by: Joe Scrizzi

My niece Sophia has been attending Little Chefs Academy over the past 2 summers while school is out. It’s great to see her grow and take interest in cooking and baking. She knows I have a Cooking Degree and has asked on several occasions to help in the kitchen. Any time I get to spend with her and pass along knowledge in a fun way and learn something that she will take with her throughout her life, is time well spent!

I’m showing her some basics along the way and adding in some challenges that I’m sure she hasn’t learned in her Summer Classes. Whatever we make, I have her taste along the way prior to see if seasonings need to be adjusted and after the item has been plated. This is another way for kids to try new things! Life isn’t about chicken nuggets and orange mac n cheese…..hahaha!

The last few weeks, we’ve made Baked Ziti with a Meat Sauce, Sugar Cookies, Shortbread Cookie Bars with Vanilla Icing, and Brownies with Walnuts.

This week, we made Stuffed Zucchini Boats & Orange Creamsicle Cookies

Right away, she said, “I’m not eating this Uncle Joe, because it’s green.” I know she prefers baking over cooking, however I feel the 2 go hand in hand.

I’m challenging her to make a Main Dish + a Dessert each week and so far, it has been working out. Some weeks we cook/bake over the course of 3 days (prep/cook/bake). By doing it this way, it keeps her mind active and she looks forward to making the item the next day.

For dessert we made Orange Creamsicle Cookies (these were a hit with several people). I altered the recipe a bit after making and tasting the version we made, to include more orange flavor.

Hope you enjoy!

 

Italian Stuffed Zucchini Boats

• 3medium, uniformly-sized zucchini
• 24 to 26ounce jar tomato basil marinara, divided
• 1tablespoon olive oil
• 1pound lean ground turkey or beef
• ⅓cup diced onion
• 1teaspoon minced garlic
• ⅓cup chopped red bell pepper
• ½cup chopped brown button (cremini) mushrooms
• ¼cup chopped fresh Italian parsley
• 1teaspoon Italian seasoning
• ½teaspoon salt
• freshly ground black pepper, to taste
• ¼teaspoon crushed red pepper flakes, or to taste
• 1 ½cups shredded part-skim mozzarella cheese
• ¼cup shaved or shredded Parmesan
• 2tablespoons Italian style panko breadcrumbs

 

• Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside. Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note below), chop it and set it aside. Place the scooped-out zucchini boats into a 13- x 9-inch baking dish and add about 1-inch of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
• Meanwhile, add olive oil to a 12-inch skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
• Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.
• Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.
• Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL.
• Remove foil and sprinkle zucchini boats with mozzarella, Parmesan, and the panko breadcrumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and breadcrumbs are golden brown.

 

Chefs Notes:

Score the outer edge of each of the zucchini halves with a sharp knife. Use the tip of a teaspoon and scoop out the core and seeds. Finely chop and set aside.

 

Orange Creamsicle Cookies

1 box vanilla cake mix

1 box orange Jello (small box)

1 bag (12oz) while chocolate chips

8 T/ 1 stick of butter, (softened)

2 Large eggs

 

Pre-heat oven to 350deg F

Combine the cake mix, gelatin in a large bowl and whisk together until fully combined.

Add softened butter, eggs and mix until a cookie dough forms (will be stiff).

Fold in chocolate chips

Roll dough into 1.5 inch balls and place on parchment lined baking sheets. Bake for 12 minutes, or until edges are lightly browned. Cool 5 minutes on sheet, then transfer to wire rack to fully cool.

Chefs Notes:

Add 1 tsp orange extract with eggs and butter.

To cut sweetness use dark or semi-sweet chocolate chips in place of white chocolate chips.

Experiment with different flavors of Jello & chocolate chips or brickle.