I have a smoothie, EVERY.SINGLE.MORNING. A smoothie, packed with fruit, almond milk and lots and lots of spinach. Don’t stick your nose up. You can’t even taste the spinach, I promise. Smoothies, fill you up and you can make them as healthy or non-healthy as you want. With my ever growing butt, I choose to stick to the healthier version.
This is my Everyday Green Smoothie. It’s my go to. And it makes me happy.

Well, it’s offical The Hungry Housewife turned 4 yesterday and I have a wonderful giveaway for you.

Have you heard of the Blendtec Blender. It’s the blender of all blenders. The Creme de la creme in the blender world.

Forget about breaking out the big food processor, the Blendtec does it all.
It crushes ice into snow( and even has an ice crushing-Guarantee ) with its 1560 watts of power.

The pitcher is HUGE, nearly 3 quarts. That’s a lot of margaritas if your into that sorta thing {cough}…

One thing that I immediately noticed with the Blendtec is that I didn’t have to shove a big spoon into the blender to make sure everything was getting blended. My old blender used to get this air pocket above the blade and it would never blend…it was very VERY frustrating. I have made 9 smoothies so far with my Blendtec and never once had that happen, when it happened EVERY time with my old one.
Another thing I love about the Blendtec is the Blend Cycles. I obviously use the “Smoothie” button everyday. It blends everything perfectly and I don’t have to pre cut my fruit. I could throw a whole apple in there with no problem if I wanted to.

So what am I getting at here? The Blendtec is a superior blender. Far more superior than another blender I have ever had, and I have had several brands in the past.
They are so confident in their product that they offer a 7 year warranty. Good stuff people.

Here is a horribly  shot video. My iPhone is giving me a fit, so please forgive the quality.
Oh and have you ever seen any of the “Will It Blend” videos??? They are great, you can watch them here.

Also, go check out the Blendtec recipe section..here

Yes, I am aware that I said Flaxseed Oil. Nope I added Ground Flaxseed, NOT Flaxseed oil.

GIVEAWAY TIME!!!

I bet you are dying for a Blendtec? Well, one of you will win one!! WAAAhhhooooo.

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

One winner will win One Blendtec Total Blender Classic Series WildSide
Approximate Value $454.95

Contest ends Thursday May 3rd at 9 am est.

Winner will be chosen by Random Org.com
Contest open to US residents ONLY.

Main Entry
(Required)

1.) What is your favorite Smoothie?

**YOU MUST leave a comment in the comment section of this post. Emailing me your entry will not count.

(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/7nvwozv  for a Blendtec Blender GIVEAWAY @blendtec @HungryHousewife
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/7nvwozv
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Blendtec on Facebook
8.) Follow Blendtec on Twitter
9.) Follow Blendtec on Pinterest
10.) Follow The Hungry Housewife on Pinterest

And there you have it, a total of 10 entries for you.(only #1 is required to enter)

*I was provided with a Blendtec, however all opinions are 100% mine*

Oh lord have mercy, I think the Furminator might change my life forever.

Will I drop the $40 to get one? Yeah, probably will. But I am really hoping my sister-in-law forgets she loaned me hers!!

**Remember, Favorite Things Thursdays are NOT sponsored posts, just products I love!**

And the winner of my McCormick Giveaway is..

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

If so, then you know what a P.I.A it is to have to scrape down your bowl a million times when making anything in it. It’s not a design flaw of the KitchenAid, it is just the nature of the beast of baking. Scraping the bowl is a pet peeve of mine. So when I saw this product I knew I had to try it. It was going to solve all of my “scraping of the bowl” worries.

Yeah, The SideSwipe Spatula Mixer Blade pretty much rocked my world.

The first time I used it, I made a cake and thick buttercream frosting.
Normally when I make a cake, I have to babysit my mixer and stop the mixing process to scrape down the bowl several times to make sure all of the ingredients are scraped up from the bottom and the sides.

Well, NO MORE.

I “installed” the SideSwipe just like you would any attachment on the KitchenAid. Easy Peasy.

Threw my ingredients in the bowl and turned on my machine. As the SideSwipe went around, each of its fins scraped the sides and bottom of my KitchenAids bowl. Are you kidding??? No I am not.

IT WAS DREAMY.

It was hard to catch a photo of its glorious action. You can see a video here.
You see the part of the mixer bowl where the chocolate batter is swiped off the bowl? This happens all over the bowl as the blade spins around. The is even a fin on the bottom of the blade that gets the bottom of the bowl as well!!

I did not have to stop my mixer one time during the mixing process.
Hallelujah!!!!

Now you know, I want to share my joy with you.

So yes indeed, I am giving one away.

PLEASE only enter this giveaway if you have a KitchenAid Mixer, plan on getting one or know someone who has one that you would like to gift them this wonderful product.

They sell 3 models of the SideSwipe Spatula Mixer Blade. You can purchase one for yourself here

• Model KTH-2(blue), KTH-2R(red) Fits KitchenAid 4.5-quart and 5-quart tilt head stand mixers.Also compatible with most older KitchenAid tilt-head mixers, including those made by Hobart.
• Model KLN-1(blue) , KLN-1R(red) Fits KitchenAid 4.5 and 5-quart bowl-lift stand mixers, including older mixers.
• Model KLW-1(blue), KLW-1R(red) Fits all KitchenAid 6-quart bowl-lift stand mixers and wide bowl 5 -quart lift mixers.

They are also developing models for the Cuisinart, Hamilton Beach/Kenwood,DeLonghi and viking mixers. They should be out by summer 2012.

GIVEAWAY RULES    CONTEST CLOSED

Contest ends Thursday April 19th at 8 am est.
Winner will be chosen by Random Org.com

ONE winner will win one SideSwipe Spatula Mixer Blade to fit their mixer

Main Entry
(Required)

1.) How often do you bake?

(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/7gk734y @HungryHousewife for a SIDESWIPE Spatula Mixer Blade GIVEAWAY
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/7gk734y with this link back to my site
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.

And there you have it, a total of 6 entries for you.
Contest open to US residents only.

***I received a product to review and SideSwipe is providing the giveaway, however ALL OPINIONS are 100% MINE,ALL MINE!***

Anyway, I was so impressed by the knives I wanted to buy the whole shebang! However I couldn’t afford the whole shebang. The only thing I could afford was 4 steak knives(because I so desperately needed them) and some kitchen scissors. Wait, did you hear the tiny violin music? hmm.

So if anyone wants to fork over the OVER $3k to me so I can buy the Cutco Ultimate Set  ,feel free to contact me…I gladly accept Paypal.

I love love love these knives and scissors. The steak knives will cut through the toughest piece of meat like it is a buttery filet mignon. And the scissors will cut through anything, even bones (no, not people bones).
If your product ever gets dull, they will actually come to your home and sharpen your knives for you and they have a FOREVER guarantee. Yeah, that’s pretty awesome!
And they are made in the USA. Thats a big deal for me.

So if you are in the market for a new knife set and you are willing to spend some money…I highly recommend Cutco!

**Remember, Favorite Things Thursday ARE NOT sponsored posts, just products I love**

And the winner to my Red Gold Giveaway is

Did you know I LOVE being a food blogger. It gives me a voice. A voice to tell people about wonderful things.

Companies look to me to get the word out about wonderful promotions that you might not otherwise know about.

Johnsonville Sausage invited me to be a part of their Johnsonville Kitchens Community Blogging Panel and to be an ambassador for their products. You know I jumped at the opportunity. I mean, who doesn’t love Johnsonville sausage? ( well, maybe vegetarians). Did you know they have 10 different varieties of Italian Sausage? You can view them all here.

Are you creative with sausage? Do you have a mouth watering recipe that incorporates Johnsonville Italian Sausage?

Go and enter the Johnsonville Italian Inspiration Recipe Contest. It’s a photo recipe contest, so make sure your photos are decent. The prize is a culinary trip for 2 to Abruzzo, Italy! So run on over to their facebook page and enter!

Johnsonville sent me some goodies to create a recipe. I had the hardest times trying to choose just one of them that was swirling in my mind.
I went with easy. Baseball has been keeping me busy, so time doesn’t seem to be on my side these days.
So here is my easy recipe that incorporates the delicious Johnsonville Italian 4 Cheese sausage.
You know why I choose the 4 cheese variety? When I was a kid, I loved loved loved those hot dogs with the “cheese” inside them. Oh, man I loved those. I used to eat them uncooked. The thought makes my stomach turn these days.
Anyhooooo, here is the recipe. Everyone enjoyed it. It’s easy, full of flavor and it fills you up!

Did you watch the Academy Awards?

I did, and to be honest I didn’t really see many movies this year, so I just watched for the fashion.

I was lucky enough to have a little Oscars Party at my house hosted by I Can’t Believe It’s Not Butter. We all ate delicious food and watched the Toast To The Red Carpet -LIVE even on the I Can’t Believe It’s Not Butters Facebook page Toast to the Red Carpet – LIVE, presented by I Can’t Believe It’s Not Butter!.

I didn’t have a fancy party, I am more of a casual laid back kind of party thrower. Plus, we had a bunch of kids running around and who wants to get all fancied up just to have a little ones orange Cheeto hands smack a big hand print on your nice dress??? Not me.

Yes, this is my Mom, the True Blue Butter Lover licking the I Can’t Believe It’s Not Butter Tub.

The Summer Chicken and Basil Pasta was scrumptious!! Here is the recipe.

You can’t have pasta without a nice crusty warm bread with I Can’t Believe It’s Not Butter

The Buffalo Chicken Sliders were a HUGE hit. Click here for the recipe

What’s a party without cupcakes? I made Chocolate Cupcakes with Whipped Vanilla Frosting. The frosting was soooooooo good! Recipe is here

The Anytime Sugar Cookies we delish. No one could believe that they we not made with real butter! Click here for the recipe

Oh look, my best friend Bobbi is stealing a cookie before she even eats dinner. Shame on her.

We had a “Pose with the I Can’t Believe It’s Not Butter Station”!

We have another giveaway too.

Its a bit hard to make out what everything is.

One winner will win the following.

• Set of 4 Champagne Glasses
• Set of 4 Champagne Charms
• A beautiful Bread Baguette Board with Dipping Bowl
• A coupon for a free product of I Can’t Believe It’s Not Butter
• Six I Can’t Believe It’s Not Butter Recipes

The photo does not do this bread board justice…it’s beautiful!

GIVEAWAY RULES Contest Closed

Contest ends Thursday March 8th 2012 at 8 am EST.

Winner will be chosen by Random Org.com

Contest open to US residents only.

Main Entry

(Required)

1.) Do you use a butter replacement such as I Can’t Believe It’s Not Butter or do you use butter?

(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.) Post about this giveaway on your Facebook Page

5.) Subscribe to THE HUNGRY HOUSEWIFE via email.

6.) Like I Can’t Believe It’s Not Butter on Facebook

7.)Like I Can’t Believe It’s Not Butter on Twitter

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

Let me preface this by saying that I am not fat. Not obese by any means. But I am overweight for ME and my body build. I am 5′ 3″ with tiny bones.

All through High School, I was extremely active in Cheerleading, so that kept me in tip top shape. Then after high school I gained about 5-10 pounds. No biggie. Then I met my husband. The old saying kicked in ,”fat and happy”. I went to my all time weight high. THEN I got pregnant. I weighed 206 pounds when I delivered my first baby. Sure, after the baby, I lost some weight, but I still looked like I ate a small village. In 2007, I decided to get into shape. I went to the gym TWO hours every day and lived on tuna fish and nuts. I was rockin a hot body. I weighed 123 pounds, did not have one cellulite dimple on me, was 100% toned and looked like I was 18. I felt like a million bucks. I was sooooo happy with my outer exterior. I told myself I would never get fat again.  But honestly, I just couldn’t keep up that pace. I got so burned out. And in April 2008, I began my blog. The tuna and nuts were replaced by chocolate, butter and sugar. Slowly but surely, the weight came back on. Now I am back to being unhappy with myself and feeling uncomfortable in my own skin. Sure, people look at me and say your not fat, but I hide it well. I am tired of not fitting into any of my clothes. I can say that I am not going to quit my blog or make it a health food blog…what fun would that be? But something needs to change.

But there is a way that I believe that I do keep my weight under the 400 pounds I should weigh, considering all of the goodies I indulge in, and that is Slim-Fast.

In the mornings, I have 2 kids to get off to school, so there is no way I have time to cook myself a healthy breakfast. So I grab a Slim-Fast shake and drink it in the car.

I used to drink Slim Fast in High School. All they had back then was the powder that you had to mix yourself.

Long gone are those days. I actually enjoy drinking it now and it keeps me full. I am going to try really hard to get some weight off. I just need to gain some self control. I just LOVE food soooo much.

But who wants to live on diet shakes alone? That’s boring. Slim Fast also has some delicious snack Bars and meal replacement bars as well.

I personally love the Chocolate Nougat Gone Nuts bar. It reminds me of a candy bar and curves my daily chocolate cravings.

The new Slim-Fast Plan is the 3-2-1 plan.

• You have 3 snacks throughout the day ..example..1 Slim-Fast 100 calorie snack bar, nuts, fruits and or veggies. This keeps your metabolism working all day.
• Choose 2 Slim-Fast shakes or meal bars during the day.
• Eat a 500 calorie balanced meal once a day

Let’s face it. Loosing weight boils down to calories in/calories out. Slim-Fast pretty much takes the thinking out of dieting. Just reach for a bar or a shake and you are good to go.

Slim-Fast can be purchased at most grocery stores, drug stores, online and big box stores. However, if you need help finding it, click here to find out where it is sold near you.

I am going to try to loose weight, I really am. I want to feel healthy again, and I hope that Slim-Fast can help me reach my goal. Now I am off to find the Lower Carb Creamy Chocolate Shake!!!!!

Don’t forget to like Slim-Fast on Slim-Fast

What is your plan to try to get off the Holiday pounds you packed on this season?

Remember I posted a very educational post all about Norwegian Salmon a couple of posts back? If not, go check it out. The wonderful folks at Norwegian Salmon sent me a BEAUTIFUL WHOLE SALMON. It was Huge. I couldn’t wait to cook it.

Not wanting a morsel of it to go to waste, I called my sister over for dinner.
Salmon with dill, lemon and salt and pepper is my absolute favorite way to prepare salmon. And it is easy peasy. Less than a 5 minute prep time is all you need to make a delicious dinner.

Sorry, but this is not the best photo of the final product. I was starving, and the smell of the Salmon was making me salivate. I just couldn’t wait to sink my teeth into the flakey, moist and flavorful fish.

During dinner, there wasn’t much conversation. It was mainly, “mmmmmm’s” and “Oh, my God” and “This is the best salmon I have ever had”
Yeah, it was that good. The best Salmon I have ever had. The flavor of the Norwegian Salmon was FAR superior to another salmon I have had, even the wild caught.
So if you can score yourself some Norwegian Salmon…don’t hesitate!!!!

Not into my way of cooking salmon, Go check out Salmon from Norway for some other ways to prepare the amazing Norwegian Salmon.

And the winner of my Pork Be Inspired Giveaway is

Congrats Mary Graham. Please contact me within 72 business hours to claim your prize!!

Do you love Salmon? I know I do and so does my son. I think salmon is the perfect fish for those who don’t necessarily like fish because it is not a “fishy” tasting fish. Yes, it tastes like seafood, but not as strong. It is flaky and if cooked correctly it can practically melt in your mouth. This is of course assuming you purchased a good piece of salmon.

I have had some in my day that taste just horrible. My biggest mistake was not smelling it before buying it. If you smell the fish and it smells “fishy”, turn and run away as fast as you can. You want your salmon to have virtually no smell at all or to smell like the sea. This is a way you can tell if it is fresh or not. You also want to know where your salmon is coming from.  In my opinion, it must come from Norway. Norway is where premium ocean farmed salmon originated. The fish are raised naturally and with care. This care insures you will be getting the absolute best fish available.

I am sure the majority of us do not get enough fish in our diet. The new “My Plate” dietary guidelines recommend at least two servings of fish a week. Ocean Farmed Salmon is super high in Omega-3 Fatty Acids. Omega-3 Fatty Acids help protect against heart disease, promote healthy skin and joints  and are essential to the proper neurological development in unborn babies and young children. In hopes to improve the general health of the world, the World Health Organization recommends everyone to increase their seafood intake.  Hmmmm, I sure do wish my husband would eat salmon. He doesn’t eat ANYTHING from the water…sooooo annoying!

Why am I so hyped about salmon? I actually might be taking a trip to Norway this Spring  to see how Norwegian salmon is ocean farmed. How amazing would that be??? I would be in my element. Cold weather, beautiful scenery and salmon galore! 

Look how beautiful this Coastal Norwegian Village is. Some might say, “Ugggg, snow!” But I say, the colder the better.

They even farm Salmon in a beautiful way

“Knowing exactly where your seafood comes from and how it was harvested is the best way to make a good choice for your family,” says Børge Grønbech, USA Director of the Norwegian Seafood Export Council. “Norway is proud of the rich history and cultural traditions that are a way of life for our salmon craftsmen. Given the nutritional importance of incorporating heart-healthy and protein-rich fish into your diet on a weekly basis, we want to educate seafoodies about the unmatched level of skill and painstaking care that goes into the way we raise and harvest our fresh, ocean-farmed salmon.”

“ Norway is one of the biggest exporters of Atlantic salmon.  Our seafood is enjoyed in more than 150 countries worldwide,” says Grønbech.  “The reason for this success is Norway’s long traditions of harvesting seafood in a sustainable manner to ensure safe, delicious seafood supplies are available for generations of fish lovers to come. ”

You can purchase Ocean-farmed Norwegian salmon  fresh year-round, it is always a quick, delicious and nutritious meal for your family.   For more information about ocean-farmed salmon from Norway, visit Norwegian Salmon

For thousands of years, the Norwegians have been making their  living off the fish rich, ice-cold Arctic waters and crystal-clear fjords of Norway.

What it boils down to is that Norway is the king of Norwegian Salmon. They have earned an international reputation for providing the finest, freshest seafood available. In the 1970’s Norway’s seafood industry pioneered the development of responsible ocean salmon-farming.

Norway is one of the world’s largest suppliers of seafood, they provide us with more than 27 MILLION meals that are consumed worldwide every day. In my opinion, numbers speak louder than words. If a company is feeding that many mouths, they must be doing something right. They actually do a lot of things right. Because Norwegian Salmon farmers have a deep respect for nature and huge sense cultural pride, they make continuous efforts to improve their already strict standards of excellence and safety in raising ocean-farmed salmon.

The salmon is slowly grown as nature intended in the clear, cold Norwegian waters.  The fish are constantly monitored and cared for until they are old enough to be harvested and sent around the world.. The beautiful fish spend about their fist year of life in a safe hatchery tank on land until they are strong enough to be sent to the spacious, protected ocean pens.

They have plenty of water to frolic about in. Norwegian law requires that salmon make up less than 2 1/2 percent of an aquaculture facility’s volume. That means that the facility is made up of 97 1/2 percent water. This insures that the fish can swim about effortlessly and have a healthy growth life.

Each step of the salmons growth is carefully monitored by very technically systems that feed information to the farmers and their veterinarians. The system even knows when the fish are full so the feeding device can be turned off. You know what happens when you over feed a fish…..dun-dun-duunnnnnnn. Cue funeral music. The

salmon are fed an all-natural diet that is comprised of 50 % raw marine materials like fish oil and fishmeal from wild fish, and 50 % vegetable raw material, plus vitamins, minerals and antioxidants.

Blogger Kate Geagan, M.S., R.D was lucky enough to visit Norway to see the fisheries in April 2011.  “Norway has done a world-class job of linking responsible fisheries with ocean preservation and food security – two of the biggest challenges facing the world in our lifetime,” said Geagan in her June 5 blog titled ‘From Fjord to Fork?  My Firsthand Look at A Norwegian Salmon Farm.’ “And remember that the science suggests that fish, even farmed fish, is always a better choice for dinner, from both a lean AND eco-friendly standpoint, when compared to other staples such as beef or pork.”

I now introduce you to Anio Olaisen, Owner of Nova Sea in Lovund, Norway.

Nova Sea  ( http://www.novasea.no/en/home/ ) is the largest producer of farmed salmon in Northern Norway. They are nestled along the coast of Helgeland. Helgeland is surrounded by cold clear water and pristine conditions, thus making it the perfect environment for raising the the best salmon available.

Aino grew up in Lovund, Norway. Lovund is a small fishing community. And by small, I mean popluation 423.

She now owns Nova Sea, a salmon farming company that her father, Steinar started back in 1972. Aino has a deep sense of pride for her families company. She is proud that in the last 35 years, her highly technological company has kept their honesty, concern for the safety of their fish, their employees and prime quality intact. 

Anio is also extremely proud that she is able to keep the fishing traditions alive in her tiny community with her company. Her business provides a simple way of living that the people are used to.

“It’s amazing to be able to every day play an important part in people’s lives,” explains Aino.  “Food is such a basic, simple part of people’s survival but at the same time, it’s indispensable.  That’s why we take so much pride in providing the highest quality salmon to add taste and enjoyment to the lives of the people who eat it.”

Salmon farming in Norway did not have an easy start. Back in the 1970′s Anios father, with many struggles, had to establish a salmon farm with a bag of 1,200 smolt, or baby salmon. Years of research and round-the-clock work insured that the new business of salmon farming was there to stay.

Aino has been involved with her families business since she was just a very young child. As soon as she was old enough to “work”, she would spend her summer vacation from school working on the farm. However, like most teenagers, she wanted to explore her options. She left Lovund at the age of 16 and later attended the Norway College of Fishery Science in Tromso.  For 15 years, she studied and traveled in Denmark, Ecuador and France. She then returned back home to Lovund to start a family and continue in her families business.

When she was asked why Americans should choose Norwegian salmon, Aino says , “Norway has a long history of harvesting from the ocean and the Norwegian culture is strongly connected to the sea.  Our salmon is healthy, delicious and produced in safe environments with complete traceability.  Plus, Norwegian salmon contains important marine proteins and omega-3 fatty acids that are so important for the human body. That’s why Norwegians are so healthy.”

Aino practices what she preaches, saying that,  “We eat salmon for dinner at least once a week, and we often enjoy smoked salmon for breakfast and lunch,” she says.  “My favorite way to serve it is to oven bake a salmon fillet in aluminum foil after sprinkling it with soy sauce, herbs, fresh chili, fresh ginger and a few drops of freshly squeezed lime.  My family loves it served with fresh vegetables.”

So as you can see, Salmon is Norways way of life. They have been fisherman for thousands of years and they care about their livelihood. Speaking as a consumer we rarely think about where our food come from, or what journey it takes from birth to our plates, so I certainly hope I can travel in the spring to see first hand the amazing salmon fisheries in the icy waters of Norway.

How do you prepare your salmon? I tend to be a creature of habit. I usually throw some salt, pepper, dill and lemon and bake it. I just love it that way. And it is quick and easy to prepare. You can find many delicious salmon recipes at salmon from Norway. I was sent an absolutely beautiful whole salmon that I plan on cooking tomorrow night for dinner, so stay tuned for a salmon recipe from me.

In Norway, they have a different way of preparing their salmon. It’s called Gravlax. The name literally means “Grave-Salmon” and refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level.

We are not in the medieval time anymore, so today, they cure it with sugar, salt and fresh dill. This preparation produces a fresh, delicate flavor that is traditionally eaten on open faced sandwiches or with stewed potatoes.  

Norwegian Gravlax

Salmon:

1 approx 2-lb salmon fillet, skin on

3 tbsp salt

2 tbsp sugar

1 tbsp coarsely ground pepper

1 bunch dill, coarsely chopped

Gravlax sauce:

4 egg yolks

½ tsp salt

½ cup vegetable oil or mild olive oil

1 tbsp sugar

1 tbsp white wine vinegar

½ tsp white pepper

1 tbsp mustard

2-3 tbsp finely chopped dil

Trim salmon fillets. Scrape the skin well and remove all bones (if any).

Blend salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.

Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.

Put fish in the refrigerator for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.

Add salt to the egg yolks and stir until it reaches a thick consistency. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise.

Stir sugar, vinegar, pepper and mustard into the sauce. Just before use add the dill. The sauce will keep in the refrigerator for up to 1 week.

Cut the salmon into thin slices and serve with gravy, stewed potatoes or bread and salad.

  

About the Norwegian Seafood Export Council

Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Export Council (NSEC) builds awareness of and educates the public on seafood from Norway.  From the headquarters in Tromso, Norway and a U.S. branch in Boston, Mass., the NSEC carries out Norwegian seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets.  Its entire efforts are financed by the Norwegian seafood industry itself.  As the world’s second largest exporter of seafood, Norway provides quality, nutrient rich seafood to over 150 different countries, and is the world’s largest joint marketer of seafood.  For more information on the NSEC visitwww.seafoodfromnorway.com.

I think one of the tricks to a perfect piece of pork it to Brine it. Brining tenderizes the meat and gives it a delicious flavor. If you plan a little bit ahead, you will never have another dry piece of pork again! Did you know that the internal cooking temp for pork was just recently lowered to 145 degrees?

Pork is a great alternative meat to turkey on Thanksgiving and Christmas. I know I spend about a week preparing Thanksgiving dinner and I just don’t have the time to do it all again for Christmas. So think about making a delicious easy pork tenderlion for your next Holiday meal. Don’t like my recipe? Head on over to Pork Be Inspired to get some more delicious pork recipes!!! Also check out Porks Perfect Pairing Holiday Recipe Guide as well.

A beautiful pork loin tenderloin

The pork in its brine solution.

Get your dredging station ready

Just a pretty picture of eggs!

Give your pork a nice egg bath

Cover it well in your bread crumb mixture.

Ready to go in the oven.

The recipe is simple and your whole family will love it!!

And I suppose you would like to know about the Giveaway

GIVEAWAY RULES CONTEST CONTEST CLOSED

One of my readers will win the above prize pack.

$25 worth of PORK COUPONS (not shown)
2 Jill Silverman Hough Cookbooks
Instant-Read Digital Thermometer (A MUST HAVE)
A set of 4 Retro Inspired Martini Glasses
A Ceramic Deviled Egg Tray
Main Entry
(Required)

1.) Tell me if you cook Pork for the Holidays

(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 Pork Be Inspired Giveaway! @allaboutpork http://tinyurl.com/bl6plaz 
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/bl6plaz
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Pork Be Inspired on Facebook
8.) Like Pork Be Inspired on Twitter

******************CONTEST CLOSED *********************

And there you have it, a total of 8 entries for you.
Contest ends Thursday December 15th at 9 pm est
Winner will be chosen by Random.org
Winner MUST CONTACT ME within 72 business hours of winning or another winner will be chosen(NO EXCEPTIONS)

*Giveaway Sponsored by The National Pork Board* All opinions are mine.