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Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce

Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce

Ingredients

Blue Corn Pancakes
1 ½ cups fine-ground blue cornmeal
1 ½ cups boiling water
2 tbsp pure maple syrup
1 ½ cups all-purpose unbleached flour
2 tsp baking powder
1 ½ tsp Kosher salt
¾ tsp baking soda
4 large eggs, beaten
¾ cup whole milk (or unsweetened coconut milk)
½ cup unsalted butter, melted (let cool a bit) plus more for the griddle
Vanilla Crema
1 cup cold heavy whipping cream
¼ cup Mexican crema, sour cream, or plain whole-milk Greek yogurt
¼ cup pure maple syrup
½ tsp pure vanilla extract
Berry Sauce
2 cups raspberries (fresh or frozen)
¼ cup granulated sugar, taste

Directions

Combine the blue cornmeal with the boiling water and maple syrup. Cover and let sit for 15 minutes.

Sift together the flour, baking powder, salt and baking soda in a large bowl. In another bowl, whisk together the eggs, milk and melted butter. Add the egg mixture and the cornmeal to the flour mixture. Whisk until just combined (there will be some lumps in the batter.)

Melt a pat of butter in a large cast iron skillet or griddle over medium heat. Place 1/3 cup portions of batter onto the hot skillet. Cook until bubbles appear on the tops of the pancakes and the sides look cooked, about 2-3 minutes. Carefully flip and continue to cook for about 2 minutes. Continue until the batter is used up. Pancakes can be kept warm in a 200˚F oven up to 30 minutes. Serve the pancakes with the vanilla cream and raspberry sauce.

Vanilla Crema

Place ingredients in the bowl of a stand mixer. Using the whisk attachment, mix on low speed until the cream starts to thicken then increase speed to medium and whip until soft peaks form 2-3 minutes.

Berry Sauce

Place the berries and sugar in a saucepan over medium heat. Cook about 5 minutes and mix with a wooden spoon, the berries will start to release their juices. Add some water to the sauce if needed.

~ Marla Meridith

Recipe: Campfire Loaded Veggie Nachos

Recipe: Campfire Loaded Veggie Nachos

Ingredients

1 15 oz can whole kernel corn, drained
1 15 oz can pinto beans, drained and rinsed
1 10 ounce can Rotel, drained
½ large red onion, diced & divided
1 2 ounce can sliced black olives, drained
1 tsp Tajín Clásico mexican spice blend
½ tsp freshly ground black pepper
½ tsp cumin
1 16 ounce bag tortilla chips
1 8 ounce package shredded Mexican blend cheese
1 ripe avocado
¼ cup chopped fresh cilantro
lime slices
sliced jalapeños

Directions

Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.

Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.

Campfire or Grilled Nachos

If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.

Baked Nachos

Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.

~ Marla Meridith

Recipe: Kale, Bacon & Cheddar Quesadillas

Ingredients

Directions

~ Marla Meridith

Perfect Refried Beans

Ingredients

Directions

~ Marla Meridith

Recipe: Margarita Popcorn

Ingredients

Directions

~ Marla Meridith

Cinnamon Chipotle Twice-Baked Sweet Potatoes

Ingredients

Directions

~ Marla Meridith

Recipe: Chipotle Avocado Toast

Ingredients

Directions

~ Marla Meridith

Recipe: Grilled Chicken Cobb Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Buffalo Scrambled Eggs

Ingredients

Directions

~ Marla Meridith

Recipe: Frozen Watermelon Margaritas

Ingredients

Directions

~ Marla Meridith

Perfect Refried Beans

This recipe for Perfect Refried Beans will become a go-to favorite to serve with all of your Mexican dishes.

4 servings

1 tbsp olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tsp chimayo, chili powder or cumin
1 (15-ounce) can pinto or black beans, low sodium preferable ~ drained and rinsed
2/3 -1 cup vegetable or chicken broth
salt and pepper to taste
–top with
chopped fresh cilantro
crumbled queso fresco

Heat the oil in a large skillet over medium heat, when hot add the onions. Cook for 3 minutes until fragrant.
Add the garlic and chili powder, stir and cook for another minute.
Stir in the beans and broth, cook for 5 minutes until beans are hot.
With a fork or back of a wooden spoon, mash the beans against the edges of the pan until they reach the consistency you like.
Add more broth if needed.
Top the beans with cilantro and queso fresco.

~ Marla Meridith

Recipe: Kale, Bacon & Cheddar Quesadillas

You can have these delicious quesadillas ready in under 30 minutes. Perfect for entertaining or easy weeknight meals.

1 tbsp olive oil, plus another splash
2 cups cleaned, pat dry & chopped kale
1/2 cup finely chopped red onion
1 clove garlic, minced
pinch of salt and pepper
1 1/2 cups shredded sharp cheddar cheese
7 slices baked bacon, crumbled
4 (10 inch) spinach flour tortillas
2 tbsp freshly chopped cilantro for serving

Heat 1 tbsp oil in a 12 inch cast iron skillet over medium heat. Sauté the onion for 5 minutes. Add the garlic and cook another minute. Add the kale and cook about 3mi nutes until wilted. Season with some salt and pepper. Transfer mixture to a bowl.
Add a splash of oil to the pan, when it’s warm heat one of the tortillas for a minute or so until it starts to turn golden brown. Remove from the pan, place on a plate. Place another tortilla in the pan, top with the cheese. Cook a minute, until the cheese starts to melt and top with one half of the kale mixture and some bacon. Top with the tortilla you just browned. Cook another minute or two until cheese is completely melted. Repeat this process with the rest of the ingredients, saving a few tablespoons of bacon for garnish.
Transfer cooked quesadillas to a cutting board and slice with a pizza cutter or sharp knife. Serve immediately topped with bacon crumbles and cilantro.

My favorite way to cook bacon:
It comes out nice and crispy without splattering your kitchen counters & stove top. https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/

~ Marla Meridith