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Recipe: Ultimate Campfire Skillet S’mores

Recipe: Ultimate Campfire Skillet S’mores

Ingredients

11 oz (1 bag) semi-sweet chocolate chips
11 oz (1 bag) butterscotch chips
7 oz shredded, sweetened coconut
cup half and half
10 oz (1 bag) marshmallows
graham crackers for serving

Directions

Over the Campfire

Set a metal rack a few inches over your campfire. Line a 10 inch cast iron skillet with foil and melt the butter. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Tent with another piece of foil and cook for 6-10 minutes until the marshmallows are gooey. Remove skillet from the flame. Using a propane torch, brown the marshmallows to your liking. Serve with graham crackers.

Over the Grill

Preheat the grill to medium high and follow the directions above.

Baked in the Oven

Preheat the oven to 400˚ F. Place the butter in a 10″ cast iron skillet. Melt the butter in the oven. Remove the skillet from the oven. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Bake for 6-8 minutes or until the marshmallows are golden brown.

~ 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

Skillet Sour Cream Coffee Cake with Walnut Crumble

Skillet Sour Cream Coffee Cake with Walnut Crumble

Ingredients

For the Cake
¾ cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar
¾ cup full fat sour cream
2 large eggs
1 tsp pure vanilla extract
1 ¾ cups unbleached all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
For the crumble
½ cup unbleached all-purpose flour
½ cup light brown sugar
2 tsp ground cinnamon
4 tbsp cold unsalted butter, cut into small pieces
1 cup finely chopped walnuts
1 pinch salt

Directions

For the coffee cake

Pre heat oven to 350˚ Fahrenheit. Grease a 10 inch cast iron skillet with butter or vegetable oil.

Using a stand mixer and the paddle attachment, beat the butter, granulated and brown sugar until light and fluffy. Beat in the sour cream, eggs one at a time and vanilla.

In a large bowl, whisk together the flour, baking powder, baking soda and the salt. Add the flour mixture to the butter mixture in 3 additions. Combine well but don’t over-mix.

Spread 1/2 of the batter into the prepared pan, smooth with a knife or offset spatula. Sprinkle 1/2 of the crumble onto the batter. Spread and smooth the rest of the batter over the crumble. Top with the rest of the crumble, pressing in very gently.

Bake for 40-45 minutes or until a wooden skewer comes out virtually crumb free.

For the crumble

Whisk together the flour, brown sugar and cinnamon in a bowl. Add in the butter and mix with clean hands or a pastry cutter. The crumble should stick together and the pieces of butter should be no larger than peas.

~ Marla Meridith

Recipe: Skillet Banana Bread with Double-Crumb Topping

Recipe: Skillet Banana Bread with Double-Crumb Topping

Ingredients

Banana Bread
¼ cup unsalted butter, melted
¾ cup light brown sugar, packed
1 large egg, room temperature
3 medium sized very ripe bananas, mashed (to equal 1 1/4 cups)
1 tsp pure vanilla extract
2 cups unbleached all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
Double-Crumble Topping
1 cup light brown sugar, packed
½ cup granulated sugar
2 tsp ground cinnamon
1 cup (2 sticks) unsalted butter, melted
2 ½ cups unbleached all-purpose flour

Directions

Preheat the oven to 350˚ with the rack in the middle.
Grease a 10″ cast iron skillet (or any heatproof skillet) with butter or vegetable oil.

For the Banana Bread

Melt the butter and let it cool to room temperature. Mix the cooled butter with the brown sugar in a large bowl. Mix in the egg, mashed banana and vanilla.

Whisk the flour, baking soda, salt and cinnamon together in another bowl.

Add the banana mixture into the flour mixture, combining well. Do not over mix.

Transfer the batter into the prepared skillet, smooth with top with the back of a spoon or spatula. Top with the crumble, pressing the crumble gently down into the batter with your fingers. Bake for 30-35 minutes or until a wooden skewer comes out virtually crumb free. Let cool completely before slicing and serving.

For the Double-Crumble Topping

Combine the sugars, cinnamon and salt in a large bowl. Add the flour and stir with a rubber spatula until mostly combine. Using clean fingers, mix until everything is well combined.

~ Marla Meridith

Recipe: Skillet Brown Sugar Blueberry Cobbler

Recipe: Skillet Brown Sugar Blueberry Cobbler

Ingredients

½ cup (1 stick) unsalted butter
1 cup unbleached all-purpose flour
1 ½ tsp baking powder
½ tsp Kosher salt
½ tsp ground cinnamon
1 cup whole milk
1 cup + 1 tbsp light brown sugar
juice from 1 lemon
½ tsp pure vanilla extract
2 cups fresh blueberries
Serve with
freshly whipped cream
vanilla ice cream

Directions

Preheat oven to 350˚ Fahrenheit with the rack in the middle. Melt the butter in the oven in a 10 inch cast iron skillet. Remove from the oven when it’s melted.

Whisk together the dry ingredients in a large bowl: the flour, baking powder, cinnamon and salt. In another bowl combine the milk, vanilla, lemon juice and 1 cup of the brown sugar. Pour the wet ingredients into the dry and mix until smooth. Toss the blueberries with 1 tbsp of brown sugar. Pour the batter into the buttered skillet. Top with the blueberries.

Bake for 30 minutes. Let cool a few minutes then serve with vanilla ice cream or whipped cream.

~ Marla Meridith

Recipe: Campfire Skillet S’mores Dip

Recipe: Campfire Skillet S’mores Dip

Ingredients

2 tbsp unsalted butter
20 oz chocolate bars broken into pieces or chocolate chips, milk, semi sweet or a combo
cup heavy cream
10 oz (1 bag) large marshmallows
graham crackers for serving

Directions

Preheat the oven to 400˚ F. Place the butter in a 10″ cast iron skillet. Melt the butter in the oven. Remove the skillet from the oven.

Place the chocolate into the skillet. Drizzle the cream over the top. Bake for 6-8 minutes or until the marshmallows are golden brown.

Remove the skillet from the oven and serve hot with the graham crackers for dipping. *be careful around the hot skillet

~ Marla Meridith

Recipe: Shrimp Scampi with Linguine

Recipe: Shrimp Scampi with Linguine

Ingredients

1 lb linguine, cooked to package directions
1 lb large shrimp, cleaned, peeled (leaving tails) and slightly butterflied
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
3 tbsp chopped fresh Italian parsley
½ cup dry white wine
¼ fl oz olive oil
2 tbsp freshly squeezed lemon juice
1 pinch red pepper (or more to taste)
a few pinches salt and pepper
3 tbsp unsalted , divided

Directions

Clean and peel the shrimp. Make the marinade. Combine the onion, garlic, olive oil, wine, lemon juice, parsley and seasonings in a large bowl. Place the shrimp in the bowl and marinate for 20-30 minutes.

While the shrimp is marinating. Cook pasta to package directions. Toss with olive oil.

Preheat the flat top grill or skillet on medium high. Melt 1 tbsp of the butter on the grill then place the shrimp and marinade on top. Cook for 2 minutes then flip the shrimp and cook for another minute or until cooked through. Toss with the rest of the butter.

Serve on top of the linguine. Top with more parsley.

~ Marla Meridith

One-Pot Creamy Broccoli Pasta

One-Pot Creamy Broccoli Pasta

Ingredients

12 oz spaghetti or linguinie
½ cup chopped red onion
3 cloves garlic, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
2 cups bite sized pieces broccoli florets
2 cups vegetable broth
1 ¼ cups whole milk
1 cup shredded cheddar cheese
Kosher salt to taste
ground black pepper to taste
Toppings
chopped fresh Italian parsley
sliced green onion

Directions

Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.

Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.

Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it’s all submerged in the cooking liquid.

Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.

Top with parsley and green onion. Serve immediately.

~ Marla Meridith

Recipe: Quick & Easy Spaghetti and Meatballs

Recipe: Quick & Easy Spaghetti and Meatballs

Ingredients

1 lb spaghetti or any pasta
1 lb ground beef
½ tsp garlic powder
½ tsp onion powder
½ tsp ground black pepper
½ tsp Kosher salt
2 tsp dried basil
24 fl oz (1 jar) canned tomato sauce
grated or shaved parmesan cheese for topping

Directions

Preheat the oven to 375 degrees F.
Line a baking tray with tin foil.

Place the ground beef in a large bowl.
Season with the garlic powder, onion powder, black pepper salt and basil. With clean hands combine well.

Roll into 1 inch meatballs. Place the meatballs onto the lined baking sheet. Bake for 20 minutes.

While the meatballs are baking, cook the pasta to package directions.
Drain the pasta when it’s done cooking.

Heat the sauce in a skillet. Season to taste with the garlic powder, onion powder etc. if you want it to have more profound flavors.

Top the cooked pasta with the sauce, meatballs and some Parmesan cheese.

~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

~ Marla Meridith

Recipe: Melted Candy Corn Skillet Brownie

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Salmon with Bacon and Lentils

This gluten-free, healthy Skillet Salmon with Bacon & Lentils is protein packed and completely delicious! Perfect for family dinners and for entertaining guests.

4-5 servings

–for the lentils
4 slices thick cut bacon, chopped small + extra for garnish
1 tbsp olive oil
1/2 yellow onion, diced
2 carrots, peeled & chopped small
2 celery stalks, chopped small
2 cloves garlic, chopped
2 sprigs fresh rosemary
3 1/2 cups low sodium chicken broth
1 cup French green lentils
1/4 cup Sherry vinegar
splash of dry Marsala wine
1 tbsp Dijon mustard
season to taste with salt and pepper
–for the salmon
4-5 (4 ounce) boneless salmon filets, skin on
1 tbsp olive oil
1 tbsp unsalted butter
chopped parsley and crispy bacon for garnish

Add the bacon to the a 12 inch cast iron skillet and cook over medium heat until the fat renders about 7 minutes and bacon is lightly browned. Add the olive oil, onion, carrots and celery. Cook about 5 minutes until the vegetables soften. Add the garlic, rosemary, broth and lentils. Bring to a boil then reduce to a simmer. Stir in the vinegar, wine, mustard salt and pepper. Cook for 25-30 minutes until the lentils are tender, stirring occasionally. Add more broth if needed to soften the lentils, season to taste with salt and pepper.
Ten minutes before the lentils are done cooking. Cook the salmon.
Pre-heat a 10 inch cast iron with the butter and oil over medium high heat. Season the filets with some salt and pepper. Cook skin side down for minutes then flip and cook just a few minutes more until the salmon is done to your liking.
Once the lentils have soaked up all of the cooking liquid, place the salmon on the top and serve immediately.
Garnish with crispy bacon and fresh parsley.

~ Marla Meridith