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Recipe: Baked Garlic Parmesan Chicken Wings

Ingredients

Directions

~ Marla Meridith

Recipe: Chipotle Chicken Tortilla Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Baked Thai Red Curry Chicken Wings

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Directions

~ Marla Meridith

Blueberry Whiskey Sour

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~ Marla Meridith

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

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~ Marla Meridith

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

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Directions

~ Marla Meridith

Baked Tandoori Chicken Wings

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~ Marla Meridith

Recipe: Loaded Goldfish Nachos

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~ 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: Chipotle Chicken Tortilla Soup

Make a batch of this soul warming Chipotle Chicken Tortilla Soup recipe, a hearty, delicious meal for the entire family.

8-10 servings

1 lb boneless chicken breast
2 tbsp canola oil, divided
salt and pepper
4 cups chicken broth
1 medium yellow onion, diced
3 garlic cloves, chopped
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 (28 ounce) can fire roasted diced tomatoes
1/3 cup masa harina
1 1/3 cups whole milk
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 can (15 oz) sweet corn, drained and rinsed
1 can (2.25 oz) sliced black olives, drained and rinsed
1/2 can-1can (3.5-7oz) chipotle peppers in adobo sauce (see notes)
1 tbsp freshly squeezed lime juice
2/3 cup half and half
1/3 cup sour cream
1/3 cup chopped fresh cilantro
–toppings
chopped fresh cilantro
shredded cheese
sliced avocado
lime wedges
tortilla chips
sour cream
salsa
hot sauce
sliced jalapeno pepper

Heat 1 tablespoon of canola oil over medium high heat in a 10 inch cast iron skillet.
Season both sides of the chicken with some salt and pepper. Cook the chicken about 6-8 minutes on each side, or until cooked through. Place the chicken on a plate and let cool a few minutes. Slice the chicken into 1/2 inch bite sized pieces.
In a large Dutch oven, heat the other 1 tablespoon of canola oil over medium heat. When it’s hot add in the onions, cook for 3 minutes. Add in the garlic, cook for 30 seconds stirring constantly. Add the chicken broth, chili powder, cumin and paprika.
In a bowl, whisk together the masa harina and milk until smooth. Stir into the soup. Bring to a boil, then simmer for 10 minutes, the soup will thicken slightly. Add in the chicken, beans, corn, chipotle and lime juice. Reduce the heat to low and stir in the cream and sour cream. Stir in the cilantro. Serve with your desired garnishes.

If you want your soup mild use 1/2 can of the chipotle peppers in adobo sauce…if you like things hotter use the entire can.

~ 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

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

Ingredients

Directions

~ Marla Meridith