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Recipe: Easy Chicken Marsala

Ingredients

Directions

~ Marla Meridith

Recipe: Nutella Stuffed Pancakes

You can’t say no to these Completely Delicious Nutella Stuffed Pancakes! The recipe is really fun to prepare and even more fun to eat. Serve for any breakfast or brunch! MarlaMeridith.com

Ingredients

12 tsp Nutella® (or your favorite chocolate hazelnut spread), at room temperature
2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp kosher salt
2 cups whole milk
1/2 cup heavy cream
2 large eggs
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
unsalted butter, vegetable, canola or coconut oil for the pan
pure maple syrup and butter for serving

Directions

Place twelve individual 1 teaspoon portions of Nutella onto a baking tray lined with parchment paper. Tap on the counter to flatten the discs. Freeze for 15 minutes.

While the Nutella is freezing, prepare the batter: In a large bowl, whisk together dry ingredients.

In another bowl whisk together the wet ingredients.

Make a well in the center of the dry ingredients, pour the wet mixture in the mixture. Fold everything together with a spatula, do not over mix.

Melt a pat of butter over in a 12 inch cast iron skillet or griddle over medium-low heat. Place two portions of 2 tablespoons of the batter onto the skillet. Cook 1-2 minutes until the pancakes are bubbling on the top and the edges are golden brown. Cook two pancakes at a time and be sure they do not touch. Place one of the frozen Nutella pieces into the center of one of the pancakes. Gently flip the half cooked pancake without the Nutella on top of the other one. Flip this pancake “sandwich” for another minute until the edges are set. Freeze the Nutella disks while you are working. Continue this until you have used all the Nutella discs and batter, adding butter to the skillet/griddle as needed.

You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.

Serve with warmed maple syrup and butter.

~ Marla Meridith

Recipe: Pumpkin Chocolate Chip Pancakes

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Seared Chicken with Shallots

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Brownie with Maple Whipped Cream

This easy & delicious Skillet Brownie with Maple Whipped Cream recipe is great for any kind of entertaining, potluck parties or any time you want a sweet chocolatey treat!

10-12 servings

–skillet brownie
6 ounces semi-sweet chocolate chips
4 tbsp unsalted butter, cut into cubes
1/2 cup vegetable or coconut oil
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/3 cups unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp fine sea salt
3 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 tsp instant coffee granules
–maple whipped cream
1 pint cold heavy whipping cream
1/3 cup pure maple syrup

Pre heat the oven to 350 degrees F˚ with the rack in the upper third. Lightly butter a 10 inch cast iron skillet. Set aside.
Using a double boiler or place a medium medium bowl over a pot with 1 1/2 inch simmering water. Melt the chocolate chips with the butter and oil. Mix until melted and combined.
Remove the bowl from the heat and mix in both sugars. The mixture will be grainy and that’s OK. Let sit to cool 10-15 minutes.
In a medium bowl whisk together the flour, baking powder and salt, set aside.
Mix the eggs one at a time into the chocolate mixture until well combined. Mix in the vanilla and coffee.
Add the flour mixture into the chocolate mixture, mix until just incorporated. Don’t over mix.
Pour the brownie batter into the prepared skillet, smooth out the top with a spatula.
Bake for 30-33 minutes or until a toothpick comes out virtually crumb free.
Let the brownie cool completely before serving. Add whipped cream to the top when ready to serve.
–whipped cream
While the brownie is baking make the whipped cream. Pour the cold cream into the bowl of a stand mixer. Using the whisk attachment, whisk on low speed until the cream starts to thicken. Add the maple syrup, continue to whisk on medium, then high speed as the cream thickens. Continue until you have stiff peaks the total time will be about 5-6 minutes. Whisk in additional maple syrup if you want it sweeter. Store in the fridge until ready to use.

~ Marla Meridith

Recipe: Lightened Up Chicken Korma

The Indian dish Chicken Korma can be a pretty heavy dish, but I’ve lightened it up in this recipe without losing any flavor at all!

4 servings

1 cup basmati rice, cooked to package directions
2 tbsp coconut oil, divided
1 pound boneless chicken breasts, cut into bite sized pieces
2 tbsp water
1/3 cup slivered, toasted almonds
1 tbsp Madras curry powder
1 yellow onion, roughly chopped and divided
1-inch piece of fresh ginger, peeled and sliced
2 cloves garlic
Kosher salt and freshly ground black pepper
1 13.5 ounce can unsweetened, light coconut milk
1/2 cup grape tomatoes, sliced in half
1/2 cup sliced white or crimini mushrooms
8 ounces green beans, sliced into thirds
1/2 cup chopped fresh cilantro

Cook the rice to package directions.
Heat 1 tablespoon of the coconut oil in a 12 inch cast iron skillet over medium heat. Season the chicken with some salt and pepper. Lightly brown the chicken for about 5-6 minutes, making sure to cook all sides. It does not need to be cooked through at this point. Transfer the chicken to a clean plate and set aside.
Puree the water, almonds, curry, 1/2 of the onion, ginger and garlic in a small food processor or blender. Set aside.
Add the remaining coconut oil to the same pan you cooked the chicken in. Add the rest of the chopped onions and sauté until lightly browned, about 10 minutes stirring frequently. Stir in the curry puree. Cook for one minute. Stir in the coconut milk and bring to a simmer. Stir in the tomatoes, onions and green beans, cook for 5 minutes. Add in the chicken, cover and simmer for another 5 minutes or until the chicken is cooked through. Stir in 1/2 of the cilantro. Sprinkle the rest of the cilantro over the top before serving. Serve hot with rice.

~ Marla Meridith

Recipe: Nutella Stuffed Pancakes

You can’t say no to these Completely Delicious Nutella Stuffed Pancakes! The recipe is really fun to prepare and even more fun to eat. Serve for any breakfast or brunch! MarlaMeridith.com

12 stuffed pancakes

12 tsp Nutella® (or your favorite chocolate hazelnut spread), at room temperature
2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp kosher salt
2 cups whole milk
1/2 cup heavy cream
2 large eggs
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
unsalted butter, vegetable, canola or coconut oil for the pan
pure maple syrup and butter for serving

Place twelve individual 1 teaspoon portions of Nutella onto a baking tray lined with parchment paper. Tap on the counter to flatten the discs. Freeze for 15 minutes.
While the Nutella is freezing, prepare the batter: In a large bowl, whisk together dry ingredients.
In another bowl whisk together the wet ingredients.
Make a well in the center of the dry ingredients, pour the wet mixture in the mixture. Fold everything together with a spatula, do not over mix.
Melt a pat of butter over in a 12 inch cast iron skillet or griddle over medium-low heat. Place two portions of 2 tablespoons of the batter onto the skillet. Cook 1-2 minutes until the pancakes are bubbling on the top and the edges are golden brown. Cook two pancakes at a time and be sure they do not touch. Place one of the frozen Nutella pieces into the center of one of the pancakes. Gently flip the half cooked pancake without the Nutella on top of the other one. Flip this pancake “sandwich” for another minute until the edges are set. Freeze the Nutella disks while you are working. Continue this until you have used all the Nutella discs and batter, adding butter to the skillet/griddle as needed.
You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.
Serve with warmed maple syrup and butter.

~ 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: Skillet Seared Chicken with Shallots

A favorite family recipe! Try this quick and easy Skillet Seared Chicken with Shallots recipe for weeknight meals or date night.

4 servings

2 tbsp olive oil, divided
1 tbsp unsalted butter
2 lbs chicken thighs
1/2 tsp ground black pepper
1/2 tsp garlic salt
1 cup thinly sliced shallots
3/4 tsp smoked paprika
1/2 cup low sodium chicken broth
1/4 cup dry white wine
freshly chopped Italian parsley

Heat 1 tablespoon of olive oil and the butter in a 12 inch cast iron skillet over high heat.
Season all sides of the chicken with the salt and pepper. Place in the skillet skin side down.
Cook until browned and crispy, 5 to 6 minutes. Flip and cook another 3-4 minutes. Remove from the pan and place on plate.
Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pan, shallots and smoked paprika. Cook for about 6 minutes or until the onions are translucent and fragrant. Add the broth and the wine. Bring to a simmer, cook another 5-6 minutes until the sauce has reduced.
Add the chicken back in and cook a few minutes until everything is hot.
Sprinkle parsley over the top and serve in the skillet.

~ Marla Meridith

Recipe: Pumpkin Chocolate Chip Pancakes

Love fall flavors? Then you have to try this Pumpkin Chocolate Chip Pancakes recipe. A simple and delicious breakfast or brunch.

12 pancakes

2 cups white whole wheat flour
1 1/2 cups 2% milk (or any milk you prefer)
1 cup unsweetened pumpkin purée
1/2 cup pure maple syrup
2 large eggs, whisked
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 cup mini chocolate chips
butter for cooking & serving

Whisk together dry ingredients in a bowl, excluding chocolate chips. In another bowl combine wet ingredients. Combine all ingredients, mix together well folding in chocolate chips last.
Heat a skillet with a pat of butter over medium high heat. Add a orange sized spoonfuls of pancake batter to the pan (2-3 at a time) Cook until you see bubbles forming on the tops (about 2 minutes) flip with a wide spatula & cook until golden brown on both sides. Continue this process until all the batter is used up, adding butter to the skillet as needed.

~ Marla Meridith