The Hungry Housewife » Side Dishes

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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Roasted Pumpkin Seeds

The Hungry Housewife — Wed, 02 Nov 2011 06:49:18 +0000

I sooooo look forward to pumpkin carving each year for the sole reason of roasting pumpkin seeds.
You see, pumpkins don’t last long once carved here in the Florida heat. We carve our pumpkins usually 1-2 days before Halloween. If we do them much earlier, they turn into a black moldy pile of mush…it not a pretty sight.
My kids each get to pick their own pumpkin to carve, which means MORE SEEDS!
Yes, I get the dirty job of separating the seeds from the pumpkin meat, but thats all fine and dandy for me.
There are many ways to can season roasted pumpkin seeds. You can make them sweet, you can make them spicy, the possibilites are endless. For me, I make them they way my Momma used to..simple.
Enjoy.

Roasted Pumpkin Seeds

Recipe type: appetizer, snack

Author: Leslie Green – The Hungry Housewife

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 10

Roasted Pumpkin Seeds..a delicious snack

Ingredients

3 cups pumpkin Seeds, seeds from 2 large pumpkins
3 tablespoons butter, melted
1 tablespoon extra virgin olive oil
3/4 tablespoon course Kosher salt
1/4 teaspoon freshly ground pepper

Instructions

To clean the pumpkin seeds, separate them from from pumpkin and rinse them in a strainer.
Pour the pumpkin seeds on a large baking sheet and allow to dry in the open air for several hours to overnight.
Preheat oven to 325.
Place the pumpkin seeds in a large bowl.
In a measuring cup, melt the butter in the microwave.
Mix the olive oil, salt and pepper into the melted butter.
Pour the butter mixture over the pumpkin seeds and stir to incorporate.
Pour the pumpkin seeds on a large baking dish.
Bake them for 40 minutes, stirring every minutes.
Allow to cool and store in an airtight container at room temperature.

Notes

If you prefer, you can omit the overnight drying time. However, allowing them to dry out gives them a delicious crunchy crunch!!!!

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Sun-Bird Fried Rice and a winner

The Hungry Housewife — Tue, 01 Nov 2011 02:09:10 +0000

I love love love me some rice. Really I do. I could probably find a way to fix it for ever meal. I love mixing all sorts of thing in it. But sometimes when I am a super slacker grocery shopper and have nothing it the house to mix with my rice, it’s nice to have the convenience of Sun-Bird Asian Seasonings. It’s also nice that I don’t have to think about getting all of the ingredients out to make a yummy side dish, sometime I just don’t have the time. So I pull out my Sun-Bird Asian Rice packet and I have delicious Fried rice without having to even think about it.

And the winner of the $50 giftcard courtesy of Sun-Bird Asian Seasoning is

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

**This is a sponsored post by Sun-Bird Asian Seasonings, However all opinions are mine.

Loaded Baked Potato Skillet Hashbrowns & winner

The Hungry Housewife — Tue, 27 Sep 2011 00:50:51 +0000

If it was acceptable to live on these for the rest of my life, I totally would.
I mean seriously, what is not to love? You have crispy hashbrowns,cheddar cheese, bacon, sour cream and chives, all the things that make the perfect loaded baked potato.
I used the uber convenient Hungry Jack Hashbrowns to make these.

Loaded Baked Potato Skillet Hashbrowns

Recipe type: Breakfast

Author: Leslie Green – The Hungry Housewife

Prep time: 12 mins

Cook time: 15 mins

Total time: 27 mins

Serves: 4

A loaded Baked Potato in a skillet hashbrown form.

Ingredients

4 pieces bacon
1 box Hungry Jack Premium Hashbrown Potatoes
1/2 teaspoon Coarse Kosher Salt
1/4 teaspoon pepper
1/4 cup cheddar cheese, shredded
2 tablespoons sour cream
1 tablespoon chives, chopped

Instructions

Open the Hungry Jack Hashbrowns and fill it with hot tap water. Close the container and allow to sit for 12 minutes.
In a large skillet over medium heat, cook bacon until crispy, remove onto a plate lined with a paper towel. Reserve the grease in the skillet.
Crumble the bacon when cool enough to handle.
Drain the excess water from the hashbrowns.
Pour the hasbrowns into the skillet with the bacon grease.
Mix in the salt and pepper.
Cook the hashbrowns over medium high heat, until your desired crispiness, stirring occasionally. I cooked mine for 10 minutes.
With a spatula, flatten the hashrowns into the skillet and cook for a few minutes so the bottom will get crispy.
Remove from heat.
Sprinkle on cheese, bacon, sour cream and chives.
Serve.

Notes

If you are unable to find Hungry Jack Premium Hashbrowns, you can use 1 pound of the brand of hashbrowns you have on hand.

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And the winners of my Hungry Jack “Use Up The Box” giveaway are

Congratulation ladies. Please contact me within 72 business hours to claim your prize.

Grilled Asparagus

The Hungry Housewife — Mon, 18 Jul 2011 10:05:45 +0000

July 18, 2011

My son loves asparagus. I mean, really loves it. He will eat a whole entire bunch of it if you let him. Honestly, I think he just likes to wait a few hours and then he laughs when he pees and it smells like asparagus.

Boys will be boys.

Grilling it is one of my favorite ways to prepare it aside from roasting it. Its not a science and there is really no recipe.
So go grill you some, eat it, then pee!

Grilled Asparagus

5.0 from 2 reviews

Recipe type: Side DIsh

Author: Leslie Green – The Hungry Housewife

Prep time: 1 min

Cook time: 5 mins

Total time: 6 mins

Serves: 4

Grilled asparagus

Ingredients

1 bundle of asparagus
2 teaspoons Extra Virgin Olive Oil
Coarse Kosher Salt
Pepper

Instructions

Preheat your grill to medium high.
Place your asparagus on a large plate and drizzle it with the olive oil.
Sprinkle it with the salt and pepper.
With your hands(because it is fun), mix the asparagus around a bit, to get it all covered with the oil.
Place it on the grill and cook it for about 5-6 minutes, turning it a couple of times.
Remove and enjoy.

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Potato Salad – The World’s Best

The Hungry Housewife — Tue, 24 May 2011 20:13:25 +0000

Whatcha doing for Memorial Day? I hope you are having a picnic so you can make my potato salad..The World’s BEST potato salad. Those are some pretty big shoes to fill. But I tell you, this potato salad makes me very very happy.

One of my sisters besties, Faith, once made some potato salad and it was rockin’. I asked her what she did and she said she boiled the potatoes with chicken bouillon cubes. What a great idea. Soooo, I stole her idea and made some tater salad of my own.

I will tell you this is pretty garlic-y, so if you do not like garlic, you might want to reduce the amount of garlic. I love it just the way it is. Also, you can make this a few days ahead of time, all of the flavors make happy food love and glorious things happen.

Potato Salad – The World’s Best

5.0 from 1 reviews

Recipe type: Side DIsh

Author: Leslie Green-The Hungry Housewife

Prep time: 5 mins

Cook time: 6 mins

Total time: 11 mins

Serves: 10-12

A delicious Potato Salad that is perfect anytime of year.

Ingredients

5 pounds Red Potatoes,cubed
6 Chicken Bouillon Cubes
Water
1 1/2 cups Mayonaise
1 teaspoon Dijon Mustard
4 Garlic Cloves, minced
4 Hard Boiled Eggs, chopped(optional)
1 teaspoon Coarse Kosher Salt
1/2 teaspoon Pepper
Parsley, a handful, chopped

Instructions

Place the cubed potatoes in a large pot and fill with enough cold water to cover the potatoes by 2″
Add the chicken bouillon cubes.
Bring the potatoes to a boil and boil until fork tender, about 6 minutes. (This time will vary depending how small or large your potatoes are cut)
While the potatoes are boiling, make the mayo mixture.
In a medium boil, mix together the mayonnaise, dijon mustard, garlic cloves, eggs, salt and pepper and parsley.
Drain the potatoes and place them in a large bowl.
Pour the mayonnaise mixture over the potatoes and mix well.

Notes

You can decrease the amount of garlic if you are not a big garlic fan.
This can be made several days in advance.

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Island Chicken with Avocado/Mango Salsa and Coconut Rice

The Hungry Housewife — Thu, 12 Aug 2010 02:54:00 +0000

Nooooo I am not back..pretend this is a ghost writer. ( I should be back in 2-3 weeks)
I have been holding onto this recipe for a while now, but I only felt it was fair to share it with you while avocados and mangos were still in season so you could make it for yourself.
Everything about this meal is amazing and light. The avocado/mango salsa is out of this world. I used to just use it as a dip with chips. Honestly, it amazing right out of the bowl. Adding it over some citrus brined chicken breasts makes it even more heavenly. And let’s not even get started with the coconut rice I made! This dinner will leave you full and happy but not stuffed and bloated. It is the perfect summer meal.

ISLAND CHICKEN WITH COCONUT RICE
Recipe and photo by The Hungry Housewife-Leslie Green
Serves 4

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AVOCADO/MANGO SALSA

2 Mangos, cubed
2 Haas Acocados, cubed
1/2 Red Onion, finely diced
1 Tbsp Honey
Juice of 1/2 Lime
Juice of 1/2 Lemon
1 1/2-2 Tbsp Cilantro, finely chopped
Salt and Pepper to Taste

Mix all ingredients in a bowl, cover and set in fridge while you prepare the rest of the meal.

BRINE AND CHICKEN
1 1/2 pounds Boneless Skinless Chicken Breasts
3 cups Water
Zest of 2 Limes
Juice of 2 Limes
1/2 cup Kosher Salt
1/4 cup Honey
2 Tbsp Cumin
1/2 Tsp Red Pepper Flakes

Combine all of the ingredients in a bowl and stir until the salt is dissolved. Add the chicken into the brine, cover and pop into the fridge for 20 minutes.
Preheat grill.
Remove the chicken from the brine and rinse under water. Pat dry.
Grill the chicken for about 10 minutes on each side or until internal temperature reaches 170.

COCONUT RICE

1 cup White Rice
1 1/2 cups Coconut Milk
1/2 cup Water
2 Tbsp Butter
2- 2 1/2 Tbsp Sugar
1/2 cup Toasted Coconut
Pinch of Salt and Pepper

In a medium sauce pan with a tight fitting lid, combine water, coconut milk, rice, and butter. Bring to a boil, stir once. Cover, reduce heat and simmer for 15 minutes. Remove for heat and let stand covered for 5-10 minutes longer. Remove the lid and add the sugar, toasted coconut and salt and pepper

Creamy Philly Peas (Video and recipe)

The Hungry Housewife — Thu, 06 May 2010 18:48:00 +0000

No, I have not abandoned my blog. And I am so very sorry I have not been very active. I have been in a bit of a feeling like ass slump. You know that kind of slump right? K, now that we have that cleared up. I present you a delicious recipe for some scrumptious peas via video.
This is a video I submitted for The Real Women of Philadelphia contest .
If you foodies haven’t entered yet..get your video camera out and your Philly thinking hats on and enter the contest. It has been a blast. Each week I will post another video here on my blog so you cant see what an absolute dork I really am!

Leslie’s Jumping For Joy Philly Peas

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6 pieces of bacon, chopped

3 Shallots, thinly sliced

2 tbsp. of Butter

2 tbsp. of Flour

1 cup(s) of Chicken Stock

4 ounce(s) of Philadelphia Cream Cheese, Softened

1 pound(s) of Peas, frozen or Fresh

2 pinch of Salt

2 pinch of Pepper

Steps

Pre heat a large skillet over medium high heat.
Add bacon and sauté until crispy
Remove 1 tablespoon of the crispy bacon (as garnish) and set aside.
Add the sliced shallots and cook for 30 seconds
Add the butter and stir until melted.
Turn down the heat to medium.
Add the flour and cook it for 2 minutes, stirring continuously
Add the chicken stock and stir until a nice sauce forms
Add the Philadelphia Cream Cheese and stir until incorporated into sauce.
Add the peas and cook for 5 minutes.
Add salt and pepper to your liking.
Pour in serving dish and top with reserved bacon.
DIG IN!

Salt Crusted Potatoes

The Hungry Housewife — Wed, 24 Feb 2010 01:21:00 +0000

I have seen the whole salt-crusting thing done with fish…done with meat etc. But I have never seen it done with potatoes. So when I came up with the idea the other night I thought I was a genius. But then there is this new thing called Google. You heard of it? It is a useful little tool on the world wide web that seems to know all the answers. If you don’t want all of your hopes and dreams crushed about having a novel idea, then I do not recommend using the new found Google thing. Obviously (according to Mr. Google) salt-crusted potatoes is nothing new. Well hell, apparently I am not a genius after all.

Wait A second..something doesn’t look right…ahhh there..tossed in butter. Allllll better now!

These are amazingly delicious little spuds. Soooooo tender and fluffy!

Salt-Crusted Potatoes

Printable Recipe

1 1/2 pounds Baby Potatoes

3 cups Kosher Salt

3 egg Whites

1 1/2 Tbsp Rosemary

1/2 Tbsp Thyme

1 Tbsp Whole Peppercorns

6 garlic cloves, peeled

4 Tbsp Butter, melted

Preheat oven to 400.

In a large bowl mix together salt,rosemary,thyme and peppercorns. Add egg whites and mix thoroughly.

In a 2 3/4 qt or other smaller baking dish, add the potatoes and garlic.

Dump the salt over the potatoes and pat firmly down. Make sure all of the potatoes are covered.

Bake uncovered for 1 hour.

The salt crust will be very hard. Use and ice pick and a hammer to break through it. Dig out the potatoes and dust off any excess salt.

Toss the potatoes in the melted butter to make them happy!

Parmesan Orzo

The Hungry Housewife — Thu, 11 Feb 2010 01:42:00 +0000

Sorry I am not dazzling you with something fancy and sweet and gooey and chewy. I would like to say I am watching my weight, but the only thing I was watching today was the HALF a bag of chocolate chips that I shoved in my mouth. And no, I can’t use the excuse that they were healthy dark chocolate, full of anti-oxidants. Nooooo, they were Ghirardelli milk chocolate chocolate chips.!!! When I am PMS’ing, my cravings take over me like some sort of monster(and not the cute furry little monster variety). And don’t you even try to interfere with my eating binge or you might leave with 4 less fingers! I have to watch what I eat all month long because of the damage I do in just one week. Am I alone in my PMS eating issues? Is anyone else a slave to their cravings just prior to Aunt Red visiting?

So needless to say, I got my chocolate fix today, so I am giving you a simple side dish.

One that my whole family devours when I make it.

If you are anything like me.. you struggle in the side dish department. It gets sooo monotonous.

Geen beans, corn, potatoes..blah blah blah..yada-yada-yada.

Back in the day, I used to think Orzo was rice (hangs head in shame). Any 18 year old would look at it and think it was rice..right? Its pasta people..PASTA.

PARMESAN ORZO

Recipe by The Hungry Housewife

Printable Recipe

3 Tbsp butter

8 oz Orzo

1 Clove garlic, minced

1 1/2 cups chicken stock

1/2 cup White Wine

1/2 cups Parmesan-Reggiano Cheese

2 Tbsp Fresh Parsley, chopped

Salt and Pepper

Melt butter in a pot with a lid over medium heat.

Add orzo and cook until some of the pieces turn golden brown.

Add garlic and cook for an additional one minute.

Add chicken stock and wine, bring to a boil.

Reduce heat, cover and simmer for 10 minutes. Stirring occasionally.

Remove from heat and stir in cheese, parsley, salt and pepper.