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Recipe: BLAT Tacos (Bacon, Lettuce, Tomato, Avocado)

Ingredients

Directions

~ Marla Meridith

Best Ever Swedish Meatballs

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Directions

~ Marla Meridith

Recipe: Cranberry Brie Crostini

Ingredients

Directions

~ Marla Meridith

Baked Tandoori Chicken Wings

Ingredients

Directions

~ Marla Meridith

Recipe: Crescent Wrapped Baked Brie

Ingredients

Directions

~ 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: Crispy Brussels Sprouts Chips

We love these super healthy vegan Crispy Brussels Sprouts Chips for snacks & light appetizer.

4 servings

1 lb brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
1/4 teaspoon garlic salt or sea salt

Pre heat oven to 350 degrees F with the rack in the middle.
Trim off the tough ends of the brussels sprouts & peel away the leaves. The outer leaves are super easy to remove. Keep trimming the sprouts in to make the inner leaves easier to peel.
Place the leaves on a rimmed baking sheet, add the oil & salt. Toss to combine.
Bake for 10 minutes, then toss the leaves with tongs in the pan. Reduce the heat to 250 degrees F. Bake the sprouts for 15 minutes more or until the leaves are crispy & almost burnt.

~ Marla Meridith

Recipe: Cheddar Cheese Dinner Rolls

We love this Cheddar Cheese Dinner Rolls recipe, great for the holidays! Bet you can’t eat just one! They bake up perfectly every time.

24 dinner rolls

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/4 cup granulated sugar
1 (1/4 ounce) packet active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 cups shredded cheddar cheese
1 1/2 tsp salt
6 cups unbleached all-purpose flour
flake salt for topping

In a small sauce pan, bring the milk to a simmer over medium-high heat. Remove from the heat, stir in the butter and sugar. Let cool.
Dissolve the yeast in the warm water. Let that sit until foamy, about 5 minutes.
In a mixer fitted with the dough hook, add the milk mixture, eggs, yeast mixture, cheese, salt and 3 cups of the flour. Mix until smooth. Add the remaining 3 cups of flour, 1/2 cup at a time. Mix until a smooth ball of dough forms.
Transfer the dough to a lightly floured surface and knead for about 5 minutes. Butter or oil a large bowl, add the dough. Cover and let it rise in a warm place for 60-70 minutes, until doubled in size.
Place the dough on a lightly floured surface and punch it down. Cut into 24 two inch pieces. Roll into balls. Place the dough balls onto 2 parchment or silicone lined baking sheets. Cover and let rise for an additional 30-40 minutes.
While they are rising, preheat the oven to 350˚
Brush the risen rolls with some melted butter and top each with some flake salt. Bake for about 20 minutes or until golden brown. Remove from the oven and serve warm with softened butter.

~ Marla Meridith

Recipe: Spinach Ricotta Gnocchi

We love this easy and delicious Spinach Ricotta Gnocchi recipe. Top with melted butter and crispy shallots for a healthy anytime meal. Serve as a main course, appetizer or side dish.

4-6 servings

1 (10 ounce) package chopped frozen spinach
15 oz part-skim ricotta cheese
1 cup freshly grated Parmesan cheese
1/2 cup unbleached all purpose flour
2 large egg yolks
1/2 tsp salt
1/2 tsp ground black pepper
–topping
1/4 cup (1/2 stick) butter, melted
1 shallot, minced (about 1/2 cup)
shaved Parmesan
freshly chopped Italian parsley

Thaw the spinach and squeeze out any additional water.
In a large bowl combine the spinach and the ricotta cheese with a spatula.
Mix in the Parmesan, flour, egg yolks, salt and pepper until well combined.
Dust a baking sheet and work surface with flour. Roll 1/4 cup of the dough into a 5 inch long log. Cut into 1 inch pieces and form ovals with your fingers.
Transfer the gnocchi to the prepared baking sheet. Continue this process until you are done with all the dough.
Place some of the gnocchi into a large pot of boiling water. Cook until they rise to the surface and then for four minutes longer. Transfer each batch to a serving bowl with a slotted spoon.
Make the shallot butter sauce: melt the butter in a skillet over medium heat. When it’s bubbling add the shallots and cook until just golden brown about 8 minutes.
Pour the butter shallot sauce over the cooked gnocchi, top with shave parmesan, parsley and serve immediately.

~ Marla Meridith

Recipe: Baked Thai Red Curry Chicken Wings

Your entire family will love this Baked Thai Red Curry Chicken Wings recipe, quick and simple to prepare for dinner, potlucks or any celebration!

4-6 servings

2 lbs chicken wings
–Red Curry Sauce
2 tbsp chili garlic sauce
2 tbsp rice wine vinegar
2 tbsp soy sauce or gluten free tamari
1 tbsp Thai red curry paste
1 tbsp fresh lime juice
1 tbsp honey
1 tbsp fish sauce
2 tbsp coconut oil, melted
1 tsp freshly grated ginger
1/4 tsp garlic powder
–To serve
freshly chopped cilantro
lime wedges

Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle.
Line a baking sheet with foil.
In a bowl, whisk together all the sauce ingredients.
Place the chicken wings in a single layer on the lined baking sheet.
Drizzle 1/2 of the sauce over the top. With clean hands massage the sauce into the chicken wings, be sure to coat all sides.
Bake for 30 minutes then baste the wings with the rest of the sauce, broil for 4-5 minutes until slightly charred.
Remove from the oven, place on a serving plate and top with freshly chopped cilantro and lime wedges.

~ Marla Meridith

Ginger Chicken Potstickers

We absolutely LOVE these homemade dumplings, way better than any take-out restaurant!

30 potstickers

–FILLING
1 lb ground chicken
1/3 cup finely chopped scallions (white and light green parts only)
1 tbsp minced fresh ginger
1 tbsp ginger juice *see note
1 tbsp low sodium soy sauce or tamari
1 tbsp toasted sesame oil
1 tbsp canola or vegetable oil
1 tbsp freshly squeezed lime juice
1/2 tsp garlic powder
1/8 tsp ground black pepper
–SAUCE
3 tbsp unseasoned rice vinegar
2 tbsp low sodium soy sauce
2 tbsp toasted sesame oil
1 tbsp ponzu sauce
1 tsp ginger juice
–ADDITIONAL INGREDIENTS
unbleached flour, as needed
30 potsticker or gyoza wrappers (round or square)
2 tbsp canola or vegetable oil
thinly sliced scallions for serving

–Make the filling
Combine all filling ingredients in a bowl with a fork until well combined. Make sure there are no large chunks of chicken. Cover with plastic wrap and let sit at room temperature for 30 minutes to let the flavors combine.
–Sauce
Combine all the ingredients and set aside.
–Assemble the dumplings
Line a baking sheet with parchment paper and sprinkle with a generous dusting of flour.
Lay out 6 wrappers and brush the edges with some water.
Place about 2 teaspoons of filling in the slightly upper center of each wrapper.
Gently flip and close the wrapper away from you. Crimp the edges with your fingers, making sure they are well sealed. You can gently tap the bottom edge onto your work surface and make a small “purse” shape with the bottom edge flat. This will keep the dumplings standing up during pan frying. Pleat the edges if desired with your fingers.
Cover finished dumplings with damp paper towels to prevent them from drying out.
–Cook the dumplings
Add the canola oil to a large heavy bottomed skillet ( cast iron is my favorite) Heat over medium-high, when the oil is hot, add the dumplings one at a time with the seam side up. Have just a little bit of space in between the dumplings. Fry until golden brown on the bottom sides, about 1 – 2 minutes.
Protecting yourself with a lid (it will get steamy!) add water until it reaches 1/4 inch up the sides of the skillet. Cover and reduce heat to medium. Cook for 4-6 minutes, slightly moving the cover so the steam can escape after 3 minutes.
When most of the water has evaporated, remove the lid and cook for another 1 – 2 minutes so the bottoms can get crispy.
Remove the dumplings from the skillet, cook any additional ones the same way. Adding more oil to the pan for a new batch.
Top with some green onions and serve immediately with the prepared dipping sauce.

You can find bottled ginger juice in most markets.

~ Marla Meridith

Recipe: Patatas Bravas

These hash brown style, aioli drenched potatoes hail from Spain. They are traditionally served as bar snacks.

3 russet potatoes
olive oil
1/2 red onion, diced
2 cloves garlic, finely chopped
1 cup cherry or grape tomatoes, sliced in half
3/4 cup full fat mayonnaise
2 tbsp tomato paste
1 tbsp smoked paprika
a few dashes Tabasco
splash of sherry vinegar
salt and freshly ground black pepper to taste
Italian parsley, chopped

Preheat the oven to 375 degrees Fahrenheit.
Pierce holes in the potatoes with a sharp knife. Place on a plate and microwave on high for 2-3 minutes to soften. Cut into 1 inch pieces. Set aside.
In a 12 inch cast iron skillet heat 2 tablespoons of olive oil over medium heat. When it’s hot add the onion, cook 3 minutes. Add the garlic cook another minute. Add the tomatoes and cook a few minutes until they begin to burst, stirring to soften them quicker.
In the bowl of a food processor add the mayonnaise, tomato paste, smoked paprika, Tabasco and sherry vinegar. Add the tomato mixture. Pulse until well combined.
In the same pot you cooked the onions in (do not rinse) add another 2 tablespoons of olive oil and cook the potatoes for 5 minutes until golden brown. Toss with tongs to make sure all sides cook. Transfer the potatoes to a baking sheet, place in a single layer and bake for about 10 minutes until crispy.
Place the potatoes back in the skillet, over low heat mix in the aioli. Continue to cook until warmed through.
Serve immediately topped with fresh parsley.

I like to leave the skin on, I feel it adds more flavor. You can peel the potatoes if you prefer.

~ Marla Meridith