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 - Lentil Soup

Hearty Dish Full of fresh vegetables… this week delicious delight from Smarty Marty.. is Lentil Soup… So before we get started lets gather up the necessary ingredients.

Ingredients:

• 1 onion, chopped

• 1/4 cup olive oil

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes

• 2 cups dry lentils

• 8 cups water

• 1/2 cup spinach, rinsed and thinly sliced

• 2 tablespoons vinegar

• salt to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Watch Now

1. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

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- Hearty Clam Chowder

As the cool winter breeze covers a large portion of the US Smarty Marty brings a Hearty Clam Chowder as our Delicious Delight on a Tuesday! Let’s get ready to put together all the necessary ingredients for this.

4 slices bacon, diced

• 1 1/2 cups chopped onion

• 1 1/2 cups water

• 4 cups peeled and cubed potatoes

• 1 1/2 teaspoons salt

• ground black pepper to taste

• 3 cups half-and-half

• 3 tablespoons butter

Directions:

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

1. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

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- Pumpkin Soup!

Happy Happy Holidays to everyone!!! Foodie Tuesday is here with a delightful Holiday Dish! Impress your family and friends with this easy breezy pumpkin Soup

First things First…. Gather up the necessary ingredients:

• 6 cups chicken stock

• 1 1/2 teaspoons salt

• 4 cups pumpkin puree

• 1 teaspoon chopped fresh parsley

• 1 cup chopped onion

• 1/2 teaspoon chopped fresh thyme

• 1 clove garlic, minced

• 1/2 cup heavy whipping cream

• 5 whole black peppercorns

Directions:

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

1. Puree the soup in small batches (1 cup at a time) using a food processor or blender.

2. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Serve it up in style!

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- Cheese Cake Delight

This week Foodie Tuesday is all about that sweet tooth! Smarty Marty pulls out the ingredients to create a delicious yummy for your tummy basic cheesecake… So get ready to delight your family and friends with a little something they will enjoy! Cheesecake! Let’s get ready with the necessary ingredients.

Ingredients Listing :

Crust:

6 tablespoons unsalted butter

1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar

Pinch fine salt

Filling:

2 pounds cream cheese, at room temperature

1 1/4 cups granulated sugar

1 1/4 cups sour cream

6 large eggs, lightly beaten

1 tablespoon vanilla paste (see Cook's Note) or extract

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

Topping:

3/4 cup sour cream

1/2 cup confectioners' sugar

1/4 teaspoon vanilla paste or extract

Berries, optional

---

Directions

1. Position a rack in the middle of the oven and preheat to 325 degrees F.

2. For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

3. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.

4. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.

5. For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.

6. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

7. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

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’s Foodie Tuesday meal idea for you is Mediterranean styled dish using Chicken… To get started cooking up this delicious delight we need to gather up the necessary ingredients.

INGREDIENTs

• 1 1/2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice

• 2 garlic cloves, finely grated

• 1 tablespoon chopped fresh oregano

• 2 tablespoons extra-virgin olive oil

• Coarse salt and freshly ground pepper

• 1 pound boneless, skinless chicken breast halves, cut into 2-inch cubes

• 1/2 English cucumber, chopped

• 1/2 cup fat-free Greek yogurt

• 3 plum tomatoes, quartered

• 1/2 small red onion, cut 3/4 inch thick, and separated into slices

• 4 whole-wheat pitas

• Garnish: oregano leaves

DIRECTIONS

1. Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.

2. Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.

3. Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.

4. Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.

5. Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.marthastewart.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- Stuffed Turkey Roll

This week Foodie Delight is staying in line with the holiday spirit… Looking to do something different with Turkey as the main dish. This week Smarty Marty is bring to us a Stuffed Turkey Roll. First things first… we need to gather up the necessary ingredients.

Ingredients

• 1 egg, lightly beaten

• 1/2 cup quick-cooking oats

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1 pound ground turkey

• 1/4 cup chopped onion

• 1/4 cup chopped celery

• 3 tablespoons butter

• 2 tablespoons water

• 1/2 teaspoon rubbed sage

• 1/4 teaspoon ground thyme

• 2 cups seasoned stuffing cubes

• 2 bacon strips, halved

Directions

• In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside.

• In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling.

• Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.tasteofhome.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

Smarty Marty- Cornish Hen Dinner

Thanksgiving Day is right around the corner so this week Smarty Marty is serving up an dinner idea that’s an alternative to the traditional turkey. This week’s delicious delight is Cornish Hen Dinner Idea. So first things first we are gathering up the necessary ingredients to prepare a classic and delightful meal!

Ingredients

• 2 Cornish game hens (20 to 24 ounces each)

• 1/4 cup unsweetened apple juice

• 3 tablespoons reduced-sodium soy sauce

• 1 tablespoon browning sauce, optional

Directions

• Place hens on a rack in a shallow baking pan. Combine the apple juice, soy sauce and browning sauce if desired; pour over hens.

• Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

add a couple of delicious sides such as stuffing, green beans yams and some gravy and just like that you have a meal to serve to your family and friends.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.tasteofhome.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- Spaghetti Dinner!

Hi Folks this week delicious delights from our Foodie Tuesday inspiration is vegan spaghetti This dish is a perfect and quick and easy filling meal. Let’s get started by gathering up the necessary ingredients.

Cheese Crisps

Ingredients

• 1 package (16 ounces) spaghetti

• 1 cup chopped onion

• 1/2 cup chopped celery

• 1 teaspoon garlic powder

• 3 tablespoons canola oil

• 1 jar (26 ounces) meatless spaghetti sauce

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

• 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 teaspoon dried oregano

• 1 bay leaf

• 1/4 cup grated Parmesan cheese

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.

• Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.tasteofhome.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- Turkey Meatloaf

Hi Folks! Welcome back to another foodie Tuesday recipe idea from our favorite inspiration recipe idea creator Smarty Marty! Well she is back with this classic with a change. As the weather in different parts of the country is changing , she has created a more filling dish that gives you comfort after one serving. Turkey Meatloaf is this week dish of the week! So let’s get started with the ingredients you will need to create this meal

1 1/2 pounds ground turkey

• 3/4 cup crushed buttery round crackers

• 1/2 cup milk

• 1 small onion, chopped

• 1 egg

• 1 1/2 teaspoons salt

• 2 cloves garlic, minced

• 1/4 teaspoon ground black pepper

• Topping:

• 1/2 cup ketchup

• 1/4 cup brown sugar

• 1 tablespoon Worcestershire sauce

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

1. Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.

2. Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.

3. Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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 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- 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 with Smarty Marty - Shrimp Avocado Salad

Well well here we are the Tuesday after the Memorial Day Holiday~! So smarty Marty is bring to us and easy meal idea for this Foodie Tuesday.  Shrimp Avocado Salad. Let's get started by gathering up the following items.  

Ingredients

• 2 pounds boiled or steamed shrimp peeled and deveined
• 2 avocados cut into large pieces
• 2 tablespoons diced red onion

For the Dressing:

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon garlic powder
• 1 teaspoon parsley chopped
• 1 teaspoon Dijon mustard
• salt and pepper to taste

 

Directions

1. Add shrimp, avocado, and onion to a large bowl.

2. In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

3. Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Salad  Prepared By Smarty Marty

Recipe By: addapinch.com

Photography & Styling 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- Asian Chicken Egg Rolls

Ooh wee it's Tuesday and we have a delicious delight for you today. Smarty Marty whips up some Asian Chicken Egg Rolls! If you are ready to cook you up something flavorful  let's start first with gathering up what you will need to create  this dish: 

Ingredients: 

• 12egg roll wraps
• 1⁄2-1lb ground pork (or chicken or beef)
• 2teaspoons chopped fresh ginger
• 2garlic cloves, minced
• 1teaspoon salt
• 1teaspoon sugar
• 1⁄4cup soy sauce
• 1teaspoon sesame oil
• 1(16 ounce) bagshredded cabbage and carrot coleslaw mix (not quite the whole bag)
• 4green onions, sliced
• 1egg, beaten with
• 1teaspoon water
• oil (for frying)

DIRECTIONS

1. Brown chicken with ginger and garlic in pan; drain any grease.
2. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
3. In large bowl combine cabbage mix and green onions.
4. Pour hot meat over vegetables and stir well. Let cool slightly.
5. Lay wrap in front of you so that it looks like a diamond.
6. Place 3 tablespoons pork filling in center of egg roll wrapper.
7. Fold bottom point up over filling and roll once.
8. Fold in right and left points.
9. Brush beaten egg on top point.
10. Finish rolling.
11. Set aside and repeat with remaining filling.
12. Heat 2-3 inches oil in large frying pan to very hot (350ºF).
13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
14. Drain on paper towels.
15. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

Salad  Prepared By Smarty Marty

Recipe By: Geniuskitchen.com 

Photography & Styling 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