Confessions of a Milkshake-Oholic

I don’t know what it is about my Simply Studded Family that always has me confessing my random acts of gluttony. I have to admit to you guys that I have been having an affair with milkshakes. OMG! It felt so wrong writing that, imagine me saying it out loud. So here I go, my name is Hershey, and I am addicted to milkshakes.

Now that I have that off my chest, I also have something else to tell you. Recently I went to Target, and purchased a hand blender on sale. I have wanted one for such a long time, and when I saw the sale I couldn’t pass it up. When it comes to hand blenders, I have to say…BELIEVE THE HYPE! It makes life SO easy.

Cuisinart Smart Stick Hand Blender

So with my obsession with milkshakes, and my new purchase, feeding my addiction has been so much easier. My favorite milkshake to make is a Snickers milkshake. I love everything about it. Not only is it smooth and absolutely delicious, but I love milkshakes with texture. The chunks of chocolate, nougat, and peanuts, with ribbons of caramel make it all the more exciting for my taste buds.

Snickers Milkshake

Basic Milkshake Recipe

1 Pint Ice Cream, softened (desired flavor)

¼ Cup Milk Blend to desired consistency

Makes 2 Servings

Mmm take a bite out of that!

Disclaimer:  After tonight I will leave milkshakes alone for a while. My jeans have been talking to me for a little while now, and I am not into wearing tights all the time. Plus summer is on its way. 🙂

Some more milkshake ideas…

Mango Pistachio Milkshake

Oreo Milkshake

Brandied Berry Milkshake

Avocado Milkshake

Emerald Mint Milkshake

Here are more drink ideas…

Quench That Thirst!

Soothe Those Tremors with a Punch!

A Tail of Two Tails…

One Pot Slooow Cooking

So the other night while hanging out with my friend Cerez, she mentioned/persistently insisted that I should post some slow cooker recipes. I have to be honest with you, because I love to cook so much, I find no fun in the use of slow cookers, but nonetheless, I write what my readers want to read, and I DO actually listen to my audience.

Many times when I have seen slow cooker or “crock pot” recipes, everything in the pot looks brown aside from the occasional carrot. So my mission for my dear friend, and all of the other slow cooker users out there, was to find recipes that were a little more colorful. Trust me, I know that once something has been in one pot for hours, the finished product would be brown, but I was able to find some recipes that were not as drab looking.

Would the infusion of color make me change my mind about using slow cookers?…Probably not, but I love you guys enough to put my prejudices aside. 😉

Guacamole Garnished Black Bean Soup

Ground Turkey and Rice Stuffed Bell Peppers

Chicken and Rutabaga Greens Stew

Southwest Fiesta Soup

Root Vegetable Stew

For any of these recipes, just leave a comment, or send me a note to simplyhershey@gmail.com.

Hope to hear from you soon.

Mmm take a bite out of that!

Duck À L’Orange

Am I the only person that associates Easter with Duck?  Well a few years ago I had some guests over to my home, and I cooked “Duck À L’Orange”, and it was a hit! I don’t want to babble too much, so let’s get to the point.

 

Duck À L’Orange

Duckling, 5-6 lb                                                  1

Salt and Pepper                                                   To taste

Duck or Chicken Stock                                    8oz

Sugar                                                                     1 Tbsp

Champagne Vinegar                                       1 Tbsp

Brandy                                                                  2 Tbsp

Orange Juice                                                      12 oz

Lemon Juice                                                       from 1 Lemon

Whole Butter                                                     1 tsp

Oranges, peeled and sectioned                 4

Orange zest, julienne                                     4 Tbsp

 

Prick the duck with a fork and season well with salt and pepper. Roast the duck at 400°F for 15 minutes. Reduce the heat to 350°F and cook until done, approx.  45-60 minutes. Remove the duck from the roasting pan and hold in a warm place. Degrease the roasting pan. Place the pan on the stove top and deglaze with the stock. Melt the sugar and vinegar together in a saucepan and lightly caramelize the mixture. Remove the caramelized sugar from the stovetop and add the brandy. Add the stock, pan drippings and juices to the pan of sugar and reduce until the sauce is slightly thickened, approx. 10 minutes. Monté au buerre (to finish a sauce with butter). Strain and degreaser the sauce. Blanch the orange zest in boiling water. Place the duck on a warm serving platter. Arrange the orange sections around it. Sprinkle the zest over the duck. Pour the sauce over the duck and serve additional sauce on the side.

…So now I just want to tell everyone to have a wonderful Easter. Enjoy time with your family and friends, and remember that Jesus Christ is Risen!   -Matthew 28

Mmm take a bite out of that!

The Gullah Way: Lessons in Rich Land, History, & Food

Have you ever heard of Daufuskie Island or the Gullah people? I love to study other cultures, so I was delighted when I came across a book by the name of Cooking the Gullah Way Morning, Noon, and Night. Here the author Sallie Ann Robinson recalls memories from her childhood in the 1960’s growing up on the island of Daufuskie off of the Atlantic coast from the Carolina’s to Florida. This group of islands may better be known as “The Sea Islands.”  With her vivid memories, Robinson a “beenya” (native) takes you to the land she once knew as her childhood playground, and to the kitchens of her mother, grandmother, and other native islanders where she learned some awesome “Geechee” recipes.

I suggest this book if you are ready to try some recipes that may seem a little familiar, comfortingly traditional, and absolutely mouthwatering. Some of the recipes include…

Down Home Fruity Pancakes

Open- Face Crabmeat Sandwich

Momma’s Preserved Okra and Tomatoes

Pork chops with Cornbread Stuffing

Not only will you find recipes that will entice your taste buds, but you will also have the opportunity to learn a little bit more about a people with a vibrant culture and rich heritage.

Here is a bonus video of Ms. Sallie Ann Robinson talking about her love for cooking.

Mmm Take a bite out of that!

¡Yo Quiero Pastelón!

Dear Simply Studded family,

A while ago I heard of a dish that sounded very exciting to me Pastelón (Puerto Rican Sweet Plantain Lasagna). Layers of fried sweet plantains, seasoned ground meat cooked with green stuffed olives and raisins, and cheese, which is then baked to golden perfection. My mouth waters every time I think about it. So this is actually something that I have never tasted or even cooked before. I must admit that this will be my very first time fam. So I did my research and I found a great recipe from “The Noshery” and I’m ready to get to the tester kitchen. Who’s in??? Anyone else want to try this recipe out and tell me how it goes?

Well I’m about to get to it. I want to hear your testimonials. Don’t leave me hanging fam.

Your Culinary Cousin,

Hershey

Pastelón

1 lbs ground beef

1 onion,minced

3 gloves garlic, minced

1 green pepper, minced

1/2 chopped cilantro

2 tsp adobo

2 tsp oregano

2 Tbs vinegar

1 envelope sazón

2 bay leaves

8 green stuffed olives, halved

1/2 cup raisins

1/4 cup tomato sauce

4 plantains, peeled and sliced into strips

3 eggs

2 Tbs milk

2 cups white shredded cheese

vegetable oil

salt

Preparation:

Pre-heat oven to 350 degrees.  Butter square pan with 1 tbs of butter. Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazón.  Mix well. Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture. Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce.  Mix and let simmer for 10 minutes, set aside. Heat a large frying pan with vegetable oil, just enough to coat the bottom.  Fry plantains for 2-3 minutes on each side or until golden and slightly crispy.  Drain on a plate with paper towel, set aside.

To assemble pastelón: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat.  You want to finish with cheese and plantains.  Beat 3 eggs with 2 Tbs of milk, pour over the pastelón.  Let it sit for a minute allowing the egg to soak in.  Top off with just a bit more cheese.

Bake in oven at 350 degrees for 20 minutes.

Mmm take a bite out of that!

Twist O’ The Traditionals

I may not be Irish, but I promise you that every year for St. Patrick’s day the one thing I look forward to is the dish of the day, Corned Beef & Cabbage.  This week we are going to look at some of the great new twists on the old St. Patty’s Day traditional foods and drinks.

Enjoy!

Soda Bread Biscuits

Corned Beef & Cabbage Rolls

Colcannon Cakes with Poached Eggs and Hollandaise Sauce

Shepherd's Pie Stuffed Potatoes

Irish Coffee Cupcake

Irish Coffee

Mmm take a bit out of that!

*Hover over pictures for links to recipes*

A Lazy Meal

You ever just had a lazy day when it comes to cooking?  Sometimes I honestly don’t feel like doing much in the kitchen, but I also don’t feel like ordering takeout.  It’s these times where I try my best to think of the quickest things that I can whip up and still satisfy my bold culinary taste.

I know that if I just turned on my computer and Googled 30, 20, or even 15 minute meals, I would be overwhelmed with tons of ideas.  But sometimes it’s all about having the basics.  In my previous article “Put a Staple in it!”, I gave you an idea of some of the things that your refrigerator and pantry should always be stocked with.

Tonight I will share with you exactly what I am going to have for dinner.  This will take all of 20 minutes to be prepared AND cooked. I am going to have Steak with Honey Glazed Carrots and Basmati Rice.  Steak in 20 minutes? How you ask?  Well in general when I purchase all of my meats and poultry, I clean and season them before I put them in the freezer in individualized Ziploc Freezer Bags.  This makes for quick and easy defrosting when I am ready to make a meal.  Also, I always have frozen vegetables on hand which are already chopped, and sometimes flavored and always very easy to prepare.  Lastly, Basmati rice is very easy to make and takes very little time, except you kind of have to keep a close eye on it because it cooks so fast.  You wouldn’t want to end up with mushy rice.

After my steak and is defrosted, I will line a pan with foil (for easy clean up), lay my steak down, and sprinkle it with “McCormick’s Spicy Montreal Steak Seasoning” on both sides.  Remember that the steak was already pre seasoned, so this just gives it a little more flavor.  I will then cover it with another piece of foil and place it in the oven for 20 minutes.  (Covering it will allow a natural gravy that will come from the meat.)  Next I will make sure that my basmati rice is on the fire.  Lastly, I will prepare my “Green Giant Honey Glazed Carrots”.  The easy directions are on the box.   The manufacturer’s time says 5-7 minutes for recommended cooking time.

And there you have it, another full meal in just 20 minutes.  It will probably take you longer to read this article than it would for you to cook this meal. LOL Enjoy! 😉

Mmm take a bite out of that!   

Salmon for Lent

Salmon Caviar

The Lenten season has officially begun, and in observance of Lent, many Catholics and Christians abstain from eating meat.  “Lent is the Christian observance of the liturgical year from Ash Wednesday to Easter Sunday.  The traditional purpose of Lent is the penitential preparation of the believer—through prayer, penance, repentance, almsgiving, and self- denial.  Its institutional purpose is heightened in the annual commemoration of Holy Week, marking the Death and Resurrection of Jesus, which recalls the events of the Passion of Christ and Good Friday, which then culminates in the celebration on Easter Sunday of the Resurrection of Jesus Christ.”  [Wikipedia]

In last year’s article “Ensuring Freshness”, I gave you a list of ways to ensure that the seafood that you are purchasing is at its freshest.

Very often I have conversations with people about seafood.  Salmon seems to be the fish favorite of most. There are so many ways that one can cook salmon.  Here are a few ideas to get you through this season.

Breakfast

Smoked Salmon with Cream Cheese & Capers

Wild Alaskan Salmon Benedict with Citrus Cheese Sauce

Lunch

Asian Salmon Burgers with Pickled Cucumber & Pumpernickel

Salmon Loaf

Dinner

Salad

Summer Salmon Salad

Soup

Salmon Chowder

Entrée

Grilled Salmon with Hazelnut-Lime Butter

Grilled Salmon with Avocado Salsa

Mmm take a bite out of that!

Here are some other great fish ideas & a bonus video about Lent…

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

Tilapia, the not so fishy fish.

I’ve Got Clams On My Mind

 

For any of the above recipes feel free to leave a comment here or shoot me an email at simplyhershey@gmail.com.

Show me how to make it…Chicken Fried Steak

Chicken Fried Steak

Hey Studded family, I realized that we have never done breakfast together. We are well overdue, and since it has been so long, I figure that we should forget about the light stuff.

When was the last time you had Chicken Fried Steak? It is something that I happen to absolutely love. Chicken Fried Steak also known as Country Fried Steak is a spin-off of Fried Chicken and Gravy.  The hardest part of the preparation is when you have to tenderize your steak. Other than that, the preparation will seem very familiar. Chicken Fried Steak can be enjoyed as breakfast with a side of eggs (I happen to like mine scrambled with Gouda cheese) or as dinner with a side of mashed potatoes and Texas toast, either way, Chicken Fried Steak is just amazing.

Let’s try Bobby Flay’s version of Chicken Fried Steak, and then we can watch a bonus video of Rahm Fama tackling the LARGEST Chicken Fried Steak that I have ever seen…Enjoy!

Ingredients

1 ¼ lb boneless round steak, fat trimmed and pounded a 1/4-inch thick

1 ½ cups buttermilk

Kosher salt and freshly ground black pepper

2 ½ cups all-purpose flour

1 tbl garlic powder

1 tbl onion powder

1 tbl sweet paprika

1 tsp cayenne pepper

Canola oil

 

½ lb slab bacon, cut into lardons

2 heaping tbl all- purpose flour

2 cups whole milk, heated

2 tbl heavy cream

Finely chopped fresh thyme

Salt and freshly ground black pepper

Fresh thyme sprigs

 

Directions

Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.

Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.

 

Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.

 

Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.

Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.

 

Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon and thyme sprigs.

 

Mmm take a bite out of that!

 

Parfaits…Simple, Yummy, Elegance

Raspberry-Mascarpone Whip Brownie Parfait

With the big “Day of Love” coming up, people are scrambling for ways to woo there significant others.  Dates are well thought out, engagement rings are being bought, poems are being written, and trips are being planned. If you are looking for an intimate, fun, and simple way to spend your time on Valentine’s Day, I have a suggestion.

Parfaits are so much fun to make, beautiful to look at, and even more exciting to eat. Parfaits are made by alternating layers of ice cream and fruit or syrup in tall narrow glasses. They are usually named after the syrup or topping. For example, a chocolate parfait has three scoops of vanilla or chocolate ice cream alternating with layers of chocolate syrup and topped with whipped cream and shaved chocolate.  With the rules of parfait making being so simple, you can go wild with variations, do whatever your imagination tells you to. Some of the more common things that are added to parfaits are granola, Jell-O, cereal, yogurt, and fresh or frozen fruit.

Here are some yummy delicious parfait ideas…

Cherry Pound Cake Parfait

Pumpkin Pie Parfait

Spiced Quinoa Apple Pie Parfait

Chocolate-Bread Parfait

Citrus Banana Parfait

Fresh Fruit Parfait with Lemon Poppy Seed Yogurt

Mmm take a bite out of that!

“And now these three remain: faith, hope and love. But the greatest of these is love.” –1 Corinthians 13:13

 

Here are some other great date/ dessert ideas…

Cupcake… The “Little Black Dress” of desserts?

Hawaiian Stay-cation

Keeping Your Cool…

Brownie Choco-Attack!

Sloppy Joe…Not your “First Date” type of Sandwich

Fondue for two+

A Touch of Sweet for Thanksgiving