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Chili Cheese Oven Fries

Chili Cheese Oven Fries

Ingredients

Oven French Fries
1 ½ lbs Russet potatoes
¼ cup canola or vegetable oil
½ tsp salt
½ tsp ground black pepper
Chili
1 lb ground beef
1 tbsp tbsp olive oil
1 medium yellow onion diced
1 green bell pepper finely chopped
1 tbsp chili powder
1 tsp cumin
½ tsp coriander
1 tsp salt
1 tsp pepper
1 cup crushed tomatoes
½ cup water
Toppings
1 tomato seeded and diced
Shredded cheddar and mozzarella cheese
green onions chopped
sour cream
Anything else you may want such as sliced Jalapeno, salsa, pico de gallo, avocado, guacamole, olives, lettuce, etc.

Directions

Oven Fries

Clean and pat dry the potatoes. Do not remove the skin.

Slice into desired thickness.

Preheat the oven to 450 degrees F with the rack on the lower level.

In a large bowl toss the potatoes with the oil, salt and pepper and any other toppings you like.

Place on the baking sheet in a single layer.

Bake for 25-35 minutes tossing the fries in the middle of baking time.

Chili

While the fries are baking prepare the chili. Cook the meat in a 12 inch cast iron skillet until browned, breaking up the meat up as it cooks. Remove the meat from the skillet with a slotted spoon. Discard oil.

Heat olive oil over medium heat in a the same skillet, no need to wash it. Saute the onion for 5-6 minutes until softened and fragrant.

Add the bell pepper and cook a few more minutes.

Add the rest of the ingredients, bring to a boil and then to a simmer for 20 minutes or until chili thickens.

Plate the fries in a bake safe casserole dish or single serving dishes. Top with chili and handfuls of cheese. Bake for 2-3 minutes until the cheese is melted. Serve hot with various toppings.

~ Marla Meridith

One-Pot American Beef Goulash

One-Pot American Beef Goulash: An easy and delicious pasta recipe for the entire family!

8-10 servings

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
one (29 ounce) can) tomato sauce
one (28-ounce) can small diced tomatoes
splash of dry red wine
1/4 cup half and half
3 bay leaves
3 tbs soy sauce
1 tsp Kosher salt
2 tbs chopped fresh parsley, plus extra for serving
2 cups elbow macaroni, uncooked
—serve with
Freshly grated Parmesan cheese

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteeing. Spoon off any grease.
Add the onions and garlic to the pot and saute until they are tender and fragrant, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, red wine, bay leaves, soy sauce, salt and parsley. Stir well.
Place a lid on the pot and allow this mixture to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, simmer for about 30 minutes.
Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes longer before serving.

~ Marla Meridith

Recipe: Taco Mac ‘n Cheese

My entire family loves this Taco Mac ‘n Cheese recipe. A hearty, healthy meal to serve any night of the week and hopefully you’ll have some leftovers too!

6-8 servings

1 pound (16 ounces) macaroni, cook to package directions
!Cheese Sauce
1/2 cup butter
1/2 cup unbleached a/p flour
1 teaspoon salt
a few dashes black pepper
4 cups low fat milk
4 cups shredded cheddar cheese or mozzarella
1 cup grated parmesan cheese
!Taco Beef
1 yellow onion, diced (1 cup)
1 tablespoon olive oil
1 pound lean ground beef
1 (10 ounce) can red enchilada sauce

Cook the macaroni to package directions. While the macaroni is cooking prepare the cheese sauce & the taco beef.
For the cheese sauce: In large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper, slowly adding the milk. Cook and stir until bubbling. Stir in cheeses until melted. Drain macaroni, add to cheese sauce. Stir well to coat all the macaroni.
Taco beef: Heat olive oil in a large sauté pan over medium high heat. Add the chopped onion. Cook 6-8 minutes until the onions are soft and slightly browned, stir often. Add the beef. Continue to cook the mixture for another 8 minutes or until the beef is cooked through. Add the enchilada sauce. Combine thoroughly.
Using a slotted spoon, top the mac ‘n cheese with the taco beef.

~ Marla Meridith

Recipe: One-Pot Beef Stroganoff Soup

This healthy and delicious One-Pot Beef Stroganoff Soup is everything you need for a warming family meal that comes together in just 30 minutes.

2 tbsp olive oil
1 pound beef sirloin, trimmed of fat, thinly sliced into 1 inch cubes
pinches of salt and pepper
1/2 tsp paprika
1 medium sweet onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
8 ounces sliced baby bella mushrooms
5 cups low-sodium mushroom or beef stock
2 cups dried wide egg noodles
1/2 cup sour cream
2 tablespoons unbleached all-purpose flour
chopped fresh parsley

In a large soup pot heat the oil over medium high heat. Season the meat with a few pinches of salt and pepper. Add the meat to the pan and cook about 5 minutes, browning on all sides. With a slotted spoon, transfer the meat to a bowl.
Reduce the heat to medium, using the same pot, add the onions and garlic. Cook 5 minutes until softened and fragrant. Mix in the tomato paste, Worcestershire sauce and mushrooms. Cook 2 minutes.
Turn the heat to high, add in the broth, bring to a boil. Add in the noodles and simmer about 7 minutes until softened.
In a bowl, mix together the sour cream and flour. Whisk in one cup of the hot soup broth. Stir this mixture back into the pot and let the soup thicken about two minutes. Season to taste with more salt and pepper if desired.
Add the meat back in, cook just until the meat is warmed through.
Divide soup into bowls and top with freshly chopped parsley.

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

We love this healthy Mediterranean inspired dish for quick weeknight meals and also for entertaining. Can be served as an appetizer or main course.

4-6 servings

–Beef Kofta Kebabs
1 1/2 pounds lean ground beef
1 shallot (3 tbsp), minced
1 garlic clove, minced
1 tbsp chopped fresh Italian parsley
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher salt
1/2 tsp ground black pepper
for the pan: 1 tbsp olive oil
–Cucumber Salad
1 English cucumber, halved lengthwise and sliced thin
1/2 cup thinly sliced red onion
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh mint
2 tbsp white wine vinegar
salt and pepper to taste
–Tzaziki Sauce
( recipe here: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/ )

–Make the kebabs
Soak 6 wooden skewers in water for a few minutes.
With clean hands, combine the ground beef with the shallot, garlic, parsley, cumin, oregano, salt and pepper. Divide into 5-6 portions and shape into oval patties around skewers. Flatten the meat.
Heat the oil in a grill pan or 12 inch cast iron skillet over medium high heat. Place the skewers in the pan and cook for 4-5 minutes on each side, or until the meat is done to your liking.
–Make the cucumber salad
Combine the sliced cucumber with the red onion, parsley, mint and vinegar. Season to taste with salt & pepper.
–Make the Tzaziki Sauce
Use this recipe: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

We love this healthy Mediterranean inspired dish for quick weeknight meals and also for entertaining. Can be served as an appetizer or main course.

4-6 servings

–Beef Kofta Kebabs
1 1/2 pounds lean ground beef
1 shallot (3 tbsp), minced
1 garlic clove, minced
1 tbsp chopped fresh Italian parsley
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher salt
1/2 tsp ground black pepper
for the pan: 1 tbsp olive oil
–Cucumber Salad
1 English cucumber, halved lengthwise and sliced thin
1/2 cup thinly sliced red onion
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh mint
2 tbsp white wine vinegar
salt and pepper to taste
–Tzaziki Sauce
( recipe here: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/ )

–Make the kebabs
Soak 6 wooden skewers in water for a few minutes.
With clean hands, combine the ground beef with the shallot, garlic, parsley, cumin, oregano, salt and pepper. Divide into 5-6 portions and shape into oval patties around skewers. Flatten the meat.
Heat the oil in a grill pan or 12 inch cast iron skillet over medium high heat. Place the skewers in the pan and cook for 4-5 minutes on each side, or until the meat is done to your liking.
–Make the cucumber salad
Combine the sliced cucumber with the red onion, parsley, mint and vinegar. Season to taste with salt & pepper.
–Make the Tzaziki Sauce
Use this recipe: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/

~ Marla Meridith

Recipe: Mexican Beef Quinoa Casserole

We love this healthy, protein packed meal for weeknight family dinners!

1 cup uncooked quinoa
2 tablespoons olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 pound ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt
2 cloves minced garlic
1 (15-ounce) can fire-roasted diced tomatoes, well drained
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chipotle peppers in adobo sauce, chopped
1 cup sour cream or plain greek yogurt
1/2 cup black olives, chopped
2 cups shredded cheese (a combo of cheddar & mozzarella is great)
–toppings
sliced green onion
fresh avocado
fresh cilantro
chopped fresh tomatoes

Preheat oven to 350 degrees F. Spray a 9X13 casserole dish with cooking spray.
Cook quinoa to package directions, remove from the stove top & fluff with a fork. Combine the 2 cheeses in a bowl.
In a large sauté pan heat the olive oil over medium high until shimmering. Add the onion, bell pepper & garlic. Cook a few minutes until softened and fragrant. Add the ground beef, chili powder, cumin and salt. Continue to sauté until the ground beef is cooked through (about 5 minutes) Add the drained tomatoes and chipotle pepper. Combine well, heat for 2 minutes then remove from heat. Stir in the black beans, quinoa, sour cream and 1 cup of the cheese.
Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with the remaining cheese.
Bake the casserole uncovered until the cheese is melted, about 15 minutes. Broil for 3-4 minutes until the cheese is lightly browned.
Watch so the cheese does not burn. Remove from the oven and let rest 5 minutes, garnish with chopped cilantro, green onion, avocado and tomatoes.

~ Marla Meridith