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Recipe: Sheet Pan Gnocchi with Brown Butter & Summer Veggies

Recipe: Sheet Pan Gnocchi with Brown Butter & Summer Veggies

Ingredients

1 lb refrigerated or shelf-stable store bought gnocchi
3 shallots, thinly sliced
4 cloves garlic, chopped
1 ½ cups sliced zucchini (1/2 inch slices)
10 oz grape or cherry tomatoes cut in half
1 cup fresh or frozen corn kernals
¼ cup olive oil
½ fresh lemon, juiced
1 stick salted butter
salt & pepper to taste
sliced fresh basil

Directions

Pre heat oven to 425˚F with the rack in the middle. Line a 18×13″ sheet pan with tin foil. Slice all the vegetables making them fairly uniform in size so they cook evenly.

Place the gnocchi, chopped shallots, garlic and vegetables onto the sheet pan. Toss with the olive oil, lemon juice & pepper. Spread the mixture in a single layer on the pan, this will ensure it all cooks evenly. Roast for 25-30 minutes, tossing half way through cooking time. Gnocchi should be golden and starting to crisp, most of the tomatoes have burst, and shallot is golden.

While the gnocchi is cooking. Place the butter in a small, light colored skillet over medium heat (slicing it will make it melt more evenly) Bring to a boil, mixing frequently, the butter will froth then the bubbles will subside. Continue cooking and stirring, brown flecks will appear. Another prompt to stop cooking is a delicious nutty aroma. If the butter turns black it has cooked too long. Be sure to watch (and smell) carefully. Immediately transfer the brown butter to a glass bowl or pitcher so it stops cooking. Be sure the brown flecks transfer over as these add the wonderful flavor you are looking for.

Drizzle the brown butter over the roasted gnocchi & vegetables. Toss again before serving. Add more salt and pepper to taste. Top plates with fresh basil.
Refrigerate & store in an airtight container if you happen to have any leftovers.

~ Marla Meridith

Recipe: 20 Minute Acini de Pepe with Broccoli & Shrimp

Recipe: 20 Minute Acini de Pepe with Broccoli & Shrimp

Ingredients

1 lb Acini de Pepe pasta
2 tbsp olive oil
½ red onion, finely chopped
3 cloves of fresh garlic, minced
¼ cup dry white wine
1 lb frozen, cooked shrimp (26/30) no tails
2 broccoli crowns, florets cut into small pieces
salt
hot pepper flakes
serve with parmesan cheese

Directions

Cook Acini de Pepe to package directions. Drain and set aside, reserving 1 cup of cooking liquid.

While the pasta is cooking, add the olive oil to a large skillet and sauté the onions a few minutes over medium heat until soft and fragrant. Add the garlic, cook another minute.

Add the wine, stir, then the broccoli. Cook a few minutes until the broccoli turns bright green, add a splash or two of pasta cooking liquid to speed things up. Add the shrimp, stir all the ingredients together. Season to taste with salt and pepper flakes. Cook for a few minutes until shrimp is hot.

Add the cooked Acini de Pepe to the skillet and toss with the shrimp mixture. Cook until everything is hot. Serve with parmesan cheese.

~ Marla Meridith

Recipe: Orecchiette with Sausage & Spinach

Recipe: Orecchiette with Sausage & Spinach

Ingredients

1 lb Orecchiette, cooked to package directions
1 lb ground sausage (breakfast, sweet Italian or Andouille)
1 tbsp olive oil
½ chopped red onion, chopped
3 garlic cloves, minced
4 cups baby spinach
1 tsp freshly squeezed lemon juice
splash dry white wine
salt and freshly ground black pepper to taste
3 oz high quality crumbled feta (I prefer sheep feta for it’s deep, tangy flavor)

Directions

Cook the pasta to package directions in plenty of salted water. Drain and return the pasta back to the cooking pot, set on the counter.

While the pasta is cooking make the sauce. Heat a 10 inch cast iron skillet over medium-high heat. Add the ground sausage and break apart with a wooden spoon. Cook until no pink remains, about 7-10 minutes. With a slotted spoon, transfer the sausage to a bowl.

Reduce the heat to medium and add the olive oil and onions to the skillet. No need to rinse the skillet, leave a small amount of sausage grease in the pan to enhance the flavor of the onions. Cook the onions for about 5 minutes, until fragrant and translucent. Add the garlic at the last 30 seconds of cooking the onion. Add the spinach, wine and lemon juice to the skillet. Cook a few minutes until the spinach is wilted. Transfer the sausage back into the skillet. Cook until all is hot, season to taste with salt and pepper.

Transfer the sausage mixture into the pasta and toss to combine. Transfer to a large serving dish and top with crumbled feta cheese.

~ Marla Meridith

Recipe: One-Pot Beefy Lasagna Soup

Recipe: One-Pot Beefy Lasagna Soup

Ingredients

2 tbsp olive oil
1 lb lean ground beef
1 large yellow onion, diced
4 cloves garlic, minced
5 cups (40 oz) chicken broth
1 can (14.5 oz) petit diced tomatoes
1 can (14.5 oz) can crushed tomatoes
½ cup (4 oz) dry white wine
2 tbsp tomato paste
¼ cup chopped fresh Italian parsley
1 tbsp chopped fresh basil
¾ tsp dried oregano
10 dry lasagna noodles, broken into pieces
salt and pepper to taste
8 oz whole milk ricotta cheese
½ cup finely shredded parmesan cheese
extra chopped fresh parsley for serving

Directions

Heat the oil over medium-high heat in a large Dutch Oven or soup pot. Once the oil is hot, add the onion and crumble in the ground beef, stir occasionally. Cook for 7-10 minutes or until the meat is browned. Season with some salt & pepper. Mix in the garlic.

Add the chicken broth, diced & crushed tomatoes, puree, wine and herbs. Bring to a boil. Add the lasagna noodles. Reduce heat to a simmer and place the lid on. Continue to cook for about 20 minutes or until the noodles are cooked to your liking.

While the soup is cooking combine the ricotta and parmesan. Slice the mozzarella.

Spoon portions of soup into oven safe bowls. Top with a dollop of the ricotta mixture and mozzarella. Broil for 3 minutes or until browned to your liking. Serve hot, topped with parsley and basil.

~ Marla Meridith

Recipe: Quick Spaghetti with Fresh Tomato Sauce

Recipe: Quick Spaghetti with Fresh Tomato Sauce

Ingredients

1 ½ lbs ripe tomatoes
¼ cup extra virgin olive oil
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp sugar
freshly ground black pepper to taste
2 cloves garlic, minced
½ lb whole wheat spaghetti
¼ cup chopped fresh basil, plus more for topping
freshly grated parmesan for serving

Directions

While the pasta is cooking. Roughly chop 2/3 of the tomatoes. Over a large bowl, grate the rest of the tomatoes using the large holes of a box grater.

Combine the chopped and grated tomatoes, olive oil, lemon juice, salt, sugar, garlic and pepper in the large bowl. Let rest 10 minutes for the flavors to combine.

Cook the pasta according to package directions. Drain reserving 1/4 cup cooking liquid. Immediately place the pasta back into the pasta pot.

Add the tomato sauce into the pasta with the 1/4 cup reserved cooking liquid. Cook over medium heat until hot and the cooking liquid is absorbed. Mix in the 1/4 cup chopped basil during the last minute.

Serve immediately with more basil and parmesan cheese.

~ 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

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

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.

Add the chicken into the sauce. Simmer for about 10 minutes or until the chicken is cooked through. Top with fresh basil and any extra sun-dried tomatoes and capers. Serve immediately with pasta, rice, garlic bread or baguette.

~ 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

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Ingredients

10 oz macaroni, rotini or fusilli
salt for pasta water
16.25 can whole kernel corn
11 can Ro*tel (diced tomato & chili)
3.25 can sliced black olives
1 lb Velveeta cheese block
1 tbsp chili powder
½ tsp onion powder
½ tsp garlic powder
½ tsp ground black pepper
¼ tsp smoked spanish paprika
¼ tsp ground red pepper
minced dried onion for topping

Directions

Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.

Open the canned ingredients and drain.

Chop the Velveeta into 1 inch pieces.

Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.

Mix in all the dried seasonings excluding the dried minced onion.

Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.

Mix in the cooked pasta.
Top with the dried minced onion and serve immediately.

~ Marla Meridith

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Ingredients

Directions

~ Marla Meridith

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 450˚ 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 175˚F ~ 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

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