Portfolios and perspectives in Review

Portfolios and perspectives in Review

Styled Shoot Workshop Based in Atlanta, Georgia  

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A dream realized one that came through it was a cold winter day in January one day after a major extreme winter weather storm and we were blessed with an appointment with the dream Coach Tiara LaShae Johnson we met we talked and upon leaving the session she assisted me in pulling out some dreams and aspirations. During our session she assisted me in creating deadlines for my goals. Starting with what I plan to do in the next seven days, then on the next 2weeks followed by 30 day deadline and last but not least 3 month goal. 

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 The three month deadline was to host  for the second time our Portfolio and Perspective Event Design Workshop this event is created for up-and-coming designers and photographers  looking to build a solid portfolio to showcase their talents while getting their professional images of their work from a variety of perspectives. After   months of planning venue shopping marketing for the event looking for vendors sponsors the day finally came and we were able To bring an intimate group of designers together to showcase their talents. Ajs Catering Atlanta provided a beautiful spread of delicious bites. Special guest speaker Kara norman provided a Mamosa bar with all the fancy fixin's

Sky Love Images 2018
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A great morning of high-energy custom designs and dynamic speakers. 

 Kara Norman - Empower Her Inc., 

Kara Norman - Empower Her Inc., 

 Tiara LaRae Johnson - The Dream Coach

Tiara LaRae Johnson - The Dream Coach

 Inside look of workshop 

Inside look of workshop 

 A little line dancing to get the blood and creativity flowing - Electric Slide All time Classic 

A little line dancing to get the blood and creativity flowing - Electric Slide All time Classic 

 The happenings around the room 

The happenings around the room 

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 My happy go lucky assistants 

My happy go lucky assistants 

So we are happy to report that our dreams that cold winter day in January or realize and it's time for us to continue to put in the work and keep setting the bar for ourselves we want to  thank each and every individual that participated in assisted in anyway possible we appreciate your love and support. Now let's  continue to build together!

With Love , 

Elisha  

Thank you all to our supporters!!! Connect with our Friends Below! 

 

Kara Norman - Empower Her Inc. 

Tiara LaShae Johnson - The Dream Coach

Tahir White - Tasha and Tahir You Tube Channel

Bryant Andrews - Sky Love Images 

Krista  - Krista's Event Koncepts

Shelia Hamler- Shelia's Simply Elegant Events

Anthony James - Aj's Catering Atlanta

Jasmine Townsend- B Exquisite Events

Krystal Cain- Kontour Event Management

Portfolios & Perspective is a Style Shoot workshop based in Atlanta, Georgia created to assist up and coming event planners(designers) and event targeted photographers with interactive workshop to build the portfolios they need to display their talents to their potential clients. Designers are colloborating with industry professionals to put together a style shoot to show their style and creative idea for social events. Photographers are capturing the work of creatives to showcase their style giving a variety of perspectives for the designers.  This workshop also allows you to get the necessary professional images to be displayed on your website and across your social media platforms. 

 

 

Foodie Tuesday with Smarty Marty - Fish and Chips

We seafood in our near future... Hi Folks welcome back to  Foodie Tuesdays with Smarty Marty we are excited to bring you this classic favorite on the blog today... no other then fish N chips! 

So let's gather up the necessary ingredients and get started on this easy breezy recipe idea! 

  • 2 quarts vegetable oil for frying
  • 8 (4 ounce) fillets cod
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper

Potatoe Wedges

  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 russet potatoes, scrubbed and cut into eighths

 

Fish and Chips - Smarty Marty

Directions for Battered Dip Fish 

  1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
  2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. or Incorporate Seafood Batter Mix 
  3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Directions for Battered Potatoe Wedges

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
  3. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
Fish and Chips - Smarty Marty
Fish and Chips - Smarty Marty
Fish and Chips - Smarty Marty

Food prepared and Styled By- Smarty Marty 

Recipes and Direction from : Allrecipes.com 

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.

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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.

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Food Styling Photography and Preparation By Smarty Marty 

 

Prom Seasons... A Distant Memory

The year was 2007 and just the fall of the previous year we had picked up our camera and we were ready to take on the world and capture everything in it... So as time went on and opportunities presented themselves to us we were happy to oblige. Prom Season on any giving year begins in March and goes through May. 

We were contacted by the parents in order to capture images of their son and his date on their way to senior prom. So delighted that we were able to offer our mobile studio services to this client. We arrive at the home in which it was a Pre Prom Party going on complete with all the family and food and the energy was super high. We set up in the living room with our standard gray backdrop and we had a white column that stood to about your thigh area.  As we placed the couple in position we begin to capture images of this memorable occasion. I've just recently came by this memories of the past with my humble beginnings. I'm Thankful and Grateful of the journey and experiences that I've had to capture the many couples, family and friends during their seasons of celebrations. It thrills me to connect with so many people and be apart of their life memories. Just like that its a memory at a distant. 

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This distant memory is now eleven years ago. I pray these two individuals went on to pursue their passion and dreams and are living a success and properous life. 

Kustom Kreation Photography 2007 

 

Foodie Tuesday with Smarty Marty- Stuffed Chicken Breasts

Are you ready to do some stuffing.... Pun intended... This week delicious delight by Smarty Marty is Stuffed Chicken Breast with Quinoa & Brown Rice. So Before we get started we need the following ingredients: 

4 skinless boneless chicken breast pounded to 1/2
inch thickness
4 slices of deli seasoned chicken breast
1 small onion diced fine
1/4 red, green and yellow bell pepper diced fine
1/2 cup fresh spinach chopped fine
1/2 cup mushroom chopped fine
2 garlic cloves chopped fine
1 8oz cream cheese softened
1/2 cup butter melted
1/2 flour
1 cup seasoned bread crumbs
1/4 cup Parmesan cheese
1 egg beaten
1/2 teaspoon Borgo de Medici mixed spices (optional)

Preheat oven to 375 degrees F

Stuffed Chicken Breast

Directions: 

Place spinach, onion, garlic, mushrooms, bell pepper and softened cream cheese in a medium size bowl. Mix well adding the Borgo de Medici spices to mixture. Set aside.

Lay the pounded chicken breast out on a clean surface. Place the sliced deli chicken slices over the top of the chicken breast. Spoon some of the cream cheese vegetable mixture on to each one. Roll up chicken to enclose the cream cheese vegetable mixture. Secure with a toothpick.

Roll each chicken breast in flour, then roll in beaten egg. Finally roll in seasoned bread crumbs with Parmesan cheese added until well coated. Spoon remaining melted butter over the top of each chicken breast. Arrange in shallow baking dish.

Bake uncovered for 35 minutes in preheated oven, then increase heat to 500 degrees or use oven's broiler to cook for an additional 5 minutes or until golden brown on the top

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Stuffed Chicken Breast .jpg
Stuffed Chicken Breast .jpg

Prepared & Styled By Smarty Marty 

 

Foodie Tuesday with Smarty Marty- Jerk Cornish Hen

A little jerk in your life... well Jerk Cornish Hen that is.. This week food ideas from Smarty Marty is a deliciously prepared Jerk Cornish Hen... So before we get started we need to gather the following ingredients: 

1 large bunch scallions, roughly chopped

  • 1 red bell pepper, stemmed, quartered and seeded
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 6 cloves garlic
  • 2 tablespoons fresh thyme
  • 1 tablespoon ground allspice
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon packed dark brown sugar
  • 1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)
  • Kosher salt
  • 4 Cornish game hens (1 1/2 to 2 pounds each), cut in half
  • Freshly ground pepper
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Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.

Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.

Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.

Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.

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Jerk Cornish Hen.jpg
Jerk Cornish Hen.jpg

Food Preparation and Styling By Smarty Marty 

Recipe By: /www.foodnetwork.com

Foodie Tuesday with Smarty Marty- Tortellini Salad

Salad anyone... Well we have a special treat for you this week. Smarty Marty special recipe idea for you is a Tortellini Salad... So before we get started lets gather together the needed ingredients

  • 1 (8 ounce) package dried spinach tortellini
  • 1 (8 ounce) package dried three-cheese tortellini
  • 1 cup grape tomatoes, halved
  • 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
  • 1 (6 ounce) can sliced black olives, drained
  • 1/2 red onion, thinly sliced
  • 1/4 cup grated carrots
  • 1 1/2 cups oil and vinegar dressing
1 (8 ounce) package dried spinach tortellini 1 (8 ounce) package dried three-cheese tortellini 1 cup grape tomatoes, halved 1 (6 ounce) jar marinated artichoke hearts, drained and chopped 1 (6 ounce) can sliced black olives, drained 1/2 red onion, thinly sliced 1/4 cup grated carrots 1 1/2 cups oil and vinegar dressing
  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
  2. Drain well, and allow tortellini to cool.
  3. Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
  4. Cover and refrigerate until chilled, at least 3 hours or overnight.

Recipe Prep Time 15 mins  Cook Time is 10 min This salad is ready in 3 hours 25 mins

Tortellini Salad- Smarty Marty
Tortellini Salad- Smarty Marty .jpg

Food Styled and Prepared By Smarty Marty 

Recipe By - Allrecipes.com 

Foodie Tuesday with Smarty Marty- Lamb Chops with sauteed Swiss Chard

We are back for another delicious delight from our weekly food contributor Smarty Marty! Can you feel the "Beet"... Ha! This week we are pairing up some Lamb Chops with sauteed Swiss Chard & pureed beets. As always first things first we need the following ingredients for this recipe

  • 2 large red beets (1 pound), halved
  • 2 medium Yukon Gold potatoes (1/2 pound)
  • 1 stick unsalted butter
  • Kosher salt
  • Pepper
  • Four 12-ounce bone-in lamb chops, cut 1 inch thick
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, crushed
  • 1 sage sprig
  • 1 teaspoon fresh lemon juice
  • 2 pounds Swiss chard, stems discarded and leaves chopped

 

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How to prepare:

First things first 

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

Step 2    

Heat a large cast-iron skillet. Rub the lamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

Powered by Chicory

How to Make It

Step 1    

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

Step 2    

Heat a large cast-iron skillet. Rub thelamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

Step 3    

Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper. 


Step 4    

Serve the lamb chops with the beet puree and Swiss chard and garnish with the crispy sage leaves.

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Lamb Chops with sauteed Swiss Chard & pureed beets.jpg

Food Prepared and Styled By - Smarty Marty 

Food Recipe and Directions by - http://www.foodandwine.com

Foodie Tuesday with Smarty Marty- A Seafood Boil

I seafood :)  Just thought we start off with a word play joke!!! Ha!! 

This Tuesday we are happy to bring you weekly recipe ideas from our weekly contributor Smarty Marty! This week she bring us a Seafood Boil! So for all you seafood lovers this one is for you! Enjoy! 

So in order to create this meal you will need the following ingredients: 

Ingredients:

  • 8 quarts water
  • 1/3 cup canola oil
  • 6 yellow onions, unpeeled
  • 4 celery stalks, halved crosswise
  • 2 lemons, unpeeled and quartered
  • 12 garlic cloves
  • 5 bay leaves
  • 2-inch piece fresh ginger, thickly sliced
  • Crab boil spice mix (see above) or 6 oz. packaged whole-spice crab boil
  • 1/2 to 3/4 cup sea salt, or to taste
  • 1 Tbs. cayenne pepper, or to taste
  • 1 Tbs. black peppercorns, or to taste
  • 2 to 3 lb. small red-skinned potatoes, unpeeled
  • 24 live blue crabs or 4 to 6 small live Dungeness crabs
  • 6 ears of corn, husked and halved crosswise
  • 5 lb. large shrimp, with heads attached
Seafood Boil - Smarty Marty

Directions:

Pour the water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice mix, salt, cayenne and black peppercorns and bring to a boil over high heat. Boil for 10 minutes.

Add the potatoes and boil for 5 minutes. Add the crabs and boil for 15 minutes. Add the corn and boil for 5 minutes.

Add the shrimp and boil for 1 minute. Turn off the heat and let the mixture stand for 5 minutes.

Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thicknesses of newspaper or large sheets of parchment paper, or transfer to a large serving platter. The seafood can also be served at room temperature or chilled. Use a nutcracker or a table knife to crack the shells. Serves 8 to 12.

Adapted from Williams-Sonoma Foods of the World Series, New Orleans, by Constance Snow (Oxmoor House, 2005).

seafood boil
Seafood Boil

Styled and Prepared By Smarty Marty 

Food Recipe and Direction By www.williams-sonoma.com

Foodie Tuesday with Smarty Marty - Blackened Fish with Mango Salsa

"I seafood in my near future" Happy Tuesday !!! It's another great Tuesday with a great recipe Idea from Smarty Marty! This week delightful delight is  Blackened Fish with Mango Salsa

1st things first you will need to gather all of the following ingredients: 

  • 4 fish filets or however many you need to cook flaky white fish like tilapia, flounder, or sole. If you are doing 2 filets, divide the following in half:
  • 2 TBL chili powder
  • 2 TSP garlic powder
  • 2 TSP cumin
  • 2 TSP paprika
  • 1/2 TSP salt
Blackened Fish with Mango Salsa
Blackened Fish with Mango Salsa

Instructions

  1. Mix dry ingredients well. Generously coat fish with seasoning mixture on one side. Spray non-stick pan with cooking spray and heat over high heat. Place fish in pan, seasoning side down and cook for 3 minutes. While cooking, generously coat the other side with seasoning mixture. Flip fish and cook for 3 minutes longer.

  2. Mango Salsa

  3. One mango, chopped

  4. Half a cucumber, peeled and chopped

  5. Half a chopped green bell pepper

  6. One TBL. fresh cilantro chopped

  7. Two TSP lemon juice (or lime works too) I used a whole lemon

  8. One-fourth cup red onion, thinly sliced and diced

  9. One half jalapeno, seeded and minced (optional)

  10. The salsa is better if you make it ahead and let the ingredients all meld together. I add salt and pepper to taste. Really great with this fish!

Blackened Fish with Mango Salsa.jpg
Blackened Fish with Mango Salsa.jpg

Styled and Photographed By Smarty Marty

Food Recipe & Instructions By : southernhospitalityblog.com

Introduce Yourself.... Outtakes from a recent Video Shoot !

Introduce yourself right on right on... These are a few of my outtakes during a recent video shoot... I'm actually super shy in front of the camera... but in person I'm super silly love to laugh and have a good time... in my earlier days... I use to rap so I love rhymes and poetry... not the strongest lyricists but my words would rhyme and I thought they were Dope!!! Now a days you can catch me capturing special moments for special people! I enjoy connecting with people. My real joy is using my camera to create clean crisp images to assist business owners in leveling up their brand. so that brings me to Our up and coming portfolios and perspective style shoot workshop happening on April 21, 2018 learn more about it the link is in our bio So you wanna be in pictures Contact us today! Kustomphotos4u@gmail.com 770.272.2420

On April 21, 2018 we are hosting our portfolios and perspective style shoot workshop you can learn more about it here! 

Foodie Tuesday with Smarty Marty- Jamaican Chicken Soup

Smarty Marty Stirs up the pot this week with her take on delicious Jamaican Chicken Soup! 

Let's prepare ourself by gathering up the fresh ingredients needed for this Foodie Idea of the Week 

You are going to need the following ingredients 

INGREDIENTS

½ Chicken (cut in 8 pieces)
2 sprig Thyme
1 tbsp Salt
1 stalk escallion
4 Pimento Berries (Allspice)
½ lb Yellow Yam

2 Irish Potatoes
2 lb. Pumpkin (cut up into 1 inch pieces)
1 Cho-cho (Christophine) (cut up into 1 inch pieces)
1 pk Jamaican Chicken Noodle or Cock Soup
1 oz. Butter

Jamaican Chicken Soup

Preparation 

METHOD

1. In a stock pot, add three quarts of water and then add salt to taste. Bring water to a boil then add chicken, pumpkin, and cho-cho together. Boil for 30 minutes.

2. Peel the skins off the yellow yam and potatoes and wash these root vegetables in cold water to remove the dirt. 

3. Cut each vegetable into four slices and then add them to the pot.

Special tip: - You man add spinners (small dumplings) to the soup at this time if you wish.

4. The flame should be turned to high at this point and allow to boil for 15 minutes.

5. Add the remaining ingredients to the pot, turn the flame down to medium, and cook for another 10 minutes, then simmer for another 5 minutes.

6. Check the yellow yam to ensure that it is soft. If not, cook until it becomes soft but not mushy.

Cook's tip: You can speed up the time to prepare this chicken soup by slicing the yellow yam into thinner slices.

Jamaican Chicken Soup
Jamaican Chicken soup
 Photos and Food Preparation and Styling  By Smarty Marty  Recipe By - http://www.jamaica-land-we-love.com   

Photos and Food Preparation and Styling  By Smarty Marty

Recipe By - http://www.jamaica-land-we-love.com

 

Foodie Tuesday By Smarty Marty- Stuffed Zucchini Boats

Looking for something unique to cook this week Smarty Marty has you covered with these delicious delights using 3 fresh Zucchini! This will be sure to smell your kitchen up with a fresh aroma and leave you with a smile on your face after dinner! 

This week delicious delights is  Stuffed Zucchini Boats! 

We first need to gather up the ingredients needed for this dish. 

What you will need: 

3 zucchini
1 pound Italian ground turkey
1 cup dry bread crumbs
1 clove garlic, minced
1 med onion
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese



Recipe inspired by Allrecipes

Smarty Marty- Stuffed Zucchini Boats

Preheat oven to 350 degrees F (175 degrees C).
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with ground turkey, garlic, bread crumbs, and parmesan cheese. Stuff squash with ground turkey mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
Bake in preheated oven for 45 minutes, or until ground turkey is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Smarty Marty- Stuffed Zucchinni Boats
Smarty Marty - Stuffed Zucchini Boats
Smarty Marty Zucchini Boats
 Food Prepared and Styled By Smarty Marty   Recipe by Allrecipes.com 

Food Prepared and Styled By Smarty Marty 

Recipe by Allrecipes.com