April 22, 2023

Recipe: Buffalo Chicken Meatballs

Ingredients

4 tbsp unsalted butter

⅓ cup wing hot sauce (we love Frank’s RedHot)

⅓ cup crumbled blue cheese, plus more for serving

1 pinch Kosher salt and black pepper

⅓ cup panko bread crumbs

½ cup celery rib, chopped

½ cup finely chopped carrot

2 cloves garlic, minced

1 shallot, minced

1 large egg

1 lb ground chicken

extra virgin olive oil

sliced green onion

Italian parsley

Directions

Preheat oven to 425º. Heat the butter, hot sauce, blue cheese, salt and pepper in a small saucepan over medium heat. Whisk to combine well, cook about 2 minutes. Remove from heat and let cool.

Mix together bread crumbs, salt, celery, carrots, garlic, egg, and shallots in a bowl. Add the chicken and half of the hot sauce mixture. Mix until just combined, do not over mix.

Coat a 10 inch cast-iron skillet with olive oil, using a paper towel or brush. Form 1 inch meatballs and place in the prepared skillet in a single layer. Drizzle with some more olive oil. Bake until the meatballs are lightly golden brown, 15 to 17 minutes.

Warm the rest of the sauce and drizzle over meatballs. Top with green onions, parsley and some blue cheese. Serve on toothpicks or small cocktail forks.

~ Marla Meridith

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April 15, 2021

Recipe: Campfire Loaded Veggie Nachos

Ingredients

1 15 oz can whole kernel corn, drained

1 15 oz can pinto beans, drained and rinsed

1 10 ounce can Rotel, drained

½ large red onion, diced & divided

1 2 ounce can sliced black olives, drained

1 tsp Tajín Clásico mexican spice blend

½ tsp freshly ground black pepper

½ tsp cumin

1 16 ounce bag tortilla chips

1 8 ounce package shredded Mexican blend cheese

1 ripe avocado

1 batch of Creamy Chipotle Sauce

¼ cup chopped fresh cilantro

lime slices

sliced jalapeños

Directions

Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.

Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.

Campfire or Grilled Nachos

If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.

Baked Nachos

Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.

~ Marla Meridith

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April 12, 2021

Recipe: Grilled Brie with Tomatoes and Basil

Ingredients

2 wedges brie cheese, or 1 large round

1 pt grape tomatoes, quartered or 1 pound ripe tomatoes diced

¼ cup extra virgin olive oil

2 cloves garlic, minced

1 tbsp balsamic vinegar

¾ tsp salt and more to taste

½ tsp freshly ground black pepper

¼ cup chopped basil ribbons, chiffonade

1 loaf sliced rustic baguette or pita chips

balsamic glaze and shaved parmesan for topping

Directions

Tomato Basil Salad

Combine the tomatoes, olive oil, garlic, balsamic vinegar, salt pepper and basil in a large bowl.

Grilled Brie

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Grill over a campfire or hot grill for 15-20 minutes or until the brie softens and bubbles.

Baked Brie

This is easy to make in your kitchen too! Simply preheat oven to 375˚F with the rack in the middle.

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Bake for 10-15 minutes or until the brie softens and bubbles.

Serving

Top the melted brie with the tomato basil mixture. Top with a drizzle of balsamic glaze and shaved parmesan. Serve with baguette.

~ Marla Meridith

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February 3, 2020

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Ingredients

Directions

~ Marla Meridith

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February 3, 2020

Chili Cheese Oven Fries

Ingredients

Oven French Fries

1 ½ lbs Russet potatoes

¼ cup canola or vegetable oil

½ tsp salt

½ tsp ground black pepper

Chili

1 lb ground beef

1 tbsp tbsp olive oil

1 medium yellow onion diced

1 green bell pepper finely chopped

1 tbsp chili powder

1 tsp cumin

½ tsp coriander

1 tsp salt

1 tsp pepper

1 cup crushed tomatoes

½ cup water

Toppings

1 tomato seeded and diced

Shredded cheddar and mozzarella cheese

green onions chopped

sour cream

Anything else you may want such as sliced Jalapeno, salsa, pico de gallo, avocado, guacamole, olives, lettuce, etc.

Directions

Oven Fries

Clean and pat dry the potatoes. Do not remove the skin.

Slice into desired thickness.

Preheat the oven to 450 degrees F with the rack on the lower level.

In a large bowl toss the potatoes with the oil, salt and pepper and any other toppings you like.

Place on the baking sheet in a single layer.

Bake for 25-35 minutes tossing the fries in the middle of baking time.

Chili

While the fries are baking prepare the chili. Cook the meat in a 12 inch cast iron skillet until browned, breaking up the meat up as it cooks. Remove the meat from the skillet with a slotted spoon. Discard oil.

Heat olive oil over medium heat in a the same skillet, no need to wash it. Saute the onion for 5-6 minutes until softened and fragrant.

Add the bell pepper and cook a few more minutes.

Add the rest of the ingredients, bring to a boil and then to a simmer for 20 minutes or until chili thickens.

Directions

~ Marla Meridith

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November 10, 2019

Ginger Chicken Potstickers