Foodie Tuesday with Smarty Marty- Lemon Pepper Wings

This week's Food Tuesday Recipe Idea from Smarty Marty is one of my personal favorites... Yummy Yummy Goodness Lemon Pepper Wings! 

1st Things first gather the necessary ingredients : 

Lemon Pepper Wings
1 teaspoon season salt
1/2 teaspoon black pepper
1 tablespoon lemon pepper
2 to 3 pounds chicken wings
1 tablespoon olive oil
1/3 cup butter 

Directions For Wing Preparation: 

Preheat oven to 350 degrees. Cut wings on each join, there are two joints per wing
. 
Coat the wing portions with olive oil. Dredge the wings in seasonings. Shake off excess.

Place wings on a rack on a cookie sheet and bake for 30 to 35 minutes. When chicken is golden brown combine with melted butter and lemon pepper.

Lemon Pepper Wings Prepared By Smarty Marty 

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- Summer Fruit Salad

Something sweet to eat delicious delights for all ... well, we got something natural for your taste buds this week! Smarty Marty gives us a Summer Fruit Salad... Just in time to get Bikini Fine for the Summer Time 

First things first we need to gather up all the necessary ingredients for our summer fruit salad: 

Ingredients
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/4 cup honey
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
2 cups cubed fresh pineapple
1/2 cup mango, peeled and sliced
2 cups strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
1 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups mixed berries, blueberries, blackberries, raspberries

Bring orange juice, lemon juice,honey, orange zest, and lime zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, mango, kiwi fruit, bananas, oranges, grapes, and mixed berries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Salad  Prepared By Smarty Marty 

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- I want Mussels!

I want mussells... not that classic tune song by the beautiful lengendary Diana Ross, but we are talking about Mussels from the sea... this week Foodie Tuesday Recipe Idea is Smarty Marty take on Fettuccine & Mussels! 

As always we need to list all the ingredients needed for this meal

Ingredients:

• 8 ounces uncooked fettuccine
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 6 garlic cloves, coarsely chopped
• 1/2 cup dry white wine
• 3 plum tomatoes, chopped
• 1/3 cup bottled clam juice
• 1 1/2 pounds mussels, scrubbed and debearded
• 1/4 cup chopped fresh flat-leaf parsley

How to Make It

Step 1

Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.

Step 2

Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately.

Meal Prepared By Smarty Marty 

Photography & Styling By Smarty Marty 

Recipe By ; http://www.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 - Surf & Turf

Happy Tuesday Folks its time for Foodie Tuesday with Smarty Marty! This week she brings you Surf and Turf. For you meat and seafood lovers this combination recipe is for you. As always first things first is we have to gather the needed ingredients.

This recipe by Taste of Home requires the following: 

• 2 garlic cloves, minced
• 2 teaspoons plus 2 tablespoons olive oil, divided
• 1/4 cup minced fresh parsley
• 3 tablespoons chopped green onions
• 2 tablespoons minced fresh thyme
• 2 teaspoons grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup butter, softened
• 1 cup soft bread crumbs
• 1/4 cup butter, melted
• 4 lobster tails (8 to 10 ounces each)
• 4 beef tenderloin steaks (4 ounces each)
• 4 teaspoons coarsely ground pepper

DIRECTIONS - Recipe Taken from Taste of Home

In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.

Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic. Refrigerate for 30 minutes or until firm.

For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.

Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 4 servings.

Food Styling Photography and Preparation 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 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- Cantaloupe Fruit Salad

In the summertime for food options something cool and refreshing always foots the bill and this fresh fruit salad will not only cool you down it makes for a healthy treat! 

Ingredients

Three whole  cantaloupes washed and scrubbed 

Fresh summer fruits (e.g. kiwis, peaches, strawberries, grapes, blueberries), washed and cut or separated into bite-sized pieces.

Mint (optional)

Happy Eating! 

Image and Table Styling By Smarty Marty 

Foodie Tuesday By Smarty Marty- Cabbage & Sausage Packets

This week's special recipe is a mix of vegetable and your favorite smoked sausage for a great mix to your weekly food planning! 

Cabbage & Sausage Packets

Ingredient Listing

1 lb. Turkey sausage, cut into 1 inch pieces (or your favorite smoked sausage)
1/2 head of cabbage, cut in 1/4 in wedges
15 small red and white potatoes, quartered
1 large onion, sliced
1/4 cup garlic butter
salt & pepper to taste
4 ice cubes

How to Cook

Preheat your grill to 400 degrees F.
Cut four 18 x 12 inch sheets of foil. 
Divide the cabbage, potatoes and onion over the foil sheets.
Add 1 ice cube to each mound.
Evenly divide the sausage between the packets and top with garlic butter 1 tablespoons per packet, salt and pepper.
Seal each packet well and place in oven for 50 minutes.
Allow to rest 10 minutes before serving.

Images and Styling By Smarty Marty 

Foodie Tuesday By Smarty Smarty- Turkey Tostadas

It's Tostadas Tuesday... and Smarty Marty gives you here take on this delightful dish! 

Quick and easy meals for your family... This one Prep time of 25 mins! 

Ingredients:

1 package (20 ounces) lean ground turkey

1/2 cup chopped onion

1/2 cup chopped green pepper

1 teaspoon canola oil

3/4 cup water

1 envelope taco seasoning

1 can (15-1/2 ounces) hominy, rinsed and drained

12 tostada shells

3 cups shredded lettuce

1 cup (4 ounces) shredded Mexican cheese blend

1 cup chopped tomato

1 cup cubed avocado

Directions:

In a large skillet, cook the turkey, onion and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

On each tostada shell, layer the lettuce, about 1/3 cup turkey mixture, cheese, tomato and avocado.Yield: 6 servings.

Recipe - Taste of Home