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

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)

White Chicken Chili.jpg
White Chicken Chili 2.jpg

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 
Sauerkraut & Turkey Sausage_prep.jpg
  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.
Sauerkraut & Turkey Sausage.jpg
Sauerkraut & Turkey Sausage2.jpg

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

Kale and Sausage

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

kale and Sausage

Preparing the ingredients to get ready to be cooked 

Kale and Sausage

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

kale and Sausage
Kale and Sausage

Cooked and Styled By Smarty Marty

Recipe By :  Rachael Ray 

Foodie Tuesday with Smarty Marty- Beef Short Ribs

This week foodie Tuesday meal idea by Smarty Smarty is Beef Short Ribs with mashed potatoes, aparagus and steamed carrots  

1st Things first gather the ingredients you will need for this meal  Ingredients 4 pounds boneless beef short ribs, cut into 3-inch long pieces. Kosher salt and freshly ground black pepper. 2/3 cup light brown sugar. 1 teaspoon Hungarian paprika. 1/2 teaspoon garlic powder. 1 tablespoon white vinegar. 1/2 teaspoon dried ground thyme. 2/3 cup ketchup. 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce

1st Things first gather the ingredients you will need for this meal 

Ingredients

4 pounds boneless beef short ribs, cut into 3-inch long pieces.

Kosher salt and freshly ground black pepper.

2/3 cup light brown sugar.

1 teaspoon Hungarian paprika.

1/2 teaspoon garlic powder.

1 tablespoon white vinegar.

1/2 teaspoon dried ground thyme.

2/3 cup ketchup.

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

Directions for cooking the short ribs 

Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

Beef Short ribs with BBQ sauce
Beef BBQ Short Ribs

Meal cooked and styled by Smarty Marty

Recipe by - Food Network 

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)

    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!
    Cabbage Soup - table setting
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    Recipe By  Divas Can Cook 

    Food prepared and Styled By Smarty Marty 

    Empower Hour with Kara Norman- Drop the Ball

    Halloween has come and gone and left me with a new perspective on parenthood and my journey as a woman moving through my life.  See for me this was my first year not rushing home to get my daughters ready to trick or treat. I have a sophomore in college and an 8th grader in middle school.  This year my youngest daughter had other plans that involved her going home with a friend and trick or treating in a neighborhood other than my own. I woke up on Halloween morning to a page full of past Facebook Halloween memories.  As I scrolled through the memories filled with snaggletooth smiles and dozens of costumes between the two of them over the years, my heart sank.  Where had the time gone?

     

    I fought crazy traffic after leaving work and came home to a quiet house.  My husband had picked up candy for the trick or treaters earlier that day. It was my first time being home to greet the trick or treaters as I always took the girls out and hubby stayed behind.  It was so quiet and empty. I texted my youngest to see how things were going and reminded her that I needed to see a picture at least.  I checked in with college girl to see what her plans were and I received a selfie of her with the caption “I am a tired college student #spooky”.   This new normal is very hard at times for sure.  I hugged my hubby for comfort and we settled in to welcome the trick or treaters.  My dog comes around the corner and  I had a light bulb moment and found a costume that I picked up a few years ago and wrestled him down to take a few pictures.  He was not happy, but I felt so much better. 

    Teddy Norman - Empower Her Inc.
    Teddy Norman
    Teddy Norman - empower Her Inc.

    As the evening went along I got to see all the little neighborhood kids at the door and the proud parents.  I reflected on my experiences with my girls and I realized that I tried to do too much and was often not fully present for many wonderful moments.  I was that busy super mom juggling a million things.  In our country, we fought hard for women’s rights over the past decades to be equal to men.  I think we swung way too far over to the other side.  We have this new badge of honor that we wear that is celebrated when we are slaying it as women, crushing goals and the myth that we can have it all.   All the while we are more sick, tired, depressed and not living in the moment.  Yesterday was a huge reminder of the importance of being in the present, taking things off our plates and slowing down as women and especially moms.  I never thought of the day my girls would become more independent or the day they would leave the nest. 

    This past year of transition has left me feeling lost, filled with anxiety, depressed, unmotivated and just not myself. I am in the process of healing, practicing more self-care and redefining who I am as a woman now that my roles are changing.  I look back and realized all the balls I had in the air are not as important as the quality time spent with my kids when I was not super stressed, worn out or distracted.  Yesterday was a reminder that we are constantly evolving and change is happening all around us.  On this week’s Empower Hour I want to remind everyone to drop a few balls every day that you are trying to juggle to make room to fully embrace the special moments in life!

     

    Here are some great tools to learn to do less, be more present and drop more balls:

     

    • Drop the Ball: Achieving More by Doing Less: by Tiffany Dufu
    • Own Your Glow – A Soulful Guide to Luminous Living and Crowing the Queen Within:  by Latham Thomas
    • Oprah & Deepak Chopra Making Every Moment Matter 21 Day Mediation Series (https://chopracentermeditation.com)

     

     

    Celebrate Life Every day!

    Foodie Tuesday by Smarty Marty - Egg Plant Parmesean

    This week dinner idea is Egg Plant Parmesean! 
     

    Ingredients 1 medium eggplant cut into 3/4 inch slices 1cup seasoned dried breadcrumbs 1 egg 1 1/2 cup grated mozzarella cheese 1 1/4 cup spaghetti sauce 2 garlic gloves 1 tablespoon of minced basil 1 tablespoon water 1/4 teaspoon red crushed pepper flakes 1/4 cup grated Parmesan cheese

    Ingredients

    1 medium eggplant cut into 3/4 inch slices
    1cup seasoned dried breadcrumbs
    1 egg
    1 1/2 cup grated mozzarella cheese
    1 1/4 cup spaghetti sauce
    2 garlic gloves
    1 tablespoon of minced basil
    1 tablespoon water
    1/4 teaspoon red crushed pepper flakes
    1/4 cup grated Parmesan cheese

    In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
    Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender.
    While eggplant is cooking, combine spaghetti sauce and pepper flakes and minced garlic cloves in a saucepan over low heat.
    Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange spaghetti sauce over top; sprinkle with remaining basil and Parmesan
    cheese. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

    eggplant parmesean
    Images & Food Styling By Smarty Marty!

    Images & Food Styling 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!

    chicken breast ingredients

    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

    Chicken Breast - stuffed

    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.

    setting for chicken breast
    chicken breast -

    Food Preparation and Styling By Smarty Marty 

    Foodie Tuesday By Smarty Marty - Beef BBQ Ribs

    This Tuesday meal tip idea is BEEF BBQ RIBS WITH GARDEN SALAD

    To get started with this mean you will need the following for your Beef BBQ RIBS

    4 pounds beef ribs
    2 tablespoons of steak seasoning
    1 small onion
    1/4 cups of Worcestershire sauce
    3 or 4 gloves of garlic
    1/3 cup of molasses
    1/2 cup of ketchup
    1/4 cup of lemon juice
    1 tablespoon dry mustard
    1 teaspoon chili powder
    1/2 teaspoon garlic powder

    BBQ Rib ingredients

    Instructions for Preparing

    Trim fat from rib meat. Sprinkle with steak seasoning, add chopped onion and garlic with Ignore sauce. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.

    In a small bowl, combines together molasses, lemon juice, ketchup, dry mustard, garlic powder and chili powder. Mix well.

    Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

    add a garden salad to the side and some butter potatoes and you have some delicious delights for yourself and family! 

    BBQ Rib Setting
    BEEF BBQ RIBS WITH GARDEN SALAD

    Food Styling and Dinner By - Smarty Marty! 

    2007 On a mission to capture everything- My anniversary journal

    It’s My 11th Anniversary in Photography Service, For the next eleven days, I will journey through my experience of beginning Kustom Kreation Photography…

    2007-

    After starting my journey fall of 2006 as 2007 approached I was clear on my way to shooting anywhere from Fashion and Glamour, Portrait Weddings and Special events. I begin to shoot my then seven year old son and t-ball team. Taking actions photos of the team as well as individual posed pictures. During this year I became pregnant with my second child. I was not going to allow my pregnancy to be a factor in my budding photography business. More then ever I was pursuing my passion. Capturing my own maternity pictures. Taking on many special events. For the 1st time I was recommended to do special event photography for a celebrity event.  I was scarred out of my wits seeing that I was a budding new artist. Nervous and scarred I took on this project and with the feedback I received from my client was one of the biggest lessons to date moving forward capturing special events. This was a real breakout year… I was shooting any and everything…

    Portraits * Special Events* Maternity* Daycare Center

    With my new baby and camera in tow we were on a mission to capture all that we see…. 

    2007-for-collage-copy.jpg

    Go Kustom! 

    This blog is a reblogged originally written 2013! 

    Written on our Wordpress Blog here!

    Foodie Tuesday By Smarty Marty! Chicken Marsala with Mushrooms

    This week dinner ideas is a take on your regular chicken breast! 

    Chicken Marsala with mushrooms over garlic mashed potatoes

    Let the cooking begin... But first here are the ingredients for your dish

    • 4 boneless skinless chicken breasts, thinly sliced*
    • salt and pepper
    • 2 tablespoons olive oil
    • 1½ cups sliced mushrooms
    • ½ cup Marsala wine** see note
    • ½ cup chicken broth
    • 1 cup heavy whipping cream
    • 1 teaspoon ground mustard
    • 1 teaspoon garlic powder
    • Fresh Chopped Parsley for garnish
    chicken Marsala

    INSTRUCTIONS

    1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
    2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
    Recipe by- recipe critic  Preparation and Food By Smarty Marty 

    Recipe by- recipe critic 

    Preparation and Food By Smarty Marty 

    2006 When It all began- My anniversary journal

    It’s My 11th Anniversary in Photography Service, For the next eleven days, I will journey through my experience of beginning Kustom Kreation Photography…

    2006 is when my journey officially begin after history of creating picture art and always toting my camera around capturing many amazing events in my journey in life. After encouragement for others I finally decided to invest in my 1st DSLR camera (Nikon D50) thanks to my personal photographer friend Willie Ross of Ross Photography that advised me of what camera to get started with. Once I was able to purchase  my camera I was eager to capture any and everything. I was now a professional photographer and it was time for friends and family to get on board and hire me for all their photography needs. My initial goal was to be like the 20 minute mall photographer where you go right in take pictures and prints done in less then an hour. I would have my new clients come to my in home studio take pictures and print them off from my inkjet computer and viola! I had a studio & printing facility right in the comforts of home. Over time ideas information and processes change. Grateful for all opportunities that came my way in the very 1st beginning. Every dream has to start somewhere and here’s to my evolution in my photography journey! 

    2006 My beginning in Photography

    Go Kustom! 

    This blog is a reblogged originally written 2013! 

    Written on our Wordpress Blog here!

    Portfolio & Perspectives Highlights

    We are excited to share clips from our Portfolio & Perspective Style Shoot workshop! 

    This event brought together event planners (stylist) and photographers providing each attendee with physical portfolio and digital images to assist in marketing to their idea client. 

    So once you have this portfolio what to do next well we were excited that 

    Helena Paschal - Correlations LLC & Helena Motivates & Vanessa Parker (The Pink Boss)- both discuss best business practices, marketing, and branding for your business. 

    Anthony James- Head Caterer of Aj's Catering Atlanta spoke on the journey to walk in his passion. 


     

    Next Event September 2018!