes I created for Pillsbury.
Are you noticing a theme here??? SIMPLE. Nothing too complicated and totally kid friendly.



Bunny Garden Cupcakes
Makes 24 cupcakes

1 box Pillsbury Funfetti Cake mix
3 eggs
1 cup water
1/3 cup oil
24 cupcake wrappers
24 Bunny Shaped Marshmallows
240 (about) green jelly beans
1 can Pillsbury Easy Frost No Fuss Frosting in Vanilla Dream

Preheat the oven to 350.
In a medium bowl, mix the cake mix, oil, water and eggs together. Beat for 2 minutes until smooth.
Line a cupcake tin with cupcake liners. Fill each cupcake cavity up two thirds of the way.
Bake for 18-22 minutes.
Remove from the oven and allow to completely cool.
Swirl the top of the cupcake with the Pillsbury Easy Frost No Fuss Frosting.
Place green the green jelly beans around the edge of the cupcake.Top with bunny shaped marshmallow.

Flower Pot Lollipop Cupcakes

Flower Pot Cupcakes

Here are some ADORABLE Flower Pot Lollipop Cupcakes that I created for Pillsbury.
Are they not the cutest things you have ever seen?

Flower Pot Cupcakes

Here is a video tutorial on how to make them.

FLOWER POT LOLLIPOP CUPCAKES
Makes 24 cupcakes

1 box Pillsbury Funfetti Cake mix
3 eggs
1 cup water
1/3 cup oil
24 cupcake wrappers
24 Lollipops
48 mint leaves
1 can Pillsbury Easy Frost No Fuss Frosting in Vanilla Dream

Preheat the oven to 350.
In a medium bowl, mix the cake mix, oil, water and eggs together. Beat for 2 minutes until smooth.
Line a cupcake tin with cupcake liners. Fill each cupcake cavity up two thirds of the way.
Bake for 18-22 minutes.
Remove from the oven and allow to completely cool.
Swirl the top of the cupcake with the Pillsbury Easy Frost No Fuss Frosting.
Place one lollipop in the middle of the frosted cupcake.
Place 2 mint leaves at on the cupcake as the “leaves”.

Greek Chicken and Tomato Pasta

Greek Chicken and Tomato Pasta

Please make this, pretty pretty please. It is am amazing chicken dinner with light but delicious flavors.
I have never cooked with kalamata olives before. Honestly, I did not even think that I liked them.
But for some reason I picked up a jar of them at the grocery store and that is how this dish was created.
I have NO CLUE about Greek flavors(sorry my friend Peter). However, I do know that oregano, olives, and feta cheese are used often. So those are the ingredients I used and it turned out soooo delish. Everyone in my family loved it. I did have to pick out the tomatoes and olives for my brats.
This dinner is all about “building the flavors” It wont be quite as tasty if you don’t take the extra time to create the layers of flavors. Didn’t read my last post about building flavors? Click HERE.

GREEK CHICKEN AND TOMATO PASTA
Serves 6
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1 1/2 pounds boneless, skinless chicken breasts, cubed

1 tsp course Kosher Salt
1/2 tsp Pepper
3/4 tsp Dried Oregano
1 Tbsp Olive Oil
1 1/2 Tbsp Balsamic Vinegar

1 Pint Cherry Tomatoes
3 cloves Garlic, minced
3 oz Kalamata Olives, pitted and sliced

14.5 oz Box Farfalle Pasta (I use Barilla Plus), Cooked to package directions
2 tbsp Butter
3 tbsp Extra Virgin Olive oil
Large pinch Pepper
Large pinch Course Kosher Salt
3 1/2oz crumbled Feta Cheese


In a medium mixing bowl, mix the first 6 above ingredients together, cover and marinate for 30 minutes to 1 hour.

In a large saute pan(I use a 12″), over medium high heat, saute chicken until no longer pink, about 5-7 minutes. Remove from the pan, place in a large bowl and cover with foil to keep warm and set aside.

In the same pan,over medium heat, add the cherry tomatoes and saute until they start to burst. If the pan starts to dry out, add a bit of chicken stock or broth.
Add the garlic and olives when the tomatoes are almost done. Saute the garlic and olives for 1 more minute. Remove and place in the bowl with the chicken and set aside.

In the same skillet, over medium-high, add the 2 Tbsp of butter and 3 Tbsp Extra Virgin Olive Oil. Add the cooked pasta, salt and pepper. Saute the pasta for a few minutes, until some of the noodles look crispy.
Add the chicken and tomato mixture in with the noodles along with any juice that has accumulated  Toss.
Sprinkle the feta cheese over the top and serve.

Building Flavors

Building flavors makes all the difference in the world. You can take your normal dinner that you throw everything in your pan at the same time that tastes kinda boring to a whole new level.
So how do you “build flavors”? Lemme splain.

SEAR..Sear your meat. To do this, start off with a piece of meat that you have dried off with a paper towel. Season it to your liking. In a pan(preferably a stainless steal pan) add a TINY bit of oil over medium high heat. Add your meat to the hot pan and let it be. Do not touch it. Let it sear for about 3-4 minutes before you flip or stir it. It should have a nice brown crust on it.
Now the meat has most likely released some of it juices and started to form some brown bits in the pan. This is good! Now onto the next step.

DEGLAZING THE PAN.. So you think those brown bits from the searing look nasty in your pan? Nope they are not, promise. They are little bits of concentrated flavor from the juices of whatever you just seared. Brown bits=good bits. To deglaze your pan, you need a liquid. I prefer wine(red or white), but you can use stock or even water. Pour the liquid of your choice into the hot pan and use a wooden spoon to scrape up all that yummy brown gunk from the pan.

REDUCING YOUR LIQUID.. You just deglazed your pan with a bit of liquid, now you want to make a simple pan sauce. Easy. Add  more liquid to the pan. Season and let the liquid simmer until half of it has evaporated. Letting the liquid reduce by half concentrates the flavor.

OTHER TIPS..
If you are cooking with onions, you either want to put a little sear on those or camralize them before adding them to the dish. If you add them to your dish raw, you will not get that sweet and delicious flavor from the precooked version. I usually add my onions right after I sear my meat.

Spices.. I have seen chefs on the food network toast their spices and they say this also builds flavors. But honestly, I am not a chef and I don’t have the time to get that fancy. So I just use the highest quality herbs and spices I can get and generally use fresh instead of dried.

Salt..Salt can be your friend. I ONLY use Coarse Kosher salt when I cook. I keep it in a container with a lid by my stove so I can take pinches of it for my food. If you feel that your dish is flat or your just can’t put your finger on what you need. Try adding a pinch of salt.

Still flat in the flavor department? You might need a little bit of acid. no, not salicylic acid, we are not making zip cream here people..I mean a food acid. An acid like lemon, lime, vinegar or soy sauce. They can brighten up any meal.

Sugar.. you made spaghetti sauce and it is just too acidic…try adding a table spoon of sugar to cut down on the acidity.

Anyone else have any good flavor building tips? Please do share.

Lemon Cupcakes

lemon cupcake

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Almost too pretty to eat. ALMOST.
Lemon cupcakes remind me of spring.
Are you suffering from cabin fever?
Perhaps you are over the cold weather.
Tired of the heavy baked goods and need to lighten things up a bit??
Well here ya go. A deliciously light lemon cupcake with lemon cream cheese frosting.

Lemon Cupcakes

Lemon Cupcakes with Cream Cheese Frosting
makes 12 cupcakes
Printer Friendly Version
Recipe from My Baking Addiction

For the Cake
1 cup + 2 Tbsp cake flour

1/2 tablespoon baking powder

1/4 teaspoon salt

1/2 cup + 2 Tbsp buttermilk
2 large egg whites

3/4 cups sugar

lemon zest from two lemons

1/2 stick (4 tablespoons) unsalted butter, at room temperature

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure lemon extract

Preheat the oven to 350 degrees F. Prepare cupcake tins by
spraying with non stick spray or using cupcake liners.

To Make The Cake:
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Cool on wire rack.

For the Cream Cheese Frosting:
1 (8) ounce package cream cheese, softened

1/2 stick butter, softened
1 lb. confectioners’ sugar

1 teaspoons vanilla extract
ʉ۬juice of 1/2 lemon
1 drop of lemon extract
Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice.

Chicken Parmesan-Lightened Up

Chicken Parmesan-Lightened Up

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Chicken Parmesan is my husbands favorite meal. Actually, my chicken parm is my husbands favorite meal. All nice a crispy from the breading and pan frying, served up with some of my out of this world mashed potatoes(I will post those at a different time). Totally unhealthy.
Am I on a diet? Did you not see my last post here or here ? I am obviously not on a diet. Do I have cellulite growing in places I have never seen before (my kneecaps)? YES. Have you ever seen cellulite actually grow “out” from your leg? You say no? Come on over, I will show you…it’s quite interesting.  Should I be on a diet? Yes. But I say the hell with it, life’s too short to be all cute and skinny,to fit into all the darling clothes and to look good in a itty-bitty bikini.

But for my husband sake, I decided to lighten up my boo’s favorite diner. His old ticker will thank me for it.

LIGHTENED UP CHICKEN PARMESAN
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4 boneless, skinless chicken breasts, pounded thin
3/4 cup Flour
1 Tbsp Italian Seasoning
1/2 Tbsp Course Kosher Salt
1 tsp Pepper
2 Tbsp Butter
1 Tbsp Olive Oil
1 cup Homemade or Jared Spaghetti Sauce
1 1/2 cups Shredded Light Italian Cheese blend
Hand full of bail, chopped

Pre heat the oven to 350
Line a 9 x 13 pan with non stick foil (easier cleanup)

Place the chicken breasts into a Freeze Zip lock bag or between two sheets of cling wrap. Pound the chicken to about 1/4 thickness.
In a pie plate or regular plate, mix the flour, Italian Seasoning,salt and pepper together.
Coat each piece of chicken with the flour.
In a large skillet, over medium high heat, melt the butter and add the olive oil.
Saute each chicken breast until brown on each side. About 2 minutes per side.
Pour about 1/4 cup of the sauce into the bottom of the prepared pan.
Place the chicken in the pan and top with remaining sauce.
Top with cheese and basil.
Bake for about 20 minutes, or until an instant read thermometer reaches 175.

Here is my trick for pounding my chicken. I ALWAYS place it in a freezer gallon zip lock bag. This way non of the raw chicken cooties spray all over my kitchen!
IMG_9310

Let’s try this again..Herbs

Herb growing. I try, I really do. Do you know how much money I would save if I could grow something? Anything? I cook with fresh herbs almost every-night, every-night that I am not lazy in the kitchen. I spend millions of dollars(well, maybe not millions) at the grocery store on those packages of fresh herbs because of my totally lack of competency in the “keeping things alive department”.
I kill everything. If it is green, you can bet your sweet bottom it will be dead within 2 months if I come anywhere near it.
These herbs you see above are gourmet herbs. High class..top dollar herbs. You see, my kids got them in their stockings from Grandma. They are Growums.  Bet you wont find those in the fancy schmancy stores. ohhhh noooo.
I am hoping, because I did not purchase these, they will survive my black thumb.
Only time will tell.
Does anyone have any foolproof herb growing advice? Help a sista out!

DONT FORGET TO “LIKE” The Hungry Housewife on Facebook. Click HERE.

The Hungry Housewife Facebook Page

Y’all love me right? I started a Facebook page for the Hungry Housewife and it is lonely 🙁
Will you “like” The Hungry Housewife on Facebook?
Fun stuff will he happening there. Maybe even some secret Facebook fans only giveaways!
Click HERE to like.
I will be your best friend.

The Hungry Housewife

Coconut Cocoa Crisps

Say that one fast three times. Coconut Cocoa Crisps, Coconut Cocoa Crisps, Coconut Cocoa Crisps.
Ok, so it wasn’t that hard, but there sure are a lot of “C’s”.
For us girls in the child rearing years, PMS rolls around once a month and takes over us like a three headed monster. Sorry boys, we really have no control over our attitude, our complete beeotch-iness. We really do feel sorry for our terrorizing actions, our ear piercing yelling rages and our general ability to make the house a living hell for a week. I believe I can apologize for all women alike, right ladies?
You know what can tame the beast for at least a few moments? CHOCOLATE. Chocolate in any form.
That is how these Coconut Cocoa Crisps were born. I needed some PMS medicine. These work quite well.

COCONUT COCOA CRISPS
Printable Friendly Version

12 oz Good Quality  Semi-Sweet Chocolate
1 Tsp Peppermint Extract
1 1/4 cup unsweetened Coconut, finely shredded. I use the Let’s Do Organic Brand

Line a 8 x 8 square pan with non stick foil. Or spray foil with non-stick spray.
In a medium bowl, melt chocolate in the microwave in 30 second intervals. Stir in between each 30 second period. When melted, stir for a few minutes until it slightly cooled and it becomes shiny.
Add the coconut and peppermint extract. Stir until combined.
Scoop the chocolate mixture into the lined pan and evenly spread out.
Hold the pan a few inches above the counter and drop on the counter a few times to get any air bubbles out.
Place in the fridge for about 30 minutes. Remove and use your desired shape cookie or biscuit cutter to cut out your treats.
Store the the refrigerator ,separated by wax paper in an air tight container.

Loaded Pierogies

Do not forget to enter my Chocolate Giveaway!

That’s right. Loaded Pierogies, My take on loaded potato skins.
I “tested” this recipe before that big football game that just passed in which the team that is now dead to me lost. They are the perfect little appetizer. And mighty tasty I might add.
Have you had pierogies? They are Polish dumplings filled with all sorts of things. My favorite… filled with potatoes and cheese.
You can make your own, but good luck with that. I hear they are a pain to make. My Mom always bought Mrs.T’s (no relation to “Mr. T”) in the freezer section. So I do the same. They make my life so much simpler. There is really not much of a recipe, kinda self explanatory, but I will throw one up just for s*its and giggles.

LOADED PIEROGIES
Printer Friendly Version
Serves 3- 2 pierogies per person

6 Pierogies-
2 Tbsp Butter
2 Cloves of Garlic
Salt- a nice pinch
Pepper- a nice pinch
6 Tbsp Creme Fraiche or sour cream
3 slices of Cooked bacon, crumbled
1/2 cup Shredded Cheddar Cheese
1/4 cup Chopped Chives

In a large skillet over medium heat melt the butter. Add the pierogies. Sprinkle the salt and pepper over the pierogies. Cook for about 4 minutes on each side. When the pierogies have about 30 seconds left add the garlic. SautĂŠ until garlic becomes fragrant.
Remove the pierogies from the skillet.
Top each pierogie with 1 Tbsp of Creme Fraiche or Sour Creme, then the bacon,cheese and chives.
Enjoy