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!
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
- 3 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons harissa
- 1/2 teaspoon ground cumin
- 4 1/2 tablespoons extra-virgin olive oil, plus more as needed
- 2 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
- 1 small garlic clover
- 1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
- Fresh lemon juice, as needed
- 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.
- Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1½ tablespoons olive oil.
- Heat the oven to 425°F.
- 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.
- 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.
- 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.
Hey friends! Its been a while… over a year! Boy has life changed a lot in the last year, which is why I have not posted in so long.First, I got pregnant, was deathly ill and couldn’t even look at food, then had a beautiful baby girl and was too tired to cook. Truth be told, I kind of fell out of love with cooking for a while. I felt uninspired and bored with everything. I guess that happens when you’re nauseous and don’t have an appetite. My husband did a lot of the cooking and some nights we just ate cereal and went to be at 8pm. It has only been recently that I have found my desire to cook again. Much of that is because of my new favorite cookbook by Sarah Waldman called Feeding a Family. I have been cooking my way through her delicious cookbook which has time and family friendly recipes. Everything I have cooked from her book is flavorful yet simple to prepare. This recipe for panzanella salad is a perfect fall dish – tomatoes and peaches are plentiful and the sweet and salty combo is to die for. I hope you enjoy this and many other recipes from Sarah’s book – I will definitely be posting more soon!
Tomato, Peach and Red Onion Panzanella Salad from Sarah Waldman’s Feeding a Family
Serves 4 to 6
- 1 French Baguette, Torn into 1 inch pieces (about 6 cups)
- 1/2 cup olive oil, divided
- 3/4 teaspoon kosher salt, divided, plus more as needed
- 3 large tomatoes or 3 cups cherry tomatoes, sliced
- 3 large peaches, pitted and sliced
- 3 tablespoons red wine vinegar
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 red onion, thinly sliced
- 1/2 cup chopped fresh basil
- Preheat Oven to 400F.
- In a large bowl, toss the bread pieces with 2 tablespoons of the olive oil, then sprinkle with 1/4 teaspoon of salt. Arrange the bread on a rimmed baking sheet in a single layer. Bake for 20 minutes, stirring halfway, or until evenly toasted.
- In a large bowl, gently toss the tomatoes and peaches with the remaining 1/2 teaspoon of salt. Transfer the tomato-peach mix to a colander set over another large bowl; set it aside to drain while the bread toasts.
- Lift the colander of peaches and tomatoes out of the bowl and set it aside. Whisk the remaining 6 tablespoons of oil, the vinegar, and black pepper into the tomato-peach juices. Add the toasted bread pieces, toss to coat and let them soak for 10 minute, tossing occasionally.
- Add the tomatoes and peaches, red onion and basil to the bowl with the bread and toss to combine. Season with salt and pepper to taste and serve immediately.
Labor Day… the last hurrah of summer. I love fall so much, with the cool air, changing leaves and football season, but it always makes me sad when Labor Day rolls around because it means summer is really over. Potato Salad feels like a summer dish, something you make for BBQs and beach picnics, but this recipe calls for lots of fall produce, so why not soak up the last weekend of summer with this creamy dill potato salad. I had seen this recipe a while back in one of my favorite Ina Garten cookbooks and I am glad that I tried it! The comb of dill, buttermilk and crunchy celery make this salad super flavorful. Its really easy to prepare and it makes enough to serve 8-10 people easily, so its great for a crowd. Hope you enjoy the long weekend with family, friends and good food! Cheers.
Ina Garten’s Dill Potato Salad (Serves 8-10)
- 3 pounds small white potatoes
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- Freshly ground black pepper
- Kosher salt
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, and place the potatoes back in the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over to coat them completely.
- Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Summer is not over yet folks! It kind of feels like fall is creeping in, especially this last weekend when we went camping and the temperature dropped into the low 40s. I was not prepared for those kind of temperatures which required me to stay by the fire all night long. What I love most about this time of year is all of the fresh veggies, herbs and produce at the farmers markets, they are bursting at the seams!
I was looking for a delicious gluten free side for the Deer Valley concerts on Wednesday nights and I stumbled across this recipe from Eating Bird Food. It sounded so fresh, healthy and easy I couldn’t help but try it! Next time I make it I would suggest adding Kalamata olives because I feel like they always make Greek salads tasty! Hope you enjoy!
Greek Quinoa Salad (Serves 6-8)
- 1 1/2 cups dry quinoa or 1 box orzo (cooked to package directions
- 2 cups roughly chopped baby spinach
- 1 cup grape or cherry tomatoes, quartered
- 1 cup diced cucumber
- 3/4 cup pitted katamala olives, halved
- ½ cup feta cheese, crumbled
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh basil
- 1 Tablespoon chopped fresh parsley
- 2 Tablespoons red wine vinegar
- ¼ cup lemon juice
- ⅓ cup olive oil
- 2 teaspoons maple syrup
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup toasted almond slices or pine nuts
- Cook quinoa in water, according to package directions. Let cool.
- In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
- In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
- Pour the dressing over quinoa salad and toss to combine. Top with almond slices.
- Serve immediately or let the salad chill in the fridge a couple hours before serving.
With the 4th of July this weekend I bet a lot of you are pulling out the grills, dusting off the camping stuff from Memorial Day and getting ready to enjoy a long weekend with family and friends. Here in Park City it has been hotter than the surface of the sun for two weeks straight- a cool 90+ every day! I can’t stand the thought of turning on the stove inside my house so we have been doing a lot of grilling outside. I have a few fans going all the time in the house and I feel like it is doing nothing! If you’re reading this post and you’re near the ocean, please stop what you’re doing and go swimming for me. right. now. thanks. This recipe is great for camping or at home on your grill. Feel free to switch up the hot sauce for your favorite variety. But most of all have a wonderful holiday weekend! Enjoy!
Spicy Campfire Corn (Serves 4 people)
- 4 ears of corn, shucked
- 2 tablespoons butter
- 2 or more tablespoons hot sauce such as Tapatio, Cholula or Tabasco
- Salt and Pepper to taste
- Place two pieces of corn side by side on a piece of tinfoil. Place 1 Tablespoon of butter evenly across the two pieces of corn. Drizzle 1 tablespoon hot sauce and season with salt and pepper. Repeat with the other two ears of corn.
- Bring the tinfoil sides together and roll down to make a pocket. Place on the grill or campfire for 7-10 minutes. Flip and cook another 5-7 minutes. Carefully check the pocket to see if corn is tender/golden brown. If you hear the corn starting to pop, flip the packet or turn down the heat.
- Remove the corn pocket from the heat and allow it to sit closed for 5 minutes. This will allow the corn to steam a little longer and trap in all the flavor. When ready to serve remove the corn from the foil and enjoy!
Back in my college days (which seems like yesterday but was actually almost 6 years ago now!) I was lucky enough to spend a semester abroad in New Zealand. I was hoping to spend my semester over there sight seeing and experiencing my first “endless winter.” I went down in July during our summer, which is actually New Zealand’s Winter and had intended to train and ski race while I was there (here’s a picture of me and Jake in Queenstown while I was abroad… we were just babies!) I wanted to be ready when I returned to the States in November for my up coming season on the Bates Ski Team. Sadly, I blew out my knee just months before leaving for New Zealand and my plans of training while abroad when down the drain. My plans for eating my way through the country were shaping up very nicely however!
I tried all the traditional cuisine, beer, wine etc. I ate spicy sausages on white bread outside an All Blacks rugby game (not my favorite) but very traditional! One of my absolute favorite snacks were potato wedges served with sour cream and sweet chili sauce. The combination is a classic New Zealand staple and they serve it a many local bars and pubs. I know it sounds like a bizarre combination but I promise you, once you try it you’ll be totally addicted!
- 4 large potatoes, washed and sliced in to wedges
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup sour cream and 1/2 cup sweet chili sauce for dipping.
- Pre-heat the oven to 375 degrees. Line a baking sheet with foil and spread the sliced potatoes evenly on the baking sheet.
- Drizzle the olive oil, salt and paprika over the potatoes and toss to coat evenly. Place the potatoes in the oven for 25-30 minutes tossing frequently so the potatoes don’t stick to the baking sheet.
- Cook until the potatoes are brown and crisp. Remove from the oven and serve with a bowl of sour cream and a bowl of sweet chili sauce.
It’s starting to feel a lot like the holidays around Park City. Every night I notice a new house lit up with festive twinkly lights. You know it’s almost Christmas when you spend your whole weekend dodging cars on the highway with Christmas trees loosely tied to the roof. If only we had a few inches of snow to blanket the ground, it would really feel like winter. For those people celebrating Christmas, there are still have two weeks to deck the halls and plan menus. Hanukkah, however, starts Dec. 16, and in the words of Adam Sandler, “Instead of one day of presents, we have eight crazy nights.” That also means eight nights of food… Yikes! Time to get planning on that menu of yours! One of the most classic Hanukkah dishes is potato latkes, delicious little potato pancakes topped with sour cream or other yummy toppings of your choice.
This year, I wanted to put a fresh twist on this classic dish and lighten it up with a fewer carbs and calories. Growing up my mother used to make zucchini fritters in the summer with fresh zucchini from our CSA. She would top them with plain Greek yogurt and applesauce. I took her recipe for fritters and added my own twist by incorporating leeks and green onions for a little something extra.
One thing I refuse to change is topping them with yogurt and applesauce. So, if you’re looking to mix it up a little this year and wow your family, substitute these fritters for your traditional latkes, just be sure to make a double batch, because everyone will be asking for more. From my mountain kitchen to yours, happy holidays to all!
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Originally posted by Ski Boots in the Kitchen on Dishing PC
Zucchini Fritters (Makes 10 fritters)
- 2 medium zucchini, shredded
- 1 teaspoon coarse or Kosher salt, plus extra to taste
- 2 scallions, split lengthwise and sliced thin
- 1/2 cup thinly sliced leek (split lengthwise and sliced thin)
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Olive or another oil of your choice, for frying
- Non-Fat Greek yogurt & apple sauce for serving
- Preheat the oven to 200 degrees to keep fritters warm.
- Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
- In a large bowl toss the shredded zucchini with 1 teaspoon coarse salt and a set aside for 10 minutes. Wring out the zucchini by pressing it against the holes of a colander with a wooden spoon to remove some of the water. This is an important step as it will keep the fritters from getting soggy.
- Return the shredded zucchini to the bowl. stir in scallions, leeks and egg. season with salt and pepper. In another dish mix together flour and baking powder. Sprinkle flour mixture over zucchini and mix well.
- Heat 2 tablespoons of oil in a large skillet. Drop a spoonful of the zucchini mixture into the skillet, (don’t over crowd the pan with too many fritters) using the back of a spatula flatten the fritter slightly. Cook them over medium-high heat until the edges of the fritter are golden brown, about 3-4 minutes. Flip and fry on the other side for the same amount of time until golden brown.
- Transfer to a baking sheet and keep warm in the oven while you finish the rest of the batter.
- Top with a dollop of yogurt and apple sauce, enjoy!
Good Morning! It’s another chili morning here in Park City- I was all ready to post another soup recipe because that is basically what I have been living off the last two weeks. Soup and more soup. Don’t worry I have an awesome black bean soup coming your way soon.. but first I thought you’d enjoy a little something to go along with your soup, chili or stew… and what better than “cornbread”?
Ok, so I was pretty skeptical about this recipe, how can you make CORNbread, you know… without the corn? Well turns out its possible and its also pretty delicious! The first time my friend Kim made this recipe for me I had no idea it didn’t have any corn in it. 10 minutes later I had successfully eaten half the plate and asked for the recipe to make some more! There’s really only one way for you to understand just how epic these muffins are – you must make them for yourself! Almond flour can be found at your local natural food store or Whole Foods- make sure the ingredients say “blanched almonds” it really does make a difference! Paleo Cornbread Minus the Corn (Serves 4-6)
- ½ cup Almond Flour
- ¼ cup Coconut Flour
- ½ tsp Sea Salt
- ½ tsp Baking Soda
- 3 eggs
- 2 Tbsp Ghee, melted (clarified butter- can be found in the baking section at Whole Foods or other specialty stores)
- 2 Tbsp Coconut Oil, melted
- 2 Tbsp Honey
- ½ cup Unsweetened Vanilla Almond Milk
- Preheat the oven to 325F
- Grease a muffin tin or baking pan (8×8) for a baking pan lining it with parchment paper or other non-stick covering is easiest.
- Blend all the dry ingredients in a bowl.
- Using a hand whisk, add all the wet ingredients to the dry ingredients and blend well.
- Using a spoon fill muffin tins 3/4 full or pour the batter into the prepared baking pan and bake for 20-25 minutes for muffins or 25-30 minutes for baking pan, or until a toothpick inserted in the center of the bread comes out clean.
- If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.
First, let me just say that stuffing might be my favorite part of Thanksgiving- that and cranberry sauce. I could probably eat stuffing and cranberry relish alone for dinner for a month and be happy- I would also be very fat. Second, let me say that stuffing is NOT a very pretty item to photograph. Its down right gross looking and I’m sorry. But I promise this recipe for stuffing is not gross and will become your favorite, guaranteed! I have made this dish two years in a row for our annual Friendsgiving and I always get so many complements on it! The combination of the maple breakfast sausage, the crisp apples and crunchy nuts make it super delish! If you have guests with nut allergies no worries- the recipe is equally as delicious with out the nuts! Happy cooking!
Sausage, Apple & Pecan Stuffing (serves 8-10)
- 1 12oz bag of Pepperidge Farm Cubed Herb Stuffing Mix
- 5 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 2 tablespoons chopped parsley
- 2 cups chicken broth
- 1 12oz package maple breakfast sausage, casing removed
- 3/4 cup shredded Parmesan cheese
- 1 large granny smith or fuji apple pealed and cubed
- 1/2 cup chopped pecans (optional)
- Remove sausage from its casing and cook in a medium skillet, using a wooden spoon to break it into small pieces, set aside. Grease a 9×11 baking dish and set aside.
- In a large pot, melt butter over medium-high heat. Add onions and celery, and cook 5 minutes. Add sage, thyme and parsley and cook another 2-3 minutes. Remove from heat.
- Add dry stuffing, sausage, Parmesan, apple and chopped pecans and mix lightly to combined. Add chicken broth and mix again being careful not to over mix or make the stuffing soggy.
- Spread stuffing into greased baking dish cover with foil until you are ready to heat and serve. Before serving bake in a 350 degree oven for 15-20 minutes or until heated all the way through.
Happy Friday! Today is a very special day- not just because its Friday and the weekend is just a few hours away. Today is Ski Boots in the Kitchen’s 2nd Birthday!! Happy Birthday blog! I made you some delicious stuffing to celebrate! Thank you to everyone that has followed me, made my recipes and enjoy this journey with me, it’s been so much fun! In celebration of our 2nd birthday we have a super awesome, shiny and new Ski Boots in the Kitchen logo created by my amazing sista Anabelle McLean! I don’t know about you but I am excited for some fall activities this weekend! I went out and bought a couple pumpkins to carve and I am planning on making my favorite Stew in a Pumpkin which was my very first post on the blog two years ago! If you have not tried this stew, please stop what you are doing and get your yourself to a grocery store STAT and start cooking. It is the best fall recipe… possibly ever!
I thought you’d enjoy some of the wildlife I’ve been seeing around Park City lately. All the deer and moose are out trying to fatten up before winter and I am doing the same in my kitchen! I have already started to think about the holidays and delicious recipes to share with your family and friends this Thanksgiving, Christmas and Hanukkah! This recipe for stuffing is an awesome way to get all your veggies- butternut squash, apples and cranberries add the perfect sweetness, while the pecans give the stuffing a lovely crunch! This recipe is so tasty, it will definitely become a new family favorite! Hope you have a great weekend! Cheers!
- 1 pound butternut squash, cubed
- 1 pound brussels sprouts, halved
- 1 medium gala apple, cut into a 1/2 inch dice
- 2 shallots, thinly sliced
- 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
- 1 cup onion, diced
- 1 cup celery, diced
- 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 cups vegetable broth (plus extra as needed)
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh sage
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts (optional)
- Sea salt and pepper to taste
- Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.
- Heat other tbsp oil in a large pot. Saute the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
- Add the roasted vegetables, cranberries, pecans, and seasonings, gently toss to combine. Add the vegetable broth and stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.