Foodie Tuesday with Smarty Marty- Chicken Souvlaki

This week Foodie Tuesday sentiments by Smarty Marty : My big fat Greek meal was kind of tasty to me...what are you making for dinner... — eating chicken souvlaki.

So we are preparing to give you instructions to create your own Chicken Souvlaki!

First things first gather up the necessary ingredients.

Gather up the necessary ingredients:

1/4 cup olive oil

• 2 tablespoons lemon juice

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1 1/2 pounds skinless, boneless chicken breast halves - cut into bite-sized pieces

• Sauce:

• 1 (6 ounce) container plain Greek-style yogurt

• 1/2 cucumber - peeled, seeded, and grated

• 1 tablespoon olive oil

• 2 teaspoons white vinegar

• 1 clove garlic, minced

Directions:

Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

1. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.

2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.

3. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.

4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

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- All American Roast Beef

This week delicious delight from Smarty Marty is a Classic… if you are a meat lover this one is for you…. All American Roast Beef….Let’s begin now by gathering up the necessary ingredients

• 3 pounds beef eye of round roast

• 1/2 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon freshly ground black pepper

Directions:

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.

1. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Gravy or No Gravy…. You Decide…..

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 - Red Beans with rice

Hey Folks its been a couple of weeks since we’ve been able to update you with some delicious delights , but we are back with a classic Red Beans and Rice!

1st Thing is first gather up the necessary ingredients

• 1 tablespoon olive oil

• 2 large cloves garlic, lightly crushed with the side of a knife blade and minced

• 1 large red onion, diced

• 1 stalk celery, diced

• 1 green bell pepper, stem and seeds removed and small diced

• 2 (1-pound) cans red kidney beans

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 tablespoon hot sauce

• 2 1/2 cups chicken stock

• 1 cup white rice

• 1 tablespoon butter

• 1 tablespoon minced fresh cilantro leaves

Directions:

Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.

Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.

Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.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- Cheese Broccoli Casserole

Eat your vegetable Please…. Yes Yes… we are coming to you this week with Foodie Tuesday with a Broccoli Casserole… Yummy… this is a delicious way to eat your vegetables. Let’s get started with the ingredient list:

• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1 cup mayonnaise

• 1 egg, beaten

• 1/4 cup onions, chopped

  White Onion, Large

• (10 ounce) packages frozen chopped broccoli

• 8 ounces shredded sharp Cheddar cheese

• salt and pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

1. In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.

2. Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.

3. Bake for 45 minutes to 1 hour.

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- Blackened Trout

We know it's been a couple of weeks since we've posted a delicious recipe on Foodie Tuesday! But we are back and we have this deliciously prepared blackened trout for our dinner inspiration today! First things First.... Let us gather the necessary ingredients to prepare this dish. 

• 1 tablespoon paprika
• 2 teaspoons dry mustard
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 3/4 cup unsalted butter, melted
• 6 (4 ounce) fillets trout

embellished with parsley and lemon

add some white rice and spinach 

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- Chicken Alfredo

This week's delicious delight is created especially for our mother who celebrates a milestone this  year... She's says she not over 39, but we know that she has quite a bit of history under her belt! The BIG 80!!!! Happy Birthday!!!! So this week Smarty Marty cooks up one of our mother's favorite! Chicken Alfredo! So let's gather up the necessary ingredients and get started: 

INGREDIENTS

• 2 tbsp. extra-virgin olive oil
• 2 boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 1 1/2 c. whole milk
• 1 1/2 c. chicken stock
• 2 cloves garlic, minced
• 8 oz. fetuccini
• 1/2 c. heavy cream
• 1 c. freshly grated Parmesan
• Chopped fresh parsley, for garnish

Preparation Directions: 

1. In a skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to rest, then slice.
2. To the pan, add milk, chicken stock and garlic. Season with salt and pepper and bring to a simmer. Add pasta, stirring frequently for about 3 minutes. Let cook about 8 minutes more, or to your desired doneness.
3. Add cream and Parmesan and stir until combined. Simmer 2 more minutes, or until the sauce thickens, and season again with salt and pepper.
4. Remove pan from heat and stir in sliced chicken. Serve immediately with parsley.

Dinner is Served! Happy Birthday to my Dear Mother!!! 

Food Styled and Prepared By Smarty Marty 

Recipe By -www.delish.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 - Egg Plant Parmesean

This week dinner idea is Egg Plant Parmesean! 
 

Ingredients

1 medium eggplant cut into 3/4 inch slices
1cup seasoned dried breadcrumbs
1 egg
1 1/2 cup grated mozzarella cheese
1 1/4 cup spaghetti sauce
2 garlic gloves
1 tablespoon of minced basil
1 tablespoon water
1/4 teaspoon red crushed pepper flakes
1/4 cup grated Parmesan cheese

In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender.
While eggplant is cooking, combine spaghetti sauce and pepper flakes and minced garlic cloves in a saucepan over low heat.
Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange spaghetti sauce over top; sprinkle with remaining basil and Parmesan
cheese. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

Images & Food Styling By Smarty Marty!

Foodie Tuesday- by Smarty Marty

WE are so excited to team up with Smarty Marty and presents food recipes ideas and beautiful settings to our blog. Smarty Marty is a self trained cooked who's has been cooking delicious delights for a number of years. With raising six children and having a host of nieces nephews and family members she became very creative created home cooked meals and providing healthier options for her family. We are so delighted to add this segment to our blog.

Delicious meal in minutes... Happy Tuesday y'all

Linguine and Clams

Cook the pasta according to package directions, omitting salt and fat. Drain.

Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well. 1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Images by Smarty Marty