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- Chicago Styled Italian Beef Sandwich

This week Smarty Marty is keeping it simple with a Chicago Italian Style Beef Sandwich… Let’s get started with the necessary ingredients to prepare this.

• 3 cups water

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon onion salt

• 1 teaspoon dried parsley

• 1 teaspoon garlic powder

• 1 bay leaf

• 1 (.7 ounce) package dry Italian-style salad dressing mix

Directions:

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

1. Place roast in slow cooker, and pour salad dressing mixture over the meat.

2. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Topping you sandwich with all the toppings

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- 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 -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