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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.

~ Marla Meridith

Recipe: Family Favorite Frittata

4-6 servings

2 tbsp olive oil
1 cup diced red onion
2 garlic cloves, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
8 large eggs, beaten
1 cup crumbled feta cheese (*see notes)
1/2 cup shredded cheddar cheese
1/3 cup chopped, fresh cilantro
1/2 tsp black pepper
1/4 tsp Kosher salt

Pre heat the oven to 425 degrees Fahrenheit.
Heat the olive oil over medium heat in a 10 inch cast iron skillet. When hot, add the onions and cook for 5 minutes. Add the garlic, cook for another minute.
Add the peppers, cook for another 8 minutes or until everything starts to brown just a small bit. Stir throughout cook time to make sure everything cooks evenly.
In a medium sized bowl whisk together the eggs with a splash of cold water. Mix in the cheeses, cilantro, salt and pepper.
Pour the egg mixture over the peppers. Shake the pan just a bit to evenly distribute the eggs over the peppers. Cook for about 2 minutes or until the eggs just start to pull away from the pan.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is cooked. You can insert a knife or skewer into the center to check.
Serve straight out of the skillet or gently slide onto a serving dish.
Leftovers are great served warm or at room temperature.

I use goat milk feta cheese in this recipe. I love it’s robust flavor. I also enjoy sheeps feta for that reason. Cow milk feta is just fine if thats what your prefer.

~ Marla Meridith

Chipotle Macaroni Salad

This Chipotle Macaroni Salad comes together in 15 minutes. It’s the perfect dish for summer entertaining!

2 cups dry macaroni
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup red onion, diced
2/3 cup full fat mayonnaise
1/2 cup shredded cheddar cheese
2 chipotle peppers in adobo, diced
2 tsp chopped fresh cilantro, plus more for topping
1 tbsp freshly squeezed lime juice
salt and pepper to taste

Cook macaroni to package directions. Drain and rinse with cold water to stop cooking.
In a large bowl combine the macaroni with the peppers and onion.
In a medium bowl combine the mayonnaise, cheese, chipotle peppers, cilantro and lime juice.
Mix the mayo mixture into the macaroni until well combined.
Serve immediately. Top with chopped cilantro. Tastes great at room temperature or cold.
You can make this the day before you want to serve it. Store in the fridge until ready to serve.

~ Marla Meridith

Dominican Pollo Guisado (Braised Chicken)

Ingredients

Directions

~ Marla Meridith

Roasted Pepper and Tomato Ragout Pasta with Turkey Meatballs

Ingredients

Directions

~ Marla Meridith