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Recipe: Skillet Salmon with Bacon and Lentils

This gluten-free, healthy Skillet Salmon with Bacon & Lentils is protein packed and completely delicious! Perfect for family dinners and for entertaining guests.

4-5 servings

–for the lentils
4 slices thick cut bacon, chopped small + extra for garnish
1 tbsp olive oil
1/2 yellow onion, diced
2 carrots, peeled & chopped small
2 celery stalks, chopped small
2 cloves garlic, chopped
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) boneless salmon filets, skin on
1 tbsp olive oil
1 tbsp unsalted butter
chopped parsley and crispy bacon for garnish

Add the bacon to the a 12 inch cast iron skillet 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, rosemary, 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. Cook skin side down for minutes then flip and cook just a few minutes more until the salmon is done to your liking.
Once the lentils have soaked up all of the cooking liquid, place the salmon on the top and serve immediately.
Garnish with crispy bacon and fresh parsley.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Skillet Bacon Cheddar Cornbread Stuffing

Make this delicious Skillet Bacon Cheddar Cornbread Stuffing recipe for the holidays. Bet this side dish is gone before any other on the table!

10-12 servings

–Cornbread
6 cups gently crumbled cornbread
2 cups shredded Cheddar Jack cheese
2 chopped scallions, white and green parts
Kosher salt and freshly ground black pepper
–Dressing
8 strips bacon
1/2 cup chopped yellow onion
2 stalks celery, finely chopped
3 cloves garlic, minced
1 apple, diced
1 tbsp fresh oregano, finely chopped
–Liquid
1 stick (8 tablespoons) unsalted butter, melted
1 cup buttermilk
1 cup chicken or vegetable stock
Kosher salt and freshly ground black pepper
nonstick cooking spray or butter, for the baking dish

Place the crumbled cornbread, cheese and scallions in a large bowl.
Bake the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/
Pour the rendered bacon fat into a 12 inch cast iron skillet. Chop the 8 strips of bacon into small pieces. Add the bacon to the crumbled cornbread.
Heat the skillet over medium high heat. Sauté the onion, celery, garlic, apple and oregano until everything is tender, about 8-10 minutes. Add this mixture (with the bacon grease) into the cornbread. Do not rinse the skillet.
In another large bowl, whisk together the butter, buttermilk and stock, season with a pinch of salt and some pepper.
Pour the liquid into the cornbread and combine well.
Pre heat the oven to 350˚ Fahrenheit. Place the mixture into the cast iron skillet, flatten the top with the back of a spoon or spatula. Bake covered with foil for 45 minutes. Increase the heat to 400˚ and continue to bake uncovered for another 10-15 minutes until the top is golden brown. Serve warm in the skillet.

~ Marla Meridith

Recipe: Creamy Spaghetti Carbonara

4 servings

8 ounces uncooked spaghetti
8 ounces uncooked bacon
3 large eggs, beaten
1 1/2 ounces (1/3 cup) grated pecorino Romano cheese
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp freshly chopped parsley
–for topping
1/4 cup toasted panko bread crumbs
more chopped parsley

Cook the pasta to package directions. Reserve 1 cup of the cooking liquid.
While the pasta is cooking bake the bacon until desired level of crispiness. Bake the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/
Reserve the bacon drippings, crumble bacon into small pieces.
In a bowl, combine the eggs, cheese, salt and pepper.
Create a double boiler with a 10 inch cast iron skillet over a medium sized soup pot. Fill the soup pot with 2 inches of water and bring to a boil. Place the skillet over the top and let it warm up. Place the pasta in the skillet and mix in the egg mixture, stirring consistently for about 2 minutes. The sauce will thicken and get creamy as you mix. Mix in 1/4 cup of the bacon drippings and the parsley. If you need to thin out the sauce, pour in some of the reserved pasta cooking liquid until you reach the desired consistency. Mix in 1/2 of the crumbled bacon.
Divide the pasta into 4 bowls, top with panko, parsley and more bacon.

I have found that baking bacon is the easiest way to prepare it.  No more splatters all over your stove top. Here’s a post on how to do it right, Perfectly Baked Bacon: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/

~ 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

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

Chopped Salad with Warm Bacon Shallot Vinaigrette

In this salad recipe, the plentiful bacon, avocado and Gorgonzola cheese can easily satisfy as an entree meal. If you crave more protein, then simply add some chopped chicken, steak, salmon….or anything you wish.

2-4 servings

–for the dressing
4 slices Perfectly Baked Bacon (link in directions), chopped into small pieces
1 tbsp bacon fat, leftover from baking the bacon
2 tbsp minced shallots
1/4 cup olive oil
3 tbsp Sherry vinegar
1/4 tsp ground black pepper
1/8 tsp granulated sugar
–for the salad
4 cups chopped iceberg lettuce
1 avocado, chopped
lemon juice
3/4 cup quartered grape tomatoes
1/3 cup gorgonzola cheese crumbles
3 slices chopped bacon for topping
chopped fresh parsley

Bake the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/
Make the dressing: Heat the bacon fat in a skillet over medium heat. When it’s sizzling, add the shallots and cook until softened and fragrant about 5 minutes.
Place the shallots in a bowl with the bacon and the rest of the dressing ingredients. Combine well. Alternatively you can shake all the ingredients in a jar to combine.
Toss the avocado with a splash of lemon juice to keep it from browning.
In a large bowl, combine the lettuce, avocado, tomatoes and cheese crumbles. Toss with the salad dressing so everything is well coated. Top with more bacon and parsley for serving.

~ Marla Meridith

Recipe: BLAT Tacos (Bacon, Lettuce, Tomato, Avocado)

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Pasta Alfredo with Chicken, Bacon & Peas

This one-pot pasta dish will be a tasty hit with your entire family! A super flavorful Alfredo sauce is made even more delicious with the addition of bacon. The chicken adds a great amount of protein.

4 servings

4 slices thick cut bacon, chopped into small pieces
1 shallot, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breast, cut into 1 inch cubes
8 ounces dry penne or rigatoni
1 14.5 ounces can low sodium chicken broth
1 cup water
1 cup frozen peas
1/4-1/3 cup heavy whipping cream
1/4 cup grated parmesan cheese
salt and pepper to taste

In a 12 inch cast iron skillet cook the bacon over medium heat for 3 minutes, until some fat has rendered. Add the shallots. Continue to cook until the bacon is crispy, add the garlic during the last 2 minutes. Remove the mixture from the pan with a slotted spoon, place in a large clean bowl. Cover and keep warm.
Season the chicken with a little salt and pepper. Keeping the bacon grease in the skillet, add the chicken and cook until it’s cooked through. Tossing every few minutes to make sure all sides are browned. When the chicken is done, place the chicken in the bowl with the bacon.
Add the broth, water, and pasta to the skillet. Increase the heat to medium-high, bring to a low boil. Reduce to a simmer, cover the pan, and continue to cook for 12-15 minutes until the pasta is tender. Stir once during cooking time. Stir in the peas, whipping cream and parmesan cheese. Stir until you have a smooth and creamy sauce. Fold in the bacon, chicken mixture. Season to taste with salt and pepper.

~ Marla Meridith

Recipe: One-Pot Pasta Alfredo with Chicken, Bacon & Peas

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Pasta Alfredo with Chicken, Bacon & Peas

This one-pot pasta dish will be a tasty hit with your entire family! A super flavorful Alfredo sauce is made even more delicious with the addition of bacon. The chicken adds a great amount of protein.

4 servings

4 slices thick cut bacon, chopped into small pieces
1 shallot, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breast, cut into 1 inch cubes
8 ounces dry penne or rigatoni
1 14.5 ounces can low sodium chicken broth
1 cup water
1 cup frozen peas
1/4-1/3 cup heavy whipping cream
1/4 cup grated parmesan cheese
salt and pepper to taste

In a 12 inch cast iron skillet cook the bacon over medium heat for 3 minutes, until some fat has rendered. Add the shallots. Continue to cook until the bacon is crispy, add the garlic during the last 2 minutes. Remove the mixture from the pan with a slotted spoon, place in a large clean bowl. Cover and keep warm.
Season the chicken with a little salt and pepper. Keeping the bacon grease in the skillet, add the chicken and cook until it’s cooked through. Tossing every few minutes to make sure all sides are browned. When the chicken is done, place the chicken in the bowl with the bacon.
Add the broth, water, and pasta to the skillet. Increase the heat to medium-high, bring to a low boil. Reduce to a simmer, cover the pan, and continue to cook for 12-15 minutes until the pasta is tender. Stir once during cooking time. Stir in the peas, whipping cream and parmesan cheese. Stir until you have a smooth and creamy sauce. Fold in the bacon, chicken mixture. Season to taste with salt and pepper.

~ Marla Meridith