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Recipe: Fresh Raspberry Margaritas

Recipe: Fresh Raspberry Margaritas

Ingredients

¼ cup fresh raspberries
2 tbsp fresh lime juice
4 fl oz (1/2 cup) reposado or añejo tequila
1 ½ fl oz (3 tbsp) simple syrup (or add to taste)
ice
coarse or Kosher salt for rimming the glass
Simple Syrup
½ cup granulated white or light brown sugar
½ cup water

Directions

Make the simple syrup. Bring the water and sugar to a boil. Boil for 3 minutes making sure all the sugar has melted. Set aside to cool.

Using a wedge of lime, rub the rim of rocks or margarita glasses with the lime. Dip the edge of the glass into the salt. Fill 1/2 way with ice.

Muddle the raspberries with the lime juice in a cocktail shaker.

Add the tequila and simple syrup. Fill with ice. Shake until well combined. Strain into the prepared glasses. Garnish with lime wedges and more fresh raspberries.

Recipe: Margarita Cupcakes with Tequila Lime Cream Cheese Frosting

I don’t like my frosting too sweet, but feel free to add more powdered sugar if you desire.

24 mini cupcakes

–cupcakes
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp Kosher salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs(at room temperature)
1 1/2 limes (zested and juiced)
2 tbsp silver or blanco tequila
1/2 tsp pure vanilla extract
1/2 cup half and half
–Tequila Lime Cream Cheese Frosting
4 tbsp unsalted butter, softened
4 ounces cream cheese, softened
1/2 tsp pure vanilla extract
1 1/2 tsp fresh lime juice
3/4 tsp lime zest
1 1/2 tsp silver or blanco tequila
pinch of salt
1 1/4 cups confectioner’s sugar
1/2 lime cut into small wedges for decorating

–cupcakes
Preheat the oven to 325˚ F with the rack in the middle. Line a mini cupcake pan with 24 liners.
In a medium bowl, whisk together the flour, baking powder and salt.
Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar together on medium speed for about 5 minutes until pale in color. Beat in the eggs one at a time.
Mix in the lime juice, zest, tequila, vanilla and buttermilk.
Place the batter in the muffin pan, filling each cup 3/4 full.
Bake 12-14 mins or until a wooden skewer comes out virtually crumb free. Let the cupcakes cool completely before removing them from the pan.
While the cupcakes are cooling make the frosting.
Clean the mixer bowl. With the paddle attachment, beat the butter and cream cheese together until well combined. Mix in the vanilla, lime juice, lime zest, tequila and salt. Mix in the sugar until you reach a creamy texture. *see notes
Transfer the frosting to a piping bag. Remove the cupcakes from the pan. Pipe the frosting onto each cupcake and top with a lime wedge and small straw.

Recipe: Chicken Posole

Posole or Pozole is a traditional soup or stew from Mexico. It’s the perfect dish for the cooler months as it warms you from the inside out. This Chicken Posole recipe is the perfect family meal!

4-6 servings

6 cups low sodium vegetable or chicken broth
1 tbsp dried, ground mild Chimayo pepper
1 tbsp fresh lime juice
1 tsp chopped, fresh oregano
2 cups shredded rotisserie chicken or turkey
1 can (15 oz) hominy, rinsed and drained
salt and pepper to taste
–toppings can include
lime wedges
sliced avocado
sliced jalapeno
shredded cheese or crumbled Queso Fresco
freshly chopped cilantro
diced tomato
chopped radish
thinly sliced cabbage

In a medium sized soup pot, bring the broth to a boil. Add in the Chimayo spice, lime juice and oregano, reduce to a simmer for about 5 minutes.
Add in the chicken and hominy. Continue to cook for about 5-10 more minutes or until everything is warmed though. Season to taste with salt & pepper.
Ladle into serving bowls and top with any and all ingredients on the ingredient list.

Recipe: Sheet Pan Chicken Fajitas

What is it about sheet pan meals that swoon? Maybe it’s because they require minimum prep, healthy fresh ingredients, are budget friendly, have great flavor and feed a pack of hungry folks. Also, they are pretty quick to clean up too!

6 servings

1 lb chicken breast
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 zucchini
1 red onion
–Marinade
1/3 cup olive oil
2 tbsp Chimayo chili blend – or 2 tbsp regular chili powder
1 tbsp freshly squeezed lime juice
1 tsp ground cumin ground black pepper
1 tsp Kosher salt
1/2 tsp
1/2 tsp garlic powder
–Serve with
sliced avocado
sour cream
freshly chopped cilantro
lime wedges
corn or flour tortillas

Pre-heat the oven to 400 degrees Fahrenheit with the rack in the middle.
Cut all vegetables and the chicken into 1/4 inch strips. It’s nice to have everything relatively uniform in size.
Make the marinade by whisking all the ingredients together.
Spread the chopped ingredients in a large baking sheet.
Pour the marinade over the top and rub it into the chopped veggies and chicken to thoroughly coat with your hands.
Bake for 25-30 minutes or until the chicken is cooked through. Toss once with tongs during cooking time.
Remove from the oven and sprinkle some fresh cilantro and lime wedges over the top. Serve with corn or flour tortillas, sliced avocado and sour cream.

Recipe: Quick & Easy Avocado Cilantro Dressing

This salad dressing is just as great on pasta salads as it is on green salad. Toss it with rice or barley, top your favorite fish with it…the uses are endless. In less that 5 minutes you can have this dressing ready.

2 cups salad dressing

1 ripe avocado
1 cup water
1 cup fresh cilantro (packed)
1/4 cup mayonnaise (not light)
1 tbsp freshly squeezed lemon juice
2 tbsp apple cider vinegar
1 small garlic clove
salt to taste

Place all ingredients in a blender or food processor. Blend until smooth and creamy. Adding more water if you want a thinner dressing.

Add more or less water to your dressing to thicken or to thin it out.

Recipe: Quick & Easy Avocado Cilantro Dressing

This salad dressing is just as great on pasta salads as it is on green salad. Toss it with rice or barley, top your favorite fish with it…the uses are endless. In less that 5 minutes you can have this dressing ready.

2 cups salad dressing

1 ripe avocado
1 cup water
1 cup fresh cilantro (packed)
1/4 cup mayonnaise (not light)
1 tbsp freshly squeezed lemon juice
2 tbsp apple cider vinegar
1 small garlic clove
salt to taste

Place all ingredients in a blender or food processor. Blend until smooth and creamy. Adding more water if you want a thinner dressing.

Add more or less water to your dressing to thicken or to thin it out.

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/

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/

Recipe: Giant Halloween Candy Skillet Cookie

Ingredients

Directions

Recipe: Chipotle Black Bean and Cheese Taquitos

Ingredients

Directions