Foodie Tuesday with Smarty Marty- Crispy Baked Cod

Fishing for something good to eat :) (Pun intended) This week specialty dish is a seafood one. This baked Cod is a healthy option! Let’s get started with gathering up the necessary ingredients

2 tablespoons unsalted butter

• 1 clove garlic, minced

• 1/2 cup panko or regular bread crumbs

• 2 tablespoons minced fresh parsley

• 1 teaspoon finely grated lemon zest

• 1 tablespoon Dijon mustard

• 1 tablespoon reduced-fat mayonnaise

• 4 skinless 1 1/2-inch thick cod fillets, about 6 oz. each

• Salt

Directions:

Preheat oven to 350°F. In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.

Step 2

Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each filet.

Step 3

Transfer baking sheet to oven and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.

Food Styled and Prepared By Smarty Marty 

Recipe By - myrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Chicken Beef & Shrimp Fajita Kabobs

This week Foodie Tuesday delight is a classic. Chicken & Beef Fajita Kabobs! Let’s get it started by gathering up the necessary ingredients.

Ingredients :

For Marinade

• 2 tbs. olive oil

• 1 tbs. lime juice fresh

• 1 jalapeno pepper minced

• zest of one lime

• 2 tsp. chili powder

• 2 tsp. cumin

• 3 cloves garlic minced

• 1/2 tsp. oregano

• 1/4 tsp. salt

• 1/4 tsp. ground black pepper

• 1/4 tsp. crushed red pepper flakes

For Kabobs

• 1 lb. chicken breast boneless, skinless, cut into 3/4 inch pieces and/or 1 pound steak of your choice (teres major, tenderloin, flank steak), cut into 3/4 inch pieces

• 1 onion cut into 3/4 inch pieces

• 3 bell peppers cut into 3/4 inch pieces
  

Directions:

In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic, lime zest, jalapeno, oregano, salt, black pepper, and red pepper flakes.

1. Place the chicken or beef in Ziploc bag with the fajita marinade. Seal the bag and make sure all of the pieces are well coated. Place the bag in the refrigerator for at least 1 hour and up to 8 hours.

2. When ready to cook, preheat the grill to medium-high heat. Thread marinated meat, onion, and peppers onto skewers.

3. Lightly oil the grill grate. Place the kabobs on the grill, cover, and cook about 8-12 minutes, turning once or twice during cooking.

4. Transfer to a warmed platter and serve immediately.

Food Styled and Prepared By Smarty Marty 

Recipe By - www.jmoreliving.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Lamb Burgers with Olive Salad

This week Smarty Marty is keeping it easy with this lamb burger and olive salad… so lets get dinner started by gathering up these ingredients

Ingredients

• 1/4 cup olive oil

• 3 tablespoons lemon juice

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 3/4 pound ground lamb

• 1/8 teaspoon allspice

• 1 15-oz. can chickpeas, rinsed and drained

• 8 cups mixed salad greens

• 1 cup cherry tomatoes, halved

• 1 small cucumber, peeled and thinly sliced

• 1/2 small red onion, thinly sliced

• 1/3 cup pitted black olives, halved

• 1/3 cup crumbled feta (about 2 oz.), optional

Step 1

Preheat gas grill to medium-high. In a small bowl, whisk together olive oil, lemon juice, 1/2 tsp. salt and 1/2 tsp. garlic powder.

Step 2

Combine lamb, allspice and remaining garlic powder and salt in a medium bowl and mix to incorporate. Form into 8 1/2-inch-thick patties. Grill patties, turning once, until an instant-read thermometer reads 160ºF, 5 to 7 minutes total.

Step 3

Place chickpeas, greens, cherry tomatoes, cucumber, red onion, olives and feta, if desired, in a large bowl. Toss with dressing. Divide among 4 dinner plates. Top each portion with 2 lamb patties.

Food Styled and Prepared By Smarty Marty 

Recipe By - myrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Italian Wedding Soup

Since we are in the midst of Wedding Season.. we might as well introduce a dish that has the word wedding in in…. Italian wedding soup… Let’s gather up the ingredients and get started on this hearty meal.

• 1/2 pound extra-lean ground beef

• 1 egg, lightly beaten

• 2 tablespoons dry bread crumbs

• 1 tablespoon grated Parmesan cheese

• 1/2 teaspoon dried basil

• 1/2 teaspoon onion powder

• 5 3/4 cups chicken broth

• 2 cups thinly sliced escarole

• 1 cup uncooked orzo pasta

In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.

In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Food Styled and Prepared By Smarty Marty 

Recipe By - allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Coconut Shrimp

Taking a Break from Taco Tuesday Smarty Marty is giving us Crunch Coconut Shrimp for this weeks delicious delight. First Things first let’s gather up the necessary ingredients:

• 1 egg

• 1/2 cup all-purpose flour

• 2/3 cup beer

• 1 1/2 teaspoons baking powder

• 1/4 cup all-purpose flour

• 2 cups flaked coconut

• 24 shrimp

• 3 cups oil for frying

Directions

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

1. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

2. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Food Styled and Prepared By Smarty Marty 

Recipe By - allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty!- Clam Linguine Pasta

• 2 (6.5 ounce) cans minced clams, with juice

• 1/4 cup butter

• 1/2 cup vegetable oil

• 1/2 teaspoon minced garlic

• 1 tablespoon dried parsley

• ground black pepper to taste

• 1/4 tablespoon dried basil

• 1 (16 ounce) package linguini pasta

Direction:

Bring a large pot of salted water to boil. Cook pasta according to package directions.

1. Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Food Styled and Prepared By Smarty Marty 

Recipe By - allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty - Lentil Soup

Hearty Dish Full of fresh vegetables… this week delicious delight from Smarty Marty.. is Lentil Soup… So before we get started lets gather up the necessary ingredients.

Ingredients:

• 1 onion, chopped

• 1/4 cup olive oil

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes

• 2 cups dry lentils

• 8 cups water

• 1/2 cup spinach, rinsed and thinly sliced

• 2 tablespoons vinegar

• salt to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Watch Now

1. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Food Styled and Prepared By Smarty Marty 

Recipe By - allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Hearty Clam Chowder

As the cool winter breeze covers a large portion of the US Smarty Marty brings a Hearty Clam Chowder as our Delicious Delight on a Tuesday! Let’s get ready to put together all the necessary ingredients for this.

4 slices bacon, diced

• 1 1/2 cups chopped onion

• 1 1/2 cups water

• 4 cups peeled and cubed potatoes

• 1 1/2 teaspoons salt

• ground black pepper to taste

• 3 cups half-and-half

• 3 tablespoons butter

Directions:

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

1. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Food Styled and Prepared By Smarty Marty 

Recipe By - allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty -Seabass with Red Pepper Sauce!

Hey Everyone it’s the favorite food day of the week…. Foodie Tuesday with Smarty Marty! This week Smarty Marty has a Super “Hot” Seafood Delight that will give your taste buds a little sizzle . This week recipe is Seabass with Red Pepper Sauce…. So get ready to mix up some flavorful delights for your family or share this with good friends. Let’s get ready to gather up all the necessary ingredients:

2 Pounds of Chilean Sea Bass

• 3 Garlic Cloves Minced

• 1 shallot sliced

• 1 red pepper sliced

• ½ a cup of water

• 1 tbsp of balsamic vinegar

• A pinch of red pepper flakes more if preferred

• Extra Virgin Olive Oil

• Salt and Pepper

Instructions:

Preheat oven to 450-degrees. Pour oil into a pan and heat on high.

1. Once the oil heats up, place the fish into the HOT pan and allow to cook for five minutes. Turn over onto the other side and cook for 4 minutes.

2. Place pan into the preheated oven for 5 minutes.

3. Pour in some olive oil into another pan and turn the heat to medium high.

4. Add shallots, garlic, red pepper flakes and sliced red pepper. Cover with lid and cook over medium heat until lightly browned and soft; about 5-7 minutes.

5. Remove pan from the oven and place fish on a serving plate, tented with foil.

6. Place the red pepper mixture into a blender or food processor and add in balsamic vinegar, salt and black pepper. Whizz it all up until super smooth. Taste for seasoning.

7. Spread the coulis on a plate and serve fish directly on top. Serve with a wedge of lemon if desired.

Pictured here is the sea bass in a bed of pepper sauce with roasted potatoes embellished with lemon wedges.

Food Styled and Prepared By Smarty Marty 

Recipe By - girlandthekitchen.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Pumpkin Soup!

Happy Happy Holidays to everyone!!! Foodie Tuesday is here with a delightful Holiday Dish! Impress your family and friends with this easy breezy pumpkin Soup

First things First…. Gather up the necessary ingredients:

• 6 cups chicken stock

• 1 1/2 teaspoons salt

• 4 cups pumpkin puree

• 1 teaspoon chopped fresh parsley

• 1 cup chopped onion

• 1/2 teaspoon chopped fresh thyme

• 1 clove garlic, minced

• 1/2 cup heavy whipping cream

• 5 whole black peppercorns

Directions:

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

1. Puree the soup in small batches (1 cup at a time) using a food processor or blender.

2. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Serve it up in style!

Food Styled and Prepared By Smarty Marty 

Recipe By -www.allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Cheese Cake Delight

This week Foodie Tuesday is all about that sweet tooth! Smarty Marty pulls out the ingredients to create a delicious yummy for your tummy basic cheesecake… So get ready to delight your family and friends with a little something they will enjoy! Cheesecake! Let’s get ready with the necessary ingredients.

Ingredients Listing :

Crust:

6 tablespoons unsalted butter

1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar

Pinch fine salt

Filling:

2 pounds cream cheese, at room temperature

1 1/4 cups granulated sugar

1 1/4 cups sour cream

6 large eggs, lightly beaten

1 tablespoon vanilla paste (see Cook's Note) or extract

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

Topping:

3/4 cup sour cream

1/2 cup confectioners' sugar

1/4 teaspoon vanilla paste or extract

Berries, optional

---

Directions

1. Position a rack in the middle of the oven and preheat to 325 degrees F.

2. For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

3. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.

4. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.

5. For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.

6. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

7. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.foodnetwork.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Chicken Souvlaki

This week’s Foodie Tuesday meal idea for you is Mediterranean styled dish using Chicken… To get started cooking up this delicious delight we need to gather up the necessary ingredients.

INGREDIENTs

• 1 1/2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice

• 2 garlic cloves, finely grated

• 1 tablespoon chopped fresh oregano

• 2 tablespoons extra-virgin olive oil

• Coarse salt and freshly ground pepper

• 1 pound boneless, skinless chicken breast halves, cut into 2-inch cubes

• 1/2 English cucumber, chopped

• 1/2 cup fat-free Greek yogurt

• 3 plum tomatoes, quartered

• 1/2 small red onion, cut 3/4 inch thick, and separated into slices

• 4 whole-wheat pitas

• Garnish: oregano leaves

DIRECTIONS

1. Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.

2. Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.

3. Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.

4. Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.

5. Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.marthastewart.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Stuffed Turkey Roll

This week Foodie Delight is staying in line with the holiday spirit… Looking to do something different with Turkey as the main dish. This week Smarty Marty is bring to us a Stuffed Turkey Roll. First things first… we need to gather up the necessary ingredients.

Ingredients

• 1 egg, lightly beaten

• 1/2 cup quick-cooking oats

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1 pound ground turkey

• 1/4 cup chopped onion

• 1/4 cup chopped celery

• 3 tablespoons butter

• 2 tablespoons water

• 1/2 teaspoon rubbed sage

• 1/4 teaspoon ground thyme

• 2 cups seasoned stuffing cubes

• 2 bacon strips, halved

Directions

• In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside.

• In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling.

• Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.tasteofhome.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Smarty Marty- Cornish Hen Dinner

Thanksgiving Day is right around the corner so this week Smarty Marty is serving up an dinner idea that’s an alternative to the traditional turkey. This week’s delicious delight is Cornish Hen Dinner Idea. So first things first we are gathering up the necessary ingredients to prepare a classic and delightful meal!

Ingredients

• 2 Cornish game hens (20 to 24 ounces each)

• 1/4 cup unsweetened apple juice

• 3 tablespoons reduced-sodium soy sauce

• 1 tablespoon browning sauce, optional

Directions

• Place hens on a rack in a shallow baking pan. Combine the apple juice, soy sauce and browning sauce if desired; pour over hens.

• Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

add a couple of delicious sides such as stuffing, green beans yams and some gravy and just like that you have a meal to serve to your family and friends.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.tasteofhome.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Spaghetti Dinner!

Hi Folks this week delicious delights from our Foodie Tuesday inspiration is vegan spaghetti This dish is a perfect and quick and easy filling meal. Let’s get started by gathering up the necessary ingredients.

Cheese Crisps

Ingredients

• 1 package (16 ounces) spaghetti

• 1 cup chopped onion

• 1/2 cup chopped celery

• 1 teaspoon garlic powder

• 3 tablespoons canola oil

• 1 jar (26 ounces) meatless spaghetti sauce

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

• 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 teaspoon dried oregano

• 1 bay leaf

• 1/4 cup grated Parmesan cheese

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.

• Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.tasteofhome.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Turkey Meatloaf

Hi Folks! Welcome back to another foodie Tuesday recipe idea from our favorite inspiration recipe idea creator Smarty Marty! Well she is back with this classic with a change. As the weather in different parts of the country is changing , she has created a more filling dish that gives you comfort after one serving. Turkey Meatloaf is this week dish of the week! So let’s get started with the ingredients you will need to create this meal

1 1/2 pounds ground turkey

• 3/4 cup crushed buttery round crackers

• 1/2 cup milk

• 1 small onion, chopped

• 1 egg

• 1 1/2 teaspoons salt

• 2 cloves garlic, minced

• 1/4 teaspoon ground black pepper

• Topping:

• 1/2 cup ketchup

• 1/4 cup brown sugar

• 1 tablespoon Worcestershire sauce

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

1. Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.

2. Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.

3. Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Food Styled and Prepared By Smarty Marty 

Recipe By -www.allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday By Smarty Marty- Cabbage & Sausage Packets

This week's special recipe is a mix of vegetable and your favorite smoked sausage for a great mix to your weekly food planning! 

Cabbage & Sausage Packets

Ingredient Listing

1 lb. Turkey sausage, cut into 1 inch pieces (or your favorite smoked sausage)
1/2 head of cabbage, cut in 1/4 in wedges
15 small red and white potatoes, quartered
1 large onion, sliced
1/4 cup garlic butter
salt & pepper to taste
4 ice cubes

How to Cook

Preheat your grill to 400 degrees F.
Cut four 18 x 12 inch sheets of foil. 
Divide the cabbage, potatoes and onion over the foil sheets.
Add 1 ice cube to each mound.
Evenly divide the sausage between the packets and top with garlic butter 1 tablespoons per packet, salt and pepper.
Seal each packet well and place in oven for 50 minutes.
Allow to rest 10 minutes before serving.

Images and Styling By Smarty Marty 

Foodie Tuesday By Smarty Smarty- Turkey Tostadas

It's Tostadas Tuesday... and Smarty Marty gives you here take on this delightful dish! 

Quick and easy meals for your family... This one Prep time of 25 mins! 

Ingredients:

1 package (20 ounces) lean ground turkey

1/2 cup chopped onion

1/2 cup chopped green pepper

1 teaspoon canola oil

3/4 cup water

1 envelope taco seasoning

1 can (15-1/2 ounces) hominy, rinsed and drained

12 tostada shells

3 cups shredded lettuce

1 cup (4 ounces) shredded Mexican cheese blend

1 cup chopped tomato

1 cup cubed avocado

Directions:

In a large skillet, cook the turkey, onion and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

On each tostada shell, layer the lettuce, about 1/3 cup turkey mixture, cheese, tomato and avocado.Yield: 6 servings.

Recipe - Taste of Home 

Foodie Tuesday- Smarty Marty Presents Turkey in The Summer

We are excited about this colorful summer meal that would be delicious delights for lunch or dinner for a summertime specialty.  

This week's meal is a Baked Turkey leg with a side salad and corn on the cob.  Simple and Delicious! 

Great way to have a turkey dinner all year around 

Images from Smarty Marty

Foodie Tuesday- Smarty Marty take on Jamaican Escovitch

Are you ready to get your taste buds roaring...

 We are here again for another Foodie Tuesday By Smarty Marty this week dish is 

Jamaican Escovitch

Here is your Ingredient List: 
2 pounds whole red snapper (about 2-3 fish ) or any white fish – cleaned and scaled
½ cup vegetable oil or more as needed
1 teaspoon minced garlic (about 2 garlic cloves)
½ teaspoon ginger
2 sprigs thyme
1  bay leave
½  red bell pepper, thinly sliced
½  yellow bell pepper, thinly sliced
1  yellow medium onion, thinly sliced
1  medium carrot Julienne

1 tablespoon sugar
½ teaspoon Jamaican all spice
1 teaspoon Worcestershire sauce
1 Scotch bonnet pepper, pierced or replace with ½ teaspoon cayenne pepper
1  lime
¾ cup malt vinegar ( sub red wine vinegar)
add
Freshly ground white pepper
 

Instructions:
Season fish with salt and black pepper and fry for about 5 minutes each side.
Dry fish with paper towel and pan, set aside
Cut and chop vegetables and put aside.
Put vinegar and sugar into a saucepan and bring to a boil, allow to reduce slightly
Add carrots and let simmer for about a minute
Add red and green bell peppers a simmer for a minute
Add onion and simmer for about 5 minutes or until the onion is transparent
Add scotch bonnet pepper and stir
Place fish into serving dish and spoon dressing on top.

Images By Smarty Marty !