Homemade Pizza, “The Spicy Goat”

photo 3-16Good Monday Morning! I know, Monday mornings are hard. Don’t you wish there was a day between Sunday and Monday to recover from the weekend? That would be nice. I would get so many house chores and laundry done! The weather yesterday was pretty yucky which actually allowed me to get a lot done. I even took a little trip to Home Depot and picked up some fresh herbs, succulents and cactus to plant! photo-545Check back later this week for how they turned out! I’ve been on a big homemade pizza kick lately. Partly because there are no good pizza places in Park City but mostly because its SO much better when you make it yourself! I get fresh dough from Whole Foods or Trader Joes, which makes the whole process faster.

I love Aidells chicken sausage, I use it for so many recipes it’s delicious for everything! This is my favorite pizza creation- the spice from the jalapeno chicken sausage, the sweetness of the caramelized onions, mushrooms and peppers and the creaminess from the goat cheese makes the ultimate combination!

I’ve dubbed my favorite pie “The Spicy Goat”! Time to get cooking, enjoy!

Homemade Pizza- The Spicy Goat (Click for printer friendly version)
Ingredients (Serves 4-6):

  • 2 balls fresh pizza dough
  • 1 red bell pepper, thinly sliced
  • 1 medium yellow onion, diced
  • 8 oz fresh baby bella mushrooms, sliced
  • 1 package Aidells Mango Jalapeno chicken sausage or other spicy chicken sausage (4 sausages)
  • 4 oz goat cheese, crumbed
  • 1 7oz container fresh Buitoni pesto
  • 1 16oz fresh mozzarella ball (the large mozzarella log), thinly sliced
  • 1 cup shredded fresh mozzarella cheese
  • 1 bag fresh arugula
  • 1 lemon, juiced
  • 3 tablespoons olive oil
  • 1 tablespoon granulated sugar
  • salt and pepper to taste
  • corn meal and flour for pizza dough


  1. Place your pizza stone in the oven and pre-heat to 450 degrees. (If you don’t have a pizza stone you can use a cookie sheet or baking sheet but don’t put it in the oven while its pre-heating)
  2. Slice the chicken sausage into rounds and saute in a medium pan until brown on both sides. Set aside.
  3. Drizzle some olive oil, about 1 tablespoon in a medium skillet and saute onions and peppers until golden brown and tender about 5-7 minutes. Sprinkle with 1 tablespoon of sugar and stir. Add mushrooms and saute another 4-5 minutes. remove from heat and set aside.
  4. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Continue to stretch it until it reaches the desired diameter – 10 to 12 inches.
  5. Lightly sprinkle your pizza paddle (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza paddle. To assemble, spread half the pesto onto the dough, slice half the fresh mozzarella and place that on top of the pesto. Layer half the chicken sausage, half the onion, mushroom and pepper mixture. Sprinkle 1/2 cup shredded mozzarella and 2 oz of fresh goat cheese on top. (you will use the rest of the ingredients for the other ball of pizza dough, assemble the same way!)
  6. Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Slide the pizza off of the paddle and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes.
  7. Meanwhile, while the pizza is cooking, toss the arugula with lemon juice, 3 tablespoons olive oil and a large pinch of salt. Set aside till pizza is ready.
  8. Remove the pizza from the oven and allow it to cool for 3-5 minutes, while you place the other pizza in the oven. Top with half the arugula mixture, slice and serve!

Après Hour

photo-537Howdy y’all, its that time of the week again… Après Hour! Last weekend we went to Jackson Hole to ski and look what I found! A lift named after this post… nope I just lied. The lift is named Apres Vous and I poorly photo shopped “hour” over “vous” but it was worth a shot! Jackson Hole was gorgeous! The town is so much fun and the Teton mountains are so breath taking! 1149693_703424888867_708010728_o✓ See what I mean, Teton National Park is pretty awesome. Hope you enjoy some of my favorite links, drinks and photos from around the internet this week! Cheers to the weekend!

✓ Here are the 20 Stages of Grocery Shopping… YES to #16 (Wine is a requirement)!

✓ Spring Cleaning? Here are 10 things you’ll probably forget to clean but shouldn’t!

✓ Some pictures of Jackson Hole and my lunch time margaritas. Speaking of margaritas…

✓ I’m definitely making this Roasted Grapefruit and Habanero margarita the moment I get home tonight.

product_image.aspLove this company FEED. They create good products that help FEED the world. Each bag feeds one child in school for one year, plus they are really awesome for the farmers market!



✓ This is one of my favorite food blogs, Cookie and Kate. All her recipes are awesome but this kale pesto looks killer!

✓ If I had to pick my last meal on earth… this would be it. photo-542✓ We could all use some good life advice, take these 21 tips from Gloria Steinem they’re really good!

Happy Weekend to you!

Chunky Monkey Overnight Oats

photo 3-2You know those crazy mornings when there isn’t time for breakfast? Like this past week when the mountain predicted 2-inches of fresh snow, only to realize when I woke up it was actually 8+ inches of fresh POW. Yup, now you’re thinking to yourself, I needed to be out the door 10 minutes ago!

If you didn’t already know, breakfast is the most important meal of the day! Skip it and you definitely won’t have the energy you need to be active all day. Whether your crazy morning is getting out on the mountain, getting the kids ready for school, or getting yourself to work on time, these overnight oats are the perfect grab-and-go meal! Most mornings I eat these right out of the mason jar in the car on my way to the mountain or work. The best part? NO cooking required! You just throw all your favorite ingredients together, pop it in the fridge overnight and boom, breakfast is in your belly!

If you are allergic to peanut butter feel free to substitute another kind of nut butter, such as almond butter or sunflower butter, or leave it out all together! And please, only use REAL maple syrup! As you can see, I used Maine maple syrup because there are a lot of “Mainers” at Ski Butlers and my husband is convinced it tastes better because its from Maine!

This hearty breakfast is also vegan, gluten free (if you get gluten free rolled oats) and super filling so you can charge those powder runs all morning! Enjoy!

Chunky Monkey Overnight Oats (Serves 2, or 1 hungry person)


  • 1 cup traditional rolled oats (not the instant kind or steal cut)
  • 1 cup almond milk (vanilla or original)
  • 1/2 a large ripe banana
  • 2 tablespoons chunky peanut butter
  • 1 tablespoon real maple syrup
  • 2 tablespoons mini semi-sweet chocolate chips (or regular)
  • 1 tablespoon ground flaxseed (optional)


  1. In a medium bowl mash together the peanut butter and banana using a fork until fully mixed together.
  2. Pour oats and almond milk into the same bowl and stir. Be sure to scrape the peanut butter from the sides of the bowl so all the goodness is fully incorporated! Finally, mix in maple syrup, chocolate chips and flaxseed.
  3. Transfer the oats into a 16oz (Pint) mason jar with a tight fitting lid. Cover and refrigerate overnight. In the morning, stir oats and enjoy! You can also add some crunchy granola, fresh banana slices or nuts on top before eating!

Thank you to Ski Butlers for featuring this post on their blog! Check it out here! Want more delicious recipes? Visit me at http://www.skibootsinthekitchen.com, follow me on Twitter @skibootskitchen and ‘like’ me on Facebook!

Beautiful day here in Park City looking out at Deer Valley and Park City Resorts!  photo-171

Après Hour

photo-536✓ I might have an obsession with taking photos of sunsets. I just love them!

Happy Friday and Happy Après Hour! It’s been another long week, although not any longer than any other week you’ve had your whole life, so lets move on. Yesterday was officially the first day of spring but winter is not ready to back down! It was cold all week but thankfully it was sunny too! I did get to relax in the sun on a “Ski Beach” (that’s just a fancy name for lounge chairs in the snow!) photo-174Yup that’s me kicking up my feet! Time for you to kick up your feet and enjoy some of my favorites from around the internet this week! Here’s to the weekend, Cheers!

✓ Keep it LOCAL. Looking for a way to eat sustainable, fresh and local produce this summer? Join a CSA (Community Supported Agriculture) A CSA is a partnership between agricultural producers (Farmers) and consumers (you). Members or “shareholders” pay a fee at the beginning of the growing season to meet a farm’s operating expenses for the upcoming season. In return, members receive a portion of the farm’s produce each week throughout the growing season. I love knowing where my food is coming from, don’t you?! Search for one in Utah or near you.

✓ Your quick guide to reading nutrition labels

✓ Take it from Vermont Creamery, wrinkles are sexy (and delicious). Click the link, win free wrinkles!

✓ Points for creativity and resourcefulness but I’m pretty sure this isn’t how your bike rack was meant to be used in the off season.

photo-534✓ Loving Gwyneth Paltrow’s site Goop… visit to find out how you can Make, Go, Get, Do, Be and See.

✓ Here are 17 cocktails to get you ready for spring. I’ll take #13…AND 17, Thank you!

✓ If my dog Piper could speak, what do you think she’d be saying in this photo? (let me know in the comment section below!)photo-176✓ I’d like to spruce up my dining room with this elegant spring table cloth.

✓ This is my new favorite soap scent, it makes me happy every time I wash my hands.

✓ Speaking of happy… this cover of Pharrell’s song “Happy” will definitely make you happy!

Have a great weekend!

Chocolate Guinness Cake *Happy St. Patrick’s Day*

photo-531Happy St. Patrick’s Day! Hopefully you had a wonderful weekend and celebrated St. Paddy’s day a little early! Yesterday was a beautiful day! My mom is in town so we went skiing, then had a few apres drinks and I got my nails painted green to match my ski pants (and to feel festive!)

I was also in the mood to make a festive St. Paddy’s day dish but I am not a huge fan of corned beef and cabbage. For some reason I just can’t bring myself to eat it! So I decided to go for something I love to eat… chocolate! I saw this recipe a long time ago on Food52, but I was a little thrown off by the name of it… “Snake Bite.”

This cake is named after a traditional British drink called the Snake Bite which is the combination of beer and hard cider. Its named after the drink because there is stout in the cake and hard cider in the frosting, which makes for the most perfect combination ever! Last week I was looking for a good St. Paddy’s day dish and I realized this Guinness laced cake would be perfect!

Not to mention the cider you use for the frosting is called PERRY CIDER! Then I knew it was meant to be, I had to make it! Turns out it is so quick and easy and its totally delicious! So take that left over Guinness out of the fridge and whip up this perfect cake to celebrate!

Chocolate Guinness Cake with Hard Cider Cream Cheese Frosting: “Snake Bite”  Makes one nine-inch cake (Recipe from Food52)

For the Cake

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup good cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/2 cup (1 stick) butter, melted and cooled
  • 3/4 cups Guinness Extra Stout, at room temperature

For the Frosting

  • 1 stick unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 1/2 cup powdered sugar, sifted
  • 1/4 cup fermented pear cider (I like Ace’s)


  1. Preheat the oven to 350 degrees. Butter and flour a nine-inch round cake pan.
  2. Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl.
  3. In a large bowl, whisk together the eggs and sour cream. Then whisk in melted butter and Guinness. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  4. While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar and mix until combined. Slowly pour in the pear cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready to frost.
  5. When the cake is cool, transfer it to a platter. Spread the icing on top of the cake, slice and enjoy!

Après Hour

Happy Friday! Welcome to the après hour, the newest addition to Ski Boots in the Kitchen! One of my favorite “activities” after a long day of skiing is après-ski! If you’ve never experienced après-ski in its true form- come to Park City now, I will show you how its done, like this….

Après-ski, which is french for “after skiing” is the act of going out after skiing for drinks, socializing and relaxing! If you are lucky enough to enjoy your drinks from the bottom of the ski hill you can usually count on watching some hilarious carnage of tired skiers taking their last run down an icy trail (if you’ve ever been to Vail and enjoyed a margarita on the deck of Los Amigos you know what I’m talking about). After a long work week you deserve a break to unwind too! Regardless of where you are, at the bottom of the ski hill or at your desk, you can enjoy your own après hour with some of my favorite websites, blogs, recipes, drinks and photographs that I’ve gathered from around the internet. So sit back, enjoy a cocktail (if you’re lucky) and get ready for the weekend! Cheers!

✓ My favorite new website, “Blonded By Style” it’s all about style, fashion, travel and of course my favorite, food & drink! Plus Mia and Zoe take beautiful pictures!

✓ If you like dogs, this will make you laugh, really hard.

✓ I want these mugs

✓ And I want to be sipping this cocktail out of those mugs

✓ Park City has beautiful sunsets

✓ I love this cookbook “Share” by Women for Women International. It has stunning photos as well as recipes from both renowned international chefs and recipes from women living in war-torn countries. An added bonus, 100% of the proceeds go right back into those countries, providing women with business training and job skills so they can get back on their feet. Share: The Cookbook that Celebrates Our Common Humanity (Women for Women International)

✓ Have an URGENT cooking dilemma? Ask a question and get your answer instantly on Food52’s Food Hotline. It’s so cool!

✓ Get these… because there is nothing worse than watered down whiskey!

✓ Looking for some St. Patrick’s Day inspiration? Check out these recipes!

Most of all, have a great weekend!

Spicy Black Bean, Sweet Potato & Quinoa Veggie Burgers

photo-523All this warm weather has been getting me in the mood to BBQ! Today in Park City it was 50 degrees and there wasn’t a cloud in the sky! It was just gorgeous! photo-525 Many years ago a friend of mine (Bridgit!) who’d recently became a vegan introduced me to her favorite black bean and quinoa burgers from her vegan cookbook. At the time I was not vegan or even vegetarian, thus I was a bit skeptical, until I tried one!

It instantly became one of my favorite go-to veggie burgers for years to come. Over the years, I have tweaked and added a few things and adapted the recipe to make it my own.

I love making a double batch of these burgers and wrapping them individually so I can freeze them. They make for a quick and easy dinner when you’re not in the mood to cook or are great to bring to a BBQ. See note below about freezing the patties**

I haven’t bought a veggie burger from the grocery store in years because nothing compares! This recipe will turn any meat eating burger lover, into a vegan spicy black bean sweet potato burger lover, after just one bite! Cheers, I hope you enjoy!

Spicy Black Bean Sweet Potato Quinoa Veggie Burgers (click for printer friendly version) (Serves 6)

  • 1 15oz can black beans, drained and rinsed
  • 1 cup roasted, diced sweet potato* see below
  • 1 cup cooked quinoa
  • 1/2 cup Italian style bread crubs
  • 1 tablespoon cholula
  • 1 tablespoon tomato paste
  • 1/4 cup water
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Olive oil for cooking
  • 6 burger buns
  • optional avocado, tomato, arugula, cheese


  1. Peel a small to medium sweet potato and cut it into small cubes. Drizzle with 1 tablespoon of olive oil and roast on a baking sheet at 350 degrees for 15-20 minutes until tender and golden brown. Set aside and let it cool.
  2. Mash black beans and sweet potato together with a fork until somewhat smooth but still chunky. Add quinoa, onions, garlic, cilantro and bread crumbs and mix until combined.
  3. In a small bowl whisk together water, tomato paste, cholula, cumin, chili powder salt and pepper. Pour over black bean/sweet potato mash and mix with a fork.
  4. Using you hands, make 6 patties. If the mixture seems to wet add a tablespoon more of bread crumbs or if its too dry add a tablespoon more water before making the patties. The mixture should be sticky enough to easily form patties with out crumbling. **If freezing some patties wrap them individually in saran wrap and freeze. when ready to eat, thaw and follow steps 5 and 6!**
  5. In a medium skillet, heat 1-2 tablespoons of olive oil. Cook the burgers for 5 minutes on each side on medium heat, until golden brown on each side.
  6. Serve on a toasted bun with desired toppings such as cheese, avocado, tomato and fresh arugula.

For more recipes and deliciousness follow me on Twitter and ‘like’ me on Facebook!

Jalapeno, Mango & Avocado Salsa

photo 3-9It has started to feel a lot like spring lately here in Park City. This weekend we had two gorgeous days of sunshine and warm weather, great for catching some rays and enjoying an apres drink after skiing… not so good for the snow! Practically all the snow around our house has melted and I’ve woken up the last few mornings to birds chirping outside my window and its only March 10th! photo-521Here is Piper… laying on the only patch of snow left on our lawn! I did get some great skiing and hikes in this weekend. After being cooped up all winter, its nice to finally get out and enjoy the sunshine! photo-520 And now that we’ve gained an extra hour of daylight at night I get to enjoy those late afternoon walks with the dog! Since I was feeling in the spring/summery mood this weekend I decided to whip up this delicious jalapeno, mango and avocado salsa!

I would put this salsa on anything! Its great with chips, on tacos, chicken, fish… the options are endless and you’ll wish the bowl of this salsa was endless too because it is so good! This salsa goes perfectly on my fish tacos with chipotle cabbage slaw… but you’ll have to check back tomorrow, Taco Tuesday, for that recipe!

Jalapeno, Mango & Avocado Salsa 

  • 1 large mango, cubed (about 1 1/2 cups)
  • 2 medium avocados, cubed
  • 1 large shallot, finely chopped (about 1/4 cup)
  • 1 medium jalapeno, diced (depending on how spicy you like it, remove either all or some of the seeds before chopping)
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons cilantro, chopped (if you don’t like cilantro, substitute mint)
  • salt and pepper to taste


  1. In a large bowl, mix together mango, avocado, jalapeno and shallots. Be careful not to over mix and smash the mango and avocado.
  2. In a smaller bowl, combine lime juice and olive oil. Drizzle over mango mixture.
  3. Sprinkle cilantro, salt and pepper over the top and toss to combine. Taste and adjust seasoning to your liking. Enjoy!