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) 

Ingredients:

Rice:

• 1 1/2 cups short-grain sushi rice, rinsed and drained
• 1 cup coconut milk
• 1/4 teaspoon kosher salt

Chicken:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. Place a few scoops of coconut rice in a bowl and top with chicken and enjoy!

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)

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. 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)    

Ingredients:

• 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

Marinade

• 1 egg
• 1/4 teaspoon salt
• 2 tablespoons water
• 1 tablespoon cornstarch

Sauce

• 4 tablespoons water
• 4 tablespoons sugar
• 3 tablespoons ketchup
• 2 tablespoons vinegar
• 1/4 teaspoon chili pepper
• 2 teaspoons cornstarch

Directions:

1. Cut beef into thin strips. Combine all marinade ingredients in a bowl and mix well. Add beef slices and marinate for 15 minutes.
2. While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
3. 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.
4. 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.
5. Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

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!

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. Meanwhile, cook Ramen noodles in a bowl of boiling water for 5 minutes (do not add the flavor packet. Strain and Set aside.)
5. 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.
6. Server immediately with a lime wedge and extra cilantro for garnish.

I love a good sandwich. I came from the east coast where we take our sandwiches very seriously and you can find multiple sandwich/sub shops (Subway does not count!) within a 1/2 mile radios of Main Street. I have found that the west coast is not as fond of their sub shops as the east. It might be hard to find a good sandwich shop but it is even more difficult to find one that can make the ultimate Italian Hoagie. There is a hidden gem in Park City however, called Back Door Deli and boy can they make a sandwich! Their menu has over 50 options and I am usually a little overwhelmed by all the choices so I stick to what I know best… the Italian! A few weeks ago on a Sunday afternoon I was craving one of their delicious Italians, but alas! Back Door Deli was closed. So I decided to do a little remake on one of my favorite sandwiches at home and now I am hooked on making them in my kitchen and you will be too. Enjoy!

Ingredients:

• 1 large loaf soft Italian bread
• 1/2 lb. black forest ham
• 1/4 lb. Genoa salami
• 1/4 lb. capicola or another type of salami
• 1/4 lb. (about 8 slices) provolone cheese
• sliced roasted red peppers
• sliced green pepperoncini
• olive oil
• salt and pepper

Directions:

1. Pre-heat the oven to 300
2. Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons olive oil on the bottom half. Season with salt and pepper.
3. Place one layer of ham, Genoa salami, capicola and provolone on the bottom half of the bread. Repeat again with another later of meat and cheese.
4. Drizzle the top half with 1 tablespoon of olive oil and place the sandwich open faced into the oven for 5-8 minutes until the cheese melts and the bread is toasted.
5. Remove from the oven and cut into 4 pieces.