Chocolate Dipped Orange Heaven

I'm not sure if others have had similar experiences during childhood, but I must share this experience with you...

My brother and I were not allowed, under ANY circumstances, to eat mom's Pepperidge Farm Milano Cookies. She only bought them for two reasons: 1.) we were taking a long car trip, or 2.) they were on sale and she had a coupon. No matter the reason though, these precious little commodities were not for kids. They were kept hidden, sometimes even in mom's purse, and if we ever came across them in our searches for a snack, we knew she had the cookies counted so if one was missing, she would know.

Flashforward to the present...

Since moving out of my parents' house years ago, I'm not sure if mom is still as compulsive about her Milanos as she once was but I do know that Pepperidge Farm has struck gold after releasing new flavors of their oh so simple and delicious original Milanos and they now boast 11 different flavors!! No, I certainly haven't tried them all but I definitely have tested out the orange Milanos and was not at all let down. In fact, they are so good that I was inspired to copycat them at home.

Thanks to the help of the butter cookie recipe I was given from Nestie Katie102006 during the WC Recipe Exchange (all recipes are desserts) that she organized, I was able to recreate the orange Milanos for Christmas this year. I realize making the connection between butter cookie and chocolate dipped orange heaven might be a stretch, but part of the fun of this exchange is that we can modify the recipe to our liking. Why a recipe exchange rather than a cookie swap, you ask? Well, Katie and I are part of an online community message board (called What's Cooking, hence WC) on theNest.com where there is a whole slew of other young mostly married women who exchange recipes, stories, thoughts, jokes, and many many questions throughout the day, all day, 7 days a week. And since we're located all over the world, it's slightly impractical to mail a box of cookies to someone during the rush of the Christmas season with the expectation that they will arrive on time and not in a million pieces. So the idea of the WC Recipe Exchange was born. Now, I still don't know who's recipe this is because guessing who the owner of the recipe is is part of the exchange and we will find out after the cut-off date of December 22nd...but whoever you are, THANK YOU!!! This is a wonderful butter cookie recipe that not only stands beautifully on it's own, but also is the perfect base recipe to modify and is seriously one of the easiest cookie recipes I've come across in a while. Please see my modifications in italics below.

I'm also submitting this recipe to Susan (over at Food Blogga) for her Christmas Cookies from Around the World 2007 event as I think these little pieces of heaven will be a nice addition the huge array of cookies Susan is bringing in.

Butter Cookies

• 1 cup butter
• 1/2 cup sugar
• 1 egg
• 1 tsp almond extract (I used 1 tsp pure vanilla extract and 1/2 tsp pure orange extract)
• 2 1/3 cups flour
• 3 tbsp course sugar
• 2 oz bittersweet choclate
• 2 oz semi-sweet choclate

1. Cream butter. Gradually add sugar and beat until light and fluffy. Beat in eggs and vanilla extract. Gradually blend in flour.
2. Separate the dough in half, leaving one half of the dough in the bowl. To this dough, add 1/2 tsp pure orange extract. Using a spatula work extract into dough so that it is evenly distributed.
3. This recipe is meant for a cookie press, but I can never get my cookie press to work. So what I do is use a small cookie scoop and flatten the dough into discs. I think this dough could be rolled out and cut with cookie cutters as well. I rolled the dough into logs about 2 inches in diameter, wrapped them in clear plastic wrap and refrigerated for 4 hours. I sliced them with a sharp knife into 1/4" x 2" discs.
4. Place cookies on ungreased baking sheet. Decorate with colored sugar, rainbow nonpareils, or press a thumbrint into the cookies and fill with jam. Also can be baked plain and iced with frosting when cooled. I used coarse sugar.
5. Bake in 350 degree oven for 8-10 minutes. Remove immediately to wire rack to cool.
6. While cookies cool, heat chocolate in a double boiler. After cooling, dip the orange cookies in the melted chocolate and place on parchment paper to cool.

Active prep time: 20 minutes

Inactive prep time: 4 hours

Cook time: 8-10 minutes

Artichoke and Sausage Stuffed Shells

Finally, a recipe from my "must make" list! I've been dying to try Giada's Turkey and Artichoke Stuffed Shells for ages but have had some reservation about it because I wasn't sure how it would go over with Kyle, although I know I shouldn't have any reservations about making any of Giada's recipes because they all turn out so wonderful. Once again, we were not disappointed by Giada!

We ended up swapping out the ground turkey for ground pork because it's what we had on hand and it certainly was a good move; the combination of artichoke with sausage is just heavenly! We didn't make the sauce in Giada's recipe because we're still working through the large pot of sauce that Kyle made over the weekend and I really don't think the recipe was missing anything without Giada's sauce. I didn't include the sauce recipe below but you can find it by clicking on the link to the original recipe above. All in all, this recipe is just perfect for a cold New England [pre]winter night and I can guarantee that they will be back on our plates before the winter is through.

In fact, these shells are also just the perfect dish to bring to Peabody's Housewarming Party this weekend! It's a potluck-style party and I feel like a kid on Christmas Eve waiting to see what everyone "brings"! Not only are my stuffed shells incredibly tasty and will everyone at the party love them, the shells can be made in advance (and frozen if you wish) and they travel well (yes, even virutally). They can be baked after being frozen or refrigerated (baking time adjusted accordingly) and will turn out beautifully either way. And be honest, who doesn't love stuffed shells??

Artichoke and Sausage Stuffed Shells

adapted from Giada De Laurentiis

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground pork (sweet Italian sausage)
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (15oz) can artichoke hearts, coarsely chopped
• 1 (15oz) container ricotta cheese
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 5 cups sauce, homemade or jarred
• 1 1/2 cups grated mozzarella (about 5 ounces)
  

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
2. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
3. In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
   To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of sauce.
4. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
5. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Prep time: 20 minutes

Cook time: 20 minutes (fresh); 60 minutes (frozen)

Serves: 6-8

WC Platinum Chef Challenge Round 3

Ina Garten's Crunchy Noodle Salad
Round 3 WC Platinum Chef Challenge

I feel like a little blogging maniac tonight! This is my 4th post tonight but its only because I haven't posted anything in 2 weeks - withdrawal!!

So the past couple of weeks have been crazy (not a whole lot of cooking - *gasp!*) and I skipped the WC Platinum Chef Challenge Round 2 but I was bound and determined to get back into the challenge for this round. Cara has been hosting this challenge and posted the 5 new ingredients for this round last week: wine, peanut butter, honey, onions, and seafood.

I got right to thinking about a recipe or two that would emcompass all of these ingredients when I remembered a recipe I had filed away both in the back of my mind and in my recipe book that I was dying to make which used peanut butter and honey. Ina Garten's (the Barefoot Contessa on Food Network) Crunchy Noodle Salad called for peanut butter, honey, and to my surprise, scallions (green onions) - I would only need to add wine and seafood to the dish to complete the challenge! Ina pairs it salmon but I added shrimp because, well, that's what I had in my freezer. :) And what a better time to make a salad than on a rare 95 degree evening here in New England!

Its a long list of ingredients but Kyle joined me in the kitchen tonight and took on making the sauce while I prepped the veggies, which really helped to cut down on the prep time. All told, I loved it, giving it a 4 out of 5 - to me, it had a little bit of a Thai taste, without the heat or the coconut - just the way I like it! :) Kyle, on the other hand wasn't all that fond of it (although he polished off his serving while I was taking photos of my serving) and gave it a 2 out of 5. I will make it again, but only when I'm bringing it for a pot luck or serving it amongst other things at my house for a gathering (i.e., not for a main course for Kyle and myself). Of course, I made some modifications, which are noted below the recipe.

Crunchy Noodle Salad

• Kosher salt
• 1 pound cooked (and cooled) shrimp, peeled and deveined*
• 1/2 pound thin spaghetti
• 1 pound sugar snap peas*
• 1 cup vegetable oil
• 1/4 cup rice wine vinegar
• 2 tablespoon chardonney wine*
• 1/3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger*
• 2 tablespoons white sesame seeds, toasted*
• 1/2 cup smooth peanut butter
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions (with and green parts), sliced diagonally
• 1 tablespoon white sesame seeds, toasted*
• 3 tablespoons chopped fresh parsley leaves*

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.*

For the dressing, whisk together the vegetable oil, rice wine vinegar, wine, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt, to taste, and the pepper, in a medium bowl.

Combine the spaghetti, sugar snap peas*, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions, the parsley*, and the shrimp and mix again.

Prep time: 15 minutes

Cook time: 9-11 minutes

Serves: 4-6

* Modifications

1. The recipe doesn't call for it, but I added cooked shrimp to make it a well-rounded meal and to satify the requirements of the WC Platinum Chef Challenge.
2. I'm not a fan of sugar snap peas, so I omitted them and the whole step that includes them.
3. Again to satisfy the Challenge requirements, I added a little wine to the dressing.
4. I totally forgot the recipe called for fresh ginger when I shopped this week, so we used ground ginger.
5. Toasting the sesame seeds required too much heat to be generated on such a hot night so we didn't toast them.
6. I don't favor parsley so I omitted this as well.

Addendum:

I wouldn't normally post something like this but since Kyle felt like being a "chef" on his own after not being fulfilled by the Crunchy Noodle Salad and not wanting to go back for seconds (fine by me - lunch tomorrow!), he decided to whip up a little something of his own...the result...

Loaded Mashed Potato Hot Dog Boats

Gotta let the man be happy, right?

Vegetable-Stuffed Chicken Breast with Roasted Red Pepper Basil Sauce

So I finally made the second dish for my first NTWC Platinum Chef Challenge hosted by Cara and I am so glad I waited to really figure out what I wanted to make before I just threw a few things together and called it a day.

The remainder of my challenge ingredients were basil, tomatoes, and zucchini. Sounds easy enough? Sure. But I made a resolution this year to move away from being tied down to cooking with recipes and start coming up with my own creations. More than creativity, it was about my feeling confident with my abilities to combine ingredients and experiment with flavor. And the result here was so satisfying!! In the vegetable stuffing, I used the zucchini and I used the basil and tomatoes in the sauce that topped the chicken, which sat atop a bed of orzo (my new favorite pasta!). More than I amazed Kyle that this wasn't from a recipe or cookbook (which he did ask me), I amazed myself...and found a great new "go-to" meal both for an easy weeknight dinner and to serve to guests alike.

Vegetable-Stuffed Chicken Breast with Roasted Red Pepper Basil Sauce

• 1/2 large zucchini, diced small (1/4") and divided
• 1/2 large onion, diced
• 4 cloves garlic, minced and divided
• 1 cup fresh spinach
• 4 tbsp olive oil, divided
• 2 boneless, skinless chicken breasts, split open horizontally to form a pocket
• 2 oz fontina cubed (small)
• 1/2 to 3/4 of a roasted red pepper
• 1/3 cup fresh basil leaves
• 1 tbsp tomato paste
• 1 tbsp parmesan cheese
• 1/3 cup heavy cream
• salt and freshly ground black pepper
• 8 ounces orzo pasta
• reserved pasta water

1. Heat 1 tbsp olive oil in a medium-sized oven-safe saute pan over medium-high heat. Add onions and cook for 2 minutes. Add half of the zucchini and cook for 3 minutes. Lower heat to medium then add spinach and half of the garlic and cook until spinach is wilted. Remove from heat and set aside and allow to cool in a separate bowl for a couple of minutes.
2. Pre-heat oven to 350 degrees. Salt and pepper both sides of chicken. Stuff pockets of the chicken breasts with vegetable stuffing, adding fontina far enough into pocket so that it won't fall out while cooking.
3. In the same saute pan from the vegetables, heat 2 tbsp of olive oil over medium-high heat. Carefully place stuffed chicken breasts into pan and saute for 6 minutes, flipping once. Cover and move to oven. Bake for 15 minutes or until chicken is thoroughly cooked through.
4. Bring a pot of water to a rapid boil and cook orzo according to package directions. Drain, reserving a little water for the sauce.
5. While chicken is in the oven, add roasted red pepper, basil, the remaining garlic, and a pinch of salt and pepper to a blender or food processor (I used my mini food processor - perfect size for this). Blend until almost smoothe.
6. In a small sauce pan heated over medium heat, heat 1 tbsp olive oil and add remaining zucchini; cook 3 minutes. Add red pepper mixture and tomato paste; stir until heated through. Turn heat to low and stir in heavy cream. Stir to combine into a sauce, adding pasta water if sauce needs to be thinned out. Add parmesan cheese and cook until sauce thickens and then add salt and pepper to taste.
7. With pot holders remove pan from oven and serve.

Prep time: 15 minutes

Cook time: 25-30 minutes

Serves: 2

Peanut Butter and "Jelly" Cupcakes

Well, this one took a bit of tweaking to get right but overall, I think the recipe came out pretty good and I'm so excited that I was able to pull an idea from my head and turn it into a great tasting dessert.

These cupcakes are the first of my two recipes for the Now That's What's Cooking blog's WC Platinum Chef Challenge. This challenge requires the use of basil, tomatoes, strawberries, nuts, and zucchini (in any form) and all ingredients must be used in either 1 or 2 dishes.

I was going for something unique here - I didn't want to top a dessert with strawberries, but rather challenge my creativity. (Although there is nothing wrong topping a dessert with strawberries!!) I have been craving cupcakes for months and decided to improve an already great sweet treat with something you can never go wrong with: peanut butter! And since it might prove difficult to use strawberries in a dish with basil, tomatoes, and zucchini, I decided to incorporate them into the peanut butter cupcakes...and the result was strawberry whipped cream to top the cupcake rather than traditional frosting or icing. What a treat this was!!

Peanut Butter Cupcakes with Strawberry Whipped Cream Frosting

For the cupcakes:

• 1 box moist white cake mix
• 3 egg whites
• 1 1/4 cup water
• 2 Tbsp vegetable oil
• 3/4 cup creamy peanut butter

Pre-heat oven according to directions on box and place muffin papers in two 12 cup muffin tins. Add all ingredients to a mixer fitted with the paddle attachment. Beat on low for 30 seconds, then turn mixer to medium and beat for an additional 2 minutes, occasionally scraping down the sides with a rubber spatula.

Using a large cookie scoop, fill muffin papers about 3/4 of the way full with batter. When finished, tap the muffin tins on the countertop to release bubbles in batter. Cook for 15-20 minutes or until an inserted toothpick comes out clean. (Cook time in my oven took 22 minutes after careful checking during the last 5 minutes and they were cooked perfectly)

Remove tins from oven, allow to cool on cooking racks for 10 minutes. Remove cupcakes from tins and allow to cool completely on wire racks before frosting.

For the Strawberry Whipped Cream

• 1/2 cup whipping or heavy cream (cold)
• 1/4 cup pureed strawberries (I used frozen strawberries that I thawed and drained)
• 1/2 tsp pure vanilla extract
• sugar (to taste)

Using a mixer fitted with the whisk attachment, pour cream into a cold mixing bowl and begin to beat on medium-high. Gradually add pureed strawberries, vanilla, and sugar. Add enough sugar to your taste; it should be a few tablespoons. Turn mixer to high and beat until soft peaks form in the cream. Spread whipped cream using a knife or using a pastry bag, pipe whipped cream onto cupcakes. Refridgerate 20 minutes before serving.

Prep time: 15 minutes

Cook time: 20-22 minutes

Makes about 15 cupcakes