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Recipe: Mexican Pan Seared Salmon Kabobs

You can have this delicious Mexican inspired meal on the table in under 30 minutes! Protein packed, super healthy & full of flavor!

Ingredients

1 1/2 pound fresh salmon filets, skin removed
1/2 red onion cut into 1 inch pieces
For the marinade
1/3 cup olive oil
1/4 cup white vinegar
1/4 cup freshly chopped cilantro
1 tbsp fresh lime juice
2 tbsp mild ancho chile powder
1 tsp dry dried oregano
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp salt
For the beans
2 (15.5 ounce) cans BUSH’S® Black Bean Fiesta™
1/4 cup diced yellow pepper 
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
You will also need
4 wooden skewers

Directions

Soak the wooden skewers in water for 30 minutes. This is so they will not burn.

Cube the salmon into 1 inch pieces.  Cut the onion to roughly the same size, peeling off each piece into one layer.

Make the marinade: whisk together all the marinade ingredients.

Thread the salmon and onion onto the four skewers.

Place them in a shallow dish so they are flat. Cover with the marinade. With clean hands make sure the marinade covers all sides of the salmon.

Refrigerate for 15 minutes to let the flavors soak in.

Pour 1 tbsp of olive oil into a 12″ cast iron skillet over medium-high heat. 

When the pan is hot, place the skewers in the pan. Cook for about 5 minutes on the first side. Flip and cook another 2-3 minutes or until the salmon is done to your liking.

Heat the beans on the stove top or microwave. Top with the confetti of yellow pepper, onion and cilantro.

Plate the salmon and beans separately and serve while hot.

~ Marla Meridith

Recipe: Cheesy Green Rice & Chicken Casserole

Ingredients

Directions

~ Marla Meridith

Mexican Pan Seared Salmon Kabobs

You can have this delicious Mexican inspired meal on the table in under 30 minutes! Protein packed, super healthy & full of flavor!

4 servings

1 1/2 pound fresh salmon filets, skin removed
1/2 red onion cut into 1 inch pieces
–For the marinade
1/3 cup olive oil
1/4 cup white vinegar
1/4 cup freshly chopped cilantro
1 tbsp fresh lime juice
2 tbsp mild ancho chile powder
1 tsp dry dried oregano
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp salt
–For the beans
2 (15.5 ounce) cans BUSH’S® Black Bean Fiesta™
1/4 cup diced yellow pepper 
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
–You will also need
4 wooden skewers

Soak the wooden skewers in water for 30 minutes. This is so they will not burn.
Cube the salmon into 1 inch pieces.  Cut the onion to roughly the same size, peeling off each piece into one layer.
Make the marinade: whisk together all the marinade ingredients.
Thread the salmon and onion onto the four skewers.
Place them in a shallow dish so they are flat. Cover with the marinade. With clean hands make sure the marinade covers all sides of the salmon.
Refrigerate for 15 minutes to let the flavors soak in.
Pour 1 tbsp of olive oil into a 12″ cast iron skillet over medium-high heat. 
When the pan is hot, place the skewers in the pan. Cook for about 5 minutes on the first side. Flip and cook another 2-3 minutes or until the salmon is done to your liking.
Heat the beans on the stove top or microwave. Top with the confetti of yellow pepper, onion and cilantro.
Plate the salmon and beans separately and serve while hot.

~ Marla Meridith

Recipe: Cheesy Green Rice & Chicken Casserole

Howdy friends ~ I have the best casserole to share with you today! This Cheesy Green Rice & Chicken Casserole is sure to please your entire family (hello kiddos) on those super busy, back to school evenings.
We all need a good supply of easy, quick & most of all, tasty recipes to choose from this time of year. This is one you need at the front of your recipe box! Let’s take a look…

8 Servings

–Green Rice
4 bags Success® Whole Grain Brown Rice, cook to package directions
1 cup fresh Cilantro
1/4 cup Italian Parsley
1 medium (1 cup diced) White Onion
1/2 cup Chicken or Vegetable Broth
1/2 cup Canola Oil
1/2 teaspoon Garlic Salt
–Chicken
2 pounds Chicken Breast
2 tablespoons Olive Oil
1 tablespoon Unsalted Butter
1/2 teaspoon Garlic Salt
1/2 teaspoon Cracked Black Pepper
Casserole
2 1/2 cups Mexican Blend Shredded Cheese (Cheddar, Cojita, Monterey Jack) or any cheese you like
Cooking Spray for casserole dish

–Green Rice
Cook rice to package directions & empty bags into a large bowl.
In a blender combine cilantro, parsley, onion, broth, canola oil & garlic salt. Pour into rice and combine well.
–Chicken
While cooking the rice: Heat the olive oil & butter in a sauté or grill pan. Cut chicken breast into bite sized pieces. Add chicken to the pan & season with garlic salt & black pepper. Cook for about 12 minutes until chicken is browned & cooked through.
–Casserole Assembly
Pre heat oven to 400 degrees F with the rack in the middle. Spray your bake safe casserole dish with cooking spray. Add chicken to green rice, combine well. Place into sprayed casserole dish. Top with cheese. Bake uncovered for about 10 minutes or until cheese is melted & slightly browned.
Top casserole with fresh cilantro. Serve immediately.

~ Marla Meridith

Recipe: Cheesy Green Rice & Chicken Casserole

Howdy friends ~ I have the best casserole to share with you today! This Cheesy Green Rice & Chicken Casserole is sure to please your entire family (hello kiddos) on those super busy, back to school evenings.
We all need a good supply of easy, quick & most of all, tasty recipes to choose from this time of year. This is one you need at the front of your recipe box! Let’s take a look…

8 Servings

–Green Rice
4 bags Success® Whole Grain Brown Rice, cook to package directions
1 cup fresh Cilantro
1/4 cup Italian Parsley
1 medium (1 cup diced) White Onion
1/2 cup Chicken or Vegetable Broth
1/2 cup Canola Oil
1/2 teaspoon Garlic Salt
–Chicken
2 pounds Chicken Breast
2 tablespoons Olive Oil
1 tablespoon Unsalted Butter
1/2 teaspoon Garlic Salt
1/2 teaspoon Cracked Black Pepper
Casserole
2 1/2 cups Mexican Blend Shredded Cheese (Cheddar, Cojita, Monterey Jack) or any cheese you like
Cooking Spray for casserole dish

–Green Rice
Cook rice to package directions & empty bags into a large bowl.
In a blender combine cilantro, parsley, onion, broth, canola oil & garlic salt. Pour into rice and combine well.
–Chicken
While cooking the rice: Heat the olive oil & butter in a sauté or grill pan. Cut chicken breast into bite sized pieces. Add chicken to the pan & season with garlic salt & black pepper. Cook for about 12 minutes until chicken is browned & cooked through.
–Casserole Assembly
Pre heat oven to 400 degrees F with the rack in the middle. Spray your bake safe casserole dish with cooking spray. Add chicken to green rice, combine well. Place into sprayed casserole dish. Top with cheese. Bake uncovered for about 10 minutes or until cheese is melted & slightly browned.
Top casserole with fresh cilantro. Serve immediately.

~ Marla Meridith