Archives for December 2011

My Fight with the scale

This is a Sponsored post written by me on behalf of Slim-Fast for SocialSpark. All opinions are 100% mine. Let me preface this by saying that I am not fat. Not obese by any means. But I am overweight for ME and my body build. I am 5′ 3″ with tiny bones. All through High […]

Oreo Peppermint Truffles

Pretty aren’t they? At our family Christmas party, one of our cousins brought Oreo Truffles. Ummm, hello….where have they been all of my life? I ate ohhh, 5 too many. I knew I had to make them ASAP. She told me the round about recipe, but I decided to add a little zip. I added […]

4th Annual Holiday Photos

I wanted to wish you all a very Merry Christmas or Merry whatever holiday you might be celebrating. May your season be filled with family, love and a full belly. And like every year I share some Holiday photos. Each year, my sister and I have our photos taken together by our dear friend and […]

Marshmallow Snowman & Winner

Well Hi there.  Cute, aren’t I? I’m easy to make too. Yep, I was here on this blog 2 years ago. The chic that writes this blog is too lazy to make something new this year. She claims she is too busy, but I am glad to show my cute little face again. It’s nice […]

Salmon with Dill and Lemon

Remember I posted a very educational post all about Norwegian Salmon a couple of posts back? If not, go check it out. The wonderful folks at Norwegian Salmon sent me a BEAUTIFUL WHOLE SALMON. It was Huge. I couldn’t wait to cook it. Not wanting a morsel of it to go to waste, I called […]

Ice Cream Cone Christmas Trees

I have not had to seconds to even breath this Holiday Season. So I am regurgitating a Christmas craft I did two years ago here on my blog. So if you are new, these are new to you!!! These are so simple to do and the kids love making them. And as a bonus, you […]

Millstone & Keurig Giveaway

COFFEE..COFFEE..COFFEE. Need I say more? I literally could not function without it. If you have been reading my blog since the beginning, I have been singing the praises of coffee for years. I even posted a video back in the day of me in the morning prior to having coffee, it was a scary sight. […]

Peppermint Pretzel Bark

Bark is so easy to make and it’s perfect for Holiday parties or just any day of the week really. However, it is quite dangerous to have laying around the house. It is cut in such small pieces, that you just walk by, pick one up and pop it into you mouth. Well, if you […]

Norwegian Salmon and a Gravlax Recipe

This is a Sponsored post written by me on behalf of Norwegian Salmon for SocialSpark. All opinions are 100% mine. Do you love Salmon? I know I do and so does my son. I think salmon is the perfect fish for those who don’t necessarily like fish because it is not a “fishy” tasting fish. […]

Pork Tenderloin & Giveaway

Pork is my best friend. I just love it. But it is sad that I don’t make it nearly enough. I think one of the tricks to a perfect piece of pork it to Brine it. Brining tenderizes the meat and gives it a delicious flavor. If you plan a little bit ahead, you will […]

I have a good Excuse…..

for not being blogging…I really do. Aside from being knee deep in some professional recipe deveolpment. I’ve been unplugged from the world for 8 days. No phone, no internet, no email..NOTHING. It was dreamy!! We were galavanting about the Caribbean(Bahamas, St.Thomas and St.Marteen) on the largest cruise ship in the world, The Royal Caribbean’s Allure […]

ps_menu_class_0

My Fight with the scale

This is a Sponsored post written by me on behalf of Slim-Fast for SocialSpark. All opinions are 100% mine.

Let me preface this by saying that I am not fat. Not obese by any means. But I am overweight for ME and my body build. I am 5′ 3″ with tiny bones.

All through High School, I was extremely active in Cheerleading, so that kept me in tip top shape. Then after high school I gained about 5-10 pounds. No biggie. Then I met my husband. The old saying kicked in ,”fat and happy”. I went to my all time weight high. THEN I got pregnant. I weighed 206 pounds when I delivered my first baby. Sure, after the baby, I lost some weight, but I still looked like I ate a small village. In 2007, I decided to get into shape. I went to the gym TWO hours every day and lived on tuna fish and nuts. I was rockin a hot body. I weighed 123 pounds, did not have one cellulite dimple on me, was 100% toned and looked like I was 18. I felt like a million bucks. I was sooooo happy with my outer exterior. I told myself I would never get fat again.  But honestly, I just couldn’t keep up that pace. I got so burned out. And in April 2008, I began my blog. The tuna and nuts were replaced by chocolate, butter and sugar. Slowly but surely, the weight came back on. Now I am back to being unhappy with myself and feeling uncomfortable in my own skin. Sure, people look at me and say your not fat, but I hide it well. I am tired of not fitting into any of my clothes. I can say that I am not going to quit my blog or make it a health food blog…what fun would that be? But something needs to change.

But there is a way that I believe that I do keep my weight under the 400 pounds I should weigh, considering all of the goodies I indulge in, and that is Slim-Fast.

SF-123-RTD-CreamyMilkChocolate.jpg

In the mornings, I have 2 kids to get off to school, so there is no way I have time to cook myself a healthy breakfast. So I grab a Slim-Fast shake and drink it in the car.

I used to drink Slim Fast in High School. All they had back then was the powder that you had to mix yourself.

Long gone are those days. I actually enjoy drinking it now and it keeps me full. I am going to try really hard to get some weight off. I just need to gain some self control. I just LOVE food soooo much.

But who wants to live on diet shakes alone? That’s boring. Slim Fast also has some delicious snack Bars and meal replacement bars as well.

I personally love the Chocolate Nougat Gone Nuts bar. It reminds me of a candy bar and curves my daily chocolate cravings.

SF-123-SB-ChocolateNougatGoneNuts.jpg

The new Slim-Fast Plan is the 3-2-1 plan.

  • You have 3 snacks throughout the day ..example..1 Slim-Fast 100 calorie snack bar, nuts, fruits and or veggies. This keeps your metabolism working all day.
  • Choose 2 Slim-Fast shakes or meal bars during the day.
  • Eat a 500 calorie balanced meal once a day

Let’s face it. Loosing weight boils down to calories in/calories out. Slim-Fast pretty much takes the thinking out of dieting. Just reach for a bar or a shake and you are good to go.

Slim-Fast can be purchased at most grocery stores, drug stores, online and big box stores. However, if you need help finding it, click here to find out where it is sold near you.

I am going to try to loose weight, I really am. I want to feel healthy again, and I hope that Slim-Fast can help me reach my goal. Now I am off to find the Lower Carb Creamy Chocolate Shake!!!!!

Don’t forget to like Slim-Fast on Slim-Fast

What is your plan to try to get off the Holiday pounds you packed on this season?
Visit Sponsor's Site

Oreo Peppermint Truffles

Oreo Peppermint Truffles

Oreo Peppermint Truffles

Pretty aren’t they? At our family Christmas party, one of our cousins brought Oreo Truffles. Ummm, hello….where have they been all of my life? I ate ohhh, 5 too many. I knew I had to make them ASAP. She told me the round about recipe, but I decided to add a little zip. I added some Andes Peppermint Crunch Baking Chips. Good decision I tell ya. Not too peppermint-y, just a perfect hint of mint. They are easy to make if you are a patient person. I am not. Don’t get me wrong, they are easy to make, but me being the perfectionist I am, I can’t stand dipping things in chocolate and them not turn out perfectly smooth. But whatever, the taste makes them worth it.

Here is how to make them.

Get you a helper.
Oreo Peppermint Truffles

Preferably one not as dorky as this one. Must get that trait from her father.
Oreo Peppermint Truffles

Drop a package of Oreos into your food processor.
Oreo Peppermint Truffles

Give em’ a whirl.
Oreo Peppermint Truffles

Check to make sure they are all ground up.
Oreo Peppermint Truffles

Add 1 block of Softened Cream Cheese and whirl again.
Oreo Peppermint Truffles

Add 1 cup Andes peppermint Crunch Baking Chips, whirl yet again
Oreo Peppermint Truffles

This is what your final “dough” should look like
Oreo Peppermint Truffles

Roll them into gold ball sized balls.I used a tiny cookie scoop
Oreo Peppermint Truffles

Pop them into the freezer for 10-15 minutes until FIRM
Oreo Peppermint Truffles

Dip into melted chocolate and place on a wax paper or Silpat Lined cookie sheet. Sprinkle with a bit of crumbled cookie and they should look something like this.
Oreo Peppermint Truffles

Oreo Peppermint Truffles

Go make them…like yesterday.
If you can’t find the Andes Peppermint Crunch Baking Chips, you can just use the individually wrapped Andes Chocolates. Just chop them until you get 1 cup’s worth.

5.0 from 1 reviews
Oreo Peppermint Truffles
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Oreo Truffles with a minty center
Ingredients
  • 1 package Oreos
  • 1 8oz. block Cream Cheese, softened
  • 1 cup Andes Peppermint Crunch Baking Chips
  • 2 bags Semi-Sweet Chocolate Chips
Instructions
  1. Place the entire package of Oreos into a food processor.
  2. Blend for about 30 seconds or until all of the Oreos are finely crushed.
  3. Add the softened cream cheese and blend again for about 15 seconds or until completely incorporated.
  4. Add the Andes baking chips and blend for about 5 seconds.
  5. Roll the "dough" into golf ball sized balls and place on a lined cookie sheet.
  6. Place them in the freezer for about 10-15 minutes or until firm.
  7. To melt the chocolate, place the chocolate chips into a microwave safe bowl and cook in 30 second intervals, stirring in-between each 30 seconds. Continue this until the chocolate is smooth. About 2 minutes.
  8. With 2 forks, dip each truffle in the melted chocolate, remove and place on to the lined cookie sheet.
  9. When done dipping all the truffles, place them into the fridge until the chocolate is set.
  10. Refrigerate until ready to serve.
Notes
Makes about 33 truffles. You can make these without a food processor. Just crush the Oreos in a Freezer gallon zip lock bag in several batches. Your cookies might get as finely crushed though. Then mix the cream cheese in with a blender.

 

4th Annual Holiday Photos

I wanted to wish you all a very Merry Christmas or Merry whatever holiday you might be celebrating. May your season be filled with family, love and a full belly.

And like every year I share some Holiday photos. Each year, my sister and I have our photos taken together by our dear friend and ever talented photographer Kelly Noel. My kids sure have grown from the first, second and third year photos and so has my dress size and my husbands my hair color(he blames it on me).

IMG_3105

IMG_3117

IMG_3412

IMG_3415

sg25a

sg17a

sg15a

sg21a

sg13a

sg10a

sg3a

sg4a

sg1a

sg24a

sg28a

sg31a

We happened upon this graffiti ridden alley way that just so happened to have Christmas trees painted on it. What a perfect backdrop for Holiday photos.
sg30a

sg34a

My nephew, Parker, we call him Porkchop. Is he not the cutest thing you have ever seen?????
sg14a

Isn’t this a crazy picture? Looks like some crazy science experiment that has been placed under a 100X microscope.
It’s just a picture of some stuborn cocoa that did not want to mix into milk when I was making my kids homemade hot chocolate.
IMG_0396

Marshmallow Snowman & Winner

Marshmallow Snowman

Well Hi there.  Cute, aren’t I? I’m easy to make too. Yep, I was here on this blog 2 years ago. The chic that writes this blog is too lazy to make something new this year. She claims she is too busy, but I am glad to show my cute little face again. It’s nice to meet you.

IMG_4422

Want to know how to make me?

Marshmallow Smowman
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 1
 
A festive Marshmallow Snowman
Ingredients
  • 3 large marshmallows
  • 3 toothpicks
  • Edible Black and Orange markers(can find them at the craft store) or Black and Orange Tube writing frosting
  • 2 small thin pretzel sticks
  • 1 Sheet rolled fruit snack(such as a Fruit Roll Up) cut into a ¼-1/2 inch long strip
  • 1 Hershey’s Kiss
Instructions
  1. Place 1 toothpick in the center on 1 marshmallow.
  2. Place a marshmallow on the top of that toothpick.
  3. Place a second toothpick through the center of the second marshmallow.
  4. Place the 3rd marshmallow on top of the second.
  5. Using the markers or the frosting, draw on two black eyes and 3 black buttons and a mouth. Using the orange marker or frosting draw on a nose.
  6. Place the pretzels in sides of the middle marshmallow for the arms.
  7. Drape the Fruit Roll up around the neck and arms of the snowman for a “scarf”
  8. Place the 3rd toothpick through the middle of the top marshmallow and poke the Hershey Kiss on top to serve as his hat.
Notes
Makes one snowman

 

And the Winner to my Millstone Coffee giveaway is

Olivia- @oliviafrescura

Congrats Olivia..Please contact me within 72 hours to claim your prize.

Salmon with Dill and Lemon

Norwegian Salmon

Remember I posted a very educational post all about Norwegian Salmon a couple of posts back? If not, go check it out. The wonderful folks at Norwegian Salmon sent me a BEAUTIFUL WHOLE SALMON. It was Huge. I couldn’t wait to cook it.

Norwegian Salmon

Not wanting a morsel of it to go to waste, I called my sister over for dinner.
Salmon with dill, lemon and salt and pepper is my absolute favorite way to prepare salmon. And it is easy peasy. Less than a 5 minute prep time is all you need to make a delicious dinner.

Sorry, but this is not the best photo of the final product. I was starving, and the smell of the Salmon was making me salivate. I just couldn’t wait to sink my teeth into the flakey, moist and flavorful fish.
Norwegian Salmon

During dinner, there wasn’t much conversation. It was mainly, “mmmmmm’s” and “Oh, my God” and “This is the best salmon I have ever had”
Yeah, it was that good. The best Salmon I have ever had. The flavor of the Norwegian Salmon was FAR superior to another salmon I have had, even the wild caught.
So if you can score yourself some Norwegian Salmon…don’t hesitate!!!!

Not into my way of cooking salmon, Go check out Salmon from Norway for some other ways to prepare the amazing Norwegian Salmon.

5.0 from 2 reviews
Norwegian Salmon with Dill and Lemon
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Norwegian Salmon with Dill and Lemon
Ingredients
  • 1 side of Norwegian Salmon, about 3 lbs.
  • 4 tablespoons Butter, softened
  • 3 tablespoons Fresh Dill, Chopped
  • ½ tablespoon Coarse Kosher Salt
  • 1 teaspoon Pepper
  • 1 Lemon, sliced thinly
Instructions
  1. Preheat oven to 375
  2. Place the Salmon on a large baking sheet.
  3. In a small bowl, combine the butter and dill.
  4. Spread the butter mixture over the Salmon.
  5. Sprinkle the Salmon with the salt and pepper.
  6. Place the lemon slices over the Salmon.
  7. Cover in foil.
  8. Bake for about 30 minutes or until the internal temperature reaches 150.

 

And the winner of my Pork Be Inspired Giveaway is

Congrats Mary Graham. Please contact me within 72 business hours to claim your prize!!

Ice Cream Cone Christmas Trees

IMG_4408

I have not had to seconds to even breath this Holiday Season. So I am regurgitating a Christmas craft I did two years ago here on my blog. So if you are new, these are new to you!!!

These are so simple to do and the kids love making them.

IMG_4409

And as a bonus, you get to go to the candy store. Leave the kids at home, because a kid in a candy store can be quite dangerous! Oh wait, or am I talking about my self?

IMG_4412

IMG_4414

IMG_4416

IMG_4417

They are pretty self explanatory…

Ice Cream Cone Christmas Trees
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 8
 
A fun Christmas edible craft..Ice Cream Cone Christmas Trees
Ingredients
  • Pointy Sugar Cones
  • Premade White Frosting
  • White Tub Frosting
  • Green Food Coloring
  • Assorted Candies for “Christmas Tree Ornaments”
  • Shredded Coconut
Instructions
  1. In a small bowl mix approximately 80 drops of green food coloring into the white frosting. Stir until the color is even.
  2. Place the ice cream cone, pointy side up on a paper plate.
  3. Frost the entire outside of the cone with the green tinted frosting.
  4. Decorated with your desired candies.

 

Millstone & Keurig Giveaway

COFFEE..COFFEE..COFFEE.

Need I say more? I literally could not function without it. If you have been reading my blog since the beginning, I have been singing the praises of coffee for years. I even posted a video back in the day of me in the morning prior to having coffee, it was a scary sight.

Everyone in my household knows not to even speak to me until I have had my coffee.
One cup, that is all I have. And that one cup wakes me up so I can be among the living.
Prior to getting my Keurig, I was wasting  sooooooo much coffee. Now I can brew my one cup and not have a drop to waste. And the best part, NO cleaning the coffee pot.
Millstone (a part of the Smucker’s family of brands) make some delicious K-cups for the Keurig. Hazelnut Cream is my absolute fav! They can be found at your local Grocery store.

In addition to entering this AWESOME giveaway, be sure to visit Millstone to enter the “Spend a Minute with Millstone” contest for your chance to win $10,000 and other weekly prizes!!!

 

One winner will win the above prize pack..

A variety of Millstone K-Cups
Keurig Elite  Brewing System
Crate and Barrel Coffee Cup 
$25 Grocery Shopping Card

GIVEAWAY RULES **********CONTEST CLOSED**************

Main Entry
(Required)

1.) Tell me how you take your coffee.

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on twitter
4.) Tweet using this..Go visit @HungryHousewife for Millstone Coffee Giveaway, win coffee and a Keurig Elite Brewing System. http://tinyurl.com/bq79uhc
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/bq79uhc
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Millstone Coffee on Facebook

And there you have it, a total of 7 entries for you.

Contest ends Monday December 19th at  9 pm est  ***CONTEST CLOSED***
Winner will be chosen by Random.org
Winner MUST CONTACT ME within 72 business hours of winning or another winner will be chosen(NO EXCEPTIONS)

 

Peppermint Pretzel Bark

Peppermint Pretzel Bark

Bark is so easy to make and it’s perfect for Holiday parties or just any day of the week really. However, it is quite dangerous to have laying around the house. It is cut in such small pieces, that you just walk by, pick one up and pop it into you mouth. Well, if you continue to do this all day, you will have probably eaten half of the tray. Don’t know how I know this fact..probably read it somewhere…yup that’s it.{cough-cough}.

Take a look at my other bark recipes…
Almond Joy Bark
Traditional Peppermint Bark

 

Peppermint Pretzel Bark

Peppermint Pretzel Bark

And the easy recipe..

Peppermint Pretzel Bark
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Peppermint Pretzel Bark makes a perfect holiday snack.
Ingredients
  • 16 oz. White Chocolate (4 bars), chopped, divided
  • 2 oz. Semi- Sweet Chocolate, chopped
  • 1 tablespoon Vegetable Shortening, melted
  • 1 cup roughly chopped Salted Pretzels
  • 4 Candy Canes, Chopped
Instructions
  1. Line a 8 x 8 or 9 x 9 pan with non stick foil. Or spray the foil with no stick cooking spray.
  2. In a large bowl, melt 12 oz. white chocolate by placing in the microwave and heating in 30 second intervals, stirring in-between each interval. This usually take 1 to 1½ minutes depending on your microwave.
  3. When the chocolate is melted, stir in the melted shortening and the remaining 4 oz. white chocolate and stir until smooth.
  4. Reserve 2 tablespoons of the candy canes and pretzel for sprinkling on top.
  5. Stir the remaining candy canes and pretzels into the white chocolate.
  6. Pour the mixture into the prepared pan.
  7. Sprinkle the 2 tablespoons of the candy canes and 2 tablespoons of the pretzels on top.
  8. In a small bowl melt the semi-sweet chocolate for about 1 minute, cooking in 30 second intervals.Stir until smooth.
  9. Place the semi-sweet chocolate into a zip lock bag and snip a tiny part of the corner off.
  10. Drizzle the chocolate over the white chocolate.
  11. Place the bark in the refrigerator for several hours to to firm.
  12. When completely firm, cut into desired shapes.
  13. Store in a covered container in a cool dry place

 

Norwegian Salmon and a Gravlax Recipe

This is a Sponsored post written by me on behalf of Norwegian Salmon for SocialSpark. All opinions are 100% mine.

Do you love Salmon? I know I do and so does my son. I think salmon is the perfect fish for those who don’t necessarily like fish because it is not a “fishy” tasting fish. Yes, it tastes like seafood, but not as strong. It is flaky and if cooked correctly it can practically melt in your mouth. This is of course assuming you purchased a good piece of salmon.

I have had some in my day that taste just horrible. My biggest mistake was not smelling it before buying it. If you smell the fish and it smells “fishy”, turn and run away as fast as you can. You want your salmon to have virtually no smell at all or to smell like the sea. This is a way you can tell if it is fresh or not. You also want to know where your salmon is coming from.  In my opinion, it must come from Norway. Norway is where premium ocean farmed salmon originated. The fish are raised naturally and with care. This care insures you will be getting the absolute best fish available.

     

I am sure the majority of us do not get enough fish in our diet. The new “My Plate” dietary guidelines recommend at least two servings of fish a week. Ocean Farmed Salmon is super high in Omega-3 Fatty Acids. Omega-3 Fatty Acids help protect against heart disease, promote healthy skin and joints  and are essential to the proper neurological development in unborn babies and young children. In hopes to improve the general health of the world, the World Health Organization recommends everyone to increase their seafood intake.  Hmmmm, I sure do wish my husband would eat salmon. He doesn’t eat ANYTHING from the water…sooooo annoying!

Raw Norwegian Salmon.jpg (10 documents, 10 total pages)

Why am I so hyped about salmon? I actually might be taking a trip to Norway this Spring  to see how Norwegian salmon is ocean farmed. How amazing would that be??? I would be in my element. Cold weather, beautiful scenery and salmon galore! 

Look how beautiful this Coastal Norwegian Village is. Some might say, “Ugggg, snow!” But I say, the colder the better.

Coastal Norwegian Village.jpeg (10 documents, 10 total pages)

They even farm Salmon in a beautiful way

Salmon Farm 1.jpg (10 documents, 10 total pages)

“Knowing exactly where your seafood comes from and how it was harvested is the best way to make a good choice for your family,” says Børge Grønbech, USA Director of the Norwegian Seafood Export Council. “Norway is proud of the rich history and cultural traditions that are a way of life for our salmon craftsmen. Given the nutritional importance of incorporating heart-healthy and protein-rich fish into your diet on a weekly basis, we want to educate seafoodies about the unmatched level of skill and painstaking care that goes into the way we raise and harvest our fresh, ocean-farmed salmon.”

 Norway is one of the biggest exporters of Atlantic salmon.  Our seafood is enjoyed in more than 150 countries worldwide,” says Grønbech.  “The reason for this success is Norway’s long traditions of harvesting seafood in a sustainable manner to ensure safe, delicious seafood supplies are available for generations of fish lovers to come. ”

You can purchase Ocean-farmed Norwegian salmon  fresh year-round, it is always a quick, delicious and nutritious meal for your family.   For more information about ocean-farmed salmon from Norway, visit Norwegian Salmon

Salmon Farm 2.jpg (10 documents, 10 total pages)

For thousands of years, the Norwegians have been making their  living off the fish rich, ice-cold Arctic waters and crystal-clear fjords of Norway.

Salmon Farm 3.jpg (10 documents, 10 total pages)

What it boils down to is that Norway is the king of Norwegian Salmon. They have earned an international reputation for providing the finest, freshest seafood available. In the 1970’s Norway’s seafood industry pioneered the development of responsible ocean salmon-farming.

Norway is one of the world’s largest suppliers of seafood, they provide us with more than 27 MILLION meals that are consumed worldwide every day. In my opinion, numbers speak louder than words. If a company is feeding that many mouths, they must be doing something right. They actually do a lot of things right. Because Norwegian Salmon farmers have a deep respect for nature and huge sense cultural pride, they make continuous efforts to improve their already strict standards of excellence and safety in raising ocean-farmed salmon.

The salmon is slowly grown as nature intended in the clear, cold Norwegian waters.  The fish are constantly monitored and cared for until they are old enough to be harvested and sent around the world.. The beautiful fish spend about their fist year of life in a safe hatchery tank on land until they are strong enough to be sent to the spacious, protected ocean pens.

They have plenty of water to frolic about in. Norwegian law requires that salmon make up less than 2 1/2 percent of an aquaculture facility’s volume. That means that the facility is made up of 97 1/2 percent water. This insures that the fish can swim about effortlessly and have a healthy growth life.

 

Each step of the salmons growth is carefully monitored by very technically systems that feed information to the farmers and their veterinarians. The system even knows when the fish are full so the feeding device can be turned off. You know what happens when you over feed a fish…..dun-dun-duunnnnnnn. Cue funeral music. The

salmon are fed an all-natural diet that is comprised of 50 % raw marine materials like fish oil and fishmeal from wild fish, and 50 % vegetable raw material, plus vitamins, minerals and antioxidants.

Blogger Kate Geagan, M.S., R.D was lucky enough to visit Norway to see the fisheries in April 2011.  “Norway has done a world-class job of linking responsible fisheries with ocean preservation and food security – two of the biggest challenges facing the world in our lifetime,” said Geagan in her June 5 blog titled ‘From Fjord to Fork?  My Firsthand Look at A Norwegian Salmon Farm.’ “And remember that the science suggests that fish, even farmed fish, is always a better choice for dinner, from both a lean AND eco-friendly standpoint, when compared to other staples such as beef or pork.

I now introduce you to Anio Olaisen, Owner of Nova Sea in Lovund, Norway.

Aino Olaisen.jpeg (10 documents, 10 total pages)

Nova Sea  ( http://www.novasea.no/en/home/ ) is the largest producer of farmed salmon in Northern Norway. They are nestled along the coast of Helgeland. Helgeland is surrounded by cold clear water and pristine conditions, thus making it the perfect environment for raising the the best salmon available.

Aino grew up in Lovund, Norway. Lovund is a small fishing community. And by small, I mean popluation 423.

She now owns Nova Sea, a salmon farming company that her father, Steinar started back in 1972. Aino has a deep sense of pride for her families company. She is proud that in the last 35 years, her highly technological company has kept their honesty, concern for the safety of their fish, their employees and prime quality intact. 

Anio is also extremely proud that she is able to keep the fishing traditions alive in her tiny community with her company. Her business provides a simple way of living that the people are used to.

“It’s amazing to be able to every day play an important part in people’s lives,” explains Aino.  “Food is such a basic, simple part of people’s survival but at the same time, it’s indispensable.  That’s why we take so much pride in providing the highest quality salmon to add taste and enjoyment to the lives of the people who eat it.”

Salmon farming in Norway did not have an easy start. Back in the 1970’s Anios father, with many struggles, had to establish a salmon farm with a bag of 1,200 smolt, or baby salmon. Years of research and round-the-clock work insured that the new business of salmon farming was there to stay.

Aino has been involved with her families business since she was just a very young child. As soon as she was old enough to “work”, she would spend her summer vacation from school working on the farm. However, like most teenagers, she wanted to explore her options. She left Lovund at the age of 16 and later attended the Norway College of Fishery Science in Tromso.  For 15 years, she studied and traveled in Denmark, Ecuador and France. She then returned back home to Lovund to start a family and continue in her families business.

When she was asked why Americans should choose Norwegian salmon, Aino says , “Norway has a long history of harvesting from the ocean and the Norwegian culture is strongly connected to the sea.  Our salmon is healthy, delicious and produced in safe environments with complete traceability.  Plus, Norwegian salmon contains important marine proteins and omega-3 fatty acids that are so important for the human body. That’s why Norwegians are so healthy.”

Aino practices what she preaches, saying that,  “We eat salmon for dinner at least once a week, and we often enjoy smoked salmon for breakfast and lunch,” she says.  “My favorite way to serve it is to oven bake a salmon fillet in aluminum foil after sprinkling it with soy sauce, herbs, fresh chili, fresh ginger and a few drops of freshly squeezed lime.  My family loves it served with fresh vegetables.”

So as you can see, Salmon is Norways way of life. They have been fisherman for thousands of years and they care about their livelihood. Speaking as a consumer we rarely think about where our food come from, or what journey it takes from birth to our plates, so I certainly hope I can travel in the spring to see first hand the amazing salmon fisheries in the icy waters of Norway.

How do you prepare your salmon? I tend to be a creature of habit. I usually throw some salt, pepper, dill and lemon and bake it. I just love it that way. And it is quick and easy to prepare. You can find many delicious salmon recipes at salmon from NorwayI was sent an absolutely beautiful whole salmon that I plan on cooking tomorrow night for dinner, so stay tuned for a salmon recipe from me.

In Norway, they have a different way of preparing their salmon. It’s called Gravlax. The name literally means “Grave-Salmon” and refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level.

We are not in the medieval time anymore, so today, they cure it with sugar, salt and fresh dill. This preparation produces a fresh, delicate flavor that is traditionally eaten on open faced sandwiches or with stewed potatoes.  

1_ Gravlax Preperation.jpg (10 documents, 10 total pages)

Norwegian Gravlax

Salmon:

1 approx 2-lb salmon fillet, skin on

3 tbsp salt

2 tbsp sugar

1 tbsp coarsely ground pepper

1 bunch dill, coarsely chopped

Gravlax sauce:

4 egg yolks

½ tsp salt

½ cup vegetable oil or mild olive oil

1 tbsp sugar

1 tbsp white wine vinegar

½ tsp white pepper

1 tbsp mustard

2-3 tbsp finely chopped dil

Trim salmon fillets. Scrape the skin well and remove all bones (if any).

Blend salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.

Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.

Put fish in the refrigerator for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.

Add salt to the egg yolks and stir until it reaches a thick consistency. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise.

Stir sugar, vinegar, pepper and mustard into the sauce. Just before use add the dill. The sauce will keep in the refrigerator for up to 1 week.

Cut the salmon into thin slices and serve with gravy, stewed potatoes or bread and salad.

2_ Gravlax Preperation sauce.jpg (10 documents, 10 total pages)

Gravlax finished product.jpg (10 documents, 10 total pages)  

About the Norwegian Seafood Export Council

Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Export Council (NSEC) builds awareness of and educates the public on seafood from Norway.  From the headquarters in Tromso, Norway and a U.S. branch in Boston, Mass., the NSEC carries out Norwegian seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets.  Its entire efforts are financed by the Norwegian seafood industry itself.  As the world’s second largest exporter of seafood, Norway provides quality, nutrient rich seafood to over 150 different countries, and is the world’s largest joint marketer of seafood.  For more information on the NSEC visitwww.seafoodfromnorway.com.

     

    

Visit Sponsor's Site

Pork Tenderloin & Giveaway

Pork is my best friend. I just love it. But it is sad that I don’t make it nearly enough.

I think one of the tricks to a perfect piece of pork it to Brine it. Brining tenderizes the meat and gives it a delicious flavor. If you plan a little bit ahead, you will never have another dry piece of pork again! Did you know that the internal cooking temp for pork was just recently lowered to 145 degrees?

Pork is a great alternative meat to turkey on Thanksgiving and Christmas. I know I spend about a week preparing Thanksgiving dinner and I just don’t have the time to do it all again for Christmas. So think about making a delicious easy pork tenderlion for your next Holiday meal. Don’t like my recipe? Head on over to Pork Be Inspired to get some more delicious pork recipes!!! Also check out Porks Perfect Pairing Holiday Recipe Guide as well.

Pork Tenderloin

A beautiful pork loin tenderloin
Pork Tenderloin

The pork in its brine solution.
Pork Tenderloin

Get your dredging station ready
Pork Tenderloin

Just a pretty picture of eggs!
Pork Tenderloin

Give your pork a nice egg bath
Pork Tenderloin

Cover it well in your bread crumb mixture.
Pork Tenderloin

Ready to go in the oven.
Pork Tenderloin

Pork Tenderloin

The recipe is simple and your whole family will love it!!

4.9 from 8 reviews
Pork Tenderloin
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A brined juicy Pork Tenderloin. Perfect for a fancy Holiday meal or just on a Tuesday!
Ingredients
BRINE
  • ¼ cup Course Kosher Salt
  • ¼ cup Brown Sugar
  • 4 Cups Water
PORK
  • 1 to 1½ pounds Pork Loin Tenderloin
  • 1 egg
  • 1 tablespoon Dijon Mustard
  • 1 cup Italian Bread Crumbs
  • 1 teaspoon Rosemary
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • Pinch Cayenne Pepper
  • ¼ teaspoon Dry Mustard
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Pepper
Instructions
TO BRINE PORK
  1. In a gallon zip lock bag, dissolve the salt and sugar.
  2. Add pork to the bag, squeeze out all of the air and place in the refriderator for 4 to 24 hours.
  3. Remove the pork and rinse with water, pat dry.
  4. Preheat the oven to 350
SEASONING THE PORK
  1. In a shallow dish ( like a pie plate), mix the egg and mustard.
  2. In another shallow dish, mix together the bread crumbs, rosemary,garlic powder,onion powder,onion powder, cayenne powder, dry mustard, salt and pepper.
  3. Coat the pork in the egg mixture. Let the excess drip off.
  4. Roll the pork in the bread crumb mixture and make sure the entire piece is coated well.
  5. Place in a baking dish lined with non-stick foil.
  6. Lightly spray the top of the pork with cooking spray.
  7. Bake for about 40 minutes or until the internal temperature is at least 145.

 

And I suppose you would like to know about the Giveaway

IMG_3155

GIVEAWAY RULES CONTEST CONTEST CLOSED

One of my readers will win the above prize pack.

$25 worth of PORK COUPONS (not shown)
2 Jill Silverman Hough Cookbooks
Instant-Read Digital Thermometer (A MUST HAVE)
A set of 4 Retro Inspired Martini Glasses
A Ceramic Deviled Egg Tray
Main Entry
(Required)

1.) Tell me if you cook Pork for the Holidays

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on twitter
4.) Tweet using this..Go visit @HungryHousewife for a Pork Be Inspired Giveaway! @allaboutpork http://tinyurl.com/bl6plaz 
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/bl6plaz
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Pork Be Inspired on Facebook
8.) Like Pork Be Inspired on Twitter

 

******************CONTEST CLOSED *********************

And there you have it, a total of 8 entries for you.
Contest ends Thursday December 15th at 9 pm est
Winner will be chosen by Random.org
Winner MUST CONTACT ME within 72 business hours of winning or another winner will be chosen(NO EXCEPTIONS)

 

*Giveaway Sponsored by The National Pork Board* All opinions are mine.

I have a good Excuse…..

for not being blogging…I really do.

IMG_0351

Aside from being knee deep in some professional recipe deveolpment. I’ve been unplugged from the world for 8 days. No phone, no internet, no email..NOTHING. It was dreamy!!

We were galavanting about the Caribbean(Bahamas, St.Thomas and St.Marteen) on the largest cruise ship in the world, The Royal Caribbean’s Allure of the Seas

IMG_0256

There is nothing better then creating memories with family and friends in the crystal clear waters!

IMG_0260

Just look at how HUGE the ship is in comparison to an average cruise ship!!! It was MASSIVE

IMG_0361

IMG_0276

Here is the view on our first morning of the Bahamas..

IMG_0269

The kids enjoying their breakfast on our balcony!

IMG_0274

You know you are not in the United States anymore when you can walk right up to s shark pond with no ropes, no glass, no barrier at all! Wonder how many drunk people have been pushed in there?

IMG_0280

We hung out at the Atlantis Resort for a bit. We were going to go swimming in their pool, however they wanted $120 PER PERSON just to swim. Ummmm- no thank you. The Ocean is free.

IMG_0281

Back on the boat my 8 year old took to the rock climbing wall. Better him than me.

IMG_0302

Oh and the boat had 24 hour frozen yogurt. The kids were in heaven!!

IMG_0303

Big ol nasty iguanas were everywhere in St.Thomas.

IMG_0317

We went snorkeling over a shipwreck by way of a 55′ catamaran named “Castaway Girl”.

IMG_0326

Why is water so mezmorizing?

IMG_0358

IMG_0292

IMG_0293

So I hope you forgive me for my absence. I will be back to life after reading my 500+ emails. Oh, and the laundry!

All photos were taken by my iPhone! Cell phone pictures sure have come a LONG way!

Oh and BTW, the winner of the the Eagle Brand Giveaway is…

IMG_0293

Congrats to Kristen of The Cluttered Cupcake  (Love the name)

Please contact me within 72 business hours to collect your prize!!!