Zucchini, Beef, and Halloumi Cheese Skewers with Chimichurri Sauce

It’s finally grilling season again! Last weekend it actually snowed in Park City so I am saying that cautiously… but with the Fourth of July right around the corner and sunshine in the forecast I think we are safe. I love grilling because it requires less clean up in the kitchen, which is always a bonus in my book. This recipe is from Sarah Waldman’s cookbook Feeding a Family and pretty much the only cookbook I have cooked out of in the last year. This is a fun summer BBQ dish that packs a ton of flavor. Hope you enjoy!

Zucchini, Beef, and Halloumi Cheese Skewers with Chimichurri Sauce from Sarah Waldman’s Feeding a Family
Serves 4
Chimichurri Sauce
  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt, plus more as needed
  • 3 to 4 garlic cloves, thinly sliced or minced
  • 1 shallot finely chopped
  • 1/2 cup minced fresh cilarntro
  • 1/4 cup minced fresh chives
  • 2 tablespoons finely chopped fresh mint
  • 3/4 cup extra virgin olive oil
  • 1 large zucchini
  • 1 1/2 to 2 pounds steak tips
  • 8 ounces halloumi cheese
  • 4 to 6 wooden skewers, soaked in water for at least 10 minutes
  1. Heat the grill to medium high
  2. Make the chimichurri sauce by blending all the ingredients together in a blender or food processor until finely minced.
  3. Prepare the ingredients for the skewers. First, using a vegetable peeler, peel the zucchini into pile of thin ribbons. Cut the steak and halloumi cheese into 1-inch cubes. *note I had a hard time cutting the halloumi into cubes so I sliced it and grilled it separately instead of putting it on the skewers.
  4. Assemble the skewers, alternating between zucchini, beef and cheese if you choose to put them on the skewers. Pour the chimichurri sauce into a shallow platter, reserving 1/2 cup in a small bowl. Roll the assembled skewers in the sauce on the platter, cover and refrigerate for 10 minutes or up to a few hours in the refrigerator.
  5. Grill the skewers for 5 minutes per side (same with the cheese), brushing them occasionally with the reserved chimichurri sauce, until grill marks appear and the beef is medium rare. Serve hot or warm with reserved chimichurri sauce on the side.

Slow Cooker/Insta Pot Indian Butter Chicken with Sweet Peas

This recipe is from my absolute favorite cookbook – Feeding a Family by Sarah Waldman. All of her recipes are flavorful and easy, which pretty much defines my style of cooking these days.  I have been experimenting with my InstaPot (if you don’t have one – I highly recommend you invest ASAP). This recipe calls for 8 hours in the crockpot, and if you’re like me – I don’t have time to think about preparing a meal 8 hours before I want to eat it. 45-60 minutes and the meal is done for most dishes I prepare in my InstaPot. It is a life saver. Hope you enjoy!

Slow Cooker Indian Butter Chicken with Sweet Peas from Sarah Waldman’s Feeding a Family 
Serves 4 to 6
  • 2 pounds boneless, skinless chicken pieces (thighs and/or breasts)
  • 1 onion finely chopped
  • 6 garlic cloves, finely chopped
  • 1-inch piece fresh ginger-root, peeled and finely chopped
  • 2 teaspoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter, cut into pieces
  • One 6oz can tomato paste
  • One 13.5oz can full fat coconut milk
  • 3 tablespoons plain full fat Greek yogurt (I like to sub Sour Cream)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 cups sweet peas (thawed if frozen or blanched if fresh)
  • Cooked basmati rice, for serving
  • Toppings (optional) – Chopped fresh cilantro, toasted coconut flakes, Toasted silvered almonds
  1. Cut the chicken into 2-inch chunks. Fill a 6 quart slow cooker (or insta pot) with chicken, onion, garlic, ginger, curry powder, cinnamon, cumin and salt. Stir to combine. Add in the butter, tomato paste, and coconut milk. Mix again. If using a slow cooker, cover and cook on low for 8 hours until the chicken pulls apart easily with a fork. If using the insta pot lock the lid and hit the poultry button then using the + button add 10 minutes. Chicken should cook at high pressure for 40-50 minutes and allow the steam to release on its own before opening the lid.
  2. Before serving, stir in the Greek Yogurt or Sour Cream, lemon juice, and peas (I added the peas frozen at the end and they thawed on their own). Allow everything to heat through, then serve the butter chicken over a bed of basmati rice. Top with cilantro, toasted coconut, and toasted silvered almonds, if desired.

Sheet Pan Harissa Chicken with Leeks and Potatoes

This recipe for sheet pan chicken has quickly become one of my favorites. First off, I love any recipe that calls for leeks because they are so yummy and give any dish a ton of flavor. Secondly, I love that it is a one sheet wonder… Meaning less clean up and more time to hang with family and friends. Harissa is a North African spice blend that is packed with flavor and gives this dish a Moroccan vibe that I love. Also this recipe was a community pick winner on Food52 so you know its an awesome dish. Enjoy!

Recipe from Food52

Serves 3-4 people

  • 1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
  • 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 by 1/2-inch chunks
  • teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • tablespoons harissa
  • 1/2 teaspoon ground cumin
  • 4 1/2 tablespoons extra-virgin olive oil, plus more as needed
  • leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
  • 1/2 teaspoon grated lemon zest
  • 1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able
  • small garlic clover
  • cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
  • Fresh lemon juice, as needed
  1. Combine the chicken and potatoes in a large bowl. Season them with 2½ teaspoons of the salt and ½ teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.
  2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1½ tablespoons olive oil.
  3. Heat the oven to 425°F.
  4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
  5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
  6. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.

Coconut Sticky Rice & Chicken


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) 



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


  • 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


  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!


Grandma Knowles’s Famous Lasagna


If you follow this blog regularly you know that I am a sucker for pasta. I would like to attribute it to my Italian heritage – but mostly likely it is because carbs are delicious… especially when you cover them in yummy sauce. I thought I had found the ultimate lasagna recipe my “Red and White Lasagna” that was until I tried this recipe. This is a family recipe from my friend Ingrid – it was her great grandmothers. I could tell by the recipe Ingrid forwarded me that her grandmother did not need to follow printed directions to make this dish. The email basically read “a little bit of this, a little bit of that, layer it and bake” the measurements were not exactly precise! So I used my best judgement and I am happy to say… its really hard to F*CK up lasagna – so it came out great! This recipe definitely wins lasagna of the year… Thanks Ingrid and family for sharing!

Great Grandma Knowles Bomb.com Lasagna (Serves 8-12)


  • 1 lb. ground beef
  • 1 lb. ground sausage (spicy or mild)
  • 2 teaspoons oregano
  • 1 1/2 teaspoons garlic powder
  • 1 28oz can crushed tomatoes
  • 1 12oz can tomato paste
  • 24oz fresh mozzarella, sliced
  • 32oz small curd cottage cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped parsley
  • salt and pepper
  • No boil lasagna noodles


  1. Pre-heat the oven to 325 degrees.
  2. In a large skillet, add beef and sausage, season with oregano and garlic powder and cook until brown. Add crushed tomatoes and tomato paste and simmer for 10 minutes.
  3. Meanwhile combine cottage cheese, shredded Parmesan, parsley, salt and pepper in a medium bowl.
  4. Coat a 9×13″ lasagna pan with olive oil. Start with a layer of noodles, half the cottage cheese mix, half the sliced mozzarella slices and half the hamburger mixture. Repeat with the remaining noodles, cottage cheese mixture, mozzarella and meat.
  5. Bake at 325 for 1 hour. ****Now the family secret is to bake the lasagna for 1 hour and then let it cool (either over night or for a few hours) When you are ready to serve re-heat the lasagna in a 325 degree oven until it is heated all the way through****

Giada’s Roman-Style Chicken

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)


  • 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


  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.

Beijing Beef (Takeout Fake out Panda Express)


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)    


  • 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


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


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


  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.

Crock-Pot Chinese Pork Tenderloin and Noodles


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!


  • 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


  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.

Italian Hoagie

IMG_5884I 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!


  • 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


  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.

Chicken Pot Pie

IMG_6002Happy November! I hope everyone had a fun and safe Halloween weekend. I am actually really glad that Halloween is over, its always so stressful trying to figure out a costume… and now that I am too old to have my mother stitch me a homemade costume from scratch I am left to piece together random pieces of clothing to make one. IMG_5933Exhibit A: this year I was a “Party Animal” (that is my friend Aly, she was a flamingo!) Bottom line is I am too busy (and lazy) to spend more than 30 minutes (and $15 dollars) on my costume. So now that Halloween is out of the way… we can start getting ready for the best holidays- Thanksgiving, Christmas, Hanukkah- You know… the eating holidays! With the weather getting colder and my Thanksgiving menu on my mind (and leftovers!) I thought chicken pot pie would make a cold November night a whole lot better!

As you already know, I am a HUGE fan of rotisserie chicken, it makes my life so much easier. Life is already complicated enough, why should cooking be complicated too? This recipe works great with rotisserie chicken or leftover turkey, and my favorite way to eat it is with a little homemade cranberry sauce. Hope you enjoy!

Chicken Pot Pie (Serves 6-8)


  • 1 rotisserie chicken, meat removed and chopped (or use leftover Thanksgiving turkey about 3 cups chopped)
  • 1 cup thinly sliced carrots, rounds or half moons depending on size of carrots (2-3 carrots)
  • 1 cup frozen green peas
  • 1/2 cup sliced celery (2 stalks)
  • 1/3 cup butter
  • 1/3 sweat onion, chopped (about 1/3 cup)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1 cup cream or whole milk
  • 2 (9 inch) unbaked pie crusts (I use Pillsbury pre-made dough you can find it in the butter section)


  1. Preheat the oven to 425 degrees
  2. In a medium saucepan bring some water to boil, then add carrots, celery and peas. boil for about 5 minutes. Drain the vegetables and put in a bowl with the chopped chicken meat.
  3. In another saucepan melt the butter, add the onions and cook until they are soft and translucent. Stir in the flour until a thick paste forms. Slowly stir in chicken stock and milk or cream. Simmer over medium-low heat for about 10 minutes, stirring occasionally until the sauce thickens. remove from heat and season with salt and pepper.
  4. Place one pie crust in the bottom of a deep, 9 inch pie plate. Place the chicken and vegetable mixture into the pie crust. Pour the onion/cream sauce over the chicken. Cover with the top pie crust and seal the edges. Cut a few slits in the top to allow the steam to escape. (Option to brush the top of the pie with egg whites, it keeps the crust from drying out!)
  5. Bake in a preheated oven for 35-40 minutes or until the pie crust is golden brown. Cool before serving. I love to eat my chicken pot pie with a little fresh cranberry sauce! Makes it taste like Thanksgiving dinner! Enjoy!