Chocolate Toffee Almond Biscotti

Chocolate Toffee Almond Biscotti

  Ok, so I have not posted in about 1 month and I apologize.  With kids in baseball 3-5 days a week and trying to keep up with the normal chores after work I have hardly sat down. I wrote this recipe awhile ago and completely forgot to post it.  Thank you to a former co-worker that posted on FB and kicked my butt into high gear!
  I love biscotti and this is one of my favorite recipes.  These crispy cookies are perfect in the morning with coffee, tea, or milk.  My kids also love them as a sweet afternoon snack.  I make a batch of these around the holidays and wrap them up in a pretty cellophane bag and give them as gifts.  They are sweet, crunchy and addictive!   They would also be delicious dipped in chocolate!

   I made one large loaf for this recipe but it spread out quite a bit, so next time I will make two loaves.  Also, 18 - 20 minutes of baking time is for nice and crunchy cookies.  If you like them a little softer or know your oven cooks really hot decrease it by a few minutes. 



Ingredients:

2 C. flour

1 C. sugar

1 tsp. baking powder

1/8 tsp. salt

3 large eggs 

2 Tbsp. vanilla extract (seems like a lot but the original recipe called for 2 Tbsp. Amaretto (which I didn't have) or 1 1/2 tsp. almond extract (which I also didn't have and am not crazy about...) plus 1 tsp. vanilla.  So hence the reason I added so much vanilla.  It worked perfectly the first time so that is how I do it all the time now. 

3/4 C. sliced almonds

3/4 C. Heath Bar chocolate toffee pieces-in the baking aisle next to chocolate chips (I get ambitious during the holidays and make homemade chocolate covered toffee so that works too!)

Another hour and a half,give or take, and you will be able to dunk this baby!

Directions: 

• Pre-heat oven to 300 degrees F
• Very important don't skip this step or I will hunt you down...line 2 baking sheets with parchment paper, set aside.  About the hunting you down thing..don't worry the clean up of the sheet pan and ruined biscotti are punishment enough!
• In a medium bowl whisk flour, sugar, baking powder, and salt
• In a large bowl beat eggs and vanilla with an electric mixer
• Mix dry ingredients with egg mixture until well combined.  The dough will be sticky but don't add more flour
• Flour the surface of the parchment paper and lightly dust you hands with flour 
• Roll out 1/2 of the dough and shape into 3 " wide log, repeat with other 1/2 of the dough on separate lined sheet
• Bake 45 - 50 minutes
• Cool 10 minutes
• Slice on the bias into 1/2 " pieces
• Bake cut side down another 18- 20 minutes
• Remove trays from oven and flip pieces over, bake another 18 - 20 minutes 
• Cool completely 

 

 Enjoy!

Key Lime Crackle Cookies

Key Lime Crackle Cookies

 
  Ok, so here I go again with the citrus desserts.  I love lemon and lime desserts and was inspired when I stumbled upon this recipe which was originally a lemon cookie.  I have done both and enjoy each flavor.  The original recipe calls for only a tablespoon of fresh juice but I have found that we like a stronger lime or lemon flavor so I add more.  In fact for this batch my husband said it could be even stronger so I made a light glaze with lime juice to drizzle over the top.  More zest might give it more of a punch if you like a stronger flavor. 
   If you love the cool refreshing flavor of Key Lime then I hope you enjoy this wonderfully chewy cookie.   Be careful though, it is hard to eat just one.    

Servings = 44
Serving Size of dough = 1 heaping teaspoon
WW Pts. plus = 1 (without glaze)

Ingredients:

1/2 C. butter, softened
1 C. sugar
1/2 tsp. vanilla
1 egg
1 -2 Tbsp. fresh Key Lime juice( I used 2)
1-2 tsp. lime zest
1 1/2 C. flour
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
Powdered sugar to roll dough 


Glaze (If desired)

3 -4 Tbsp. powdered sugar
skim milk, add 1 Tbsp. at a time for desired consistency
Juice of 1/2 large lime(or lemon)


Directions:

• Pre-heat oven to 350 degrees F
• Spray a cookie sheet(s) with non-stick spray or use parchment paper
• Whisk flour, baking soda, baking powder, and salt.  Set aside.  
• Cream butter and sugar and beat until light and fluffy
• Add egg, vanilla, Key Lime juice, lime zest and beat well
• Add flour mixture in 2-3 batches, scraping sides.  Beat until just combined.
• Roll heaping teaspoon sized balls of dough in powdered sugar.  Just a dusting.  
• Place dough on cookie sheets and  press down with your thumb to flatten cookie
• Bake 9-11 minutes until they have a matte(not shiny) finish and are just barely starting to brown on the bottom. 
• Drizzle with glaze if desired.

Enjoy!

Honey Teriyaki Pork Tenderloin

Marinated pork tenderloin with a honey teriyaki glaze

    
   Do you have one of those meals that you can't get enough of.  You know, the one where you keep going back for more even though you know you shouldn't.  Well I do, and this is it!
  The tenderloin is one of my favorite cuts of meat because it is tender, juicy and very lean.  It is wonderful marinated and if cooked properly will melt in your mouth.  
   First, I marinated the pork in homemade teriyaki.  Next, I brought the same marinade to a boil and reduced it to make a sweet glaze that is perfect drizzled over the meat.  I serve this with my mom's Sweet and Sour Green Beans and Garlic and Chive Mashed Potatoes.  I will post those recipes later since I forgot to take pictures this time around.

   * The teriyaki sauce is a basic recipe I use for a lot of different things from Asian noodles, stir fry, and my lettuce wraps.  I change it up and tweak it here and there depending on what I am making but this recipe is very versatile.  Sometimes I add pineapple or apple juice or for lettuce wraps I add a little ketchup, garlic chili paste and spicy mustard.  Add your own flare and let me know what you come up with.  I would love to hear suggestions!

 
 
Ingredients:

1 1/2 -2 lbs pork tenderloin, trimmed ( I had 2 lbs which is actually 2 separate pieces of meat packaged together).

1/2 -1 Tbsp. olive oil

Marinade and Sauce:
1/2 C. Soy Sauce or Tamari
1.2 C. water 
2 Tbsp. rice vinegar
3 cloves garlic, pressed
1 1/2 tsp. minced garlic
1/2 tsp. sesame oil
2 Tbsp. dark brown sugar
1 Tbsp. honey
1 tsp. crushed red pepper flakes

Directions:

•  Pre-heat oven to 350 degrees F
• Whisk all marinade ingredients together and pour into a gallon size zip lock bag.
• Place pork in marinade and close bag.   Put bag in a large bowl and marinate in the refrigerator 1 hour to overnight.  I usually turn the bag a few times while marinating. 
• Heat a large oven proof skillet on high.  Once hot, add marinated meat and sear until golden brown on all sides.  Approximately 2 minutes per side.
• Place skillet in the pre-heated oven and roast until the meat reaches 140 degrees F.  Approximately 15-20 minutes.  
• Meanwhile place marinade into a sauce pan and bring to a boil.   Turn down to a simmer on low.
• Remove meat and place on a serving platter.  Let the meat rest for 10 minutes until it reaches 145 degrees F.
• Place hot skillet that you cooked the meat in back on stove and turn to medium high.  
• Pour the marinade into skillet and de-glaze the pan by scraping all of those yummy bits off the bottom.  Bring to a simmer and reduce to thicken for a few minutes. 
• `If you want a thicker sauce, more like a gravy, add either arrowroot powder to the sauce and whisk or a 1:1 mixture of cold water/cornstarch.  Start with 1 Tbsp of each.
• Slice the tenderloins into medallions and drizzle with the teriyaki sauce.

Enjoy!

Berry Banana Mango Smoothie

Strawberry Banana Mango Smoothie

  
    I don't like to waste, especially fruit.  We spend a lot of money on fruit and it really irks me when something goes bad and I have to throw it out.  This recipe is my solution for those browning bananas (besides banana bread or muffins), slightly wilted strawberries or over-ripe mango.  I simply freeze the fruit and use it later.  I always clean and slice the fruit and lay it in a single layer in a zipped gallon sized bag.  I then lay the bag flat on a cookie sheet and pop into the freezer.  This is so the fruit doesn't clump together as it is freezing.  Once it is frozen you can take out the cookie sheet.
   Over-ripe, frozen fruit, especially bananas, sweetens up the smoothie and gives this healthy treat a thicker creamier consistency than fresh fruit.  My husband loves this snack because it is guilt free and very filling.  This recipe is easily doubled or tripled.


Servings = 2 
WW Pts. + = 2 

Ingredients:

1/2 C. fat free Greek yogurt (I like Fage 0% or Chobani)
1 C. skim milk
1/2 C. frozen banana slices
1/2 C. frozen strawberries
1/4 C. frozen mango chunks
  
I also love to make sunrise smoothies with frozen bananas, pineapple and fresh squeezed orange juice.  Any combination of your favorite fruit will work.  

• Put all ingredients in a blender and mix well. 

Enjoy!

Lemon Pudding Cakes with Fresh Berries

Lemon Pudding Cakes

I have been craving lemon and key lime desserts and this one definitely satisfied my need!  I was looking for another recipe and came across this Tyler Florence recipe on www.foodnetwork.com.  It was already low fat so I didn't have to change a thing except portion size.  He used four 1 cup ramekins and I used a muffin tin.  It was harder this way though because you have to invert the cakes to pop them out, so I recommend small ramekins or baking dishes and just adjust the serving size and points if you are on Weight Watchers.
   I definitely recommend serving these warm because they melt in your mouth!  

Servings : 12 regular muffin cups filled 2/3 full before baked

WW Pts. + = 2

Ingredients:

2/3 C. low fat 1 % buttermilk

1 Tbsp. unsalted butter

2/3 C. super fine sugar (if you don't have place in food processor or crush with a rolling pin)

2 large eggs, separated

2 Tbsp. fresh lemon juice, (Meyer lemons or Key Limes would be excellent!)

1 Tbsp. fresh lemon zest

1/4 C. flour

1/4 tsp. salt

Garnish:

Fresh blueberries, raspberries, blackberries and or strawberries

Powdered sugar for dusting

Directions:

• Pre-heat oven to 325 degrees F
• Lightly butter ramekins or small baking dishes and dust with sugar.  
• In a mixer, add egg yolks, buttermilk, lemon juice, and lemon zest and beat until well combined.
• Reduce speed to low and sift in flour, sugar, and salt.  Continue to mix until combined.  
• Beat egg white until you get stiff peaks then gently fold a little at a time into the buttermilk mixture,  
• Divide equally into desired baking dishes and bake in a water bath by placing in a roasting tray and filling it with water halfway up the sides of the dishes.
• Bake until the top is golden brown and springs back when gently pressed.                                                                                                                                    ~Time wise this is where it gets a little tricky.  The original recipe called for 1 cup ramekins to be baked for 60 minutes but the reviews all said 40 -50 minutes.  I baked mine about 30-35 minutes but they were a lot smaller.  I recommend just watching carefully.
• Once done remove and cool slightly.  Carefully invert onto a plate, garnish with fresh berries and dust with powdered sugar.  Serve immediately.

Lemon Pudding Cakes - you can see the top "pudding" layer

When you invert the cake it will have a slightly soft "pudding" layer on top.  The cake bottom has a sweet buttery chewiness , while middle is light and fluffy.  The warm pudding top melts in your mouth.  I hope that you love this beautifully light and lemony dessert as much as we did.   Thank you Tyler Florence! 

Enjoy!

Smokey Chipotle Chicken Sliders

Smokey Chipotle Chicken Burgers

    One bite!  That's all it took!  These mini chicken burgers pack a smokey punch and leave your lips wanting more.  I found the original recipe years ago at a grocery store on a winning recipes card but was a little unsure since I had never made burgers with anything but beef.  That first bite did us all in because we were officially  hooked!  My husband and kids love these spicy little cuties and have been craving them for awhile so I figured I would share them with all.
    I prefer to grind my own chicken but you could buy it already ground.  I use my food processor but a grinding attachment on a stand mixer would work too.  I recommend chilling these in the fridge before cooking to help them set up nicely. 
    Top these with your favorite smoked cheese and pile on fresh vegetables and you have a healthy party in your mouth.

Serving Size: 1 Slider
Servings: 15 approximately 3 oz. each
WW Pts. + =  2 Yes, that's what I said!

Ingredients:

Smokey Chipotle Chicken Burgers ready for the grill!

8 boneless skinless chicken thighs, approx 2 lbs., ground
1/4 C. chopped and drained sun dried tomatoes packed in oil, 1 Tbsp. oil reserved
1/2 lg. red onion, diced small
1/3 C. fresh cilantro, chopped fine
1-1 1/2 tsp. ground cumin
1 - 1 1/2tsp. chipotle chili powder
2 tsp. Sazon Tropical (find at local Mexican markets or in ethnic section of good grocery stores)
3-4 cloves garlic, pressed 
1/2 tsp. salt
1 1/2 C. Shredded smoked cheese, I like smoked cheddar.


Recommended Toppings: Any or all!
Fresh sliced tomatoes
Fresh sliced cucumbers
Fresh cilantro

Grilled onions
Avocado slices


Directions:

• Cut chicken into large chunks and grind in a food processor in small batches so that you don't over grind the meat.
• Mix ground chicken, sun-dried tomatoes, 1 Tbsp. sun-dried tomato oil, cumin, Sazon, Chipotle powder, garlic, salt and diced onion.  
• Form into patties approximately 3 oz. each and place in a single layer on a large tray.  Cover with plastic wrap and place in the refrigerator for at least 20 minutes.
• Grill for approximately 20 - 25 minutes or broil in the oven 4 inches from the top, about 8 -10 minutes on each side.  I grilled on my gas stove top where they didn't seem to get even heat.  An outdoor grill may change the time a little. 
• Once cooked top with shredded cheese and melt, 1-2 minutes.
• Top with fresh vegetables and cilantro and serve on a slider bun.

Grilled Smokey Chipotle Chicken Slider

Enjoy!

Lighten Up! It's Chicken Pot Pie with Parmesan Herbed Biscuits

Chicken Pot Pie with Parmesan Herbed Biscuits

  Who doesn't love chicken pot pie?  Chicken, veggies, creamy sauce and of course the best part...the crust.  My latest William - Sonoma catalog came and what was inside but a yummy slow cooker chicken pot pie with herbed biscuits on top.  

  Although the recipe looked fantastic it was loaded with butter, two sticks to be exact!  I refused to give in the buttery goodness of these pastry laden bowls.  Instead I pulled up my big girl panties (they fell down because of the weight I have lost) and believe it or not came up with a really flavorful and satisfying low fat version of the original.  Instead of a pastry crust I came up with a melt in your mouth, low fat, fluffy buttermilk biscuit.  This meal was really quick and easy. See, you can have your pot pie and eat it too!

Chicken Mixture Servings = 4 

WW Pts. + = 6 (Chicken mixture only)

Biscuit Servings = 12

WW Pts. + = 2 (Biscuits)

I made a 2nd batch the next day and made them a little thinner which gave me 15 half dollar sized biscuits.  They were the perfect bite size and only 1 POINT!

Ingredients: Biscuits

Parmesan Herbed Biscuits

1 C. Flour

2 tsp. baking powder

1 tsp. sugar

1/8 tsp. baking soda

1/4 tsp. sea salt

2 Tbsp.cold unsalted butter, cut into 4 pieces

1/3 C. low fat buttermilk 1 %

2 oz. fat free Greek yogurt (I used Fage 0 %)

1/2 C. parmesan cheese

1/4 C. Chives or Spring Onions 

Directions: Biscuits

• Pre-heat oven to 425 deg. F
• In a large bowl mix flour, baking powder, baking soda, salt, and sugar
• Add cold butter and cut into the flour mixture using a pastry cutter or 2 knives until it crumbles
• Stir in the cheese and chives
• Stir in yogurt and buttermilk until just moistened. 
• Turn dough out onto a floured surface and shape into a disk. Roll dough to about 1/3 " thick.
• Cut with a 2 inch round biscuit cutter.  Makes about 12  biscuits.
• Place biscuit on a baking sheet and cover with plastic wrap.  Place in fridge until you are done with the filling.  
• If you are making just the biscuits bake for 10-12 minutes.  

Ingredients: Pot Pie

1 lb chicken breast meat, cut into cubes

1 stalk celery, diced

1 1/2 C. carrots, diced small (All we had were baby carrots and we were hungry so I cheated and chopped in food processor)

1 1/2 - 2 C. sliced mushrooms

1/2 lg red onion, diced small

3/4 C. frozen baby peas

1 tsp. fresh thyme, chopped

2 Tbsp. Flour

1 Tbsp. butter

2 Tbsp. + 2 tsp. Sherry (dry or sweet)

1/2 -1 Tbsp. olive oil

2 1/2 C. chicken stock

salt and pepper to taste

Directions: Pot Pie

I recommend making the biscuits ahead of time so that you can just pop them out of the fridge.  

• Heat large skillet on med/high and add olive oil.  Add chicken and brown on all sides about 4-5 mins.
• Remove chicken and set aside.  
• Turn down heat to medium.
• Melt 1 Tbsp. butter, add mushrooms, saute until tender and golden brown
• Set  mushrooms aside in the same bowl as the chicken.
• In the same pan add onions, celery, and carrots and saute until tender
• Sprinkle the vegetables with the flour and stir constantly for a few minutes
• Whisk in the sherry, stir
• Slowly whisk in the chicken stock until well mixed and smooth.
• Add the chicken, mushrooms and frozen peas and allow sauce to thicken.  
• Divide the hot chicken mixture and place in crocks or small baking dishes.  
• Place 2-3 unbaked biscuits on top.
• Place in oven and bake for 10 -12 minutes until biscuits are a light golden brown. 

This is one of those warm your belly comfort food meals.  I hope that you love this meal as much as my family did.

Enjoy!