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- 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