About skibootsinthekitchen

I love to cook, eat, travel, & drink wine. I enjoy mountain activities of all kind. Come have a bite with me! www.skibootsinthekitchen.com

Black Bean, Chicken & Rice Bowl with Cilantro Lime Dressing

Posted on February 24, 2014 by skibootsinthekitchen

Ahh 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! I 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! Shred 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)

Directions:

Cook rice according to package directions, allow it to cook while you prepare the chicken.
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.
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)
Meanwhile, combine cilantro lime dressing ingredients in a food processor or blender. Blend until smooth. Season to taste with salt and pepper.
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

Posted on February 23, 2014 by skibootsinthekitchen

Hello 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! Not 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!

Using your finger, we the top two edges

Fold the wonton over the cheese

Ingredients (Makes 12 Mozzarella Sticks)

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

Directions:

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.
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.
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).
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.
Serve with immediately with warm marinara sauce for dipping. Enjoy! The beautiful sunset in Park City last night!

Original recipe from Alaska From Scratch

New York Sour “Liquid Valentine”

Posted on February 9, 2014 by skibootsinthekitchen

Boys 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. I 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? I 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

Posted on February 5, 2014 by skibootsinthekitchen

Did 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.

New Hampshire Ski Race Circa ?

Mt. Snow 1997

Middlebury Carnival 2006

My Brother and I win Mohawk Mt Race 1997

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!

Blueberry & Chocolate Chip

Nutella

Real Maple Syrup

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

Directions:

Mix flour, baking powder, salt and sugar in a large bowl.
In another bowl, mix butter, eggs and vanilla
Mix dry and wet ingredients, stir to combine. Lastly stir in buttermilk.
Melt butter in a large skillet or griddle over medium-high heat. Pour batter onto skillet and allow batter to rise (about 1 minute).
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!
Cook until edges rise and bubbles form on top of the pancake. flip and cook until golden brown on both sides.
Serve with butter and maple syrup, Enjoy!

Chipotle Portobello Mushroom Tacos with Goat Cheese

Posted on February 3, 2014 by skibootsinthekitchen

Happy 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

Directions:

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.
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
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!)
To serve, place a few spoonfuls of mushroom saute onto corn tortillas top with goat cheese, cilantro and other desired toppings.

Cheesy Sweet Potato Bites

Posted on January 28, 2014 by skibootsinthekitchen

Super Bowl Sunday is almost here! Sadly, my beloved Patriots will not be playing in the big game (Tom is to busy paddleboarding with Gisele in the Bahamas, can you blame him?) Regardless of who is playing this weekend, Super Bowl Sunday is one of my favorite sports events of year! Football, friends and FOOD (obviously!) what could be better?!

So if you’re ready to show up to a Super Bowl party this weekend with a kick ass appy that’s sure to be the crowd favorite, check out these sweet potato bites. Cheese, sour cream, hot sauce and avocado… there is no better combination! And who doesn’t love sweet potatoes?

They are packed with vitamins, antioxidants and lots of other good stuff! So put down the greasy chicken wings and pizza bites and enjoy the game with these delicious morsels. Looking for some other game day favorites? Check out my Buffalo Chicken Dip, Baked Brie with Candied Pecans, Baba ghanoush, Ricotta dip with pesto & Sun-dried tomatoes.

Ingredients:

2 large sweet potatoes (washed and sliced into 1/4-inch slices)
2 tablespoons olive oil
1 teaspoon garlic powder
1 1/2 teaspoon chili powder
1 1/2 teaspoon salt
Hot sauce (Cholula or Tabasco or whatever you have on hand)
Mexican blend shredded cheese
1 large avocado, diced into small cubes
green onions
sour cream
2 pieces of bacon, cooked and cut into small bits (optional)

Directions:

Preheat the oven to 450 degrees
Using a mandolin, slice sweet potatoes into 1/4-inch slices (leave the skin on). Place potato slices in a bowl, toss with olive oil. Mix garlic powder, chili powder and salt in a small bowl, sprinkle over potatoes and toss to combine. Place seasoned potatoes on a greased baking sheet.
Bake for 10 minutes on one side, remove from the oven and flip them. Bake another 10 minutes. While the potatoes are baking, slice the avocados, green onions and bacon if you are using it.
When the potatoes are done, remove them from the oven and place a dash of hot sauce on each round (if you like more spice, add more hot sauce). Top each potato with shredded cheese and place back in the oven for 3 minutes.
Remove potatoes from the oven and allow to cool slightly. Place the potato rounds on a platter, top each one with a small cube of avocado, sour cream and green onion (sprinkle with chopped bacon if desired).
Enjoy!

Giada De Laurentiis, Sundance & Linguine with Shrimp & Lemon Oil

Posted on January 27, 2014 by skibootsinthekitchen

It has been an fun and crazy 10 days here in Park City for the 2014 Sundance Film Festival. The town is bursting at the seams with movie goers, film makers and celebrities. I was lucky enough to meet one of my favorite cooks of all time, Giada De Laurentiis!

She has been my cooking idol for longer than I can remember and her cookbook, ‘Giada’s Kitchen’ was the first cookbook I owned! My obsession with Italian food, especially pasta, might have something to do with my grandmother living in Italy but it can also be attributed to Giada’s amazingly delicious dishes!

This recipe for linguine with shrimp and lemon oil is a light and delicious twist on your traditional shrimp scampi. Tossed with fresh arugula and lemon zest this dish is sure to please everyone at the table! This recipe can be found in ‘Giada’s Kitchen’ cookbook, enjoy!

Ingredients:

For the lemon oil:

1/2 cup extra-virgin olive oil
1 lemon, zested

For the pasta:

1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley
Freshly grated Parmesan cheese

Directions:

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and set aside.
For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until Al dente (tender but still firm to the bite) stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes.
Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula.
Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded.
Add the chopped parsley to the pasta and toss to combine. Garnish each plate with freshly grated Parmesan. Serve immediately.

Pork Tenderloin with Tarragon Mustard Sauce

Posted on January 14, 2014 by skibootsinthekitchen

I am always looking for easy week night dinners to make, its hard finding the motivation to cook a labor intensive dish after a long day of work! Pork Tenderloin is a lean, healthy and flavorful alternative to chicken or steak.

Searing the Pork

Seared Pork

Stock and Tarragon

I find that pork tenderloin is always tender and moist (sorry I hate the word moist but there’s really no other way to describe it!) Anyways… this is a super easy dish and the sauce is good over just about any meat (chicken or steak!) Serve the pork along side some root vegetables and brown rice and dinner is done! Enjoy!

Pork Tenderloin with Tarragon Mustard Sauce (Serves 8)

2 tablespoon butter
1 cup beef broth
1 1/2 teaspoon dried tarragon crumbled
1 cup whipping cream
2 tablespoon Dijon mustard
2 teaspoon flour
salt and pepper, to taste
2 (1- to 1-1/2-pound) pork tenderloins

Pre-heat oven to 400 degrees. Season the pork tenderloin with olive oil, salt and pepper (this can be done right before or a few hours in advance- cover with plastic wrap and refrigerate).
In a skillet with a little olive oil, sear Pork on all sides until brown. Remove from the pan and place on a foiled and greased baking sheet. Bake for 15-20 minutes or until a meat thermometer reads 150 degrees.
Meanwhile, melt butter in medium sauce pan. Add broth and tarragon and cook over high heat for about 10 minutes until it reduces a bit.
Whisk in cream and cook until thickened, 3-4 minutes (be sure to watch it and continue stirring at this point- it bubbles over easily!) Whisk in mustard. Gradually whisk in flour (add 1 tablespoon of flour for thick sauce or leave out all together if you prefer a thinner sauce).
Season with salt and pepper to taste.
Serve with brown rice or quinoa. Enjoy!

Roasted Vegetable and Chicken Soup

Posted on January 9, 2014 by skibootsinthekitchen

It was dumping snow all day yesterday! Just what we’ve been waiting for the last few weeks up here in Park City. I was pretty jealous of the picture Alta ski area posted on their Instagram of the 22″ of fresh powder they got over the last 24hours. Untouched fresh powder… that guy is pretty stoked. I’m not going to lie I wish I was him! To ski all day this weekend (or whatever you’re going to be doing!) you’re going to need your strength and energy- what better way to get it than with a bowl of hot soup. Especially if you are back East enduring the “Polar Vortex”, you’ll warm right up with a bowl of this stuff! Plus this roasted vegetable and chicken soup is so easy to make and its super delicious- it’s ready in only 35-40 minutes!

Whole Veggies

Chopped Carrots, Sweet Potato & Butternut Squash

Pureed Veggies

By pureeing some of the roasted sweet potato, butternut squash and carrot, the soup has a thick and creamy base without the use of cream or milk! The shredded chicken and spinach make it substantial enough to be a whole meal and fill you up, with out slowing you down!

Gluten free, dairy free, and Paleo friendly this is the perfect dish for anyone with food allergies but its even more perfect for dinner this weekend because it’s packed with flavor, vegetables and SO GOOD! Enjoy!

Ingredients:

2 garlic cloves, whole
2 carrots, peeled and cubed
1 1/2 cups butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
½ yellow onion, quartered
2 tablespoons extra virgin olive oil
4 cups chicken stock
2-3 cups leftover shredded chicken (meat from 1 rotisserie chicken from the grocery store)
2 tablespoons fresh parsley, chopped (or 3/4 teaspoon dried parsley)
1 teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon dried tarragon
¼ teaspoon dried oregano
¼ teaspoon cracked pepper
¼ teaspoon nutmeg
1 cup water
2 cups baby spinach

Directions:

Preheat oven to 425 degrees.
Toss the chopped vegetables, onion and whole garlic in the olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, until the vegetables are tender, tossing occasionally.
Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes.
Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters and garlic into the blender. Puree the vegetables with the 1 cup of water.
Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

Recipe adapted from Against All Grain

Thai Style Peanut, Mushroom and Tofu Stir-Fry

Posted on January 7, 2014 by skibootsinthekitchen

Happy hump day! Hard to believe the week is already half over! Continuing with some healthy, clean eating of 2014 I started the week off with this super easy, delicious and vegan meal! This dish single handedly turned me into a tofu lover. Back in the day you couldn’t pay me to eat the stuff but pairing it with spicy peanut dressing, crispy snap peas and water chestnuts… changes everything!

Spicy Peanut Sauce

This stir-fry is also so easy and quick to prepare, dinner is ready in 20 minutes! It was the perfect dish to serve for guests that came over to watch the season premier of the bachelor (don’t judge, its my guilty pleasure) because I barely spent anytime in the kitchen!

Extra Firm Tofu

Peanut Sauce

Snap Peas & Mushrooms

Serve this dish over brown rice, quinoa or glass noodles and you’ve got a perfect weeknight or Meatless Monday dish!

Ingredients:

1/4 cup creamy peanut butter
2 Tablespoons soy sauce
2 Tablespoons lime juice
1/3 cup water
2 teaspoons sesame oil
2 teaspoons cornstarch
1 teaspoon chili garlic paste or Sriracha (you can add more or less depending on how spicy you like it)
12 oz oyster mushrooms or 8oz baby bella mushrooms, sliced
1/2 lb (1 bag) snow peas or snap peas, trimmed
8 oz (1 small can) canned sliced water chestnuts, rinsed and drained
1 lb extra firm tofu, drained and cut into 1/2-inch cubes
cilantro for garnish

Directions:

In a small bowl, whisk together peanut butter, soy sauce and lime juice until smooth. Add the water, sesame oil, cornstarch and chili paste and whisk until blended. Set aside.
Coat a nonstick wok or large nonstick frying pan with cooking spray or sesame oil and heat over high heat. Add mushrooms and stir-fry until lightly browned (about 4 minutes). Add peas and saute another 3-4 minutes until bright green and tender-crispy.
Add peanut butter sauce, water chestnuts and tofu and stir until the sauce thickens and coats everything. Cover and let simmer on low for 3-5 minutes.
Serve over brown rice or other grain and garnish with cilantro. Enjoy!