Archives for February 2011

CHOCOLATE Giveaway

I am not going to discuss the Super Bowl today, because well, I am a bit bitter. Pfffttt. The Steelers are dead to me. CONTEST CLOSED It is no secret that I am obsessed with chocolate. So when the lovely people of Guylian Belgium Chocolates contacted me and wanted to send me some chocolates to […]

Bacon Deviled Eggs with White Truffle Oil

Ok, this is getting ridiculous, this whole blogging thing. 3 posts in 3 days? Did someone slip me a roofie? Quite possibly so. Make these for the super bowl. Everyone will be sure to have a farting good time! This is my jazzed up version of the plain ol deviled egg. I was invited by […]

Antipasto Kabobs

TWO POSTS IN TWO DAYS??? Yeah, don’t get used to it. Again, being Mrs. Responsible and putting up some Super Bowl related yummies for you to make. I made these for My Brother-In-Laws little birthday shin-dig. I was afraid they were a bit fancy and wouldn’t get eaten, but to my surprise, everyone loved them. […]

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CHOCOLATE Giveaway

I am not going to discuss the Super Bowl today, because well, I am a bit bitter. Pfffttt. The Steelers are dead to me.

CONTEST CLOSED

It is no secret that I am obsessed with chocolate. So when the lovely people of Guylian Belgium Chocolates contacted me and wanted to send me some chocolates to sample, I was quick to say yes.
The chocolates are amazing. My favorites were the marbled seashells, they are “ultra-indulgent” luxurious chocolate seashells that are 100% pure, silky smooth milk, dark and white Belgian Chocolate and are filled with rich, decadent creamy chocolate praline truffle. Praline truffle inside the chocolate seashell? uh-huh, that what I’m talkin’ bout.  I suppose you want some now, yes? Well you can’t have any of mine, I ate them all (don’t look at me like that). So Guylian is going to give one of my readers a delicious Gift bag, perfect for Valentines Day or just sitting in front of the TV eating chocolate…that’s perfectly fine as well.

Photo courtesy of Guylian

I don’t know a person that can pass on chocolate, or maybe I just choose not to be friends with those kinds of people.


To enter:
Leave me a comment and let me know if you are a milk or dark chocolate kind of person.
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Contest open to US residents only.
Ends Thursday, February 10th at 6 pm est.



Bacon Deviled Eggs with White Truffle Oil

Ok, this is getting ridiculous, this whole blogging thing. 3 posts in 3 days? Did someone slip me a roofie? Quite possibly so.
Make these for the super bowl. Everyone will be sure to have a farting good time!
This is my jazzed up version of the plain ol deviled egg.
I was invited by the USA Poultry and Egg Export Council to do a live cooking demonstration at the Commodity Classic convention in March and had to come up with some egg and poultry recipes.
Anyway, the original version of these were much fancier. The had shrimp in them. Mmmmm. bacon and shrimp deviled eggs. UH-MAZING! I wrote the recipe and whipped up a batch. They were delicious.
My sister was going to a party the next day so I thought I would send them with her so her friends could be my guinea pigs. She called me the day after the party. She said, “I have bad news about the eggs,
not ONE person liked them.” WHHAAAAA??? I didn’t know how that could be possible. I literally licked the bowl clean and sucked it right from the piping bag(don’t judge), they were that divine.
What could have gone wrong? She said they were WAAYYYY to fishy. Ahhh-haaaa. I figured it out. After sitting for a day, the shrimp flavor overwhelmed the delicate egg flavor. Damn it. So if you want, you can still make these with shrimp(about 6 large shrimp, chopped) but they must be eaten within a few hours. So for the convention, I am playing it safe and cutting the shrimp out.

 
BACON DEVILED EGGS
Makes 24
12 large eggs
8 pieces of bacon cooked until crisp and crumbled
5 Tbsp Mayonnaise
3 Tbsp Dijon Mustard
1/2 Tsp White Truffle Oil (optional if you can not find it)
2 Tbsp Chives, finely chopped
Large pinch salt
Small pinch of Cayenne Pepper
Chives cut into 1/2 inch pieces for garnish
Place the eggs on the counter and bring to room temperature, about 45 minutes.
In a medium pot cover the eggs with cold water going about 1” above the eggs.
Over high heat, bring the eggs to a rolling boil.
Cover the eggs and remove from heat.
Allow them to sit covered for 13 minutes.
Remove the eggs and submerge in an ice bath for 10 minutes.
Peel the eggs and slice them in half lengthwise .
Place the egg yolks in a medium bowl and put the egg white halves on a flat surface or  preferably a deviled egg tray.
Mash the egg yolks and add the bacon,mayo,mustard, truffle oil, chives, salt and cayenne pepper. Mix until nicely incorporated.
Place the egg mixture in a large zip top baggie. Snip a hole in the bottom and pipe the mixture into the egg whites. Garnish with the chives and a sprinkle of cayenne pepper if you wish.
 
 
 

Antipasto Kabobs

TWO POSTS IN TWO DAYS??? Yeah, don’t get used to it.
Again, being Mrs. Responsible and putting up some Super Bowl related yummies for you to make.
I made these for My Brother-In-Laws little birthday shin-dig. I was afraid they were a bit fancy and wouldn’t get eaten, but to my surprise, everyone loved them. There are no less than 5,975,091 recipes for these on line, the possibilities are endless. Get whatever you want, poke a stick through it, and viola.. instant appetizer.
GOOOOOO STEELERS!

ANTIPASTO KABOBS
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1  9 oz package of Three Cheese Tortellini ,(I used Buitoni )cooked to package directions
1 can Medium or Large pitted Black Olives
1 5.75 oz jar Green Olives
2 12 oz containers of marinated mozzarella balls(usually found near the speciality cheeses)
30 slices of Salami, cut in half
60 pieces of pepperoni
1 cup Balsamic Vinaigrette Salad Dressing (store bought or homemade), I used Paul Newmans( he and   my Dad used to race cars together)
60 Skewers   How ever many you want to make. I had to cut mine in half

Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours.
Drain the pasta.
Place one of each item onto the skewer using the pointy side.
Can be made a few hours in advance. Just cover tightly and place in the refrigerator.