Chocolate Chip Buttermilk Scones

Happy Sunday and St. Patrick's Day! I always forget about the holiday until I leave my house and see everyone dressed in green. Needless to say, we didn't go out and celebrate. For some reason in my mind breakfast on the weekends can be indulgent. Maybe it is because you have the time to make something different and delicious, or maybe it's as a reward for the work week. These "skinny" chocolate chip buttermilk scones are that fix. Made with whole wheat flour it gives them a little bit nuttier and denser flavor and texture but are delicious. And being under 200 calories makes it so you can feel indulgent without feeling guilty. I made these for some company that came over for coffee since I couldn't just serve a beverage without any food!

Chocolate Chip Buttermilk Scones
Yields: 12
Source: Skinnytaste

Ingredients:
3/4 cup cold buttermilk (lowfat if possible)
1/4 cup sugar
2 tsp vanilla extract
1 large egg
1 cup all purpose flour
1 cup white whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp chilled butter (must be cold) cut into small pieces
3/4 cup chocolate chips
cooking spray
1 large egg white, lightly beaten
1 Tbsp sugar

Directions:
Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.

Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.

Nutritional Information:
Calories: 199.6 • Fat: 8.1g • Protein: 3.7g • Carb: 29.8g • Fiber: 2.3g • Sugar: 12g
Sodium: 257.4mg

Honey Chicken Kabobs

One thing I love about living in Florida is that it is always grilling weather. And grilling is such a quick, easy and usually healthy way to make dinner. These Honey Chicken Kabobs were a huge hit with us! We made them to take over to Jason's parents house for an easy and transportable dinner. I let the chicken and vegetables marinate about 4-5 hours to ensure they soaked up the marinade. By brushing the reserved marinade on top it sealed in the flavor. The chicken is a little sweet from the honey and tangy from the soy sauce. The best part is that they are only 180 Calories! You can use whatever vegetables you prefer or have in the house.

Honey Chicken Kabobs
Source: All Recipes
Serves: 12

Ingredients:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup low sodium soy sauce
1/4 teaspoon fresh ground black pepper
8 skinless, boneless chicken breasts, cut into 1-2 inch cubes
2 cloves of garlic
1 onion, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces

Directions:
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). 30 minutes before you are ready to start, soak the skewers in water so they won't burn on the grill.

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Slow Cooked Pork Carnitas

Mexican is up there with one of my favorite types of food to eat. And like most people I am a sucker for Chipotle, even though it is awful for you. This is a spin on their pork carnitas that we made into tacos. It is packed full of flavor and can be made spicier or more mild depending on how many peppers and how much seasoning you add. I had never used adobo seasoning before, which comes from the Spanish word meaning "to marinate" and is rich in flavor and spice but not hot. This recipe was definitely a keeper, but it does require you to brown the meat before putting it in the crock pot, something I normally feel defeats the purpose of the ease of a crock pot recipe, but in this case took about 10 minutes and adds more flavor so don't skip the step.

Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Source: Skinnytaste
Servings: 8 • Serving Size: 4 oz (1/2 cup)
Calories: 176 • Fat: 7.7g  Protein: 25.8 g  Carb: 1.3 g  Fiber: 0.1 g

Ingredients: 

2.5 lb pork shoulder blade roast, lean, all fat removed
4 cloves garlic, cut into sliver
1 tsp cumin
dry adobo seasoning (I used Goya)
1 tsp powder
3/4 cup 99% fat free chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves

Directions:
Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crock-pot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Chili's Copycat Salsa

Happy Monday! One go to food to have out if guest come over is always chips and salsa. It is easy, tasty and pretty much everyone likes it. I kept seeing recipes for a copycat version of the delicious blended salsa you get at Chili's, which is definitely one of the perks to eating there. Since this makes a lot I first made some for a Mexican night with some friends. They had recently eaten at Chili's and said it tasted exactly the same, it was like music to my ears. And even if it hadn't tasted exactly the same it was still pretty good. My husband and I are not big tomato fans so this version that is mixed in the food processor (or blender) is much better than other fresh salsas that have chunks of the ingredients.

Chili's Copycat Salsa
Source: Six Sister's Stuff

Ingredients:

2 cans (14.5 oz each) whole tomatoes, drained

3-4 canned, whole jalapenos (not pickled)
1 yellow onion, quartered
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sugar
2 teaspoons lime juice

Directions:
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Rosemary Roasted Potatoes

Let's be honest, who doesn't love potatoes?! They are easily one of my favorite side dishes; so versatile and always delicious. Roasted potatoes are one of the easiest things to cook and makes a meal look and feel fancier for some reason. We have a huge rosemary bush in our backyard so I am a fan of any excuse to use it, plus it's one less ingredient to buy at the store. I made them as a side to Roasted Chicken with Rosemary and Lemon for family dinner, but are a perfect side dish for any meal. I hope you enjoy them as much as we do.

Rosemary Roasted Potatoes
Serves: 3-4
Source: Barefoot Contessa

Ingredients:
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 Tablespoons minced garlic (3 cloves)
2 Tablespoons minced fresh rosemary leaves

Directions:

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

Thick and Chewy M&M Cookie Bars

I am guilty of being suckered in by the holiday clearance section. I just can't resist a good deal, especially on chocolate! Since I would be tempted having an entire bag of delicious peanut butter m&m's in the house I made these thick, chewy yet not dense m&m bars. The original recipe called for plain m&m's but the peanut butter ones made them even better in my opinion, but use whichever flavor you prefer. I tried to cut them into smaller pieces to share with my book club but you can make larger pieces like they do in bakeries. These definitely did not last too long, the peanut butter is addicting!

Thick and Chewy M&M Cookie Bars
Yields: 28
Source: What Megan's Making

Ingredients:
2 1/8 cups flour

1/2 tsp salt
1/2 tsp baking soda
8 Tbsp butter (1 stick), melted and cooled slightly
4 Tbsp applesauce (substituted for additional butter
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
12oz bag M&M's, divided

Directions:

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9x13 pan with foil and spray with PAM for easy removal; set aside.

In a medium sized bowl, whisk together the flour, salt, and baking soda and set aside.

In a large bowl, whisk the melted butter, applesauce and sugars until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M's and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M's on top and press in slightly.

Bake 25-30 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.

Mushroom Barley Soup

This weekend it was cold here and not just Florida cold, we actually had a frost warning! I know it is nothing to complain about compared to the snow and serious cold weather all over. It is actually nice to have a larger change in temperature and have a glimpse of winter. And of course can use the opportunity to make some hearty and healthy soup before it gets warm again. 

Most of the soups out there can be filled with so much sodium! However, soup can actually be an extremely healthy meal and not hard to make. When possible it is something I like to make a big batch of since it freezes well for another chilly day. The original recipe says it serves 4 people but I think this made a ton! Make sure to cook the barley all the way so it isn't chewy. The barley has a nutty flavor that compliments the mushrooms earthiness. Barley is a great source of fiber, so one bowl will fill you up while also warming you up!

Mushroom Barley Soup
Serves: 4-6
Source: Real Simple Magazine

Ingredients:

2 Tablespoons olive oil

1 pound mushrooms, sliced

4 cups carrots, chopped

2 sprigs fresh thyme

kosher salt and black pepper

6 cups low-sodium vegetable broth

¾ cup pearl barley

1 Tablespoon chopped flat-leaf parsley (optional)

Directions:

1. Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.

2. Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.

Nutritional Information:

Calories 269; Fat 8g; Sat Fat 1g; Cholesterol 0mg; Sodium 622mg; Protein 8g; Carbohydrate 44g; Sugar 8g; Fiber 11g; Iron 3mg; Calcium 75mg