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Recipe: Mason Jar Ice Cream (No-Churn!)

Recipe: Mason Jar Ice Cream (No-Churn!)

Ingredients

Base Ingredients (Vanilla Ice Cream)
½ cup chilled heavy cream
2 tsp granulated sugar
¼ tsp pure vanilla extract
1 salt
Chocolate
1 tsp unsweetened cocoa powder
Maple Walnut (Omit Granulated Sugar)
1 tbsp pure maple syrup
¼ cup chopped walnuts
S’mores
¼ cup chopped chocolate, crushed graham crackers, mini marshmallows
Mint Chip
¼ cup chocolate chips
¼ tsp peppermint extract
Strawberry (or any fruit)
¼ cup chopped fresh strawberries
More Mix-Ins
nutella, caramel, dulce de leche, m&m’s, fruit jam, peanut butter, instant coffee, etc.

Directions

Pour all of the ingredients for the flavor you want into a clean pint-sized (8 ounce) mason jar. Shake for 3 minutes. Freeze for at least 3 hours. Let sit at room temperature for a few minutes before serving.

~ Marla Meridith

Recipe: One-Pot Tuscan Chicken aka: Marry Me Chicken

Recipe: One-Pot Tuscan Chicken aka: Marry Me Chicken

Ingredients

1 tbsp olive oil
34 large chicken breasts
Kosher salt
ground pepper
For the sauce
1 tbsp unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
1 tsp dried thyme
1 cup cherry or grape tomatoes, sliced in half
2 cups baby spinach
1 cup sliced mushrooms
1 cup marinated artichoke hearts, chopped
½ cup sun-dried tomatoes in oil, chopped
¼ cup capers
1 ½ cups heavy cream
¾ cup chicken or vegetable broth
splash dry white wine
1 tbsp freshly squeezed lemon juice
1 cup freshly grated Parmesan cheese
salt and pepper to taste
freshly chopped basil

Directions

Heat the oil in a 12 inch cast iron skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the skillet and cook 4 minutes on each side, until golden brown. Transfer to a clean plate.

In the same skillet, reduce the heat to medium add the butter. Sauté the onion for 3 minutes. Add the garlic, sauté for 2 minutes. Mix in the thyme and oregano.

Mix in the tomatoes, sauté for 4 minutes. Mix in the spinach, cook 2 minutes until wilted. Add the mushrooms, cook for 2 minutes. Mix in the artichokes, sun-dried tomatoes and capers. Cook for 3 minutes.

Mix in the cream, broth and wine. Bring the sauce to a boil then to a simmer. Simmer for 7 minutes. In the last 2 minutes, mix in the parmesan. Season to taste with salt and pepper.

Add the chicken into the sauce. Simmer for about 10 minutes or until the chicken is cooked through. Top with fresh basil and any extra sun-dried tomatoes and capers. Serve immediately with pasta, rice, garlic bread or baguette.

~ Marla Meridith

Recipe: Spaghetti with Prosciutto and Brie

Ingredients

Directions

~ Marla Meridith

Recipe: Spaghetti with Prosciutto and Brie

Spaghetti with Prosciutto and Brie recipe, a delicious comfort food dish that is simple and quick to prepare. Perfect for cold winter weeknight meals.

4 servings

12 ounces spaghetti
2 tbsp extra-virgin olive oil
1 large shallot, minced
1/4 cup dry white wine
1/4 cup heavy cream
1 5-ounce container brie cheese spread
1 tsp dijon mustard
4 ounces Prosciutto, cut into small pieces
1/2 cup finely chopped parsley
coarsely ground black pepper
top with chopped green onion

Prepare the spaghetti to package directions. Reserve one cup of the cooking water, then drain. Toss with some olive oil.
In a 12 inch cast iron skillet, heat the oil over medium heat, add the shallot. Cook a few minutes until the shallot is softened and fragrant.
Add the wine and cream, cook until mostly reduced 2-3 minutes.
Add the brie cheese spread, mustard, Prosciutto, spaghetti and 1/2 cup of the reserved cooking water. Fold in the parsley.
Continue to cook and toss until the pasta is fully coated in the sauce, add more cooking water if needed to thin out the sauce and to loosen up the spaghetti so it doesn’t stick.
Season with some pepper. Serve immediately topping with green onion.

~ Marla Meridith

Recipe: Southern Banana Pudding

Ingredients

Directions

~ Marla Meridith

Recipe: Raspberry Brioche Bread Pudding

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Pasta Alfredo with Chicken, Bacon & Peas

Ingredients

Directions

~ Marla Meridith

Mountain Pine Ice Cream

Ingredients

Directions

~ Marla Meridith

Recipe: The Polar Queen Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Raspberry Brioche Bread Pudding

We love this breakfast favorite, Raspberry Brioche Bread Pudding recipe. Simple and delicious to prepare for weekend feasts and brunch.

8 servings

2 tbsp unsalted butter, softened
1 – 14 oz loaf brioche bread, cut into 1 inch cubes
6 large eggs
2 cups whole milk
2 cups heavy cream
1 Navel orange, juiced
3/4 cup pure maple syrup
1 tbsp pure vanilla extract
1 tsp cinnamon
1/2 teaspoon salt
12 ounces fresh raspberries, divided
powdered sugar for garnish

Preheat the oven to 350 degrees with the rack in the middle.
Grease a 13X9 inch casserole dish with the softened butter.
Place the bread cubes in the casserole dish.
In a medium bowl, whisk together the eggs, milk, cream, orange juice, maple syrup, vanilla, cinnamon and salt. Fold in 1/2 of the raspberries. Pour the mixture over the bread and gently press into the bread with a spatula. Allow to soak for 10 minutes. Top with the remainder of the raspberries.
Cover the french toast with foil. Bake for 30 minutes. Remove the foil and bake for an additional 35 minutes or until the casserole is puffed and golden brown. Spoon pudding onto plates and serve with maple syrup and softened butter.

~ Marla Meridith

Recipe: Southern Banana Pudding

Southern Banana Pudding recipe. What makes this dessert so extra special is the rich and creamy homemade vanilla pudding layered with vanilla wafers and sliced bananas. Thats all topped off with pillows of meringue.

8-10 servings

–vanilla pudding
3/4 cup granulated sugar
1/3 cup cornstarch
4 cups whole milk
4 large egg yolks
1 tsp vanilla bean paste
1/4 teaspoon salt
2 tbsp unsalted butter
–meringue topping
4 large egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
1/2 box vanilla wafers
3-4 bananas, depending on size
ground cinnamon or nutmeg for dusting

Preheat the broiler with the rack in the middle.
Make the pudding: In a saucepan over medium heat, whisk the 3/4 cup sugar, cornstarch, milk, egg yolks together. Stir constantly, until mixture just begins to bubble about 10-15 minutes. Reduce the heat to a simmer and whisk for another minute. Remove from the heat and whisk in the vanilla, salt and butter. Transfer to a bowl to cool.
Make the meringue: Simmer 1 inch of water in a saucepan. Place the egg whites, 1/2 cup of sugar and cream of tartar in a heat proof stand mixer bowl. Place this bowl over the simmering water and whisk continuously until the sugar is dissolved and the mixture is hot about 3 minutes. Place the bowl in the stand mixer fitted with the whisk and beat until stiff peaks form about 5-7 minutes.
Line an oven safe pie dish or 13×9 inch pan with a layer of vanilla wafers. Place 1/2 banana slices over that. Pour 1/2 of the custard over the cookies and bananas. Layer with more cookies, bananas and pudding. Finally, layer on the meringue with a spatula, spreading with flicks of the wrist to make peaks.
Broil for 3-7 minutes until the peaks of the meringue are a nice golden brown. Dust with cinnamon or nutmeg if desired. Ready to serve at any temperature.

~ Marla Meridith

Recipe: One-Pot Pasta Alfredo with Chicken, Bacon & Peas

This one-pot pasta dish will be a tasty hit with your entire family! A super flavorful Alfredo sauce is made even more delicious with the addition of bacon. The chicken adds a great amount of protein.

4 servings

4 slices thick cut bacon, chopped into small pieces
1 shallot, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breast, cut into 1 inch cubes
8 ounces dry penne or rigatoni
1 14.5 ounces can low sodium chicken broth
1 cup water
1 cup frozen peas
1/4-1/3 cup heavy whipping cream
1/4 cup grated parmesan cheese
salt and pepper to taste

In a 12 inch cast iron skillet cook the bacon over medium heat for 3 minutes, until some fat has rendered. Add the shallots. Continue to cook until the bacon is crispy, add the garlic during the last 2 minutes. Remove the mixture from the pan with a slotted spoon, place in a large clean bowl. Cover and keep warm.
Season the chicken with a little salt and pepper. Keeping the bacon grease in the skillet, add the chicken and cook until it’s cooked through. Tossing every few minutes to make sure all sides are browned. When the chicken is done, place the chicken in the bowl with the bacon.
Add the broth, water, and pasta to the skillet. Increase the heat to medium-high, bring to a low boil. Reduce to a simmer, cover the pan, and continue to cook for 12-15 minutes until the pasta is tender. Stir once during cooking time. Stir in the peas, whipping cream and parmesan cheese. Stir until you have a smooth and creamy sauce. Fold in the bacon, chicken mixture. Season to taste with salt and pepper.

~ Marla Meridith