Archives for April 2012

Egg and Avocado Breakfast Sandwich

There was a day that I did not like Avocados. I do believe it was a time in my life where I must have been abducted by aliens and brain washed, I am sure of it. Now, I can not get enough of them. My love for Avocados began right after High School. Some of […]

Blueberry Cream Cheese Crescent Rolls & Giveaway

Are you getting sick of seeing all of my Crescent Creations? We had the Crescent Cinnamon Rolls and then the Cheesy Crescent Rolls and now these Scrumdiddlyumptious Blueberry Cream Cheese Crescent Rolls. I can tell you one thing..I am not sick of creating them OR eating them! Ok, before I get into these, I busted […]

Favorite Things Thursday

This is a new favorite for me. Coconut Oil. Kelapo is the brand I use. Oh, my it has so many health benefits. If you research it on-line you will find that it’s almost a miracle substance of sorts. Here are just a few…. Helps with skin issues such as eczema, dry skim and pre-mature […]

Crusted Pork Tenderloin ($10 Meal)

This wonderful crusted pork tenderloin served over sautéed spinach concludes my series of $10 Meals. I hope you all enjoyed all 13 recipes. I received such great emails. I thank you all who took time out of your busy schedules to send me a note! Also thank you to Sweetbay Supermarket for allowing me to […]

Blue Ombre Petal Cake – Tutorial

Stunning, isn’t it? I made this beautiful cake for my sons 9th {sigh}Birthday. Usually he gets a themed cake, like the soccer cake  or the Sponge Bob cake, but I just was too busy this year to get all fancy for a more in-depth cake, so this is what he got. He thought it was […]

Garbanzo Bean Soup with Ham

It’s been over a year since I posted a soup recipe..SAY WHAT? I know, I’m sorry. Wondering what to do with your leftover Easter Ham??? Well, look no further! Throw it in this soup. A good hearty healthy soup is a must have in your recipe collection. Sure there is chicken noodle, but sometimes I […]

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Egg and Avocado Breakfast Sandwich

Egg and Avocado Sandwich 001

There was a day that I did not like Avocados.
I do believe it was a time in my life where I must have been abducted by aliens and brain washed, I am sure of it.
Now, I can not get enough of them.
My love for Avocados began right after High School. Some of my friends went to the University of Florida. I would go visit them for the weekend and we would drink play Go Fish until we couldn’t drink play Go Fish anymore and walk over to Burrito Brothers.

Burrito Brothers is an Institution in Gainesville. It is literally a hole in the wall Taco joint with some questionable characters working there with quite possibly every tattoo know to man tattooed onto them, but the food is AMAZING. I would get a primo beef, double wrapped, with sour cream, tomatoes and red sauce. Mmmm. My metabolism was still with me at that time. My friend got guacamole and offered me some. I of course turned my nose up at it, but gave in because all of the drinking playing Go Fish I had been doing. My life at that moment was transformed.

So I present to you my FAVORITE breakfast sandwich. I crave it on a daily basis. And it fills me up for a long long time. So if you are an avocado obsessed person like me, you must try this. Oh and get yourself some good quality English Muffins. My favorite are Bays English Muffins. They ARE THE BEST. They are thick and what you would think a homemade English Muffin would taste like. You can find them in the dairy section of the store. YUM

This satisfying breakfast sandwich does not have much of a “recipe” but I will share with you what I do.

It’s ok to drool a little bit at this photo. I did.
Egg and Avocado Sandwich 002

5.0 from 1 reviews
Egg and Avocado Breakfast Sandwich
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A satisfying breakfast sandwich with a fried egg and avocado
Ingredients
  • 1 English Muffin, toasted
  • 1 Egg
  • ½ Avocado
  • Extra Virgin Olive Oil
  • Butter
  • Salt
  • Pepper
Instructions
  1. Butter your toasted English Muffin
  2. In a small skillet add a tiny amount of butter and a tiny amount of EVOO.
  3. Fry your egg to your liking.(don't forget to season your egg with salt and pepper) I like mine over easy.
  4. Slice the avocado in the shell and remove from it from shell with a spoon.
  5. Place the egg on the English Muffin
  6. Place the slices of the avocado on the egg.
  7. Season the avocado with salt and pepper.
  8. Drizzle a small amount of EVOO over the avocado.
  9. Place the top of the English Muffin on.
  10. Enjoy

 

Blueberry Cream Cheese Crescent Rolls & Giveaway

Blueberry Cream cheese crescent rolls 001

Are you getting sick of seeing all of my Crescent Creations? We had the Crescent Cinnamon Rolls and then the Cheesy Crescent Rolls and now these Scrumdiddlyumptious Blueberry Cream Cheese Crescent Rolls.

I can tell you one thing..I am not sick of creating them OR eating them!

Blueberry Cream Cheese Crescent Rolls 002

Ok, before I get into these, I busted out laughing out loud when I was uploading these photos. It looks like I created some sort of “crescent roll monster” with the 2 blueberries on the top.
Tell me you don’t see it??????

I mean look…they totally look like twins

The Geico Money thingy

 

 

 

 

My once  thought to be Beautiful photo…sigh

 

 

 

 

 

 

 

Anyway, now that I totally ruined the photo for myself, lets talk about amazing.

Yeah, these are delightful. Easy too. They would be perfect on your Easter Brunch Table.

The inside is warm and creamy with sweet blueberries and the icing had a slight lemon flavor that goes perfect with the fruit.

5.0 from 8 reviews
Blueberry Cream Cheese Crescent Rolls
Author: 
Recipe type: appetizer,breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Rolls
  • 1 tube (8 ct) Crescent Rolls
  • ⅓ cup Cream Cheese, room temperature
  • 1 tablespoon Brown Sugar
  • ¼ teaspoon McCormick Pure Vanilla Extract
  • ⅓ cup Blueberries, roughly chopped
Icing
  • 1 tablespoon Butter, softened
  • 3 tablespoons Cream Cheese, room temperature
  • 1½ tablespoons Powdered Sugar
  • ¼ teaspoon McCormick Pure Vanilla Extract
  • 2 drops McCormick Pure Lemon Extract
  • Demerara Sugar (optional)
Instructions
  1. Pre heat the oven to 350.
Rolls
  1. In a small bowl, mix together the cream cheese,brown sugar and vanilla extract until blended.
  2. Unroll and separate the crescent rolls onto un un greased cookie sheet.
  3. Evenly distribute the cream cheese mixture over the crescent rolls and spread over the entire tops of the triangles.
  4. Evenly sprinkle the blueberries over the crescent rolls with cream cheese.
  5. Roll up.
  6. Place tip side down on the cookie sheet.
  7. Bake for 12-15 minutes or until lightly browned.
Icing
  1. In a small bowl, mix together the butter, cream cheese,powdered sugar,vanilla extract and lemon extract until smooth.
  2. Remove the rolls from the oven and allow to cool for a few minutes.
  3. Spread the icing over the tops of the crescent rolls and top with a sprinkle of demerara sugar if desired
Notes
Demerara sugar is a large grained slightly yellowish brown sugar that can be found in speciality stores or in the speciality sugar section of your grocer.

 

And now onto the Giveaway

McCormick would love to offer one of my fabulous readers a spring baking set so you can create something wonderful for your self.

Maybe my Blueberry Cream Cheese Crescent Rolls or how about some Lemon Cheesecake Bars, Spiced Springtime Sugar Cookies or Cheesy Bacon & Egg Brunch Casserole. For even more ideas from McCormick, visit them on Pinterest

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One winner will win the following (as seen above)

  • Corningware Baking Dish
  • Spring Cookie Cutters
  • Muffin/Cupcake Pan
  • Whisk
  • MeriMeri Spring Cupcake Liners
  • McCormick Assorted Food Coloring
  • McCormick Ground Cinnamon
  • McCormick Ground Ginger
  • McCormick Pure Vanilla Extract
  • McCormick Pure Lemon Extract

GIVEAWAY RULES ***CONTEST CLOSED***
Contest ends Thursday April 12th at 9:00 am EST.
Winner will be chosen by Random Org.com
Contest open to US residents only.

Main Entry
(Required)

1.) What is your favorite McCormick Product?

(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 McCormick Spices Giveaway http://tinyurl.com/73wqtk5
5.) Post about this giveaway on your Facebook Page using this tag Go Visit @hungryhousewife for a @mccormicspice Giveaway http://tinyurl.com/73wqtk5
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like McCormick on Facebook

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

Good Luck to you all!

Favorite Things Thursday

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This is a new favorite for me. Coconut Oil. Kelapo is the brand I use.
Oh, my it has so many health benefits. If you research it on-line you will find that it’s almost a miracle substance of sorts.
Here are just a few….

  • Helps with skin issues such as eczema, dry skim and pre-mature aging.
  • Helps with Heart Disease. Coconut oil is about 50% Lauric Acid which aids in preventing various heart issues like high blood pressure and high cholesterol.
  • Weight loss increases the bodies metabolism.
  • And lots, lots more

But to be honest, I just like the stuff. I don’t think I am going to live till I am 100 and be skinny. Seriously, it’s still an oil.

So here is what I do with it.

I slather it all over myself after I get out of the shower. It makes my skin soooooooooo smooth!

Tried a tiny bit in my hair, and that didn’t go over so well. I looked like this

Not a very good look for me.

I also sometimes throw a spoonful in my smoothies.

It has a smoke point of 350. So it’s wonderful for cooking. I use it when I am cooking meat.

So pick some up next time you are at the store. It’s awesome stuff.

***Remember favorite Things Thursday are NOT sponsored posts, just products I love***

 

And the winner of my iPod giveaway is

Congrats Melissa! Please contact me within 72 business hours!

Crusted Pork Tenderloin ($10 Meal)

pork tenderloin 4

This wonderful crusted pork tenderloin served over sautéed spinach concludes my series of $10 Meals.
I hope you all enjoyed all 13 recipes. I received such great emails. I thank you all who took time out of your busy schedules to send me a note!

Also thank you to Sweetbay Supermarket for allowing me to create all of the recipes for their $10 meal Campaign.
It was such a great eye opener to see that you can actually make delicious, healthy. family friendly meals for $10 or under.

Pork tenderloin is $1.00 off per pound this week at Sweetbay Supermarket, so run and pick one up and make this delicious and easy meal. This would be a great change up for your Easter dinner as well.

5.0 from 2 reviews
Crusted Pork Tenderloin ($10 Meal)
Author: 
Recipe type: Main, dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Moist and tender crusted pork tenderloin served with sautéed spinach and sweet baby carrots
Ingredients
For Pork
  • 1 lb pork tenderloin
  • ½ cup Italian Style Bread Crumbs
  • ⅛ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • 1 egg, beaten
  • 1 tablespoon mustard (preferably Dijon)
  • Non-Stick cooking spray
For Spinach
  • 1 bunch fresh spinach
  • 2 tablespoons butter
  • ⅛ teaspoon salt
  • ½ teaspoon pepper
For Carrots
  • 16 oz pre peeled baby carrots
  • 4 tablespoons butter
  • ¼ cup brown sugar
  • 3 tablespoons water
Instructions
  1. To Make the Pork
  2. Preheat the oven to 350.
  3. Line a baking sheet with parchment paper or foil.
  4. In a shallow dish, like a pie plate, mix together the bread crumbs, salt,pepper, dried rosemary and garlic powder.
  5. In another shallow dish, mix together the egg and the mustard.
  6. Coat the pork with the egg mixture then coat with bread crumbs
  7. Place the pork on the prepared baking sheet and spray the top with non-stick cooking spray.
  8. Bake for 35 minutes or until the internal temperature reaches 145.
  9. To make the Spinach
  10. Wash and dry the spinach and remove the long stems.
  11. In a large skillet over medium heat melt the butter.
  12. Add the spinach, salt and pepper, cook for 3 minutes or until spinach is wilted.
  13. To make the Carrots
  14. Place the carrots in a pot, cover with water, cover with a lid and boil for 8-10 minutes. Drain.
  15. In the pan that you cooked the carrots, melt the butter and add the brown sugar and
  16. water.
  17. Add the carrots back in and cook for an additional 4-5 minutes.
Notes
*Price estimate does not include pantry staples you may likely already have. Prices are also adjusted for quantity; for example if a recipe calls for half an onion, we include the cost of that quantity.* Recipe Created for Sweetbay Supermarket by Leslie Green – The Hungry Housewife. Photo by Leslie Green – The Hungry Housewife

 

Blue Ombre Petal Cake – Tutorial

Blue Ombre Petal Cake

Stunning, isn’t it?
I made this beautiful cake for my sons 9th {sigh}Birthday.
IMG_4544
Usually he gets a themed cake, like the soccer cake  or the Sponge Bob cake, but I just was too busy this year to get all fancy for a more in-depth cake, so this is what he got.
He thought it was cool, and that’s all that matters.

Petal Cake

I posted a photo of it on Instagram (follow me at Hungryhousewife) and Facebook and everyone loved it. I got emails requesting a tutorial and y’all know I aim to please.
Pretty sure I got all the tutorial bases covered, a video, on the cake and just icing. I hope you all find it useful!

And if you are short on time and don’t feel like watching the video, here is a photo tutorial.
What you will need

  • Crumb Coated Cake
  • Pastry Bag
  • #12 Tip
  • Icing, your choice of color
  • Off-set spatula or small spoon

A messily crumb coated cake
Blue Ombre Petal Cake

For the Ombre effect, take graduating color frosting with a #12 tip.
Blue Ombre Petal Cake

Pipe a vertical line of icing dots. If doing the Ombre effect, start with the lightest icing first.
Blue Ombre petal cake

Place the off-set spatula in the middle of the dot, press down and drag.
Blue Ombre Petal Cake

Continue around the cake
Blue Ombre Petal Cake

****I forgot to show how to “end” the cake. When you get to the end, just pipe the final vertical line of dots and don’t swipe. This will be the back of your cake. It really is not even that noticeable.*****

And if you want to see it off the cake..I got that for you too (not the ombre effect)!

IMG_4673

IMG_4674

Petal Cake Tutorial

Petal Cake tutorial

Petal Cake tutorial

Petal Cake Tutorial

Petal Cake Tutorial

Petal Cake Tutorial

Petal Cake Tutorial

Garbanzo Bean Soup with Ham

Garbanzo Bean Soup with Ham

It’s been over a year since I posted a soup recipe..SAY WHAT? I know, I’m sorry.

Wondering what to do with your leftover Easter Ham??? Well, look no further! Throw it in this soup.

A good hearty healthy soup is a must have in your recipe collection.
Sure there is chicken noodle, but sometimes I want more layers of flavors.
This soup is perfect. I had bean soup at my local neighborhood restaurant that was amazing, I wanted to run home and recreate it. I did a pretty good job if I do say so myself. They fact that my husband couldn’t stop eating it while it was still simmering , is a good indication of how good it is.

 

5.0 from 1 reviews
Garbanzo Bean Soup with Ham
Author: 
Recipe type: Main,soup,appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A delicious healthy Garbanzo Bean soup with ham and carrots
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup white onion, finely chopped ( about ½ large onion)
  • ¾ cup carrot, finely chopped (about 1 large carrot)
  • 1 8oz. package of diced ham
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon thyme
  • ¼ teaspoon marjoram
  • 2 bay leaves
  • ½ teaspoon white vinegar
  • ½ teaspoon coarse Kosher salt
  • ½ teaspoon pepper
  • 2 (19 oz.) cans Garbanzo Beans, lightly drained
  • 2 cups chicken stock
  • TINY pinch saffron, like 4 threads (optional, it's $$$)
  • ½ teaspoon coarse kosher salt
Instructions
  1. In a medium soup pot, over medium high heat, add the olive oil.
  2. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
  3. Add the ham and cook for an additional 5 minutes, stirring occasionally.
  4. Add the onion powder, garlic powder,thyme,marjoram,bay leaves, vinegar, kosher salt and pepper, cook for 1 minute.
  5. Add the beans and chicken stock.
  6. Bring to a boil.
  7. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
  8. Remove from heat.
  9. Using an immersion hand blender, briefly blend the soup, about 5-10 seconds, you don't want a complete puree, you just want it to thicken up a bit.
Notes
If you do not have a hand blender, allow to soup to cool a bit and put ⅓ of it into a blender and pulse for a few seconds and add it back into the soup and stir.