Food, Fun, NYC, recipe, Sweets

Cranberry Scones

Cranberry Studded Scones


I pulled the recipe from my favorite Skinnytaste, but I omitted the lemon and spread homemade pumpkin butter on the baked scones.  Mine clocked in at 240 calories each (I had no clue how to cut into 10 equal parts so I made 8 slices) as opposed to the 490 calorie bombs at Starbucks.  I found these the best the first day as they lose the crisp sugared crust when stored in airtight containers.

  • 2 tbsp sugar
  • 1/2 cup low fat buttermilk
  • 1/4 cup sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 2 cups AP flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chilled butter (must be cold) cut into small pieces
  • 3/4 cup dried sweet cranberries (I used orange flavored)


  1. Preheat oven to 375°.  Line baking sheet with parchment paper.
  2. Combine buttermilk, sugar, vanilla, and egg in a medium bowl, stirring with a whisk.
  3. 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 cranberries or cherries. Add buttermilk mixture, stirring just until moist. (dough will be sticky)
  4. Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 8 wedges (do not cut all the way through). Sprinkle 2T sugar over dough.
  5. Bake until golden, about 18-20 minutes, or until a tester comes out clean. Serve warm or room temperature.


Dining, Food, NYC, recipe, savory, Uncategorized

Lemony Chicken Piccata

Since I had extra capers in the fridge a great way to use them up is making chicken piccata.  This dish is super flavorful with the addition the the acidity in the lemons and white wine, but the flour is the key to avoiding tough overcooked chicken.  The recipe is adapted from Skinnytaste.

Todays post includes a mystery box…  There is only one hint here.  There is also lemon in this recipe.

Mystery Box

Mystery Box

Lemon Chicken Piccata

  • 1/4 cup + 1 teaspoon all-purpose flour, divided
  • 2 boneless, skinless chicken breasts, halved
  • 1/4 teaspoon each salt and pepper
  • 2 Tablespoons vegetable or canola oil
  • 2 Tablespoons capers, rinsed
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 4 (2-inch) strips lemon zest
  • 4 teaspoons fresh lemon juice
  • 1 Tablespoon unsalted butter
  • Spread 1/4 cup flour in a shallow dish. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one side of each cutlet in flour, shaking off excess.


Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, lay 2 cutlets, floured side down, in the skillet. Cook for 3-4 minutes, or until golden brown. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and 2 cutlets.

Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in remaining 1 teaspoon flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes.  I also sautéed the lemon slices in this step.

Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, remove lemon zest and whisk lemon juice and butter into sauce.

Serve to individual plates and spoon sauce over the chicken.  I served mine with a simple side of green lentils with celery, carrots, mushrooms and onions.

Food, Fun, Ohio, recipe, savory

Simple Salsa Bean Dip

This one is a fairly straightforward recipe combining a few pantry ingredients to make a warm dip to pair with tortilla chips.  It was a simple recipe but it really needs to be eaten hot out of the oven.  This one is from the Skinnytaste cookbook.  I added shredded chicken which I covered in the leftover taco seasoning before cooking.

Caliente Bean and Queso DipIMG_3560


  • 1T taco seasoning mix
  • 1 can (15 oz) refried beans
  • 1 1/4C salsa
  • 1 can diced green chiles (4oz)
  • 1 1/2C shredded mexican cheese blend
  • chopped cilantro to taste

Preheat oven to 350 degrees and spray a 9X9 in baking dish (I think mine was 8X8in)

IMG_3561Combine refreied beans with taco seasoning and spread over bottom of the baking dish.  Pour salsa and chiles on top of the beans.

Bake until edges begin to bubble about 30 minutes. Remove from oven and top with cheese.  Bake additional 5-6min until cheese is melted.  Once finished sprinkle with cilantro.

Food, Fun, Holiday, NYC, recipe, Sweets

Pumpkin Cranberry Cookies

It is that time of year again when every chain restaurant comes out with their line of pumpkin flavored treats (many of which do not contain any actual pumpkin) and everyone goes crazy for the PSL *Pumpkin Spice Latte and other pumpkin confections.  My personal favorite is a trip to Schmackary’s here in NYC where they conquer the BEST cookies salty, sweet, crunchy and chewy.  

combining dry into wet ingredients

combining dry into wet ingredients

For my experiment in the dinner club I turned to Gina’s Skinnytaste once again for a tasty pumpkin cookie.  I made the same base as gina and changed the mix-ins.  I had a bag of dried blueberries and cranberries specifically made to add to salads.  Well I added the whole bag so I will never know how they taste on a salad.  The cookie fell apart easily but tasted great.

Here is Gina’s post published back in 2011 while still excellent today.  The only issue is I only used 6T of pumpkin puree and need to use up the rest of the can. 


Adding the entire bag of goodies

Adding the entire bag of goodies

  • 1 cup all purpose flour
  • 2 cups quick oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 2 tbsp unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 6 tbsp canned pumpkin (not pumpkin pie filling)
  • 2 tsp vanilla extract
  • 3/4 cup chopped pecans- I rolled min in chopped peanuts


Food, Fun, Ohio, recipe, savory, Sweets

Summer Sides

Working hard at the grill

Working hard at the grill

Some other Ohio dishes included Bobby Flay’s grilled sweet potato fries, ice, cream and spiraled zucchini and tomatoes.  First off Bobby Flay was sorely mistaken as the sweet potatoes were nothing like a fry and were a nuisance to grill which resulted in unevenly cooked spuds.  I tend to make basic ice creams and mix in a premade cookie or confection.  First here is the recipe for those lucky enough to have an ice cream maker.


un-impressive “fries”


3/4 cup cookie butter spread, divided
1 1/4 cups whole milk, chilled
3/4 cup granulated sugar
2 cups heavy cream, chilled
1 tablespoon vanilla extract
1/4 teaspoon salt
12 Speculoos cookies, chopped into small chunks


Place 1/2 cup of the cookie butter in a heat-safe bowl and microwave until just melted. Let cool.

In a large bowl, use an electric mixer to beat the cookie butter, milk, and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. Place in the refrigerator until well chilled, at least 30 minutes or up to 1 day.

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last few moments of churning, gradually add in the Speculoos cookie chunks until and continue churning until incorporated.

Slightly melt the remaining 1/4 cup cookie butter spread. Transfer the ice cream to an airtight container in batches, spooning the Speculoos spread in between layers of ice cream in a swirled pattern. Cover the ice cream surface with plastic wrap and freeze until the ice cream is firm and flavor is ripened, at least 2 hours.

IMG_3067Now for those lucky enough to have a spiralizer, I went crazy for Gina’s Skinnytaste “zoodles” that are irresistibly simple and made even more delectable with home grown zucchini, tomatoes, and garlic.  Her pictures are great so here is a link to her blog.
I didn’t find a need to deviate from the original recipe as it can be used as a base for any type of fish/meat and a great side dish that compliments a multitude of dishes and breads.


Food, Fun, NYC, recipe, savory

Turkey Burgers


spiralized zucchini getting a light saute

Turkey Burgers over Spiralized Zucchini

raw burgers ready for cooking

raw burgers ready for cooking

I found the original recipe on Skinnytaste, then adapted it to my taste and ingredients.  Since I still have fresh ginger, I decided to mince it along with the garlic.  I used sweet potato as my main binder eliminating my previous disaster where I had eggs leaking out of the burger.  I ended up adding Worcestershire sauce to add oomph as I could not test for flavor before cooking.  My only regret is not cooking on a real grill, but I got my grilling fix on a trip to Ohio where grilling was the main cooking method three nights in a row.

I also ate the burgers over spiraled zucchini using my Vegetti which I have loved experimenting.  I have noticed that carrots and sweet potatoes can sometimes be hard to spirals as they are so dense; however zucchini and cucumbers are great (although a cucumber with too many seeds can be quite a problem).

IngredientsIMG_2692 IMG_2686

  • 1lb lean ground turkey
  • 1tsp soy sauce
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 grated carrot
  • 1 grated zucchini
  • salt/ pepper
  • 1 cube of frozen chopped chili pepper
  • 1 medium sized sweet potato
  • 1 tsp worcestershire sauce
Food, Fun, Ohio

Spiralized Summer Salad

The HUGE zucchini

The HUGE zucchini

I finally fell into the peer pressure of making “zoodles” by using the julienne cut on my mandolin to cut zucchini into noodles.  My dad grew a huge zucchini in his garden and I was able to make use of it as soon as I got my hands on it thanks to a recent Skinnytaste recipe I logged in my head.

Here is a link to the recipe I used as a reference.

My ChangesIMG_0968

1. Add a cup of peas to the pesto.

2. I would recommend for next time draining some of the water out of the zucchini.

3. I added sautéed mushrooms and a salmon filet just because.


Ugh I just love the abundance of fresh veggies this time of year.  Next post involves what I created after buying 16 of the most delicious fresh peaches!


The finished product