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- Tuna Croissant Sandwich

Smarty Foodie this week is keeping it easy with a quick meal idea for you. Grab you a can a Tuna we are going to assist with this delicious delight!

Tuna Croissant Sandwich

First Things First gather up the necessary ingredients. 

Ingredients

Ingredients

• 1 (12 oz.) can tuna
• ½ medium red onion
• 4 pieces scallions
• 1 stalk celery
• 2½ tablespoons sweet pickle relish
• 2 tablespoons Parmesan cheese
• ¼ teaspoon garlic powder
• 5 tablespoons mayonnaise
• 4 pieces Croissant
• 4 pieces lettuce

Directions

1. Open the tuna and drain water or oil.
2. Chop the onion, celery, and scallions.
3. Arrange the tuna in a mixing bowl. Add mayonnaise, chopped onion, celery, and scallions.
4. Add Parmesan cheese and garlic powder. Mix well
5. Slice the Croissant in half and then lay a piece of lettuce flat on one slice of the bread. Scoop some tuna salad over the lettuce. Top with the other bread slice.
6. Serve and Enjoy!

Food Styled and Prepared By Smarty Marty 

Recipe By -www.speedyrecipe.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- Kale & Smoked Turkey

This week Foodie Tuesday Smarty Marty is discovering her Southern roots with this classic Kale & Smoked Turkey. Let's Begin by gathering up the necessary ingredients

INGREDIENTS

 

• 1–11/4-pound smoked turkey wing or fresh turkey wing

• 3 tablespoons olive oil

• 3 cups thinly sliced onions

• 1 teaspoon crushed red pepper flakes

• Fine sea salt, freshly ground pepper

• 1 pound turnips, peeled, cut into 1' cubes

• 6 garlic cloves, minced

• 16 cups (firmly packed) coarsely torn kale leaves (from about 1 lb.; center stems removed)

• 1 tablespoon apple cider vinegar

• 2 tablespoons (1/4 stick) unsalted butter

RECIPE PREPARATION

• Place turkey wing in a large pot. Add 12 cups water; bring to a boil. Reduce heat to medium-low, cover, and simmer until turkey is tender, about 1 hour. Drain, reserving 4 cups broth. Let wing cool. Coarsely shred meat, discarding skin and bones.

• Heat oil in a large heavy pot over high heat. Add onions and pepper flakes. Season with salt and pepper. Saut é until onions begin to soften, about 4 minutes. Add turnips, garlic, and 2 cups reserved turkey-wing broth. Bring to a boil and cook for 2 minutes. Add kale. Cook, stirring often and adding broth by 1/4 cupfuls if dry, until turnips are tender and kale is wilted, about 10 minutes. Stir in reserved turkey meat. Season with salt and pepper. Drizzle vinegar over; add butter and stir until butter melts.

Food Styled and Prepared By Smarty Marty 

Recipe By - www.bonappetit.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- Homemade Potato Salad!

So Smarty Marty is getting you all prepared for your 4th of July cook out! So along with all the favorite BBQ delights here is a recipe for one of the sides that can make a way to the table come tomorrow. So let's get started by father up the necessary ingredients needed:  

• 5 potatoes
• 3 eggs
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup sweet pickle relish
• 1/4 teaspoon garlic salt

• 1/4 teaspoon celery salt
• 1 tablespoon prepared mustard
• ground black pepper to taste

Direction:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate unti

Dinner is Served with some other delicious Delights ! 

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- Macaroni Salad

This week recipe idea is a classic with a twist... Macaroni Please, but not just any macaroni , we are adding a few vegetables to make this what they call a Macaroni Salad....  As always 1st things 1st we need to gather up the following ingredients. 

Ingredient Listing: 

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise

  1/4 cup distilled white vinegar

• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper

  1 large onion, chopped

• 2 stalks celery, chopped

• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

The Fresh Ingredients 

All chopped & diced ready for the next step 

Ready to serve 

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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 -Vegetable & Chicken Lasagna

Noodles Chicken and Vegetables... a delicious combination. This week Smarty Marty is cooking up Lasagna utilizing chicken tenderloins and fresh vegetables. To get started with this dish we need to gather up the following ingredients. 

Ingredients

• Nonstick cooking spray
• 2tablespoons olive oil
• 1 1/2cups very thin bite-size carrot strips
• 1cup chopped onion (1 large)
• 4cloves garlic, minced
• 14 - 16ounces frozen broccoli florets, thawed
• 12ounces shredded cooked chicken breast
• 3cups fat-free milk
• 9tablespoons all-purpose flour
• 3 1/2cups reduced-sodium chicken broth
• 1 1/2teaspoons salt
• 1/2teaspoon freshly ground black pepper
• 1/4cup snipped fresh basil
• 115 ounce carton fat-free ricotta cheese
• 1cup shredded low-fat mozzarella cheese (4 ounces)
• 12no-boil lasagna noodles (about 8 ounces)
• 1cup whole wheat panko (Japanese-style bread crumbs)
• 1/4cup grated Parmesan cheese (1 ounce)

Cooking up the tenderloins on the stove top 

Chopping up the fresh vegetables and the cooked chicken

Cooking up the fresh ingredients on stove top.

 

Directions

1. Lightly coat a 3-quart rectangular baking dish with cooking spray. Set aside.
2. In a large nonstick skillet heat 1 tablespoon of the oil over medium heat, swirling to coat the bottom of the skillet. Add carrots, onion, and garlic; cook about 6 minutes or until softened, stirring frequently. Remove from heat. Stir in broccoli and chicken; set aside.
3. For sauce, in a large saucepan whisk together milk and flour. Add broth, salt, and pepper, whisking until smooth. Bring to boiling over medium-high heat, whisking constantly. Boil about 1 minute or until slightly thickened, whisking constantly. Remove from heat. Stir in basil. Set aside.
4. In a small bowl stir together ricotta cheese and mozzarella cheese.
5. Spread 1 cup of the sauce in the prepared baking dish. Arrange three of the lasagna noodles crosswise over the sauce in baking dish. Spoon another 1 cup of the sauce over the noodles, spreading evenly. Dot with one-third of the ricotta mixture, then one-third of the chicken mixture. Repeat layers twice. Top with the remaining three lasagna noodles. Spread the remaining sauce over the top. Cover baking dish with foil. Cover and chill for at least 8 hours or up to 24 hours.
6. Preheat oven to 400 degrees F. Bake, covered, for 1-1/2 hours. Remove foil. Bake for 30 minutes more.
7. Meanwhile, in a small bowl stir together panko and Parmesan cheese. Sprinkle panko mixture over lasagna. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, about 5 minutes more or until the top is lightly browned. Let stand for 10 minutes before serving.

Preparing to bake in the oven 

Food Styled and Prepared By Smarty Marty 

Recipe By - www.bhg.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- Shrimp Fried Rice

Smarty Marty foodie Tuesday recipe idea this week is a take out favorite... She's cooking up some shrimp fried rice. 1st and foremost we must gather up the ingredients needed for the dish. 

Ingredients:

• 1 1/2 cups uncooked white rice
• 3 cups water
• 4 tablespoons vegetable oil
• 1 cup fresh bean sprouts
• 1/2 cup chopped onion
• 1 1/2 cups cooked medium shrimp, peeled and deveined without tail
• 1/4 cup chopped green onion
• 2 eggs, beaten

• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons soy sauce
• 1/4 teaspoon sesame oil

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

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 - Avocado - Shrimp Salad

Happy Tuesday !!! It's another great Tuesday with a great recipe Idea from Smarty Marty! Summer is heating up and in order to cool it down Smarty Smarty has a  cool salad idea for This week delightful delight is  Avocado - Shrimp Salad

Let's Start out with gathering up the necessary ingredients.

Ingredients

• 1 small sweet onion, chopped
• 1 pound cooked salad shrimp
• 1 pinch salt and pepper to taste
• 2 tablespoons lime juice

Directions:

Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

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 - Surf & Turf

Happy Tuesday Folks its time for Foodie Tuesday with Smarty Marty! This week she brings you Surf and Turf. For you meat and seafood lovers this combination recipe is for you. As always first things first is we have to gather the needed ingredients.

This recipe by Taste of Home requires the following: 

• 2 garlic cloves, minced
• 2 teaspoons plus 2 tablespoons olive oil, divided
• 1/4 cup minced fresh parsley
• 3 tablespoons chopped green onions
• 2 tablespoons minced fresh thyme
• 2 teaspoons grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup butter, softened
• 1 cup soft bread crumbs
• 1/4 cup butter, melted
• 4 lobster tails (8 to 10 ounces each)
• 4 beef tenderloin steaks (4 ounces each)
• 4 teaspoons coarsely ground pepper

DIRECTIONS - Recipe Taken from Taste of Home

In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.

Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic. Refrigerate for 30 minutes or until firm.

For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.

Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 4 servings.

Food Styling Photography and Preparation By Smarty Marty 

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- Jerk Cornish Hen

A little jerk in your life... well Jerk Cornish Hen that is.. This week food ideas from Smarty Marty is a deliciously prepared Jerk Cornish Hen... So before we get started we need to gather the following ingredients: 

1 large bunch scallions, roughly chopped

• 1 red bell pepper, stemmed, quartered and seeded
• 1/4 cup extra-virgin olive oil
• 1/4 cup lime juice
• 6 cloves garlic
• 2 tablespoons fresh thyme
• 1 tablespoon ground allspice
• 1 tablespoon grated peeled ginger
• 1 tablespoon packed dark brown sugar
• 1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)
• Kosher salt
• 4 Cornish game hens (1 1/2 to 2 pounds each), cut in half
• Freshly ground pepper

Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.

Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.

Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.

Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.

Food Preparation and Styling 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- Tortellini Salad

Salad anyone... Well we have a special treat for you this week. Smarty Marty special recipe idea for you is a Tortellini Salad... So before we get started lets gather together the needed ingredients

• 1 (8 ounce) package dried spinach tortellini
• 1 (8 ounce) package dried three-cheese tortellini
• 1 cup grape tomatoes, halved
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped

• 1 (6 ounce) can sliced black olives, drained
• 1/2 red onion, thinly sliced
• 1/4 cup grated carrots
• 1 1/2 cups oil and vinegar dressing

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
2. Drain well, and allow tortellini to cool.
3. Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
4. Cover and refrigerate until chilled, at least 3 hours or overnight.

Recipe Prep Time 15 mins  Cook Time is 10 min This salad is ready in 3 hours 25 mins

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- Lamb Chops with sauteed Swiss Chard

We are back for another delicious delight from our weekly food contributor Smarty Marty! Can you feel the "Beet"... Ha! This week we are pairing up some Lamb Chops with sauteed Swiss Chard & pureed beets. As always first things first we need the following ingredients for this recipe

• 2 large red beets (1 pound), halved
• 2 medium Yukon Gold potatoes (1/2 pound)
• 1 stick unsalted butter
• Kosher salt
• Pepper
• Four 12-ounce bone-in lamb chops, cut 1 inch thick
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, crushed
• 1 sage sprig
• 1 teaspoon fresh lemon juice
• 2 pounds Swiss chard, stems discarded and leaves chopped

How to prepare:

First things first 

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

Step 2    

Heat a large cast-iron skillet. Rub the lamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

Powered by Chicory

How to Make It

Step 1    

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

Step 2    

Heat a large cast-iron skillet. Rub thelamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

Step 3    

Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper. 


Step 4    

Serve the lamb chops with the beet puree and Swiss chard and garnish with the crispy sage leaves.

Food Prepared and Styled By - Smarty Marty 

Food Recipe and Directions by - http://www.foodandwine.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- A Seafood Boil

I seafood :)  Just thought we start off with a word play joke!!! Ha!! 

This Tuesday we are happy to bring you weekly recipe ideas from our weekly contributor Smarty Marty! This week she bring us a Seafood Boil! So for all you seafood lovers this one is for you! Enjoy! 

So in order to create this meal you will need the following ingredients: 

Ingredients:

• 8 quarts water
• 1/3 cup canola oil
• 6 yellow onions, unpeeled
• 4 celery stalks, halved crosswise
• 2 lemons, unpeeled and quartered
• 12 garlic cloves
• 5 bay leaves
• 2-inch piece fresh ginger, thickly sliced
• Crab boil spice mix (see above) or 6 oz. packaged whole-spice crab boil
• 1/2 to 3/4 cup sea salt, or to taste
• 1 Tbs. cayenne pepper, or to taste
• 1 Tbs. black peppercorns, or to taste
• 2 to 3 lb. small red-skinned potatoes, unpeeled
• 24 live blue crabs or 4 to 6 small live Dungeness crabs
• 6 ears of corn, husked and halved crosswise
• 5 lb. large shrimp, with heads attached

Directions:

Pour the water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice mix, salt, cayenne and black peppercorns and bring to a boil over high heat. Boil for 10 minutes.

Add the potatoes and boil for 5 minutes. Add the crabs and boil for 15 minutes. Add the corn and boil for 5 minutes.

Add the shrimp and boil for 1 minute. Turn off the heat and let the mixture stand for 5 minutes.

Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thicknesses of newspaper or large sheets of parchment paper, or transfer to a large serving platter. The seafood can also be served at room temperature or chilled. Use a nutcracker or a table knife to crack the shells. Serves 8 to 12.

Adapted from Williams-Sonoma Foods of the World Series, New Orleans, by Constance Snow (Oxmoor House, 2005).

Styled and Prepared By Smarty Marty 

Food Recipe and Direction By www.williams-sonoma.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- Stuffed Zucchini Boats

Looking for something unique to cook this week Smarty Marty has you covered with these delicious delights using 3 fresh Zucchini! This will be sure to smell your kitchen up with a fresh aroma and leave you with a smile on your face after dinner! 

This week delicious delights is  Stuffed Zucchini Boats! 

We first need to gather up the ingredients needed for this dish. 

What you will need: 

3 zucchini
1 pound Italian ground turkey
1 cup dry bread crumbs
1 clove garlic, minced
1 med onion
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese



Recipe inspired by Allrecipes

Preheat oven to 350 degrees F (175 degrees C).
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with ground turkey, garlic, bread crumbs, and parmesan cheese. Stuff squash with ground turkey mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
Bake in preheated oven for 45 minutes, or until ground turkey is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Food Prepared and Styled By Smarty Marty 

Recipe by Allrecipes.com 

Foodie Tuesday with Smarty Marty- Scallops with Roasted Garlic

Happy Fat Tuesday All!!! For this week Foodie Tuesday Delight we are sharing Seared Scallops with Roasted Garlic and Fresh Green Beans 

Before we get started you need the following Ingredients: 

• 3 tablespoons olive oil
• 1 head garlic, cut in half
• 1 cup chicken stock
• 1/2 cup cream
• 1 tablespoon butter
• 1 tablespoon olive oil
• Bertolli Extra Virgin Olive Oil,
• 1/2 pound sea scallops
• salt and ground black pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley for garnish

Directions :

• Prep  15 m

• Cook 45 m

• Ready In  1 h

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.
3. Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.
4. Squeeze the roasted garlic cloves into a saucepan; pour the chicken stock into the saucepan and use a fork to mash the garlic into the stock. Cook the stock over high heat until the liquid is reduced in volume by half, about 10 minutes. Stir the cream into the stock and remove from heat; set aside.
5. Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side. Remove from heat immediately.
6. Stir the lemon juice into the cream sauce; spoon immediately onto 2 plates. Arrange the scallops on the plates. Garnish with the parsley to serve.

Food Styling and Preparations By Smarty Marty 

Recipe Courtesy of  Allrecipes.com 

Foodie Tuesday with Smarty Marty take on Stir Fried Rice Noodles with Grilled Salmon

Smarty Marty Foodie Tuesday Dinner Idea is Stir Fried Rice Noddles with Grilled Salmon

This delicious delight takes 10 minutes preparation and 20-25 min cook time 

Ingredients :

• 150g pack medium egg noodle
• 1 tbsp vegetable oil
• 2½ cm piece fresh ginger
• , finely chopped
• 2 garlic cloves, finely chopped
• 1 large carrot

  , cut into matchsticks

• 1 yellow pepper, deseeded and thinly sliced
• 100g mangetout
• , sugarsnaps or frozen peas
• 2 spring onions
• , finely chopped
• 85g beansprout

  (optional)

• 2 tbsp soy sauce
• 1 tsp white wine vinegar

1. Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.

2. Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.

3. Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon

Food Prepared and Styled By Smarty Marty 

Recipe By : 

Foodie Tuesday with Smarty Marty- Chicken Marsala

Peace & Blessing for a New Year! We are now in 2018! Can you believe it.. Well for the 1st Foodie Tuesday of the year we have Smarty Marty take on Chicken Marsala! 

Chicken Marsala with mushrooms over garlic mashed potatoes

1st things first lets gather up the needed ingredients: 

For this dish we will need the following 

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces crimini or porcini mushrooms, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

How to cook & Prepare : 

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Food Recipe & Directions By - The Food Network

Meal prepared & Styled By Smarty Marty 

Foodie Tuesday with Smarty Marty- Turkey Sausage & Sauerkraut

This week specialty Dinner Idea from Smarty Marty is her take on Turkey Sausage and Sauerkraut!  This ingredient list will serve 4 and it's approximately 50 mins. 

Mashed Potatoe was placed on the side with garnishments. 

Ingredient Listing: 

•  tablespoon olive oil
• 1 1/2 pounds hot or mild (or a combination) Italian turkey sausages (about 6 sausages) 
• 1 1/2 tablespoons unsalted butter 
• 1/4 teaspoon caraway seeds 
• 1 large bulb fennel, trimmed, quartered and thinly sliced, plus 1 tablespoon fronds for garnish 
• 1 Gala apple, cored and thinly sliced 
• 1 pound sauerkraut, drained well 
• Kosher salt and freshly ground black pepper 

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes. ...
2. Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. ...
3. Add broth, vinegar and mustard.

Recipe By : Food Network 

Food Styling & Photography By: Smarty Marty

Foodie Tuesday with Smarty Marty- Beef Short Ribs

This week foodie Tuesday meal idea by Smarty Smarty is Beef Short Ribs with mashed potatoes, aparagus and steamed carrots  

1st Things first gather the ingredients you will need for this meal 

Ingredients

4 pounds boneless beef short ribs, cut into 3-inch long pieces.

Kosher salt and freshly ground black pepper.

2/3 cup light brown sugar.

1 teaspoon Hungarian paprika.

1/2 teaspoon garlic powder.

1 tablespoon white vinegar.

1/2 teaspoon dried ground thyme.

2/3 cup ketchup.

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

Directions for cooking the short ribs 

Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

Meal cooked and styled by Smarty Marty

Recipe by - Food Network