Brownie Choco-Attack!

Rocky Road Brownies

So every so often I get a choco-attack and I find myself craving brownies.  Now there are many brownie recipes out there, but I have to say that hands down, my favorite recipe is the Coconut Macaroon brownies from Jiffy.  I learned about this recipe one day as I was in the supermarket and I happened across is on the “Jiffy” Brownie box. Being a person that loves to cook does not magically make you the ultimate recipe index.  Yes we can come up with some interesting and tasty things on our own, but we have to admit that not every great recipe that we use is just from our wonderful imagination. We get recipes from a vast array of family members, friends, books, websites, television shows…need I go on?  I’m just saying, this Jiffy recipe is awesome, and I cannot take any of the credit.  I am just going to pass it along to you in hopes that you will love it as much as I do.

Brownies

• 3 pkgs. “JIFFY” Fudge Brownie Mix
• 1/4 cup oil
• 3 Tbsp. water
• 3 eggs

Topping

• 1 pkg. (8 oz.) cream cheese, softened
• 2/3 cup sugar
• 2 Tbsp. all-purpose flour
• 2 eggs
• 2 cups flaked coconut
• 1 cup chopped almonds

Glaze

• 1 cup chocolate chips
• 2 tsp. oil

Preheat oven to 350°.  Grease a 13″x9″ baking pan.

Combine brownie ingredients and blend well. Spread into prepared pan. In separate bowl, mix together cream cheese, sugar, flour and eggs. Beat until smooth. Stir in coconut and almonds. Drop cream cheese mixture by spoonful over brownie batter; spread evenly. Bake 45-48 minutes until center is firm to the touch; cool. Combine glaze ingredients; microwave on high for approximately 1 minute stirring every 20-30 seconds. Drizzle over brownies.  Cool and cut.

This recipe yields about 24-30 brownies.

*Just a little tid bit, I do add about ¼ cup of marshmallows to this recipe. You can try that too.*

Here are some brownie variations that I found…

Caramel Pecan Brownies

Irish Mint Brownies

Cream Cheese Brownies

Raspberry Cheesecake Brownies

S'mores Brownie

Mmm take a bite out of that!

Mmm Creamy Coleslaw!

It’s the Fourth of July weekend and everyone is either planning to host a barbecue or attend one.  We are expecting to pig out on grilled T-Bone steaks, juicy hamburgers, plump hot dogs, and chicken just the way we like it; a little burnt.  But who can forget those great sides, like potato salad, creamy coleslaw, and macaroni salad.

I’ve decided to focus on some good old fashioned creamy coleslaw, the way I make it ;-). A very simple recipe that packs a whole lot of taste. I hope you enjoy it!

Creamy Coleslaw

Ingredients:

1 Medium sized head of Cabbage

1 Large Carrot

½ Cup of Mayonnaise

2 Tbl of Honey

1 Tsp of Mustard

Method:

Shred cabbage and carrots together. Mix mayonnaise, honey and mustard together, and then add to cabbage and carrot mix.

Tip: Do not mix mayonnaise, honey, and mustard with cabbage and carrots until you are ready to serve, as the mixture will spring water and become very saucy.

My favorite way to have  coleslaw is on my bacon cheeseburgers.

This creamy coleslaw recipe is sure to be a big hit at your next party.  Tell me what you think.

Mmm take a bite out of that!

EVOO Tid Bits…

Rachael Ray coined the phrase “EVOO”, and because of this, many people have made Extra Virgin Olive Oil a staple in their kitchen.  But how much do you really know about this wonderful flavorful oil?  Here are some facts about this delectable oil that comes from such a little fruit.

Did you know that…

• olive oil is the only oil that is extracted from a fruit rather than a seed, nut, or grain.
• olive oils color can range from dark green to almost clear.
• color is not a good indication of flavor.
• light and heat are the #1 enemy of oils.
• you should keep olive oil in a cool dark place, tightly sealed because oxygen can make the oil go rancid.
• there are 3 label designations of olive oil; virgin, extra virgin, and pure.
• that the labels refer to the extent of processing used to extract the oil.

First Cold Pressed

• Virgin is 100% unadulterated olive oil, unheated, and without any chemical processing.
• Extra virgin olive oil is virgin oil with an acidity level of less than 1%.
• Pure olive oil is processed from the pulp left after the first pressing using heat and chemicals.
• olive oil can lower gallstone formation.
• if used regularly, olive oil can be used as protection against heart disease.
• vitamin E is most prevalent in the first press.

I hope that you learned something new this week.

There will be a test on this next week… Okay don’t get nervous, I was just joking. 😀

Class dismissed!

Oh Gosh! Curried Crab Anyone? (in a Trini accent)

Curried Crab

So I know that I have mentioned to you that I come from a Trinidadian family.  Trinidad is a very small island, with a very large and diverse culture.

Trinidad & Tobago Map and Flag

And I know that I’ve also mentioned that one of our favorite things to do as a family is to find a reason to celebrate just about anything, just so we can get together and cook some food (or maybe it’s just so we can actually eat the food).  Whichever way you’d like to put it, we leave with our appetites very satisfied.

One of our favorite things to eat in the summer is curried crab and dumplings.  Personally, I have some issues with crab because I find it to be a whole lot of work, for such little meat.  I know that Alaskan King  Crabs yield a decent amount of meat, but no, we use blue crabs. (by the way either is fine.)

Alaskan King Crab

Blue Crab

 

 

 

 

 

 

 

Blue crabs are much smaller, a little more feisty, and very little meat, but where blue crabs lack in substance they make up for in taste.  Okay, enough talking, I need to leave you with this recipe, while I think of a reason for my family to get together.  I don’t really need any other reason than I’m hungry! 😀 I’ll talk to you guys later. I’m on a mission…

Curried Crab

• 4 Large crabs
• 2 tbsp. Margarine
• ½ cup Chopped Onion
• 1 tsp Minced Garlic
• 1 tbsp. Minced Green Seasoning
• ½ tsp. Fresh or Ground Ginger
• 2 tbsp. Curry Powder
• 1 cup Coconut Milk
• 1 tsp. Salt or to taste
• ½ cup Water or more
• Hot pepper to taste

Directions

1. Clean crabs and cut into sections.
2. Heat margarine and sauté onion, garlic, green seasoning and ginger.
3. Mix curry with coconut milk and add to onion and garlic; cook for a minute.
4. Add crab, salt, pepper, and water; bring to a boil and cook for 5 minutes.
5. Cover tightly, lower heat and cook for 25-30 minutes; add more water if needed.
6. Salt and Hot Pepper to taste.
7. Serve with Dumplings.

I didn’t include the recipe for the dumplings, but if you are interested, you can send me an email at simplyhershey@gmail.com.

Mmm take a bite out of that! (said with a Trinidadian accent) LOL

Half the Meal is Eye Appeal

Proper Plate Presentation

We all know that the way that we “shop” for food is by its looks. If we went to a restaurant and our food was slapped on our plate any old way and looked like slop, we would feel gypped and probably lose our appetite.  How our food is presented to us makes a big difference in how much we enjoy our meal.  I mean I am a person that is more about taste and texture than anything else, but I have to admit that half the meal is eye appeal.

Poor Plate Presentation

So to all my foodies out there that like to entertain guests at their homes, here are some tips to “proper” plate presentation.  I hope this will help you out.

There should be a balance between overcrowding and leaving large gaps of space. The food should not touch the rim of the plate, but doesn’t have to be confined to the center of the plate either.

There should be a focal point.  What is the eye going to be drawn to? Design the plate so that there is a high point.  The high point should be to the center or the rear of the plate.  Try to steer clear of putting things of equal height around the perimeter of the plate leaving a gap in the middle.  The eye will be automatically drawn to the gap in the center.

The plate’s composition should flow naturally. For example, make the highest point the back of the plate and have the rest of the food become gradually shorter toward the front of the plate.  Slicing and fanning foods can attract the eye and help establish flow.

Tell me what you think.

😉 Hershey

Keeping Your Cool…

Pomegranate Sorbet

These past few days in New York have been pretty hot. And I know that if it’s hot in NY, then it must be hot everywhere else. Here is a nice way to keep cool. You can make your own home made fruit coulis or sorbet.  It’s a tasty way to combat the heat.  First I will give you the simple recipe for a sorbet, then a couple of exotic variations.

Simple Sorbet

Sugar 1 lb

Water 1 pt

Fruit juice or pulp or other flavor ingredients (see variations)

Water (see variations)

1. Make a simple syrup by heating the sugar and first quantity of water to dissolve the sugar. Cool.
2. Prepare the desired ingredients as indicated in the variations that follow. If additional water is required, mix it with the flavor ingredients.
3. Mix the syrup with the remaining ingredients. Freeze well.

Variations…

Raspberry, Strawberry, Melon, or Kiwi Sorbet

Raspberry Sorbet

Strained fruit puree        2 lb 4 oz

Water                                   None

Taste the mix before freezing. Some fruit may be low in acidity, so a little lemon juice may improve the flavor of the mix. (Follow instructions above)

Mango Sorbet

Mango Sorbet

Mango puree, strained 2lb 4oz

Lemon juice                       2oz

Water                                   8oz

 (Follow instructions above)

White Wine or Champagne Sorbet

White Wine Sorbet

White wine or champagne           3pt

Water                                                   None

 (follow instructions above)

Banana Passion Fruit Sorbet

Banana Pulp, strained                                    1lb

Passion fruit pulp or juice, strained          1lb

(follow instructions above)

Here are some more mouthwatering sorbet pictures.

Grape Sorbet

Blood Orange Sorbet

Mmm take a bite out of that!

Shh…My Secret Ingredient

Fresh Pimiento Peppers

So I’m going to let you in on a little secret.  My favorite vegetable in my kitchen… Fresh Pimiento Peppers (said very slowly and dramatically).  I LOVE fresh pimiento peppers.  I cook just about everything with them.  Pimientos smells great and tastes amazing.  Pimiento peppers are a great accent of taste for almost any dish.  Not only do I season meat, poultry, and fish with them, but I have to put them in my food when I am cooking. Pimiento is even one of the special ingredients in my yellow vegetable rice.

Do you have fresh pimiento peppers in your kitchen?  How do you use them?

Here’s the recipe for one of the most popular uses of pimiento peppers…

Pimiento Cheese

1 Cup of Shredded Sharp Cheddar

1 Cup of Shredded White Cheddar

½  Cup of Pimientos with juice (from jar)

½  Cup of Mayonnaise

1 Tb of Mustard

Salt and Pepper

Directions

Mix the shredded cheeses together with the pimientos. Stir in the mayonnaise and mustard. With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended. Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.

Most commonly served with crackers or bread.  But I say serve on everything 😀 LOL.

Mmm take a bite out of that!

BLACK by Popular Demand

Black Rice Tofu Cakes with Sweet and Spicy Sauce

Black is in! Or at least it should be. Do you know anything about the benefits of black foods in your diet? Black or dark colored foods are nutritional powerhouses. Black foods contain high levels of antioxidants that help to keep your immune system strong. Here are some black foods and the health benefits that they bring.

Black beans contain bioflavonoids, which are beneficial in fighting diabetes and cancer.

Black rice contains high levels of vitamin E, which helps support your brain, and cardiovascular and respiratory systems.

Blackberries contain polyphenols which is a kind of chemical that may protect against certain effects of aging.

Aged black garlic is a good source of s-allylcysteine, which is known for its cancer preventive properties as well as its ability to lower cholesterol.

Black lentils are full of iron and also contain high amounts of soluble fiber, which may significantly decrease the level of cholesterol in the body.

Black tea contains theaflavins which improves recovery from muscle soreness.

Is black a part of your diet?

Guys Grilling it Up!

Its no secret that guys rule the almighty grill.  Some men feel that it is their God given duty to guard the grill during a family barbecue.

Has anyone been paying attention to these new high tech grills?  When I was younger a grill was about the size of a large pizza and charcoal was the driving force. These days, a grill could take up the whole backyard, and could be more beautiful and luxurious than your homes indoor kitchen.

These grills have amenities like more than 2 stainless steel gas burners, infrared rotisserie burners, smokers, warming and cooling racks,  and even a mini freezer on the side, I mean these grills have the works! Some of them can cook more than 35 burgers at a time. That sounds like it could be a full service restaurant. Shoot if I had a grill like that, I would have parties all the time… maybe not, it would probably have to be self cleaning also.  🙂 No wonder why guys like outdoor grilling.  you can get all the great qualities of a complete cooking experience and not have to leave the party at all.

But lets not stray from the main topic…The meat!  It’s something about a grill that makes a burger taste extra special.  I LOVE a grilled burger with all the toppings like lettuce, tomatoes, cole slaw, ketchup, mustard, mayo, and hot sauce.  It may sound like a bit much, but I love it all.  I know especially when it comes to guys, steak is the name of the game.  So, I’ve decided to leave you with a delicious steak marinade recipe.

Marinating Steak

• 1 orange, thinly sliced with peel
• 1/2 onion, thinly sliced
• 4 garlic cloves, halved and smashed
• 1 sliced jalapeno pepper
• Kosher salt and fresh ground black pepper
• 1 cup light-colored beer (preferably lager style)
• 1/2 cup soy sauce

Immerse your favorite cut of steak in this delicious marinade for at least one hour and grill to your liking.

Mmm take a bite out of that!

What about Couscous?

Tired of rice and pasta? Want a different side to compliment your favorite meat, poultry, or seafood?

How about couscous? Couscous is a North African dish consisting of steamed semolina. It is a light side dish that can be made in many different ways. It is usually made as a savory salad or even as a warm side.

Here is a recipe that I found by Giada De Laurentiis that will be a great compliment to baked chicken or fish.

Sweet Couscous with Nuts and Dried Fruit

Sweet Couscous with Nuts and Dried Fruit

Ingredients

• 2 1/3 cups water
• 1/2 cup sugar
• 1/3 cup dried cranberries
• 1/3 cup dried apricots, chopped
• 1/3 cup dried cherries, chopped
• 2 1/2 cups (about 1 pound) couscous
• 1/2 cup coarsely chopped toasted slivered almonds
• 1/2 cup coarsely chopped toasted and skinned hazelnuts
• 1/4 cup extra-virgin olive oil, if desired

Directions

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.

Transfer the couscous to an airtight container and store in the refrigerator.

Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

More Couscous ideas…

Steak, Sundried Tomato, and Mozzerella Couscous

Saffron Israeli Couscous Salad

Mediterranean Couscous Salad

Mmm take a bite out of that!