August 31, 2020

Recipe: Raspberry Chocolate Chip Banana Bread Muffins

Ingredients

2 ½ cups white whole wheat flour

1 tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

¼ cup pure maple syrup

½ cup brown sugar (light or dark brown) loosely packed

1 cup mashed very ripe bananas (about 2 large)

¼ cup full fat sour cream

1 large egg, beaten

¾ cup milk (any milk you prefer)

½ cup semi-sweet or milk chocolate chips

1 ¾ cups fresh raspberries (frozen ok too)

Directions

Preheat oven to 350˚ Fahrenheit (177°C) with the rack in the middle. Grease a 12 count muffin pan with baking spray. If using muffin liners, spray them first so they don’t stick to the liners. This will make 15 muffins, if you have an extra muffin pan handy prep that as well.

In a large bowl whisk together the flour, baking soda, salt and cinnamon. Set aside.

In a separate bowl, whisk together the maple syrup and brown sugar getting out as many lumps as possible. Fold in the mashed banana, sour cream and beaten egg. Add the wet into the dry ingredients and mix to combine. Batter will be thick. Mix in the milk. Fold in the chocolate chips, then carefully the raspberries. Be very gentle with the berries so they don’t turn the batter pink. Do not overmix the batter as it will toughen the muffins.

Evenly divide the batter between the muffin tins, filling to the top. Top with more chocolate chips if desired. Bake for 17-18 minutes, until you see light brown edges. A toothpick inserted into the centers should come out virtually crumb-free. If you are using the same pan for the three extra muffins, fill the empty muffin time halfway with water so the muffins bake evenly and your pan doesn’t warp.

Let the muffins cool for 10 minutes before removing from the muffin pan. Transfer to a wire rack to cool completely.

~ Marla Meridith

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July 20, 2020

Recipe: 3-Ingredient Peanut Butter Cookies

Ingredients

1 cup peanut butter

1 cup granulated sugar

1 large egg

Directions

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone liner or parchment paper.

Place the peanut butter, sugar and egg in the bowl of a stand mixer. Beat on medium speed with the paddle attachment until well combine.

Make small balls (about 1 1/2 inches) with your hands and evenly space apart on the baking sheet. Using the back of a fork make a criss- cross pattern on each cookie.

Bake for 10 minutes. Let the cookies cool for a few minutes before enjoying.

~ Marla Meridith

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July 10, 2020

Recipe: Skillet Banana Bread with Double-Crumb Topping

Ingredients

Banana Bread

¼ cup unsalted butter, melted

¾ cup light brown sugar, packed

1 large egg, room temperature

3 medium sized very ripe bananas, mashed (to equal 1 1/4 cups)

1 tsp pure vanilla extract

2 cups unbleached all-purpose flour

1 tsp baking soda

½ tsp ground cinnamon

½ tsp salt

Double-Crumble Topping

1 cup light brown sugar, packed

½ cup granulated sugar

2 tsp ground cinnamon

1 cup (2 sticks) unsalted butter, melted

2 ½ cups unbleached all-purpose flour

Directions

Preheat the oven to 350˚ with the rack in the middle.
Grease a 10″ cast iron skillet (or any heatproof skillet) with butter or vegetable oil.

For the Banana Bread

Melt the butter and let it cool to room temperature. Mix the cooled butter with the brown sugar in a large bowl. Mix in the egg, mashed banana and vanilla.

Whisk the flour, baking soda, salt and cinnamon together in another bowl.

Add the banana mixture into the flour mixture, combining well. Do not over mix.

Transfer the batter into the prepared skillet, smooth with top with the back of a spoon or spatula. Top with the crumble, pressing the crumble gently down into the batter with your fingers. Bake for 30-35 minutes or until a wooden skewer comes out virtually crumb free. Let cool completely before slicing and serving.

For the Double-Crumble Topping

Combine the sugars, cinnamon and salt in a large bowl. Add the flour and stir with a rubber spatula until mostly combine. Using clean fingers, mix until everything is well combined.

~ Marla Meridith

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July 2, 2020

Recipe: Skillet Brown Sugar Blueberry Cobbler

Ingredients

½ cup (1 stick) unsalted butter

1 cup unbleached all-purpose flour

1 ½ tsp baking powder

½ tsp Kosher salt

½ tsp ground cinnamon

1 cup whole milk

1 cup + 1 tbsp light brown sugar

juice from 1 lemon

½ tsp pure vanilla extract

2 cups fresh blueberries

Serve with

freshly whipped cream

vanilla ice cream

Directions

Preheat oven to 350˚ Fahrenheit with the rack in the middle. Melt the butter in the oven in a 10 inch cast iron skillet. Remove from the oven when it’s melted.

Whisk together the dry ingredients in a large bowl: the flour, baking powder, cinnamon and salt. In another bowl combine the milk, vanilla, lemon juice and 1 cup of the brown sugar. Pour the wet ingredients into the dry and mix until smooth. Toss the blueberries with 1 tbsp of brown sugar. Pour the batter into the buttered skillet. Top with the blueberries.

Bake for 30 minutes. Let cool a few minutes then serve with vanilla ice cream or whipped cream.

~ Marla Meridith

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June 30, 2020

Recipe: Triple Berry Muffins

Ingredients

2 cups unbleached all-purpose flour

1 cup whole wheat pastry flour

1 tbsp baking powder

½ tsp baking soda

½ tsp Kosher salt

1 ½ tsp ground cinnamon

1 ¼ cups whole milk

2 large eggs, lightly beaten

1 tsp pure vanilla extract

½ lb 2 sticks unsalted butter, melted

1 cup fresh blueberries

½ cup chopped strawberries

½ cup raspberries

turbinado sugar for topping

Directions

Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with liners.

Whisk together the dry ingredients: both flours, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl mix together both sugars, melted butter, milk, eggs and vanilla extract. Fold in the berries.

Place 1/3 cup batter in each muffin cup. Top with Turbinado (coarse sugar) Bake for 20-25 minutes. Insert a wooden skewer in the center and if it comes out virtually crumb free then the muffins are done. Let cool a few minutes then transfer the muffins to racks to cool completely.

~ Marla Meridith

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June 25, 2020

Recipe: Sun-Dried Tomato Pasta Salad

Ingredients

12 oz Cavatappi, macaroni or bow tie pastacook to package directions, rinse in cold water when done

1 (8.4 oz) pitted Kalamata olives, chopped

1 (8 oz) jar sun-dried tomatoes in oil, no need to drain the oil

1 cup chopped red onion

1 yellow or red bell pepper, chopped

2 cups baby spinach

2 tbsp freshly chopped basil

2 tbsp freshly chopped Italian parsley

5 oz shaved parmesan cheese

Champagne Vinaigrette

⅓ cup extra virgin olive oil

¼ cup Champagne vinegar

1 tbsp freshly squeezed lemon juice

1 tsp dried oregano

½ tsp ground black pepper

1 pinch granulated sugar

salt and pepper to taste

Directions

Cook pasta to package directions. Drain and toss with cold water. Set aside.

Whisk together the vinaigrette ingredients.

Toss everything together in a very large serving bowl. Season to taste with salt and pepper. Serve at room temperature or chilled.

~ Marla Meridith

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June 22, 2020

Recipe: Mason Jar Ice Cream (No-Churn!)

Ingredients

Base Ingredients (Vanilla Ice Cream)

½ cup chilled heavy cream

2 tsp granulated sugar

¼ tsp pure vanilla extract

1 salt

Chocolate

1 tsp unsweetened cocoa powder

Maple Walnut (Omit Granulated Sugar)

1 tbsp pure maple syrup

¼ cup chopped walnuts

S’mores

¼ cup chopped chocolate, crushed graham crackers, mini marshmallows

Mint Chip

¼ cup chocolate chips

¼ tsp peppermint extract

Strawberry (or any fruit)

¼ cup chopped fresh strawberries

More Mix-Ins

nutella, caramel, dulce de leche, m&m’s, fruit jam, peanut butter, instant coffee, etc.

Directions

Pour all of the ingredients for the flavor you want into a clean pint-sized (8 ounce) mason jar. Shake for 3 minutes. Freeze for at least 3 hours. Let sit at room temperature for a few minutes before serving.

~ Marla Meridith

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June 19, 2020

Recipe: Orange Basil Margaritas

Ingredients

1 Navel orange, juiced

1 fl oz silver or anejo tequila

½ fl oz Cointreau (orange liquor)

1 tbsp freshly squeezed lime juice

a few sprigs fresh basil leaves

salt to rim glass if desired

Directions

If you are rimming your highball glass with salt do this now. Fill the glass 1/2 way with ice.

Rub the basil leaves in clean hands to release the fragrance. Place in a cocktail shaker. Add the orange juice, tequila, Cointreau and lime juice. Muddle together with the back of a spoon.

Fill the cocktail shaker 1/2 way with ice. Shake until well combined. Strain into prepared glass. Add more ice if needed. Garnish with orange slices and a basil leaf.

~ Marla Meridith

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June 15, 2020

Recipe: Lemon Coconut Ricotta Pancakes

Ingredients

1 cup all-purpose unbleached flour

1 cup whole wheat pastry flour

½ cup sweetened shredded coconut

¼ cup granulated sugar

1 ½ tsp baking soda

¾ tsp baking powder

¾ tsp salt

2 large eggs, room temperature

1 ½ cups whole milk

1 cup part skim ricotta cheese

1 tsp pure vanilla extract

¼ cup freshly squeezed lemon juice

2 tsp lemon zest

unsalted butter for skillet or griddle

Serve with

pure maple syrup

whipped cream

fresh berries

Directions

In a large bowl, whisk together the flours, coconut, sugar, baking soda, baking powder and salt.

In another bowl, whisk the eggs. Mix in the milk, ricotta cheese and vanilla extract.

Add the wet ingredients into the dry ones and mix quickly to combine. Mix in the lemon juice and zest. Do not over mix the batter.

Heat a large skillet or griddle over medium heat. Melt some butter in the skillet. Using a measuring cup, pour 1/3 cup portions of batter onto the pan. Cook for about 3 minutes until the tops are bubbling and the edges start to turn golden brown. Gently flip the pancakes and cook for another 1-2 minutes. Add more butter to the skillet as needed. Repeat with all of the batter. Serve warm with maple syrup, whipped cream and berries.

~ Marla Meridith

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June 3, 2020

Recipe: Southwest Shrimp and Chorizo Pasta

Ingredients

1 lb cleaned and deveined shrimp, 45 count

8 oz linguini

8 oz ground chorizo sausage

2 tbsp unsalted butter

4 cloves garlic, minced

1 tbsp Southwest seasoning

2 cups 1/2 each yellow, red & orange bell peppers, diced

olive oil

chopped chives

Directions

Cook pasta to package directions. Rinse & toss with olive oil.

Cook chorizo in a large saucepan until cooked through, chop it up with a spatula. Remove Chorizo from pan.
Leave chorizo oil in pan, melt butter. Add peppers & garlic, Saute over medium high heat until softened, slightly browned & fragrant about 5 minutes.

Toss shrimp with southwest seasoning. Add shrimp to pan. Cook another 5 minutes. Add chorizo & stir. Add pasta into pan. Toss well & serve hot. Top with chives.

~ Marla Meridith

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May 29, 2020

Recipe: Campfire Skillet S’mores Dip

Ingredients

2 tbsp unsalted butter

20 oz chocolate bars broken into pieces or chocolate chips, milk, semi sweet or a combo

⅓ cup heavy cream

10 oz (1 bag) large marshmallows

graham crackers for serving

Directions

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.

Place the chocolate into the skillet. Drizzle the cream over the top. Bake for 6-8 minutes or until the marshmallows are golden brown.

Remove the skillet from the oven and serve hot with the graham crackers for dipping. *be careful around the hot skillet

~ Marla Meridith

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May 26, 2020

Recipe: Vegan Toasted Barley with Broccoli Salad

Ingredients

4 tbsp olive oil, divided

½ cup pearl barley, rinsed

Kosher salt

2 cups broccoli florets

2 cloves garlic, chopped small

2 tbsp freshly squeezed lemon juice

1 red onion, finely chopped

freshly ground black pepper

3 tbsp white wine vinegar (or more to taste)

½ cup chopped fresh cilantro

½ cup chopped toasted pecans

Directions

Toast the pecans: heat a small skillet over medium heat. Cook the pecans for a few minutes until slightly brown and fragrant. Transfer to a bowl to cool.

Toast the barley: In a 10 inch skillet, add 1 tablespoon of the olive oil. Over medium heat, add the barley to the skillet. Toast 5 minutes. Add 3 cups of water to the skillet, bring to a boil then simmer for 25-30 minutes until the barley is tender.

Heat the remainder of the oil in another 10 inch skillet over medium heat. Sauté the onion for 3 minutes. Mix in the garlic, broccoli and lemon juice. Cook 8-10 minutes until the broccoli is bright green. Transfer this mixture to a large serving bowl.

Add the cooked broccoli to the bowl with the broccoli mixture. Mix in the vinegar, cliantro and pecans. Serve warm or chilled.

~ Marla Meridith

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