One of my weaknesses is baked good. I love them all, sweet, savory I just can’t stay away. I try not to buy or make them however because if they are in my house, I will eat them all. One treat I will make are scones. Maybe because they are so simple, or maybe because they are so delicious – its hard to say. I have another great fall recipe for scones, these cranberry orange ones from my Morning Glory Farm cookbook are to die for. This recipe is one that my mother always makes, she got it out of the cookbook “Perfect Recipes for having people over.” I love that this recipe uses raisins instead of currents which give the scones some extra sweetness. Also the sour cream gives these a perfectly flaky texture. You’ll love these anytime of day! Enjoy.
Simple Scones (Makes 8)
- 1/2 Cup Sour Cream
- 1 Large Egg
- 2 Cups all-purpose flour
- 6 Tablespoons plus 2 teaspoons sugar
- 1 Teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup raisins
- 8 tablespoons (1 stick) unsalted butter, frozen
- Place oven rack to lower-middle position and heat oven to 400 degrees. Grease a cookie sheet or line it with parchment paper.
- Whisk sour cream and egg in a small bowl until smooth.
- Mix flour 6 tablespoons sugar, baking powder, salt, baking soda, and raisins in a medium bowl. Grate butter into flour mixture, using large holes of a box grater; toss to combine.
- Stir in sour cream mixture until large clumps of dough form. Use your hands to press dough against sides and bottom of bowl to form a ball.
- Place dough on a lightly floured work surface and pat into a 7 1/2 inch circle about 3/4 inch thick. Use a sharp knife to cut into 8 triangles. Place 1 inch apart on greased cookie sheet.
- Bake until golden, 15 to 17 minutes. Cool for a least 5 minutes. Serve hot, warm or room temperature.
Summer is in full swing which means its BBQ season! We just recently outfitted our patio with some bistro lights, a grill and outdoor table, it is the perfect place to eat dinner on warm summer nights. I typically prefer to cook outdoors in the summer because cooking inside gets so hot and using the BBQ while drinking a glass of wine just screams summer. I also prefer to eat cold dishes rather than hot ones in the summer months- when it’s 85 degrees out after work, I rarely feel like cooking. One of my favorite appetizers is this super simple cowboy caviar made with fresh corn, tomatoes and avocado. I like to cook my corn on the grill in tin foil or with the husk still on, however if you prefer to boil it on the stove that is great also. Stay cool out there!
- 1 can black beans, drained and rinsed
- 3 cooked ears of corn cut off the cob
- 1 pint cherry tomatoes, quartered
- 2 avocados diced
- 1 lime, juiced
- 2 tablespoons olive oil
- 1/4 cup cilantro (optional)
- salt and pepper to taste
- Serve with Frito Lays or Tortilla Chips
- In a large bowl combine all ingredients and stir. Can be made a day ahead but keep the avocado out until ready to serve.
Happy Memorial Day Weekend! Before I get into this super yummy recipe I must tell you how much I have missed writing and cooking over the last few months! I took a little hiatus from the blog because I just started a new job. I have been getting settled and used to my new schedule and finally this week I was feeling ready to cook again. I am hoping the summer months will bring me some new inspiration for cooking. I love the summer farmers markets and fresh produce and I am looking forward to getting creative again!
Last weekend I was lounging around the house because the weather was truly awful… rain, sleet and thunder. It was a mixture of everything! Well my favorite little Italian chef, Giada De Laurentiis came on the TV and per usual, I got sucked into her show. She was doing a Dim Sum themed party and was making this recipe for sticky rice and chicken burritos. I thought that it looked so delicious that I would give it a whirl, however when I was ready to start cooking, the thought of making individual Swiss chard burritos seemed daunting. So I simplified the recipe to make it my own and instead of wrapping the chicken and rice in the Swiss Chard leaves, I chopped them up to make it a rice bowl. It turned out fantastic! I also used my favorite ingredient… rotisserie chicken. All in all this recipe was quick to prepare and was packed with flavor. It’s great to be back… Enjoy!
Coconut Sticky Rice and Chicken Bowls (Serves 4)
- 1 1/2 cups short-grain sushi rice, rinsed and drained
- 1 cup coconut milk
- 1/4 teaspoon kosher salt
- 1 teaspoon vegetable oil
- 1 1/2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large clove garlic, minced
- 1 large shallot, finely chopped
- 3/4 cup coconut milk
- 2 tablespoons dark brown sugar
- 1 rotisserie chicken, shredded and chopped
- 6-8 Swiss chard leaves, chopped
- For the rice: In a medium saucepan, combine the rice, coconut milk, 1 cup water and the salt. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until the liquid has been absorbed, about 15 minutes.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the coriander, cumin, salt, black pepper, garlic and shallots and cook, stirring constantly, until the garlic and shallots have softened, about 3-4 minutes.
- Stir in the coconut milk and sugar and bring to a boil. Add the chicken and Swiss chard and stir to coat with the sauce. Cook, stirring occasionally, until the sauce has thickened and the chard has wilted, about 5 minutes.
- Place a few scoops of coconut rice in a bowl and top with chicken and enjoy!
If you follow this blog regularly you know that I am a sucker for pasta. I would like to attribute it to my Italian heritage – but mostly likely it is because carbs are delicious… especially when you cover them in yummy sauce. I thought I had found the ultimate lasagna recipe my “Red and White Lasagna” that was until I tried this recipe. This is a family recipe from my friend Ingrid – it was her great grandmothers. I could tell by the recipe Ingrid forwarded me that her grandmother did not need to follow printed directions to make this dish. The email basically read “a little bit of this, a little bit of that, layer it and bake” the measurements were not exactly precise! So I used my best judgement and I am happy to say… its really hard to F*CK up lasagna – so it came out great! This recipe definitely wins lasagna of the year… Thanks Ingrid and family for sharing!
Great Grandma Knowles Bomb.com Lasagna (Serves 8-12)
- 1 lb. ground beef
- 1 lb. ground sausage (spicy or mild)
- 2 teaspoons oregano
- 1 1/2 teaspoons garlic powder
- 1 28oz can crushed tomatoes
- 1 12oz can tomato paste
- 24oz fresh mozzarella, sliced
- 32oz small curd cottage cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped parsley
- salt and pepper
- No boil lasagna noodles
- Pre-heat the oven to 325 degrees.
- In a large skillet, add beef and sausage, season with oregano and garlic powder and cook until brown. Add crushed tomatoes and tomato paste and simmer for 10 minutes.
- Meanwhile combine cottage cheese, shredded Parmesan, parsley, salt and pepper in a medium bowl.
- Coat a 9×13″ lasagna pan with olive oil. Start with a layer of noodles, half the cottage cheese mix, half the sliced mozzarella slices and half the hamburger mixture. Repeat with the remaining noodles, cottage cheese mixture, mozzarella and meat.
- Bake at 325 for 1 hour. ****Now the family secret is to bake the lasagna for 1 hour and then let it cool (either over night or for a few hours) When you are ready to serve re-heat the lasagna in a 325 degree oven until it is heated all the way through****
Giada is one of my favorite chefs, I own almost all of her cookbooks (along with Ina Garten!) I love to watch her shows and cook her recipes- they are always flavorful and delicious! Unlike Bon Appetit magazine, Giada’s recipes are usually pretty simple, which makes them perfect for week nights. This recipe is a classic, the chicken comes out tender and moist. I served it with creamy polenta and roasted veggies (making the whole meal gluten free and amazing!) It is perfect for 6 people or double the recipe if you have a crowd- either way it is a healthy crowd pleaser that everyone will love! Enjoy!
Giada’s Roman-Style Chicken (Serves 6)
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.
- Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- Add the capers and the parsley. Stir to combine and serve.
Who doesn’t love Chinese takeout? I know I am a huge fan when I am not in the mood to cook! I love to eat it right out of the takeout box- I think it tastes better that way. When I am in the mood to cook, I like to make “takeout fake out” Chinese food recipes. One of my favorites is this crock-pot Beef and Broccoli. I make that recipe all the time and I think my husband is starting to get sick of it! So it was time for a new takeout copycat recipe. This recipe for Beijing Beef is super delicious! It requires a little bit of patients because you have to fry the beef in batches, but the result is wonderfully crispy and tender pieces of steak tossed in a sweet and tangy sauce. Serve the beef with white or brown rice or if you are feeling extra adventurous mix up a batch of homemade fried rice. Enjoy!
Beijing Beef (Serves 4)
- 1 lb flank steak, sliced into thin strips
- 6 tablespoons cornstarch, for dusting
- vegetable oil, for frying
- 1 teaspoon garlic, minced
- 2 medium bell peppers (one red, one yellow or green), sliced
- 1 medium onion, sliced
- 1 egg
- 1/4 teaspoon salt
- 2 tablespoons water
- 1 tablespoon cornstarch
- 4 tablespoons water
- 4 tablespoons sugar
- 3 tablespoons ketchup
- 2 tablespoons vinegar
- 1/4 teaspoon chili pepper
- 2 teaspoons cornstarch
- Cut beef into thin strips. Combine all marinade ingredients in a bowl and mix well. Add beef slices and marinate for 15 minutes.
- While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
- When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until golden brown. Drain on paper towels.
- Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 4 minutes. Remove vegetables and set aside.
- Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.
Ground Hog Day was this week and that pesky little ground hog did not see his shadow, which means an early spring this year. I for one find that very difficult to believe since it has been snowing none-stop in Park City for the last month in a half. Back East however, it sounds like a different story. My mom said there were maple syrup bucks on some of the maple trees already it has been so warm. Well since I am buried under mounds of snow out west and the temperatures have been in the single digits- it has been soup weather here. A few night ago I had planned on making this recipe for chicken and tortellini soup, however when I got home I realized I didn’t have some of the ingredients. I decided to improvise with what I had and the soup turned out to be amazing! The combo of chicken sausage and tortellini is filling and makes for a hearty meal. Don’t forget to grab a warm piece of french bread to mop up the final bites! Stay warm,🙂
- 1 Tablespoon Olive oil
- 1 medium chopped yellow onion
- 8 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 4 1/2 cups low-sodium chicken broth
- 1 package Aidells Portobello & Swiss Cheese chicken sausage, sliced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1/4 cup unsalted butter, sliced into 1 Tbsp pieces
- 1/3 cup flour
- 2 1/2 cups milk
- 9 oz refrigerated three cheese tortellini
- 4 oz fresh spinach (4 cups)
- 1/3 cup heavy cream
- Finely shredded parmesan cheese, for serving
- Heat olive oil in a large pot over medium-high heat. Add chicken sausage and brown for 3-5 minutes. Add onion and mushrooms and cook for 3-5 minutes before adding the garlic and sauteing 1 minute longer. Add in chicken broth, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer for 10 minutes.
- While chicken sausage is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
- Add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in white sauce and cream. Serve warm with parmesan cheese.
*If you can not find Aidell’s chicken sausage you could use any kind of Italian sausage, just be sure the sausage is cooked all the way through. Or substitute sausage for 2 cups of shredded rotisserie chicken.
Happy New Year! You’ve almost made it through the first week of 2016, good for you! How many New Years Resolutions have you made and broken this week already? Were you one of those people that started your new gym routine on Monday and you’re already planning on sleeping in tomorrow? I know I fully plan on sleeping in!
I have always been about easy cooking and 2016 is going to bring more easy and delicious recipes from Ski Boots! Life is just too short to fuss with complicated recipes and ingredients. Plus, who feels like cooking after a long day at the office? I sure don’t! That is why I am in love with my crock-pot! Put everything together, turn it on, and when you get home… dinner is basically done! I love pork tenderloin but I have not come across many original ways to cook it. I snagged this recipe from my friend Kim’s kitchen- I can’t remember where it was from but after I tried it, I knew I wanted to make it for the blog! Happy eating!
- 2 (1 pound) pork tenderloins, trimmed
- 1/4 cup lower sodium soy sauce
- 1/4 cup chicken broth
- 1 tablespoon hoisin sauce
- 1 tablespoon tomato sauce
- 1 teaspoon sugar
- 1 teaspoon fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 3 tablespoons seasoned rice vinegar
- 1 teaspoon dark sesame oil
- 3 3oz packages of Ramen Noodles, soaked in hot water (without flavor packet)
- 1 cup matchstick-cut carrots
- 3/4 cup chopped green onions
- 1/4 cup cilantro leaves
- 1/3 cup chopped, unsalted peanuts (optional)
- Lime wedges
- Place tenderloins in a 5-quart crock-pot. Combine 1 tablespoon soy sauce, hoisin sauce, tomato sauce, sugar, ginger and garlic and pour over pork. Cover and cook on low for 3 1/2 hours.
- When pork is done remove it from the pot and let stand for 10 minutes. After the pork has cooled slightly shred the pork with two forks, cover and keep warm.
- While pork is cooling, strain the cooking liquid through a sieve into a bowl. Return the liquid to the crock-pot and add the remaining 3 tablespoons of soy sauce, vinegar, sesame oil and chicken broth. Cover and cook on high for 10 minutes.
- Meanwhile, cook Ramen noodles in a bowl of boiling water for 5 minutes (do not add the flavor packet. Strain and Set aside.)
- Once the liquid has cooked for 10 minutes, turn the crock-pot off and add the shredded pork, cooked noodles, carrots, green onions, cilantro and peanuts. toss to combine.
- Server immediately with a lime wedge and extra cilantro for garnish.
Happy almost New Year! It’s hard to believe that 2016 starts on Friday. Hopefully you had a Merry Christmas with your families and ate a bunch of yummy food, I know I did. Christmas is a time for ham and I am sure that you have some leftovers that you are dying to do something different with! One of my favorite things to use leftover ham for is split pea soup. Despite the fact that is looks totally disgusting, its actually totally delicious. Its one of those food items that are impossible to photograph. I took one of Ina Garten’s recipes and tweaked it. I love using honey glazed ham for this recipe because it adds a bit of sweetness to the soup. Wishing everyone a safe and happy New Year… See you in 2016!!
Split Pea and Ham Soup
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1 -1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 6 cups chicken stock
- 2 cups water
- 2 1/2 cups diced cooked honey ham
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
- Add the carrots, potatoes, 1/2 pound of split peas, ham, water and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
- Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
Breakfast is the most important meal of the day (or so I am told!) but I never seem to have time for it! During the week I am always running out the door in a rush, which leaves little time for scrambled eggs and bacon. I am always thinking of easy, on-the-go ideas that I can throw in my bag and eat at my desk or in the car. These no bake energy bites are perfect for those busy mornings. I was inspired by a local coffee shop that has similar bites when I was making these little peanut butter gems! Just two or three is enough to hold me over until I am able to blend up a smoothie or tie me over until lunch. Even better I love stuffing a few in a zip-lock bag and bringing them on the mountain with me when I am skiing or hiking! The best part about them is they taste just like a cookie… but they are healthier!
- 1 cup (dry) old-fashioned oats
- 2/3 cup toasted coconut flakes
- 1/2 cup peanut butter
- 1/2 cup dried cranberries
- 1/2 cup ground flax seed
- 1/2 cup chocolate chips
- 1/3 cup honey or agave nectar
- 1 tablespoon chia seeds (optional)
- 1 teaspoon vanilla extract
- Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
- Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
- Makes about 20-25 balls.