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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: Vegetarian Enchiladas

Recipe: Vegetarian Enchiladas

Ingredients

2 tbsp olive oil
1 cup chopped red onion
2 cloves garlic, chopped
1 crown of broccoli, chopped into small pieces
1 yellow or orange bell pepper, chopped into small pieces
½ tsp smoked paprika
1 lime, juiced
5 cups baby spinach
1 (15 ounce) can black or pinto beans, drained and rinsed
2 cups mexican blend shredded cheese, divided into 1/2 and 1 1/2
½ tsp salt
freshly ground black pepper
8″ whole wheat tortillas
freshly chopped cilantro for garnish

Directions

Make the enchilada sauce.

Preheat the oven to 400˚ Fahrenheit with the rack in the middle. Spray a 9X13″ casserole dish with olive oil.

In a 12 inch skillet, heat the olive oil over medium heat. Once it’s hot add the chopped onion. Cook until fragrant about 5 minutes. Add the garlic, salt and pepper. Cook 2 minutes. Add the broccoli, cook 5 minutes or until the broccoli is bright green. Mix in the bell pepper, smoked paprika and lime juice. Mix in the baby spinach, allow it to wilt about 2 minutes. Mix in beans. Cook another 2 minutes. Mix in 1/2 cup of the shredded cheese.

Assemble the enchiladas. Pour 1/4 cup enchilada sauce into the casserole dish and spread it around. Top each tortilla with some of the veggie mixture. Lay it down the center of the tortilla and roll the sides up over it. Place each stuffed tortilla with the seam side down into the casserole dish until you have used up all the veggies. You will end up with 8 or 9 enchiladas.

Top with the remainder of the enchilada sauce. Pour the sauce down the middle of the enchiladas keeping the edges bare. Top with the remainder of the cheese. Bake for 20 minutes. Sprinkle with freshly chopped cilantro and serve immediately.

~ Marla Meridith

One-Pot Creamy Broccoli Pasta

One-Pot Creamy Broccoli Pasta

Ingredients

12 oz spaghetti or linguinie
½ cup chopped red onion
3 cloves garlic, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
2 cups bite sized pieces broccoli florets
2 cups vegetable broth
1 ¼ cups whole milk
1 cup shredded cheddar cheese
Kosher salt to taste
ground black pepper to taste
Toppings
chopped fresh Italian parsley
sliced green onion

Directions

Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.

Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.

Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it’s all submerged in the cooking liquid.

Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.

Top with parsley and green onion. Serve immediately.

~ Marla Meridith

Recipe: Quick & Easy Spaghetti and Meatballs

Recipe: Quick & Easy Spaghetti and Meatballs

Ingredients

1 lb spaghetti or any pasta
1 lb ground beef
½ tsp garlic powder
½ tsp onion powder
½ tsp ground black pepper
½ tsp Kosher salt
2 tsp dried basil
24 fl oz (1 jar) canned tomato sauce
grated or shaved parmesan cheese for topping

Directions

Preheat the oven to 375 degrees F.
Line a baking tray with tin foil.

Place the ground beef in a large bowl.
Season with the garlic powder, onion powder, black pepper salt and basil. With clean hands combine well.

Roll into 1 inch meatballs. Place the meatballs onto the lined baking sheet. Bake for 20 minutes.

While the meatballs are baking, cook the pasta to package directions.
Drain the pasta when it’s done cooking.

Heat the sauce in a skillet. Season to taste with the garlic powder, onion powder etc. if you want it to have more profound flavors.

Top the cooked pasta with the sauce, meatballs and some Parmesan cheese.

~ Marla Meridith

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

Recipe: Creamy Stovetop Mac and Cheese with Crispy Prosciutto

Ingredients

Directions

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

Ingredients

Directions

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

Ingredients

Directions

~ Marla Meridith

Recipe: Baked Brie with Cranberry Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Cheddar Cheese Dinner Rolls

Ingredients

Directions

~ Marla Meridith

Recipe: Spinach Ricotta Gnocchi

Ingredients

Directions

~ Marla Meridith

Recipe: Lit’l Smokies Grilled Hot Dog Mac ‘n Cheese

Ingredients

Directions

~ Marla Meridith