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Recipe: Lightened Up Chicken Korma

The Indian dish Chicken Korma can be a pretty heavy dish, but I’ve lightened it up in this recipe without losing any flavor at all!

4 servings

1 cup basmati rice, cooked to package directions
2 tbsp coconut oil, divided
1 pound boneless chicken breasts, cut into bite sized pieces
2 tbsp water
1/3 cup slivered, toasted almonds
1 tbsp Madras curry powder
1 yellow onion, roughly chopped and divided
1-inch piece of fresh ginger, peeled and sliced
2 cloves garlic
Kosher salt and freshly ground black pepper
1 13.5 ounce can unsweetened, light coconut milk
1/2 cup grape tomatoes, sliced in half
1/2 cup sliced white or crimini mushrooms
8 ounces green beans, sliced into thirds
1/2 cup chopped fresh cilantro

Cook the rice to package directions.
Heat 1 tablespoon of the coconut oil in a 12 inch cast iron skillet over medium heat. Season the chicken with some salt and pepper. Lightly brown the chicken for about 5-6 minutes, making sure to cook all sides. It does not need to be cooked through at this point. Transfer the chicken to a clean plate and set aside.
Puree the water, almonds, curry, 1/2 of the onion, ginger and garlic in a small food processor or blender. Set aside.
Add the remaining coconut oil to the same pan you cooked the chicken in. Add the rest of the chopped onions and sauté until lightly browned, about 10 minutes stirring frequently. Stir in the curry puree. Cook for one minute. Stir in the coconut milk and bring to a simmer. Stir in the tomatoes, onions and green beans, cook for 5 minutes. Add in the chicken, cover and simmer for another 5 minutes or until the chicken is cooked through. Stir in 1/2 of the cilantro. Sprinkle the rest of the cilantro over the top before serving. Serve hot with rice.

~ Marla Meridith

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

For a super healthy, delicious and gluten free meal you have gotta try this Greek Salad with Salmon and Creamy Feta Dressing recipe. The dressing can also be used as a dip for veggies or wings!

4 servings

–for the dressing
1/2 cup regular mayonnaise, such as Hellmann’s
1/2 cup sour cream
6 ounces feta cheese, crumbled
2 tbsp milk (skim, low fat or whole)
1 tbsp freshly squeezed lemon juice
1 clove garlic, roughly chopped
2 tbsp chopped fresh dill
1/4 tsp dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
–for the salmon
1 tbsp olive oil
1 lb salmon filets, with skin
a few pinches each garlic salt and pepper
–for the salad
5 cups salad greens
1/2 cup grape tomatoes, chopped
1/2 english cucumber, cut into bite sized pieces
1/2 cup kalamata olives, halved cup
1/2 cup crumbled feta cheese
1/2 red onion, thinly sliced
chopped fresh dill for garnish

For the dressing: Place all the salad dressing ingredients in a blender or food processor. Blend until thick and creamy. If desired, you can thin out with some water.
For the salmon: Heat the oil in a 12 inch skillet over medium high heat. Season both sides of the salmon with some garlic salt and pepper. When the pan is hot (you can test with a small splash of water) Place the salmon on the pan skin side down. Place a splatter guard over the salmon as it cooks. Cook the salmon about 5-6 minutes or until golden brown and crispy. Flip the salmon and cook for another 2-3 minutes or until done to your liking.
Assemble to salad: Layer the salad ingredients in a large bowl. Place the salmon over the top. Drizzle dressing and sprinkle some dill over the top. Serve immediately.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Creamy Stovetop Mac and Cheese with Crispy Prosciutto

Do you love mac and cheese? Well then this Creamy Stovetop Mac and Cheese with Crispy Prosciutto will become your go-to recipe!

4-6 servings

1 pound macaroni, Cavatappi or shells pasta
4 tbsp unsalted butter
1/4 cup unbleached all-purpose flour
1 1/2 cups whole milk
1 cup half and half
2 cups grated cheddar cheese (about 8 ounces)
1 cup grated Monterey Jack cheese (about 4 ounces)
1 tsp Dijon mustard
1/4 tsp smoked paprika
4 ounces cream cheese spread
freshly ground black pepper & salt to taste

Cook pasta to package directions.
While the pasta is cooking: Chop the prosciutto into bite sized pieces. Heat a 10 inch cast iron skillet over medium-high heat. Cook for 7-8 minutes until the prosciutto is crispy. Stir often and watch carefully so it doesn’t burn. Remove from skillet and set aside.
For the cheese sauce: Melt the butter in a large saucepan over medium-high heat. When it begins to foam slowly add in the flour. Whisk until it becomes like a paste, about one minute. Whisk in the milk and half and half, bring this to a low simmer. Continue to until the mixture thickens about 5 minutes.
Add in the cheeses a handful at a time, mixing in each addition until melted and creamy. Mix in the mustard and smoked paprika. Fold in the cream cheese until everything is well combined. Season to taste with salt and pepper.
Mix in the cooked pasta. Plate the pasta in individual bowls or a serving dish and top with the crispy prosciutto. Serve warm.

~ Marla Meridith

Recipe: Greek Chicken Pasta Salad

We love this healthy and simple Grilled Greek Chicken Pasta Salad recipe. Great for lunch of dinner and perfect for the lunchbox too!

4 servings

–for the chicken
1 pound grilled skinless chicken breast
olive oil
garlic salt & pepper
–pasta Salad
12 ounces pasta, cook to package directions (macaroni, bow ties or penne are preferred)
12 ounces cherry tomatoes, halved
4 ounces crumbled feta cheese
1 cup pitted kalamata olives, sliced
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons minced shallots
2 tablespoons chopped fresh dill
salt & pepper to taste

Grilled Chicken Breast: Trim chicken of fat. Pre heat your grill (or grill pan) to medium high heat. Coat chicken with some olive oil & season chicken with garlic salt & pepper. Grill about about 7 minutes on each side until you have nice grill marks & the meat is white & cooked through. Let chicken cool a bit & slice into bite sized pieces.
Pasta Salad: Toss pasta with all of the ingredients. Adjust any ingredients to suit your tastes.

~ Marla Meridith

Recipe: Spring Pasta with Prosciutto & Peas

We all love this Fast, Fresh and Easy! Spring Pasta with Prosciutto & Peas recipe. Great for warm weather healthy lunches, dinners and entertaining.

2-4 servings

8 ounces of linguine or fettuccine, cook according to package directions
a few splashes garlic olive oil
1 cup plus a handful of fresh arugula
2 ounces prosciutto, roughly chopped
3 ounces baby peas
splash of freshly squeezed lemon juice
fine sea salt, to taste
cracked black pepper, to taste
shaved cheese such as Pecorino Romano or Parmesan

Prepare pasta and set aside.
In a large sauté pan add some garlic olive oil, heat over medium heat. Add the 1 cup arugula and heat until just wilted about 1 minute. Add peas and prosciutto. Heat until just warmed through.
Remove pan from heat and toss pasta with the mixture. Add more oil if needed. Add lemon juice, salt and pepper to taste. Serve with shaved Pecorino or Parmesan cheese. Top with fresh arugula.

~ Marla Meridith

Recipe: Spring Pasta with Prosciutto & Peas

We all love this Fast, Fresh and Easy! Spring Pasta with Prosciutto & Peas recipe. Great for warm weather healthy lunches, dinners and entertaining.

2-4 servings

8 ounces of linguine or fettuccine, cook according to package directions
a few splashes garlic olive oil
1 cup plus a handful of fresh arugula
2 ounces prosciutto, roughly chopped
3 ounces baby peas
splash of freshly squeezed lemon juice
fine sea salt, to taste
cracked black pepper, to taste
shaved cheese such as Pecorino Romano or Parmesan

Prepare pasta and set aside.
In a large sauté pan add some garlic olive oil, heat over medium heat. Add the 1 cup arugula and heat until just wilted about 1 minute. Add peas and prosciutto. Heat until just warmed through.
Remove pan from heat and toss pasta with the mixture. Add more oil if needed. Add lemon juice, salt and pepper to taste. Serve with shaved Pecorino or Parmesan cheese. Top with fresh arugula.

~ Marla Meridith

Recipe: Linguine with Fresh Cherry Tomato Sauce

1 pound linguine
2 tbsp olive oil, plus more to toss with pasta
1 tbsp unsalted butter
1 large shallot, minced
2 cloves garlic, minced
1 (10.5 oz) package cherry tomatoes
splash of dry white wine
1 tbsp freshly chopped Italian parsley, plus more for serving
1/4 tsp Kosher salt, plus more to taste
1/4 tsp black pepper, plus more to taste
–serve with
freshly grated Parmesan or Romano cheese

Cook the linguine to package directions. Drain and toss in a large serving bowl with some olive oil.
While the pasta is cooking make the sauce: heat the olive oil and butter over medium heat in a 10′ cast iron skillet until the butter is melted.
Sauté the shallots for 5 minutes, stirring frequently. Add the garlic and cook for another minute. Add the the tomatoes and splash of wine.
Cook for about 6 minutes or until the tomatoes are soft. Mash the tomatoes against the bottom of the pan with the back of a fork or wooden spoon. Be careful not to be splashed with hot tomato juices. Stir in the parsley, salt and pepper.
Toss the pasta with the cooked tomato sauce, top with more parsley and serve immediately with freshly grated cheese.

~ Marla Meridith

Recipe: Easy Chicken Marsala

We love this easy Chicken Marsala recipe, it’s great for weeknights or entertaining. A healthy, flavor packed Italian-American dish.

4 servings

1/4 cup olive oil
1 lb thin chicken breasts (4 pieces)
salt and freshly ground pepper
1 lb Baby Bella mushrooms, sliced
3 cloves garlic, thinly sliced
1 shallot, sliced
1 tbsp unbleached all-purpose flour
1 cup low-sodium chicken broth
2/3 cup Marsala wine
3 tbsp finely chopped fresh parsley

Heat the oil over medium-high in a 12 inch cast iron skillet. Sprinkle both sides of the chicken with some salt and pepper. Fry the chicken in the skillet for 5 minutes on each side, flipping just once. Remove the chicken from the skillet with tongs and place on a plate in a single layer.
Lower the heat to medium and add the mushrooms, garlic and shallots. Cook 6-8 minutes, until everything is fragrant and mushrooms start to brown. Sprinkle in the flour and cook for 30 seconds. Add the chicken broth and wine, bring to a simmer. Cook for about 5 minutes or until the sauce thickens.
Reduce the heat to low, return the chicken and any juices into the skillet and cook until hot, 1-2 minutes. Top with fresh parsley and serve immediately.

~ Marla Meridith

Recipe: Baked Garlic Parmesan Chicken Wings

Around here we can’t get enough chicken wings and this recipe for Baked Garlic Parmesan Chicken Wings is among our favorites! Serve as part of your weeknight dinner or for any kind of entertaining. Great for game day!

4 servings

–for the chicken
1 tsp dried oregano
1 tsp dried parsley
1 tsp black pepper
3/4 tsp kosher salt
1 tsp garlic powder
2 1/2 pounds chicken wings
olive oil to drizzle garlic
–for the sauce
4 tbsp butter
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp freshly chopped parsley
1/4 cup grated parmesan cheese

Preheat the oven to 425˚F with the rack in the middle.
Line a baking sheet with tin foil. Place a wire rack onto the prepared pan.
Pat dry the chicken wings with paper towels. Combine the seasonings in a medium bowl and toss the wings one at a time in the seasonings.
Place the chicken in a single layer onto the rack. Bake for 25 minutes or until the chicken is completely cooked through.
While the chicken is cooking make the sauce. Melt the butter in a small skillet over medium heat. Reduce the heat to low, add the garlic and sauté for about 2-3 minutes, until fragrant and softened. Remove from the heat and transfer to a bowl to cool. When the butter is room temperature mix in the olive oil, parsley and parmesan.
When the chicken is done baking, transfer to a serving platter. Spoon the garlic, parmesan mixture over the top. The sauce will melt again as it hits the hot chicken. Serve immediately with lots of napkins.

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

~ Marla Meridith