The Hungry Housewife » meat

Pancake Sausage Bites

The Hungry Housewife — Mon, 30 Apr 2012 12:23:49 +0000

Sometimes you just need to fry something. It’s a necessary evil.
Sure frying isn’t good for you, well neither is picking your nose, but I see people do that all the time. We will call it even.

I needed to get my brain working overtime because I wanted to created a recipe for the Johnsonville Wake Up To Johnsonville Photo Recipe Contest.

My husband might have had a little influence on this one. He always comes up with some whacked out food ideas. He wanted these on a stick, but the sausage links are just too thin for that, so I decided on the balls.

They are mighty tasty, mighty tasty indeed! Certainly not your everyday breakfast meal, but they sure are a nice delight every once in a while….you know, when you need a little oil in your life.

You can enter the Johnsonville Wake Up To Johnsonville Contest too.
Go to their Facebook Page, upload your Johnsonville Sausage Breakfast creation and you will be entered for the grand prize of an 11 piece set of professional cookware from ScanPan and a years supply of Johnsonville Sausage. Hurry, Contest ends May 13th!

Pancake Sausage Bites

5.0 from 3 reviews

Recipe type: breakfast,appetizer

Author: Leslie Green- The Hungry Housewife

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6

Pancake Sausage Bites. Cooked sausage balls delightfully fried in a pancake coating served with a cream maple dipping sauce.

Ingredients

Peanut Oil or Canola Oil for frying
1 package Johnsonville Sausage Patties(8 ct), original recipe
Batter
1 1/2 cups Bisquick
1 tablespoon Sugar
1/4 teaspoon Cinnamon
1/2 teaspoon Vanilla Extract
1 Egg
1/2 cup Milk + 2 Tablespoons
Syrup
1 /2 cup Pure Maple Syrup
1 tablespoon Butter
2 tablespoon Heavy cream

Instructions

Place about 2″ oil in a sauce pan and heat to 350
Place the sausage patties in a medium bowl.
Break them up so they are no longer formed.
Reform into about 22 1 1/2 teaspoon sized balls.
Place the sausage balls in a large skillet over medium heat and cook for about 15 minutes, turning often.
Remove and drain on a plate lined with paper towels.
In a medium bowl, mix together the bisquick ,sugar and cinnamon.
Whisk in the vanilla, egg and milk until smooth.
Pick up a cooked sausage ball with a toothpick and dip into the batter, completely cover the sausage with batter.
Carefully lower into the oil and fry for about 1- 1 1/2 minutes or until golden brown.
Remove and drain on a paper towel lined plate

Creamy Maple Dipping Sauce

Pour the maple syrup into a small bowl and add the butter.
Microwave for about 45 seconds.
Remove and stir to incorporate the syrup and butter.
Add the heavy cream and stir.

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Crusted Pork Tenderloin ($10 Meal)

The Hungry Housewife — Wed, 04 Apr 2012 12:12:19 +0000

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

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

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

Crusted Pork Tenderloin ($10 Meal)

5.0 from 2 reviews

Recipe type: Main, dinner

Author: Leslie Green – The Hungry Housewife

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Moist and tender crusted pork tenderloin served with sautéed spinach and sweet baby carrots

Ingredients

For Pork
1 lb pork tenderloin
1/2 cup Italian Style Bread Crumbs
1/8 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1 egg, beaten
1 tablespoon mustard (preferably Dijon)
Non-Stick cooking spray
For Spinach
1 bunch fresh spinach
2 tablespoons butter
1/8 teaspoon salt
1/2 teaspoon pepper
For Carrots
16 oz pre peeled baby carrots
4 tablespoons butter
1/4 cup brown sugar
3 tablespoons water

Instructions

To Make the Pork
Preheat the oven to 350.
Line a baking sheet with parchment paper or foil.
In a shallow dish, like a pie plate, mix together the bread crumbs, salt,pepper, dried rosemary and garlic powder.
In another shallow dish, mix together the egg and the mustard.
Coat the pork with the egg mixture then coat with bread crumbs
Place the pork on the prepared baking sheet and spray the top with non-stick cooking spray.
Bake for 35 minutes or until the internal temperature reaches 145.
To make the Spinach
Wash and dry the spinach and remove the long stems.
In a large skillet over medium heat melt the butter.
Add the spinach, salt and pepper, cook for 3 minutes or until spinach is wilted.
To make the Carrots
Place the carrots in a pot, cover with water, cover with a lid and boil for 8-10 minutes. Drain.
In the pan that you cooked the carrots, melt the butter and add the brown sugar and
water.
Add the carrots back in and cook for an additional 4-5 minutes.

Notes

*Price estimate does not include pantry staples you may likely already have. Prices are also adjusted for quantity; for example if a recipe calls for half an onion, we include the cost of that quantity.*
Recipe Created for Sweetbay Supermarket by Leslie Green – The Hungry Housewife.
Photo by Leslie Green – The Hungry Housewife

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Beefy Baked Potatoes

The Hungry Housewife — Tue, 06 Mar 2012 13:26:24 +0000

When I was developing my $10 meal recipes for Sweetbay Supermarket, they gave me the idea of developing a different type of Shepherds Pie. While my Guinness Shepherds Pie is wildly popular, I didn’t want to use beer in their recipe and wanted to take the step of making mashed potatoes out of the equation. So I made an easy Shepherd Pie Filling and put it over baked potatoes and topped it with cheese! YUM!

I love serving “different” meals to my family. And yep, it’s only $10 to make this dinner.
It might come in under if you run to Sweetbay Supermarket this week because 80% lean ground chuck is $2.79 lb.

Beefy Baked Potatoes

5.0 from 1 reviews

Recipe type: Main

Author: Leslie Green – The Hungry Housewife

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 4

A deconstructed Shepherds Pie

Ingredients

4 Medium Russet Potatoes
1 pound Ground Beef
1/2 teaspoon oil
1/3 cup Hannaford Frozen Peas, thawed
1/3 cup Hannaford Frozen Carrots, thawed
1/2 cup Hannaford Frozen Corn, thawed
1 packet (.87 oz.) Hannaford Brown Gravy Mix, cooked to package directions
1 cup My Essentials Shredded Sharp Cheddar Cheese

Instructions

Wash and prick the top potatoes with a fork about 5 times.
Cook the potatoes in the microwave on high for 25 minutes or until fork tender
In a medium skillet cook the ground beef until no longer pink in the middle, drain.
In the same skillet, over medium heat, add the oil, peas,carrots and corn. Cook for 5 minutes or until the carrots are tender.
Return the beef to the skillet with the vegetables. Add the gravy and cook for about 5 minutes or until heated through.
Partially open the potatoes and evenly divide the beef mixture over each potato, top each potato with 1/4 cheese.

Notes

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Tex-Mex Chili ($10 meal)

The Hungry Housewife — Tue, 31 Jan 2012 12:24:59 +0000

Love me some Chili. However I am not a big fan of chili with Kidney Beans.
My Mom would cook chili with beans, I would eat it and not complain, because I was a good kid like that. I would sift the chili in my mouth and spit out the kidney beans in my napkin. Ewwwww.

When I created this recipe for SweetBay Supermarket I wanted a different take on the normal chili.

A taco take! This would be perfect to have on the stove for “The Big Game” coming up!
This is a chunky chili filled with corn, black beans and taco seasoning. YUM
Serve it with some easy to make Boxed corn bread with some corn thrown in there.
Perfect!

Tex-Mex Chili ($10 meal)

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 6-8

Ingredients

1 lb. Ground Beef
1 packet Hannaford Taco Seasoning
1 package (16 oz.) My Essentials Super Sweet Frozen Corn, thawed. divided
1 can (15 oz) Hannaford Black Beans
2 cans (14 oz each) Hannaford Diced Tomatoes with Green Chilis
1 can (8 oz.) Hannaford Tomato Sauce
1/2 teaspoon Chili Powder
1 teaspoon Cumin
1/4 teaspoon Paprika
1 cup My Essentials Shredded Cheddar Cheese
1/4 cup (4oz.) My Essentials Sour Cream
1 box Jiffy Corn Bread Mix cooked to package directions with 1/2 of the thawed corn mixed in prior to baking.

Instructions

In a large pot, over medium heat, cook the ground beef for 5-6 minutes or until no longer pink in the middle. Drain.
Return the ground beef to the skillet and add the taco seasoning, remaining corn, black beans, diced tomatoes, tomato sauce, chili powder, cumin and paprika.
Cook over medium heat for 10 minutes then reduce heat to low and cook for an additional 20 minutes.
Top each bowl with 1 tablespoon of sour cream and 1/4 cup cheese.

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Pear and Apple Pork Chops with Stuffing ($10 Meal)

The Hungry Housewife — Wed, 11 Jan 2012 02:24:12 +0000

When Sweetbay Supermarket came to me to develop recipes for them for a new program they were launching I was so excited.

They wanted to launch a challenge to all of their shoppers. What is the challenge you may ask?

Feed a family of 4 for $10 or less.

I was up for it, ohhhh, yes I was.
You see I am not much of a bargain shopper, coupon cutter or price watcher. Ha, I don’t even meal plan. Shocking I know, coming form a food blogger, you would think I was super organized in the grocery shopping department. But sadly, I am not. Well, that is until now.

Having to develop recipes, and price specific recipes at that, forced me to get organized and count every penny. Normally I would go to the grocery store about 4 times a week because I would always change my mind on what I was cooking or I had forgotten something.
Having a recipe prepared ahead of time not only saved me HUGE amounts of money at the grocery store, it also saved me time.

So why did Sweetbay Supermarket want to come up with this challenge, $10 Meals?
They believe you can feed a family of four a delicious, nutritious and quick meal for $10 or less.
I am here to tell you that you can!
Over the next 13 weeks, I will be sharing the $10 meals I created for Sweetbay Supermarket.
The trick to getting a delicious meal for under $10 is to purchase things that are on sale, to use store brand whenever possible, to take some shortcuts(using prepared items, such as the stuffing) and to make it simple!
You will notice that all of the recipes are very easy to cook and have minimal ingredients. Let’s face it, we are all busy and most of the time we don’t have 2 hours to devote to preparing dinner.

Oh and lookie here… I am now known as the “$10 Meal Expert”! Isn’t The way they did the $10 meal website super cute?
Sweetbay Supermarkets are located throughout West Central Florida. Click here if you would like to find one in your area.

Pear and Apple Pork Chops with Stuffing ($10 Meal)

5.0 from 1 reviews

Recipe type: Main

Author: Leslie Green – The Hungry Housewife

Prep time: 10 mins

Cook time: 11 mins

Total time: 21 mins

Serves: 4

Delicious Pork chops with apples and pears served with stuffing.

Ingredients

1lb. Boneless Center Cut Pork Chops
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon olive oil
1 red apple, chopped into small pieces
1 pear, chopped into small pieces
1/3 cup dried cranberries
1/8 teaspoon ground cinnamon
1 tablespoon butter
1 6 oz. Box Hannaford Pork Stuffing Mix, cooked to package directions

Instructions

Season the pork chops with the pepper, salt, garlic powder and onion powder.
Add the oil to a large skillet over medium heat.
Add the pork chops and cook for 3 minutes per side or until no longer pink in the
middle and set aside.
In the same skillet, add the butter, apple, pear, cranberries and cinnamon. Cook for about 5 minutes or until the fruit is softened.
Add the pork chops and any juices that have accumulated on the plate back into the pan. Toss with the fruit and serve.
Serve with the stuffing

Notes

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Grilled Rosemary Chicken Wings

The Hungry Housewife — Mon, 06 Jun 2011 10:01:58 +0000

ZERO food styling here guys. I snapped this photo of these delectable chicken wings as they were popping hot grease all over me while they were cooking on the grill. The photo does not do these bad boys justice!

The chicken wings in their 24 hour cozy marinade.

Will you just look at that crispy skin? I have no words.

We have a restaurant here in Tampa called Anthony’s Cole Fire Pizza and they serve the most amazing wings bursting with rosemary and garlic. I searched all over the web for their recipe, but came up with nothing. So I had to wing it..get it? “Wing it”. Oh what ever, my husband laughs at with me.

So you know by the title, these are not you average “Buffalo Style” chicken wings. They are better. Seriously, my mouth waters when I think of them. I could probably eat 20 of them.

FYI..these do require a 24 hour marinade..DO NOT SKIP THIS STEP.

Rosemary Chicken Wings

5.0 from 1 reviews

Recipe type: Appetizer

Author: Leslie Green – The Hungry Housewife

Prep time: 24 hours

Cook time: 20 mins

Total time: 24 hours 20 mins

Serves: 4

Chicken wings with rosemary, garlic and lemon!

Ingredients

4 pounds chicken drumettes or wings or both
1/2 cup lemon juice (the juice of 3 large lemons)
3/4 cup regular olive oil
4 cloves of garlic, peeled and smashed
1 tablespoon dried oregano
4 springs fresh rosemary, stripped and roughly chopped
3/4 tablespoon coarse Kosher salt
1/2 teaspoon pepper

Instructions

Place the chicken drumettes in a gallon freezer zip lock bag.
In a large measuring cup, mix together the lemon juice, olive oil, garlic, oregano, rosemary, salt and pepper.
Pour the olive oil mixture over the chicken wings.
Push as much air out of the zip lock bag and seal.
Place the bag flat in a 13 x 9 pan (as a precaution incase it leaks)
Place in the refrigerator and marinate for 24 hours turning the bag every so often.
The next day, remove the chicken from the refrigerator and allow to sit out for 30 minutes.
Meanwhile, place a grill pan on the grill and preheat your grill to as hot as it gets. Mine got to about 450-500.
Drain the excess marinade from the chicken.
Place the chicken on the grill and cook for about 8 minutes per side or until the skin is crispy.

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I am linked up over at Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.

St Patricks Day Food

The Hungry Housewife — Mon, 08 Mar 2010 12:00:00 +0000

Remember I told you that I am in Lazy Town? Welp, still there. And just to show you how pathetically lazy I am about blogging these days, I am going to post a repeat recipe, even using old photos (GASP)!!! Ehhh, cut me a break, it’s the first time I have done a repeat in 2 years.

My Shepherds Pie rocks the house, so I suppose it needs to be resurrected from the archives.

If I were a politically correct kinda girl, this would not be called “Shepherds” Pie. True “Shepherds” pie has lamb in it. My recipe uses ground beef, so I suppose it should be called “meat pie”. Well “meat pie” just sounds foul to me, so I will be sticking to Shepherds Pie, thank you very much.

The Hungry Housewife’s Guinness Shepherds Pie
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1 ½ pounds Organic ground beef 80/20
1 (1lb) bag frozen mixed vegetables, thawed
2 packets of dry Brown Gravy Mix
1 medium onion
Olive Oil
2 bottles Guinness Beer
2 Tablespoons Tomato Paste
2 cups Sharp Cheddar Cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper

Preheat oven to 375

To make Potato filling…
Boil the potatoes in slated water until fork tender. Drain completely and place back in pot so all of the water evaporates.
In a medium mixing bowl add butter and potatoes. Mash until smooth, while adding the milk for a medium consistency. Add salt and pepper.

Meat filling…
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Guinness. Cook until beer has almost cooked out.
Add tomato paste to meat
In a medium sauce pan, prepare the brown gravy according to package directions,
however, use beer for half the liquid called for( 1 cup water, 1 cup beer)
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.

In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.

In a 2 quart baking dish, add meat as bottom layer, the add vegetables, and then add the mashed potatoes. Top with Shredded cheese.Cook at 375 for about 20 minutes or until cheese in nice and bubbly