Blueberry Muffin Power Poppers

. I hate to be the bearer of bad news, but back to school is here! And back to school means starving kids when they get home from school! These make for the perfect grab and go snack for your kids after school snack. I am super obsessed with summer fruits, especially fresh Georgia Blueberries. […]

New Kitchen Reveal

. Y’all have asked and asked, so I finally got off my lazy butt and took some photos of my kitchen to show you. We have been in the house 4 months, so I still have lots of stuff to do, but I think kitchen is semi-presentable. I am IN.LOVE.with our kitchen. I mean, totally […]

Papa John’s is the Bomb Diggity

So there was this time when I was invited on this press trip, while I was super excited to go , I really didn’t have any expectations. Ok, “this time” was only a few weeks ago, but we all know how time just flies by! I was invited to Louisville to learn more about Papa […]

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. […]

ps_menu_class_0

Blueberry Muffin Power Poppers

Blueberry Muffin Power Poppers .

I hate to be the bearer of bad news, but back to school is here! And back to school means starving kids when they get home from school! These make for the perfect grab and go snack for your kids after school snack.

I am super obsessed with summer fruits, especially fresh Georgia Blueberries.  Peak Georgia Blueberry season is Mid- April through the end of July. Even though it’s August, delicious blueberries are still in stores, just ready to be eaten. Muffins are one of my top food groups, sadly the majority of muffins are loaded with not so good for you ingredients. I wanted to re-invent the blueberry muffin. I wanted to knock out the refined white sugar, white flour and butter.  I know, I know..no butter??? Believe me, you won’t miss it in the scrumptious little Blueberry Muffin Power Poppers.
Coconut sugar is used in place of white.
White Whole Wheat Flour is used in place of white flour.
Coconut Oil took place of butter.
I added oatmeal for fiber and Greek Yogurt for protein.
Flax seed were also used to boost the nutrition. 

My family was soon obsessed with these, that I made 2 batches in one week!!
 While your already sitting at your computer, go check out the Produce Bites Blog brought to you by Georgia Fruit & Vegetable Growers Association. You will find yummy recipes, facts, when fruits and veggies are in season, tips & trick and much more!  

Please please please limit your items in those interior rows of your grocery store. That is where you will find the majority of the unhealthy processed foods. Stick to the outside isles, that’s where you will most likely find your fruit and veggie section. My theory is if you but it enough, your kids will eventually try it and hopefully love it. Fruits and vegetables are so easy to wash and cut up for a snack or a meal! I dont think I have ever head anyone say, “I got fat from eating to many fruits and vegetables!”

These healthy muffins are simple to make..

These are the dry ingredients.

Blueberry Muffin Power Poppers
.
Here are your wet ingredients
.
Blueberry Muffin Power Poppers

.

Whisk the dry together well 

.

Blueberry Muffin Power Poppers
.
Blueberry Muffin Power Poppers .

Your wet ingredients 

.

Blueberry Muffin Power Poppers
.
Mix well
.
Blueberry Muffin Power Poppers .

Add the wet to the dry 

. Blueberry Muffin Power Poppers
.
Mix until just combined
.
Blueberry Muffin Power Poppers .

Fold in the blueberries 

. Blueberry Muffin Power Poppers
.
Put into a mini muffin tin lined with paper liners

.
Blueberry Muffin Power Poppers . Blueberry Muffin Power Poppers
.

5.0 from 1 reviews
Blueberry Muffin Power Poppers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 38
 
A healthy blueberry muffin that doesn't taste healthy!
Ingredients
  • 1½ cups White Whole Wheat Flour
  • 1 cup coconut Sugar
  • ½ cup Quick Cooking Oats
  • 3 tablespoons Milled or Ground Flax Seeds
  • 1½ teaspoon Baking Powder
  • 1½ teaspoon Baking Soda
  • ½ teaspoon Coarse Kosher Salt
  • ½ cup Coconut Oil, melted
  • ½ cup Plain Lowfat Greek Yogurt
  • ½ cup Milk
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1¼ cup Fresh Blueberries
Instructions
  1. Preheat oven to 400.
  2. Bring eggs, milk and yogurt to room temperature.(take out 30 minutes prior to cooking)
  3. Line a mini muffin tin with paper mini muffin liners
  4. In a large bowl, thoroughly whisk together, flour,coconut sugar,oats,flax seeds,baking powder,baking soda and kosher salt.
  5. In a separate medium bowl, whisk together coconut oil, yogurt, milk, eggs and vanilla extract.
  6. Add the wet ingredients to the dry ingredients and mix with a rubber spatula. (do not over mix)
  7. Carefully fold in blueberries.
  8. Batter will be thick.
  9. With 2 spoons, spoon batter into cups. Fill ¾ full.
  10. Bake 15 minutes, or until a toothpick comes out clean.
  11. Allow to cool prior eating or blueberries may stick to wrapper.
  12. Store at room temperature in a covered container.
Notes
Makes 38 muffins.
Coconut sugar can be found in your health food section of your grocery store.
Bringing the milk, yogurt and eggs to room temperature. This is necessary so the melted coconut oil does not solidify as soon as you mix them together.

*This post is sponsored by Georgia Fruit and Vegetable Growers Association*

New Kitchen Reveal

The Hungry Housewife Kitchen
.
Y’all have asked and asked, so I finally got off my lazy butt and took some photos of my kitchen to show you. We have been in the house 4 months, so I still have lots of stuff to do, but I think kitchen is semi-presentable. I am IN.LOVE.with our kitchen. I mean, totally in love. When you design and build your own house, you can design it exactly how you want it. It took my husband about a year to draw the plan for our new house just to we would have everything just the way we wanted. Granted, I would have loved to have a craft room, a room just for barely used kitchen appliances and a room just for my shoes…but you know..money. Let me take you on a little tour of our kitchen…
.
Here is the view from across the kitchen. We designed the kitchen with pocket doors, so when we are entertaining, the kitchen can be completely closed off from the main living room. Doors Open
.
The Hungry Housewife Kitchen
.
Doors Closed
.
The Hungry Housewife Kitchen
.
The kitchen is a true “EAT IN” kitchen with a large kitchen table that seats at least 8.
.
The Hungry Housewife Kitchen
.
For as long as I have been cooking, I have dreamed of having professional style appliances…and I’m obsessed with them.
I choose the Viking 48″ Dual Fuel Range, wall oven and convection microwave.
.
The Hungry Housewife Kitchen The Hungry Housewife Kitchen
.
The Hungry Housewife Kitchen
.
You know what else is amazing? A Pot filler. Some may call it lazy, but when you have to fill a pot that already weights 22 pounds empty with water…it sure is nice not have to move it from the sink to the stove!
.
The Hungry Housewife Kitchen
.
We opted for a separate fridge and freeze. One, because we love the way it looks and two, there is so much more space in them!
I would have been nice to get a Viking or Subzero, but those are like 50 billion dollars each, so I went with the more affordable Electrolux brand for the fridge and freezer. As you can see from the photo..I desperately need to go to the grocery store!
.
The Hungry Housewife Kitchen
.
And my husband designed the kitchen with a TV, so I basically never leave the room.
.
The Hungry Housewife Kitchen
.
This whole area is designated for drinks and cups. The center cabinets under the TV lift up for easy cup access.
.
The Hungry Housewife Kitchen The Hungry Housewife Kitchen
.
My little desk area is the perfect size. I fell if it were any bigger, I would just use the space to throw stuff and I HATE CLUTTER.
.
The Hungry Housewife Kitchen
.
You will see little touches throughout the kitchen to make it more home-y…Like this cute cupcake sign and antique-y chair and pictures.
.
The Hungry Housewife Kitchen
.
The Hungry Housewife Kitchen
.
The dark wood floors are dreamy! I mean look how cute my Clover Green Tieks look against them?? While we are on the subject of Tieks..have you tried them??? They are seriously the only flat I can wear. I have horrendous plantar fasciitis which limits the type of shoes I can wear. Flats are a no-no for me. But the Tieks don’t make my feet scream and my feet don’t ache after wearing them for a day! They are leather which means the great and shape to your foot. I want a pair in every color!
.
Tieks
.
The opposite side of the kitchen has a long counter, that I decided to display “some” of my cookbooks.
.
The Hungry Housewife Kitchen
.
There are lots and lots of convenient pull out cabinets throughout the kitchen.
.
The Hungry Housewife Kitchen
.
We decided on a big ol’ 36″ single bowl stainless steel farmhouse sink. White porcelain would have been pretty too, but I had a white sink before and I said NEVER AGAIN!
.
The Hungry Housewife Kitchen
.
Let me tell you my Bosch dishwasher is the bomb. It has THREE, yes 3 racks. The top rack is perfect for ramekins and thinner items. The Hungry Housewife Kitchen
.
The Hungry Housewife Kitchen
.
And it even displays  the time remaining in the wash load on the floor. Sounds kinda silly, but you can’t even really hear the dishwasher running, so this feature is to prevent you from opening mid-cycle.
.
The Hungry Housewife Kitchen
.
The black parameter countertops are soapstone and they contrast perfectly with the white cabinets. I adore them because they have a rustic feel. There is white veining throughout with a wavy matte finish.
.
The Hungry Housewife Kitchen
.
The center island is huge, measuring 8’4″ x 5′ 3″.
.
The Hungry Housewife Kitchen

The Hungry Housewife Kitchen
.
We choose marble for the top. I know some shy from marble in the kitchen, but I just couldn’t resist. The marble is Vermont Danby in Montclair. It is supposed to be a more “Kitchen friendly” variety. I think it’s stunning. The second I saw the slab, I know it was the one I had to have. There is also a smaller sink on the island for rinsing veggies and such.
.
The Hungry Housewife Kitchen
.
Having a big island means, lots and lots of storage..and the spice rack is super convenient too.
.
The Hungry Housewife Kitchen The Hungry Housewife Kitchen
.
The Hungry Housewife Kitchen
.
The island also houses the Scotsman Ice machine. Yeah, I know..an Ice machine right??? Well you see, at our old house, our ice machine worked perfectly, but my husband is an ice snob. He like his ice crystal clear, so the ice machine is really HIS toy.
.
The Hungry Housewife Kitchen
.
The Hungry Housewife Kitchen
.
I keep this big John Boos cutting board right on the counter. It drove me crazy at first becasue I don’t like things on the counter, but having to move that heavy thing all the time would have driven me nuts.
.
The Hungry Housewife Kitchen
.
The lights about the island are my fav. I found them on ShadesOfLight.com
.
The Hungry Housewife Kitchen
.
We obviously choose a black and white themed kitchen. We think it is a beautiful timeless look!
.
I think the pantry is an extension of the kitchen, so I let you peek in there too. It’s kinda messy and not very organized but I still love it.
.
The Hungry Housewife Kitchen
.
It’s a nice walk in size with tall shelves and lots of storage with pull out cabinet drawers.
.
The Hungry Housewife Kitchen
.
My husband designed it so we could put a fridge in the pantry. It’s the “drink fridge”. I think it’s perfect because the kids don’t keep opening and closing the main fridge for drinks where all the fresh food is making the inside temperature flucuate.
.
The Hungry Housewife Kitchen
.
The pull out shelves in the cabinets are a must in the pantry too 😉
.
The Hungry Housewife Kitchen
.
Again the are pops of antique with the “Life is Sweet” sign propped up against the backsplash.
.
The Hungry Housewife Kitchen

I hoped you liked our kitchen tour! It was a labor of love.

Papa John’s is the Bomb Diggity

Papa Johns 7

So there was this time when I was invited on this press trip, while I was super excited to go , I really didn’t have any expectations. Ok, “this time” was only a few weeks ago, but we all know how time just flies by! I was invited to Louisville to learn more about Papa John’s Pizza. Like I said, I didn’t really have any expectations. But after being at the Papa John’s headquarters for 20 minutes, my mind changed. I’ve been on plenty of press trips where the owner/founder shows face for 5 minutes and then leaves. NOPE, not here! Papa himself, John Schnatter came down  a winding staircase in a “promesqe fashion”, quickly taking off his sport jacket realizing he was overdressed with a bunch of obviously underdressed food bloggers.He introduced himself to all of us and he wanted to hear our stories as well. He seemed genuinely interested in each of our backstories.

John (we’re on a first name basis you see), told us of his humble beginnings of working in a coat closet in his Dads restaurant selling pizzas.

Papa Johns 001

He sold his prized Camaro to help his Dad’s floundering business.(He eventually bought it back for WAY more than than the$2800.00 that he sold it for).  . Papa Johns 1

In 1985, he saved up enough money to open his first official Papa John’s.

It is a total rags to riches story….it’s pretty cool. Read about it here.

Again, my expectations were blown out of the water when John continued with us through a tour of the massive and very impressive facility. We talked dough, in which they use extra virgin olive oil. Papa Johns 5  

We also talked Sauce….it is 6 hours from the time that the tomatoes are picked to the time they are made into sauce and packed into cans.

Papa Johns 2 The company even researches their boxes. They found that there was a strange taste that transferred to the pizza in the brown boxes, so they now use white pizza boxes…sans funky taste transfer. Papa Johns 4 . Papa JOhns 3 And for every tree used to make their boxes…another one is planted. Pretty cool. Untitled

He can toss dough like a champ.

Papa Johns 8. We all got to make our own pizza creation… Papa Johns 9

One thing that I am obsessed with with this corporation is that they are spending 100 million dollars a year to eliminate artificial ingredients and other additives in their food.
This piece from Bloomberg.com states…”The company removed monosodium glutamate, or MSG, from its ranch dressing last year and pulled trans fats from its garlic sauce. Now Papa John’s has homed in on a list of 14 ingredients, including corn syrup, artificial colors and various preservatives, that will be banished by the end of 2016. The ingredients are mostly in the chain’s dipping sauces, which some customers use for pizza, and other items like chicken poppers.”

Take a look here. It talks about companies like Papa Johns, Chipotle and Panera Bread and they ingredients they do and do not use.

I am über impressed with Papa John’s. Their attention to detail, quality, and passion for what they do just blew me out of the water.

I’m a fan for life.

And that garlic dipping sauce!

 

*I was not required to write about my trip to Papa John’s. They did pay for travel expenses.

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

—————————————————————————————————————————————————-

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
.
easy sausage ravioli lasagna
.
easy sausage ravioli lasagna
.
easy sausage ravioli lasagna
.
Easy Sausage Ravioli Lasagna
——————————————————————————————————————————————

 

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

 

———————————————————————————————————————————————-

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

Untitled

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

Untitled

and had a little taste test….

Untitled

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.
.
Spicy Cheese Buttermilk Biscuits
.

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!
.
Cabot Hot Habenero Cheese
.
Spicy Cheese Buttermilk Biscuits

———————————————————————————————————————————-

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**