Family

A Moment with Mother!

A moment with mother!

A flash back to the  Saturday before Mother's Day we travel approximately 60 miles to Serenbe Farms to capture a beautiful luncheon with daughters and their mothers. This event really had me feeling warm and fuzzy on the inside. Seeing the love between mothers and daughters. One delightful part of the luncheon was a video presentation that featured the daughters giving special Mother's Day messages. For me it warms my heart to be able to capture these timeless images that will be cherished for generations to come. 

 The beautiful setup for all the mothers and daughters 

The beautiful setup for all the mothers and daughters 

 The ladies were able to mix and mingle while we awaited the program to start.

The ladies were able to mix and mingle while we awaited the program to start.

 Captured Moments while they enjoyed refreshing drinks and home style muffins 

Captured Moments while they enjoyed refreshing drinks and home style muffins 

 Ladies enjoyed a beautiful video presentation of the daughters giving Mother's Day messages to their mothers. After the presentation they were gifted with beautiful charmed necklaces. 

Ladies enjoyed a beautiful video presentation of the daughters giving Mother's Day messages to their mothers. After the presentation they were gifted with beautiful charmed necklaces. 

 A game was played of how much you know about your mother which brought lots of laughs 

A game was played of how much you know about your mother which brought lots of laughs 

 Mother and daughter images were captured to cherish this day. 

Mother and daughter images were captured to cherish this day. 

Elisha Akram (Kustom Kreation Photography) is an Atlanta Based Photographer Specialing in Social Events, Weddings, Families  High School Seniors & Business Headshots!

We also custom design party supplies for life's celebrated moments! Live Love Create Go Kustom! 

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 

    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! 

    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 

    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

    Foodie Tuesday By Smarty Smarty- Turkey Tostadas

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

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

     Ingredients:  1 package (20 ounces) lean ground turkey  1/2 cup chopped onion  1/2 cup chopped green pepper  1 teaspoon canola oil  3/4 cup water  1 envelope taco seasoning  1 can (15-1/2 ounces) hominy, rinsed and drained  12 tostada shells  3 cups shredded lettuce  1 cup (4 ounces) shredded Mexican cheese blend  1 cup chopped tomato  1 cup cubed avocado  Directions:  In a large skillet, cook the turkey, onion and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.  On each tostada shell, layer the lettuce, about 1/3 cup turkey mixture, cheese, tomato and avocado.Yield: 6 servings.  Recipe - Taste of Home 

    Ingredients:

    1 package (20 ounces) lean ground turkey

    1/2 cup chopped onion

    1/2 cup chopped green pepper

    1 teaspoon canola oil

    3/4 cup water

    1 envelope taco seasoning

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

    12 tostada shells

    3 cups shredded lettuce

    1 cup (4 ounces) shredded Mexican cheese blend

    1 cup chopped tomato

    1 cup cubed avocado

    Directions:

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

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

    Recipe - Taste of Home 

    Foodie Tuesday By Smarty Marty - Classic Shrimp Boil

    Today's Foodie Tuesday is Smarty Marty's take on a classic Shrimp Boil! 

    Getting all your ingredients together 

    • 2 lemons, halved, plus wedges for serving
    • 1/2 cup Old Bay Seasoning
    • 8 cloves garlic, smashed
    • 1 large red onion, quartered
    • 6 sprigs fresh thyme
    • 1 pound baby red potatoes
    • 4 ears corn, husked and snapped in half
    • 1 1/4 pounds large shrimp, unpeeled
    • 2 tablespoons unsalted butter
    • Hot sauce, for serving (optional)
    shrimp potatoes garlic butter

    Directions

    Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes. 

    Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes. 

    Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired. 

    shrimp corn potatoes

    Photography By Smarty Marty

    Recipe courtesy of Food Network Magazine

    Foodie Tuesday By Smarty Marty- Kale Salad

    A quick and easy salad for summer meal time! 

     Smarty Marty's take on Kale Salad! 

    Preparation and Ingredients 

    • Combine the kale, almonds, apple, and Cheddar in a large bowl.
    • Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
    kale Salad

    Salad Complete Serve with your choice of dressing! 

    Kale Salad Complete

    Images By - Smarty Marty 

    Foodie Tuesday -Smarty Marty's Independence Day Meal Idea!

    Happy 4th of July! On this date lots of folks are enjoying family food and later today fireworks! 

    So to get your taste buds watering we are presenting this scrumptious summer meal to you! 

    Chicken Wing Kabobs! 

    These creative kabobs can be placed on the grill for a delicious non tranditional treat for the 4th! 

    chicken Wing Kabobs

    Image By Smarty Marty! 

    Foodie Tuesday- Smarty Marty Presents Turkey in The Summer

    We are excited about this colorful summer meal that would be delicious delights for lunch or dinner for a summertime specialty.  

    This week's meal is a Baked Turkey leg with a side salad and corn on the cob.  Simple and Delicious! 

     Great way to have a turkey dinner all year around 

    Great way to have a turkey dinner all year around 

    Images from Smarty Marty

    Foodie Tuesday- Smarty Marty take on Jamaican Escovitch

    Are you ready to get your taste buds roaring...

     We are here again for another Foodie Tuesday By Smarty Marty this week dish is 

    Jamaican Escovitch

    Jamican Escovitch Prep Food

    Here is your Ingredient List: 
    2 pounds whole red snapper (about 2-3 fish ) or any white fish – cleaned and scaled
    ½ cup vegetable oil or more as needed
    1 teaspoon minced garlic (about 2 garlic cloves)
    ½ teaspoon ginger
    2 sprigs thyme
    1  bay leave
    ½  red bell pepper, thinly sliced
    ½  yellow bell pepper, thinly sliced
    1  yellow medium onion, thinly sliced
    1  medium carrot Julienne

    1 tablespoon sugar
    ½ teaspoon Jamaican all spice
    1 teaspoon Worcestershire sauce
    1 Scotch bonnet pepper, pierced or replace with ½ teaspoon cayenne pepper
    1  lime
    ¾ cup malt vinegar ( sub red wine vinegar)
    add
    Freshly ground white pepper
     

    Instructions:
    Season fish with salt and black pepper and fry for about 5 minutes each side.
    Dry fish with paper towel and pan, set aside
    Cut and chop vegetables and put aside.
    Put vinegar and sugar into a saucepan and bring to a boil, allow to reduce slightly
    Add carrots and let simmer for about a minute
    Add red and green bell peppers a simmer for a minute
    Add onion and simmer for about 5 minutes or until the onion is transparent
    Add scotch bonnet pepper and stir
    Place fish into serving dish and spoon dressing on top.

    Jamican Escovitch

    Images By Smarty Marty ! 

    Foodie Tuesday- Smarty Marty take on Chicken Salad

    We are super excited to be coming back to you for Foodie Tuesday By Smarty Marty!

    Each Tuesday we are going to be sharing great Food ideas with great display with you. 

    Here we have a delicious Chicken Salad for a Tuesday! 

    Fresh Ingredients Great Food in Minutes

     2 cups chicken breasts, cooked and cubed 2 celery ribs, chopped 1 tablespoon mayonnaise 1 1⁄2 tablespoons plain fat-free yogurt (regular or Greek) salt and pepper 1 tablespoon chives, chopped  Combine chicken, celery and chives in a medium bowl. I use bone-in, skin-on chicken breast that I season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. Discard the skin and bones and cut into cubes. Add mayo and yogurt and stir to combine. Season with salt and pepper to taste. Serve on a whole wheat bun or scoop onto a bed of lettuce.  Images By Smarty Marty! 

    2 cups chicken breasts, cooked and cubed
    2 celery ribs, chopped
    1 tablespoon mayonnaise
    1 1⁄2 tablespoons plain fat-free yogurt (regular or Greek)
    salt and pepper
    1 tablespoon chives, chopped

    Combine chicken, celery and chives in a medium bowl. I use bone-in, skin-on chicken breast that I season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. Discard the skin and bones and cut into cubes.
    Add mayo and yogurt and stir to combine.
    Season with salt and pepper to taste.
    Serve on a whole wheat bun or scoop onto a bed of lettuce.

    Images By Smarty Marty! 

    Foodie Tuesday- by Smarty Marty

    WE are so excited to team up with Smarty Marty and presents food recipes ideas and beautiful settings to our blog. Smarty Marty is a self trained cooked who's has been cooking delicious delights for a number of years. With raising six children and having a host of nieces nephews and family members she became very creative created home cooked meals and providing healthier options for her family. We are so delighted to add this segment to our blog.

    Delicious meal in minutes... Happy Tuesday y'all

    Linguine and Clams

     Cook the pasta according to package directions, omitting salt and fat. Drain.  Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well. 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

    Cook the pasta according to package directions, omitting salt and fat. Drain.

    Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well. 1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

     Images by Smarty Marty

    Images by Smarty Marty