Archives for June 2011

Birthday Cakes

If you are a kid that lives in The Hungry Housewife household, you are lucky enough to get not one, but TWO Birthday cakes each year(husbands only get one..love you babe). One at your Birthday Party and one on your actual Birthday. They get to choose the theme and flavors for their Birthday Party cake […]

Mental Breakdown.

Ok, so I might exaggerate. I did not clinically have a mental breakdown, but it sure feels like it. I have gotten a few emails wondering where I have been..lemme ‘splain. Let’s just say I have been out of sorts as of late. It all started with trying to figure out my damn migraines. Granted, […]

Lemon Bars

I suppose it is citrus week here on The Hungry Housewife. Did you miss Mondays post? Key Lime Pie Ice-Cream with Chocolate…Ohhh yeah, view it here I am a sucker for all things LEMON. Lemon chicken, lemon pasta, lemon lotion..I could go on and on. But nothing screams summertime more than a nice refreshing Lemon […]

Key Lime Pie Ice Cream with Chocolate

  Ok..what you are gazing upon is the most delicious Ice Cream I have ever tasted in my life. Let me tell you where it all began. I was stalking one of my favorite food blogs, My Baking Addiction and she had this most amazing Key Lime Ice cream…I was instantly transported to circa 2007. […]

BlogHer Food 2011

Ahhh yes, BlogHer Food was a few weeks ago and I still have not posted about it yet. You can call me a slacker, it’s totally fine. It all began with my 7 hour solo car ride to Atlanta. Thank goodness for Cosmo Radio on XM/Sirus radio. I love love love Wake up with Taylor. […]

Coconut Ice

Coconut Ice candy is so cool..not literally cool, it’s not actually ice. It’s a chewy little morsel of sweet goodness. It was quite popular at my sisters beautiful baby shower that I threw for her. in case you missed the awesomeness, you can view it here. One word of advice…DO NOT, I repeat DO NOT […]

Keurig Winner

Congrats to KariAnnM!!! You won the Keurig. Please contact me within 72 business hours or another winner will be chosen.

Grilled Rosemary Chicken Wings

ZERO food styling here guys. I snapped this photo of these delectable chicken wings as they were popping hot grease all over me while they were cooking on the grill. The photo does not do these bad boys justice! We have a restaurant here in Tampa called Anthony’s Cole Fire Pizza and they serve the […]

More Frito-Lay Promo Videos

Hey there my foodie friends. I though I would share the other 2 Frito-Lay video promos we shot while at the Frito-Lay Flavor kitchen. If you missed any of the stories behind my travels, you can still get caught up..Part one here. Part two here. Part there here. Videos here Enjoy..

Tzatziki

I am going to admit something that might just be Earth shattering, I am not a fan of cucumbers. Strange, I know, especially since I love these. If a cucumber harbors in my salad, I will pick it out like a 3 year old child. So it is quite bizarre that I like this dip. […]

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Birthday Cakes

If you are a kid that lives in The Hungry Housewife household, you are lucky enough to get not one, but TWO Birthday cakes each year(husbands only get one..love you babe). One at your Birthday Party and one on your actual Birthday. They get to choose the theme and flavors for their Birthday Party cake and then get to pick a simpler cake for their actual Birthday day cake.

Since I have been out of whack lately, I was not into making cakes at all this year. But I created cake snobs with my kids, so I had to at least do a cake that was somewhat of a decorated cake. I kept it SUPER SIMPLE for both cakes. I asked Emma what she wanted and she said, “A white square cake with black polka dots with a cupcake on top.” Do I deliver or what?

When she saw the cake she said, “Ohhh, it’s so cute, but I wanted it taller like a wedding cake.”
Pfffttt. BRAT!

First up we have the Birthday Party cake. A 9 x 13 double layer cake, one chocolate and one yellow. With a big cupcake on the top. For the cupcake I used the Wilton BigTop Cupcake pan.

Cupcake Birthday Cake

Cupcake Birthday Cake

And the next cake was for her actually Birthday day cake. Just for family. I keep them small and simple.
Her only request was that it be white and purple. As you can tell, she helped me with the frosting. It took everything I had not to go back behind her and totally smooth it out completely, but I wanted her to feel proud. And for a 6 year old, I think she did pretty well. She helped with the roses as well. The cake might be a little messy, but that is why it is titled a “Shabby Chic Birthday Cake”!

Shabby Chic Birthday Cake

Shabby Chic Birthday Cake

Shabby Chic Birthday Cake

Mental Breakdown.

Ok, so I might exaggerate. I did not clinically have a mental breakdown, but it sure feels like it.

I have gotten a few emails wondering where I have been..lemme ‘splain.

Let’s just say I have been out of sorts as of late. It all started with trying to figure out my damn migraines. Granted, I have been having them for years and years, but I am fed up with them. I have narrowed them down to Menstrual migraines…you know, when Aunt Flo decides to visit. They come on slow, I know they are coming, but they are debilitating and sometimes last for 4 days..completely excruciating.  Before you say…”oh, have you tried this?” The answer is YES, yes and YES. I have tried it all. I have done acupuncture, tried every possible prescription medication available know to man. Taken herbal supplements. Had massages. Tired the “mind over matter” bull sh*t. Nothing helps, nothing AT ALL. Seems totally unfair if you ask me. It really affects my life. Makes it very difficult to juggle daily deeds, let alone train for a marathon(oh yeah, did I mention I am running the NYC marathon?)
I go to my Gyno and beg him for help. He said my last option is birth control. Uggggg. I have not been on birth control in probably 14 years. Me and birth control don’t like each other. The last time I took it, I gained an unGodly amount of weight and my hair started to fall out. Super fun. But to be honest, I am desperate, desperate to have my life back. So I agreed to go down the dreaded birth control route. I was actually excited to start. The thought of maybe being migraine free seemed to outweigh the possibility of 10 more pounds and a receding hairline!

I started the pill. Day one…CHECK.
Day two…CHECK..this is simple
Day three, four, five blah blah blah..OMG, I felt like I was in my first trimester of being pregnant. I was nauseous 24/7. I felt like ass. Tired and nauseous. Not good..not good at all.
Well, the nausea finally subsided by week 2 and then the anger started. Geeze, can’t a girl catch a break?
I remember when it started. I was sitting at my computer and I felt like this wave of anger took over me, like I wanted to punch something. Ohhhh my, it was awful. I felt like I was crawling out of my skin. I had never felt like that before. That was about a week ago. I am still bitchy, but I don’t feel like I literally want to kill someone.
The pill has seemed to take away all my drive as well. I don’t want to do much of anything.I don’t want to blog. I don’t want to keep up on social media. Check my email?…gag me with a spoon. Oh, and then there is the house. I am a clean freak..and I don’t even feel like cleaning. Don’t feel like socializing. And I feel super crazy bloated and puffy.
Is this all worth not having migraines, uh, I don’t know..you might want to check with my husband.!!???
I am just hoping this is my body getting used to the hormones. Might take a few months, right?? Has anyone else had these issues with birth control? I will keep you posted on if my husband decides to divorce his crazy ass bitch wife in the mean time!
And just about the time I feel about a quarter better, my son gets stomatitis, a nasty painful viral mouth infection where your mouth and throat is infested with canker sore like sores. And I am sure you can guess what happens next…YEP..I have it now too.  ARE YOU KIDDING ME? nahhhh, I wouldn’t kid like that. Emma has it too now.
Good times.
I like to think I have my sh*it together. But right now, I feel like it is all coming apart. Depressed, sick and unmotivated. So bare with me with while my estrogen gets back to its normal self.  I hope to report back to you in a few weeks that I am cured of my migraines. I am sure that will make all of this worth it!
I have a few posts lined up for you while I am on my “take a ride on the crazy train” leave of absence. So I have not forgotten about you totally.

So know you know why I have been absent from my blog, your blogs, twitter, Facebook, Stumble Upon, Pinterest and everywhere else. Kinda felt like I owed you and explanation.

 

 

Lemon Bars

Lemon Bars

I suppose it is citrus week here on The Hungry Housewife. Did you miss Mondays post? Key Lime Pie Ice-Cream with Chocolate…Ohhh yeah, view it here

I am a sucker for all things LEMON. Lemon chicken, lemon pasta, lemon lotion..I could go on and on.
But nothing screams summertime more than a nice refreshing Lemon Bar or some call the Lemon Squares. They have been one of my favs ever since I was a wee little girl.

I like to think they are healthy because a fruit is after all the first word. Totally a diet dessert. {cough-cough}

5.0 from 1 reviews
Lemon Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
A super Tart delicious Lemon Bar
Ingredients
  • 12 tablespoons (1½ sticks) butter
  • 1¾ cups plus 3 tablespoons all-purpose flour
  • ⅔ cup confectioners' sugar, plus more for garnish
  • ¼ cup cornstarch
  • ¾ teaspoon salt plus a pinch
  • 4 eggs, lightly beaten
  • 1⅓ cups granulated sugar
  • 1½ teaspoons lemon zest
  • ⅔ cup fresh lemon juice, strained
  • ¼ cup whole milk
Instructions
  1. Line a 9 by 13-inch baking dish(bottom and sides) with non stick foil, or use regular foil sprayed with non-stick spray. Set pan aside.
  2. In a large bowl combine 1¾ cups of the flour, ⅔ cup of the confectioners' sugar, the cornstarch, and ¾ teaspoon of the salt and mix thoroughly.
  3. Cut the 12 tablespoons of butter into small pieces and add to the flour mixture.
  4. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal.
  5. Transfer the butter-flour mixture to the prepared baking dish and press into an even ¼-inch layer along the bottom and partly up the sides of the pan.
  6. Refrigerate for 30 minutes.
  7. While the crust is chilling, preheat the oven to 350 degrees F.
  8. Bake the crust until golden brown, about 20 to 25 minutes.
  9. While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth.
  10. Stir in lemon juice, milk, and remaining pinch of salt and mix well.
  11. When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F.
  12. Stir the lemon mixture again, then pour onto the warm crust.
  13. Bake until the filling is set, about 20 minutes.
  14. Transfer to a wire rack to cool completely.
  15. Remove the dessert by gently pulling it out of trepan by the foil.
  16. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut.
  17. Sprinkle with powdered sugar.
  18. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.
Notes
Recipe courtesy of Emeril Lagasse.

 

 

Key Lime Pie Ice Cream with Chocolate

Key Lime Pie Ice Cream

 

Ok..what you are gazing upon is the most delicious Ice Cream I have ever tasted in my life.

Let me tell you where it all began. I was stalking one of my favorite food blogs, My Baking Addiction and she had this most amazing Key Lime Ice cream…I was instantly transported to circa 2007.

2007 was when I was UBER fit. Worked out 2 hours a day, ate tuna 24/7 and was rocking a rock hard perfect body.
I took my husband down to Key West for Fantasy Fest. Never heard of it? You can see what it is all about here. Let’s just say you leave you inhibitions at home( along with your clothes). One night, in one of our drunken stuppers , we got a FROZEN CHOCOLATE COVERED KEY LIME PIE ON A STICK! It might should weird, but let me tell you it is anything but.
That one chocolate covered key lime pie on a stick sent me into a downward spiral of eating whatever I wanted and banning working out. Yes, that one thing triggered my bad habits….it’s that good.

Back to 2011 we are (have a fun trip?) So here we are, no more perfect body…far from it indeed. I have come to the realization that I LOVE food too much to eat tuna for the rest of my life, but I look back at pictures and say, “Damn, I looked good.” Oh well. Now I just say, “I gotta feed this figure!”

So my ice cream was created from seeing Jamie at My baking addictions Key Lime Pie Ice Cream and adding my own twist to it.

I warn you this Ice Cream is over the top. Anyone who has tried it said it too is the best ice cream they ever had.
My sister in law said, “Oh, My God, You need to go sell this out of a truck on Clearwater Beach in a t-back.”
Ahhhhh, If it were only 2007 again……………..

Key lime pie Ice Cream

Key Lime Ice Cream with Chocolate

If you don’t have an ice cream maker..no worries here is a good article( again, thank to Jamie for pointing it out)

And if you are in the market for a good ice cream maker..this is the one I use. It rocks my world and it is under $50.

Key Lime Pie Ice Cream with Chocolate
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 6
 
The Most amazing Key Lime Pie Ice-Cream EVER
Ingredients
  • 1½ cups whole milk
  • ¾ cup key lime juice, fresh or bottled
  • ½ cup heavy cream
  • 1 14 oz can of Eagle Brand sweetened condensed milk
  • Pinch of salt
  • Zest of 2 limes
  • 3 oz semi-sweet chocolate, finely chopped
  • 3 sheet plain or honey graham crackers
Instructions
  1. In a large bowl, stir together the milk, key lime juice, heavy cream, condensed milk and salt.
  2. Cover and place in the fridge for 2 hours or until the mixture is cold.
  3. Pour into your ice cream maker and make according to your ice cream makers directions.
  4. minutes before the ice cream is done add the lime zest, chocolate and graham crackers.
  5. Remove from your ice cream makers bowl and place in a freezer safe container.
  6. Place in the freezer until firm(if you can wait that long)
Notes
This recipe completely fills a 1½ quart ice cream maker while churning, especially when you add the chocolate chips and graham crackers.

 

BlogHer Food 2011

Ahhh yes, BlogHer Food was a few weeks ago and I still have not posted about it yet. You can call me a slacker, it’s totally fine.

It all began with my 7 hour solo car ride to Atlanta. Thank goodness for Cosmo Radio on XM/Sirus radio. I love love love Wake up with Taylor. Anyone else listen to it?

I met up with my new friends Susan of Doughmesstic ( my roommate) and Brandi of Bran Appetit. We hosted a HUGE(that is not an understatement) party at the Hard Rock Cafe rightfully name ROCKHER. We spend hours and hours filling up swag bags for ALL of our attendees.

 

Lots and lots of spoons tables. A HUGE THANKS to all of our wonderful sponsors. A full list of them can be seen here and another great list HERE. With out you, our party would not have been such a big success!

I sat at the check in table all night long. We had a steady line out the door the whole night. I obviously did not get to take any pictures. Spices Bites took some good ones and so did Danicas Daily

Friday was the first day of the conference. I learned a lot and met some lovely ladies.

Below are the only 2 pictures of me in existence from the whole weekend I do believe. I was a bad girl in the picture taking dept.

The first photo is of me and Jenny from Picky Palate. We both loved our cardigans. It was like a Mr. Rodgers festival with the two of us.

Me and Jenny from Picky Palate

The next photo is from breakfast on day one..from left to right..Me, Jennifer-Savoring The Thyme, Diane-Created by Diane, Shari-Tickled Red, Susan-She’s Becoming DoughMesstic, Carrie-Fields of Cake, Farihah-Spices Bites and Brandi- Bran Appetit

Breakfast on day one

On Friday night Susan invited about 18 of us girls to Dinner at Ray’s in the City. Hop on over to her blog to read all about it.

On Sat. Susan invited me to a nice little shopping Spree at Home Goods. Brandi took some good photos of our fun trip. I love love love Home Goods.

All in all it was a fun trip. I was EXHAUSTED! It was wonderful being around so many people with the same interest..FOOD and FOOD BLOGS.  I met sooooo many sweet people. Too many to list!

Coconut Ice

Coconut Ice

Coconut Ice candy is so cool..not literally cool, it’s not actually ice. It’s a chewy little morsel of sweet goodness.

It was quite popular at my sisters beautiful baby shower that I threw for her. in case you missed the awesomeness, you can view it here.

One word of advice…DO NOT, I repeat DO NOT use regular sweetened flake coconut.  It will be WAYYYYY too sweet. It is sweet enough as it is. So you must find some dried, unsweetened coconut. This is the brand I always use. Ok, you got it? NO SWEETENED coconut. Now that we have that all cleared up, go make some coconut ice.

Ohhh, and I forgot the best part, you can color it any color you little heart desires! And you can even add flavorings if you want, think..peppermint. YUM!

Coconut Ice
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 24
 
A sweet, no bake dessert
Ingredients
  • 3 cups + 6 tablespoons Powdered Sugar, sifted
  • 2½ cups unsweetened dried coconut(also know as desiccated coconut)
  • 1 (14 oz) can sweetened condensed milk, lowfat or non fat is fine
  • 1¼ teaspoon vanilla extract
  • Food coloring (optional)
Instructions
  1. Line the entire interior of an 8 x 8 pan with foil sprayed with non stick spray or non stick foil.
  2. In a large bowl combine the powdered sugar and dried coconut. Stir together.
  3. Stir in the condensed milk and vanilla.
  4. Divide the mixture into half.
  5. Place the plain white mixture into the prepared pan and press it firmly into the pan.
  6. Place your desired amount of food coloring into the remaining mixture in the bowl and mix to incorporate.
  7. Firmly press the colored mixture evenly onto the white mixture.
  8. Cover with foil or cling wrap and place into the refrigerator for a few hours or overnight until the coconut ice is firm.
  9. Cut into desired size and serve.
Notes
* If you don't like to use food coloring, feel free to leave it out. You will just have all white coconut ice. *The mixture will be very very thick once the sweetened condensed milk is added. It is best to use a non-stick silicone spatula to handle it. *You can make this several days in advance as long as you keep it covered.

 

 

Grilled Rosemary Chicken Wings

Rosemary Chicken Wings

ZERO food styling here guys. I snapped this photo of these delectable chicken wings as they were popping hot grease all over me while they were cooking on the grill. The photo does not do these bad boys justice!

Rosemary Chicken Wings 2

The chicken wings in their 24 hour cozy marinade.

Rosemary Chicken Wings 1

Will you just look at that crispy skin? I have no words.

We have a restaurant here in Tampa called Anthony’s Cole Fire Pizza and they serve the most amazing wings bursting with rosemary and garlic. I searched all over the web for their recipe, but came up with nothing. So I had to wing it..get it? “Wing it”. Oh what ever, my husband laughs at with me.

So you know by the title, these are not you average “Buffalo Style” chicken wings. They are better. Seriously, my mouth waters when I think of them. I could probably eat 20 of them.

FYI..these do require a 24 hour marinade..DO NOT SKIP THIS STEP.

5.0 from 1 reviews
Rosemary Chicken Wings
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken wings with rosemary, garlic and lemon!
Ingredients
  • 4 pounds chicken drumettes or wings or both
  • ½ cup lemon juice (the juice of 3 large lemons)
  • ¾ cup regular olive oil
  • 4 cloves of garlic, peeled and smashed
  • 1 tablespoon dried oregano
  • 4 springs fresh rosemary, stripped and roughly chopped
  • ¾ tablespoon coarse Kosher salt
  • ½ teaspoon pepper
Instructions
  1. Place the chicken drumettes in a gallon freezer zip lock bag.
  2. In a large measuring cup, mix together the lemon juice, olive oil, garlic, oregano, rosemary, salt and pepper.
  3. Pour the olive oil mixture over the chicken wings.
  4. Push as much air out of the zip lock bag and seal.
  5. Place the bag flat in a 13 x 9 pan (as a precaution incase it leaks)
  6. Place in the refrigerator and marinate for 24 hours turning the bag every so often.
  7. The next day, remove the chicken from the refrigerator and allow to sit out for 30 minutes.
  8. Meanwhile, place a grill pan on the grill and preheat your grill to as hot as it gets. Mine got to about 450-500.
  9. Drain the excess marinade from the chicken.
  10. Place the chicken on the grill and cook for about 8 minutes per side or until the skin is crispy.

 

I am linked up over at Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.

Tzatziki

I am going to admit something that might just be Earth shattering, I am not a fan of cucumbers. Strange, I know, especially since I love these. If a cucumber harbors in my salad, I will pick it out like a 3 year old child. So it is quite bizarre that I like this dip.

Tzatziki is a Greek Yogurt dip with cucumbers and dill. It is amazing. So fresh and heathy for you(another shocker). I like my Tzatziki really garlicky and dill-y. You know the kind of dip that you need a breath mint after eating….yeppers, this is that kind! I always serve mine with salted pita chips.

So even if you are a cucumber hater like I am, I am sure you will love this dip!

Tzatziki
Author: 
Recipe type: Dip
Prep time: 
Total time: 
Serves: 10
 
A healthy Greek Yogurt Dip, infused with garlic and dill.
Ingredients
  • 1½ English or hothouse cucumbers, shredded
  • 1 16oz. container Greek yogurt (I use fat free)
  • ¼ cup sour cream (I use fat free)
  • Juice of 1 lemon
  • 2 Tablespoons white wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon coarse Kosher salt
  • ⅛ teaspoon pepper
  • 1½ Tablespoons dill ( I use Gourmet Garden Dill Herb Blend)
Instructions
  1. Shred cucumbers with a box grader over a colander and allow for the liquid to drain out. Keep in the colander in the sink.
  2. In a medium bowl mix the yogurt, sour cream, lemon juice, vinegar, garlic, salt/pepper and dill.
  3. Squeeze the as much excess liquid from the cucumbers as you can.
  4. Stir the cucumber into the dip.
  5. Cover and store in the refrigerator.
Notes
You can find the Gourmet Garden Dill Herb Blend in the produce section along with the herbs. It is in a squeeze bottle with a green lid. If you can not fin this, you can use 1½ tablespoons dried dill or 2 tablespoons fresh dill. Make this dip 1 day in advance. The flavors will mix together and taste sooooo much better. When I shred the cucumbers, I shred half on the medium side of the box grater and half on the large hole side of the grater.