Foodie Tuesday with Smarty Marty- Chicken Pot Pie

This week's foodie tuesday is a classic recipe... Smarty Marty gives you a made from scratch Chicken Pot Pie... Let's get ready to gather up the necessary ingredients. 

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crust ( only if you do not want to create your own)

• Prep

  Directions: 

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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- 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 by Smarty Marty- Rigatoni & Kale

This week Foodie Tuesday idea is Rigatoni & Kale

It's that time of the week where we are bring a recipe idea to you straight outta the kitchen of our beloved contributor Smarty Marty(My sister) and This week delicious delights is a take on Kale and Rigatoni noodles! 

Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta

Let's gather up all the needed ingredients 

Ingredients
3 tablespoons olive oil
2 pints cherry tomatoes
1 pound hot sausage
2 shallots, chopped
4 large cloves garlic, chopped
Salt and pepper
1/2 cup dry sherry or sweet vermouth
1 bunch Tuscan kale, cavolo nero, stemmed and chopped
1 pound rigatoni
2 cups fresh ricotta cheese, sheep or cow’s milk
EVOO – Extra Virgin Olive Oil, for drizzling
1 tablespoon chopped thyme
Shaved Pecorino cheese

Preparing the ingredients to get ready to be cooked 

Bring a large pot of water to a boil for the rigatoni.

Preheat broiler and place a rack in the upper third of oven. Arrange the tomatoes on a baking sheet and toss with a little olive oil. Place under the broiler and char until they burst. 

Heat a large, deep skillet over medium-high heat, add olive oil, 2 turns of the pan. Add sausage, brown and crumble. Add shallots and garlic, and season with salt and pepper. Stir shallots and garlic into sausage for 2-3 minutes then deglaze with sherry or sweet vermouth. Add kale to pan and wilt into sausage. Add charred tomatoes to sauce.

Cook pasta in salted water to a minute shy of cooking time, reserving a mug of starchy cooking water. Drain rigatoni and toss with sauce and starchy water for a full minute. 

Plate pasta in shallow bowls topped with a fat mound of ricotta, some thyme, a drizzle of EVOO, a sprinkle of salt and pepper. Shred or shave pecorino over the dish and serve.

Recipe by Rachael Ray

Cooked and Styled By Smarty Marty

Recipe By :  Rachael Ray 

Foodie Tuesday with Smarty Marty- Cabbage Soup

This week Foodie Tuesday Dinner Idea is Cabbage Soup

Gather the items need for this delicious delight

Ingredients

½ head of cabbage, chopped

1 cup celery, diced

1 cup white or yellow onion, diced

1 cup carrots, diced

1 green bell pepper, diced

2-3 cloves garlic, minced

4 cups chicken broth

14 oz can basil, oregano, garlic diced tomatoes

1 teaspoon oregano

1 teaspoon basil

½ teaspoon red pepper flakes

few shakes of black pepper

½ teaspoon salt (optional)

Ingredients

½ head of cabbage, chopped

1 cup celery, diced

1 cup white or yellow onion, diced

1 cup carrots, diced

1 green bell pepper, diced

2-3 cloves garlic, minced

4 cups chicken broth

14 oz can basil, oregano, garlic diced tomatoes

1 teaspoon oregano

1 teaspoon basil

½ teaspoon red pepper flakes

few shakes of black pepper

½ teaspoon salt (optional)

---

Instructions

1. Instructions
2. Heat 2 tablespoons of olive oil in a large pot over medium heat.
3. Add celery, onions, bell peppers, and carrots.
4. Saute until slightly tender.
5. Stir in garlic.
6. Pour in chicken broth.
7. Stir in tomatoes and cabbage.
8. Bring to a boil and then reduce heat.
9. Cook until cabbage is tender.
10. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
11. Taste broth and adjust seasoning if needed.
12. Serve and enjoy!

Recipe By  Divas Can Cook 

Food prepared and Styled By Smarty Marty 

Foodie Tuesday By Smarty Marty - Beef BBQ Ribs

This Tuesday meal tip idea is BEEF BBQ RIBS WITH GARDEN SALAD

To get started with this mean you will need the following for your Beef BBQ RIBS

4 pounds beef ribs
2 tablespoons of steak seasoning
1 small onion
1/4 cups of Worcestershire sauce
3 or 4 gloves of garlic
1/3 cup of molasses
1/2 cup of ketchup
1/4 cup of lemon juice
1 tablespoon dry mustard
1 teaspoon chili powder
1/2 teaspoon garlic powder

Instructions for Preparing

Trim fat from rib meat. Sprinkle with steak seasoning, add chopped onion and garlic with Ignore sauce. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.

In a small bowl, combines together molasses, lemon juice, ketchup, dry mustard, garlic powder and chili powder. Mix well.

Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

add a garden salad to the side and some butter potatoes and you have some delicious delights for yourself and family! 

Food Styling and Dinner By - Smarty Marty! 

Foodie Tuesday By Smarty Marty! Chicken Marsala with Mushrooms

This week dinner ideas is a take on your regular chicken breast! 

Chicken Marsala with mushrooms over garlic mashed potatoes

Let the cooking begin... But first here are the ingredients for your dish

• 4 boneless skinless chicken breasts, thinly sliced*
• salt and pepper
• 2 tablespoons olive oil
• 1½ cups sliced mushrooms
• ½ cup Marsala wine** see note
• ½ cup chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• Fresh Chopped Parsley for garnish

INSTRUCTIONS

1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

Recipe by- recipe critic 

Preparation and Food By Smarty Marty 

Foodie Tuesday By Smarty Marty- Taco Tuesday with Turkey

This week meal is a classic Taco Tuesday... with Turkey and all the delicious fixings!!!

Ingredients

• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 (12 ounce) package ground turkey
• 1/2 cup water
• 1 tablespoon cider vinegar
• 1 1/2 teaspoons brown sugar

Directions

Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.

Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.

Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

Recipe from Allrecipes.com 

Images and Styling by Smarty Marty