June 14, 2021

Recipe: Orecchiette with Sausage & Spinach

Ingredients

1 lb Orecchiette, cooked to package directions

1 lb ground sausage (breakfast, sweet Italian or Andouille)

1 tbsp olive oil

½ chopped red onion, chopped

3 garlic cloves, minced

4 cups baby spinach

1 tsp freshly squeezed lemon juice

splash dry white wine

salt and freshly ground black pepper to taste

3 oz high quality crumbled feta (I prefer sheep feta for it’s deep, tangy flavor)

Directions

Cook the pasta to package directions in plenty of salted water. Drain and return the pasta back to the cooking pot, set on the counter.

While the pasta is cooking make the sauce. Heat a 10 inch cast iron skillet over medium-high heat. Add the ground sausage and break apart with a wooden spoon. Cook until no pink remains, about 7-10 minutes. With a slotted spoon, transfer the sausage to a bowl.

Reduce the heat to medium and add the olive oil and onions to the skillet. No need to rinse the skillet, leave a small amount of sausage grease in the pan to enhance the flavor of the onions. Cook the onions for about 5 minutes, until fragrant and translucent. Add the garlic at the last 30 seconds of cooking the onion. Add the spinach, wine and lemon juice to the skillet. Cook a few minutes until the spinach is wilted. Transfer the sausage back into the skillet. Cook until all is hot, season to taste with salt and pepper.

Transfer the sausage mixture into the pasta and toss to combine. Transfer to a large serving dish and top with crumbled feta cheese.

~ Marla Meridith

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May 9, 2021

Recipe: Ultimate Campfire Skillet S’mores

Ingredients

11 oz (1 bag) semi-sweet chocolate chips

11 oz (1 bag) butterscotch chips

7 oz shredded, sweetened coconut

⅓ cup half and half

10 oz (1 bag) marshmallows

graham crackers for serving

Directions

Over the Campfire

Set a metal rack a few inches over your campfire. Line a 10 inch cast iron skillet with foil and melt the butter. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Tent with another piece of foil and cook for 6-10 minutes until the marshmallows are gooey. Remove skillet from the flame. Using a propane torch, brown the marshmallows to your liking. Serve with graham crackers.

Over the Grill

Preheat the grill to medium high and follow the directions above.

Baked in the Oven

Preheat the oven to 400˚ F. Place the butter in a 10″ cast iron skillet. Melt the butter in the oven. Remove the skillet from the oven. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Bake for 6-8 minutes or until the marshmallows are golden brown.

~ Marla Meridith

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May 18, 2020

Recipe: Thai Chicken Lettuce Wraps

Ingredients

2 tsp cornstarch

3 tbsp water

2 tsp freshly squeezed lime juice

2 tbsp fish sauce

2 tsp brown sugar

2 tsp Sriracha

2 tsp soy sauce or tamari (if you are gluten free)

2 tbsp peanut, grapeseed or canola oil

2 tbsp fresh ginger, finely chopped or 1/2 tsp dried ground ginger

2 garlic cloves, finely chopped

½ red onion, finely chopped

2 carrots, finely chopped

1 lb ground chicken, turkey, pork, lamb or beef

⅓ cup chopped cilantro

1 head butter lettuce or romaine hearts (you will need about 8 small to medium leaves)

Serve with

sliced green onion

chopped peanuts

lime wedges

chopped cilantro

Directions

In a small bowl, whisk the cornstarch with the water. Next, whisk in the lime juice, fish sauce, brown sugar, Sriracha and soy sauce (tamari). Set aside.

Heat the oil in a 10 inch cast iron or your favorite skillet over medium heat. Add the onions and cook a few minutes, until they become fragrant. Add the garlic and ginger cook another 1 minutes. Add the carrots, cook 2 minutes.

Increase the heat to medium high and add the ground chicken. Mix in the chicken and make sure to chop it into small pieces as it cooks. Once the chicken is white and has almost cooked through, about 4-5 minutes, pour in the sauce and mix well to combine. Cook for 1 minute until the sauce thickens a bit. Mix in the cilantro.

Remove the skillet from the heat. Arrange the lettuce leaves on a large serving plate. Spoon the chicken filling into the lettuce leaves. Top with any of the serving suggestions. Serve immediately.

~ Marla Meridith

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February 3, 2020

One-Pot American Beef Goulash

One-Pot American Beef Goulash: An easy and delicious pasta recipe for the entire family!

Ingredients

2 pounds lean ground beef

2 large yellow onions, chopped

3 cloves garlic, chopped

3 cups water

one (29 ounce) can) tomato sauce

one (28-ounce) can small diced tomatoes

splash of dry red wine

1/4 cup half and half

3 bay leaves

3 tbs soy sauce

1 tsp Kosher salt

2 tbs chopped fresh parsley, plus extra for serving

2 cups elbow macaroni, uncooked

—serve with

Freshly grated Parmesan cheese

Directions

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteeing. Spoon off any grease.

Add the onions and garlic to the pot and saute until they are tender and fragrant, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, red wine, half and half, bay leaves, soy sauce, salt and parsley. Stir well.

Place a lid on the pot and allow this mixture to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, simmer for about 30 minutes.

Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes longer before serving.

~ Marla Meridith

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February 3, 2020

Chili Cheese Oven Fries

Ingredients

Oven French Fries

1 ½ lbs Russet potatoes

¼ cup canola or vegetable oil

½ tsp salt

½ tsp ground black pepper

Chili

1 lb ground beef

1 tbsp tbsp olive oil

1 medium yellow onion diced

1 green bell pepper finely chopped

1 tbsp chili powder

1 tsp cumin

½ tsp coriander

1 tsp salt

1 tsp pepper

1 cup crushed tomatoes

½ cup water

Toppings

1 tomato seeded and diced

Shredded cheddar and mozzarella cheese

green onions chopped

sour cream

Anything else you may want such as sliced Jalapeno, salsa, pico de gallo, avocado, guacamole, olives, lettuce, etc.

Directions

Oven Fries

Clean and pat dry the potatoes. Do not remove the skin.

Slice into desired thickness.

Preheat the oven to 450 degrees F with the rack on the lower level.

In a large bowl toss the potatoes with the oil, salt and pepper and any other toppings you like.

Place on the baking sheet in a single layer.

Bake for 25-35 minutes tossing the fries in the middle of baking time.

Chili

While the fries are baking prepare the chili. Cook the meat in a 12 inch cast iron skillet until browned, breaking up the meat up as it cooks. Remove the meat from the skillet with a slotted spoon. Discard oil.

Heat olive oil over medium heat in a the same skillet, no need to wash it. Saute the onion for 5-6 minutes until softened and fragrant.

Add the bell pepper and cook a few more minutes.

Add the rest of the ingredients, bring to a boil and then to a simmer for 20 minutes or until chili thickens.

Plate the fries in a bake safe casserole dish or single serving dishes. Top with chili and handfuls of cheese. Bake for 2-3 minutes until the cheese is melted. Serve hot with various toppings.

~ Marla Meridith

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January 30, 2020

One-Pot American Beef Goulash

Ingredients

Directions

~ Marla Meridith

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November 10, 2019

Recipe: One-Pot Filipino Chicken Adobo

This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it’s quick to clean up too!

Ingredients

1 head garlic

4 bone-in, skin on chicken thighs

4 drumsticks

1 tbsp vegetable or canola oil

3/4 cup distilled white vinegar

3/4 cup soy sauce (not low sodium)

1 cup water

1 tbsp light or dark brown sugar

5 dried bay leaves

freshly ground black pepper to taste

salt to taste

1 (1lb) bag white rice

garnish with

chopped green onions

freshly chopped cilantro

Directions

Cut entire head of garlic in half through the center “equator” , it’s OK if some bulbs detach. You don’t need those.

Heat the oil in a large Dutch Oven over medium heat. Place the 8 chicken pieces in the pan with the skin side down. Cook for 5 minutes until golden brown, then flip with tongs and cook the other side for about 5 minutes until golden brown. Transfer the chicken to a clean plate.

Add the vinegar, soy sauce, water, sugar, bay leaves and garlic too the pot. Bring to a simmer then turn down to low, stir so the sugar dissolves. Season with pepper.

Return the chicken to the pot skin side up. Cover and cook the chicken carefully and gently. Adjust the heat to maintain barely a simmer. Turning pieces once during cooking time. The dish is done cooking when the chicken is very tender and pulling away from bone. It should not be falling apart. Cook for 35–40 minutes. Season to taste with salt and pepper before serving.

While the chicken is cooking, cook the rice to package directions.

Serve the chicken over the rice and tip with chopped green onion and chopped cilantro. Spoon any extra sauce over the chicken and rice.

~ Marla Meridith

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November 10, 2019

Recipe: Easy Chicken Marsala

Ingredients

Directions

~ Marla Meridith

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November 10, 2019

Recipe: One-Pot Beef Stroganoff Soup

Ingredients

Directions

~ Marla Meridith

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November 10, 2019

Recipe: One-Pot Chicken Cazuela (Chilean Stew)

Ingredients

Directions

~ Marla Meridith

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November 10, 2019

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

Ingredients

Directions

~ Marla Meridith

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November 10, 2019

Recipe: Cast Iron Skillet Grilled Cheese