Jalapeno Poppers with Pineapple and Bacon

IMG_7869It’s hard to believe that kids are starting to go back to school already! Park City public schools start on Thursday, some other schools in the state started last week! But, but wait… summer was just getting started!! Even crazier… some of the leaves are starting to change already! I am not ready for this!

One thing I am ready for… football season! We are just two weeks away from the start of regular season NFL games and I am so excited. One my favorite fall actives is getting together at someones house and watching the Patriots play. It’s one of my East coast traditions I’ve taken with me to the West… Sunday is Pats day. Ok, so you don’t need to love football or the Patriots to love these jalapeno poppers because they are down right delicious and perfect for any occasion. IMG_8015The spice from the jalapeno, the creaminess of the cheese, sweet from the pineapple and salt from the bacon come together for one popping popper! Bring this to your next cocktail party, cook-out or tailgate party and you’ll be everyone’s favorite person. Enjoy!

Jalapeno Poppers with Pineapple and Bacon

  • 10-12 medium/large Jalapenos (or 15-18 small ones)
  • 1 8 oz. block cream cheese, at room temperature
  • 1 8 oz. can crushed pineapple, drained
  • ¼ cup shredded white cheddar
  • 3-4 pieces bacon, cooked

Directions:

  1. Pre-heat the oven to 400 degrees
  2. Cook the bacon in a skillet until crispy, place on paper towels to cool. Chop into small pieces and set aside.
  3. Remove the stems of the Jalapenos, cut them in half lengthwise, and remove the seeds and ribs. Be careful not to touch your face or eyes during this process you will burn yourself and regret it!
  4. In a medium bowl combine cream cheese, pineapple and cheddar cheese.
  5. Using a spoon stuff each jalapeno half with the cream cheese mixture so it is even with the sides of the jalapeno (about 1 or 2 tablespoons of filling depending on how large your jalapenos are)
  6. Place cheese side up on a baking dish and bake at 400 degrees for 15-20 minutes or until the cheese is slightly brown and bubbly. Remove from the oven and allow them to cool about 5 minutes.
  7. Sprinkle with chopped bacon and serve!

**Thanks to Mia from Blonded by Style for taking the pictures. This post was part of our Mexican Fiesta, check out the whole menu here.

Mexican Corn Off the Cob

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Good Morning! I am just back from a wonderful vacation with my family and friends! Celebrating weddings, birthdays and enjoying some time by the ocean. It was nice to unwind! Even though I was not posting recipes on my blog, I was doing some cooking and research on some delicious new recipes to post and boy did I test some good ones!! photo-604Since I was by the ocean, I was cooking a lot of seafood- clams, mussels, lobster and fresh stripped bass. There is nothing better than super fresh, local seafood. It is one of the things I miss most about living in a land locked state! Stay tuned for some of those tasty recipes, I will post them soon! But for now, one of my new favorite ways to eat corn… Mexican corn OFF the cob… because no one likes getting corn stuck in their teeth. IMG_8049Don’t judge the fact that there is mayonnaise in the recipe, a friend who hates mayonnaise, LOVED this dish. The comb of lime juice, cheese and the little kick from the chili powder is the perfect balance of salty, spicy and tangy! You’ll have trouble eating corn the “normal” way every again! This recipe was part of my collaboration with Blonded by Style, see our full menu here!

Mexican Corn Off the Cob

  • 8 ears of fresh corn, grilled with the husk on.
  • ½ cup mayonnaise
  • 3 tablespoons butter
  • 2 limes, juiced
  • 1 tablespoon chili powder
  • Salt to taste
  • ½ cup crumbled Cotija Mexican Cheese (You can substitute Queso Fresco or Kraft Parmesan cheese if your grocery store does not have Cotija)

Directions:

  1. Wet the outside of the corn-husks with water, and place them on a pre-heated grill. Turn ever 2-3 minutes until the outside of the corn is charred but not burned. Once the corn has cooled, shuck the husks off. Cut the kernels off the corn and place in a large bowl.
  2. In a small bowl, whisk together mayonnaise, lime juice, chili powder and generous pinch of salt. The dressing should have a similar consistency as creamy ranch dressing. Pour mixture over the corn, sprinkle with cheese and toss to combine.
  3. Season to taste with salt. Garnish with more crumbled cheese and a dash or two of chili powder on top. Serve immediately.

Pineapple Tequila Crushers with Fresh Basil

IMG_7986Anyone else throwing up their hands and screaming TGIF? I am! To celebrate the weekend, why don’t you make yourself a “It’s 5 o’clock somewhere” drink… right now. Ok, so it’s 10am? Maybe wait until you leave work before throwing back the tequila, I’m sure your boss will appreciate it! IMG_7988But seriously, this drink is killer and deliciously refreshing! Another tasty concoction from the Blonded by Style and Ski Boots in the Kitchen Mexican Fiesta collaboration! (Check out the full menu here!) We hope you enjoy… we did! Happy Weekend to you all!

Pineapple Tequila Crushers with Fresh Basil

  • 2 oz. Reposado Tequila
  • ¾ oz. Agave Nectar
  • 1 oz. Fresh Lime Juice
  • 4 Fresh Pineapple Chunks
  • 2 Basil Leaves
  • Soda water

Directions:

  1. Muddle Pineapple and basil leaves in a glass.
  2. Add remaining ingredients and shake vigorously with ice until well blended.
  3. Strain into a rocks glass with fresh ice. Top with a splash of soda water and garnish with a chunk of fresh pineapple.
  4. Optional* Add a few thin slices of fresh jalapeno to the mixture after shaking for a spicy version!

Drunken Chicken with Pineapple Salsa (BBS/SBITK Collaboration)

IMG_7852In order to throw the ultimate summer BBQ you need a few key ingredients. First, a theme is helpful (and fun!) to help guide your guests on what they can bring that will complement the meal you’re preparing. For the BBQ collaboration I did with Mia from Blonded by Style we chose a Mexican Fiesta theme with a few reoccurring ingredients such as Tequila, Jalapenos, Cilantro, Pineapple and Lime. See the whole menu here.

Using the same ingredients in all your dishes helps save some money at the store and helps tie the whole meal together! Second, come up with specialty cocktail or drink to go with your theme, everyone loves a specialty drink and it will help make your BBQ more festive! IMG_7988Premixing your cocktail, such as this Pineapple Tequila Crusher or Sangria will help save you time and allow you to mix and mingle more with your friends!

Lastly, festive table decor (plates, glasses and/or flowers) add a fun touch to your party. There is no need to go out and buy all new stuff, find some fun paper napkins or mason jars for your cocktails that you’ll be able to reuse for other parties. No matter what you serve or drink at your next BBQ being surrounded by great friends and food is all that matters! Enjoy!

Drunken Chicken (Blonded by Style & SBITK BBQ Collaboration)

  • ¾ cup Tequila
  • 1/3 cup lime juice
  • ¼ Cup Extra Virgin Olive Oil
  • 5 garlic cloves, minced
  • 1 jalapeño – partially seeded and diced
  • ¼ teaspoon salt and freshly ground pepper
  • 1/8 teaspoon chili powder
  • ½ bunch of cilantro, chopped
  • 9-10 boneless skinless chicken breasts

Directions:

  1. In a medium bowl, whisk together ingredients.
  2. Place the chicken in a 9×13 baking dish, pour marinade over the chicken and allow it to marinate for 3-8hours in the refrigerator.
  3. When ready to cook, heat your grill (medium/high heat). Remove chicken from marinade and place on the grill about 5-7 minutes per side. Flip and continue cooking for 10 minutes or until the chicken is cooked all the way through. Serve with Pineapple salsa (recipe below).

 IMG_7936Pineapple Salsa

  • Half a pineapple, cored, skin removed and diced
  • 1 jalapeño partially seeded and diced
  • ½ cup red onion finely chopped
  • ½ pint of cherry tomatoes, thinly sliced
  • 2 tablespoons cilantro
  • 2 limes, juiced
  • Drizzle of Extra Virgin Olive Oil (1 turn around the bowl)
  • Salt, pepper to taste

Directions:

  1. In a medium bowl combine pineapple, jalapeno, red onion and cilantro, and lime juice, mix to combine. Drizzle with EVOO and season to taste with salt and freshly ground pepper. Serve over chicken

**Thanks to Mia for taking all the beautiful photos!

Mexican Fiesta with Blonded by Style & SBITK

IMG_7800One of my favorite things about food and cooking is that it brings people together. No matter what language you speak or what country you are in, food is the universal language. I love bringing people together around my kitchen table to share a meal with good friends, drinks and food, there is nothing better! Last week my friend Mia, one of the stylish chicks behind the blog Blonded By Style, and I got together to throw a fun Mexican themed fiesta for our friends. She and her sister Zoe started their fashion blog to showcase their fabulous style with beautiful photographs, clothing and food! IMG_8064We thought it would be fun to collaborate on how to throw a stylish and delicious summer BBQ! Stay tuned for all the great recipes coming soon! To give you a taste of what we did here is our menu!

Summer Mexican Fiesta with Ski Boots in the Kitchen and Blonded By Style

  • Pineapple Tequila Crushers with Fresh Basil
  • Jalapeno Poppers with Pineapple and Bacon
  • Guacamole and Chips
  • Drunken Chicken with Pineapple Salsa
  • Forbidden Rice and Bean Salad with Orange Dressing
  • Mexican Corn off the Cob
  • Death by Chocolate Mexican Chocolate Cake with Chocolate Frosting

Mia headed over to the beautiful farm stand at Copper Moose Farm to gather some fresh ingredients for our BBQ.

Fresh green beans, basil and flowers all grown here in Park City. The difference in flavors of freshly grown ingredients vs. store bought is amazing. Buying fresh and local is the way to go!

We had the best time cooking together… We even got a little silly and I put on some ski boots to show that sometimes, I actually do cook in my ski boots! The goggles were helpful when I was cutting the onions, my eyes didn’t water! Thanks to Mia for taking all the beautiful photos! Check back soon for the Drunken Chicken with Pineapple Salsa recipe and other recipes next week!

 

 

 

 

 

 

 

 

 

Charleston Shrimp & Grits *Guest Post from Champagne in my Boots*

IMG_4538Happy Tuesday! I am so excited for this post today because I want to introduce you to my very first guest blogger on Ski Boots in the Kitchen! Paige from ‘Champagne in my Boots’ has chosen one of her favorite southern family recipes to share with you all today! Check out her awesome recipe below as well as more info about Paige and her blog! I hope you enjoy! Thank you, Paige for sharing! Bon Appetit! cimb-RGBHey y’all, I’m Paige of Champagne in my Boots—a food blog dedicated to bringing the gourmet to the everyday. I am so excited to be sharing a little bit of myself and my blog on Ski Boots in the Kitchen and hope that you will enjoy it!

As a native North Carolinian who has since settled in South Carolina, I have spent my life surrounded by good food. I was recently asked by a Yankee Northern acquaintance where I learned to cook, and I had trouble coming up with a concrete answer because I can honestly say that I was never taught to cook. Rather, it was something that I absorbed, seemingly through osmosis.

I spent much of my formative years doing homework at the kitchen island as my mother prepared dinner, and warmer months were spent accompanying her to farmers markets, grocery stores, fish markets, roadside produce stands and the like as she shuttled me to and from tennis lessons, pool parties and camp. So, I started learning about seasonal and local foods, how they are prepared and how to combine flavors long before I decided to pick up a chef’s knife myself. To this day, I can always depend on my mom to offer sage advice when I find myself stuck during a recipe experiment.IMG_4542

If there is one thing Southern women are known for—well, besides our pearls and being “steel magnolias,”—it is our cooking. Pretty much every Southern woman has a signature dish for which she is known, and those who do not, quickly learn the best establishments for take-out and/or catering and, subsequently, perfect the art of being the model hostess. Even those who do not possess the cooking gene typically find some recipe they are able to perfect over time.

Down here, we take our food pretty seriously, which means that the concept of secret family recipes can be taken to a whole new level. Many people are not able to get their hands on their grandmother’s famous chocolate cake recipe until said grandmother passes away, and even then, you can almost guarantee that grandma was sneaky enough to leave out some ingredient or another just so that no one can ever replicate the dish to the same level at which she made it.

Fortunately for all of you, I am not one of these women (though, admittedly, I do freehand a lot of my cooking, so measurements are not always as precise as you may find elsewhere), and I am about to break a cardinal rule and share with you my recipe for true Charleston Shrimp & Grits. It has been adapted from my husband’s great-aunt’s recipe, and I am quite confident that your first bite will transport you straight to the Lowcountry—the cultural mecca of South Carolina that I am fortunate to be able to call home.IMG_4545

Before I share the specifics, I thought I would give you a small piece of advice. What I am about to say might sound a little harsh, but for your sake, I think that it is important for me to share. Before you consider lightening up” this recipe or trying to substitute ingredients for what you found on sale at the market, you should check yourself. I am all for lightening up recipes and making them healthier when possible, and I am a big advocate of “using what you have,” but this is not one of those times. Some recipes just are not the same without the fat, and considering I make my “buttermilk” fried green tomatoes with Greek yogurt, you can trust me when I say that this recipe should not be messed with. I did quite a bit of experimenting with it so that I could share it with you without my husband’s great-aunt banishing me from her kitchen forever (aka I was not given permission to share her exact recipe), and as a result of my own trials, I very strongly urge you to stick to the recipe in this case if you want authentic Lowcountry shrimp & grits.

Charleston Shrimp & Grits (click for printer friendly version)

GRAVY
Ingredients (serves 4)

  • 2 strips bacon (I use uncured)
  • 2 links andouille sausage, casings removed
  • 1 medium yellow onion, chopped
  • 1 sweet bell pepper, chopped (red, yellow or orange—or a combo)
  • 1 stalk celery, thinly sliced or chopped
  • 2 cloves garlic, minced/grated/pressed
  • 1 jalapeño, minced (for spicier gravy, do not discard seeds)
  • 6 Tbsp flour
  • 4 cups unsalted chicken stock
  • kosher salt
  • 1 red bell pepper
  • 1 lb shrimp**

**Cook’s note: I like to buy peeled & deveined shrimp when possible. If this is not available or not what you prefer, you will need to peel & devein the shrimp prior to cooking. I like to brine my shrimp overnight in a salt water mixture because it gives them more flavor, but this is optional.

Preparation

  1. Cook bacon over medium heat in a large cast iron skillet until browned and crispy. Transfer to paper towel to drain.
  2. Meanwhile, place red bell pepper under the broiler, turning as the skin chars, until all sides are slightly charred and skin is separating from the flesh. Enclose in a paper bag to cool for 10 minutes. Once cool, peel off skin, remove stem & seeds and thinly slice.
  3. Cook sausage in the same pan until cooked through. Transfer to paper towel to drain.
  4. Add onions, bell pepper, celery & jalapeño and cook until tender, about 7 minutes. Add 1 clove garlic and cook another minute. Use a slotted spoon to remove from pan and set aside.IMG_4524
  5. Sprinkle flour onto skillet and use a wooden spoon to scrape the bits off the bottom until all of the fat is absorbed. If there is not enough rendered fat, you can melt a Tbsp of butter or two and use that to help make the rouxe.IMG_4525
  6. Whisk in 1/2 of the stock and bring to a simmer. Let simmer for about 10 minutes until thickened then add back in the vegetables & 1/2 of the sausage. Stir in remaining clove of garlic and whisk in remaining stock. Use a stick blender (or regular blender or food processor) to blend the vegetables and sausage with the gravy and let simmer for 20 minutes. Taste for seasoning and season with salt and freshly ground black pepper as needed.IMG_4526
  7. Add shrimp to gravy before serving, and cook until cooked through. They are ready when they have curled into a C shape. Be careful not to overcook—they are overcooked if they curl into a tight C that resembles a curly-q.IMG_4535
  8. Serve over grits and garnish with crumbled bacon, additional sausage, roasted red pepper, green onion, diced tomatoes, parmesan or other garnish of your choice. Enjoy!IMG_4528

GRITS
Ingredients

  • 2 + 2/3 cups water
  • 2/3 cups stone ground grits (or hominy, y’all!)
  • 1/4 – 1/2 tsp salt (or to taste)
  • 1 Tbsp unsalted butter
  • 2/3 cup whole milk, divided
  • freshly ground black pepper
  • 1/4 cup parmesan
  • parsley to garnish (optional)

Preparation

  1. Bring water to boil. Stir in grits, salt & butter. Reduce heat to low and cover. Let simmer for 10-15 minutes until most water is absorbed.
  2. Uncover, stir in 1/3 cup milk and let simmer, partially covered, for 10 mins, stirring every few minutes to prevent the grits from sticking to the bottom of the pan. Stir in remaining milk and simmer for 10 more minutes, continuing to stir every few minutes.IMG_4536
  3. Stir in Parmesan and season to taste with freshly ground black pepper. Serve garnished with parsley. Enjoy! IMG_4539I hope you will enjoy this dish as much as I do, and for more of my recipes, don’t forget to pop over to champagneinmyboots.com. You can also find me on Facebook, Instagram (@champagneinmyboots), twitter (@champagneboots) and Pinterest! And be sure to check out the guest post on Mahi Mahi Tacos that Perry did for me!