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Recipe: Chicken Posole

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Directions

~ Marla Meridith

Recipe: Smoky Watermelon Jalapeño Margaritas

Ingredients

Directions

~ Marla Meridith

Recipe: Mexican Pan Seared Salmon Kabobs

You can have this delicious Mexican inspired meal on the table in under 30 minutes! Protein packed, super healthy & full of flavor!

Ingredients

1 1/2 pound fresh salmon filets, skin removed
1/2 red onion cut into 1 inch pieces
For the marinade
1/3 cup olive oil
1/4 cup white vinegar
1/4 cup freshly chopped cilantro
1 tbsp fresh lime juice
2 tbsp mild ancho chile powder
1 tsp dry dried oregano
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp salt
For the beans
2 (15.5 ounce) cans BUSH’S® Black Bean Fiesta™
1/4 cup diced yellow pepper 
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
You will also need
4 wooden skewers

Directions

Soak the wooden skewers in water for 30 minutes. This is so they will not burn.

Cube the salmon into 1 inch pieces.  Cut the onion to roughly the same size, peeling off each piece into one layer.

Make the marinade: whisk together all the marinade ingredients.

Thread the salmon and onion onto the four skewers.

Place them in a shallow dish so they are flat. Cover with the marinade. With clean hands make sure the marinade covers all sides of the salmon.

Refrigerate for 15 minutes to let the flavors soak in.

Pour 1 tbsp of olive oil into a 12″ cast iron skillet over medium-high heat. 

When the pan is hot, place the skewers in the pan. Cook for about 5 minutes on the first side. Flip and cook another 2-3 minutes or until the salmon is done to your liking.

Heat the beans on the stove top or microwave. Top with the confetti of yellow pepper, onion and cilantro.

Plate the salmon and beans separately and serve while hot.

~ Marla Meridith

Recipe: Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing

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Directions

~ Marla Meridith

Recipe: Sheet Pan Chicken Fajitas

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~ Marla Meridith

Recipe: Chipotle Macaroni Salad

This Chipotle Macaroni Salad comes together in 15 minutes. It’s the perfect dish for summer entertaining!

Ingredients

2 cups dry macaroni
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup red onion, diced
2/3 cup full fat mayonnaise
1/2 cup shredded cheddar cheese
2 chipotle peppers in adobo, diced
2 tsp chopped fresh cilantro, plus more for topping
1 tbsp freshly squeezed lime juice
salt and pepper to taste

Directions

Cook macaroni to package directions. Drain and rinse with cold water to stop cooking.

In a large bowl combine the macaroni with the peppers and onion.

In a medium bowl combine the mayonnaise, cheese, chipotle peppers, cilantro and lime juice.

Mix the mayo mixture into the macaroni until well combined.

Serve immediately. Top with chopped cilantro. Tastes great at room temperature or cold.

You can make this the day before you want to serve it. Store in the fridge until ready to serve.

~ Marla Meridith

Recipe: Frozen Peach Basil Margaritas

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Directions

~ Marla Meridith

Recipe: Mexican Beef Quinoa Casserole

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Directions

~ Marla Meridith

Recipe: Kale, Bacon & Cheddar Quesadillas

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~ Marla Meridith

Perfect Refried Beans

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~ Marla Meridith

Vegetarian Black Bean Tostadas

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~ Marla Meridith

Recipe: Blood Orange Margaritas

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Directions

~ Marla Meridith