Saturday, April 27, 2013

Prosciutto Wrapped Mozzarella and Orange dipped in Orange Vinaigrette

What an outstanding and delicious treat that Stephanie and Latrice have created... This appetizer was their own design, and what a nice fun twist, they took a more Avantgarde approach! 
Now since this was an off the cuff creation of theirs... there is no exact measurements listed.  They both mentioned that when they make this appetizer again, they would write it down each of the measurements and give me a copy to update this page. 
But for those of you that are good at this sort of thing, and your creativity flows freely and your not scared to try new things.... please feel free to test your skills.... these are very tasty treats indeed!  You can actually taste each of the ingredients in these recipes... most pleasant to the palette!

 You will need these main ingredients:
(enough for orange slices, juice and zest)

You will also need the following ingredients for the marinate:

Orange Juice
Orange Zest
Olive Oil

Chili Paste
 Cilantro  (Latrice made this one )
Mint  (Stephanie made this one )
Tooth Picks

 Both of these ladies did a similar but yet different approaches to this recipe.  So... Let me explain the difference here... Latrice went for spicier taste and Stephanie went for sweeter taste.  Now to achieve this they both mixed different amounts of these ingredients into their marinates. 

For Latrice's spicy marinate, she added more chili paste, a small amount of honey, and she didn't use the mint in her marinate at all. 

For Stephanie's sweet marinate, she used more honey, a very small amount of chili paste, and she didn't use cilantro in her marinate at all.

So... for the marinate that you might make, depending on what you are ultimately wanting... spicy or sweet, then add your ingredients accordingly.  Combine your ingredients in small amounts... (do not go overboard on any of these ingredients... otherwise you will have to much marinate). They both made there marinates by then taste and see method... without using exact measurements.   
Take and wrap a slice of prosciutto around a segment of orange and a thin slice of mozzarella (about the size of the orange segment).

Now marinate the prosciutto wrapped mozzarella and oranges pieces in the marinate mixture for about 
10 to 15 minutes.
Then grill the wraps in a skillet on medium low heat, just until prosciutto is cooked.  This should roughly take about 15 minutes or so, grilling on all sides (you don't want the mozzarella to melt all over). 



Saturday, April 20, 2013

Cook-Off Recipes from Team #5

Team 5 - Stephanie R, Beverly, and Lorean

Spicy Orange Glazed wings w/ Citrus mayo Dipping Sauce
Orange Cream Pound Cake w/ Sweet Orange Drizzle

Orange Chicken Sauce
(I added red chili paste and red chili pepper flakes for heat)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of
Bring all ingredients to a boil in sauce pan. Add cornstarch to thicken. Pour mixture over chicken.
Orange Citrus Mayo Dipping Sauce
1/2 cup mayonnaise
1/2 cup sour cream
Add the following ingredients to taste;
Serrano chili pepper- diced
Red bell pepper -diced
Cilantro- chopped
Garlic salt
Fresh orange, lemon, lime juice
Orange Cream Pound Cake 

We'll there is a small twist on this recipe, but not one that can't be adjusted.... This was a dear friends old family recipe and she didn't want to publish it online and I truly respect her decision.... so with all this being said,  I have found a few Orange Cream Cheese Pound Cake recipes and I have shared them with you all below....  They all look extremely delicious and I can't wait to try them myself!


Sweet Orange Drizzle
1 cup confectioner sugar
1 tbs. or more of orange juice concentrate
2 tbs. melted butter

Mix these ingredients together well.

Saturday, April 13, 2013

Cook-Off Recipes from Team #4

Team 4 - Danielle, Elsa, and Karen

Orange Herb Pot Roast

On this one.... the ladies just gave me their ingredients.  They all have been so busy to send me there exact recipe that they used, but most of us could probably be able to experiment just a little and turn out a nice meal from these ingredients.  

Orange Herb Pot Roast
Beef Roast
Dried oregano
Ground ginger
2 med onions
Orange juice (not from concentrate)
Brown sugar
Steak sauce
Soy sauce
Beef broth

 ***The sides that was served with the Orange Herb Pot Roast was Sweet Potatoes and Fresh Garden Salad with Orange Vinaigrette Dressing.

Saturday, April 6, 2013

Cook-Off Recipes from Team #3

Team 3 - Brittney, Alex, and Marissa


Stuffed French Bread Orange Pizza Rustica

Orange Cheesecake

Super Stuffed French Bread Orange Pizza Rustica
1 package (10 ounces) frozen chopped spinach
1 loaf ( 2 foot long) french bread
1 Tablespoon extra- virgin olive oil (evoo) (once around the pan)
1 pound bulk sweet italian sausage
1 small red bell pepper, seeded and chopped
1 small onion, chopped
1 small orange (added for this recipe)
2 large cloves garlic, chopped
Salt and freshly ground pepper to taste
1 and ½ cups ricotta cheese
½ cup grated parmesan cheese
½ pound sweet sopressata, sliced thick from the deli, chopped
1/2 stick pepperoni, chopped (we omitted for the orange pizza) 
1 package ( 10 oz) mozzarella cheese, shredded
1 package ( 10 oz) provolone cheese, shredded 
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes

Defrost spinach in the microwave, about 6 minutes on high, wring spinach dry in a clean kitchen towel.

Split bread lengthwise and hollow it out.  Cut it in half across, making 4 shells for pizzas.

Heat a medium skillet over medium-high heat, add evoo, than sausage.
Brown and crumble sausage using wooden spoon. 
Add bell pepper, onions and garlic.  Cook 3 to 5 minutes, then add spinach. 
Remove mixture from heat and season with salt and pepper.  Transfer to a bowl.

Combine sausage mixture ricotta, parmesan, sopressata and pepperoni. 
Fill pizzas with the mixture and top with mounded mozzarella and provolone cheeses. 
Place on a cookie sheet and bake until cheese melts and bubbles and bread is super crisp, 10 to 12 minutes.
Top pizzas with oregano and hot pepper flakes.  Serve immediately, but snack all night! 

Bake at 425 degrees for 30 minutes.

***Adding orange and other toppings are personal preferences.  We used fresh orange zest and orange for the topping of these pizzas.

Orange Cheesecake

These are the items we added or changed to make the recipe work for our needs.
1.) I cut the recipe in half and used a 6 inch springform pan,
 which I lightly sprayed with non-stick cooking spray.
2.) I added the zest from 1/2 an orange.
3.) I added 1/8 teaspoon of pure orange extract.
4.) I cooled the cheesecake in the oven for over 5 hours.
5.) I drizzled a chocolate glaze over the cooled cheesecake.
6.) I added candied orange slices for garnish.

For the cheesecake we used's recipe below...

Abbey’s Infamous Cheesecake:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.