April 22, 2023

Recipe: Buffalo Chicken Meatballs

Ingredients

4 tbsp unsalted butter

⅓ cup wing hot sauce (we love Frank’s RedHot)

⅓ cup crumbled blue cheese, plus more for serving

1 pinch Kosher salt and black pepper

⅓ cup panko bread crumbs

½ cup celery rib, chopped

½ cup finely chopped carrot

2 cloves garlic, minced

1 shallot, minced

1 large egg

1 lb ground chicken

extra virgin olive oil

sliced green onion

Italian parsley

Directions

Preheat oven to 425º. Heat the butter, hot sauce, blue cheese, salt and pepper in a small saucepan over medium heat. Whisk to combine well, cook about 2 minutes. Remove from heat and let cool.

Mix together bread crumbs, salt, celery, carrots, garlic, egg, and shallots in a bowl. Add the chicken and half of the hot sauce mixture. Mix until just combined, do not over mix.

Coat a 10 inch cast-iron skillet with olive oil, using a paper towel or brush. Form 1 inch meatballs and place in the prepared skillet in a single layer. Drizzle with some more olive oil. Bake until the meatballs are lightly golden brown, 15 to 17 minutes.

Warm the rest of the sauce and drizzle over meatballs. Top with green onions, parsley and some blue cheese. Serve on toothpicks or small cocktail forks.

~ Marla Meridith

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July 24, 2020

Recipe: Southwest Chicken & Rice Bowls

Ingredients

2 cups long grain brown rice, cooked to package directions

4 tbsp olive oil, divided

3 medium chicken breasts cut into 1-2 inch pieces

2 tsp cumin

1 tsp sweet paprika

½ tsp garlic powder

½ tsp salt

½ tsp ground black pepper

1 tsp ground chipotle pepper (more if you love extra spicy)

juice from 1/2 lime

½ red bell pepper diced

½ yellow bell pepper diced

½ red onion, diced

1 cup canned or frozen corn, drained

1 can (15 ounce) black beans, drained and rinsed

½ cup sliced black olives

¼ cup freshly chopped cilantro

Optional Toppings

chopped fresh cilantro

crumbled queso fresco

pico de gallo

fresh lime wedges

sour cream

Directions

Cook the rice to package directions.

Heat 2 tbsp of the olive oil in a 12 inch cast iron skillet over medium heat. Add the chicken breast, seasonings and lime juice. Cook 3-4 minutes each side until cooked through. Remove the chicken from the skillet and transfer to a plate. DO NOT rinse the skillet.

Add the remainder of the olive oil to the skillet (2 tbsp) and saute the onions for 3 minutes. Add the bell peppers and saute another 4 minutes. Add the corn, black beans and olives. Cook another 3 minutes until hot. Mix in 1/4 cup chopped cilantro. Add the chicken back into the pan and cook 2 minutes.

Plate the rice into bowls. Top with the chicken mixture. Top with any additional toppings you desire. Serve immediately.

~ Marla Meridith

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May 18, 2020

Recipe: Thai Chicken Lettuce Wraps

Ingredients

2 tsp cornstarch

3 tbsp water

2 tsp freshly squeezed lime juice

2 tbsp fish sauce

2 tsp brown sugar

2 tsp Sriracha

2 tsp soy sauce or tamari (if you are gluten free)

2 tbsp peanut, grapeseed or canola oil

2 tbsp fresh ginger, finely chopped or 1/2 tsp dried ground ginger

2 garlic cloves, finely chopped

½ red onion, finely chopped

2 carrots, finely chopped

1 lb ground chicken, turkey, pork, lamb or beef

⅓ cup chopped cilantro

1 head butter lettuce or romaine hearts (you will need about 8 small to medium leaves)

Serve with

sliced green onion

chopped peanuts

lime wedges

chopped cilantro

Directions

In a small bowl, whisk the cornstarch with the water. Next, whisk in the lime juice, fish sauce, brown sugar, Sriracha and soy sauce (tamari). Set aside.

Heat the oil in a 10 inch cast iron or your favorite skillet over medium heat. Add the onions and cook a few minutes, until they become fragrant. Add the garlic and ginger cook another 1 minutes. Add the carrots, cook 2 minutes.

Increase the heat to medium high and add the ground chicken. Mix in the chicken and make sure to chop it into small pieces as it cooks. Once the chicken is white and has almost cooked through, about 4-5 minutes, pour in the sauce and mix well to combine. Cook for 1 minute until the sauce thickens a bit. Mix in the cilantro.

Remove the skillet from the heat. Arrange the lettuce leaves on a large serving plate. Spoon the chicken filling into the lettuce leaves. Top with any of the serving suggestions. Serve immediately.

~ Marla Meridith

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April 27, 2020

Recipe: One-Pot Tuscan Chicken aka: Marry Me Chicken

Ingredients

1 tbsp olive oil

34 large chicken breasts

Kosher salt

ground pepper

For the sauce

1 tbsp unsalted butter

1 small yellow onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1 cup cherry or grape tomatoes, sliced in half

2 cups baby spinach

1 cup sliced mushrooms

1 cup marinated artichoke hearts, chopped

½ cup sun-dried tomatoes in oil, chopped

¼ cup capers

1 ½ cups heavy cream

¾ cup chicken or vegetable broth

splash dry white wine

1 tbsp freshly squeezed lemon juice

1 cup freshly grated Parmesan cheese

salt and pepper to taste

freshly chopped basil

Directions

Heat the oil in a 12 inch cast iron skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the skillet and cook 4 minutes on each side, until golden brown. Transfer to a clean plate.

In the same skillet, reduce the heat to medium add the butter. Sauté the onion for 3 minutes. Add the garlic, sauté for 2 minutes. Mix in the thyme and oregano.

Mix in the tomatoes, sauté for 4 minutes. Mix in the spinach, cook 2 minutes until wilted. Add the mushrooms, cook for 2 minutes. Mix in the artichokes, sun-dried tomatoes and capers. Cook for 3 minutes.

Mix in the cream, broth and wine. Bring the sauce to a boil then to a simmer. Simmer for 7 minutes. In the last 2 minutes, mix in the parmesan. Season to taste with salt and pepper.

Directions

~ Marla Meridith

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October 11, 2018

Recipe: Skillet Seared Chicken with Shallots