Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Summer Pasta Salad Recipe -- Orzo with Lemon and Kale

Ruffles are still in vogue for summer fashion, so why not carry the theme through to your summer cuisine? Kale, nature's most ruffly green, is a nutritional powerhouse -- packed with vitamins A&C, beta-carotene and lutein!  Healthy and delicious too, Kale harmonizes beautifully with lemon, feta and orzo pasta in this quick and easy pasta salad:

Orzo Pasta with Lemon & Kale

1 small onion or 2 large shallots, diced
3 large garlic cloves, finely chopped
5 Tablespoons Extra Virgin Olive Oil
1 bunch of kale, thick stems and ribs removed, leaves chopped (approx. 10 ounces)
1 cup chicken or vegetable stock
1 pound dried orzo pasta
Zest of one lemon
Juice of 1 lemon
5 oz. feta cheese, crumbled
3 teaspoons kosher salt
pepper to taste
crumbled bacon or toasted pine nuts for garnish (optional)

Step 1:  Bring a large pot of water up to boil for the orzo.  Cook according to package's instructions.  While orzo is cooking, prepare kale:

Step 2:  Heat 2 TB olive oil in a large saucepan.  Add onion and saute for 5 minutes over medium-high heat, till translucent and lightly browned.

Step 3:  Add chopped kale, garlic, 1 teaspoon salt and chicken stock.  Cover and simmer over medium heat for five minutes.  

Step 4:  Remove lid and stir kale.  If pan is dry, add a bit more chicken stock.  Cover with lid again and cook for an additional 5 minutes.

Step 5:  Remove lid and stir.  Continue to cook until kale is completely wilted and all moisture has evaporated.

Step 6:  When pasta is ready, drain and set aside in a large bowl.  While still warm, toss in feta cheese and kale/onion mixture.

Step 7:  In a small bowl, whisk together remaining 3 Tablespoons olive oil, 2 teaspoons salt, lemon zest, and lemon juice.  Whisk until well combined (about 2 minutes).  Pour over the orzo and stir to combine.  Pepper to taste.

Step 8:  Chill at least 2 hours.  Best when chilled overnight.

Serve with a garnish of crumbled bacon or toasted pine nuts

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