Ground Hog Day was this week and that pesky little ground hog did not see his shadow, which means an early spring this year. I for one find that very difficult to believe since it has been snowing none-stop in Park City for the last month in a half. Back East however, it sounds like a different story. My mom said there were maple syrup bucks on some of the maple trees already it has been so warm. Well since I am buried under mounds of snow out west and the temperatures have been in the single digits- it has been soup weather here. A few night ago I had planned on making this recipe for chicken and tortellini soup, however when I got home I realized I didn’t have some of the ingredients. I decided to improvise with what I had and the soup turned out to be amazing! The combo of chicken sausage and tortellini is filling and makes for a hearty meal. Don’t forget to grab a warm piece of french bread to mop up the final bites! Stay warm, 🙂
- 1 Tablespoon Olive oil
- 1 medium chopped yellow onion
- 8 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 4 1/2 cups low-sodium chicken broth
- 1 package Aidells Portobello & Swiss Cheese chicken sausage, sliced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1/4 cup unsalted butter, sliced into 1 Tbsp pieces
- 1/3 cup flour
- 2 1/2 cups milk
- 9 oz refrigerated three cheese tortellini
- 4 oz fresh spinach (4 cups)
- 1/3 cup heavy cream
- Finely shredded parmesan cheese, for serving
- Heat olive oil in a large pot over medium-high heat. Add chicken sausage and brown for 3-5 minutes. Add onion and mushrooms and cook for 3-5 minutes before adding the garlic and sauteing 1 minute longer. Add in chicken broth, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer for 10 minutes.
- While chicken sausage is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
- Add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in white sauce and cream. Serve warm with parmesan cheese.
*If you can not find Aidell’s chicken sausage you could use any kind of Italian sausage, just be sure the sausage is cooked all the way through. Or substitute sausage for 2 cups of shredded rotisserie chicken.
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
- 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.
- 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.
- 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.
- Meanwhile, cook Ramen noodles in a bowl of boiling water for 5 minutes (do not add the flavor packet. Strain and Set aside.)
- 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.
- Server immediately with a lime wedge and extra cilantro for garnish.
Breakfast is the most important meal of the day (or so I am told!) but I never seem to have time for it! During the week I am always running out the door in a rush, which leaves little time for scrambled eggs and bacon. I am always thinking of easy, on-the-go ideas that I can throw in my bag and eat at my desk or in the car. These no bake energy bites are perfect for those busy mornings. I was inspired by a local coffee shop that has similar bites when I was making these little peanut butter gems! Just two or three is enough to hold me over until I am able to blend up a smoothie or tie me over until lunch. Even better I love stuffing a few in a zip-lock bag and bringing them on the mountain with me when I am skiing or hiking! The best part about them is they taste just like a cookie… but they are healthier!
- 1 cup (dry) old-fashioned oats
- 2/3 cup toasted coconut flakes
- 1/2 cup peanut butter
- 1/2 cup dried cranberries
- 1/2 cup ground flax seed
- 1/2 cup chocolate chips
- 1/3 cup honey or agave nectar
- 1 tablespoon chia seeds (optional)
- 1 teaspoon vanilla extract
- Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
- Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
- Makes about 20-25 balls.
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!
- 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
- Pre-heat the oven to 300
- 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.
- 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.
- 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.
- Remove from the oven and cut into 4 pieces.
Happy Friday! It’s almost that time of year again… The holidays! They are just around the corner and you know what that means, endless treats, baked goods, cookie swaps…. I can feel my pants getting tighter as we speak! It is so easy to fall into bad habits this time of year. The weather is colder and you know it will be at least 6 months before anyone is going to see you in your bathing suit. Let’s get a jump start on those New Years resolutions and stay healthy through the holidays this year! I love this smoothie for my pre or post workout meal. The oatmeal helps make the shake more substantial, plus the spinach adds to your daily intake of iron, vitamin C, fiber… all the good stuff! I like to blend this smoothie up at night before bed, put it in a mason jar for the AM. Just shake it up and enjoy the next day! There is no better way to start your day then with a healthy meal to boost your metabolism.
- 2 Cups fresh spinach
- 2 Cups almond milk
- 1 large apple, cored (any kind)
- 1 ripe banana
- 1/3 cup uncooked rolled oats
- 1 tablespoon coconut oil
- 1/2 teaspoon ground cinnamon
- hand full of ice
- Blend spinach, almond milk and banana until smooth
- Add remaining ingredients and blend.
- Drink up!
Happy 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. Exhibit 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)
- Preheat the oven to 425 degrees
- 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.
- 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.
- 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!)
- 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!
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.
Indian summer has been in full effect in Park City. The days are warm and sunny while the nights are chilly (perfect sleeping weather!) The past few weekends have been perfect for fall foliage hikes now that all the leaves are bursting oranges and reds! I feel like September arrived, I blinked, and now its October! Soon enough the snow will be falling and the mountains will be open! Since I barely realized it was September I feel like it’s time to kick back and enjoy some flavorful fall-themed cocktails. One of my favorite new drinks is the Maple Manhattan from Fletcher’s on Main Street. I have always loved Manhattans, but there was something deliciously refreshing and fall-like about this drink. Plus, I grew up in New England where real maple syrup is a staple in everyone’s kitchen. Don’t forget to use local High West bourbon to make this cocktail extra special. Cheers! (Originally posted on Dishing PC website)
- 2 ounces bourbon (such as High West American Prairie or Maker’s Mark)
- 1/4 ounce sweet vermouth
- 1 tablespoon pure maple syrup
- 2 dashes Angrostura bitters
- Cherry and orange peel for garnish
- Combine bourbon, vermouth, maple syrup and bitters is a cocktail shaker filled with ice. Shake several times, strain into a chilled martini glass.
- Serve with cherry and orange garnish
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.