February 3, 2020

Recipe: Sheet Pan Red Miso Glazed Chicken with Mushrooms

Looking for that perfect one-pan dish? Try this delicious Sheet Pan Red Miso Glazed Chicken with Mushrooms recipe. Minimal fuss and clean-up required!

Ingredients

1/2 cup unseasoned rice wine vinegar
5 tbsp red miso paste
2 tbsp low sodium soy sauce (use tamari for gluten free)
1 tbsp finely grated ginger
2 1/2 tsp light brown sugar
1/2 tsp ground black pepper
3 pounds bone in chicken thighs and drumsticks, trimmed and pat dry
8 ounces cremini mushrooms, sliced
8 ounces Shitake mushrooms, sliced
1 bunch scallions, cut to 1 inch length

Directions

Pre heat the oven to 450Ëš F with the rack in the middle.

Line a baking sheet with tin foil.

Make a few slits on the top of the chicken, slicing though the skin to the bone.

In a large bowl whisk together the rice wine vinegar, miso, soy sauce, ginger, sugar and pepper.

Place the chicken into the sauce mixture and rub to coat on all sides, being sure to get the sauce into the slits.

Place the chicken skin side up on the baking sheet. with the sauce.

In the empty (do not rinse) bowl add the mushrooms and the whites of the scallions. Toss to coat with sauce residue.

Add this mixture to the sheet pan, scattering around the chicken.

Roast until the chicken and mushrooms are browned and the internal temperature of the thickest parts of the thighs and drumsticks reads 175ËšF ~ about 30-40 minutes.

With tongs, transfer the chicken to a serving plate and sauce with the mushroom mixture and the pan drippings.

Top with the green parts of the scallions.

Serve with rice, conscous, quinoa or pasta.

~ Marla Meridith

Comment
Leave A Comment
February 3, 2020

Recipe: Melted Candy Corn Skillet Brownie

Ingredients

Directions

~ Marla Meridith

Comment
Leave A Comment
February 3, 2020

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

Comment
Leave A Comment
February 3, 2020

One-Pot American Beef Goulash

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

Ingredients

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

Directions

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, half and half, 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

Comment
Leave A Comment
February 3, 2020

Recipe: Cranberry Upside Down Cake

Make the holidays extra special with this delicious Cranberry Upside Down Cake recipe.

4 tbsp (1/2 stick) unsalted butter
3/4 cup brown sugar
9 ounces (2 2/3 cups) fresh cranberries
1/4 cup fresh orange juice
FOR THE BATTER:
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground ginger
¼ tsp salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 tsp vanilla extract
2 eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar
—topping
1/4 cup chopped candied ginger

Preheat oven to 350 degrees with the rack in the middle.
Prepare the topping: Put butter and brown sugar in a 9-inch round cake pan, place the oven. As the sugar dissolves, stir once so the mixture spreads evenly over the pan. When the sugar starts to bubble and caramelize, remove pan from the oven and allow to cool.
In a small bowl, combine the cranberries and orange juice. Toss to coat berries well. Spread the berries evenly in the pan. Drizzle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.
Prepare the batter: In a large mixing bowl, whisk together flour, baking powder, cinnamon, ginger and salt. Set aside.
Using an electric mixer with the paddle attachment, cream the butter and sugar together until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.
Using electric mixer, whisk the egg whites with cream of tartar until whites are stiff enough to hold a slight peak.
Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 30-35 minutes (add 5-10 minutes if you live at high altitude). Test for doneness with a wooden skewer, cake is ready when it comes out virtually crumb free.
Let cake cool for 15 minutes before turning onto a serving plate. Top with the candied ginger. Serve with lightly sweetened whipped cream if desired.

This recipe is a slight variation of Alice Waters’s Cranberry Upside-Down Cake.

~ Marla Meridith

Comment
Leave A Comment
February 3, 2020

Recipe: Chickpea Stuffed Acorn Squash

Ingredients

Directions

~ Marla Meridith

Comment
Leave A Comment
February 3, 2020

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Ingredients

Directions

~ Marla Meridith

Comment
Leave A Comment
February 3, 2020

Recipe: Louisiana Remoulade Sauce

Ingredients

Directions

~ Marla Meridith

Comment
Leave A Comment
February 3, 2020

Recipe: Apple Cider Mojitos

The flavors of fall and winter combine in this quenching and delicious Apple Cider Mojitos cocktail. A great recipe for entertaining and holiday parties.

2 cocktails

–cinnamon brown sugar simple syrup
1 cup light brown sugar
2 cinnamon sticks
1 cup water
–Apple Cider Mojito
1/2 lemon
3 sprigs fresh mint
1/4 cup apple cider
1/4 cup cinnamon brown sugar simple syrup
1/4 cup gold rum
splash of club soda
–for garnish
fresh mint, apple slices, pomegranate and cinnamon

–Cinnamon Brown Sugar Simple Syrup
In a small saucepan over medium heat bring the water and sugar to a boil. Stir so the sugar dissolves. Add the cinnamon sticks. Remove the pot from the heat and let the mixture cool to room temperature, the flavors from the cinnamon sticks will infuse the simple syrup. Once cooled discard the cinnamon sticks. Pour into a mason jar and store in the refrigerator until ready to use. This simple syrup can be stored in the fridge for up to a month.
–Apple Cider Mojito
Add the lemon and mint to a cocktail shaker. Using a muddler, press out the juices from the lime and mint.
Add the apple cider, simple syrup, rum and a handful of ice to the shaker.
Cover and shake until the cocktail is well combined.
Fill a rocks glass halfway with crushed ice. Pour the cocktail into the glass and top with club soda and the garnishes.

~ Marla Meridith

Comment
Leave A Comment
February 3, 2020

Recipe: Peppermint White Russian

Ingredients

Directions

~ Marla Meridith

Comment
Leave A Comment
February 3, 2020

Recipe: Dutch Speculaas Cookies with Peppermint Crunch Icing

Ingredients

Directions

~ Marla Meridith

Comment
Leave A Comment
February 3, 2020

Recipe: Spaghetti with Prosciutto and Brie

Ingredients

Directions

~ Marla Meridith

Comment
Leave A Comment

Specially Curated

View All
Shop
Shop
Mer Rose Atelier
Shop
Shop
Mer Rose Atelier
Shop
Mer Rose Atelier
Shop
Mer Rose Atelier
Shop
Mer Rose Atelier
Shop
Mer Rose Atelier
Shop
Shop
High Alpine Cuisine
Quick Links
The Blog
Shop