Category Archives: Entrees

Thai Chicken Stuffed Sweet Potatoes

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IMG_0082Lately, I have been really into stuffing delicious things, such as squash or potatoes, with other delicious things, like chicken, sausage and/or wild rice! I don’t know why I have been so into this lately, maybe because there is so much fresh produce- acorn and spaghetti squashes and there are always vitamin packed sweet potatoes at the market!

I have also been eating more of Paleo-ish diet (although I still enjoy bread, pasta and cheese on a regular basis- I have been eating it less and trying to come up with alternative recipes!) These Thai chicken stuffed sweet potatoes are a perfect week night meal. First, using rotisserie chicken is my favorite trick for cooking with chicken- pick one up at the store and the hard part is done! Also putting the sweet potato in the microwave for a few minutes before popping it in the oven helps shorten the baking time. The almond butter and chili garlic sauce gives the chicken a little nutty/ spicy kick and the water chestnuts give the dish a delicious crunch! Fast, easy and flavorful this will become one of your favorite new meals! Enjoy!

Thai Chicken Stuffed Sweet Potatoes (Click for printer friendly version)

(Serves 4) (Paleo & Gluten Free)

Ingredients:

  • 4 medium, round sweet potatoes

  • ½ cup canned full fat coconut milk

  • ¼ cup smooth almond butter

  • 1 tablespoon gluten free soy sauce

  • 1 tablespoon chili garlic sauce (or sriracha)

  • 1 teaspoon sesame oil

  • 1 teaspoon honey

  • ½ teaspoon red pepper flakes

  • 1 minced garlic clove

  • pinch of salt

  • 1 tablespoons of sesame oil, to grease the pan

  • 2 ½ cups chopped cooked chicken (I used rotisserie chicken)

  • 1 red bell pepper, chopped

  • 1 8oz can sliced water chestnuts, drained

  • ¼ teaspoon garlic powder

  • salt and pepper, to taste

  • 4 green onions- white and green parts, chopped

  • small handful of cilantro, roughly chopped

  • handful slivered almonds, toasted

Directions:

  1. Preheat oven to 400 degrees.

  2. Poke a couple holes with a fork in each sweet potato. Place them in the microwave for 4 minutes. Remove them from the microwave and wrap each potato in foil and place in oven and bake for about 30-45 minute, until potato is soft when pierced with a fork. (Microwaving them ahead of time reduces the time you have to cook them in the oven!)

  3. When sweet potatoes have about 15 minutes left to cook, begin to make the rest. Place coconut milk, almond butter, soy sauce, chili garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt in a blender and puree until well mixed.

  4. Place a small amount of sesame oil in a large sauté pan over medium heat. Add red bell pepper and water chestnuts and sauté for about 3 minutes. Add the chopped chicken, sprinkle with garlic powder and a bit of salt and pepper. Saute for another 3-5 minutes then add green onions and the sauce and mix well with the chicken (reserve ¼ cup of sauce to drizzle over the top of the potatoes).

  5. Cut all 4 sweet potatoes down the middle, fill with the chicken mixture, topped with extra sauce, cilantro and almonds.

Slightly adapted from PaleOMG.

 

Lasagna-Stuffed Spaghetti Squash

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photo 1-50Happy Friday! Man-oh-man its been a crazy few weeks! Sorry I have been MIA! The fall foliage in Park City has been popping the last week- bright orange, red and yellow aspens! It’s breathtaking!

I have really been embracing the fall weather with lots of fall inspired dishes and drinks! One of my favorite fall drinks is this Rum and Cider – it’s super refreshing! I am also getting ready to make my absolute favorite fall recipe- Stew in a Pumpkin! You serve the stew right out of the whole pumpkin, it’s a real crowd pleaser!

I feel like one squash that gets over looked in the fall is the delicious spaghetti squash! Everyone is so focused on pumpkins and acorn squash that they forget about spaghetti squash. I was trying to think of a health alternative to the classic lasagna and wanted a fun option for all those gluten and grain free people!

Plus its always fun to have a little “boat” of food on your plate- it makes you feel like a kid again! If you’re looking to make this a vegetarian dish, substitute 3 portobella mushrooms and 1 cup of zucchini for the Italian sausage. Happy eating!

Lasagna-Stuffed Spaghetti Squash (Click for printer friendly version)

(Serves 6-8ppl)

Ingredients:

  • 5 pounds spaghetti squash (2 medium-sized squash)

  • 1 small yellow onion, diced

  • 1 teaspoon olive oil

  • 1 (about 1lb) package Jennie-O hot Italian Turkey Sausage, decased (can substitute 1lb classic Italian sausage, decased or ground beef)

  • 1 large portobello mushroom, cut into cubes

  • 1 small zucchini, diced  (about 1 cup)

  • 2 cups loosely packed fresh spinach

  • 1 1/2 cups marinara sauce

  • 2 cups ricotta

  • 1/4 cup roughly chopped parsley

  • 1 cup shredded mozzarella

Directions:

  1. Preheat the oven to 400 degrees. Using a sharp knife, poke 5-10 holes in the spaghetti squash, evenly on all sides (This step is very important or the squash might explode). Put each squash on a paper towel in the microwave (individually) and cook on high for 8-10 minutes, turning half way through.Remove the squash from the microwave and allow it to cool for 5 min. **(If you prefer to roast the squash in the oven see directions below).

  2. Meanwhile, in a large skillet, heat olive oil in the pan over medium heat. Stir in onions and cook until translucent about 5 minutes. Add decased Turkey sausage and cook until well browned, stirring and breaking the turkey into small crumbs. Add mushrooms, zucchini and marinara sauce, stir to combine and simmer for 10 to 15 minutes, or until the vegetables are tender. Add spinach and stir, cover and remove from heat and allow the spinach to wilt.

  3. Once the squash has cooled enough to handle, cut it in half. Carefully scoop out the seeds and discard them. Using a fork, shred the inside of the squash, leaving about 1/2 inch of squash in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl mix together ricotta and parsley.

  4. Place the cleaned spaghetti squash shells face up in a roasting pan. Divide half of the ricotta mixture between the shells, using a spoon to spread it evenly along the bottom of the shell. Divide 1/2 the tomato sauce between the shells over the ricotta. Top with another layer of ricotta and rest of the tomato sauce. (There may be some extra tomato sauce left over but it makes for great leftovers!)

  5. Sprinkle shredded mozzarella cheese over the top of the squash and bake for 15-20 minutes until the cheese is bubbly and browned in spots. (For a more golden top, place the squash under the broiler for a minute or two.)

**To roast the squash in the oven, cut the squashes in half and scoop out the seeds. Lay the squash halves cut-side down in a roasting pan or other baking dish and add about an inch of water. Roast for 45-60 minutes until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle.

**If you’re looking to make this a vegetarian dish, substitute 3 portobella mushrooms and 1 cup of zucchini for the Italian sausage.

Crock-pot BBQ Pulled Pork with Slaw

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photo 4-21I was feeling very festive with the start of NFL regular season this weekend. I got up early on Sunday morning to get all the ingredients to make this crock-pot pork for Sunday night football. I also made one of my other favorite recipes for the afternoon football games, Buffalo Chicken Dip, which is super easy and delicious! Crock-pots are the best inventions in the world!

You throw a bunch of stuff together, set the cooker and let it do its thing. I turned this pork on at 10am Sunday morning and by 6pm that night we had the most delicious, tender and finger licking good BBQ pulled pork and I didn’t spend my day in the kitchen! Best part is this recipe feeds a crowd and is great for hungry football fans or a large group of hungry people. And the left overs are amazing too.

Pulled pork tacos, pulled pork nachos and sandwiches, the options are endless! Top your pork off with this crunchy cabbage slaw and you’ve got yourself a crowd pleasing meal.

BBQ Pulled Pork and Slaw (Click for printer friendly version)

(Serves 6-8)

Ingredients:

  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic gloves, thinly sliced
  • 1 cup chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2 to 5-1/2 pound) boneless or bone-in Boston pork butt, twince or netting removed
  • 2 cups of your favorite barbecue sauce, plus more for serving (such as Sweet Baby Rays or any other sweet and smokey BBQ sauce… I used Motherload which I purchased from Whole Foods)
  • 8-10 potato or white hamburger buns

Cabbage Slaw

  • 4 cups shredded cabbage and carrot coleslaw
  • 1/2 cup plain Vegenaise or mayonnaise
  • 2 tablespoons pickle juice (or white vinegar)
  • large pinch of sugar
  • large pinch of salt

Directions:

  1. Place the onions and garlic in an even layer in the slow cooker and pour in the chicken stock.
  2. In a small bowl, combine sugar, chili powder, salt, cumin and cinnamon. Pat the pork dry with paper towels before rubbing the spice mixture all over the pork. Place the meat on top of the onions and garlic. Cover and cook until the pork if fork tender, about 7-8 hours on high or 8-10 hours on low.
  3. Meanwhile combine all the ingredients for the slaw in a large bowl, mix well to combined and refrigerate while pork cooks.
  4. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium bowl, pour onion mixture from the slow cooker. Return onions back to the slow cooker and discard strained liquid.
  5. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
  6. Serve on a hamburger bun topped with extra BBQ sauce (if desired) and loaded with cabbage slaw… ENJOY!

Slightly adapted from CHOW.com

Drunken Chicken with Pineapple Salsa (BBS/SBITK Collaboration)

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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!

Mahi Mahi Fish Taco’s with Chipotle Cabbage Slaw and Mango Avocado Salsa

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photo-560Howdy there y’all! I am so sorry for my long absence in posts! Last week I was on vacation (in beautiful Mexico!) and it took me a little while to get back in the swing of things. Sometimes I feel like I need a vacation after my vacation! Be near the ocean again made me realize how much I miss it! I love the sound of the ocean and the salt air! Don’t get me wrong, I love Utah but after growing up near the ocean there is nothing more comforting than hearing the waves on the shore as you fall asleep.  10277409_711175476627_4161670422872587142_nWhile we were down in Mexico we ate delicious fresh fish, stopped at little roadside taco stands and washed it all down with Cervezas, it was literally the perfect vacation! Even once we got home, I was still craving tacos!photo 1-21So I looked to one of my favorite fish taco recipes to easy my “the vacation is over” pains! I love all the fresh flavors of these tacos, the Chipotle slaw has a little spice which is balanced nicely by fresh cool mango and avocado. photo 2-20It’s the perfect taco Tuesday summer dish! The slaw is better when its made a day ahead which also helps cut down on prep time the day of. I usually save a little of the chipotle dressing to drizzle over the top of the tacos to give it an extra kick! photo-561So kick back with a cerveza or margarita, pretend you’re on the beach in Mexico and enjoy! Cheers!

Mahi-Mahi Tacos (Serves 4)

  • 1lb Mahi-Mahi (I use frozen if the fresh doesn’t actually look fresh)
  • 2 teaspoons chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped cilantro
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • salt and pepper to taste
  • corn tortillas

Chipotle Cabbage Slaw (Serves 4-6)

  • 1/2 small green cabbage, shredded (4-5 cups)
  • 1/4 small red cabbage, shredded (2 cups)
  • 2 large carrots, peeled and shredded
  • 4 large scallions, green and white parts, sliced thin
  • 1 jalapeno, diced (for less spice, remove some or all the seeds)
  • 1/2 cup Chipotle Vegenaise (you can substitute regular Vegenaise or mayonnaise and add 1 teaspoon chipotle powder)
  • 1/2 cup sour cream (or plain greek yogurt)
  • 1/4 cup fresh squeeze lime juice
  • 2 tablespoons honey
  • 1 teaspoon cumin
  • salt and pepper to taste

For the Fish

  1. Whisk together lime juice, olive oil and cilantro in a small bowl. Combine chili powder, garlic powder, and cumin and whisk into olive oil mixture.
  2. Place fish and marinade in a shallow baking dish or plastic bag and marinate for at least 20 minutes in the fridge.
  3. In a medium skillet, drizzle 1 tablespoon olive oil. Sear Mahi filets for 5-7 minutes each side, until it is cooked all the way through.

For the Slaw

  1. Combine cabbages, carrots, scallions and jalapeno in a large bowl.
  2. In a small bowl whisk together Vegenaise, sour cream, lime juice, honey and cumin until smooth.
  3. Pour half the dressing over the slaw, season with salt and pepper and toss to combine, adding more dressing if it looks too dry. I like to save some sauce for the tacos!

To assemble

  1. Place Mahi-Mahi on a corn tortilla, top with cabbage slaw and mango avocado salsa. Serve with rice and beans, top with sour cream, chipotle sauce and/or hot sauce. Enjoy!

For more recipes follow me on twitter, Facebook and Instagram!

Spring Vegetable & Basil Carbonara

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photo-575This past weekend I took a trip to St. George in southern Utah for the first time. It was unbelievable, the scenery is so dramatic and colorful, it looks fake. Large red rocks, red sand and crisp blue sky makes you feel as though you are in a poster or movie. photo-578I also walked a Labyrinth for the first time in Kayenta at the Coyote Gulch Art Village. I had never walked in one before. There is one way in and one way out, by meandering through the path you reach the center stone where you can place an offering, prayer or write your name, before weaving through the path the same way you came in. Stepping over the stones or jumping out of the circle is bad luck and disrupts your journey. It was fun activity in a beautiful location! photo-9Walking through the Labyrinth was beautiful and calming- until I got to the center and realized I had to do the whole thing over again! But I was too afraid to jump the rocks for fear of upsetting some Earth God and paying for it later!

When the warmer weather arrives in the spring, I always crave fresh vegetables that are typically sparse in the winter. Even though you can get just about anything at market these days, you can always tell what produce is in season by how plump and vibrant it is! That is why this spring vegetable carbonara is a sweet spring treat!

The basil aioli is a lighter spin on pesto so you can enjoy the creaminess of carbonara with the bold flavors of fresh basil! Feel free to swap out other vegetables if they look fresher at the market! Enjoy!

Spring Vegetable & Basil Carbonara (serves 6-8)
  • 1 bunch asparagus, ends trimmed, rubber band left on
  • 1 pound linguini
  • 1 cup Basil Aioli, recipe follows
  • 1 cup shaved pecorino
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 zucchini, sliced
  • 1 yellow bell pepper, sliced into 1 inch pieces
  • 6 oz baby bella mushrooms, sliced
  • 2 Roma tomatoes, sliced into wedges
  • 1 cup frozen peas

Basil Aioli:

  • 1 clove garlic, minced
  • 2 large egg yolks
  • 2 teaspoons mustard
  • 1 teaspoon lemon juice
  • 1/4 cup finely chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
Directions:
  1. Bring a large pot of salted water to a boil over high heat. Add the asparagus (with rubber band on) and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the ice water, remove the rubber band, and cut into 1-inch pieces.
  2. Basil Aioli: Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. (you can use a blender or food processor) With the machine running slowly drizzle in the vegetable and olive oil. (Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.)
  3. In another skillet add 2 tablespoons of butter and saute mushroom, zucchini, and pepper for 3-4 minutes, add tomatoes and peas and saute another 3-4 minutes until everything is tender. Add cut asparagus to mixture, toss and set aside.
  4. Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, veggies, shaved cheese, salt, and pepper. Garnish with additional shaved cheese and serve.

Recipe adapted from Giada De Laurentiis

 

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

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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!

Crockpot Beef and Broccoli “Take-Out, Fake-Out”

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photo 2-26Lets be honest for just a minute, there is nothing better than Chinese take-out especially on a lazy day when you don’t feel like cooking. I’ll be the first to admit, its one of my guilty pleasures! I always forget how easy and amazing crockpot meals are- even though they take a little extra planning the day before (purchasing all the ingredients) They are so easy! What was that cheesy commercial for the at home rotisserie chicken oven who’s tag line was, “Set it and forget it!” Well that is all you have to do with the crockpot! photo 1-26And this beef and broccoli is no different. Throw everything together, turn it on and when you get home from work you have Chinese “Take-out” with out leaving the house (plus this recipe feeds 4 people for $15! Try doing that with take-out)! My friend Kim introduced me to this recipe that she got from the blog “Table for Two” since I first had it at her house, I have made it three times its so super-duper delicious! It will become an instant favorite in your house too!

Crockpot Beef & Broccoli (Take-Out, Fake-Out) (click for printer friendly version)
(Prep-Time 10 minutes; Cook-time 4-6 hours)(Serves 4)

  • 1-1 1/2 lb. boneless, beef chuck roast, sliced into thin strips
  • 1 cup beef broth
  • ½ cup low sodium soy sauce
  • ⅓ cup dark brown sugar
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 tbsp. cornstarch
  • 4 tbsp. sauce (from the crockpot after dish is cooked)
  • 1 16oz bag Frozen broccoli florets
  • Brown rice, cooked according to package direction

Directions:

  1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. Gently place your slices of beef (raw) in the liquid and toss to coat.
  3. Turn crockpot on low and cook for 6 hours.*
  4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Toss in your broccoli florets. Cook on low for an additional 30 minutes to thicken up the sauce. (throw the frozen florets right into the crockpot without defrosting)
  5. Serve hot over brown rice.

*Cooks note- depending on the temperature of your crockpot and how you like the meat cooked the cooking time my vary. I cooked ours for 6 hours and it turned out very tender almost like shredded beef (it was awesome!) If you prefer larger chunks of whole beef the cooking time will be closer to 4-5 hours! Personally I say the more cooking time the better in the crockpot!

Homemade Pizza, “The Spicy Goat”

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photo 3-16Good Monday Morning! I know, Monday mornings are hard. Don’t you wish there was a day between Sunday and Monday to recover from the weekend? That would be nice. I would get so many house chores and laundry done! The weather yesterday was pretty yucky which actually allowed me to get a lot done. I even took a little trip to Home Depot and picked up some fresh herbs, succulents and cactus to plant! photo-545Check back later this week for how they turned out! I’ve been on a big homemade pizza kick lately. Partly because there are no good pizza places in Park City but mostly because its SO much better when you make it yourself! I get fresh dough from Whole Foods or Trader Joes, which makes the whole process faster.

I love Aidells chicken sausage, I use it for so many recipes it’s delicious for everything! This is my favorite pizza creation- the spice from the jalapeno chicken sausage, the sweetness of the caramelized onions, mushrooms and peppers and the creaminess from the goat cheese makes the ultimate combination!

I’ve dubbed my favorite pie “The Spicy Goat”! Time to get cooking, enjoy!

Homemade Pizza- The Spicy Goat (Click for printer friendly version)
Ingredients (Serves 4-6):

  • 2 balls fresh pizza dough
  • 1 red bell pepper, thinly sliced
  • 1 medium yellow onion, diced
  • 8 oz fresh baby bella mushrooms, sliced
  • 1 package Aidells Mango Jalapeno chicken sausage or other spicy chicken sausage (4 sausages)
  • 4 oz goat cheese, crumbed
  • 1 7oz container fresh Buitoni pesto
  • 1 16oz fresh mozzarella ball (the large mozzarella log), thinly sliced
  • 1 cup shredded fresh mozzarella cheese
  • 1 bag fresh arugula
  • 1 lemon, juiced
  • 3 tablespoons olive oil
  • 1 tablespoon granulated sugar
  • salt and pepper to taste
  • corn meal and flour for pizza dough

Directions:

  1. Place your pizza stone in the oven and pre-heat to 450 degrees. (If you don’t have a pizza stone you can use a cookie sheet or baking sheet but don’t put it in the oven while its pre-heating)
  2. Slice the chicken sausage into rounds and saute in a medium pan until brown on both sides. Set aside.
  3. Drizzle some olive oil, about 1 tablespoon in a medium skillet and saute onions and peppers until golden brown and tender about 5-7 minutes. Sprinkle with 1 tablespoon of sugar and stir. Add mushrooms and saute another 4-5 minutes. remove from heat and set aside.
  4. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Continue to stretch it until it reaches the desired diameter – 10 to 12 inches.
  5. Lightly sprinkle your pizza paddle (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza paddle. To assemble, spread half the pesto onto the dough, slice half the fresh mozzarella and place that on top of the pesto. Layer half the chicken sausage, half the onion, mushroom and pepper mixture. Sprinkle 1/2 cup shredded mozzarella and 2 oz of fresh goat cheese on top. (you will use the rest of the ingredients for the other ball of pizza dough, assemble the same way!)
  6. Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Slide the pizza off of the paddle and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes.
  7. Meanwhile, while the pizza is cooking, toss the arugula with lemon juice, 3 tablespoons olive oil and a large pinch of salt. Set aside till pizza is ready.
  8. Remove the pizza from the oven and allow it to cool for 3-5 minutes, while you place the other pizza in the oven. Top with half the arugula mixture, slice and serve!

Spicy Black Bean, Sweet Potato & Quinoa Veggie Burgers

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photo-523All this warm weather has been getting me in the mood to BBQ! Today in Park City it was 50 degrees and there wasn’t a cloud in the sky! It was just gorgeous! photo-525 Many years ago a friend of mine (Bridgit!) who’d recently became a vegan introduced me to her favorite black bean and quinoa burgers from her vegan cookbook. At the time I was not vegan or even vegetarian, thus I was a bit skeptical, until I tried one!

black beans
black beans and sweet potato
black beans, sweet potato and quinoa

It instantly became one of my favorite go-to veggie burgers for years to come. Over the years, I have tweaked and added a few things and adapted the recipe to make it my own.

I love making a double batch of these burgers and wrapping them individually so I can freeze them. They make for a quick and easy dinner when you’re not in the mood to cook or are great to bring to a BBQ. See note below about freezing the patties**

Cooking the burgers

I haven’t bought a veggie burger from the grocery store in years because nothing compares! This recipe will turn any meat eating burger lover, into a vegan spicy black bean sweet potato burger lover, after just one bite! Cheers, I hope you enjoy!

Spicy Black Bean Sweet Potato Quinoa Veggie Burgers (click for printer friendly version) (Serves 6)

  • 1 15oz can black beans, drained and rinsed
  • 1 cup roasted, diced sweet potato* see below
  • 1 cup cooked quinoa
  • 1/2 cup Italian style bread crubs
  • 1 tablespoon cholula
  • 1 tablespoon tomato paste
  • 1/4 cup water
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Olive oil for cooking
  • 6 burger buns
  • optional avocado, tomato, arugula, cheese

Directions:

  1. Peel a small to medium sweet potato and cut it into small cubes. Drizzle with 1 tablespoon of olive oil and roast on a baking sheet at 350 degrees for 15-20 minutes until tender and golden brown. Set aside and let it cool.
  2. Mash black beans and sweet potato together with a fork until somewhat smooth but still chunky. Add quinoa, onions, garlic, cilantro and bread crumbs and mix until combined.
  3. In a small bowl whisk together water, tomato paste, cholula, cumin, chili powder salt and pepper. Pour over black bean/sweet potato mash and mix with a fork.
  4. Using you hands, make 6 patties. If the mixture seems to wet add a tablespoon more of bread crumbs or if its too dry add a tablespoon more water before making the patties. The mixture should be sticky enough to easily form patties with out crumbling. **If freezing some patties wrap them individually in saran wrap and freeze. when ready to eat, thaw and follow steps 5 and 6!**
  5. In a medium skillet, heat 1-2 tablespoons of olive oil. Cook the burgers for 5 minutes on each side on medium heat, until golden brown on each side.
  6. Serve on a toasted bun with desired toppings such as cheese, avocado, tomato and fresh arugula.

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