Foodie Tuesday with Smarty Marty- Crispy Salmon with smashed sweet potatoes

Hi Folks! We are glad to be back to share with you another recipe inspiration from our Foodie Tuesday Food Blog Series. This week Smarty Marty brings us this delicious Crispy Salmon with Smashed Sweet Potatoes dinner idea. So if you are ready lets get started with the necessary ingredients to cook up this delicious delight.

Ingredients:

Smashed Sweet Potatoes:

1/4 cup heavy cream

3 tablespoons unsalted butter 

3 medium sweet potatoes, peeled, quartered and cut into 1/4-inch wedges 

2 tablespoons maple syrup 

Kosher salt and freshly ground black pepper 

Salmon:

1 tablespoon olive oil

Four 3- to 4-ounce skin-on Atlantic salmon fillets, patted dry

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter 

3 sprigs fresh thyme 

2 cloves smashed garlic 

Directions

1. For the smashed sweet potatoes: Heat cream and butter in a medium saucepan until melted together. Add sweet potatoes and gently simmer, covered, stirring frequently, until potatoes are super tender, about 30 minutes. Add maple syrup and mash with a potato masher until smooth and uniform. Season to taste with plenty of salt and pepper. Cover and keep warm.

2. For the salmon: Heat olive oil in a 12-inch nonstick skillet over medium-low heat. Sprinkle salmon with salt and pepper all over. Lay in pan, skin-side down, and let cook, undisturbed, until skin is very crispy, 5 to 6 minutes. Gently flip the salmon and add butter, thyme and garlic and cook until salmon is desired temperature, 3 to 4 minutes for medium.

3. Divide sweet potatoes among four plates, then top each with a crispy salmon fillet. Add a handful of salad on the side of each, then top salad with orange segments and drizzle the salmon with the butter sauce from the pan.

Food Styled and Prepared 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- 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 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- 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- 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 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- Creamy Macaroni & Cheese

We are excited to bring you this cheesy delight! Smarty Marty take on Macaroni and Cheese is sure to delight your family with this quick delicious sensation . 

What you'll need for this dish : 

Creamy Mac & Cheese

1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon
1 pinch ground nutmeg
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon butter, melted n white pepper
3 cups milk
Preheat oven to 400 degrees F (200 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Recipe By Chef John 

Styling and Food Preparation By: Smarty Marty 

Foodie Tuesday with Smarty Marty - White Chicken Chili

Depending on what part of the country you are in the weather is getting a little cooler.. so when the weather is a bit cold a nice delicious chili will do the body good. Smarty Marty Foodie Tuesday dinner idea this week is her White Chicken Chili 

1st things first gather all your ingredients 

What you will need : 

1 pound boneless skinless chicken breasts, chopped

1 medium onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

2 cans (14 ounces each) chicken broth

1 can (4 ounces) chopped green chilies

2 teaspoons ground cumin

2 teaspoons dried oregano

1-1/2 teaspoons cayenne pepper

3 cans (14-1/2 ounces each) great northern beans, drained, divided

1 cup shredded Monterey Jack cheese

Sliced jalapeno pepper, optional

DIRECTIONS

In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.

Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

Top each serving with cheese and, if desired, jalapeno pepper. Yield: 10 servings (2-1/2 quarts)

Recipe from - www.tasteofhome.com

Prepared and 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 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- Veggie Stuffed Chicken Breast!

This week dish Foodie Tuesday Dish By Smarty Martyis Veggie Stuffed chicken Breast ! 

Pull out your ingredients and lets get ready to prepared a delicious delight!

Veggie Stuffed Chicken Breast Ingredient Listing

4 boneless skinless chicken breast
8 oz. Feta cheese sliced
6 oz. mozzarella cheese
1 medium white onion
3 or 4 large garlic gloves
1/2 red bell pepper
2 cups of fresh chopped spinach
1 cup of chopped mushrooms
1/2 teaspoon of flaked pepper
2 tablespoons of olive oil
salt and pepper to taste

Preheat oven to 375 degrees.
Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
Salt and pepper breast on both sides to taste
Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
Now add spinach until spinach softens
Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; add flaked red pepper mix completely.
Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
Lightly spray a large rimmed sheet pan with olive oil (any pan will do) lined with foil or parchment paper and place in the oven for 20-25 minutes or until stuffing reaches internal temperature of 160 degrees F. Top chicken breast with mozzarella cheese and bake a additional 3 to 5 minutes or until cheese is melted.

Food Preparation and Styling By Smarty Marty