Whipped Feta Dip

I’ve been in hiding. The witness protection program has prevented me from blogging. I had to change my name, identity and move to an undisclosed location without access to the internet and the outside world. oh, you’re not buying it? Truth is, I’ve just been busy. Moving, kids, my full time job..yada yada. So basically […]

Easy Macaroni and Cheese

My kids hate macaroni and cheese. I know right? How is that even humanly possible? Oh and they don’t like peanut butter and jelly sandwiches either. How are they even my off spring? I often ask myself this question. So obviously my weird kids didn’t eat any of this creamy macaroni and cheese, but everyone […]

Easy Sausage Ravioli Lasagna

. Ok all you lasagna intimidated people out there, I have come to your rescue. No boiling, ripped noodles. No ricotta and egg mixing. No fuss. No 20 different seasonings. Let me break down the easiness for you. Cook some Johnsonville® Italian Mild Sausage, because DUH, that’s where all the flavor comes from. Make a […]

Orecchiette with Sweet Italian Sausage

I just love love love this dinner. It is so simple, but tastes so fancy. Start to finish, this dinner can be done in just about 30 minutes if you don’t have a million distractions from the kids. Speaking of kids if they don’t like spinach or mushrooms, feel free to let them pick their […]

Slow Cooker Hot Italian Sausage Red Sauce

Sometimes red sauce is missing something. All to often people use plain ol’ ground beef as the source of protein for the Italian pasta dishes. When you use ground beef, you have to rely on adding several other spices and ingredients to get a good flavor. Well I totally have the cure for your boring […]

At the fair with Gwaltney

Gwaltney® Foods was at the Florida State Fair this year and my family and I had the pleasure of being their guest at their fun family booth and GIANT slide. Gwaltney® is a great family focused company. They have been around since forever and a day ago..1870 to be exact. They sell a wide variety of […]

Old Bay and Beer Shrimp

Oh Hi. It’s been a while. Sorry about that. Can I have your forgiveness by swaying you with some tasty shrimp. They are super duper easy too. So are we good? I have been making my party shrimp this way for as long as I can remember. They are always the first to disappear. You […]

Artichoke Bruschetta

Are you totally panicking on what you are going to bring to your next Holiday Party?? Have no fear, The Hungry Housewife is here…Ok, that was totally cheesy. But seriously, this artichoke / tomato Appetizer is 100% make ahead. If you make it the night before, the flavors have a chance to meld together and […]

Spicy Cheesy Buttermilk Biscuits

Sometime you just need a buttermilk biscuit. Then other times you need a cheesy buttermilk biscuit. Annnnnd then there are moments in life in which you need a Spicy Cheesy Buttermilk Biscuit. Today was one of those days. I needed super quick, super flavorful biscuits. I took a shortcut and used Bisquick for the base. […]

Caprese Kabobs

I hate to break it to you people, but the Holidays are upon us if we like it or not. Holidays mean parties and parties mean food and you will look like a real looser if you show up to a party empty handed, so my I suggest these super easy Caprese Kabobs??!? And aren’t […]

FoodSaver® Vacuum Sealer Review and Giveaway

FoodSaver® Vacuum Sealing System…. They certainly hit the nail on the head when naming their product! I have had a FoodSaver® for MANY years now. It has been an invaluable accessory in my kitchen. Not only does it save me money, it saves me time during the week. After I go to the grocery store […]

Carnival Sunshine (Part 2)- The YUM

This is Part 2 of my wonderful Carnival Sunshine Cruising experience. Read all about the FUN in my first post. I think people have a misconception about the food on cruises…that it is all about all you can eat pizza and ice cream. Well I am hear to tell you, sure you can get all […]

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Whipped Feta Dip

Whipped Feta Dip

I’ve been in hiding.

The witness protection program has prevented me from blogging.

I had to change my name, identity and move to an undisclosed location without access to the internet and the outside world.

oh, you’re not buying it?

Truth is, I’ve just been busy. Moving, kids, my full time job..yada yada. So basically the witness protection program.

Soooo today I have a yummy dip for you. I was unsure when I created the recipe how it would be received, but I brought it to our monthly Moms Day In (not part of the witness protection program) and it was very well received.

If you love Feta Cheese, you will love this. It’s very Feta-y.

Whipped Feta 2

 

5.0 from 2 reviews
Whipped Feta Dip
Author: 
Prep time: 
Total time: 
 
Ingredients
  • 12 oz. Feta Cheese
  • 8 oz, Cream Cheese, softened
  • ½ cup plain Greek Yogurt (I prefer Cabot Greek Yogurt)
  • ¼ cup Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • zest and juice of 1 Lemon
  • Oregano for garnish
Instructions
  1. In a food processor, blender, or bowl with electric mixer, blend, feta, cream cheese and yogurt until smooth.
  2. Add olive oil,garlic,lemon zest and juice. Blend until smooth.
  3. Place in bowl and top with oregano and another drizzle of olive oil.
  4. Serve with pita chips or veggies.

Easy Macaroni and Cheese

Easy Macaroni and Cheese - Easy and Creamy

My kids hate macaroni and cheese.

I know right?

How is that even humanly possible? Oh and they don’t like peanut butter and jelly sandwiches either.

How are they even my off spring?

I often ask myself this question.

So obviously my weird kids didn’t eat any of this creamy macaroni and cheese, but everyone at the get together I brought it to did.

And of coarse I used my fav Cabot Cheese.

Cabot Cheese

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Easy Macaroni and Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Easy stovetop macaroni and cheese
Ingredients
  • 8 oz. Pasta, cooked to package directions
  • ¼ cup Butter
  • ¼ cup Flour
  • 1 teaspoon Dry Mustard
  • 2¼ cup Whole Milk
  • 8 oz. Cabot White Oak Sharp Cheddar Cheese (or your favorite Sharp White Cheddar)
  • Salt and Pepper to taste
Instructions
  1. Melt butter in a large pot over medium heat.
  2. Add flour and dry mustard and cook while stirring occasionally for 3-4 minutes.
  3. Slowly add milk while stirring. Cook and stir until smooth.
  4. Bring to a light boil and boil for 2 minutes.
  5. Add cheese, stir until smooth.
  6. Stir in hot cooked pasta.
  7. Salt and pepper to taste.

**This recipe was developed in consideration with my relationship with Cabot Cheese. Compensation in the form of monies and/or product have been received. All opinions are my own. I was not required to post about my love of Cabot**

Easy Sausage Ravioli Lasagna

Easy Sausage Ravioli Lasagna
.

Ok all you lasagna intimidated people out there, I have come to your rescue.

No boiling, ripped noodles.

No ricotta and egg mixing.

No fuss.

No 20 different seasonings.

Let me break down the easiness for you.

Cook some Johnsonville® Italian Mild Sausage, because DUH, that’s where all the flavor comes from.
Make a simple tomato sauce, throw a little bit in a pan.
Layer frozen ravioli, parmesan and mozzarella cheese..repeat and bake.

You’re welcome. I love you too.

Let me show you how easy.

First, put a bit of sauce at the bottom of a 9 x 13 pan.

easy sausage ravioli lasagna

Layer the ravioli.
easy sausage ravioli lasagna

Top it with some sauce.
easy sausage ravioli lasagna

Throw on some fresh mozzarella and grated parmesan.
easy sausage ravioli lasagna

Top with more sauce.
easy sausage ravioli lasagna

Annnnnnd REPEAT.
easy sausage ravioli lasagna
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easy sausage ravioli lasagna
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easy sausage ravioli lasagna
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easy sausage ravioli lasagna
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Easy Sausage Ravioli Lasagna
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5.0 from 2 reviews
Easy Sausage Ravioli Lasagna
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Easy sausage lasagna
Ingredients
  • 1 package Johnsonville® Mild Italian Sausage links,removed from casings or Italian Mild Ground Sausage
  • 1 28oz. can Crushed Tomatoes
  • 6oz. can Tomato Paste
  • 1½ teaspoon Italian Seasoning
  • 16oz. Fresh Mozzarella, thinly sliced
  • ½ cup shredded Parmesan Cheese, divided
  • 1 24oz. bag Frozen Cheese Ravioli
Instructions
  1. Pre-heat oven to 400º.
  2. In a medium skillet over medium heat, cook sausage until no longer pink, breaking up the pieces with a spatula or wooden spoon.
  3. Drain and return to skillet
  4. Stir in crushed tomatoes, tomato paste and Italian seasoning, simmer over medium heat for 5 minutes.
  5. Place about ¼-1/2 cup sauce at bottom of a 13 x 9 pan.
  6. Place 1 layer ravioli, top with a small amount of sauce, top with ¼ cup parmesan cheese, then mozzarella.
  7. Repeat for a second layer, using the remaining ravioli, sauce, parmesan cheese and mozzarella.
  8. Lightly cover with foil, bake for 25 minutes
  9. Uncover, bake an additional 20 minutes.
  10. Rest 10 minutes prior to serving.

*As part of my partnership with Johnsonville®, I have been compensated to represent the brand. All opinions are 100% mine*

Orecchiette with Sweet Italian Sausage

Orecchiette with Sweet Italian Sausage

I just love love love this dinner.

It is so simple, but tastes so fancy. Start to finish, this dinner can be done in just about 30 minutes if you don’t have a million distractions from the kids.

Speaking of kids if they don’t like spinach or mushrooms, feel free to let them pick their favorite veggies to throw in. It’s a super forgiving recipe.

The majority of the flavor comes from the Johnsonville® Italian Sweet Sausage, so don’t even think about substituting ground beef or chicken because all of that special flavor will be gone and you will have to add a ga-zillion other flavorings..and who wants to do that???

Not I said the fly.

5.0 from 2 reviews
Orecchiette with Sweet Italian Sausage
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Orecchiette with Sweet Italian Sausage, you pick the veggies.
Ingredients
  • 1 package Johnsonville® Italian Sweet Ground Sausage
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Butter
  • 8 oz. Baby Bella Mushrooms (or white button mushrooms), thinly sliced
  • 4 Garlic Cloves, minced
  • 5 oz. package Fresh Baby Spinach
  • 16 oz. Orecchiette Pasta, cooked to package directions
  • 1 cup Beef Broth
  • ¾ cup grated Parmasean Cheese
Instructions
  1. In a large pot, over medium heat, cook sausage until no longer pink, breaking up the pieces with a spatula or wooden spoon.
  2. Drain, set aside
  3. In the same pot you cooked the sausage, add olive oil and butter.
  4. Add mushrooms, cook 5 minutes over medium heat, stirring occasionally.
  5. Add garlic, cook 1 additional minute
  6. Stir in sausage
  7. Add spinach
  8. Add hot pasta to pot, do not stir, this will help wilt spinach, allow to sit 2 minutes. After 2 minutes, mix together.
  9. Stir in beef broth and parmesan cheese.
  10. Salt and pepper to taste.
Notes
This recipe is very flexible. You can swap out the mushrooms and spinach for your favorite vegetable.

*As part of my partnership with Johnsonville®, I have been compensated to represent the brand. All opinions are 100% mine*

Slow Cooker Hot Italian Sausage Red Sauce

Slow Cooker Hot Italian Sausage Red Sauce

Sometimes red sauce is missing something.
All to often people use plain ol’ ground beef as the source of protein for the Italian pasta dishes.
When you use ground beef, you have to rely on adding several other spices and ingredients to get a good flavor.

Well I totally have the cure for your boring red sauce pasta dish.
Johnsonville® Hot Italian Sausage basically saves the day. Swap it out for the ground beef! The sausage adds an amazing depth of flavor and because I used the “Hot” Variety, the sauce has a nice kick.
So next time you go to reach for the ground beef(or ground chicken), grab the sausage instead!

Slow Cooker Hot Italian Sausage Red Sauce

 

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5.0 from 1 reviews
Slow Cooker Hot Italian Sausage Red Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 28oz. can Diced Tomatoes
  • 1 28oz. can Tomato Sauce
  • 3 Garlic Cloves, minced
  • 3 Bay Leaves
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Sugar
  • 1 package Johnsonville® Hot Italian Sausage Links, divided
  • Pasta, cooked to package directions
Instructions
  1. Add diced tomatoes, tomato sauce, minced garlic,bay leaves,Italian seasoning and sugar to slow cooker, stir to incorporate.
  2. In a medium skillet over medium heat, brown 3 sausage links for 2 minutes per side.
  3. Remove from pan and add to slow cooker.
  4. Remove casing from 2 remaining sausage links and add sausgae to same pan.
  5. Cook sausage until no longer pink, breaking up the pieces with a spatula or wooden spoon.
  6. Drain and add to slow cooker.
  7. Make sure sausage links are completely covered with sauce.
  8. Cover and cook on low for 4 hours.
  9. Serve over your favorite pasta.

*As part of my partnership with Johnsonville®, I have been compensated to represent the brand. All opinions are 100% mine*

At the fair with Gwaltney

Gwaltney 1

Gwaltney® Foods was at the Florida State Fair this year and my family and I had the pleasure of being their guest at their fun family booth and GIANT slide.

Gwaltney® is a great family focused company. They have been around since forever and a day ago..1870 to be exact. They sell a wide variety of delicious bacon, bologna, and hot dogs. One of their missions is to make mealtime affordable and easy for family to enjoy.
Take a peek at their uber fun recipe page here. There are some adorable and yummy kid friendly recipe ideas.
Gwaltney 16

One of the best things about the Gwaltney® booths activities were free of charge. You know how fairs go, you can spend a small fortune playing games.

My kids loved the Tic Tack Tasty Game

Gwaltney

No “O’s” or “X’s” were thrown in this game…you throw foam packages of Gwaltney® hotdogs….OBVI.

Gwaltney 8

Gwaltney 6

Gwaltney 5

The Prize wheel was a big hit because  everyone won coupons, key chains, free slide tickets, bags and a few other trinkets.

There were also 4 $100 Grocery store gift cards up for grabs on the wheel!

Gwaltney 26

Another bonus to the Gwaltney® Food Booth was Aric Almirola was there to speak to the crowd.

Aric Almirola is a Tampa native who just so happens to be a NASCAR star, racing for the Richard PettyMotorsports Group. For Aric, racing is in his blood. His grandfather and father were all involved in sprint car racing. He has had the thrill of racing since he was 8. Aric told me his career highlight was winning the 2014 Sprint Cup Race at the Daytona International Speedway.
He is genuinely a nice guy who is extremely family orientated which goes perfect with his sponsor Gwaltney.


Photo courtsey Aric Almirolas Instagram.

*I was compensated by Gwaltney® for my coverage at the fair, all opinions are 100% mine*

Old Bay and Beer Shrimp

Old bay and beer shrimp

Oh Hi.

It’s been a while. Sorry about that.

Can I have your forgiveness by swaying you with some tasty shrimp.

They are super duper easy too.

So are we good?

I have been making my party shrimp this way for as long as I can remember. They are always the first to disappear.

You can use fresh shrimp and peel and devein them or you can use frozen pre-cooked peeled and deveined shrimp for ease.

I personally like using the frozen pre-cooked shrimp, because if I am having a party, the last thing I want to do is go to the grocery store the morning of my party for fresh shrimp.

Soooo, the night before, I make the marinade (takes like 5 minutes) and pop it in the fridge until I am ready to use it.

I thaw out the shrimp, put them in a gallon freezer bag and pour the marinade over the little crustaceans.

Put the shrimp in the fridge for 1 hour flipping once.

Drain the shrimp(do not rinse) and serve with cocktail sauce or just by themselves!

5.0 from 2 reviews
Old Bay and Beer Shrimp
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Easy old bay and beer shrimp
Ingredients
  • 1 cup dark beer ( I use Guinness Draught)
  • ½ cup Apple Cider Vinegar
  • ½ cup Water
  • 3½ tablespoons Old Bay seasoning
  • 2 lbs. Pre-cooked Peeled and Deveined Shrimp or Fresh shrimp (peeled and deveined)
Instructions
For the Pre-Cooked Shrimp
  1. In a medium saucepan, over medium heat, combine beer, vinegar, water and Old Bay seasoning.
  2. Bring to a boil.
  3. Reduce heat to low and simmer for 5 minutes.
  4. Remove and place in a cover bowl and store in refrigerator until cool.
  5. Place the thawed shrimp in a gallon zip lock bag, pour in marinade.
  6. Seal bag and place in refrigerator for 1 hour, flipping bag once.
  7. Drain(do not rinse) and serve.
For Fresh Shrimp.
  1. In a medium saucepan, over medium heat, combine beer, vinegar, water and Old Bay seasoning.
  2. Bring to a boil.
  3. Reduce heat to low and simmer for 5 minutes.
  4. Add shrimp, cover and cook for an additional 3 minutes or until pink .
  5. Drain and serve.
Notes
Recipe inspired by Old Bay

 

Artichoke Bruschetta

Artichoke Bruschetta

Are you totally panicking on what you are going to bring to your next Holiday Party??

Have no fear, The Hungry Housewife is here…Ok, that was totally cheesy.

But seriously, this artichoke / tomato Appetizer is 100% make ahead. If you make it the night before, the flavors have a chance to meld together and it is just perfect.
Do be warned though, this is an addictive little dish.

But it’s winter you say and tomatoes are ehhhhh this time of year.

Yeah, dont worry about that either! This recipe calls for canned diced tomatoes.
Don’t look at me like that.
Canned tomatoes are PERFECT for this.
I use Tuttorosso Diced Tomatoes. It’s the ONLY brand I will use. But more on that after the recipe.

Artichoke Bruschetta

5.0 from 1 reviews
Artichoke Bruschetta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
An easy Make Ahead Appetizer using canned diced tomatoes
Ingredients
  • 28oz. can Diced Tomatoes (preferably Tuttorosso brand), drained
  • 14oz jar Baby Artichoke Hearts,drained and chopped
  • 4 Cloves Garlic, finely chopped
  • ½ small Red Onion, finely chopped
  • ¼ cup Extra Virgin Olive Oil + extra for bread
  • ¼ cup Fresh Parmesan Cheese, finely grated
  • 1½ tablespoons Balsamic Vinegar
  • Salt and Pepper
  • 3 large Basil Leaves, finely chopped
  • 12oz loaf French Baguette
Instructions
Tomato Topping
  1. In a medium bowl, mix together tomatoes, artichokes, garlic, onion, ¼ cup olive oil, parmesan cheese, balsamic vinegar and basil. Salt and pepper to taste.
  2. Cover and place in refrigerator overnight.
Toast Rounds
  1. Preheat oven to 375º.
  2. Slice bread into ¼"-1/2" rounds.
  3. Place on baking sheet and brush with olive oil.
  4. Bake for 10-15 minutes or until crispy but not brown.
  5. Serve tomato mixture along side the bread rounds and allow your guests to spoon it onto the bread themselves. Otherwise the bread will get soggy.
Notes
I alway make sure there are no tough leaves remaining on the baby chokes. Peel them off and discard if necessary.
Recipe inspired by lunch served by the Publix Apron School Citrus Park

I have been using the Tuttorosso brand for YEARS….as notes in my Spaghetti and Meatballs post from 2009

They recently invited me to a cute little lunch

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We ate wonderful food…(even a dessert with tomatoes)

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and had a little taste test….

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We had a chance to taste different brands of tomatoes right from the shelf of the grocery store.
I was in shock at how BAD some of them were. After I tasted one specific brand, I think my quote was, “I can’t believe they even think this is ok to sell.”
Another one tasted like metal. One brand tasted rancid.
The Tuttorosso brand is far superior in taste to any of the other brands.

 

**This is NOT a sponsored post and I was NOT required to post about the Tuttorosso Brand. It truly is the only brand I use**

Spicy Cheesy Buttermilk Biscuits

Cheesy Spicy Buttermilk Biscuits

Sometime you just need a buttermilk biscuit.

Then other times you need a cheesy buttermilk biscuit.

Annnnnd then there are moments in life in which you need a Spicy Cheesy Buttermilk Biscuit.

Today was one of those days.

I needed super quick, super flavorful biscuits. I took a shortcut and used Bisquick for the base. (And truth be told I was almost out of flour).

And for the wha-BAM factor I used Cabot Hot Habanero Cheddar Cheese. This cheese is not for sissys. It has some serious kick to it and the flavor is outstanding. Because it is so flavorful, I didn’t really have to add another flavoring to my biscuits.

It’s a win/win people.
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Spicy Cheese Buttermilk Biscuits
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If you follow me on Instagram and Facebook you will know that me and the folks at Cabot Cheese are BFF’s. I am a proud Cabot Cheese Board member. They send me cheese and I devour it. They do not require me to post about it, but these biscuits are too good not to share!
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Cabot Hot Habenero Cheese
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Spicy Cheese Buttermilk Biscuits

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5.0 from 3 reviews
Spicy Cheesy Buttermilk Biscuits
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
An easy spicy cheesy buttermilk biscuit.
Ingredients
  • 2¼ cups All Purpose Baking Mix (like Bisquick)
  • 2 tablespoons Fresh Parsley, finely chopped, divided
  • ¼ teaspoon Garlic Powder
  • 1 cup Cabot Hot Habanero Cheddar Cheese, shredded (or your favorite cheese)
  • ⅔ cup Buttermilk
  • 3 tablespoons Butter, melted
Instructions
  1. Preheat oven to 450.
  2. In a medium bowl, mix together Bisquick, 1 tablespoon parsley, garlic powder and cheese.
  3. Stir in buttermilk and mix until a soft dough forms. You can add in more buttermilk if your dough will not come together( only add in 1 tablespoon increments).
  4. Turn out onto a lightly floured surface.
  5. Kneed several times until smooth.
  6. Roll dough to ½' thick.
  7. Use biscuit or cookie cutter to cut out biscuits.
  8. Place on an un-greased cookie sheet and bake for 8-10 minutes.
  9. In a small bowl mix together melted butter and remaining tablespoon parsley and brush over warm biscuits.

**This recipe was developed in consideration with my relationship with Cabot Cheese. Compensation in the form of monies and/or product have been received. All opinions are my own. I was not required to post about my love of Cabot**

Caprese Kabobs

Caprese Kabobs

I hate to break it to you people, but the Holidays are upon us if we like it or not.

Holidays mean parties and parties mean food and you will look like a real looser if you show up to a party empty handed, so my I suggest these super easy Caprese Kabobs??!?

And aren’t they festive looking with all that red, white and green?

These are obviously a no-cook appetizer which is super bonus points in my book.

caprese kabobs

Go to the grocery store and grab yourself 2 pints of cherry tomatoes, a package of mozzarella pearls and 2 big bunches of basil. I’m sure you have toothpicks on hand, but if you don’t, grab those too.

caprese kabobs

Poke a hole in the very tip of a leaf of basil with a toothpick.

caprese kabobs

Pop on a piece of mozzarella

caprese kabobs

Next add your tomato.

caprese kabobs

And then secure it all together by poking a hole at the other end of the basil.

caprese kabobs

Told you it was easy!

Oh and try to find these mozzarella pearls. They will make your life easier because you won’t have to cut each piece of mozzarella.

caprese kabobs
Drizzle with olive oil and balsamic vinegar glaze and top off with Coarse Kosher Salt.

5.0 from 3 reviews
Caprese Kabobs
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 pints Cherry Tomatoes
  • 8 oz. Mozzarella (preferably Mozzarella Pearls, so you don't have to cut the mozzarella)
  • 2 big bunches Fresh Basil
  • Extra Virgin Olive Oil
  • Balsamic Glaze
  • Coarse Kosher Salt
  • 55 Toothpicks (approximate)
Instructions
  1. Take toothpick and poke it through the very end of 1 leaf of basil
  2. Add mozzarella to the toothpick
  3. Add the cherry after the mozzarella
  4. Wrap the basil underneath the cherry and cheese and secure it by poking the toothpick through the basil leaf.
  5. Arrange on platter.
  6. Drizzle with extra virgin olive oil, salt and balsamic vinegar glaze

FoodSaver® Vacuum Sealer Review and Giveaway

Food Saver

FoodSaver®

Vacuum Sealing System….
They certainly hit the nail on the head when naming their product!

Food Saver

I have had a FoodSaver® for MANY years now. It has been an invaluable accessory in my kitchen.
Not only does it save me money, it saves me time during the week.

After I go to the grocery store on Sunday, I prep and vacuum all the things that I will be freezing.

I love to buy meat in bulk. Without literally “sucking all the air out” of the package, my meat would eventually get freezer burn and I would end up throwing food away. Talk about a waste of money!

Food Saver
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Food Saver

There are soon many other things you can vacuum seal..here are some examples…

Coffee Beans
Ice- Yes ice…So when it melts, you won’t have a watery mess in your cooler.
Pancakes
Beans
Meat
Cheese
Veggies
Fruit
And so much more

And think about it, you can vacuum seal non-food related items as well.
Think of all your precious valuables that you may not want to get wet or for air to damage it.
Family photos
Scrapbook creations
Silver Jewelry- air=’s tarnish
First-Aid kits when you are out in the wilderness in fear of it getting wet.
Your Cell phone- Obviously once you cut into the bag, it will no longer be water tight.

The FoodSaver® brand also sells canisters that you can use. You attach the accessory hose from the vacuum sealer into the canister and remove the air. You instantly have an air-tight, airless container.

Food Saver

We eat chicken A LOT in my house. I love buying whole chicken and cutting them up into 8th’s for later use.

Food Saver

I use the roll bags and cut my own bags to size. It’s super simple to do.

Just cut your bag to the size you would like +3 inches.

Food Saver

You are going to place one end of your bag into the grey chamber.

Food Saver

Food Saver

Move the side switch to “operate” on press “seal”.
The FoodSaver® will make a humming noise and the seal light will go off as soon as the bag is ready.
Now one end of the bag is sealed. You see the clear line about 1/4″ down?

Food Saver

Now place a piece of chicken in the bag and place the unsealed end into the grey chamber and close the lid. Move the side switch to the operate position and press the lid down.

Food Saver
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ezgif.com-resize
And there you have it…a whole chicken cut up with less risk of the dreaded freezer burn!

Food Saver

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GIVEAWAY CONTEST CLOSED

1 winner will win a FoodSaver® FM200 Vacuum Sealer
The winner will be chosen with Random.org
Contest ends Monday November 17th 7 am EST
Winners will be chosen by Random Org.com
Open to US residents Only
Main Entry
(Required)
1.) Leave a comment in the comment section. What is your average weekly grocery bill?
(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry,extra entries not required)
2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on twitter
4.) Tweet using this..For a @FoodSaver ®Vacuum Sealing System Giveaway from @hungryhousewife go to http://tinyurl.com/lx7bwlu
5.) Post about this giveaway on your Facebook Page..For a FoodSaver ®Vacuum Sealing System #Giveaway from @hungryhousewife go to http://tinyurl.com/lx7bwlu
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.

CONGRATULATIONS TO

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Disclaimer: This post is sponsored by FoodSaver®. All opinions are my own.
I received received promotional consideration such as gifts, samples, content, or other incentives related to a product, service, or topic mentioned in this message. Opinions are 100% mine.

Carnival Sunshine (Part 2)- The YUM

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This is Part 2 of my wonderful Carnival Sunshine Cruising experience. Read all about the FUN in my first post.

I think people have a misconception about the food on cruises…that it is all about all you can eat pizza and ice cream.

Well I am hear to tell you, sure you can get all you can eat ice cream and pizza, but the food on the Carnival Sunshine is sooooooo much more.

Here are a few fun facts..

In the first year of service of The Carnival Sunshine…Guests will devour 188,000 Servings of the cruise industry’s most popular dessert, the Chocolate Melting Cake, along with 270,000 pizzas and 115,000 cappuccinos.

More than 18,000 means will be served in the Fahrenheit 555 Steakhouse

Chefs in the vessel’s galley will use approximately 17,000 pounds of flour

Let me take you on a tour of some of the unreal gastronomic delights.

Ji Ji Asian Kitchen– A full-service restaurant featuring an extensive menu of delicacies from the Far East.
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Slow-Braised Wagyu Beef Short Ribs
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Chicken Spring Rolls
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Guy’s Burger Joint– A free-of-charge poolside spot developed in partnership with
Food Network personality Guy Fieri serving hand-crafted burgers and fresh-cut fries.
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Cucina del Capitano– offering Italian favorites and new Carnival classics serves family-style in a cozy Italian home atmosphere.

Chicken Parmesan
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Brasato al barolo – Braised Short Ribs in Rich Red Barolo Wine Sauce, Topped with Crusted Almond’s and Olive Oil Cream
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Rosemary Potatoes
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Salmone alla griglia-Hand-Trimmed Grilled Salmon Fillet Served with Roasted Potatoes, Endive, Charred Tomato and Lemon
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Il capitano’s signature arancini-Fried Risotto Balls, Piled High with Baby Arugula and Shaved Parmesan Cheese, Served over
Tomato Sauce
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Antipasti-Marinated Olives, Tomato and Zucchini Tartar, Sicilian Fig Olive Basil Tapenade, Eggplant Caponata, Roasted Pepper alla Nonna, Cured Prosciutto, Mushrooms and Marinated Vegetables, Served with Grilled Italian Bread
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Calamari Fritti-Crispy Calamari Rings, Topped with Cured Tomatoes, Charred Lime and Sea Salt, Served with Marinara Sauce
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Insalata Caprese-The Colors of Italy, Sliced Tomato and fresh Mozzarella, Served with Cracked Peppercorn, Basil, Pesto Purée, Balsamic Vinaigrette and Extra Virgin Olive Oil
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Nonna’s Meatballs- Hand made with Olive Oil Sautéed Garlic and Onion, Baked with Fresh Mozzarella, Served over the Captain’s Tomato Sauce
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BlueIguana Cantina– a complementary poolside Mexican Eatery where guests can enjoy authentic,freshly made burritos and tacos on homemade tortillas.
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JavaBlue Cafe– offering lattes, cappuccinos, and other caffeinated favorites, as well as “spiked” coffees.
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Pizzeria del Capitano– an expansion of Cucina del Capitano offering five varieties of hand-tossed artisanal-syne pizza, all available free of charge 24 hours a day.
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Fahrenheit 555– A classic American steakhouse offering mouth-watering steaks, gourmet appetizers, entrees and desserts, with impeccable service.
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Surf and Turf
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CHEESECAKE..the size of your head!
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Shake Spot– your go to spot where you can enjoy hand-crafted milkshakes and floats, including “adult versions”!
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Bonsai Sushi– a full-serivce sushi restaurant offering delicious Asian-inspired delicacies like sushi,sashimi,rolls and more
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The Lido Marketplace– A casual poolside eatery offering an array of International favorites, from panini and 24 hour pizza, a Mongolian Wok station, American-style “comfort food” such as fried chicken and mac n’ cheese and just about everything in between.

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Serenity- Salads, sandwiches, wraps and other light fare available on sea days at the ship’s exclusive adults-only retreat.

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The Taste Bar– Complimentary bite-size offerings inspired by popular Carnival dining venues.

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Of course there is the main dinning room
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And lastly let me tell you about one of the best eating experiences I have ever had in my life….
Chef’s Table
Be treated to a culinary experience of a lifetime, culminating in a sumptuous multicourse dinner hosted by one of our master chefs. The VIP experience starts with cocktails and hors d’oeuvres for a select group of 14, followed by a tour to see the galley in operation. The evening concludes with a mind-blowing full-service dinner of amazing appetizers, entrees and desserts not found on our regular dining menus. $75 per person. Worth every penny.
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Say hi to Executive Chef Joaquim Dias
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Beef Carpaccio with apple bacon
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Salmon Tarter Cone.
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Mango Sphere with Rosemary Biscuit
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This is Madhu- Theeeee Pastry Chef
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Two Tomato Bisque
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Beet Blanket, Spiced Grape Tea- Asparagus Cauliflower,Honey Carrot Tian, Mache, Lemon Streusel
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Crab Stack- Corn Custard,Polenta Cracker,Tangerine,Passion Caviar
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Wagyu- Bone Marrow Souffle,Scallion & Garlic Panisse,Gremolata Crisp
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Sea Bass- Chorizo Crust,Fried Pop Corn Pudding,Lemon Macaroon, Lobster Foam
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Sea Salt Praline Chocolate,Raspberry Mojito,Key Lime Cake, Apricot Vanilla Gel, Citrus Cream
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I hope you enjoyed my journey on the Carnival Sunshine as much as I did!!!!

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*I was a guest of Carnival to experience all that the Carnival Sunshine has to offer. All opinions are 100% mine.*