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Recipe: Campfire Loaded Veggie Nachos

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
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

Recipe: Grilled Brie with Tomatoes and Basil

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

Chili Cheese Oven Fries

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.

Plate the fries in a bake safe casserole dish or single serving dishes. Top with chili and handfuls of cheese. Bake for 2-3 minutes until the cheese is melted. Serve hot with various toppings.

~ Marla Meridith

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Smashed Brussels Sprouts with Remoulade Sauce recipe, this dish will make Brussels sprouts lovers out of anyone! Roasted until they are golden brown and soft, then smothered in a creamy Louisiana style Remoulade Sauce.

2 lb. Brussels sprouts
1/4 cup olive oil
1 tsp sweet or smoked paprika
garlic salt
black pepper
–remoulade sauce1 cup full fat mayonnaise
2 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce / Tobasco
1/2 tsp garlic powder
2 tbsp capers, roughly chopped
1 tsp worcestershire sauce
1 tsp mild, sweet paprika
1 scallion, finely chopped
1/4 tsp kosher salt
For extra spice add 1/8 teaspoon cayenne pepper
–garnish
freshly chopped Italian parsley
sweet paprika

For the Brussels sprouts:
Preheat oven to 450 degrees and bring a large pot of salted water to a boil.
Trim the root ends of the brussels sprouts and discard any loose leaves (or save them to make brussels sprouts chips).
Once water is boiling, add brussels sprouts and cook 10-20 minutes, until tender. Boiling time depends on the size of the sprouts. Drain and add to a bowl of ice water to cool, this will stop the cooking. Drain.
Using a piece of parchment paper or plastic wrap, flatten the cooled brussels sprouts to 1/2 inch thickness with the back of a chefs knife or rubber kitchen mallet.
Place on a parchment paper lined baking sheet. Toss with the olive oil. Sprinkle with the paprika.
Season with garlic salt and pepper.
Roast until crisp and deep brown around the edges, about 30-40 minutes, flipping over halfway through.
While the brussels sprouts are baking, make the Louisiana Remoulade sauce. Add all ingredients into a medium bowl and stir to combine.
Store in the refrigerator in an airtight jar. Flavors are best after sitting for at least one hour.
Top with the Remoulade sauce, freshly chopped parsley and sweet paprika.

~ Marla Meridith

Recipe: Baked Garlic Parmesan Chicken Wings

Ingredients

Directions

~ Marla Meridith

Recipe: Crispy Brussels Sprouts Chips

Ingredients

Directions

~ Marla Meridith

Recipe: Cheddar Cheese Dinner Rolls

Ingredients

Directions

~ Marla Meridith

Ginger Chicken Potstickers

Ingredients

Directions

~ Marla Meridith

Recipe: Baked Thai Red Curry Chicken Wings

Ingredients

Directions

~ Marla Meridith

Recipe: Spinach Ricotta Gnocchi

Ingredients

Directions

~ Marla Meridith

Recipe: Patatas Bravas

Ingredients

Directions

~ Marla Meridith