Snowflakes & Skillets

So I’ve been on a bit of a hiatus – I apologize.
After making it back to Utah from California, it has been a nonstop rotation of skiing, work, and enjoying the return of having a full kitchen! It has been dumping in Utah which means more time to play outside or cook delicious food when you’re stuck inside.

When I was living in California I didn’t have a full kitchen but I did have enough to make delicious meals using appliances and utensils I don’t normally cook with. One of those utensils was a cast iron skillet and one was a french press.

Ironically, both of these are items in my camping gear, but not my everyday kitchen. I’ve now converted to a french press full time and the cast iron skillet has been making its way into my kitchen.

Honey Mustard & Rosemary Chicken with Potatoes

This recipe made its way into my kitchen twice in two weeks. It is simple, hearty, and delicious. The recipe came from Matters of the Belly and can be found here.

I totally forgot lemon at the store when I made this recipe and I thought it was going to be a disaster. It wasn’t. Also, if you’re not a fan of onions or you want to cut down on some of the cooking time, I think they could be omitted here as well.


Seasoned Potatoes ready for the oven


Chicken tenderloins with mustard sauce and rosemary


Honey Mustard & Rosemary Chicken with Potatoes

Garlic Basil Chicken with Tomato Butter Sauce

Let me just come out and say that this dish surprised me. I love big flavors and making intricate recipes,  but there is something satisfying about making delicious, homemade food with a small (under 10!) number of ingredients.  Also a really important reminder that butter is better. Always.

Thanks to Pinch of Yum, I plan on adding this meal into my regular recipe book. Recipe can be found here. We topped ours with goat cheese crumbles. So. Dang. Good.

Side notes: I asked my boyfriend to pick up pasta and zucchini. I’m a huge fan of my spiralizer and planned on making zoodles for myself with the chicken. Long story short, he showed up with english cucumbers. We chuckled. I also still used the cucumbers. Maybe not as ideal as the warm, cooked zucchini noodles could have been, but they were surprisingly refreshing. Moral of the story, roll with the punches and always remember to laugh…. at your significant other who may not know their vegetables, but still loves your cooking.


Friends don’t let friends use margarine.



Finished product with cucumber zoodles.

Last Monday we had a bit of snow here in the Wasatch. My buddy Jacob and I hit the slopes for our first powder day of the season at Snowbird. Good times.



It’s a busy time of year. I hope that you’re all looking forward to time with family, friends, holiday cheer, winter-spiced beer, and pits full of powder.

Until next time.



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