Can you believe that it is the last week of October? Each week and month seems to go by faster than the next. Before you know it we will be celebrating the New Year and it will take me 2 months to get used to writing 2016 instead of 2015 on everything! Ok but I am getting ahead of myself! The fall weather has been gorgeous and I have been cooking all of my favorite fall recipes including Stew in a Pumpkin, which was the first recipe I posted on Ski Boots in the Kitchen three years ago last week! It’s hard to imagine it has been three years! It has been so much fun cooking and writing recipes and even more fun when I hear that you’ve been cooking my recipes. This year I am doing Thanksgiving dinner at our new house in Park City and I have already started to think about what I am going to make, stay tuned in the coming weeks for some fun Thanksgiving recipe ideas.
I came across this recipe for Butternut Squash and sausage stuffed shells and it sounded so good I had to try it. It was a delicious balance of fall flavors, spicy sausage, and creamy cheese. Enjoy!
Butternut Squash and Sausage Stuffed Shells (Serves 4-6)
- 1 Butternut squash, peeled and cubed
- 1 Onion, sliced
- 3/4 cup milk
- 3/4 cup vegetable broth
- 1 pound Italian sausage
- 2 cups spinach
- 3 cloves garlic
- 1 pound jumbo shells, cooked al dente
- 15 ounces ricotta
- 1 egg
- 1/4 cup parmesan, shredded
- 1/4 cup mozzarella, shredded
- Additional parmesan, shredded
- Olive oil
- Salt & pepper
- Preheat oven to 400 degrees. Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 50-60 minutes.
- Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
- Place roasted butternut squash and onion in a food processor or blender.
- Pulse until a smooth puree forms. Blend in milk and vegetable broth. Pour half of the butternut squash sauce into base of a 9×13 baking dish.
- In a large mixing bowl, stir together ricotta, parmesan, mozzarella and egg. Add sausage and spinach into ricotta and stir until evenly distributed. Fill cooked pasta shells with 3-4 tablespoons of filling.
- Arrange shells in butternut squash sauce in the 9×13 baking dish. Pour the rest of the butternut squash sauce over the top and bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.
It’s been a rainy few days in Park City and I have been craving some comfort food. I have also been looking for any excuse to turn on my stove! It has been so cold but I am refusing to turn on the heat yet… it’s too early! A few weeks ago I went over to a friends house and she made me this dish from one of her favorite cook books, Gluten-Free Girl Every Day. After one bite I asked her for the recipe! It was so delicious with the combination of the salty prosciutto and the sweet onions and cream. It tasted like a dish you would order in a restaurant yet it only took 30 minutes to make and about 8 ingredients! It didn’t take me long after getting the recipe to make it again and I was just as pleased the second time around. Plus it’s gluten free and I love finding some delish GF recipes for when we have guests with dietary restrictions over. Give this recipe a whirl… you won’t be disappointed! Enjoy!
Pork Chops with Spinach-Prosciutto Sauce (Serves 4)
- 4 boneless pork chops
- 2 tablespoons canola oil
- 5 slices prosciutto, chopped
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons finely chopped fresh rosemary
- 1/2 cup heavy cream
- 2 cups chopped spinach
- salt and pepper to taste
- Preheat the oven to 450F degrees
- Season pork chops with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Place chops in the pan and let them cook until one side is brown, about 5 minutes. Flip the chops and put the pan in the oven. Cook until they reach an internal temp of 145F degrees (about another 5-7 minutes). Take them out of the oven and put them on a plate to rest.
- Put the same skillet back on medium-high heat. Add prosciutto and cook stirring occasionally, until it is crisp (about 5 minutes). Remove from the pan and set aside.
- Add the onion and garlic and cook until the onion is translucent – about 6-7 minutes. Stir in rosemary and cook 1 minute longer.
- Pour in cream and bring to a simmer. When cream begins to simmer add chopped spinach and stir. Add prosciutto back into the sauce and stir to combine. Season to taste with salt and pepper.
- Plate the pork chops and spoon all the spinach cream sauce over the top of the 4 pork chops.
If you have walked down Park City’s historic Main Street before you’ve probable seen the famous No Name Saloon and if you’re smart, you’ve been inside and enjoyed one of their burgers! Year round, any day of the week, you will find No Name packed with visitors and locals hungry for one of their epic burgers and homemade chips. Now you might be saying, a burger is a burger- what could be so special about this burger? First off lets just say all burgers are not equal! The No Name starts off with lean Bison meat and fresh toasted bun, from there you’ve got 5 options or build your own… if you love bacon and bleu cheese, go for the bacon bleu cheeseburger or if you’re looking for some spice the No Name Burger with freshly sliced jalapeno is the way to go.
Personally, my favorite is the Zesty Red Cheeseburger, it is flavor packed and topped with caramelized onions and red peppers then finished with pepper jack cheese for some added spice! It might be a little dramatic to say but this burger will change your view on life. So I’ve decided to recreate my favorite burger at home but with a little twist.
Instead of topping the burger with onions, peppers and cheese, how about stuffing all that goodness inside the burger? Well I gave it a shot and let me tell you, it delicious! Now whether you’re in Park City or home in your own kitchen, you can enjoy a delicious Zesty Red Burger anytime! Enjoy!
No Name Saloon Zesty Red Burger Remade (Serving Size 2 large burgers)
- 1 20oz package ground bison meat
- 2 slices pepper jack cheese
- 1/4 cup sliced onions, sauteed
- 1/4 cup sliced roasted red peppers
- 1 teaspoon cumin
- 2 dashes Worcestershire sauce
- 2 fresh burger buns
- lettuce, tomato, ketchup for garnish
- In a medium bowl, combine bison meat, cumin and Worcestershire sauce. Using your hands mix the meat until fully combined. Break the meat into 4 equal balls to form patties. Set aside.
- In a saute pan, heat 1 teaspoon olive oil. Add sliced onions and cook until caramelized and golden brown, about 5 minutes. Remove from heat and mix in red peppers.
- Place one slice of pepper jack cheese on top of two patties, then divide the onion and pepper mixture evenly between the two burgers. Take the other two patties and place them on top to form a “sandwich”. Carefully pinch the edges of the two burgers to form one larger stuffed burger.
- Using the same pan you used to cook the onions, heat the pan over medium heat and place both burgers in the skillet and cook about 4minutes per side or until they are cooked to your desired temperature. (warning the cheese does ooze out the sides!)
- Place the burgers on the toasted buns and top with tomato and lettuce. Serve immediately.
This recipe was published on the Dishing PC website.
Memorial day is right around the corner and many of you will be pulling out your camping stuff for the first time this year! I will be heading out to the dessert this weekend to enjoy some nature and pitch at tent too! I am already thinking about what I can easily cook in the wilderness after consuming a few glasses of wine.
My number one favorite cooking tool while camping… Tinfoil. It is a life savor! Tinfoil pockets trap all the flavor in and there is minimal clean up when you’re done which is an added bonus! Now there are a few reasons I love this recipe, number one being the tinfoil thing again, second its easy and delicious, third you can make this recipe your own by using your favorite vegetables and sausage.
I used Aidells chicken sausages for this recipe because they are already fully cooked and you won’t run the risk of under cooking meat but feel free to use your favorite sausage, kielbasa or brat (just cook the pockets a little longer!) You can stuff all the veggies and sausage into a hotdog bun or eat with a fork right out of the tinfoil! I love eating it with some spicy campfire corn (recipe to come!) and wash it down with some box wine! Happy Memorial Day y’all, be safe out there! Sausage & Vegetable Campfire Pockets (Serves 4-6)
- 1 package of Aidells chicken sausage (or another favorite kind)
- 1 small onion, sliced
- 1 small zucchini, sliced
- 1 pepper, sliced
- 1/2 lb. baby potatoes, quartered
- Olive oil
- Salt and pepper
- Hot sauce (optional)
- Combine all the ingredients in a bowl or zip lock bag, I used the plastic bag my vegetables were in from the grocery store. Drizzle with olive oil (about 2 tablespoons) and season with salt and pepper- Mix or twist the bag closed and shake it until everything is fully coated.
- Divide the mixture evenly onto 6 rectangular pieces of foil, bring two ends together and roll them together, then do the same with the sides to make a nice little pocket.
- Place them on the campfire grill for about 10minutes before turning them over and cooking another 10 minutes. Check one pocket first to make sure everything looks tender and cooked.
If you follow this blog regularly you know that one of my favorite things to cook with is rotisserie chicken. I actually dis-like eating chicken unless it is rotisserie style and I have come to the conclusion that I should stop cooking regular chicken all together, because its always dry and tough. I also love rotisserie chicken because it is fast, easy and always cooked to perfection!
So in honor of Earth Day last week I wanted to make something green- as you can see I didn’t get around to posting it in time for Earth Day but better late then never right? I found this recipe on the FoodieCrush blog and when I read the ingredients I knew I had to make it- all of my favorite things in one recipe, how could I resist!? (and after making them I can say they lived up to my expectations!)
Chicken Suiza Enchilada’s with Avocado Cream (Serves 4-5)
- 4 cups cooked and skinned shredded chicken meat (about 1 store-bought rotisserie chicken)
- 2 4-ounce cans diced Fire Roasted Hatch Chiles
- ½ medium white onion, diced
- 2 cups whipping cream (or 1 cup whipping cream & 1 cup half & half)
- 1 cup chicken broth
- 2 Avocados
- 1 cup fresh cilantro, stems and leaves
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt, divided
- Juice of one lime
- 2 ½ – 3 cups shredded Mexican blend cheese (or just Monterey Jack if you prefer)
- 8-10 7”-8” flour tortillas
- ¼ cup chopped green onion
- Preheat oven to 350 degrees.
- To prepare the sauce: Mix whipping cream, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ½ teaspoon kosher salt in a blender and mix well to combine. Season with more salt if needed.
- In a large bowl mix together chicken, chiles and onion. Add half of the avocado cream and stir to mix well. Add more salt if needed (this will depend on how salty your rotisserie chicken is.)
- Prepare a 9 X 12 baking dish by giving it a light coat of cooking spray and ¼ cup of avocado cream spread evenly on bottom of baking dish.
- To assemble enchiladas: Place about ⅓ cup chicken mixture along bottom third of tortilla and top with ¼ cup of shredded cheese. Carefully roll tortilla and place it seam side down in the baking dish. Repeat placing tortillas side by side until you’ve run out of space. Pour avocado cream evenly over the tortillas and spread 1 cup cheese on top.
- Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
- Garnish with chopped green onion, cotija cheese, additional avocado, cilantro leaves and salsa or fresh tomatoes.
I have been posting a lot of pasta dishes lately and its for one reason… pasta is delicious and easy. Maybe its because I have some Italian blood in me as well but I just can’t resist a plate of pasta with a big glass of red wine! Since I always love cooking for crowds and since I’m pretty bored with lasagna I decided it was time to play with a new recipe that is good for a group. I also made this recipe for the first time because I have a friend that loves (and I mean LOVES) sour cream and I knew this would be right up her alley.
I know it sounds a little odd to add sour cream to a pasta recipe but it makes the sauce extra creamy and amazing! The recipe also calls for 3 different kinds of cheese which makes it gooey and melty and everything you’d ever want in a pasta bake. There is no need to spend lots of time on a yummy meal and that is what I love about this recipe! Everything can be prepared in about 15 minutes and then all you have to do is throw it in the oven for 30 minutes to let all the cheese melt and presto… Dinner is ready!
Cheesy Baked Rigatoni (Serves 6-8)
- 1 pound dry rigatoni pasta
- 1 sweet onion, diced
- 1 pound ground Italian sausage (mild or spicy depending on your taste!)
- 2 26oz jars sweet basil spaghetti sauce
- 6-8 slices provolone cheese
- 16 oz ball fresh mozzarella, sliced
- 1 1/2 cups sour cream
- 1/4 cup shredded mozzarella cheese
- Preheat the oven to 350 degrees. Butter a 9×13 baking dish and set aside. Bring a large pot of salted water to boil and add the pasta. Cook for 8 minutes until al dente- do not cook for as long as you normally would, you want the pasta to have a little crunch so it does not get soggy when you bake it!
- In a large skillet cook the sausage and onion until brown. Once the sausage is totally cooked, add both jars of pasta sauce and allow to simmer for 15 minutes. After 15 minutes remove the mixture from the heat and carefully stir in the sour cream.
- Layer half the drained/cooked pasta into the bottom of the pan and top with half the sauce mixture. Layer 6-8 slices of provolone cheese on top. Layer remaining pasta, and remaining sauce and spread evenly. Lay slices of fresh mozzarella on top and sprinkle with Parmesan cheese.
- Bake for 30 minutes at 350 or until the cheese is melted and bubbly. Enjoy!
Wow! its been a while since I’ve posted a new recipe! I’m so sorry but I have to admit life has been a little busy here in Utah! First there was the craziness of Sundance (it was a blast and I saw some amazing films!) Then my husband and I bought a house! Wouldn’t you know that the perfect place would come on the market at our busiest time of year! but is there really ever a good time to move? It really is a huge pain in the ass. Packing and boxing everything up and having no idea where anything is, it’s so frustrating!! I was without a kitchen for almost a week. But then I was greeted with a beautiful kitchen! My favorite part of it all… It has a gas stove!! I grew up cooking on a gas stove and I’ve been spoiled with how awesome it is, so I was beyond excited about that aspect. Here is a picture of my family enjoying our first meal in the new house, it was a really wonderful night. So after all that moving I’ve been a little tired and not really feeling like I want to cook. I’ve been looking for some easy recipes that are done in under 30minutes so I can get back to unpacking and setting up the new house. Back to my favorite staple, the rotisserie chicken… but seriously, is there anything better than rotisserie chicken? the meat is so tender and delicious plus it is SO easy. Adding rotisserie chicken to these chicken gyros make them irresistible, espically when you top it all off with some home made tzatziki and cucumber salsa. So if you’re ready to get your Greek on… here we go! Enjoy.
Chicken Gyros with Tzatziki and Cucumber Salsa (Serves 4)
- 1 Cucumber, peeled and diced
- 1 teaspoon lemon juice
- 2 garlic cloves, minced
- 1 pint grape tomatoes, quartered
- 1/2 small red onion, diced
- 1/3 cup flat leaf parsley, chopped
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary crumbled
- 1 rotisserie chicken, meat removed and shredded
- 1 bag (4 or more) of pocketless pita rounds or naan
- Make the Tzatziki dip and chill for 1-2 hours (directions and ingredients below. this can be made up to 24 hours in advance) You don’t have to chill the dip for 2 hours but I think the flavors are better when it sits for longer
- Preheat oven to 300 degrees
- Combine the diced cucumber, onion, tomatoes, parsley, 1 teaspoon of lemon juice and 1/2 teaspoon of salt and pepper in a medium bowl and toss to combine. set aside.
- In a medium skillet, combine olive oil, garlic, rosemary and oregano until garlic becomes fragrant about 1-2 minutes. Meanwhile place the pita pockets in the oven to head. Add shredded chicken to the pan and toss to coat with garlic oil for about 30 seconds. Remove from heat.
- Place the cooked chicken, tzatziki and cucumber salsa on a warm pita pocket, serve immediately. Enjoy!
- 3 Tablespoons Olive Oil
- 1 Tablespoon white wine or champagne vinegar
- 2 gloves garlic, minced or pressed using a garlic press
- 1/2 lemon, juiced
- 1/2 teaspoon salt (more to taste)
- 4-5 turns of fresh pepper
- 1 cup Greek yogurt
- 1 cup sour cream
- 2 cucumbers, peeled, seeded and diced (smaller is better)
- 1 1/2 teaspoons chopped fresh dill (I use freeze dried sometimes too)
- In a small bowl, combine olive oil, vinegar, lemon juice, garlic, salt and pepper. Mix to combine, set aside.
- Peel cucumbers and slice them lengthwise. Using a spoon, scoop the seeds from the flesh and discard them. Diced the cucumber into small bite size cubes.
- In another medium bowl, use a whisk to blend yogurt with sour cream.
- Add the olive oil mixture to the yogurt mixture and stir until none of the oil remains.
- Fold in cucumber and dill until fully incorporated. Chill for 1-2 hours before serving.
Howdy Ski Boots followers! I am sorry for the lack in posts lately, life has been a little busy! More on that later! I was just recovering from the craziness of the holidays and now Sundance has descended on Park City! It’s going to be 10 wild days of films, parties and lots of celebrity sitings! Last year I got to meet my cooking idol Giada! I’ll keep you posted on all the fun people I get to meet this year! When life gets busy, no one has a lot of time to spend on dinner and cooking.
This recipe for peanut chicken is so delicious plus its easy and quick! Everything you’ve always wanted from a meal. The recipe is originally one of Rachael Ray’s but her version was called Park City Cashew Chicken. I’ve made a few tweaks and since I am allergic to cashews, I decided to used peanuts instead. Happy Sundancing everyone and bon appetit!
Park City Peanut Chicken (Serves 4)
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 large onion, divided, 1/4 finely chopped, 3/4 thinly sliced
- 1 1/2 cups Botan Calrose Rice (Japanese sticky rice)
- 3 cups chicken stock or low-sodium chicken broth
- 2 pounds chicken meat (tenders; skinless, boneless breasts; skinless, boneless thighs), cut into 2-inch pieces
- 2 tablespoons grill seasoning blend, such as McCormick Montreal Steak Seasoning
- 2 – 3 tablespoons dark soy sauce, such as tamari
- 4 garlic cloves, chopped
- 1 red bell pepper, seeded and thinly sliced
- 3 tablespoons canned chipotle chiles in adobo sauce, finely chopped
- 1 tablespoon ground cumin
- 2 tablespoons honey
- 1/4 cup pure maple syrup
- 2 – 3 tablespoons cilantro leaves, chopped
- 1 cup raw peanuts
- In a medium saucepan over medium heat, combine 1 tablespoon of the vegetable oil and the butter. When the butter melts into the oil, add the 1/4 chopped onion and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the chicken stock and cover the pot. Raise the heat and bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 18 minutes.
- While the rice cooks, make the chicken. Heat a large skillet over high heat. Season the chicken with the grill seasoning. Add the remaining 2 tablespoons of vegetable oil and then the chicken. Brown the chicken on both sides, season with the soy sauce, then move the chicken to 1 side of the pan. Add remaining sliced onion, garlic and bell pepper. Cook for 2 to 3 minutes, then mix the vegetables and chicken together and add the chipotle chiles and cumin. Toss to coat. Glaze the chicken mixture with the honey and maple syrup and turn off the heat. Add the chopped cilantro and the peanuts.
- Spoon the rice into bowls, top with the peanut chicken and serve.
I am very excited to share that I am now writing a weekly column for a new magazine and food blog in Park City called Dishing PC. They are a food-lovers guide to great dining around Park City and the Wasatch front. If you are looking for fun food related activities, recipes or happenings around town, check out there website! This recipe for white chicken chili is my first post for them! I hope you enjoy!
Winter puts me into a soup and chili frenzy, I could literally eat the stuff for every meal! Especially on those super cold days, there is nothing better than warming up with a big bowl of chili after a long day skiing or riding on the mountain, right? In my eyes, a key component to enjoy that bowl of chili… is keeping the cooking a prep time to a minimum! I want more time cruising around the mountain or enjoying an apres drink with friends, not cooking in the kitchen! Fear not, this creamy chicken chili recipe is quick, easy and super delicious, so you can get that last run on the mountain or linger for one last apres drink! This chili gets part of its creaminess from pureeing some of the beans with the chicken stock which gives it a thicker and healthier base. In under an hour you have a yummy dish that will feed and please a crowd! Happy eating!
White Chicken Chili (Serves 6-8)
Prep & Cook Time: 50 minutes
What You’ll Need:
- 1 pound boneless skinless chicken breasts, cut into 1/2- inch cubes
- 1 medium onion, chopped
- 1 1/2 teaspoons garlic powder
- 1 tablespoon canola oil
- 3 15.5oz cans great northern beans, rinsed and drained (keep 1 can separate)
- 1 can 14.5oz chicken broth
- 2 cans, 4oz each, chopped green chilies
- 1/2 pound mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- shredded cheese for serving
What You’ll Do:
- In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Meanwhile, in a blender, blend 1 can of beans and 1 can of chicken broth until smooth, add to chicken and onion mixture. Add the two remaining cans of beans, mushrooms, chilies and seasonings to the pot and bring to boil. Reduce heat; Simmer uncovered for 30-40 minutes.
- Remove from heat and stir in sour cream and cream. Be sure to do this after you have removed the chili from the heat or it will curdle. Top with shredded cheese and more sour cream if you desire. Enjoy!
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