cooked food

Foodie Tuesday with Smarty Marty- Lamb Burgers with Olive Salad

This week Smarty Marty is keeping it easy with this lamb burger and olive salad… so lets get dinner started by gathering up these ingredients

Ingredients

  • 1/4 cup olive oil

  • 3 tablespoons lemon juice

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 3/4 pound ground lamb

  • 1/8 teaspoon allspice

  • 1 15-oz. can chickpeas, rinsed and drained

  • 8 cups mixed salad greens

  • 1 cup cherry tomatoes, halved

  • 1 small cucumber, peeled and thinly sliced

  • 1/2 small red onion, thinly sliced

  • 1/3 cup pitted black olives, halved

  • 1/3 cup crumbled feta (about 2 oz.), optional

Foodie Tuesday with Smarty Marty- Lamb Burgers with Olive Salad.jpg

Step 1

Preheat gas grill to medium-high. In a small bowl, whisk together olive oil, lemon juice, 1/2 tsp. salt and 1/2 tsp. garlic powder.

Step 2

Combine lamb, allspice and remaining garlic powder and salt in a medium bowl and mix to incorporate. Form into 8 1/2-inch-thick patties. Grill patties, turning once, until an instant-read thermometer reads 160ºF, 5 to 7 minutes total.

Step 3

Place chickpeas, greens, cherry tomatoes, cucumber, red onion, olives and feta, if desired, in a large bowl. Toss with dressing. Divide among 4 dinner plates. Top each portion with 2 lamb patties.

Foodie Tuesday with Smarty Marty- Lamb Burgers with Olive Salad.jpg
Foodie Tuesday with Smarty Marty- Lamb Burgers with Olive Salad.jpg
Foodie Tuesday with Smarty Marty- Lamb Burgers with Olive Salad.jpg

Food Styled and Prepared By Smarty Marty 

Recipe By - myrecipes.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 -Seabass with Red Pepper Sauce!

Hey Everyone it’s the favorite food day of the week…. Foodie Tuesday with Smarty Marty! This week Smarty Marty has a Super “Hot” Seafood Delight that will give your taste buds a little sizzle . This week recipe is Seabass with Red Pepper Sauce…. So get ready to mix up some flavorful delights for your family or share this with good friends. Let’s get ready to gather up all the necessary ingredients:

Seabass with Red Pepper Sauce Foodie Tuesday with Smarty Marty.jpg

2 Pounds of Chilean Sea Bass

  • 3 Garlic Cloves Minced

  • 1 shallot sliced

  • 1 red pepper sliced

  • ½ a cup of water

  • 1 tbsp of balsamic vinegar

  • A pinch of red pepper flakes more if preferred

  • Extra Virgin Olive Oil

  • Salt and Pepper

Seabass with Red Pepper Sauce Foodie Tuesday with Smarty Marty.jpg.jpg
Seabass with Red Pepper Sauce Foodie Tuesday with Smarty Marty.jpg.jpg
Seabass with Red Pepper Sauce Foodie Tuesday with Smarty Marty.jpg.jpg

Instructions:

Preheat oven to 450-degrees. Pour oil into a pan and heat on high.

  1. Once the oil heats up, place the fish into the HOT pan and allow to cook for five minutes. Turn over onto the other side and cook for 4 minutes.

  2. Place pan into the preheated oven for 5 minutes.

  3. Pour in some olive oil into another pan and turn the heat to medium high.

  4. Add shallots, garlic, red pepper flakes and sliced red pepper. Cover with lid and cook over medium heat until lightly browned and soft; about 5-7 minutes.

  5. Remove pan from the oven and place fish on a serving plate, tented with foil.

  6. Place the red pepper mixture into a blender or food processor and add in balsamic vinegar, salt and black pepper. Whizz it all up until super smooth. Taste for seasoning.

  7. Spread the coulis on a plate and serve fish directly on top. Serve with a wedge of lemon if desired.

Pictured here is the sea bass in a bed of pepper sauce with roasted potatoes embellished with lemon wedges.

Pictured here is the sea bass in a bed of pepper sauce with roasted potatoes embellished with lemon wedges.

Seabass with Red Pepper Sauce Foodie Tuesday with Smarty Marty.jpg.jpg

Food Styled and Prepared By Smarty Marty 

Recipe By - girlandthekitchen.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- Cabbage & Sausage Packets

This week's special recipe is a mix of vegetable and your favorite smoked sausage for a great mix to your weekly food planning! 

cabbage and Sausage Packets

Cabbage & Sausage Packets

Ingredient Listing

1 lb. Turkey sausage, cut into 1 inch pieces (or your favorite smoked sausage)
1/2 head of cabbage, cut in 1/4 in wedges
15 small red and white potatoes, quartered
1 large onion, sliced
1/4 cup garlic butter
salt & pepper to taste
4 ice cubes

How to Cook

Preheat your grill to 400 degrees F.
Cut four 18 x 12 inch sheets of foil. 
Divide the cabbage, potatoes and onion over the foil sheets.
Add 1 ice cube to each mound.
Evenly divide the sausage between the packets and top with garlic butter 1 tablespoons per packet, salt and pepper.
Seal each packet well and place in oven for 50 minutes.
Allow to rest 10 minutes before serving.

Images and Styling By Smarty Marty 

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- 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 !