The Hungry Housewife &#187; Side Dishes

Homemade Creamed Corn

The Hungry Housewife — Mon, 02 Jul 2012 22:32:34 +0000

I hate Creamed Corn.

Sorry, Dad, I know you taught me never to use the word “Hate”.

But it is true, I hate the stuff. Oh and it takes horrible photos.

I’ve only had the canned {shutter} variety before ,and chalked it up there on the nasty foods list along with baked beans.

Then a day that I have marked on the calendar happened, the turn around day for me.

I was introduced to the real version, homemade creamed corn.

I cried a little.

Yesterday my BFF, Bobbi brought me over some fresh ears of corn, and I had a flashback of creamy corned goodness.

So I made some.

I cried a little…again.

IT.IS.DELICIOUS!!

It’s kinda a no brainer, you need some fresh corn, cream , butter, sugar and some salt/pepper.

Easy peasy.

So if you are like me and barfed a little bit when someone even mentioned creamed corn to you………….

have no fear, Homemade Cream Corn is here!

4.3 from 3 reviews

Homemade Creamed Corn

Author: Leslie Green – The Hungry Housewife

Recipe type: Side dish

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4-6

Homemade creamed corn.

Ingredients

2½ cups, Fresh Corn Kernels, about 5 cobs and the milk from the cob
1 tablespoon Sugar
1 tablespoon Flour
3 Tablespoons Butter,melted
1 cup (8 oz.) Heavy Cream
½ teaspoon Coarse Kosher Salt
½ teaspoon Pepper

Instructions

*to milk the corn* After you cut the corn kernels from the fresh corn, take the back of the knife and firmly scrape the bare corn cob. You will get a milky substance that you can incorporate into the corn for extra flavor.
In a medium bowl, combine the corn, corn milk,flour and butter, mix until incorporated.
Add the corn mixture into a large skillet over medium heat and cook for 5 minutes, stirring often.
Add the heavy cream and cook for an additional 10-15 minutes, stirring often until the sauce has thickened to your liking.
Season with salt and pepper.

Filet Mignon with Mushroom Mascarpone Sauce

The Hungry Housewife — Mon, 07 May 2012 13:32:17 +0000

Oh, date night. Where have you gone? After having kids, date night is pretty much a thing of the past. It’s not that my husband and I can’t go out and have a fancy evening to ourselves, because we can. You see, we actually love hanging out with our kids.

At the ages of 7 and 9, they are pretty neat little people. We are well aware that in just a few short years, our kids will want to have nothing to do with us. So, while they think we are still kind of cool, we choose to spend all of our time with them. It’s fun, but to be honest, I do miss nights out alone with the hubby. No worries though; once we are embarrassing to our children, we will have all the time in the world to ourselves.

You can still have a semi-date night at home. Or you can at least cook a fancy meal. When I think of the words romantic, fancy and food, I think filet mignon. Just because you read the word “fancy,” that does not mean difficult. I do not cook anything difficult. A filet mignon is very simple to cook. You just need a nice pan and some high heat. Cover the filet with a scrumptious sauce, and, well, you have just put the romance meter over the top. Easy peasy.

Kids or no kids, this meal is as romantic as it gets. It is beautiful and the taste is amazing. I developed this recipe for the Florida Beef Council for Florida Beef Month, which runs through the whole month of May.

4.7 from 3 reviews

Filet Mignon with Mushroom Mascarpone Sauce

Author: Leslie Green – The Hungry Housewife

Recipe type: Main,dinner

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Date night done right with Filet Mignon covered in a elegant mushroom mascarpone sauce.

Ingredients

Filets

4 (4 oz each) filet mignons (2-2¼” thick)
1 tablespoon canola oil
Coarse kosher salt
Pepper

Sauce

1 tablespoon butter
1 tablespoon extra virgin olive oil
12 oz. Portobello mushrooms, sliced
2 shallots, chopped (1/4 cup)
2 cloves garlic, minced
½ tablespoon fresh rosemary, finely chopped
½ teaspoon fresh thyme, finely chopped
1 tablespoon flour
½ cup sherry wine
¾ cup beef broth, divided
¼ cup mascarpone cheese
Salt & pepper

Instructions

Filet

Allow the steaks to sit out at room temperature for 30 minutes.
Generously season each steak with salt and pepper.
Place a large oven-proof skillet (such as a cast iron skillet) into the oven.
Preheat the oven (with the skillet) to 500 degrees F.
Once the oven reaches 500 degrees, carefully remove the skillet and place it on the stove over medium-high heat.
Pour canola oil into the pan and swirl to coat the entire bottom of the pan.
Place the filets into the pan and cook for 4 minutes on the first side (do not move the steak around while it is cooking).
Flip the steak over and cook for another 4 minutes.
Put the skillet with the filets back into the oven and cook for another 4 minutes.
Remove from the oven, take steaks out of the skillet, place on a plate and loosely cover with foil to keep warm.

Sauce

*Cook the sauce in the same pan you cooked the steaks without washing it
Place the skillet on the stove over medium-high heat.
Deglaze the pan with ¼ cup of beef broth and scrape up any brown bits that have formed in the pan from cooking the filets.
Add the butter and olive oil.
Add the mushrooms and shallots, cook for 5 minutes, stirring occasionally.
Add the garlic, rosemary and thyme and cook for an additional 30 seconds.
Stir in flour and cook while stirring for 30 seconds.
Slowly stir in the sherry wine and remaining ½ cup beef broth.
Bring to a boil.
Reduce heat to a simmer and cook for 3-5 minutes until sauce thickens.
Stir in mascarpone cheese and cook to warm through.
Season with salt and pepper to your liking.
Spoon the sauce over the filets before serving

Notes

Recipe was developed by Leslie Green – The Hungry Housewife for The Florida Beef Council.

The Hungry Housewife

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.

5.0 from 2 reviews

Crusted Pork Tenderloin ($10 Meal)

Author: Leslie Green – The Hungry Housewife

Recipe type: Main, dinner

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
½ cup Italian Style Bread Crumbs
⅛ teaspoon salt
¼ teaspoon pepper
1 teaspoon dried rosemary
½ teaspoon garlic powder
1 egg, beaten
1 tablespoon mustard (preferably Dijon)
Non-Stick cooking spray

For Spinach

1 bunch fresh spinach
2 tablespoons butter
⅛ teaspoon salt
½ teaspoon pepper

For Carrots

16 oz pre peeled baby carrots
4 tablespoons butter
¼ 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

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.

5.0 from 1 reviews

Beefy Baked Potatoes

Author: Leslie Green – The Hungry Housewife

Recipe type: Main

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
½ teaspoon oil
⅓ cup Hannaford Frozen Peas, thawed
⅓ cup Hannaford Frozen Carrots, thawed
½ 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 ¼ cheese.

Notes