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! 

Foodie Tuesday By Smarty Marty- Turkey Meatball Subs

We are excited to bring you this week Foodie Tuesday recipe idea! This would be a winner for your family. 

Gathering up Fresh Ingredients  INGREDIENTS 1 pound ground turkey 1/2 cup bread crumbs 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried parsley 1/2 teaspoon garlic salt 1/2 cup grated Parmesan cheese 1 large egg 2 tablespoons olive oil 1 tablespoon Montreal steak spice 1 jar marinara sauce 16 slices provolone cheese 8 buns or sandwich rolls INSTRUCTIONS Preheat oven to 425 degrees. In a large bowl, mix together turkey, bread crumbs, basil, oregano, parsley, garlic salt, Parmesan cheese, egg, olive oil, and steak spice. Form meat mixture into 1-1/2" meatballs and place on a greased cookie sheet. Bake for 15 minutes, or until cooked through.

Gathering up Fresh Ingredients 

INGREDIENTS

1 pound ground turkey

1/2 cup bread crumbs

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon garlic salt

1/2 cup grated Parmesan cheese

1 large egg

2 tablespoons olive oil

1 tablespoon Montreal steak spice

1 jar marinara sauce

16 slices provolone cheese

8 buns or sandwich rolls

INSTRUCTIONS

Preheat oven to 425 degrees. In a large bowl, mix together turkey, bread crumbs, basil, oregano, parsley, garlic salt, Parmesan cheese, egg, olive oil, and steak spice. Form meat mixture into 1-1/2" meatballs and place on a greased cookie sheet. Bake for 15 minutes, or until cooked through.

Turkey Meat Ball Subs
Slice buns in half and place on a baking tray. Place two slices of provolone cheese on the top half of each bun. Preheat oven to broil and lightly toast buns until golden brown and cheese has melted. Warm marinara sauce in a large saucepan over low-medium heat or in the microwave until heated through. Top the bottom half of each toasted bun with 3-4 meatballs, cover in marinara sauce and replace the top half of each bun.

Slice buns in half and place on a baking tray. Place two slices of provolone cheese on the top half of each bun. Preheat oven to broil and lightly toast buns until golden brown and cheese has melted.

Warm marinara sauce in a large saucepan over low-medium heat or in the microwave until heated through.

Top the bottom half of each toasted bun with 3-4 meatballs, cover in marinara sauce and replace the top half of each bun.

Turkey Meat ball Subs
Images & Table Setting by Smarty Marty  Recipe By : www.sixsistersstuff.com

Images & Table Setting by Smarty Marty 

Recipe By : www.sixsistersstuff.com

Two Creative

When you come across and accidentally captured moment and you immediately have to process and post.... To see Two of my creative friends assisting a fellow planner in Portfolio & Perspective Workshop! They both operate on the same level of creativity... Out of the box ... Unique.... How did you think of that level... this moment is Priceless!!!! 

Helena Paschal - Correlations LLC - http://www.correlationsllc.com/ Anthony James-  Head Caterer  Aj's Catering Atlanta - 678.773.3458

Helena Paschal - Correlations LLC - http://www.correlationsllc.com/

Anthony James-  Head Caterer  Aj's Catering Atlanta - 678.773.3458

Labor Day True Confessions - Do the Work!

Labor Day True Confessions: "It's All Good until It's time to do the Work" - I love planning thinking & creating and so much more... I have notebooks filled with ideas on top of ideas!!! It's so much fun to even plan every detail in my imagination... and then it's time to put your thoughts in motion and that's when the real work begins... and those ideas stay tucked away in the beautiful inspiring notebook that I have so many of.... Then there are days that I'm reminded.. you then have a choice is this going to be a figment of my imagination or we going to make this real by putting in the work... Here's to Making small steps to the bigger picture! - 

It's All Good _ Until its time to do the work.png

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  

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.

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! 

Image and Meal Styling By Smarty Marty! 

Foodie Tuesday By Smarty Marty- Fish & chips!

This week we are excited to bring you this fun meal that is a family favorite... Hand battered Fish with potatoes Fries! Looking to put a smile on your family face this week try out this classic meal! 

Fish and Chip Ingredients
Fish and Chips By Smarty Marty
FISH & CHIPS 4 large potatoes, peeled and cut into strips 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon cornstarch 1 teaspoon seafood seasoning 1/2 teaspoon salt 1 teaspoon ground black pepper 1/2 cup sparkling water 1 quart vegetable oil for frying 1 1/2 pounds cod fillets Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, cornstarch, seafood seasoning, salt, and pepper. Stir in the sparkling water or beer stir until the mixture is smooth. Let mixture stand for 20 minutes. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. Fry the potatoes again for 1 to 2 minutes for added crispness.

FISH & CHIPS

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cornstarch
1 teaspoon seafood seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup sparkling water
1 quart vegetable oil for frying
1 1/2 pounds cod fillets

Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, cornstarch, seafood seasoning, salt, and pepper. Stir in the sparkling water or beer stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
Fry the potatoes again for 1 to 2 minutes for added crispness.

Images and Recipe By Smarty Marty

Images and Recipe 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 

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 

Portfolio & Perspectives Location Annoucement!!!

We are so excited about our up and coming Portfolio & Perspective Workshop! Over the weekend we announced our location. This perfect loft studio with amazing natural light has our mind going over board with all the creative possibilities!!! If you are photographer or event stylist looking to build your portfolio this interactive workshop is perfect for you! 

Foodie Tuesday By Smarty Marty- Taco Tuesday with Turkey

This week meal is a classic Taco Tuesday... with Turkey and all the delicious fixings!!!

 

Taco Tuesday with Turkey

Ingredients

  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 (12 ounce) package ground turkey
  • 1/2 cup water
  • 1 tablespoon cider vinegar
  • 1 1/2 teaspoons brown sugar
Directions Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl. Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes. Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl. Recipe from Allrecipes.com  Images and Styling by Smarty Marty 

Directions

Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.

Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.

Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

Recipe from Allrecipes.com 

Images and 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 and Sausage Packets

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