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
Seared Scallop

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.
Seared Scallops with roasted garlic2.jpg
Seared Scallops with roasted garlic.jpg

Food Styling and Preparations By Smarty Marty 

Recipe Courtesy of  Allrecipes.com 

Foodie Tuesday with Smarty Marty take on Stir Fried Rice Noodles with Grilled Salmon

Smarty Marty Foodie Tuesday Dinner Idea is Stir Fried Rice Noddles with Grilled Salmon

This delicious delight takes 10 minutes preparation and 20-25 min cook time 

stir fried noodles.jpg

Ingredients :

  • 150g pack medium egg noodle
  • 1 tbsp vegetable oil
  • 2½ cm piece fresh ginger
  • , finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large carrot

    , cut into matchsticks

  • 1 yellow pepper, deseeded and thinly sliced
  • 100g mangetout
  • , sugarsnaps or frozen peas
  • 2 spring onions
  • , finely chopped
  • 85g beansprout

    (optional)

  • 2 tbsp soy sauce
  • 1 tsp white wine vinegar
stir fried noodles.jpg
  1. Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.

  2. Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.

  3. Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon

stir fried noodles.jpg
stir fried noodles.jpg.

Food Prepared and Styled By Smarty Marty 

Recipe By : 

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.

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.

cheesy mac and cheese .jpg
cheesy mac and cheese
Recipe By Chef John  Styling and Food Preparation By: Smarty Marty 

Recipe By Chef John 

Styling and Food Preparation By: Smarty Marty 

cheesy mac and cheese by smarty marty

Foodie Tuesday with Smarty Marty- Chicken Marsala

Peace & Blessing for a New Year! We are now in 2018! Can you believe it.. Well for the 1st Foodie Tuesday of the year we have Smarty Marty take on Chicken Marsala! 

Chicken Marsala with mushrooms over garlic mashed potatoes

Chicken Marsala with mushrooms

1st things first lets gather up the needed ingredients: 

For this dish we will need the following 

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces prosciutto, thinly sliced
  • 8 ounces crimini or porcini mushrooms, stemmed and halved
  • 1/2 cup sweet Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley

How to cook & Prepare : 

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Marsala with mushrooms over garlic mashed potatoes.jpg

Food Recipe & Directions By - The Food Network

Meal prepared & Styled By Smarty Marty 

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
    22135554_1952270888117184_2986094909681219485_o.jpg

    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!