Foodie Tuesday with Smarty Marty - Lentil Soup

Hearty Dish Full of fresh vegetables… this week delicious delight from Smarty Marty.. is Lentil Soup… So before we get started lets gather up the necessary ingredients.

Ingredients:

• 1 onion, chopped

• 1/4 cup olive oil

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes

• 2 cups dry lentils

• 8 cups water

• 1/2 cup spinach, rinsed and thinly sliced

• 2 tablespoons vinegar

• salt to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Watch Now

1. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Food Styled and Prepared By Smarty Marty 

Recipe By - allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Hearty Clam Chowder

As the cool winter breeze covers a large portion of the US Smarty Marty brings a Hearty Clam Chowder as our Delicious Delight on a Tuesday! Let’s get ready to put together all the necessary ingredients for this.

4 slices bacon, diced

• 1 1/2 cups chopped onion

• 1 1/2 cups water

• 4 cups peeled and cubed potatoes

• 1 1/2 teaspoons salt

• ground black pepper to taste

• 3 cups half-and-half

• 3 tablespoons butter

Directions:

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

1. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Food Styled and Prepared By Smarty Marty 

Recipe By - allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Pumpkin Soup!

Happy Happy Holidays to everyone!!! Foodie Tuesday is here with a delightful Holiday Dish! Impress your family and friends with this easy breezy pumpkin Soup

First things First…. Gather up the necessary ingredients:

• 6 cups chicken stock

• 1 1/2 teaspoons salt

• 4 cups pumpkin puree

• 1 teaspoon chopped fresh parsley

• 1 cup chopped onion

• 1/2 teaspoon chopped fresh thyme

• 1 clove garlic, minced

• 1/2 cup heavy whipping cream

• 5 whole black peppercorns

Directions:

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

1. Puree the soup in small batches (1 cup at a time) using a food processor or blender.

2. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Serve it up in style!

Food Styled and Prepared By Smarty Marty 

Recipe By -www.allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Cheese Cake Delight

This week Foodie Tuesday is all about that sweet tooth! Smarty Marty pulls out the ingredients to create a delicious yummy for your tummy basic cheesecake… So get ready to delight your family and friends with a little something they will enjoy! Cheesecake! Let’s get ready with the necessary ingredients.

Ingredients Listing :

Crust:

6 tablespoons unsalted butter

1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar

Pinch fine salt

Filling:

2 pounds cream cheese, at room temperature

1 1/4 cups granulated sugar

1 1/4 cups sour cream

6 large eggs, lightly beaten

1 tablespoon vanilla paste (see Cook's Note) or extract

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

Topping:

3/4 cup sour cream

1/2 cup confectioners' sugar

1/4 teaspoon vanilla paste or extract

Berries, optional

---

Directions

1. Position a rack in the middle of the oven and preheat to 325 degrees F.

2. For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

3. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.

4. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.

5. For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.

6. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

7. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.foodnetwork.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Chicken Souvlaki

This week’s Foodie Tuesday meal idea for you is Mediterranean styled dish using Chicken… To get started cooking up this delicious delight we need to gather up the necessary ingredients.

INGREDIENTs

• 1 1/2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice

• 2 garlic cloves, finely grated

• 1 tablespoon chopped fresh oregano

• 2 tablespoons extra-virgin olive oil

• Coarse salt and freshly ground pepper

• 1 pound boneless, skinless chicken breast halves, cut into 2-inch cubes

• 1/2 English cucumber, chopped

• 1/2 cup fat-free Greek yogurt

• 3 plum tomatoes, quartered

• 1/2 small red onion, cut 3/4 inch thick, and separated into slices

• 4 whole-wheat pitas

• Garnish: oregano leaves

DIRECTIONS

1. Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.

2. Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.

3. Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.

4. Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.

5. Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.marthastewart.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Stuffed Turkey Roll

This week Foodie Delight is staying in line with the holiday spirit… Looking to do something different with Turkey as the main dish. This week Smarty Marty is bring to us a Stuffed Turkey Roll. First things first… we need to gather up the necessary ingredients.

Ingredients

• 1 egg, lightly beaten

• 1/2 cup quick-cooking oats

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1 pound ground turkey

• 1/4 cup chopped onion

• 1/4 cup chopped celery

• 3 tablespoons butter

• 2 tablespoons water

• 1/2 teaspoon rubbed sage

• 1/4 teaspoon ground thyme

• 2 cups seasoned stuffing cubes

• 2 bacon strips, halved

Directions

• In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside.

• In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling.

• Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.tasteofhome.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Smarty Marty- Cornish Hen Dinner

Thanksgiving Day is right around the corner so this week Smarty Marty is serving up an dinner idea that’s an alternative to the traditional turkey. This week’s delicious delight is Cornish Hen Dinner Idea. So first things first we are gathering up the necessary ingredients to prepare a classic and delightful meal!

Ingredients

• 2 Cornish game hens (20 to 24 ounces each)

• 1/4 cup unsweetened apple juice

• 3 tablespoons reduced-sodium soy sauce

• 1 tablespoon browning sauce, optional

Directions

• Place hens on a rack in a shallow baking pan. Combine the apple juice, soy sauce and browning sauce if desired; pour over hens.

• Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

add a couple of delicious sides such as stuffing, green beans yams and some gravy and just like that you have a meal to serve to your family and friends.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.tasteofhome.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Spaghetti Dinner!

Hi Folks this week delicious delights from our Foodie Tuesday inspiration is vegan spaghetti This dish is a perfect and quick and easy filling meal. Let’s get started by gathering up the necessary ingredients.

Cheese Crisps

Ingredients

• 1 package (16 ounces) spaghetti

• 1 cup chopped onion

• 1/2 cup chopped celery

• 1 teaspoon garlic powder

• 3 tablespoons canola oil

• 1 jar (26 ounces) meatless spaghetti sauce

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

• 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 teaspoon dried oregano

• 1 bay leaf

• 1/4 cup grated Parmesan cheese

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.

• Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.tasteofhome.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Turkey Meatloaf

Hi Folks! Welcome back to another foodie Tuesday recipe idea from our favorite inspiration recipe idea creator Smarty Marty! Well she is back with this classic with a change. As the weather in different parts of the country is changing , she has created a more filling dish that gives you comfort after one serving. Turkey Meatloaf is this week dish of the week! So let’s get started with the ingredients you will need to create this meal

1 1/2 pounds ground turkey

• 3/4 cup crushed buttery round crackers

• 1/2 cup milk

• 1 small onion, chopped

• 1 egg

• 1 1/2 teaspoons salt

• 2 cloves garlic, minced

• 1/4 teaspoon ground black pepper

• Topping:

• 1/2 cup ketchup

• 1/4 cup brown sugar

• 1 tablespoon Worcestershire sauce

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

1. Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.

2. Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.

3. Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Food Styled and Prepared By Smarty Marty 

Recipe By -www.allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Chicken Pot Pie

This week's foodie tuesday is a classic recipe... Smarty Marty gives you a made from scratch Chicken Pot Pie... Let's get ready to gather up the necessary ingredients. 

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crust ( only if you do not want to create your own)

• Prep

  Directions: 

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Food Styled and Prepared By Smarty Marty 

Recipe By - www.allrecipes.com 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday by Smarty Marty- Homemade Potato Salad!

So Smarty Marty is getting you all prepared for your 4th of July cook out! So along with all the favorite BBQ delights here is a recipe for one of the sides that can make a way to the table come tomorrow. So let's get started by father up the necessary ingredients needed:  

• 5 potatoes
• 3 eggs
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup sweet pickle relish
• 1/4 teaspoon garlic salt

• 1/4 teaspoon celery salt
• 1 tablespoon prepared mustard
• ground black pepper to taste

Direction:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate unti

Dinner is Served with some other delicious Delights ! 

Food Styled and Prepared By Smarty Marty 

Recipe By - Allrecipes.com 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Macaroni Salad

This week recipe idea is a classic with a twist... Macaroni Please, but not just any macaroni , we are adding a few vegetables to make this what they call a Macaroni Salad....  As always 1st things 1st we need to gather up the following ingredients. 

Ingredient Listing: 

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise

  1/4 cup distilled white vinegar

• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper

  1 large onion, chopped

• 2 stalks celery, chopped

• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

The Fresh Ingredients 

All chopped & diced ready for the next step 

Ready to serve 

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Food Styled and Prepared By Smarty Marty 

Recipe By - Allrecipes.com 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Shrimp Fried Rice

Smarty Marty foodie Tuesday recipe idea this week is a take out favorite... She's cooking up some shrimp fried rice. 1st and foremost we must gather up the ingredients needed for the dish. 

Ingredients:

• 1 1/2 cups uncooked white rice
• 3 cups water
• 4 tablespoons vegetable oil
• 1 cup fresh bean sprouts
• 1/2 cup chopped onion
• 1 1/2 cups cooked medium shrimp, peeled and deveined without tail
• 1/4 cup chopped green onion
• 2 eggs, beaten

• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons soy sauce
• 1/4 teaspoon sesame oil

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

Food Styled and Prepared By Smarty Marty 

Recipe By - Allrecipes.com 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty - Avocado - Shrimp Salad

Happy Tuesday !!! It's another great Tuesday with a great recipe Idea from Smarty Marty! Summer is heating up and in order to cool it down Smarty Smarty has a  cool salad idea for This week delightful delight is  Avocado - Shrimp Salad

Let's Start out with gathering up the necessary ingredients.

Ingredients

• 1 small sweet onion, chopped
• 1 pound cooked salad shrimp
• 1 pinch salt and pepper to taste
• 2 tablespoons lime juice

Directions:

Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Food Styled and Prepared By Smarty Marty 

Recipe By - Allrecipes.com 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

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.

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.

Food Styling Photography and Preparation By Smarty Marty 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty