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- 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 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 by Smarty Marty! - Veggie Stuffed Chicken Breast

This week Food idea from Smarty Marty is Veggie Stuffed Chicken Breast 

Healthy Choice and creative idea to include in a boneless chicken breast dish.

Veggie Stuffed Chicken Breast

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.

Image and Meal Styling By Smarty Marty! 

Foodie Tuesday By Smarty Marty - Classic Shrimp Boil

Today's Foodie Tuesday is Smarty Marty's take on a classic Shrimp Boil! 

Getting all your ingredients together 

• 2 lemons, halved, plus wedges for serving
• 1/2 cup Old Bay Seasoning
• 8 cloves garlic, smashed
• 1 large red onion, quartered
• 6 sprigs fresh thyme
• 1 pound baby red potatoes
• 4 ears corn, husked and snapped in half
• 1 1/4 pounds large shrimp, unpeeled
• 2 tablespoons unsalted butter
• Hot sauce, for serving (optional)

Directions

Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes. 

Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes. 

Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired. 

Photography By Smarty Marty

Recipe courtesy of Food Network Magazine

Foodie Tuesday -Smarty Marty's Independence Day Meal Idea!

Happy 4th of July! On this date lots of folks are enjoying family food and later today fireworks! 

So to get your taste buds watering we are presenting this scrumptious summer meal to you! 

Chicken Wing Kabobs! 

These creative kabobs can be placed on the grill for a delicious non tranditional treat for the 4th! 

Image By Smarty Marty! 

Foodie Tuesday- Smarty Marty Presents Turkey in The Summer

We are excited about this colorful summer meal that would be delicious delights for lunch or dinner for a summertime specialty.  

This week's meal is a Baked Turkey leg with a side salad and corn on the cob.  Simple and Delicious! 

Great way to have a turkey dinner all year around 

Images from 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