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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April 1, 2020

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

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March 25, 2020

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Ingredients

10 oz macaroni, rotini or fusilli

salt for pasta water

16.25 can whole kernel corn

11 can Ro*tel (diced tomato & chili)

3.25 can sliced black olives

1 lb Velveeta cheese block

1 tbsp chili powder

½ tsp onion powder

½ tsp garlic powder

½ tsp ground black pepper

¼ tsp smoked spanish paprika

¼ tsp ground red pepper

minced dried onion for topping

Directions

Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.

Open the canned ingredients and drain.

Chop the Velveeta into 1 inch pieces.

Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.

Mix in all the dried seasonings excluding the dried minced onion.

Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.

Directions

~ Marla Meridith

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November 10, 2019