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Recipe: Ultimate Campfire Skillet S’mores

Recipe: Ultimate Campfire Skillet S’mores

Ingredients

11 oz (1 bag) semi-sweet chocolate chips
11 oz (1 bag) butterscotch chips
7 oz shredded, sweetened coconut
cup half and half
10 oz (1 bag) marshmallows
graham crackers for serving

Directions

Over the Campfire

Set a metal rack a few inches over your campfire. Line a 10 inch cast iron skillet with foil and melt the butter. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Tent with another piece of foil and cook for 6-10 minutes until the marshmallows are gooey. Remove skillet from the flame. Using a propane torch, brown the marshmallows to your liking. Serve with graham crackers.

Over the Grill

Preheat the grill to medium high and follow the directions above.

Baked in the Oven

Preheat the oven to 400˚ F. Place the butter in a 10″ cast iron skillet. Melt the butter in the oven. Remove the skillet from the oven. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Bake for 6-8 minutes or until the marshmallows are golden brown.

~ Marla Meridith

Recipe: Vegan Mushroom Soup

Recipe: Vegan Mushroom Soup

Ingredients

4 tbsp olive oil
1 (1 1/2 cups) yellow onion, chopped
3 cloves garlic, chopped
¾ cup celery, chopped
¾ cup carrots, chopped
1 tbsp freshly squeezed lemon juice
6 cups vegetable broth
½ cup dry white wine
2 tbsp soy sauce or gluten free tamari
1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.
½ lb Shitake mushrooms, sliced
1 (13.5 ounce can) full fat coconut milk
¼ cup chopped fresh parsley
1 tbsp sweet paprika
ground black pepper to taste

Directions

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don’t stick to the pot.

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

~ Marla Meridith

Recipe: Sheet Pan Roasted Veggies with Feta

Recipe: Sheet Pan Roasted Veggies with Feta

Ingredients

2 broccoli crowns, sliced into florets
1 pt cherry or grape tomatoes, halved
½ red onion, sliced
½ zucchini, sliced into half moons
½ lemon, cut into slices
1 8 ounce block of feta cheese
6 mini bell peppers, sliced in half
¼ cup olive oil
sea salt, pepper and dried oregano

Directions

Pre heat oven to 400˚ Fahrenheit.

Slice all the veggies, lemon and feta. Place on an unlined sheet pan in a single layer.

Bake for 30 minutes. Serve with quinoa, rice or pasta.

~ Marla Meridith

Recipe: Southwest Chicken & Rice Bowls

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

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: Asian Cucumber Salad

Recipe: Asian Cucumber Salad

Ingredients

1 English cucumber (about 1 pound)
3 tbsp seasoned rice wine vinegar
2 tbsp toasted sesame oil
1 pinch garlic powder
1 tbsp low sodium soy sauce
1 tbsp sesame seeds
2 tbsp chopped pickled ginger
2 sliced green onions

Directions

Combine all ingredients in a large bowl and serve immediately. Adjust any ingredients to taste.

~ Marla Meridith

Recipe: Thai Chicken Lettuce Wraps

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
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

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: Very Veggie Lasagna

Recipe: Very Veggie Lasagna

Ingredients

1 lb brown rice lasagna pasta
1 (10 oz) package frozen, chopped spinach
1 (16 oz) container 4% milkfat cottage cheese
1 (15 oz) container ricotta cheese (non fat or whole milk)
2 tbsp olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 yellow zucchini, sliced into 1/2 inch pieces
1 green zucchini, sliced into 1/2 inch pieces
1 bell pepper (any color)
25 oz whole white mushrooms, sliced
1 32 oz jar your favorite tomato sauce
Kosher salt & pepper
1 chopped fresh Italian parsley, divided
2 cups shredded mozzarela and cheddar cheese

Directions

Cook pasta to package directions. Drain then rinse in cold water.

Thaw the spinach in the microwave. Squeeze out excess water and place in a large bowl. Mix with the ricotta and cottage cheese. Season with some salt and pepper.

Add olive oil to a large skillet. Sauté the onions and garlic over medium heat for 3 minutes. Add the zucchini and bell peppers. Cook for 3 minutes. Add the mushrooms, cook for 5 minutes or until the veggies soften. Mix the veggies as they cook. Season with a pinch of salt and pepper.

Stir the tomato sauce into the skillet and 1/4 cup parsley. Bring to a boil then simmer for 10 minutes.

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.

Start with a thin layer of sauce in a 9X13 inch casserole baking dish. Add a layer of cooked lasagna noodles. On top of the pasta add a layer of the ricotta/cottage cheese mixture, then a layer of sauce and the noodles again. Continue layering finishing with a layer of the pasta then finally the sauce. Sprinkle the mozzarella and cheddar cheese over the sauce.

Bake the lasagna for 35 minutes then broil on low for 5 minutes, or until cheese is golden brown. Top with 1/4 cup chopped parsley. Serve while hot.

~ Marla Meridith

Recipe: Boozy Frozen Lemonade

Recipe: Boozy Frozen Lemonade

Ingredients

½ cup tequila, vodka, gin or your favorite spirit
4 cups ice
lemon zest for topping

Directions

Combine the lemon simple syrup, liqueur and ice in a blender. Blend on the “smoothie” setting or until smooth.

Top with fresh lemon zest and serve immediately.

~ Marla Meridith

Recipe: Lemon Simple Syrup

Recipe: Lemon Simple Syrup

Ingredients

4 lemons (1/2 cup lemon juice)
½ cup granulated sugar
zest from one lemon

Directions

Zest one of the lemons. Carefully remove the yellow outer skin of the lemon with a knife.

Juice the lemons discarding seeds. If you do not have fresh lemons you can use bottled unsweetened lemon juice.

In a small saucepan bring the lemon juice and sugar to a boil over medium-high heat. Continue to simmer for 10 minutes so the syrup can thicken a bit. Mix in the zest.

Transfer the lemon syrup to a heat proof bowl. Let the mixture sit at room temperature for 20 minutes until cool. Strain out all of the zest. Store in the fridge in a clean airtight glass jar until ready to use.

~ Marla Meridith

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Ingredients

1 bunch beets
2 sweet potatoes
2 tbsp canola or grapeseed oil
½ tsp ground cinnamon
½ tsp garlic salt
½ tsp ground black pepper
2 tbsp pure maple syrup
1 avocado
6 cups baby spinach leaves
Toppings
Maple Citrus Roasted Pecanshttps://marlameridith.com/recipe/maple-citrus-roasted-pecans/
Salad Dressings: Try one of these!

Directions

Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.

Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.

Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.

Bake for about 40-45 minutes until slightly browned, caramelized and very tender.

Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.

~ Marla Meridith