November 10, 2019
Recipe: Pumpkin Dutch Baby with Caramelized Apples
November 10, 2019
Sheet Pan Red Miso Glazed Chicken with Mushrooms
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Melted Candy Corn Skillet Brownie
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Salmon with Bacon and Lentils
Salmon with Bacon and Lentils
Ingredients
‘–for the lentils
4 slices thick cut bacon, chopped small + extra for garnish
1 tbsp olive oil
1/2 yellow onion, diced
2 cloves garlic, chopped
2 carrots, peeled & chopped small
2 celery stalks, chopped small
2 sprigs fresh rosemary
3 1/2 cups low sodium chicken broth
1 cup French green lentils
1/4 cup Sherry vinegar
splash of dry Marsala wine
1 tbsp Dijon mustard
season to taste with salt and pepper
for the salmon
4-5 (4 ounce) salmon filets, skin on
1 tbsp olive oil
1 tbsp unsalted butter
chopped parsley and crispy bacon for garnish
Directions
12 inch cast iron skillet
Add the bacon to the pan and cook over medium heat until the fat renders about 7 minutes and bacon is lightly browned. Add the olive oil, onion, carrots and celery. Cook about 5 minutes until the vegetables soften. Add the garlic, broth and lentils. Bring to a boil then reduce to a simmer. Stir in the vinegar, wine, mustard salt and pepper. Cook for 25-30 minutes until the lentils are tender, stirring occasionally. Add more broth if needed to soften the lentils, season to taste with salt and pepper.
Ten minutes before the lentils are done cooking. Cook the salmon.
Pre-heat a 10 inch cast iron with the butter and oil over medium high heat. Season the filets with some salt and pepper.
Once the lentils have soaked up all of the cooking liquid, plate the salmon on the top and serve immediately.
Garnish with crispy bacon and fresh parsley.
~ Marla Meridith
November 10, 2019
Recipe: Vegan Raspberry Steel Cut Oatmeal
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Greek Salad with Salmon and Creamy Feta Dressing
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Blueberry Pie Cookies
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Lightened Up Chicken Korma
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Chocolate Covered Watermelon Popsicles
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Spring Bouquet Popsicles
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Creamed Corn Popsicles
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Americana No-Bake Cheesecake
I love to make special desserts for the holidays, especially for July 4th. This Americana No-Bake Cheesecake will impress all your guests and it’s super easy to make ahead of time.
Ingredients
‘–for the crust
2 cups graham cracker crumbs (14 full sheets) you can also us ginger snaps or chocolate wafers
1/3 cup light or dark brown sugar
1/2 cup (1 stick) melted, unsalted butter
baking spray
for the filling
1 1/4 cups cold heavy whipping cream
3 (8 ounce) blocks full fat cream cheese, softened to room temperature
1/2 cup granulated sugar
2 tbsp confectioners sugar
1/4 cup sour cream, at room temperature
2 tsp freshly squeezed lemon juice
1 tsp vanilla bean paste
for the topping
1 1/2 cups fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries
Directions
Prepare the crust: Pulse the graham crackers (or your preferred cookies) in a food processor until you have a consistent crumb. Pulse in the sugar and butter until well combined. Spray a 9″ or 10″ springform pan with baking spray. Press the crust into the bottom of the pan, using your palms to make sure it’s firmly packed. Refrigerate while you are making the filling, 15-20 minutes.
Prepare the filling: Whip the cream in a stand mixer with the whisk attachment until you have stiff peaks, about 5 minutes. Transfer the whipped cream to a bowl and place in the fridge.
In the same bowl, you don’t have to rinse it, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scraping down the sides of the bowl with a soft rubber spatula as needed. On medium-high speed, beat in the confectioners sugar, sour cream, lemon juice and vanilla bean paste until smooth, scraping down the sides of the bowl as needed. Be sure that there are no lumps of cream cheese in the mixture.
Remove the bowl from the mixer and gently fold in the whipped cream being sure not to over mix, you don’t want to cream to deflate.
Scoop the cheesecake mixture over the crust. Smooth out the top with an offset spatula. Decorate with the berries.
Refrigerate for at least 6-8 hours up to two days. Serve cold.
