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Mushroom Beef Barley Soup

Ingredients

Directions

~ Marla Meridith

Brown Butter Sweet Potatoes with Nut Crumble

Ingredients

Directions

~ Marla Meridith

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!

4-8 servings

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

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

Recipe: Easy Chicken Marsala

We love this easy Chicken Marsala recipe, it’s great for weeknights or entertaining. A healthy, flavor packed Italian-American dish.

4 servings

1/4 cup olive oil
1 lb thin chicken breasts (4 pieces)
salt and freshly ground pepper
1 lb Baby Bella mushrooms, sliced
3 cloves garlic, thinly sliced
1 shallot, sliced
1 tbsp unbleached all-purpose flour
1 cup low-sodium chicken broth
2/3 cup Marsala wine
3 tbsp finely chopped fresh parsley

Heat the oil over medium-high in a 12 inch cast iron skillet. Sprinkle both sides of the chicken with some salt and pepper. Fry the chicken in the skillet for 5 minutes on each side, flipping just once. Remove the chicken from the skillet with tongs and place on a plate in a single layer.
Lower the heat to medium and add the mushrooms, garlic and shallots. Cook 6-8 minutes, until everything is fragrant and mushrooms start to brown. Sprinkle in the flour and cook for 30 seconds. Add the chicken broth and wine, bring to a simmer. Cook for about 5 minutes or until the sauce thickens.
Reduce the heat to low, return the chicken and any juices into the skillet and cook until hot, 1-2 minutes. Top with fresh parsley and serve immediately.

~ Marla Meridith

Recipe: One-Pot Beef Stroganoff Soup

This healthy and delicious One-Pot Beef Stroganoff Soup is everything you need for a warming family meal that comes together in just 30 minutes.

2 tbsp olive oil
1 pound beef sirloin, trimmed of fat, thinly sliced into 1 inch cubes
pinches of salt and pepper
1/2 tsp paprika
1 medium sweet onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
8 ounces sliced baby bella mushrooms
5 cups low-sodium mushroom or beef stock
2 cups dried wide egg noodles
1/2 cup sour cream
2 tablespoons unbleached all-purpose flour
chopped fresh parsley

In a large soup pot heat the oil over medium high heat. Season the meat with a few pinches of salt and pepper. Add the meat to the pan and cook about 5 minutes, browning on all sides. With a slotted spoon, transfer the meat to a bowl.
Reduce the heat to medium, using the same pot, add the onions and garlic. Cook 5 minutes until softened and fragrant. Mix in the tomato paste, Worcestershire sauce and mushrooms. Cook 2 minutes.
Turn the heat to high, add in the broth, bring to a boil. Add in the noodles and simmer about 7 minutes until softened.
In a bowl, mix together the sour cream and flour. Whisk in one cup of the hot soup broth. Stir this mixture back into the pot and let the soup thicken about two minutes. Season to taste with more salt and pepper if desired.
Add the meat back in, cook just until the meat is warmed through.
Divide soup into bowls and top with freshly chopped parsley.

~ Marla Meridith

Recipe: One-Pot Chicken Cazuela (Chilean Stew)

This healthy Chicken Cazuela (Chilean Stew) recipe is perfect for all those upcoming chilly fall nights and busy back to school weeks.

4 servings

1 lb chicken thighs (3-4 thighs)
2 tbsp olive oil
4-5 cups hot water, chicken or vegetable broth water
1 onion, peeled and cut vertically into eighths
1 tsp dry oregano
1 tsp ground cumin
8 small red, purple or white potatoes
2 carrots, peeled and cut across into 1 inch pieces
1 green bell pepper, seeded and cut into large pieces
1 stalk celery, chopped
1 sweet potato or 1 cup cubed pumpkin meat
2 ears corn, each cut into four rounds
1 cup green peas
2 tbsp chopped cilantro, plus extra for serving
salt and pepper to taste
rice for serving

Heat the oil in a Dutch oven over medium high heat. Sprinkle some salt and pepper on both sides of the chicken. Braise the chicken for 3-4 minutes on each side until golden brown.
Carefully add the broth to the pot with the onion, oregano, cumin, potatoes, carrots, pepper, celery and sweet potato. The broth should come to the top of the stew ingredients. Bring to a boil then reduce to a simmer. Cover the pot and cook for 30 minutes.
Add in the corn and peas. Cook for another 5-10 minutes until all the vegetables are tender. Stir in the cilantro and adjust seasonings to taste. Serve hot with rice and extra cilantro on the side.

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

We love this healthy Mediterranean inspired dish for quick weeknight meals and also for entertaining. Can be served as an appetizer or main course.

4-6 servings

–Beef Kofta Kebabs
1 1/2 pounds lean ground beef
1 shallot (3 tbsp), minced
1 garlic clove, minced
1 tbsp chopped fresh Italian parsley
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher salt
1/2 tsp ground black pepper
for the pan: 1 tbsp olive oil
–Cucumber Salad
1 English cucumber, halved lengthwise and sliced thin
1/2 cup thinly sliced red onion
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh mint
2 tbsp white wine vinegar
salt and pepper to taste
–Tzaziki Sauce
( recipe here: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/ )

–Make the kebabs
Soak 6 wooden skewers in water for a few minutes.
With clean hands, combine the ground beef with the shallot, garlic, parsley, cumin, oregano, salt and pepper. Divide into 5-6 portions and shape into oval patties around skewers. Flatten the meat.
Heat the oil in a grill pan or 12 inch cast iron skillet over medium high heat. Place the skewers in the pan and cook for 4-5 minutes on each side, or until the meat is done to your liking.
–Make the cucumber salad
Combine the sliced cucumber with the red onion, parsley, mint and vinegar. Season to taste with salt & pepper.
–Make the Tzaziki Sauce
Use this recipe: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

We love this healthy Mediterranean inspired dish for quick weeknight meals and also for entertaining. Can be served as an appetizer or main course.

4-6 servings

–Beef Kofta Kebabs
1 1/2 pounds lean ground beef
1 shallot (3 tbsp), minced
1 garlic clove, minced
1 tbsp chopped fresh Italian parsley
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher salt
1/2 tsp ground black pepper
for the pan: 1 tbsp olive oil
–Cucumber Salad
1 English cucumber, halved lengthwise and sliced thin
1/2 cup thinly sliced red onion
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh mint
2 tbsp white wine vinegar
salt and pepper to taste
–Tzaziki Sauce
( recipe here: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/ )

–Make the kebabs
Soak 6 wooden skewers in water for a few minutes.
With clean hands, combine the ground beef with the shallot, garlic, parsley, cumin, oregano, salt and pepper. Divide into 5-6 portions and shape into oval patties around skewers. Flatten the meat.
Heat the oil in a grill pan or 12 inch cast iron skillet over medium high heat. Place the skewers in the pan and cook for 4-5 minutes on each side, or until the meat is done to your liking.
–Make the cucumber salad
Combine the sliced cucumber with the red onion, parsley, mint and vinegar. Season to taste with salt & pepper.
–Make the Tzaziki Sauce
Use this recipe: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/

~ Marla Meridith

Recipe: Cast Iron Skillet Grilled Cheese

This grilled cheese is simple to prepare and absolutely irresistible. If you don’t already own an inexpensive cast iron skillet, the time is now to get one!

1 grilled cheese

2 pieces your favorite bread (We LOVE sourdough)
4 ounces your favorite cheese (sliced no thicker than 1/4 inch) Asiago, Cheddar, Mozzarella, Pepper Jack, etc.
mayonnaise
salted butter, a few pats

Heat your cast iron skillet over medium high heat. Melt a big pat of butter while its heating up. Swirl the butter in the pan to coat it evenly. Use an oven mitt so you don’t burn your hand on the skillet handle. Have a heavy plate, lid or a fry pan ready so you can place it over your grilled cheese as it cooks.
Coat each piece of bread with a thin layer of mayonnaise. Top each slice with cheese & then make a sandwich. Place the sandwich in the hot pan. Let the first side cook until golden brown. Flip & do the same to the other side.
Add more butter to the pan & swirl it around. Flip sandwich again. Now you need to watch things carefully, it’s easy to burn your sandwich. Place the lid or another pan over the top of your sandwich & watch the cheese start to melt. Flip a number of times, covering & watching the bread carefully, adding more butter as grilled cheese absorbs it.
Remove from pan when the bread is crispy & browned and the cheese is completely melted. Serve immediately.

~ Marla Meridith

Mushroom Beef Barley Soup

Ingredients

Directions

~ Marla Meridith

Brown Butter Sweet Potatoes with Nut Crumble

Ingredients

Directions

~ Marla Meridith