Edamame & Kale Salad with Ginger Soy Dressing

photo-516First off I just have to start this post with… this is my 100th blog post! Woohoo! Thank you to everyone that has followed along on my cooking journey! Have you ever had one of those moments or weekends that leaves you promising yourself Monday morning you’re going to start to eat better or healthier? Yeah, I had one of those moments on Sunday halfway through an apres drink and massive cheese burger…sorry I’m not sorry, it was delicious. Everything in moderation right? But a heavy meal like that doesn’t make me feel like I want to get out and be active. It actually makes me want to take a nap.

This edamame and kale salad will do the exact opposite… it’s a power packed, energy boosting, superfood salad that will give you a kick in the butt to get moving! There is so much nutrients and vitamins you’ll have more energy than you know what to do with! The best part about this salad? It makes enough for a few meals! I made a big bowl and have eaten it for lunch the last three days!

Did I mention the ginger soy dressing on the salad? Tangy, sweet, and salty it’s so so good and there’s enough dressing to save for later! Each day I throw a little extra goodie on top like, chicken, tuna or ham for some added protein and feta cheese or mozzarella just because cheese is freaking delicious (and its my weakness!) So grab every veggie you have in your fridge, chop it up and toss it with this bomb.com ginger soy dressing and get ready for some energy packed feel-good-food!

Ingredients (Serves 6-8): 

  • 1 large bunch of kale, ribs removed and chopped (8-10 large leaves)
  • 1/2 a small red cabbage, chopped
  • 1/2 a small red onion, diced
  • 4 medium carrots, peeled and sliced into rounds
  • 4 celery stalks, sliced into half moons
  • 1 medium English cucumber, cubed/diced
  • 1 15oz can whole sweet corn kernels, drained and rinsed
  • 1 bag (8-10oz) shelled edamame beans (frozen) thawed according to the directions on the bag
  • Toppings you love like feta cheese, fresh mozzarella, sliced turkey, grilled chicken, salmon- get creative!

Ginger-Soy Dressing

  • 1 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt & pepper


  1. Whisk the salad dressing ingredients together in a medium bowl. I used a food processor/ blender for a smoother texture but a whisk would work fine. set aside
  2. Chop all the veggies and mix them together in a large bowl, top with corn and edamame, toss to combine. Depending on your taste you can add more or take away some of the vegetables. I would have added red pepper to the salad if I had it on hand but add what you like and make it your salad!
  3. Drizzle half the ginger soy dressing over the salad and toss. Add more dressing until the salad is coated with desired amount of dressing. If you want to to keep salad for the next day, divide the salad before you dress it. Cover the undressed salad with saran wrap and reserve for the next day! Enjoy!

Black Bean, Chicken & Rice Bowl with Cilantro Lime Dressing

Chicken & Rice BowlAhh Taco Tuesday, my favorite themed meal of the week! Even though this recipe is not officially a “taco” it’s basically everything that makes a taco delicious, thus, Happy Taco Tuesday to you! But seriously this is a super easy and scrumptious dish that’s packed full of healthy fats and protein with out added bulk (aka carbs and calories) of a tortilla! BlackBeans and RiceI used the Vigo brand black beans and rice, which is preseasoned and absolutely to die for! It only takes 20 minutes to cook and it’s got so much flavor! I also used a rotisserie chicken which is so much easier and WAY more flavorful than plan old chicken breast! pepper and onionShred the chicken up and toss it together with some onions, peppers and top it all off with some homemade cilantro lime dressing and voila, Black Bean, Chicken and Rice bowl to your face- dinner is done! Enjoy!

Ingredients (Serves 4-6 people)

  • 2 bags Vigo black beans and rice, cooked according to package directions
  • 1 Rotisserie Chicken, shredded
  • 1 Medium onion, thinly sliced
  • 1 Red pepper, sliced
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • freshly ground pepper to taste
  • 1 Avocado, sliced for garnish
  • Toppings of your choice: Mexican Blend shredded cheese, tomatoes, lettuce, green onions

Cilantro Lime Dressing

  • 1 cup cilantro leaves, large stems removed
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 5 oz plain non-fat Greek Yogurt
  • 3 tablespoons fresh lime juice (about 1.5 limes, juiced)


  1. Cook rice according to package directions, allow it to cook while you prepare the chicken.
  2. Add olive oil to medium size skillet and cook onions and peppers on medium heat for 5-7 minutes or until onions are translucent and peppers are tender.
  3. Add shredded chicken to onion and peppers and stir to combine. Add seasoning (garlic powder, salt, oregano, chili pepper and pepper) and stir. Cover and turn heat to low while the rice finishes cooking. (Stir occasionally/keep an eye on the chicken so it doesn’t dry out- you just want to keep it warm)
  4. Meanwhile, combine cilantro lime dressing ingredients in a food processor or blender. Blend until smooth. Season to taste with salt and pepper.
  5. To serve, place rice in a bowl, add chicken mixture on top. Top with shredded cheese, avocado and other desired toppings. Finish by drizzling cilantro lime dressing over the top and Buon Appetito!

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Wonton Mozzarella Sticks

photo 4-4Hello Monday! Hard to believe that the Olympics are over! I loved watching all the high lights and live games every night after work, what will I do now?! Cook I suppose? I saw a pretty cool photo on Instrgram yesterday from Park City Mountain Resort, If Park City were its own country we would be tied for 14th over all in the medal standings! photo-3Not bad!! Congrats to all the amazing athletes of Team USA, it was so much fun watching y’all kick some butt over in Sochi! This quick appetizer was one of my favorites for prime time Olympic viewing. Its so easy and fast, and with only 4 ingredients they are cheap to make too! Serve it with some marinara sauce and boom, its the perfect cheesy, salty and delicious snack for any time! Enjoy!

Ingredients (Makes 12 Mozzarella Sticks)

  • 6 Mozzarella Sticks
  • 12 Wonton Wrappers
  • 1 cup vegetable oil
  • 1/2 cup marinara sauce for dipping


  1. Cut mozzarella sticks in half. Place each cheese stick half onto the center of a wonton wrapper. Dip the tip of your index finger in a little water and moisten the top two edges of the wrapper, this will make it easier to seal the wonton around the cheese.
  2. Fold the bottom of the wrapper over the cheese stick, follow by the two sides, then roll the top edge of the wonton to seal it.
  3. Pour 1 cup of vegetable oil into skillet and heat for 2-3 minutes on medium high heat until 325-350 degrees. If you do not have a thermometer test the oil by placing the edge of a wonton wrapper in the oil, if it starts to bubble right away the oil is hot enough (be super careful, it does splatter).
  4. Place wontons seal side down and cook 1-2 minutes until golden brown. Using tongs flip the wonton and cook another 1-2 minutes. Remove the wonton from the hot oil and place on a paper towel to drain excess oil.
  5. Serve with immediately with warm marinara sauce for dipping. Enjoy! photo-513The beautiful sunset in Park City last night!

Original recipe from Alaska From Scratch

New York Sour “Liquid Valentine”

photo-510Boys don’t forget to mark your calendars…Valentines Day is this Friday! Maybe you have a go to tradition for your sweetheart like flowers, chocolates or jewelry, all of which are great options but why not shake up your usual tradition for something new! Instead of taking your lady out for dinner, plan to cook her a delicious meal at home and pair it with a specialty cocktail. photo-509I was inspired to make this New York Sour after getting this beautiful bouquet of red tipped roses. A remix on your traditional whiskey sour, this cocktail is finished with a splash of red wine which floats on top and gives this drink a gorgeous appearance, oh and did I mention it’s delicious? photo-512I Used some local Park City High West Whiskey to make this drink which makes it extra special! Son of Bourye is an amazing blend of Bourbon and Rye Whiskey which has a smooth and tasty finish. Don’t worry, if you’re not into whiskey drinks, check out this great list of floral inspired cocktails from ProFlowers.com. They all look so delicious and beautiful one of these cocktails is sure to WOW your Valentine! So this Valentines day, channel your inner Ski Boots in the Kitchen- cook up a special dinner and shake up a special cocktail for your special someone! Cheers!

New York Sour (Serves 1)

  • 1 3/4 ounce High West Son of Bourye or other rye whiskey
  • 3/4 ounces freshly squeezed lemon juice
  • 3/4 ounce simple syrup
  • 1/2 ounce dry red wine, such as Malbec or Syrah
  • 1 lemon twist, for garnish

Combine the whiskey, lemon, and simple syrup in a cocktail shaker. Fill the shaker with ice, and shake vigorously for 8 to 10 seconds. Strain into a rocks glass filled with ice. Hold a spoon upside down over the glass, just above the surface of the drink, and pour the red wine over the back of the spoon into the glass (this way, the wine will trickle gently into the drink and “float” at the top of the glass, rather than sinking) Garnish with a lemon twist. You can purchase premixed simple syrup from the grocery store or liquor store- if you prefer to make your own see the recipe here. Enjoy!

Recipe inspired from Food52

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Buttermilk Pancakes *Stuffed with Nutella*

photo-503Did you have any idea that February 5th was World Nutella day?! I just found this out and I couldn’t be happier- A whole day dedicated to Nutella! If I had the time to make pancakes for breakfast every morning I would, they are my favorite! Growing up I used to be superstitious about eating pancakes the morning of all my ski races.

It all started when I ate 12 pancakes before the Francis Piche race in Gunstock New Hampshire- you’d think it might have slowed me down but I ended up winning! Thus began my ritual before all my ski races- Pancakes! With the Sochi Olympics starting tomorrow it only seemed right to post my favorite pancake recipe in support of all the Alpine racers going for Gold in Sochi! I went for “gold” at Mohawk Mountain when I was 10 (above) so these pancakes are obviously the magic elixir (that is not a proven fact). Ok, I doubt elite level athletes are stuffing their faces prior to a race with Nutella pancakes but they are super delicious regardless!

I love these buttermilk pancakes because you can dress them up anyway you like- Nutella stuffed, blueberry, raspberry, chocolate chip, banana, even plain is good! You can also substitute whole wheat flour to make them a little more healthy! Don’t forget to top them off with real maple syrup – (not that fake crap from a plastic bottle!) Whether you’re hanging around the house on a lazy Sunday, going out to ski some fresh powder or getting ready for an Olympic Downhill these pancakes will fill you up and give you the boost you need! Good luck to all the Olympic athletes competing in Sochi! I am especially psyched to watch Leanne Smith and Julia Ford (yah New Hampshire girls!) and Park City native Ted Ligety to throw down and ski fast!

Buttermilk Pancakes (makes 12-16 pancakes)

  • 3 Cups flour (you can sub 1.5 cups whole wheat flour if you desire)
  • 4 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 3 cups buttermilk (you can sub vanilla almond milk too)
  • Nutella, blueberries, bananas or whatever else you like on your pancakes
  • butter for the skillet
  • real maple syrup


  1. Mix flour, baking powder, salt and sugar in a large bowl.
  2. In another bowl, mix butter, eggs and vanilla
  3. Mix dry and wet ingredients, stir to combine. Lastly stir in buttermilk.
  4. Melt butter in a large skillet or griddle over medium-high heat. Pour batter onto skillet and allow batter to rise (about 1 minute).
  5. Place a dollop of Nutella (about 1/2 teaspoon) in the center of the pancake, cover Nutella with a little more batter. If you prefer other toppings add them here- sprinkle pancake with blueberries, chocolate chips or other desired treats!
  6. Cook until edges rise and bubbles form on top of the pancake. flip and cook until golden brown on both sides.
  7. Serve with butter and maple syrup, Enjoy!


Chipotle Portobello Mushroom Tacos with Goat Cheese

photo-498Happy Taco Tuesday and Meatless Monday rolled into one! Ok, so I don’t normally name every day of the week after a food theme but Taco Tuesdays are my favorite! We’ve got a couple of restaurants around Park City that offer $2 tacos and cheap margaritas in the summer. But I like tacos and margaritas all year round (especially margaritas)!

I have also been more conscious about trying to eat healthier, whole foods and more vegetarian foods when possible. Monday’s are the perfect day of the week to eat a healthy meatless meal…I usually don’t eat very well over the weekend and I always take advantage of apres drinks after skiing! Regardless of your eating habits, these portobello mushroom tacos are delicious any day of the week! Enjoy from SBITK!

Chipotle Portobello Mushroom & Sweet Potato Tacos with Goat Cheese 

  • 2 tablespoons olive oil
  • 1 small yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 medium sweet potato, peeled and diced
  • 6 medium portobello mushrooms, sliced
  • 1 chipotle pepper in adobe, chopped, plus 1/2 teaspoon adobe sauce
  • 4 oz goat cheese
  • 2 tablespoon cilantro, chopped for garnish
  • Corn tortillas
  • Salsa, guacamole, sour cream and other toppings you like
  • Chili seasoning (recipe below)
  • 1 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano


  1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Saute sliced onion, pepper and mushrooms until golden brown and tender, about 6-8 minutes.
  2. In another medium skillet saute sweet potato in remaining olive oil for 6-8 minutes, until soft. Meanwhile combine spices for chili seasoning in a small bowl
  3. Once vegetables in both pans are golden brown and tender, combine them to one skillet. Stir in chopped chipotle, adobe sauce and half the chili seasoning and continue cooking for another 3-5 minutes. (Chipotle peppers in adobe come in a medium can, remove just one pepper and chop it, if you prefer your tacos less spicy only use half the pepper). Taste and adjust seasoning as desired (reserve the remaining chili seasoning for another time!)
  4. To serve, place a few spoonfuls of mushroom saute onto corn tortillas top with goat cheese, cilantro and other desired toppings.