White Chocolate Orange Slices

This, along with the Spritz cookies, have become a Christmas tradition for me.  I make them every year.  It is time consuming to peel the oranges, but other than that they are super simple.  And so delicious!

White Chocolate Oranges
Makes approx. 7 dozen

Ingredients:
8 seedless navel oranges
1 bag (2 cups) white chocolate chips, divided
1/4 cup Crisco, divided
Sprinkles, optional

Directions:
1.  Peel the oranges of the skin and excess pith and separate into sections, trying to not break the membranes of the oranges.  Keep three different piles* - intact sections, sections that have some flesh exposed and pieces/sections that have come apart.  Intact sections are best for dunking, exposed flesh is best for drizzling and broken sections are best for eating ☺

2.  Combine 1/2 cup of the chocolate chips and 1 tbsp Crisco in a double boiler.  Stir continuously until chocolate is melted and smooth.

                                               



3.  Once chocolate is melted, drizzle melted chocolate over orange slices or dip oranges in melted chocolate.  Before chocolate sets, sprinkle orange slices with sprinkes if desired.

4. Repeat steps 1-3 until all oranges have been dipped, drizzled and sprinkled.

*The white chocolate will react with the acid from the oranges, so you must work fast.  This is also why it needs to be done in small batches and why you should drizzle, not dunk, any orange segment with flesh exposed.

Spinach Stuffed Mushrooms

These mushrooms are the reason why I actually like mushrooms now.  It's a recipe my mom makes all the time and, not being able to pass up on all the melty, cheesy, yumminess, I used to pick out the smallest mushrooms to eat.....now I go for the biggest with the most filling!

Spinach Stuffed Mushrooms

Makes 3-4 dozen

Ingredients:*
1 pkg frozen chopped spinach (10oz), thawed and squeezed of all excess water (I use a clean kitchen towel)
2 8oz pkgs cream cheese (I use the reduced fat)
1 tsp Worcestershire sauce
1/4 cup green onions, chopped
1/2 cup plus 1 cup shredded Italian blend cheese
2lbs fresh mushrooms, stemmed and wiped clean

Directions:
1. Preheat oven to 350°.  De-stem and wipe clean the mushrooms with a damp paper towel; place on a rimmed baking sheet.  In a large bowl mix together green onions, worcestershire, cream cheese, 1/2 cup Italian blend cheese and spinach (this can be done one day in advance - just cover and store in the fridge).

2.  Stuff mushroom caps with mixture, sprinkle remaining cup of Italian blend cheese on top.  Bake for 20-30 minutes, until filling is golden and cheese is melted.

                                                   

*The original recipe calls for only 1/2 pkg of frozen spinach and a 1/2 cup of imitation crab meat, chopped.  I don't care for the crab meat so I substituted it with more spinach.*

Walnut and Blue Cheese Grapes

I saw this recipe on an episode of Giada at Home.  Giada de Laurentiis is one of my favorite "celebrity" chefs.  All of her food always looks so delicious and comforting!

Walnut and Blue Cheese Grapes
Makes approx 5-6 dozen

Ingredients:
1/2 cup (4oz) cream cheese, room temperature (I use reduced fat)
1/2 cup (4oz) blue cheese crumbles, at room temperature
1/2 cup heavy cream
50-60 seedless red grapes, chilled
2 cups (8oz) finely chopped walnuts, toasted*
1/4 cup granulated sugar
1/4 cup chopped fresh flat-leaf parsley

Directions:
1.  Line a small baking sheet with parchment paper; set aside.  In a food processor, blend together the cheeses and heavy cream until smooth.  Transfer to a medium bowl.  Add the grapes and stir until coated with the cheese mixture.

2.  In another small bowl, mix together the walnuts, sugar and parsley.  Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. 

3.  Place the grapes on the prepared baking sheet.  Refrigerate for 2-3 hours and serve.

*To toast the walnuts, arrange in a single layer on a baking sheet.  Bake in preheated 350° oven for 6-8 minutes until lightly toasted.  Cool completely before using.*

Mocha Meringue Bark

This recipe is from Claire Robinson's 5 Ingredient Fix.  It's super light and airy and nice and chocolaty!

Mocha Meringue Bark
4-6 Servings

Ingredients:
1/2 cup (2oz) blanched slivered almonds, divided
1 tsp plus 1/4 cup granulated sugar
4 egg whites
Pinch of salt
1 tbsp instant espresso powder
1/3 cup mini chocolate chips

Directions:
1.  Preheat the oven to 250°.  Line a rimmed baking sheet with a silicone baking mat or parchment paper.

Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; set aside.  Finely chop the remaining almonds.
2.  Using a whisking beater, mix egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder. With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not over beat). Gently fold in the reserved ground sugar/almond mixture.
                                                  
3.  Spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick. Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour.

*If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools.*

4.  To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.

Pistachio & Goat Cheese Ball

I absolutely love goat cheese so when I came across this recipe in a Family Circle magazine, I knew I had to try it.  The green color from the pistachios make it a festive Christmas hors d'oeuvres.

 Pistachio and Goat Cheese Ball
Makes 8-1/4cup servings

Ingredients:
4oz plain goat cheese, room temperature
8oz cream cheese, room temperature (I use reduced fat)
2 tbsp honey
2 tsp chopped fresh thyme
1/2 cup pistachios, chopped

Directions:
1.  Mix cheeses, honey and thyme on medium speed until well combined.
2.  Transfer mixture to a clean work surface.  Form into a ball and roll in the pistachios.  Refrigerate at least 1 hour; reshape if needed.  Serve with crackers or a sliced and toasted baguette.

Vegetable Egg Rolls

I absolutely love Chinese food, especially eggrolls.  Vegetarian eggrolls are hard to come by and, of course, are deep fried in oil.  These are baked, but still come out crispy.
I made a large batch of these so that I could freeze them.  You could easily cut the recipe in half.  I only cooked 3 this evening for Jason and I.

Vegetable Egg Rolls
Makes approximately 22 egg rolls

Ingredients:
1 package egg roll wrappers 
14oz coleslaw mix
1 can bamboo shoots, drained and sliced
1/2 cup bean sprouts
4-6 scallions, sliced
2 celery stalks, sliced thin
1 large carrot sliced thin or julienned (about 1/2 cup)
1/4 cup light soy sauce
2 tsp crushed garlic
1/2 tsp ground ginger
dash of salt and pepper

Directions:
1.  Preheat oven to 375°.  Place slaw mix in a microwave-safe bowl with 1/4 cup of water, cover with plastic wrap and microwave for 2 minutes; stir, cover and microwave for one more minute. Drain any excess water and transfer to a large bowl. Combine all other ingredients (except egg roll wrappers), mix well and let sit in the fridge for 20-30 minutes.

2.  Spray a cookie sheet with cooking spray. Place an egg roll wrapper on a clean, dry surface. Moisten the entire edge of the wrapper with water (just dip your finger in the water and run it along the edge), and, using a slotted spoon, put a large spoonful (about 2 tbsp) of the mixture into the wrap.

3.  Roll the wrapper as instructed on the package (or check out my cool picture tutorial below!), being sure to seal the wrapper when you reach the end. Carefully transfer the eggroll to the prepared cookie sheet, seam side down. Continue with the remainder wrappers and filling.*

4.  Spray the top of the eggrolls with nonstick spray. Bake for 25-30 minutes, until golden brown. Serve with desired dipping sauce.

*If you would like to freeze the eggrolls, place the sealed eggrolls on a wax paper-lined baking sheet lightly sprayed with cooking spray.  Place the cookie sheet in the freezer and allow eggrolls to freeze completely.  Once frozen, tranfer to a freezer bag.  To re-heat, place on a cookie sheet sprayed with cooking spray and spray the tops of the egg rolls.  Bake at 375° for  30-35 minutes, until golden brown.

Filling and rolling an egg roll:


Position the wrapper so it's angled, like a diamond.
Wet your fingertip and run it along the edges.



Place the filling towards the bottom corner.



Tightly wrap the bottom corner around
the filling and roll halfway up the wrapper.



Fold both sides in towards the center,
continue tightly rolling the eggroll.



Tada! 

Grilled Gazpacho

Since it's a cold, veggie soup, gazpacho is normally served in the summer.  But, we're anything but normal here, so why not enjoy some gazpacho (that involves grilling outside....well, in the garage) in January?  Sounded good to us - and it tasted good too!  If you don't like spicy food - I would either leave out the Tabasco® or at least cut the amount in half.  It was quite spicy!

Grilled Gazpacho
Recipe from Weber's Charcoal Grilling
Serves 4-6

Ingredients:
6 plum tomatoes
3 red bell peppers
2 red onions
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cups low sodium tomato juice, plus more for thinning the soup
1/4 cup fresh basil, chopped
1 tbsp red wine vinegar
1/4 tsp Tabasco® sauce
1/2 English cucumber, peeled, seeded and diced
1/2 cup sour cream

Directions:
1.  Prepare and heat a charcoal or gas grill.  Core each tomato and cut in half lengthwise.  Cut the the peppers into wide lengthwise strips, reserving 2 strips.  Cut the onions into 1/2 inch slices, reserving one slice.  Finely chop the reserved pepper and onion, set aside for garnish.  Lightly coat the tomatoes, peppers and onions with oil and season with salt and pepper.

2.  Grill the tomatoes, peppers and onions over direct medium heat, turning occasionally until the skins of the peppers and tomatoes are blistered and the onions are slightly charred and crisp-tender.  Remove the vegetables and let cool.  Remove any burnt pieces of the vegetables.

3.  In a blender or food processor, pureé the vegetables with the tomato juice, working in batches if necessary.  Chill for at least 8 hours, preferably overnight.

4.  When the pureé is thoroughly chilled, check the texture; if it is too thick, add more tomato juice.  Add the basil, vinegar and Tabasco® sauce.   

5.  Serve the gazpacho cold or at room temperature and top with diced cucumber, bell pepper, onion and a dollop of sour cream.