Archives for March 2013

My new favorite snack

This is me….. I go to the store to grocery shop. Get my normal items including yogurt. I have never been a huge fan of yogurt, but I would buy it because I knew it was good for me and it wasn’t all that bad. Then it just sat and sat in the fridge, it […]

Potato Ham and Pea Quiche & Giveaway

I love love love Spring Holidays. They just scream brunch and mimosas. And what must every brunch have? Quiche. Easter and Mother’s Day are incomplete with out a rich and delicious quiche. If you have never made it before, quiche is extremely easy to make, it’s affordable and can easily be served at room temperature. […]

A hectic day & Folgers Giveaway (Kindle)

I set my alarm every night for the next day at 6:20am expecting it to wake me up. Then the power decides to go off in the middle of the night. Yippie, No alarm. I wake up at 6:40. I have exactly 25 minutes to get the kids up, fed, dressed and in the car […]

Guinness Float

I know, I know, Guinness 2 posts in a row. I had to, my Irish heritage makes me do it around St. Patricks Day. I imagine if you are not a Guinness fan, you will absolutely NOT like these. You can just lick the caramel off the mug. But, if you Lurve some deep dark […]

Guinness Chocolate Cake with Salted Caramel Glaze

WAIT, don’t go. Yes, it’s a cake, with beer, but….. Ohhhhhh, this cake. I myself can not tell you the absolute amazing-ness of this cake. You see, I made this cake when a raging cold decided to invade my head. You know, the kind of head cold in which no air enters your nostrils and […]

Orange Curd

Is it just me or does the word “curd” just rub you the wrong way? Seriously, who came up with the name “curd” for such a delightful little treat? Well there is really nothing we can do about it now, the damage has been done. I mean we could all start a petition, get like […]

How to butterfly a chicken

Butterflying a chicken is one of those kitchen techniques that you should just know how to do. I know, I know….I know some people get all weird’ed out about handling a big ol’ raw bird. Well, get over it. It won’t bite. Learning how to butterfly a whole chicken will save you some cooking time, […]

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My new favorite snack

This is me…..

I go to the store to grocery shop. Get my normal items including yogurt.
I have never been a huge fan of yogurt, but I would buy it because I knew it was good for me and it wasn’t all that bad.

Then it just sat and sat in the fridge, it wasn’t something I reached for or craved.
So every week I found myself throwing away yogurt…every week.


How wasteful.

Then one day I was in Publix and they were giving away free containers of a new yogurt called Muller™ and because I have some weird fascination about wanting to act like I actually like yogurt, I took the free sample.

I got home and tasted it.

I was a bit taken back, seriously.

It was creamy and luscious, and it didn’t have that weird aftertaste that I am used to with all of the other yogurt I tasted.

Immediately I was hooked.

Am I being a little bit over dramatic about yogurt?

Nope, this is huge. I went from being a yogurt waster to being a yogurt obsessor.

Now the next part is how the universe works.

The next week I get an email from Quaker™/Müller™ asking me if I wanted to be their Spokesperson here in the Tampa Bay area for TV and print.

Really? That’s what I call fate people.

So I am here to tell you all about my newest Obsession….Müller Yogurt

Müller™ Yogurt comes in 3 varieties, Corner™, Greek Corner™ and FrütUp™ with 16 flavors.

The Greek Corner™ is smooth and ultra creamy, not as super tart as some other Greek Yogurts which I love and the mix ins…….the Caramelized Almond is my FAVORITE.
The other flavors in the Greek Corner™ are Honeyed Apricot , Strawberry and Blackberry Raspberry and Strawberry.
Muller Greek 001

Ohhh, the yogurt is sooo lonely…

Muller Greek 008

Soooooo close

Muller Greek 008

Ahhhh, life is complete

Muller Greek 009

Next, Corner™.
They come in 6 amazing mix in varieties.
Strawberry.
BlueBerry.

Muller Corner 002
And the “non-fruit” Mix ins are super fun.
Crunchy Granola
Crispy Crunch
Choco Balls
Choco Flakes
Muller Corner 003

I mean, look at how cute these little Choco balls are…

Muller Corner 011

And they are even cuter, mixed in with the luxurious, lowfat vanilla yogurt.

Muller Corner 012

FrütUp™ is the final variety. Really, there is nothing like it on the market.
It’s smooth, creamy and it is topped with a vibrant layer of fruit mousse.
The flavor just explodes in your mouth!!!
The FrütUp™ exciting flavors are
Peach Passion Fruit,Splendid Strawberry,Radiant Raspberry, Blueberry Bliss, Luscious Lemon and Very Cherry.

I pack FrütUp™ for an after school car snack for my kids because it is sooooo deliciously thick, it doesn’t spill out!

Muller FrutUp 006

Oh my, just gaze at this deliciousness for a bit.

Muller FrutUp 007

Müller is a strange little name for yogurt and everyone asks me how to pronounce it…
It’s “Moo-ler”.
The name is from the Dairy farm that Quaker has teamed up with to provide us with this amazing yogurt.
Müller™ dairy was founded in 1896 by a German dairy farmer and today his grandson run the very successful business in several countries.

I hope you all have the opportunity to try this new and absolutely scrumptious yogurt.

Click HERE to see if it is available in your area.
Don’t forget to like Müller™ on Facebook and Twitter

**I have partnered with Müller™ Yogurt, however the opinions are 100% mine. I truly LOVE this yogurt**

Potato Ham and Pea Quiche & Giveaway

Potato Ham and Pea Quiche 001

I love love love Spring Holidays. They just scream brunch and mimosas.

And what must every brunch have?

Quiche.

Easter and Mother’s Day are incomplete with out a rich and delicious quiche.

Potato Ham and Pea Quiche 003

If you have never made it before, quiche is extremely easy to make, it’s affordable and can easily be served at room temperature.

Again, I used Libby’s® canned veggies.
They are convenient and cost effective.
Can you imagine thinly slicing all of those potatoes on the top of the quiche?
Noooo, thanks. Their canned potatoes are already perfectly sliced!

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I also wanted to let you know of some fun Libby’s® news.

Libby’s® Fruits & Vegetables will make the meal planning process a little easier with their new Digital Recipe Box, an application only available on Facebook.

The Digital Recipe Box will house more than 100 recipes using Libby’s® products and allow you to share recipes with your Facebook friends, as well as “like” favorite recipes and print them out for future reference. The app makes it easy to plan meals by dish, ingredient or type of gathering.

The recipes held in the Digital Recipe Box will also be featured on Libby’s® brand new Pinterest page.

Within the Libby’s Label Pinterest boards, you will also find ideas for family activities, tips to help maintain your home and nutrition advice.

4.7 from 22 reviews
Potato Ham and Pea Quiche
Author: 
Recipe type: Brunch, breakfast,lunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An easy and tasty quiche filled with ham, cheese and peas.
Ingredients
  • 1 9" rolled refrigerated Pie Crust
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 small Red Onion
  • 8 oz. Cooked Ham, diced
  • 1 can Libby's Naturals Sweet Peas, drained and rinsed
  • 2 Garlic Cloves, minced
  • 1 teaspoon Thyme
  • 5 Eggs
  • ⅔ cup Half & Half
  • ⅛ teaspoon Pepper
  • 1 cup Mozzarella Cheese, shredded
  • ¼ cup + 2 tablespoons Parmigiano- Reggiano Cheese, shredded, divided
  • 2 cans Libby's Sliced Potatoes, rinsed
  • Salt and Pepper
Instructions
  1. Preheat oven to 375.
  2. Unroll the pie dough into a 9" tart pan with a removable bottom and press up the sides.
  3. Bake for 10 minutes, remove from oven and set aside.
  4. Over medium heat, add the olive oil to a medium pan.
  5. Add the onion and cook for 5 minutes or until translucent and soft.
  6. Add the ham, peas, garlic and thyme and cooked until ham is heated through. Remove from heat and allow to cool for a few minutes.
  7. In a medium bowl, thoroughly whisk together the eggs, half & half and the pepper.
  8. Evenly spread the mozzarella and ¼ cup parmigiano-reggiano cheese over the pie crust.
  9. Add the ham and pea mixture over the cheese.
  10. Pour the egg mixture over the top.
  11. Arrange the potatoes on the top in a circular pattern.
  12. Sprinkle some salt, pepper and the remaining 2 tablespoons Parmigiano-Reggiano Cheese over the potatoes.
  13. Place the quiche on a rimmed baking sheet and bake for 45-55 minutes or until the egg mixture is set.
  14. Remove from oven and allow to come to room temperature before serving.
Notes
$1.69 per serving(approximately)


 

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

Contest ends Thursday March 28th 9am EST
Winner will be chosen by Random Org.com
Contest open to US residents only.

ONE WINNER will win

A variety of Libby’s® Fruits and Vegetables Products
Le Creuset® 10.5 Oblong Ink Grill Pan

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Main Entry
(Required, only ONE entry required to win)

1.) What is your favorite veggie.

(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 @Libbystable giveaway. http://tinyurl.com/cd755tx
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/cd755tx
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Follow The Hungry Housewife on Pinterest.
8.) Follow Libby’s® on Pinterest
9.) Like Libby’s® on Facebook

And there you have it, a total of 9 entries for you
** I was compensated for recipe development however all opinions are 100% mine**

UPDATED-
Winner of the Libby’s Contest.

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A hectic day & Folgers Giveaway (Kindle)

I set my alarm every night for the next day at 6:20am expecting it to wake me up.

Then the power decides to go off in the middle of the night.

Yippie, No alarm.

I wake up at 6:40. I have exactly 25 minutes to get the kids up, fed, dressed and in the car to go to school.

You know what this means? I don’t get my morning 8 minutes alone with my cup of coffee to wake up.

Don’t you hate when the day starts off like that? The rest of the day feels all rushed and all discombobulated.

Days like this is when Folgers Fresh Breaks saves the day.

Folgers

I’m excited to have teamed up with Folgers to review their new Fresh Breaks Roasted Concentrated Coffee. Have you tired it yet? It’s quite delish and mighty convenient.
Busy Moms(and Dads) sometimes dont have time for a sit down cup of coffee these days.

On days like this all I have time to do is pop a to-go mug with water in the microwave for 1 min 30 seconds, pour a Folgers Fresh Breaks in and stir.

Complete Mom melt down #1 averted.

Folgers

We allllll have the mid morning crash, right? Please don’t say it’s just me.

The only thing that picks me up is caffeine. Don’t forget to throw some Foldger Fresh Breaks into your purse, you will never know when you will need a pick me up!
You know what’s great? These convenient little packs taste just like fresh brewed coffee! BONUS!

Folgers

After taking my kids to school, I unfortunately have to go to work. Yes, I have a real job. As much as I would love to stay at home and play a baker all day long…bills need to be paid. I spend a lot of time in my car working.
Driving makes me super tired and yet again, I turn to caffeine to keep my eyeballs open.
Folgers Fresh Breaks Black Silk is my life saver in mid afternoon!
I’m hoping I have time to run by Target and return some pants that don’t fit my daughter.

Folgers

And when you wake up just in the nick of time to get your kids to school, that means no time for me to get ready.
I slept with a braid in my hair, so I channeled my inner Taylor Swift and went with the kinky hair….kinda works.

Oh and FYI, Folgers is giving away 350,000 samples of Folgers Fresh Breaks on Facebook starting today, March 14th!!!

Folgers

 


 

Folgers_FreshBreaksLogo

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

One winner will win

AMAZON KINDLE PAPER WHITE
TRAVEL MUG
TOTE BAG
FOLGERS FRESH BREAKS BREAKFAST BLENDS

Kindle

 

Travel Mug

 

Tote Bag

 

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

Contest ends Thursday March 21st 9am EST
Winner will be chosen by Random Org.com
Contest open to US residents only.

Main Entry
(Required)

1.) What time of the day do you need a Fresh Break most?

(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 http://tinyurl.com/c4l53qx @HungryHousewife for a chance to win a Kindle and Folgers Coffee.
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/c4l53qx
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Folgers on Facebook

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

**I am part of the Folgers Fresh Break Crew and was compensated for my time, however all opinions are 100% mine**

March 21 WINNER

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Congrats Elena! Please contact me within 72 buisiness hours to claim your prize.

Guinness Float

Guinness Float 001

I know, I know, Guinness 2 posts in a row.

I had to, my Irish heritage makes me do it around St. Patricks Day.

Guinness Float

I imagine if you are not a Guinness fan, you will absolutely NOT like these.
You can just lick the caramel off the mug.

Guinness Float 002

But, if you Lurve some deep dark Guinness Stout, you will love these.

I used vanilla ice cream in one and chocolate ice cream in the other mug.

I’m not sure which one I liked better, but the homemade whipped cream and the caramel drizzle, put them over the top.

So if you want to get tipsy and have dessert at the same time, these have your name written all over them.

That’s a good time.

Not much of a recipe but her you go incase you want to print it out.


 

Guinness Float
Author: 
Recipe type: dessert, drink
Prep time: 
Total time: 
Serves: 2
 
Guinness Ice Cream Float
Ingredients
  • 2 Bottles Guinness
  • 4 scoops Ice Cream, chocolate, vanilla, coffee, caramel would be the tastiest
  • ½ cup Heavy Whipping Cream
  • 1 tablespoon Sugar
  • 1 tablespoon Pre made Caramel Sauce
Instructions
  1. Place 2 pint glasses, a medium bowl and beaters from an electric mixer into the freeze for 30 minutes.
  2. Remove the bowl and beaters. Place the beaters back into the mixer
  3. Add the heavy cream and sugar to the bowl.
  4. Starting on low speed, start to beat the cream, slowly increase the speed to medium high and beat for about 2 minutes or until the consistency of whipped cream. Set aside.
  5. Remove glasses from the freezer and scoop 2 scoops of ice cream into each glass.
  6. Pour Guinness over ice-cream.
  7. Top with whipped cream and drizzle with caramel sauce.

Guinness Chocolate Cake with Salted Caramel Glaze

Guinness Chocolate Cake 005

WAIT, don’t go.

Yes, it’s a cake, with beer, but…..

Ohhhhhh, this cake.

I myself can not tell you the absolute amazing-ness of this cake.

You see, I made this cake when a raging cold decided to invade my head.

Guinness Chocolate Cake 001

You know, the kind of head cold in which no air enters your nostrils and your tastebuds have disappeared.

Yeah, that kind. Not fun.

Guinness Chocolate Cake 002

I took it to work..like I do alllll my goodies and they went all goggly.

Since I couldn’t taste a thing, I wanted to do a bit of an experiment to see if they could taste the beer, cause I was skeptical.
So didn’t tell them there was Guinness in the cake before they ate it.

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They were all, “Oh.My.God, this is the best chocolate cake ever, and the sauce…..”
Then I stuck it to em’, “The cake is made with Guinness.”

I got, “I knew something different was going on, but it’s amazing”

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There you have it, you can make a cake with a nice dark stout beer like Guinness and it just makes an amazingly fudge-y, dark, dense Crazy good cake.

The Salted Carmel Glaze…one word….Ridiculous.

St. Patricks Day is coming up and you will totally need a St. Patricks Day recipe. Most importantly, a St. Patricks Day cake.

So, Make. IT.


 

5.0 from 6 reviews
Guinness Chocolate Cake with Salted Caramel Glaze
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
An ultra rich chocolate cake made with Guinness Stout topped with a salted caramel glaze.
Ingredients
Cake
  • 1 cup Guinness Stout
  • 2 sticks Butter
  • ¾ cup Unsweetened Cocoa Powder
  • 2 cups Flour
  • 2 cups Sugar
  • ½ tablespoon Baking Soda
  • ½ teaspoon Salt
  • 2 large Eggs
  • ¾ cup Sour Cream
  • 1 teaspoon Vanilla Extract
Salted Caramel Glaze
  • 5 tablespoons Butter
  • ½ cup packed Dark Brown Sugar
  • ⅓ cup Heavy Cream
  • Pinch Salt
  • ¼ teaspoon Vanilla Extract
  • ⅔ cup Powdered Sugar,sifted
Garnish
  • Pinch of Fleur de Sel
Instructions
  1. Preheat oven to 350.
  2. Spray or grease bundt pan. Sprinkle some flour in the pan, hold it over a sink, and turn and tilt the pan to distribute the flour evenly. Then invert the pan and tap out the excess flour to prevent a buildup of grease and flour on the finished cake.
  3. In a medium saucepan over medium heat, bring the Guinness and butter to a light boil, add the cocoa powder and whisk until smooth. Remove from heat and set aside.
  4. In a large bowl, whisk flour,sugar,baking soda and salt.
  5. In another bowl, using an electric mixer, beat together the eggs, sour cream and vanilla.
  6. Add the butter/Guinness mixture to the sour cream mixture and beat until just incorporated.
  7. Add the flour mixture and beat until just combined.
  8. Then using a rubber spatula, lightly fold the batter to make sure there are no pockets of flour.
  9. Pour into bundt pan.
  10. Bake for 55-60 minutes or until a toothpick comes out with only a few crumbs.
  11. Allow to cool in pan for 10 minutes.
  12. Then cool completely on rack before.
  13. Cover in plastic wrap and place in the fridge overnight (the cake seems to taste better the next day).
Salted Caramel Glaze
  1. In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly.
  2. Boil for ONE minute, stirring constantly.
  3. Remove from heat, stir in vanilla extract.
  4. Add about ½ cup of the powdered sugar and whisk until smooth.
  5. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
  6. Remove the cake from the fridge, place on a cake plate and pour the salted caramel glaze over the top.
  7. Sprinkle the Fleur de Sel over the glaze.
Notes
Cake recipe inspired from Epicurious.

Orange Curd

Orange Curd

Is it just me or does the word “curd” just rub you the wrong way?

Seriously, who came up with the name “curd” for such a delightful little treat?

Well there is really nothing we can do about it now, the damage has been done.

I mean we could all start a petition, get like a million signature and send it to the dictionary people and hope for change.

Probably wont happen.

So it is what it is….Curd.

Fruit curds are VERY easy to make and very versatile.

I have seen lemon curd, lime curd, raspberry curd..lots more.

I have also seen some people make it in the microwave, but that just scares me, so I go the old fashion way and make it on the stove where I have all the control.

You can use your curd on lot and lots of things…..scones, English muffins, a cake filling, waffles or in my scrumptious Orange Blossom Cupcakes!


5.0 from 2 reviews
Orange Curd
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Orange Curd, perfect for filling cupcakes, spreading on scones and cookies or using to fill a cake
Ingredients
Orange Curd
  • Zest of One Orange
  • ½ cup White Sugar
  • ½ cup Orange Juice ( freshly squeezed)
  • 2 large Eggs
  • 7 tablespoons salted butter, cut into tablespoon pieces.
  • ⅛ teaspoon Orange Extract
Instructions
To Make Orange Curd
  1. In a medium saucepan, add the orange zest and white sugar.
  2. Using your fingers, rub the zest into the sugar. This will tint the sugar orange and release the oil from the zest into the sugar.
  3. Add the orange juice,eggs and butter.
  4. Constantly whisk over medium-low heat for 10 minutes or until thickened.
  5. Curd should thickly coat the back of spoon when done.
  6. Cover and cool in the fridge.
  7. Keep in the fridge covered for up to one week.
Notes
Makes about 1 cup

 

How to butterfly a chicken

How to butterfly a chicken 007

Butterflying a chicken is one of those kitchen techniques that you should just know how to do.

I know, I know….I know some people get all weird’ed out about handling a big ol’ raw bird.

Well, get over it. It won’t bite.

Learning how to butterfly a whole chicken will save you some cooking time, because the chicken will lay flat on your cooking surface.

It’s easy peasy.

You will just need some heavy duty kitchen shears or a large, very sharp and sturdy chefs knife.

I use my Cutco Scissors because they are the best ever.


Get yourself a nice big chicken, rinse it and dry it well.

How to butterfly a chicken

Turn the chicken breast side down, take your scissors and cut through the chicken on one side of the backbone.
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Cut alllll the way through.
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Do the same thing on the opposite side of the backbone.
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Remove the backbone.
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Flip the bird over and with all of your might, press down on the chicken breasts until you hear it crack, thus breaking the breast bone. This will help flatten the chicken.
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Here is what the underside will look like.
How to butterfly a chicken 008

And there you have it, a perfectly butterflied chicken ready for quick cooking!
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